Artichoke Appetizer

2 (6 oz.) jars marinated artichoke hearts
1 small onion, minced
1 clove garlic, minced
4 eggs
1/4 cup dry bread crumbs
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1/8 tsp. dried oregano
1/8 tsp. Tabasco or hot pepper sauce
1/2 lb. shredded cheddar cheese
2 tbsp. minced fresh parsley

Drain marinade from one jar of the artichokes into a large skillet. Drain the other jar, discard marinade or save for another use. Chop all the artichokes; set aside. Sauté the onion and garlic in the skillet until softened. Beat the eggs with a whisk or fork in a medium bowl. Add the crumbs, salt, pepper, oregano and Tabasco. Stir in the cheese, parsley, artichokes and the onion mixture. Turn into a greased 8x8x2 inch pan. Bake in a 325 degree oven for 30 minutes or until set. Cool in pan; then cut into 1" squares. Serve cold or reheat in the pan in a 325 degree oven for 10 to 12 minutes.
Makes about 6 dozen appetizers.
Flaky Reuben Slices

Start with refrigerated crescent dinner rolls to make these
tasty slices filled with corned beef, Swiss cheese, and
sauerkraut