Rice Fritters
(Italian Recipe - Frittelle di Riso per Chanukah)
 Submitted by: Barbiel
1 cup arborio rice
2 1/2 cups water
1 teaspoon salt
1 cup dark, seedless raisins
1/2 cup pine nuts or slivered almonds 		2 teaspoons freshly grated lemon rind
6 eggs, slightly beaten
1 cup Olive or other vegetable oil
sugar and cinnamon
 
Place rice in saucepan with the water and salt and bring to boil. Lower heat to simmer, cover, and cook, without stirring, for 30 minutes, or until rice is well done and quite dry. Remove from heat, and add raisins, nuts, and lemon rind, and stir. Cool for at least 1/2 hour and then add the eggs, mixing well. Heat half the oil in a large frying pan. Drop rice mixture into oil by the rounded tablespoonful. Fry two to three minutes on each side: fritelle should be golden brown. Drain on paper towels. Roll the fritelles in sugar or sugar and cinnamon ans serve for dessert.

Ceciarchiata
 (Italian Hanukkah Confection)
 Submitted by: Barbiel
3 large eggs, slightly beaten
2 cups unbleached all-purpose flour
1/2 teaspoon salt
1 cup Olive or vegetable oil
1 cup honey 		1/2 cup toasted and coarsely chopped hazelnuts
2 teaspoons grated lemon peel
1 teaspoon lemon juice
1 cup toasted and coarsely chopped almonds
Toast whole hazelnuts and almonds by preheating the oven to 550°F and placing the nuts on a cookie sheet on the middle rack. Roast for 4 or 5 minutes, shaking the pan a couple of times. Watch them carefully, so they don't burn. Allow the nuts to cool for at least 10 minutes before chopping them very briefly in a blender or food processor. Put the eggs, flour, and salt in a bowl and stir to make a soft dough. Turn out on a floured working surface and knead the dough 1 to 2 minutes. Shape it into a ball, flatten it with your hands, and sprinkle it lightly with flour. Roll the dough out to a rectangle about 1/4-inch thick. With a sharp knife or a pizza cutter, cut into 1/4-inch-wide strips and dredge these long strips in flour. Then cut them into chickpea-size bits, and again dredge with flour to prevent them from sticking to each other. Scoop up the bits in a large sifter to remove the excess flour. Heat the oil in a small saucepan or wok and fry a handful of the bits at a time until lightly golden, stirring so they are an even color. Drain on paper towels and cool. You can also bake them, one third at a time, on an ungreased cookie sheet on the middle rack of a preheated 400°F oven for 7 minutes. Bring the honey to a boil in a 6-cup heavy casserole and simmer over moderately high heat for 3 minutes. Add all the dough balls, the toasted and chopped hazelnuts, and the lemon peel and juice; cook over lower heat 7 minutes. Spread the toasted almonds over an oiled round serving platter and pour the hot mixture on top. Let it settle for a few minutes. When the mixture is cool enough to be handled, shape it into a circle with the help of a spoon and your moistened hands. Let it cool thoroughly at room temperature. It will harden a little. Either break off pieces with your fingers or cut into 2-inch segments. Makes 8 to 12 servings.

Honey Bars
Submitted by: Barbiel
1/2 cup shortening
1/2 cup granulated sugar
1/2 cup honey
1 egg, beaten
1 cup coconut
1/2 teaspoon baking soda 		1/3 cup flour
1/2 teaspoon baking powder
1 cup oats
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup nuts, chopped
Cream shortening, sugar and honey until light and fluffy. Add egg and blend. Sift flour, baking powder, baking soda and salt and add to creamed mixture. Add oats, coconut, vanilla extract and nuts and spread in greased 15 x 11-inch pan. Bake at 350°F for 25 minutes. When cool, cut into bars. Confectioners' sugar may be sprinkled on top, if desired.

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

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