• TABLE OF CONTENTS
HIDE
 Front Cover
 Front Matter
 Table of Contents
 Appetizers
 Soups & Salads
 Breads
 Beverages
 Chicken
 Seafood
 Meats
 Vegetables
 Sweets
 Back Cover






Title: International Cookbook
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Permanent Link: http://ufdc.ufl.edu/UF00089820/00001
 Material Information
Title: International Cookbook
Physical Description: Book
Language: English
Creator: University of Florida. Food Science and Human Nutrition Club
Publisher: Food Science and Human Nutrition Club
Place of Publication: Gainesville, Fla.
Copyright Date: 1995
 Record Information
Bibliographic ID: UF00089820
Volume ID: VID00001
Source Institution: University of Florida
Holding Location: University of Florida
Rights Management: All rights reserved by the source institution and holding location.

Table of Contents
    Front Cover
        Page 1
    Front Matter
        Page 2
        Page 3
    Table of Contents
        Page 4
    Appetizers
        Page 5
        Page 6
        Page 7
        Page 8
        Page 9
        Page 10
        Page 11
        Page 12
        Page 13
        Page 14
        Page 15
        Page 16
        Page 17
    Soups & Salads
        Page 18
        Page 19
        Page 20
        Page 21
        Page 22
        Page 23
        Page 24
        Page 25
        Page 26
        Page 27
        Page 28
        Page 29
        Page 30
    Breads
        Page 31
        Page 32
        Page 33
        Page 34
        Page 35
        Page 36
        Page 37
    Beverages
        Page 38
        Page 39
        Page 40
        Page 41
        Page 42
        Page 43
    Chicken
        Page 44
        Page 45
        Page 46
        Page 47
        Page 48
        Page 49
        Page 50
        Page 51
        Page 52
        Page 53
        Page 54
        Page 55
        Page 56
    Seafood
        Page 57
        Page 58
        Page 59
        Page 60
        Page 61
        Page 62
        Page 63
    Meats
        Page 64
        Page 65
        Page 66
        Page 67
        Page 68
        Page 69
        Page 70
    Vegetables
        Page 71
        Page 72
        Page 73
        Page 74
        Page 75
        Page 76
        Page 77
        Page 78
        Page 79
        Page 80
        Page 81
        Page 82
        Page 83
    Sweets
        Page 84
        Page 85
        Page 86
        Page 87
        Page 88
        Page 89
        Page 90
        Page 91
        Page 92
        Page 93
        Page 94
        Page 95
        Page 96
        Page 97
        Page 98
        Page 99
        Page 100
        Page 101
        Page 102
        Page 103
        Page 104
        Page 105
        Page 106
        Page 107
        Page 108
    Back Cover
        Page 109
Full Text


University of Florida
Food Science
and Human Nutrition
Club


International Cookbook







UNIVERSITY OF FLORIDA

FOOD SCIENCE AND HUMAN NUTRITION DEPARTMENT

The Food Science and Human Nutrition Department
is one of 20 academic units within the Institute of Food
and Agricultural Sciences (IFAS), College of
Agriculture, at the University of Florida, the Land
Grant institution in Florida and an important Sea Grant
center. Rapid expansion of the Department over the last
five years reflects the needs of Florida and the State's
commitment to the disciplines of food science and human
nutrition. 33 faculty members are involved in diverse
teaching, research, and extension program in
Gainesville, and 6 additional faculty members are
located at the Citrus Research and Education Center in
Lake Alfred. Student enrollment is approximately 100
undergraduate and 75 graduate students. The Food
Science Building houses a large and well equipped food
processing pilot plant, freezers, controlled
environmental rooms, small animal research facilities,
and laboratories equipped to handle the most up-to-date
food science and nutrition research and teaching
activities. The Department includes the Pesticide
Research Laboratory, a separate 6,200 square foot (580
square meter) facility having state-of-the-art
chromatography and mass spectrometry systems available
for projects in food and pesticide chemistry,
toxicology, and human nutrition research. Also included
in the Department is the Pesticide Information Office.
The Department has cooperative programs with other
IFAS and University units to provide additional
equipment and facilities for interdisciplinary research.
The Citrus Research and Education Center at Lake Alfred,
contains a complete pilot facility for all phases of
citrus research. Other facilities available are the
campus engineering and solar energy laboratories, a
computer center, extensive libraries, and specific crop
production units located on campus and throughout the
State at other IFAS Agricultural Research and Education
Centers.











Welcome to our International Cookbook.

The recipes in this book have been donated by
the faculty, staff, friends, and students of the
Department of Food Science and Human Nutrition.
We wanted to share our favorite international
dishes with you; and, at the same time, raise
money to help club members attend national
conferences in both Nutrition and Food Science.

We could not, however, caoplete such a vast
undertaking alone. Among the people who helped
in making this cookbook a reality, we would like
to thank the following: Jody Banks, David
Charest, and Susan Friday. We would also like
to thank Andrew Hamn for his invaluable role as
typesetter, sounding board, and advisor. A
final note of thanks goes out to everyone who
took the time to find the very best from their
recipe collections.

We hope you enjoy everything that our cookbook
has to offer.

Many Thanks, Razia Ali
Amy Beaver
Jeanne-Marie Robinson


Editors.





Tle of Conttts

apptizrss
SOUps &j Sa&s
Breads
avrafles


vats

Swets












Appcbizsrs











Humos

Middle Eastern/
Mediterranean


INGREDIENTS:

2/3 cup dry garbanzo
beans (chick peas)
1 large onion, minced
1-2 cloves garlic,
crushed or minced
juice of 2 lemons
1 Tbsp soy sauce
I tsp salt
2 cup tahini or sesame
butter
1 cup whole sesame
seeds, roasted and
ground (3/4 Cup
roasted sesame meal)
a little sesame oil


METHOD:


Cook garbanzo beans until very
tender and puree with a small
amount of their cooking water.
Saute minced onions in sesame oil
with the crushed garlic. Put half
cup of garbanzo bean puree back
into blender with sauteed onions
and garlic and blend thoroughly.
Chill and serve as a dip with
chips or raw vegetables or spread
on bread or crackers.

Variations:
-garbanzo vegetable sauce: thin
the spread with more lemon juice.
Heat it gently and serve over hot
vegetables or casseroles.

-thick garbanzo spread: Add 1-2
Cups ricotta cheese to spread (or
substitute pureed cottage cheese).
This will expand as well as
thicken it. Adjust seasoning.








Cheese-Crab Roll
American


INGREDIENTS:


METHOD:


1 8 oz. package cream
cheese
1 7 oz. can crab meat
1 package won-ton
wrappers
oil for frying









Cheese Sti
Caribbean


INGREDIENTS:


lb. butter
lb. sharp cheese
lb. flour
pinch of pepper and
salt


Drain water from crab meat. Mix
with cream cheese. Place
approximately 1 tsp of the mixture
into the center of a won-ton
wrapper. Fold corners to form a
"square". Fry in oil until lightly
brown on both sides. Serve
warm.(makes 30-40)
Variations:
Try substituting fruit preserves
(such as strawberries) for the
crab meat.


?aws


METHOD:


Grate the cheese and then cream
with the butter. Combine the
flour, pepper, and salt and add to
the cheese mixture. Heat oven to
350'F and prepare a greased cookie
sheet. Using an icing tube with a
fairly large decorative opening,
squeeze the mixture onto the
greased cookie sheet in lengths of
about 2 in. Bake in the preheated
oven for 7 minutes or until
lightly brown. Watch oven very
closely.







Spicy
American

INGREDIENTS:


Cajun


Shrimp


METHOD:


18 oz. steamed shrimp
1 cup peanut oil
3/4 cup white wine
vinegar
1 tbsp cayenne(red)
pepper
1 tbsp crushed dried
thyme
1 tbsp oregano
11 tsp paprika
14 tsp salt
11 tsp black pepper
1I tsp white pepper
6 cloves garlic
lemon slices(optional)


In a deep bowl, stir together the
oil, vinegar, seasonings, and
garlic until well mixed. Arrange
shrimp in a non-metal container.
Pour the spicy mixture over the
shrimp. Cover and marinate for 2-
24 hours, stirring occasionally to
evenly coat each shrimp.

To serve: Drain and discard the
marinade. Arrange shrimp on
crushed ice and garnish with lemon
slices.


Fresh
Caribbean

INGREDIENTS:


Mango


METHOD:


2 large, green, half-
ripe mangoes
2 cloves garlic
1 lime
t tsp black pepper
1 hot chili pepper
salt to taste


Slice the mangoes into bite size
peices. Toss all ingredients in a
glass container. Let sit in the
sun for approximately 1-2 hours or
if time does not permit, just
grab a fork and start eating.


Chow










Tabbouleh
Middle Eastern/
Mediterranean

INGREDIENTS:

2 cups wheat bulgur
(pre-cooked cracked
wheat)
2-3 bunches parsley
2 bunches green onions
1 small bag (10)
radishes
} cup olive oil
(optional)
2 tomatoes chopped
Endive or Bibb lettuce
leaves
juice of 3-4 lemons or
limes
1 tsp garlic salt
salt, pepper, soy sauce


METHOD:


Take 2 cups wheat bulgur and cover
with 4 cups of boiling water; let
sit until cool, then pour off
extra water. Set wheat aside.
Wash and drain parsley, remove
large stems. Wash, and remove
outer layer and roots of the green
onions. If a food processor is
available, buzz parsley with metal
blade, add onions and radishes and
process until fine peices, but not
mushy. Add to cooked bulgur.
Then, add juice of 3-4 lemons,
olive oil, and garlic salt. Mix.
Add salt and pepper to taste. Add
several dashes of soy sauce.
Chill. Just before serving add
the chopped tomatoes. Serve with
lettuce leaves.
Note: The wheat bulgur can be
purchased at a health food store.








Accras
Caribbean

INGREDIENTS:


1 cup flour
1 cup boiled, boned
and skinned salted
cod: flaked
1 onion, minced
2 blades chives
1 sprig fresh thyme
1 cup water
1 egg
2 teaspoons baking
powder
salt and pepper to taste


Soak the fish (overnight or for a
few hours) in water to remove
salt. Remove any skin and bones.
Flake the fish. Chop chives,
thyme and onions together until
fine and then add to fish. Set
aside. Put flour and water
together in a bowl and beat until
smooth. Add beaten egg, fish
mixture, salt and pepper.
Finally, beat in 2 tsp baking
powder. Drop into hot, deep, fat,
a teaspoon at a time. It should
puff out and immediately rise to
the top of the oil. Fry until
golden brown. Drain on absorbent
paper.


Patacones
Latin American


INGREDIENTS:


METHOD:


green plantains
oil for deep frying
salt


Peel plantains by scoring the peel
lengthwise. After scoring, the
peel should come apart easily.
Cut the plantain into l1-2 inch
sections. Deep fry until golden
yellow. Remove from oil and
drain. Flatten each section and
deep fry again until golden brown.
Drain and sprinkle with salt.
Serve warm.


METHOD:








Egg Rolls
American Style

INGREDIENTS:

2 lb. cooked lean
ground beef
a lb. mushrooms
1 small bag (10)
radishes
3 carrots
1 lb. cabbage
1 tbsp garlic powder
I tsp salt
i tsp pepper
1 tsp onion powder
1 tbsp soy sauce
1 medium onion
1 package egg roll
wrappers


METHOD:


Mince all ingredients except
wrappers, then mix well (about 15
minutes, using hands).
Place a spoonful of mixture
slightly of center of the egg roll
wrapper. Fold up the corner of
the wrapper closest to the
mixture(fold should look like a
triangle). Next, fold in the
corners on either side of the
first fold. Then, roll toward the
fourth corner, sealing the corner
to the egg roll with a little cold
water. Fry in deep fat for about
10 minutes or until golden brown.







Sauerkraut
American

INGREDIENTS:

1 can corned beef
i cup butter
1 medium onion, minced
1-1/3 cup deviled ham
4 cup flour
2 cup sauerkraut juice
3 cups ground
sauerkraut
1 tbsp chopped parsley
2 eggs
2 cups milk
additional flour
bread crumbs


Balls


METHOD:

Brown onion in butter. Add garlic
and deviled ham, brown slightly.
Stir in flour and cook thoroughly,
about 10 minutes. Stir
constantly. Combine with
sauerkraut juice, sauerkraut, and
parsley. Mix well. Chill. Form
into small balls. Dip into
additional flour, then into
mixture of eggs and milk, and
finally into bread crumbs. Deep
fry until golden brown. Serve
hot.


Cheesy Potato Sticks
American

INGREDIENTS: METHOD:

2 tbsp butter Melt butter or margarine. Blend
2 tbsp flour flour, salt and pepper. Add the
f tsp salt milk all at once. Cook quickly,
dash pepper stirring constantly, till
1 cup milk thickened and bubbling; add half
4 oz shredded cheese the shredded cheese. Stir till
1 tbsp chopped cheese melts; add pimiento. Place
pimiento potatoes in 10 x 6 x 11 inch
1 16 oz pkg frozen baking dish; top with cheese
french fried sauce. Sprinkle with remaining
potatoes cheese. Bake, covered in 350'F
oven for 15 minutes; uncovered and
bake 25 minutes.








