WANDA'S RECIPES

For anyone who has ever been to an HTI opening or closing night party ... or anytime else at HTI when food comes out, you know how delicious all of Wanda's recipes are. Here are a few of them ... remember ... with great power comes great responsibility.

Wanda's Roasted Red Pepper Dip
1 (7 ounce) jar roasted red peppers, drained and diced
3/4 pound shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 tablespoon minced onion
1 clove garlic, minced
2 tablespoons prepared Dijon-style mustard
Directions:
1. Preheat oven to 350 degrees F (175 degrees C)
2. In a small baking dish mix all the ingredients (adjust the amount of onion and garlic to taste)
3. Bake for 20 minutes or until bubbly and lightly browned. Serve warm with tortilla chips for dipping.

Artichoke Dip
1 can artichokes
2 cloves of garlic
1/2 cup of parmesan cheese
1/2 cup of mayonnaise
Directions:
Combine all in a blender. Pour into an ovenproof dish. Bake uncovered at 350 for 1/2 an hour. Serve with bread cubes.

Pork with Mushroom Dijon Sauce

Prep/Cook Time: 25 min.
Simple, sophisticated and sensational describe this pork chop skillet dish laced with a mustard-spiked mushroom sauce. Serve with green beans and mashed potatoes to enjoy the gravy.
Ingredients:
4 boneless pork chops, 3/4" thick
1/2 tsp. lemon pepper seasoning
1 tbsp. vegetable oil
1 cup sliced mushrooms
1 can (10 3/4 oz.) Campbell's. Cream of Mushroom OR 98% Fat Free Cream of
Mushroom Soup
1/4 cup milk
2 tbsp. Chablis OR other dry white wine (optional)
1 tbsp. Dijon mustard
Directions:
SEASON chops with lemon pepper
HEAT oil in skillet. Add chops and cook until browned. Remove chops.
ADD mushrooms and cook until tender.

ADD soup, milk, wine and mustard. Heat to a boil. Add chops. Cover and cook over low heat 10 min. or until done. Serves 4.