ointy leaves and stem from artichoke and place in microwaveable dish
shallots & garlic.
Stir in artichoke hearts, spinach, tomatoes & cheese. *At
Slice stem from bottom of artichoke so it stands without wobbling.<
dd lime juice and the artichoke hearts to the chicken.
Place artichoke bottoms in a small saucepan, cover with water, and bring to a boil over high heat.
Reduce heat to medium-low and cook until the artichokes are very soft, about 20 minutes.
Drain.
When cool enough to handle, finely chop the artichokes and place in a medium-size mixing bowl.
Add the onion, tomato, lemon juice, olive oil, sesame oil, scallions, cilantro, salt, and pepper and gently mash with a fork. Enjoy!
Mix together artichoke hearts, rice and cheese and pour into a greased baking dish.
Whisk together eggs, milk and mustard and pour over rice mixture.
Sprinkle the top with paprika, salt and pepper.
(At this point, you could refrigerate over-night).
Bake for 50 minutes in a 350 degree oven.
Cook artichokes as package directs.
Set a few artichoke hearts aside.
Blend the rest with stock until smooth.
Return to pot and add milk, half and half, butter, salt and pepper.
Heat but do not boil.
Chop remaining artichoke hearts and stir into soup.
Serves 6.
Drain and season artichoke hearts with salt and pepper.
While working, heat oil over fairly high heat.
Dredge artichokes in egg and then bread crumbs.
Deep fry about 3-4 minutes, turning frequently, or until golden.
Drain on paper towels and serve with lemon wedges.
Note:If using fresh artichoke hearts, soak in lemon water, to avoid oxidation.
Baked Tortilla shell:.
Preheat oven
Combine sugar, cornstarch and water in heavy saucepan.
Cook over low heat until boils and thickens.
Remove from heat and add Jell-O.
Cool.
Add fresh peaches to which Fruit Fresh has been added.
Stir gently and pour into baked pie crust.
Chill overnight.
When ready to serve, top with Cool Whip.
Mix the Jell-O, cornstarch and sugar together and set aside. In saucepan, bring 1 cup of water to boil.
Slowly add dry Jell-O mixture, stirring constantly to blend.
Bring to second boil and boil for 1 minute.
Remove from heat and cool.
Arrange fresh berries in baked pie shell.
Pour cooled filling over berries. Refrigerate at least 1 to 2 hours.
Serve with whipped cream.
Bring the first 5 ingredients to a boil and boil until clear. Remove from heat.
Add gelatin.
Stir until dissolved.
Cool. Place 4 cups fresh berries in baked shell.
Pour mixture slowly over the berries.
Chill until firm.
Mix together the sugar and cornstarch.
Add the warm water; cook until thick.
Remove from heat.
Add the jello; mix well. Cool.
Slice fresh strawberries in baked pie shell (as many as desired).
Pour glaze over strawberries.
Refrigerate.
Served with whipped topping.
Bring 1 cup water and sugar to a boil.
Mix cornstarch with 1/3 cup cold water; add to boiling mixture.
Simmer until thick and clear.
Add raspberry jello, stirring well.
Remove from fire.
Place fresh raspberries in baked pie shell (use a 9-inch pie shell).
Pour thickened filling over the berries.
Refrigerate pie for several hours before serving.
Serve with whipped cream; garnish with several whole raspberries.
lace 2 cups of fresh blueberries in baked pie shell.
In
ight to the pile of fresh herbs, and roughly chop.
Place 2 cups of fresh blueberries in baked pie shell. In a saucepan, combine water, cornstarch, 1/4 teaspoon salt and 3/4 cup sugar. Mix well and add 2 cups fresh or frozen blueberries. Bring to a boil and continue to boil for 5 minutes or until thick and clear. Add butter and lemon juice. Pour filling over berries in pie shell and allow to cool. Makes 1 pie (8 servings).
Mix all ingredients and bring to a boil.
Combine cornstarch, cold water and red food coloring.
Add to first mixture.
Cook until thick, then partly cool.
Fill the 2 crusts with whole fresh berries.
Pour cooled filling over berries and chill.
Combine 2 cups berries, water, sugar, cornstarch and salt. Mash and cook.
Put 3 cups of fresh berries in baked pie crust. Pour the cooked sauce over fresh berries.
Serve with whipped cream.
Refrigerate.
Bake 9-inch pie shell.
Mix water, sugar and cornstarch. Cook until mixture comes to a boil.
Cook 2 minutes longer; add strawberry jello.
Stir until dissolved.
Put fresh strawberries in baked pie shell.
Pour glaze over strawberries.
Chill.
Serve with whipped cream.