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Macaroni and Cheese
Submitted by: Merribuck
2 heaping teaspoons Dijon mustard
8 ounces cream cheese
1 block of cheddar cheese, cubed
1/4 teaspoon pepper
1/2 teaspoon salt
4 tablespoons margarine
3 tablespoons flour
2 cups milk
1 pound elbow macaroni
Cook maccaroni according to package and drain. Melt margarine and add flour. Mix in milk, salt, and pepper stirring constantly. After it thickens, add the cream cheese and the mustard. Stir over low heat until melted. Place maccaroni in a casserole dish, mix in the cubed cheddar cheese. Pour cheese mixture over the top and stir. Bake 350F about 30 minutes or until hot. Serves 4.

Sugar Snap Peas
Submitted by: Merribuck
1 pound sugar snap peas
dark Sesame oil
black sesame seeds
kosher salt
Pick through the sugar snap peas to remove any that aren't perfect. Remove and discard the stem end and the string from each pod. Toss the snap peas in a bowl with sesame oil, sesame seeds, and kosher salt, to taste. Serve at room temperature. Serves 4.
Note: If the peas are too tough to eat raw, blanch them in boiling salted water for 5 minutes, drain immediately, and then immerse them in ice water before starting the recipe.

Stuffed Artichoke
Submitted by: Vadi
3 oz. Panchetta
9 oz. yellow onion, diced
3 cups Parmesan cheese
1 lemon, juiced and zested
3 tablespoons parsley, minced
2 teaspoons basil, dry
1/3 cup Olive Oil
4 green onions, chopped
16 artichoke bottoms
1 tablespoon butter
4 tablespoons garlic, minced
1 cup bread crumbs, seasoned
1 teaspoon black pepper, ground
Rinse and trim the artichoke bottoms. Remove any hard areas from the bottom and reserve. Saute onions in butter till tender, set aside. Cook bacon till crispy. Dice reserved trimmings from artichoke bottoms and add all ingredients in bowl. Work the mixture by drizzling Olive oil till emulsified. Put a drop of Olive oil in each bottom then stuff artichoke bottoms doming up with a spoon. Prior to serving, place in a pan, sprinkle with cheese, drizzle olive oil and bake for 2 minutes. Makes 8 servings.

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

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