Don't be a victim of Identity Theft. Protect yourself today!
http://pd.gophercentral.com/u/1172/c/186/a/574
----------------------------------------------------
*** A WORD FROM THE KITCHEN ***
Taking a break from football this weekend to gear up
for the big game to follow next? Need some knockout
appetizers I think and this BAKED ARTICHOKE SPREAD is
one of our favorites here. I have my sister-in-law
(affectionately known by us as "Shirley") to thank
for this one she got us all hooked years ago. I like
it best on cocktail rye bread but you can do crackers,
French baguettes or whatever else you like. Let me
stress the ease-factor on this. Basically just mix
and bake and you're a hit. It's recipes like these
that don't take much but get tons of oooh's and ahhhs.
Don't be afraid or confused with the artichoke because
it come all ready for you in the can or you can take
a little advice from the Corner below too.
Enjoy!
Marzee
mailto:mz@gophercentral.com
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
RECIPE: BAKED ARTICHOKE SPREAD
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
INGREDIENTS:
1 cup mayonnaise
1 cup grated Parmesan cheese
2 cans artichoke hearts, drained (really...do use the cans)
2 cups shredded mozzarella cheese
1 1/2 teaspoons garlic powder
1 teaspoon paprika
DIRECTIONS:
Preheat oven to 350 degrees. In a large bowl, thoroughly mix
the mayonnaise, Parmesan, artichoke, mozzarella and garlic
powder. Transfer the mixture to an 8x8 inch baking dish. Bake
30 minutes, or until the surface is golden brown and bubbly.
Sprinkle with paprika and serve immediately.
Because of all the cheese, if this cools down it can easily
be reheated in the oven at 350 degrees just until the cheese
melts again. That is...if there is any left.
Category: Appetizers
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
YOUR VIDEO SNACK BAR
Top Viewed Videos...
1. One For The Money, Two for the Show.
http://c.gophercentral.com/D8TG
2. Women in Film
http://c.gophercentral.com/I3Zb
3. The Spanish Civil War
http://c.gophercentral.com/5JeC
4. You Play to Win The Game
http://c.gophercentral.com/zXPl
5. A Dog with Human Arms
http://c.gophercentral.com/N0fB
6. Creepy or Cool. You decide!
http://c.gophercentral.com/dBjQ
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
ARTICHOKES? YOU WANTED TO KNOW
Artichokes are one of those confusing vegetables for
most people. Although the recipe above is best prepared
with the canned artichokes I thought it would be a great
time to give you some helpful advice.
The artichoke is a pretty versatile vegetable. They make
a savory appetizer, salad or vegetable accompaniment when
marinated, either whole or cut lengthwise in halves. They
are also delicious in poultry, beef, pork or lamb stews.
Artichokes complement the flavor of seafood dishes such
as sautes, jambalaya and paella. They get pretty fancy
with these in restaurants too.
TIPS FOR PURCHASING (or just grab the a can ;o)
Artichokes with soft green color and tightly packed leaves
are the premium quality to select. Fall and winter artichokes
may be darker or bronze-tipped or have a whitish, blistered
appearance due to exposure to light frost. Yet many consider
these frosted artichokes to be the most tender with intense
flavor. Avoid artichokes which are wilting, drying or have
mold.
STORAGE TIPS:
An artichoke will look and taste fresh for up to two weeks
if handled properly. Do not wash before storing. To keep
longer than a few days just drizzle a few drops of water
on each artichoke, place in a plastic bag, seal airtight
and refrigerate.
BASIC PREPARATION OF WHOLE, MEDIUM or LARGE ARTICHOKES:
Wash artichokes under running water. Pull off lower outer
petals of artichokes; cut stems to inch or less (if fresh,
more stem may be left on.) Snip off tips of petals, if
desired, and keep in acidified water to preserve green
color.
Artichoke Heart Slices:
Bend back outer petals of artichokes until they snap off
easily near base. Edible portion of petals should remain
on artichoke base. Continue to snap off and discard thick
petals until central core Of pale green petals is reached.
Cut off stems and top 2 inches of artichokes; discard..
Pare outer dark green layer from artichoke bottoms. Cut in
half lengthwise. Cut out center petals and fuzzy centers.
Dip or rub all surfaces with lemon juice. Cook as directed
in recipes.
Basic cooking methods include boiling or steaming,
microwaving or a saute.