Mini Spinach-Artichoke Pizzas

Almost too good to be so easy.

Topping Ingredients:

•  2/3 carton of Pre-packaged Spinach Dip
• 1-9 oz. package Frozen Chopped Spinach, cooked, drained and pressed dry
• 1 can Artichoke Halves, drained and cut into small pieces 
• 12 oz. Mozarella Cheese, shredded. 

Mix all ingredients together.   

Divide mixture evenly onto each half of 12 sliced Ciabatta Rolls. 

 Bake at 425 for 9 minutes.  Cut each piece in half to serve.  Makes 48 slices.

May be made the day before and refrigerated until ready to spread on rolls and bake.

Classic Quiche'

The Easy Way

Preheat oven to 375 degrees.
Instead of traditional crust, line (sprayed) quiche' dish or pie pan with Saltine Crackers.
Layer in your choice of filling combinations (Suggestions below).

Combine the following ingredients and pour over filling items:

• 3 Eggs
• 1 c. Heavy Cream (or Canned Condensed Milk)
• 1/2 c. Swiss Cheese (Sliced or grated)
• 1/4 c. Parmesan Cheese
• Pinch of Salt, Pepper & Nutmeg

Filling Combination Suggestions:

Ham & Asparagus  -  Broccoli, Onions, Cheddar & Mushrooms  -  Broccoli, Onion & Cubed Chicken  -  Bacon, Tomato, Fresh Basil & Onion  -  Shrimp, Crabmeat, Black Olives, Onion & Sun-dried Tomatoes

Potato Salad - Southern Style

• 5 lbs Russet Potatoes - Peel, cube and boil in well salted water until done. Drain. Cool.
• 1/2 - 1 c. finely chopped Onion - according to preference and strength of the onions
• 1 doz. Hardboiled Eggs - peeled & chopped
• 1 c. Dill Pickles - chopped
• 1 large jar Pimento - diced
• 2 tsp Celery Seed
• 1 tsp Hot Pepper Sauce OR 1/2 tsp Cayenne
• Salt & Pepper to taste
• 1/2 c. Ketchup
• 1/4 c. yellow Mustard
• 1 c. Mayonnaise (plus)

Put ingredients in large bowl in reverse order from listing (starting with Mayonnaise). Stir well after each item is added. Once potatoes are finally added, continue mixing in additional Mayonnaise until everything is well moistened and the texture is to your liking. Transfer to serving bowl. Sprinkle surface with Paprika. Cover and refrigerate several hours (or overnight before serving for best flavor).