For a printable version of this recipe, click here.
Makes 6 1/2 dozen.
Ingredients
1/2 c. chopped onion
1/4 c. fine dry bread crumbs
1/2 c. water
8 oz. grated Cheddar cheese
1/2 tsp. salt
2 (6 oz.) jars marinated artichoke hearts, drained, finely chopped
1/8 tsp. pepper
1/8 tsp. oregano
2 to 3 drops hot sauce
4 eggs, well beaten
Pimento strips
Method
Cook onion for 5 minutes in water, then drain.
Add salt, pepper, oregano, onion, and hot sauce to eggs.
Stir in bread crumbs, cheese, and artichoke hearts.
Spread on 11 x 71/2 x 1 1/2-inch pan.
Bake at 350 F for 17 to 18 minutes.
Cut into 1-inch squares and garnish with pimento strips.
Courtesy of member Julia Carpenter, House of Lancaster Cookery Book, 1986