Suggested Holiday Buffet Menu


  • Mexican Cheese Cake
  • Chilled Glaxed Corned Beef
  • Basil Cheese Triangles
  • Cracker Variety
  • Cocktail Breads
  • Mustard Variety


  • Hearty Chicken & Ham Potato Salad

  • Turkey Newburg with Toated Torn Bread

  • Smothered Sirloin Tips & Hot Noodles

  • Sloppy Jose & White Rice

  • Tortellini & Broccoli Salad with Asian Ginger Dressing



  • Variety of Pickles & Olives
  • Horseradish Sauce
  • Sunflower Seeds
  • Fresh Breads
  • Kosher Salt & Peppercorns in Mills
  • Sliced Red & Yellow Tomatoes
  • Chopped Onion
  • Shredded Cheddar
  • Butter & Margerine
  • Fresh Cranberry Sauce


  • Praline Pumpkin Pie

  • Apple Cranberry Pie

  • Banana Cream Pie

  • Triple Chocolate Fudge

  • Toll House Cookies


  • Makes 20 Servings

  • Refrigerate up to 48 hours

--- Ingredients ---

1/2 C. Flour
3 T. Butter, softened
1 Egg Yolk

1 C. Sour Cream

     16 oz. Cream Cheese, softened
     1 Envelope Taco Season Mix
     3 Eggs
     2 C. Shredded Cheddar Cheese
     4 oz. Chopped Green Chilies,
  1. Move oven rack to lowest position. Heat oven to 400 degrees. Lightly grease a 9 x 3 springform pan. Mix flour, butter and egg yolk. Press mixture evenly onto bottom of pan. Bake 15 minutes; cool.
  2. Reduce oven to 350 degrees.
    Mix cream cheese and seasoning mix in large bowl. Stir in eggs, one at a time, mixing well. Stir in cheddar cheese and chilies. Pour over crust.
  3. Bake about 40 minutes or until center is set. Immediately spread with sour cream. Bake 5 minutes. Cool. Cover and refigerate at least 8 hours. Cut into edges. Serve with crackers.
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