Pasta Amnesia
Submitted by: BettyG |
1 cup cream
2 (8 ounce) packages Linguini
4 ounces smoked salmon, chopped
1 pinch freshly grated nutmeg (optional) |
1 pinch ground black
pepper, or to taste (optional)
1 1/2 tablespoons black caviar
1 bunch chopped flat leaf parsley |
|
Bring a large pot of water
of lightly salted water to a boil. Add pasta, and cook until al
dente, about 3 to 4 minutes. Drain. Meanwhile, place cream in a
small saucepan, over medium-low heat. Stir in the smoked salmon
and season with nutmeg and black pepper if desired. Stir
frequently until thickened. Place drained pasta into a large
serving bowl. Pour the cream sauce over the pasta, and add the
caviar. Toss gently until some of the caviar has broken and
colors the pasta slightly. Serve immediately with a sprinkling
of parsley. Serves 4. |
Chicken Eugene
Submitted by: BettyG |
8 skinless, boneless
chicken breasts
1 (8 ounce) jar dried beef
8 slices bacon |
pepper to taste (optional)
8 ounces Sour cream
1 (10.75 ounce) can condensed cream of mushroom soup |
|
Preheat oven to 275°F.
Line a 9x13 inch glass baking dish with dried beef. Wrap the
chicken breasts with the bacon strips and place the wrapped
chicken breasts onto the beef. Mix together the sour cream and
cream of mushroom soup and pour evenly over the chicken. Bake
uncovered in the preheated oven for 3 hours and enjoy, |
Seafood Bake for Two
Submitted by: BettyG |
2 (4 ounce) halibut
fillets
6 scallops
6 peeled and deveined jumbo shrimp, tail still attached
1/3 cup dry White wine
2 tablespoons melted butter |
1 tablespoon lemon juice
1/2 teaspoon seafood seasoning, such as Old Bay
1 teaspoon minced garlic
salt and pepper to taste
1 tablespoon chopped fresh parsley |
|
Preheat oven to 450°F
(230°C). Arrange the halibut, scallops, and shrimp in an
oven-safe, glass baking dish. Drizzle with wine, butter and
lemon juice. Sprinkle with the seasoning and garlic. Season to
taste with salt and pepper. Bake in preheated oven until the
halibut has turned white, and is flaky, 10 to 12 minutes.
Sprinkle with parsley just before serving. |
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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