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January 2, 2013

by Dorothy Bloemendaal
Spicy Chicken Enchiladas

2/3 cup Old El Paso® enchilada sauce (from 10-oz can)

1 pouch (9.5 oz.) Old El Paso® Mesquite Chicken from Old El Paso® Tortilla stuffers Mesquite chicken from complete

burrito kit

l cup shredded Cheddar cheese

1/3 cup sour cream

5 flour tortillas

3/4 cup shredded lettuce

3/4 cup chopped tomato

Heat oven to 350º. Spread 1/3 cup of the enchilada sauce in baking dish.

Heat contents of mesquite chicken pouch in microwave as directed on pouch. Mix chicken, 1/2 cup of the cheese and the sour cream. Spoon about 1/2 cup mixture evenly down center of each tortilla; roll up and place seam side down over sauce in baking dish. Spoon remaining 1/3 cup enchilada sauce over tortillas. Cover with foil.

Bake about 25 minutes or until hot. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 2 to 3 minutes longer or until cheese is melted. Sprinkle with lettuce and tomato.

Creme de Menthe Cheesecake

1 3/4 cups chocolate cookie crumbs

1/4 cup butter, melted


3 (8-oz.) package cream cheese, softened

3/4 cup sugar

3 eggs

3/4 cup whipping cream

Creme de menthe or peppermint flavoring to taste

Garnish: 1/2 cup whipping cream

l tablespoons powdered sugar

8 thin chocolate and green mints, coarsely chopped

Heat oven to 300º. Combine crust ingredients; mix well. Press in bottom and up sides of ungreased 9-inch springform pan. Beat cream cheese in large bowl until fluffy. Gradually add sugar, beating until smooth. Add eggs, l at a time, beating well after each addition. Stir in 3/4 cup whipping cream and flavoring until well blended. Pour into crust-lined pan.

Bake at 300º for 60 to 70 minutes or until edges are set but center still jiggles slightly when gently shaken. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes or until center is set.

Remove cheesecake from oven. Cool in pan on wire rack for l hour or until completely cooled. Cover; refrigerate at least 3 hours before serving. Serve with whipped cream and chopped mints. Store in refrigerator. 16 servings

Skin-On Mashed Potatoes

3 cups cubes unpeeled red potatoes

1/2 cup plain low-fat yogurt

1/4 cup shredded Gruyere or Swiss cheese

2 tablespoons skim milk

1/2 teaspoon salt

Dash pepper

2 medium green onions, sliced (2 tablespoons)

l tablespoon chopped fresh or l teaspoon dried basil leaves

Cook cubed potatoes until tender. Drain thoroughly. Mash hot potatoes. Add yogurt, cheese, milk, salt and pepper; beat until light and fluffy. Add onions and basil; mix well. 4 servings.

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