Westyfest Punch Recipes

Steps:

• Measure and mix all ingredients into a pitcher. Chill and serve over ice.

Steps:

• Preheat oven to 300F; have ready an ungreased 9-inch springform pan.
• In a mixing bowl, combine the two crust ingredients; mix well.
• Press in the bottom and up the sides of the pan; set aside.
• In a large mixing bowl, with electric mixer, beat cream cheese until it is fluffy; slowly beat in sugar, beating until smooth.
• Add eggs, one at a time, beating well after each addition.
• Stir in the cream and liqueur until well blended, then pour into the crust-lined springform pan.
• Bake in preheated oven for 60 to 70 minutes or until the edges are set, but the centre jiggles ever so slightly when the pan is gently shaken.
• Turn oven off and leave the oven door open at least four inches; let the cheesecake sit in the oven for 30 minutes, or until the centre now appears set.
• Remove from oven and place on a wire rack on your counter for one hour, or until completely cooled.
• Cover, then refrigerate for at least three hours before serving.
• Just before serving, carefully run a table knife around the edges of the crust to loosen, then carefully remove the sides of the pan.
• If desired, garnish individual servings with whipped cream and a crumbled or chopped chocolate mint (the kind that has the green stripe).

Steps:

• Bring all ingredients to a high simmer, just before it boils, stirring slowly with a wire whisk. Strain through wire strainer, stirring with a spoon from the bottom to get all the thick parts through. Keep in fridge until cold and serve cold. Or can be served warm, up to you! Just an FYI, Santa Cruz Organics sells apricot nectar and it runs between $3-4 for a bottle unless it's on sale. For apple cider, get a good cloudy variety that stores usually sell in their produce or refrigerated section. Don't just use apple juice. I used fresh pumpkin that I had roasted the night before, but I'm sure you could use canned as well. May even taste more 'pumpkin-y'. Makes at least 12 good sized servings, probably more.

Steps:

• In a medium saucepan, over high heat, bring the water to a boil.
• Add the salt and in a steady stream, add the cornmeal, stirring vigorously.
• Cook and stir for 10 minutes, until the polenta is smooth and leaves the side of the pan.
• Transfer the hot polenta into a clean empty orange juice cans.
• Let cool and then refrigerate until firm.
• Open the end of the cans with a can opener and shake polenta out or push it out.
• Cut into 1/2" slices.
• Grill or saute polenta rounds in olive oil or butter.

Steps:

• Mix together first 9 ingredients.
• Shape into 8 patties.
• Broil or grill 4-5 inches from heat 5 minutes on each side, or until desired degree of doneness.
• Serve in hamburger buns.
• **We also toast the buns on the grill.
• **Adjust seasonings to taste.

Steps:

• preheat oven to 350.
• make the salsa picante:.
• place tomatoes, garlic, onion and chiles in a blender and process till smooth. (I just chopped everything and didn't run through a processor).
• pour into a small pan and add spices and oregano and season with salt.
• bring the mixture to a boil, stirring occasionally. boil for 1-2 minutes, then lower heat and simmer gently for about 15 minutes.
• the sauce should be thick, but of pouring consistency.
• if it is too thick, dilute with a little fresh tomato juice or water.
• make the cheese sauce:.
• melt the butter in a pan and stir in the flour. cook, stirring, one minute.
• add the milk, stirring all the time, till sauce boils and thickens.
• stir in all but 2 T of cheese and season to taste.
• cover the pan with a lid and set aside.
• mix onion, garlic and chili in a bowl. add the steak cubes and mix well.
• heat the oil in a frying pan and stir fry the meat mixture for about 10 minutes, till meat cubes have browned and the onion is soft.
• stir in the rice (and corn and/or beans if desired) and enough beef stock to moisten.
• season to taste with salt and pepper.
• pour about a quarter of the cheese sauce into the bottom of a round, ovenproof dish (will need about a 2-qt sized dish - I tried a deep pie plate it wasn't big enough).
• add a tortilla and then spread over half the salsa, followed by half the meat mixture.
• repeat these layers, then add half the remaining cheese sauce and the final tortilla.
• pour over the remaining cheese sauce and sprinkle the reserved grated cheddar on top.
• bake in a preheated oven for about 20 minutes, or till golden on top and heated through.

Steps:

• In a blender, puree all ingredients and serve in a chilled glass with a lime wedge as a garnish.