Great Gardeners- Short Recipes 1

Great Gardeners- Short Recipes 1 Ingredients

(CONTENTS):	Walnut Cream Cheese Spread
Flower-Glazed Cheeses	Easy Chicken & Corn Chowder
Quick Chili Spread	Cold Blueberry Soup
Herbed Spread	Pink Lady Salad
Green Pepper Dip	Green Bean and Pea Salad
Tuna Pate	Crystallized Violets
Shrimp Mold	Perfect Filet Mignon

Instructions for Great Gardeners- Short Recipes 1

~FLOWER-GLAZED CHEESES- Soften 1 envelope plain gelatin in 2 cups cold water or white wine and heat to dissolve. Decorate cheeses with edible flowers and herbs such as nasturtiums, marigolds, violets, roses, pansies, basil, chives, lavender or rosemary. Brush with gelatin mixture and chill until set. ~QUICK CHILI SPREAD- Mix 8 ounces cream cheese, one 15-ounce can chili without beans and 2 cups shredded chedder cheese in quiche pan. Bake at 350 degrees for 20 minutes and serve warm with corn chips. ~HERBED SPREAD- Add a small amount of crushed marjoram, dill, basil, thyme and garlic powder to a block of cream cheese; mix well. ~GREEN PEPPER DIP- Mix 8 ounces cream cheese, 1 chopped green bell pepper, 1/4 chopped onion, 1 tablespoon sour cream, 1 teaspoon Worcestershire sauce and salt to taste. Serve chilled with crackers. ~TUNA PATE- Combine 8 ounces cream cheese, 2 tablespoons chili sauce, 2 tablespoons parsley, 2 teaspoons minced onion, 1/2 teaspoon hot pepper sauce and 12 ounces canned tuna. Pack into 4-cup mold and chill overnight. ~SHRIMP MOLD- Mix 8 ounces cream cheese, 3/4 cup mayonnaise, 1/2 cup chopped celery, 1/4 cup chopped onion, 1/2 teaspoon salt and 2 cups chopped shrimp. Soften 1 envelope gelatin in 1/2 can tomato soup in saucepan and heat to dissolve gelatin. Add shrimp mixture and chill in mold until set. ~WALNUT CREAM CHEESE SPREAD- Combine 8 ounces cream cheese, 1 bunch chopped scallions, 1 chopped green bell pepper, 5 ounces walnuts and 1 tablespoon sugar. Serve with bagels or 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 cups milk in saucepan and heating to serving temperature. ~COLD BLUEBERRY SOUP- Simmer 1 pint blueberries in 2 cups water with 1 sliced lemon, 1/2 cup sugar and 1 cinnamon stick in saucepan for 15 minutes. Remove cinnamon stick. Cool slightly before pureeing in blender to desired consistency; chill. Serve with sour cream. ~PINK LADY SALAD- Bring one 20-ounce can pineapple and one 6-ounce package strawberry gelatin to a boil in saucepan and cool. Mix in 8 ounces creamed cheese. Beat 1 well chilled can evaporated milk until fluffy and fold into salad. Chill until firm. ~GREEN BEAN AND PEA SALAD- Mix one can of French-style green beans, 1 can of tiny green peas, 4 chopped stalks of celery, 1 can of chopped pimento, 3/4 cup sugar, 1/2 cup vinegar and 1/4 cup oil. Marinate in refrigerator overnight. ~CRYSTALLIZED VIOLETS- Dip blossoms into mixture of 1 egg white beaten with 1 tablespoon water. Sprinkle with sugar and dry for 12 hours. Store in airtight container. ~PERFECT FILET MIGNON- Preheat oven to 500 degrees and roast for 10 minutes. Reduce oven temperature to 325 degrees and roast for 45 to 50 minutes for medium-rare and 55 to 60 minutes for medium. Let stand for 5 to 10 minutes and season with garlic powder, salt and pepper. *All recipes from "Great Recipes form Great Gardeners" The Pennsylvania Horticultural Society Cookbook Posted to MM-Recipes Digest by dandelion@edeneast.com on Mar 2, 1998

Main Ingredient: ShrimpCuisine: Uncategorized

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