Parsley Recipes
Herbed
Fettuccine
6 cups water
8 ounces pasta
1 tablespoon butter
2 tablespoons Spice Barn
Parsley
1 teaspoon Spice Barn Dill Weed
Cook pasta in water; drain. Toss with
remaining ingredients. Great side dish with beef!
Mushroom-Pimento Corn
32 ounces whole kernel corn
4 ounces diced pimento
1 1/2 teaspoons Spice Barn
Parsley
4 ounces sliced mushroom, sautéed in butter
1 tablespoon butter
Combine corn, pimento, and butter. Heat
through. Stir in sautéed mushrooms and parsley. A very colorful side dish.
Herbed Garlic Bread
2 cloves garlic, minced
2 teaspoons olive oil
2 tablespoons Spice Barn
Parsley
2 teaspoons Spice Barn Thyme
3/4 teaspoon Spice Barn Marjoram
1/2 teaspoon Spice Barn Paprika
2 tablespoons Parmesan Cheese, grated
8 ounce loaf French Bread
Slice bread into 1 inch slices. Mix garlic
and oil and spread on one side of bread. Combine spices and sprinkle on the
oiled side of bread and reassemble loaf. Wrap in foil. Bake in foil 10
minutes at 350 degrees.
Au Gratin Potatoes
3 pounds potatoes, parboiled and
cubed
1 onion, chopped
6 tablespoons butter
6 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups milk
1 small jar diced pimento
2 tablespoons Spice
Barn Parsley
2 tablespoons butter
1/4 cup dry breadcrumbs
1/4 cup grated cheddar cheese
Sauté` onion in butter; stir in flour, salt,
and pepper. Add milk and cook till thick. Add pimento and parsley and stir
into potatoes. Bake at 350 degrees for 15 minutes. Combine butter,
breadcrumbs, and cheese; sprinkle on top. Bake another 15 minutes.
Potato
Cheese Soup
3 cups potatoes, cubed
1/2 cup celery, chopped
1/2 cup carrot, chopped
1/2 teaspoon salt
1 chicken bouillon cube
1 cup water
1/4 cup onion, chopped
1 teaspoon Spice Barn Parsley
2 tablespoons flour
1 1/2 cups milk
8 ounces processed American cheese
Cook first 8 ingredients together till
tender. Add flour and milk which have been combined till smooth. Cook till
thick. Stir in cheese until melted.
Macaroni Salad
12 ounces macaroni, cooked
1 onion, chopped
1/2 cup pimento, diced
1 cup green pepper, diced
1 teaspoon salt
2 cups celery, minced
2 teaspoons Spice Barn
Parsley
1/2 cup mayonnaise
Combine all ingredients. Refrigerate.
Lemon-Butter Sauce
1/4 cup butter
1/2 teaspoon salt
1 tablespoon Spice Barn
Parsley
dash ground pepper
1 1/2 teaspoons lemon juice
Heat ingredients lightly in heavy saucepan.
Pour over vegetables.
Spinach-Onion Salad
Croutons:
4 cups soft bread crumbs
1/3 cup sweet onion, chopped
1 tablespoon Spice Barn
Parsley
5 tablespoons butter
1 egg, lightly beaten
oil for frying
Dressing:
1/3 cup sweet onion, chopped
1/3 cup cider vinegar
1/3 cup honey
1 teaspoon dijon mustard
1/2 cup plus 2 tablespoon olive oil
1 teaspoon Spice Barn Poppy Seeds
Salad:
16 cups spinach
1/2 pound bacon, cooked and crumbled
1 sweet onion, sliced into rings
Combine bread crumbs, onion, and parsley.
Stir in butter and egg; mix well. Shape into 1/2 inch balls.
Heat 1 inch of oil in an electric skillet to 375 degrees. Fry croutons
10-15 seconds; turning to brown on all sides. Drain on paper toweling.
For dressing: combine onion, vinegar, honey, and mustard in blender; cover
and process until smooth. Gradually add oil in a steady stream.
Remove from blender and stir in poppy seeds. Toss with salad
ingredients and croutons.
|
