ARTICHOKE DIP

ARTICHOKE DIP

2 BIG CANS ARTICHOKE HEARTS (DRAINED) 

1 CUP MAYONNAISE

1 8 OZ CREAM CHEESE

2-3 CLOVES GARLIC, MINCED

1 CUP SHREDDED PARMESAN CHEESE

CHOP ARTICHOKE.  COMBINE ALL INGREDIENTS.  PUT IN 9X9 BAKING DISH.  SPRINKLE MORE PARMESAN ON TOP.  BAKE AT 375* FOR 25-30 MINUTES.

SERVE WITH TORTILLA CHIPS

PRETZEL SALAD

PRETZEL SALAD

2 CUPS SEMI-CRUSHED PRETZELS

3 TBSP SUGAR

3/4 CUP MELTED BUTTER

COMBINE PRETZELS, SUGAR, &  BUTTER.  BUTTER THE BOTTOM OF A 9X13 PAN.  PUT PRETZEL MIXTURE IN THE BOTTOM OF THE PAN.  BAKE AT 400* FOR 5 MINUTES.

1 (8 OZ) CREAM CHEESE

1 CUP SUGAR

1 SMALL CAN CRUSHED PINEAPPLE (DRAINED)

1 8OZ COOL WHIP

1 6OZ PKG STRAWBERRY JELLO (OR RASPBERRY)

2 CUPS STRAWBERRIES (OR RASPBERRIES)

COMBINE CREAM CHEESE, SUGAR, PINEAPPLE, AND COOL WHIP.  PUT ON TOP OF COOLED PRETZEL MIXTURE.

ADD 2 CUPS BOILING WATER TO JELLO & DISSOLVE.  ADD 1 CUP COLD WATER.  WHEN PARTIALLY SET ADD FRUIT.  POUR ON TOP OF CREAM CHEESE MIXTURE AND CHILL.

CORNBREAD

CORNBREAD

1/2 CUP BUTTER (MELTED)
2/3 CUP SUGAR
2 EGGS
1 CUP BUTTERMILK
1/2 TSP BAKING SODA
1 CUP CORNMEAL
1 CUP FLOUR
1/2 TSP SALT

MIX TOGETHER ALL INGREDIENTS. POUR INTO 8X9 PAN.  BAKE FOR 30 MINUTES @ 375*