Quick Fatayr
Middle Eastern/Mediterranean


INGREDIENTS:


METHOD:


I container biscuit
dough (10-12)
1 Ib ground lamb or
beef
1-2 oz butter or
margarine
1 large onion,
chopped
all-spice, black pepper,
and salt to taste
yogurt


Butter a cookie sheet and flatten
each biscuit out using your
fingers until the dough is thin
and flat (like mini-pizza). In a
frying pan, brown the onions in
margarine until golden brown and
then set aside. In the same pan,
add ample butter and gently brown
the pine nuts. Be careful because
they burn easily. The nuts need
to be stirred constantly. In the
same pan, brown the ground beef.

Combine the onions, pine nuts, and
browned meat in a mixing bowl and
add your spices. Place 2-3
tablespoons of the meat mixture on
the flattened biscuits.

Bake at 400'F for approximately
10-12 minutes or until the biscuit
dough is brown and thoroughly
cooked. Make sure it does not
burn. Add one tablespoon of
yogurt to each biscuit and return
to oven until lightly browned.
Serve warm.


Rosina Bassoun










Scallops a la Parmesana
Peruvian

INGREDIENTS: METHOD:

3 dozen scallops and Place shells on a baking sheet and
shells put a scallop in each. Dot
1 lime sliced scallop with a small square of
butter or margarine butter and cover with a teaspoon
parmesan cheese of grated parmesan cheese. Dash
pepper with pepper. Bake in a preheated
oven (350'F) until cheese melts
and is slightly dark. (not burned)
Serve with a slice of lime at the
side.
Serves six.


Chicken
American

INGREDIENTS:


24 chicken wings
1 cup Kikkoman's soy
sauce
3/4 cup green onions
and tops
1/3 cup sugar
4 tbsp salad oil
1 clove minced
garlic
i tsp ginger


Wings


METHODS:


Marinate disjoined wings 30
minutes or more. Remove from
marinade and bake uncovered at
350' F 15 minutes on one side.
Turn and bake 15 minutes on the
other side.







Baba Ghannoug
Middle Eastern/Mediterranean

INGREDIENTS: METHOD:

2 large egg plants Bake the egg plants and onions in
1 lb onions a 350'F oven until well cooked.
3/4 cup tahini Before baking egg plant, use a
3 lemons or limes sharp knife to make a few slits
4 cloves garlic into the egg plants. The egg
salt to taste plant should be done baking first.
Peel the baked egg plants and
Optional: onions and chop into mini bite
olive oil size pieces. Do the same with
parsley baked onions.
tomatoes
olives Prepare tahini by mixing with 3
tablespoons water. Squeeze the
lemons into the tahini mix. Add
salt to taste. Mix until there is
an even, smooth consistency. Add
the chopped egg plants and onions
Sand quickly fold in. Add the
/ crushed garlic. Taste and add
more salt, garlic or lemon juice
r 'as desired.

Serving suggestion: in a medium
serving dish, spoon in the baba
ghannoug. Make a shallow well in
the center and pour a little olive
oil. Chopped tomatoes and olives
may be sprinkled on top. Can also
use sprigs or chopped parsley to
garnish.
This dish can be used as a dip and
eaten with pieces of pita style
bread.


Dr. Aida Bamia















Bacon
American

INGREDIENTS:


Cheese Appetizers


METHOD:


8 slices bacon, cut in
half
i lb. cheddar cheese
8 cherry tomatoes,
halved
dash cayenne pepper


Slice bacon in half. Cut cheddar
cheese in small even cubes.
Sprinkle cheese cubes with cayenne
pepper. Wrap bacon slices around
each cheese cube. Fasten with
wooden picks. Place on a baking
sheet or in an oven-proof glass
dish. Broil for about 5 minutes,
turning over after about 3 minutes
or until cheese starts to melt and
bacon is cooked to your liking.
Garnish with cherry tomatoes.
Serve as an appetizer with celery
or carrot sticks or tortilla or
other chips.










Never-Twice-The


Same Beans
Latin American

INGREDIENTS:

1-1/3 cup dried kidney
beans
1-1/3 cup dried pinto
beans
3/4 cup dried lima
beans
cup dried mung
beans
1 tsp crushed red
peppers
3 fresh tomatoes,
chopped
1 onion, chopped
1 can Mexican
tomatillos
(green tomatoes)
1 tsp cumin
2 cloves garlic,
minced
3 quarts water
3 vegetable or beef
bouillon cubes.
1 Tbsp vinegar
a pinch of salt and
lemon pepper


METHOD:


Put all the ingredients except
vinegar into large pot. Cover and
simmer 8 hours or longer. Add
vinegar I hour before serving.


Tom's











SoUfS


SB


Sals









Nketsinkwan
Ground nut (peanut) Soup
Ghana

INGREDIENTS: METHOD:


Ib meat of your
choice
1 tsp salt
1 tsp ground black
pepper
t-' can of tomato sauce
1 med. sized fresh
onion
1 med. sized fresh
tomato
4 green pepper
2-3 tbsp of smooth,
creamy peanut butter
(preferably sugar-
free)


Chop up half of the onion. Place
meat in a 2-qt. sauce pan and add
chopped onions, salt, black pepper
and a little water. Steam for 5
min. Cut the tomato into two
halves and remove seeds. Add the
tomato, the other half of the
onion(unchopped) along with 1 qt
of water to the meat. Bring to a
boil for 5 minutes, lower the
heat. Remove onion, tomato and
green pepper from sauce pan and
blend into a paste in a blender.
Return paste to pan. Add tomato
sauce and peanut butter. Mix well
to blend in peanut butter and heat
to boiling for 15 min. Adding more
water if needed. Let boil to
consistency is reached to your
desire. Serve.
Serves 4.












Sancocho


"Old Chicken's Soup"
Panama

INGREDIENTS:

1 21 Ib chicken
(preferably an older
chicken for more
flavor)
1 medium onion
4 bay leaves (chopped)
1 tsp oregano
1 2 lb. of name
2 red peppers
(chopped)
salt



Lithuanian
Littuanian


de Gallina


METHOD:


Clean and section chicken. Saute
chicken and onion. Add 6-8 cups of
water and all ingredients except
the name. Cook at low heat, after
chicken is cooked, add the name
and continue cooking, until name
is cooked and flavors are well
blended. Cook for 3-4 hours.
Serves 5 to 6 persons.


Cabbage


Soup


INGREDIENTS:


ham bone
head of cabbage
can of peeled
tomatoes
small onion
cloves of fresh
garlic


Chop cabbage, tomatoes, onion, and
garlic. Cover with water. Heat,
then simmer until cabbage is
tender. Season to taste Mr. Dash
or pepper. No salt is required the
ham bone provides enough.


Harold Teller


METHOD:











Macaroni
American

INGREDIENTS:


and Salami


Salad


METHOD:


21 Tbsp salt
6 quarts boiling
water
1 lb rotelle
(spiraled macaroni)
S cup milk
2 tbsp oil
1 cup chopped sweet
pickles
2 cup chopped onion
7 cup sour cream
i cup mayonnaise
1 envelope instant
bouillon
1 tbsp white vinegar
1 shallot, finely
minced
1 tbsp pickle juice
f tsp white pepper
1 Ib hard salami,


Add 2 Tbsp salt to rapidly boiling
water. Gradually add macaroni so
that water continues to boil.
Cook, uncovered, stirring
occasionally until tender. Drain
in colander. Cool by rinsing
under cold water. In a large
bowl, toss macaroni with milk and
oil. Combine chopped pickles,
onions, sour cream, mayonnaise,
bouillon, vinegar, shallot, pickle
juice, pepper and the remaining I1
tsp salt. Add dressing to
macaroni and toss. Add the salami
and toss again to mix well. Cover
and chill 2 to 3 hours. Makes 12
servings. About 455 calories
/serving.


. Susan Hillier





Salad
Russian

INGREDIENTS:


Russe


METHOD:


Dressing:
4 cup mayonnaise
4 cup sour cream
3 Tbsp chili sauce
2 tsp chives
1 tsp chopped
pimento

Salad:
4 cups diced cooked
carrots
4 cups diced cooked
potatoes
2 pkg. (10 oz each)
green peas, cooked
2 jars (31 oz each)
pickled cocktail
onions, drained
1 can (16 oz) whole
beets, drained &
diced


Reception
American

INGREDIENTS:

1 pkg lemon lime jello
juice from 1 large can
of crushed pineapple
1 small can pimentos
1 6 oz size softened
cream cheese
4 cup celery cut fine
2/3 cup nuts
t pt whipped cream
pinch of salt


Dressing:
Combine all
Refrigerate until
salad ingredients.


ingredients.
combined with


Salad:
Combine all ingredients, except
beets, with dressing. Cover and
chill 2 to 3 hours. Add well
drained beets and toss well.
Makes 12 servings. About 200
calories/serving.

Susan Billier


Salad


METHOD:

Mash pimentos into cream cheese.
Mix jello with pineapple juice
which has been boiled. When it
begins to gel, add other
ingredients in order given and
allow to set. Fill a 9 x 13 pan.
Freeze this and cut into squares
if any is left over.


Susan Hillier











Italian Cheese Salad
Italian

INGREDIENTS:


2 Tbsp plus 1 tsp
salt
6 quarts boiling
water
1 Ib fettuccine
noodles
1 cup white vinegar
S cup olive oil
2 Tbsp chopped
parsley
2 tsp oregano leaves
' tsp garlic powder
i tsp white pepper
2 Ibs fortina or
mozzarella cheese,
julienned
1 can (6 oz) pitted
large ripe olives,
drained


METHOD:

Add 2 Tbsp salt to rapidly boiling
water. Gradually add noodles so
that water continues to boil.
Cook uncovered, stirring
occasionally, until tender. Drain
in colander. Cool by rinsing
under cold water. Combine
vinegar, oil, parsley, oregano,
garlic, pepper, and remaining tsp
salt. In a large bowl, toss
noodles with vinegar-oil dressing.
Add cheese and olives; toss again.
Cover and chill 2 to 3 hours.
Makes 12 servings.


Susan Hillier






Health
American

INGREDIENTS:


Salad


METHOD:


10 cups grated fresh
carrots
2 cups seedless
raisins
3 cans (84 oz each)
pineapple tidbits,
drained
7 oz flaked coconut
1 cup roasted hulled
sunflower seeds
i cup mayonnaise
1 tsp lemon juice


Orange an

Salad
American


INGREDIENTS:


2 seedless oranges
(about 1i lb total
wt)
8 large ripe olives,
pitted
1 tsp paprika
i tsp finely minced
garlic
1 tsp red wine
vinegar
3 tbsp olive oil
Salt & Pepper
2 tbsp finely chopped
fresh parsley


Combine all ingredients in a large
bowl. Cover and chill 2 to 3
hours. Makes 12 servings. About
370 calories/serving.

Susan Hillier


d Ripe Olive


METHOD:


Trim off the ends of the oranges.
Peel the oranges, removing all the
white pith beneath the skin. Cut
the oranges into 4 inch slices and
place them in a mixing bowl. Add
the olives to the oranges. Blend
the paprika, garlic, vinegar, oil
and salt and pepper to taste in a
small mixing bowl. Pour the
dressing over the oranges and
olives and fold together gently.
Transfer the salad to a serving
bowl and sprinkle with parsley.


Susan Hillier





Szechuan Broccoli

Beef Salad
Oriental


INGREDIENTS:


METHOD:


2 bunches (2 Ibs each)
fresh broccoli
1/2-3/4 cup peanut or
vegetable oil
2 sweet red peppers
4 cups sliced fresh
mushrooms
cup white vinegar
Scup soy sauce
2- tsp salt
5 dried, hot red
peppers, crushed
2 Ibs rare lean roast
beef, julienned
1 can (8 oz) water
chestnuts, drained
and sliced
1 can (4 oz) bamboo
shoots, drained


Wash broccoli. Cut broccoli
flowerets from their stems in
fairly large clusters; place them
in a bowl. Discard coarse stem
ends and leaves. If necessary,
scrape the stems slightly with a
potato peeler. Cut the stems
diagonally into 3/8 inch slices.
Place the pieces of stalk in a
separate bowl. In a wok or large
skillet, heat I cup oil and add
the broccoli stalks. Stir-fry for
about 1 minute to coat the
broccoli thoroughly with oil. Add
broccoli flowerets and stir-fry 1
minute more. Then cover the pan
and cook over moderate heat for 2
to 3 minutes; the broccoli should
be tender but still crisp.
Transfer broccoli to a large bowl.
Stir-fry sweet red pepper strips
in the same pan for 1 to 2
minutes, adding more oil if
needed. Add pepper strips to
broccoli. Stir-fry mushrooms in
the same pan for 3 to 4 minutes,
adding more oil if necessary. Add
to the broccoli-pepper mixture.
Combine vinegar, soy sauce, salt,
and crushed red hot pepper. Pour
over broccoli and toss well. Add
beef, water chestnuts, and bamboo
shoots. Toss, cover and chill 2
to 3 hours. Makes 12 servings.
About 285 calories/serving.


