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Hot Artichoke Spinich Dip

Ready in 45 minutes!

Ingredients:

• 1 (14 ounce) can of artichoke hearts, drained
• 1/3 cup grated romano cheese
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon minced garlic
• 1 (10 ounce) package of frozen chopped spinach, thawed and drained
• 1/3 cup heavy cream
• 1/2 cup sour cream
• 1 cup shredded mozzarella cheese

Directions:

• Preheat your oven to 350 degrees. Then grease a 9x13 inch baking dish.
• In a blender or food processor, place artichoke hearts, romano cheese, parmesan cheese, and garlic. Blend until chopped, but not ground.
• In a bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Combine with artichoke mix and stir.
• Put mixture into your baking dish. Bake in oven for 20 to 25 minutes- you will know its done with the cheese is bubbling.

Stuffed Hot Peppers

Ready in 35 minutes!

Ingredients:

• 1/3 cup ground Italian sausage
• 1 (8 ounce) pack or cream cheese
• 3/4 tablespoon garlic salt
• 3 tablespoons grated romano cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/3 cup dry Italian bread crumbs
• 1 tablespoon olive oil
• 6 Hungarian hot peppers, cored and seeded

Directions:

• Place sausage in large, deep skillet. Cook over medium heat until brown. Then drain and crumble the sausage.
• Preheat your oven to 350 degrees.
• In a medium bowl, combine the sausage, cream cheese, garlic salt, romano cheese, oregano, basil, bread crumbs and olive oil.
• Stuff the pepers with the sausage mixture. Place on a baking sheet and bake in the oven for 20-25 minutes, until the stuffing looks slightly browned and is bubbling.

Salmon Spread

Ready in 30 minutes!

Ingredients:

• 1 pound salmon fillets
• 1 (8 ounce) package of cream cheese
• 1/2 cup sour cream
• 2 finely chopped green onion
• 1/2 teaspoon of salt
• 2 drops hot pepper sauce
• 2 tablespoon lemon juice
• 1 table spoon worcestershire sauce

Direction:

• In a medium saucepan of simmering water, poach the salmon filets 10 minutes, or until flaky and tender. Hint: You can also use canned alaken salmon 2-3 cans.
• In a medium bowl, mix together cream cheese, sour cream, green onion, salt, hot sauce, and worchestershire sauce.
• Take flaked salmon and combine it into your mixture. Cover the dip and allow to cool for 2-4 hours. (Ready if used canned salmon.)

Shrimp and Avacado

Ready in 20 minutes!

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Ingredients:

• 2 tablespiin chopped fresh chives
• 1 cup cooked salad shrimp
• 1/3 cup mayonnaise
• 1 tablespoon worcestershire sauce
• 2 tablespoons chili sauce
• salt to taste
• 2 avacados halved and pitted
• 1 tablespoon lemon juice
• 1 teaspoon paprika
• sliced pimento peppers, for garnish

Directions:

• In a bowl, mix the shrimp, chives, mayonnaise, worcestershire sauce, and chili sauce. Season with salt to taste.
• Mound the shrimp mixture into the halved avacados. Add the lemon juice the the top of each avacado. Serve on a bed of lettuce, garnished with pimento.