Creamy
Mashed Potatoes with Fresh Herbs
Submitted
by: Sugie |
4 quarts
water
1 teaspoon salt
3 - 4 pounds golden potatoes
2/3 cup cream |
1/4 cup
butter
1 tablespoon fresh parsley, finely chopped
salt and pepper to taste
|
Bring water
to a boil, add salt. Meanwhile, peel potatoes and
slice in quarters. Place potatoes in boiling
water and cook until tender. Drain water and
mash. Add cream, butter, salt and pepper and
parsley. Serve at once. You may vary the herbs by
substituting dill or chives for the parsley.
Skinny: Use fat free Half and Half in place
of the cream. |
Crispy
Eggplant in Spicy Sauce
Submitted
by: Betty G |
1 tsp vegetable oil
2 1/2 teaspoons finely minced ginger
21/2 teaspoons finely minced garlic
3/4 cup sugar
1/2cup white vinegar
3 tablespoons MiChiu brand rice cooking wine
1/4 cup mushroom or regular soy sauce
1 teaspoon red food coloring
3/4 cup water |
1 teaspoon Judy Fu’s Hot Oil to
taste.
(oil available through this website:
http://www.snappydragon.com)
The Batter:
1 cup flour
1 cup cornstarch
2 tablespoons vegetable oil
1 tablespoon plus 1 teaspoon baking powder
Up to 1 1/4cups cold water. |
Slice
a large eggplant lengthwise, then slice each half into ½-inch
thick slices. One half to a whole eggplant (depending on size)
is suffficient for one recipe of batter and sauce. Coat each
slice in batter, and fry in two inches of hot vegetable
oil until dark golden in color. Heat sauce to a gentle
simmer. Whisk together 4 tablespoons cornstarch and 4
tablespoons cold water. Thicken sauce with cornstarch mixture
until it clings thickly to spoon (usually 4-5 tablespoons of
mixture). Toss eggplant in sauce and serve immediately.
Note: To prepare the batter: Add as needed to make
the batter the consistency of pancake batter. The batter should
fully cling to the eggplant slices while the excess slowly drips
off. |
Marinated
Veggie Kabobs
Submitted
by: Barbiel |
1 medium eggplant
2 small zuchini
1 or 2 red or green bell peppers
8 medium button mushrooms
2-4 small-medium yellow onions |
1/4 cup cider or balsamic vinegar
1 tablespoon spicy brown mustard
1/2 teaspoon rosemary
2 or more cloves garlic chopped
salt and pepper to taste |
| Cut
veggies into chunks 1" thick. Place chunks in bowl. In
another bowl, combine vinegar, mustard, rosemary, garlic, salt
and pepper and mix to a liquid. Pour liquid over vegetables and
stir. Cover and marinate in refrigerator overnight. To cook,
thread veggies onto metal skewers. Cook under broiler for 10-15
minutes. Baste cooking kabobs with marinade while cooking.
Serve over rice with leftover marinade as a light sauce.
Makes 4-6 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
|