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{t:"l ",p:1,x:278,y:780,w:71,h:141},
{t:"o ",p:1,x:267,y:888,w:93,h:141},
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{t:"e ",p:1,x:267,y:1104,w:93,h:141},
{t:"Architectural rendering of the  ",p:2,x:316,y:1182,w:402,h:38},
{t:"Girls‟ Orphanage in Itarsi, India  ",p:2,x:301,y:1221,w:430,h:38},
{t:"Living Stones Church Cookbook ",p:2,x:271,y:56,w:486,h:42},
{t:"The purpose of this cookbook is to be part of the fundraising efforts for the Girls‟ Orphanage in    ",p:2,x:79,y:121,w:855,h:25},
{t:"India.  It is a compilation of favorite recipes from our Living Stones Church Family, their friends ",p:2,x:79,y:148,w:838,h:25},
{t:"and relatives.  ",p:2,x:79,y:174,w:130,h:25},
{t:"We hope that you and your family will enjoy the recipes in this book and that each time you use  ",p:2,x:79,y:217,w:851,h:25},
{t:"it you will be reminded to pray for the girls that will make this orphanage their home.   ",p:2,x:79,y:243,w:756,h:25},
{t:"Our special thanks goes out to everyone who submitted recipes.  We are sure some of these ",p:2,x:79,y:287,w:824,h:25},
{t:"recipes will also become favorites in your home. ",p:2,x:79,y:313,w:430,h:25},
{t:"Thank you to Maureen Provencher and Sandy Bodwell for their help inputting these recipes.  ",p:2,x:79,y:357,w:823,h:25},
{t:"Also thanks to Kimberly McElroy and Ron Willie for proof reading, Rick Soehn for assembling the ",p:2,x:79,y:383,w:861,h:25},
{t:"bindings, and to Sandi Willie for inputting, designing, editing and co-coordinating this effort.  ",p:2,x:79,y:409,w:814,h:25},
{t:"Thank you to everyone who has donated to this project—for being part of making this orphanage ",p:2,x:79,y:452,w:857,h:25},
{t:"a  reality. ",p:2,x:79,y:478,w:87,h:25},
{t:" ",p:3,x:80,y:67,w:4,h:18},
{t:"appetizers & ",p:3,x:145,y:69,w:767,h:147},
{t:"finger food ",p:3,x:203,y:219,w:650,h:147},
{t:" ",p:4,x:81,y:66,w:4,h:18},
{t:"bay leaves - Are very pungent and keep their flavor well.  ",p:4,x:108,y:462,w:594,h:29},
{t:"Pot roast is wonderful when cooked with a bay leaf.   ",p:4,x:108,y:503,w:550,h:29},
{t:"capers - Are the small buds of a Mediterranean ",p:4,x:384,y:659,w:492,h:29},
{t:"shrub.  They come pickled in vinegar or dried and ",p:4,x:384,y:700,w:517,h:29},
{t:"salted.  If you are using the salted variety, they ",p:4,x:384,y:741,w:487,h:29},
{t:"should be washed before use.  Very good with ",p:4,x:384,y:781,w:485,h:29},
{t:"seafood, sauces and salads.    ",p:4,x:384,y:822,w:321,h:29},
{t:"basil - Has a robust flavor and a lovely pungent smell. ",p:4,x:339,y:261,w:560,h:29},
{t:"Particularly good with tomato dishes and fresh salads.  ",p:4,x:339,y:301,w:570,h:29},
{t:"coriander  - Also known as cilantro or Chinese ",p:4,x:114,y:936,w:482,h:29},
{t:"parsley.  The seeds and leaves are used quite  ",p:4,x:114,y:976,w:490,h:29},
