| Back to Kathy's Favorite Recipes | Kathy's Page | Kathy's Handmade Cards | Gardening Journal | Bay Area Photos |
Listing of Kathy's Favorite
Appetizers and Soups: |
|
Party Spinach DipIngredients:
1 package KNORR Leek Soup and Recipe Mix 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. --This recipe is from KNORR except I prefer Leek instead of Vegetable Soup & Recipe Mix. Artichoke DipIngredients: 1-
14oz can of artichoke hearts, drained and chopped 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. --I can't remember where I first saw this recipe! I've loved it since college. Gazpacho (Mexican Chilled Vegetable Soup) Ingredients:
1 large peeled cucumber, diced into 1/4
inch cubes (reserve one-third) 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. --Adapted from Great Vegetarian
Dishes by Kurma dasa, one of the Hare Krishna movements most celebrated chefs. Taco Soup Ingredients:
1/2 lb. LEAN ground beef Instructions: Brown beef and onion together. Add all remaining ingredients. Mix well, and simmer for 20 minutes. --Very filling soup. I got this from my Weight Watchers leader. 1 cup=1 point. Excellent! Ingredients:
2 Tbsp vegetable oil Instructions: In large pot over medium heat, cook onion in hot oil
for 5 minutes. This recipe is amended from Bush Beans. Ingredients:
1 14-oz can artichoke hearts, drained 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. -From the San Jose Mercury News, 2/28/01. Other variations can be found at www.allrecipes.com. Ingredients:
1 small (8 oz) jar grape jelly Instructions: Mix and simmer 20-30 minutes. Pour over meatballs and serve from a crockpot or chafing dish. Ingredients:
1 cup sugar Instructions: Combine first 6 ingredients in a large saucepan; stir well. Place over medium head, stiring constantly until sugar dissolves; then cook to soft ball stage (approx 232 degrees or 2+ minutes.) Remove from heat. Add pecans, stirring until well coated. Spread pecans on waxed paper, and separate nuts with a fork. Let cool. -- Recipe from Beverly Paulk, December 1988. Thanks, Mom! These are yummy and make a great gift during the holidays. |
| Back to Kathy's Favorite Recipes | Kathy's Page | Kathy's Handmade Cards | Gardening Journal | Bay Area Photos |