Recipes

This is my favorite artichoke and spinach dip. I serve it with garlic crostini and of course, Bloody Marys! 14 ounce can artichoke hearts, drained 1/3 cup grated Romano cheese 1/4 cup grated Parmesan cheese 1/2 teaspoon minced garlic 10 ounce package frozen chopped spinach, thawed and drained 1/3 cup heavy cream 1/2 cup sour cream 1 cup shredded mozzarella cheese Preheat oven to 350 degrees. Grease 9x13" baking dish. Blend artichoke hearts, Romano cheese, Parmesan cheese, and garlic. Pulse until chopped, but not ground. In a medium bowl, mix together spinach, heavy cream, sour cream, and mozzarella chees. Stir in artichoke mixtrue. Spoon into prepared baking dish. Bake for 20 to 25 minutes, or until cheese is melted. ...

This is my standard Bloody Mary recipe. They are best when made a day ahead of time and stored in the refrigerator. 16 ounces vodka 48 ounces tomato juice 1 tablespoon Montreal steak seasoning 1 teaspoon celery salt 2 teaspoons freshly ground black pepper 1 small lemon - quartered 2 small limes - quartered 2 tablespoons Worcestershire sauce 2 teaspoons Tabasco (hot) sauce Combine the above ingredients in a two quart/liter plastic jug. Be sure to squeeze the lemon and the limes and add the pieces to the mixture. Shake well. Chill at least one hour before serving. Serve on ice either crushed or cubed with a garnish of sliced celery or spicy green string beans. ...