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Posted on November 29, 2008 at 2:00am —
I was planning on spending a nice day, just me, a book, and some… Continue Posted on November 28, 2008 at 8:00am —
© 2008 Created by Eden Marriott Kennedy
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http://paradisereaders.ning.com/profile/Shannon
Thanks for leaving me a comment. I have 2 saddleback sows and they have piglets at the moment. Pigs are a joy to keep. Pheasant is wild meat that tastes abit like chicken with a gameier taste. I like your chicken recipe on your website and will definately be trying it. Kind regards
Sara from farmingfriends
This is the recipe you requested:
Artichoke Dip
Serves 8-10
1 tsp butter
2 c. grated mozzarella
1 c. grated parmesan cheese
1 c. mayonnaise
4 cloves garlic, peeled and minced
2 14-oz. cans water-packed artichoke hearts, drained and chopped.
Grease a medium glass or ceramic baking dish with butter and set aside. Mix mozzarella, parmesan, mayonnaise, and garlic together in a medium bowl, then stir in artichokes. Transfer to prepared dish, cover with plastic wrap, and refrigerate overnight.
Preheat over to 325. Uncover dip and bake until edges begin to brown, about 30 minutes. Stir, then continue baking for 30-40 minutes more. Set aside to let cool briefly. Serve warm.
This recipe was originally published in Saveur magazine (December 2003, p. 85). When I make it for a party, I usually double the recipe and it cooks up nicely in a glass 9 x 12 casserole. Serve it with water crackers or toast points.
Thanks for the comment on my blog.
You are most welcome to try it out :)
I just don't have added anything yet, am still trying to get things in the right place and am on a more than slow connection ;)
And if you love to make art and sell it, I might have a place for you to promote that for free as well.
Let me know if you are interested :)
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