Recipe - Artichoke Squares

2 Jars (6oz) marinated
artichoke hearts
1 small Onion; finely chopped
1 Clove garlic; chopped
4 Eggs
One fourth cup Fine; dried bread crumbs
1/8 teaspoon Black pepper
One fourth teaspoon Salt
1/8 teaspoon Oregano
1/8 teaspoon Tabasco
One half pound Sharp Cheddar cheese; grated
(approximately 2 cups)
2 tablespoon Chopped parsley

Drain juice from artichoke hearts and reserve the juice from one jar. Use
the reserved artichoke juice to saute the onions and garlic. Saute the
onions and garlic until limp. Chop drained artichoke hearts into small
pieces and set aside. ln a mediumsized bowl, beat eggs. Add bread crumbs
and seasonings and mix. Stir in cheese, parsley, sauteed onions and garlic.
Put into a 7x11 pan. Bake at 325ø for 30 minutes, uncovered. Let cool and
cut into squares.

For hot and spicy artichoke squares, add 1 (4oz) can green chilies,
drained and chop ped, and 1 (4oz) can jalape¤o peppers, drained and
chopped. Follow the same direc tions as written for artichoke squares.

NANCY COUCH LEE

(MRS. JAMES M. JR.)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.