Spinach Frittata

This is Alyssa's favorite dish! The "official" recipe is from the Better Homes and Gardens Cookbook from 1989:

6 eggs
1/4 c chopped onion
1 glove garlic
1 Tbsp butter (I use olive oil)
3/4 c chopped, cooked vegetable or meat (I don't chop the spinach, I just grab it out of the bag by handfuls and wilt it)
2 Tbps grated Parmesan or Romano cheese (I use shredded Parm)

In a bowl, beat eggs and 1/8 tsp pepper. Set aside.

In a 10 inch skillet cook garlic, onion in butter (I use olive oil) until tender. Add spinach and toss until as wilted as you want it.

Pour egg mixture over vegetables. Cook over medium heat. As the mixture sets, run spatula around edge of skillet and lift egdes to allow uncooked egg to flow underneath. Continue lifting edge until mixture is nearly set. The surface will still be moist.

If you use a broiler-proof skillet, put into broiler 1 -2 minutes to cook the top. Or, remove from heat, cover and let stand for 3-4 minutes. Sprinkle with cheese, cut into wedges and serve.

Note: I don't go the broiler route and sprinkle with Parm cheese before covering. I have also used asparagus, cut into 1 inch pieces, which is also yummy!

Hot Artichoke Dip

1 can artichoke hearts, drained and chopped up
1 cup mayonnaise
1 pkg feta cheese (optional)
1/2 cup shredded parmesan cheese
1 clove garlic, minced

Preheat oven to 350 degrees. Mix all the ingredients together and spoon into a baking dish. Bake for 20 - 25 minutes or until lightly browned. Top with chopped tomato and sliced green onions, if desired.

Serve with tortilla chips, pita chips or crackers.

Spanish Tortillas

2 Tbsp Olive oil
1 pond all purpose potatoes (2 large) diced
1 medium onion, sliced
1 medium green pepper, diced
3/4 tsp salt
8 large eggs
1/4 tsp black pepper
1 can (14 1/2 oz) diced tomatoes, drained
1/2 c water
1/2 c chopped pimiento-stuffed olives (Salad olives)... optional
fresh chives for garnish

In a nonstick, oven safe, 10-inch skillet, heat olive oil over medium heat. Add potatoes, onion, green pepper, and 1/4 tsp salt and cook until vegetables are tender, about 20 minutes.

Meanwhile, preheat oven to 400 degrees F. In a medium bowl beat eggs, pepper, 1/2 tsp salt and 1/2 c water with a whisk or fork. Stir in tomatoes and olives, if desired. Stir egg mixture into potato mixture and cook, covered for 5 minutes, or until egg mixture begins to set around edge. Remove cover and place skillet in oven. Bake 15-20 minutes, until egg is set.

Alternative (if cookware is not oven safe):

Do as above, except transfer potato mixture to an oven-safe bake ware, add egg mixture and bake for same time given.

Let cool before cutting. Garnish with chives.

Hot Mustard

Ingredients:
1/2 Cup Dry Mustard (or one 2 oz. can Coleman's)
1 Cup Sugar
2/3 Cup Vinegar
3 Eggs

Directions:
In a sauce pan whisk together the dry ingredients until well blended. In a separate bowl mix the eggs and vinegar thoroughly. Add the liquid to the mustard mixture and whisk until completely blended (no lumps). Slowly cook over low heat for about 10 minutes, stirring constantly with a wooden spoon. Remove from heat as soon as it starts to boil. Cook slowly so eggs do not overcook.

Once thickened, transfer to a glass bowl to cool.

Serve warm or cold.

Keeps in refridgerator for about a month.

Marty's Famous Bread Dunk

Ingredients:
4 Bars of Cream Cheese
1 5oz. jar of sliced, dried beef (cut into 3/4" square chunks)
4 green onions (chopped - use all but the end of the white tip)
1/4 cup of mayonnaise
2 tablespoons of lemon juice
14 dashes of garlic salt
14 dashes of ground black pepper
2 8" to 10" round loaves of bread

Directions:
With a mixer or in a food processor, combine the cream cheese, mayonnaise, and lemon juice. Add the spices. Add the beef and onions. Hollow out one loaf of bread and fill with the mixture. Wrap the loaf tightly in foil. Bake at 300 degrees for 1 1/2 hours. Cut the removed bread and a whole 2 second loaf into 1 1/2" cubes for dipping. Serve warm.

Options: For those who don't eat beef, try Bacos as a substitute.