Valentine Beet Soup with
Heart-Shaped Croutons
Submitted by:
Barbiel |
1 medium onion
1 small potato
1 pound raw beets
2 tablespoons butter or margarine
5 cups vegetable stock |
3 tablespoons cider
vinegar
1 teaspoon Vegex (available in natural food stores) vegetable
bouillon cube
salt and pepper to taste
Sour cream or yogurt to garnish (optional)
chopped parsley to garnish |
Chop vegetables.
Melt butter and saute onion until transparent. Add potato, beets,
and stock and bring to a boil. Reduce heat, cover, and simmer
for 30 minutes. Allow to cool before blending in small batches
in blender. Return to saucepan, add vinegar, Vegex, salt and
pepper. Reheat to serving temperature. Before serving, stir in
Sour cream, top with Croutons (see recipe below) and
chopped parsley. May be served warm or chilled. Serves 6.
Croutons:
3 slices slightly stale farm bread
2 tablespoons Olive oil
cayenne pepper (optional)
Using a cookie-cutter, cut the bread into heart-shapes, around 1
inch in diameter or smaller. Heat oOive oil in a skillet over
medium flame and saute bread hearts until golden brown on both
sides. Sprinkle with cayenne, if desired, and serve warm or
cooled on top of soup. |
Lobster Salad
Submitted by:
Barbiel |
|
1 cup cooked lobster meat
3 cups cooked rice
1/4 cup sliced celery
1/4 cup sliced pimento-stuffed
olives
1/4 cup chopped bell pepper
1/4 cup chopped pimento
1/4 cup minced onion
|
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons mayonnaise or
Miracle Whip
2 tomatoes, cut into wedges
1 lemon, cut into wedges
crisp
lettuce
|
|
Combine lobster,
rice, celery, olives, bell pepper, pimento and onion in large
bowl. Cover and chill. Just before serving, stir together salt,
pepper and mayonnaise. Toss with lobster mixture. Spoon onto
lettuce. Garnish with tomato wedges. Serve with lemon wedges.
Makes 6 servings. |
Tomato-Bread Salad
Submitted by:
Barbiel |
|
1/2 small baguette
1 clove garlic, mashed
Olive oil for brushing
6 medium to large tomatoes,
cut into large chunks
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1/2 medium onion chopped
3 tablespoons coarsely
chopped fresh basil
4 tablespoons balsamic
vinegar
1/2 cup Olive oil
|
|
Preheat oven to
300ºF. Split the baguette lengthwise. Rub the cut side of one
half very well with the mashed garlic. Brush liberally with
olive oil. Cut the garlicked baguette half in half again
lengthwise, and then cut these strips into 3/4 inch pieces.
Place the croutons on a baking sheet, crust side down. Bake 30
minutes, until dark golden. If croutons are made in advance, put
the tomatoes in a large mixing bowl a bit before you intend to
mix the salad, then drain off and discard any juice that may
accumulate. To serve, add the croutons, onion, and basil to the
California tomatoes. Whisk the vinegar and oil for the
vinaigrette. Pour over all and toss. Serves 6. |
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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