Macaroni and Cheese
Submitted
by: Merribuck |
2 heaping teaspoons Dijon mustard
8 ounces cream cheese
1 block of cheddar cheese, cubed
1/4 teaspoon pepper
1/2 teaspoon salt |
4 tablespoons margarine
3 tablespoons flour
2 cups milk
1 pound elbow macaroni |
| Cook maccaroni
according to package and drain. Melt margarine and add flour.
Mix in milk, salt, and pepper stirring constantly. After it
thickens, add the cream cheese and the mustard. Stir over low
heat until melted. Place maccaroni in a casserole dish, mix in
the cubed cheddar cheese. Pour cheese mixture over the top and
stir. Bake 350°F about 30 minutes or until hot. Serves 4. |
Sugar Snap Peas
Submitted
by: Merribuck |
1 pound sugar snap peas
dark Sesame oil |
black sesame seeds
kosher salt |
Pick through the
sugar snap peas to remove any that aren't perfect. Remove and
discard the stem end and the string from each pod. Toss the snap
peas in a bowl with sesame oil, sesame seeds, and kosher salt,
to taste. Serve at room temperature. Serves 4.
Note: If the peas are too tough to eat raw, blanch them
in boiling salted water for 5 minutes, drain immediately, and
then immerse them in ice water before starting the recipe. |
Stuffed Artichoke
Submitted
by: Vadi |
3 oz. Panchetta
9 oz. yellow onion, diced
3 cups Parmesan cheese
1 lemon, juiced and zested
3 tablespoons parsley, minced
2 teaspoons basil, dry
1/3 cup Olive Oil |
4 green onions, chopped
16 artichoke bottoms
1 tablespoon butter
4 tablespoons garlic, minced
1 cup bread crumbs, seasoned
1 teaspoon black pepper, ground |
| Rinse and trim the
artichoke bottoms. Remove any hard areas from the bottom and
reserve. Saute onions in butter till tender, set aside. Cook
bacon till crispy. Dice reserved trimmings from artichoke
bottoms and add all ingredients in bowl. Work the mixture by
drizzling Olive oil till emulsified. Put a drop of Olive oil in
each bottom then stuff artichoke bottoms doming up with a spoon.
Prior to serving, place in a pan, sprinkle with cheese, drizzle
olive oil and bake for 2 minutes. Makes 8 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
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