Hot Food & Recipes

Servings: 6 Servings
Category: Appetizers | Brunch | Cookbook | Quiche
Ingredients

• , one 10 inch unbaked pie
• -shell
• 14 oz Artichokes, canned, water
• Packed
• 3 Eggs
• 8 oz Neutchatel cheese, softened
• 1 c Low-fat cottage cheese
• 3/4 c Buttermilk
• , 2 inch cube white cheese,
• -grated
• (Meunster; Swiss or
• -Mozzarella)
• 1 ts Salt
• 1/4 ts Thyme
• 1/4 ts White pepper
• 1/4 ts Beau Monde seasoning
• 6 sl Lean bacon, cooked and
• -crumbled

Directions
Drain artichokes, cut in quarters. Beat eggs; add Neufchatel, cottage cheese and buttermilk. Add grated cheese. Stir in seasonings and crumbled bacon. Place artichokes in bottom of pie shell; pour cheese mixture over artichokes. Bake at 375 for 50 to 60 minutes or until toothpick comes out clean. Serves 4 to 6 Rave Revues, Lakewood Center Associates to benefit the Lakewood Center for the Arts, Lake Oswego, Oregon (1986). MC formatted by Brenda Adams NOTES : Fewer calories and less fat than most quiches Recipe by: Rave Revues, Lakewood Center for the Arts, L.O., Oregon /86 By Brenda Adams on Jan 20, 1997. Posted to brand-name-recipes by “LAROSE, JOSEE” on 1998,

Servings: 30 Servings
Category: Appetizer
Ingredients

• 2 Jars marinated artichokes
• 1 sm Onion; minced
• 1 Clove garlic; minced
• 4 Eggs
• 1/4 c Fine bread crumbs
• 2 ts Minced parsley
• 1/4 ts Salt
• 1/8 ts Pepper
• 1/8 ts Oregano
• 1/8 ts Hot sauce
• 1/2 lb Sharp Cheddar cheese; grated

Directions
Drain marinade from 1 jar artichokes into a skillet. Discard marinade from other jar. Chop artichokes. Add onion and garlic to skillet. Saute until clear. Beat eggs; add crumbs and seasonings. Stir in cheese, parsley and artichokes and add to onion mixture. Turn into greased 11×7-inch pan. Bake at 325 degrees for 30 minutes. Cool in pan. Cut into 1-inch squares. From a collection of my mother’s (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 6 Servings
Category: Appetizers | Vegetables | Salads | Microwave
Ingredients

• 28 oz Canned artichoke hearts
• 1/4 c Butter or margarine
• Flour
• 1/3 c Butter or margarine,
• -melted
• -Vinaigrette Dressing
• -(recipe)

Directions
1. Drain liquid from artichoke hearts and discard. 2. In a small, heat-resistant, non-metallic bowl melt the 1/4 cup butter or margarine in Microwave Oven 30 seconds. 3. Dip artichoke hearts in melted butter and then lightly coat with flour. 4. Place the 1/3 cup melted butter or margarine in a 10-inch, heat-resistant, non-metallic pie pan or non-metallic skillet. 5. Place flour-coated artichokes in melted butter and heat, uncovered, in Microwave Oven 8 minutes. Turn artichoke hearts as needed to brown lightly. 6. While artichoke hearts are cooking, prepare Vinaigrette Dressing II (see recipe). 7. Just before serving, pour dressing over artichoke hearts. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Batch
Category: Appetizers | Vegetables
Ingredients

• 1 c Mayonnaise or sour cream
• 1 c Parmesan cheese; grated
• 2 cn Artichoke hearts;
• -water-packed
• 1 ds Garlic powder
• 1 ds Paprika

Directions
Cut artichoke hearts into small pieces. Mix all ingredients together except paprika. Put into baking dish and sprinkle paprika on top for color. Bake at 350 degrees F. for 20 minutes or until bubbly. Serve with crackers or baguette thins. People usually rave about this one! from the rec.food.recipes archives Submitted By LISE WARING On TUE, 19 DEC 1995 093922 GMT From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Appetizers
Ingredients

• 1 cn Artichoke hearts packed in
• -water; drained
• 1 c Parmesean cheese
• 1 c Mayonnaise
• 1 sm Onion; diced
• 1/4 ts Cayenne
• 1/2 Lemon; squeezed

