Salmon with Mint Sauce
Submitted by: Barbiel
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
Set 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.
Mint Sauce
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 Chicken
Submitted by: Barbiel
1 (1 ounce) package dry onion soup mix
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 350F (175C). 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.

Prune and Olive Chicken
Submitted by: Barbiel
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
In a 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 350F (175C). 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