{t:"differently.  The ground seeds are sometimes ",p:4,x:114,y:1017,w:474,h:29},
{t:"used in baking; the whole seeds are used in  ",p:4,x:114,y:1058,w:466,h:29},
{t:"making pickles and aromatic vegetables.  The  ",p:4,x:114,y:1098,w:486,h:29},
{t:"leaf is frequently used in Mexican, Chinese, and ",p:4,x:114,y:1139,w:501,h:29},
{t:"Indian cooking. ",p:4,x:114,y:1180,w:163,h:29},
{t:"herbs, spices & seasonings ",p:4,x:148,y:98,w:747,h:76},
{t:" ",p:5,x:95,y:66,w:8,h:28},
{t:"submitted by Arlene Schneider ",p:5,x:635,y:66,w:280,h:28},
{t:"nuts & bolts ",p:5,x:155,y:104,w:145,h:34},
{t:"ingredients: ",p:5,x:95,y:155,w:109,h:26},
{t:"1/2 c of butter ",p:5,x:95,y:182,w:127,h:25},
{t:"1 tbsp of Worcestershire sauce ",p:5,x:95,y:208,w:281,h:25},
{t:"2 tsp of seasoning salt ",p:5,x:95,y:234,w:204,h:25},
{t:"directions: ",p:5,x:95,y:272,w:96,h:26},
{t:"Mix 14 c of cereal (see suggestions below).  Cook at 200°F.  Stir every 15 minutes for 45  ",p:5,x:95,y:300,w:795,h:25},
{t:"minutes. ",p:5,x:95,y:326,w:81,h:25},
{t:"suggested ingredients for cereals: ",p:5,x:95,y:364,w:305,h:26},
{t:"3 c of pretzels ",p:5,x:95,y:391,w:130,h:25},
{t:"1-2 c of peanuts ",p:5,x:95,y:417,w:149,h:25},
{t:"2 c of „Goldfish‟ ",p:5,x:95,y:443,w:141,h:25},
{t:"3 c of „Post Shreddies‟  ",p:5,x:95,y:469,w:209,h:25},
{t:"3 c of „Kelloggs Crispix‟ ",p:5,x:95,y:496,w:211,h:25},
{t:"2 c „General Mills Cheerios‟ ",p:5,x:95,y:522,w:248,h:25},
{t:"submitted by Linda Capton ",p:5,x:635,y:610,w:242,h:25},
{t:"touch-down taco dip ",p:5,x:155,y:646,w:245,h:34},
{t:"YIELDS 12-14 SERVINGS ",p:5,x:95,y:708,w:202,h:21},
{t:"ingredients: ",p:5,x:95,y:747,w:109,h:26},
{t:"1 can (16 oz) refried beans ",p:5,x:95,y:775,w:244,h:25},
{t:"1 pkg (8 oz) cream cheese, softened ",p:5,x:95,y:801,w:330,h:25},
{t:"1 pkg (1.25 oz) taco seasoning mix ",p:5,x:95,y:827,w:315,h:25},
{t:"2 garlic cloves, pressed ",p:5,x:95,y:853,w:214,h:25},
{t:"1 small tomato, chopped ",p:5,x:95,y:879,w:223,h:25},
{t:"1/4 c onion, chopped ",p:5,x:95,y:905,w:191,h:25},
{t:"1/4 c ripe olives, pitted and chopped ",p:5,x:95,y:932,w:325,h:25},
{t:"2 tbsp  fresh cilantro or parsley, minced ",p:5,x:95,y:958,w:354,h:25},
{t:"1/2 c (2 oz) cheddar cheese, shredded ",p:5,x:95,y:984,w:348,h:25},
{t:"sour cream optional ",p:5,x:95,y:1010,w:181,h:25},
{t:"directions: ",p:5,x:95,y:1052,w:96,h:26},
{t:"Preheat oven to 375°F.  Spread beans onto bottom of 9” pie plate.  In medium bowl,  combine ",p:5,x:95,y:1080,w:834,h:25},
{t:"cream cheese, seasoning mix and garlic; spread over beans.  Top with tomato, onion, olives ",p:5,x:95,y:1106,w:819,h:25},
{t:"and cilantro; sprinkle with cheddar cheese.  Bake 25-30 minutes or until heated through.   ",p:5,x:95,y:1132,w:794,h:25},
{t:"Garnish with sour cream if desired.  Serve with baked tortilla chips.  ",p:5,x:95,y:1158,w:601,h:25},
{t:"  appetizers & finger food  1 ",p:5,x:717,y:1245,w:210,h:25},
{t:" ",p:6,x:96,y:71,w:4,h:21},
