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Chicken Artichoke Dip

Straight from the Empress - Wonderful fall and winter appetizer!

Serve with thin crackers. Prep Time: approx. 20 Minutes.

Cook Time: approx. 25 Minutes. Makes 36 servings. 

I haven’t tried this yet, but the source is extremely reliable.

1 (5 ounce) can chunk chicken, drained and flaked
1 (14 ounce) can artichoke hearts, drained and chopped
1 (.7 ounce) package dry Italian-style salad dressing mix *(I used Good Season’s Italian mix)
1 (8 ounce) container sour cream
1/4 cup mayonnaise
1 cup Havarti cheese **(I bought a square of Havarti and then shredded it myself)
1/4 cup finely shredded Parmesan cheese
1/4 cup sliced almonds

1 Preheat oven to 350 degrees F (175 degrees C).
2 In a medium bowl, blend chicken, artichoke, Italian-style dressing mix, sour cream, mayonnaise, 1/2 cup Havarti, and Parmesan. Transfer to a small baking dish. Top with remaining Havarti and almonds.
3 Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Vidalia Onion Dip- Southern Style

Our Dinner group had a Southern theme dinner and everyone supplied a dish.

My friend Dolores brought the appetizers.  She brought a hot onion dip that was the hit of the evening.  It’s unbelievably good, and very easy to make.

I’ve made it several times since to take to parties, and it’s always the first to go.

1 Vidalia onion - chopped
1 cup real mayonnaise
1 cup grated Cheddar cheese

Mix all ingredients well and put into a small casserole dish lightly sprayed with a non-stick spray. Sprinkle lightly with Paprika. Bake for 25 mintues at 350 degrees. Let cool slightly and enjoy with chips or veggies.

You can substitute lowfat mayonnaise, and it’s still good.

More comfort food

Well, the first entry (yesterday) wasn’t so painful.  Maybe I’ll try this again. 

As a working wife, I like to do a lot of cooking in my crock pot on the weekends.  It’s fast, easy, and you can eat great food with little effort during the work week.  We happen to like to have homemade soup often.  This is probably my favorite (and also one of the the easiest) of all my recipes.  If you start the crock pot in the morning, you have a great soup by dinner time.

Nanny Mac (or My Mother’s Macaroni & Cheese)

2 cups elbow macaroni, cooked
1 10 ounce package cheddar cheese, grated
1/4 cup flour
8 tablespoons butter
3 cups milk
---------------------------------
Butter a 2 quart casserole
make a cheese sauce with 6 Tablespoons of the butter, flour, 3 cups milk and most of the grated cheese.

Mix with hot cooked pasta, and let sit till cold.  (very important)
Top with remaining cheese.
Put in well buttered casserole dish and bake at 375 degrees for about 40 minutes or until brown and bubbly.