Parsley-Bleu Cheese Dip
Fried Parsley
Parsley Pinwheels
Potato Parsley Soup



Parsley-Bleu Cheese Dip

1/2 cup mayonnaise
3/4 cup fresh parsley leaves
2 Tbsp. chopped green onion
1/2 cup sour cream
2 oz. bleu cheese, crumbled
Pinch ground red pepper

In a blender or food processor, combine mayonnaise, parsley, and chopped
onion. Blend until smooth. Fold in sour cream, bleu cheese and red pepper.
Chill thoroughly. Serve with crackers.




Fried Parsley

1 bunch parsley
Fish fry
1 egg

Wash and completely dry parsley on paper towels at least 1 hour. Separate
into sprigs. Dip in egg and then into fish fry. Put on cookie sheet.
Freeze about 15 minutes or until sprigs are frozen stiff. Heat oil until
very hot in deep fryer or deep pot. Dump frozen parsley into a strainer
and
plunge into hot oil. Serve at once.




Parsley Pinwheels

2 Tbsp. salad oil
1/2 cup sliced onion
2 cup cooked ham or 1 can Spam, chopped
2 cans cream of chicken soup
1 1/2 cans milk
2 cup flour
3 tsp. baking powder
1/2 tsp. salt
1/3 cup oil
2/3 cup milk
1/2 cup chopped fresh or frozen parsley

Preheat oven to 425 degrees. Heat oil in skillet; add meat and onion.
Fry until golden. Put into 2 quart casserole. Heat 1 can soup contents
together with 1 can milk. Pour over meat. Stir and roll biscuit dough: In
bowl, place flour, baking powder and salt. Add liquids (oil and milk, at
once). Stir with fork until mixture cleans side of bowl. Round into ball;
knead 10 times. Pat out dough on a 7x13 inch piece of wax paper. Sprinkle
all the chopped parsley over dough. Roll up like cinnamon rolls. Cut in
2/3 inch slices. Lay over meat-soup in casserole. Bake 20 to 30 minutes.
Heat other can of soup with 1/2 can milk in saucepan to be used at the
table
as gravy.




Potato Parsley Soup

1 cup chopped onion
2 Tbsp. butter
1 lb. new potatoes, scrubbed but not
peeled
4 cup rich chicken stock
1/4 cup half-and-half
1 1/2 cup chopped parsley
1 Tbsp. soy sauce
1/2 Tbsp. fresh lemon juice
Salt and pepper to taste

Saute onions in butter. Slice potatoes, boil onions and potatoes in stock
for 5 minutes. Add parsley and bring to a second boil. Reduce heat and
cook until everything is tender. Puree in a blender. Add half-and-half,
soy sauce, lemon juice and reheat; DO NOT BOIL. Freezes well.



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