{t:"submitted by Linda Capton ",p:6,x:636,y:67,w:242,h:25},
{t:"cool cucumber dip with fresh vegetables ",p:6,x:156,y:103,w:480,h:34},
{t:"YIELDS 1 CUP ",p:6,x:96,y:166,w:117,h:21},
{t:"ingredients: ",p:6,x:96,y:205,w:109,h:26},
{t:"1 c sour cream ",p:6,x:96,y:232,w:137,h:25},
{t:"1/4 c mayonnaise ",p:6,x:96,y:259,w:162,h:25},
{t:"1/2 medium cucumber, peeled, seeded and chopped ",p:6,x:96,y:285,w:472,h:25},
{t:"1 garlic clove, pressed ",p:6,x:96,y:311,w:204,h:25},
{t:"1 tbsp minced fresh dill or 1/4 tsp dill weed ",p:6,x:96,y:337,w:382,h:25},
{t:"salt and pepper to taste ",p:6,x:96,y:363,w:214,h:25},
{t:"Assorted fresh vegetables such as: carrot sticks, slices of cucumber or mushroom, zucchini ",p:6,x:96,y:389,w:812,h:25},
{t:"spears, red bell pepper strips, celery sticks, green onion whisks and radish flowers. ",p:6,x:96,y:415,w:739,h:25},
{t:"directions: ",p:6,x:96,y:458,w:96,h:26},
{t:"In medium bowl, combine sour cream and mayonnaise; stir in cucumber, garlic and dill.     ",p:6,x:96,y:485,w:797,h:25},
{t:"Season with salt and pepper.  Serve with fresh vegetable dippers. ",p:6,x:96,y:511,w:587,h:25},
{t:"submitted by Linda Capton ",p:6,x:636,y:612,w:242,h:25},
{t:"monterey spinach melts ",p:6,x:156,y:648,w:288,h:34},
{t:"YIELDS 20 APPETIZERS ",p:6,x:96,y:710,w:195,h:21},
{t:"ingredients: ",p:6,x:96,y:750,w:109,h:26},
{t:"4 oz Monterey jack cheese ",p:6,x:96,y:777,w:243,h:25},
{t:"1/4 c mayonnaise ",p:6,x:96,y:803,w:162,h:25},
{t:"1/4 c sour cream ",p:6,x:96,y:829,w:154,h:25},
{t:"1/2 tsp salt ",p:6,x:96,y:856,w:102,h:25},
{t:"1 garlic clove, pressed ",p:6,x:96,y:882,w:204,h:25},
{t:"1 pkg (9 oz) frozen chopped spinach, thawed, drained and patted dry ",p:6,x:96,y:908,w:616,h:25},
{t:"1/3 c chopped carrot ",p:6,x:96,y:934,w:188,h:25},
{t:"1/4 c chopped onion ",p:6,x:96,y:960,w:185,h:25},
{t:"20 (1/4-inch-thick) French bread slices ",p:6,x:96,y:986,w:345,h:25},
{t:"directions: ",p:6,x:96,y:1029,w:96,h:26},
{t:"Preheat oven to 375°F.  Cut cheese into 20 thin slices; cover and set aside.  In large bowl,   ",p:6,x:96,y:1056,w:813,h:25},
{t:"combine mayonnaise, sour cream, salt and garlic; mix until well blended.  Stir in spinach,   ",p:6,x:96,y:1082,w:799,h:25},
{t:"carrot and onion.  Spread rounded tablespoonful of the spinach mixture onto each bread ",p:6,x:96,y:1108,w:785,h:25},
{t:"slice.  Place on baking sheet; top with cheese.  Bake 10-12 minutes or until cheese is melted ",p:6,x:96,y:1134,w:825,h:25},
{t:"and bread is crisp.  Serve warm. ",p:6,x:96,y:1160,w:291,h:25},
{t:"2  appetizers & finger food  ",p:6,x:96,y:1245,w:205,h:25},
{t:" ",p:7,x:96,y:72,w:4,h:21},
{t:"submitted by Kathy Stalwick ",p:7,x:636,y:68,w:253,h:25},
{t:"guacamole dip ",p:7,x:156,y:104,w:178,h:34},
{t:"ingredients: ",p:7,x:96,y:160,w:109,h:26},
{t:"2 avocados ",p:7,x:96,y:187,w:108,h:25},
{t:"1 skinned tomato ",p:7,x:96,y:213,w:158,h:25},
