cups shredded Cheddar cheese
1/4 cup solid pack pumpkin
1/4 cup pineapple preserves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 large Pretzel rod, broken in half
ounces Cream cheese
dark rye bread
black olive slices
pumpkin, preserves and spices in medium bowl until smooth. Cover
and refrigerate 2-3 hours until cheese is firm enough to shape.
Shape mixture into round pumpkin, place on serving plate. Using
a knife, score vertical lines down pumpkin. Place pretzel rod in
top for stem. Cut bread into triangles for eyes, cut red pepper
into triangle for nose, and cut olives in half to make the mouth.
Surround with parsley.
cups cooked pumpkin
1/2 cup sugar
1 teaspoon ground ginger
1/2 gallon nonfat or low-fat vanilla frozen yogurt
4 dozen gingersnaps
sugar, and spices in a medium-large bowl. Stir in yogurt. Line
bottom of a 9 by 13 by 2 inch pan with gingersnaps. Pour half of
pumpkin mixture over gingersnaps. Repeat layers and freeze. To
serve, remove from freezer, let set at room temperature for 5
minutes and cut into squares.
|Shrimp and Cream Cheese in the
2 garlic cloves
tomatoes (if wanted, 1 or 2 chopped)
shrimps (about 500 g)
Philadelphia cream cheese (about 400 g)
pumpkin, shaped squash (about 25-30 cm in diameter)
salt and pepper to taste
|In a pan, put
Olive oil, add chopped onion and garlic and fry. Add chopped
tomatoes and cook until you have a 'chunky' sauce. Add shrimps (use
small ones, cleaned), mix, and cook only for a while. Add the
Philadelphia cheese, mix well, and pour the mixture into the
squash (which will be your 'pan'). Season with salt and pepper.
Bake (in low-medium heat) until squash is cooked (don't let it
overcook!). When serving, take squash pulp together with the
shrimp-cheese mixture. Makes 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