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Creamed Eggs with Artichokes Recipe

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This recipe for Creamed Eggs with Artichokes, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Leicht
Added: Wednesday, October 1, 2008


2 pkg 9 oz each frozen artichoke hearts
1 bay leaf
2 cans condensed cream of mushroom soup
1 tbsp chopped onion
1/4 cup sherry wine
9 hard-boiled eggs, quartered
4 slices cheese (you choose American, Colby)
2 cups diced cooked ham
pinch salt
pinch pepper
pinch garlic salt

1) cook artichoke hearts as directed on package, adding bay leaf during cooking
2) drain, remove bay leaf
3) combine soup, onion, sherry, salt, garlic salt and pepper - mix well
4) arrange artichoke hearts, ham, hard boiled egg quarters, in a 3 Quart Casserole
5) add soup to mixture
6) top with slices of cheese
7) bake in hot oven 400 for 25 to 35 minutes, or until cheese is lightly browned




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