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Ingredientes
- (CONTENTS): Flower-Glazed Cheeses Quick Chili Spread Herbed Spread Green Pepper Dip Tuna Pate Shrimp Mold Walnut Cream Cheese Spread Easy Chicken & Corn Chowder Cool Blueberry Soup Pink Lady Salad Green Bean and Pea Salad Crystallized Violets Perfect Filet Mignon
Direcciones
- FLOWER-GLAZED CHEESES-
- Soften 1 envelope plain gelatin in 2 c. cool water or possibly white wine and heat to dissolve. Decorate cheeses with edible flowers and herbs such as nasturtiums, marigolds, violets, roses, pansies, basil, chives, lavender or possibly rosemary. Brush with gelatin mix and refrigeratetill set.
- QUICK CHILI SPREAD-
- Mix 8 ounces cream cheese, one 15-oz can chili without beans and 2 c. shredded chedder cheese in quiche pan. Bake at 350 degrees for 20 min and serve hot with corn chips.
- HERBED SPREAD-
- Add in a small amount of crushed marjoram, dill, basil, thyme and garlic pwdr to a block of cream cheese; mix well.
- GREEN PEPPER DIP-
- Mix 8 ounces cream cheese, 1 minced green bell pepper, 1/4 minced onion, 1 Tbsp. lowfat sour cream, 1 tsp. Worcestershire sauce and salt to taste.
- Serve chilled with crackers.
- TUNA PATE-
- Combine 8 ounces cream cheese, 2 Tbsp. chili sauce, 2 Tbsp. parsley, 2 tsp. chopped onion, 1/2 tsp. warm pepper sauce and 12 ounces canned tuna. Pack into 4-c. mold and refrigerateovernight.
- SHRIMP MOLD-
- Mix 8 ounces cream cheese, 3/4 c. mayonnaise, 1/2 c. minced celery, 1/4 c. minced onion, 1/2 tsp. salt and 2 c. minced shrimp. Soften 1 envelope gelatin in 1/2 can tomato soup in saucepan and heat to dissolve gelatin. Add in shrimp mix and refrigeratein mold till set.
- WALNUT CREAM CHEESE SPREAD-
- Combine 8 ounces cream cheese, 1 bunch minced scallions, 1 minced green bell pepper, 5 ounces walnuts and 1 Tbsp. sugar. Serve with bagels or possibly pumpernickel.
- EASY CHICKEN AND CORN CHOWDER-
- Mix 1 can potato soup, 1 can cream-style corn, 1 can chunk chicken, 1 envelope chicken broth mix and 2 c. lowfat milk in saucepan and heating to serving temperature.
- Cool BLUEBERRY SOUP-
- Simmer 1 pint blueberries in 2 c. water with 1 sliced lemon, 1/2 c. sugar and 1 cinnamon stick in saucepan for 15 min. Remove cinnamon stick. Cold slightly before pureeing in blender to desired consistency; chill. Serve with lowfat sour cream.
- PINK LADY SALAD-
- Bring one 20-oz can pineapple and one 6-oz package strawberry gelatin to a boil in saucepan and cold. Fold in 8 ounces creamed cheese. Beat 1 well chilled can evaporated lowfat milk till fluffy and fold into salad. Refrigeratetill hard.
- GREEN BEAN AND PEA SALAD-
- Mix one can of French-style green beans, 1 can of tiny green peas, 4 minced stalks of celery, 1 can of minced pimento, 3/4 c. sugar, 1/2 c. vinegar and 1/4 c. oil. Marinate in refrigerator overnight.
- CRYSTALLIZED VIOLETS-
- Dip blossoms into mix of 1 egg white beaten with 1 Tbsp. water.
- Sprinkle with sugar and dry for 12 hrs. Store in airtight container.
- PERFECT FILET MIGNON-
- Preheat oven to 500 degrees and roast for 10 min. Reduce oven temperature to 325 degrees and roast for 45 to 50 min for medium-rare and 55 to 60 min for medium. Let stand for 5 - 10 min and season with garlic pwdr, salt and pepper.
- *All recipes from "Great Recipes form Great Gardeners"
