Onion soup
Ingredients
4 onions, sliced2 tbsp butter2 chicken stock cubes3 ½ cups water1 bay leaf¼ tsp oregano¼ French bread baguette1 ¼ cup cheddar cheese, shreddedSalt and pepper
Directions:1. In a deep pan cover and cook onion and butter over low heat, stirring occasionally, for 20-25 minutes until tender. 2. Add water, stock cubes, bay leaf, oregano, salt and pepper. Cover and simmer for 15 minutes 3. Cut baguette into 4 slices (1 cm thin). Turn on oven broiler, put bread slices on cooking sheet, and broil for 2 minutes until top is golden brown. You can toast bread instead. 4. Place bread in 4 oven-proof serving bowls. Pour soup over bread then sprinkle cheese on top. 5. Put bowls on a baking sheet, broil until cheese melts and becomes golden brown. Serve immediately.
Creamy chicken enchiladas
Ingredients1 tbsp butter or margarine 1 medium onion, chopped 1 (4.5-ounce) can chopped green chilies, drained 1 (8-ounce) package cream cheese, cut up and softened 1/2 cups chopped cooked chicken breast 2 (8-inch) flour tortillas 2 (8-ounce) packages Monterey cheese, shredded 2 cups whipping cream
Directions:
1. Melt butter in a large skillet over medium heat; add onion, and sauté 5 minutes. Add green chilies; sauté 1 minute. 2. Stir in cream cheese and chicken; cook, stirring constantly, until cream cheese melts.3. Spoon 2 to 3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas, and place, seam side down, in a lightly greased 13- x 9-inch baking dish.4. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.5. Bake at 350° for 45 minutes.
Mango Cheese Cake
Ingredients
1 pack biscuits90 gm butter soft350 gm cream cheese (24 squares)6 tsp jelly (mango flavor)3 mangos1/3 cup orange juice1/3 cup sugar2 tbsp lemon juice2 cups whipping cream
Directions:1. Crush biscuits in a food processor or hammer them until very fine. Add soft butter and mix well using your hands. 2. Press biscuits mixture to cover the base of a spring form pan (20 cm diameter). Freeze for 1 hour. 3. Mix jelly in orange juice in a saucepan and heat over low heat until well dissolved stirring constantly. Leave to cool. 4. In a bowl, beat cream cheese and sugar using an electric beater until smooth. Add lemon juice and continue beating for another minute. 5. Whip cream until stiff. Fold half quantity of whipped cream into cheese mixture. 6. Chop 1 mango and cut the rest into wedges. Add chopped mango and orange juice to cheese mixture and stir until well combined. 7. Pour cheese mixture over prepared biscuits crust and even the surface. Refrigerate overnight. Decorate with mango wedges and remaining whipped cream.
