LILAC BLOOMSDAY 2013!!!

*Congratulations Bloomies!!!

CHOCOLATE-RUM PARFAITS

*Cinco de Mayo Collection-6-6 1/2 oz Mexican chocolate 1 1/2 cups heavy cream,divided 3 TB golden rum (optional) 3/4 tsp vanilla sliced almonds for garnish Cookies (optional) Coarsely chop chocolate using a sharp knife. Combine chocolate and 3 TB heavy cream in top of double boiler. Heat over simmering water until smooth,stirring occasionally. Gradually stir in rum; remove from water. Let stand at room temperature 15 min. to cool slightly. Combine remaining cream and vanilla in chilled small bowl. Beat with electric mixer at low speed,then gradually increase speed until cream is stiff,but not chunky. Gently fold whipped cream into cooled chocolate mixture until uniform in color. Spoon mousse into 4 individual dessert dishes. Refrigerate 2-3 hours until firm. Garnish,if desired. Serve with cookies. Makes 4 servings.(Source: Publications International)

EASY CHEESE ENCHILADAS

*Cinco de Mayo Collection-2 10 1/2-oz cans cream of chicken soup 1 14-oz can green chilies, diced 1 cup sour cream 12 tortilillas 2 1/4 cups grated sharp cheddar cheese 1/2 cup diced green onions Combine chicken soup,chilies and dairy sour cream in saucepan; heat to simmering. Heat tortillas in 300 degree oven until slightly softened, about 5 min. Place a heaping tablespoon of soup mixture on one edge of tortilla, top with spoonful of cheese and green onion. Roll up; arrange in shallow baking dish,ends tucked underneath. Top with remaining soup mixture,cheese and green onions. Bake at 350 degrees for 30 min. or until hot and bubbly. YIELD: 6 servings. (Source: Dorothy Dean)

KENTUCKY DERBY STARTS TODAY!!!

FLOUR TORTILLAS

*Cinco de Mayo Collection-2 cups sifted flour 1 tsp baking powder 1 tsp salt 1 TB butter 1/4 cup water,about Combine dry ingredients; cut in butter. Add enough water to make a stiff dough. Divide dough into 8 pieces. On floured board roll each into thin 8-inch circle. Fry on hot,lightly greased griddle until lightly browned on each side, about 2 min. total cooking time Yield: 8 tortillas. (Source: Dorothy Dean)

REFRIED BEANS

Cinco de Mayo Collection-1 lb Navy beans 1/2 lb salt pork,cubed Boiling water 1 TB shortening 1 clove garlic,minced 2 TB chili powder 1 tsp salt 1/2 grated cheddar cheese 6 green onions,sliced Place beans and salt pork in kettle; add boiling water to cover. Bring to a boil; reduce heat and cook slowly until tender,about 4 hours. Add water,if needed. Drain and reserve liquid. Melt shortening in large skillet. Stir in cooked beans, a spoonful at a time; mashing with potato masher until fairly smooth. Stir in seasonings and enough cooking liquid or water to make a thick mixture. Cook over low heat, stirring occasionally, for about 2 hours (adding liquid if needed). Beans should become a dark rich brown. Serve in large bean pot; sprinkle with grated cheddar cheese and onion slices. Accompany with crisp tortillas. YIELD: 5 cups (Source:Dorothy Dean)