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  The Heat is on in----"PAT'S KITCHEN"
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Hot Artichoke and Spinach Dip
The Heat is on in

1(8ounce)package cream cheese, softened
1/2 teaspoon garlic salt
1/4 cup mayonnaise
(14 ounce) can artichoke
hearts, drained and chopped
1/4 cup grated Parmesan cheese
1/2 cup frozen chopped
spinach, thawed and drained
1/4 cup grated Romano cheese
1/4 cup shredded mozzarella cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
salt and pepper to taste

Preheat oven to 350 degrees. Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise,
Parmesan and Romano Cheese, garlic, basil, garlic salt, salt and pepper.
I us a mixer to do this.

Gently stir in artichoke hearts and spinach.

Transfer the mixture to the baking dish. Top with mozzarella cheese.
Bake in oven 25 minutes or untill bubbly and lightly browned.

Prep Time: 15 Minutes
Cooking Time: 25 Minutes
Makes 12 servings


10 md Potatoes; peeled and cut into 1/4" slices
1 md Onion; chopped
8 slices Bacon; cooked and crumbled
2 Cup Vinegar
2 Cup Sugar
2 Cup Water
3 tb Cornstarch
1/2 ts Salt
1/2 ts Pepper
1 ts Celery seed
3 Eggs; hard-cooked, chopped

Cook potatoes in boiling water 15 to 20 minutes or until tender. Drain well.
Combine remaining ingredients, except eggs and bacon, in a saucepan; cook 20
minutes, stirring frequently. Pour vinegar mixture over potatoes;
add egg, and bacon then toss. Serve immediately.
I think this is one of the best German Potato Salad's I have had !!! Pat

Honey Mustard Salmon
2 salmon fillets
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons water
2 teaspoons soy sauce
1 teaspoon dry mustard
salt and pepper to taste

Combine honey, water, soy sauce, dry mustard and salt and pepper.
Brush salmon with olive oil and place on preheated grill, hot black iron skillet.
Brush with glaze while grilling. Cook until done.

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