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Published on December 1, 2014

Brewer Thanksgiving Family Feast! Appetizers Main Dish Dessert Hot Spinach and Artichoke Dip  1 cup thawed, chopped frozen spinach  11/2 cups thawed, chopped frozen artichoke hearts  6 ounces cream cheese  1/4 cup sour cream  1/4 cup mayonnaise  1/3 cup grated Parmesan  1/2 teaspoon red pepper flakes  1/4 teaspoon salt  1/4 teaspoon garlic powder Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot. Deviled Eggs  6 hard-cooked large eggs, peeled  3 tablespoons mayonnaise 1/8 teaspoon  Worcestershire sauce  2 tablespoons minced celery  1 tablespoon minced dill pickle  2 teaspoons chopped fresh flat-leaf parsley  1/8 teaspoon kosher salt  Dash of hot sauce  Paprika Halve the eggs lengthwise and pop the yolks from the whites. Set the whites aside, rounded side up on a plate. Mix the yolks with the mayonnaise and Worcestershire sauce in a medium bowl until the mixture is smooth and light. Add the celery, pickle, parsley, and season with the salt and hot sauce. Spoon the yolk mixture back into the whites and sprinkle with paprika. Serve now or cover and refrigerate until ready to serve.