2 cans quartered artichoke hearts, drained and cut in half
1 cup mayonnaise
1 cup grated parmesan cheese
1/2 teaspoon garlic powder
Mix all together and place in deep dish pie plate. Bake in a 350-degree oven for twenty minutes or microwave on high for approximately five minutes or until mixture bubbles.
Serve with crackers or chips. This is still very good just at room temperature. Makes 3 – 3 1/2 cups.
A vintage handwritten recipe card for a Jell-O Ice Cream Salad, make this recipe with Jell-O, ice cream, and chopped fruit. This recipe is great with peaches.
A vintage handwritten recipe card for a Cranberry Sour Cream Salad made with Cherry Jell-O, whole cranberry sauce, celery, nuts, and sour cream.
A vintage clipped recipe from Crisco Oil for Italian Dressing made from Crisco OIl, vinegar, lemon juice, salt, sugar, dry mustard, oregano, basil, and pepper.