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50 States Recipes

1. ALABAMA Chocolate Pecan Jumbo Christmas Fudge Pie
1-1/4 c Chocolate wafer crumbs
1/3 c Butter; melted
1/2 c Butter; softened
3/4 c Sugar, brown
3 Egg
12 oz Semisweet chocolate morsels;
2 ts Coffee, instant
1 ts Vanilla extract
1/2 c Flour
1 c Pecans; coarsely chopped
Whipped cream, sweetened
Chocolate syrup
Maraschino cherries with ste
Mint sprigs
Combine chocolate wafer crumbs and 1/3 cup melted butter; firmly
press on bottom and sides of a 9-inch tart pan or pie plate. Bake at 350F
for 6 to 8 minutes. Cream 1/2 cup softened butter; gradually add brown
sugar with the electric mixer at medium speed until blended. Add the
eggs, one at a time, beating after each addition. Stir in the melted
chocolate, instant coffee granules, vanilla extract, flour and chopped
pecans. Pour into the prepared crust. Bake at 375F for 25 minutes.
Remove from oven and cool completely on a rack. Before serving, pipe
sweetened whipped cream on each piece and drizzle
with chocolate syrup. Garnish with cherries and/or mint if desired.

2. ALASKA SALMON BAKE WITH PECAN CRUNCH COATING
2 tbsp. Dijon-style mustard
2 tbsp. melted butter
4 tsp. honey
¼ cup fresh bread crumbs
¼ cup finely chopped pecans or walnuts
2 tsp. chopped parsley
4 (4 to 6 oz. each) Alaska Salmon fillets or steaks, thawed if necessary
salt & black pepper
lemon wedges
Mix together mustard, butter and honey in a small bowl; set aside. Mix
together bread crumbs, pecans and parsley in a small bowl; set aside.
Season each salmon fillet or steak with salt and pepper. Place on a
lightly greased baking sheet or broiling pan. Brush each fillet or steak
with mustard-honey mixture. Pat top of each fillet or steak with bread
crumb mixture. Bake at 400 degrees Fahrenheit for 10 minutes per inch
of thickness, measure at thickest part, or until salmon just flakes when
tested with a fork. Serve with lemon wedges. Makes 4 servings.

3. ARIZONA Desert Chili
2 tb Vegetable oil
3 Garlic cloves -- chopped
2 Onions -- chopped
1 Green bell peppers -- Chopped
3 lb Beef, chopped, not ground
1 ts Ground cumin
1 ts Ground oregano
3 tb Chili powder
10 Tomatoes -- peeled and Chopped
2 Jalapeno peppers -- Optional
1 cn Beer
1. Heat oil in a large heavy skillet. Add garlic, onions and green pepper.
Saute until soft, about 5-7 minutes.
2. Add beef and lightly brown on all surfaces. Drain off some of the fat
if a lot has accumulated. Lean beef trimmed of all fat should not have an
excess amount, however.
3. Add remaining ingredients and simmer for 1 hour or slightly longer.
Put a cover on skillet during cooking time, and slightly tilt it so steam
can escape. Check often and stir to prevent sticking. Skim off fat as it
rises. Best if allowed to sit, tightly covered, for an hour after cooking is
complete. 6 servings.

4. ARKANSAS Barbeque Sauce
1/2 c water
1/8 c black pepper
3 oz brown sugar
1/8 c red pepper flakes
3 oz Worcestershire sauce
3/4 qt red wine vinegar
3 oz yellow mustard
1/4 qt white wine
1/4 c ketchup
3 oz salt
Bring to a boil and then simmer for about 1/2 hour. Do not cook or store
in aluminum, store in glass.

5. CALIFORNIA Dip
1envelope Lipton Recipe Secretes Onion Soup
1 container 16 oz regular or light sour cream
Blend all ingredients; chill at least 2 hours. Serve with your favorite
dippers. For a creamier dip, add more sour cream.




6. COLORADO Pate
1/4 lb Butter
1 lb Chicken livers
1 md Onion, chopped
3 Shallots, chopped
1/2 ts Thyme
1/2 ts Rosemary
1 Bay leaf
12 lg Fresh mushrooms, chopped
1/4 c Brandy
1/2 ts Salt
1/8 ts Pepper
In a large skillet, melt the butter. Add chicken livers, onion and shallots.
Stir over medium heat about 10 minutes. Add spices and mushrooms.
Stir frequently while cooking for 5 minutes. Discard bay leaf and pour
mixture into blender. Pour in brandy, salt and pepper. Blend 2 minutes,
then pour into a 2 cup souffle dish. Chill. Garnish with parsley. Serve
with melba toast rounds. Yield: 6 servings Colorado Cache Cookbook

7. CONNECTICUT Yankee Doodle Noodle Salad
12 ounces ziti rigati macaroni, cooked (about 4 1/4 cups)
2 1-ounce packages turkey jerky, cut into small bite size pieces
1 large red onion, thinly sliced
1 large bunch red radishes, trimmed and sliced
1 cup fresh corn kernels, blanched (or 1 cup canned kernel corn,
drained)
2/3 cup Ranch style dressing
1/2 7-ounce package puffed cheese snacks (about 1-1/2 cups)
1/2 6-ounce package sour cream and onion-flavored potato chips (or
BBQ) flavor, slightly crushed. 6 servings.
12 cherry tomatoes, halved or quartered (depending on size)
Toss together cooked macaroni, turkey jerky, onion, radishes and corn.
Mix with 1/2 cup of the ranch dressing. Fold in puffed cheese snacks.
Scoop into an attractive salad bowl or into individual salad bowls.
Drizzle with remaining ranch dressing. Top with potato chips. Garnish
with a ring of cherry tomatoes. Reserve remaining puffed cheese snacks
and potato chips.

8. DELAWARE Crab Puffs
Vegetable oil, for frying
2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. milk
1/2 lb. crabmeat
Heat cooking oil to 375 degrees. Mix dry ingredients. In separate bowl,
beat
the egg and add milk and crabmeat. Stir into flour mixture. Mix well.
Drop
mixture from spoon into hot oil, and fry until delicately browned.
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9. South FLORIDA Tropical Poundcake
All the best flavors of South Florida combine to make this festive
holiday
treasure. It's an extra-moist poundcake loaded with tropical fruit. Treat
your holiday house guests to a slice of this with their morning coffee and
they'll never want to go home. Or use it to round out a cookie tray or
dessert table.
Tropical Poundcake:
3/4 cups sweetened flaked coconut
2 cups sugar
2 sticks butter, softened (1 cup)
3 eggs
4-1/2 cups flour
1 tablespoon baking soda
1/2 cup sour cream
1 teaspoon vanilla extract
1 teaspoon rum extract
Grated rind of 1 lemon
1 (16-ounce) can pineapple chunks in juice,
drained reserving 1/4 cup juice
1/2 cup mashed ripe bananas
1/2 cup pitted dates, chopped
Crunchy Topping
1 cup dried plantain chips, crushed
1 cup sweetened flaked coconut
1 tablespoon sugar
1 teaspoon cinnamon
1/2 cup chopped pecans
Preheat oven to 325 degrees. Place the coconut in a shallow pan and
bake 5 to
10 minutes, stirring occasionally, or until golden.
In a large nonreactive bowl, with an electric mixer on medium-high
speed,
cream sugar and butter about 1 minute or until well blended. Add eggs,
one at
a time, beating well after each addition. By hand, blend in flour, soda,
sour
cream, vanilla, rum extract, lemon rind and 1/4 cup reserved pineapple
juice.
Mix well. Blend in drained pineapple, mashed bananas and dates. (The
mixture
will be fairly thick.)
To make topping: In a small bowl, blend all topping ingredients
together.
Spoon cake batter into a lightly greased and floured 8-inch Bundt pan;
sprinkle topping mixture over batter and bake 1 hour and 50 minutes or
until
a toothpick inserted in the center comes out clean. Cool in pan on a wire
rack. Remove from pan and slice. Makes 10 to 12 servings.
Per serving: 618 calories, 8 grams protein, 26 grams fat, 92 grams
carbohydrates, 99 milligrams cholesterol, 412 milligrams sodium, 38
percent
calories from fat.
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10. GEORGIA Peach Bread
1-1/2 cups sugar
1/2 cup shortening
2 eggs
2 1/4 cups pureed peaches
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 cup finely chopped pecans
Cream sugar and shortening together. Add eggs and mix thoroughly.
Add peach
puree and dry ingredients. Mix thoroughly. Add vanilla and chopped
pecans and
stir until blended. Pour into two loaf pans approximately 5- x 9-inches in
size, that have been well greased and floured. Bake at 325 degrees F for
55
minutes to 1 hour. Let bread cool a few minutes before removing from
pan.
