LAVENDER CULINARY DELIGHTS FOR THE HOLIDAYS

Why not combine the tranquiity of the sea and the tantilizing taste of lavender this Holiday Season to bring unique culinary creations into your home?  A few helpful hints when cooking with lavender:

1.  Be sure to use only organically grown products free of chemicals.

2.  Remember that 1 tsp dried lavender is equal to 3 tsp. fresh lavender.

3.  Lavender is a member of the mint family and is best used with fennel, oregano, rosemary, thyme, sage and savory,

4.  Lavender teas can be garnished with lemon or lime; a little lavender goes a long way--too much will result in a bitter taste.

WILD RICE LAVENDER SOUP (12 c)

COOK: 1 6 oz package of wild rice as directed. Drain & set aside.

COMBINE/COOK in lg dutch oven over medium heat stirring constantly: 1 c. finely chopped onions, 1 tsp. each dried lavender, lemon pepper, dill and 1/4 c melted butter.

ADD: 8 oz. sliced mushrooms and 1/2 c. thinly sliced celery.

STIR CONSTANTLY until mushrooms are tender.

REDUCE heat to low. Add 1 c. all purpose flour until blended.

COOL 1 min. stirring constantly, until thickened.

STIR IN cooked rice, 1 c half & half, 2/3 c. dry sherry until thoroughly heated.

SPRINKLE with grated cheese and garnish with fresh chives.

CHEESY CRAB DIP WITH LAVENDER

BEAT WELL: 8 oz. pk softened cream cheese with 1/4 c. milk in a small bowl.

ADD 2 tsp. lemon juice, 1 1/2 tsp. Worcestershire sauce, 1/4 c. finely chopped green onion, 1 c. drained crab meat and 1 Tbsp. dried lavender.

SEASON with salt and pepper as desired.

Top with sprigs of fresh lavender or fresh chives.

Serve with favorite crackers or breads.

                        CHEDDAR/EGG CASSEROLE:

LAYER: 6 c. cubed ham, 4c. shredded cheddar cheese and 3c french bread cubes in a greased baking dish.

COMBINE & SPRINKLE OVER TOP: Mixture of 1/2 c flour, 1 tsp dried mustard and 1 tsp. dried laender.

WHISK together 4 large eggs and 4 c. milk and pour over casserole.

COVER & CHILL 8 hr.

BAKE at 350 degrees for 40-50 minutes or until eggs are set/brown on top. Serves 8-10.

                       CHICKEN SALAD WTIH LAVENDER & PINEAPPLE:

Combine in a large bowl: 2 1/4c. pineapple chunks, 1 c. chopped cooked chicken, 1 c. strawberries halved, 1 c. seedless grapes halved, 1/2 c. chopped celery, 2 tsp fresh mint and 3 tsp fresh or 1 tsp dried lavender.

TOSS WELL. Place salad mixture on 4 lettuce lined salad plates.

COMBINE in a small bowl: 3/4 c. vanilla yogurt, 1 tsp. lemon juice, 1-2 Tbsp sugar. MIX Well and drizzle over each salad. Makes 4 servings.

                       COCOA SPICED LAVENDER PECANS:

PREHEAT oven 325 degrees.

GREASE 2 15x101in baking pans. Set aside.

IN LARGE BOWL, beat 1 egg white and t tsp. water togther. Add 5 c pecan halves and toss to coat.

IN SMALL BOWL combine 1 c. sugar, 1 Tbsp cocoa, 1 tsp dried lavender adn salt and pepper to taste.

SPREAD 1/2 of the pecans in each baking dish.BAKE for 15 minutes, switch pan order in oven. Bake another 15-20 minutes.

SPREAD nuts on waxed paper to cool. Store in airtight container for 2 weeks at room temperature or freeze for up to 3 months.