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Appetizers
THE LIST:
ARTICHOKE BAKE
2-12oz jars marinated atrichokes.(drain and reserve 8 T liquid)
8 scallions, finely chopped
8 eggs, beaten
16 oz cheddar cheese, grated
8 T parmesan, grated
1/4 cup fresh parsley, chopped; or 4 T dried
16 crushed saltine crackers, or dried bread crumbs
dash of Tobasco
Saute the scallions in the artichoke liquid.
Chop the artichokes coarsly, removing hard leaves.
Add eggs and rest of ingredients.
Put mixture in a greased 9x13 pan; smooth into even layer.
Bake at 350° for about 30 min.(until browned and crisp on top)
Cool. Cut into squares. Good warm, room temp, or cold (if any
left)
I have substituted green peppers for the scallions. Still yummy.
This is is excellent if served warm; great if room temp; (even good cold- if any leftover)
3/4 cup each diced pepperoni, cubed muenster cheese, flour
2 eggs, beaten
1 cup milk
Preheat oven to 400º.
Place all ingredients in a bowl in the order given; stir until
smooth.
Pour into a greased 9" pie plate. Bake 30-35 min. (until
center is firm; test with toothpick)
Cut into wedges and serve.
