Roasted Sweet Onions with Balsamic Vinegar
Submitted by: Barbiel
4 medium sweet onions, peeled and halved
      3 tablespoons Olive oil
           salt
           white pepper 		1 tablespoon water
    1/3 cup Balsamic vinegar
      2 tablespoons brown sugar
      2 tablespoons butter
Preheat over to 350°F. Rub onion halves with olive oil. Sprinkle salt and pepper on both halves. Place onions, cut side down, in a large skillet that is oven-proof. Bake onions until soft; about an hour. With a spatula, scoop up onions and place them in a serving dish, cut side up. Place water, vinegar, brown sugar and butter in same skillet that onions were roasted in. Scrape skillet to dissolve brown, baked-on juices from onions. Heat to boiling. Boil a minute to reduce, then spoon mixture over each onion. Serve hot. Makes 4 servings.

Vegetables Glazed with Balsamic Vinegar
Submitted by: Barbiel
2 tablespoons olive oil
1 red bell pepper, cut into 1/4-inch-wide strips
1 yellow bell pepper, cut into 1/4-inch-wide strips
1 small onion, thinly sliced
salt and pepper to taste		 2 tablespoons balsamic vinegar
2 zucchinis, trimmed, cut crosswise into 1/2-inch-thick rounds
2 yellow summer squash, trimmed
(cut crosswise into 1/2-inch-thick rounds)
Heat oil in heavy large nonstick skillet over medium-high heat. Add peppers and onion. Sauté until beginning to soften, about 4 minutes. Add zucchini and yellow squash and sauté until tender, about 8 minutes. Add vinegar to skillet and boil until liquid is reduced to glaze and coats vegetables, about 2 minutes. Season to taste with salt and pepper. Transfer to platter and serve. Makes 4 servings.

Golden Potatoes
Submitted by: Barbiel
4 medium Yukon Gold potatoes, peeled.
1/2 cup canned low-salt chicken broth		 3 tablespoons sour cream
pinch of ground nutmeg
Cut potatoes into 2-inch pieces and cook them in medium saucepan of boiling salted water until tender, about 20 minutes. Drain well and return potatoes to same saucepan. Coarsely mash potatoes, adding enough chicken broth to moisten. Stir in sour cream and nutmeg. Season potatoes to taste with salt and pepper and serve. Serves 2.
Note: Yukon Gold potatoes can now be found in grocery stores and farmers' markets all across the country, but this recipe can certainly be made with russet potatoes instead.

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