Spinach Artichoke Dip - artichokes

Ingredients

• 1 (14 oz.) can artichokes
• 1 (12 oz.) box frozen spinach
• 1 c. mayonnaise
• 1 c. Parmesan cheese
• 4 cloves garlic, minced
• canned refrigerator biscuits
• 1 c. grated Cheddar cheese
• 5 peeled apples
• 1/2 c. firmly packed brown sugar
• 1/2 tsp. cinnamon
• 2 Tbsp. flour
• dots of butter
• 1 bag cranberries, washed and drained
• 3 apples, washed, peeled and quartered
• 1 orange, washed, peeled and quartered
• 1 c. sugar
• dash of salt
• 1/2 tsp. grated orange peel
• 10 corn tortillas, cut in slivers
• 1/2 c. corn oil, divided
• 4 bell peppers (any color), seeded and chopped
• 2 tomatoes, seeded and chopped
• 1 white onion, peeled and minced
• 1 clove garlic, peeled and minced
• 2 qt. chicken broth
• dash of hot pepper sauce (optional)
• 3 c. shredded Cheddar cheese
• salt and pepper to taste
• 3 ribs celery
• 3 carrots, peeled and chopped
• 1 onion, peeled and chopped
• 1/4 c. butter
• 2 (10 3/4 oz. each) cans cream of potato soup, undiluted
• 2 (14 1/2 oz. each) cans chicken broth
• 1 lb. pasteurized process cheese (Velveeta), cut into cubes
• 1 (16 oz.) carton dairy sour cream
• 1 large can chicken broth
• 1 glove garlic
• 1 onion
• olive oil (to cover bottom of pan)
• 1 can stewed tomatoes (Italian-style)
• 1 pkg. frozen chopped spinach
• 1 pkg. cheese tortellini
• whole chicken or cutlets
• 1 1/2 onions
• 6 stalks celery
• 1 small can tomato sauce
• 6 carrots
• 1 lb. hamburger
• 2 eggs
• bread crumbs
• salt
• escarole
• any type macaroni (I use small flakes by Prince)