recipelink.com Chat Room Recipe Swap
05-19-2000 – 24 Recipes with the Main Ingredient Beginning with the Letter A

recipelink.com (02:49:44) : Apple Cheddar Nut Scones
From MOTT'S Apple Sauce Recipe Booklet

1 1/2 cups All-purpose flour
1/4 cup Margarine or butter
1/2 teaspoon Baking powder
8 ounces (2 cups) shredded Cheddar
1/2 teaspoon Baking soda
1/4 cup Unsalted sunflower nuts
1/4 teaspoon Salt
1/2 cup MOTT'S Regular Apple Sauce

Heat oven to 400F. In medium bowl, combine flour, baking powder, baking soda and salt. Using pastry blender or fork, cut in margarine until mixture is crumbly. Stir in cheese and nuts. Add apple sauce; stir just until moistened. On floured surface, knead dough gently 5 or 6 times.

Place on ungreased cookie sheet; press into 8-inch circle, about 1/2 inch thick. Cut into wedges; separate slightly. Bake at 400F for 12 to 16 minutes or until lightly browned. Serve warm. 8 to 12 servings.

*The booklet suggests serving these with chili.

Susan,IL (02:45:48) :

Caramel Apple Pie
Recipe By : Susan Wilson

Carmel Apple Pie (1)
4 Gala apples, peeled, cored, sliced
1/2 cup Carmel topping or apple dip
8 caramels
1/2 cup apple sauce
1/4 cup sugar
1 tsp cinnamon
pie for top and bottom

In the bottom of the crust, spread warm Carmel dip or topping to cover the
bottom. Coat the apples with the cinnamon and sugar, add the apple sauce, cut
the caramels into pieces and add those too. Fill the pie and seal with the
top crust. Bake at 350 until golden brown. Serve with vanilla ice cream
drizzled with Carmel topping.

recipelink.com (02:42:54) : Apfelpfannkuchen (Apple Pancakes)
Serving Size : 4

2/3 C Flour
2 Tsp Sugar
1/4 Tsp Salt
4 Lg Eggs -- Beaten
1/2 C Milk
2 C Apple -- Slices
3/4 C Butter -- or margarine
2 Tbsp Sugar
1/4 Tsp Cinnamon

Sift together the flour, 2 t sugar, and the salt. Beat eggs and milk together. Gradually add flour mixture; beat until smooth. Saute apples in 1/4 c of butter until tender. Mix 2 T sugar and the cinnamon together; toss with apples. Melt 2 T butter in a 6-inch diameter, deep frypan.

Pour in the batter to a depth of about 1/4-inch. When set, place 1/4 of the apples on top; cover with more batter. Fry pancake until lightly browned on both sides. Keep warm. Repeat the procedure 3 times, until all batter and apples are used. Serve immediately.

Susan,IL (02:37:13) :

Apple Cider Stew
Recipe By : Susan Wilson
Serving Size : 6

2 pounds beef stew meat, cut into 1 inch cubes
3 tablespoons flour
2 teaspoons salt
1/4 teaspoon pepper
3 tablespoons cooking oil
2 cups apple cider or apple juice
1 1/2 Tablespoons vinegar
3 potatoes -- peeled and quartered
4 carrot -- peeled and quartered
1 onion -- sliced
1 rib celery -- sliced
Water
1/4 teaspoon thyme -- crushed

Coat meat with mixture of flour, salt, pepper, and thyme. In 4 1/2 quart Dutch oven, brown meat, half at a time in hot oil. Drain off fat. Return meat to Dutch oven and stir in apple cider, vinegar, and 1/2 cups water. Cook and stir until mixture boils; reduce heat. Cover and simmer 1 1/4 hours or until meat is nearly tender. Stir in vegetables and cook 30 minutes more, or until vegetables are done.

Susan,IL (02:33:18) :

Artichoke Dip
Recipe By : Susan Wilson

1 can artichoke hearts -- 8 ounce
1/2 cup mayonnaise
1 small onion -- chopped
1/2 cup Parmesan cheese

Mix all the ingredients together. Place in casserole dish and bake 30-45 minutes at 350 degrees.