{t:"1 slice from a medium onion, minced ",p:7,x:96,y:239,w:331,h:25},
{t:"1/3 little chili pepper, chopped ",p:7,x:96,y:265,w:270,h:25},
{t:"1/2 tsp cilantro, chopped ",p:7,x:96,y:291,w:223,h:25},
{t:"1 tsp salt ",p:7,x:96,y:318,w:85,h:25},
{t:"dash of lemon juice ",p:7,x:96,y:344,w:178,h:25},
{t:"directions: ",p:7,x:96,y:382,w:96,h:26},
{t:"Mash until desired mixture ",p:7,x:96,y:409,w:239,h:25},
{t:"  appetizers & finger food  3 ",p:7,x:716,y:1245,w:210,h:25},
{t:"submitted by Louise Stubert ",p:7,x:636,y:815,w:252,h:25},
{t:"crème fraȋche ",p:7,x:156,y:851,w:169,h:34},
{t:"ingredients: ",p:7,x:96,y:906,w:109,h:26},
{t:"1 c whipping cream ",p:7,x:96,y:933,w:177,h:25},
{t:"1 tbsp buttermilk or lemon juice ",p:7,x:96,y:959,w:282,h:25},
{t:"directions: ",p:7,x:96,y:1002,w:96,h:26},
{t:"In a jar combine above and shake the mixture for 1 minute.  Let stand at room temperature ",p:7,x:96,y:1029,w:806,h:25},
{t:"for at least 8 hours or until thick.  Refrigerate.  It will keep for 4-6 weeks.   So many of today‟s    ",p:7,x:96,y:1055,w:844,h:25},
{t:"recipes call for crème fraȋche and yet our grocery stores in Alberta don‟t seem to have caught ",p:7,x:96,y:1081,w:830,h:25},
{t:"on yet!  Don‟t be discouraged - make your own.  It‟s delicious—not quite as sour as sour ",p:7,x:96,y:1107,w:782,h:25},
{t:"cream.  Use with savory or sweet dishes. ",p:7,x:96,y:1133,w:369,h:25},
{t:" ",p:8,x:96,y:73,w:4,h:21},
{t:"submitted by Josie Senft  ",p:8,x:636,y:69,w:228,h:25},
{t:"pizza   ",p:8,x:156,y:105,w:84,h:34},
{t:"ingredients: ",p:8,x:96,y:160,w:109,h:26},
{t:"3 1/2 c coarsely grated, unpeeled, zucchini squash ",p:8,x:96,y:188,w:454,h:25},
{t:"3 eggs, lightly beaten ",p:8,x:96,y:214,w:194,h:25},
{t:"1/3 c almond flour ",p:8,x:96,y:240,w:164,h:25},
{t:"1/2 c grated brick cheese ",p:8,x:96,y:266,w:229,h:25},
{t:"1/2 c grated parmesan cheese ",p:8,x:96,y:292,w:275,h:25},
{t:"1 tbsp fresh basil leaves minced or 1/4 tbsp dried basil ",p:8,x:96,y:318,w:487,h:25},
{t:"1/4 tsp salt ",p:8,x:96,y:345,w:102,h:25},
{t:"directions: ",p:8,x:96,y:383,w:96,h:26},
{t:"Salt grated zucchini squash with 1/4 tsp salt and let stand for 15 minutes to draw out excess ",p:8,x:96,y:410,w:817,h:25},
{t:"water.  Squeeze zucchini with hands to get rid of as much water as possible. ",p:8,x:96,y:436,w:681,h:25},
{t:"Mix all ingredients well and spread onto an oiled pizza pan or small cookie sheet.  Pat ",p:8,x:96,y:475,w:763,h:25},
{t:"smooth.  Bake for 30 minutes at 325°F (160°C) or until crust is dry and browned. ",p:8,x:96,y:501,w:716,h:25},
{t:"Brush the top of the crust with oil and broil it under moderate heat for 5 minutes. ",p:8,x:96,y:536,w:711,h:25},
{t:"filling: ",p:8,x:96,y:574,w:56,h:26},
{t:"1/2 - 1 lb. brick cheese, thinly sliced ",p:8,x:96,y:601,w:321,h:25},
{t:"1 1/2 cups tomato sauce ",p:8,x:96,y:627,w:223,h:25},
{t:"A few of the following: mushrooms, olives, stripes of green pepper, crisply fried bacon pieces, ",p:8,x:96,y:654,w:830,h:25},
