Recipes

Artichoke Bites

Category:	Appetizers
Ingredients:	1 6 oz. jar artichoke hearts (marinated) 1/2 cup chopped onion 1 clove garlic, minced 8 slightly beaten eggs 1 cup shredded cheddar cheese 1 cup shredded swiss cheese 1 cup grated parmesean cheese 1/4 cup chopped parlsey 1/4 t. pepper 1/2 t. salt 1/4 t. Italian seasoning Few drops Tabasco Dash of Worchesershire 1/2 cup cracker crumbs
Preparation - Directions:	Drain artichoke hearts, reserve liquid. Saute onion and garlic in artichoke liquid until tender. In blender combine remaining ingredients except cracker crumbs. Cover and blend until smooth (or use food processor). Stir in onion mixture and crumbs. Spoon into greased 1-3/4 inch muffin pans, filling about 3/4 full. Bake 325° 12 to 15 minutes. Serve hot. Makes about 40. (Can pour into 9 inch by 13 inch pan and bake 325° about 25 minutes. Cut into squares.)

Category:

Appetizers

Ingredients:

1 6 oz. jar artichoke hearts (marinated)
1/2 cup chopped onion
1 clove garlic, minced
8 slightly beaten eggs
1 cup shredded cheddar cheese
1 cup shredded swiss cheese
1 cup grated parmesean cheese
1/4 cup chopped parlsey
1/4 t. pepper
1/2 t. salt
1/4 t. Italian seasoning
Few drops Tabasco
Dash of Worchesershire
1/2 cup cracker crumbs

Preparation - Directions:

Drain artichoke hearts, reserve liquid. Saute onion and garlic in artichoke liquid until tender. In blender combine remaining ingredients except cracker crumbs. Cover and blend until smooth (or use food processor). Stir in onion mixture and crumbs. Spoon into greased 1-3/4 inch muffin pans, filling about 3/4 full. Bake 325° 12 to 15 minutes. Serve hot. Makes about 40. (Can pour into 9 inch by 13 inch pan and bake 325° about 25 minutes. Cut into squares.)