Serving Ideas : Serve with crackers or Triscuit

recipelink.com (02:26:15) : Amaretto Freeze
Recipe By : Joe Robertson

2 scoops vanilla ice cream
3/4 ounce amaretto
1 maraschino cherry

In a blender, combine ice cream and Amaretto. Blend until smooth. Serve in a cocktail glass, topped with maraschino cherry.

recipelink.com (02:24:36) : Amaretto Chocolate Sauce
Recipe By : the California Culinary Academy

1/2 cup whipping cream
1/2 pound semisweet chocolate -- chopped
1 tablespoon amaretto or other liqueur

1. Bring cream to a simmer in a small saucepan. Remove from heat.
2. Stir in chocolate until it is melted and mixture is smooth.
3. Stir in liqueur.

Makes 1-1/4 cups.

* Timesaver Tip: Recipe can be prepared up to 4 days ahead and stored, covered, in refrigerator. Gently reheat in a saucepan or in a microwave oven.

Microwave Version

1. Pour cream into a glass bowl or 2-cup measure. Microwave on 100% power until tiny bubbles break the surface (1 to 2 minutes).
2. Stir in chocolate until it is melted and mixture is smooth. If chocolate does not melt completely, microwave on 100% power until it is completely melted (20 to 30 seconds longer).
3. Stir in liqueur.

recipelink.com (02:08:32) : Almond Chicken
Recipe By : Elizabeth Powell
Serving Size :

2 whole skinless boneless chicken breasts
2 tablespoons soy sauce
1 tablespoon rice wine
1/2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons chicken stock
1 1/2" ginger root slice -- minced
1 garlic cloves -- minced
1 egg
1 cup almonds -- ground
6 cups peanut oil

Pat chicken dry with paper towels. Cut into strips 1/2" wide by 3" long. Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger, and garlic together. Place chicken in marinade, turning to coat. Marinate at least one hour, turning chicken after half an hour.

Remove chicken from marinade and drain on paper towels. Beat egg slightly with 1/2 teaspoon water. One by one, dip chicken pieces in egg and roll in almonds to coat. Let almond coated pieces set 15 minutes. Heat oil to 350. Fry chicken pieces in batches one layer deep until crisp, golden brown. Be sure to let oil come back up to 350 between batches. Drain on paper towels and serve at once.

recipelink.com (02:07:34) : Almond Biscotti
Serving Size : 30

1 C Sugar
1/2 C Butter, sweet -- melted
3 Tbsp Brandy
1 Tsp Vanilla
1 Tsp Almond extract
1 C Almonds, unsalted -- chopped
3 Eggs
2 1/2 C Flour
1/2 Tbsp Baking powder
1/4 Tsp Salt

Preheat oven to 350~. Mix sugar with butter, brandy, vanilla, almond extract, nuts and eggs. Mix well.

Stir in flour, baking powder and salt. Form into a long loaf (or loaves), place on a cookie sheet and bake for 20-30 minutes or until firm and softly cake-like. Remove from oven and let cool slightly.

When cool enough to handle, slice into 1/2 inch diagonal slices and return to cookie sheet. Bake for 15-25 minutes, turning once, until both sides are brown-flecked and toasted. Cool thoroughly and store in an airtight jar.

Makes 2-3 dozen.

Variation 1 (Mandlebrot): increase sugar to 1-1/4 cups. Diced dried apricots may by added.

Variation 2: for a classic anise-flavored biscotto, substitute Pernod, Ouzo or Anisette for the brandy and omit the almond extract. Several tablespoons of anise seeds may be added for additional oomph.

Variation 3 (Hazelnut biscotti): use hazelnuts in place of almonds. A hazelnut liqueur may be used instead of brandy. Omit the almond extract.

Variation 4 (Mediterranean biscotti): use rosewater instead of brandy. Substitute unsalted pistachio nuts for the almonds, and add 1/4 - 1/2 cup diced figs to the dough.

Variation 5 (Ginger-flavored biscotti): to the basic dough, add 1 Tbsp powdered ginger, a generous dash of cloves and cinnamon, 1 or 2 Tbsp of candied ginger and 1/4 cup raisins, if desired. Omit the almond extract.

Variation 6 (Paximatha): this Greek rusk dates back to the 5th century, virtually unchanged. Substitute 1/2 to 3/4 cup toasted sesame seeds for the almonds. Omit the almond extract and flavor the dough with 1 tsp cinnamon and 1/2 tsp cloves.

Variation 7 (Fekkas): a Moroccan twice-baked cookie. Substitute orange flower water for the brandy.

