Vegetarian chili bean recipe: appetizer

Ingredients:

6 tablespoons butter or margarine

¾ cup cream cheese

2 cups flour

1 cup yellow cornmeal

2 tablespoon oil

1 large onion, chopped

2 clove garlic, minced

½ pound ground beef

1 ½ tablespoons mild chili powder

1 14 ½ -ounce can chopped tomatoes

1 16-ounce cans red kidney beans, drained

Directions:

To make the crust:

Mix the butter or margarine and cream cheese until soft. Mix in the flour and cornmeal to make soft dough. Knead lightly on a floured surface. Dived the dough into 24 pieces. Press each piece into a lightly greased muffin cup, forming a well. Bake at 350 degrees F for 20 minutes.

Heat the oil and cook the onion and garlic until soft. Add the meat and chili powder and cook 5 minutes. Add the tomatoes and beans. Simmer for 1 hour or until very thick. Spoon into the hot cornmeal pie crusts and serve immediately.

Double Cheese Artichokes

Ingredients:

2 14-ounce cans artichoke hearts, drained

1 cup ricotta cheese

½ cup Parmesan cheese, grated

½ red pepper, seeded and finely chopped

2 teaspoons parsley, chopped

Black pepper, coarsely ground

Directions:

Cut thin slices off the bottoms of the artichoke hearts so they sit upright. Combine the remaining ingredients. Spread the leaves apart slightly and fill with the cheese mixture. Broil for 1 minute or until cheese melts and bubbles. Serve warm.