• T.O.H. Daily Recipe - 626

    From Dave Drum@1:3634/12 to All on Tue Nov 12 15:40:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Hot Spinach Artichoke Dip
    Categories: Cheese, Vegetables, Greens, Dips
    Yield: 3 Cups

    8 oz Cream cheese; softened
    1/2 c Grated Parmesan cheese
    1/4 c Mayonnaise
    1 cl Garlic; minced
    1 ts Dried basil
    1/4 ts Garlic salt
    1/4 ts Pepper
    14 oz Can water-packed artichoke
    - hearts; rinsed, drained,
    - chopped
    1/2 c Chopped spinach; thawed,
    - squeezed dry
    1/4 c Shredded mozzarella cheese
    Assorted crackers

    Set oven @ 350ºF/175ºC.

    In a large bowl, combine the first 7 ingredients; mix
    well. Stir in the artichokes and spinach. Transfer to a
    greased 9-in. pie plate. Sprinkle with mozzarella
    cheese. Bake, uncovered, for 20-25 minutes or until the
    dip is bubbly and edge is lightly browned. Serve with
    crackers.

    Michelle Krzmarzick, Torrance, California

    Makes: 3 cups

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:124/5016 to All on Sat May 31 01:51:44 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Fried Dill Pickles
    Categories: Vegetables, Dairy, Chilies
    Yield: 3333 servings

    32 oz Jar whole dill pickles
    1 c Buttermilk
    2 tb Louisiana-style hot sauce
    1 c A-P flour
    1 c Cornmeal
    2 tb Garlic salt
    2 tb Paprika
    1 tb Cayenne pepper
    1 ts Pepper
    Oil for deep-fat frying
    Ranch salad dressing; opt

    Drain pickles, discarding liquid. Cut pickles into
    1/2-inch-thick slices. Drain on paper towels; blot with
    additional paper towels until dry.

    In a shallow bowl, mix buttermilk and hot sauce. In
    another shallow bowl, mix flour, cornmeal, garlic salt,
    paprika, cayenne pepper and pepper. Dip pickles in
    buttermilk mixture, then in flour mixture. In a Dutch
    oven, heat 1" of oil to 375ºF/190ºC. Working in batches,
    fry pickles 2-3 minutes on each side or until golden
    brown. Drain on paper towels. Serve immediately with
    ranch dressing, if desired.

    Eloise Maynor, Scottsboro, Alabama

    Makes: 3-1/2 cups

    RECIPE FROM: https://www.tasteofhome.com

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