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11. Spareribs HAWAIIan
2-1/2 to 3 lb. meaty pork spareribs (or lamb breast)
Salt and pepper to taste
1/4 c. chopped onion
1/4 c. thinly sliced celery
1/4 c. green pepper, cut in 1/2 inch squares
2 Tbsp. margarine or butter or pork fat
1 Tbsp. cornstarch
2-1/2 c. (one No. 2 can) pineapple chunks or tidbits
1/4 c. vinegar
1 Tbsp. soy sauce
Arrange spareribs (or lamb breast) meaty-side up, in shallow pan; salt
and
pepper lightly. Roast in fairly hot oven (400 degree) 30 minutes.
Meanwhile, cook chopped onion, celery and green pepper in margarine
or pork
fat 5 minutes; sprinkle with cornstarch, then stir in 1 cup syrup drained
from pineapple chunks, and cook, stirring until transparent. Add vinegar
and
soy sauce. Add pineapple chunks. Pour off fat from roasting pan; pour
pineapple and liquid over meat. Reduce heat to 350 degree, and cook
about 45
minutes or until done, basting with liquid in pan. Serves 4 to 6.
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12. IDAHO Chicken
3 T Butter or margarine
1/2 c Celery, chopped, with leaves
2 c Milk
2 t Salt
1/2 t Marjoram, dried leaf
4 ea Idaho potatoes
1/2 c Onion, chopped
2 T Flour
1 T Lemon juice
1/4 t Pepper
2 1/2 c Chicken, cooked, cut up
1. Melt butter in a saucepan over low heat.
2. Add onion and celery with leaves; cook until tender.
3. Blend in flour; stir in milk.
4. Cook, stirring constantly, until sauce thickens and comes to a boil.
5. Stir in lemon juice, 1-1/2 teaspoons salt, pepper, marjoram and
chicken;
remove from heat.
6. Pare potatoes; cut in very thin slices.
7. Place sliced potatoes in a greased 1 1/2-quart baking dish; sprinkle
with
remaining salt.
8. Pour chicken sauce over potatoes; cover and bake in preheated 425'F.
oven
1 hour, or until potatoes are tender.
**********************
13. ILLINOIS Apple Pie
CRISCO CRUST
2 c All-purpose flour
1/4 ts Salt
1 c Crisco shortening
1/2 c Ice water
1/4 c Milk
1/4 c White sugar
APPLE FILLING
6 c Tart apples, peeled and thinly sliced
1/2 c White sugar
1/2 c Brown sugar
1 ts Cinnamon
2 tb Lemon juice
1/4 ts Salt
1/4 ts Nutmeg
1 tb Butter
Preheat oven to 450 degrees. For crust, combine flour and salt in mixing
bowl. Cut in shortening with pastry blender or 2 knifes until mixture is
uniform. Add water; toss lightly with a fork until dough forms a ball.
Divide
dough into 2 parts. On lightly floured surface, roll bottom crust into
circle
1/8" thick and about 1 1/2" larger than inverted 9" pie plate. Gently, ease
dough into pie plate, being careful not to stretch dough. Trim edge even
with
pie plate. For apple filling: Combine all ingredients in mixing bowl. Stir
until mixed well. Spoon into unbaked pie shell. Use remaining half of
dough
to roll top crust, as instructed for bottom crust. Lift onto filled pie. Trim
1/2" beyond edge of pie plate. Fold top edge under bottom crust; flute as
desired. Cut slits or design in top crust to allow steam to escape. Brush
top
crust with milk; sprinkle with white sugar. Bake @ 450 degrees for 20
minutes. Reduce heat to 350 degrees; bake an additional 25 to 30
minutes or
until crust in golden brown. Cool and serve .
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14. INDIANA Butterscotch Pie
1-1/2 cup brown sugar
4 tablespoons butter
1/3 cup flour
1/2 teaspoon salt
2 egg yolks
2 cups milk
Melt brown sugar and butter in saucepan. Add rest of ingredients. Cook
until
thick in double boiler. Put in baked crust. Top with Meringue.
Meringue:
2 egg whites
pinch salt
2 tablespoons confectioner's sugar
Dash vanilla
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15. IOWA Corn Casserole
1 lb Bacon, diced
2 c Bread crumbs
1/4 c Minced onion
2 can Cream style corn (16.5 oz. ea.)
In a skillet, fry the bacon until lightly browned. Remove and set aside.
Pour
1/8 to 1/4 cup of the bacon drippings over bread crumbs; set aside.
Discard
all but 2 tablespoons of remaining drippings; saute onion and green
pepper
until tender. Stir in corn and bacon. Spoon into a 1 quart baking dish;
sprinkle with crumbs. Bake at 350 degrees for 20-25 minutes or until
bubbly
and heated through. Yield: 6-8 servings.
SOURCE: Dorothy Morgan, Cedar falls, IA, Country Magazine,
Feb./Mar.93
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16. KANSAS Omelet
12 Slices thick white toasting bread
6 eggs
1-1/2 c milk
Salt and pepper to taste
1/2 lb Flavorful ham, finely diced
2 c Grated white cheddar cheese
1. Butter a shallow 10 inch baking dish. Remove the crust from the
bread
and cut the bread into fourths. 2. In a small bowl, whisk together the
eggs
and milk. Add plenty of salt and pepper.
3. Put a third of the bread into the bottom of the baking dish,
overlapping
the squares. Add half of the ham, then half of the cheese. Continue
layering in this way, ending with bread.
4. Ladle the egg mixture onto the bread, letting it trickle down the sides
of
the pan.
5. Cover the dish tightly with plastic wrap. Refrigerate it overnight or
for as long as 2 days. 6. Set the oven at 400F. Bake the omelet for 50-55
minutes or until it is browned and puffed. Serve at once. 6 servings
*************************
17. KENTUCKY Bourbon Brown Sugar Pound Cake
3 c all-purpose flour
3/4 t salt
1/2 t baking powder
1/2 t baking soda
3/4 c milk
2 t vanilla extract
6 T bourbon
1-1/2 c packed dark brown sugar
1/2 c plus 1/3 cup sugar
1 c butter (2 sticks), softened
5 eggs
2 T orange juice
strawberries and blueberries for garnish
Preheat oven to 325 degrees F. Grease and flour 12-cup bundt pan. In
medium
bowl, combine flour, salt, baking powder, and baking soda. Combine
milk,
vanilla, and 4 tablespoons bourbon. In large bowl, with mixer at medium
speed, beat brown sugar and 1/2 cup sugar until free of lumps.
Add butter and beat at high speed until light and creamy, about 5
minutes.
Add eggs, 1 at a time, beating well after each addition. At low speed,
alternately add flour mixture and milk mixture, beginning and ending
with
flour mixture. Pour batter into pan. Bake 1 hour and 20 minutes or until
cake springs back when lightly touched with finger and toothpick
inserted in
center comes out clean. Cool cake in pan on wire rack 10 minutes.
Remove cake from pan. In small bowl, combine orange juice, 1/3 cup
sugar,
and remaining 2 tablespoons bourbon; brush mixture all over warm
cake.
Cool cake completely. Garnish with berries if you like.
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18. LOUISIANA Red Beans and Rice
1 lb red beans, soaked in about 2 quarts water overnight
3 ribs celery, chopped
1 medium green bell pepper, chopped
1 bay leaf
1 clove garlic, minced
1 large onion, chopped
2 tablespoons dried parsley flakes
dash of ground cayenne pepper, or to taste
1 package smoked sausage, cut in 1/4-inch thick slices
Rinse and drain soaked beans; place in a 5 to 6-quart Dutch oven and
add
about 6 cups of fresh water. Bring to a boil, then reduce heat and simmer
for
about 1 1/2 hours, or until beans are tender. Stir occasionally. Add
remaining ingredients and salt to taste; simmer for about 1 hour, stirring
occasionally. Add water as necessary. Serve over hot rice. Serves 6.
**************************
19. MAINE Lobster Rolls
This popular Maine sandwich couldn't be easier!
3 ounces of cooked lobster meat for each roll
Mayonnaise
Choice of dinner rolls
Cut the cooked lobster meat into bite size pieces. Mix with mayonnaise
to
desired consistency. Place in dinner roll. Traditional Maine lobster rolls
are often made with fresh hot dog rolls, but any dinner roll will do. Eat
as
is, or butter both sides of the roll and grill in a frying pan until golden
brown.
