CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Meats, Fruits |
|
Flower, Tips |
14 |
Recipes |
INGREDIENTS
|
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Spinach and Rice Casserole |
|
|
Vegetables Provencale |
|
|
Tomato Dumplings |
|
|
Chicken-Noodle Rice |
|
|
Quick Banana Dessert |
|
|
Simple Jam |
|
|
Toast Treat |
|
|
Easy Beer Bread |
|
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Chicken Sauce for Pasta |
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|
Anchovy Pesto |
|
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Easy Fruit Dessert |
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|
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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