Hot Spinach Dip

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (8 ounce) package cream cheese, softened
1 cup freshly grated cheddar cheese
1 cup freshly grated monterey jack cheese
8 ounces sour cream (fat free okay)
1 tablespoon grated, peeled onion (A bunch of Green onions are really good)
1 teaspoon spicy brown mustard (Inglehoffer ground mustard is good)
2 cloves garlic, crushed or 1/2 tsp garlic powder
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 dashes hot sauce (optional)

Directions
1 Combine all ingredients in a large (microwave safe preferably) bowl.
2 Microwave on high for 2 minutes.
3 Stir; microwave another 2 minutes.
4 Stir again and microwave for 1 minute.
5 Serve piping hot.

You can make this in a crockpot too. Takes an hour on high.

SUGGESTION: Try French Onion dip instead of sour cream.

Israeli Spice Rub Chicken

4 boneless skinless chicken breast, split
Olive Oil
4 Tbs Spice Rub

Spice Rub
1 1/2 Tbs paprika
1 1/2 Tbs ground cumin
1 Tsp Oregano
1 Tsp ground coriander
1/2 - 1 Tsp red pepper flakes
1 1/2 Tsp salt

Place chicken in baking dish. Drizzle with olive oil to barely coat chicken. Rub chicken liberally with spice mix on both sides. Grill.

Basic Masa for tamales

6 cups masa flour
1 cup lard or shortening (lard is best)
3 1/2 cups broth
1 Tbs Salt

Mix masa and salt in a large bowl. Pour in broth and mix well. Mix in lard.

Makes about 7-9 cups.

Shepherd Pie

2 lbs all purpose potatoes, peeled and quartered
1/2 cup milk
2 Tbs cream cheese
2 eggs
1/4 tsp each, salt and pepper
1 lb. lean ground beef
2 large onions, finely chopped
2 large carrots, diced
2 celery stalks diced
1/2 cup dry white wine
1 tsp thyme or parsley, whichever you prefer
1 - 2 Tbs Worcestershire sauce
10 oz frozen peas, thawed
10 oz frozen corn, thawed


1. Boil potatoes until softened. Drain well; return to the sauce pan. Add milk, cream cheese, eggs and salt and pepper to taste; mash.

2. Preheat oven to 425F. Heat a 12" skillet on medium high until hot. Add beef, salt and pepper. Cook until browned and drain fat. Transfer beef to a bowl.

3. In skillet add carrots, celery, and onions and 1/2 tsp each pepper and salt. Cook until tender. Add wine to skillet, cook two minutes or until reduce by half. Stir in thyme or parsley and Worcestershire. Stir in beef.

4. In a 3 quart baking dish spread half of potatoes in an even layer. Top with beef mixture, peas and corn. Spoon remaining potato on top. Bake 25 minutes in oven or until top is golden brown.

Apple Biscuits

2 c. all purpose flour
2 Tbs sugar
2 Tsp baking powder
1/2 cup margarine or softened butter
1 large egg
1/3 cup milk
3 Tbs brown sugar
1/4 tsp allspice
1 apple, cored and diced (2/3 cup)
2 tsp lemon juice

Preheat oven to 450F. Line a baking sheet with foil and spray with nonstick spray.

In a large mixing bowl combine flour, baking powder, and sugar. Cut in margarine until mixture resembles coarse crumbs. Make a well in the center, and add milk and egg. Stir until dough clings together. On a lightly floured surface knead dough for 12-15 strokes.

On a floured surface roll out dough into a 15" long and 8" wide rectangle. In a small bowl combine apple and lemon juice. Brush dough lightly with water, and sprinkle half, lengthwise, with brown sugar and allspice. Sprinkle apples over sugar. Fold other half of dough over apple.

Cut into 15" x 1" strips and twist strips. Place on baking sheet. Bake in oven for 10 minutes or until golden brown.

Pumpkin Pie Filling

16 oz canned pumpkin puree
3/4 cup sugar
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/2 tsp nutmeg
3 eggs
2/3 cup evaporated milk
1/2 cup milk
Pastry for pie crust

Pre heat oven to 375F. In a large bowl mix pumpkin, sugar, spices, and cinnamon. Beat in eggs lightly. Add evaporated milk and milk. Mix well. Pour into unbaked pie crust. Cook for 45- 60 miutes. You'll know it's done when you insert a knife in the center and it comes clean.

P.F. Chang's Ginger chicken with broccoli

Marinade:

16oz sliced chicken
2 Eggs
2 TBS cornstarch
2 Tbs vegetable oil
1/4 tsp pepper
1/4 tsp salt

Finished Touches

1 pint chicken broth
3 Tbs Vegetable oil
4 Tbs cornstarch
4 Tbs cold water
1 Tsp sesame oil

Aromatics

2 Tbs minced ginger
2 Tbs minced scallions
1 Tsp minced garlic
1/2 lb broccoli florets, trimmed

Sauce

1/3 cup soy sauce
2 Tbs rice vinegar
2 Tbs sugar
1/3 cup chicken broth

Combine marinade ingredients and let chicken marinate in refrigerator for at least 3 hours.

In a wok, bring to boil 1 pint of chicken broth. Cook chicken for 2-3 minutes. Remove chicken and set aside. Add broccoli to the broth and cook until tender or steam broccoli in microwave.

Drain liquid from wok and clean wok thoroughly. Heat 3 Tbs oil. Stirfry ginger, scallions, and garlic until aromas are released.

Add sauce ingredients and bring to a simmer.

Add cooked chicken, stirring and cooking until cooked through. Add broccoli.

Add half of the cornstarch and water. Cook briefly, add more of the cornstarch and water if needed for thickening.

Test and adjust seasonings as necessary. Drizzle 1 tsp sesame oil over stirfry and serve over rice.