Jerusalem
Artichoke Saute'
Submitted
by: LadyX |
1
tablespoon vegetable oil
2 green onions,sliced
1 small sweet red pepper, cored,seeded and diced
1 tablespoon chopped fresh mint |
1 package
Jerusalem artichokes, pared and cut into 1/4 inch
matchstick pieces
1/2 teaspoon salt
1 tablespoon lemon juice |
Heat oil in
large skillet over medium-high heat. Add green
onion and red pepper, saute 3 mintues or until
slightly softened. Add Jerusalem artichokes, mint
and salt. Cook 3 mintues, stirring constantly.
Stir in lemon juice. |
Asparagus
With Mustard Dressing
Submitted
by: LadyX |
2 pounds
fresh asparagus, trimmed and peeled
3/4 teaspoon salt
1/4 cup olive oil
2 tablespoons white wine vinegar |
2 teaspoons
Dijon-style mustard
1 clove garlic,finely chopped
1/4 teaspoon sugar
Pinch pepper |
Fill large
skillet with enough water to cover aspargus. Add
1/2 teaspoon salt. Bring to boiling. Add
aspargus. Return to boiling. Lower heat; simmer 3
to 5 minutes or until crisp-tender and knife tip
can be inserted easily into thick end. Drain
asparagus. Rinse with cold water; drain. Arrange
on platter. Combine olive oil, vinegar, mustard,
garlic, sugar, remaining 1/4 teaspoon salt and
pepper in bowl. Pour over asparagus. |
Scalloped
Eggplant
Submitted
by: Cheri |
1 large
eggplant, peeled and diced
1 small onion; minced
1 1/2 cup crushed saltine crackers
2 teaspoons baking powder
2 tablespoons butter or margarine, melted |
2 eggs
evaporated milk to moisten
salt and pepper
Grated cheese
|
In
saucepan, cook eggplant in enough boiling water
to cover, until tneder, about 7-9 minutes; drain
well. Mix eggplant with remaining ingredients
except grated cheese. Pour into greased crock
pot. Sprinkle with grated cheese. Cover and cook
on low heating for 4-8 hours or on high for 2
hours or in the over, bake at 275-300 degrees for
2 hours. |
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
|