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Avocado Salsa
Submitted by: Lady Lynda
2 ripe avocados, peeled, pitted and chopped
2 jalapeno peppers, seeded and chopped
juice of 1 lime
2 tablespoons fresh cilantro, chopped
2 tomatoes, chopped
1 onion, chopped
salt to taste
pepper to taste (optional)
Combine all ingredients in a bowl and toss. Season with pepper, if you desire (optional). Serve with tortilla chips.

Mexican Dip
Submitted by: Lady Lynda
1-15 ounce can black olives, chopped
1/4 cup green onions, chopped
1 tomato, chopped
1 green pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
3 tablespoons red wine vinegar
3 tablespoons vegetable oil
2 teaspoons sugar
2 tablespoons fresh cilantro, chopped
juice of 1 lime
salt and pepper to taste
Combine all ingredients and allow to marinate for several hours before serving with tortilla chips.

Oysters 'n' Bacon
Submitted by: Lady Lynda
1 quart shucked oysters, drained
bacon slices
1 tablespoon lemon juice
1/4 cup parsley, chopped
salt and pepper to taste
Cut bacon slices so they are just big enough to fit around each oyster. Place one oyster on each piece of bacon. Mix together lemon juice, parley and salt and pepper. Place some of this mixture on each oyster and wrap the bacon around it securing with a toothpick. Broil for 12-15 minutes or until bacon is crisp and oysters are curling up around the edges. Serve warm or cold.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

Background graphics made especially for the Recipes Committee of the Garden of Friendship by Valatine