| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Fruits | Flower, Tips | 14 | Recipes | |
INGREDIENTS
| Spinach and Rice Casserole | ||
| Vegetables Provencale | ||
| Tomato Dumplings | ||
| Chicken-Noodle Rice | ||
| Quick Banana Dessert | ||
| Simple Jam | ||
| Toast Treat | ||
| Easy Beer Bread | ||
| Chicken Sauce for Pasta | ||
| Anchovy Pesto | ||
| Easy Fruit Dessert | ||
| Dessert Sauce | ||
| Custard Sauce | ||
| Easy Shortbread |
INSTRUCTIONS
CONTENTS ~SPINACH AND RICE CASSEROLE- Combine 1 package frozen spinach, cooked, 1 cup cooked rice, 1 cup cheese, 2 beaten eggs, 1/3 cup milk, 3 tablespoons melted butter, 2 tablespoons chopped onion, 1/2 teaspoon Worcestershire sauce and 1/2 teaspoon rosemary and bake at 350 degrees for 25 minutes. ~VEGETABLES PROVENCALE- Simmer 4 sliced small zucchini, 2 1/2 cups chopped eggplant, 1 chopped onion, 2 minced cloves of garlic, one 16-ounce can tomatoes, 1 teaspoon salt and 1/2 teaspoon oregano for 10 to 15 minutes or until tender-crisp. ~TOMATO DUMPLINGS- Wrap small peeled and cored tomatoes in flattented cresent roll dough and bake at 400 degrees for 20 to 25 minutes. Serve with heated sauce of 1 can Chedder cheese soup and 3 tablespoons milk; spprinkle with chopped green onions and crumbled crisp-fried bacon. ~CHICKEN-NOODLE RICE- Saute 1 cup rice in 1/4 cup butter and adding 1 envelope chicken noodle soup mix and 4 cups hot water. Simmer for 30 minutes. ~QUICK BANANA DESSERT- Add a pat of butter, a tablespoon of brown sugar and a dash of cinnamon and nutmeg to a sliced banana. Wrap in foil; bake at 350 degrees for 15 minutes. Serve from the foil. ~SIMPLE JAM- Cook diced fruit in a small amount of water until tender. Add a small amount of sugar and cook until thickened. Store in the refrigerator. ~TOAST TREAT- Toast bread slightly and then cut into strips. Spread 1 side with butter. Sprinkle with confectioners' sugar, shredded coconut and cinnamon. Brown lighlt in oven. ~EASY BEER BREAD- Mix 3 cups self-rising flour and 3 tablespoons sugar with one 12-ounce can of beer at room temperature. Place in greased loaf pan and let rise for 30 minutes. Bake at 350 degrees for 1 hour. ~CHICKEN SAUCE FOR PASTA- Heat 1 can cream of chicken soup, 1 small can evaporated skim milk, 1 can chunk chicken, 1/2 cup grated Parmesan cheese and basil to taste. ~ANCHOVY PESTO- Crush 1 anchovy filet with 2 tablespoons grated Parmesan cheese. Mix with equal parts softened butter. ~EASY FRUIT DESSERT- Combine fresh fruit with liqueur: Curacao with oranges or pineapple; Grand Marnier with grapefruit or strawberries; Kirsch with bananas, peaches or melons; Champagne with strawberries or peaches; and Ruby Port with pears or figs. ~DESSERT SAUCE- Mix 1 cup sour cream, 1/2 cup packed brown sugar and 1/2 teaspoon vanilla extract. ~CUSTARD SAUCE- Combine 3 or 4 egg yolks with 1/4 cup sugar in double boiler. Add 2 cups scalded milk and cook over hot water until thickened, stirring constantly. Chill until serving time. ~EASY SHORTBREAD- Cream 1 1/2 cups butter with 3/4 cup sugar and mix in 3 cup flour. Pat into 9x13-inch baking pan and bake at 300 degrees for 1 hour. Sprinkle generously with sugar while hot. *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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