Orange Julius

Jackie McNiven
2002 Cowley Cookbook

1/3 cup frozen orange juice concentrate
1/4 cup sugar
1/2 cup milk
1/2 tsp vanilla
1/2 cup water
12-14 ice cubes

Crush ice cubes. Measure all ingredients into blender. Whirl until smooth. Serves 1 person.  (Half of a 6 oz. can orange juice is just about right.

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Cheese Ball

Contributor: Jackie McNiven
2002 Cowley Cookbook

1 (8 oz) package cream cheese
1 1/2 cup grated mild cheddar cheese
1 (5 oz) jar smoke-flavored processed cheese spread
1 tsp. Worcestershire sauce
1/2 tsp dry mustard
1/2 tsp salt
1 can chopped black olives
crushed walnuts

Soften cream cheese; blend with cheddar cheese, cheese spread, Worcestershire sauce, mustard and salt. Beat until smooth. Fold in chopped olives and shape into a ball. Roll the ball in chopped walnuts. Makes 1 1/2 lb.

Note: Can also put crushed pineapple, chopped green peppers or chopped onions in this recipe

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Avocado Dip

Contributor: Jackie McNiven
2002 Cowley Cookbook

1 (8 oz) package cream cheese
2 tsp Worcestershire sauce
2 rip avocados
1/2 tsp. Tabasco sauce
1 T sour cream (or 2 T mayonnaise)
dash cayenne pepper
2 shakes garlic salt
1/2 tsp. salt

Mix together; serve with tortilla chips.

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Chicken Enchiladas

Contributor: Jackie McNiven
2002 Cowley Cookbook

1 onion, diced
1 can boned chicken
8 ounces cream cheese
16 ounce sour cream
1 can cream of mushroom soup
1 cup milk
salt and pepper
4 ounce can diced green chilies
1 cup grated pepperjack cheese
12 flour tortillas

Cook onion in oil; add chicken and cream cheese. Cook until cream cheese is mixed. Mix together soup, sour cream, milk, salt, pepper and onions. Set aside about 1 cup. add chicken mix, chilies and cheese to remainder. Divide evenly among tortillas, fill, roll and place in 9x13" baking dish. Spread soup mixture (that was set aside) on top of tortillas. Top with more grated cheese.  Bake at 375 degrees for 20 minutes.

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