Solstice Artichoke Squares

I'm of course getting nervous about  not having enough food for the Winter Solstice party on Sunday.  We are cooking far, far less than usual and just hoping that food shows up with the people.  (Tom thinks we will have crowd.)  So I'm in mild panic.  Yesterday we marinated mushrooms and made a couple of batches of artichoke squares.  These are super good and super easy.

Solstice Artichoke Squares
12 eggs, beaten
1 1/2 lb extra-sharp cheddar cheese, grated
36 oz marinated artichokes, chopped
dash of tabasco
2 big bunches green onions, just the green parts chopped fine (keep the rest for something else)
18 Nabisco saltine crackers, crushed
half a head of garlic, minced

Remove the artichokes from their liquid and chop them. Boil down the artichoke marinade until the liquid is gone and the oil remains.  Sautee the onions and garlic in this oil until the onons start to change color.  Mix these in with the artichokes.  Mix in all the other ingredients.  Spread in greased pans, three 8" X 8" pans or the equivalent.  Bake at 325F until done and a cake tester inserted in the center comes out clean, it took us about an hour.  Cool, cut into squares.  Freezes and reheats well.  Serve room temperature or warm.


DIana and I are supposed to sort books at the library today.  We are sorting the books people are donating for next year's book sale into categories in order to save time next July.  If rushed, the books are just sorted by fiction and non-fiction.  But if we have more time, we can break them up into travel, nature, reference, foreign language, Vineyard, children's, etc.  It is 17F out there right now, so it is going to have to warm up a bit before we can sort out in that unheated shed.  But Tom got us a battery charged lantern, so we can shut the shed doors and still see what we are doing.