Artichoke Dip

1   14 oz can artichoke hearts, drained & chopped

1 Cup Grated Parmesan(or Asiago)

1 Cup Mayonaise

4 oz(1 cup) Shredded Mozzarella Cheese

Dash Garlic Salt

2 Tblsp Chopped Green Onion

Combine all ingredients.  Bake in 1 1/2 quart casserole or quiche dish.

Serve with crackers or chips.

Here’s an easy  salad that you can make quickly for those Labor Day festivities.  This comes from Barb Davis, Menomonie serves this at family get-togethers.

1 Head Cauliflower

1 Bunch Broccoli

10 ounces frozen Peas

1 Cup Mayonaise

1 Cup Sour Cream

Onions, raisins, and/or nuts to taste

Dash of Garlic and Dill Weed

Broccoli and cauliflower should be diced into small bits.  Add peas.  Stir mayo and sour cream together and into the salad.  If you want to save the salad for a second day, only add nuts to the portion you are using up( they tend to get soft over a period of time). 

Here’s a great tasting, moist muffin that will use up some of that zucchini.   Ann Bastian gives you this one.  By the way, it really gives a delicious smell to your home while it bakes!

Zucchini Muffins

3 Eggs, Beaten

1 Cup Oil

1 Cup White Sugar

1 Cup Brown Sugar

2 Cups Grated Zucchini 

½ Cup Wheat Germ

2   ½ Cups Whole Wheat Flour

3 tsp. Cinnamon

1 tsp. Nutmeg

1 tsp. Soda

½  tsp. Baking Powder

¼  tsp. Salt

1 Cup Raisins( or Chocolate Chips)1 Cup Chopped Nuts(Optional)Combine all ingredients.  Bake in muffins tins at 325 degrees for about 20 min.  Batter will keep several days in tightly sealed container in refrigerator.  Enjoy!