Smoked Salmon Tray
Submitted by: Kathie
I worked in a gourmet take out and their great appetizer tray was: Little bread rounds with cream cheese on them with smoked salmon. They were decorated with lemons at the plate edge and onions in rounds with a tiny bit a cavier in the middle and a sprig of parsley on the plate between the bread rounds. Very pretty, and very tasty, though I never got many of them.

Country Style Pate in French Bread
Submitted by: Wolfmama
1 (12 inch) french bread loaf
1 (8 ounce.) package braunschweiger liver sausage
1/2 cup Miracle Whip Salad Dressing
1/3 cup finely chopped pistachio nuts or walnuts
1 tablespoon each  chopped onion, chopped fresh parsley
1/2 teaspoon dry mustard
Slice off both ends of bread loaf.  Cut loaf into fourths. Remove bread from inside of each fourth leaving 1/2 inch shell.  Tear removed bread into small pieces.  Mix together torn bread with remaining ingredients until well blendedLightly pack about 1/3 cup liver sausage mixture into each bread piece. Wrap securely in plastic wrap; chill several hours or overnight. To serve, cut into 1/2 inch slices.  4 to 6 servings.

Bloody Mary Shrimp Cocktail
Submitted by: Barbiel
1  1/2pounds (about 60) cooked peeled deveined medium shrimp, thawed if frozen
1/2 cup tomato juice
1/4 cup vodka, if desired
 1/2 teaspoon red pepper sauce
1/2 teaspoon sugar
1/2 teaspoon celery salt
2 tablespoons chopped fresh parsley
1 cup cocktail sauce
cup finely chopped green olives
Arrange shrimp in single layer in rectangular glass or plastic dish, 11x7x1 1/2 inches. Heat tomato juice, vodka and pepper sauce to boiling in 1-quart saucepan over medium-high heat. Stir in sugar; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Stir in celery salt and parsley; pour over shrimp. Cover and refrigerate 2 to 3 hours. Mix cocktail sauce and olives; pour into small serving bowl. Remove shrimp from marinade with slotted spoon; arrange on serving platter. Serve shrimp with sauce and toothpicks. Makes 60 appetizers.

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