14     ounces        Can artichoke hearts

1 1/2  cup           Mayonnaise

1/2    cup           Sour cream

8      ounces        Cream cheese

                        Garlic salt — to taste

                        Dill weed — to taste

                        Paprika

Drain and chop artichoke hearts finely and set aside.  Mix remaining

ingredients until smooth and creamy.  Add artichoke hearts and mix well.

Place in long shallow dish that has been greased or sprayed with non-stick spray. Sprinkle with paprika.  Bake at 375 F. for approximately 20-25 minutes, or until bubbly and brown.

Serve with Ritz crackers, or dipping cracker of your choice.  Keep warm

while serving.

Serving Size : 20 Preparation Time :0:00

Categories : Breadmaker Holidays

Appetizers/Dips

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

—–INGREDIENTS—–

8 ounces Bread Flour

8 ounces Whole Wheat Flour

1 1/2 teaspoons Salt

2 tablespoons Sugar — white or brown

15 of 151

1 teaspoon Cinnamon

1 teaspoon Nutmeg

2/3 cup Applesauce

1/2 cup Applejuice

(or Orange Juice)

1/3 cup Dried cranberries

1 ounce Chopped walnuts

1 1/2 teaspoons Yeast

DIRECTIONS:

Add ingredients to baking pan in order given..

Bake on basic/light mode (4 hour).

Drop in cranberries which have been coated with the cinnamon and nutmeg after first

knead.

Add yeast to dispenser.

Created for Panasonic 65P. Adjust as needed for other machines.

Makes a nice loaf for holiday giving or serving.

Serving Size  : 48    Preparation Time :0:00

1                cup  powdered sugar

1                cup  whipping (heavy) cream

2                eggs

3 3/4          cups  all-purpose flour

1               teaspoon  baking powder

1/2         teaspoon  salt

1              (7 ounce) package  almond paste (7 or 8 ounces)

3/4           cup  butter or margarine — softened

                        Easy Glaze — (recipe follows)

                        EASY GLAZE

  1                cup  powdered sugar

  6                teaspoons  milk (6 to 7 teaspoons)

Mix powdered sugar, whipping cream and eggs in large bowl with spoon. Stir in flour, baking powder and salt (dough will be stiff). Cover and refrigerate about 1 hour or until firm.

Heat oven to 375º. Break almond paste into small pieces in medium bowl; add butter. Beat with electric mixer on low speed until blended. Beat on high speed until fluffy (tiny bits of almond paste will remain).

Roll one fourth of dough at a time into 10-inch circle on lightly floured

surface. Spread one fourth of almond paste mixture (about 1/2 cup) over circle. Cut into 12 wedges. Roll up wedges, beginning at rounded edge. Place on ungreased cookie sheet with points underneath. Repeat with remaining dough and almond paste mixture. Bake 14 to 16 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool completely.

Drizzle with Glaze.

EASY GLAZE:

Mix ingredients until smooth and thin enough to drizzle.

These fish fillets are battered with a beer batter with Cajun seasonings then deep fried.

INGREDIENTS:

2 pounds of fish fillets

3 eggs, slightly beaten

1/2 cup milk

1/2 cup beer

3 tablespoons prepared mustard

1/2 to 1 teaspoon Tabasco sauce

2 tablespoons salt, divided

2 teaspoons black pepper, divided

1/2 to 1 teaspoon cayenne pepper, divided, or to taste

3 cups fine yellow corn flour*

vegetable oil or shortening for deep frying

PREPARATION:

In a mixing bowl, whisk together eggs, milk, beer, mustard, Tabasco, and half of the salt and peppers. Cut fish fillets into bite sized pieces, or nuggets. Place fish in egg mixture, coating well; cover, refrigerate, and let soak for about 1 hour.

Mix corn flour with the remaining salt and peppers in a shallow, wide bowl or pie plate. Preheat oil in deep fryer to about 370ºF.

Remove fish from mixture and dredge with corn flour mixture. Fry fish until the fish nuggets float to the surface and turn golden brown, taking care not to overcook.

Place fish nuggets on paper towels to drain, patting gently with paper towels to blot up excess oil.

Use this batter to fry shrimp, oysters, and other shellfish.

Serves 4

     1       cup           Sugar

     1/2     teaspoon      Salt

     1       cup           Vinegar

     16      ounces        Green beans, can — drained

     16      ounces        Yellow beans, can — drained

     16      ounces        Lima beans, can — drained

     16      ounces        Garbanzo beans, can — drained

     16      ounces        Red kidney beans — drained

     1       each          Green pepper — slivered

     4       each          Celery — sliced

     3       each          Onions, medium — sliced thin

Combine sugar, salt vinegar in pan, bring to boil for 1 min. Cool.

Toss all other ingredients together and pour the vinegar mixture over

them. Marinate for 24 hrs in refrigerator, stirring occasionally.

   3 1/2  pounds        spareribs — cut into individual

                        salt and pepper

   2      cups          water

                        garlic salt

   8      ounces        bottle Russian salad dressing

   6      ounces        can pineapple juice

Sprinkle ribs with salt and pepper.  Place in slow-cooking pot; pour water over them.  Cover and cook on low for 6 to 7 hours or until tender. Drain.  Arrange ribs on broiler pan; sprinkle with garlic salt.  Make sauce by combining salad dressing and pineapple juice.  Brush ribs with half the sauce.  Broil until brown; turn, brush other side and brown.

NOTES : If possible, ask the butcher to cut each rib in half, crosswise, so they will be a more convenient size to handle as an appetizer.

Spicy chicken pieces dredged in flour mixture and deep fried in hot oil.

INGREDIENTS:

3 pounds boneless chicken breasts without skin

1/8 teaspoon salt

1/8 teaspoon garlic powder

2 tablespoons red pepper, [or less]

1/2 teaspoon black pepper

1 cup flour

vegetable oil

PREPARATION:

Wash chicken breasts and pat dry. Cut into 1-inch strips. Sprinkle chicken strips with salt and garlic powder, turning pieces so all sides are seasoned. Continue seasoning with with red and black peppers.

Refrigerate for 1 hour to bring out the flavor of seasonings. Dust chicken with flour, then deep fry in vegetable oil at 370°, for 3 t 4 minutes. Drain on paper towels; serve with your favorite dipping sauce, or try one of the sauces below. Serves 6 to 8.