World Famous Recipes

Yummy Artichoke Appetizer

1 14-ounce can of artichoke hearts, chopped
1 cup light mayonaise
1 cup parmesean cheese, grated
2 tablespoons green onions, minced (optional)
1 tablespoon lemon juice
1/4 teaspoon garlic salt
salt and pepper to taste

Mix together and bake at 350F degrees for 30 minutes uncovered.

Serve with French bread or party crackers.

CHICKEN SPAGHETTI

1-1/2 lb. cooked chicken, deboned
1 sm. jar of pimientos
1 lb. spaghetti
1 to 2 can of golden mushroom soup
1/2 c. American cheese
1/2 c. Mozzarella cheese

Cook spaghetti according to package directions. Place the cooked spaghetti in the bottom of a 13×9x2 inch pan. Cut chicken into bite size pieces and place them on top of the spaghetti. Now add the pimientos on top of the chicken. Spread the Campbell’s golden mushroom soup onto the chicken and spaghetti mixture. Sprinkle both cheeses on top. Cook at 450 degrees for about 40 minutes or until the cheese on top melts.

SPINACH DIP
Yield: 12 servings (1/4 cup each)

Notes: This recipe calls for a vegetable snack mix found in the produce section of most major supermarkets. It’s a medley of dehydrated vegetables - tiny bits of carrots, peas, corn, and dried tomatoes - intended for snacking. It adds color to the dip, but if you can’t find it, don’t worry - the recipe will work fine without it!

INGREDIENTS

- 3/4 cup fat-free cottage cheese
- 1/4 cup reduced-fat brick-style cream cheese
- 2 tablespoons lite mayonnaise
- 1 (10 oz.) package frozen spinach, thawed and squeezed dry
- 1 (8 oz.) can water chestnuts, drained and finely chopped
- 1/2 cup dried vegetable snack mix, optional (not included
in nutrient analysis)
- 2 green onions, white and green parts only, finely chopped
- 2 tablespoons chopped fresh dill (or 1 tablespoon dried)
- 1/2 teaspoon dry mustard
- 1 small clove garlic, minced

DIRECTIONS

In a food processor or blender, puree the cottage cheese,cream cheese, and mayonnaise until smooth.

In a medium bowl, combine the cottage cheese mixture with the spinach, water chestnuts, vegetable mix, green onions,dill, mustard, and garlic. Cover and refrigerate at least
1 hour to blend flavors. (The dip can be stored this way for up to 24 hours.)

CHICKEN ENCHILADAS

1 whole chicken, cooked, skinned, deboned
and cut into bite size pieces
1 can cream of celery soup
1 c. sour cream
3 oz. pkg. cream cheese, softened
1/3 c. green chiles, chopped
1/3 c. jalapenos, chopped (if desired)
Dash of nutmeg
6 to 8 thick flour tortillas
1 (10 oz.) can green chile sauce
Monterey Jack cheese, shredded
Dash of chili powder

Mix together soup, sour cream, cream cheese, dash of nutmeg, dash of chili powder, green chiles and jalapenos. Add chicken and toss. Spread filling on tortillas and roll up. Place in lightly greased
rectangular baking dish, side by side. Cover with green chile sauce and top with shredded cheese. Cover with tin foil and bake at 350 degrees for approximately 45 minutes until hot and bubbly.

BREAKFAST POTATOES (crockpot)

4 potatoes — slice l’wise

1 medium onion — chop

4 ounces cheese — grated

1 tablespoon margarine

4 bacon slices — cook

(In a pinch/rush, I’ve used the (a-hem) real bacon bits that are in a jar. The recipe has tasted fine, just sprinkle liberaly.)

Layer the potatoes and margarine, onion, cheese and bacon; repeat layers as needed and cook on LOW 8 to 10 hours. NOTE-May need to add more cheese on top during the last 15 minutes of cooking time. serves 6