Artichoke Dip

I just read about this on a blog and I think I tasted it at the farmers market today (different people) I really want to try this. The farmers market version (not sure of recipe) tasted great on tortilla chips!

1 (14oz.) can Quartered Artichokes
1 (4oz.) can diced green chilies
1 c. Mayonnaise
1 c. grated Parmesan

Dice artichokes into chunk size. Mix all ingredients together in a bowl. Pour and spread into 9×13 pan.
Bake at 350* for 20-25 minutes. Enjoy! Fun to eat with Tortilla chips or French bread slices.
(Double this if it’s for more than 5 people.)

Lazy Daisy Cake - Not Nana's

I made this tonight and Sean looooved it but Nana says this wasn't what she used to make. Her friend has a copy of the recipe. So, until we get that, we're using this one.

Lazy Daisy Cake

This is a wonderful, old-fashioned cake. Make it when there are people around to enjoy it warm from the oven.

• 2 cups all-purpose flour, sifted
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 eggs
• 2 cups sugar
• 2 teaspoons vanilla extract
• 1 cup milk
• 1/4 cup (1/2 stick) butter

Preheat oven to 350°F. Grease and flour a 13x9x2-inch baking pan.

Sift together the sifted flour, baking powder and salt, and set aside.

With an electric mixer, beat the eggs at medium-high setting for 4 minutes. Beat in the sugar, gradually, and add the vanilla extract. Beat until incorporated.

In a small saucepan, melt the 1/4 cup butter in the milk. Do not boil.

Turn mixer speed to low and add the sifted flour mixture alternately with the hot milk mixture. Scrape down sides of mixer bowl as needed, and beat until the batter is uniformly smooth. Batter will be thin. Pour batter into prepared pan, and bake for 35 to 40 minutes, or until a toothpick in center of cake comes out clean.

While the cake is baking, mix the icing, but don't start cooking it until the cake is done.

• 1 cup brown sugar
• 1/4 cup heavy cream
• 6 tablespoons butter
• 1/2 cup finely chopped pecans
• 1/2 cup flaked coconut

Combine brown sugar, cream and butter in a 2-quart saucepan, bring to a boil over medium heat, and boil for two minutes, stirring occasionally. Remove from heat, and stir in pecans and coconut. Spoon icing over hot cake and spread evenly.

Place the cake in broiler 5 to 7 inches from the heat source, and broil 1 to 2 minutes, until icing is bubbly and browned, watching carefully and rotating pan as necessary for even browning. Cool completely on wire rack.

Kim's Spaghetti Sauce

(1) Pkg. Lean Hamburger

(1) Pkg. Farmer John's Sausage Regular

(1) Large Onion Chopped

(4) Cloves Of Garlic Minced

(1) Can Chopped Tomatoes

(1) Small Can Tomato Paste

(1) Jar Of Spaghetti Sauce (Paul Newman's with Basil or Any Other That you Like)

(1/2) Cup Of Water

(3) Tablespoon's of Italian Seasoning

(1) Teaspoon Of Anise Seed

(2) Bayleaves

Salt and Pepper To Taste



Brown and drain hamburger and sausage. Add onion and garlic cook about 5 Min. Then add Italian Seasoning and Anise Seed. Add the rest and simmer about 1/2 Hour or longer.

Cincinnati-Style Chili

here's one I want to try.


Cincinnati-Style Chili

Servings: 6-8


Ingredients:
1 (48 ounce) can tomato juice
1 teaspoon allspice
1 teaspoon black pepper
1 1/2 tablespoon vinegar
1/4 teaspoon red pepper
5 bay leaves
1 teaspoon cinnamon
1 teaspoon cumin
1 tablespoon salt
2 tablespoon chili powder
1/8 teaspoon garlic powder
1 large onion, minced
2 pounds lean ground chuck

Directions:
Combine all ingredients except for meat in a medium stock pot. Heat thoroughly. Add raw meat by dropping it into pot by small amounts. Cook uncovered slowly for 2 hours.

Serve over Spaghetti. Top with grated cheddar cheese, diced onions, kidney beans, oyster crackers and hot sauce.

Tamale Pie

made this tonight, it's still cooling. i think it's gonna be good!

ps: turned out great!!!! patrick loved it!

Hot Tamale Pie

1 tablespoon olive oil 1 medium onion, finely chopped 1 medium yellow, red, or green bell pepper, seeded and finely chopped 2 garlic cloves, minced 1 16-oz. can unsweetend tomato sauce 1 16-oz. can pinto beans, rinsed and drained 1 ear corn, kernels cut off the cob, or 3/4 cup thawed frozen corn 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon fine sea salt pinch of cayenne pepper 3 cups water 1 cup yellow stone-ground cornmeal 1 tablespoon freshly squeezed lemon juice 1 teaspoon Dijon mustard 1/2 teaspoon fine sea salt

Heat the olive oil in a large frying pan over medium-high heat. Add the onion bell pepper, and garlic and cook until softened, 6 to 8 minutes.

Remove from the heat and stir in the tomato sauce, pinto beans, corn, chili powder, cumin, salt, and cayenne. Pour into an 8- by 8-inch glass baking dish.

Preheat oven to 350°. Boil the water, add the cornmeal, lemon juice, mustard, and salt in a large saucepan, and stir until mixed. Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 3 to 5 minutes.

Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes.

Cool for 10 minutes before serving. Makes 8-inch square pie.