1 (14-15 oz) can artichoke hearts in water, drained, chopped3/4 cup mayonnaise1/4 cup parmesan cheese1 tsp. lemon juicedash garlic powder
2 Tblsp. olive oil 2 Tblsp. garlic 3 sticks lemon grass, sliced lengthwise 1 can coconut milk 1 Tblsp. dry chicken bouillon 2 tsps. Thai curry paste (more or less depending on how spicy you like it) 2 Tblsp. fresh ginger chopped fine
1/3 cup whipped cream cheese1/2 tsp. dill weed (divided in half)1/4 tsp. ground ginger1 Tblsp. chopped green onion1-8 oz. can refrigerated crescent rolls3/4 cup chopped pre-cooked shrimp
2 cups shredded cheddar cheese1/2 cup parmesan cheese1/2 cup Promise sunflower margarine3 Tblsp. water1 tsp. salt1 cup quick oatmeal1 cup salted roasted sunflower seeds.
9-inch pastry shell (Pet Ritz) 3 eggs 1 cup light corn syrup 1/2 cup white sugar 1/2 cup brown sugar 1/8 tsp. salt 1/3 cup melted butter 1 tsp. vanilla Pecan halves
1 cup shredded mozzarella cheese, packed down 1 cup shredded cheddar cheese, packed down 1/2 can chopped ripe olives 1/2 jar chopped green olives 1/2 cup mayonnaise 1/3 cup chopped fresh green onions
1 3/4 lb. corned beef 1 1/2 lb. sauerkraut, rinsed 1 1/2 to 2 lbs. shredded Swiss cheese 1/2 cup real mayonnaise
Heat in crock pot and serve with cocktail rye bread.
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Lillie Suburban Newspapers
2515 E. Seventh Ave.
North St. Paul, MN 55109
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Fax: (651) 777-8288
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