Cookbook Book Club, Vol. IX - MEXICAN

Thursday night, the Cookbook Book Club met

And ate

And talked

The theme for Vol. IX was Mexican

Our menu:

Appetizers

Mexican Cheese Crackers

(my contribution -- a fun snack item and so easy!)

Avocado, Feta Salsa

Rhonda's appetizer.    Being avocado fans we all thought it was fresh and delicious!

The Meal:

Santa Clara Enchiladas

Jacki's wonderful authentic main course

(the hostess provides the main course)

even down to homemade chili sauce to go over!

Street Corn

Sarah's delightful side dish.

This dish has been all over pinterest lately

And I can see why -- it was so good!

Jicama Salad

Brought by Liz, fresh and refreshing and the perfect compliment to the spicy foods

Jicama (living in a little town on the prairie she had to substitute pear, orange and cucumber)

With chili powder for a little "kick"!

Layered Cornbread Salad

Michelle's salad was the prettiest presentation of the night!

Layered in a trifle bowl.   Pretty and delicious!

And the plate of food was perfect!

You do know that we draw for what we'll bring, we never discuss with the others what we're bringing

And it all fits together as if we did!

It's the pot luck rule, I suppose, 

For at a potluck with 10 people, you don't end up with 9 broccoli casseroles,

everyone brings something different!

Anyway, we feel lucky that it always works out

We have a delicious meal

And great conversation

Always way later than we intend!

And after that wonderful meal, there is always . . . 

Dessert:

Flan

Rita's contribution (Rita has had more than her share of bringing desserts --

but she is a master!)

She made them in individual ramekins

And although she's never made them before they were perfect!

We enjoy the Cookbook Book Club and are looking forward to Volume X

German!

It will be at Linderhof

I'm trying to decide which entree to make!

Oh, and before I forget, although not really authentic Mexican

the crackers are good

And a nice snack to bring if you have an event that calls for you doing that.

They'll keep in the larder for a while if they're put in a cello bag.

MEXICAN CHEESE CRACKERS

1 small box White Cheddar cheese-its

1/4 c. vegetable oil

1 package Taco seasoning mix (I used Old El Paso)

5 T. cilantro (fresh or dried -- I used fresh)

Put cheese-its in bowl, add oil and toss to coat all the crackers.     Sprinkle with taco seasoning mix and cilantro.    Toss again to make sure everything is well coated.     Spread on a cookie sheet and bake in a preheated 250 oven for 20 minutes.

Cool before serving.