Southwest Celebration

Southern Living, Nov 2004 by Poellnitz, Vicki A

Ease into entertaining with this menu of make-ahead recipes and simple decorations.

A simple cactus ornament discovered in a box of family holiday decorations serves as the springboard for Kathryn and Todd Hollifield's no-fuss party decor and menu. These native Texans call Alabama home these days, but you know, no matter where they live, Texans always consider themselves as such. And it shows.

Whether you're from the Lone Star State or just wish you were, you'll be able to step right into this easy-to-do, make-ahead menu just like your favorite pair of jeans.

VICKI A. POELLNITZ

FRESH SALSA

MAKES 3½ CUPS

PREP: 20 MIN., CHILL: 1 HR.

Habaneras are among the hottest of chiles. Removing the seeds and membranes lessens the heat. Be sure to wear gloves, and don't touch your eyes when handling hot peppers.

1 habanero chile pepper, seeded and minced*

1 medium cucumber, peeled and diced

4 large plum tomatoes, chopped

1 cup finely chopped fresh cilantro

2 tablespoons vinegar

2 tablespoons olive oil

1 teaspoon sugar

1 teaspoon ground cumin

½ teaspoon salt

Garnish: whole jalapeño pepper

Tortilla chips

STIR together first 9 ingredients in a small bowl. Cover and chill at least 1 hour. Garnish, if desired. Serve with tortilla chips. KATHRYN HOLLIFIELD

HOMEWOOD, ALABAMA

*1 jalapeño pepper, seeded and minced, can be substituted.

CHICKEN-SOUR CREAM ENCHILADAS

MAKES 6 SERVINGS

PREP: 20 MIN., COOK: 5 MIN., BAKE: 25 MIN.

1 medium onion, chopped

1 tablespoon olive oil

2 cups chopped cooked chicken

1 (16-ounce) carton sour cream, divided

4 cups (16 ounces) shredded Monterey Jack cheese, divided

12 (6-inch) flour tortillas

3 (4.5-ounce) cans diced green chiles, divided

1¼ cups milk

2 tablespoons all-purpose flour

SAUTÉ onion in hot oil over mediumhigh heat 5 minutes or until tender.

STIR together chicken, ¼ cup sour cream, and 1½ cups shredded Monterey Jack cheese. Stir in onion. Spoon chicken mixture evenly on one end of each tortilla, and roll up. Arrange, seam side down, in a lightly greased 13- × 9-inch baking dish.

WHISK together 2 cans green chiles, milk, and flour in a saucepan over medium heat; gradually add remaining 2½ cups cheese, stirring constantly, until cheese is melted and mixture is smooth; pour sauce evenly over top of enchiladas. Spread remaining sour cream over sauce.

BAKE enchiladas at 400° for 20 to 25 minutes or until bubbly. Drain remaining can of green chiles, and spread evenly on top of enchiladas.

KATHRYN HOLLIFIELD

HOMEWOOD, ALABAMA

FIESTA COLESLAW

MAKES 6 SERVINGS

PREP: 30 MIN., STAND: 30 MIN.

This recipe is adapted from Santa Fe School of Cooking Cookbook (Gibbs Smith, $19.95). For maximum color and flavor, serve within 3 to 4 hours.

½ pound green cabbage, shredded*

½ pound red cabbage, shredded*

1 medium cucumber, peeled, seeded, and diagonally sliced

1 medium-size red bell pepper, cut into thin strips

1 medium-size green bell pepper, cut into thin strips

5 green onions, sliced

2 celery ribs, diagonally sliced

1 large carrot, shredded

1 small white onion, thinly sliced

¼ cup fresh lime juice

2 tablespoons sugar

2 tablespoons sherry vinegar or cider vinegar

1 tablespoon pepper sauce (liquid from hot peppers in vinegar)

1 teaspoon salt

2 tablespoons olive oil

COMBINE first 9 ingredients in a bowl.

STIR together lime juice and next 4 ingredients in a small bowl until sugar is dissolved. Pour dressing over cabbage mixture, tossing to coat. Let stand 30 minutes, tossing often. Drizzle evenly with olive oil, tossing to coat, just before serving. SUSAN CURTIS

THE SANTA FE SCHOOL OF COOKING COOKBOOK

*1 (16-ounce) package coleslaw mix may be substituted for shredded green and red cabbage.

MERRY MARGARITAS

MAKES ABOUT 5 CUPS

PREP: 5 MIN.

Dip the rims of glasses in lime juice and tinted sugar to dress up these yummy libations. Tinted decorating sugar, used to decorate cookies, is found in the baking aisle of the grocery store.

1 (10-ounce) can frozen margarita mix

¾ cup tequila

3 tablespoons thawed cranberry juice concentrate

2 tablespoons orange liqueur

2 tablespoons fresh lime juice

Ice

COMBINE first 5 ingredients in a blender. Fill with ice to 5-cup level, and process until smooth. Serve immediately.

VANILLA ICE CREAM

MAKES ½ GALLON

PREP: 10 MIN., COOK: 24 MIN., CHILL: 8 HRS., FREEZE: ACCORDING TO MANUFACTURER'S INSTRUCTIONS

Start this recipe a day ahead.

4 cups milk

2¼ cups sugar

¼ cup all-purpose flour

¼ teaspoon salt

6 large eggs, lightly beaten

4 cups half-and-half

1 tablespoon vanilla extract

Garnish: sifted unsweetened cocoa powder

WHISK together first 4 ingredients in a Dutch oven over medium heat, stirring constantly, 15 to 20 minutes or until mixture thickens and coats a spoon. Do not boil.

STIR about one-fourth of hot milk mixture gradually into eggs; add egg mixture to remaining hot mixture, stirring constantly. Cook 4 minutes; remove from heat. Stir in half-and-half and vanilla, and cool completely. Cover and chill at least 8 hours.

POUR into freezer container of a 4-quart electric ice-cream maker. Freeze according to manufacturer's instructions. Serve immediately, and garnish, if desired, or remove container from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container, and freeze 2 hours or until firm. Store leftover ice cream in an airtight container. KATHRYN HOLLIFIELD