Garden of Friendship - Members's Favorites Recipes

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Baked Beans Submitted by: Barbiel
4 slices bacon 1 cup onion, chopped 1 clove garlic, minced or pressed 2 cans (15 ounces each) pinto beans 1/2 cup water 1/4 cup tomato ketchup	1/4 cup molasses 1 tablespoon Dijon-style mustard 1/2 teaspoon powdered ginger 1/2 teaspoon salt 1/4 teaspoon black pepper
Slice bacon into 1/2 inch strips. Saute bacon, onion, and garlic for 5 minutes, stirring occasionally. Drain beans. Combine beans, onion mixture and remaining ingredients in a 1 quart casserole. Bake, covered, at 350°F for 30 minutes. Uncover. Bake 30 minutes longer. Serve beans with barbecued meat or chicken. Serves 4.

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Carrot Casserole Submitted by: PrayingBear
1 pound carrots, sliced, cooked and drained 1/4 cup each celery and onion, sauteed in butter 1 cup seasoned croutons, plus extra for top of casserole	1 can cream of mushroom soup, plus about 1/4 can water 1 cup grated sharp cheddar cheese salt and pepper to taste
Butter inside of a 1 and 1/2 to 2 quart caserole dish. In a separate bowl, mix carrots, celery, onion, mushroom soup and water, cheese, salt and pepper. Add 1 cup croutons. Mix well and pour in casserole dish. Sprinkle croutons over top. Bake at 350°F until the cheese is melted and bubbly. Serves 4.

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Oxtail Stew Submitted by: KatjaGirl
6 pounds oxtails cut 2 1/2 inches thick pieces 10 slices Bacon cut in 1 inch pieces 1/2 cup Flour seasoned with salt and pepper 1 litre beef stock 1 can Hunt's tomato sauce 1 bay leaf 6 black peppercorns 1 bouquet garni 6 large leeks, chopped coarsely	2 large onions, chopped coarsely 6 large carrots, chopped coarsely 20 button mushrooms 1 cup Red Wine 1/2 cup Sherry 1/2 cup cream 2 tablespoons butter 2 tablespoons Olive oil 2 tablespoons crushed garlic
Dry oxtails with paper towel. Put seasoned flour in a Ziplock bag, then add the Oxtail and shake to coat with flour. Heat butter and olive oil and saute bacon pieces. Remove bacon and brown oxtail in resulting fat, remove and drain. Finely dice 4 of the carrots. Coarsely chop the onions and the leeks. Add the finely diced carrots, leeks, onions and saute until softened. Add Oxtail, bacon, bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red wine, sherry. Bring slowly to a boil and cook slowly for 3 - 4 hours. One hour before serving cut the remaining carrots into 1 inch pieces - add them and mushrooms and continue cooking slowly. Just prior to serving, add cream and stir in. Makes 4-6 servings. Note: If you want to thicken the sauce, mix some cornstarch with the cream before adding.

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To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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