Card #52

ARTICHOKE DIP

2-14 oz (390 g) cans artichokes, drained and chopped

1/2 cup (125 ml) low-fat or fat-free sour cream

2 cups (500 ml) fat-free plain yogurt

1/4 cup (60 ml) Marsala or sherry wine

3 Tbs (45 ml) finely chopped scallions (spring onions)

2 Tbs (30 ml) grated Parmesan cheese

2 Tbs (30 ml) chopped fresh chives

Mix all ingredients together in a small bowl and spoon into a greased oven-proof casserole. Bake in a preheated 350F (180C) oven for 30 minutes, until golden brown. Serve immediately with crackers, raw vegetables, or toast points.

Makes 4 to 6 servings.

 

Deadly Delicious Lasagna

1 pound lasagna noodles
1 pound ground pork sausage
2 poundss ricotta cheese
3 (26 ounce) jars spaghetti sauce
1 pound grated Parmesan cheese
1 pound shredded mozzarella cheese
1/2 pound spinach, finely chopped


1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay noodles on a paper towel.  

2. In a large skillet over medium heat, cook sausage, spicing to taste, until no longer pink and reserve.  

3. In a large bowl, mix the ricotta and 2 jars of spaghetti sauce. In a medium bowl, mix the Parmesan and mozzarella cheeses.  

4. Stir all but one cup of the cheese mixture into the ricotta mixture; stir in the sausage and chopped spinach. 5. Preheat oven to 425 degrees F (220 degrees C).  

6. Coat the bottom of a 9x13 inch baking dish with a thin layer of spaghetti sauce. Lay 3 to 4 noodles lengthwise and side by side; then lay 3 to 4 noodles overlapping and in a staggered pattern on top.  

7. Add a generously layer of the sausage/cheese; repeat layers twice, until they have reach 1/2 inch from the top of the baking dish. Layer noodles on top of the lasagna and coat in the last jar of spaghetti sauce. Cover with last cup of cheese mixture and place in preheated oven for 45 minutes or until golden brown. Slice and serve, and then see a dietician... It's deadly.

Makes 6 to 8 serving

  

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HUNGARIAN SALAMI

8 cloves fresh garlic, minced
2 lb ground beef (33% fat)
1 tbs Hungarian paprika
1 tbs salt
1 tbs coarsely ground black pepper
1 tbs onion powder
1 tbs dill seed
1 tbs chopped fresh basil (or 1 tsp dry)
1 tsp liquid smoke
1 tsp whole coriander seed
1 tsp whole pickling spice
1 tsp mustard seed

Combine all ingredients and mix well. Shape into 2 logs, each about 10 inches long. Cover and refrigerate overnight. Uncover, place on broiling pan and bake in a very slow oven 225 degrees F. for 2 hours. Cool before slicing.

Makes 2 logs salami (resembling a firm pate).

  

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CREAMED CORN

2 (15 oz) cans whole kernel corn, drained
2 Tblsps butter or margarine
2 Tblsps flour
1/4 tsp salt
1 cup milk
1 cup cheddar cheese, shredded

Pour corn into a medium size baking dish. In a small saucepan, melt butter, mix in flour add milk and mix well to make a white sauce. Remove from heat when thickened. Add this and cheese to corn in baking dish and mix well. Cover and bake in 350 degree F oven for about 20 minutes.

  

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Fried Apples

4   Granny Smith Apples (the tart green apples)
2-4 T   Butter
2-4 T   Brown Sugar
1/4 t   Cinnamon

Slice and core apples into about 12 slices per apple. Smaller slices cook quicker. Melt butter in skillet on low-medium heat, add apples and cook slowly until they start to look translucent. Cook less if you like the apples crispy, or more if you like them softer. Add Cinnamon. Cook to your taste, add brown sugar and let butter and brown sugar caramelized. In the Old South, bacon fat was used instead of butter and molassas was substituted for brown sugar.

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FRESH STRAWBERRY BREAD

2 cups (500 ml) fresh strawberries, washed and hulled
1+3/4 cups (430 ml) bread or all purpose flour
1 tsp (5 ml) baking soda
1 tsp (5 ml) salt
1/4 tsp (1 ml) baking powder
3/4 cup (180 ml) sugar
1/3 cup (80 ml) butter or other shortening
2 eggs
1/3 cup (80 ml) water
1/2 cup (125 ml) chopped walnuts
Cream cheese, softened (optional)
Ground cinnamon (optional)


Crush enough of the strawberries to fill 1 cup (250 ml). Pour into a small saucepan and heat over a medium flame. Bring to a boil and cook for 1 minute, stirring constantly, then remove from the heat and allow to cool. Slice the remaining strawberries and chill. In a medium bowl combine the flour, baking soda, salt, and baking powder. In a large mixing bowl beat the sugar and butter together and then add the eggs and water, mixing until light and fluffy. Add the flour mixture to the butter mixture, mixing well to blend. Stir in the crushed strawberries and walnuts. Spoon the mixture into a greased 8x4x4 inch (approx. 20x10x10 cm) loaf pan. Bake in a preheated 350F (180C) oven for 1 hour, or until a toothpick inserted in the center comes out clean. When the loaf has cooled in the pan for 10 minutes, turn onto a rack to cool. Cut into slices, spread with softened cream cheese, add a light dusting of cinnamon, and top with the reserved chilled strawberries.

Makes one loaf.

  

I hope you will enjoy these recipes.  As I have told you before, should you be looking for a special or "forgotten" recipe, please let me know and I will join the search with you.

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