Hearty Minestrone
Submitted
by: Barbiel |
1 small onion, finely
diced
1 large carrot, peeled and diced
1 celery stalk, diced
2 garlic cloves, peeled and crushed
2 tablespoons olive oil
1 tablespoon tomato paste
4 cups chicken stock |
1 bay leaf
1 cup cabbage, shredded
1/4 lbs ground beef
1 cup diced zucchini
1/2 cup parmesan cheese
salt and pepper
3 tablespoon white wine (optional) |
|
In a large pot, saute
onions, garlic, and beef in olive oil. Add tomato paste, diced
carrots and celery. Continue sauteeing for 2 minutes. Add bay
leaf, then pour in the chicken stock. Simmer for 30 minutes. Add
shredded cabbage and diced zucchini to the pot, then simmer for
20 more minutes. Season with salt and pepper. Add wine, cook for
5 minutes. Serve with grated parmesan cheese on the side. Serves
4. |
Pear and
Blue Cheese Salad
Submitted
by: Barbiel |
4 cups bite-sized pieces romaine
1 red pear, thinly sliced
4 tablespoons crumbled blue cheese
4 tablespoons coarsely chopped walnuts, toasted |
Cider Vinaigrette
4 tablespoons walnut,
olive or vegetable oil
3 teaspoons cider vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, finely chopped |
Make
Cider Vinaigrette. Toss vinaigrette and remaining ingredients
just before serving. Makes 4 servings.
Cider Vinaigrette:
Shake all ingredients in tightly covered container. |
Grilled
Cheese-Tomato Soup
Submitted
by: Barbiel |
2 cans ready-to-serve tomato
basil soup
4 packages (1.5 ounces each) individual-size cheese blend cubes,
from 7.5-ounce package |
1 cup croutons, divided into 2
resealable snack-sized food storage plastic bags
1/2 cup Cognac |
| Heat
soup as directed on can. Add Cognac (dont let it boil). For each
serving add cheese cubes and croutons to soup. Makes 4
servings. |
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
|