Hot Artichoke Dip
Mix all ingredients and spread into a shallow baking dish. Bake in 350 degree oven for 20 minutes or until cheese is bubbly and starts to brown. Serve with fresh tortilla chips or cracker of your choice. PLEASE NOTE: This dip does not reheat well in the microwave because the oil separates. However, as good as this is, I doubt there will be any leftovers to reheat.
| Peel the potatoes and slice into thick french fries. Place in a bowl of ice water and set aside. Heat a cast iron skillet and cook the bacon until crispy, reserving the drippings. Set bacon aside, but do not discard (or eat!). Drain potatoes and place them in the drippings; be careful because the grease will spatter. Layer the onion slices on top, salt and pepper to taste. Cover the skillet with a tight fitting lid and let potatoes cook on medium for about 5 minutes. Remove lid, toss potatoes and onions to cover with drippings, add more seasongs. Cover again. The potatoes should be steaming some at this point. If they aren't, add about 2 tablespoons of water to the skillet and re-cover. Turn heat to low and let potatoes cook for about 20 minutes, turning frequently. They are done when you stick a fork in them and they break up. Remove to a plate covered with paper towels to catch the drippings, then crumble the bacon on top. Serves 4. |
| To make these potatoes supreme, preheat your broiler after potatoes are done. Top potatoes with shredded cheddar - as much as you like - and place under the broiler just until the cheese melts. Top with sour cream and serve immediately. |
| Rinse broccoli thoroughly under cold running water. Shake to drain, then separate the "trees" into separate stalks. Place in a pot with about 1/4 cup boiling water. Cover pot and steam for about 7 minutes. Remove from pot and squeeze fresh lemon juice over broccoli. Add salt if desired. Serves 2. |