The Online Recipe Box

Ingredients:

• 8 ounce package of cream cheese, room temperature
• 7 ounce jar marshmallow cream
• 1/2 teaspoon grated orange peel
• Pinch of ginger

Directions:

1. Whip together all ingredients.
2. Serve with fruits such as strawberries, pineapple and cantaloupe.

Makes: 2 cups

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Ingredients:

• 1 cup mayonnaise
• 1 cup shredded parmesan
• 1 cup artichoke hearts in water (14 oz can)
• 2 teaspoons garlic
• 1-8 ounce package cream cheese

Directions:

1. Soften cream cheese, slice into cubes and blend with mayonnaise.
2. Add artichoke hearts and garlic, blend together.
3. Add half of the parmesan cheese and blend.
4. Spread evenly in a small casserole dish and sprinkle the other of parmesan cheese on top.
5. Bake at 350 degrees F for 20-25 minutes or until golden on top.

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Ingredients:
Salad:

• 4 carrots, shredded
• Handful dried apricots
• 1/4 red onion
• Small handful chopped walnuts

In a bowl, mix all salad ingredients together.

Dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Pinch dried tarragon
• 1/2 teaspoon spicy mustard
• dash salt and pepper
• 1/2 teaspoon sugar

In a small bowl or jar with lid, mix all dressing ingredients together. Pour over salad and toss well. *Tastes best when refridgerated for a couple hours*.

Source: Starving Students Vegetarian Cookbook by Dede Hall

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