Life
Two Many Cooks in the Kitchen
Mishell Lynch and Kris Macon
Recipe Archive
January 2005
White Chocolate Raspberry Cheesecake
2 package of cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
3 squares (3 oz.) white baking chocolate, melted
1 ready-to-use chocolate or graham
cracker cookie crust
(OR make your own crust by mixing 1 1/2 cups
crushed Oreos with 2 Tablespoons of melted margarine/butter and
pressing mixture in a pie pan)
3 Tablespoons seedless red raspberry preserves
Using an electric mixer, blend cream cheese, sugar and
vanilla. Add eggs and mix thoroughly. Add melted white chocolate and
blend well.
Pour mixture into prepared crust. Microwave raspberry
preserves for about 15 seconds or until melted. Dot top of cheesecake
with small spoonfuls of preserves. Cut raspberry through cream cheese
mixture with a knife several times for a marble effect.
Bake at 350º for 35 - 45 minutes or until center is almost
set. Cool and refrigerate several hours or overnight.
***
McKinney's Lentil Soup
1 pound dry lentils
5 cups water
3 teaspoons salt
1 (16 oz.) can diced tomatoes or tomato sauce*
1 1/2 tablespoons chili powder
1 medium onion, chopped
1 cup chopped celery
1 teaspoon minced garlic
Rinse dry lentils and remove any stems or stones.
Bring water to boil in a large pot. Add lentils and salt to boiling
water; cover and reduce heat. Simmer for 30 minutes. Do not drain!
Stir in tomatoes, chili powder, onion, celery and garlic. Replace cover
and simmer for 30 minutes more, or until lentils are tender. Serve alone
or over corn chips, rice or spaghetti. Makes 7 servings.
* I used a 14 1/2 ounce can of diced tomatoes and green
chilies. We really liked the little bit of spice that added. You can
also just stir in a 4 ounce can of diced green chilies and get the same
effect.
***
Mexican Chicken Soup
1 1/2 pounds boneless chicken, cubed
2 teaspoons oil
1 envelope taco seasoning
1 can (32 oz.) V-8 juice
1 can (16 oz.) salsa (I used mild.)
1 can (15 oz.) black beans or kidney beans, rinsed and drained
1 package (10 oz.) frozen corn, thawed
In a large skillet, sauté chicken in oil until cooked
through. Add 1/2 cup water and taco seasoning and simmer until chicken is well
coated. Pour mixture into a slow cooker. Add remaining ingredients,
cover and cook on low for 3 - 4 hours. Garnish with sour cream, shredded
cheese and tortilla chips if desired.
***
Microwave Green Chili Tomato Soup
1 -
10 3/4 oz. can condensed Tomato Soup
1 - 4
oz. can whole green chilis*
grated Monterey Jack cheese
corn
tortilla chips or tostada shells
onion
powder
Empty soup into a large microwave-safe mixing bowl. Pour
the liquid from the green chilis into the empty soup can; add water to
fill and pour into soup. Cut green chilis to desired size, discarding
any skins. Add chilis to soup, stir and cover. Heat in microwave on high
about 3 to 4 minutes. While soup is heating, place a few tortilla
chips on a small microwave-safe plate and generously sprinkle cheese
over them and lightly dust with onion powder.
Remove soup from microwave and let sit, covered, for 1 minute. Heat the
prepared chips in the microwave (uncovered) for about 40 seconds on high
or until the cheese is melted. Uncover the soup and stir. Ladel the soup
into serving bowls and top with cheese covered chips. Makes 2 - 3
servings.
* To simplify, use the canned chopped green chilis, just
expect to find a few pieces of chili pepper skin in the finished
product.
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