January 21, 2019
Still plenty of football excitement left and for a great half-time recipe, whip up some of this BAKED ARTICHOKE SPREAD for halftime. Not just for gamers, this recipe is one of our favorites here and I have my sister-in-law to thank for this one. 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... basically just mix and bake and you're a hit. It's recipes like these that don't take much but get tons of ooohs and ahhhs.
If you are scratching your head about just what to do with artichokes take a peek below for some more great tips.
Now everyone can enjoy!
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BAKED ARTICHOKE SPREAD
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
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.
Kickin' Party Tips
In Need of some Kickin' party tips? Just in time here
you go on those too!
Stock up on all your party snacks such as chips, dip, crackers
and drinks several days ahead of time. Around game-day the
stores are going to be picked over and never mind the crowds!
Arrange all your food platters (cold cuts, veggies and cheeses),
and then cover them with aluminum foil and place them in the
fridge until game time.
Make sure you have a nice selection of both alcoholic and
Decorate with cutout footballs, helmets and pennants from the
local party supply store. Look for serving items such as a
helmet to hold dip and a football-shaped bowl for chips, as
well as napkins and plates with football art on them.
Have your own mini-pool and award a silly prize, such as a
Nerf football, to the winner during each quarter.
Set up televisions in more than one room if you can...like
the kitchen, so that your guests can move around, get more
drinks and still keep an eye on the action.
Set up a separate kids' room with video games, board games,
coloring books and snacks.
~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~
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 can get pretty fancy with
these in restaurants too.
TIPS FOR PURCHASING:
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.
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
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, micro
waving or a saute.
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