Spinach and Artichoke Dip

1 cup of blanched Spinach, chopped
1 cup (heaping) marinated Artichokes, chopped
1 cup Philly Cream Cheese
1 cup Sour Cream
3/4 c. shredded Parmesan Cheese
1 cup Mozzarella Cheese
1/2 Onion finely chopped
1/2 cup Butter
red pepper flakes to taste

Directions
1. Sauté onions in butter till clear, remove from heat. set aside.
2. Using a mixer, whip Cream Cheese till fluffy. Add Sour Cream and Cheeses. Mix well.
3. Slowly add Onion and Butter mixture into mixer.
4. Add Artichokes and Spinach by slowly folding them into mixture (Do not mix with beaters for you want there to be little hunks in your dip)
5. Pour mixture in an 8x11 inch pan and spread evenly through pan.
6. Place in oven at 375 degrees, bake for 20-30 minutes (Or until slightly browned on top)

Makes approx. 12 servings

Serve hot with chips, crackers, or bread

Bon Appétit!

Aunt Caroles' Famous Potato Cassarole

Ingredients:

12 Medium Potatoes (Do not Peel or Cut!)

1 1/2 Cups of Butter, Melted and divided

1 (4oz) Jar of chopped Pimentos, drained

1 Cup chopped Green Pepper

2 Cups Evaporated Milk

1 Tsp Salt

1 1/2 Cups of shredded Cheddar Cheese

48 Saltine Crackers, crushed

Directions;

1. In a large pot with water, boil whole potatoes until a fork can be inserted easily.

2. Remove Skins. Cut potatoes into bite-size pieces.

3. In a large bowl (Or if the pot you used is big enough) combine potatoes, 3/4 C of butter, Pimentos, Green Pepper, Milk, Salt, and Cheese. Mix Thoroughly (Do not mash potatoes!)

4. Place mixture in a large 13x9 pan. Sprinkle with crackers and then pour remaining butter on top.

5. Bake at 350, for 45 minutes