Splendid Raspberry Spinach Salad
Submitted
by: Cookie |
2 tablespoons raspberry vinegar
2 tablespoons raspberry jam
1/3 cup vegetable oil
8 cups spinach, rinsed, stemmed and torn into pieces |
3/4 cup coarsely chopped Macadamia
nuts
(or toasted almond slices)
1 cup fresh raspberries
3 kiwis, peeled and sliced |
Dressing: Combine vinegar and jam in blender or small bowl.
Add oil in thin stream, blending well.
Toss spinach with 1/2 of the nuts, 1/2 of the raspberries, 1/2
of the kiwis and the dressing. Top with the remaining
ingredients (nuts, raspberries and kiwis.) Serve immediately.
Serves 2-4. |
Valentine Tomato Soup
Submitted
by: Barbiel |
3/4 teaspoon olive oil
1/3 cup and 1 tablespoon chopped green bell pepper
1/3 cup and 1 tablespoon chopped onion
3/4 clove garlic, minced
3/4 (14.5 ounce) can diced
tomatoes |
1 cup and 3 tablespoons
water
2-1/2 teaspoons minced fresh basil
3/4 teaspoon chicken bouillon granules
1/4 teaspoon ground black pepper
3/4 (10 ounce) package frozen chopped spinach, thawed |
In a
large saucepan over medium heat, cook bell pepper, onion and
garlic in oil until tender. Stir in tomatoes, water, basil,
bouillon and black pepper. Bring to a boil, then reduce heat and
simmer 10 minutes. Stir in spinach and cook 5 to 7 minutes
more. Makes 4 servings.
Note: The soup tastes fantastic if you add 2 tablespoons
cherry to the ingredients. |
My Best
Lover
Submitted
by: Barbiel |
1-1/2 (6.5 ounce) cans minced clams
1/2 cup minced onion
1/2 cup diced celery
1 cup cubed potatoes
1/2 cup diced carrots
1/4 cup and 2 tablespoons butter |
1/4 cup and 2 tablespoons
all-purpose flour
2 cups half-and-half cream
1 tablespoon red wine vinegar
3/4 teaspoon salt
ground black pepper to taste |
| Drain
juice from clams into a large skillet over the onions, celery,
potatoes and carrots. Add water to cover, and cook over medium
heat until tender. Meanwhile, in a large, heavy saucepan, melt
the butter over medium heat. Whisk in flour until smooth. Whisk
in cream and stir constantly until thick and smooth. Stir in
vegetables and clam juice. Heat through, but do not boil. Stir
in clams just before serving. If they cook too much they get
tough. When clams are heated through, stir in vinegar, and
season with salt and pepper. 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
|