Artichoke and Cheese Custard Squares

[Guest guest]

I've been seaching for holiday recipes and formatted this the other day. I

remember it as being decadently delicious, but haven't made it for about 7 yrs.

 

 

* Exported from MasterCook *

 

Artichoke & Cheese Custard Squares

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 jars marinated artichoke hearts -- (6 oz each)

1 large onion -- finely chopped

2 cloves garlic -- minced or pressed

8 eggs

1/2 cup fine dry breadcrumbs

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon oregano

1/4 teaspoon hot pepper sauce

4 cups shredded sharp Cheddar cheese

1/4 cup minced parsley

 

Drain and reserve marinade from 2 of the jars of artichokes. Into a wide frying

pan, drain marinade from 2 remaining jars of artichokes. Chop all artichokes

and set aside.

 

Heat marinade in frying pan over medium heat. Add onnion and garlic and cook,

stirring, until onion is soft.

 

In a bowl, beat eggs; stir in crumbs, salt, pepper, oregano, hot pepper sauce,

cheese, and parsley. Add artchokes and onion mixture. Turn into a lightly

greased shallow 3-quart casserole or 9 x 13-inch baking dish.

 

Bake, uncivered, in a 325F oven for 35 to 40 minutes or until center is firm

when lightly touched. Let cool in pan briefly, then cut into squares to serve.

Makes 6 to 8 servings.

 

Source:

" Sunset Casserole Cookbook "

Copyright:

" 1980, 1965, 1958, Lane Publishing Co., Menlo Park, California "

 

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Per Serving (excluding unknown items): 340 Calories; 24g Fat (64.6% calories

from fat); 21g Protein; 9g Carbohydrate; 1g Dietary Fiber; 246mg Cholesterol;

647mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 3 Fat;

0 Other Carbohydrates.

 

NOTES : Marinated artichoke hearts are baked in a spicy mixture of cheese and

eggs. Cool the casserole briefly and then cut into squares to serve.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0