Betty Krenger's Liverwurst Cheese Ball

Betty Krenger earns all the credit for this addictive cheese ball that was a favoirte of her husband Ed. It's always a hit at parties . . . even among those (like me) who avoid liver. 

Liverwurst Cheese Ball    Makes 1 cheese ball

8 -ounces liverwurst (ready-to-eat “liver sausage” made from at least 30% pork liver mixed with pork or other meat- John Mureller® Brunswager)

4 -ounces cream cheese

1 teaspoon Worstershire sauce

1 teaspoon onion salt 

1 tablespoon dry mustard

In a bowl, combine all ingredients and mix well. Form into a ball and frost with a the cream cheese topping that follows.   

Cream Cheese Topping:

2 tablespoons mayonnaise

4 -ounces cream cheese

Dash of garlic salt

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Spanish-style peanute, chopped – for garnish.

Combine and mix all ingredients in a bawl. 

Frost ball with the cheese topping.

Garnish with chopped Spanish-style peanuts.

Mexican-style Chicken-Quinoa-Bean Bake

A recipe on Pinterest inspired this recipe that includes homemade enchilada sauce This is definitely a healthy version of Mexican food, and quite tasty, too.

Mexican-style Chicken-Quinoa-Bean Bake 4+ servings

2 tablespoons olive oil

1 small onion, finely chopped

2 cups cooked quinoa (white or red)  

1 to 1 ½ cups shredded cooked chicken breast

1 (15 oz.) can black beans, drained

1 (4.5 oz.) can chopped green chiles, undrained

1 teaspoon onion or garlic salt

1 ½ to 1 ¾ cups Homemade Enchilada Sauce, or use a commercial brand 

1 ½ cups shredded Mexican-blend cheese — divided use

Sour cream for garnish, if desired

1. Heat oven to 350°. Spray 2 to 3-quart capacity oven/broiler-proof baking dish with cooking spray, or use small baking dishes for individual servings.
2. Heat large skillet or a Dutch-oven over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
3. Reduce heat to low. Add quinoa, chicken, black beans, green chiles, onion or garlic salt, and enough enchilada sauce to hold it together without being runny. Stir in ½ cup cheese. Taste and adjust seasonings as needed.
   
4. Transfer mixture to baking dish(es). Top evenly with remaining cheese.

   

   Instead of making a large casserole, I divided the mixture among individual baking dishes.

5. Bake 25 to 30 minutes and then turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler.
6. Top with sour cream if desired.

   

   I served our individual casseroles with chopped iceberg lettuce, topped with chopped tomatoes, cucumbers, and black olives; the salad was drizzled with Ranch dressing.

Recipe without photos . . .

Mexican-style Chicken-Quinoa-Bean Bake 4+ servings

2 tablespoons olive oil

1 small onion, finely chopped

2 cups cooked quinoa (white or red)  

1 to 1 ½ cups shredded cooked chicken breast

1 (15 oz.) can black beans, drained

1 (4.5 oz.) can chopped green chiles, undrained

1 teaspoon onion or garlic salt

1 ½ to 1 ¾ cups Homemade Enchilada Sauce, or use a commercial brand  

1 ½ cups shredded Mexican-blend cheese — divided use

Sour cream for garnish, if desired

1. Heat oven to 350°. Spray 2 to 3-quart capacity oven/broiler-proof baking dish with cooking spray, or use small baking dishes for individual servings.
2. Heat large skillet or a Dutch-oven over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
3. Reduce heat to low. Add quinoa, chicken, black beans, green chiles, onion or garlic salt, and enough enchilada sauce to hold it together without being runny. Stir in ½ cup cheese. Taste and adjust seasonings as needed.
4. Transfer mixture to baking dish(es). Top evenly with remaining cheese.
5. Bake 25 to 30 minutes and then turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler.
6. Top with sour cream if desired.