Crab and Artichoke Eggs

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            FOOD FUNNY
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Thanks to the ever mysterious "DRSPAGHETI" for this collection of prandial
puzzlers:

Q. How do you make sure that no one steals your bagel?
A. You put lox on it.

Q. What vegetable can you throw away the outside, cook the inside,
eat the outside, and throw away the inside? A. Corn.

Q. What does the Gingerbread Boy have on his bed?
A. Cookie sheets.

Q. What do they call French fries in France?
A. Home fries.

Q. How do you keep a dog quiet?
A. Feed him hushpuppies.

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            TODAY'S RECIPE
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I was tempted to call this recipe Crab and Artichoke Souffle because
it puffs up in the oven, but it doesn't contain a roux base or whipped
egg whites like true souffles. It's also much less work than a true
souffle, but it's just as tasty and elegant.

Crab and Artichoke Eggs

5 eggs, beaten
2 cups (500 ml) shredded Monterey Jack, Cheddar,
or Swiss cheese
8 oz (225 g) cottage cheese
8 oz (225 g) artichoke hearts, chopped
4 oz (110 g) crab meat
1/4 cup (60 ml) all-purpose flour
1/2 tsp (2 ml) baking powder

Combine all ingredients in a mixing bowl. Lightly grease 4 to 6
oven-proof bowls and divide the mixture between them. Bake in a
preheated 350F (180C) oven until puffed and golden brown, about 30
minutes. Serves 4 to 6.
Received on Wed Jan 12 08:55:19 2005