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. ...

   Cashew Curry Chicken Salad Ingredients                   Salad   1 rotisserie chicken   1 large onion, small diced   1/2 the heart of celery, diced   1 bunch of Italian parsley, minced, divided  2 cups of whole roasted salted cashews, roughly chopped                 Dressing  Combine in a bowl 2 1/2 tablespoons curry powder 1 teaspoon turmeric  1 tablespoon of salt  Remaining 1/2 of parsley 2 cups of mayonnaise 1 tablespoon of  white wine vinegar          Directions  In a bowl, shred the chicken Add celery and onions Add 1/2 the parsley Add dressing  Add cashews Stir   Refrigerate for at least 2 hours, or overnight   Serve  Wonderful with toasted bread, in a salad, or by itself Enjoy! 

This is a potato salad that I get asked to bring to all the barbecues I’m invited to. This is adapted from my mom’s recipe with adjusted ingredient measurements and added seasonings Perfect Potato Salad Ingredients 6 Medium Yukon Gold Potatoes, washed but not peeled 6 Large Hard Boiled Eggs, peeled, diced 1 Medium Yellow Sweet Onion, diced Salt Dressing- 1 1/2 Cups Mayonnaise 2 Tablespoons Yellow Mustard (Or Dijon)  1/2-3/4 Cup Sweet Relish  2 Dashes Of  Worcestershire   Pickle juice, to thin out dressing, if needed Paprika, to taste Salt, to taste Instructions  Place washed, but not peeled potatoes in a pot, cover with COLD water, along with 2 tablespoons of salt.  Bring to boil, cook until fork tender.  Remove from pot, place on paper towel, cool, and peel.  Once peeled, chop the potatoes, and combine with diced eggs and onions.  Combine the dressing ingredients. Pour over the salad, and stir to coat evenly. Season to taste. Serve *Best if ...

This is a great recipe to use your leftovers!!! It’s such a popular way to use up the extra meat when we’ve bought a rotisserie chicken, we love to make this or the Cream of Chicken Soup. Both wonderful ways to reuse leftovers!  Chicken Rice Casserole  Ingredients  4-6c cooked rice 22.6 oz can of cream of mushroom soup  2-3 cups cooked shredded/diced chicken (or turkey)! (Often use a rotisserie chicken or shredded chicken breasts)   3/4 c of each diced onion and diced celery 1 cup green olives with pimentos, diced (optional) 1 c of mayonnaise  1 c of panko breadcrumbs 2-3 tablespoons of melted butter  Salt and pepper to taste  ----> *This is very important because the saltiness and other flavors can vary from everyone's different ingredients, so you MUST taste and season as you go along in preparing the dish* *a vegetarian option can be made by adding 1 pound of mushrooms, sautéed instead of the chicken* Preheat oven to 375 Combine Panko with m...