Potato
Salad
Submitted by: Betty
G |
1 cup sour cream
4 cups cooked and diced potatoes
2 tablespoons white vinegar
1/2 small cucumber chopped
1 tablespoon prepared mustard |
2 small onions chopped
2 tablespons sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon caraway seeds |
| In
large bowl, blend sour cream, vinegar, mustard, salt, pepper and
caraway seeds. Add the rest of the ingredients. Refrigerate
several hours to allow flavors to marry. Serve on a bed of
greens. Serves 8. |
Sweet Pea
and Ham Pasta Salad
Submitted by: Lady
Lynda |
1/2 pound small shell pasta
2 cups diced ham
1 10-oz. package small sweet peas, thawed
1 half cup sweet onion, diced
1 cup Parmesan cheese, grated |
1/2 head iceberg lettuce
2/3 cup mayonnaise
1/4 cup sugar
1/4 cup red wine vinegar
pinch of salt and pepper |
|
Cook pasta according to package directions, drain and cool.
Combine cooled pasta with remaining ingredients and toss. Serve. |
Shrimp
Scampi
Submitted by: Lady
Lynda |
1/4 cup butter
2 tablespoons Olive oil
2 lb. medium shrimp, shelled and deveined
2 cloves garlic, minced |
2 tablespoons chopped fresh parsley
2 teaspoons.fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper |
| Heat
butter and oil together in a large skillet. Add shrimp and saute
3 minutes or until pink. With a slotted spoon, remove shrimp.
Set aside. Add garlic and saute 1 minute. Stir in parsley, lemon
juice, salt, pepper and shrimp and cook 1 minute. Serve over a
bed of rice or noodles. |
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
|
bravenet.com