Chicken Artichoke Crepes

ASPARAGUS CHICKEN CREPES

2 eggs
3/4 cup milk
1/2 cup all-purpose flour
3/4 teaspoon sugar

3/4 cup condensed cream of chicken soup, undiluted
1 1/2 teaspoon Worcestershire sauce
1 dash ground nutmeg
1 cup chopped cooked chicken
1 cup chopped canned artichoke hearts
1/3 cup chopped fully cooked ham

1/2 cup grated Parmesan cheese, divided
1/2 cup heavy whipping cream, whipped
1/3 cup mayonnaise

DIRECTIONS
For crepe batter, beat eggs and milk in a small mixing bowl. Combine flour and sugar; add to egg mixture and mix well.

Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper between. (you'll make around 8 total)

In a small bowl, combine the soup, Worcestershire sauce and nutmeg. Set aside 1/4 cup. Add the chicken, artichokes and ham to remaining soup mixture. Spoon 2 tablespoonfuls over each crepe; roll up tightly. Place seam side down in a greased 9-in. square baking pan. Spoon reserved soup mixture over crepes. Sprinkle with 1/4 cup Parmesan cheese.

Cover and bake at 375 degrees F for 20-25 minutes.

Gradually fold cream into mayonnaise. Spread over crepes. Sprinkle with remaining Parmesan. Broil 6 in. from the heat for 3-5 minutes or until bubbly and golden brown.

Marinated Mushrooms with Blue Cheese

12 servings

1/4 cup blue cheese, crumbled
1 cup vegetable oil (I always use canola oil)
2 tablespoons lemon juice
1/4 coup white wine vinegar
2 garlic cloves, minced
2 teaspoons seasoning salt
1 teaspoon white sugar
1/2 teaspoon dry mustard
hot sauce to taste (I use Frank's)
2 cups fresh mushrooms, stems removed

In a medium bowl, mix together the blue cheese, oil, lemon juice, vinegar, garlic, seasoning salt, sugar, dry mustard and hot sauce. Stir in the mushrooms. Cover and refrigerate 4 to 6 hours before serving.

Canteloupe Salad with Lime, Mint & Ginger

Cantaloupe Salad with Lime, Mint and Ginger

4-6 servings

1 cantaloupe, halved, seeded, peeled

3 T. fresh lime juice

3 T. chopped fresh mint

2 t. grated lime peel

2 T. sugar

2 1/2 t. grated peeled fresh ginger

2 t. honey

Cut cantaloupe into 3/4 - 1 inch cubes (or ball them) and place in a large bowl. Add lime juice, mint, lime peel; toss to blend. Mix in sugar, ginger, and honey. Refrigerate until ready to serve, stirring occasionally, up to 3 hours.

Grandma's Pork Spare Ribs

Not my grandma's but my friend's. I made these for Go yesterday for V-day and he fell in love with me all over again.

Grandma's Spareribs
Serves 6-8
Super Easy

4 lb. country style pork spareribs
Garlic salt
1/2 c. vinegar
1 tsp salt
1 tsp dry mustard
4 tsp celery salt (I used only about 1 1/2 tsp (because it was all I had) and still won a standing ovation)
1 1/2 tsp chili powder
1 c. ketchup
1/4 c. sugar
1 tsp paprika
1/2 tsp pepper
1/3 c. water

Cut ribs into serving pieces. Sprinkle generously with garlic salt. Combine all remaining ingredients and pour over ribs. Bake at 325 for 1 1/2 to 2 hours. Skim off fat and serve.