ARTICHOKE ANTIPASTO

You are having a grouping of people come over and you don’t want to serve anything heavy, but you also something that is a little classier than ranch dip.

Try this hot artichoke antipasto with either crackers or corn chips and really impress all of your friends.

In a medium bowl combine 1 14oz can of artichoke hearts coarsely chopped with ¾ cup mayonnaise, 1 cup grated parmesan cheese, and 3 cloves garlic that has been finely minced.

Place the mixture into an oven proof container and sprinkle the top with some finely grated colby cheese.

Bake in a 350º preheated oven for 25 minutes or until heating through and serve warm.

WHAT IS ANTIPASTO?

Antipasto means “before the meal” in Italian. (anti "before" + pasto "food") So you can pretty much go with anything here.

Traditionally antipasto is platters of food with various combinations of the following:

Breads that have been prepared with fresh herbs and oils, along with dips and spreads.

Boiled Eggs, Fish, Cured Meat, Olives, and Preserved Vegetables can all be used.

Vegetables are also very common. You can use whatever you have on hand that is in the height of the season.

Remember, antipasto is only an appetizer, you don’t want to fill your guests up with too much before the main meal, but you also want to serve something that will compliment it well.

Egg Wrapper Blues

When working with egg roll or won ton wrappers you find it difficult to keep the edges sealed.

Every time you press them together they fall apart or the come apart when they are cooking.

The next time that you make up your recipe, separate and egg.

To the white only add one tablespoon of water and mix well.

Use this mixture lightly around the edges before sealing.

After your creations are made and “glued” let sit for at least 5 minutes before cooking.

This will allow the seal to remain tight.