Orange Ginger Beets
Submitted
by: Merribuck |
reserved beets from one can of beets
1/2 teaspoon grated orange rind
3/4 cup orange juice
2 teaspoons cornstarrch |
2
teaspoons sugar
1/2teaspoon ground ginger
1/8 teaspoon salt
1 tablespoon butter or margarine |
| Cut beets into
julienne strips, set aside. Combine orange rind, orange juice,
cornstarch, sugar, ginger and salt in a small bowl, stirring
well. Melt butter in a medium skillet. Add beets and orange
juice mixture. Place over medium heat; bring to a boil and cook
1 minute, stirring constantly. Yield: 4 to 6 servings. |
Garlic Scented Spinach
Submitted
by: Merribuck |
reserved spinach
3 cloves garlic, minced |
1
tablespoon Olive oil plus extra if needed
salt and pepper to taste |
| In saute pan add 1
tablespoon Olive oil and garlic. Cook garlic gently until oil is
infused and you can smell the garlic. Do not brown! Add the
reserved spinach and toss to coat until heated through. Add
extra Olive oil to taste, if needed. Season with salt and pepper.
Yield: 6 to 8 servings. |
Pineapple
and Marshmallow Salad
Submitted
by: LisaW |
2 flat tins crushed pineapple with
juice
1 package small colored marshmallows
1/2 cup Mayonnaise |
8 oz. Cream cheese
1 pint whipped cream |
|
Mix
2 flat tins crushed pineapple with
juice with colored marshmallows
and let set. Mix Mayonnaise and Cream cheese together. Mix
whipped cream. Combine Cream cheese and Mayonnaise mixture. Then
add to marshmallows. Chill or can be frozen. |
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
|