Easter Egg Salad
Submitted
by: Wolfmama |
1 3-oz. package of gelatin
(any flavor)
1 teaspoon lemon juice
1/2 cup finely chopped celery and carrots |
12 eggs shells
lettuce
mayonnaise |
| Mix gelatin in a small
bowl according to package instructions. Add the lemon juice and
vegetables; stir. Using raw eggs, break the shells very
carefully, so that just the tip of the shell is broken when the
egg is removed. Dry the shells, then pour the fruit salad into
the opening. Cover the hole with cellophane or adhesive tape,
and set into custard or muffin cups. Chill until the gelatin is
firm (overnight if possible). Then break away the egg shell,
place on lettuce and top with mayonnaise. |
Bunny Salad
Submitted
by: Jana |
lettuce
1 can pear halves
whole cloves |
almond halves
cottage cheese |
| Put a lettuce leaf
on a plate. Lay half a pear on lettuce flat side down. Place a
clove on each side of the narrow part of the pear for eyes (2
cloves). Add two almond halves for the ears. Use 1 teaspoon
cottage cheese for a tail. Serves 4-6. |
Honey-Glazed Baby Carrots
Submitted
by: Merribuck |
1 pound baby carrots, trimmed and
peeled
2 tablespoons unsalted butter |
2 tablespoons honey |
|
In a steamer, set over boiling water, steam the carrots, covered,
for 4 to 8 minutes or until they are just tender. In a small
skillet melt the butter with the honey over moderately low heat,
add the carrots and salt and pepper to taste, and cook the
carrots, tossing them, for 1 minute, or until they are
well-coated with the glaze. Yield: 4 servings |
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
|