Stuffed Mushrooms

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1 lb. large fresh mushrooms

2 T. finely chopped shallots

6 T. margarine

1 cup stuffing mix

½ cup chicken broth

¼ tsp. garlic salt

Directions:  Clean mushrooms with brush.  Remove stems.  Set mushroom caps 

aside.  Chop the stems.  Saute stems and shallots in 4 T. margarine.  Stir in stuffing 

mix, chicken broth and garlic salt.  Stuff mushroom caps with mixture. If planning to 

freeze, spread mushrooms on cookie sheet and place in freezer.  When frozen, store 

in plastic bags or freezer container.

When ready to serve, place mushrooms on pie plate.  Add 2 T. margarine and bake at 

350 degrees for 20 minutes or until heated throughout.

Comment:  Add minced crab meat for more flavor.

Aunt Mary’s Hummus

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2 cans Chick Peas (garbanzo beans)

1 cup Tahini Touch salt

½ cup peanut butter 4 cloves garlic

Touch lemon juice

Directions:  Put ingredients in a food processor and blend.

Comment:  The peanut butter is a bit overwhelming for some, so may want to tone 

back or eliminate.  

For roasted red pepper hummus, add 1 jar (12 oz.) roasted red peppers, drained and 

½ tsp. ground red pepper.

Sauerkraut Dip

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16 oz. can sauerkraut

1 cup shredded cheddar cheese

1 cup shredded Swiss cheese

8-10 slices corn beef, shredded (2 pkgs. Buddig)

½ cup mayonnaise

Directions:  Drain sauerkraut.  Mix together all ingredients.  Place in greased 

casserole dish.  Bake at 350 degrees for 15-20 minutes.  Serve on Rye rounds..

Comment:  Sauerkraut Dip?  Really?  Nancy says its great!.

Hot Spinach Artichoke Dip

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12 ounces marinated artichoke hearts, drained and chopped

10-ounce package of frozen chopped spinach, thawed and

drained (squeeze out excess liquid)

1 clove garlic, pressed or 2 tsp. minced

1 cup sour cream

1 cup mayonnaise (Hellmans)

1 cup Parmesan cheese, grated

1 cup Mozzarella or Monterey Jack cheese, shredded

8 ounces cream cheese, room temperature

Directions:  Blend soft cream cheese, parmesan, mozzarella and sour cream.  Fold in mayo 

(don’t use a mixer or blender with mayo).  Add in artichoke and spinach.  Use a fork to separate 

the spinach.  Add garlic to taste.  Mix well.  Place in greased oven-safe dish.  Sprinkle with 

parmesan cheese.

Bake at 325 degrees for 45 to 60 minutes.  Best served hot/warm.

Comment:  The dip gets stiffer as it sets.  To be creamier, use more cream cheese or sour cream.    

Add as much garlic as you like.