Chestnut
Soup
Submitted
by: Faith0425 |
8 cups chicken broth
1 1/2 pounds chestnuts, peeled
1 cup chopped onion
3 sprigs fresh parsley
2 whole cloves |
1 bay leaf
1/2 cup heavy cream
3/4 teaspoon white sugar
salt to taste
ground black pepper to taste |
| To
cook chestnuts: With a sharp knife, slice an "X" across each
chestnut. Place chestnuts in a single layer on a jelly
roll pan. Pour 1/4 cup water into the pan. Bake in a
preheated 450° F (230° C) oven for 10 minutes. When cool enough
to handle, shell and peel. In a large saucepan combine the
chicken stock, shelled chestnuts and chopped onions. Place
the parsley sprigs, cloves and bay leaf in a spice bag and add
to the chicken stock mixture. Simmer over medium-low heat
for 45 minutes. Discard the spice bag and puree the
chestnut mixture in a food processor or blender. Add the
heavy cream, sugar and salt and pepper to taste. Return mixture
to saucepan and gently heat through. To serve to with a
dollop of unsweetened whipped cream, a bit of chopped parsley
and some cooked chopped chestnuts just before serving.
High quality vegetable broth can be substituted for the chicken
broth. |
Angel Salad
Submitted
by: Faith0425 |
1 (6 ounce) package lime flavored
gelatin mix
2 cups hot water
2 (3 ounce) packages cream cheese, softened
1 (8 ounce) can crushed pineapple, drained |
20 ounces diced pimento peppers,
drained
1 cup diced celery
1 cup chopped pecans
1 cup heavy cream |
| In a
small bowl, dissolve the lime flavored gelatin in hot water.
Allow it to cool for 10 minutes. In a medium bowl, mix
together the cream cheese, pineapple, pimento peppers, celery
and pecans. Fold in the gelatin. Chill in the refrigerator
1 hour, or until thickened but not firm. Whip the heavy
cream in a small bowl until thickened. Fold into the
gelatin mixture. Refrigerate 3 hours, or until firmly
gelled. |
Baked
Potato Salad
Submitted
by: Barbiel |
2 pounds red potatoes, washed
2 ounces canola oil
2 teaspoons kosher salt
8 ounces bacon, cooked and diced
1 cup sour cream |
1 bunch green onion, chopped
8 ounces sharp cheddar cheese, grated
4 ounces butter
2 teaspoons salt
2 tablespoons cracked black pepper |
|
Preheat oven to 350°F. In a large bowl toss potatoes in canola
oil and salt until well coated. Place potatoes on a sheet pan
and bake at 350°F until potatoes are tender. While
potatoes are baking cook bacon in a small pan until crisp, then
drain excess bacon fat and set aside. When potatoes are
done and cool enough to work with, cut potatoes in large chunks
and place in a large mixing bowl. Add in bacon, sour cream,
green onions, cheddar cheese and butter. Season with salt
and black pepper and fold all ingredients together being careful
to leave the potatoes chunky. Serves 4. |
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
|