Dried Beef Cheeseball

Ingredients:

• 1 8oz. pkg. cream cheese
• 1 3oz. pkg or jar dried Beef – chopped fine
• 1 Tbls. mayo
• Onion and garlic salt to taste
• Milk to soften

Preparation:

Mix all together and roll into a ball. Refrigerate until ready to serve.

San Mateo Kate’s Chicken Enchilada

Ingredients:
•1 pkg of 12 flour tortillas
•chicken breasts, cubed in large chunks
•1 4 oz can mushrooms
•1 can chopped green chilies
•1 small onion, chopped
•½ lb grated Cheddar cheese
•½ lb grated Monterey Jack cheese
•1 can cream of mushroom soup
•1 can cream of chicken soup
•1 small container sour cream or 1 can cream of celery soup
•salt and pepper to taste

Preparation:
Grease 9×13 glass baking dish. Cut tortillas into strips. Layer ⅓ of the tortilla strips on bottom of baking dish. Layer ½ of the chicken cubes. In a saucepan combine soups, sour cream, mushrooms, chilies, salt, pepper, and onion; heat through. Pour ½ of the soup mixture over the chicken. Sprinkle ⅓ of the combined grated cheeses. Layer another ⅓ of the combined grated cheeses. Layer another ⅓ of the tortilla strips, rest of the chicken, soup mixture, and ⅓ of the cheese. End with layre of tortilla and top with the rest of the cheese. Bake at 350° until bubbly.

Mushroom Bisque

Serves 6-8

Ingredients:
•3/4 lb fresh mushroom
•2 cups green onions thinly sliced
•1 cup heavy cream
•5 cups chicken stock or bouillon
•1/4 cup dry sherry
•1 4-oz. Stick of butter
•3 Tbls flour
•Fresh ground pepper & salt to taste

Preparation:
Melt the butter in a large saucepan.  Stir in onions, cover and simmer over low heat for 20 mins.  Do not let onions brown.  Stir in the flour and cook for one minute.  Pour in the stock and bring to boil.  Finely chop 1/2 lb mushroom and add to the stock.  Reduce to simmer and cook, partially covered, for 10 minutes.  Puree in a food mill or blender being careful of hot liquid.  Return to the pot, and stir in the cream and sherry.  Taste and correct for seasonings.
Thinly slice remaining muchrooms.  Place on the bottom of a large tureen or individual serving bowls and pour the soup over them.  Serve.