Ham-Asparagus Crepes Submitted by: Barbiel
3/4 cup all-purpose flour 1 cup skim milk 1 beaten egg 1/8 salt 1/4 teaspoon dried thyme nonstick spray coating 1/2 cup shredded carrots 1/2 cup sliced leeks 1/2 cup water	3/4 cup evaporated skim milk 2 tablespoons cornstarch 1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons dry Sherry 1 cup shredded Cheddar cheese 24 asparagus spears 12 slices of baked ham
For Crepes: Combine flour, milk, egg, thyme and salt. Beat until blended. Spray a 6-inch skillet with nonstick spray coating. Preheat skillet, then remove skillet from heat. Pour in 2 tablespoons batter. Lift and tilt skillet to spread batter. Return to heat and brown on one side only. Invert skillet over paper towels. Remove crepe. Repeat with remaining batter. For Sauce: Heat carrot, leek, and water to boiling. Reduce heat, cover and simmer 5 minutes (do not drain). Combine milk, cornstarch, salt and pepper. Stir into vegetable mixture. Cook and stir until thickened and bubbly. Stir in Sherry and 1/2 cup of the cheese until melted. For Filling: Combine ham and asparagus and 1 cup of the sauce. Spoon 2 spears and 1 ham strip onto unbrowned side of each crepe. Roll up. Arrange crepes, seam side down, in a 3-quart rectangular baking dish. Spoon remaining sauce over crepes. Cover and bake in a 375°F. oven 25 minutes or until hot. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes more. Makes 6 servings.

Brazilian Chicken Drumstick (Coxinha de Galinha) Submitted by: Barbiel
Filling: 1 tablespoon of oil 1 small chopped onion 1 chicken breast, cooked and chopped 1 chopped tomato salt and pepper to taste	Dough: 2 cups of home-made chicken broth 2 tablespoons of oil 1 teaspoon of salt 1 dash of black pepper 2 cups of all purpose flour
Filling: Remove the skin and the bones from the cooked chicken and cut it into small pieces. Heat a tablespoon of oil in a pan. Add the onion and stir-fry until golden brown. Add the tomato, the chicken, salt and pepper to taste and let it cook for about 5-10 minutes or until the liquid has evaporated. Put the filling on a plate and let it cool down. Dough: Put two cups of chicken broth in a pan. Add two tablespoons of oil, a teaspoon of salt, pepper to taste and bring it to boil. Add two cups of flour and mix well with a wooden spoon until the dough is smooth and loosens from the bottom of the pan. Put the dough on a plate and let it cool down for 5-10 minutes. Take a tablespoon of dough and flatten it in your palm. Put a teaspoon of filling in the middle of the dough and roll it into a chicken drumstick shape. For coating and deep-frying: 1 egg 1 tablespoon of mik 1 dash of salt and pepper breadcrumbs and oil Beat an egg in a bowl and add a tablespoon of milk, a dash of salt and pepper. Put the breadcrumbs in another bowl. Dip the drumsticks in the egg and then coat them in the breadcrumbs. Deep-fry the drumsticks in hot oil until golden brown all over. Put the drumsticks on a paper towel. Serve the drumsticks immediately. Makes about 45 small drumsticks.

Avocado Cream Submitted by: Barbiel
1 small avocado 1 teaspoon of lime juice	sugar to taste 1/4 teaspoon Almond extract (optional)
Wash the avocado and cut it into two halves, removing the stone. Scoop out the flesh. Put the flesh in a bowl and mash it with a fork. Add the lime juice and the sugar (if desired add the Almond extract). Mix all the ingredients well and serve it. Makes 2 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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