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Shanagarry Pepper and Tomato Stew
Submitted by: Barbiel
2 tablespoons plus 2 teaspoons olive oil
1 clove garlic, crushed
1 yellow onion, sliced
2 red peppers, seeded and cut into thin strips
2 green peppers, seeded and cut into thin strips
6 large tomatoes
1/4 teaspoon dried basil
salt and pepper to taste
granulated sugar
Heat olive oil in a pot. Add the onion and cook until softened. Add garlic and peppers. Cover and let cook over low heat. Meanwhile peel the tomatoes (plunge into boiling water for just a few seconds, then plunge into iced-water, the peels will come right off). Remove the seeds (optional) and slice tomatoes. Add to the pot, season with basil, salt, pepper, and sugar to taste. Cook until the vegetables are just soft, approximately 30 minutes. Makes 8 to 10 servings.

Potato Soup
Submitted by: Barbiel
7 cups water
6 medium potatoes, peeled and sliced
2 yellow onions, peeled and sliced
2 carrots, peeled and sliced
1/2 teaspoon dried thyme
1 bay leaf
1/2 cup hot milk
1/2 cup hot light whipping cream
1/4 teaspoon ground cloves
salt and pepper to taste
Boil the water in a saucepan. Add the potatoes, onions, carrots, thyme, and bay leaf. Cook over low heat for 45 minutes. Drain off the water, remove the bay leave. Add the milk, cream, cloves, salt, and pepper. Cook over low heat for 10 minutes. Makes 8-10 servings.

Tomato Lentil Soup
Submitted by: Barbiel
2 tablespoons butter
1/2 cup red wine
2 onions (chopped)
2 cloves garlic, finely minced (or more)
5 sticks celery (chopped)
1/2 teaspoon black pepper
2 large cans (35 oz each) plum tomatoes in juice
1/2 teaspoon salt
1 cup dried lentils
1/4 teaspoon cloves (ground)
6 cups chicken broth
1 cup parsley (small bunch)
Cook the onion and celery in the butter (low heat) about 10 minutes (use a large saucepan/stock pot). Puree the cans of tomatoes, and add to the vegetables. Add the chicken stock and lentils, bring to a boil, and simmer for 20 minutes. Add half the parsley, wine, garlic, salt, pepper and cloves. Stir and simmer another 25 minutes. Add the rest of the parsley, simmer 5 minutes and serve. 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