BBQ Corn
with Savory Butters
Submitted
by: Betty G. |
12 ears
fresh corn
Kitchen string
1/2 cup (1 stick) butter, softened
3 tablespoons brown mustard
1 tablespoon horseradish
1/2 cup butter, softened
2 tablespoons hot sauce |
1 teaspoon
chili powder
1 teaspoon garlic, minced
1/2 cup butter, softened
2 tablespoons chives, snipped
1 tablespoon Worcestershire sauce
1 tablespoon parsley, minced
1/2 teaspoon dried thyme leaves |
| Carefully
peel back husks; remove corn silk. Bring husks up
and tie securely with kitchen string. Soak corn
in cold water to cover for 30 minutes. Grill corn
over medium-high heat for 25 minutes or until
corn is tender, turning often. Remove string and
husks. Serve with either: "Horseradish
Butter," "Buffalo Chili Butter,"
or "Herb Butter." Combine ingredients
for each flavored butter; beat until smooth.
Serve at room temperature. Serves 12. |
Asparagus au Gratin
Submitted
by: Wolfmama |
1/2
cup water
1 1/2 lb. asparagus spears, trimmed
1/2 cup Swiss cheese, shredded
1/4 cup dry bread crumbs |
2
tablespoons butter, melted
1/2 teaspoon dry mustard
1/8 teaspoon pepper |
| Heat oven to
400°F. Bring 1/2 up water to boil in 10" skillet. Add asparagus.
Cook 2 minuntes. Drain (asparagus will still be crisp). Place in
10x6" baking dish. Mix remaining ingredients. Sprinkle over
asparagus. Bake 8-10 minuntes or until cheese mixture is lightly
browned. Serves 4. |
Stuffed Cabbage Rolls
Submitted
by: CanadianDeb |
12
large cabbage leaves
1 egg
1/4 cup chopped onion
1/4 cup green pepper and jalapeno |
salt
and pepper
1 ground beef
1/2 hot Italian sausage
Sauce (below) |
Immerse cabbage
leaves in boiling water until they get limp and easy to handle.
Drain. Combine rest of ingredients, except sauce. Mix well.
Place 1/4 cup of meat mixture in center of each cabbage leaf.
Fold in sides and roll ends over meat.Place in greased crock pot
or greased casserole dish. Combine Sauce ingredients and
mix well. Pour over cabbage rolls. Cover and cook on low 7-9
hours in crock pot or place in casserole dish in 350°F. oven,
covered for 30 minutes, then uncovered for 30 min. Serve with
rice. Makes 4 servings.
Sauce:
1 8z can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire |
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
|