by Paul Cormier, Salamanders of Kemptville
Emma, my granddaughter, is quite accomplished at cooking up a broad range of great food and particularly at trying out new dishes. She does a fair amount of baking (last night she whipped up a treat of peanut butter cookies just for fun). This casserole takes advantage of materials that are fairly easy to find. It goes together very quickly as well. As comfort food, it matches the cooler weather we are experiencing. Give it a whirl and tell me what you think.
Emma’s Artichoke Casserole Ingredients:
6 medium size potatoes
1 lb. bacon
11⁄2 cup artichoke hearts quartered
4 eggs, beaten
1 package of cream cheese (at room temperature)
1 cup of shredded cheese (to taste; a mix of leftover cheese works well) Minced garlic
Parmesan
Preparation:
Peel, boil and mash the potatoes
Mix in the eggs, cream cheese and garlic
Fry bacon to medium crisp
Oil a casserole dish
Place a layer of the potato mixture in bottom of dish
Place a layer of the artichoke
Place another layer of the potato mixture over the artichoke
Place a layer of bacon
Place the remaining potato mixture on top of the bacon
Cover with shredded cheese
Bake, covered (with foil) for 45 minutes (uncover for the last 10 minutes) Top with parmesan
During assembly, add spices to taste, e.g. black pepper
Keep your mails coming, folks. Contact me at pcormier@ranaprocess.com.
