Our Recipes

HOT SPINACH DIP (Ali)

2 tbsp. oil 2 jalapeno peppers, seeded & chopped (wear rubber gloves) 1 sm. onion, chopped

1 250 g pkg cream cheese, cut into 1“ cubes, at room temperature 1 large or 2 medium tomatoes, chopped 1 (300 g) pkg. chopped, frozen spinach, thawed & squeezed dry 1 tbsp. red wine vinegar 2 c. grated Monterey Jack cheese ½ c. half & half ½ tsp salt ¼ tsp pepper

In a skillet sauté jalapenos and onion in oil till softened. Remove from heat and add cream cheese stirring till cream cheese is almost melted. Add the rest of the ingredients. Place dip in a greased 5 cup baking dish. Bake, uncovered, in preheated 400 degree oven for 25 minutes or until bubbly. Serve with tortilla/pita chips or fresh veggies and bread sticks.

LEMON BARS (Shelley)

Crust

1 cup flour

1/2 cup butter

1/4 cup sugar

Pinch of salt.0

Blend well and press into unbuttered 9x9 pan. Bake at 350 for 20 min.

Custard

1 cup sugar

2 tbsp. flour

1/4 tsp. baking powder

Juice of one lemon (3 tbsp.) and finely grated rind.

2 beaten eggs

Mix well and pour over bottom layer. Bake at 350 for 25 min. Sprinkle with icing sugar and cut when cool.