Brittney's Artichoke Dip

I'm claiming this one as mine, even though I found it online!  It was soooooo good!

2 (6.5 oz) jars marinated artichoke hearts, drained and chopped into tiny pieces.
2 c. mayo
3 c. grated Parmesan cheese
2 (8 oz) packages cream cheese, softened
1 (4 oz) can chopped green chile peppers
Paprika

• Preheat oven to 350
• In a medium bowl, mix the artichoke hearts, mayo, 2 c. Parmesan, cream cheese, and green chiles.  Scoop the mixture into a pie pan or medium baking pan.  Top with remaining Parmesan cheese, then sprinkle with paprika.
• Bake for 25 minutes or until bubbly and slightly browned.  Serve warm.

Note:  I used wheat thins and french bread.

Wassail

1 gal. apple juuice
1 quart orange juice
36 oz. pineapple juice
1 1/2 c. lemon juice
3/4 c. sugar
2 cinnamon sticks

Boil and ENJOY!

Spinach Dip

1 c. mayonnaise
16 oz. sour cream
1.8 oz. package dry veggie soup mix
1 package spinach (in salad area) chopped and chopped
1 loaf sourdough bread (or french) cut into squares

In a bowl, mix together mayo, sour cream, soup mix, and chopped spinach.  Chill in fridge for 6 hours or overnight.

Serve with bread.

Chinese Chicken Wings

1 c. soy sauce
3 T. sugar
1 t. ginger
1-2 t. garlic powder
Approximately 2 lbs. chicken wings

Combine above ingredients in large baking pan and stir until sugar is dissolved.  Place chicken wings side by side in pan with sauce until bottom of pan is packed.  Bake at 350 degrees for 30 minutes.  Remove pan and turn chicken pieces over.  Bake for another 30 minutes.  Repeat this cooking process until the sauce is at desired thickness (caramelized).  (about 2 hours is best)  Serve with fried rice.

Lettuce Wraps

1 1/2 lbs. lean ground turkey or chicken
1 T vegetable oil
1-3 t McCormick Szechwan seasoning
1/2-1T Chinese Five Spices
1 C shredded carrots
1 (8 oz) can sliced water chestnuts, drained and chopped
3 T soy sauce
1/2 c sliced green onions
1/2 c chopped toasted pecans or walnuts
1 head iceberg lettuce, separate leaves
Purchased Chinese sauce- Hoisen sauce
Optional: fried Chinese rice noodles (maifun)

In a skillet, cook ground chicken or turkey in oil with Szechwan seasoning and Five spices until well browned, stirring to break meat into small pieces. Meanwhile, toast your chopped nuts on the stove or in the oven watching and stirring so that they don't burn, then set aside. Add water chestnuts and carrots along with the soy sauce to the seasoned meat. Cook and stir meat mixture for about 5-7 minutes until flavors mix and it is thoroughly heated through. While the meat mixture is cooking, wash, separate and drain lettuce leaves. Stir green onions into the meat mixture and cook for an additional 2 min, or as desired. Stir in toasted nuts last and serve. To eat, spread purchased Chinese sauce in center of lettuce leaf then top with meat mixture. (optional: fry maifun for garnish and crunch. Follow directions on the maifun bag. Place them on top of the meat mixture.) Fold and tuck the lettuce leaf to enclose filling. Serves 6. 2 Wraps each!