Spinach & Artichoke Dip

Mimi's Cafe: Spinach & Artichoke Dip


Ingredients:
4 oz. Jack cheese (grated)
2 oz. Swiss cheese (grated)
8 oz. Parmesan cheese (shredded)
¾ cup Artichoke hearts (quartered)
1 bunch Fresh spinach
½ cup Mayonnaise
½ cup Prepared Alfredo sauce
2 tsp. Garlic (chopped; approx. 2 cloves)
½ tsp. Black pepper
½ cup Sun-dried tomatoes

Instructions:

1. Combine Jack, Swiss and Parmesan cheeses in a mixing bowl.
   
   
2. Drain artichokes and dice into small pieces. Wash and cut spinach into 1-inch pieces and add to cheese mix.
   
   
3. In a separate mixing bowl combine the mayonnaise, alfredo sauce, garlic and pepper. Mix until well combined.
   
   
4. Pour the mayonnaise mixture into the cheese mix and stir until well mixed.
   
   
5. Drain sun-dried tomatoes of any oil or liquid and dice into small pieces and add to the mixture.
   
   
6. Heat cold dip mixture over medium heat in non-stick frying pan until hot and cheese is completely melted. Transfer to serving dish and serve with tortilla chips and sliced bread.

Carrot Bread

Mimi's Cafe: Carrot Raisin Bread

Ingredients:
1-1/2 Cups All-Purpose Flour
1-1/2 Cups Brown sugar, firmly packed
1 Teaspoon Baking Soda
3 Eggs
1/2 Cup Sugar
1/2 Cup Chopped Walnuts
2 Teaspoon Baking Powder
1/2 Cup Canned Crushed Pineapple, with juice, drained
2 Teaspoons Cinnamon
1/2 Cup Raisins
1/2 Teaspoon Salt
1 Cup finely shredded Carrots
1 Cup Vegetable Oil

Instructions:
1. Sift first five ingredients into a mixing bowl.
2. In a separate bowl, whisk together the oil, sugar and eggs.
3. Stir the liquid mixture into the flour; mix well.
4. Add the next four ingredients; stir again.
5. Grease and flour a 9" square pan or four mini-loaf pans. (Fill the pans 2/3 full with batter)
6. Bake at 350° for about 40 minutes. (Mini loaves take about 30 minutes.)

(Yields one 9" square, or four 3" x 6" mini-loaves.)

Corn Chowder

Mimi's Cafe: Corn Chowder

Ingredients:
¼-cup butter, (½-stick)
6 tablespoons chopped onion
¾-cup diced celery
2-½ cups water
2 cups cubed peeled red or russet potatoes, (½-inch)
2 cups frozen corn kernels, thawed
1 can creamed corn (14 oz)
2 tablespoons sugar
2 teaspoons salt
1 dash of white pepper
3 tablespoons flour
3 cups half and half cream

Instructions:

1. Melt butter in saucepan over medium heat.
   
   
2. Add in the flour and whisk until smooth and a roux forms (2 minutes).
   
   
3. Add onions and celery and saute 5 minutes until soft but not brown.
   
   
4. Add water, potatoes, corn kernels, creamed corn, sugar, salt and pepper. Using a wire whisk, whisk until smooth.
   
   
5. Cover and simmer until potatoes are barely tender, about 30 minutes.
   
   
6. Add half and half and simmer uncovered until soup has thickened to a creamy consistency, about 15 minutes.
   
   
7. Season to taste with additional salt and pepper if needed.