Page 29 - GHOPC Womens Magazine January 2021-7 FINAL_Neat

Spinach and Artichoke Casserole with French Fried Onion Ring
Topping

1 (14-ounce) can (packed in water) artichoke hearts, drained
4 (10-ounce) packages chopped spinach, thawed and drained
well
8 ounces cream cheese, room·_temperature
1 stick (8 tablespoons) margarine, melted
2 tablespoons Worcestershire sauce ,_
2 teaspoons onion powder l
1/2 cup seasoned bread crumbs
1 cup French fried onion rings

Preheat oven to 350°. Thinly slice artichoke hearts and sprinkle
over the bottom of a lightly greased 9x13x2-inch baking dish. In a
bowl, thoroughly mix drained spinach, cream cheese, melted
-~-
butter, Worcestershire sauce, and onion powdeL Spread mixture
over artichoke hearts. Cover spinach mixture with bread crumbs.
Bake until crumbs are lightly browned, about 30 minutes. Just
before serving, sprinkle on the French fried onion rings.

Just Right Spicy Jalapeno Cornbread

1/2 cup whole milk 1/ 2 cup buttermilk
1 extra large egg 2 tablespoon oil
1 tablespoon Sugar 1/2 teaspoon baking powder
1 cup white or yellow cornmeal 1/3 cup all purpose flour
1 1/2 tablespoons diced red bell pepper
2 tablespoons drained stemmed and chopped jalapenos
1 1/2 tablespoons w-liole kernel com
1/2 cup chopped red bell pepper

Preheat oven to 425°F. In a large mixing bowl, whisk together
milk, buttermilk, egg, red bell pepper, oil, sugar, salt, and baking
powder, add cornmeal and flour; mix well. Blend in red pepper
Jalapenos, and com. Place in greased pan or cast iron skillet and
bake at 375°F for 20 to 25 minutes.

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