It's party time
By LOU GREENHAW
Contributing writer
This seems to be the time of year for parties. There certainly are lots of graduation parties. Then the town celebration and school reunion are just on the heels of that.
I attended a couple of events at KU School of Pharmacy recently, and just like Tabor students, they are always ready to eat. After a couple of speaking engagements, I drove on to Kansas City to spend a day shopping with my new daughter-in-law.
The amazing thing about the shopping was that it was for girl bedroom stuff. We are having a foreign exchange student from Turin, Italy, so I thought it was time to feminize a bedroom. The golf wallpaper is going. Light blue and antique white are coming in.
We are going to have a chance to meet her when we vacation in Italy this month. She is an only child, so I hope that her parents are a little less apprehensive if they have actually met us. I think we are pretty harmless and ordinary.
We will, of course, be on our usual non-stop eating frenzy sampling all the regional foods. By next month, I should have some new Italian recipe. For now, it will just have to be Mexican.
This is a dish that makes a good appetizer. With all the parties coming up, maybe someone can add this to their menu. I'll leave the cooking to someone else. I'm in vacation mode.
Chili con Queso Squares
2 pounds shredded cheddar cheese
2 cans (4 oz each) chopped green chilies
1/4 cup finely chopped onion
12 eggs, well beaten
Paprika
Spread half the cheese in a 9 by 13 pan. Sprinkle with chilies and onions. Cover with remaining cheese. Pour eggs over top. Sprinkle with paprika. Bake at 350 degrees for 35-40 minutes or until knife inserted in center comes out clean. Cut into squares and serve warm. They should be cut in small squares and served with toothpicks.
