Saint
Patty's Dill Dip
Submitted
by: Barbiel |
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon dried dill weed
1 teaspoon seasoning salt
1/4 teaspoon onion salt
1/2 teaspoon Worcestershire sauce |
1 tablespoon dried minced onion
1 tablespoon dried parsley
1/2 teaspoon monosodium glutamate
1/4 teaspoon hot pepper sauce
1 large green bell pepper
4 - 6 baked potatoes |
In a
medium-size mixing bowl, combine mayonnaise, sour cream, dill
weed, seasoning salt, onion salt, Worcestershire sauce, onion
flakes, parsley flakes, monosodium glutamate, and hot pepper
sauce. Cover and chill for at least 2 hours. To serve slice off
top of green pepper and gently clean out insides, spoon dip into
pepper and sprinkle with dill weed. Makes 4-6 servings.
Note: To be served with baked potatoes. |
Angels on
Horseback
Submitted
by: Barbiel |
|
12 slices of Shannon Traditional
Regular Bacon |
24 oysters. |
| Cut
each slice of bacon across in two. Stretch the pieces by placing
them flat on a board and stretching them with the back of a
knife. Place one oyster on each bacon slice and wrap up. Secure
with cocktails or skewers. Grill under a medium heat, turning
frequently, until the bacon is crisp. Drain on kitchen paper.
Serve plain or on rounds of hot buttered toast. Serves 6. |
Champ
Submitted
by: Barbiel |
4 lb. potatoes
1/2 lb. spring onions (scallions)
1/2 cup milk |
2 teaspoons salt
4 oz. butter |
| Peel and boil potatoes
until cooked. Simmer the spring onions in milk for about 5 mins.
Strain potatoes and mash. Add the hot milk and scallions, salt,
pepper and half the butter and mix in. Serve on its own or as an
accompliment. |
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
|