Summer is flying by, but not without enjoying great festivities around the lake, not the least of which was our great HLWA annual picnic hosted by Mary Barbro and Joe Marchell. The day was beautiful and the food was so outstanding everyone wanted the recipes, so we are putting one in the newsletter and the others are going to be printed on the website, hlwa.org . . . "Bon appetit.”

Jackie Mulvey’s Easy Chicken & Cheese Enchiladas Prep: 15 minutes, Bake: 40 minutes, Serves: 6 1 can cream of chicken soup 1 can salsa - hot, medium or mild, whichever you like chopped up cooked chicken - approximately 2 cups 8 oz. or more shredded cheese - I have used many different kinds Mix soup and salsa. Mix chicken with half of soup/salsa mix. Spread chicken mix on tortilla, sprinkle with cheese, roll up, place in pan seam down. Spread rest of soup/salsa mix on top of tortilla rolls, sprinkle with cheese. Bake 1/2 hour at 350 degrees. All amounts are quite flexible, depending on how gooey you want it. Usually 1/2 and 1/2 soup and salsa works. Some people like more or less cheese. It's a good way to use up leftover chicken or cook extra for a quick meal later.
Kahlua Chocolate Cake Ingredients: 3 eggs, separated 3/4 cup granulated sugar 1/2 cup butter 1 cup packed light brown sugar 2 1/4 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 3/4 cup coffee, strong, cold 3/4 cup Kahlua ---FROSTING--- 6 tablespoons butter 1 pound sifted powdered sugar 3 tablespoons unsweetened cocoa powder 3 tablespoons Kahlua 2 tablespoons hot coffee, up to 3 tablespoons Directions: Grease and flour two 9" cake pans. Preheat oven to 350° F. Beat egg whites until frothy, then beat in sugar until stiff peaks form. Set aside. Cream butter and brown sugar until fluffy. Beat in egg yolks *one at a time*. Sift flour, cocoa, and baking soda together; add to creamed mixture alternately with coffee and Kahlua and blend well. Fold egg whites into batter. Pour into prepared pans. Bake 30 - 35 min. or until done. Cool in pans 10 min, invert on wire rack; remove pans. Cool before frosting. Serves 10 - 12. KAHLUA FROSTING: In large bowl, cream butter and powdered sugar. Add cocoa powder, Kahlua and coffee; beat until smooth.
Mexican Chocolate Fudge Brownies 1 cup (2 sticks) butter 6 oz. unsweetened chocolate 2 cups sugar 4 eggs 1 tsp. vanilla 1 tsp. almond extract 1/2 cup flour 2 tsp. ground cinnamon 1/2 tsp. kosher salt 8 oz. semi-sweet chocolate, chopped Preheat the oven to 325° F. Line a 9x13x2-inch cake pan with aluminum foil. Cover the foil with a light coat of butter. Fill a saucepan half full with water and bring to a boil over medium-high heat. Combine the butter and chocolate in a medium stainless steel bowl and place over the saucepan. Reduce the heat to low. Stir the butter mixture until smooth, about 5 minutes. Remove from the heat and let cool 5 minutes. Add the sugar and mix well. Add the eggs one at a time, beating to incorporate after each addition. Add the vanilla and almond extract. Combine the flour, cinnamon and salt in a small bowl. Add to the chocolate mixture and stir to thoroughly combine. Pour into prepared cake pan. Bake until the top is dry but the center is still moist, about 25 minutes. Be careful not to overbake. Remove from the oven and sprinkle the chocolate over the top. Let sit until the chocolate begins to melt, about 5 minutes. Spread the chocolate around the top using a metal spatula or knife. Refrigerate until completely cooled and the chocolate is hard, about 2 hours. Invert onto a platter and carefully peel the foil away from the brownies. Cut into bars. Serve chilled.
Reconstructed Margarita Pie 1 prepared graham cracker crust 4 cups low-fat vanilla frozen yogurt (a little more than half and half gallon container) 1/3 cup or more frozen undiluted margarita mix or frozen limeade mix 5 tbsp. Tequila or more according to taste Place pie crust in freezer. In a big bowl, combine frozen yogurt, frozen margarita mix, and tequila. Low-fat yogurt is softer than ice cream, so you should have no trouble mixing. If you do, let stand a few minutes. Put bowl into a freezer for an hour or more until mix is set but not rock hard. Spoon into frozen crust and swirl the top for effect. Add some lime slices to enhance the presentation. Cover with plastic wrap and freeze for 4 to 6 hours. Put into the refrigerator a half hour before serving. This can also be enjoyed with frozen daiquiri mix and rum.