Thursday, June 12, 2008

Solstice Recipe's # 2

Here are a few more Solstice recipes to try..... :-)

Cold Veggie Squares

2 (8 ounce) packages refrigerated crescent roll dough

2 (8 ounce) packages cream cheese, softened

3 tablespoons mayonnaise

1/2 teaspoon dried basil

1/4 teaspoon garlic powder

1 cup chopped fresh broccoli

1 cup chopped cauliflower

1/2 cup shredded carrots

2 tablespoons salad seasoning mix

Without separating the dough, roll out both packs of crescent rolls onto a baking sheet, forming them into a single, flat surface. Bake according to the directions on the package. Allow the finished rolls to cool.

In a bowl, Mix together the cream cheese, mayonnaise, basil and garlic powder. Spread the mixture evenly over the surface of the rolls. Spread the broccoli, cauliflower and carrots on top of the cream cheese mixture. Sprinkle the salad seasoning mix over all. Cut into squares and serve.
Makes 16 servings

Day lily Hors d'oeuvres

Day Lily's
1 cup diced cooked chicken

1/4 cup mayonnaise

1 (3 oz) package cream cheese (softened)

1/4 cup diced celery

1/2 tsp lemon zest

2 teaspoons Hidden Valley Ranch Dressing

Gather the blooms early in the day. Trim and wash them and place in the refrigerator until ready to use. Mix all ingredients well. Fill each blossom with mixture and set them upright in a pretty serving dish.

Lavender Lemonade

5 cups water

1 1/2 cups sugar

12 stems fresh lavender

2 1/4 cups lemon juice

Celestial Chicken Wings

1 c. soy sauce

1 c. pineapple juice

1 clove garlic, pressed

3 T. minced onion

1 t. ground ginger

1/4 c. brown sugar

1 can beer

1/4 c. butter or oil

2 pkg. chicken wings, cut, tips discarded

Combine first 8 ingredients and stir until dissolved. Pour over chicken and marinate overnight or at least 8 hours. Be sure sauce covers all pieces. Drain and save marinade. In a large skillet, heat a small amount of oil and brown chicken on all sides over medium heat. When brown, add 1/2 cup marinade; cover; reduce heat and simmer 15-20 minutes. Stir and add more marinade if necessary. This may be cook4ed a day ahead and then reheated in oven before serving. Add marinade to moisten before heating. Serve hot in a chafing dish. Serves 8-10.

Salad of Wordly Desires

1/2 head of purple cabbage

about 1 hand full of lace lettuce

3 roma tomatoes

Black olives (to taste, about 15)

1/2 purple onion

1 Eggplant

3 Tbl. of Olive oil

1 or 2 (depending on how much you like garlic) cloves of garlic

Cut your eggplant diagonally into 1/2 inch strips. Take the oil and place in a pan over medium high heat.When the oil is hot add eggplant and garlic into the oil. You are going to want to just brown the eggplant a little. Take out and drain on napkins and place in the fridge. Make sure to wash your lettuce well. Gather the purple cabbage in your hand on a cutting board and cut into thin horizontal pieces. Do the same to the lace lettuce. Cut the tomatoes in vertical slices. Start right under the green stalk and bring your knife through to the end. Repeat with all of the tomatoes. cut the olives and the onion any old way you please. Take the eggplant and line the bottom of the plate with it. Layer the cabbage and the lettuce on top of the eggplant in the middle of the plate. Place the olives and the onions on top of the lettuce so it looks like a pile. Take your tomatoes and with your fingers fan them out without breaking them from the stalk. Add one or two on the edge of the pile and your done! try the dressing below as a topper!

Dressing of Worldly Desires

1 C. Oil, Pref. Olive

1 1/2 tsp. of Worcestershire sauce

2 cloves of crushed garlic

1 egg

3/4 C. Parmesan Cheese

3 drops of red food coloring

Take the Worcestershire sauce, garlic, egg and food coloring and mix together vigorously! Add the oil and the cheese, mix as roughly as your little hands can until mixed well. Place in fridge for 30 min, or until chilled, Mix once again and pour onto salad.