Variation 8; Pine nuts may be used instead of almonds, though the richness may be less desirable than the crunch of the toasted almonds. Candied fruits, too, may be added, 1/4 to 1/2 cup assorted fruits blended into the dough before baking.

Variation 9 (Chocolate Dipped): melt 1/2 pound semi-sweet chocolate in the top of a double boiler over just simmering water. If it "seizes" or "tightens", add 2 Tbsp of unsalted butter and it should smooth out again. Dip only one side of each cookie (the chocolate won't seal in the moisture that way).

recipelink.com (01:57:56) :
ACORN SQUASH WITH CRANBERRY STUFFING
Recipe By : modified from Walking Magazine in 1989-90 by R. Winters
Serving Size : 4

1 lb Acorn squash
1/2 sm Onion -- finely chopped
1 Celery rib -- finely
Chopped
1/4 t Salt
1/8 t Pepper
1/4 t Allspice
1/2 Apple -- cored and diced
2 tb Apple juice -- divided use
1/2 c Cranberries -- fresh or Frozen
1/2 tb Raisins
1 tb Brown sugar
1 slice bread -- torn into pieces
1/2 tb Nuts -- coarsely chopped

Halve squash and remove seeds. Spray lightly with cooking spray; place face down on a baking sheet and bake about 45 to 60 min in a 350 F oven or until tender when tested with a fork. Meanwhile, coat a non-stick skillet with cooking spray; over medium heat saute onion and celery until tender. Add salt, pepper, allspice, apple and 1 Tablespoon apple juice; cook just until apple is tender. Stir in cranberries, raisins, and 1 Tablespoon apple juice; cook until cranberries pop. Add brown sugar; stir until dissolved. Stir in bread cubes and nuts. If desired, a few drops of almond extract may be added. Sprinkle baked squash with salt (optional) and pepper. Divide stuffing evenly between the halves. Bake for 15 minutes at 375 F.

Makes 4 side-dish servings or 2 main-course servings

recipelink.com (01:55:47) : Acorn Squash Souffle
Recipe By : Shannon E. Wells
Serving Size : 4

2 Small (3/4 lb. ea) acorn squash
4 Tsp brown sugar
grating of fresh nutmeg
1/8 Tsp salt
4 Tbsp butter
1/4 Tsp ground cinnamon
1 Large egg, separated
1 egg white
fresh ground black pepper

Preheat oven to 400 F. Wash squash. Cut squash in half and scoop out seeds. Place squash halves skin side up in 1/2 inch (1.25 cm) water in a baking dish and bake for 30 minutes.

Remove from oven. Using tongs turn squash halves over. Put 1 tbs butter in each half. Bake again for 30 minutes or until flesh is tender. Cool for 30 minutes.

Carefully remove squash from baking pan and pour butter into a bowl. Without damaging skin, carefully scoop out flesh from each squash half and put into same bowl. In blender or food processor, puree the squash with the reserved butter, sugar, spices, and egg yolk. Pour into mixing bowl.

Whip the egg whites with the salt until it forms stiff peaks. FOLD into the puree. Work quickly but carefully, preserving the egg white volume. Pour souffle mixture into squash skin halves and bake 25 min. or until the tops are brown and beginning to crack. Serve immediately.

Notes: adjust amounts of spices to taste. This recipe always gets compliments whenever I serve it. - Shannon

calliope,.NY (11:08:20) : CALLIOPE’S SPECIAL SPANAKOPITA...with variations

3-4 boxes frozen, chopped spinach, defrosted and drained
amount depends on the depth of your large rectangular
glass or ceramic baking dish. ( like a lasagna pan )
*NOTE...you can also make this using and equivalent amount of grated
zucchini if you don’t like spinach. If you do, try using plenty of
chopped fresh mint instead of the oregano/basil, or even rosemary!
2-large yellow onions
1-large red pepper, course chopped
1-medium yellow squash, quartered and sliced about 1/4 inch
*optional...minced garlic, if you wish
2-cups crumbled feta cheese
1-lb. cottage or pot-style cheese
3-Tbsp. minced fresh basil
3-Tbsp. minced fresh oregano
1-handful minced fresh Italian parsley
if you can’t get fresh use the appropriate amount of dry herbs
6-eggs beaten with;
2-Tbsp. flour
pepper to taste
*you may not want salt as feta is very salty
olive oil for sauteing the vegetables
1/2-cup chopped scallions, added raw
1-large tsp. anise seeds
*** optional.....try a can of artichoke hearts drained and quartered in the filling...or even some chopped black olives.

