Cheese Souflee Submitted by: Barbiel
1 tablespoon butter 1 onion, fine shredded 1 garlic, fine shredded 2 cups milk salt enough to taste white pepper enough to taste	nutmeg enough to taste 2 cups wheat flour 4 egg yolks 1 cup grated cheese 1 cup Camembert cheese in small cubes 4 egg whites, beaten until firm
In a safe oven form combine flour and 1/2 cup milk. Stir until flour is dissolved. In a pan melt butter until liquid, then add garlic and onion and sauté for 5 minutes. Add the rest of milk and season with salt and pepper. Add to the wheat mixture. Cook until mixture thickens. Remove from heat, add egg yolks and mix very quickly. Add cheeses and mix again very well. Let it cool for a while. Add beaten egg whites, stirring carefully. Use butter to oil the form. Pour the whole mixture in it and let it bake at very slow flame for about 40-50 minutes. Makes 6 servings.

Carrout Soup with Orange Submitted by: Barbiel
3 tablespoons margarine 1 small onion, shredded 1 small sprig parsley	6 great carrots in small cubes 1/2 liter orange juice 1 teaspoon white pepper powder
In a great pan heat the margarina and souté onion, parsley and carrots for about 5 minutes. Add 1 liter of water and let cook at medium heat, until carrots are soft. Use an electric mixer to combine everything, then add the orange juice. Season salt and pepper. You can serve hot or cold. Makes 6 servings.

Lemon Mousse Submitted by: Barbiel

1 can sweeted condensed milk 1 envelope of gelatin without flavor 3 egg whites in snow 1/2 cup lemon juice 1/2 cup boiled water

Dissolve the gelatin in boiled water, according to instructions. Mix condensed milk, lemon juice and gelatine mixture, using an electric mixer. Add egg whites, stirring very carefully. Place the mousse mixture in a form (you may need some oil to fett it) and place in refrigerator until mousse is firm. Makes 6 servings. Note from Barbiel: This mousse makes success for its simplicity and texture. Wonderful to be served at parties.

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