Susan Hillier


and


"'"
~ ..... :::
~:
.:::
`c~:~ ;

I





Old Fashioned

Salad
American

INGREDIENTS: METHOD:


Boiling Water
3 Ibs medium
potatoes (10)
1 tsp salt

Marinade
li tsp salt
1 tsp dry mustard
1/8 tsp pepper
Dash cayenne
T cup cider vinegar
cup salad oil
cup chopped green
onion

Boiled Dressing
1 Tbsp flour
2 Tbsp sugar
1 tsp salt
14 cups milk
3 egg yolks, slightly
beaten
f cup cider vinegar
1 Tbsp prepared
mustard
2 Tbsp butter or
margarine
1 cup chopped celery
i cup sliced radish
3 hard cooked eggs,
chopped


Potato


In a 5 quart Dutch oven, pour just
enough boiling water over unpeeled
potatoes to cover. Add salt.
Bring to boiling, reduce heat.
Simmer covered until potatoes are
fork-tender, not mushy--30 to 35
minutes. Drain and let cool 20
minutes. Meanwhile, make
marinade. In a 1 cup measure,
combine marinade ingredients.
Peel warm potatoes, then slice(-
inch thick), into large bowl.
Pour marinade over the still warm
potatoes. Toss gently to coat
well. Refrigerate, covered, 2
hours. Tossing potatoes
occasionally. Potatoes will absorb
marinade. Meanwhile, make boiled
dressing. In a small heavy
saucepan, stir flour with sugar
and salt. With whisk while
gradually stir in milk. Cook
stirring over medium heat until
mixture starts to boil. Boil 1
minute. Remove from heat.
Gradually stir the hot flour-milk
mixture, a little at a time, into
beaten egg yolks in a small bowl.
Pour back into saucepan. Add
vinegar and prepared mustard.
Cook, stirring constantly, until
mixture starts to boil. Remove
from heat. Stir in butter. Cool,
then refrigerate, covered. One
hour or more before serving, toss
salad. Add celery, eggs, etc.
Toss. Makes 8-10 servings.
Susan Hillier











Mixed
American

INGREDIENTS:


Vegetable


Salad


METHOD:


I cauliflower
1 carrot
1-2 stalks broccoli
Salt and pepper
1 tsp imported
mustard (Dijon)
1 tsp red wine
vinegar
cup coarsely
chopped red onion
2 Tbsp chopped fresh
parsley


Break the cauliflower into
flowerets. There should be about
3 cups. Trim and peel the carrot.
Cut it into 1 inch thick rounds.
There should be about 1 cup. Cut
the broccoli into flowerets the
same size as the cauliflower.
There should be about 1 cup.
Bring enough water to boil in 3
saucepans to cover the vegetables
when they are added. Add salt to
taste. Add the cauliflower to one
saucepan, the carrot to another
and broccoli to the third. Cook
the cauliflower about 10 minutes,
and the carrot and broccoli about
5 minutes. Drain well. Put the
mustard in a salad bowl and add
the vinegar. Start beating with
a wire whisk while adding the oil.
Add the onion, parsley and salt
and pepper to taste. Add the
vegetables and toss until blended.
Serve at room temperature. Makes
4 servings.


Susan Hillier








Sweet'n'Sour Cole Slaw
American


INGREDIENTS:


METHOD:


1 medium head green
cabbage, finely
shredded
1 medium head red
cabbage, finely
shredded
1i cups white vinegar
1 cup vegetable oil
2/3 cup sugar
i cup chopped onion
1 Tbsp salt


Combine cabbage with remaining
ingredients in a large bowl. Mix
well. Cover and chill 2-3 hours.
Just before serving, toss well
again. Makes 12 servings.

Susan Hillier


Easy Yogurt
American


INGREDIENTS:


METHOD:


2 apples, cubed (or
any seasonal fruit)
1 small can pineapple
chunks, drained
1-2 pears
2 bananas
1 8 oz container
yogurt (any flavor)
* cup honey
2 Tbsp lemon juice


Cube apples and toss with lemon
juice. Mix all other fruits
except banana (add these just
before serving). Mix honey &
yogurt & pour over fruit & mix.
Cover and refrigerate until time
to serve then add bananas.

Dr. and Mrs. Charles Sims








Creole
Caribbean

INGREDIENTS:


4 tbsp olive oil
2 tbsp white vinegar
1 clove garlic,
crushed
tsp salt
t tsp pepper
1 tbsp tomato ketchup


Caribbean
Caribbean


Dressing


METHOD:


Put oil and garlic into salad bowl
and using a spoon mix well rubbing
garlic over bottom and sides of
bowl. Add vinegar, salt, pepper
and tomato ketchup. Mix well
again and serve.



Egg Dressing


INGREDIENTS:


4 hard-boiled eggs
3/4 cup olive oil
4 cup white vinegar
1 tsp onion juice
1 tbsp dry mustard
1 tsp sugar
1 clove garlic,
crushed
1 tsp salt
t tsp white pepper or
chopped not green pepper


Crush egg holds in a bowl and then
add mustard and combine well.
Gradually add oil stirring all the
time, and only a few drops at a
time, until mixture is very thick.
Then alternately add balance of
oil and vinegar, a few drops at a
time. Stirring well all of the
time. This should be done slowly
and patiently. When oil and
vinegar are absorbed, add sugar,
salt, pepper, and garlic. Then
stir for about 10 min. more. Serve
over sea-food salad, or left-over
roast beef and cold potatoes.


METHOD:







Blue Cheese
American


INGREDIENTS:


1 tbsp french dressing
Scup mayonnaise
cup sour cream
t tsp pepper
dash cayenne pepper
1 tsp garlic salt
1 4 oz blue cheese
1 tbsp vinegar
3/8 cup vegetable oil
I tsp Accent


Merry Chrj
American

INGREDIENTS:


Dressing


METHOD:


Mix all ingredients together until
blended thoroughly. Serve chilled
with your favorite salad.


Grandmother of Any Beaver


[stmas


Relish


4 cups fresh
cranberries
2 apples pared and
cored
2 oranges
1 lemon
1 cup sugar
1 cup Karo light corn
syrup


METHOD:

Put cranberries and apples through
food chopper or grinder. Quarter
oranges and lemon. Remove seeds.
Put through grinder and include
rind. Add sugar and syrup, blend.
Chill in refrigerator a few hours
before serving. This makes 1l qts
relish and will keep for several
weeks in refrigerator.


Aunt Lee Daugherty













N re.as








Irish Soda Bread

INGREDIENTS: METHOD:

2 Cups whole wheat Mix dry ingredients together.
flour Beat honey and buttermilk into the
Stsp salt beaten egg and gradually pour this
1 tsp baking mixture into dry ingredients. The
soda combined mixture will be dry like
1/8 tsp ground cardamom, a yeast bread dough. Blend with
optional hands to work all the flour in.
1 egg, beaten If it is too dry, add a little
1 Tbsp honey yogurt. If too wet, add more
1 Cup yogurt or flour. Knead for 5 minutes and
buttermilk shape into a flat but round loaf.
Place on oiled baking sheet. Cut
2 parallel slashes in the dough
about 1 inch deep to allow dough
to rise without cracking. Bake at
375'P for 25-30 minutes until well
browned. Serve hot with
margarine, or slice for sandwiches
or toast.


Variations:
Currant Soda
currants or
ingredients.


Bread: Add 1
raisins to


Caraway Soda Bread:
Omit the cardamon and substitute
1 tsp crushed caraway seeds.







Rock Buns
Caribbean

INGREDIENTS:

1 lb flour
i Cup water
I lb butter
1 egg
1 Cup sugar
4 tsp baking
powder
2 tsp vanilla extract
1 oz raisins




Corn Bread
American

INGREDIENTS:

1 cup self-rising corn
meal
2 eggs, slightly
beaten
f cup cooking oil
2/3 cup cream style corn
1 cup sour cream
(optional)


METHOD:


Mix dry ingredients and work in
butter with fingers or pastry
mixer. Whip egg with vanilla
extract and water and add to dry
ingredients. Place small
quantities of mixture into greased
cup cake pans and bake at 350'F
for about 45 minutes or until
golden brown.

Rosa






METHOD:

Preheat oven to 450'F. Mix
together all ingredients except
the sour cream. Blend well. Fold
in the sour cream.Preheat a
skillet in the oven and pour in
the mixture. Bake until golden
brown. Let cool for 5 minutes
before cutting.


Betty Stensgaard







Cheese Bread
Latin American


INGREDIENTS:


METHOD:


1 lb mozzarella
cheese, grated
}Cup parmesan cheese,
grated
1/3 Cup oil
3/4 Cup milk
1 lb tapioca starch
(yucarina)
2 eggs
pinch of salt



Gateau Ci
Caribbean

INGREDIENTS:


Cup butter
Cup sugar
Cups flour
Cup milk
eggs
tsp vanilla
extract
tsp ground cinnamon
tsp ground nutmeg
oz citron peel,
chopped
oz raisins
tsp baking powder


Mix tapioca starch and salt
together in a bowl. Boil the milk
and add oil. Mix with tapioca
starch. Add the grated cheeses to
the mixture. Add the eggs to the
mixture, one by one and mix well.
Form into small balls and bake on
a greased baking sheet at 350'F
for about 15 minutes.

Nejib's wife


reole


METHODS:


Mix butter, sugar and eggs in a
bowl. Cream until light. Add
milk, raisins and peel. Mix in
flour. Spread mixture on a
greased baking sheet about inch
thick. Sprinkle lightly with sugar
and bake at 350'F for about 45
minutes or until golden brown.








Zucchini
American

INGREDIENTS:


Cups grated zucchini
eggs
Cup oil (safflower)
Cup sugar
Cup white flour
Cup wheat flour
tsp cinnamon
tsp baking powder
tsp baking
soda


Bread


METHOD:


Preheat oven to 350'F. Add eggs,
oil, sugar, cinnamon, baking
powder and baking soda to grated
zucchini and mix well. Combine
wheat and white flour and slowly
add to zucchini mixture (do not
beat) until all traces of flour
are gone. Batter should be lumpy.
Bake in buttered bread pan for
about 50 minutes (test after 40
min)


Karen Hjerpe


Banana
Caribbean

INGREDIENTS:


2 Cup shortening
2 eggs
1 Cup brown
sugar
3 bananas,
mashed
1 tsp baking soda
pinch salt
2 Cups flour


Bread


METHOD:


Cream shortening, sugar and eggs
together. Add mashed bananas,
baking soda, salt and flour. Turn
into loaf pans and bake at 350'F
for about 50 min or until firm and
cooked through.

Jeanne-Marie Robinson






Egg Nog Bread
American


INGREDIENTS:


METHOD:


3/4 cups flour
cup sugar
tbsp baking powder
tsp salt
tsp mace
cups eggnog
cup butter melted
egg beaten
tbsp rum
cup chopped pecans
cup mixed candied
fruits


Preheat oven to 3501F. Grease 9
x 5 load pan. With spoon mix
first 5 ingredients. Stir in
eggnog, butter, egg and rum just
until flour is moistened. (mixture
will be lumpy) Fold in pecans and
fruits. Spread mixture in pan.
Bake 1 hour. Cool bread on rack
10 min. Remove from pan to cool.
Wrap and freeze. Serve.


Ham and
American

INGREDIENTS:


Cheese


Muffins


METHOD:


1 cup unbleached four
1 cup yellow cornmeal
2 tbsp sugar
1 tbsp baking powder
4 tsp garlic powder
4 tsp dry mustard
2 eggs, lightly beaten
1 cup milk
4 cup vegetable oil
1 cup grated cheddar
cheese
1 8 oz. cooked ham
diced
2 tbsp diced scallion


Preheat oven to 400*F. Grease cups
and top surface of a 21 muffin
pan. Mix dry ingredients in medium
bowl. Add eggs, milk and oil and
mix just until blended. Fold in
cheese, ham, and scallions. Spoon
into prepared cups, filling to the
tops for oversize muffins. Bake
15-20 min. or until golden brown.
Immediately transfer from pan to
wire rack. Serve warm, with
butter if desired.
Makes 12 large muffins.





Blueberry-Orange
American


INGREDIENTS:

3 cups sifted flour
3/4 cup sugar
3 tsp baking powder
T tsp baking soda
1 tsp salt
3 eggs
i cup milk
2 cup butter, melted
1 tbsp grated orange
peel
2/3 cup orange juice
1 cup fresh, frozen,
or drained canned
blueberries
S cup chopped nuts


METHOD:

Into mixing bowl, sift together
flour, sugar, baking powder, soda,
and salt. Beat together eggs,
milk, melted butter or margarine,
orange peel, and juice; stir into
flour mixture just till dry
ingredients are moistened. Fold
in blueberries and nuts. Bake in
oven at 350'F for 60-70 min.
Remove from pan. Cool. Wrap in
foil and store overnight before
cutting into slices to serve.


