Gayle’s Galley April 2024

1/3 cup olive oil

1 TBsp chopped oil-packed sun-dried tomatoes

1 TBsp minced fresh parsley

1 tsp crushed red pepper flakes

1 tsp dried basil

1 tsp minced chives

¼ tsp garlic powder

1 pound cubed part-skim mozzarella cheese

In a large re-sealable plastic bag, combine the first 7 ingredients;

add cheese cubes.

Seal bag and turn to coat; refrigerate for at least 30 minutes.

Transfer to a serving dish; serve with toothpicks.

1 (14 ounce) can artichoke hearts, drained

1/2 cup mayonnaise

1/2 cup sour cream

1 cup grated Parmesan cheese

1 clove of garlic, minced

Paprika, dash

Directions

1. Preheat oven to 350 degrees F

2. Drain and chop the artichoke hearts. Discard any woody bits. Add

all the other ingredients and mix well.

3. Pour into a baking dish (4X4). Sprinkle with paprika.

4. Bake at 350° F for 20 - 25 minutes. Serve hot with crackers.

Note: Can also be baked in 3 small ramekins. Reduce the amount

of baking time.

There are so many terrific cooks and bakers in the HYC community. If you have a recipe that you think HYC members would enjoy, please send it to

gayle.martin@sympatico.ca

Gayle’s Galley May 2024