Geranium Farm Home     Who's Who on the Farm     The Almost Daily eMo     Subscriptions     Coming Events     Links
Hodgepodge     More or Less Church     Ways of the World     Father Matthew     A Few Good Writers     Bookstore
Light a Prayer Candle     Message Board     Donations     Gifts For Life     Pennies From Heaven     Live Chat

Hodgepodge from The Geranium Farm

Debbie Sharp Loeb, teacher by training but full-time mom to a disabled son, craftsperson, bead artist, great cook, creative homemaker & terrific spotter of cool new products for everything under the sun, presents Hodgepodge: recipes, household hints, stories about children, friends & relatives, cool stuff, music, & much more.

Subscribe for HP via email

Search Hodgepodge...

Friday, January 13, 2006

Baked Artichoke Squares

6-8 canned artichokes
2 eggs to start
flavored bread crumbs

Heat oven to 350 degrees. Rinse and drain artichokes, gently squeezing out the water. Cut each artichoke in half. Beat 2 eggs mixed with a little milk. Dip artichoke in mixture, then in bread crumbs. Lay artichokes side by side in a greased baking dish. Cover with bread crumbs. Pour any remaining egg/milk mixture over the bread crumbs, adding more eggs as needed to cover.

Bake one hour until top is slightly brown. Cool and cut into squares.

This Pass-Along appetizer recipe comes by way of Joan Russo. She was David's bus driver for many of his years in High School.


Post a Comment

<< Home

Copyright © 2003-Present Geranium Farm - All rights reserved.
Reproduction of any materials on this web site for any purpose
other than personal use without written consent is prohibited.