Thursday night, the Cookbook Book Club met
The theme for Vol. IX was Mexican
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!
Santa Clara Enchiladas
Jacki's wonderful authentic main course
(the hostess provides the main course)
even down to homemade chili sauce to go over!
Sarah's delightful side dish.
This dish has been all over pinterest lately
And I can see why -- it was so good!
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 . . .
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
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.