Taco Dip
Submitted
by: Lady Freedom |
2 8-ounce
packages cream cheese, softened
1 cup sour cream
1 cup shredded Monterery Jack Cheese
1 medium tomato, chopped |
1 medium
green pepper, chopped
1 small can sliced black olives
1 16-ounce jar Salsa, drained
Nacho chips |
Combine
sour cream and cream cheese, blend well. Spread
into 9x13 inch dish. Spread salsa, sprinkle
cheese then tomoto, green pepper and black
olives. Serve with nacho chips.
Serves 8-10 people.
May substitute low fat cream cheese and sour
cream to reduce calories. |
Honeysuckle Pineapple
Submitted
by: CajunSue |
4
slices fresh pineapple
1 1/2 tablespoons honey |
2
tablespoons cherry brandy
1 teaspoon lemon juice |
Marinate: Combine
honey, brandy and lemon juice in a nonporous glass dish or bowl.
Mix together and add pineapple; coat well with marinade mixture.
Cover dish and marinate in refrigerator for 1 hour.
Preheat grill to medium heat and lightly oil grate. Remove
pineapple from dish or bowl, discarding any leftover marinade.
Place pineapple wedges directly on rack or in a basket and grill
for about 10 minutes, turning, until pineapple is hot and
caramelized.
Note: This recipe is not exactly a dip but may be used as
one for grilled pork or lamb. |
Hazelnut Vinaigrette
Submitted
by: Barbiel |
1
clove garlic
1/8 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 cup raspberry vinegar |
1/4
cup honey
3 tablespoons hazelnut oil
1/2 cup extra-virgin Olive oil
pepper to taste |
| In a blender or
food processor, mince garlic. Add salt, pepper and Dijon mustard;
whirl drizzling in raspberry vinegar, honey, hazelnut oil and
Olive oil. Store, covered, in the refrigerator. Serve at room
temperature. Yields 1 cup. |
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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