Recipe: Garden Party Part 2 (12 Recipes)

Garden Party Part 2 (12 Recipes)

Fruit Pizza
From: Susan,IL

20 ounces sugar cookie dough
8 ounces soft style cream cheese
1/3 cup sugar
1/2 teaspoon vanilla
1-2 bananas, sliced
lemon juice
2 Kiwi fruit, sliced
1 cup strawberries
1/2 cup blueberries
1/2 cup orange marmalade

Press cookie dough evenly into a lightly greased Pizza Pan. Prick with fork and bake 10-12 minutes at 375 degrees F. Cool. In a small bowl combine cream cheese, sugar, and vanilla until smooth. Spread over crust. Toss banana slices in lemon juice. Arrange slices of fruit on top, sprinkle the blueberries, and spoon drops of marmalade over the top.

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Susan,IL (10:39:58 AM) :

Pistachio Salad
Recipe By : Susan Wilson

1 can crushed pineapple (with juice) -- 20 ounce can
1 box Pistachio instant pudding -- 3 ounce
1 cup mini-marshmallows
1 container cool whip -- 9 ounce

Stir together pineapple and instant pudding. Add marshmallows; stir in Cool Whip. chill

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Sara,MN (12:04:36 PM) :

Avocado-Orange Salsa

3/4 cup orange segments
3/4 cup avocado, peeled seeded and cut in 1/2 in cubes
juice of 2 limes
1/4 cup finely diced red onion
1/4 cup chopped cilantro
1 pinch dried red pepper flakes
salt to taste

Combine all ingredients and toss gently. Serve with chips, or as a side for fish or chicken.

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(12:10:56 PM) :

AVOCADO WITH SHRIMP REMOULADE

Yield: 8 servings

1/4 c Tarragon vinegar
2 tb Horseradish mustard
1 tb Catsup
1 1/2 ts Paprika
1/2 ts Salt
1/4 ts Cayenne pepper
1/2 c Salad oil
1/4 c Minced celery
1/4 c Minced green onions
2 lb Shrimp, cooked and peeled
4 medium Avocados

In small bowl, combine vinegar, mustard, catsup, paprika, salt and pepper. Slowly add oil, beating constantly with electric mixer. Stir in celery and onions. Pour sauce over shrimp. Marinate 4 to 5 hours in refrigerator. Halve and peel avocados. Lift shrimp out of sauce and arrange on each avocado half. Pass sauce.

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(12:38:14 PM) :

COCONUT SHRIMP

12 Shrimp, peeled and deveined
4 tb Flour
4 Eggs, beaten
1 c Coconut, shredded
Oil, for deep-frying

-HONEY MUSTARD HORSERADISH-
1 tb Dry mustard, Coleman's
2 c Honey
1/2 c Horseradish

Dredge shrimp in flour, then dip them in egg and roll in shredded coconut. Deep-fry shrimp at 350 degrees until golden brown in color. Serve with Honey Mustard Horseradish Sauce Sauce directions: Combine all ingredients and mix together thoroughly.

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(1:16:17 PM) :

My Sister Janet's Zucchini Bread
Our Hearts Inn, Colorado Springs, Colorado

3 eggs
2 cups sugar
1 cup oil
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
3 cups flour
2 cups grated, unpeeled zucchini
3 teaspoons vanilla
1 cup chopped nuts
1 cup raisins

Beat eggs and sugar, add oil and spices, and blend. Add all dry ingredients, flour, and zucchini, and mix. Stir in vanilla. Add nuts and raisins, coated with a little flour. Pour into loaf pans or mini-loaf pans. Bake at 350 degrees for one hour or until done. Makes 2 loaves.

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(1:19:42 PM) :

Chocolate Zucchini Bread

2 1/2 cups flour
1/2 tsp. salt
2 eggs
1 cup nuts
1/2 cup cocoa
1 tsp. cinnamon
2 tsp. vanilla
2 1/2 tsp. baking powder
2 cups sugar
2 cups grated zucchini
1 1/2 tsp. baking soda
3/4 cup shortening
1/2 cup milk
Preparation:

Mix dry ingredients. Cream shortening and sugar. Add eggs, vanilla, zucchini, milk and nuts. Mix in dry ingredients. Mix just until combined. Spread batter into two loaf pans evenly. Bake 1 hour at 350 degrees or until done.

