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Crusty Potato Wedges
Submitted by: KatS
1 pound potatoes scrubbed (about 8)
1 tablespoon Dijon mustard
1 1/2 teaspoons paprika
3/4 teaspoons ground cumin
1/2 teaspoon garlic salt
Preheat oven to 400F. Spray a shallow baking dish with cooking spray. Cut potatoes into wedges. Combine mustard, paprika, cumin and garlic salt in large bowl and mix well, add potatoes and toss to coat well. Spread potatoes in a single layer in prepared baking dish, leaving a little space in between wedges. Bake potatoes for 10 minutes turn and bake 10 minutes more or until tender and crusty.
Leftovers: Keep leftovers to zest up scrambled eggs or omelets, cube the potatoes and add to eggs.
Variation: Cube potatoes for a tasty side dish.

Baked Parsnips
Submitted by: PrayingBear
2 1/2 lb parsnips
2 tablespoons butter or bacon fat
1 cup Beef Stock
salt to taste
pepper to taste
pinch of nutmeg
Peel parsnips, quarter, and remove any woody core. Parboil for 15 minutes. Place in an ovenproof dish. Add stock and sprinkle with salt, pepper and nutmeg. Dot with butter or bacon fat and bake for 30 minutes on a low shelf in a moderate oven.

Bean Salad
Submitted by: SueW
1/2 cup sugar
1/2 green pepper, chopped
1/2 cup salad oil
1 medium onion, chopped or rings
1/2 cup vinegar
1 can cut Green beans
1 teaspoon salt
1 can red Kidney beans
1/2 teaspoon pepper
1 can Yellow Wax Beans
Wash and drain Red kidney, Green beans and Yellow Wax beans. Add chopped pepper and onion. Mix sugar, oil, vinegar, salt and pepper. Pour over salad. Chill before serving.

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

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