1 package KNORR Leek Soup and Recipe Mix
                    1 1/2 cups sour cream
                    1 cup Hellmann's or Best Food's real mayonnaise
                    1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
                    1 can (8 oz.) water chestnuts, coarsley chopped
                    3 green onions, chopped

Instructions:

                    In medium bowl, combine all ingredients and mix well.  Chill for at least 2 hours (it is best if it is in the refriderator over night).  Serve with cubes of sweet french bread.  Makes 4 cups.  This recipe can easily be doubled.

            1- 14oz can of artichoke hearts, drained and chopped
            1 cup grated parmesan cheese
            1 cup mayonaisse (light mayo works really well)
            1/2 teaspoon garlic salt or powder
            crackers

Instructions:

            Preheat oven to 425 degrees F.   Combine all ingredients (except crackers) in a glass baking dish in the order listed above.  Bake for 25 minutes or until the top is lightly brown and bubbly.   Cool briefly before serving with the crackers on the side.  Makes about 3 cups of dip.

Gazpacho (Mexican Chilled Vegetable Soup)

            1 large peeled cucumber, diced into 1/4 inch cubes (reserve one-third)
            1 small red pepper, diced into 1/4 inch cubes (reserve one-third)
            7 ripe Roma tomatoes, or 4 large fresh ripe tomatoes, diced (reserve one-half)
            2 tbsp extra virgin olive oil
            1 tsp salt
            1 tbsp fresh lemon juice
            2 tsp honey
            1/2 tsp dried dill
            1/4 tsp cayenne pepper
            2 cups tomato juice
            2 tbsp chopped fresh coriander, or parsley, as garnish

Instructions:

Blend all the ingredients (except those that are reserved and the garnish) in a blender or food processor until they are nearly smooth.   Empty the contents into a large bowl.  Add the reserved ingredients and mix well.  Refrigerate for at least two hours.  Serve garnished with fresh coriander in chilled bowls.

Instructions:

Brown beef and onion together.  Add all remaining ingredients.  Mix well, and simmer for 20 minutes.

            1 14-oz can artichoke hearts, drained
            1 10-oz package frozen chopped spinach, thawed and drained
            1 cup mayonnaise
            1 cup grated Parmesan cheese
            2 1/4 cups shredded Monterey Jack cheese, divided use

Instructions:

Preheat oven to 350 degrees.  Grease a 1-quart baking dish.  Chop artichokes finely in a food processor.  In a bowl, mix chopped artichokes, spinach, mayonnaise, Parmesan, and 2 cups of Monterey Jack.   Transfer mixture to prepared baking dish and sprinkle with remaining 1/2 cup of Monterey Jack.  Bake in the middle of preheated oven until the cheese is melted, about 15 minutes.