January 21st, 2007 by alice
Tags: Dip, Jalapenortichoke
INGREDIENTS
- 12ouncesartichoke hearts, drained and chopped
- 1/2cupparmesan cheese
- 12ounces shreddedmozzarella cheese
- 1cupmayonnaise
- 1/2cup dicedjalapenos(drained)
- crackersor tortilla chips
DIRECTIONS
- Mix all dip ingredients together in baking dish.
- Bake at 350 for 30 minutes.
- Serve warm with crackers or tortilla chips.
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January 21st, 2007 by alice
Tags: Cereal, Musli, Style, Swiss
INGREDIENTS
- 1cup wholefilberts
- 1cup wholeblanched almonds
- 3cupsquick-cooking rolled oats
- 3/4cup sweetenedwheat germ
- 1cupdried currants
- 2/3cup finely choppeddried apricots
- 3/4cup firmly packedbrown sugar
- milkor cream (optional)
- fresh fruit(such as sliced bananas or strawberries or canned mandarin oranges)(optional)
DIRECTIONS
- Spread the filberts on a rimmed baking sheet, and the almonds on another; bake in a 350° oven for 5-8 minutes, or until very lightly browned; shake pans occasionally.
- Let nuts cool; rub filberts in your hands to loosen as much of the brown exterior as possible, then blow or fan off the chaff, chop filberts and almonds coarsely (chop in a hand chopper, rather than a food processor, which may turn the nuts into butter!) Blend nuts with oats, wheat germ, currants, apricots, and sugar.
- Store in a tightly closed container at room temperature.
- Serve in bowls with milk or cream; top with fruit if you like or pack it up to take camping or back-packing!
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January 21st, 2007 by alice
Tags: Parmesan, Salmon
INGREDIENTS
- 1tablespoonmayonnaise
- 1tablespoonparmesan cheese(grated or shredded)
- 1green onion(chopped)
- 1-2teaspoonwhite wine worcestershire sauce(or regular Worchestershire sauce)
- 1-2salmon fillet
DIRECTIONS
- Combine first 4 ingredients in small bowl, adjusting Worchestshire sauce to taste.
- (I use the regular Worchestershire sauce but i think the White Wine sauce is simply to look nicer!) Mix until smooth.
- Spray baking pan with nonstick spray.
- Place salmon fillets on pan and coat with mayo mixture.
- Bake at 450 for 12-15 min or until fish flakes easily when tested with a fork.
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January 21st, 2007 by alice
Tags: Salad, Spaghetti
INGREDIENTS
- 2cucumbers(chopped)
- 1red pepper(chopped)
- 2largetomatoes(chopped)
- 1lbspaghetti
- 1green pepper(chopped)
- 1smallonion(chopped or diced)
- black olives, sliced
- 1bottleItalian salad dressing
DIRECTIONS
- Cook spaghetti,break in thirds before cooking, and drain.
- Let spaghetti cool.
- Add vegetables and salad dressing.
- Mix well,let stand overnight to season.
- You can add onion salt and garlic salt to the water when cooking spaghetti.
- Makes large salad– Great left-over.
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January 21st, 2007 by alice
Tags: Potato, Wedgies
INGREDIENTS
- 1/2cupcanola oil
- 4clovesgarlic, pressed
- 4tablespoonsfresh lime juice
- 3teaspoonsTabasco sauce
- 1teaspoonfresh thyme, chopped
- 3largepotatoes, cut in to wedges(8 wedges from each potato.)
DIRECTIONS
- whisk first five ingredients well together.
- season with salt and pepper Arrange all potato pieces in a 9 x 13 inch pan.
- Pour all but 1/4 cup of the dressing onto potatoes.
- Keep the last dressing to drizzle just before serving.
- Toss the dressing all over the potatoes.
- Let sit at room temp.
- for 40 minutes.
- Preheat oven 400 degrees F.
- Roast potatoes until crisp and brown turning occasionally.
- approx.
- 60 minutes.
- Drizzle the reserved dressing over potatoes, just as serving.
- Thanks Andy.
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