Beef with Garlic and Soy Sauce Submitted by: Barbiel Photo by Barbiel
2 tablespoons sesam seeds 450 gr beef 2 tablespoons vegetable oil 1 green paprika, cutted in thin strips	2 cloves garlic, crushed 2 tablespoons Rice wine 4 tablespoons Soy sauce 6 green onions, cutted in rings
To make this recipe you will need a Wok pan. Heat Wok pan (without any oil) and roast sesam seeds for about 2 minutes. Remove from pan and reserve. Cut beef in not too thin strips. Heat vegetable oil in a Wok pan and fry beef, stirring constantly, until brown (about 3 minutes). Add paprika and garlic and cook for more 2 minutes. Combine Rice wine and Soy sauce and add to the beef, cook for 2 minutes, stirring. Before serving sprinkle top with sesam seeds. Makes 4 servings. Suggestion: Serve with Rice.

Meat Balls in Mint Sauce Submitted by: Barbiel Photo by Barbiel
500 gr ground minced beef 40 gr roll crumb (or bread crumb) 1/2 teaspoon Pimento 1 clove garlic, crushed 2 tablespoons fresh mint, chopped 1 egg, beaten	2 tablespoons vegetable oil 1 red paprika, cutted in thin strips 250 ml chicken broth 4 preserved walnuts, cutted in strips salt and pepper to taste fresh mint leaves (garnish)
In a bowl combine ground beef, roll (bread) crumb, Pimento, garlic and the half of chopped mint. Season with salt and pepper and add beaten eggs. Mix everything very well, forming a meat dough. Wet your hands with some water and form about 20 small meat balls from the dough. In a heavy pan heat oil and fry meat balls (stirring and turning them) until brown. Remove meat balls from pan and place in a plate covered with absorvent paper and reserve. Pour out some oil from pan until its only 1 tablespoon. Fry paprika about 2 - 3 minutes (do not let it turn brown!). Add chicken broth and cook until mixture boils. Adjust seasoning. Add meat balls and cook for 10 minutes (medium flame), stirring. Sprinkle with remaining chopped mint and cook (very low flame) for 3 minutes. Remember to turn meat balls. Adjust seasoning once more. Garnish with freah mint leaves before serving. Serves 4. Suggestion: Serve with Noodles.

Summer Casserole Submitted by: Barbiel Photo by Barbiel
220 gr baby carrots 125 gr runner beans 2 zucchinis 4 green onions 1 bunch radish 4 tablespoons butter salt and pepper to taste	Dressing: 2 tablespoons Olive oil 2 tablespoons White wine vinegar 4 tablespoons dry White wine 1 tablespoon sugar 1 tablespoon fresh tarragon small branch tarragon for garnish
Cut baby carrots in halves. Cut beans and zucchinis in rings. Cut green onions and radish in halves. In a pan heat butter until melted. Add all lettuces at once and fry, stirring constantly, until tender but still firm ("al dente") and season with salt and pepper. In a small pan combine Olive oil, vinegar, White wine and sugar and cook, stirring,  until sugar is completely dissolved. Remove from oven add tarragon and mix. When lettuces are done pour dressing over top, mix very well, adjust seasoning, if necessary, garnish with tarragon branch and serve immediately. Makes 4 servings.

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