by Deb Seminary
Recently, my annual Margarita Party crew spent the weekend at Lake Metigoshe. We were celebrating the fact that we are now officially middle age! We spent the weekend touring the many bays, diaper diving and of course – eating.
Recipes will be posted separately. Let’s start with Lavash, prepared by Lori Burbach
1 large Lavash Crust
Rotiserrie Chicken, cut up and skin removed
½ pound Bacon, fried crispy
6 oz. Sundried Tomatoes
1 jar marinated Artichoke Hearts
Red Onion, thinly sliced
½ package fresh Mushrooms, sliced
6 oz. Havarti Cheese, sliced
1 tsp. Red Pepper Flakes
Layer ingredients in order listed. Bake at 350 15-20 minutes, or until cheese is melted.