Crackers
Submitted by: Kathie |
can of
Paris Pate - Deviled Ham Spread
dill |
red pepper
cut into small strips.
|
| Arrange the
crackers with pate, redpepper strips and small
pieces of dill on top on a tray. Easy and very
colourful appetizers. |
Brie
Cheese in Phyllo Dough
Submitted
by: Kathie |
chopped
green onions
parsley
Brie (cut rind off) |
2 eggs
phyllo dough
|
| These can
be frozen before cooking, between layers of wax
paper.
Put slightly damp cloth on dough as you're
working to prevent drying.
Cut four rows.
Paint the egg on dough. Sprinkle with the rest of
the ingredients.
Fold up like flags.
Paint with butter.
Bake 350°F until golden.
Serve with grapes or a salad. |
Cajun
Stuffed Mushrooms
Submitted
by: Janna |
1 lb. bulk pork sausage
1 cup
chopped onion
1/4 cup bell pepper, chopped
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper |
1 cup water
3/4 cup
instant rice
1/4 cup parsley, chopped
24 large mushroom caps, save stems
2 cups mayonnaise
1 1/2 cups parmesan cheese |
| Cut sausage in small dices. Brown
sausage, onions, bell pepper and mushroom stems.
Add salt, garlic powder and cayenne pepper. Add
water and bring to a boil. Add rice and parsley.
Cover and remove from heat. Let stand for 15
minutes. Meanwhile, blend mayonnaise and cheese.
Combine half of mayonnaise mixture to all of
cooked sausage-rice mixture. Stuff mushrooms with
this and spoon remaining mayonnaise-cheese
mixture on top of mushrooms. Place in 9 x 12-inch
baking dish and bake at 350°F about 35
minutes. Mushrooms will appear puffy and golden
when done. Serves 4. |
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
|