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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

Chicken Kiev


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 egg

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.

Good Greenbeans


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.

Baked Ziti


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.

Strawberry Salad

Bottom layer:

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.

Middle Layer:

8 oz. cream cheese, cream with

1 cup sugar, then blend well with

8 oz. Cool Whip, spread evenly on pretzel crust.

Top Layer:

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.

Add fruit

Chill well until almost congealed, stir,

Pour over cheese layer and chill until firm.

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Wedding cakes this way

Questions or comments please email me.