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.