Nut Bread








Ginger Beer
Caribbean


INGREDIENTS:


METHOD:


4t b fresh ginger root
1 lime or lemon juice
3 whole cloves
1-2 Ibs sugar
water (according to
taste)









:-
/E
(~
::~ ~I:nDo


Remove skin from the ginger. Then
slice into very thin slices or
grate. Put ginger slices into a
large pan, add lime juice and
cloves and add 6 cups of cold
water. Bring to a boil over the
heat, then lower heat and allow to
boil for about five minutes.
Remove from heat and allow to
stand overnight. Then strain and
sweeten to taste. If on tasting,
the brew is too strong, some cold
water may be added to attain the
desired strength, which varies
with different tastes. Bottle,
and put one clove in each bottle.
Cap bottles and allow to stand for
about 5 days. Refrigerate and
serve when required over ice
cubes.







Punch A
Caribbean

INGREDIENTS:


Creme


METHOD:


1 dozen eggs
6 tins evaporated milk
2 tins condensed milk
1 green lime
1 flask rum
1 tbsp Angostura
bitters


Chicha de
Latin American


Beat eggs with peel of lime in a
large deep bowl until very light.
Remove lime peel. Add milk
stirring constantly. Add rum,
then Angustura and stir briskly.
Bottle and cap tightly.


Arroz


con Pinia


INGREDIENTS:


2 cup white rice
peel of one pineapple
cinnamon
nutmeg
sugar(t 1 cup)
milk (4-6 cups)


Boil the rice, pineapple peel, and
cinnamon in water until the rice
and peel are very soft. Let cool
and strain the liquid. If you
wish, liquify the rice in a
blender and add to the strained
liquid. Add the sugar, milk, and
nutmeg to taste. Serve very cold.


Nadia


METHOD:










Papaya
Caribbean

INGREDIENTS:


Cocktail


METHOD:


1 large fresh papaya
2 cans evaporated milk
dash vanilla essence
dash cinnamon
sugar to taste


Wash and peel papaya. Cut into
small cubes. Place in blender
with enough milk to just cover
fruit. Blend until smooth. Pour
out into a jug and add remaining
milk, vanilla, and cinnamon. If
desired, add sugar. If served over
ice in tall glasses, sprinkle
cinnamon on filled glasses.


Razia Ali


Shandy
Caribbean


INGREDIENTS:


1 bottle cold beer
I1 bottles ginger ale


Combine ingredients in jar.
Note: the amount of each drink
can be varied to taste.


METHOD:








Pineapple
Caribbean

INGREDIENTS:

1 fresh pineapple
1 cinnamon stick
3-4 cloves
sugar
water
Angostura bitters


Drink


METHOD:

Carefully wash pineapple, making
sure that rind (skin) is very
clean. Peel by slicing off thick
sections of the rind. Throw away
spindly cone from the top of the
fruit.

Put rind in a medium size saucepan
and fill with water, enough to
cover rind. Add cinnamon and
cloves. Boil for 2-3 minutes.
Taste. If too strong a mixture
(which is very probable) dilute
with water. If desired, add sugar
to sweeten. A dash of Angostura
bitters usually 'tops this drink
off in the Islands.
Note: This is an excellent idea
when you have a fresh pineapple
and you are discarding the rind.








Coconut Rum Punch
Caribbean


INGREDIENTS:


METHOD:


11 oz white rum
2 oz cane syrup or
simple syrup
nutmeg, grated
1/8 tsp vanilla essence
4 oz coconut milk (or
coconut creme)
4 cup finely crushed
ice


Combine all ingredients, except
syrup and nutmeg, in a cocktail
shaker and shake vigorously.
Pour, unstrained, into an 8 oz
goblet and grate a little nutmeg
on top. Serves 1.

Jeanne-Marie Robinson


Mexican
Latin Americar

INGREDIENTS:

2 cups chopped fru
1 cup water
6 tbsp sugar


Fruit Water
n

METHOD:

it Blend fruit with water and sugar
until desired consistency. Pour
mix into a regular I gallon jar.
Add water to make to 4 gallon.
Add some ice.


Ana Arreola









Cerveza al Gusto in 16 Easy Steps
1. Start with clean viable seeds of Barley, Wheat or Triticale.
2. Steep (soak) in cool tap water @ 150C for 24 hours, changing water
frequently (don't stay up all night to do it).
3. Spread soaked grains 1 to 2 layers thick on a clean damp cloth or
paper towel, cover with another damp cloth and place in a dark, moist
but airy environment, at about 12-180C to germinate (malting).
4. When the acrospire (growing shoot, not roots) is > 1/2 but < 1 length
of the seed, terminate germination by transferring malt to air dryer.
Dry for about 12 hours @ 500C.
5. Further dry 20 to 60% of the malt @ 780C for 3 hours and/or roast 10-
20% c 2000C for about 1 hour (don't burn it up), depending upon taste.
6. Coarsely grind mixed malt, avoiding fine powder but crushing all
grains.
7. Mash as follows: For each Kg of ground malt add 4.2 liters of tap
water @ 600C. Heat or maintain mash @ 520C for 30 minutes, raise to
630C and hold for 1 hour, heat to 700C and hold for 10 minutes.
8. Drain latere) mash and extract mash successively with 4 portions of
tap water @ 730C with 600 ml. 600ml, 1L, 1.5L (per Kg of starting
malt).
9. Combine all liquid fractions and boil lightly for 1 hour to 1 1/2
hour, depending upon desired strength.
10. Half way through the boil (@ 30 min) add 0.Sg of hops extract/L of
sweet wort (or appropriate quantities of boiling hops) and 5 minutes
before boiling is over add a like amount of boiling hops extract.
11. Cool sweet wort to 300C and decant from spent grain, trub or floating
hops into a clean fermentation vessel.
12. Inoculate with appropriate dried beer yeast @ -0.5g/L of wort, place
fermentation vessel with air lock at 150C for 2 weeks.
13. When fermentation has stopped, decant clear beer to a fresh container.
14. Add 5g sugar/L beer, mix well and fill into clean, reusable beer or
champagne bottles.
15. Seal and store 1-2 weeks @ -200C.
16. Chill, open and enjoy.
Quick Process- Obtain 1 can of hopped malt from The Brewster and follow
directions on can.












C ki ci i f











Chicken Baked in Salt Crust
American


INGREDIENTS:


METHOD:


61 cups all-purpose
flour
4 cups course salt
3 cups ice water
1 4 lb chicken
1 sprig fresh rosemary
1 bay leaf
4 cloves garlic,
peeled
pepper to taste


Preheat oven to 450' P. Combine
flour and salt in large mixing
bowl. Add ice water half cup at
a time and knead until you have a
well-blended dough. Lay dough out
on a lightly floured working
surface and pat it and spread it
out into a circle, about inch
thick, large enough to enclose a
chicken.

Wash and dry chicken thoroughly.
Rub cavity with pepper and insert
rosemary, bay leaf, and garlic.
Truss chicken with string. Lay
chicken, breast down, on the
center of the dough. Wrap it with
dough, making -sure it is sealed.
Place chicken breast up on a
baking pan. Cook for 1i hours.
Saw a lid off crust with bread
knife. Chicken can be carried to
table. Pieces of crust can be
broken off easily as chicken is
carved.


Juanita Bagnall








Homemade
British

INGREDIENTS:


Chicken


Pot Pie


METHOD:


2 tbsp butter
1 small onion, cut in
julienne strips
1 rib celery, sliced
in bias cut
10 oz leeks, diced
1 Ib chicken breast,
boned, cubed
2 tbsp all-purpose
flour
10 oz canned or fresh
chicken stock
T cup parsley chopped
2 tsp salt
1/8 tsp white pepper
1 tsp thyme
10 oz favorite
unsweetened pie
dough
1 egg yolk, with 1
tbsp heavy cream for
egg wash
t cup heavy cream


Saute onion in butter for a few
minutes, add celery and leeks and
continue cooking for 5 to 8
minutes to sweat out natural
juices. Add chicken, continue to
cook, stirring occasionally. When
chicken is cooked, sprinkle in
flour, blending well. Add stock,
chopped parsley, salt, pepper, and
thyme. Bring to a quick boil and
remove from heat.
Using a 14 quart casserole dish
at least 2 inches deep, add
chicken and leek filling to dish
and let cool slightly. On
lightly floured surface, roll out
pie dough about 10 inches round
and I inch thick. Moisten rim of
casserole. Drape pastry over
rolling pin, lift up and unfold it
over baking dish. Trim off excess
with a small knife and with fork
or finger tips, crimp the pastry
to secure it to the rim of the
dish. Gather dough scraps and use
them to decorate the top to the
pie. Brush entire pastry surface
with egg wash and cut a 1 inch
hole in center of pie.


Chicken Pot Pie--Continued






Chicken Pot Pie--Continued


Preheat oven to 400' F and bake
for about 20-30 minutes or until
crust is golden brown. Just
before serving, heat cream to
lukewarm and pour it through the
hole in the crust.

Makes five servings.

Susan Friday


Chicken Casserole
American

INGREDIENTS: METHOD:

1 can mushroom soup Put all ingredients in a casserole
f can milk dish and sprinkle noodles on top.
1 can chicken, boned, Bake at 350' F for 45 minutes to
or 3 breasts 1 hour.
1 can mushrooms with
liquid
1 can chow mein
noodles
} cup almonds,
slivered
2 tbsp chopped onions







Ernest s


Baked


Chicken


with Gravy
American

INGREDIENTS:


1 2-3 lb chicken, cut
up and skinned
1 packet Lipton dry
onion soup mix
1 can cream of
mushroom soup
3/4 can water
1 small can sliced
mushrooms(opt)


Baked Chic


That Makes
American

INGREDIENTS:

3 lb chicken pieces
4 cup flour
4 cup melted butter
2/3 cup undiluted can
milk
1 can cream mushroom
soup
1 cup (4 oz) grated
processed American
cheese (just tear up
about 4 slices)
1 tsp salt
1/8 tsp pepper
Ib sliced mushroom
dash paprika


Put all the ingredients in a brown
and serve bag. Bake for 1 hours.

Serving suggestion: Serve over
cooked, wide egg noodles.
Serves five.

Dori


:ken


Its Own Gravy


METHOD:

Coat chicken with flour. Put in
casserole dish with butter. Bake
uncovered at 425' F for 30
minutes. Turn and bake 15-20
minutes longer, until brown.
Reduce temperature to 325' F.
Pour off excess fat. Combine rest
of ingredients and pour over
chicken. Sprinkle with paprika.
Cover and bake another 15-20
minutes.


Serving suggestion:
rice.


Serve over


Susan Friday


METHOD:









Stir Fried


Shrimp
Oriental

INGREDIENTS:

6 oz cashew nuts
9 oz chicken
7 oz shrimp
1 egg white
T tsp tenderizer
3 tsp corn star
I cup bamboo sho
T cup carrot
4 cup green pepI
1 tsp salt
1 tsp sugar
4 tsp MSG
4 tsp black pepp
1 tsp sesame oil
1 tsp sherry win
6 cups oil
1 tbsp water


Chicken and


with Cashews


METHOD:

Boil cashew nuts in water to
soften, rinse, drain and pat dry.
Deep-fry nuts over low heat until
golden. Dice chicken, marinate
with 4 egg white, tenderizer, and
h 1 tsp corn starch. Clean and
ot shell shrimp with salt water,
rinse and drain. Mix with other
per 5 egg white and 1 tsp corn starch.

Peel bamboo shoot and carrot.
Boil and dice into diamond shapes.
per Remove the stem and seeds from the
Green pepper and dice into diamond
ne shapes. Combine seasons: salt,
sugar, MSG, black pepper, sesame
oil, remaining corn starch, and
water. Stir evenly.

Heat oil in a 375' F pan and deep
fry shrimp, chicken, bamboo
shoots, green pepper, and carrots
until almost soft, then remove.
Stir-fry chopped scallion and
ginger in 1 tbsp oil. Add all
ingredients, including sherry.
Again stir-fry over high-heat,
quickly and evenly.


Chen's Kitchen







Arroz con
Morales Style

INGREDIENTS:

1 whole skinned
chicken (2 Ib) with
innards
2 lemons
oregano
black pepper
garlic powder
onion powder
2 green peppers
3 onions (med. to large
size)
1 15 oz. tomato sauce
6 chicken broth cubes
2 cup rice raw


Pollo


METHOD:


Skin chicken and add lemon and
season with spices. With chicken
innards boil and let simmer in 4-
5 cups of water. Let sit for 25
min. Chop onions and green
peppers and saute in large pot
with olive oil. Add chicken to
pot, cook on med. heat. Heat
until meat is white. Add drained
water from the chicken innards,
wine tomato sauce and chicken
broth cubes( cubes should be
dissolved in water before adding).
Let chicken boil in sauce for 30
min. Remove chicken and stir in
rice. Cover pot, stirring
occasionally. When rice is almost
ready, turn stove off and keep pot
covered so that steam will
continue to cook the rice. Serve
after 30-45 min.






