Recipe: FRIDAY NIGHT BUFFET - Endive Spears with Gorgonzola and Toasted Walnuts, Chicken Chili Monterey, Green and Gold Salad Bowl, Lime Mousse Tart

Yesterday I was bitten by the ants while working in the patio. It was not a few simple bites but a colony of ants settled in my arms until I noticed. And how I noticed! Seilita & the family came to bring me Benadryl & to provide sustenance & comfort. Of course, after I felt better, I cooked a not very complicated Menu for them. She helped successfully with the mousse. Buen Provecho!

FRIDAY NIGHT BUFFET
Endive Spears with Gorgonzola and Toasted Walnuts
Chicken Chili Monterey
Green and Gold Salad Bowl
Lime Mousse Tart

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ENDIVE SPEARS WITH GORGONZOLA AND TOASTED WALNUTS

24 Endive spears
Gorgonzola cheese
Walnut halves

Wash and pat dry 24 endive spears. Place 1/2 teaspoon Gorgonzola cheese on each spear and garnish with 1 large toasted walnut halve.

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CHICKEN CHILI MONTEREY
Source: Better Homes and Gardens
Makes four 1-1/2-cup servings

1 tablespoon cooking oil
1/2 cup chopped onion
2 cloves garlic, minced
2 to 3 teaspoons chili powder
1/2 teaspoon ground cumin
1-15-ounce can reduced-sodium navy beans, great Northern beans, or white kidney beans, rinsed and drained
1 (14 1/2-ounce) can reduced sodium chicken broth
1 3/4 cups water
1/2 of a 4-1/2 oz. can (about 1/4 cup) diced green chile peppers
1 1/2 cups chopped cooked chicken
1 to 2 tablespoons snipped fresh cilantro or parsley
2 6-inch corn tortillas, cut into thin, bite-size strips
1/4 cup shredded reduced-fat Monterey Jack cheese

In a large saucepan heat oil over medium heat. Cook and stir the onion and garlic in hot oil about 4 minutes or until onion is tender; stir in the chili powder and cumin. Cook and stir for 1 minute more.

Stir in beans, chicken broth, water, and chile peppers. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally.

Stir in the chicken and cilantro or parsley. Heat through. Top each serving with tortilla strips and cheese.

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GREEN AND GOLD SALAD BOWL
Makes 6 servings

2 quarts mixed salad greens torn in bit-size pieces (iceberg, spinach, romaine, watercress)
3 oranges, peeled, cut in half-cartwheels
2 medium onions, sliced, separated into rings
cups toasted slivered almonds

ITALIAN SALAD DRESSING:
1/4 cup freshly squeezed lemon juice
2 Tbsp. water
1 package (0.6 or 0.7 ounce each) Italian salad dressing mix
2/3 cups vegetable oil

In large salad bowls, combine all ingredients except salad dressing; chill. Toss with Italian Salad Dressing before serving.

ITALIAN SALAD DRESSING:
In covered container, combine lemon juice, water and salad dressing mix. Shake well. Add oil; shake well until blended.

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LIME MOUSSE TART
Servings: 8

Crust:
1 1/4 cups graham cracker crumbs (about 12 (5 x 2 1/2-inch crackers)
5 tablespoons unsalted butter, softened
1/4 cup granulated sugar

Mousse:
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
1 1/2 teaspoons unflavored gelatine (less than 1 envelope)
3 large egg yolks
3 tablespoons unsalted butter
1 tablespoon finely grated fresh lime zest
1/2 cup fresh lime juice
1 cup well-chilled heavy cream

Make crust: Preheat oven to 325 degrees F.

In a 9 1/2-inch springform pan blend all crust ingredients with your fingertips until combined well and press evenly onto bottom and 1 inch up side of the pan. Bake crust in the middle of the oven 10 minutes and transfer to a rack to cool.

Make mousse:
In a heavy saucepan whisk together sugar, cornstarch and salt, and gradually whisk in milk, whisking until mixture is smooth. Sprinkle gelatin over milk mixture and let stand 1 minute to soften gelatin.

In a small bowl, whisk together yolks.

Bring milk mixture to a boil over moderate heat, whisking constantly, and remove pan from heat. Gradually whisk about 1 cup milk mixture into yolks and whisk yolk mixture into remaining milk mixture. Simmer custard, whisking, 3 minutes (custard will be thick but pourable) and remove pan from heat.

Whisk in butter, zest and lime juice until combined and let custard stand 10 minutes to allow flavors to blend.

Pour custard through a fine sieve into a metal bowl, pressing custard with a rubber spatula if necessary, and set in a large bowl of ice and cold water. Cool custard, stirring occasionally with a rubber spatula until thick but not completely set (custard should mound slightly when dropped from a spoon), about 20 minutes.

In a bowl with an electric mixer beat cream until it holds soft peaks. With a large rubber spatula gently fold whipped cream into custard and gently spoon mousse into crust.

Chill tart, uncovered, until set, about 4 hours. Tart keeps, covered and chilled, 3 days.