12-19-2007, 05:10 AM
[font "Arial"][#004000] Large California Artichokes
Selection of Dips (recipes follow)
Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt and two to three inches boiling water. (Lemon juice, herbs, garlic powder or onion powder may be added, if desired.) Cover and boil gently 35 to 45 minutes or until base can be pierced easily with fork. (Add a little more boiling water, if needed.) Turn artichokes upside down to drain. Cool completely; cover and refrigerate to chill. Makes 4 artichokes[/#004000][/font]
[font "Arial"][#004000][/#004000][/font]
[font "Arial"][size 2]CREAMY THAI DIP[/size][/font] [font "Arial"][size 2]¼ [/size][/font] [font "Arial"][size 2]cup creamy peanut butter[/size][/font] [font "Arial"][size 2]¼ [/size][/font] [font "Arial"][size 2]cup firmly packed brown sugar[/size][/font] [font "Arial"][size 2]2 [/size][/font] [font "Arial"][size 2]tablespoons cider vinegar[/size][/font] [font "Arial"][size 2]2 [/size][/font] [font "Arial"][size 2]tablespoons soy sauce[/size][/font] [font "Arial"][size 2]1 [/size][/font] [font "Arial"][size 2]teaspoon sesame oil[/size][/font] [font "Arial"][size 2]1/8[/size][/font] [font "Arial"][size 2]teaspoon ground ginger[/size][/font]
[font "arial"][size 2]Combine all ingredients; mix well. Makes ¾ cup.
Variation: For "Oriental Dip," omit peanut butter.[/size][/font]
[font "Arial"][/font]
[font "Arial"][size 2]HONEY MUSTARD DIP[/size][/font] [font "Arial"][size 2]¼ [/size][/font] [font "Arial"][size 2]cup prepared mustard[/size][/font] [font "Arial"][size 2]2 [/size][/font] [font "Arial"][size 2]tablespoons cider vinegar[/size][/font] [font "Arial"][size 2]2 [/size][/font] [font "Arial"][size 2]tablespoons soy sauce[/size][/font] [font "Arial"][size 2]2 [/size][/font] [font "Arial"][size 2]tablespoons honey[/size][/font]
[font "arial"][size 2]Combine all ingredients; mix well. Makes about 3/4 cup[/size][/font]
[font "Arial"][/font]
[font "Arial"][size 2]"SHIP AHOY!" DIP[/size][/font] [font "Arial"][size 2]1 [/size][/font] [font "Arial"][size 2]can (6-1/2 ounces) minced clams[/size][/font] [font "Arial"][size 2]2 [/size][/font] [font "Arial"][size 2]tablespoons reserved clam juice[/size][/font] [font "Arial"][size 2]3 [/size][/font] [font "Arial"][size 2]ounces cream cheese softened[/size][/font] [font "Arial"][size 2]1 [/size][/font] [font "Arial"][size 2]teaspoon lemon juice[/size][/font] [font "Arial"][size 2]¼ [/size][/font] [font "Arial"][size 2]teaspoon garlic salt[/size][/font]
[font "arial"][size 2]Drain clams, reserving 2 tablespoons clam juice. Blend cream cheese with lemon juice and garlic salt. Stir in clams and reserved clam juice. Refrigerate until ready to serve. Makes about 3/4 cup.[/size][/font]
Selection of Dips (recipes follow)
Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt and two to three inches boiling water. (Lemon juice, herbs, garlic powder or onion powder may be added, if desired.) Cover and boil gently 35 to 45 minutes or until base can be pierced easily with fork. (Add a little more boiling water, if needed.) Turn artichokes upside down to drain. Cool completely; cover and refrigerate to chill. Makes 4 artichokes[/#004000][/font]
[font "Arial"][#004000][/#004000][/font]
[font "Arial"][size 2]CREAMY THAI DIP[/size][/font] [font "Arial"][size 2]¼ [/size][/font] [font "Arial"][size 2]cup creamy peanut butter[/size][/font] [font "Arial"][size 2]¼ [/size][/font] [font "Arial"][size 2]cup firmly packed brown sugar[/size][/font] [font "Arial"][size 2]2 [/size][/font] [font "Arial"][size 2]tablespoons cider vinegar[/size][/font] [font "Arial"][size 2]2 [/size][/font] [font "Arial"][size 2]tablespoons soy sauce[/size][/font] [font "Arial"][size 2]1 [/size][/font] [font "Arial"][size 2]teaspoon sesame oil[/size][/font] [font "Arial"][size 2]1/8[/size][/font] [font "Arial"][size 2]teaspoon ground ginger[/size][/font]
[font "arial"][size 2]Combine all ingredients; mix well. Makes ¾ cup.
Variation: For "Oriental Dip," omit peanut butter.[/size][/font]
[font "Arial"][/font]
[font "Arial"][size 2]HONEY MUSTARD DIP[/size][/font] [font "Arial"][size 2]¼ [/size][/font] [font "Arial"][size 2]cup prepared mustard[/size][/font] [font "Arial"][size 2]2 [/size][/font] [font "Arial"][size 2]tablespoons cider vinegar[/size][/font] [font "Arial"][size 2]2 [/size][/font] [font "Arial"][size 2]tablespoons soy sauce[/size][/font] [font "Arial"][size 2]2 [/size][/font] [font "Arial"][size 2]tablespoons honey[/size][/font]
[font "arial"][size 2]Combine all ingredients; mix well. Makes about 3/4 cup[/size][/font]
[font "Arial"][/font]
[font "Arial"][size 2]"SHIP AHOY!" DIP[/size][/font] [font "Arial"][size 2]1 [/size][/font] [font "Arial"][size 2]can (6-1/2 ounces) minced clams[/size][/font] [font "Arial"][size 2]2 [/size][/font] [font "Arial"][size 2]tablespoons reserved clam juice[/size][/font] [font "Arial"][size 2]3 [/size][/font] [font "Arial"][size 2]ounces cream cheese softened[/size][/font] [font "Arial"][size 2]1 [/size][/font] [font "Arial"][size 2]teaspoon lemon juice[/size][/font] [font "Arial"][size 2]¼ [/size][/font] [font "Arial"][size 2]teaspoon garlic salt[/size][/font]
[font "arial"][size 2]Drain clams, reserving 2 tablespoons clam juice. Blend cream cheese with lemon juice and garlic salt. Stir in clams and reserved clam juice. Refrigerate until ready to serve. Makes about 3/4 cup.[/size][/font]