Suggested Holiday Buffet Menu
APPETIZERS
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- Mexican Cheese Cake
- Chilled Glaxed Corned Beef
- Basil Cheese Triangles
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- Cracker Variety
- Cocktail Breads
- Mustard Variety
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ENTREES
Hearty
Chicken & Ham Potato Salad
Turkey
Newburg with Toated Torn Bread
Smothered
Sirloin Tips & Hot Noodles
Sloppy
Jose & White Rice
Tortellini
& Broccoli Salad with Asian Ginger Dressing
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GARNIE
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- Variety of Pickles & Olives
- Horseradish Sauce
- Sunflower Seeds
- Fresh Breads
- Kosher Salt & Peppercorns in Mills
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- Sliced Red & Yellow Tomatoes
- Chopped Onion
- Shredded Cheddar
- Butter & Margerine
- Fresh Cranberry Sauce
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DESSERTS
Praline
Pumpkin Pie
Apple
Cranberry Pie
Banana
Cream Pie
Triple
Chocolate Fudge
Toll
House Cookies
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MEXICAN CHEESECAKE
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Ingredients ---
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1/2 C. Flour
3 T. Butter, softened
1 Egg Yolk
1 C. Sour Cream
Crackers
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16 oz. Cream Cheese,
softened
1 Envelope Taco Season Mix
3 Eggs
2 C. Shredded Cheddar Cheese
4 oz. Chopped Green Chilies,
undrained
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- Move oven rack to lowest position. Heat
oven to 400 degrees. Lightly grease a 9 x 3
springform pan. Mix flour, butter and egg yolk.
Press mixture evenly onto bottom of pan. Bake 15
minutes; cool.
- Reduce oven to 350 degrees.
Mix cream cheese and seasoning mix in large bowl.
Stir in eggs, one at a time, mixing well. Stir in
cheddar cheese and chilies. Pour over crust.
- Bake about 40 minutes or until center is
set. Immediately spread with sour cream. Bake 5
minutes. Cool. Cover and refigerate at least 8
hours. Cut into edges. Serve with crackers.
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