Spinach
Squares
Submitted
by:Cheri |
2 10-ounce
packages spinach
4 eggs, beaten
1 1/2 cup butter or oleo, melted
2 tablespoons parsley flakes
2 cup cheddar cheese
1/2
teaspoon thyme |
1 1/2 teaspoon salt
2 cup cooked rice
1/2 cup chopped onion
1/2 teaspoon nutmeg
1 teaspoon Worcestershire sauce
|
| Cook
spinach as pakcage directs; drain. Combine eggs,
milk, butter, parsley flakes, Worchestershire
sauce, thyme, nutmeg and onion. Add spinach,
rice, and cheese. Pour into 9 x 13 greased pan.
Bake in a 350 degree oven for 45 minutes. |
Apple-Glazed
Carrots
Submitted
by: Jezebel Jen |
1
tablespoon butter
1 16-ounce package peeled trimmed baby carrots
1 cup
unsweetened apple juice |
1 teaspoon honey
1 tablespoon minced green onion tops
|
| Melt butter
in large nonstick skillet over medium-high heat.
Add carrots and sauté until carrots begin to
brown slightly, about 8 minutes. Add apple juice
and honey and bring to boil. Reduce the heat and
simmer until carrots are tender and liquid is
reduced to glaze, stirring occasionally, about 15
minutes. Season to taste with salt and pepper.
Transfer to bowl. Sprinkle with green onion tops
and serve. Serves 4. |
Asparagus
with Creamy Mushroom Dressing
Submitted
by: Jezebel Jen |
3 pounds
asparagus, bottoms trimmed
1/2 pound mushrooms, very thinly sliced
3 tablespoons fresh lemon juice
1/2 cup whipping cream |
2
tablespoons Dijon mustard
1/3 cup olive oil
1 teaspoon packed chopped fresh tarragon or 1/2
teaspoon dried |
| Cook
asparagus in large pot of boiling salted water
until just crisp-tender, about 4 minutes. Drain;
rinse under cold water. Drain; pat asparagus dry.
(Can be prepared 1 day ahead. Wrap in paper
towels and plastic bags; refrigerate.) Toss
mushrooms with lemon juice in medium bowl; season
with salt and pepper. Whisk cream and mustard in
small bowl to blend; gradually whisk in oil. Let
mushroom mixture and dressing stand 30 minutes or
cover and refrigerate up to 2 hours. Arrange
asparagus on platter. Whisk tarragon into
dressing. Drain mushrooms well and return to
bowl. Mix in dressing. Season to taste with salt
and pepper. Spoon mushroom dressing over
asparagus and serve. Serves 8. |
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
|