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Mushroom Soup
Submitted by: Ginadapooh
1 can cream of mushroom soup
16 ounces mushrooms, sliced
1/2 teaspoon garlic powder
salt and pepper to taste
1 tablespoon onion powder
1/2 can water
Heat all ingredients over medium-high heat until mushrooms are soft. Serve hot. Makes 2 servings.

Spinach Potato Soup
Submitted by: Barbiel
1 1/2 cups milk
1/2 can (15 oz.) sliced potatoes, drained
1/2 package (10 oz.) frozen creamed spinach, thawed
1/4 teaspoon dried basil
1/4 teaspoon garlic salt
pepper to taste (optional)
Combine all ingredients in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Cool slightly. Transfer mixture to a blender; cover and process until small pieces of potato remain. Return to the pan and heat through. Season with pepper, if desired. Serves 2.

Taco Soup
Submitted by: Barbiel
250 g ground beef
1 can corn
1/2 onion, chopped
1 can kidney beans
1 can green beans
1/2 package taco seasoning
1 can tomatoes
sour cream
Brown ground beef with onion; drain, if necessary. Add beans, corn, tomatoes (juice, too.) Stir in taco seasoning and heat until simmering. Serve with a dollop of sour cream. Makes 2 servings.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

Background graphics made especially for the Recipes Committee of the Garden of Friendship by Valatine