1-lb. box of phyllo dough, defrosted in the box
(read on the box how to work with it)
at least 1-stick of melted butter

Saute the onion, red pepper and squash in the olive oil till soft.
Add the spinach and fresh herbs until hot. Turn off heat.
Add the feta and cottage cheese and scallions. Beat the eggs with the flour and add.

Oil the baking dish and begin layering the phyllo in such a way as it
goes up the sides and hangs over the edge. You can use as many layers of phyllo on the bottom and top as you wish, really...but be sure to use at the very least, 10 layers for the bottom.
Spoon in your filling. Fold the hanging layers over on top of the filling so that it will be enclosed and begin layering the top. Just before adding the last 2-3 sheets, sprinkle with the anise seeds. When done, bake uncovered in a 375 oven for 45 minutes or until golden on top.
Serve with a dollop of sour cream or yogurt along side and a sprinkling of dill weed.

NOTE......serve with a salad of cucumbers, tomatoes and scallion or red onion in a lemon, garlic and yogurt or sour cream dressing with fresh dill or a simple vinaigrette.
Fruit juice or Red Zinger iced tea would go nicely with this.

calliope,.NY (11:07:16) :
CHINESE NOODLE AND CHICKEN SALAD

For the salad....
1 pound capellini broken if quarter lengths and cooked al dente
1-1/2 pound package of chicken tenders or buy breast halves and slice yourself
...or instead of chicken, use seasoned, baked tofu, cubed.
1-large bunch scallions, sliced on inch long diagonals
1-cup paper thin slices of red onion
2-3 ribs of celery, sliced on the diagonal
1-large red pepper, sliced paper
1-can water chestnuts, sliced in half
2-3 jalapeño chilies, seeded, deveined, sliced paper thin 1 pound snow peas, stringed, angle-cut, after blanching for 20 seconds
3-cups finely sliced regular cabbage
*you may also want some carrot strips scraped from the carrot with a peeler.

Fresh lemon or lime juice or rice vinegar tossed in at the end before garnishing if you want it a bit sharper in flavor.
Garnish at serving with some bean sprouts and crispy fried Chinese noodles
and more cilantro, if you wish.

Dressing...
1/2-cup red wine vinegar...or better to use sherry vinegar, if you can get it
1/2-cup soy sauce
2-Tbsp. brown sugar or honey
2-Tbsp. Hoisin sauce
1-Tbsp. finely minced ginger
1-Tbsp. finely minced garlic
1-Tbsp. or more, chili garlic sauce
1/2-tsp. Chinese 5-Spice powder
1/3-cup chopped cilantro
salt and pepper to taste
1/2-cup total oil...use regular sesame if you can with 2-Tbsp. of it being the toasted kind...
or the 2-Tbsp. of the toasted and the rest canola oil.
*1-heaping Tbsp. black bean sauce added to half the dressing...that half being used to marinate the chicken for 24 hours.

Saute the marinated chicken till just done, in some of the marinade.
*Discard any of the marinade you don't use!*
Remove chicken to a bowl and cut to bite sized pieces, leaving the sauce you cooked the chicken in, in the pan. When the pasta is cooked al dente, remove with tongs to the saute pan and briefly saute the noodles in the remaining juice in the pan, remove and toss with the chicken, pouring some of the dressing over it all and tossing some more.

Toss in all the other vegetables listed above and toss with all or as much of the reserved dressing you want. Serve with sliced cucumbers and radishes on the side.

***Note...for better flavor...serve at room temperature.

Kelly~WA (10:51:15) : Apple & Turkey Salad
Yield: 4 Servings

1 c Long grain brown rice
1/2 ts Salt
1/2 ts Curry powder
3 c Water
3 Boneless turkey breasts
1/2 Lemon; juice of
1/8 ts Pepper
1 lg Apple; peeled, cored and sliced
2 tb Sour cream
2 tb Sesame oil
2 tb Lemon juice
1/4 c Defatted chicken stock
1/4 c Sesame seeds
2 tb Fresh dill for garnish
Lettuce leaves

Combine rice, 1/4 t salt, 1/4 t curry powder and
water in saucepan. Cover and cook over low heat 35
minutes.

