Ab Fab Artichoke Dip/Sandwich Filling (Ovo La Recipe

Ingredients

1 package frozen artichoke hearts
1 italian herbs
1 balsamic vinegar
1 1 t olive oil
1 onion, chopped fine
3 garlic cloves peeled and
1 squinched up into little
1 pieces
1 large package of mushrooms,
1 sliced
1/2 cup or so f/f parmesan cheese
2 spoonsfuls of f/f mayo and
1 f/f sour cream.
1 dash worcestershireshshchestshire
1 (you know what i mean)


Directions

Marinate artichoke hearts with italian herbs and some balsamic
vinegar. I myself add a teaspoon or so of olive oil (someone will be
coming to measure me now, I'm sure).

Stir artichoke hearts and rest of ingredients together. DON'T put in
so much white stuff that it is too moist because the mushrooms will
release moisture and then it will get gross.

Bake at 350 for about 30 minutes in a French White Corning Ware
casserole. If you put it in anything else it will explode.

This is great as a dip, or in a pita sandwich. I hope you like it,
and I promise not to post too often until I actually learn to measure
and write :-)

Posted by Cynthia Barnes to Fatfree
Digest [Volume 13 Issue 13]

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.

1.80á


Servings: 1 servings

 

 

Ab Fab Artichoke Dip/Sandwich Filling (Ovo La Recipe brought to you by Recipe Ideas


Categories: Appetizer; Dip; Sandwich; Vegetable


The History of Recipes

Written cooking instructions as an idea can be traced way back into antiquity, at least as far back as ancient Egypt, and quite possibly further than that. However, in the main part, these early records were just primitive hieroglyphic or cunieform instructions for preparing food.

Moving our culinary historical trip onwards, there were two recipe books which date from the fourteenth century : a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these books are not about the indian food that we all know today, but instead descriptions of the types of food on the tables of the nobility of that time.

When we get to the 1900s, cookery books were in great demand, mostly due to higher levels of literacy, people having increased free time and having more disposable income.

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