Kia's Kitchen

1 c. mayonnaise 1 c. Parmesan cheese (grated) 1- 7 oz. container green chilies 1-14 oz. water packed artichoke hearts (water packed is best) Preheat oven to 350 degrees.  Cut up artichoke hearts.  Drain green chilies.  Combine and bake in a 9 inch pie pan for 30 minutes. Serve with tortilla chips.

1 pkg. crescent rolls 1 pkg. cream cheese (softened) 1-1/2 t. mayonnaise 1 garlic clove (pressed) 1 t. dry dill weed salt and pepper to taste Arrange triangles in a circle with points in the center.  Roll out dough. Bake 12-15 minutes at 350 degrees.  Top with cream cheese mixture and veggies.  Refrigerate for 30 minutes.

16 oz. meat filled ravioli  (fresh or thawed) 2 eggs beaten 1/4 c. water 1 t. garlic salt 1 c. flour 1 c. plain bread crumbs 1 t. Italian seasoning Mix water with eggs and beat well;  set aside.  Mix Italian seasoning and garlic salt with the bread crumbs;  set aside.  Dip ravioli in flour, then in the egg wash, then in the bread crumbs.  Place in hot oil.  Serve with your favorite marinara sauce.