Artichoke Mushroom Velvet
Source: Better Homes & Gardens, March 1968
"Elegant and easy entree for a ladies' luncheon..."
2 9-ounce packages frozen artichoke hearts, cooked and drained (3 1/2 cups)
1 6-ounce can broiled sliced mushrooms, drained
1 envelope chicken gravy mix
Dash crushed thyme
Dash crushed marjoram
4 ounces process Swiss Cheese, diced (about 1 cup)
1 tablespoon dry white wine
1 cup buttered soft bread crumbs
Combine artichokes and mushrooms; divide among 4 or 5 ramekins or place in 1 quart casserole. In small saucepan, prepare chicken gravy mix according to package directions. Remove from heat, add thyme, marjoram and cheese; stir just until cheese melts. Add wine, pour over vegetables. Top each with a wreath of buttered bread crumbs.
Bake,uncovered, in moderate over (350) for 25 minutes for ramekins or 30 minutes for casserole.
Makes 4 or 5 servings.
