Some tried-and-true recipes perfect for any event, served beautifully in pewter.
Spinach Artichoke Dip
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
- 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.
Hot Onion Soufflé
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
Mix all ingredients.
Bake at 425˚ for 15 minutes.
Serve with Frito® chips.
2 pounds of frozen, peeled, cooked shrimp
Rosemary (crushed or fresh)
Fresh rosemary for garnishment on side of bowl
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.
9-12 eggs, shelled
1 quart heavy cream
Chopped green and red bell peppers
Shredded cheddar cheese
Chopped ham or sausage
Cook at 350˚ until brown and cooked through.