Artichoke and Crab Dip & Hot Reuben Dip

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            FOOD FUNNY
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Here's a good one from reader Karen Moss:

A couple decide to go for a meal and after some deliberation decide on
their local Chinese restaurant. They peruse the menu and finally agree
to share the chef's special Chicken Surprise. The waiter brings over the
meal, served in a lidded cast iron pot. Just as the wife is about to start
in on the meal, the lid of the pot rises a tiny amount and she briefly sees
two beady little eyes looking around before the lid slams back down.

"Good grief, did you see that?" she asks her husband. He hasn't so she
asks him to look in the pot. He reaches for it and again the lid rises,
and again he sees two beady little eyes looking around before it firmly
slams back down. He calls the waiter over, explains what is happening
and demands an explanation.

"Well sir," says the waiter, "What did you order?"

"We both chose the same," he replies, "the Chicken Surprise."

"Oh I do apologize, this is my fault," says the waiter, "I've brought you
the Peking duck."

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            TODAY'S RECIPE
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This week's recipes will seem familiar to the handful of readers who
bought the old EXTRA! Edition #38 (no longer available) titled "More
Slow Cooking." Here is how I introduced the recipes in that edition:

First, the good news: you don't need a slow cooker, Crock-Pot*, or
other fancy gadget to slow cook. All of the recipes in this edition
are easily cooked on the stove-top or in a conventional oven. Here's
how:

Most slow cookers on the market have two settings: low and high. The
low setting cooks foods at approximately 200F (95C), and this heat
setting can be approximated in a conventional oven or on a stove-top
burner set on the lowest setting. Similarly, the high setting (about
300F, 150C) can be reached on conventional ovens and on stove-top
burners set on very low. All you need to cook any of these recipes is
an oven (or stove-top) and a casserole dish or oven-proof baking dish
with a tightly fitting lid.

The bad news? There isn't any, so have fun.

* A registered trademark of the Rival Corporation.

And here is the lineup for the week:

(Recipes in brackets are in the PLUS Edition only.)

Monday's Starter
Artichoke and Crab Dip
[Hot Reuben Dip]

Tuesday's Soup or Salad
Lima Bean and Kielbasa Soup
[Easy Brunswick Stew]

Wednesday's Side Dish
Barley and Pine Nut Casserole
[Three-Grain Pilaf]

Thursday's Entree
Beef and Sun-Dried Tomato Stew
[Mexican Hash (Picadillo)]

Friday's Dessert
Spiced Pears in Maple Syrup
[Chocolate Chip Bread Pudding]

The combination of artichokes and crab meat is enough to prompt
me to knock over small children and little old ladies in my rush to get
to it before it's all gone, so please stay out of my way if I happen to
be around when you serve this dish.

Artichoke and Crab Dip

1 can (15 oz, 425 g) artichoke hearts, drained and
coarsely chopped
8 oz (225 g) cream cheese at room temperature
4 scallions (spring onions), green and white parts,
finely chopped
4 oz (110 g) crab meat, picked over
1/2 cup (125 ml) grated Parmesan cheese
1 Tbs (15 ml) lemon juice
Hot sauce to taste (optional)
Crackers, thinly sliced bread, melba toast, pita bread,
or raw vegetables for dipping

Combine all ingredients except the crackers and place in a lightly
greased slow cooker (or baking dish). Cook covered on low for (or
in a 200F, 95C oven) 1 to 1 1/2 hours, until the cheese is melted.
Stir well and serve with crackers or bread. Serves 6 to 8.
Received on Fri Sep 9 14:33:52 2005