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Warm Crab and Artichoke Dip
Submitted by: MM
1/4 cup Cream cheese at room temperature
1/2 cup Mayonnaise
3/4 cup (about 4 ounces) crabmeat (well drained if canned)
1/4 cup plus 2 tablespoons of grated Parmesan cheese
3 tablespoons chopped drained marinated artichokes from jar
2 tablespoons sliced green onion
2 tablespoons diced red bell pepper
2 tablespoons diced celery
1 tablespoon finely chopped fresh Italian parsley
1 1/2 teaspoons Sherry wine vinegar
1/2 teaspoon hot pepper sauce (such as Tabasco®) optional
 
Mix all ingredients together and serve with toasted baguette slices or other thin and crispy crackers.
Note from MM: I like to take the baguettes, slice and butter and broil until toasty. Yum Yum ;o))

Glacéed Nuts
Submitted by: Barbiel
2 cups granulated sugar
1/8 teaspoon cream of tartar
1/2 cup water
1/3 cup each almonds, pecan halves and cashews
Combine sugar, cream of tartar, and water in a small heavy saucepan. Place over medium heat and stir constantly until sugar is dissolved. Wipe crystals from sides of pan. Boil, without stirring, to 240°F on a candy thermometer, or until syrup forms a soft ball when dropped in cold water. Add nuts and continue to boil to 300°F, the hard-crack stage, when a small amount tested in cold water forms a brittle thread. Pour into a large sieve; drain. Turn onto a buttered cookie sheet and separate the nuts quickly with two forks. When cool, store in an airtight container.

Mud Pie
Submitted by: Barbiel
18 Chocolate sanwich cookies, finely crushed
3 table spoons butter or stick margarine, melted
1 quart (2 pints) cofee, choclate or other flavor ice cream, slightly softened
1 cup of hot fudge topping
1/2 cup chopped almonds, toasted not required but if wanted.
sweetened whipped cream
Mix crushed cookies and butter until well blended, press on bottom and up side of pie plate, 9x1 1/4 inches.. Refrigerate for 30 minútes. Carefully spread ice cream evenly in crush freeze about 1 hour or until firm enough to spread with topping. Spread hot fudge topping over top of pie. Sprinkle with almonds. Freeze for 2 hours or until firm remove freezer about 10 minutes before serving to soften. Top with whipped cream store wrapped in freezer.

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