{t:"cooked ham slivers, anchovies, tomato slices, etc. ",p:8,x:96,y:680,w:449,h:25},
{t:"directions: ",p:8,x:96,y:718,w:96,h:26},
{t:"Layer cheese on baked crust. Spread generously with thick tomato sauce. Add your choice of ",p:8,x:96,y:745,w:831,h:25},
{t:"toppings.  Heat pizza in a 350°F (180°C) oven for about 25 minutes until it is very hot and ",p:8,x:96,y:771,w:793,h:25},
{t:"cheese is bubbling.  Serve hot with a tossed salad. ",p:8,x:96,y:797,w:454,h:25},
{t:"submitted by Kathy Stalwick ",p:8,x:636,y:868,w:253,h:25},
{t:"savory cheese truffles  ",p:8,x:156,y:905,w:271,h:34},
{t:"ingredients: ",p:8,x:96,y:960,w:109,h:26},
{t:"1 pkg cream cheese ",p:8,x:96,y:987,w:185,h:25},
{t:"2 c grated cheddar cheese (preferably OLD) ",p:8,x:96,y:1013,w:397,h:25},
{t:"2-10 drops Tabasco Sauce ",p:8,x:96,y:1039,w:245,h:25},
{t:"1 garlic clove ",p:8,x:96,y:1065,w:122,h:25},
{t:"directions: ",p:8,x:96,y:1114,w:96,h:26},
{t:"Mix and refrigerate (easier to form if it‟s cold).  Using small scoop, form small balls and roll in ",p:8,x:96,y:1144,w:822,h:25},
{t:"chopped...pecans, almonds, walnuts, or fresh parsley.  ",p:8,x:96,y:1170,w:489,h:25},
{t:"4  appetizers & finger food   ",p:8,x:96,y:1247,w:210,h:25},
{t:" ",p:9,x:96,y:72,w:4,h:21},
{t:"submitted by Kim Yettaw ",p:9,x:636,y:68,w:224,h:25},
{t:"cheese ball ",p:9,x:156,y:104,w:141,h:34},
{t:"ingredients: ",p:9,x:96,y:159,w:109,h:26},
{t:"3 c grated cheddar cheese ",p:9,x:96,y:187,w:242,h:25},
{t:"8 oz cream cheese at room temperature ",p:9,x:96,y:213,w:361,h:25},
{t:"1/4 c mayonnaise ",p:9,x:96,y:239,w:162,h:25},
{t:"1/4 c sour cream ",p:9,x:96,y:265,w:154,h:25},
{t:"3 c chopped green onion ",p:9,x:96,y:291,w:225,h:25},
{t:"3-4 drops Tabasco sauce ",p:9,x:96,y:317,w:231,h:25},
{t:"directions: ",p:9,x:96,y:355,w:96,h:26},
{t:"Mix it all up and form a ball with your hands.  Sprinkle with parsley and nuts (optional).  Let ",p:9,x:96,y:383,w:805,h:25},
{t:"stand in fridge all day or overnight. ",p:9,x:96,y:409,w:311,h:25},
{t:"submitted by Louise Stubert ",p:9,x:636,y:494,w:252,h:25},
{t:"hot pepper jelly ",p:9,x:156,y:530,w:187,h:34},
{t:"ingredients: ",p:9,x:96,y:585,w:109,h:26},
{t:"1 1/2 c seeded, chopped green or red bell peppers ",p:9,x:96,y:613,w:453,h:25},
{t:"1/4 c canned jalapeño peppers ",p:9,x:96,y:639,w:279,h:25},
{t:"1 1/2 c white vinegar ",p:9,x:96,y:665,w:189,h:25},
{t:"6 1/2 c white sugar ",p:9,x:96,y:691,w:173,h:25},
{t:"1 envelope (6 oz) liquid pectin ",p:9,x:96,y:717,w:271,h:25},
{t:"food coloring, red or green ",p:9,x:96,y:743,w:240,h:25},
{t:"directions: ",p:9,x:96,y:781,w:96,h:26},
{t:"Combine peppers and vinegar in blender.  Blend until smooth.  Pour into large, deep pot.  ",p:9,x:96,y:809,w:794,h:25},
{t:"Add sugar.  Heat, stirring until sugar is dissolved.  Bring to a boil.  Boil for 3 minutes.  Stir in ",p:9,x:96,y:835,w:810,h:25},
