Hot Artichoke Spread

Ingredients

  • 1 (14 ounce) can artichoke hearts
  • 1 cup mayonnaise
  • 1 cup grated Parmesan cheese
  • 1 tsp lemon juice
  • ½ tsp garlic powder
  • ½ cup sour cream
  • 2 dashes of Tabasco sauce
  • paprika to taste

Directions

  1. Preheat the over to 350 degrees. Drain, rinse and chop the artichoke hearts; place in a medium bowl. Add the mayonnaise, Parmesan cheese, lemon juice, garlic powder, and sour cream and Tabasco sauce and mix well. Spoon mixture into a lightly greased 9 by 11 inch baking dish. Sprinkle with the paprika. Bake for 20 minutes. Serve hot with assorted crackers.

Honey Soy Braised Chicken Wings

MMMmm these are tasty wings, sticky but tasty. Have them as part of your home cooked Chinese dinner.

Ingredients

  • 2 lbs chicken wings
  • 2 tbsp peanut oil
  • 1/3 cup dark soy sauce
  • 1 tbsp honey
  • 2 tbsp Chinese wine or dry sherry
  • 1 clove garlic, crushed
  • 1/2 tsp finely grated fresh ginger

Directions

  1. Cut wings into 3 pieces, (save tips for making stock)
  2. Heat oil in wok and fry the larger joints on high heat for 3-4 minutes or until browned
  3. Add soy, honey, wine, garlic and ginger. Stir well.
  4. Reduce heat to low, cover and simmer for 30 minutes or until the wings are tender.
  5. Towards the end watch the wings carefully, stir frequently to make sure the glaze does not burn.
  6. Serve

Guacamole

Ingredients

  • 1 chopped tomato
  • 3 ripe avocados chopped fine
  • 1/2 lime
  • chopped cilantro
  • garlic powder or finely chopped garlic
  • salt and pepper to taste
  • hot sauce to taste

Directions

  1. Mix together.

Crustless Broccoli & Cheddar Mini Quiches

Ingredients

  • 1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 3 large eggs, beaten
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups (8 ounces) shredded mild or sharp cheddar cheese
  • 2 cups chopped, frozen broccoli, thawed and drained
  • 1/2 cup chopped red bell pepper

Directions

  1. reheat oven to 350°F (175°C). Grease and lightly flour twelve 2 1/2-inch muffin cups.
  2. Whisk evaporated milk, eggs, flour, salt and black pepper in medium bowl until blended. Stir in cheese, broccoli and bell pepper. Spoon 1/4 to 1/3 cup of mixture into each prepared muffin cup, filling almost to rim*. Stir mixture frequently to evenly distribute ingredients.
  3. Bake for 23 to 28 minutes or until knife inserted near centers comes out clean and tops are lightly browned. Cool in pans for 15 minutes. Run knife or small, flat spatula around inside edges of muffin cups. Carefully remove quiches.

Chinese stuffed mushrooms

Ingredients

  • 20 large fresh mushrooms
  • ¼ lb. raw shrimp (shelled and deveined)
  • ½ lb. raw ground pork
  • 3 tbsp chopped green onion
  • 1 cup beef broth
  • 3 tbsp soy sauce
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tbsp flour

Directions

  1. Wash and drain mushrooms, remove stems. Chop shrimp, pork, onion very fine. Blend in 1 tbsp soy sauce, salt pepper and flour. Shape into small balls and stuff mushrooms. Pour the broth and remaining soy sauce into a large skillet and arrange the mushrooms in it stuffed side up. Cover and cook over low heat for 20 minutes or until pork is done.