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Great Gardener’s- Short Recipes 1

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CATEGORY CUISINE TAG YIELD
Dairy, Grains, Meats French Flower, Tips 13 Recipes

INGREDIENTS

(CONTENTS):
Flower-Glazed Cheeses
Quick Chili Spread
Herbed Spread
Green Pepper Dip
Tuna Pate
Shrimp Mold
Walnut Cream Cheese Spread
Easy Chicken & Corn Chowder
Cold Blueberry Soup
Pink Lady Salad
Green Bean and Pea Salad
Crystallized Violets
Perfect Filet Mignon

INSTRUCTIONS

~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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