For a truly decadent treat, serve the Zucchini Bread with

Chocolate Cream Cheese

1/4 cup cocoa
2-4 tbl. milk
8 oz. pkg. softened cream cheese
1/3 cup nuts (walnuts or sliced almonds)
1/2 cup powdered sugar

Preparation:

Put cream cheese in food processor fitted with steel blade. Add cocoa, powdered sugar and 2 tbl. milk. Process until smooth. Add more milk if needed. Process only until light and fluffy. Consistency should be spreadable, but not too soft. Add chopped nuts and serve on croissants, English muffins, or waffles.

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Dawn,ny (3:07:23 PM) :

Almond tea cakes:

1 c Butter Flavor Crisco
2 tb Milk
1 ts Almond Extract
1/2 c Sugar, Granulated
1 2/3 c Flour, All Purpose
2/3 c Almonds, slivered, chopped
1/4 ts Salt
Confectioners Sugar

Heat oven to 350 F. Cream Butter Flavor Crisco, milk and almond extract in large bowl at medium speed of electric mixer until well blended. Beat in granulated sugar.

Combine flour, almonds and salt. Mix into creamed mixture. Shape dough into balls using one level measuring tablespoon for each. Place 2 inches apart on ungreased baking sheet.

Bake at 350 for 10 to 12 minutes. ( Cookies will not brown. DO NOT overbake. ) Remove to cooling rack.

Roll slightly warm cookies in confectioners sugar. Roll in confectioners sugar again when cookies are completely cool.

Makes 3 dozen cookies.

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Dawn,ny (3:12:35 PM) :

Mini lemon poppy seed muffins

1 Box Yellow Cake mix*
1 Instant Lemon pudding
1 c Water
4 Eggs
Poppy seeds
2/3 c Vegetable oil

Beat all ingredients, except for the poppy seeds, until smooth. Add poppy seeds to your taste. I usually add about 2T but you can add as much as you like. I then bake them in well-greased muffin tins for about 30 minutes at 350 degrees or until a toothpick comes out clean.

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Dawn,ny (3:19:37 PM) :

Cucumber Rounds

3-4 Cucumbers
1 pkg Cream cheese, softened. - 8 oz.
1 1/2 ts Mayonnaise
1/8 ts Seasoned salt
1 Loaf multi grain bread
Parsley sprigs

Cut cucumber in half horizontally. Peel, seed and shred half of cucumber. Measure 1/3 cup shredded cucumber. Slice remaining cucumber for garnish.

Cut slices in half; set aside. Combine cream cheese, mayonnaise and seasoned salt, mixing until blended. Stir in shredded cucumber. Cut two 2 inch rounds from each bread slice. Spread each round with 1 teaspoon cucumber spread.

Garnish each sandwich with a thin slice of cucumber and a sprig of parsley.
Makes 48 sandwiches. Randy Rigg
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Dawn,ny (3:39:46 PM) :

Bean Salad with Olives and Tuna

1 can (15 oz) white beans
1 can (6 oz/185 g) Italian-style (olive oil-packed) tuna, drained and flaked
3 1/2 oz (100 g) small black olives
1 small white onion, sliced into thin rings.

Dressing:
1/4 cup ( 2 fl oz/60 ml) olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1 clove garlic, crushed
2 tablespoons finely chopped flat-leaf (continental) parsley
Freshly ground black pepper

Drain the beans, place in a pan and cover with fresh water. Bring to a boil.
Reduce the heat, cover, and simmer for 1-1 1/2 hours or until the beans are tender. Set aside to cool.

DRESSING:
Combine all the dressing ingredients In a small bowl and whisk until thoroughly combined.

Combine the beans and two-thirds of the dressing in a large serving bowl.
Stir thoroughly to coat the beans. Top with the tuna, olives and onion.
Drizzle on the remaining dressing and serve at room temperature.

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Gloria,.GA (5:35:28 PM) :

Marinated Vegetables

1 can French Green Beans
1 small can Pimento, chopped
1 Small can English peas
1 Onion, chopped
1 large Green Pepper, chopped
4 Stalks Celery, chopped
1 Cp. Sugar
1 Cp. Vinegar
1/2 Cp. Salad Oil

Drain beans & peas; add other vegetables. Mix sugar, vinegar and oil. Pour over vegetables. Chill. Keeps well in refrigerator.