Curry Chicken
Caribbean


INGREDIENTS:


METHOD:


1 whole chicken, cut-
up and skinned
3 medium potatoes,
cubed
3 tbsp cooking oil
li tbsp sugar
1 tbsp curry powder

Marinade:
1 medium onion, thinly
sliced
3 cloves garlic,
minced
1 small tomato,
cubed
3 tbsp Trinidadian
curry powder
dash black pepper
dash cumin
dash salt
1 lime or lemon


Razia Ali


Wash chicken with lime and water.
Drain. Throw in potatoes, onions,
garlic, black pepper, and cumin.
Mix well. Mix curry powder in a
little water and pour over
chicken. This can be marinated
for 2-24 hours for superb
seasoning, or it can be cooked
immediately.

In a large skillet or iron cast
pot, heat the oil on medium
setting for about 15-30 seconds.
Put sugar in middle of oil and
continue heating paying attention
to the process of caramelization.
When the sugar turns dark brown
and is bubbling, carefully pour in
chicken mixture. Oil will
splatter, so be careful. Turn
constantly for about 2 minutes.
Mix the 1 tbsp curry powder in
some hot water and add to cooking
chicken. Cover and cook on medium
setting, stirring occasionally.
Hot water may be added for extra
gravy. When chicken is cooked,
dish is ready to be served.

Serving suggestions:
Over rice, spiced to your taste.
Maybe basmati rice, or white rice
cooked with coconut milk and
cinnamon.
Wrapped in roti, an Indian style
flat bread.








Pozole
Latin American

INGREDIENTS:

4 chicken thighs or
legs
2 cans white hominy
1 medium onion
4 garlic
1 tbsp powdered
chicken broth
6 cups of water
2 limes
1 avocado
oregano
chili powder
plain tortilla chips


METHOD:


Wash the chicken and place in a
pot with water, garlic, j the
onion, and the white hominy,
previously drained. Add the
chicken broth. Heat to a boil,
then lower heat and cook for 30
more minutes or until chicken is
very well cooked.

Chop the other 4 onion, halve the
limes and the avocado.

When Pozole is ready, take out the
meat, allow it to cool down.
Then, with fingers, pull the meat
apart into small pieces. Serve
Pozole in a deep bowl, top with
meat, onion, oregano, chili
powder, and slices of avocado.
Add lime to taste. Accompany with
plain tortilla chips and BUEN
APETITO!!


Ana Arreola







Spicy Chicken
Oriental


INGREDIENTS:


METHOD:


1 lb chicken breast
2 tbsp soy sauce
4 tsp salt
1 tsp sugar
1 bell pepper
1 hot red pepper
2 cloves garlic,
sliced
2 tbsp vinegar
1 tbsp soy sauce
1 tsp corn starch
sesame oil


Cut chicken into 1 inch cubes.
Marinate in sauce mixture which is
2 tbsp soy sauce, salt, and sugar.
Marinate for 20 minutes. Cut bell
pepper into 1 & I inch squares;
cut hot pepper into 1 inch long
pieces. Add garlic. In another
cup, mix together 2 tbsp vinegar,
1 tbsp soy sauce, and 1 tsp corn
starch. This sauce will be added
at the end.

For frying: heat the pan, and
pour in 5 tbsp of cooking oil.
Put in red pepper, and garlic,
cook for 20 seconds. Pour in the
chicken and stir-fry very fast
until the meat is tenderly done.
Put into a plate or bowl. Pour
one tablespoon oil into the pan.
Stir-fry the bell peppers. Add 1
tsp salt and a little MSG. Add
chicken and the sauce mixture
until well blended. Add a few
drops of sesame oil. Ready to
serve. A







Chicken
American

INGREDIENTS:


i chicken, boiled,
boned, and cut
into chunks (2 cups)
1 medium onion,
chopped
2-3 stalks celery,
chopped
1 cup chicken broth
1 cup milk
5 cup flour, diluted
in small amount of
water
1 small package peas
and carrots
salt to taste
t tsp pepper
1/8 tsp thyme
1/8 tsp marjoram
1/8 tsp sage
pastry for double crust


Pot Pie


METHOD:


Boil chicken and reserve one cup
broth. Bone and cut chicken into
chunks. Saute onion and celery in
butter until tender. Mix together
all ingredients except flour in
saucepan over medium heat. Add
flour last and let mixture simmer
until thickened.

Place bottom crust in pie pan and
bake until very light brown. Pour
pie ingredients in and place top
crust over. Cut venting slits
into top crust and bake in 350'
or 400' F oven until top crust is
brown.

Serving suggestion: This is very
good served over rice.


Dr. & Mrs. Charles Sims








Hoisin


Chicken with


Rice Noodles
Oriental

INGREDIENTS:


j Ib chicken, sliced
thinly
3 tbsp hoisin sauce
2 cloves garlic,
minced
S medium green pepper,
slivered
1 carrot, slivered
with potato peeler
4 stalks chives
6 oz rice noodles
2 tbsp oil
1 tsp sesame oil


METHOD:

Prepare chicken in a bowl by
mixing with Hoisin sauce, garlic,
and chili. If time permits,
marinate this mixture for a couple
of hours. Pour oil into skillet
and heat to medium, pour in
chicken mixture and stir fry over
medium heat until chicken is
almost cooked -- about 5 minutes.
Add the vegetables and stir fry
for about 2 minutes.

Prepare noodles, boil and drain
ahead of time. Add to chicken/
vegetable mix and continue stir
frying. If soy sauce is
available, add a dash or two. Add
sesame oil at end of cooking.

Note: Anything can be substituted
for anything else(i.e. Spaghetti
for rice noodles, etc.) Anything
can be added or left out(except
the hoisin sauce).


Andrew Hamm










Chicken
American

INGREDIENTS:


Gumbo


METHOD:


1 cut-up chicken
3-4 tbsp flour
2 tbsp olive oil
1 cup onion, chopped
1 clove garlic, minced
1 bunch green onions,
chopped
1 stalk celery,
chopped
1 small can tomato
paste
1 green pepper,
chopped
1 quart water

SEASONINGS:
salt
black pepper
cayenne
basil
thyme
worcester sauce
pepper sauce
optional--okra
2 cups wine


Brown the flour in olive oil until
dark brown. Add onion, garlic,
and green onions. Cook until
onion is wilted. Add green
pepper, parsley, and celery. Stir
a few minutes more. Add to
prepared chicken and stock and
simmer with seasonings for 2
hours.

Preparation of chicken: Boil
chicken in water until tender.
Remove skin and skim off fat.
Add tomato paste.

Dr. Shireman










SaJfooi








Shrimp Arnaud
American


INGREDIENTS:


METHOD:


1 21b. cooked shrimp,
peeled
5 green onions,
chopped very finely,
tops and all
I cup dijon mustard
3 tbsp prepared
regular mustard
3 tbsp horse radish
juice of 1 lemon
2 cloves garlic
11 tbsp paprika
1 tsp. salt
* tsp. pepper
f tsp red pepper
flakes
1 tsp chervil leaves
3/4 cup olive oil
1 tsp tarragon leaves/


Hash garlic cloves. Place in oil,
over night if possible. In mortar
and pestle crush chervil and
tarragon leaves. Mix all
ingredients together. Marinate
shrimp in mixture. Let set in
refrigerator for at least 3 hours.
One half hour before serving
remove from refrigerator. Serve
with little plates and forks- or
with toothpicks.
Serves 8 to 10 as an hours
d'oeuvre, 6 as a first course.

Susan Hillier















Shrimp Bisque
American


INGREDIENTS:


METHOD:


1 lb. shrimp
l b. butter
4 cup flour
3 cups milk
i cup heavy cream
salt and pepper
Worcestershire
sherry
3 cups shredded
cheddar cheese


Cook shrimp. Force shrimp through
chopper or blender. Melt butter
and stir in flour. Add milk and
cook, stirring, until thickened.
Add shrimp, cream, salt and
pepper, worcestershire and sherry
to taste. Add cheese and heat
till it melts.
Hakes 6 to 8 servings.


Susan Hillier








Curried
Caribbean

INGREDIENTS:

11 Ibs shrimps, she
1 tsp salt
T tsp pepper
1 clove garlic,
crushed
4 cup water
3 tbsp curry powde
2 tbsp oil
1 onion, chopped
1 small green tom
chopped
2 tsp lemon juice
4 tsp cumin


Island
Caribbean

INGREDIENTS:


lb shrimps, shelled
tomatoes, chopped
clove garlic,
crushed
cup coconut milk
tsp chili powder
tsp salt
tsp shrimp paste
oz vegetable oil
tsp curry powder
tbsp lemon juice


Shrimps


METHOD:

lied Rinse shrimp in cold water and
lemon juice. Put into a bowl and
sprinkle with salt and pepper.
Then heat oil in a skillet, and
add onion, chopped tomato, garlic,
and saute for a few minutes. Then
r add curry and cumin and stir for
a couple of minutes. Then add 11
cups water and stir while blending
ato, in with curry, etc. Cook for
about 3 minutes. Add shrimps and
cook for about 5 minutes.
Serve hot with steamed rice.


I -
( y r,..


Shrimp


METHOD:


Rinse shrimp in cold water and
lemon juice. Place in a bowl and
sprinkle with salt, chilli powder,
and curry powder. Then in a
skillet over heat, saute onions
and garlic in oil. Add the shrimp
and fry for one minute. Add the
tomato, shrimp paste, and mix
well. Then add coconut milk and
cook for about 10 minutes. Serve
hot.








Cebiche
Latin America

INGREDIENTS:

2-21 lbs fresh white
fleshed fish
(flounder or
corvina)
1 red onion, cut into
strips
2 garlic cloves,
minced
juice of 4 limes
4 hot pepper, chopped
finely
parsley
salt and pepper to taste


METHOD:


Cut fish fillets into strips
(about 1" by 3" depending on size
of the fillets). Wash and place
in a bowl. Add lime juice,
garlic, salt and pepper to the
fish strips and mix well. Place
the onion strips, parsley, and hot
pepper on top of the fish and
allow to stand for 1 hour. (The
lime juice cooks the raw fish.)
Serve with cooked white potatoes,
corn, or sweet potatoes.

Serves 6.


Marissa & Fausto

Fish Filets Florentine
American


INGREDIENTS:


METHOD:


1 lb fresh or frozen
fish fillets
2 packages (10 oz
size) frozen
chopped spinach
i cup diced onion
1 tsp dillweed
4 tsp lemon juice
1 tsp paprika
3/4 cup grated sharp
cheddar cheese
salt and pepper


Put the spinach in a bowl and
cover with spices. Add the fish
fillets and sprinkle with the
lemon juice, salt, pepper, and
paprika. Cover and microwave for
6-8 minutes. After 4 minutes,
sprinkle cheese over the top. If
baking, bake at 350'P for 20-25
minutes. The last five minutes,
add cheese.


Karen Hjerpe





Shrimp
American

INGREDIENTS:

shrimp
I stick butter
1 clove garlic
i lemon
1 tsp parsley
Note: amounts
ingredients will
depending on
amount of shrimp.


Scampi


METHOD:


of
vary
the


Melt butter over the stove. Add
parsley and garlic. Preheat oven
to 450F'. Clean shrimp and lay
shrimp in pan. Squeeze the lemon
over the shrimp. Cook until
shrimp is white. Add butter
mixture and cook a short while
longer.


Susan Friday


Fish Creole
Caribbean


INGREDIENTS:


METHOD:


2 onions, sliced
2 cloves garlic,
minced
2 oz spring onions,
chopped
2 oz oil
1 Ib sliced fresh
tomatoes
4 tbsp ketchup or
tomato paste
t bottle red or white
wine
3 lbs fresh kingfish,
dolphin or tuna,
cleaned and scaled
juice of one line ,,
a little flour/ ;'*' ,. ,'.


Pry onion, garlic, and spring
onions in oil. Add tomatoes and
tomato paste. Add wine. Season
the fish with salt, pepper and
lime for 20 minutes. Dip the
seasoned fish in a little flour.
Pan fry in hot oil. Remove fish
when browned but not done. Put
fish in baking dish and pour over
sauce. Bake in hot oven for 10
minutes. A


Serve with rice.
Serves 6. f


















Salmon
American


IHGREDIBNTS:


1 8 oz. uncooked
noodles
1l cups creamed cottage
cheese
l1 cups sour cream
cup finely chopped
onion
1 clove garlic, minced
1-2 tsp. worcestershire
dash cayenne
1 tsp. salt
1 can (16oz.) salmon,
drained
2 cup shredded shard
cheddar cheese.


Noodles Romanoff


METHOD:


Heat oven to 325'F. Cook noodles,
drain. Hix noodles, cottage
cheese, sour cream, onion, garlic,
worcestershire sauce, cayenne,
salt, and salmon. Place 1 cup
mixture in each of 5 or 6 greased
baking shells or individual
casseroles. Sprinkle with cheese.
Bake uncovered 20-25 min.
Makes 5 to 6 servings.

This casserole can be baked in
greases 2 qt, casserole dish. Bake
40 min.