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20. MARYLAND Crab Cakes
1 lb. fresh backfin crabmeat
1 large egg
1 tbsp. Worcestershire sauce
1 tsp. Old Bay Seasoning, optional
2 tbsps. regular, low-fat, or nonfat mayonnaise
8 saltine crackers, crumbled
vegetable oil for sauteing, optional
Homemade Cocktail Sauce for serving, recipe follows
Carefully remove the cartilage from the crabmeat, keeping the pieces as
large
as possible. Blot crabmeat with paper towels. In a medium bowl, mix the
egg,
Worcestershire sauce, Old Bay, and mayonnaise until combined. Add
crabmeat
and crackers and toss lightly but thoroughly. Shape the mixture into 6
large
crab cakes or 24 small crab balls. Place on a baking sheet or platter. If
not
cooking immediately, refrigerate covered. Pour about 1/4 inch of oil into
a
large skillet and heat over moderate heat until hot. Add crab cakes or
balls
without crowding and saute' on each side until golden, about 2 to 4
minutes
per side. Remove to paper towels to drain. Or, if desired, broil as close
to
unit as possible on each side until golden. Serve with Homemade
Cocktail
Sauce. Makes 6 main-dish crab cakes or 24 appetizer crab balls.
Homemade Cocktail Sauce:
8 to 10 plum tomatoes about 1 1/4 lbs.)
1 medium onion, finely chopped
1 stalk celery, finely chopped
6 cloves garlic, minced
1/4 c. balsamic vinegar
1/3 c. red wine vinegar
2 tbsps. sugar
1/4 tsp. cayenne pepper
1 tbsp. Worcestershire sauce
2 tbsps. fresh lemon juice
3 tbsps. tomato paste
1/2 tsp. salt or to taste
1 tbsp. cream-style horseradish
Cut tomatoes in half crosswise (not through stem end), squeeze out
seeds, and
chop into about 1/4-inch dice. In a medium microwave-safe bowl, stir
together
tomatoes, onion, celery, garlic, vinegars, sugar, pepper, Worcestershire
sauce, lemon juice, tomato paste, and salt. Cover with lid or vented
plastic
wrap and microwave for 30 to 40 minutes or until very thick, stirring
every
10 minutes. Stir in horseradish. Refrigerate for at least 30 minutes for
flavors to blend. (The sauce may be refrigerated up to 2 weeks.) Serve
with
crab cakes, shrimp, or other seafood. Makes 2-1/4 cups.
Marlene Sorosky, award-winning cookbook author (copyright 1992).
21. MASSACHUSETTS Corn Bread
1 c Yellow cornmeal
1 c Flour
1 ts Sugar
1/2 ts Salt
4 ts Baking powder
1 ea Egg
1 c Milk
1/2 c Melted shortening
Preheat oven to 425 F. Sift dry ingredients in mixing bowl. Add egg,
milk,
and shortening. Stir until blended, do not overbeat. Grease 8-inch square
pan
or iron skillet. Heat on top of stove and pour in batter. Bake in the oven
20
to 25 minutes. Serves 8 to 10.
*************************
22. MICHIGAN'S Hot Mulled Apple Cider
1/2 Cup Brown Sugar
1 Gallon Michigan Apple Cider
1/2 Teaspoon Salt
4 Cinnamon Sticks
1 Tablespoon Whole Cloves
1 Tablespoon Allspice
Place all spices in a small cheesecloth bag. Drop the bag into a pot
containing all the other mixed ingredients. Heat, using a Corning or
Pyrex
pot, and simmer for 20 minutes. Serve in a big mug with a cinnamon
stick to
stir!
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23. MINNESOTA Munchers (Copycat Recipe)
1 cup butter, softened
1-1/2 cups brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup milk chocolate chips
1/2 cup semisweet chocolate chips
2/3 cup toffee bits
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In
a
medium bowl, cream together butter and sugar. Beat in eggs, one at a
time,
then stir in vanilla. Combine flour, baking powder and salt; stir into
creamed mixture. Fold in milk chocolate and semisweet chips, toffee
bits and
pecans. Drop by tablespoons onto cookie sheet. Bake for 10 to 12
minutes in
preheated oven. Cool on baking sheet for 5 minutes before removing to
cool
completely on wire racks.
Makes 4 dozen
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24. MISSISSIPPI Cornbread
1 cup buttermilk (or 7 ounces of milk + 1 ounce vinegar or lemon juice,
mixed
and left to sit for about 30 minutes until curdled. If you're in a hurry, mix
the milk and vinegar or lemon juice and microwave it for 20-30 seconds
on
high power.)
1 large egg
1 cup yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder (if you're at high altitude, use 1 teaspoon
baking
powder, else the cornbread will rise too high, then fall)
1-1/2 tablespoons of bacon drippings or vegetable oil
3/4 cup whole kernel corn
1/2-3/4 cup grated sharp cheddar (optional
1-4 finely chopped jalapeno or chile peppers, no seeds (optional)
2 cloves finely minced garlic (optional)
Pour drippings or oil into an 9-inch square baking pan. Heat pan in a 450
degree oven until oil is smoking hot.
While pan is heating, mix dry ingredients and any of the optional
ingredients
in medium-sized bowl. Beat egg into buttermilk.
Add liquids to dry mixture, just until blended. Do not overmix!
Carefully
remove the smoking pan from oven and pour cornbread batter into pan.
If the
oil is properly hot, then the batter will sizzle as it hits the oil. (This
sizzle is what makes a nice, crunchy bottom crust.)
Bake for 15-20 minutes, or until the top crust is golden brown. Cut into
wedges. Serve with butter or margarine.
Note 1: The batter will begin to rise as soon as the liquid and dry
ingredients are mixed, so mix them right before you remove the hot pan
from
the oven.
Note 2: If you use a 10" round cast-iron skillet instead of the 9" baking
pan, you should double the recipe without doubling the oil. If you don't
double the recipe for the 10" skillet, your cornbread will be very thin.
************************************
25. MISSOURI Barbeque Sauce
2 tb Oil
3/4 c Cider vinegar
1 t Garlic -- finely minced
1/2 ts Sugar
1 tb Chili powder
1 t Dry mustard
1 t Paprika
1/2 ts Ground cumin
Combine all ingredients, heat to boiling and allow to cool. Let set for at
least one hour for flavors to blend.
********************
26. MONTANA Special
3 pounds venison roast
1 good-sized onion
1 can tomatoes, no. 303
1 cup water
1 can tomato hot sauce
Salt and pepper to taste
Flour
Garlic salt
Oil or shortening
Trim the roast of fat and bad spots. Cut the roast as thin as possible.
Sprinkle salt, pepper and garlic both sides of each piece of the roast.
Then
flour both sides. Use enough oil or shortening to cover the bottom of fry
pan. Heat, brown on both sides. Put the pieces in a roaster or covered
pan.
Put the rest of the ingredients over the top the roast and bake in the oven
at 300° for about 3 hours or until done. Take the meat out and use the
rest
for gravy. Serves 10 to 12.
Mrs. Jean Denton's recipe won first prize in the Wild Game Cooking
section of
the Montana Standard recipe contest.From the Butte Heritage Cookbook
*************************************
27. NEBRASKA Sausage Casserole
1 pound bulk sausage, cooked and drained
1 onion, cooked with the sausage
3 stalks of celery, diced
7 oz macaroni, cooked and drained
1 can celery soup
¼ tsp butter flavoring
Salt and pepper to taste
Bread crumbs
Shredded cheddar cheese
Combine all ingredients except the last two. Sprinkle bread crumbs and
cheese on top. Heat through in oven or on top of the stove.
**********************
28. NEVADA Annie's Champion Chili
DICE AND SAUTE
3 medium Onions
2 medium Green peppers
1 large Stalk celery
2 Cloves garlic
1 small Jalapeno pepper; seeded, fresh
ADD
8 pounds Lean ground chuck
ADD
7 ounces Green chilies -- diced
28 ounces Stewed tomatoes
15 ounces Tomato sauce
6 ounces Tomato paste
6 ounces Chili powder
2 tablespoons Cumin
Tabasco sauce to taste
12 ounces Beer -- divided
Annie says to put in half the beer, drink 12 ounces Mineral water, 3 Bay
leaves, garlic, salt and pepper taste. Dice and saute the first five
ingredients. Add the meat and brown it. Add the remaining ingredients.
Add
water, just to cover the top of the mixture. Cook about 3 hours on low
heat,
stirring often. Serves 24.
