This can be served as a buffet or seated as you wish.
A Pre Made Gourmet Business Meal
Sherry Cheese Pate
Chicken Cheese Casserole
Orange Cheesecake Brownies
Sherry Cheese Pate:
2 three-ounce packages softened cream cheese
1 cup shredded sharp cheddar cheese
4 tsp dry sherry
1/2 tsp curry powder
1/4 tsp salt
1 eight-ounce jar chopped chutney
3 to 4 green onions, including tops,
finely sliced sesame or wheat crackers
Combine cream cheese, cheddar cheese, sherry, curry powder, and salt;
Mix thoroughly. Spread on serving platter, shaping one-half-inch thick.
Chill 30 minutes or until firm. Spread chutney over the top, and sprinkle with
green onions to cover. Serve with sesame or wheat crackers.
1 small bunch fresh spinach
4 hard-cooked eggs, sliced
1/2 lb bacon, cooked and crumbled
1/2 red onion, thinly sliced
1 ten-ounce package frozen peas, thawed
1 eight-ounce can sliced water chestnuts, drained
1/3 head of lettuce torn into bite sized pieces to cover
1 1/2 to 2 cups mayonnaise
1/2 one-ounce package ranch dressing mix
1/2 cup grated Parmesan cheese
Layer salad ingredients in order in a three-quart casserole. Mix mayonnaise
and Ranch dressing mix; spread over lettuce. Sprinkle with Parmesan cheese.
Cover with plastic wrap and chill overnight. DO NOT TOSS BEFORE SERVING.
Chicken Cheese Casserole:
6 small chicken bread halves
6 slices of Swiss cheese
1 (10 ounce) can cream of mushroom soup
1/4 cup white wine
1 (8 ounce) package herb seasoned stuffing mix or home made Stuffing
1/4 cup (1/2 stick) butter, melted
Arrange the chicken in a greased baking dish. Place 1 slice of cheese on
each piece of chicken. Combine the cream of mushroom soup and wine in a small
bowl and mix well. Spoon over the chicken and cheese. Sprinkle the stuffing
mix over the top. Drizzle with butter. Bake, covered, at 350 degrees for 45
Orange Cheesecake Brownies:
For the Cheesecake Batter:
8 oz pk cream cheese softened
3/4 tsp finely grated orange zest
1 large egg
1 tbsp all purpose flour
For the Chocolate Batter:
6 tbsp butter, cut into pieces
2 oz unsweetened chocolate, chopped
2 oz semi sweet chocolate, chopped
1 tsp vanilla
2 large eggs
2/3 cup all purpose flour
1/2 tsp salt
Preheat oven to 350. Butter and flour a 9 in square pan (or use Bakers Joy).
Make cheesecake batter:
In a bowl stir together cream cheese, sugar, and zest with a wooden spoon
until smooth. Beat in egg with a fork until blended, stir in flour.
Make Chocolate Batter:
In heavy 1 1/2 quart saucepan, melt butter and chocolates over low heat
until smooth. Cool mixture 10 min then stir in sugar and vanilla. Add eggs one
at a time beating well with a wooden spoon until smooth and shiny. Stir in flour
Spread chocolate batter evenly in pan. Drop cheesecake batter by large spoonfuls
onto chocolate batter and run a knife through batters to make decorative swirled.
Bake in the middle of oven for 50 mins or until cheesecake mixture is pale and
golden and a tester comes out clean. Cool completely in the pan on a rack.
Cut em up however ya like!