Spinach & Artichoke Cheese Casserole
Makes 8 to 12 servings
10 large eggs
2 cups small-curd, low-fat cottage cheese
2 cups shredded jack cheese (½ lb)
½ cup grated parmesan cheese (2 ½ oz)
About ½ tsp salt
¼ tsp ground nutmeg
1 package (8 oz) frozen artichoke hearts, thawed, or 1 can (13 ¼ oz) quartered artichoke hearts, drained
1 package (10 oz) frozen chopped spinach, thawed
In a large bowl, whisk eggs, cottage cheese, 1 cup jack cheese, parmesan cheese, ½ tsp salt and nutmeg until well blended.
Coarsely chop artichoke hearts. With your hands, squeeze as much liquid as possible from spinach. Stir artichokes and spinach into egg mixture.
Spread mixture level in a buttered shallow rectangular 2 ½ to 3-quart casserole. Sprinkle remaining 1 cup jack cheese evenly over the top.
Bake in a 350-degree regular or convection oven until custard is firm to touch in the center, 25 to 40 minutes. Let stand about 10 minutes, then cut into portions. Add more salt to taste.

Stuffed Mushrooms
1 – 8oz Cream Cheese (softened)
3 stalks Green Onions (finely chopped)
½ lb Bacon (fried crisp & finely chopped)
3 Cloves Crushed Garlic
2 Tbsp Worcestershire sauce
15 – 20 very large fresh Mushrooms
1 ½ cub melted Butter
Grated Parmesan Cheese
Mix first 5 ingredients well. Remove stems & insides of mushrooms carefully & wipe off outsides. Stuff with creamed mixture. Pour ½ of melted butter in oven-safe 9 x 13 dish. Place mushrooms in buttered dish, sprinkle with Parmesan cheese, and drizzle remaining butter over mushrooms. Bake uncovered @ 400 until bubbly and tops are golden.

Artichoke Rice Salad (Recipe from Dorothy’s mom, Evelyn)
1 package chicken rice-a-roni (prepare as directed on package)
2 green onions (chopped)
8 stuffed green olives (diced)
1 can sliced water chestnuts
2 jars of marinated artichokes (cut up)
1/3 to ½ cup may with 1/8 tsp curry powder
Mix well.

7-layer Jell-o Salad (Recipe from Dorothy’s mom, Evelyn)
Jell-o flavors – 3 oz size
Lemon, Cherry, Lime, Black Raspberry, and Orange
8 oz cream cheese
Build the salad in layers, one flavor at a time. Flavor 1 plain, Flavor 1 with cream cheese, Flavor 2 plain, etc.
For Lemon, Cherry, Lime & Black Raspberry flavor Jell-o, dissolve 1 package in 1 ½ c boiling water. Take ¾ cup out for plain layer. Add ¼ of cream cheese to remainder of the Jell-o. Beat with rotary beater until cheese is melted. Let plain Jell-o harden then top with jell-o with cream cheese.
Finally, top with a layer of plain Orange Jell-o.

Cream Corn Soufflé
1 can regular corn
1 can creamed corn
2 eggs
1 small box jiffy corn muffin mix
1 c. sour cream
Mix first 4 ingredients together, then add sour cream. Place in buttered baking dish. Bake 45-50 min at 375 degrees.

Cheesy Potatoes (Recipe from Dorothy’s mom, Evelyn)
6 or 7 large potatoes
1 can Cream of Chicken soup (heated)
¼ lb of butter
½ pt Sour Cream
1/3 cup green onions (chopped)
1 ½ c cheddar cheese (grated)
Boil potatoes until soft, cut into bite-size chunks. Place in baking dish with remaining ingredients, bake at 350-degrees for 45 minutes. Top with cheddar cheese and serve.

Black Bean Enchilada Casserole
1 lb lean ground beef
1 pkg taco seasoning mix
2/3 c water
1 tbsp oil
½ c. chopped onion
2 garlic cloves, minced
1 (15 oz) can black beans, drained, rinsed
1 (10 oz) can Enchilada sauce
1 (4.5 oz) can chopped Green chiles
1/3 c. sour cream
7 or 8 flour tortillas (10.5 oz package)
4 oz (1 c.) shredded sharp cheddar cheese
2 – 3 oz crumbled chevre cheese
1 c. thick ‘n’ chunky salsa
3 green onions, sliced
Heat oven to 400 degrees. Brown ground beef in large skillet over med. high heat for 9-10 minutes, or until thoroughly cooked, stirring. Drain. Add taco seasoning mix and water; mix well. Cook 2-4 minutes or until mixture is thickened, stirring frequently.
Meanwhile, heat oil in medium saucepan over medium heat until hot. Add onion and garlic; cook and stir 3-4 minutes or until tender. Add beans, enchilada sauce and green chiles; mix well. Bring to a boil, stirring occasionally. Remove from heat. Stir in sour cream.
Spoon Ground beef mixture down center of each tortilla. Roll up; place seam side down in 12 x 8 baking dish. Spoon bean and enchilada sauce mixture over filled tortillas. Sprinkle with cheese.
Bake at 400 degrees for 8-12 minutes, or until cheese is melted and casserole is thoroughly heated. Spoon salsa down center of casserole; sprinkle with green onions.

Waffles Supreme
Fresh baked Belgian waffles, quartered
Top with Butter Pecan Ice Cream, caramel sauce, and whipped cream


Chocolate Cherry Cake
1 package (18-¼ oz) chocolate fudge cake mix
2 eggs
1 tsp almond extract
1 can (21 oz) cherry pie filling
1 cup sugar
1/3 cup milk
1/3 cup butter
1 cup (6 oz) semisweet chocolate chips
In a bowl, combine the cake mix, eggs and extract. Add pie filling; mix well. Spread into a greased 15-in x 10-in x 1-in baking pan. Bake at 350 for 18 – 22 minutes or until a toothpick inserted near the center comes out clean.
Meanwhile, in a saucepan, combine sugar, milk and butter, Cook and stir until sugar is dissolve and butter is melted. Remove from the heat; stir in chocolate chips until melted. Pour over warm cake; spread evenly. Cool completely before cutting. Store in the refrigerator.