INGREDIENTS

INSTRUCTIONS

           CONTENTS:
~FLOWER-GLAZED CHEESES-  Soften 1 envelope plain gelatin in 2 cups cold
water or white wine  and heat to dissolve. Decorate cheeses with edible
flowers and herbs  such as nasturtiums, marigolds, violets, roses,
pansies, basil,  chives, lavender or rosemary. Brush with gelatin
mixture and chill  until set.  ~QUICK CHILI SPREAD-  Mix 8 ounces cream
cheese, one 15-ounce can chili without beans and 2  cups shredded
chedder cheese in quiche pan. Bake at 350 degrees for  20 minutes and
serve warm with corn chips.  ~HERBED SPREAD-  Add a small amount of
crushed marjoram, dill, basil, thyme and garlic  powder to a block of
cream cheese; mix well.  ~GREEN PEPPER DIP-  Mix 8 ounces cream cheese,
1 chopped green bell pepper, 1/4 chopped  onion, 1 tablespoon sour
cream, 1 teaspoon Worcestershire sauce and  salt to taste. Serve
chilled with crackers.  ~TUNA PATE-  Combine 8 ounces cream cheese, 2
tablespoons chili sauce, 2  tablespoons parsley, 2 teaspoons minced
onion, 1/2 teaspoon hot  pepper sauce and 12 ounces canned tuna. Pack
into 4-cup mold and  chill overnight.  ~SHRIMP MOLD-  Mix 8 ounces
cream cheese, 3/4 cup mayonnaise, 1/2 cup chopped  celery, 1/4 cup
chopped onion, 1/2 teaspoon salt and 2 cups chopped  shrimp. Soften 1
envelope gelatin in 1/2 can tomato soup in saucepan  and heat to
dissolve gelatin. Add shrimp mixture and chill in mold  until set.
~WALNUT CREAM CHEESE SPREAD-  Combine 8 ounces cream cheese, 1 bunch
chopped scallions, 1 chopped  green bell pepper, 5 ounces walnuts and 1
tablespoon sugar. Serve  with bagels or pumpernickel.  ~EASY CHICKEN
AND CORN CHOWDER-  Mix 1 can potato soup, 1 can cream-style corn, 1 can
chunk chicken, 1  envelope chicken broth mix and 2 cups milk in
saucepan and heating to  serving temperature.  ~COLD BLUEBERRY SOUP-
Simmer 1 pint blueberries in 2 cups water with 1 sliced lemon, 1/2 cup
sugar and 1 cinnamon stick in saucepan for 15 minutes. Remove cinnamon
stick. Cool slightly before pureeing in blender to desired
consistency; chill. Serve with sour cream.  ~PINK LADY SALAD-  Bring
one 20-ounce can pineapple and one 6-ounce package strawberry  gelatin
to a boil in saucepan and cool. Mix in 8 ounces creamed  cheese. Beat 1
well chilled can evaporated milk until fluffy and fold  into salad.
Chill until firm.  ~GREEN BEAN AND PEA SALAD-  Mix one can of
French-style green beans, 1 can of tiny green peas, 4  chopped stalks
of celery, 1 can of chopped pimento, 3/4 cup sugar,  1/2 cup vinegar
and 1/4 cup oil. Marinate in refrigerator overnight.  ~CRYSTALLIZED
VIOLETS-  Dip blossoms into mixture of 1 egg white beaten with 1
tablespoon  water. Sprinkle with sugar and dry for 12 hours. Store in
airtight  container.  ~PERFECT FILET MIGNON-  Preheat oven to 500
degrees and roast for 10 minutes. Reduce oven  temperature to 325
degrees and roast for 45 to 50 minutes for  medium-rare and 55 to 60
minutes for medium. Let stand for 5 to 10  minutes and season with
garlic powder, salt and pepper.  *All recipes from "Great Recipes form
Great Gardeners" The  Pennsylvania Horticultural Society Cookbook
Posted to MM-Recipes  Digest  by dandelion@edeneast.com on Mar 2, 1998

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