Artichoke Squares
2 jars marinated artichokes
1 toe garlic, minced
1/2 cup finely chopped onion
1/2 lb. cheddar cheese, grated
4 eggs, beaten
1/4 cup seasoned bread crumbs
1/2 tsp oregano
1/2 jar pimientos
Salt, pepper to taste
Drain artichokes, saving oil in a small skillet. Sauté’ onions and garlic in artichoke oil until translucent. Mix all ingredients together. Grease a 7” x 11” baking pan. Spread mixture evenly in pan. Bake at 350º for 30 minutes. Cool and cut into squares. Serve warm or cold.
Sally’s
Spinach Madeleine
2 lbs. frozen chopped spinach
1 stick butter (8 TBSP
3/4 cup finely minced onion
1/3 cup finely sliced celery
1/4 cup flour
2 toes garlic, minced
1 cup milk
1/2 to 1 cup spinach juice
1/2 lb. jalapeño cheese, grated
4 oz. cream cheese
1 1/2 tsp. Worcestershire Sauce
Salt to taste
Melt butter in a medium or large saucepan. Add onions and celery and cook until translucent.
Add flour and mix well. Let cook about 5 minutes. Add milk and spinach juice; stir well. Cook until sauce is hot.
Add cream cheese, jalapeño cheese, garlic and Worcestershire sauce. When cheeses have melted into sauce, add drained spinach. Stir until completely blended in. Bring back to heat. Pour into a baking dish.
Can serve immediately or let cool and bake in 350º oven for 30 minutes or until bubbling.
Can top with bread crumbs or cracker crumbs.
This freezes very well.
I serve this with Thanksgiving and Christmas Dinners. Delicious with eggs for breakfast, as well.
