Hot Baked Stuffed Clams

1 can minced clams
1/4 cup plain bread crumbs
2 cloves garlic, chopped
1 TBSP diced onions
1 tsp parsley
1 tsp oregano
1/8 tsp salt
2 TBSP olive oil
Parmesan cheese to taste

Saute garlic, onion, parsley, oregano and bread crumbs in oil, mixing thoroughly. When onion and garlic start to brown remove from frying pan and mix with clams, juice and salt. Spoon into shells, sprinkle lightly with bread crumbs and cheese. Place on a baking sheet in 375 degree oven for 25 to 30 minutes or until crusty on top.

6 cans makes about 60 small shells

Spring Bruschetta

Ingredients:
12 (1/2-inch thick) baguette slices
1/4 cup extra virgin olive oil
4 cloves garlic, divided
1 (14-oz.) jar artichoke hearts, drained, rinsed & coarsely chopped
2-3 roasted sweet red peppers, thinly sliced into 1-inch pieces
1/3 cup pitted olives, quartered
1 tbsp. balsamic vinegar
1/8 tsp. ground black pepper Freshly grated Parmesan cheese

Method:
Preheat broiler. Lightly brush both sides of bread with a small amount of olive oil. Broil bread until golden brown on both sides, turning once.
Meanwhile, in a large skillet, in 1 tbsp. olive oil, sauté 2 cloves minced garlic and artichokes over medium high heat until lightly browned and slightly softened; for about 3-5 minutes.
Add roasted peppers, olives, balsamic vinegar, ground black pepper and remove from heat. Brush topside of toasted baguette slices with remaining garlic cloves (cut in half).
Top bread with artichoke mixture and sprinkle with Parmesan cheese. Makes 12 appetizer servingsPreparation time: 25 minutes

SPINACH CASSEROLE

2- 8oz cream cheese, softened
2 cans cream of mushroom soup, undiluted
4-10 oz pkgs. frozen chopped spinach, thawed and drained
2 small or 1 large can French fried onions
2/3 cup crushed saltines
1/4 cup melted butter or margarine


Beat cream cheese until smooth, add soup and mix well. Stir in onions and spinach. Transfer to a greased 2 ½ quart baking dish. Combine cracker crumbs and melted butter.Sprinkle on top. Bake uncovered at 325 degrees for 30-35 minutes. Can be made ahead of time. Keep in refrigerator and bake about 1 hour to make up for starting off cold.