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Great Gardener’S- Short Recipes I

Great Gardener's- Short Recipes I recipe image
This versatile collection features a variety of simple dishes ideal for casual gatherings or quick weeknight meals. From creamy herbed spreads and zesty green pepper dips to comforting chicken corn chowder and refreshing cold blueberry soup, these recipes prioritize fresh flavors and minimal effort. The tuna pate and shrimp mold offer elegant options for appetizers, while the green bean and pea salad provides a crisp, tangy side dish. Each recipe utilizes pantry staples and fresh ingredients to create satisfying, home-style comfort food that is easy to prepare and delicious to serve.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 13
Calories: 430.0
Dietary: Gluten-free
Description
This versatile collection features a variety of simple dishes ideal for casual gatherings or quick weeknight meals. From creamy herbed spreads and zesty green pepper dips to comforting chicken corn chowder and refreshing cold blueberry soup, these recipes prioritize fresh flavors and minimal effort. The tuna pate and shrimp mold offer elegant options for appetizers, while the green bean and pea salad provides a crisp, tangy side dish. Each recipe utilizes pantry staples and fresh ingredients to create satisfying, home-style comfort food that is easy to prepare and delicious to serve.
Ingredients
  • 20 minutes And serve warm with corn chips.
Directions
  1. 1
    For Herbed Spread: Mix a small amount of crushed marjoram, dill, basil, thyme, and garlic powder into a block of softened cream cheese until well combined.
  2. 2
    For Green Pepper Dip: In a bowl, combine 8 ounces cream cheese, 1 chopped green bell pepper, 1/4 chopped onion, 1 tablespoon sour cream, 1 teaspoon Worcestershire sauce, and salt to taste. Mix well.
  3. 3
    For Tuna Pate: Combine 8 ounces cream cheese, 2 tablespoons chili sauce, 2 tablespoons parsley, 2 teaspoons minced onion, 1/2 teaspoon hot pepper sauce, and 12 ounces canned tuna. Pack mixture into a 4-cup mold and chill overnight.
  4. 4
    For Shrimp Mold: Mix 8 ounces cream cheese, 3/4 cup mayonnaise, 1/2 cup chopped celery, 1/4 cup chopped onion, 1/2 teaspoon salt, and 2 cups chopped shrimp in a bowl.
  5. 5
    Soften 1 envelope gelatin in 1/2 can tomato soup in a saucepan and heat gently to dissolve the gelatin completely.
  6. 6
    Stir the shrimp mixture into the hot tomato soup and gelatin mixture. Pour into a mold and chill until set.
  7. 7
    For Walnut Cream Cheese Spread: Combine 8 ounces cream cheese, 1 bunch chopped scallions, 1 chopped green bell pepper, 5 ounces walnuts, and 1 tablespoon sugar. Mix until uniform.
  8. 8
    For Easy Chicken and Corn Chowder: In a saucepan, combine 1 can potato soup, 1 can cream-style corn, 1 can chunk chicken, 1 envelope chicken broth mix, and 2 cups milk. Heat to serving temperature, stirring occasionally.
  9. 9
    For Cold Blueberry Soup: In a saucepan, simmer 1 pint blueberries in 2 cups water with 1 sliced lemon, 1/2 cup sugar, and 1 cinnamon stick for 15 minutes.
  10. 10
    Remove the cinnamon stick and let the mixture cool slightly. Puree in a blender until smooth and desired consistency is reached. Chill before serving.
  11. 11
    For Pink Lady Salad: Bring one 20-ounce can pineapple juice and one 6-ounce package strawberry gelatin to a boil in a saucepan. Remove from heat and cool slightly.
  12. 12
    Mix in 8 ounces softened cream cheese until smooth. Beat 1 well-chilled can of evaporated milk until fluffy and fold it into the pineapple mixture. Chill until firm.
  13. 13
    For Green Bean and Pea Salad: In a bowl, mix one can of French-style green beans, 1 can of tiny green peas, 4 chopped stalks of celery, 1 can of chopped pimento, 3/4 cup sugar, 1/2 cup vinegar, and 1/4 cup oil.
  14. 14
    Cover and marinate in the refrigerator overnight to allow flavors to meld.
  15. 15
    For Crystallized Violets: Beat 1 egg white with 1 tablespoon water. Dip violet blossoms into the egg white mixture.
  16. 16
    Sprinkle dipped blossoms with sugar and let them dry for 12 hours in a single layer.
  17. 17
    For Perfect Filet Mignon: Preheat oven to 500 degrees Fahrenheit (260&# 194;°C). Roast steaks for 10 minutes.
  18. 18
    Reduce oven temperature to 325 degrees Fahrenheit (163°C). Roast for 45 to 50 minutes for medium-rare or 55 to 60 minutes for medium.
  19. 19
    Let steaks stand for 5 to 10 minutes before serving. Season with garlic powder, salt, and pepper.

Nutrition Facts

Servings 13

Amount Per Serving
Calories 430.0kcal
% Daily Value *
Total Fat 7.0g11%
Saturated Fat 1.0g5%
Cholesterol 0.0mg0%
Sodium 75.0mg4%
Total Carbohydrate 95.0g32%
Dietary Fiber 12.0g48%
Sugars 16.0g
Protein 17.0g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve the Herbed Spread, Green Pepper Dip, and Walnut Cream Cheese Spread chilled with crackers, bagels, or pumpernickel bread.

Serve the Cold Blueberry Soup chilled with a dollop of sour cream.

The Green Bean and Pea Salad improves in flavor if marinated overnight in the refrigerator.

Store crystallized violets in an airtight container to maintain texture and flavor.

Ensure cream cheese is softened before mixing for smoothest consistency in spreads and pates.

Keywords: appetizer, blueberry, chicken, chowder, cream cheese, dip, easy, filet mignon, garden party, salad, shrimp, soup, spread, tuna, vegan, vegetarian
Read it online: https://www.chefs-mate.com/recipe/great-gardeners-short-recipes-i/