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Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Artichokes and Eggs Recipe

Brought to you by The Yellow Cottage

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Yield: 8 servings

Ingredients:
2 cans artichokes, drained and quartered
2 cans condensed cream of chicken soup
1 small can sliced mushrooms
1 tablespoon chopped onion
1/4 cup sherry
8 hard cooked eggs, quartered
8 slices Old English or American cheese
2 cups diced cooked ham

Instructions:
Combine soup, onion, sherry and drained mushrooms. Mix well.

Arrange artichoke hearts, eggs and ham in a 3-quart casserole. Add soup mixture and top with cheese slices. Bake in a preheated 400 degree oven for 25 to 30 minutes, or until cheese is lightly browned.

(You may leave out the ham so that the dish can be served to vegetarians. Serve ham slices on the side.)

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