Contributed by Maureen Feeney
Bake marinated artichoke hearts in a spicy cheese and custard mixture to make these highly acclaimed hors d’oeuvres.
2 jars (6 oz each) marinated artichoke hearts
1 small onion, finely chopped
1 clove garlic, minced or pressed
¼ cup fine dry bread crumbs
¼ teaspoon salt
¼ teaspoon each pepper, oregano leaves, and liquid hot pepper seasoning
2 cups (8 oz) shredded sharp cheddar cheese
2 table spoons minced parsley
Drain marinade from 1 jar of artichokes into a small frying pan. Drain other jar (reserve marinade for other uses). Chop all artichokes; set aside. Heat marinade in pan over medium heat; add onion and garlic and cook, stirring until onion is soft.
In a bowl, beat eggs with a fork. Stir in bread crumbs, salt, pepper, oregano, hot pepper seasoning, cheese, parsley, artichokes, and onion mixture. Turn into a greased 7 by 11-inch baking pan.
Bake, uncovered, in a 325-degree oven for 30 minutes or until set when lightly touched. Let cool in pan, then cut into 1-inch squares. Serve warm or at room-temperature. Or cover, refrigerate, and serve cold.
To reheat, bake, uncovered, in a 325-degree oven for 10 to 12 minutes or until heated thoroughly. Males about 6 dozen appetizers.
Celery Root Salad
Contributed by Thelma Aleman (her sister Julie Elissiry’s recipe)
2 tablespoons butter
1 cup milk
1 cup flour
1 teaspoon baking power
1 teaspoon salt
4 cups shreded Monterrey Jack
2 packs (10 oz each) frozen chopped spinach thawed and well drained
1/2 diced red bell pepper (1 medium)
Pre-heat oven @ 350F and melt butter in a Pyrex 13″x 9″ pan.
Beat milk, eggs, flour, baking power and salt in a medium bowl, until well blended,
Stir in spinach, cheese and bell pepper, mix well. Spread in melted butter dish.
Bake 40-45 minutes, let stand.
I always bake it the night before, and next day I cut it (2 to 4 doz).
Watch after 30 min. do not brown too much!
Warm or room temp. is OK.
Cranberry Oat Grout Salad
Contributed by Judy Althoff
1 cup whole oat groats
1/2 cup wild rice or forbidden wild rice
2/3 cup toasted chopped pecans
3/4 cup dried cranberries
1/2 cup green onions, chopped
3 Tbs lemon juice
1 Tbs honey
1 Tbs Dijon mustard
1/2 tsp each salt & pepper
Cook oat groats in 3 cups water approx. 35 minutes until tender but chewy. Cook wild rice in 1 cup water approx. 45 minutes. Drain excess water from both and add to large bowl. Combine lemon juice, honey, mustard, salt & pepper and add to grains. Stir in pecans, cranberries, parsley & green onions.
All in One Chicken
Contributed by Michele Martorell
1 lb. sweet Italian sausage, cut into 1-in piecces
2 bell peppers (1 red & 1 yellow), cut into thin strips
1 1/2 lbs. boneless, skinless chicken breasts, cut into 1-inch chunks
1 sweet onion, thickly sliced
5 cloves garlic, coarsely chopped
1/2 tsp. salt
1/2 tsp. black pepper
1 (15 oz.) can sliced white potatoes, drained or fresh sliced potatoes
1/4 lb. sliced mushrooms, sauteed
1/4 cup fresh chopped parsley
- In a Dutch oven or soup pot over medium-high heat, cook sausage and bell peppers 10 minutes, or until browned, stirring occasionally.
- Add the chicken, onion, garlic, salt, and black pepper. cook 8-10 minutes, or until chicken is no longer pink, stirring occasionally.
- Stir in the potatoes, mushrooms, and parsley. Reduce heat to low, cover, and simmer 5-7 minutes, or until the mushrooms are tender and the potatoes are heated through.
Strawberry Spinach Salad
Contributed by Debbie Kumpel
1 bunch fresh spinach, washed and dried
1 pint strawberries, washed and hulled
Tear spinach, slice strawberries.
Before serving, toss salad with dressing.
1/2 cup sugar
2 T. sesame seeds or 1 tsp sesame oil
1 T. poppy seeds (optional)
1 1/2 tsp. minced onion
1/4 tsp. Worcestershire sauce
1/4 tsp. paprika
1/2 cup Vegetable oil
1/4 c. white or red wine vinegar
I ran all of this dressing in my Bullet so it gets thick when mixing.
The dressing is what makes this salad. Enjoy!