Published on November 24, 2014
Weir Cookbook 2014 1 Weir Cookbook 2014 2 S PINACH AND A RTICHOKE D IP I NGREDIENTS : 2 cups American cheese 1 (10 ounce) box frozen chopped spinach, thawed 1 (14 ounce) can artichoke hearts, drained and chopped 2/3 cup sour cream 1 cup cream cheese 1/3 cup mayonnaise 2 teaspoons garlic, minced D IRECTIONS : 1. Preheat oven to 375 °F 2. Mix together cheese, spinach and artichoke hearts 3. Combine remaining ingredients and mix with spinach mixture 4. Bake for 20 to 30 minutes 5. Serve with tortilla chips or toasted bread. 6. Serves 5. B UTTERNUT S QUASH S OUP I NGREDIENTS : 1 butternut squash peeled and seeded (2- 3lbs) 2tbps unsalted butter 1 medium onion chopped 6 cups chicken stock Nutmeg Salt and freshly ground black pepper D IRECTIONS : 1. Cut squash into 1-inch chunks. 2. In large pot melt butter. 3. Add onion and cook until translucent, about 8 minutes. 4. Add squash and stock. 5. Bring to a simmer and cook until squash is tender, about 15-20 minutes 6. Remove squash chunks and place in a blender and puree. 7. Return blended squash to pot. 8. Stir and season with nutmeg, salt and pepper. 9. Serves 6.