Orange Rice and Peas
Submitted by: Merribuck
1 box Texmati rice
Orange zest
1 tablespoon butter
Salt & freshly ground black pepper
1 cup thawed frozen peas
Cook Texmati rice according to package directions. At the last minute blend in orange zest and 1 tablespoon butter, salt, pepper and 1 cup thawed frozen peas.
Note: This is a festive and flavorful side dish that everyone loves.

Herbed Corn-On-The-Cob
Submitted by: Merribuck
1/2 cup butter, softened
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon parsley (dried)
1 teaspoon rosemary (dried)
1/2 teaspoon garlic salt
6 ears of fresh corn, or 6 cups frozen corn
Preheat oven to 375 degrees. Combine butter, salt, pepper, parsley, rosemaryand garlic salt in a small bowl, mix well. Cut six 12 inch pieces of heavy duty foil. Spread about 1 tablespoon butter mixture onto each ear of corn, Place 1 ear of corn in each piece of foil, diagonally. Roll up tightly, twist ends to seal. Place on a baking sheet. Bake corn for 30 minutes. Untwist thew ends of foil, unroll. If desired, fold the edges of foil up around each ear to form a "boat". Top corn with a small dallop of remaining butter mixture. If using frozen corn, place in saucepan. Add butter mixture until corn is seasoned to taste. Serves 6.

Easy Vegetable Medley
Submitted by: Merribuck
2 medium zucchini, sliced
1 small onion, sliced
2 medium tomatoes, sliced
2 tablespoons parmesan cheese
1/2 teaspoon seasoned salt
1/2 teaspoon basil
1/2 teaspoon thyme
Layer sliced vegetables in a casserole dish, sprinkling each layer with cheese and spices. Cover and microwave on High for 8-10 minutes or bake at 350F for 20-25 min.
(Originally published in Okanagan Harvest).

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

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