Recipes from District Meeting October 2010

These are the recipes for all the food enjoyed at the District meeting hosted by the Pleasant River Garden Club

Minted fruit punch/tea makes 2 quarts

3 cups boiling water 1/3 cup lemon juice

4 tea bags 1 cup orange juice

handful of fresh spearmint 2 cup sugar, or to taste

4 cups cold water

Steep tea bags and spearmint leaves in boiling water for 5 minutes.

Strain to remove tea bags/mint.

Cool. Add lemon juice, orange juice, sugar and cold water.

Optional: Slice lemon/oranges to float in finished tea

Pumpkin Soup 4 servings

17 oz. can pumpkin

1/4 stick butter Cook butter and onion until transparent

1 onion finely grated (or use processor) Add pumpkin and thin out with chicken broth,

2-3 cups chicken broth Add ½ the spices

1/4 tsp ginger Heat through, taste and add additional spices as needed

1/4 tsp nutmeg

Cream, to drizzle When serving; drizzle with cream, sprinkle with nutmeg

Nutmeg to sprinkle

Pesto Pea Spinach Salad 4 servings

2 cups frozen peas Thaw peas under warm water, drain

2 tbl. pine nuts Toast pine nuts

2 1/2 cups baby spinach leaves Place spinach in bowl, sprinkle with peas and pine nuts,

4 tbl. pesto, thinned with olive oil to dressing consistency

When ready to serve, add pesto and toss.

Minted Fruit Salad

Apples, diced Dress with:

Pears, diced Orange & lemon juice

Grapes Honey

Dried cranberries

Walnuts, chopped

Candied ginger, chop or julienne

Spearmint, fresh, tear or roll and slice

Sandwich Herbs

Chicken Salad with Tarragon

Egg Salad with Dill

Tuna Salad with Chives

Ham Salad with Capers

Scones with Apricots & Rosemary

Preheat oven to 400 degrees.

2 cups flour

2 tsp cream of tartar (Bakewell Cream)

1 tsp baking soda

1 stick butter

3/4 tsp. salt

1/2 - 2/3 cup diced, dried apricots, dredge in flour to keep from clumping

1 heaping tablespoon fresh rosemary, minced or 1 well-rounded teaspoon, dried

1/4 cup milk

2 eggs

Sift dry ingredients together and cut in butter.

Add apricots and rosemary.

Mix milk and eggs together and add to dry ingredients.

Dough will be soft and sticky.

Turn out onto well-floured board and divide in two.

Pat each half into an 8" circle and cut into 8-12 wedges.

Place on greased cookie sheet.

Bake about 12-15 minutes until lightly brown.

In place of apricots, you may use other dried fruit such as raisins, currents, cranberries, etc.