FEATURED RECIPE OF THE WEEK      

SPINACH ARTICHOKE HEART TWO POTATO CASSEROLE

YOU WILL NEED: 

1 LB RED POTATOES

1 LB YUKON GOLD POTATOES

1-1/4 CUPS VEGETABLE BROTH

½ CUP SHREDDED PARMESEAN

1 TSP GARLIC SALT

4 OUNCES NEUFCHATEL CREAM CHEESE

½ CUP SHREDDED FAT FREE CHEDDAR CHEESE

1 (7.5 OZ) JAR MARINATED ARTICHOKE HEARTS, DRAINED AND CHOPPED

1 (6 OZ) BAG BABY SPINACH, COARSELY CHOPPED

½ CUP SLICED GREEN ONIONS

 DIRECTIONS:

PREHEAT OVEN TO 425 DEGREES.  COAT A 9 INCH SQUARE BAKING DISH WITH NONSTICK COOKING SPRAY.  WASH AND CUT POTATOES  IN HALF LENGTHWISE.  PLACE CUT SIDE DOWN ON CUTTING BOARD AND THINLY SLICE POTATOES.  PLACE POTATOES IN A LARGE BOWL AND SET ASIDE.  HEAT BROTH, PARMESEAN, GARLIC SALT, CHEESES AND ARTICHOKE HEARTS IN A MEDIUM SAUCEPAN UNTIL CHEESES MELT.  STIR IN SPINACH AND COOK UNITL WILTED.  STIR MIXTURE INTO POTATOES ALONG WITH GREEN ONIONS.  MIX WELL TO COAT POTATOES AS EVENLY AS POSSIBLE.  SPREAD MIXTURE IN PREPARED DISH AND BAKE FOR 30 MINUTES.  COVER LOOSELY WITH FOIL AND REDUCE TEMPERATURE TO 375 DEGREES, COOK FOR ONE MORE HOUR OR UNTIL POTATOES ARE FORK TENDER.  

THIS RECIPE IS FROM POTATOGOODNESS.COM 

NEXT RECIPE:  PARTY MIX

ENJOY!!!

Tune in every Thursday at 3 p.m. for “Cooking with Karen”

If you would like to submit your favorite recipe, please email it to
 kareno@winyradio.com

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