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<< Previous   of   Next >>   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Friday, April 25, 2008 The Forum: Try enchiladas for family dinner Despite the snow and hail, Saturday night's annual Coronation Banquet, sponsored by the Snohomish County Dairy Women, was one of the best ever, with a great turnout to boot. Congratulations to Melissa Cook, who was crowned Snohomish County Dairy Ambassador for the 2008-09 year. Backing up Melissa when needed will be equal alternatives Kalynn Morcom, Katie Nickels and Andrea Neff. Andrea, daughter of Simon and Cherene Neff, is a 2006 graduate of Marysville-Pilchuck High School and currently attends college. She shares two of her favorite recipes with us today (wowsers both!), mentioning the enchiladas are a dish her mom uses for special family dinners. Andrea loves making cheesecakes and thinks the following berry version is the best one she's tried. Chicken enchiladas 1 can condensed cream of chicken or cream of celery soup 1/2 cup sour cream 2 tablespoons butter 1/2 cup chopped onion 1 teaspoon chili powder 2 cups diced cooked chicken 1 can (4 ounces) chopped green chilies 8 (7-inch) flour tortillas 1 cup (4 ounces) shredded Monterey jack or cheddar cheese Fresh parsley for garnish (optional) Preheat oven to 375 degrees. In small bowl, stir together soup and sour cream until smooth; set aside. In 2-quart saucepan over medium heat, in hot butter, cook onion and chili powder until onion is tender, stirring often. Stir in chicken, chilies and 2 tablespoons of the soup mixture; remove from heat. To assemble enchiladas, along center of each tortilla, spread about 1/4 cup of the chicken mixture; fold sides over filling and place seam side down in greased 8-by-12-inch baking dish. Spread enchiladas with remaining soup mixture, cover with foil and bake 15 minutes. Sprinkle with cheese and bake, uncovered, 5 minutes more or until cheese melts. Garnish with parsley, if desired. Makes 4 servings. Andrea's berry cheesecake 1 cup graham cracker crumbs 3 tablespoons plus 1 cup sugar, divided 3 tablespoons butter, melted 4 packages (8 ounces each) cream cheese, softened 3 tablespoons flour 1 tablespoon vanilla 1 cup sour cream 4 eggs 1/4 cup each raspberries and blackberries, plus extra for garnish Preheat oven to 325 degrees. For the crust, mix together cracker crumbs, 3 tablespoons sugar and butter; press into 9-inch springform pan and bake 10 minutes. For the filling, in a mixing bowl, using an electric mixer, mix cream cheese, remaining 1 cup sugar, flour and vanilla, blending well. Add sour cream and eggs and mix just until completely blended; pour over crust. Take berries and insert them into the batter with your fingers, using any design (Andrea likes to use a swirl). Smooth the top and bake for 65 to 70 minutes. Let cool before removing pan. To serve, top with a sprinkling of fresh berries. Makes one 9-inch cheesecake. The next Forum will appear in Monday's Time Out section.

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