Sprinkle turkey with lemon juice and pepper. Lay
turkey on top of rice during last 20 minutes of
cooking time, turning after 10 minutes. Drain
rice. Cut turkey into strips.

Set a few apple slices aside and sprinkle with
lemon juice. Chop remaining slices and combine
with rice, turkey, sour cream, sesame oil, lemon
juice, stock, remaining salt and curry powder.

Heat dry frying pan. Toast sesame seeds until
browned.

To serve, arrange rice salad on serving plate,
sprinkle with sesame seeds and garnish with dill,
lettuce, and reserved fruit slices.

Kelly~WA (10:50:18) : Acorn Cabbage Bake
Yield: 8 Servings

2 lg Acorn squash
1 tb Butter
2 c Shredded cabbage
1 md Onion; chopped
1 md Apple; chopped
1/2 lb Pork sausage; cooked and
.. drained
2 tb Slivered almonds
3/4 ts Salt
1/2 ts Ground sage
1/4 ts Ground thyme
1/4 ts Pepper

Preheat oven to 400°. Put 1/2" water in a
13'x9'x2" baking dish. Grease a 2 quart casserole;
set aside.

Halve & seed squash. Bake, cut side down, until
tender, about 20 minutes. Cool. Scoop squash from
shells, you should have about 4 cups.

Saute cabbage, onion and apple in butter about 5
minutes, or until tender. Add meat, almonds, salt,
sage, thyme and pepper; mix well and add squash.
Transfer to casserole; bake at 350° until heated
through, about 30 minutes.

Kelly~WA (10:47:59) : Stewed Apples
Yield: 4 Servings

Pare and core eight apples. Arrange in baking
dish; fill cavities with apple jelly and chopped
raisins. Cook until tender, basting with hot
water, sugar and lemon juice. Ten minutes before
removing from oven, spread all over with slivers
of blanched almonds.

Kelly~WA (10:46:55) : Fried Apples
Yield: 4 Servings

Use rather tart apples. Do not pare, but cut them
in halves and core. Place in a frying pan open
side up; then season with sugar to taste, a little
salt, flour, ground cinnamon, and a dash of
pepper. Then pour on a little water, cover the pan
and let the cook soft and dry after which remove
the lid and brown nicely.

Oven Fried Apples

Yield: 6 Cups

10 md Granny Smith apples; peeled
.. sliced 1/4 to 1/2" thick
.. about 4 1/2 lbs.
1/2 c Sugar
.. -=PLUS=-
2 tb Sugar
1/2 c Packed brown sugar
.. -=PLUS=-
2 tb Packed brown sugar
2 ts Cinnamon
1/2 c Butter; softened

Preheat oven to 350°. Grease a 13x9x2" baking
dish.

Combine sugars, cinnamon and nutmeg. Alternate
layers of apples and sugar in baking dish. Dot
with butter; bake, covered, 55 minutes.

Kelly~WA (10:43:51) : Apricot Venison Meatballs for Fondue
Yield: 2 Dozen

1 lb Ground venison
2 ts Beef bouillon granules
1/2 c Bread crumbs
1 Egg
1 c Chopped dried apricots
Pepper to taste

Combine all ingredients. Form into small meatballs
for fondue.

Makes 2 to 2 1/2 dozen meatballs.

Kelly~WA (10:43:28) : Asparagus with Apricot Vinaigrette

Yield: 4 Servings

1 lb Asparagus spears
3/4 ts Cornstarch
Dash garlic powder
Dash ground ginger
1/3 c Apricot nectar
1 tb White wine vinegar

Snap off and discard woody ends from asparagus.
Cook in a small amount of boiling water until
crisp tender, 8-10 minutes.

For vinaigrette, combine cornstarch, garlic powder
and ginger in a small saucepan. Stir in apricot
nectar. Cook, stirring, over medium heat until
thickened and bubbly. Cook and stir 2 minutes
more. Remove from heat, stir in vinegar. Pour over
asparagus; toss gently to coat.

