Chicken Nuggets
Submitted by: JoyC
4 skinless, boneless chicken breasts
2 cups corn oil
1 egg, beaten
1/3 cup water
1/3 cup all-purpose flour
1 1/2 tablespoons sesame seeds, toasted
1 1/2 teaspoons salt
pepper to taste
Rinse chicken with cold water and pat dry with paper towels. Cut into 1x1x1/2 inch pieces. Fill a deep fryer with corn oil, no more than 1/3 full. Heat to medium heat. Place egg and water in a small bowl and mix well. Add the flour, sesame seeds and salt, stirring until a smooth batter is formed. Dip chicken pieces in batter and drain off any excess. Add battered chicken, a few pieces at a time, to the hot oil. Season with pepper. Fry about 4 minutes or until golden brown and done (remove chicken from oil to test). Drain on paper towels. Makes 4 servings.

Cajun Oven Fries
Submitted by: Merribuck
4 medium thin-skinned white potatoes
3 to 4 tablespoons extra-virgin Olive oil
2 tablespoons cayenne pepper sauce
1 teaspoon ground thyme or poultry seasoning
1 teaspoon (1/3 handful) sweet paprika
1 teaspoon (1/3 handful) ground cumin
coarse salt and black pepper
Preheat oven to 450F. Cut potatoes into wedges. In a large bowl, combine oil, hot sauce, thyme, paprika, and cumin. Toss potatoes in dressing and spread out in a single layer on a nonstick cookie sheet. Season wedges with salt and pepper and roast for 20 minutes, turning once. Serves 4.

Grilled Vegetables Platter
Submitted by: Merribuck
1 japanese eggplant (small, black, purple or white skinned), cut into 1/4-inch strips, lengthwise
1 small zucchini, cut into 1/4-inch slices, lengthwise
1 cubanelle (light green) Italian pepper, cut into strips, lengthwise
1 small red onion, sliced into thick rings
8 medium creminis (baby portobellos), trimmed
1/2 cup extra-virgin Olive oil, for brushing
coarse salt and black pepper
2 tablespoons chopped fresh thyme, 4 to 6 sprigs stripped and chopped (1/2 teaspoon - a sprinkle - of dried thyme or dried Italian Seasoning may be substituted)
Preheat grill or grill pan over moderate to high heat. Assemble cut veggies on a platter and as you place them on the grill, brush each side with a little oil. Season vegetables with salt and pepper. Cook until vegetables are just tender, 3 to 5 minutes on each side, depending on the vegetable. Arrange grilled vegetables on a platter and garnish with a generous sprinkle of chopped fresh thyme. Serves 4.

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

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