Warm Crab and Artichoke Dip
Submitted by:
MM |
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1/4 cup Cream
cheese at room temperature
1/2 cup Mayonnaise
3/4 cup (about 4
ounces) crabmeat (well drained if canned)
1/4 cup plus 2
tablespoons of grated Parmesan cheese
3 tablespoons
chopped drained marinated artichokes from jar
2 tablespoons
sliced green onion
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2 tablespoons
diced red bell pepper
2 tablespoons
diced celery
1 tablespoon
finely chopped fresh Italian parsley
1 1/2 teaspoons
Sherry wine vinegar
1/2 teaspoon hot
pepper sauce (such as Tabasco®) optional
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Mix all ingredients
together and serve with toasted baguette slices or other thin
and crispy crackers.
Note from MM: I like to take the baguettes, slice and
butter and broil until toasty. Yum Yum ;o)) |
Glacéed
Nuts
Submitted by:
Barbiel |
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2 cups granulated sugar
1/8 teaspoon cream of tartar
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1/2 cup water
1/3 cup each almonds, pecan halves and cashews
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Combine sugar, cream of tartar, and water in a small heavy
saucepan. Place over medium heat and stir constantly until sugar
is dissolved. Wipe crystals from sides of pan. Boil, without
stirring, to 240°F on a candy thermometer, or until syrup forms
a soft ball when dropped in cold water. Add nuts and continue to
boil to 300°F, the hard-crack stage, when a small amount tested
in cold water forms a brittle thread. Pour into a large sieve;
drain. Turn onto a buttered cookie sheet and separate the nuts
quickly with two forks. When cool, store in an airtight
container. |
Mud Pie
Submitted by:
Barbiel |
18 Chocolate sanwich cookies, finely
crushed
3 table spoons butter or stick margarine, melted
1 quart (2 pints) cofee, choclate or other flavor ice cream,
slightly softened |
1 cup of hot fudge topping
1/2 cup chopped almonds, toasted not required but if wanted.
sweetened whipped cream |
| Mix
crushed cookies and butter until well blended, press on bottom
and up side of pie plate, 9x1 1/4 inches.. Refrigerate for 30
minútes. Carefully spread ice cream evenly in crush freeze about
1 hour or until firm enough to spread with topping. Spread hot
fudge topping over top of pie. Sprinkle with almonds. Freeze for
2 hours or until firm remove freezer about 10 minutes before
serving to soften. Top with whipped cream store wrapped in
freezer. |
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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