Pasta with Marinated Artichoke Hearts

Ingredients:

• 1 (6 oz.) jar marinated Artichoke hearts
• 1 Tablespoon olive oil
• 1 Tablespoon butter
• 1 cup sliced onion
• 1 teaspoon dried basil
• 1/2 lb. Rotini pasta
• 1/2 cup sour cream
• 1/2 cup cottage cheese
• Salt, pepper, cayenne pepper, Parmesan cheese to taste

Directions:
Drain the liquid from the artichokes into a skillet. Slice the drained hearts into bite sized pieces. Add the olive oil and butter to the drained off marinade in skillet. Heat this mixture. Add the onions and sauté them until soft (5 to 8 minutes). Add artichoke hearts and basil. Sauté 3 to 5 more minutes. Remove from heat. Stir in remaining ingredients. Cook and drain pasta and toss immediately with the still warm sauce.

Spinach Artichoke Dip

(based on food.com/recipe/spinach-artichoke-dip-1209 including reviews)

1 c shredded parmesan cheese               

1 c shredded Italian cheese blend (or mozzarella or another cup of parmesan)                

1 box (10 oz) frozen chopped spinach, thawed

1 can (14 oz) artichoke hearts, drained and chopped

2/3 c sour cream

1 c cream cheese

1/3 c mayo

2 t minced garlic (or more to taste

Preheat oven to 375. Mix together parmesan, Italian cheese blend, spinach, and artichoke hearts. Combine remaining ingredients, mix well, and add to spinach mixture. Mix well. Bake for 20 – 30 minutes. Serve hot. If you have a small Crockpot, use that to keep the dip warm. On the other hand, it may disappear so fast it doesn’t have time to get cold!

Stir-fried Italian Sausage and Peppers

Do you like Sausage and Peppers? I usually don’t, because the peppers are always way overcooked, at least for my taste. I prefer them tender-crisp, like in a stir-fry. If you like the peppers "overcooked" and soft, try ITALIAN SAUSAGE AND PEPPERS. But if you like your veggies to still have a bit of bite to them, try this stir-fry dish. Take your pick. A lot of people must like the overcooked peppers, because that’s the way most recipes say to cook them!

(based on a recipe from Taste of Home, Apr/May 2003)

1 lb Italian sausage links, cut into 1/4” slices

1 medium green pepper, cut into thin strips

1 medium or 1/2 large red pepper, cut into thin strips

1 medium onion, thinly sliced and quartered

1 T lard (or oil or half butter and half olive oil)

1 firm tomato, coarsely chopped

1 t minced fresh parsley, or 1/2 t dried parsley

dash each salt and pepper

Cook the sausage over medium-high heat until no longer pink. Turn the heat up to high and add the peppers, onion and tomato and stir-fry until tender-crisp. If using dried parsley, add it with the vegetables. If using fresh, add it at the end. Check the seasoning and serve.