Spinach Artichoke Dip - cooking recipe

Ingredients

1 (14 oz.) can artichokes
1 (12 oz.) box frozen spinach
1 c. mayonnaise
1 c. Parmesan cheese
4 cloves garlic, minced
canned refrigerator biscuits
1 c. grated Cheddar cheese
5 peeled apples
1/2 c. firmly packed brown sugar
1/2 tsp. cinnamon
2 Tbsp. flour
dots of butter
1 bag cranberries, washed and drained
3 apples, washed, peeled and quartered
1 orange, washed, peeled and quartered
1 c. sugar
dash of salt
1/2 tsp. grated orange peel
10 corn tortillas, cut in slivers
1/2 c. corn oil, divided
4 bell peppers (any color), seeded and chopped
2 tomatoes, seeded and chopped
1 white onion, peeled and minced
1 clove garlic, peeled and minced
2 qt. chicken broth
dash of hot pepper sauce (optional)
3 c. shredded Cheddar cheese
salt and pepper to taste
3 ribs celery
3 carrots, peeled and chopped
1 onion, peeled and chopped
1/4 c. butter
2 (10 3/4 oz. each) cans cream of potato soup, undiluted
2 (14 1/2 oz. each) cans chicken broth
1 lb. pasteurized process cheese (Velveeta), cut into cubes
1 (16 oz.) carton dairy sour cream
1 large can chicken broth
1 glove garlic
1 onion
olive oil (to cover bottom of pan)
1 can stewed tomatoes (Italian-style)
1 pkg. frozen chopped spinach
1 pkg. cheese tortellini
whole chicken or cutlets
1 1/2 onions
6 stalks celery
1 small can tomato sauce
6 carrots
1 lb. hamburger
2 eggs
bread crumbs
salt
escarole
any type macaroni (I use small flakes by Prince)

Preparation

Boil chicken in a pot of water.
When chicken is cooked, cut or shred and return to pot.
(Also boil onions, celery and carrots with chicken.)
Skim fat out of pot.
Add tomato sauce.