Health & Science
3:50 pm
Mon January 21, 2013

Episode 15 - Superbowl

ARTICHOKE CHEESE SQUARES

This recipe can be made ahead of time and reheated just before serving.

One 14 oz can rinsed and drained artichoke hearts, chopped

1 cup shredded Cheddar cheese

1/2  minced onion

2 teaspoons minced garlic

1/3 cup bread crumbs

1 tablespoon dried parsley

3 large eggs

1/4 cup skim milk

Pepper to taste

½ to 1 teaspoon dried oregano

Dash hot-pepper sauce

Preheat oven to 325. Grease a 9 inch-square glass baking dish . In large bowl, combine the artichoke hearts, cheese, onion, garlic, bread crumbs and parsley. Mix to combine.  In small bowl combine the eggs, egg whites, milk, pepper and oregano and beat until frothy. Stir the liquid mixture into the dry ingredients and mix until well blended. Spoon the mixture into the prepared baking dish and bake 30 to 40 minutes or until golden. Cool slightly; cut into 36 pieces. Serve warm. Makes 8 pieces. This recipe can be doubled.

BAKED RUBEN DIP

1 cup grated Swiss cheese

1 cup drained sauerkraut

1/2 cup sour cream

2 teaspoon spicy brown mustard

1 tablespoon ketchup

2 teaspoon minced onion

1 pkg. (8oz) cream cheese, cubed

8 oz. corned beef, cut into small pieces

1/2 to 1 teaspoon caraway seeds

Preheat oven to 350. Combine all ingredients in oven proof glass bowl. Mix to combine. Cover and bake 30 minutes  then uncover the dip and bake for an additional 5 to 10 minutes until the top is golden. Serves 6 to 8. This recipe can be doubled or tripled.

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