Recipe(tried): Seafood Enchiladas al Fresco...

Hello Everyone,

What a beautiful day it is in Central Florida today, like a picture postcard. I just checked in today, as I am looking for a recipe for a really creamy old-fashioned rice pudding...if anyone has it, please share.

Tonight we will be dining al fresco, to take advantage fo the cool breezes...
we will be eating Seafood Enchiladas, Rice Pilaf, Blond Sangria, and Key Lime Mousse.

SEAFOOD ENCHILADAS
8 servings

2 med. white onions, coarsely chopped
1 7 oz. can diced green chiles
1 1/2 T. butter
1 lb. crabmeat
1 lb. tiny shrimp
1 c. walnut halves, toasted
1 12 oz. can med. pitted ripe olives, drained and halvead
1 lb. Monterey Jack cheese, shredded
1 lb. cheddar cheese, shredded
veg. oil
16 corn tortillas
2 cups half and half
1 c. sour cream
1/2 c. butter, melted
1 1/2 t. dried oreagno
1 t. garlic salt

Garnish: shredded cheddar cheese
sliced pimientos
avocado slices
sliced black olives
In a large skillet, saute onions and chiles in butter til onions are transluscent. Remove from heat and add crab, shrimps, walnuts and olives. Combine cheeses. Set aside 1 1/2 cups of cheese for top of casserole. Stir remaining cheese into seafood mixture.

In skillet just large enough to hold tortillas, heat 1/4 inch oil. Fry tortillas, one at a time, just long enough to soften, about 30 sec. and drain
on paper towels. Fill each tortilla with seafood filling, roll up anda place seam side down in large, greased baking dish. Can be prepared in advance and refrigerated or frozen. Defrost before proceeding.

In med. sauceapan, combine half and half, sour cream, butter, oregano and garlic salt. Stirring frequently over med. heat until lukewarm and well blended. Pour over the enchiladas, sprinkle with reserved cheese. Bake at 350 for 30 mts.

Simply sensational! Cooked and shredded shicken may be substituted for the seafood.

BLOND SANGRIA
8 servings

1 fifth white wine
1 c. pineapple juice
1/3 c. orange juice
3 T. lemoin juice
1 T. lime juice
1/4 c. sugarr
1 10 oz. bottle club soda or 12 oz. can of 7-Up
lemon, lime and orange slices

Combine wine, fruit juices and sugar in a pitcher. Stir in soda. Serve over ice. Garnish with slices of citrus fruit.

KEY LIME MOUSSE
serves 8-10

1 T. unflavored gelatin
1 c. sugar
1/4 t. salt
4 eggs, separated
1/2 c. lime juice
1/4 c. water
1 t. grated lime peel
1 c. whipping cream
green food coloring

Mix first 3 ingredients and set aside. Ina saucepan, combine egg yolks, lime juice, and water. Add gelatin mixture and cook til mixture boils, stirring constantly. When boiling, remove from heat. Add lime peel and enough food coloring to make mousse pale green. Chill, stirring occasionally. Do not let mixture get too cold and start to gel. Beat egg whites til stiff. Beat whipping cream. Fold 1/2 cup cream into gelatin mixture. Fold in egg whites. Pour into glass and refrigerate. Top with remaining whipped cream and a thin slice of lime.