Recipe(tried): Re: Luncheon for Special Friends

Here are the other recipes for the luncheon. It really wasn't all that much trouble and was a lot of fun.

Peach Melba Meringues with Buttermilk Custard Sauce

4 egg white
1/4 tsp. cream of tartar
1 c. sugar
Buttermilk Custard Sauce
5 c. sliced fresh peaches
1 c. fresh raspberries
Raspberry Sauce

Beat egg white with cream of tartar at high speed of mixer until foamy. Add Sugar, 1 Tbs. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 min.)
Drop mixture 1/2 c. at a time onto a baking sheet lined with parchment paper, shape with a spoon to form a shallow bowl.
Bake at 250 for 1 hour. Turn oven off and let stand in oven 1-1/2 hours. Remove from oven and cool completely; remove from paper.
Pour Buttermilk Custard Sauce evenly onto serving plates; top with meringue shells. Spoon peaches and raspberries into shells.
Place 1/4 c.Raspberry Sauce in a heavy duty zip lock bag; seal. Snip a tiny hole in one corner of bag; squeeze small circles of sauce onto Custard Sauce around meringue shells. Pull a toothpick through the circles in several directions to make a design.
Drizzle remaining Raspberry Sauce over fruit, if desired, and serve immediately.
Yield: 8 servings

Buttermilk Custard Sauce

3 c. buttermilk
3/4 c. sugar
1 Tbs. cornstarch
4 egg yolks, lightly beaten
1 tsp. vanilla

Whisk together first 4 ingredients in heavy saucepan. Bring to a boil over medium heat, whisking constantly; cook 1 minute, whisking constantly. Remove from heat; stir in vanilla. Cover and chill.
Yield: 3 cups

Raspberry Sauce

1 (12 oz.) pkg. frozen unsweetened raspberries, thawed and undrained
2 Tbs. wsugar
1 Tbs. raspberry liqueur (if desired)
1 tsp. cornstarch
1 Tbs. water

Combine first 3 ingredients in container of electric blender; process until smooth, stopping once to scrape down sides. Pour through a wire mesh strainer into a small saucepan, pressing with back of spoon; discard seeds.
Combine cornstarch and water, stirring until smooth. Stir into raspberry mixture. Bring to a boil over medium heat; boil 1 minute, stirring constantly.
Yield: 1 cup

Now I know this sounds like a lot of trouble, but it really isn't and the really neat thing about it is that my first time trying it, it really looked just as gorgeous as the picture in the book. That's rewarding plus the fact that this blend of flavors is absolutely delicious. Hope you try it sometime.

Crepes Con Queso

1 c. flour
1/2 c. yellow cornmeal
1 Tbs. chili powder
1 tsp. salt
1 c. chicken broth
3 large eggs
vegetable cooking spray
crepe filling
1/4 c. shredded Cheddar cheese
fresh cilantro sprigs for garnish

Blend first 6 ingredients until smooth. Chill at least 2 hours.
Coat an 8 in. non-stick skillet with cooking spray; place over medium heat until hot. Pour 1/3 c. batter into pan; quickly tilt pan in all directions to cover bottom of pan. Cook 1 min. or until crepe can be shaken loose from pan. Turn crepe over; cook about 30 sec.. Place on towel to cool. Repeat with remaining batter.
Spoon about 1/2 c. crepe filling on half of each crepe; roll up, place seam side down, in a lightly greased 9 x 13 in. baking dish. Sprinkle crepes evenly with cheese.
Bake at 300 for 5 min. or until cheese melts. Garnish if desired.
Yield: 4 servings

Crepe Filling

1 Tbs. butter or margarine
1 large onion, coarsely chopped
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1 bunch green onions, sliced
4 cloves garlic, minced
2 (4-1/2 oz.) cans chopped green chilies, drained
1-1/2 c. whipping cream
1 c. shredded Swiss cheese
2-1/2 c. shredded cooked chicken
2 Tbs. Cajun poultry seasoning blend
1/4 tsp. salt
1/4 tsp. pepper

Melt butter in large skillet over medium heat; add chopped onion and next 4 ingredients, and cook, stirring constantly, 5 minutes or until tender.
Stir in chilies and whipping cream; bring to a boil. Reduce heat and simmer 15 minutes.
Stir in cheese and remaining ingredients, cook 3 minutes

Yield: 4 cups

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