Subject: Laila Svjeneks' Artichoke Dip
From: Unicorn (unicorn@indenial.com)
Date: Mon May 20 2002 - 02:41:02 EDT
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F O O D F U N N Y
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Thanks to Mrs. Moore of northern Idaho for this food funny:
The minister had just finished an excellent chicken dinner at the home of a
member of his congregation. Sitting on the porch after dinner he saw a
rooster come strutting through the yard. "That's certainly a proud-looking
rooster you have there," the minister commented.
"Yes sir," replied the farmer. "He has reason to be proud, one of his sons
just entered the ministry!"
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T O D A Y ' S R E C I P E
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Unlike the recipes in the Pen-Pal Forum which are submitted by readers but
have not been tested by your beloved Chef, here are some reader's recipes
which I can personally vouch for because I have had the pleasure of
sampling them at the various functions my new Ontarionian friends have
hosted over the past two days. For a true taste of Ontario, I am pleased to
present "SnowyRecitopia Cooks":
Monday's Starter
Laila Svjeneks' Artichoke Dip
Tuesday's Soup or Salad
Tracey Leverdingen's Black Bean Soup and
Laurie Scott's Bannock
Wednesday's Side Dish
Kerri Mousseau's Eggplant Steak
Thursday's Entree
Judy Moore's White Lasagna
Friday's Dessert
Angie Cooper's Apple Cake
Even though I have been served many delectable appetizers by my gracious
Canadian hosts, I knew immediately upon tasting this that it would be the
one I would feature in this week's menu. Although much conversation was
devoted to the substitution of reduced-fat mayonnaise (acceptable) and
non-fat mayonnaise (definitely not advised), my recommendation is to use
the real thing and limit yourself to just a few tantalizing tastes of this
delicious dip.
Laila Svjeneks' Artichoke Dip
1 cup (250 ml) mayonnaise
1 cup (250 ml) shredded mozzarella
1/2 cup (125 ml) freshly grated Parmesan cheese
1 Tbs (15 ml) grated onion
1/4 tsp (1 ml) hot sauce, or to taste
1 clove garlic, finely chopped
Salt and freshly ground pepper to taste
1 14-oz (390 g) can artichoke hearts, drained and
chopped
Paprika to taste
Combine the mayonnaise, mozzarella, Parmesan, onion, hot sauce, garlic,
salt, and pepper in an electric blender or food processor and process until
smooth. Add the artichokes and place in a small baking dish. Sprinkle with
paprika and bake in a preheated 350F (180C) oven for 20 minutes, until
bubbly. Serve warm with crackers or toasted pita bread triangles. Serves
8 to 12.
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