Mom's Pimento Dip

4 oz. pimentos, chopped
8 oz. cream cheese
1 small onion, chopped
18-20 green olives, chopped
3 egg yolks
3 T sugar
3 T milk
1 T vinegar
1 T mayonnaise

In a small pot combine egg yolks, sugar and milk.  Cook over medium heat until thick.  Stir in 1 T vinegar.

Combine egg yolk mixture with remaining ingredients; mix well with a mixer.  Chill at least 1 hour.

Great with veggies or crackers.

Make-Head Spinach Manicotti ~ Taste of Home

15 oz. ricotta cheese
10 oz. frozen chopped spinach, thawed and squeezed dry
6 oz. shredded mozzarella cheese, divided
3/4 c. shredded Parmesan cheese, divided
1 egg
2 tsp. minced fresh parsley
1/2 tsp. onion powder and pepper
1/8 tsp. garlic powder
2 (28 oz. each) jars marinara sauce
1 1/2 c. water
8 oz. package manicotti shells

In a large bowl, combine ricotta, spinach, 1 c. mozzarella, 1/4 c. Parmesan, egg, parsley, onion powder, pepper and garlic powder. Combine spaghetti sauce and water; spread 1 c. sauce in an ungreased 9x13 baking dish.

Stuff uncooked manicotti with spinach mixture; arrange over sauce. Pour remaining sauce over manicotti. Sprinkle with remaining mozzarella and Parmesan.

Cover and refrigerate overnight. Remove from the refrigeratore 30 min. before baking. Bake uncovered at 350F for 50 minutes.

YIELD: 6-8 servings