Asparagus with Hard Boiled Eggs
Submitted by:
Honey-Due |
2 pounds thin asparagus
1 hard boiled egg, shelled and chopped fine
1 tablespoon finely chopped fresh parsley leaves |
salt to taste
freshly ground black pepper to taste
2 tablespoons unsalted butter, melted |
| Snap
off the ends of the asparagus. You should end up with about a
pound of asparagus tips. Place the asparagus tips in a large
nonreactive skillet and cover with water. Turn the heat to high,
bring water to a boil, and cook the asparagus tips until they
are soft (about 25 minutes). Drain and arrange them on an oval
platter with all the tips pointing in one direction. Sprinkle
the asparagus with the chopped egg and parsley and season with
salt and pepper. Pour the butter over everything and serve
immediately. Makes 4 servings. |
Baby
Potatoes with Garlic and Rosemary
Submitted by: Lady
Seanna |
1 pound baby red or white potatoes
2 tablespoons Olive oil
1 tabalespoon garlic, minced |
1 tablespoon chopped fresh rosemary
salt to taste
pepper to taste |
| Steam
potatoes until tender (about twenty minutes). Sauté garlic in
Olive oil for a minute or two, then add rosemary and sauté
another minute. Toss drained potatoes in garlic mixture. Season
with salt and pepper and serve. Makes 2 servings. |
Chicken
Dumpling Soup
Submitted by: Lady
Lynda |
2 to 3 tablespoons cooking oil
1 large onion, diced
2 carrots, diced
1/2 stalk celery, diced
meat from 1 chicken, cooked and shredded
4 to 6 cups chicken broth
1 cup fresh cut green beans |
1 cup pearl barley
1 teaspoon celery salt
1 tablespoon fresh chopped parsley
2 bay leaves
salt to taste
pepper to taste
Dumplings (see below) |
Soup:
In a small amount of cooking oil sweat the onion, carrots
and celery. Add chicken, broth, green beans, barley, celery salt,
parsley and bay leaves. Simmer until the barley is tender, about
30 minutes.
Dumplings:
1 cup milk
1/2 cup butter
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cupall-purpose flour
3 eggs
Bring the milk and butter to a boil, add salt and nutmeg. Remove
from heat and immediately add flour stirring until dough leaves
the sides of the pan. Incorporate the eggs, one at a time,
forming a sticky dough.
Season the soup, to taste, with salt and pepper. Add spoon sized
balls of Dumpling dough and simmer until Dumplings
rise. |
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
|