Baked Artichoke Squares

3 tbsp. oil
1 cup chopped fresh cmushrooms
¼ cup thinly sliced celery
1 colve garlic minced
1 14oz. can artchoke hearts, drained and chopped
1/3 cup chopped green onion
½ tsp. marjoram
¼ tsp. oregano
¼ tsp. cayenne
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
2 eggs , slightly bean

Pastry:
1½ cup flour
½ tsp. salt
½ cup oil
¼ cup milk

Heat oil in medium skillet. Add mushroom, celery and garlic. Sauté until celery
is tender. Remove from heat. Stir in artichoke hearts, onion, marjoram,
oregano and cayenne. Add both cheeses and eggs. Mix well. Set aside.

For pastry, combine flour and salt in medium bowl. Blend oil and milk in small
bowl . Add to flour mixture. Stir with fork until mixture forms a ball.
Press dough in bottom and 1½” up sides of 13 x 9 pan. .Bake at 350° for
10 minutes.

Spread cheese mixture on baked crust. Bake at 350° for 20 minutes, or until
center is set. Cool slightly. Cut into 24 squares. Serve warm.

2 dozen appetizers