|Crusty Potato Wedges
pound potatoes scrubbed (about 8)
1 tablespoon Dijon mustard
1 1/2 teaspoons paprika
teaspoons ground cumin
1/2 teaspoon garlic salt
|Preheat oven to
400°F. Spray a shallow baking dish with cooking spray. Cut
potatoes into wedges. Combine mustard, paprika, cumin and garlic
salt in large bowl and mix well, add potatoes and toss to coat
well. Spread potatoes in a single layer in prepared baking dish,
leaving a little space in between wedges. Bake potatoes for 10
minutes turn and bake 10 minutes more or until tender and crusty.
Leftovers: Keep leftovers to zest up scrambled eggs or
omelets, cube the potatoes and add to eggs.
Variation: Cube potatoes for a tasty side dish.
2 tablespoons butter or bacon fat
1 cup Beef Stock
pepper to taste
pinch of nutmeg
quarter, and remove any woody core. Parboil for 15 minutes.
Place in an ovenproof dish. Add stock and sprinkle with salt,
pepper and nutmeg. Dot with butter or bacon fat and bake for 30
minutes on a low shelf in a moderate oven.
1/2 green pepper, chopped
1/2 cup salad oil
1 medium onion, chopped or rings
1/2 cup vinegar
cut Green beans
1 teaspoon salt
1 can red Kidney beans
1/2 teaspoon pepper
1 can Yellow Wax Beans
|Wash and drain Red
kidney, Green beans and Yellow Wax beans. Add chopped pepper and
onion. Mix sugar, oil, vinegar, salt and pepper. Pour over salad.
Chill before serving.
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
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