Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetables - Artichoke - Artichoke Spread
Famous Authors (View All Authors)
Vegetables - Artichoke -  Artichoke Spread Post by :Kiwi-G Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2752

Click below to download : Vegetables - Artichoke - Artichoke Spread (Format : PDF)

Vegetables - Artichoke - Artichoke Spread

1 can of artichoke hearts (in water, drained, and chopped
3 green onions chopped (green part only)
Couple dashes of Worcestershire sauce
8 oz. pkg. of cream cheese


Add all ingredients. Cream with fork serve cold, or at room temp with crackers for a spread.
If you like this book please share to your friends :
NEXT BOOKS

Vegetables - Artichoke -  Artichoke Squares Vegetables - Artichoke - Artichoke Squares

Vegetables - Artichoke -  Artichoke Squares
12 oz Canned Artichokes 1 Small Onion, Minced 4 Large Eggs 8 oz Mozzarella Cheese 1/4 c Dried Bread Crumbs 2 tb Chopped Parsley 1/4 ts Salt 1/4 ts Pepper Grease 12 inch by 8 inch baking dish.Drain liquid from 1 jar of artichokes into 1-quart saucepan. Drain liquid from second jar of artichokes and discard. Finely chop all artichokes; set aside. In liquid in saucepan, over medium heat, cook minced onion until tender. In medium bowl, with fork, beat eggs until blended. Stir in cooked onion and chopped artichokes, mozzarella cheese, bread crumbs, parsley, salt and pepper. Spread mixture
PREVIOUS BOOKS

Vegetables - Artichoke Rice Salad Vegetables - Artichoke Rice Salad

Vegetables - Artichoke Rice Salad
1 package ( 6.2 oz.) Rice a Roni fried rice 2 tbsp. margarine 2 cups water 1 jar (6 oz.) marinated artichoke hearts 1 can (8 oz.) sliced water chestnuts, drained 1 can (2.25 oz.) sliced ripe olives, drained 1/4 cup Kraft® mayo or Miracle Whip® salad dressing 4 green onions, sliced 1 can (10 oz.) Valley Fresh Premium chunk white chicken Saute rice-vermicelli with margarine in large skillet over medium heat until vermicelli is golden brown. Add water and Special Seasoning; bring to a boil. Cover; reduce heat to low. Simmer 15-20 minutes or until rice is tender. Cool. Drain
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT