Camden Food Company
Camden Food Company Cafe in Indianapolis
Indianapolis, IN 46241
Monday: 4:30AM-8PM | Tuesday: 4:30AM-8PM | Wednesday: 4:30AM-8PM | Thursday: 4:30AM-8PM | Friday: 4:30AM-8PM | Saturday: 4:30AM-8PM | Sunday: 4:30AM-8PM
America/Indianapolis time zone
2.4 average rating from 10 reviews for Camden Food Company
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Baked Artichoke Squares Recipe
Preheat oven to 350ºF. Spray a 13x9-inch baking pan with Crisco No Stick Cooking Spray; set aside.
For Filling, heat Crisco Oil in medium skillet. Add mushrooms, celery and garlic. Sauté until celery is tender. Remove from heat. Stir in artichoke hearts, green onion, marjoram, oregano and cayenne. Add Cheddar cheese, Monterey Jack cheese and eggs. Mix well. Set aside.
For pastry, combine flour and salt in medium mixing bowl. Blend Crisco Oil and milk in small mixing bowl; add to flour mixture. Stir with fork until mixture forms a ball. Press dough in bottom and slightly up the side of the prepared pan.
Spread cheese mixture on crust; bake 30 minutes, or until center is set. Cool slightly. Cut into 24 squares. Serve warm.
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Preheat oven to 350ºF.
Put Crisco into a mixer bowl. Add cheese gradually, beating at medium speed until mixture is fairly smooth. Blend flour, salt, and pepper. Gradually add to cheese mixture, mixing at low speed. Stir in cereal with spoon. Shape into balls, using 1 tablespoon for each ball.
Arrange balls on ungreased cookie sheets. Lightly press with a fork to make a crisscross pattern. Dip fork in flour as needed to prevent sticking. Press a pecan half onto top of each, if desired.
Bake at 350ºF for 10 minutes or until lightly browned around edges. Cool for 10 to 12 minutes on cookied sheet, then remove to a rack to cool.
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Savor the Season: Turkey and Sweet Potato Hash for a Cozy Post-Thanksgiving Brunch
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Seared Chicken Medallions with Asparagus, Baby Corn & Blue Cheese Cream Sauce
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A simple Spanish-style tapas recipe with charred green peppers, tender new potatoes, and a bright herb sauce for dipping.