Deep-Fried Green Beans
 Submitted by: Barbiel
1 pound green beans, trimmed
about 4 cups peanut oil, for frying
3/4 cup all-purpose flour
3/4 cup water 		2 large eggs
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon ground black pepper
Cook the beans in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain, cool in a bowl of ice water, and drain again. Heat the oil in a deep fryer or a large saucepan over medium-high heat to 350°F (175°C). Combine the flour, water, eggs, baking powder, salt and pepper in a large bowl. Whisk until a smooth batter forms. Dip six beans at a time into the batter, shaking off any excess. Add the beans to the hot oil and fry until golden brown, about 4 minutes per batch. Using a slotted spoon, transfer the beans to paper towels to drain. Sprinkle with more salt and serve hot. Makes 6 to 8 servings.

Spiced Nuts
 Submitted by: Lady Lynda
Assorted shelled nuts: almonds, cashews, peanuts, etc
For Sweet and Spicy Nuts:
peanut oil, for drizzling
sugar, to taste
kosher salt, to taste
chinese five-spice powder, to taste
For Savory Nuts:
peanut oil, for drizzling
kosher salt, to taste
chili powder, to taste
Preheat the oven to 400°F.
For a Sweet and Spicy Nut:
Toss your choice of nuts with oil, sugar, salt and a few dashes of chinese five-spice powder.
For a Savory and Spicy Nut:
Toss your choice of nuts with oil, salt and a few dashes of chili powder.
Lay out the nuts in an even layer on a baking dish. Bake, redistributing the nuts every 7 minutes or so to make sure they cook evenly, until the nuts are lightly browned, about 15 to 20 minutes.

White Chili
 Submitted by: Barbiel
1 lb large white beans, soaked overnight in water, drained
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped (divided)
1 tablespoon Olive oil
2 4-ounce cans chopped green chilies
2 teaspoon ground cumin		 1 1/2 teaspoons dried oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
4 cups diced cooked chicken
3 cups grated Monterey Jack cheese
1 jalapeno or serrano pepper, chopped (optional)
salt to taste (optional)
Combine beans, chicken broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add additional water (or watered-down broth), if necessary. In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Check seasoning (salt?), add jalapeno or serrano to level of desired hotness. Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips. Makes 8-10 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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