Susan Hillier












)4a8s








Keema


(Beef & Peas)
Indian

INGREDIENTS:


Matar


METHOD:


1 lb ground beef
1 10 oz pkt. frozen
peas
1 medium-sized yellow
onion, chopped
finely
1 clove garlic,
chopped finely
1 small piece ginger
(1 x "),
chopped finely
2 medium-sized
tomatoes
T tsp ground pepper
4 tsp ground cayenne
4 tsp ground paprika
4 tsp ground tumeric
) tsp salt
S tsp ground cumin
4 tsp ground ginger


Beat a pan and add ground beef,
chopped onion, garlic and ginger.
Stir until beef becomes slightly
brown and onions are translucent.
Drain any excess fat. Turn heat
low. Add ground spices and salt
and stir for 1 minute at low heat.
Do not brown spices. Add chopped
tomatoes and 4 cup water. Stir
for 20 minutes until slightly dry.
Garnish with green pepper and
parsley.


N.
.... ....
T- nj











German Supper


INGREDIENTS:


METHOD:


1 16-oz can
sauerkraut,
drained
1 8-oz can tomato
sauce
1 tbsp instant
minced onion
I tsp sugar
6 frankfurters or
favorite smoked
sausage
3 slices bacon, cut
in half


Preheat oven to 400'F. Combine
sauerkraut, tomato sauce, instant
onion and sugar and place in
8 x 8" square pan. Wrap slice
of bacon diagonally on franks and
lay on top of sauerkraut/tomato
mixture. Bake for 30-40 minutes
or until bacon is crisp.
Serves 4-6.

Dori










Ma-Po 's
Oriental


INGREDIENTS:


6 Cubes bean curd
(tofu), cut into
3/4" cubes
1 tbsp sherry
1 tsp soy sauce
1 small piece ginger,
chopped
2 tbsp hot soy bean
paste
1 tsp cornstarch
3 garlic sprouts,
diced
1 tsp salt
1 tsp brown pepper
7 oz ground pork
(beef)
1 tsp monosodium
glutamate (MSG)
3 tbsp oil
i cup water


Bean Curd


METHOD:


Stir-fry ground pork in 3 Tbsp.
oil till dry. Marinate with
chopped ginger, sherry, hot
soybean paste and water. Bring t
o boil. Add small cubes bean
curd, salt, MSG, and soy sauce,
and steam, with cover, over low
heat for 3-4 minutes. Thicken
with cornstarch paste and add
garlic sprouts. Remove and place
in serving dish. Sprinkle with
brown pepper and serve.

NOTES:
- Stew bean curd over low heat to
keep it tender. Be careful not to
burn bean curd.
- The pepper taste of hot soybea
n paste varies by manufacturer.
You may use to suit your taste.


Chen's kitchen





Yaprak Dolmasi
(Stuffed Grape-Vine Leaves)
Mediterranean/Middle Eastern


INGREDIENTS:


METHOD:


1 8-oz jar vine
leaves
1i tbsp. olive oil
2 medium onions,
finely chopped
4 cup pine nuts
1 cup long-grain
rice, uncooked
2 cup currants
2k cups water
2 tbsp. parsley,
finely chopped
2 tsp. salt
2 tsp. cinnamon
1 medium tomato,
peeled and chopped
ground pepper
juice of i lemon
T cup olive oil


Place vine leaves in a pan. Add
water just to cover leaves and
bring to a boil. Cook for 6
minutes at low heat. Turn over
the leaves in the pan. Cook 6
more minutes at low heat then
rinse leaves carefully under cold
running water. Drain.

Heat 1i Tbsp. oil in saucepan.
Add onion and pine nuts. Cook
until pine nuts are very light
brown. Add rice, raisins and li
Cups water. Cook until all liquid
is absorbed. Stir in parsley,
salt, pepper, cinnamon and
tomatoes.


With stem end of leaf toward you, place approximately 1 Tbsp.
filling on each vine leaf. Fold up stem end to enclose
filling. Fold sides to center; roll to form a neat package.

Place 2 or 3 unfilled vine leaves in bottom of large heavy
pan. The leaves should cover the bottom of pan. Then tightly
pack rolls in pan, seam side down, in layers. Sprinkle each
layer with some of lemon juice and part of the Cup olive oil.
Add 1 Cup water. Place heavy kitchen plate on top of rolls
in pan to weigh them down. Cover pan, and bring to a boil.
Boil for 3 minutes. Reduce heat to simmer. Cook until the
filling in the leaves is very soft. Remove from heat; Cool
(about 30 minutes). Remove stuffed leaves from pan and place
on a serving dish. Garnish with parsley and lemon slices or
wedges.


The Balabans







Lomo Saltado
(Sauteed Sirloin)
Latin American


INGREDIENTS:


METHOD:


1 Ib. sirloin, cut
into small pieces
1 small onion, cut
into strips
1 medium-sized tomato,
cut into wedges
parsley
vinegar
salt and pepper to taste
french fries



Polish

Potato Ski

INGREDIENTS:

4 lb. Polish sausage,
sliced 1" thick
(kielbasa)
1 tbsp instant minced
onion
1i tbsp flour
1 tbsp sugar
I tsp salt
2 tbsp water
2 tbsp vinegar
tsp dry mustard
1 16-oz can drained
sliced white
potatoes
) cup fresh parsley,
chopped


Add vinegar, salt and pepper to
meat and allow to marinate for I
hour. Place in a frying pan,
after cooked, add onions and stir-
fry. Add tomatoes and toss a
little. Add parsley. Serve with
warm French Fries and white rice.
Serves 6.

Marissa and Fausto


and


Sausage

Illet

METHOD:


In skillet, brown sausage on both
sides. Remove sausage from pan
leaving drippings. Stir instant
onion, flour, sugar, salt, water
vinegar and dry mustard into
drippings. Add potatoes, parsley
and sausage and heat. Allow to
simmer 5 minutes. Serve hot.
Serving suggestion: with a
shredded cabbage salad.

Dori










Western Round


Barbeque
American

INGREDIENTS:

3 lbs. round steak
prepared mustard
flour
I cup hot fat
1 clove garlic, minced
} cup onion, chopped
S cup brown sugar
1 tsp salt
1/8 tsp pepper
1 tsp Worcestershire
sauce
3/4 cup water
4 cup vinegar
1 8-oz can tomato
sauce
S cup chopped green
pepper
cup parsley, finely
cut


Steak


METHOD:


Cut meat into 6 servings. Spread
with prepared mustard and coat
with flour. Brown meat in the ho
t fat. Remove the steak. To the
fat add garlic and onion and saut
e until brown. Combine and add
brown sugar, salt, pepper,
Worcestershire sauce, water,
vinegar, tomato sauce, green
pepper, and parsley. Add steaks,
cover and simmer for 2 hours or
until tender.


*y.



000
I0Colo.
-7


%975~











vaeatalIgs








Broccoli
American

INGREDIENTS:


1 cup minute rice
1 cup water
} cup chopped celery
(opt)
cup chopped onion
2/3 stick margarine
1 pkg frozen chopped
broccoli (small)
1 can mushroom soup
1 8 oz can cheese whiz


Company Cc
American

INGREDIENTS:

1 medium head
cauliflower
salt & pepper
1 cup sour cream
4 oz sharp, shredded,
American cheese
(1 cup)
2 tsp sesame seed,
toasted


Casserole


METHOD:


Stir together place in greased
casserole dish. Bake 45 minutes
at 300'F. Serves 6. Let stand 15
minutes before serving.
Suggestion:
-double the recipe.


ul flower


METHOD:

Cook flowerets, covered in small
amount of boiling salted water
till tender, 10-15 minutes; drain
well. Place half the flowerets in
a 1 qt casserole dish. Season
with salt and pepper. Spread half
the sour cream and half the
cheese. Top with 1 tsp sesame
seed. Repeat layers with
remaining ingredients. Bake
casserole at 350'F till shredded
cheese melts and sour cream is
heated through, about 5 minutes.
Makes 6 servings.


Susan Hillier









Pasta
Italian

INGREDIENTS:


Primavera


METHOD:


1 medium size red bell
pepper, cut in f"
wide strips
4 oz snow peas,
trimmed
1 small yellow summer
squash, cut in F"
thick rounds
1 cup 11" pieces fresh
broccoli florets
1 cup 4" thick slices
fresh mushrooms
1 tsp minced garlic
4 tsp pepper
i tsp salt
3 Tbsp butter or
margarine
2 oz sliced salami,
pepperoni, or
prosciutto, cut in
I" pieces
3/4 cup heavy cream at
room temperature
2 cup grated parmesan
cheese
8 oz spaghetti or
linguini, freshly
cooked & drained
Scup chopped fresh
parsley


Each vegetable (except snow peas)
is cut to a specific size so they
will all be done at the same time.
Melt 1 Tbsp margarine in large
skillet. Add garlic and
mushrooms. Cook 3-4 minutes until
mushrooms have released water.
Add 4 cup water, bell pepper,
squash, and broccoli. Cover and
simmer 7 minutes until crisp-
tender, stirring twice. Add snow
peas; cover and cook 1 minute.
Drain off liquid. Add pepper and
remaining margarine. Stir in
meat, cream, and cheese. Toss
with pasta and parsley in a large
bowl. Makes 4 servings. 575
kcals, 33 g fat, 18 g pro, 52 g
CHO, 73 mg cholesterol, 665 mg Ha.


Robin Roht




Patty's
American


Mom 's


Creation


INGREDIENTS:


1 lb Polish sausage
1 pkg frozen blend veg
(broccoli, carrots,
cauliflower, corn)
1 can whole tomatoes,
chopped (or stewed)
1 small onion, chopped
(opt)
1 bell pepper, cut
into strips (opt)
salt and pepper


Cut sausage into bite size
sections (4" thick). Boil sausage
in a small amount of water in a
skillet. Drain when cooked. To
sausage in skillet, add tomatoes,
onions and bell pepper. Simmer at
medium heat 3-5 minutes. Add a
small amount of water if
necessary. Add frozen vegetables
and cover. Simmer until
vegetables are done. Stir
occasionally. Salt and pepper to
taste. Serve hot alone or over
rice.


Bridget Walker


German Potato Salad
German

INGREDIENTS: METHOD:

1 cup diced celery Fry bacon; drain. Return 4 Tbsp
1 cup diced bacon bacon grease to skillet and add
1 1/3 cup water celery, onion, salt, pepper,
1 cup diced onion flour, sugar, vinegar, and water.
2/3 cup vinegar Cook gently until thick. Add
2/3 cup sugar bacon and put in layers in baking
3 Tbsp flour dish. Bake at 350'F for 20-25
I tsp pepper minutes (optional)
1/3 tsp salt Note: more flavorful if baked but
8 cups cooked that is optional.
potatoes
Troy Woeste .


METHOD:








Eggplant
Middle Eastern

INGREDIENTS:


1
2
10-12


cup parmesan
cheese
Ib round steak
large eggplants
oz mozzarella


cheese, sliced
1 Ib mushrooms (opt)
16 oz tomato sauce
1-2 minced garlic
cloves, or 1/8 to
4 tsp garlic
powder
1 Tbsp italian
seasoning
2 tsp seasoned salt
2 Tbsp dried parsley
1 large onion,
chopped
1 green pepper,
chopped


Cassarole


METHOD:


Peel eggplant and slice into 4"
slices. Immerse in slightly
salted water to prevent
discoloration. Cut steak into 1"
cubes and brown in small amount of
oil. Brush oil on eggplant
slices, lay on cookie sheets and
broil until golden brown. Watch
carefully. Prepare sauce by
sauteing green pepper and onion in
very small amount oil (1 Tbsp).
Add tomato sauce and seasonings
and meat. Simmer all 20-30
minutes or until meat is fairly
tender--add a small amount of
water if needed. Wipe mushrooms
clean and saute until partially
done. In a large casserole place
a thin layer of tomato sauce at
bottom, then eggplant, then
tomato/meat, mushrooms, and
cheese. Repeat until all is used
ending with tomato/meat sauce.
Sprinkle with parmesan cheese and
cover. Bake at 350P* about 45
minutes to 1 hour.
Suggestions:
-serve with rice, green salad,
garlic bread and a light dessert
(fruit, frozen yogurt, etc).
Note: Other vegetables (okra,


Continued







Cassarol e--Continued


squash, green beans, cabbage, or
potatoes) can be cooked in a
similar casserole but omit
cheeses.

Mrs. Ahmed of Williston, FL


Papa Rellena
(Stuffed Potatoes)
Peruvian


INGREDIENTS:


METHOD:


2 Ibs white potatoes
1 Ib steak, cut into
small pieces
1 cup raisins
4 hard-boiled eggs,
cut into small
pieces
S cup chopped olives
2 small onions, diced
cumin
pepper
salt
; cup oil
oil for frying


Fry meat in a little oil. Add
cumin, pepper and salt to taste.
Add onions and saute. Add hard-
boiled eggs, raisins, and olives.
Once it is mixed well, take off
heat and allow to set. Cook
potatoes in water with a dash of
salt. When cooked, mash potatoes
and add 4 cup oil and mix well.
Form balls with the potatoes.
Make a hole in each ball and stuff
with the meat mixture. Close up
opening to form a medium-sized
ball (which can fit in the palm of
the hand). Roll in flour and fry
in deep fat until golded brown.
Makes 8 servings.