Courtesy of LaVerne Harris, a.k.a. Nevada Annie, Winner, 1978
****************************************
29. NEW HAMPSHIRE Maple Syrup Pie
1 c Maple Syrup (N.H. prefered)
1 ts Butter
2 Egg whites
Pinch salt
Chopped Nuts
1 c Hot water
3 tb Cornstarch
2 Egg yolks
1 tb Maple syrup
Combine syrup, hot water and butter and bring to a boil. Mix cornstarch,
salt and enough cold water to make a thin paste, add egg yolks and beat
well.
Add hot syrup mixture gradually, return to heat and cook until
thickened,
stirring constantly. Cool slightly. Pour into cooked pie shell. Beat egg
whites stiff, adding slowly the tablespoon of syrup. Pile on pie and
brown in
hot oven. Add chopped nut meats if desired to top.
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30. NEW JERSEY Clam Chowder
1/4 lb Bacon
2 md Onion
24 Chowder clams; liquor reserved
2-1/2 c Potatoes; sliced cooked
1/2 ts Pepper
1 ts Celery powder
2 tb Parsley
2 ts Crab spice (Old Bay)
2 cn Cream of asparagus soup
2 pt Light cream
4 Tomato; cut & seeded
Asparagus; garnish
Fry bacon in soup pot until crisp, remove. Saute onion till clear, add
clams,
liquor, and heat to cook clams. Add potatoes & spices and cook briefly.
Add
soup, tomatoes and cream. Simmer 10-15 min. Do not boil. Add clam
broth to
taste. Garnish with asparagus spears. Serves 4.
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31. NEW MEXICO Red Bean Chili
2 lb Lean ground beef
1 Large chopped onion
2 Jars canned pimentos (7oz.)
3-1/2 c Beef broth
1 can Whole tomatoes (28 oz.)
1 t Ground allspice
2 ts Ea. cumin & coriander (ground)
4 ts Oregano leaves
1/2 c New Mexico chile
3 can Kidney beans, drained (#303)
Crumble beef into 5-6 qt. pan over high heat. Cook, stirring, until beef is
well browned. Lift our meat and set aside. Discard all but 2 tbs. of the
drippings. to drippings, add onion and cook, stirring often, until onion is
soft. Meanwhile, puree pimentos and their liquid in blender. Return beef
to
pan with pimento puree, broth tomatoes (break up with spoon) and their
liquid, all spice, cumin, coriander, oregano, ground chile, and beans.
Bring
to boil; then reduce heat, cover, and simmer for 45 minutes. Uncover
and
continue to simmer until thickened to you liking; stir often.
Serves 6.
Note: Substitute roasted red pepper in place of pimento if desired.
Proceed
as directed.
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32. NEW YORK Cheesecake
PASTRY
1 c Flour; sifted
1/4 c Sugar
1 ts Lemon peel; finely grated
1 ts Orange peel; finely grated
1/2 c Butter
Egg yolk
1/4 ts Vanilla
FILLING
2-1/2 lb Cream cheese
1-3/4 c Sugar
3 tb Flour
1-1/2 ts Lemon Peel; finely grated
1-1/2 ts Orange Peel; finely grated
1/4 ts Vanilla
5 Eggs
2 Egg yolks
1/4 c Cream
Combine flour and sugar, peels in large bowl. Cut in butter until texture
of
coarse crumbs. Stir in yolk and vanilla to form a soft dough. Chill at
least
1 hour. 400F oven. Roll pastry on floured board to 1/8 in. thick Cut out a
9
in circle; refrigerate the trimmings. Place the circle of dough over the
bottom of a greased 9 in springform pan. Bake until golden, about 20
minutes.
Let cool. Filling: Beat cream cheese with the sugar, flour, lemon and
orange
peel and vanilla with an electric mixer. Add eggs and yolks, one at a
time,
beating thoroughly after each addition. Stir in the cream. Increase oven
temp
to 550F. Grease sides of springform pan. Roll out the reserved pastry
trimmings and cut into strips 2 in. wide. Pat into place against the sides
of
the pan, pressing an edge into the bottom crust. Fill immediately with
the
cream cheese mix. Bake 12 minutes. Reduce temp to 200F; bake 1 hour.
Let cake
cool on wire rack. Refrigerate for at least 2 hours before serving.
********************
33. NORTH CAROLINA Chopped Barbecued Pork
1-1/2 lb Pork shoulder roast
1/2 ts Salt
1/2 ts Celery seed
1/16 ts Cinnamon, ground
3/16 c Vinegar, cider
1/4 c Catsup
1/4 ts Chili powder
1/4 ts Nutmeg, ground
1/4 ts Sugar
1/2 c Water
Vinegar, cider; to taste
Sauce, Tabasco; to taste
Brown roast in a small amount of fat and place in a Dutch oven. Mix the
next
9 ingredients in a saucepan and bring to a boil. Pour over roast and
cover.
Bake in a preheated 325^ oven, 40 minutes to the pound, until done,
basting
occasionally with drippings.
Transfer roast to a chopping board. Remove meat from the bone and
chop into
fairly fine pieces. Season to taste with additional vinegar and hot sauce.
Serve hot with coleslaw and corn bread.
****************************
34. NORTH DAKOTA Dinner
1 lb. hamburger
2 16 oz.cans cream style corn
5 med.potatoes, peeled & sliced
2 tbsp. butter or margarine, cut into 6 pats
2 tsp. flour
1 tsp. paprika
1 small onion (to be cooked with hamburger) optional
Preheat oven to 325 degrees F. Brown hamburger and onions. Drain. Put
half of
hamburger into casserole dish, then layer half of sliced potatoes, add
remaining hamburger and then the remaining potatoes. Sprinkle flour
over
potatoes and add three pats of butter or margarine. Cover with creamed
corn
and sprinkle with paprika. Add remaining 3 pats of butter or margarine
on
top. Bake, uncovered, for 1 hour or until potatoes are done.
Submitted by Delores Leaton on 8/26/97.
*******************************
35. OHIO Chili Recipe
1 pound pork sausage
1 pound ground round
2 cups onion -- minced
1/3 cup garlic -- minced
1 tablespoon ground cumin
1/3 cup hot chile powder
3 whole bay leaf
2 teaspoons ground cinnamon
2 teaspoons ground allspice
2 tablespoons tabasco sauce
1/4 cup cocoa powder
2 tablespoons Worcestershire sauce
1/4 cup vinegar
28 ounces tomato puree
32 ounces canned kidney beans -- drained
Combine sausage, beef, onions, garlic, chile powder, and bay leaf in a
stockpot over a moderate flame. Heat and stir for 10-15 minutes, until
browned. Add remaining ingredients and simmer for 1-1/2 to 2 hours.
Serve
hot, garnished with a dollop of sour cream. Serves 12.
*********************
36. OKLAHOMA Cake
3 cups flour
2 cups sugar
1 tsp soda
1/2 tsp salt
1 tsp cinnamon
1-1/2 cups vegetable oil
3 lightly beaten eggs
1 can (8 oz.) crushed pineapple, undrained
1 cup chopped pecans or walnuts
1/2 tsp. grated lemon peel (optional)
1 cup shredded coconut (optional)
2 cups powdered sugar
1 pkg. (3 oz.) cream cheese, softened
1/2 cup margarine or butter
In a large mixing bowl, using a spoon, mix all cake ingredients together.
Pour into greased and floured bundt pan. Bake for 40-60 minutes at 350
degrees. Cake is done when it crusts on top. Cool on rack 20 minutes
then
invert. Mix all frosting ingredients together and spread on cake as soon
as
removed from pan.
****************************
37. OREGON Trail Mix
6 cups Kix cereal
1-1/2 cups coarsely chopped or whole, roasted Oregon hazelnuts
1 cup golden raisins
1 cup banana chips
1 small package non-instant vanilla pudding
1/2 cup honey
1/2 cup peanut butter
Mix cereal, nuts, raisins and banana chips together. In saucepan,
combine
vanilla pudding and honey; bring to a boil and boil 30 seconds. Remove
from
heat. Stir in peanut butter; mix well. Pour over cereal mix and mix until
coated. Put on cookie sheet to cool.
*******************************
38. PENNSYLVANIA Dutch Sour Cream Cabbage
1 medium head cabbage, shredded
1/2 cup oil for frying
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups white sugar
2 tablespoons all-purpose flour
1 pint sour cream
2 cups distilled white vinegar
1 Heat oil in a medium skillet over medium heat. Add cabbage, salt and
pepper
and cook until tender, 15 to 20 minutes.
2 Mix sugar and flour together in a medium bowl, then add sour cream
and mix
well; finally stir in vinegar and mix well. Add mixture to cabbage and
simmer
all together until desired consistency is reached.
Makes 8 to 12 servings.