{t:"pectin and return to full rolling boil on high.  Boil hard 1 minute.  Remove from heat.  Skim off ",p:9,x:96,y:861,w:823,h:25},
{t:"foam.  Add several drops of red or green food coloring, depending on the color of the bell ",p:9,x:96,y:887,w:791,h:25},
{t:"pepper that you used.  Stir well.  Pour into 6 half-pint hot, sterilized jars.  Seal.  People eat ",p:9,x:96,y:913,w:800,h:25},
{t:"this on crackers with cream cheese, but I love it on rice and with Asian foods as a condiment. ",p:9,x:96,y:939,w:827,h:25},
{t:"  appetizers & finger food  5 ",p:9,x:719,y:1245,w:210,h:25},
{t:" ",p:10,x:95,y:71,w:4,h:21},
{t:"submitted by Iris Craig ",p:10,x:635,y:68,w:203,h:25},
{t:"dip for raw vegetables ",p:10,x:155,y:104,w:267,h:34},
{t:"ingredients: ",p:10,x:95,y:159,w:109,h:26},
{t:"1 1/2 c sour cream ",p:10,x:95,y:186,w:171,h:25},
{t:"1 c mayonnaise ",p:10,x:95,y:212,w:145,h:25},
{t:"2 tsp dill weed ",p:10,x:95,y:239,w:132,h:25},
{t:"1 tsp celery salt ",p:10,x:95,y:265,w:144,h:25},
{t:"dash of garlic powder ",p:10,x:95,y:291,w:195,h:25},
{t:"1 tsp lemon juice ",p:10,x:95,y:317,w:155,h:25},
{t:"1 tsp curry powder ",p:10,x:95,y:343,w:170,h:25},
{t:"Keeps well in the fridge. ",p:10,x:95,y:382,w:217,h:25},
{t:"submitted by Freda Hendrickson ",p:10,x:635,y:453,w:292,h:25},
{t:"pizza dough ",p:10,x:155,y:489,w:150,h:34},
{t:"ingredients: ",p:10,x:95,y:544,w:109,h:26},
{t:"1 c warm water ",p:10,x:95,y:572,w:141,h:25},
{t:"1 tbsp sugar ",p:10,x:95,y:598,w:115,h:25},
{t:"1 tbsp yeast ",p:10,x:95,y:624,w:113,h:25},
{t:"2 1/2 c flour ",p:10,x:95,y:650,w:110,h:25},
{t:"3 tbsp vegetable oil ",p:10,x:95,y:676,w:177,h:25},
{t:"1 tsp salt ",p:10,x:95,y:702,w:85,h:25},
{t:"directions: ",p:10,x:95,y:745,w:96,h:26},
{t:"In a bowl, combine water, sugar and yeast.  Let stand 5 minutes. Add remaining ingredients ",p:10,x:95,y:772,w:814,h:25},
{t:"and knead dough.  Let dough rest for 10 minutes.  Press into pizza pan.  Top with your        ",p:10,x:95,y:798,w:808,h:25},
{t:"favorite tomato sauce, cheese, sliced vegetables and/or meat.  Bake at 400°F for 20-25    ",p:10,x:95,y:824,w:795,h:25},
{t:"minutes. ",p:10,x:95,y:850,w:81,h:25},
{t:"submitted by Maureen Durrant ",p:10,x:635,y:910,w:274,h:25},
{t:"hot artichoke cheese dip ",p:10,x:155,y:946,w:295,h:34},
{t:"ingredients: ",p:10,x:95,y:1001,w:109,h:26},
{t:"1 jar marinated artichoke hearts (drained) ",p:10,x:95,y:1029,w:372,h:25},
{t:"1 c miracle whip ",p:10,x:95,y:1055,w:149,h:25},
{t:"1 c grated Parmesan cheese ",p:10,x:95,y:1081,w:261,h:25},
{t:"directions: ",p:10,x:95,y:1119,w:96,h:26},
{t:"Preheat oven to 350°F.  Chop artichokes very fine.  Mix well.  Bake for 20-30 minutes until ",p:10,x:95,y:1146,w:802,h:25},
{t:"brown and bubbly.  Serve with crackers.  Yummy! ",p:10,x:95,y:1172,w:444,h:25},
{t:"6  appetizers & finger food   ",p:10,x:95,y:1245,w:210,h:25},
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