SPICY MEXICAN SPINACH DIP

Mike Cole

"A very popular dish here at school."

1 medium onion, chopped

2 Tbs. vegetable oil

2 Tbs. canned, chopped jalapeno chili peppers

2 medium tomatoes, chopped (or use diced canned)

1 (10-oz.) pkg. frozen chopped spinach, thawed

4 c. half-and-half

2 c. shredded Monterey Jack cheese

1 (8-oz.) pkg. cream cheese, cut in cubes

1 (2.2-oz.) can chopped green olives

1 (2.2-oz.) can chopped black olives

1 Tbs. red wine vinegar

¼ tsp. salt

¼ tsp. pepper

Cook onion in oil in skillet over medium-high heat, stirring constantly for 4 minutes. Add tomato and jalapeno pepper. Cook 2 minutes. Transfer mixture to a large bowl; add spinach and remaining ingredients and stir well. Spoon mixture into a greased 2-quart casserole dish and bake, uncovered, at 400°F. for 35 minutes or until golden and bubbly. Serve warm.

BAKED POTATO SOUP

Pearl Sadler

"There is not a drop left when this is brought to sch...