STEAMED ARTICHOKES WITH GARLIC AIOLI

2 artichokes, trimmed
1/2 Cup mayonnaise or Veganaise (the only sub that tastes good)
1 clove garlic, crushed
1 teaspoon freshly squeezed lemon juice (about 1/4 of a juicy lemon)
pinch of course sea salt
1 generous tablespoon of thinly sliced basil

Steam artichokes for about forty five minutes or until they give a little
resistance. Meanwhile, mix the rest of the ingredients together in a bowl.
Let the artichokes cool a bit and serve them with the aioli. To eat, peel off
each leaf, swipe it through the aioli, scrape it with your teeth and repeat
over and over. When you get to the heart, remove sharp thistle and enjoy
the best part of the artichoke.

ENGLISH TRIFLE

2 3.4 ounce packages strawberry jello
2 cups boiling water
1 package frozen strawberries
2 packages frozen raspberries
1 pint of vanilla ice cream
2 3.4 ounce packages tapioca pudding
2 bananas, sliced
1 angel food cake, broken into pieces
1 container frozen whipped topping
Maraschino cherries
Chopped nuts

Dissolve strawberry jello in boiling water. Add 1 pint of vanilla ice cream then strawberries and raspberries. Pour in a large clear glass bowl or trifle dish and allow to set. Arrange bananas on top of jello mixture. Layer broken angel food cake. Cook tapioca pudding according to directions on box and cool. Next, layer pudding and top with frozen whopped topping. Decorate with cherries and nuts.

OLIVE CHEESE BREAD

1 loaf French bread
1 6 oz can black olives, roughly chopped
1 6 oz jar green olives, roughly chopped
2 green onions, chopped
1 stick butter
1/2 cup mayonnaise,
1/4 pound Monterey Jack Cheese

Combine olives, green onions, butter, mayonnaise and cheese. Slice French bread lengthwise. Spread the mixture evenly onto both halves of the bread. Place the loaves on a cookie sheet and bake 325 degrees for 25 minutes, or until cheese is totally melted and the top is beginning to turn light brown. Slice to serve. Tastes great with tomato soup.

RELISH APPETIZER

This is such a rich and delicious appetizer.

8 oz cream cheese
1/4 cup diced red peppers
1 jar of Harry & David Pepper & Onion Gourmet Relish
2 tsp. dried chili pepper flakes
1 can corn
3 green onions

Place cream cheese on a platter. Top with 1 jar of Harry & David Pepper & Onion Gourmet Relish mixed with corn and peppers. Top with diced green onions. Serve with rice crackers, wheat thins or your favorite cracker.

PEACHES & CREAM DELIGHT

CRUST
1 package crushed graham crackers

1/4 cup sugar

1/4 cup margarine

Grease pie dish and press mixture into dish. Bake 8 minutes at 375 degrees. Cool.

In bowl whip together:

1/2 cup sugar

1 8oz cream cheese

Spread on top of crust and refrigerate.

In pot, boil until thick and clear:

1 cup sugar

3 tablespoons corn starch

1 cup water

Remove from heat, cool a little and add:

4 tablespoons dry peach jello

3 fresh peaches, sliced

Pour over top of cream cheese mixture and cool. Finally mix cool whip with 2 more fresh sliced peaches and spread over top.

I love this dessert because it captures the flavor of fresh peaches. It is so delightful.

QUICK QUICHE

3 eggs
1 cup shredded Swiss cheese
1 cup milk
¼ tsp salt
¼ cup margarine - softened
¼ tsp black pepper
1 cup chopped ham
½ cup bisquick

Beat eggs in blender until foamy; add margarine and beat; add milk and bisquick and beat; add cheese, salt and pepper and beat. Stir in ham last and pour into a greased 9 inch pie plate. Bake @ 400 for 15-20 minutes or until knife in center comes out clean.

CHICKEN BAKE

I found this recipe in a magazine and it didn't have any increments. This kind of scared me because I am really good at following a recipe! But I just went for it and it turned out so great. I put it together during my lunch hour, put it in the oven and timed it to begin cooking 30 minutes before I got home. The smell greeting me when I walked in the door was amazing! It was like walking into my mom's house after church on Sunday. And the way it tasted was even better than the way it smelled. Try it! I think the key is balancing your amount of liquids with how much rice you put in.

Butter
Sliced white mushrooms
Flour
Marsala wine
Heavy cream
Chopped parsley
Salt and pepper
Long-grain rice
Rotisserie chicken
Grated Parmesan cheese

Melt butter in a large skillet, add mushrooms and cook until softened. Stir in flour, Marsala and cream and cook until thickened. Stir in 2 cups of water, some parsley, salt and pepper. Sprinkle uncooked rice (2 cups) in a baking dish, top with chopped chicken and the mushroom gravy. Cover with foil and bake until bubbly, about 35 minutes. Then sprinkle Parmesan and bake 5 more minutes.

This is what it looked like before putting the cheese on.

COCONUT-LIME CHICKEN SOUP

This is so flavorful and delicious! Every bite tasted better than the one before. It is also a pretty affordable dish.

1 2-lb rotisserie chicken
1 15-oz can coconut milk
2 cups water
1/4 cup lime juice (2 medium limes)
3 medium carrots, thin-sliced diagonally (about 1 1/2 cups)
1 tablespoon soy sauce
2 teaspoons green curry paste
1/4 teaspoon salt
1 teaspoon sugar

Fresh cilantro, lime wedges and chili pepper flakes for garnishing.

1. Remove and discard skin and bones from chicken. Shred chicken. In large saucepan, combine shredded chicken with coconut milk, water, lime juice, carrots, soy sauce, green curry paste and salt. Bring to boiling; reduce heat and simmer, covered, 8 minutes or until carrots are crisp-tender.

2. To serve, sprinkle bowls of soup with cilantro and chili pepper flakes. Squeeze fresh limes and enjoy.

CREPES & BLINTZ

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted
• In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
• Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

For blintz sauce mix equal parts sour cream and cottage cheese. Also, sour cream with brown sugar is another favorite topping.

HONEY BARBEQUED RIBS

3 pounds boneless pork ribs
½ teaspoon garlic salt
½ teaspoon pepper
1 cup ketchup
½ cup brown sugar
½ cup honey
¼ cup spicy brown mustard
2 tablespoons Worcestershire sauce
1 ½ teaspoons liquid smoke

Place pork ribs in the bottom of slow cooker. Cover and cook on high for 3 hours. Drain and discard the liquid. Reduce heat to low. In a bowl, combine garlic salt, pepper, ketchup, brown sugar, honey, spicy brown mustard, Worcestershire sauce and liquid smoke. Mix well. Pour over ribs in slow cooker. Cover and cook on low for 3 hours. Remove from slow cooker and allow to cool. Serve over rice.