Marissa and Fausto


Beeplant









Vegetables
American

INGREDIENTS:

4 large unblemished
leeks(about 2 Ib)
salt and pepper
2 Tbsp red wine
vinegar
1 Tbsp imported
mustard, (Dijon)
3/4 cup peanut or veg.
oil
1 Tbsp finely chopped
fresh parsley









SP\RLEY


Vinaigrette


METHOD:

Trim off the root ends of the
leeks, but leave the bases solid
and intact. Trim off the green
tops crosswise, leaving a base
about 5-7" long. Using a sharp
knife, split the leeks in half
lengthwise, starting about 2" from
the stem end and cutting through
the leaves. Rinse the leeks well
under cold running water to remove
the dirt between the leaves. Put
the leeks in a saucepan and add
cold water to cover and salt to
taste. Bring to a boil and simmer
10-15 minutes or until tender.
Take care not to overcook or the
leeks will be mushy. Drain the
leeks thoroughly and let stand
until cool enough to handle, then
press between the hands to extract
any excess liquid. Split the
leeks in half crosswise and
arrange neatly on a serving dish.
Put the vinegar, mustard, and salt
and pepper to taste in a small
bowl. Beat vigorously with a wire
whisk. Gradually beat in the oil.
Spoon the sauce over the leeks and
sprinkle with parsley. Makes 4
servings.


Susan Hillier











Fresh Asparagus

with Nutmeg Butter
American


INGREDIENTS:


METHOD:


12-16 spears fresh
asparagus
salt and pepper
3 Tbsp butter
juice of lemon
1/8 tsp freshly grated
nutmeg


Line up the asparagus side by side
on a flat surface. Using a heavy
knife, cut off the tough bottoms
of the asparagus. Discard the
bottoms. Using a swivel-bladed
vegetable scraper, scrape the
sides of the asparagus spears,
starting about 2 inch from the
tips. Rinse and drain if
necessary. Bring enough water to
a boil in a skillet to cover the
asparagus when added. Add salt to
taste, then the asparagus. Cook
2-4 minutes, depending on the size
of the asparagus, until tender
when pierced with the tip of a
sharp knife. Do not overcook; the
asparagus will continue to cook
even when drained. Meanwhile,
heat the butter in a saucepan and
add the lemon juice, nutmeg and
salt and pepper to taste. Remove
the saucepan from the heat and
swirl the sauce around to blend
it. Drain the asparagus well,
pour over the nutmeg butter sauce
and serve hot. Makes 4 servings.


Susan Hillier








Pizza
American

INGREDIENTS:


Potatoes


METHOD:


1 pkg scalloped
potatoes
1 can (16 oz) tomatoes
1 cups water
4 tsp oregano leaves
1 pkg (4 oz) sliced
pepperoni
1 pkg (4 oz) shredded
mozzerella cheese


Heat oven to 400'P. Empty potato
slices and packet of seasoned
sauce mix into ungreased 2 qt.
casserole. Heat tomatoes, water
and oregano to boiling; stir into
potatoes. Arrange pepperoni on
top and sprinkle with cheese.
Bake uncovered 30-35 minutes.
Makes 4 servings.


Susan Billier


Fried
American

INGREDIENTS:


Sweet


Potatoes


METHOD:


2 fresh sweet potatoes
or yams
1 Tbsp oil (butter or
margarine may be
used)


Wash and peel potatoes. Cut into
slices -" J" thick. Place 1
Tbsp oil in hot skillet. Fry
potatoes until browned on both
sides and soft. Serve warm or at
room temperature. Good at
breakfast.


Bridget Walker






Dilma
(stuffed vegetables)
Indian

INGREDIENTS:

1 Ibs ground chuck
1 cup raw rice
1 large onion (or
bunch of green
onions)
4 cloves minced
garlic or 4 tsp
garlic powder
2 tsp lemon pepper
seasoning
2 tsp Lowery's season
salt
2 tbsp dried parsley
2 tsp dried dill week
1 tsp dried mint
leaves (optional)
1 8 oz. can tomato
paste
1 can water
2 tsp basil
1


METHOD:


Combine ingredients and blend with
hands. Let sit while preparing
vegetables to be stuffed. Will
fill 8-10 large vegetables. Cut
the tops of the vegetables desired
and fill with stuffing and replace
top. Place in a deep casserole
dish. Add 11" water, cover, and
bake at 3501F for li hours, or
until rice is cooked. To fill
vegetable leaves. Place the
appropriate amount of filling at
base of leaf, roll, tuck in ends
and then complete rolling. Place
the rolled vegetables in to a
casserole dish with seams down.
Place 1I" water and cook at 350'F,
until rice is done. Cool, drain
and serve. Note green lentils can
be substituted for the meat.
This can be especially enjoyable
with a green salad and a light
dessert.


Mrs.






Zucchini


Stuffed


with Sausage and
American


INGREDIENTS:

4 medium-size
zucchini
(about li Ib)
2 Tbsp olive oil
1 3/4 cups finely
chopped onions
1 Tbsp finely minced
garlic
j tsp dried thyme
1 bay leaf
Salt & Pepper
1 Ib sausage meat
3/4 cup finely chopped
fresh parsley
1 egg, well beaten
1 cup fine soft
bread
crumbs
6 Tbsp finely grated
cheese, preferably
Gruyere


Herbs


METHOD:

Preheat the oven to 4251P. Rinse
the zucchini and pat dry. Trim
off the ends. Cut each zucchini
in half crosswise, then cut each
half lengthwise down the center.
Scoop out the center of each
zucchini piece, leaving a shell
for stuffing. Chop the scooped-
out flesh. There should be about
3/4 cup. Set the chopped flesh
aside. Bring enough water to a
boil in a saucepan to cover the
zucchini shells when added. Add
the shells and cook about 4
minutes. Meanwhile, heat 1 Tbsp
of the oil in a skillet and add 1
cup of the onions, the garlic,
thyme and bay leaf. Cook briefly,
stirring, until wilted. Add the
reserved chopped zucchini flesh
and salt and pepper to taste.
Cook, stirring often, about 4
minutes. Discard the bay leaf.
Put the sausage meat, parsley and
egg in a mixing bowl. Add the
chopped zucchini mixture and bread
crumbs. Blend well. Drain the
zucchini shells and set aside to
cool briefly. Rub the bottom of
a baking dish with the remaining


Continued









Stuffed Zucchini--Continued



oil and sprinkle with the
remaining onions. Fill the
zucchini shells with an equal
rounded portion of the stuffing.
Arrange the shells, stuffed side
up, over the onion. Sprinkle the
tops with the cheese. Place in
the oven and bake 30 minutes.
Makes 4 servings.

Susan Billier





Cabbage
American

INGREDIENTS:


1 small head cabbage,
cut into wedges
3-4 potatoes, cubed
1 medium onion
6-7 bacon strips
1 cup milk
1 cup water
4 cup flour
Salt & Pepper to taste


Mexi-Mess
Latin American

INGREDIENTS:

2 cans of tamales
(chopped into pieces)
2 cans of chili
8 oz grated mozzarella
cheese
heated taco chips
shredded lettuce
taco sauce


and Potatoes


METHOD:


Fry bacon strips and drain.
Reserve about 2 Tbsp drippings.
Mix flour with small amount of
water. In Dutch oven heat
drippings, saute onions in this
until tender. Add flour, milk,
water and potatoes. Cook over
medium heat for about 15 minutes.
Add cabbage and bacon strips and
cook until potatoes and cabbage
are tender. Add more liquid as
needed. The veggies will be in a
gravy-like liquid. This is good
served with corn bread.

Dr. and Mrs. Charles Sims






METHOD:

Mix chili and chopped tamales in
baking dish. Cover with cheese.
Heat until bubbly. Serve on chips
and shredded lettuce. Add taco
sauce as desired.

Harold Teller













Swaasts







Millionaire 's
American


INGREDIENTS:


METHOD:


1 can condensed m
1 can of crushed
pineapple
24 maraschino
cherries, chopp
2 8 oz. contains
Cool Whip
1 9 in. graham
cracker crust
chopped or whole pec
juice of 1 lemon


Caramel
American


INGREDIENTS:


cup brown sugar
cup oatmeal
jars caramel
topping
cup chopped pecans
sticks margarine
(melted)
cups flour
gallon vanilla ice
cream


Whip condensed milk for 3-4
minutes. Add pineapple and
cherries. Then add the lemon juice
and cool. Whip, mix thoroughly.
Fill the crusts with mixture. Top
with chopped or whole pecans.
Freeze, then serve.

Judy Daugherty J


Ice Cream


METHOD:


Mix all the above ingredients
together except ice cream and
caramel topping. Spread out
evenly on a cookie sheet. Bake at
350'F for 15 min. Crumble this
mixture while warm. Spread half
in a 9 x 13 pan. Drizzle one jar
caramel topping on the top.
Spread 1 gallon softened ice cream
over pan. Drizzle another jar of
caramel topping over the ice
cream. Cover with the rest of
(crumbs. Freeze.


Daugherty


Pie









Peppermint


Cream
American


Candy


Ice


Pie


INGREDIENTS:

1} cups chocolate
water crumbs
* cup plus 2 tbsp
butter or
margarine, melted
1 pint peppermint
ice cream
1 8 oz. container
frozen whipped
topping
3 tbsp finely
crushed peppermint
candy
Additional peppermint
candy for garnish
(optional)


METHOD:

Combine crumbs and melted butter,
press firmly into a 9 in.
pieplate. Combine peppermint ice
cream and whipped topping. Spoon
into crumb crust. Sprinkle with
peppermint candy. Freeze until
firm. Garnish with peppermint
candy if desired.







Banana
Caribbean

INGREDIENTS:


Cream


METHOD:


cup sugar
medium bananas
(pureed in blender)
cup orange juice
tbsp lemon juice
tsp salt
tsp ground ginger
tbsp dark rum
cup heavy cream,
whipped /)


Oreo Ice Cream
American


INGREDIENTS:

1 package oreo
cookies
i gallon ice cream
stick butter (2)
1 can condensed milk
1 cup sugar
2 sticks (squares)
chocolate
1 cup chocolate
morsels
pecans (if desired)
cool whip (if desired)


Mix all ingredients together,
except the cream. Fold in the
whipped cream and pour mixture
into an ice--cube tray. Freeze
until mushy, then turn into a
mixing bowl and beat until fluffy.
Return to ice-cube tray and freeze
until firm and serve.
Serves 6-8.

Jeanne-Marie Robinson


Dessert


METHOD:
Mix crumbled oreos and butter.
Put on the bottom of a 9 x 13 x 2
pan. Let freeze. Take 1 gallon
ice cream, slightly softened.
Frost over the oreos and put back
into freezer. Let freeze. On
stove top combine milk, sugar,
butter, and both chocolates.
Bring to a boil for 10-15 min.,
until it thickens. Let cool. Add
pecans if desired. Pour over ice
cream. Serve with cool whip, and
chocolate syrup.


Susan Friday









Cranberry
American

INGREDIENTS:

1 quart cranberries
1 pint sugar
1 envelope knox's
gelatin
juice of 2 lemons
water


Ice


METHOD:


Boil cranberries with 1 pint of
water for 5-6 min. Strain. Crush
the cranberries against the side
while straining. Try to add pulp
to strained juice. Add sugar to
strained juice, boil. Stir until
dissolved. Soak one envelope
Knox's gelatin in 4 cup cold water
) for 5 min. Add to hot
cranberries. When cold, add 4
cold water and juice of 2 lemons.
Pour into freezing tray and put
into freezer. When near frozen
beat until fluffy. Return to
refrigerator and freeze.
makes 12 servings.


Great-Grandma Brennan








Brownie Ice

Sandwich
American

INGREDIENTS: M


1 6 oz. semi-sweet
chocolate
1/3 cup shortening
1
2 cup sugar
2 eggs
1 tsp vanilla
2 cup sifted flour
i tsp baking powder
1 cup nuts
i tsp salt
1 gallon ice cream


Cream


ETBOD:


Put chocolate and shortening in
double boiler. Stir occasionally
until chocolate is melted. Remove
from heat. Add sugar and mix
thoroughly. Add eggs(one at a
time) and stir in vanilla. In a
separate bowl mix together flour,
baking powder and salt. Add the
chocolate to the mixture. Mix
well until blended. Stir in nuts.
Pour mixture in to greased pan 15
x 10 x 1. Spread onto pan. Place
in oven at 375'F for 15 min.
Cool. Cut ice cream into squares
the same size as the brownie. Put
them together(like a sandwich),
wrap, and freeze.


Grandpa Brennan






Chocolate-Caramel


1 14 oz. caramel
squares
2/3 cup evaporated milk
1 18 oz. german
chocolate cake mix
3/4 cup butter or
margarine
(softened)
1 16 oz. semisweet
chocolate morsels
1 cup chopped nuts


Peanut But
American

INGREDIENTS:

1/3 cup Karo light
syrup
1/3 cup crunchy peanut
butter
2 cup dry milk
1/3 cup powdered sugar


Combine caramel and 1/3 cup
evaporate milk in a double boiler.
Stir occasionally, until caramels
are completely melted. Remove
from heat. Then combine dry cake
mix, the remaining 1/3 evaporated
milk, butter, and nuts. Stir
until dough holds together. Press
I of cake mixture into greased 13
x 9 x 2 baking pan. Bake at 350'F
for 6 minutes. Sprinkle chocolate
morsels over crust. Pour caramel
over chocolate morsels, spreading
evenly Crumble remaining cake
mixture over caramel mixture.
Return to oven and bake 15-18
minutes. Cool and them chill for
30 minutes.

