Fresh Asparagus with Curry Dip

From Paula Deen

1 c mayonnaise
1 t curry powder
½ T fresh lemon juice
1 T grated onion
1 Red bell pepper
Steamed asparagus spears for dipping

COMBINE the mayo, curry, lemon and onion in a bowl.
COVER with plastic wrap
CHILL
CUT the bell pepper in ½ lengthwise, remove the core and seeds.
SERVE the curry in pepper “bowl” with asparagus spears
NOTE: Red bell peppers are considerably more expensive than green bell peppers so I make this with the green ones but at Christmas it would be pretty to use red.

Spanakopita

From Kraft Foods

1 egg, lightly beaten
10oz pkg frozen spinach, thawed, drained
1 c crumbled Feta cheese
8oz pkg garden veggie or plain cream cheese
½ c finely chopped green onions
1/3 c melted butter
Thawed Phyllo dough


MIX egg, spinach, cream cheese, onion then set aside.
Place one Phyllo sheet on work surface
BRUSH with butter – top with two more sheets, brushing with butter between the sheets
SPREAD mixture on short side and fold in the long sides then roll
BRUSH entire roll with butter
SCORE in 1” intervals
WRAP in plastic wrap
FREEZE up to 3 months
When you are ready to bake it refrigerate overnight or thaw on counter top for a couple of hours.
BAKE 375, 25 min.
For a video click the link for Spinach Phyllo RollUps -this link will take you to Kraftfoods.com

Cranberry Delight Spread

From Freddie Griffith

8 oz pkg softened cream cheese
2 T orange juice
1/8 t cinnamon
1 T sugar
1 zest of orange
¼ c finely chopped pecans (opt)
¼ c finely chopped craisins
crackers

With an electric mixer, BLEND cream cheese, juice, cinnamon, sugar on medium speed until smooth.
FOLD in orange zest, pecans, cranberries.
REFRIGERATE – garnish with a zest of orange.
SERVE with crackers.
NOTE: I like to use a blood orange because then the dip gets a festive pinkish color.

Salsa

From an old neighbor, Leona

½ white onion
14.5 oz can diced tomatoes (not drained)
Fresh cilantro (to taste)
3 Serrano peppers
2 jalapeño peppers

CUT peppers in half lengthwise and trim tops / seeds.
COMBINE ingredients in blender and blend until desired consistency.
For a roasted flavor, brown off peppers in a pan with NO OIL.
If it is too caliente, add a bit of lemon juice. It will also tame after it is chilled in fridge.