Submitted by R. LeRoy Eppley
*******************************
39. RHODE ISLAND Red Clam Chowder
1/4 cup bacon, finely cut up
1/4 cup onion, finely chopped
2 (8-ounce) cans minced or whole clams
2 cups potatoes, peeled and finely chopped
1 cup water
1/3 cup celery, chopped
1 (16-ounce) can whole tomatoes, undrained
2 teaspoons fresh parsley, chopped
1 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon pepper
Oyster crackers, if desired
Cook and stir bacon and onion in large kettle until bacon is crisp and
onion
is tender. Drain clams, reserving liquid. Add clam liquid, potatoes, water
and celery to bacon and onion. Cook until potatoes are tender, about 10
minutes. Add clams, tomatoes, parsley, salt, thyme and pepper. Heat to
boiling, stirring occasionally.
Serve with oyster crackers, if desired.
Serves 8.
Submitted by Claire M.
*******************************
40. SOUTH CAROLINA Pound Cake
1/2 lb. butter
1-2/3 cup sugar
5 eggs, beaten until lemon-colored
2 cups cake flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla
1/2 tsp. almond extract
Cream butter and sugar well. Add eggs. Add flour with baking powder
and salt.
Beat all together and add flavorings while beating. Pour in well-greased
tube
pan and bake in 325-degree oven for 1 hour and 15 minutes.
This recipe makes a medium-sized, rather than a large cake.
*******************************
41. SOUTH DAKOTA Sunflower Seed Cookies
1-1/2 cups margarine, softened
3 cups all-purpose flour
1 1/2 cups white sugar
1 tablespoon baking soda
1 tablespoon baking powder
1 cup shredded coconut
1 cup sunflower seeds
1 Preheat oven to 350 degrees F (175 degrees C).
2 Cream sugar and butter or margarine. Add flour, baking soda, and
baking
powder. Then add coconut and sunflower seeds. Mix well.
3 Shape into one inch balls and bake on ungreased cookie sheets for 15
minutes or until delicately browned.
Makes 2 -3 dozen.
*******************************
42. TENNESSEE Corn Fritters
2 cups freshly grated creamed corn
2 eggs, lightly beaten
4 heaping tablespoons flour
1 teaspoon baking powder
1 teaspoon salt
Freshly ground black pepper
Mix all ingredients together. Drop the batter by generous tablespoons
into a
very lightly greased nonstick pan. Cook like pancakes, about 1 minute
on each
side, turning once when lightly browned. Serve with barbecued
spareribs,
salsa and sour cream, maple syrup or honey. Yield: 2 dozen fritters.
**********************
43. TEXAS Sheet Cake
For the Cake
2 C Sugar
2 C All-purpose flour
1/4 C Cocoa
1 t Baking soda
1 t Cinnamon
1/2 C Butter (1 stick), melted
1/2 C Buttermilk
1/2 C Canola or other vegetable oil
1 C Water
2 Eggs, lightly beaten
1 t Vanilla extract
Preheat oven to 400°F. Grease and flour a 9 x 13 x 2-inch baking pan.
Sift
together the sugar, flour, cocoa, baking soda and cinnamon, and set
aside.
Stir together the remaining ingredients. Mix the wet ingredients with the
dry ingredients, stirring until smooth. The batter will be rather thin. Pour
into your prepared pan, and bake at 400°F for 20 minutes, or until a
toothpick comes out clean. While the cake is baking, prepare the
frosting.
For the Frosting
1/4 C Plus 2 tablespoons Milk (whole, 2%, skim - doesn't matter)
1/4 C Cocoa
1/2 C Butter
1 pound Confectioner's sugar, sifted (about 4 cups)
1 t Vanilla extract
1 C Chopped pecans
Mix the milk and cocoa in a heavy saucepan (stir, stir, stir). Add the
butter
and, over medium heat, stir until the butter melts. Remove from heat and
gradually stir in the sugar and vanilla until smooth. Add the pecans.
When
the cake is just out of the oven, spread the frosting evenly over the hot
cake. If you aren't sure about your oven, you can test it with one of those
little dime store oven thermometers. With its comparatively thin batter,
Texas Sheet Cake requires every bit of the 400° heat in your oven, if it's
going to get done in 20 minutes.
************************
44. Jon Carter's Famous UTAH Smoked Trout Recipe
Famous Utah Trout 5-6 lbs.
Brine: Soak fish in a 5 gallon bucket for 18 hours
Brine contents:
2 large bottles of soy sauce
2 large bottles of teriyaki sauce
2-4 cups salt
2-4 cups sugar
secret ingredient: 2 quarts of Miller's Honey
Brining tip: Keep trout ice cold. If you can't keep it in the refrigerator
add ice every couple of hours.
Remove fish from brine. Lay on wax paper. Take paper towels and soak
up all
moisture. Then do it again. The drying process begins here so moisture
at
this stage is bad. Let the filets dry for approx. 6 hours and you're ready
to
smoke.
Smoking Process:
I use a Lil Chief smoker available at Sportsmans Warehouse or most
KMarts,
Walmarts or Super Targets.
Spray your smoking racks with Pam. Lay fish on racks skin down. I
prefer to
smoke my trout over a 24 hour period (depending on how hot it is
outside)
with a combination of cherry wood and alder wood. Check fish once or
twice
during smoking process. When finished remove from smoker, invite
friends over
and munch away!
*******************************
45 VERMONT Corn Fritters with Vermont Maple Syrup
2 cups fresh corn, scraped from the cob
2 eggs
1/2 teaspoon salt
2 Tablespoons flour (or less)
1 teaspoon sugar
1 Tablespoon butter, melted
Vegetable oil
Mix all ingredients except oil together. Heat oil in cast iron skillet to
cover 1/4 inch and add large spoonfuls of batter. Cook 3 to 4 minutes per
side. Flatten with a spatula after turning. Amount of flour can very. If
the
corn is very milky and wet, use more flour; batter should not be runny.
Serve
with real Maple syrup.
This dish can be served as a vegetable or a main vegetarian course.
Serves 4.
From Mountain Farmhouse, Ludlow, Vermont
*******************************
46. VIRGINIA Strawberry Treat
1 pound butter, softened
2-1/2 cups sugar
1 quart strawberries, hulled and quartered
1 cup chopped pecans, toasted*
3 egg whites, beaten until stiff
1 (12-ounce) box vanilla wafers, crushed
Cream butter and sugar. Fold in strawberries, nuts, and beaten egg
whites.
Line a 13 x 9 x 2-inch glass baking or serving dish with one-third of
wafer
crumbs. Spoon on a layer of half the berry mixture, add another one-
third of
the crumbs, the remaining berry mixture, and the last third of the
crumbs.
Chill several hours or overnight. To serve, cut into squares. Makes 15 to
18
servings.
*To toast pecans, place in a shallow baking pan. Bake at 350*F (175*C)
for 15
to 20 minutes or until pecans are lightly browned, stirring occasionally.
Cool. Or, place in skillet over medium heat and toast, stirring constantly,
until lightly browned. Be careful not to burn nuts.
*******************************
47. WASHINGTON Apple Cake
3 eggs
2 cups white sugar
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped walnuts
4 cups thinly sliced apples
2 (4 ounce) packages cream cheese, softened
1/4 cup butter, melted
2 cups confectioners' sugar
1 teaspoon lemon juice
1 Preheat oven to 350 degrees. Butter a 9x13 inch pan. Spread apples
evenly
over the bottom of the pan.
2 Beat eggs with mixer until thick and light. Combine sugar and oil and
add
to eggs.
3 Stir together flour, cinnamon, soda and salt. Add to egg mixture and
beat
in. stir in nuts and vanilla. Batter will be very thick.
4 Spread batter over apples in the pan. Bake at 350 degrees F (175
degrees C)
for 1 hour, or until a toothpick inserted into the center comes out clean.
Remove from the oven and cool. Spread with Cream Cheese Icing.
5 To make Cream Cheese Icing: Beat cream cheese until fluffy. Beat in
1/4 cup
melted butter, then beat in confectioners sugar and lemon juice. Spread
over
cooled cake. Refrigerate.
*******************************
48. WEST VIRGINIA Spoon Bread
2 eggs
1 can (8 oz.) cream style corn
1 can (8 oz.) whole kernel corn
1 cup sour cream
1/2 cup melted butter
1 box (8 oz.) corn muffin mix, Jiffy, etc.
Combine all ingredients and season to taste. Pour into a 6 x 10 inch
greased
pan or casserole. Bake 35 minutes at 350 F. Variations: Add schredded
cheese
to the top in the last 5 minutes of baking, or add diced pimiento and/or
green onion slices before baking. May be "spooned" as a side dish or cut
and
served like corn bread.
