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Bowtie Pasta Salad
Submitted by: PrayingBear
1/4 (16 ounce) package bow tie pasta
1/2 green onions, chopped
1/4 (6 ounce) package Feta cheese, crumbled
2 tablespoons balsamic vinegar
1 tablespoon extra virgin Olive oil
1/2 cup chopped fresh tomato
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in ice water until cool. Toss pasta with onion, feta, balsamic, olive oil and tomato. Serve immediately or chill 1 to 2 hours in refrigerator. Makes 2 servings.

Cobb Salad Sandwich
Submitted by: Ginadapooh
2 tablespoons reduced calorie blue cheese salad dressing
4 slices turkey breast slices
2 slices bacon, cooked
4 slices romain lettuce
1 whole tomato, sliced
4 slices bread
Toast bread. Spread one side of each slice of toast with 1/2 tablespoon blue cheese dressing. On one slice of toast layer 2 slices trukey, 1 slice bacon, 2 slices lettuce, and 1/2 tomato. Top with anoter slice of toast. Reapeat for second sandwich.

Broiled Marinated Tofu Sandwich
Submitted by: Merribuck
12 ounces firm tofu (Chinese-style)
1/2 teaspoon each ground cumin, chili powder and dried oregano
1/4 cup Olive oil
1 medium clove minced garlic
1/4 cup white wine vinegar
1/4 cup dry white wine
4 thick slices whole wheat bread, lightly toasted
Chili Mayonnaise (see below)
sliced tomato, washed arugula and, optional: slices of red onion
salt and freshly ground black pepper
Cut tofu into 1-inch thick slices. Drain. Set them on a sheet, cover with another baking pan or cookie sheet and weight down with something heavy; drain for at least 1/2 hour to remove excess water. In a small cast iron skillet toast cumin, chili and oregano until they emit a lovely aroma. Remove to a nonreactive saucepan and add olive oil, garlic, vinegar and white wine. Bring to a simmer. Transfer drained and weighted tofu to a ceramic or glass dish and pour marinade over tofu. Cover with plastic and refrigerate for a day at least or, for up to 3 to 4 days. Preheat the broiler. Remove marinated tofu, pat dry and broil, about 6 inches away from the heat until crispy on each side. Spread bread with mayonnaise; slice tofu in half to make 1/2-inch slices and set over mayonnaise. Top with tomato, arugula and onion if you wish. Spread second slice of toasted bread with chili mayo and cover sandwich. Yield: 2 servings.
Chilli Mayonnaise
(Recipe Courtesy of Michelle Urvater)
1 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons each chopped celery, red pepper and scallion
1/2 teaspoon toasted chili powder
small clove garlic, minced
White wine vinegar to thin if needed
salt and pepper to taste
Combine all of the ingredients. Yield: 1 cup.

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

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