Artichoke Bread

Spinach and Artichoke baked French Bread

12 oz bag fresh spinach, stems removed, cut in a wide chiffonade
14 to 16 oz can artichoke hearts, drained, chopped
2 cups mayonaise
2 cups grated parmesan cheese
1 loaf French Bread

Cut the artichoke into small pieces and add to the spinach.  Next
add the mayo. and cheese, and mix these with a spoon until equally
blended. Cut the French bread diagonally into 1 inch slices and
top with mixture.  Finally, place on a cookie sheet and bake at
350 until slightly browned on top (10 to 15 minutes).  This also
can be baked without the bread and served as a warm dip.

Bon Appétit!

Art Leek Squares

Artichoke Leek Squares
Makes 77 1-inch squares.
   
2 6-oz jars marinated artichoke hearts
1 1/2 cup minced leeks
1 tsp minced garlic
4 eggs
1/4 cup breadcrumbs
1/4 tsp oregano
1/4 tsp hot pepper sauce
1/4 tsp salt
1/8 tsp freshly ground pepper
1/4 pound each grated sharp and Muenster cheeses
3 Tbsp minced fresh parsley

Preheat oven to 375. Grease 7x11 pan. Heat marinade from artichokes
in skillet over medium heat. Saute leek and garlic until soft (5
minutes). Remove with slotted spoon and set aside. Beat eggs in
large bowl. Stir in crumbs, oregano, hot pepper sauce, salt and
pepper. Chop artichoke hearts and add to eggs. Stir in leeks,
cheeses and parsley and mix well. Pour into prepared pan. Bake 30
minutes untill golden. Cut into 1 inch squares and serve.

Bon Appétit!

Armadillo Eggs Recipe

Armadillo Eggs
Makes 4.
                                                                               
2 small jalapenos
2 one-inch chunks of cheese, gouda, jack or cream cheese
6-8 ounces pork sausage
Cooking spray

Cut the the tops off the jalapenos leaving one and quarter inches
of the bottom end of the pepper. Hollow out the inside of the pepper
removing the seeds and white pith. Cut some cheese so that it fits
inside the pepper.

Flatten a cold 3 to 4-ounce patty of sausage.  Fold it around the
stuffed pepper squeezing to form an oblong shape. Spray some oil
on a grill or griddle and cook the stuffed sausage over medium heat
turning often for about 15 minutes or until well-browned on all
sides.

Allow to cool enough to handle, then, with a sharp knife, cut each
oblong in half so you can see the pepper and cheese. Serve immediately.

Note: Substitute venison sausage to make atomic deer turds.

Bon Appétit!