Oyster Rockefeller Soup
Submitted
by: Vadi |
1 gal. oysters, (pureed, without oyster liqueur)
48 oz. clam juice
1/2 bottle chicken base concentrate
3 cups white wine
6 qts heavy whipping cream
3 onions, diced
1 bunch celery, diced |
1/2 gal. green onion, diced
2 boxes frozen chopped spinach, thawed
1/2 cup seafood seasoning
1 cup herbsaint
salt and pepper to taste
3 tablespoons Olive oil |
Saute vegetables
in Olive oil till translucent, add oyster liqueur and wine. Add
remaining ingredients except herbsaint and green onions. Cook
for 20 minutes. Add herbsaint and green onions. Remove from heat
and cool. Yields: 3 gallons.
Jazzed Up:
Garnish with 2 poached oysters
Garnish with fried basil leaf
Serve in fresh bread bowl (approx. 4-5" round)
Garnish with diced green onions |
American
Fries
Submitted
by: Shannon |
1 1/2 lb unpeeled baking potatoes
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon salt |
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 vegetable cooking spray |
|
Cut potatoes into 1/4 inch thick slices; pat dry with paper
towels. Combine onion powder, paprika, salt, garlic powder and
pepper in a large zip-lock plastic bag. Add potatoes, shaking
well to coat. Arrange potatoes in a single layer on a baking
sheet coated with cooking spray. Bake at 425°F for 20 minutes. |
4th of July
Baked Beans
Submitted
by: Shannon |
1 large onion
1 large green pepper
1/4 teaspoon Ketchup
2 tablespoons honey
2 tablespoos brown sugar |
1/4 teaspoon Worcestershire Sauce
dash Hot Sauce
1/8 lb chopped ham
1 can Campbell's pork and beans |
|
In a large skillet, saute onion and green pepper in ketchup.
Blend in honey, brown sugar, Worcestershire sauce, Hot Sauce and
ham. Add the pork and beans. Cook on low heat, stirring
occasionally, until liquid is absorbed. |
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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