French
Green Beans
Submitted
by: Cathie |
1 9-ounce
package frozen French-style green beans
1 4 1/2-ounce jar sliced mushrooms, drained
3 tablespoons butter or margarine, melted |
1/4
teaspoon dried rosemary, crushed
1/4 teaspoon dried basil
toasted slivered almonds |
| Cook green
beans according to package directions; drain. Add
mushrooms and keep warm. Combine butter, rosemary
and basil; drizzle over bean mixture and toss to
coat. Sprinkle with almonds. Yield: 2 servings. |
Grilled Peppers and Apples
Submitted
by: Barbiel |
3/4 pepper
3/4 apple
1 1/2 teaspoons oil
1/4 teaspoon onion powder |
1/8 teaspoon rosemary
leaves, crushed
1/16 teaspoon garlic powder
1/16 teaspoon salt
1/16 teaspoon black pepper |
| Cut apples and peppers in
wedges and toss them with all ingredients. Broil or grill the
tossed apples and peppers 15 minutes. Makes 2 servings. |
Asparagus with Mushrooms and
Fresh Coriander
Submitted
by: Barbiel |
1/2
lb fresh asparagus
1 cup mushrooms, sliced
1/4 teaspoon salt
1/4 teaspoon sugar |
2
tablespoons chopped, fresh coriander
1 tablespoon butter
1 tablespoon chopped shallots
freshly ground black pepper |
| Trim off tough
part of asparagus stalk, about 2 to 3 inches from bottom. Use a
vegetable peeler to scrap asgaragus to about 1 inch from top.
Cut asparagus on diagonal into 1 inch pieces. Melt butter in a
non stick frying pan. Add mushrooms and cook over high heat,
tossing and shaking, until mushrooms are lightly browned. Add
asparagus. Cook, stirring and tossing for about 1 minute. Add
shallots, salt, sugar and pepper. Sprinkle with coriander. Cook
for 30 seconds. Serves 2. |
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
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