Page 19 - zontacookbook1985

Jl.rtichoke 'Dip

2 C. artichoke hearts (not pickled) 1 C. parmesan cheese
1 C. Best Foods mayonnaise dried onion flakes

Drain artichoke hearts well. Blend rest of ingredients. Warm in microwave
( or low heat in standard oven). Do not cook Serve with Wheat Thins, or any
of your favorite crackers.

You won't believe the flavor - it's wonderful, and will be an easy favorite to
prepare.
- Moana Steinberg

Cra6 'Dip

8 oz. cream cheese 1 T unflavored gelatin
2 green onions, diced 7 oz. can crabmeat
( omit green tops) ( or ½ lb. fresh)
10 oz. can cream of ½ C. Best Foods mayonnaise
mushroom soup lemon juice ( to taste)

Heat soup and cream cheese until the mixture melts. Dissolve gelatin with 3
tablespoons of water Pour soup mixture into gelatin mixture and immediately
remove from heat. Cool slightly Combine onions, crabmeat, and mayonnaise
with the soup mixture and thoroughly mix. Pour into a plastic mold and
allow to sit8 hours or overnight. Turn mold onto service plate and serve with
your favorite crackers or breads.
- Linda Newbold

'Dip for ~resh ~ruits

1 egg, beaten 2 t. lemon peel, grated
½ C. sugar 2 T lemon juice
1 T orange peel, grated 1 C. whipping cream

Cook over low heat until thick (approximately 5 minutes) the egg, sugar,
orange and lemon peels and lemon juice. Allow to cool. While waiting, whip
the whipping cream until fluffy Fold sauce into whipped cream and
refrigerate until serving.
Fab'ulous when served with pineapple, strawberries, melons and other
summer fruits.
- Marie Newbold
-13-