Yellow Rice and Raisins (South Africa)
Submitted by: KatjaGirl

1 tablespoon sugar
 1/2 teaspoon turmeric
  1 tablespoon salt
   2 tablespoons butter

1 cinnamon stick
  1 cup raisins
   1 teaspoon lemon rind
   2 cups white rice

In a large pot, bring 6 cups of water to a boil. Add all ingredients, except the rice and stir until the sugar has dissolved. Add the rice, cover, and simmer for 20 minutes. Remove cinnamon stick and  lemon rind, before serving.

Pumpkin Purre with Walnuts
Submitted by: Becky

1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 egg yolks
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 egg whites
1 (9 inch) unbaked pie shell
Filling (see below)

2 tablespoons all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, chilled
1 cup chopped walnuts
Preheat the oven to 425F (220C). In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell. Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie. Reduce the heat to 350F (175C). Bake an additional 40 minutes, or until set.

Twice Baked Garlic Potatoes
Submitted by: Merribuck

4 large baking potatoes
1 garlic bulb
1/2 cup chicken broth

1/2 cup non-fat sour cream
1/2 teaspoon pepper
1/4 cup grated parmesan

Preheat oven to 425F. Pierce potatoes with a fork. Wrap garlic in foil. Bake potatoes and garlic about 50-60 minutes, until potatoes are tender and garlic is softened and browned. Let cool until handable. Cut potatoes in half lengthwise and carefully scoop out pulp leaving skins in tact. Place potato pulp in large bowl. Cut garlic bulb in half and squeaze pulp into potatoes. Add remaining ingredients and mash with fork until blended. Spoon back into skins and garnish with extra Parmesan. Return to oven and bake about 15 minutes until heated through. Serves 4.

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