Cold Artichoke Dip

• 2 1/2 Cups Marinated Artichoke Hearts
• 3 Cloves Minced Garlic
• 1 Tbs Mayonnaise
• 1 Tsp Cracked Pepper
• 1 Tsp Dill Weed
• 1/2 Cup Grated Parmesan Cheese

Put all ingredients, except cheese, in food processor and puree for a few minutes. Add cheese and "pulse" for a few seconds to mix. Refrigerate for at least an hour and serve.

Dilly Dip

• 1 Cup Sour Cream
• 1 Cup Mayonnaise
• 1 Tbs. Dillweed
• 1 Tbs. Dried Parsley
• 1 Tbs. Chopped Green Onion
• Dash of Pepper

Mix together all ingredients. Chill before serving.

ITALIAN WHITE BEAN with PESTO DIP

• 1/3 Cup Mayonnaise
• 1 16oz. Can Garbanzo Beans (Drained)
• 1 1/2 Tbs. Lemon Juice
• 1/4 Tsp. Salt
• 1 1/2 Heaping Tbs. Pesto

Blend all ingredients in food processor until smooth (but not runny). Mix with spoon twice during blending process. Blending takes 1 to 2 minutes only. Cover and chill 2 hours before serving.

JIM’S SALMON PATÉ

• 8 OZ. CREAM CHEESE
• 8 OZ. MAYONNAISE
• 4 LARGE GARLIC CLOVES
• 1 CAN (14 3/4 OZ) PINK SALMON
• 10 PITTED OLIVES

PLACE INTO THE FOOD PROCESSOR THE CHEESE, MAYONNAISE, GARLIC AND OLIVES. BLEND UNTIL SMOOTH. NEXT, ADD THE DRAINED SALMON AND MIX TOGETHER. PUT CREAMY MIXTURE INTO BOWLS AND REFRIGERATE.

DEATH BY CHEESE
PREPARED THE NIGHT BEFORE SERVING: CUT THE CREAM CHEESE AND JACK CHEESE INTO CUBES, WRAP TIGHTLY (OR IN BAGGIES) AND REFRIGERATE.

• 12 EGGS
• 1 CUP FLOUR
• 2 TEASPOONS BAKING POWDER
• 1/4 TEASPOON SALT
• 2 CUPS MILK
• 16 OZ. COTTAGE CHEESE
• 8 OZ. CREAM CHEESE CUT INTO CUBES
• 4 TABLESPOONS BUTTER
• 2 LBS. JACK CHEESE CUT INTO CUBES

IN THE MORNING BEAT THE EGGS IN A LARGE BOWL. ADD FLOUR, BAKING POWDER, SALT AND MILK. USE WHIP TO BE SURE THAT ALL FLOUR IS ABSORBED. BEAT IN COTTAGE CHEESE (IT WILL STILL BE IN SMALL CURDS). STIR IN CUBED CHEESES. MAKE SURE THE CREAM CHEESE CUBES DON’T STICK TOGETHER. POUR INTO LARGE COATED BAKING DISH. DOT EVENLY WITH THE BUTTER. BAKE AT 325 FOR APPROX. 45 MINUTES...UNTIL PUFFED AND GOLDEN ON TOP. ALLOW TO COOL 10 MINUTES AND CUT INTO 18 EQUAL SQUARES.

SOURDOUGH EGGS
(serves 8 to 10)
PREPARED DAY BEFORE SERVING

• 12 SLICES OF LIGHTLY BUTTERED EXTRA-SOURDOUGH BREAD
• 4 CUPS GRATED CHEDDAR CHEESE
• 10 EGGS
• 4 CUPS MILK
• 3 HEAPING TABLESPOONS OF SPICY MUSTARD
• 1 TEASPOON SALT
• 1/2 MED. ONION DICED
• 1 CUP THINLY SLICED MUSHROOM
• 1/4 TEASPOON PEPPER

CUT BREAD INTO SMALL CUBES. PLACE 1/2 OF BREAD CUBES INTO LARGE COATED BAKING DISH. SPRINKLE WITH 2 CUPS CHEESE, ONION AND MUSHROOMS. ADD SECOND LAYER OF BREAD AND TOP WITH REMAINING CHEESE.

BEAT EGGS, MILK, MUSTARD, SALT AND PEPPER TOGETHER. POUR THIS MIXTURE EVENLY OVER THE CASSEROLE. COVER WITH FOIL AND REFRIGERATE OVERNIGHT. BAKE AT 325 FOR APPROX. 50 MINUTES UNTIL TOP IS GOLDEN AND LIGHTLY CRUSTED.

EGGS and POTATOES
(serves 8 to 10)
The day before, prepare White Sauce

• One half stick of butter (1/8 lb)
• 1/4 Cup Flour
• 1 Tbl Salt
• 2 Tbl Nutmeg
• 5 Cloves Garlic (minced)
• 1/2 Tbl fresh Ground Pepper
• 2 Cups Milk

Melt butter in sauce pan. Add flour and cook at low heat for five minutes. Add milk slowly, smoothing with wire whisk. Add salt, nutmeg, garlic and pepper. Simmer until bubbly and then five minutes more. Set a side until morning.

5 or 6 Medium Red Potatoes. Boil with 1 Tbl salt until soft but firm. About 35 to 40 minutes. After completely cooled, cut into small cubes (1/2 inch squares).

• 12 Eggs
• 2 Cans Green Chilis (minced)
• 1 Tbl Baking Powder
• 2 Cups Cheddar (grated) or 1 Cup each Jack and Cheddar

Beat eggs in large mixing bowl. Add chilis and baking powder. Add cubed potatoes, white sauce and cheese. Mix together. Pour into a large coated baking dish. Cook at 325 for 40 minutes.

Serve with sour cream salsa. Equal parts of sour cream and salsa.