Susan Friday


ter Candy


METHOD:

Mix syrup, peanut butter, and dry
milk. Blend until mixed
thoroughly. Form log shape. Roll
in powdered sugar. Place in the
refrigerator, and serve


Juanita Bagnall


Layer
American

INGREDIENTS:


Squares


METHOD:








Granola
American

INGREDIENTS:


6 cups quick oats
2 cup firmly packed
brown sugar
3/4 wheat germ
2 cup flaked coconut
1/4 cup sesame seeds or
sunflower seeds
1 cup chopped nuts
i cup nonfat dry milk
2/3 cup honey
2/3 vegetable oil
2 tbsp water
11 tsp vanilla
1 cup raisins
(optional)



Brownies
American


INGREDIENTS:


2 squares unsweetened
chocolate
1/3 cup shortening
1 cup sugar
2 eggs
3/4 cup flour
4 tsp baking powder
4 tsp salt
! cup nuts


In large bowl combine, oats, brown
sugar, wheat germ, coconut, sesame
seeds, nuts, and nonfat dry milk.
Combine honey, vegetable oil,
water, and vanilla. Add to oat
mixture. Stir to coat well. Turn
into two shallow backing pans.
Cook at 300'F for 25-35 min. or
until lightly toasted. Stir
twice during cooking, and
occasionally while cooling.
Crumble into pieces. Add raisins
if desired. May be frozen.
Serving tip -put cup in a cereal
bowl and add milk.


Grandma Brennan


METHOD:


Melt chocolate and shortening over
a double boiler. Take off heat.
Beat in sugar and eggs. Mix
flour, baking powder and salt,
sift. Mix in the nuts. Combine
the flour mixture with the
chocolate mixture. Place into
greased pan. Cook for 30-35 min.
at 350'F.


Juanita Bagnall


METHOD:










Cookie
American

INGREDIENTS:


Bars


METHOD:


2 cups graham cracker
crumbs
2 cup melted butter
or margarine
1 can condensed milk
i package chocolate
chip morsels
1 cup peanuts or
pecans
* can use variations of
fillings to change
taste



Peanut Bri
American

INGREDIENTS:


cups sugar
cup Karo light
syrup
cup water
tsp salt
tbsp butter
cups uncooked
peanuts
tsp vanilla
tsp baking soda


Grease a sauce pan. Mix graham
cracker crumbs with melted butter
and press to bottom of pan. Pour
the condensed milk over the crumbs
and cover with chocolate chip
morsels and nuts, and other
fillings if desired. Bake at
325'F for 20-25 minutes. Cool and
serve.

Dr. Shireman


titlee


METHOD:


Mix sugar, Karo syrup, and water
together. Boil at 268'F. Add salt,
butter and peanuts. Stir
continuously until heated to
310'F. Take off heat and add
vanilla and baking soda, stirring
quickly and thoroughly. This
expands rapidly so be careful.
Pour immediately onto a greased
pan. Spread out brittle with a
spoon to thickness desired.


Grandmother of Amy Beaver





Christmas
American

INGREDIENTS:

unsalted Ritz Crackers
crunchy peanut butter
sprinkles (red and
green)
Almond Bark
1 tsp shortening


Chinese
Oriental

INGREDIENTS:


Cookies


METHOD:


Make sandwiches with crackers and
peanut butter. Melt the almond
bark in a double boiler. Add 1
tsp shortening. Dip sandwiches
into melted almond bark and cover
completely. Set on wax paper and
cover with sprinkles. Let almond
bark harden for 5 minutes. Serve.


Almond


Cookies


METHOD:


24 cup flour
4 tsp salt
1 tsp baking powder
1 cup sugar
1 cup shortening
1 egg
1 tsp almond extract
1 tbsp cold water
1 egg yolk
1 tbsp water


Mix flour, salt, baking powder,
sugar in a large bowl. Cut in
shortening with pastry blender,
and add 1 egg and almond extract
mixing well. Add this mixture to
the dry mixture, by stirring with
a fork. Add cold water and mix
dough with hands. Roll dough into
walnut-sized balls and flatten
with the bottom of a glass. Place
an almond in the center of each
cookie. Mix egg yolk and water
and brush on the top of each
cookie. Bake at 350'F for 10-12
minutes. On a greased cookie
sheet.

Robin Roht
/
K `>z7













Toffee
American

INGREDIENTS:


Bars


METHOD:


+ cup butter
1 cup oats
2 cup firmly packed
brown sugar
a cup unsifted flour
2 cup finely chopped
walnuts
4 tsp baking soda
1 14 oz. condensed
milk
2 tsp vanilla extract
1 16 oz. semisweet
chocolate morsels


Preheat oven to 350'F. In medium
saucepan melt 6 tbsp butter, and
stir in oats, sugar flour, nuts
and baking soda. Bake 10-15
minutes, or until slightly
browned. Meanwhile in medium
saucepan, combine remaining 2 tbsp
butter, and sweetened condensed
milk. Stir for 15 minutes or
until thick, remove from heat.
Stir in vanilla. Pour over the
crust. Return to oven and bake
for 10-15 minutes or until golden
brown. Remove from oven and
sprinkle with the chocolate
morsels. Let stand 1 minute. and
spread chips evenly. Chill.







Babusa
Middle Eastern/Mediterranean


INGREDIENTS:


METHOD:


1i cup cream of wheat
1 cup sugar
1 stick of margarine
1 8 oz sour cream
I tsp baking powder
almonds in slices

Syrup:
1 cup sugar
cup water
lemon juice (drops)


Chocolate
American

INGREDIENTS:

1 cup flour
3/4 cup sugar
2 Tbsp cocoa
2 tsp baking powder
* tsp salt
2 cup milk
2 Tbsp oil
1 cup chopped nuts
1 cup brown sugar
4 cup cocoa
1-3/4 cup hot water


Mix everything together except the
almonds until the dough is formed.
Cover the dough with the almonds
and then bake at 350'F for 40
minutes. For the syrup, cook
until the mixture becomes a heavy
syrup. Pour the syrup on the
cake.


Nejib


"* -


Pudding


Cake


METHOD:

Preheat over to 350'F. Put dry
ingredients in bowl. Add milk,
oil, nuts. Put into ungreased
square pan. Stir together brown
sugar and 4 cup cocoa--sprinkle
over batter. Pour hot water over
batter. Bake 45 minutes. Serve
hot.


Juanita Bagnall






Oregon
American


Birthday


Frosting


INGREDIENTS:


cup sugar
egg white
tsp cream of tartar
tsp vanilla
tsp other flavoring
cup boiling water
cup miniature
marshmallows


Very Rich
American

INGREDIENTS:

German Chocolate cake
mix
1 Ib caramels
1 stick butter
1/3 cup evaporated milk
8-12 oz nuts
4 snickers candy bars
large pack chocolate
chips


Place the marshmallows over hot
water to soften. Place the sugar,
egg white, cream of tartar and
flavorings in a deep mixing bowl.
Bring the water to a boil and pour
immediately over the deep bowl
with the sugar mixture. Turn
mixer on high and beat for about
8 minutes. Add the softened
marshmallows to mixture and
continue beating on high speed for
2 minutes.

This recipe makes enough frosting
for 2, 8 or 9 inch cake layers.

This recipe was developed to
commemorate Oregon's centennial!

Juanita Bagnall


Chocolate


Cake


METHOD:
Mix the German chocolate cake mix
as directed on box. Pour 1 into
a 9 x 13 pan. Bake at 350'F for
20 minutes. Melt caramels and
butter in milk. Pour over baked
cake. On the top sprinkle the
chocolate chips and nuts. Cut
candy bars and put on top. Pour
remaining batter over everything.
Bake at 3251F for 25-35 minutes.


Juanita Bagnall


METHOD:









Oatmeal Cake


METHOD:


Cake:
1 cup boiling water
1 cup quick-cooking
oatmeal
1 cup brown sugar
1 cup sugar
2 cup shortening
2 beaten eggs
11 cup flour
1 tsp soda
1 tsp cinnamon
I tsp salt

Frosting:
4 cup plus 2 Tbsp
margarine
2 cup brown sugar
Stsp vanilla
1 cup shredded coconut
2 cup chopped nuts


Cake:
Pour water over oatmeal; let cool.
Cream sugars, shortening and eggs.
Add flour, soda, cinnamon and
salt. Add oatmeal mixture. Pour
batter into 9 x 13 x 2 inch pan.
Spoon frosting over cake. Bake
for 40-45 minutes at 350'F.

Frosting:
Melt margarine; add remaining
ingredients, mixing well.

Juanita Bagnall


Dutch
American

INGREDIENTS:










Texas
American

INGREDIENTS:


Cake:
1 cup water
2 sticks margarine
4 Tbsp cocoa
2 cup sugar
2 cup flour
1 tsp baking soda
1 tsp salt
2 whole eggs
I cup milk
1 Tbsp vanilla

Icing:
6 Tbsp milk
1 stick margarine
4 Tbsp cocoa
1 box powdered sugar
1 tsp vanilla
1 cup chopped nuts


Cake and Icing


METHOD:


Cake:
Bring to boil first 3 ingredients.
Mix together, in a separate bowl,
the next 4 ingredients. Add the
boiling mixture to the dry
ingredients. And then mix in the
last 3 ingredients with a mixer
until well blended. Bake at 350'
F for 20-25 minutes in a greased
and floured 9 x 13 pan.

Icing:
Bring to a boil the first 3
ingredients. Add 1 box powdered
sugar, 1 tsp vanilla, and nuts.
Beat with a mixer. Ice cake while
it is still warm.


Grandma Brennan




German
German

INGREDIENTS:


1 package (4 oz)
German chocolate
1 cup boiling water
1 cup margarine
2 cup sugar
4 egg yolks
1 tsp vanilla
21 cup cake flour
1 tsp baking soda
I tsp salt
1 cup buttermilk
4 egg whites, beat
until stiff


Chocolate


Cake


METHOD:


Melt chocolate in boiling water.
Cool and set aside. Cream butter
and sugar until fluffy. Add yolks
one at a time. Blend in vanilla
and cooled chocolate. Sift dry
ingredients and add alternately
with buttermilk. Fold in egg
whites. Pour into three 8" pans,
lined with paper and greased.
Bake at 350'F for 30-40 minutes.
Cool.


Frosting suggestion:
caramel frosting is
Frost tops only.

Betty Stensgaard


coconut
typical.


Halfway Cake


American

INGREDIENTS:


METHOD:


cup shortening
cup brown sugar
cup white sugar
egg yolks
tbsp water
tsp vanilla
cups flour
tsp salt
tsp baking powder
tsp baking soda
pack chocolate
chips (12 oz)
egg whites
cup brown sugar


Cream the shortening, a cup brown
sugar, and the white sugar
together. Add the egg yolks,
water and vanilla. Sift and add
the flour, salt, baking powder,
and baking soda. Spread batter in
a 9" square pan. Sprinkle the
chocolate chips over batter. Beat
the egg whites until stiff. Beat
in the brown sugar with the egg
whites and spread over the batter.

Bake for 20 minutes in a 350'F
oven.


Juanita Bagnall







Cheesecake


INGREDIENTS:

2 8 oz pkgs cream
cheese, room
temperature
3 eggs
1 can sweetened
condensed milk
2 tsp vanilla
1 graham cracker crust
or 4 cup margarine,
I1 cup graham
crackers, & i cup
sugar


METHOD:


Beat cream cheese with electric
mixer until fluffy. Add eggs.
Beat with electric mixer until
well blended. Blend in sweetened
condensed milk and vanilla. Pour
into prepared graham cracker
crust. Bake at 350'F for 45
minutes.

Other suggestions:
May top with cherries, blueberries
or other canned fruit fillings.
To make a chocolate cheesecake add
t to 3/4 cup cocoa powder.


Creamy
American


Baked


Cheesecake


INGREDIENTS:


1/3 cup margarine or
butter, melted
1 cups graham cracker
crumbs
T cup sugar
2 8 oz packages cream
cheese, softened
1 14 oz can sweetened
condensed milk
3 eggs
4 cup lemon juice from
concentrate
1 8 oz container sour
cream


Preheat oven to 300'F. Combine
margarine, crumbs and sugar; press
firmly on bottom of 9 inch
springform pan. In large mixer
bowl, beat cheese until fluffy.
Gradually beat in sweetened
condensed milk until smooth. Add
eggs and lemon juice; mix well.
Pour into prepared pan. Bake 50-
55 minutes or until set. Cool.
Chill thoroughly. Spread sour
cream on top. Garnish as desired.
Refrigerate leftovers.


Susan Friday


METHOD:




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