It's not everyday you get married. Make the most out of your wedding day with the recipes below.
Baked Spinach Artichoke Dip
1 (10 ounce) package frozen creamed spinach, thawed
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/4 teaspoon white ground pepper
1 teaspoon lemon juice
1/4 cup grated Parmesan cheese
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a medium bowl, combine spinach, artichoke hearts, 1/2 cup Parmesan cheese, mozzarella cheese, white pepper, and lemon juice. Mix well, and spoon mixture into a 1 quart baking dish. Top with remaining 1/4 cup parmesan cheese.
3 Bake for 15 to 20 minutes, or until hot and bubbly
1/4 cup butter, softened
1 tbsp. chopped chives
1/2 tbsp. parsley
1/8 tsp. pepper
1 garlic clove, finely minced
6 boneless, skinless chicken breasts
1 tbsp. milk
1 envelope (2-3/4 ounces) seasoned chicken coating mix*
1. Combine butter, chives, parsley, salt, pepper and garlic. Shape mixture into six pencil-thin strips about 2 inches long; place on wax paper. Freeze until firm, about 30 minutes.
2. Flatten each chicken breast to 1/4 inch. Place one butter strip in center of each chicken breast. Fold long sides over butter; fold ends up and secure with a toothpick.
3. In a bowl, beat egg and milk; place coating mix in another bowl. Dip chicken in egg mixture, then roll in coating mix. Place chicken, seam side down, in a greased 13x9-inch baking dish.
4. Bake, uncovered, at 425º for 35 to 40 minutes or until the chicken is no longer pink and juices run clear. Remove toothpicks before serving. Yield: 6 servings.
2 (14.5 ounce) can French-style green beans
1 (10 ounce) can mung bean sprouts
1 small red onion, sliced
1/2 cup vegetable oil
1/2 cup white sugar
1/2 cup white vinegar
1 teaspoon garlic powder
1 Mix together vinegar, oil, sugar, and garlic powder. Add onion. Mix beans and bean sprouts into the vinegar and oil mixture. Cover and marinate overnight before serving.
Herbed Rice Pilaf
1 cup uncooked long grain rice
1 cup chopped onion
1/2 cup chopped celery
1/4 cup butter
2-1/2 cups chicken broth
1 envelope Lipton Cup of Soup Instant Chicken Noodle Soup
1 tbsp. dried parsley
1/2 tsp. thyme
1/4 tsp. sage
1/8 tsp. pepper
1. In a large skillet, over medium-low heat, saute the rice, onion and celery in butter, stirring constantly, until rice is browned. Stir in the remaining ingredients; bring to a boil. Reduce heat and cover; simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
1 (16 ounce) package ziti pasta
2 (26.5 ounce) cans spaghetti sauce
6 ounces provolone cheese, sliced
6 ounces mozzarella cheese shredded
1 1/2 cups sour cream
1 pound ground beef
1 onion, chopped
grated Parmesan cheese
1 Cook pasta according to package directions. Drain.
2 Brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3 Layer as follows in buttered 8x12 inch baking dish: 1/2 of the ziti, provolone cheese, sour cream, 1/2 spaghetti sauce, remaining ziti, mozzarella cheese, and remaining sauce. Top with grated Parmesan cheese.
4 Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheeses are melted.
Seafood Stuffed Mushrooms
2 (8 ounce) packages fresh mushrooms, cleaned and stems removed
2 (8 ounce) packages cream cheese, softened
2 green onions, chopped
1/4 pound imitation crab
1/4 pound small shrimp
2 (1 ounce) packages dry green onion dip mix
dash garlic powder
1 In a medium bowl combine the cream cheese, green onions, crab, shrimp, dip mix, garlic powder, salt and pepper. Mix all together and chill mixture for about 1 hour. Spoon mixture into clean mushroom caps to stuff and serve.
Seven Layer Vegetable Salad
1 large head of crisp lettuce, cleaned and torn into small pieces
1 (10 ounce) package frozen peas
1/2 cup chopped green bell pepper
12 slices bacon, fried and drained
1 1/2 cups small cauliflower florets
1/2 cup chopped celery
2 cups mayonnaise
3 tablespoons white sugar
4 ounces shredded Cheddar cheese
1 In a 9x13 inch pan layer the lettuce followed by the peas, green pepper, bacon, cauliflower and celery.
2 In a small bowl combine the mayonnaise and the sugar. Spread mixture over salad. Sprinkle cheese over top. Cover and chill for at least 8 to 12 hours before serving.
1-3/4 cup crushed, salted pretzels (I used the sticks)
1-1/2 stick margarine, creamed with
3 Tbs. sugar
Mix well, press into bottom of a 9 by 13 Pyrex dish
Bake @ 325 degrees for 10 minutes. Let cool well.
8 oz. cream cheese, cream with
1 cup sugar, then blend well with
8 oz. Cool Whip, spread evenly on pretzel crust.
1 large box strawberry Jell-O
2 cups boiling water
1 pint sweet strawberries
2 ripe bananas, mashed well
1 small can crushed pineapple, drained
Mix Jell-O and water, let thicken a little.
Chill well until almost congealed, stir,
Pour over cheese layer and chill until firm.
Questions or comments please email me.