emove from heat. Stir in artichoke hearts, Parmesan cheese, mayonnaise, mustard
Drain marinade from 1 jar of artichokes into sauteing pan. Discard other marinade.
Chop artichokes; set aside.
Saute onion and garlic in marinade until onion is limp, about 5 minutes.
Beat eggs until fluffy, then add bread crumbs, salt, pepper, oregano and Tabasco.
Stir in cheese, parsley, artichokes and onion mixture.
Mix well.
Pour into greased 11 x 7-inch baking pan. Bake at 325\u00b0 for 30 minutes.
Let cool 5 minutes before cutting. Makes 4 dozen appetizers.
Cut artichokes into thirds.
Make a paste from the cheese, mayo and oregano.
Place artichoke thirds on bread and cover with paste.
Bake at 350\u00b0 until cheese is bubbly.
Mix grated cheese with salad dressing.
Spoon mixture over a canned artichoke heart, which is placed on a piece of square rye cocktail bread.
Broil until cheese bubbles.
Drain and squeeze liquid from artichoke hearts and chop them up.
Add other ingredients and mix well.
Spoon over bread.
Place under broiler about 2 minutes or until brown.
Chop artichoke hearts and green chilies. In a mixing bowl, combine artichokes, chilies, cheese, mayo and mustard. When ready to serve preheat oven to 350\u00b0. Split English muffins and spread mixture on each half. Bake for 30 minutes until browned. Cut each half into quarters to serve as bite-sized pieces. May be baked in a shallow round baking dish as a hot dip served with crisp bread or tortilla chips.
he food processor, whir enough artichoke hearts to make 1 cup
dollop with burrata, add an artichoke heart or two, top with
b>artichoke hearts and sun-dried tomatoes on papertowels.
To assemble appetizers
dd the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and
Drain and save juice of 2 (6 ounce) jars artichoke hearts. Mash well and set aside.
Saute onions and garlic.
Add reserved artichoke juice.
Add artichokes, Cheddar cheese, Tabasco sauce, Worcestershire sauce and eggs.
Pour into an 8 x 8-inch buttered pan.
Top with mixture of bread crumbs and melted butter.
Bake 34 to 40 minutes at 325\u00b0.
Cool at least 2 hours in refrigerator before cutting into 1-inch squares.
Makes 64.
Serve with fancy toothpicks.
Drain and reserve oil from 1 jar of artichokes.
Cook chopped onions in the reserved oil.
Coarsely chop artichoke hearts and add to onion mixture.
Beat the eggs and mix with onions and artichokes.
Add remaining ingredients and mix well.
Pour into a greased 9 x 13-inch pan and bake at 325\u00b0 for 30 minutes.
Cut into bite-sized squares and serve hot.
Makes 40 appetizers.
Saute onion and garlic in oil until limp.
Remove from heat. Drain and chop artichoke hearts; add to onion and garlic.
Beat eggs; add to mixture.
Add remaining ingredients and mix well. Pour into greased 7 x 11-inch pan.
Bake at 350\u00b0 for 1/2 hour. Let cool; cut into squares.
Good for parties or holidays as appetizers.
Drain and rinse artichoke hearts.
Dice into small pieces. Mix together all ingredients. Put into 9 x 13-inch pan sprayed with Pam and bake at 350\u00b0 for 30 minutes or until golden brown on top.
Cool and cut into small squares.
Serve with Italian bread or crackers.
IN a large mixing bowl, combine artichoke hearts, Kalamata olives, red peppers, feta cheese, onion, olive oil, vinegar, garlic, salt, and pepper. Mix well.
Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Serve as a small salad or a side to go along with a variety of appetizers. Or spread on bread.
br>Makes about 6 dozen appetizers.
stir fry sauces, slow-cooker recipes, gravy etc. We always had
*Save some cheese for sprinkling on top of casserole.
While potato is still hot, cut into 24 cubes.
Sprinkle with wine and salt and pepper; set aside.
Cut herring and mushrooms into quarters.
Cut lox, white fish and red or green pepper into 24 pieces.
Cut cherry tomatoes and artichoke hearts in half.
Cut cucumber into 6 (3/4-inch) pieces, then into quarters.
Cut baby corns into 12 pieces.
Mix all ingredients except crescents.
Unroll the triangles and cut in half so you have 32 triangles.
You`ll be cutting from the wide side through the narrow point.
Or how many crescents you have in a package.
Place 1 ounce (2 tablespoons) of filling into each crescent.
Roll wide side up to thin side.
Sprinkle tops with parmesan grated cheese.
Bake at 375\u00b0F for 20 minutes.