cans cream-style corn
2 eggs, slightly beaten
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 lb saltine crackers
pepper to taste
1/2 stick (1/4 cup) melted butter
1/4 cup milk
ingredients together in greased casserole dish. Bake at 350°F
for about 45 to 60 minutes or until top is brown and casserole
is set. Makes 2 servings.
Note: Can be served with a very spicy tomato (or any
other vegetable) sauce your preference.
1 lb carrots peeled
and cut into 1 1/2 inch pieces on the diagonal
1/4 cup butter melted
1 tablespoons minced
salt and pepper to taste
Mix butter, salt and
pepper. Pour over carrots. Spread out on a greased baking sheet.
Place in oven at 400°F and roast 20 minutes or until tender.
Toss with fresh dill and serve. Makes 2-3 servings.
Note: Mixing 1/8 cup butter plus 1/4 teaspoon honey or
maple will bring a wonderful taste to the carrots and its a fine
accomplish to any Roatbeef.
with Pine Nuts and Raisins
1/4 cup dried
1 10-ounce bags whole-leaf spinach
1 1/2 tablespoons Olive oil
2 cloves garlic,
2 1/2 tablespoons pine
1 tablespoon butter
1 tablespoon Parmesan cheese
fresh ground pepper to taste (optiomal)
Soak raisins in
water to cover for 20 minutes or until plump. Drain and pat dry.
Wash and drain the spinach well. Tear leaves with your hands,
roughly into thirds. Heat Olive oil over medium heat. Stir in garlic
and sauté for 3 - 4 minutes. Do not burn. Add raisins and pine
nuts, and cook for 4 more minutes. Swirl in butter. When melted,
add spinach, stirring well to combine. Cook for another 2-4
minutes or until spinach has cooked down. Add pepper (if desired). Top with Parmesan.
Serves: 2 - 3 as side dish.
Note: Accomplish any Baked Potato recipe your preference.
Tastes very well with any fish recipe too. You may also try to
serve as bread/toast dip or similar.
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