Directions
Blend and bake for 15 minutes at 350?br /> Serving Ideas : serve warm with Triscuits Recipe by: Dorothy Combs Posted to TNT Recipes Digest, Vol 01, Nr 929 by “Kay L. Hitchcock” on Jan 11, 1998

Servings: 1 Batch
Category: Appetizers
Ingredients

• 3 Jars marinated artichockes
• -drained and chopped
• 1/2 c Parmesean cheese, grated
• 1/2 c Romano cheese, grated
• 2 Cans green chilies, chopped
• -and drained
• 1 Mayonaise (to 1 1/2 cups)
• Minced garlic to taste
• Tabasco to taste

Directions
Mix artichokes, parmesean, romano, chilies and mayonaise. Add garlic and tabasco to taste. Bake at 350F for about 30 minutes, until brown around edges and bubbly. Serve with crackers and toasted bread. Posted to MM-Recipes Digest V4 #281 by Peg Doolin on Oct 25, 1997

Servings: 1 Servings
Category: Appetizers
Ingredients

• 2 cn Artichokes (water packed);
• -drained
• 1 1/2 c Mayonnaise (may use nonfat)
• 4 Garlic cloves (at least);
• -minced
• 1 ts Oregano
• 1/2 ts Rosemary
• ds Tabasco sauce
• 1 1/2 c Parmesan cheese; grated

Directions
1) Break artichokes up into small pieces. 2) Add rest of ingredients and toss (like “chicken salad”) 3) Salt and pepper to taste. 4)Place in baking dish (9 x 9 or 7 x 11). Sprinkle with additional cheese. 5)Bake 25 minutes @ 350 Recipe By : Jette Monahan Posted to MC-Recipe Digest V1 #236 Date: Tue, 08 Oct 1996 16:49:04 -0700 From: Steph Hilt NOTES : Serve with warm, thinly sliced sourdough baguettes. Mmmm…!

Servings: 1 Servings
Category: Appetizers
Ingredients

• 2 cn Artichoke hearts; chopped
• 2 cn Green chiles
• 1 c Parmesan cheese
• 1 c Mayonnaise

Directions
Mix and bake at 300 degrees for 25 minutes. NOTES : Great with tortilla chips Recipe by: Karen Posted to MC-Recipe Digest V1 #724 by hister@juno.com (Iris E. Dunaway) on Aug 7, 1997

Servings: 6 Servings
Category: Appetizers | Dips | Vegetables
Ingredients

• 10 oz Frozen artichoke hearts
• 1 c Sour cream
• 1 c Mayonnaise
• 1/2 c Grated Parmesan cheese

Directions
PREHEAT OVEN TO 375F. Defrost artichoke hearts and drain. Mix together sour cream, mayonnaise and Parmesan cheese. Add artichoke hearts and mix thoroughly. Turn into a baking dish and bake until hot and bubbly. Makes 3 Cups From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Appetizers | Vegetables
Ingredients

• 18 sl Soft white bread; crusts
• -removed
• 3 tb Unsalted butter; melted
• 6 oz Marinated artichoke hearts
• -drained & finely chopped
• 3 tb Mayonnaise
• 1 tb Scallion; finely chopped
• -chop some of tops/garnish
• 1/4 c Parmesan cheese; grated
• 1 tb Parmesan cheese; grated

Directions
Roll each bread slice flat with a rolling pin and trim it to form a 2 1/2″ square. Brush both sides of the squares lightly with the butter and fit th squares into gem muffin tins, pressing the bread against the sides of the tins. Bake the croustades in the middle of a preheated 350 deg. oven 12-14 minutes, oruntil the edges are pale golden. These may be made 2 days in advance & kept in an airtight container. In a bowl stir together the artich hearts, mayonnaise, 1 tb of the scallion, 1/4 c of the Parmesan, and salt & pepper to taste. Divide the mixture by heaping teaspoons among the croustad and sprinkle the remaining Parmesan on top. Broil the croustades under a preheated broiler about 6″ from the heat, being careful not to let the croustade edges burn, for 1 minute, or until the filling is bubbling. Garni the croustades with the scallion green and arrange 3 of them on each of 6 small plates. From Best of Gourmet 1992. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini