STUFFED ARTICHOKE

These freeze beautifully, so consider doubling the recipe. Re-heat by
popping them in the microwave or steaming them on the stovetop.

5 lemons

Salt

6 artichokes

6 cups breadcrumbs, either homemade or store-bought

2 cups freshly grated Parmesan cheese

1/2 cup chopped parsley

1/2 Tbsp. dried basil

1/2 Tbsp. dried oregano

1/2 Tbsp. dried thyme

1/2 tsp. cayenne

1 tsp. ground black pepper

1 2-oz. can anchovy fillets packed in olive oil

10 medium-size garlic cloves, minced

2/3 + 1 1/2 cups extra virgin olive oil

Zest two lemons; mince lemon zest and set aside. Cut lemons in half and
place three halves in a large pot of salted water; reserve fourth half.
One at a time, trim artichoke stems down to 1/2 inch. Place stems in a
small saucepan, cover with water and set pan aside. With a serrated
knife, cut 3/4 inch from top of each artichoke to achieve a flat
surface. Tear small leaves from base of artichoke, plus thickest outer
leaves, especially ones that are beginning to brown. Rub cut areas of
artichoke with reserved lemon half to prevent browning. Next, gently
spread apart artichoke leaves so that the innermost leaves are visible.
Pull out small, prickly leaves at center. Using a paring knife, scrape
around fuzzy choke to loosen it from artichoke bottom; scoop fuzz out
with a teaspoon. As each artichoke is trimmed, immerse it in the pot of
salted, acidulated water to keep from browning and to tease out any
hidden bugs.

In a large bowl, combine breadcrumbs, Parmesan, basil, oregano, thyme,
cayenne, black pepper and 1 Tbsp. salt. On stovetop, bring water with
artichoke stems to a boil. Lower heat to a simmer and cook 15 minutes.
Cool, peel and chop stems, and add to breadcrumb mixture. Using the same
small saucepan, warm anchovies and their oil over lowest possible heat.
Stir constantly until anchovies dissolve into a creamy sauce. Stir in
lemon zest, garlic and 2/3 cup olive oil. Pour entire anchovy mixture
over breadcrumb mixture. Using your hands, toss to combine thoroughly.

Place artichokes on a rack stem-side up to drain for at least 15
minutes. Fill two large pots with 1/2-inch salted water; add a lemon cut
into quarters to each pot, and place a colander or a vegetable steamer
into each one. To stuff artichokes, one by one place them stem-side down
into a wide bowl. First fill the center hole with stuffing. Then,
carefully spreading leaves apart, spoon stuffing into the cup of each
leaf. When all leaves are stuffed, press stuffing down with the palm of
your hand. Stand each artichoke up in colander or vegetable steamer.
When all artichokes are stuffed, drizzle remaining olive oil over
artichokes, allowing oil to seep into stuffing. Cut remaining lemon into
six slices and place one on top of each artichoke. Any leftover stuffing
can be frozen for later use.

Place both pots over high heat. When water comes to a boil, reduce to a
simmer. Cover and let steam until a center leaf from each artichoke
pulls out easily, anywhere from 1 to 2 hours. Using kitchen tongs and/or
large serving spoons, transfer artichokes to individual bowls or
appropriately sized serving dishes, stem-side down. Serve warm or at
room temperature, as an appetizer for many or an entree for one.

Serve as a appetizer or as a meal depending upon your mood.

WHITE CHILI DIP-

1 can (15 oz) great northern beans, rinsed and drained
3/4 cup salsa
2 cups (8 oz) shredded monterey jack with jalapeno peppers
2 tsp. ground cumin
2 cups cubed, cooked chicken
Tortilla chips

In a large saucepan, combine beans, salsa, cheese and cumin. Cook over
med-low heat, stirring constantly, until cheese is melted. Add chicken;
Heat, mix through, stirring occasionally. Serve immediately with chips.

