Spring Blossoms

Thursday, May 8, 2008

ARTICHOKE DIP (Click to Enlarge)

HOT ARTICHOKE DIP


Delicious, quick and easy hot dip. Even the children will love it. Serve 6

14 oz can Artichoke hearts, drained and chopped
1/2 cup
Parmesan cheese, grated
1/2 cup
Asiago cheese, shredded or grated
4 drops Tabasco sauce
2 clove Garlic, minced
1/2 cup Mayonnaise
1/2 cup Sour cream
Paprika and fresh chopped parsley (optional)

Preheat over to 350°F
Mix together artichoke hearts, cheeses, Tabasco, sour cream and mayonnaise. Put in a 8x8 glass pan or casserole. Top with paprika and parsley. Bake for 30 minutes. Serve with crackers or corn tortilla chips. I like to use Tostitos Scoops.

Apple Cake



3 tablespoons butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups diced peeled apples
1/4 cup chopped nuts
Whipped cream or ice cream

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg
and vanilla. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to
creamed mixture (batter will be very thick). Stir in the apples, nuts. Spread
into a greased 8-in. square baking pan. Bake at 350° for 35-45 minutes or
until a toothpick inserted near the center comes out with just a few crumbs.
Serve warm or cold with whipped cream or ice cream.

Yield: 9 servings.

Chicken Casserole

Chicken Casserole


2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
3/4 cup mayonnaise
2 celery ribs, chopped
3 hard-cooked eggs, chopped
1 can (4 ounces) mushroom stems and pieces, drained
1 can (8 ounces) water chestnuts, drained and chopped
1 tablespoon finely chopped onion
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
1/2 cup crushed cornflakes
2 tablespoons butter, melted
1/4 cup sliced almonds

In a large bowl, combine the first 12 ingredients. Transfer to a greased 13-in. x
9-in. x 2-in. baking dish; sprinkle with cheese. Toss cornflakes with butter;
sprinkle over cheese. Top with almonds. Bake, uncovered, at 350° for 25-30
minutes or until heated through.

Yield: 6-8 servings.
Recipe from TASTE OF HOME

Almond Chicken Casserole


2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
3/4 cup mayonnaise
2 celery ribs, chopped
3 hard-cooked eggs, chopped
1 can (4 ounces) mushroom stems and pieces, drained
1 can (8 ounces) water chestnuts, drained and chopped
1 tablespoon finely chopped onion
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
1/2 cup crushed cornflakes
2 tablespoons butter, melted
1/4 cup sliced almonds

In a large bowl, combine the first 12 ingredients. Transfer to a greased 13-in. x
9-in. x 2-in. baking dish; sprinkle with cheese. Toss cornflakes with butter;
sprinkle over cheese. Top with almonds. Bake, uncovered, at 350° for 25-30
minutes or until heated through.

Yield: 6-8 servings.
Recipe from TASTE OF HOME

Strawberry Pie


3/4 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3 cups milk
3 egg yolks, lightly beaten
2 tablespoons butter
1-1/2 teaspoons vanilla extract
1/2 pint heavy whipping cream
1-1/2 tablespoons confectioners' sugar
1 pie shell (9 inches), baked
1 pint fresh strawberries, halved
1 cup fresh or frozen blueberries

In a 3-qt. saucepan, combine sugar, flour and salt. Add milk, stirring until
smooth. Cook and stir over medium heat until thickened. Stir in small amount of
milk mixture into yolks, then return all to saucepan. Cook, stirring for 2
minutes. Remove from the heat; stir in butter and vanilla. Cool 20 minutes.
Pour into pie shell; chill several hours until firm. Whip cream and sugar; spread
half over pie filling. Arrange berries on cream. Dollop or pipe remaining cream
around edge of pie.

Marinated Chicken

4 boneless skinless chicken breast halves
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon dried tarragon
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
1/4 teaspoon pepper

Combine the ingredients; spread on both sides of chicken. Place chicken
on plate. Marinate at room temperature for 10-15 minutes or for several hours in
the refrigerator. Grill, uncovered, over medium heat, turning once, for 10-15
minutes or until juices run clear.

Yield: 4 servings.

Strawberry Mousse



4 cups quartered fresh strawberries or frozen unsweetened strawberries
1/2 cup sugar
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

In a food processor or blender, combine strawberries and sugar; cover and process
until smooth. Strain and discard seeds. Return strawberry mixture to the food
processor. Add pudding mix; cover and process until smooth. Transfer to a large
bowl; fold in whipped topping. Spoon into dessert dishes. Refrigerate until
serving.

Yield: 8 servings.

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