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Showing posts from October, 2011

Artichoke Dip

1/2 brick of cream cheese
1/2 cup of miracle whip dressing
1/4 cup soft goat cheese
1/2 cup grated parmesan
2 artichoke hearts (chopped fine)
1 tbsp sundried tomatoes (chopped)
1/4 cup grated mozzarella
1/2 tsp cardamon
Dash of lemon juice
salt and pepper to taste

Optional adders:
1/3 cup frozen spinach (thawed, drained and chopped fine)
or 1/4 cup small shrimp (chopped)
or 4 tbsps smoked salmon (chopped)
or 1/4 cup of ricotta cheese
or 4 tbsps diced red bell pepper

(I like the bell pepper, it adds a hint of sweetness, color and crunch.  I find the spinach makes it too watery.)

Preheat oven to 350 degrees Farenheit.  Melt cream cheese and goat cheese in mircowave for about 45 seconds to one minute.  With a fork or wooden spoon, mix in remaining ingredients.  Choose an optional adder to mix in or leave as is.

Place mixture in a small shallow casserole dish or large ramekin style dish and place in oven for 15 to 20 minutes.  If desired, sprinkle grated mozzarella and paremesan on top pr…

Salmon Canneloni

I thought I had posted this previously, but looking at the archives, I couldn't find it.  I've been meaning to post this now for about three weeks, but I seldom follow a recipe, so it changes each time I make it.  I wrote this one down as I made it to provide to the Rhododendron Society for their newsletter, then couldn't find it.  FINALLY found this to share. (I double the recipe because they all loved it so much)

Salmon Canneloni

Filling:


5 - 1/4 artichoke hearts chopped
1/2 medium onion diced
3 garlic cloves, crushed and diced
1 1/2 cup ricotta cheese
1 213 gram can sockeye salmon

Sauce:

1 pkg Alfredo Sauce mix
1 cup heavy cream
1 cup 1% milk
1/4 cup margarine
1/2 cup parmesan cheese
1 900 gram box Catelli Express Cannelloni

Mix all filling ingredients well. Using a teaspoon, fill the Catelli Express cannelloni tubes and lay side by side
inside a shallow glass baking dish.

Mix the sauce ingredients in a saucepan and bring to a low boil. Whisk continuously until the boil…