The Best UV Girls Recipes!

After stumbling upon a wonderful recipe book ,compiled my lovely friend and sorority sister Meg, while cleaning out my e-mail I was thrilled to find some of my favorite recipes from my friends in college. Here they are :)

Broccoli Cornbread
Original Chef: Anne Whitaker

( this stuff is soo good we refered to it as crack and we would make it for friend's birthday's complete with birthday candles )

Ingredients
1 c. stuffed with cooked and well-drained chopped broccoli
3 large eggs
1 stick (¼ lb.) butter, melted
1 cup Breakstone’s 2% cottage cheese
1 teaspoon salt
3 - 4 tablespoons onion, chopped
1 box Jiffy corn muffin mix

Directions
1. Preheat oven to 400 degrees F.
2. Cook broccoli according to package directions.  Pour into strainer and drain well.  Mash with a fork to remove even more liquid.
3. In a medium-sized bowl, beat eggs with a medium large whisk.  Add broccoli, onion, salt, butter, and cottage cheese.
4. Mix well with whisk.  
5. Add Jiffy mix and whisk in.  Do not over mix.  
6. Spray an 8" x 13" Pyrex dish with PAM.  Pour in cornbread mixture and spread evenly.  
Bake for 25 minutes or until lightly browned.  

Additional Information
Makes about 15 pieces when cut.
Store leftovers in tightly covered container in the refrigerator  
Microwave to reheat


Chicken Artichoke Dip
Original Chef: Dannielle Allen

Ingredients
1 cup mayonnaise (Hellmans is best)
1 cup grated parmesan cheese
1 teaspoon garlic, minced
1 can artichoke hearts (quartered or whole)
2 cups shredded chicken (2-3 chicken breasts)

Directions
1. Preheat oven to 350 degrees.  
2. Boil chicken breast until cooked through; remove from pot and allow to cool.
3. Combine mayo, parmesan and garlic in a bowl.  Chop artichoke hearts to taste and add them to mixture.  
4. Pull apart chicken into bite size pieces, do not chop, it messes with the texture.  Combine with mixture.  
5. Butter a dish and add the dip.  Bake for 40-45 min, until top is golden brown.

Additional Information
You’ll probably want to double the recipe.
Serve with tortilla chips