*******************************
49. WISCONSIN Cheese Soup
5 tablespoons margarine
2 carrots, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 onion, chopped
5 button mushrooms, chopped
1/2 cup chopped ham
1/2 cup all-purpose flour
2 tablespoons cornstarch
4 cups chicken broth
4 cups milk
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
1/2 teaspoon ground mustard
2 cups sharp Cheddar cheese, shredded
Salt and pepper to taste
1 In a large heavy kettle, melt butter or margarine. Add carrots, celery,
onion, green pepper, mushrooms, and ham; cook over medium heat until
vegetables are crisp tender, about 10 minutes, stirring occasionally. Do
not
brown.
2 Stir in flour and cornstarch; cook, stirring constantly, about 3 minutes.
Add broth and cook, stirring, until slightly thickened. Add milk, paprika,
cayenne, and mustard.
3 Stir in cheese gradually, stirring until cheese is melted. To avoid
curdling, do not allow soup to boil after cheese is added. Season to taste
with salt and pepper. Serve piping hot.
Makes 6 servings.
*********************************
50. WYOMNG Sheepherder Chili
3 pounds Ground beef
4 tablespoons Dried onions
1/4 cup Chili powder - mild -- medium
1 tablespoon Cumin
2 tablespoons Worcestershire
1 teaspoon Garlic powder
1/4 teaspoon Cayenne pepper
Salt -- Pepper
1 teaspoon Oregano
1 teaspoon Vinegar
1 can Stewed tomatoes
1 can Tomato sauce
Brown the meat in a heavy pot, drain off the fat and add all the other
ingredients. Simmer for at least 2 hours, adding water as needed.
Thicken
with flour if desired (preferably Masa Harina or ground-up corn
tortillas).
Serves 8.
***************************
Washington, D.C.
The Famous Senate Restaurant Bean Soup
Whatever uncertainties may exist in the Senate of the United States, one
thing is sure: Bean Soup is on the menu of the Senate Restaurant every
day.
The origins of this culinary decree has been lost in antiquity, but there
are
several oft-repeated legends. One story has it that Senator Fred Thomas
Dubois of Idaho, who served in the Senate from 1901 to 1907 and sat as
chairman of the committee that supervised the Senate Restaurant,
gaveled
through a resolution requiring that the bean soup be on the menu every
day.
Another account attributes the bean soup mandate to Senator Knute
Nelson of
Minnesota, who expressed his fondness for it in 1903. In any case,
Senators,
and their guests are always assured of this hearty, nourishing dish. They
know they can rely upon its delightful flavor and epicurean qualities.
2 pounds of small Michigan Navy Beans
1-1/2 pounds of smoked ham hocks
1 onion
Butter
Salt and pepper
Take two pounds of small Michigan Navy Beans, wash and run through
hot water
until beans are white again. Put on the fire with four quarts of hot water.
Then add smoked ham hocks, boil slowly approximately 3 hours in
covered pot.
Braise one chopped onion in a little butter, and when light brown put in
bean
soup. Season with salt and pepper than serve. Do not add salt until ready
to
serve. Serves 8.
***************************************
American Samoa
Fa'Alifu Fa'I
2 bunches green bananas, peeled
2 cans coconut milk
1 cup chopped onions
Fill pot with enough water to completely cover bananas. Bring water to a
boil. Add bananas. Cook until tender when poked with fork. Drain water
completely when cooked. Mix coconut milk, onions and salt to taste.
Stir.
Add to bananas and bring to a boil. Bananas are cooked when the
coconut milk
has chaged into a thicker consistency (like spaghetti sauce)
Submittedby Teuila, teuila@hotmail.com, American Samoa
************************
Puerto Rico
Arroz con Gandules - Puerto Rican Red Beans and Rice
3/4 lbs green pigeon peas
3 cups of water (used to precook the green pigeon peas)
2 cups of white rice
2 ounces of smoked ham, diced (makes approx. 2/3 cup)
2 tablespoons of corn oil or olive oil
1/2 cup of sofrito
1/4 cup tomato sauce
1 tsp of salt
For soaking the green pigeon peas:
1 quart of water
2 teaspoons of salt
Rinse the rice and set aside. Soak the green pigeon peas in 1 quart of
water
and 2 teaspoons af salt for 15 minutes. Then rinse them and cook them
in 4
cups of water until they have softened. Test by picking up one pea in a
spoon and squeezing with between two fingers. You should be able to
squeeze
it without much effort. Take care to not over cook them to point where
they
break apart.
When they are cooked, set aside 3 cups of water used to cook them in.
Rinse
the peas and set aside
In a 4 quart cooking pan, add the 2 tablespoons of oil, smoked ham and
simmer
over moderate heat for 3 minutes. Then add the sofrito and the tomato
sauce
and simmer for another 3 minutes as you mix the items.
Raise the heat to moderate-high and add two table spoons of the water
that
was set aside and the green pigeon peas. Simmer for 3 minutes as you
mix the
items.
Raise the heat to high and add the water that was set aside. Once the
water
begins to boil, add the rice. Mix all the items well.
Once the water starts to boil again, reduce the heat to moderate high and
cook uncovered until most (but not all) the water has evaporated.
Reduce the heat to low. Mix the rice again then put the lid on the pan
and
cook for 15 minutes.
Mix the rice once more and continue to cook until the rice is fully
cooked.
You can sample the rice to see if it is fully cooked. It should be soft to
chew.
Makes approximately 6 servings.
***************************
U.S. Virgin Islands
Virgin Islands-style Meat Pate Turnovers
2 cups flour
1/4 teaspoon salt
1/8 teaspoon baking powder
2 tablespoons shortening
1/3 to 1/2 cup water
1/2 pound lean ground beef
1/2 sweet green pepper, seeded and chopped
1 small onion, chopped
1 tablespoon minced celery
1 tablespoon minced parsley
1 clove garlic, minced
1/2 teaspoon dried oregano
1 tablespoon bread crumbs
2 tablespoons tomato paste
1 teaspoon hot pepper sauce, or to taste
Vegetable oil, for deep fat frying
Place flour, salt and baking powder into a mixing bowl. Cut in
shortening
until mixture turns crumbly. Add enough water to form a soft dough.
Knead
dough for a few minutes, then cover with a damp cloth and let rest for
about
10 minutes. Meanwhile, make filling by sautéing beef, green pepper,
onion,
celery, parsley, garlic and oregano for 6 to 8 minutes, stirring often, until
meat is no longer pink and vegetables are tender. Drain fat from pan. Stir
in
bread crumbs, tomato paste and hot pepper sauce. Form dough into golf-
sized
balls. Roll balls out until ¼-inch thick and circular in shape. Place a
spoonful of filling on each circle of dough. Moisten edges of dough with
water and fold over turnover-style using the tines of a fork to seal the
sides of the dough with the filling tucked inside. Deep fry pates until
golden brown. Drain on paper towels. This is a popular snack eaten any
time
of day. Serves 6.
Nutrition per serving: 280 calories, 9 gms fat (31% fat calories), 23 mg
cholesterol, 140 mg sodium.
Diabetic Exchanges per serving: 2 Bread, 1 Meat, 1/2 Vegetable, 1 Fat.
Note from Marlen: Suggested by Ginger in St. Thomas, U.S. Virgin
Islands ,
a great cyber-friend and a terrific cook.
***************************
Guam
Guam Coconut Candy
3 cups granulated sugar
1 cup milk
3 cups shredded coconut
In a saucepan, boil sugar and milk over medium heat until it becomes a
thin
syrup (232 to 240 degrees on your candy thermometer). Add coconut,
stirring
constantly to prevent burning. Color should be a nice golden brown.
Spread
over a flat plate and let cool. May be eaten warm or chilled. Makes 24
pieces
From Yumi Son, Agana, Guam, a U.S.Territory located in the South
Pacific
Ocean.
***************************
Federated States of Micronesia
Qari Vakasoso - Coconut Crab
1 large or 2 med. crabs (about 2 c. meat)
1 coconut, halved
1 white onion
1 head nappa cabbage
1 large tomato
1/2 c. unsweetened coconut cream
Boil and remove meat from crab. Shred cabbage finely and blanch in
salted
water; strain. Finely chop onion. Peel tomato and chop. Grate coconut
meat,
taking care to keep shell intact and leave plenty of coconut in the shell
(extra coconut meat keeps well frozen.) Put shell aside. Mix crab, onion,
tomato, cabbage, and 2 T. grated coconut. Place in shell and pour
coconut
cream on top. Place the top of the shell on the coconut half & steam in
small
saucepan for 15 minutes. Serve in shell. Excellent for a buffet, it may
also
be prepared with any available combination of fish or shellfish.
