Tillie O'Toole's Meringues
Submitted by: Dixi
4 egg whites
1 cup castor sugar (icing sugar) 		pink and green food coloring (optional)
whipped cream
Beat the egg whites until stiff but not yet dry. Fold in half the sugar and beat again until the mixture will stand in a firm dry peak. Fold the remaining sugar in carefully. Divide the mixture into three bowls. Add a few drops of pink food coloring to one and a few drops of green to the second, leaving the third one white. Mix both to a delicate pale color.  Line a baking tray with parchment paper or tinfoil and spoon blobs of mixture on to the top. Bake in a preheated oven at 200°F (100°C/ gas mark 1/4) for about 4 (four) hours. Allow to cool, then sandwich together in pairs with whipped cream.

Green Sauce
Submitted by: Barbiel
3 tablespoons very fine chopped herbs
(parsley, chive, tarragon, dill, chevril, borrage, water-cress and sorrel)
2 eggs (whole)
juice from one lemon
1/2 cup oil		 1/2 cup sour cream
salt and pepper to taste
sugar and mustard to taste
quark (optional)
2 eggs, cooked, chopped
Mix herb with eggs, lemon juice, oil and sour cream. Spice with salt, pepper, sugar (just a little bit) and mustard. If the sauce is too thin, thicken with quark. Before serving, sprinkle over with cooked, chopped eggs. Serves 4.
Note: If you prefer you can substitute the cooked, chopped eggs for whole ones (see foto).
Delicious with baked potatoes or steak.

Apple and Barley Pudding
Submitted by: Dixi
4 tablespoons pearl barley (see Note)
1 1/2 lb apples, peeled, cored and sliced.
2 oz sugar		 3/4 tablespoon double cream
1 l water
 
Put the barley in the water and bring to the boil. Add the sliced apples and continue cooking gently until the barley and apples are soft. Press through a sieve, or put through the blender, and put back in the saucepan. Add the sugar and lemon juice and bring to the boil again. Remove from the heat, allow to cool and then chill. Serve cool with the cream stirred in. Makes 4 servings.
Note: Barley has been feeding humans for millennia, though it fell out of favor during the last one as people came to see it as low-brow peasant fare. It's most often used in soups and stews, where it serves as both a puffy grain and a thickener, but it also makes a nice side dish or salad. At most markets, you'll have to choose between two types of barley. Hulled barley is the most nutritious, since only the tough outer hulls are polished off. Pearl barley is polished some more, so that the outer bran layer is also scrubbed off.  It's less nutritious, but more popular since it's not as chewy as hulled barley and it cooks faster.   
Info: The Cook Thesaurus (http://www.foodsubs.com/)

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

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