Roasted Pears and Sweet Potatoes

KELLIE BARLOW

2 sweet potatoes
3 tablespoons olive oil
1 teaspoon dry mustard
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
Coarse salt
2 Bartlett pears

1. Preheat oven to 400 F. Scrub the sweet potatoes. Quarter lenthwise; slice diagonally 1 1/2 inches thick. On a rimmed baking sheet, toss the slices with 2 tablespoons of the olive oil, the mustard, ginger, and cayenne; season with coarse salt. Roast, tossing occasionally, until crisp-tender, 20-25 minutes.
2. Core and quarter the pears; halve crosswise. Add to the potatoes; toss all with the remaining tablespoon olive oil. Continue roasting until the potatoes are fork-tender, about 10 minutes more.

from Food Everyday's Great Food Fast recipe book.

Corn Salsa Recipe

KIRSTEN JACOBS

1 (15-ounce) can black-eyed peas, drained

1 (15-ounce) can white shoepeg corn, drained

4 green onions, chopped

5 medium Roma tomatoes, chopped

2 avocados, chopped

1/2 bunch cilantro, chopped

1 package Good Seasoning Italian dressing mix

Combine all ingredients with dry salad dressing packet. Chill.

Cheesy Onion Bread

KELLIE BARLOW

French bread cut into 1-inch slices

freshly grated Parmesan cheese

diced onion

mayonnaise

mustard powder

Worcestershire sauce

pepper to taste

Proportion the cheese to onion 1:2. Add mayonnaise until spreadable, and add a few good shakes of mustard, Worcestershire sauce and pepper. Put in the broiler till golden brown and bubbly (about 10 minutes.)

Hot Spinach and Artichoke Dip

LESLIE DANFORTH

1 cup thawed, chopped frozen spinach

1 1/2 cups thawed, chopped frozen artichoke hearts

6 ounces cream cheese

1/4 cup sour cream

1/4 cup mayonnaise

1/3 cup grated Parmesan cheese

1/2 teaspoon red pepper flakes

1/4 teaspoon salt

1/4 teaspoon garlic powder

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

Artichoke Dip

JENNIFER RUDD

1 cup mayonnaise

1 (8-ounce) package cream cheese, room temperature

1 can artichoke hearts, drained & chopped

1 cup Parmesan cheese

1 clove crushed garlic

Mix together and place in ovenproof bowl or bread bowl. Bake at 350° for 30 minutes. Serve with crackers, bread, or chips.

Artichoke Dip

TAYLOR PARKS

1 medium sized onion, chopped

1 (16-ounce) can artichoke hearts, drained & chopped

1 (8-ounce) package cream cheese

1 1/2 cups Parmesan cheese

1 cup mayonnaise

pepper

Grease pan. Mix all ingredients together and place in a quiche dish and sprinkle the top with paprika. Bake at 350° for about 30 to 40 minutes in greased pan until bubbly. Serve warm with crackers.