Melanies Artichoke Dip

16 oz cream cheese softened
1 cup shredded mozzarella
1/2 cup parmesan cheese
1 cup mayo
1/2 can artichokes

salt and pepper
1 ts or dash of worcestershire
4-5 dashes of tabasco

Pour into small rectangle cake pan
The johnny cake pan would be perfect.

Bake at 350 for 30 min.

Nikki's classic Italian Spaghetti Bolognese

Linguini or spaghetti

1 onion
1 stalk celery
3 carrots diced
minced garlic

saute vegetables in OO til onion is translucent.

fry up 1# each of lean ground round and lean sausage.

Add 1 32 oz an of petite chopped tomatoes, undrained. Add a little tomato sauce if desired.

Add the veggies to this mixture and abt 1/2 cup red wine.

Sprinkle abt 1 T sugar and  about a 1 T to 1/4 cup of crushed basil leaves.

Simmer for an hour till all flavors blend. Salt and pepper to taste. Pour over pasta (no cheese)

Vegetable Stir fry on the Side

To a wok add, vegetable oil or coconut oil (healthiest), a little sambal, some wet minced garlic and ketjap. This is the basis for every stir fry I do.

Add any fresh standard stir fry vegetables: red, yellow, green peppers, onions, green onions, broccoli, pea pods, julienned carrots, whatever.

Then add a little water or broth, cover and steam till vegetables are crisp tender. Add a few chopped raw peanuts and some chopped fresh pineapple.

Now add some precooked brown rice, heat through and season to taste with salt and pepper, sambal and ketjap.

NOTE:  I use long cooking brown rice  (tastes best) that I have pre-frozen in meal size amounts. Adding chicken, shrimp or pork would make this a complete meal