I'll start with these recipies!
Posted: Tue Sep 29, 2009 2:40 am
Appetizer
Ghost Bites
( 3 ) 8 oz. cream cheese softened
( 2 ) large cucumbers finely chopped
1/4 small yellow bell pepper finely chopped
1/4 small red bell pepper finely chopped
1/4 small onion finely chopped
Mix all ingredients together and spread on white bread. Cut into four quarters or three lengthwise strips. Serve room temperature.
Salad
Faery Gardens
( 1 ) 1lb. Cut green beans
( 1 ) 1lb. Cut wax beans
( 1 ) 1lb. Garbanzo beans
( 1 ) 1lb. Red kidney beans
( 1 ) small onion cut into rings
( 1 ) small green pepper cut into thin strips
Dressing:
3/4 cup sugar
2/3 cup vinegar
1/3 cup olive oil
1/2 tsp. salt
Dash pepper
All beans should be cooked to firm, not mushy. Mix all the beans together and pour the dressing over the beans. Top the salad with the onion rings and bell pepper strips. Cover and marinate for 24 hours in refrigerator.
Entree
Unicorn’s Bloom
6 tbsp. butter
4 cups peeled, cubed eggplant
1 cup chopped onion
1 cup sliced celery
2 cups drained crowder peas
1 tomato chopped
1 tsp. salt
1/4 tsp. pepper
1 1/2 cup bread crumbs
1 cup grated cheddar cheese
In a large skillet melt the butter. Add the eggplant, celery and onion. Cook on med-hi 8-10 minutes, stir as needed. Stir in crowder peas, tomatoes, salt & pepper, and half the bread crumbs. Heat thoroughly. Pour cooked mixture into a casserole pan. Mix the cheese and remaining bread crumbs and sprinkle over the top. Bake at 350 degrees about 30 minutes—until brown.
Dessert
Sweets of the Muse
1 cup chocolate chips
2 tbsp. oleo
1 egg beaten
3 cups colored marshmallows
1/2 cup chopped nuts
1 cup coconut
Melt chocolate chips over hot water (not boiling). Add oleo & mix, then add egg and mix well. Let the mixture cool. Then add marshmallows and chopped nuts. On waxed paper shape into three rolls like a log and roll in coconut. Wrap in foil and refrigerate. After it hardens, slice into 1/2 or 1/4 inch slices.
Ghost Bites
( 3 ) 8 oz. cream cheese softened
( 2 ) large cucumbers finely chopped
1/4 small yellow bell pepper finely chopped
1/4 small red bell pepper finely chopped
1/4 small onion finely chopped
Mix all ingredients together and spread on white bread. Cut into four quarters or three lengthwise strips. Serve room temperature.
Salad
Faery Gardens
( 1 ) 1lb. Cut green beans
( 1 ) 1lb. Cut wax beans
( 1 ) 1lb. Garbanzo beans
( 1 ) 1lb. Red kidney beans
( 1 ) small onion cut into rings
( 1 ) small green pepper cut into thin strips
Dressing:
3/4 cup sugar
2/3 cup vinegar
1/3 cup olive oil
1/2 tsp. salt
Dash pepper
All beans should be cooked to firm, not mushy. Mix all the beans together and pour the dressing over the beans. Top the salad with the onion rings and bell pepper strips. Cover and marinate for 24 hours in refrigerator.
Entree
Unicorn’s Bloom
6 tbsp. butter
4 cups peeled, cubed eggplant
1 cup chopped onion
1 cup sliced celery
2 cups drained crowder peas
1 tomato chopped
1 tsp. salt
1/4 tsp. pepper
1 1/2 cup bread crumbs
1 cup grated cheddar cheese
In a large skillet melt the butter. Add the eggplant, celery and onion. Cook on med-hi 8-10 minutes, stir as needed. Stir in crowder peas, tomatoes, salt & pepper, and half the bread crumbs. Heat thoroughly. Pour cooked mixture into a casserole pan. Mix the cheese and remaining bread crumbs and sprinkle over the top. Bake at 350 degrees about 30 minutes—until brown.
Dessert
Sweets of the Muse
1 cup chocolate chips
2 tbsp. oleo
1 egg beaten
3 cups colored marshmallows
1/2 cup chopped nuts
1 cup coconut
Melt chocolate chips over hot water (not boiling). Add oleo & mix, then add egg and mix well. Let the mixture cool. Then add marshmallows and chopped nuts. On waxed paper shape into three rolls like a log and roll in coconut. Wrap in foil and refrigerate. After it hardens, slice into 1/2 or 1/4 inch slices.