Great gardener's- short recipes iii

14 Recipes

Ingredients

Quantity Ingredient
Spinach and Rice Casserole
Vegetables Provencale
Tomato Dumplings
Chicken-Noodle Rice
Quick Banana Dessert
Simple Jam
Toast Treat
Easy Beer Bread
Chicken Sauce for Pasta
Anchovy Pesto
Easy Fruit Dessert
Dessert Sauce
Custard Sauce
Easy Shortbread

Directions

CONTENTS

~SPINACH AND RICE CASSEROLE-

Combine 1 package frozen spinach, cooked, 1 cup cooked rice, 1 cup cheese, 2 beaten eggs, ⅓ cup milk, 3 tablespoons melted butter, 2 tablespoons chopped onion, ½ teaspoon Worcestershire sauce and ½ teaspoon rosemary and bake at 350 degrees for 25 minutes.

~VEGETABLES PROVENCALE-

Simmer 4 sliced small zucchini, 2½ cups chopped eggplant, 1 chopped onion, 2 minced cloves of garlic, one 16-ounce can tomatoes, 1 teaspoon salt and ½ teaspoon oregano for 10 to 15 minutes or until tender-crisp.

~TOMATO DUMPLINGS-

Wrap small peeled and cored tomatoes in flattented cresent roll dough and bake at 400 degrees for 20 to 25 minutes. Serve with heated sauce of 1 can Chedder cheese soup and 3 tablespoons milk; spprinkle with chopped green onions and crumbled crisp-fried bacon.

~CHICKEN-NOODLE RICE-

Saute 1 cup rice in ¼ cup butter and adding 1 envelope chicken noodle soup mix and 4 cups hot water. Simmer for 30 minutes.

~QUICK BANANA DESSERT-

Add a pat of butter, a tablespoon of brown sugar and a dash of cinnamon and nutmeg to a sliced banana. Wrap in foil; bake at 350 degrees for 15 minutes. Serve from the foil.

~SIMPLE JAM-

Cook diced fruit in a small amount of water until tender. Add a small amount of sugar and cook until thickened. Store in the refrigerator.

~TOAST TREAT-

Toast bread slightly and then cut into strips. Spread 1 side with butter. Sprinkle with confectioners' sugar, shredded coconut and cinnamon. Brown lighlt in oven. ~EASY BEER BREAD-

Mix 3 cups self-rising flour and 3 tablespoons sugar with one 12-ounce can of beer at room temperature. Place in greased loaf pan and let rise for 30 minutes. Bake at 350 degrees for 1 hour.

~CHICKEN SAUCE FOR PASTA-

Heat 1 can cream of chicken soup, 1 small can evaporated skim milk, 1 can chunk chicken, ½ cup grated Parmesan cheese and basil to taste.

~ANCHOVY PESTO-

Crush 1 anchovy filet with 2 tablespoons grated Parmesan cheese. Mix with equal parts softened butter.

~EASY FRUIT DESSERT-

Combine fresh fruit with liqueur: Curacao with oranges or pineapple; Grand Marnier with grapefruit or strawberries; Kirsch with bananas, peaches or melons; Champagne with strawberries or peaches; and Ruby Port with pears or figs.

~DESSERT SAUCE-

Mix 1 cup sour cream, ½ cup packed brown sugar and ½ teaspoon vanilla extract.

~CUSTARD SAUCE-

Combine 3 or 4 egg yolks with ¼ cup sugar in double boiler. Add 2 cups scalded milk and cook over hot water until thickened, stirring constantly. Chill until serving time.

~EASY SHORTBREAD-

Cream 1 ½ cups butter with ¾ cup sugar and mix in 3 cup flour.

Pat into 9x13-inch baking pan and bake at 300 degrees for 1 hour.

Sprinkle generously with sugar while hot.

*All recipes from "Great Recipes form Great Gardeners" The Pennsylvania Horticultural Society Cookbook

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