Cream
Cheese And Herb Mashed Potatoes
Submitted
by: VickiB |
4 large
potatoes, peeled and quartered
2 tablespoons butter
1/2 cup milk
4 ounces cream cheese, softened |
1
tablespoon chives, snipped
1 1/2 tablespoons parsley, chopped
Salt and pepper to taste
|
| Boil the
potatoes until soft. Drain, and add the rest of
the ingredients. Mash to the desired consistency.
Check the seasonings. Serve warm. |
Boston
Baked Beans
Submitted
by: Deelight |
1 pound
navy beans, dry
8 cups water
4 tablespoons brown sugar, dark
1/2 teaspoon salt |
1 1/2
teaspoons mustard, dry
1/2 cup molasses
4 ounces salt pork, thinly sliced
|
| Soak the
beans in the water overnight. Place in a large
soup pot and simmer until just soft (about one
hour). Drain. Place in a large casserole dish
(that has a lid). Mix together the sugar, salt,
mustard, and molasses. Pour over the beans. Stir
in the pork. Add enough water to cover. Place the
lid on and bake at 350 degrees for 3 hours.
Remove the lid (add warm water if the beans are
beginning to dry out) and bake for 45 minutes
longer uncovered. |
Mixed
Fall Vegetables
Submitted
by: Deelight |
1 1/2
tablespoons olive oil
1 medium onion, diced
2 cups tomatoes, diced
1 cup winter squash (acorn, butternut, etc.),
peeled and diced
|
1/4 cup
corn
1 cup shell beans (canned work well)
2 teaspoons parsley, chopped
1 teaspoon paprika
Salt and pepper to taste
|
| Heat the
oil in a skillet. Add the onion and cook until
soft (do not brown). Add the tomatoes and squash
and cook for three minutes. Toss in the remaining
ingredients. Simmer for three more minutes. Serve
warm. Serves 3-4 |
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
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