Approximatly
4-6 servings as an entree. More delicious than fruit bat stew!
From by MssSMApeel
***************************
Northern Mariana Islands
Buchibuchi - Fried Pumpkin Turnover
Filling:
1 small pumpkin
1 cup sugar
1/2 tsp. cinnamon
Peel pumpkin. Cut pumpkin into medium sized cubes and boil in water
until
tender. Drain. Place pumpkin in a large bowl and mash. Add sugar and
cinnamon.
Turnover Pastry
4 cups flour
1 tbs.. sugar
3/4 coconut milk
1 tsp. shortening
1/2 tsp. baking powder (optional)
Mix flour and coconut milk until easy to handle. Roll dough thinly and
cut
into inch rounds. Fill one tablespoon onto dough, fold over and press
ends.
Pinch ends with fork. In a deep skillet, fry turnovers in hot oil until
golden brown.

50 Country Recipes
1. ARGENTINA
This dish is considered one of the highlights of Argentine cuisine.
Translates loosely into "Hunger Killer."
Matambre
1 large Flank steak, butterflied
1/4 c Red wine vinegar
1 t Garlic, finely chopped
1/2 ts Thyme, dried
1 bunch Spinach
2 Carrots, peeled, cut in quarters lengthwise
2 Eggs, hard-cooked, cut in quarters lengthwise
1 md Onion, thin sliced and separated into rings
2 TB Parsley, finely chopped
1/2 ts Red pepper flakes
1 t Sea salt
2 TB Vegetable oil
2-3 c beef broth
Place the meat in a glass dish. Mix together the vinegar, garlic and
thyme.
Pour over the meat and let marinate for 1 or 2 hours at room
temperature.
Preheat the oven to 375* F.
Wash the spinach under cold running water; drain and trim off the stems.
Spread the leaves evenly over the meat. Lay the carrots, in rows, across
the
grain of the meat. Place the egg quarters between the rows of carrots.
Scatter the onion rings over the eggs and carrots, then sprinkle the
parsley,
red pepper flakes and salt over all. Carefully roll up the meat with the
grain, jellyroll fashion. Secure with toothpicks and lace up with string.
Or
tie with string at 1-inch intervals.
Heat the oil in a Dutch oven. Add the meat and brown well on all sides.
Add
the stock, cover tightly, and bake for 1 hour.
Remove the matambre from the pan to a board and let rest for 10
minutes.
Using a sharp knife, remove the strings and cut the roll into 1/4 inch
slices. Arrange on a heated platter and moisten with a little of the
cooking
broth.
To serve cold: In Argentina, the matambre is poached, then removed
from the
pot and pressed under weights until the juices drain off. It is refrigerated
until chilled, then served as a hors d'oeuvre, cut into thin slices.
*********************
2. AUSTRIA
Vienna Christmas Stollen
1-1/2 c Milk, scald and cool to lukewarm
3-1/2 Yeast, dry/envelopes
3/4 c Water, lukewarm
3 c Flour, sifted
1/2 c Eggs yolks, lightly beaten
3/4 c Sugar
2 ts Salt
1 c Flour
1/2 c Butter, softened
Flour, 10-11 c. as needed
5 c Sultanas or currants
1-1/2 c Almonds, chopped or slivered
1 c Citron, chopped
1/2 Lemon rind only, grated
2 ts Rum
Milk should be cooled to about 100 degrees. Dissolve the yeast in the
lukewarm water and add 1/4 c. of the cooled milk and 3 c. sifted flour.
Cover
the sponge with a cloth and let it ripen until bubbles appear on the
surface
and it is about to drop in the center.
Pour the remaining milk over the sponge. Add the egg yolks, sugar and
salt
and beat until the ingredients are well blended. Add 1 cup flour and beat
well. Blend in the butter. Add more flour gradually to make a smooth
dough,
or until 10 to 11 cups have been added.
Some flours absorb more liquid than others. Knead in the sultanas,
almonds,
and citron, along with the lemon rind which should be mixed with the
rum.
Knead the dough until the fruits and nuts are dispersed well through it
and
it is smooth. Dust the top lightly with flour and let it rise in a warm place
about 45 minutes. Punch it down and let stand for 20 minutes.
Divide the dough in half and knead the pieces until smooth. Let them
stand
for 10 minutes longer. Place one ball of dough on a lightly floured
board,
and with a rolling pin, press down the center of the ball, and roll the pin
to and fro 4 to 5 times, pressing all the time to make an elliptical shape 6
inches long and 3-1/2" wide. The center rolled part should be 1/8" thick
and
4 inches long. Both ends should remain untouched, resembling rather
thick
lips. Place this rolled out piece of dough on a buttered baking sheet and
brush the center part with melted butter. Fold one lip toward the other
and
on the top of it. Press the fingertips down near and below the lips,
pulling
somewhat apart. Give a pull away from each end, pointing them toward
the
lips. The shape should resemble a waning moon. Repeat the process with
the
second piece of dough. Let the Stollen rise, covered in a warm place
until
they double in bulk, about 1-1/2 hours.
Bake them in a moderately hot oven (375 degrees) for 35 to 40 minutes.
Do not
overbake them. Cool them on racks. Brush them with butter and cover
with
vanilla sugar.
Source: Gourmet Old Vienna Cookbook Gourmet Books, Inc., 1959
Barbara Day
****************
3. AUSTRALIA
Shrimp on the Barbie
1/2 c (1 stick) butter, melted
1/4 c Olive oil
1/4 c Minced fresh herbs (parsley, thyme and cilantro)
3 TB Fresh lemon juice
3 lg Garlic cloves, crushed
1 TB Minced shallot
Salt and pepper, freshly ground
1-1/2 lb medium large shrimp, unpeeled
Spinach leaves
Lemon slices
Combine first 8 ingredients in large bowl. Mix in shrimp. Marinate at
room
temperature 1 hour or in the refrigerator 5 hours, stirring occasionally.
Prepare barbecue with medium hot coals. Thread shrimp on narrow
skewers.
Grill until just opaque, about 2 minutes per side. Line platter with
spinach. Arrange skewers on platter. Garnish with lemon and serve.
Makes 8
servings.
**********************
4. BOLIVIA
Picante de Pollo - Spicy chicken
1 whole Chicken (4-5 lbs)
3 lbs peeled potatoes
1 cup green peas
1 large onion, diced
3 tablespoons of red chili pepper powder (ajÃ)
1 tablespoon paprika
1/2 cup of spring onion, chopped
2 tablespoons of parsley, chopped
1 tablespoon coriander, chopped
1/2 cup vegetable oil
Salt and pepper to taste
Cut the chicken into large portions and place in a pan. Add the salt,
spring
onion, coriander and enough water to cover the chicken. Boil for 45
minutes.
Boil the potatoes in a separate pan and drain.
Lightly boil the peas and drain
In a large pan lightly fry the onion, red chili pepper, paprika, parsley,
salt and pepper until the onion is soft. Add 2 cups of the chicken broth
and
simmer for 10 minutes. Add the chicken pieces, potatoes and peas.
Simmer for
10 more minutes.
Serve with rice and a tomato and onion salad.
You may serve the potatoes on the side instead of adding them to the
chicken.
From the Magic of Bolivia
**********************
5. BRAZIL
This is the national dish of Brazil. It is traditionally served on a Saturday
and it is a festive meal to share with family and friends. There are as
many
recipes as there are cooks in Brazil and some regional variations too.
Feijoda (Meats and Beans Stew)
8 cups dried black beans
3 pounds carne seca (Brazilian salted cured beef)
2 pounds sweet sausage (use Portuguese choriço when available)
2 pounds baby back spareribs
2 bay leaves
1 large onion
2 cloves garlic
3 tablespoons olive oil
The night before, soak the beans in a large bowl with water to cover at
least
3-4 inches. Soak the carne seca in water to cover. The next morning,
drain
the beans and place in a large pot with water to cover by at least 3
inches.
Bring the beans to a boil in medium heat.
Meanwhile, cut the carne seca into 1-inch pieces. Cut the sausage into 1-
inch
pieces. (When I use the Portuguese sausage I usually prick it with a fork
and
simmer it for ten minutes in enough water to cover; then I cut it.) Cut the
ribs into 2-rib sections.
Add the carne seca, sausage, ribs and bay leaves to the beans. Simmer
for
about 2 hours or until soft (Goya brand black beans usually take about 2
hours) , stirring from time to time, adding water as necessary to keep
beans
covered. Keep an eye on the beans so they don't burn at the bottom!
