Dried Beef and Cream Cheese
Dip
Submitted
by: Wolfmama |
2 8-oz. packages cream
cheese, softened
1 5-oz. jar dried beef, finely chopped
1 clove garlic, minced |
2/3 cup sour cream
2 tablespoons green onions, chopped
2/3 cup pecans, chopped |
Combine first 5
ingredients together and mix well. Place in a baking dish and
top with pecans. Bake at 350°F for 15 minutes. Serve warm with
crackers. You can also serve this starter in a chafing dish to
keep the dip warm.
Note: Use light cream cheese and light sour cream (slim
way) |
Baked Pancakes with Sausages
Submitted
by: Barbiel |
1 pound pork sausage links
1 3/4 cups all-purpose flour
4 teaspoons baking powder
5 teaspoons white sugar |
1 teaspoon salt
3 eggs
1 1/2 cups milk
3 tablespoons shortening, melted |
|
Preheat oven to 450°F (230°C). Grease a 10x15 inch jellyroll pan.
Place sausages in a large, deep skillet. Cook over medium high
heat until evenly brown. Drain and set aside. Sift together the
flour, baking powder, white sugar and salt, set aside. In a
large mixing bowl, beat eggs until light and fluffy. Add milk
and shortening; mix well. Gradually stir in dry ingredients
until smooth. Pour the batter into the prepared jelly roll pan.
Arrange sausages on top of the batter. Bake for 15 minutes,
In the preheated oven, or until pancakes are cooked through. Cut
into 10 pieces and serve hot with butter and syrup. Makes 1 pan. |
Eggplant Tomato Salad
Submitted
by: Barbiel |
1 green bell pepper
1 large red bell pepper
7 tomatoes
1 eggplant
4 cloves crushed garlic |
1/4 cup extra virgin olive oil
2 tablespoons tomato paste
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper |
|
Roast peppers on stove burners, or under oven broiler until skin
turns evenly black. Immediately place in a plastic bag and let
cool. Prepare the tomatoes by cutting an X on the bottom of each
and boil in water for 1 minute, plunge into a cold water bath
and let cool. Cut the eggplant into small strips and saute in
oil until eggplant begins to brown (about 6 to 8 minutes). Once
the eggplant is soft, add garlic. Rinse the peppers under cold
water and remove the burnt skin (just the ash). Open the peppers
and remove seeds. Cut into small strips and add to eggplant.
Peel cooled tomatoes, chop and add to eggplant mixture. Add
tomato paste, salt, pepper and cayenne. Bring to boil, reduce
heat and simmer for 30 minutes. Serves 4-6. |
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
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