Goldy's Kitchen Cookbook Read Online Free

to 400˚F. Grease two 9 x 13-inch baking pans.
    2. In a medium bowl, mash the beans with their sauce and ½ cup of the picante sauce until well mixed. Divide the tortilla chips between the baking pans, then spoon the bean mixture over them. Sprinkle the Cheddar on top. Bake for 10 minutes, or until the cheese is melted and the beans are bubbling.
    3. Meanwhile, make the guacamole: Peel, pit, and scoop the avocado into a bowl. Mash it, then mash in the lemon juice, ½ cup of the sour cream, the grated onion, and remaining 1 tablespoon picante sauce.
    4. Garnish the nachos with the guacamole, the remaining 1 cup sour cream, scallions, olives, and tomato.
    Makes 6 to 8 servings

Bacon-Wrapped Artichokes with Dijon Cream Sauce
    â€”THE MAIN CORPSE—
    One learns quickly in catering that any appetizer including bacon is going to disappear quickly. Artichoke hearts can be difficult to deal with, since the chokes are hairy. So using the artichoke bottoms can make life easier. But if your grocery store does not sell artichoke bottoms, you can substitute canned artichoke hearts or the frozen variety that you steam until just tender. Always drain the artichokes and pat them dry.
    6 artichoke bottoms (contents of one 14-ounce can; see Note ), drained and patted dry, or 14 ounces artichoke hearts, drained and patted dry
    9 slices center-cut bacon
    3 tablespoons Dijon mustard
    Â¼ cup half-and-half or heavy (whipping) cream
    1. Preheat the oven to 400˚F.
    2. Cut each artichoke bottom into 6 equal wedges. (If you are using artichoke hearts, cut large ones in half, or use whole small ones. You need 36 pieces.) Cut each bacon slice into fourths. Wrap a piece of bacon around each piece of artichoke (it will not completely surround the piece of artichoke), secure with a toothpick, and place on a rimmed baking sheet.
    3. Bake for 20 to 30 minutes, or until the bacon is crisp. Drain thoroughly on paper towels.
    4. In a small bowl, stir together the mustard and cream and serve as a dipping sauce.
    Makes 36
    Note:    Occasionally cans of artichoke bottoms will contain 5, rather than 6 pieces. In that case, use 7½ slices of bacon to make 30 appetizers.

Tom’s Layered Mexican Dip
    â€”PRIME CUT—
    When you’re going to someone else’s house to watch the football game, this is a good recipe to take. Enjoy it within 24 hours of making it, because the guacamole and tomato layers are perishable.
    2 avocados
    2 tablespoons fresh lemon juice
    2 tablespoons medium or hot picante sauce
    2 tablespoons freshly grated onion
    2½ cups regular or light sour cream
    Contents of one 16-ounce jar spicy black bean dip (or the contents of one 16-ounce can of refried beans, mixed with an additional ¼ cup picante)
    2 tomatoes, chopped (about 3 cups)
    6 scallions, chopped (including tops)
    1½ cups sliced pitted black olives
    Â½ pound Cheddar cheese, grated
    Tortilla chips, for serving
    1. To make the guacamole, peel, pit, and scoop the avocados into a bowl. Mash with the lemon juice, picante sauce, grated onion, and ½ cup of the sour cream until the mixture is smooth. Set aside. (Or you can use 2 cups store-bought guacamole.)
    2. Using a large platter or a 9 x 13-inch glass pan, place the bean dip into the bottom of the pan. Carefully smooth the guacamole on top of the bean layer. Place the sour cream on top of the guacamole layer.
    3. Layer the tomatoes, scallions, olives, and Cheddar on top.
    4. Chill the platter or pan and serve with tortilla chips.
    Makes 24 servings

Mexican Egg Rolls with Spicy Guacamole Dipping Sauce
    â€”TOUGH COOKIE—
    This is a fancy, somewhat labor-intensive recipe, so you might want to reserve it for when you’re having people over. Once again, you can make your life easier by using prepared refrigerated guacamole from the grocery store.
    2 tablespoons vegetable oil, plus more for shallow-frying
    1½ pounds chicken breast, trimmed of fat and chopped into ½-inch cubes
    2½