"SDAWOW Friendship Recipes"

~Tea Table~

Posted by Garden Chef on October 4, 2001, 6:30 am

"A tray with teapot, sugar and creamers, and a bowl of lemon slices is at one end of the table.

Teacups, spoons, and napkins should be there, too.

Please find sugar cubes next to the lemon slices!

As etiquette suggests there are other hot drinks at the other end of the table - decaf coffee, hot cocoa, and several other hot drink selections.

Would two ladies please serve the tea to each person, so the tea stays hot? The food will be self-served and after everyone is served, guests may make a second round for the goodies. (This is a bit of teatime etiquette from Laura, a teatime expert)

~ROSE TEACUPS~

today's decor is the yellow rose of friendship. Our Garden florist has arranged them in china teacups - here is how it was done:

1. Soak absorbent floral foam block, and cut to fit into pretty teacup.
2. Cut roses very short so they rest on top of foam, insert stems of roses and greenery into foam.
3. Arrange teacups along center of serving table. Weave ribbon loosely through teacups. Add ivy or additional roses and petals if desired.

I bet you could nix the foam block and just arrange them in water, using more greenery, or floating a rosebud or two! (This would be a Betty Crocker, Celebrate Idea)

~Herb Tea Tray~

Help yourself to Mint, Cranberry-Orange, Apple-Cinnamon, Lemon Swirl tea!

~Hot Cranberry Raspberry Punch~

Ingredients:

2 (48ox) bottle raspberry-cranberry drink
2 6oz. cans frozen pink lemonade concentrate, unthawed
3 cups water
1/4 c. firmly packed brown sugar
6 cinnamon sticks
2 teaspoon whole allspice
2 tsp. whole cloves

Directions:

*In large saucepan combine all ingredients, mix well.

*Bring to a boil , reduce heat. Simmer 10-20 minutes. Remove cinnamon sticks, cloves and allspice, discard. *Serve warm in cups
32 (1/2 c.) servings

How about a hot drink that is a bit like "apple pie a la mode"

~Hot Cider Mix~

Ingredients:

1/4 c. firmly packed brown sugar

1 tsp. cinnamon

1/2 c. vanilla ice cream

2 Tbsp. butter, softened

Directions:

*In blender , combine all ingredients. Cover, blend at medium low speed until smooth. Pour into non-metal freezer container. Freeze several hours before using.

*To serve, stir 1 rounded tsp. of mix into 1 cup of hot cider. Mix can be stored in freezer for several months. (Only 20 calories for 1 tsp!)

~White Grape Cooler Punch~
(For ladies who are feeling warm!)

Ingredients:

2 cans frozen apaple juice concentrate
2 cans frozen white grape juice, concentrate
6 cups cold water
12 cups lemon-lime soda
Lemon and lime slices

Directions:

*Mix juice in large container, stir in water
Just before serving, pour into punch bowl and add soda and fruite slices Pour over ice in glasses 24 , 1 cup servings

More recipes to come, later today !

~Dried Cherry Lemon Scones~

Ingredients:

2 c. flour
1/4 sugar
2 tsp. grated lemon peel
1 1/2 tsp. cream of tartar
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup firm margarine
1/3-1/2 c. buttermilk
1/2 c. dried cherries

Directions:

*Heat oven to 425. Mix flour, sugar, peel, cream of tartar, baking sode and salt in bowl. Cut in margarine, using pastry blender, until it looks like fine crumbs.

*Stir in buttermilk so dough leaves sides of bowl and forms a ball. Stir in cherries. Drop about 1/3 c. of dough about 1 inch apart of ungreased cookie sheet.

*Brush with milk. Sprinkle with additional sugar, if desired.

*Bake 10-15 min. or until lightly brown. Immediately remove from sheet. Serve warm or cool. About 10 scones

*Serve with whipped cream, jams and hot tea!

~Fruit Sweetened Pistachio Dessert~

Posted by Garden Chef on October 4, 2001, 6:01 am

Ingredients:

8 oz. sour cream

6 oz whipped cream

1 can mandarin oranges

2 boxes instant pistachio pudding

1 can pineapple chunks

1 can fruit cocktail

chopped pecans

Directions:

*Drain all the fruit, reserving 1 1/2 cups of the juice.

*Add the pudding to the juice, blending well
Stir into the sour cream and whipped cream, then pour over the fruit

*Top with chopped pecans and enjoy a cool refreshing treat with your favorite cup of tea!

~Grilled Portobello Mushroom Sandwich with Blue Cheese Sauce~
Posted by Teri on October 4, 2001, 7:33 pm

Ingredients:

4 each portobello mushroom

4 Tbsp olive oil

1/4 tsp black pepper

1/4 tsp salt

4 slices onion

4 slices tomato

1 cup spinach, fresh

4 each sourdough rolls

Blue Cheese Sauce:

1 ounce sour cream topper
2 Tbsp blue cheese, crumbled

To Prepare:

For the sauce:

1. Combine blue cheese and sour cream topper and mix well.

2. Divide sauce into 4 1-oz portion cups.

3. Refrigerate.

For the sandwich:
1. Saute onion slices until golden brown and transfer to a warm pan.

2. Combine oil, salt, and pepper.

3. Heat grill on medium and spray with non-stick cooking spray.

4. Rub mushrooms with olive oil.

5. Grill mushrooms on both sides and remove when soft but still firm.

6. Remove mushrooms and place in warm pan.

7. Top each mushroom with 1 onion slice and keep warm.

8. Split roll and warm in oven.

9. When ready to serve, put mushroom on bottom half of roll.

10. Place spinach leaf on top half and tomato slice on top of spinach.

11. Leave sandwich open-face and serve 1 oz cup of blue cheese on side.

Servings

4 sandwiches

Nutritional Information, per Serving

Calories 415
Protein 15 g
Fat 19 g
Fiber 7 g
Sodium 569 mg