1 1/2 pounds pink salmon fillets,
cut into 8 serving pieces
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/4 teaspoon pepper
oven control to broil. Spray broiler pan rack with cooking
spray. Sprinkle salmon with lemon peel, salt and pepper. Place
salmon on rack in broiler pan. Broil with tops about 4 inches
from heat 5 to 6 minutes or until salmon flakes easily with fork.
Serve with Mint Sauce (recipe below). Makes 6 servings.
3/4 cup plain fat-free yogurt
1 tbs chopped fresh mint leaves or 1 teaspoon dried mint leaves
1 tbs fat-free mayonnaise or salad dressing
1 tbs grated orange peel
1 garlic clove, finely chopped
Mix all ingredients. Cover and refrigerate at least 1 hour but
no longer than 2 days.
Apple and Orange
1 (1 ounce) package dry onion soup
4 bone-in chicken breast halves, skinless
1 (.6 ounce) package cream of chicken soup mix
2 tablespoons soy sauce
2 cloves crushed garlic
1 cup apple juice
1 cup orange juice
salt and pepper to taste
Preheat oven to 350°F (175°C). Place the chicken pieces in a
lightly greased 9x13 inch baking dish. In a medium bowl combine
the onion soup mix, cream of chicken soup mix, soy sauce, garlic,
apple and orange juice, salt and pepper. Mix together and pour
mixture over chicken. Cover and bake in the preheated oven for 1
hour, then remove cover/lid and bake for another 1/2 hour to
brown the chicken. Makes 4 servings.
3 cloves garlic, minced
1/3 cup pitted prunes, halved
8 small green olives
2 tablespoons capers, with liquid
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 bay leaves
1 tablespoon dried oregano
salt and pepper to taste
1 (3 pound) whole chicken
(skin removed and cut into pieces)
1/4 cup packed brown sugar
1/4 cup dry white wine
1 tablespoon chopped fresh parsley, for garnish
medium bowl combine the garlic, prunes, olives, capers, olive
oil, vinegar, bay leaves, oregano, salt and pepper. Mix well.
Spread mixture in the bottom of a 10x15 inch baking dish. Add
the chicken pieces, stir and turn to coat. Cover and refrigerate
overnight. When ready to prepare, preheat oven to 350°F (175°C).
Remove dish from refrigerator. Sprinkle brown sugar on top and
pour white wine all around chicken. Bake in preheated oven for 1
hour, spooning juices over chicken several times as it is baking.
Serve on a platter, pouring juices over the top, and garnish
with fresh parsley. Makes 4 servings.
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