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This favorite is served each year at the SMU Woman’s Club fall meeting at the home of President and Mrs. R. Gerald Turner.

2 (8-ounce) packages cream cheese, softened
1 (9-ounce) jar hot mango chutney
1 cup slivered almonds, lightly toasted
1 tablespoon curry powder, or to taste
1/2 teaspoon dry mustard, or to taste
Garnish: Slivered or slice almonds, lightly toasted (optional but nice)

Combine cream cheese and next 4 ingredients in a food processor until smooth, stopping once to scrape down sides.

Line a (4- to 6-cup) rounded bowl with plastic wrap, allowing extra wrap hang over sides.

Add cheese mixture to plastic wrap-lined bowl and cover mixture with wrap overhang; refrigerate at least 8 hours or overnight.

Before serving, remove wrapped cheese ball mixture from bowl; use hands to mold into desired shape.

Remove wrap from cheese ball and garnish with toasted almonds if desired. Place cheese ball atop serving dish and offer with assorted crackers and/or fresh fruit.

Serves 8 to 10

Polly York
Retired, SMU Human Resources

These are even more delightful and de-lovely with multi-color tortillas such as (green) spinach- or (red) chile-flavored. Double or triple this recipe depending on the number of people you plan to serve.

½ cup mayonnaise
3 tablespoons chopped fresh cilantro,
1 green onion, minced
1 tablespoon chopped canned chipotle chiles in adobo sauce
1 teaspoon fresh lime juice
2 (10-ounce) flour tortillas
8 ounces thinly sliced smoked turkey
2 Romaine lettuce leaves, center ribs removed

In small bowl stir to combine mayonnaise, cilantro, green onion, chipotle chile, and lime juice.

Arrange tortillas on a clean work surface. Spread each with half of the seasoned mayonnaise mixture, turkey and lettuce. Roll up tortillas tightly to enclose filling. Cut each wrap in half. Keep tightly covered and refrigerated before serving.

Serves 4

Carrie Hunnicutt
Marketing and Public Relations Manager, Meadows Museum

Wear gloves when working with jalapenos, the former First Lady (SMU ’68) reminds us!

4 ripe avocadoes (preferably Haas)
1 fresh lime, juiced
1 clove garlic, finely minced
2 medium vine-ripened tomatoes, seeded and diced
2 jalapeños, seeded and diced
1 medium yellow onion, peeled and diced
¼ cup chopped fresh cilantro
Kosher salt, to taste
Freshly ground pepper, to taste

Halve and pit avocadoes, scooping out flesh into a medium-size bowl. Use fork to mash to desired consistency before adding all remaining ingredients.

Cover mixture with plastic wrap and refrigerate for at least 1 hour before serving with tortilla chips.

Serves 6 to 8

Laura Welch Bush ’68
SMU alumna / wife of former President George W. Bush

“Enjoy a little kick for game-day activities,” says Cindy Jankovich, wife of SMU Head Basketball Coach Tim Jankovich, who prefers to use more hot sauce than less. Note: If you prefer, substitute the ranch dressing for blue cheese.

2 to 3 cups cooked, shredded chicken
1 (8-ounce) package cream cheese, softened
2 cups shredded Cheddar cheese
½ to 1 (12-ounce) bottle Frank’s Hot Sauce
½ to 1 (16-ounce) bottle ranch dressing

Preheat oven to 400 degrees F.

In large bowl mix chicken and remaining ingredients.

Place mixture in a lightly greased (1- to 1½-quart) casserole dish. Bake for 30 minutes or until mixture is thoroughly heated. Serve with tortilla chips.

Serves 8 to 10

Cindy Jankovich
Wife of SMU Head Basketball Coach Tim Jankovich

Frozen berries make for easier pureeing and add an instant chill-factor. Instant tea allows for easier adjustment of the drink’s tea flavor, but feel free to substitute it, and the cold water, with pre-made iced tea (just alter the sugar amount based on whether you’re using sweetened or unsweetened).

1 (10-ounce) package frozen strawberries, thawed
6 cups cold water
1 (6-ounce) can frozen lemonade concentrate
1/2 cup sugar, or to taste
1/3 cup instant tea, or to taste
Garnish: 12 fresh strawberries (optional)

Add strawberries to blender and process at high speed until smooth.

In large (at least 8-cup) pitcher or bowl, stir to thoroughly combine water, pureed berries, lemonade concentrate, sugar and tea. Chill at least several hours before serving over iceGarnish rim of each serving glass or cup with a fresh strawberry, if desired.

Makes 6 (one-cup) or 12 (half-cup) servings

Kathy Barry
Hilltop Courses Cookbook Committee