Categorized | Recipes

Posted on 19 November 2010 by KWBG

Ham Spinach Dip by CK ________________________________________________

2 cups light ricotta cheese

1 cup sour cream

1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

3/4 cup shredded Parmesan cheese

2 green onions, thinly sliced

1 (16-ounce) loaf round bread, unsliced

1/4 pound Ham, diced

Heat oven to 350ºF. In food processor, blender or electric mixer, combine ricotta cheese and sour cream; process until smooth. By hand, stir in spinach, ham, Parmesan cheese and onions. Cut 1-inch slice from top of bread; reserve. Remove bread from inside of loaf, retaining 3/4-inch shell. Cut bread from inside of loaf into bite-size cubes. Pour cheese mixture into bread shell; replace top. Wrap loaf in aluminum foil; place on large baking sheet. Bake 1 1/2 hours or until heated through. On large serving platter, arrange heated loaf and bread cubes.

Hearty Hot Dog Casserole by BDM


Cook 8 slices bacon until crisp.

Remove bacon and all but 1 T of the drippings.

Cook in the reserved bacon fat until browned:

1 lb hot dogs cut into 1 inch pieces

1 onion chopped

Add and simmer for five minutes:

1 can (14 oz) sauerkraut, drained

½ t caraway seeds

Crumble bacon and stir in. Coat a 13 by 9” baking dish with

cooking spray and spread mixture into dish.

Prepare 6 servings of instant mashed potatoes per package directions.

Spread on top of hot dog mixture. Sprinkle with 1/8 t paprika and

bake at 350˚ for 30 minutes or until browned. Cool 10 minutes and serve.

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