Bon Appetit

Bon Appétit – Celebrate! By Scarlett Cook

Who knew that we would be so excited to get a shot (or two)! After months of hibernating and wearing sweat pants it is time to enjoy the outdoors and to lighten up our meals. It is time to celebrate! These recipes are ready to help you plan your Cinco de Mayo party or just a family dinner.

Fiesta Chicken 6 – 8 Servings

1 Cup Ritz cracker crumbs 2 Tablespoons taco seasoning mix 8 Skinless Boneless chicken breasts 4 Green onions, chopped 2 Tablespoons butter, melted 2 Cups whipping cream 1 Cup shredded Monterey Jack cheese 1 Cup shredded Cheddar cheese 1 Small can chopped green chilies, drained

Preheat oven to 350˚. Grease 13” x 9” baking dish. Combine cracker crumbs and seasoning mix in a small bowl. Dip chicken in crumb mixture and place in pan. Sauté green onions in butter in skillet until tender. Stir in whipping cream, cheeses and chilies; pour over chicken. Baked uncover 45 minutes.

Waldorf salad 4 Servings

1/2 (8 ounce) Package cream cheese, softened 1/4 Cup milk 1 Teaspoon lemon juice 3 Medium apples, cut into pieces 2 Teaspoons lemon juice 1 Cup seedless green grapes 1/2 Cup raisins

Combine cream cheese, milk and 1 teaspoon lemon juice. Sprinkle 2 teaspoons lemon juice over apples. Combine apples, grapes and raisins. Stir in cream cheese mixture.

Lemon Potato Wedges

6 Servings 1 Tablespoon butter, melted 3/4 Teaspoon grated lemon rind 1 Tablespoon lemon juice 3/4 Teaspoon dried dill 3 Medium baking potatoes unpeeled 2 Tablespoons Parmesan cheese

Preheat oven to 425˚ Spray a foil line baking sheet. Combine butter, rind, juice and dill in a small bowl. Cut each potato into four wedges. Brush edges of potatoes with butter mixture and dredge in Parmesan. Place wedges cup side up on pan. Bake for 25 minutes or until potatoes are tender.

Mexican Custard 6 Servings

2 Eggs 1/8 Teaspoon salt 1 Tablespoon plain flour 1 Teaspoon vanilla extract 1 Teaspoon almond extract 2 Cups milk Ground cinnamon

Preheat oven to 325˚. Combine all ingredients except cinnamon in a blender. Blend at high speed 5 minutes. Pour into six 6-ounce custard cups; sprinkle with cinnamon. Place cups into a 13” x 9” baking dish. Pour hot water to a depth of one inch. Cover with aluminum foil and cook for 1 hour. Custards are done when a knife inserted comes out clean. Serve warm or refrigerate to serve cold.

Taste of the Mountains