Cooking With Margaret

  Crab and Artichoke Spread Serves 8-10 Ingredients 1 medium onion, small dice 2 garlic cloves, minced 8 oz shredded monterey jack cheese, divided 5 oz shredded parmesan cheese, divided 2 13.75 fl. oz cans artichoke hearts, drained and diced 2 cups mayonnaise  3/4 pound Dungeness Crab meat, picked over  1 bunch italian parsley, minced, divided  Salt and Pepper to taste To Serve Ciabatta or Focaccia, toasted  Sliced garden fresh tomatoes Remaining Parsley Directions Preheat the oven to 375 degrees.  In a large pan saute onion and garlic, add artichokes, saute until warmed through In a large bowl add half of each of the cheeses, mayonnaise, crab meat and about 2/3 of the parsley.  Season with salt and pepper to taste  Place in a large casserole dish that has been greased. Place on a baking tray. Bake until golden brown and bubbling in the center, about 30 minutes.  When ready to serve, spread crab and artichoke mixture over toasted bread. ...

Jeannette's Zucchini Bread  This is a recipe for Zucchini Bread that my mom got from one of her best friends, and she’s been making it for as long as I can remember! It’s a favorite of ours, and we can’t wait to make it every year when our zucchini in the garden is in overproduction and we need to use it quickly and this is the first recipe we turn to!  Makes 2 Loaves  Ingredients   2 cups sugar 3 eggs 2/3 cup vegetable oil 1 teaspoon vanilla 2 cups flour 1 teaspoon salt 1 teaspoon baking powder  1 tablespoon cinnamon  2 cups grated zucchini  9x5 loaf pan, greased  Preheat oven to 350 Combine sugar, eggs, oil and vanilla  Whisk dry ingredients together  Combine wet with dry ingredients  Fold in zucchini  Pour into loaf pans Bake for 60 minutes, or until toothpick inserted comes out clean Allow to cool, and enjoy