Heat oven to 350 degrees

16 oz. of softened cream cheese

2 cups of shredded sharp cheddar cheese

1 cup of sour cream

1 1/2 packages of taco seasoning mix

3 large eggs at room temperature

1 can drained chopped green chilies

 

Topping:

1 cup sour cream

2/3 cup salsa

 

Mix cheeses and beat until fluffy, stir in one cup of sour cream and taco seasoning.  Beat in eggs one at a time.  Fold in green chilies.  Pour into a 9 inch spring form pan and bake until firm.  Cool 10 minutes the ice with one cup of sour cream and bake five more minutes.  Cool completely, cover and refrigerate.  Remove and spoon salsa on top and garnish with chopped green onions.  Serve with crackers or sturdy corn or tortilla chips.

 

2 cloves of crushed garlic

1 tablespoon butter

2 (14.5 ounce) cans of chicken broth

1 (8 ounce) package of cheese tortellini

1 (14 ounce) can of stewed Italian tomatoes

1 (10 ounce) package of frozen chopped spinach

salt and pepper to taste

 

In a large pot over medium heat, cook garlic in butter for 2 - 3 minutes, add chicken broth.  Heat to boiling, reduce heat to low, stir in tortellini and simmer for 10 to 15 minutes, or until tortellini is cooked to desired tenderness.  Add spinach and tomatoes (do not drain) and simmer 5 minutes.  Season with salt and pepper.  Top with fresh grated parmesan cheese.  Serve with hard crusted bread.

 

Makes 6 services, goes excellent with Texas Legato Chardonnay.

 

White Sangria