Recipes by Arlene

• 1 lb. cream cheese
• ¾ cup sour cream
• 1 tbsp. chives
• 1 (8½ oz. can) artichoke hearts
• 6 oz. crabmeat
• Bread crumbs
• Cubed bread

Blend together cream cheese, sour cream and chives. Cut artichokes into quarters and dice crabmeat. Fold both ingredients into cream cheese mixture. Place in an 8” x 10” baking dish. Top with bread crumbs and bake at 425° for 15 minutes. Serve with cubed bread. Serves 6 to 8.

Note: Modified from the “First Gentleman’s Cookbook” compiled by William D. Orr, husband of former Nebraska Governor Kay Orr.

• 1 cup sour cream
• 1 cup mayonnaise
• 1 can artichokes (not marinated}
• 1 cup Parmesan cheese
• ½ cup green onion, chopped fine
• Dash of beau monde seasoning
• Dash of garlic powder

Combine all ingredients and bake at 350° for 20 minutes. Serve with Cheddar Thins crackers.

• 4 eggs
• ½ lb. sharp cheddar cheese, grated
• 1½ cup green onions, chopped fine
• Dash garlic powder
• Parsley
• 2 6-oz. jars marinated artichoke hearts, drained and oil reserved
• Salt and pepper to taste
• 6 soda crackers, crumbled
• Dash Tobasco sauce

Chop the artichoke hearts. Sauté the onions on a little of the reserved oil. Add all ingredients, except the artichoke hearts, and mix with a fork. Gently add hearts. Pour into an 8” x 8” greased pan and bake in preheated 325° oven for 30 minutes or until hot. Cool before cutting into small squares. Can be chilled or frozen and then reheated. Makes about 36 squares.

• 1½ tsp. salt
• ½ tsp. paprika
• ¼ tsp. pepper
• 3 lbs. chicken breasts, boned
• 6 tbsp. butter
• ¼ lb. mushrooms, cut in large pieces
• 2 tbsp. flour
• ⅔ cup chicken consommé or bouillon
• 1 to 2 oz. sherry (more or less to taste)
• 12- to 15-oz. can artichoke hearts (or 1 package frozen artichokes)

Salt, pepper and paprika the chicken. Brown in 4 tbsp. butter and arrange in casserole. Sauté mushrooms in 2 tbsp. butter for 5 minutes. Sprinkle the flour over them and stir in the chicken consommé and sherry. Cook for 5 minutes. Arrange artichokes between the chicken pieces. Pour mushroom-sherry sauce over chicken and mushrooms. Cover and bake at 375° for 40 minutes. Serves six.