Artichoke Dip

1 c. mayo
1 c Parmesan cheese
1 (4 oz) can artichoke hearts
1 (4 oz) can green chilies
1 tbsp garlic chopped
1 (8 oz) cream cheese

mix all ingredients. Place in covered backing dish. Cover and bake at 350 for 25 minutes, ten 5 minutes without lid.


Cream of Any Vegetable Soup

3 c. vegetables
1 c chicken broth
3 tbsp butter
¼ c flour
1 c. milk

1 egg
1 c half and half
salt and pepper
cheese

bring vegetables and broth to a boil. Cook till tender. Puree vegetables and broth, keeping out about ¼ c larger pieces for texture if desired. In saucepan, melt butter, add flour and stir until smooth. Gradually add milk. Bring to a boil, stirring constantly. Add vegetable puree. In a small bowl, combine egg and half and half. Pour slowly into vegetable mixture, stirring constantly. Add larger pieces. Add cheese if desired. Season to taste.