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Printable Version
Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
1.0 Dash of garlic powder
2.0 Cups of shredded mozzarella cheese
1.0 Cups of Mayonnaise
1.0 Cups of parmesan cheese
2.0 Cans of Artichoke Hearts packed in water
Instructions
Chop artichoke hearts into small bite size pieces. Place the artichoke hearts in the bottom of a casserole dish. Sprinkle the artichoke hearts lightly with the garlic powder. In a bowl mix together the mozzarella cheese, mayonnaise, and parmesan cheese. Layer this over the artichokes. Bake in a preheated oven at 350 degrees until brown.