Garden of Friendship - Soups and Salads

Minestrone Submitted by: Barbiel
3 tomatoes, peeled and diced 1/4 celeric, wash, peeled and diced 1 celery stalk, diced 1 red pepper, diced 2 carrots diced	2 onions, cut in rings 2 potatoes, not too small, diced 2 zucchinis diced 1 garlic clove, pressed Salt and pepper
Saute all ingredients in 3 tablespoons olive oil. Add 3-4 slices fried bacon. Add 8 cups meat sauce, 1 cup peas, and 4 ounces small macaroni. Cook 20 minutes. Serve with parmesan cheese. Drink with Pinot Grigio (light Italian white wine)

Gazpacho Submitted by: Barbiel (cold Spanish soup for warm days)
2 slices toasted bread cubed into 1 cup water soften 1 red pepper diced 1 green pepper diced 1 cucumber peeled and diced 2 onions in rings 1 garlic clove, pressed	4 cups water 2 tablespoons olive oil 1 tablespoon vinegar or lemon juice 1 tablespon soja sauce Salt and pepper
Mash all together and please do not cook. Put in refrigerator 2 hours before serving. Decorate with herbs (peppermint). It is to be served cold. Serve with a cold beer.

French Beef Stew Submitted by: Wolfmama
2 pounds lean beef stew meat (don't brown) 8 carrots, sliced thick (may add more) 1 cup celery, cut in pieces 1/2 package onion soup mix 1 can whole tomatoes 4 ounces cooking sherry	3 tablespoons tapioca 2 slices white bread, cut in cubes 1 tablespoon sugar 1 tablespoon salt 4 dashes of pepper, thyme, marjoram, & rosemary 1 package frozen peas
Combine all ingredients except peas. Put in greased baking dish or crock pot. Bake, covered at 250 degrees for 6 hours. Last 20 minutes add frozen peas and bake, uncovered until done. Serves 6.

Background graphics made especially for the Recipes Committee of the Garden of Friendship by Valatine