Kelly~WA (10:39:38) : Artichokes with Peas

2 cans of artichoke hearts, rinsed and drained
2 cans of sweet baby peas, rinsed and drained
15-oz. (425-g) can tomato sauce
28-oz. (800-g) can crushed tomatoes
3/4 cup olive oil
1 bunch of fresh green onions, finely chopped
2 cloves garlic, crushed (optional)
2 tablespoons dill weed, fresh or dry
Salt and pepper to taste

Lightly sauté fresh onions and garlic in a preheated olive
oil.
Add tomato sauce, crushed tomatoes, and dill weed.
Let cook for about 30 minutes in low to medium heat,
stirring
occasionally.
Gently mix in artichokes and peas.
Cook for an additional 10-15 minutes.
It is served hot or cold.

Kelly~WA (10:38:23) : To Cook Artichokes

If you wish, use a pair of scissors and trim off the prickly tips of the
outside leaves.
With a heavy knife, cut off the top third of the center leaves and the
stem. Rub the cut areas with a
lemon to avoid discoloring. Place the artichokes in a large a sauce pan
or pot and cover with at least
2 inches of water. Add lemon juice and some oil and any seasoning you
desire. Some people like to
cook artichokes in beef stock, with sliced onion and garlic cloves.
Cover the pan and boil gently 25
to 40 minutes, depending on size. You can tell if they are done by
taking a pair of tongs and grasping
a lower outside leaf. If it easily tears off your Artichokes are done.
When they have finished cooking,
be sure to drain before serving.
To Steam:
Place the artichokes upright in a steamer basket and place over boiling
water. Cover and cook for
20 to 40 minutes, depending on size.

Gina,Fla (10:01:14) : Apple Puffed Pancake

serves 6

6 eggs
1 1/2 c. milk
1 c. flour
3 T. sugar
1 t. vanilla
1/2 t. salt
1/4 t. cinnamon
1/2 c. butter
2 Granny Smith apples, peeled and sliced very thin
2-3 T. brown sugar

warm maple syrup

Preheat oven to 425

Blend eggs, milk, flour, sugar, vanilla, salt and cinnamon in a large bowl. Batter may remain lumpy. Add butter to a fluted 12 inch quiche or tart pan and melt in oven.

Add apple slices to pan and return to oven until butter sizzles BUT DOES NOT BURN.

Remove from oven and immediately pour in batter. Sprinkle with brown sugar and bake for 20 mts. until all puffed and brown. Serve with warmed maple syrup

Gina,Fla (09:59:15) : BAKED ASPARAGUS AND PEPPER FRITTATA

2 pounds thin asparagus
1 large yellow bell pepper
1 large red bell pepper
3 shallots
1 medium zucchini
3 scallions
1 tablespoon butter
12 large eggs
3/4 cup heavy cream
3 tablespoons chopped fresh flat-leafed parsley
1 1/2 teaspoons salt
1/4 teaspoon pepper

Preheat oven to 350 degrees and butter a 9-by-13-inch glass baking dish.

Trim asparagus and cut diagonally into 1/4-inch-wide slices. Cut bell peppers into 1/4-inch-wide strips; mince shallots. Halve zucchini lengthwise and diagonally cut both zucchini and scallions into thin slices.

Have ready a bowl of ice and cold water. In a large pot of boiling salted water, blanch asparagus 1 minute. Drain in a colander and transfer to ice water. Drain again in colander and pat dry.

In a large skillet cook bell peppers and shallots in butter over moderately low heat, stirring occasionally, until peppers are softened, about 10 minutes.

In a large bowl, whisk together eggs, cream, parsley, salt and pepper. Stir in asparagus, pepper mixture, zucchini and scallions. Pour into baking dish and bake in middle of oven until golden and set, about 35 minutes.

Cool on a rack. May be made 1 day ahead and chilled, covered; bring to room temperature before serving. Makes 12 servings.

Source: Adapted from Gourmet, April 1999.

Jess,.FL (09:49:33) : ARTICHOKE DIP

8 oz cream cheese
2 oz shredded mozzarella
1 cup mayonnaise
1 cup grated parmesan
1 onion (finely chopped)
2 cloves of garlic (finely chopped)
2 small jars (approx 13oz) marinated artichoke hearts, drained, chopped
2 bags of pita bread

Cut up pita bread into chip size triangles, separate and bake on
a cookie sheet until crispy (approx 5 minutes).

Combine all other ingredients well. Bake in a uncovered casserole
dish for approx 30 minutes at 350 or until bubbly.

Serve hot out of the oven and scoop up dip with pita bread.