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Early Peas with Honey-Pecan Butter
Submitted by: Barbiel
2 (15 oz) cans very small early peas (fresh or frozen)
2 tablespoons butter
2-3 tablespoons honey
6 tablespoons coarsley chopped pecans
In medium sauce pan, heat peas. Drain well. Meanwhile in small saucepan, melt butter; stir in honey and pecans. Pour over peas. Stir to blend. Serves 10.

Honey Onions Bermuda Style
Submitted by: SueW
1 pound onions
1/4 cup Rum
1/4 cup honey
2 tablespoons butter
Boil onions in water until tender and drain. Place onions, honey, rum and butter in large skillet and cook over low heat until onions are well glazed. Turn onions often and watch your heat, the honey will burn easily. Serves 4.

Cheesy Corn and Vegetable Cutlets
Submitted by: Boomboom
1/4 cup potato, boiled and mashed
1/4 cup grated corn
1/4 cup carrots, grated
1/4 cup cabbage, grated
1 clove garlic, grated
2 tablespoons cheese, grated
1 teaspoon butter
salt to taste
pepper to taste
2 tablespoons oil for cooking
Heat the butter, add the corn, carrots, cabbage and garlic and sauté for 4 to 5 minutes. Remove from the flame. Combine the potato, cheese, cooked vegetable mixture and salt and mix well. Divide this mixture into 6 equal portions and shape into small cutlets. Season with pepper. Shallow fry on a non-stick pan using a little oil. Makes 6 cutlets.

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