Recipe(tried): Enchiladas Suisse, Mexican Corn Rice, Pinto Beans, Lemon Cheesecake

Hello Everyone!

This past Friday my Mom helped me begin to cut down and remove the Passion Flower vine that had been so beautifully gracing the backyard fence. It had been growing on the fence for about the past 4 years until this last freeze burned all the leaves. Oh, if you would only glimpse at my backyard; all the plants are "burned to a crisp brown"...not a pretty sight! Now I know what my cousin Carol once told me about the Passion Flower Vine..."it will take over and when it's time to get it off the fence, it's quite a job".

I believe in the Spring it will all come back.
That darn vine, though, it's like cutting thick, entertwined braids...very difficult! We are halfway done attacking it with our hand held snippers. I don't know of any other way, so if any of you know a btter way, please share!! I don't think I am going to let it come back tho' because of the difficulty removing it with a freeze again. I am thinking of a hedge that can withstand the cold weather up to the low 20's...do any of you know what kind?

Anyway, before we started on the project I got a whole chicken out and pouched it in water for the beginning of this delicious supper we enjoyed. My Mom's contribution was a simple Mexican yellow rice with corn which DH stated was absolutely divine. I served it with some simple pinto beans and finished the dinner of with a yummy, refreshingly cool Lemon Cheesecake topped with fresh blueberries.

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CHICKEN FOR ENCHILADAS

What I can't believe is that I have never posted this recipe and according to the notation in my Some Like It South! cookbook, I have been making this since October 1996... They are incredibly delicious chicken enchiladas. Now, the recipe calls for 2-3 cups of cooked, chopped chicken but I like to use the dark and white chicken meat. I pouch the entire chicken (cut up) in a pot of water to cover. I add:

1/2 a large onion
2 crushed garlic cloves
1 tsp. thyme
1 tsp. black pepper
1 tsp. oregano
3 packets of Knorr's powdered chicken bouillon

and let it come to a boil, then let it simmer until the meat comes off the bone. Turn the heat off, cover, and let it sit for about 45 minutes. Then lift out the chicken pieces, discard the skin and debone the meat into a large bowl.

I like to strain the broth and freeze it for later use, for chicken soup or just to have stock in the freezer. You may just want to buy a store-bought already cooked chicken, that will work also.

These enchiladas are even better the next day. And, they can also be made into hors d'oeuvres by slicing them into 1 inch slices for parties. They are simply divine!

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ENCHILADAS SUISSE
source: Some Like It South! by The Junior League of Pensacola, Florida
yields: 8-10 servings

"This is an authentic Mexican recipe from the Yucatan. However, monterey jack cheese may be substituted for the swiss cheese".

1 onion, chopped
2 Tbsp. vegetable oil
2 cloves garlic, crushed
2 cups tomato puree
1 (4 oz.) can chopped green chiles, drained
2 to 3 cups chopped, cooked chicken (see note above)
3 cups whipping cream
6 chicken boiullon cubes
8 to 10 large flour or corn tortillas (I use flour tortillas)
3/4 lb. swiss cheese grated (I use monterey jack cheese)

Saute onion in oil until soft. Add garlic, tomato puree, chiles and chicken. Simmer for 10 minutes.

Heat 3 cups cream and dissolve bouillon cubes in cream using whisk.

Fry tortillas in a small amount of oil until soft; not crisp. Dip each tortilla in cream mixture; fill with about 1/4 cup chicken mixture. Roll up tortillas and place seam side down in a 13x9x2-inch baking pan sprayed with PAM. Pour remaining cream mixture over tortillas and sprinkle with grated cheese.

Bake at 350 for 30 minutes.

I have found that about 6-7 fit in the large pan and the remainder I put into a smaller pan.

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MOM'S MEXICAN YELLOW CORN RICE
serves 3-4

1 medium packet Vigo Yellow Rice
1 Tbsp. chopped onion
1 garlic clove, crushed
1 Tbsp. chopped green bell pepper
1 Tbsp. chopped mushroom
1/2 can drained yellow corn

In a pot, saute the onion, bell pepper, mushroom and garlic until soft with about 1 1/2 Tbsp. olive oil. Add corn, stir, then add the rice following the directions in back of the package regarding water and cooking time.

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PINTO BEANS

I just heated up 1 can of pinto beans without adding anything to them. They were a cool contrast to the enchiladas.

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LEMON CHEESECAKE
source: Woman's Day, March 7, 2006
serves: 10

CRUST:
18 gingersnap cookies
3 Tbsp. butter, melted

FILLING:
4 pkgs. (8 oz. each) of cream cheese, at room temp.
1 1/2 cups sugar
2 Tbsp. cornstarch
4 large eggs at room temp.
2 Tbsp. grated lemon zest
1/2 cup lemon juice
TOPPING:
16 oz. sour cream
1/2 cup sugar
liquid yellow food coloring
GARNISH:
whipped cream and a scattering of fresh blueberries on each slice.

Heat oven to 325 degrees. Coat a 8x3-inch springform pan with non-stick spray.

CRUST:
Break cookies into the food processor. Add butter; pulse until fine crumbs form. Press over bottom of prepared pan; freeze until ready to fill.

FILLING:
Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth. On low speed, beat in eggs, 1 at a time just until blended. Beat in lemon zest and juice. Pour over crust. Place on a sheet of foil in oven.

Bake 1 1/4 hours, or until puffed around edges and center still jiggles slightly when shaken. Cool 5 minutes, or until filling sinks slightly.

TOPPING:
Stir sour cream and sugar in a small bowl until sugar dissolves. Tint a pale yellow with food coloring. Pour over filling; spread to edges. Bake 5 minutes more to set. Remove to a wire rack to cool completely.

Carefully run a thin knife around edge of pan to release cake (leave pan sides on). Cover loosely; refrigerate at least 4 hours.

UP TO 4 HOURS BEFORE SERVING:
Remove pan sides; place cake on a serving platter. Garnish with whipped cream rosettes all around the top border and 1/4 lemon slices. On each slice, scatter fresh blueberries on top on on the side of the plate.