3-10 oz. packages of frozen chopped spinach (thawed, drained, and squeezed dry)
3-14 oz. cans of artichoke hearts (drained and chopped)
9 cloves of garlic chopped
1 1/2 cups of mayo
6-8 oz. packages of cream cheese (softened)
1/4 cup of lemon juice
3 cups of grated parmesan cheese
1. Preheat oven to 375. Lightly grease a 7x11 dish.
2. In a medium bowl mix cream cheese & mayo until smooth. Mix the artichoke
hearts, spinach, parmesan cheese, garlic, and lemon juice.
3. Spread evenly into the greased dish.
4. Bake covered for 30-40 minutes.
5. Remove cover and bake for an additional 10-15 minutes or until surface is lightly
browned.
Serve with pita chips, tortilla chips or a warm crusty bread.
Serves 10-15. Recipe may be
scaled
down, but why?
5lbs Red potatoes, peeled and cut into 1" cubes (or slightly larger)
1lb fried bacon, crumbled, reserve 3-4 tablespoons grease in pan
4 Eggs, hard boiled, whites chopped, yolks reserved
3 to 4 ribs of celery, chopped
1/2 cup (or to taste) white onion, finely chopped
Miracle Whip (NO SUBSTITUTIONS)
Red Wine Vinegar
Salt
Pepper
Boil potatoes fork tender. Overboiling them will result in mashed potato salad.
Cool potatoes to "room temperature" with cold water, otherwise your potatoes will
continue to cook. Add potatoes, celery, onion, bacon, and chopped egg whites to
a large bowl.
For the egg yolks:
Over medium heat in the pan you fried the bacon in (and have not washed yet) add
the yolks to the bacon grease and mash with a wooden spoon, stirring to incorporate.
Add red wine vinegar until you can smell it, about 3 tablespoons or so. You'll want
a fairly strong vinegar taste in your yolk-bacon grease mix. Season with salt and
pepper.
Pour the yolk mix over the other ingredients, and add the Miracle Whip (start with
a couple cups) and gently mix by hand to incorporate ingredients, re-season w/salt
and pepper as needed. Serve room temperature
The recipe we use is huge, so you may
scale
it down to your needs...
2 #10 cans of baked beans (Showboat or Bush's)
2 Large white or yellow onions, peeled and chopped
2 Large green peppers, seeded and chopped
1 lb hamburger (ground chuck or equivalent)
2 16 oz bottles barbecue sauce (KC Masterpiece works well)
1 cup brown sugar
1 cup white sugar
Basil, Oregano, and/or Marjoram to taste
Fry the burger in a large pan, add onions and peppers and sweat the vegetables in
the burger, add the herbs to the burger mix, season w/salt and pepper Add all other
ingredients to a large pot over medium heat, add hamburger mix and stir well Cook
over medium heat to thicken and incorporate all ingredients Feel free to adjust
the amounts of hamburger and herbs to your liking. More hamburger will not hurt.
For every 6 cups of shredded cabbage combine:
1/3 cup mayonnaise
1/3 cup miracle whip
2 tablespoons vinegar
4 teaspoons sugar
1 teaspoon salt
1/2 teaspoon celery seed
freshly ground black pepper, to taste
Stir or shake until sugar is dissolved.
If desired, can add chopped green pepper and/or chopped scallions (or onion) and/or grated carrots.
Cucumbers - Thinly sliced
White or Red Onions - Thinly sliced
2 Parts Apple Cider Vinegar
2 Parts Sugar
1 Part Water
1 Part Oil (Optional)
Combine and mix until sugar dissolves. Be sure to make enough solution to cover and pour over cucumbers and onions. Marinate for several hours before serving...overnight or longer is best.
More recipes to come...so check back soon!!!