Yield: 3 1/2 cups

Cajun Stuffed Mushrooms

Ingredients:
24 large, fresh mushrooms,
2 cups plain bread crumbs,
2 medium onions chopped fine,
2 tablespoons plus a dash of Worchestershire sauce,
2 medium bell peppers chopped fine,
2 tablespoons plus a dash Tabasco,
2 celery ribs chopped fine,
2 tablespoons salt,
1 pound butter,
3 teaspoons ground red pepper,
2 pounds white crabmeat
1/2 cup plus 6 tablespoons fresh lemon juice,
2 teaspoons black pepper,
1/2 cup plus 4 tablespoons green onions chopped,
2 teaspoons white pepper,
1/2 cup plus 4 tablespoons parsley chopped,
4 tablespoons dry vermouth

Instructions:
Remove the stems from the mushrooms and reserve them for another use ( a
good Cajun never throws anything away!). Wipe the caps. Saute the onion,
bell pepper and celery in 1/2 pound of butter until soft. Stir in the
crabmeat and 1/2 cup of the fresh lemon juice and simmer for 10 minutes.
Add 4 tablespoons each of the green onions and parsley, all the bread
crumbs, and a dash each of Worchestershire and Tabasco sauce. Simmer 4-5
minutes more, stirring often. Season with salt and pepper to taste.
Remove dressing from heat and let cool.

Stuff the mushroom caps generously with the dressing and place in a
single layer in a shallow ovenproof dish. Melt the remaining 1/2 pound
butter and add the remaining 6 tablespoons of lemon juice and 2
tablespoons each of Worchestershire and Tabasco sauce, and the vermouth.
Simmer together for 1 minute, pour over the mushrooms, and bake in a
preheated 350 degree F oven for 15 minutes, or broil at 450 degree F for
5 minutes.

Serves: Serves 8

Creamy Salsa Dip


2 containers 16 0z of sour cream
2 jars of HOT salsa or make your own (2 lbs)
1 or 2 pkgs of cup of soup onin mixture (knorrs or lipton)

mix all in a bowl refrigerate for 4 hrs (2 ok if in a hurry) and serve.

STUFFED CUCUMBER SLICES-

1 large cucumber
1 (3 oz) pkg. cream cheese, room temp.
1 tbsp. blue cheese, crumbled
1 tsp. grated onion
2 tsp. minced parsley
1/2 tsp. dried dill weed
20-25 pimento strips

Score cucumber by pressing tines of a fork about 1/16 inch into peel at
one end and pulling tines lengthwise leaving grooves. Turn cucumber and
continue scoring until grooves are lengthwise over entire surface. Cut 1
inch slice from 1 end. Use an iced teaspoon to scoop seeds from inside.
Stand on cut end on paper towels to drain, about 10 min. In a small
bowl, combine cream cheese, blue cheese, onion, parsley, and dill. Spoon
mixture into hallowed out center of cucumber. Wrap in foil or plastic
wrap; refridgerate 3-4 hours. Slice crosswise into 1/4 inch slices.
Garnish slices with pimento strips. Makes 20-25 slices.

Veggie Roll-Ups

3 packages cream cheese (softened)
1/2 cup shredded carrots
1/2 cup diced red onion
1 package dry ranch mix
1 container REAL bacon bits/pieces
1 package medium sized flour tortillas

Combine the veggies , cream cheese , ranch dressing mix and bacon bits .
Spread the mixture on flour tortillas . Roll tortillas and cut into 1
inch slices (pinwheels) . I have found that these slice alot easier if
you pop them in the freezer for about a half hour and using an electric
knife makes it easier aswell .

((((((CORRECTION)))))))
Im not sure how I managed to leave the broccoli out of this its the most
important part .
1/2 cup chopped broccoli


Veggie Roll-Ups

3 packages cream cheese (softened)
1/2 cup shredded carrots
1/2 cup diced red onion
1/2 cup chopped broccoli
1 package dry ranch mix
1 container REAL bacon bits/pieces
1 package medium sized flour tortillas

Combine the veggies , cream cheese , ranch dressing mix and bacon bits .
Spread the mixture on flour tortillas . Roll tortillas and cut into 1
inch slices (pinwheels) . I have found that these slice alot easier if
you pop them in the freezer for about a half hour and using an electric
knife makes it easier aswell .

meg sounds like a good place to start eating.