Shrimp Scampi
Submitted by: KatjaGirl
1 envelope garlic and herb salad dressing mix
1/4 cup lemon juice
1/4 cup water
1/4 cup Olive oil, divided
2 tablespoons chopped fresh parsley		 1 teaspoon minced garlic (optional)
1/8 teaspoon pepper
1 small onion, chopped
1 lb. shrimp, cleaned
salt (optional) to taste
Mix salad dressing mix, juice, water, 2 tablespoons of the oil, parsley, garlic and pepper until well blended. Set aside. Heat remaining 2 tablespoons oil in large skillet on medium heat. Add onion, cook and stir until tender but not browned. Add shrimp. Cook 3 minutes or until shrimp turn pink, stirring occasionally. Stir in dressing mixture. Bring to a boil on medium heat; boil 1 minute. Season with salt (optional). Serve over hot cooked white rice. Makes 2 servings.

Zippy Orange Chicken with Rice

Submitted by: KatjaGirl
1/2 cup light dressing, divided
4 boneless skinless chicken breast halves
(about 1-1/4 lb.), cut into strips
1 cup orange juice
2 tablespoons brown sugar		 1 1/2 cups white rice, uncooked
1 green pepper, cut into strips
1 can (11 oz.) mandarin orange segments, drained
(or 1 orange, peeled)
1 can (8 oz.) pineapple chunks, drained
Heat 2 tablespoons of the dressing in skillet on medium-high heat. Add chicken and green pepper. Cook and stir 5 minutes or until chicken is cooked through. Drain. Reduce heat to medium. Mix remaining dressing, juice and sugar. Stir into skillet; bring to boil. Remove from heat. Add rice, orange segments and pineapple. Let stand, covered, 5 minutes. Makes 2 servings.

Dry Cooked Potatoes
Submitted by: Praying Bear
4 medium sized potatoes
1.5 teaspoons oil
1/2 teaspoons cumin seeds
1/4 teaspoon turmeric powder		 red chili powder to taste
3/4 teaspoons of coriander powder
3/4 teaspoons of fenugreek
1 teaspoon salt
Boil the potatoes, cool and peel. Cut them into cubes. Put the pan on the fire, with the oil, and let it heat up. Drop the cumin seeds, and within a few seconds, all the other ingredients. Fry for a few more seconds. Now drop the potato cubes. Stir well to coat them with the spices. Cover and simmer on a very low fire for about 10 minutes - stir often so as to make sure that the potatoes are not sticking or burning. Add a few teaspoons of water if they are doing so. Serves 2-3.

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

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