Fare Exchange: Prize-winning enchiladas taste great left over

We've got entrees and desserts to try today and several challenges to meet. Do you have recipes for a slaw with apples and cilantro, mango salsa and mango sorbet? "A.G.S." sampled a most tasty slaw recently; it contained cilantro and apples. Could you help her find that recipe? She's gone mango-crazy and hopes you have a recipe for anything mango.

Robbie Moore wrote: "I love this enchilada recipe because I can change it up depending on the ingredients I have on hand. You may substitute ground chicken for turkey and corn tortillas for flour." This recipe won the Pace cook-off a few years ago, and Ms. Moore praised it as a "good prep-ahead for company dinners. As with most spicy foods, it only gets better the more it is reheated."

Enchiladas Fantastica

1 pound ground turkey or chicken

2 cups Pace picante sauce, divided

1 (10-ounce) package frozen spinach

2 teaspoons ground cumin, divided

1/2 teaspoon salt

1 (8-ounce) package cream cheese, cubed

12 (7-inch) tortillas

1 (14-ounce) can diced tomatoes

4 ounces shredded Cheddar cheese

Garnishes: shredded lettuce, sliced ripe olives, cubed avocado (optional)

Cook turkey or chicken until it loses its pink color, breaking up with a wooden spoon as it cooks. Add 1 cup picante sauce; spinach that has been thawed, pressed dry and chopped; 1 1/2 teaspoons cumin and salt. Cook and stir 5 minutes or until most of liquid has evaporated. Add cubed cream cheese and stir just until melted. Remove from heat. Spoon about 1/3 cup filling down center of each tortilla, roll up and place seam side down in lightly greased 13- by 9-inch baking dish.

Combine tomatoes (with juice), remaining cup of picante sauce and remaining 1/2 teaspoon cumin; mix well. Spoon over enchiladas. Bake in a preheated 350 F oven for 20 minutes or until hot. Sprinkle with cheese and return to oven 2 minutes to melt cheese. Top with shredded lettuce, ripe olive slices and avocado slices as desired.

Our faithful and longtime correspondent Signal Mountain Rose found this requested recipe from a Carnival Cruise Line cookbook -- and it is delicious, she said. This version of the exotic Tres Leches dessert is flavored with chocolate and coffee-flavored liqueur.

Chocolate Tres Leches

3/4 cup sifted cake flour

2 tablespoons unsweetened cocoa

1/2 cup sugar

4 eggs

2 egg yolks

1 1/2 teaspoons vegetable oil

2 cups evaporated milk

1 1/4 cups sweetened condensed milk

1 cup whipping cream

1/4 cup Kahlua or coffee-flavored liqueur

2 tablespoons chocolate syrup

1/4 cup powdered sugar

2 tablespoons unsweetened cocoa

1 cup whipping cream

2 1/2 tablespoons Kahlua or coffee-flavored liqueur

Heat oven to 375 F. Line bottom of 9-inch square pan with parchment paper. Sift together flour and cocoa; set aside. In a large mixer bowl beat sugar, eggs and egg yolks on high speed until very light, about 5 minutes. Fold in flour mixture. Fold in oil. Pour into prepared pan. Bake 20 to 25 minutes or until cake springs back when touched lightly in center. Cool completely; remove from pan.

In medium bowl combine evaporated milk, sweetened condensed milk, cream, Kahlua and chocolate syrup; blend well. Place cake on 15- by 10- by 1-inch jelly-roll pan; spoon milk mixture over cake until cake is thoroughly soaked.

Sift powdered sugar and cocoa together; set aside. In medium bowl whip cream on high speed until soft peaks form. Gradually beat in powdered sugar mixture. Continue beating until stiff; fold in Kahlua. Using star tip, pipe on top of cake. Cut into squares.

We've had a discussion of the best crackers. Judy O'Neal is most enthusiastic about her nomination, Ak Mak 100-percent Whole of the Wheat Stone-Ground Sesame Cracker. She says it has no cholesterol; five crackers equal 115 calories, and this cracker won the California State Fair Gold medallion. Ms. O'Neal has found this cracker at Fresh Market, Publix and Ingles.

We'll top off today's column with a recipe from Sue Mickel's collection.

Marshmallow Meringue

2 egg whites

1 1/2 cups sugar

1/4 teaspoon cream of tartar

1/2 cup water

1/2 teaspoon vanilla extract

120 mini marshmallows or 12 large marshmallows

Combine all ingredients in top of double boiler and cook, beating with electric mixer, until mixture holds its shape. Cool meringue and spread on pie or cake.

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