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Ingredients

2 6 oz. jars marinated artichoke hearts

4 eggs slightly beaten

1/2 c. green onions, chopped

1 clove garlic, finely chopped

1/2 c. bread crumbs

1 tsp salt

1/2 tsp pepper

1/2 tsp basil

1/2 tsp oregano

2 T parsley

1 small jar pimento

1/2 small can chopped olives (optional)

1/2 c. parmesan cheese

1/2 lb. sharp cheddar cheese, grated

1/3 T. Tabasco sauce (optional)

 

Drain artichoke hearts (save marinade).  Sauté green onion and garlic in marinade.  Chop artichoke hearts and place in medium bowl.  Add onions and garlic.  Add all other ingredients.  Mix well.  Spread mixture into 9" X 13" pan.  Bake at 325 degrees F fro 30 minutes.  Serve hot or cold

 

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Ingredients

1 c. flour

2 T. grated parmesan cheese

1/2 tsp garlic powder

1/4 tsp basil

1/4 tsp rosemary

1/4 tsp oregano

1/2 c. butter

1 c. finely shredded cheddar cheese

2-3 T. cold water

 

 

Combine the flour, parmesan cheese, garlic powder, basil, rosemary, and oregano in a bowl and mix well.  Cut in the butter until crumbly.  Stir in the cheddar cheese.  Add the water 1 T. at a time, mixing with a fork until the mixture forms a ball.  Divide into 12 portions.  Roll each portion into an 11" rope on a lightly floured surface.  Place on baking sheets.  Bake at 425 degrees F for 12-15 minutes or until light brown.

 

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Ingredients

3 c. corn Chex

3 c. rice Chex

3 c. wheat Chex

1 c. sliced almonds

1/4 c. butter

1/4 c. packed brown sugar

1/4 c. frozen orange juice concentrate

3/4 c. dried cranberries

 

Combine all Chex and almonds in a large bowl and mix well.  Melt butter in saucepan over medium heat.  Add brown sugar and orange juice concentrate.  Stir well.  Pour over Chex mixture until evenly coated.  Pour into a large ungreased roasting pan.  Bake at 300 degrees F for 30-45 minutes, stirring every 15 minutes.  Stir in cranberries.  Let stand until cool.  Pour into airtight container.

 

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Ingredients

1 lb. sharp cheddar cheese, softened overnight

1 c. butter or margarine

3 c. all-purpose flour

1 tsp salt

1 T sugar

1 tsp cayenne pepper

 

 

Shred cheese.  Beat butter and cheese at medium speed with an electric mixer until creamy.  Add flour, salt, sugar, and cayenne pepper: beat well. 

 

Roll dough to 1/4" thickness on a lightly floured surface.  Cut with a small round cookie cutter and place on baking sheet.  Bake at 325 degrees F for 20-25 minutes

 

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Ingredients

1 c. real mayonnaise

1 1/2 tsp curry

1 T minced onions

1/2 tsp dry mustard

a dash of Tabasco

 

Combine all ingredients.  Chill at least 4 hours

 

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