ARTICHOKE CHEESE FRITTATA (OMELETTE)
- 4 eggs
- 1 dozen crumbled soda crackers
- ¹⁄₂ pound grated Cheddar cheese
- 2 jars of 6 ounce marinated artichoke hearts, chopped and drained, reserving 2 tablespoons artichoke oil.
- 3 green onions, chopped
- 1 clove garlic
- ¹⁄₂ cup chopped fresh parsley
- salt and pepper to taste
Fry onion and whole garlic in reserved oil. Remove garlic, and take pan off heat. Cool the onions. Beat eggs slightly in large bowl and add each remaining ingredient, one at a time with a fork. Add artichokes to mixture. Stir and pour into well greased 8 × 8 pan or 9 inch round pan. Bake 35 to 40 minutes at 325 degrees. Serve hot or cold.
Cold Dips and Spreads
A MEAL IN ITSELF
- 1 cup creamed cottage cheese
- ¹⁄₂ cup bleu cheese, mashed
- 1 hard-boiled egg, thinly sliced
- 1 small green onion, thinly sliced
- ¹⁄₄ cup sweet pickle relish
- 2 tablespoons Creamy French dressing
Mix in glass bowl. Cover and refrigerate overnight. Serve cold with crackers.