December 27 – Feature Recipes 27 Dec 11


  • 1 cup mayonnaise or salad dressing
  • 28 oz. can artichoke hearts, drained
  • Dash of lemon juice
  • ½ – 1 c. grated parmesan cheese
  • 1 clove garlic, minced
  • Chopped tomato and sliced green onions for garnish, if desired

Combine and cover in pyrex dish. When ready to serve, bake uncovered at 350 for 20-25 minutes or until lightly browned. Garnish with tomatoes and onions if desired.



- Better Homes & Gardens 2006

  • 1 lb. Monterey Jack or provolone cheese, cut into ¾ inch cubes
  • ½ c. extra-virgin olive oil
  • 1-1/2 t. finely shredded lemon peel
  • ¼ c. lemon juice
  • 3 cloves garlic, sliced
  • 1-1/2 tsp. dried whole mixed peppercorns, cracked, or ½ t. ground black pepper
  • 1 t. fennel, cumin, or mustard seed, crushed

Place cheese cubes in a resealable plastic bag or in a jar. In a screw-top jar combine oil, lemon peel and lemon juice, garlic, peppercorns, and crushed seeds. Cover and shake well. (This is also a good time to use the Magic Bullet!) Pour mixture over cheese. Seal bag or cover jar. Turn to coat. Refrigerate, covered, up to 3 days, turning occasionally. To serve, let cheese stand at room temperature for an hour before serving, then transfer it with marinade to a serving bowl. Makes 12-16 servings.



  • 2 t. curry powder
  • 1 t. ground cumin
  • 10 oz. frozen, chopped spinach, thawed
  • ¾ c. sour cream
  • ¾ c. plain yogurt
  • 2 cloves garlic, minced
  • ¼ t. red pepper flakes
  • Salt and pepper

In a dry skillet toast the curry and cumin over medium heat to release the flavors, about 1 minute. Remove from heat. Squeeze the spinach until dry. In a food processor, combine the spinach, sour cream, yogurt, and garlic and blend until pureed. Add spices and pepper flakes, and season with salt and pepper. This makes 2 cups, and can be served with fresh vegetables or corn chips.