Esther Famous Recipes

Ultimate Spinach Dip

brought by Lori McMurphy :)

½ stick butter

1 10 oz. pkg frozen chopped spinach

6 oz. jar marinated artichokes (drained & cut up)

3-4 chopped green onions

2 8 oz. ream cheese packages

2 T. Mayonnaise or ¼ cup whipping cream

1 tsp each salt, pepper, garlic powder (or 1 clove garlic or both :)

1 cup Parmesan cheese

Preheat oven to 375 degrees. In large skillet on stove, melt butter and add green onions and garlic (if using). Cook until onion is soft. Stir in spinach and artichokes. Add cream cheese, Mayo (or cream), salt & pepper. Stir until cream cheese has melted and ingredients are well blended into a smooth mixture. Pour into an 8x8 glass pan and top with parmesan cheese. Cook for 15 min. or until cheese is melt and top is golden brown. Serve with tortilla chips.

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OKLAHOMA COWBOY CAVIAR

Salad

1 can white shoepeg corn, drained (11 oz)

1 can black-eyed peas, drained (15 oz)

2 small avocados, chopped

2 Roma tomatoes, chopped

2/3 cup chopped cilantro

2/3 cup chopped green onions

Dressing

In a small bowl mix together with a wire whisk:

¼ cup olive oil

¼ cup garlic red wine vinegar

¼ tsp fresh crushed garlic

1/8 tsp black pepper

1/8 tsp salt

1 tsp ground cumin

Mix all ingredients and toss with dressing.

Best if it sets a few hours before serving.

Serve cold with tortilla chips.

Paula Reno

Feb 2009

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Hot Chicken Salad

submitted by Janet Carmichael

1 cup cooked chicken, diced 1 1/2 c. celery,chopped fine

1/4 cup pimento, chopped 1/4 c. lemon juice

1 c. toasted almonds, sliced 10 3/4 oz. can cream of chicken soup, undilluted

1/8 t. salt (optional) 1/4 c. onion, grated

4-5 eggs, hard-boild, chopped 1 c. green pepper, chopped

2, c. cheddar cheese, grated 1 c. mayo (can be fat-free)

crushed potato chips

Combine all ingreadients in a 5 quart shallow casserole dish except chips and cheese. Mix well. Top with cheese. Bake at 350 for 30 minutes. Place potato chips on top and bake another 10 minutes.

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Potato Sausage Soup

submitted by Janet Carmichael

1 lb. Ground sausage 1 yellow onion

3 - 14 oz. cans of chicken broth 4 cups frozen, shredded hash browns

10 3/4 oz. can cream of celery soup 10 3/4 oz. can cream of chicken soup

12 oz. can evaporated milk 1 jar of mushrooms

Garnish: cheddar cheese

Brown sausage and onion in big pan over medium heat, stirring until the sausage crumbles and is no longer pink and the onion is translucent; drain and return to pan. Add chicken broth and has browns and mushrooms; bring to a boil. Cover and reduce heat; simmer for 30 minutes. In a separate saucepan, heat soups until they are blended and creamy; add milk and set aside. After sausage mixture is done simmering, add soup mixture; stir often until thoroughly blended and heated through. Sprinkle each serving with cheese. Makes 6-8 servings.

Really yummy and easy on a cold winters evening!!! Terrific with a pan of cornbread and nothing more!!