Add to your weekend Bar-B-Que by starting off with a really good dip that is great with toasted French Bread.

Cheesy Spinach Dip (preheat oven to 425*)

2 tablespoons butter

¼ cup chopped onion

2 minced cloves of garlic

1 tablespoon flour

1-3/4 cup ½ and ½

2 Nine ounce packages frozen chopped spinach (thaw and drain well)

1 Eight ounce can sliced water chestnuts

1 cup shredded Cheddar cheese

1 One ounce package of dry vegetable soup mix

¼ cup shredded Parmesan cheese

In a large saucepan melt the butter.  Add onion and garlic until onion is crisp but still tender – about 3 minutes.  Stir in flour and cook, stirring constantly for one minute.  Add ½ and ½.  Cook and stir until mixture boils and thickens.  Remove pan from heat.  Stir in spinach, water chestnuts, Cheddar cheese and vegetable soup mix. Pour or spoon mixture into a one quart casserole.  Sprinkle with Parmesan.  Bake 10-15 minutes until bubbly and cheese is melted.  Serve warm with lightly toasted French bread.

Top the meal off with Banana Nut Muffin (lower heat in oven to 400*)

1-1/2 cups flour

1 cup finely chopped walnuts

½ cup toasted wheat germ

½ cup brown sugar

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

¼ teaspoon ground nutmeg

2 ripe bananas mashed

¾ cup milk

5 tablespoons melted butter

1 egg

Mix flour, walnuts, wheat germ, brown sugar, baking powder, cinnamon, salt, and nutmeg in large bowl   Blend in bananas, milk, butter and egg. Stir until just blended.  Fill muffin cups evenly with batter and bake 20 to 22 minutes.  Cool 1 minute then remove from pan and cook on a wire rack.