Recipes

Spinach Artichoke Dip

Ingredients:
1 cup (4 oz) shredded mozzarella cheese
1 ½ cups sour cream
1 tablespoon minced garlic
1-2 tablespoons onion powder
Salt to taste
Ground white pepper
1 (14 oz) can artichoke hearts, drained and chopped
1 (10 oz) package frozen chopped spinach, thawed and well drained

Directions:

• Combine mozzarella and sour cream in a large bowl; stir in garlic and next three ingredients.
• Add spinach and artichoke hearts to mixture, stirring well. Transfer to baking dish.
• Bake at 375˚ for 25-30 minutes.
• Keep warm in chafing dish.
• Serve with Frito® chips or toasted garlic bread.

Serves 8

Hot Onion Soufflé

Ingredients:

12-16 oz bag of frozen chopped onions (I occasionally use fresh onions, and you cannot tell the difference between the fresh and frozen).
8-ounce block of cream cheese softened
2 cups grated Parmesan cheese
½ cup of mayo

Directions:

Mix all ingredients.
Bake at 425˚ for 15 minutes.
Serve with Frito® chips.

Colossal Shrimp

Ingredients:

2 pounds of frozen, peeled, cooked shrimp
Italian dressing
Rosemary (crushed or fresh)
Fresh rosemary for garnishment on side of bowl

Directions:

Put shrimp in gallon bucket with lid (try using a plastic ice cream bucket).
Mix shrimp, rosemary and Italian dressing.
Let sit for at least 10 hours. Flip shrimp halfway through soak.
Serve cold with fresh rosemary.

Breakfast Frittata

Ingredients:

9-12 eggs, shelled
1 quart heavy cream
Chopped green and red bell peppers
Chopped onions
Shredded cheddar cheese
Chopped ham or sausage

Directions:

Cook at 350˚ until brown and cooked through.