Taco Dip
Submitted by: Lady Freedom
2 8-ounce packages cream cheese, softened
1 cup sour cream
1 cup shredded Monterery Jack Cheese
1 medium tomato, chopped
1 medium green pepper, chopped
1 small can sliced black olives
1 16-ounce jar Salsa, drained
Nacho chips
Combine sour cream and cream cheese, blend well. Spread into 9x13 inch dish. Spread salsa, sprinkle cheese then tomoto, green pepper and black olives. Serve with nacho chips. Serves 8-10 people.
May substitute low fat cream cheese and sour cream to reduce calories.

Honeysuckle Pineapple
Submitted by: CajunSue
4 slices fresh pineapple
1 1/2 tablespoons honey
2 tablespoons cherry brandy
1 teaspoon lemon juice
Marinate: Combine honey, brandy and lemon juice in a nonporous glass dish or bowl. Mix together and add pineapple; coat well with marinade mixture. Cover dish and marinate in refrigerator for 1 hour.  Preheat grill to medium heat and lightly oil grate. Remove pineapple from dish or bowl, discarding any leftover marinade. Place pineapple wedges directly on rack or in a basket and grill for about 10 minutes, turning, until pineapple is hot and caramelized.
Note: This recipe is not exactly a dip but may be used as one for grilled pork or lamb.

Hazelnut Vinaigrette
Submitted by: Barbiel
1 clove garlic
1/8 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 cup raspberry vinegar
1/4 cup honey
3 tablespoons hazelnut oil
1/2 cup extra-virgin Olive oil
pepper to taste
In a blender or food processor, mince garlic. Add salt, pepper and Dijon mustard; whirl drizzling in raspberry vinegar, honey, hazelnut oil and Olive oil. Store, covered, in the refrigerator. Serve at room temperature. Yields 1 cup.

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