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1 lb Italian Sausage
1 lb Chorizo Sausage
5 cans RoTel
6 packages cream cheese
~Place cream cheese in crok pot and allow to melt, checking & stirring often
~Meanwhile, fry sausage (you can use alternate types of sausge depending on preference – chorizo will make the dip hot/spicy), drain and set aside
~Once cream cheese is melted, add RoTel and mix thoroughly. Allow to “cook” 10 minutes
~Add sausge, stirring well and allow to “cook” for another 30 – 45 minutes
~Serve with tortilla chips.
You can adjust the quantity of the recipe – general rule is 1 more package of cream cheese than cans of RoTel. Meat quantity is adjusted to preference.
2 (14 oz ea) cans artichoke, drained
2 cups Parmesan cheese
1 cup Mayonnaise (NOT Miracle Whip)
1 cup sour cream
1 tsp Tabasco sauce
French bread, sliced
Olive oil
Tortilla chips
~Preheat oven to 300
~Finely chop artichoke in food processor or with a knife
~Place artichoke in large bowl. Add next 4 ingredients and mix well.
~Pour into greased 9 x 13 pan
~Bake 45 minutes or until edges are golden brown and crispy.
~Serve with either French Bread slices or different varieties of tortilla chips.
If serving with French bread slices:
~Slice loaf of French bread at an angle
~Place bread on cookie/baking sheet
~Drizzle with olive oil
~Bake in 350 oven for approximately 8 – 10 minutes, turn, drizzle with olive oil and continue to bake until crispy
Thanks Jan Mabry!
1 lb fully cooked kielbasa or Polish sausage, cut into 1/4″ slices
1 (12 oz) jar apricot preserves
2 Tbl lemon juice
2 Tbl Dijon mustard
1/4 tsp ground ginger
~In large skillet, brown sausage, drain and set aside.
~Add the remaining ingredients to the skillet; cook over low heat for 2 – 3 minutes or until heated through, stirring occasionally.
~Return sausage to pan; cook for 5 – 6 minutes or until heated through
~Serve warm
Quick Cooking – October/November 2005
