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
1can condensed cream of chicken or cream of celery soup
1/2cup sour cream
2tablespoons butter
1/2cup chopped onion
1teaspoon chili powder
2cups diced cooked chicken
1can (4 ounces) chopped green chilies
8(7-inch) flour tortillas
1cup (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
1cup graham cracker crumbs
3tablespoons plus 1 cup sugar, divided
3tablespoons butter, melted
4packages (8 ounces each) cream cheese, softened
3tablespoons flour
1tablespoon vanilla
1cup sour cream
4eggs
1/4cup 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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