Carrot
Soup
Submitted
by: Barbiel |
3 pounds carrots, chopped
6 cups chicken stock
3 cloves garlic, chopped |
2 tablespoons dried dill weed
1/4 pound butter
1 1/2 teaspoons salt |
| In a
medium sized stock pot, over high heat, combine the chicken
stock, carrots, garlic, dill weed, salt and butter. Bring to a
boil, reduce heat and simmer for 30 minutes or until carrots are
soft. In a blender, puree the soup, return to stock pot and
simmer for an additional 30 to 45 minutes. Season with
additional dill or garlic if needed. Makes 6 servings. |
Pea Salad
Submitted
by: Barbiel |
2 15 oz. cans early green peas,
drained.
3 hard-boiled eggs, chopped
One bunch green onions, sliced (optional) |
Mayonnaise
Salt and Pepper |
| In a
medium sized bowl, combine peas, eggs, and onion. Add enough
mayonnaise to coat and moisten. Add salt and pepper to taste.
Chill. Serves 4-6. |
|
Apple Salad
Submitted
by: Lady Nickitta |
|
4 lbs apples ( any type )
1 lb red or green seedless grapes |
1 ( 16 oz ) tube of Cool Whip
1 cup chopped walnuts ( optional ) |
|
In large bowl, cut apples into small chunks, then cut the grapes
in halves. Add walnuts if you are using them. Stir in thawed
Cool Whip. Refrigerate. |
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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