KYLE’S KITCHEN
ince the S uper Bowl is
coming up I ’m sharing
a couple of good recipes that are great for game day that are a little different from the usual q ueso, cocktail meatballs and wings. Not that there’s anything wrong with any of those.
The recipes are creamy pinach-Artichoke Dip and simple S tuffed Mushrooms.
The S pinach-Artichoke Dip is a recipe from a former coworker at The G reen - heet. S he was asked to bring this every month for our birthday celebrations and any other food-related get together. I ate plenty of it and can attest that it is very, very good.
The mushroom recipe is very simple, but sometimes the simple recipes come out best.
W hatever you eat enjoy the game.
S p ina ch -A rtich o eD ip
1 14 -oz. can artichoke hearts, drained and chopped 1 9 oz. package frozen spinach, thawed and sq ueezed dry 1 cup shredded mozzarella cheese
cup grated Parmesan cheese
cup mayonnaise 1 clove garlic, minced Paprika
Heat oven to 325 .
I n a 1-q uart casserole combine all ingredients except paprika. Mix well. (You can refrigerate for up to 24 hours until baking at this point.) S prinkle with paprika.
Bake at 325° for 20-25 minutes until bubbly and the top is brown.
S tuf f ed M us room s
20 large white mushrooms 1/3 (or so) cup butter
or 5 green onions chopped fine 2 cups grated cheddar 1/3 cup (or so) bread crumbs alt and pepper to taste
Heat the oven to 375 .
Clean mushrooms and remove stems. Chop stems and onions finely. Melt butter in a sautee pan. S autee mushroom stems and onions over medium heat until soft but not browned. Mixture will be very moist. Add only enough bread crumbs to absorb the liq uid. Add the grated cheese and stir just until it has melted.
S tuff the mixture into the caps and sprinkle with a bit of salt and pepper or sprinkle them when they come out of the oven.
Bake at 375° for 12-15 minutes or until the mushroom caps are nice and soft.
- Log in or Subscribe to post comments.