Lentil and Olive Salad
Submitted by: Cookie
3 tablespoons Olive oil
2 tablespoons lemon juice
1/2 teaspoon anchovy paste
1/2 teaspoon pepper
19 oz can green lentils, drained and rinsed
1/4 cup oil-cured black olives, pitted and coarsely chopped
3 tablespoons chopped fresh oregano or parsley
In large bowl, whisk together oil, lemon juice, anchovy paste and pepper. Stir in lentils, olives and oregano. Cover and let stand for 1 hour. Makes 2 cups.

American-Italian Pasta Salad
Submitted by: Vadi
1 (16 ounce) package fusilli pasta
1 cup frozen petite peas, thawed
2 (2 ounce) cans sliced black olives
1 cup cubed Genoa salami
3/4 cup chopped green onions
3/4 cup chopped celery
 1/2 cup chopped fresh parsley
1 (.7 ounce) package dry Italian-style salad dressing mix
1 cup Mayonnaise
1 cup Sour cream
2 tablespoons milk
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a medium bowl combine Mayonnaise, Sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside. In a large salad bowl combine cooked and cooled pasta, peas, olives, salami, green onions, celery and parsley. Mix in dressing last, reserving 1/2 cup. Let sit over night in fridge. Stir before serving.

Busy Night Turkey Taco Soup with Avocado Cream
Submitted by: KatjaGirl
1 (11 ounce) can Mexican-style corn
1 (16 ounce) can Chili beans, undrained
2 (14.5 ounce) cans chicken broth
1 (16 ounce) jar chunky salsa
2 1/2 cups cooked, chopped turkey meat
salt and pepper to taste
1/4 cup chopped fresh cilantro
1/2 cup low-fat sour cream
2 tablespoons Guacamole
In a large pot over medium heat, combine corn, Chili beans, broth and salsa. Bring to a boil, then reduce heat and stir in cooked turkey. Season with salt and pepper. Cover, and cook 5 to 10 minutes more, until heated through. Stir in cilantro. In a bowl, stir together sour cream and guacamole until smooth. Ladle soup into bowls and top with Guacamole mixture. Makes 4 servings

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

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