Chop the onion and garlic. Heat the olive oil in a cast iron skillet over
medium heat. Add the onion and garlic and cook until golden brown.
Add two
ladlefuls of beans and mash them. Put this back into the pot. It will
thicken
and season the beans.
Continue to simmer gently for at least another hour, adding water as
necessary. A good feijoada should have a creamy consistency when
done. Remove
the bay leaves. Some people take the meats out at this point and serve
them
separately on a platter. I like to leave them in with the beans, it keeps
them hot. Serve the feijoada and garnishes in ceramic bowls and platters,
it
will add a touch of authenticity!
To serve feijoada, put a mound or rice on your plate and place a ladleful
or
two of feijoada on top.
Garnish with slices from 6 oranges: using a sharp knife, peel the
oranges,
cut into thin slices and arrange them on a platter. Serve with white rice.
From Maria' Cookbook. This is the recipe featured in National
Geographic
Traveler Magazine, July/August 1999 issue.
**********************
6. CANADA
Note from Marlen: I love my neighbors to the north! This is a recipe I
received from my dear cyber-friend Liz in Toronto. While many dishes
symbolize Canada, I just love this recipe!
BeaverTails® is a trademark owned by BeaverTails Brands Inc. and
used under license. While this is not the authentic BeaverTails recipe, it
is my personal interpretation of these delicious treats.
Canadian Fried Dough Pastries
Dough:
1/2 cup warm water
5 teaspoons dry yeast
pinch of sugar
1 cup warm milk
1/3 cup sugar
1-1/2 teaspoons salt
1 teaspoon vanilla
2 eggs
1/3 cup oil
4 1/4 - 5 cups unbleached all-purpose flour
Oil for frying
Granulated sugar for dusting
Touch of cinnamon
NOTE: For the bread machine, choose the 'Dough' program.
In a large mixing bowl, stir together the yeast, warm water and pinch of
sugar.
Allow to stand a couple of minutes to allow yeast to swell or dissolve.
Stir in remaining sugar, milk, vanilla, eggs, oil, salt, and most of flour to
make soft dough.
Knead 5-8 minutes (by hand or with a dough hook), adding flour as
needed to
form a firm, smooth, elastic dough.
Place in a greased bowl. Place bowl in a plastic bag and seal. (If not
using
right away, you can refrigerate the dough at this point). Let rise in a
covered, lightly greased bowl; about 30-40 minutes.
Gently deflate dough. (If dough is coming out of the refrigerator, allow
to
warm up for about 40 minutes before proceeding).
Pinch off a golf ball-sized piece of dough. Roll out into an oval and let
rest, covered with a tea towel, while you are preparing the remaining
dough.
Heat about 4 inches of oil in fryer (a wok works best, but you can use a
Dutch oven or whatever you usually use for frying). Temperature of the
oil
should be about 385 F. I toss in a tiny bit of dough and see if it sizzles
and swells immediately. If it does, the oil temperature is where it should
be.
Add the dough to the hot oil, about 1-2 at a time.
BUT.....before you do, stretch the ovals into a tail - thinning them out
and
enlarging them as you do.
Turn once to fry until the undersides are deep brown. Lift pastries out
with tongs and drain on paper towels.
Fill a large bowl with a few cups of white sugar. Toss pastries in sugar
(with a little cinnamon if you wish) and shake off excess.
This recipe makes many pastries. They are also delicious with a smear of
jam or apple pie filling.
You can also eat it with a maple butter cream or something on - it is
delicious!
Contributed by Liz in Toronto
**********************
7. CHINA
Note from Marlen: China is one of the oldest cuisines in the world and
thus
many dishes symbolize it. I just can’t help loving these cookies the
best!
Chinese Almond Cookies
1 cup (8 oz.) lard, room temperature
1 egg
3/4 teaspoon almond extract
1/2 cup sugar
1/2 cup packed brown sugar
2 1/4 cups flour
1-1/4 teaspoons baking powder
50 to 55 whole blanched almonds
1 egg yolk, beaten
Preheat oven to 350 degrees. In a bowl, beat together lard, 1 egg, almond
extract, sugar and brown sugar until creamy. Add flour and baking
powder,
beating until well blended. Shape dough into 1 1/4-inch balls. Place 2
inches
apart on ungreased baking sheets. Press an almond in the center of each.
Brush cookies with beat egg yolk. Bake 14 to 15 minutes or until golden.
Remove and let cookies cool on racks. Makes about 50 to 55 cookies.
From Mary Ash
********************************
8. COLOMBIA
Note from Marlen: A dear Colombian friend introduced me to this
wonderful
way of eating rice. It is one of my favorites!
Arroz con Coco - Rice with Coconut
1 fresh coconut
4 cups boiling water
3 1/2 cups water (including coconut water)
2 cups of rice
1 T. salt (to taste)
1 T. sugar (to taste)
Take a fresh coconut, open the "eyes" with a nail and drain the coconut
water
in a cup and reserve. Brake the coconut, remove the hard core, cut it in
rather small pieces and divide in two portions. Put one portion at a time
in
the blender with one cup of very hot water and liquefy for 2-3 minutes
(carefully cover the top of the blender with a folded kitchen towel to
avoid
getting splashed with the hot mixture). Pour through a sieve and squeeze
all
the water out in a pan. Blend again the squeezed coconut with another
cup of
hot water and squeeze again. Discard the residue. Repeat procedure with
second portion. Set this coconut milk to boil until it is almost reduced
and
the oil starts showing. Reduce the heat to medium and stir the bottom
continuously with a wooden spoon to avoid sticking to the pan; let the
cream
brown. Do not let it get too dark, this cream should not be bitter. Add the
3-1/2 cups of water, which include the coconut water reserved from the
beginning. Increase the heat to high and when the water starts to boil,
add
the two cups of rice, the salt and the sugar (it should taste a bit more
sweet than salty). When the rice is starting to dry, reduce the heat to
simmer, stir gently with a long fork, cover and let it cook for about 20 to
25 minutes.
NOTE: You can add one cup of raisins when the rice is starting to dry.
Depending on how fresh the coconut is, you may get enough oil to make
three
cups of rice; then add 5-1/2 cups of liquid. I find it is excellent to serve
with ham or any spicy meat, fish or shrimp.
Recipe by Andrés Obregón.
****************************
9. CUBA
Note from Marlen: Cuba is my native country. It was very difficult for
me to
choose just one dish. I decided on Lechon Asado because it is our
traditional
dish at holidays. Also used in Cuban sandwiches. This recipe if from
icuban.com where I serve as a Food Consultant. I invite you to visit the
site and learn more about Cuban history, customs and cuisine. Thank
you to
Webmasters Raul, Jorge and Glen, three brothers-in-law dedicated to
getting
more people to experience true Cuban culture.
Lechon Asado - Roast Pork
One "fresh ham" with bone in (or have your butcher butterfly it for you!)
and
skin on
Mojo Marinade
20 cloves garlic
2 teaspoons salt
1 and 1/2 cups sour orange juice (or use two parts orange juice to one
part
lemon juice and one part lime juice)
1 cup minced onion
1 teaspoon oregano
1 and 1/2 cups Spanish olive oil
Mash the garlic and salt together with a mortar and pestle. (A rolling pin
on
a cutting board works pretty good too.) Add dried oregano, onion and
the sour
orange to the mash and mix thoroughly. Heat oil in small sauce pan, add
the
mash to the oil and whisk.
Pierce pork as many times as you can with a sharp knife or fork. Pour
garlic
mixture (save a little for roasting) over pork, cover and let sit in
refrigerator for 2-3 hours or overnight.
To Cook:
Oven
Preheat oven to 450°F. Place the pork fattest side up in an open
roasting
pan. Place pan in oven and reduce temperature to 325°F. Spoon extra
marinade
over the roast occasionally as it cooks. Using a meat thermometer, the
roast
is done at 180°F.
Barbecue Grill
Use a covered grill, such as the Webber kettle. Bank the coals to each
side,
leaving an empty space beneath your ham. Spoon extra marinade over
the roast
occasionally as it cooks. Add charcoal to the sides as needed to maintain
roasting temperature. Using a meat thermometer, the roast is done at
180°F.
Stovetop
Place ham in a large Dutch oven, covered stock pan, etc. Whatever you
need to
fit. Add about 1 cup of marinade to the pan. Bring to a boil. Adjust the
heat
to low, cover and cook until completely done. Add additional marinade
as
needed to keep at least one inch of liquid in bottom of pan -- otherwise
roast will burn.
*********************
10. DOMINICAN REPUBLIC
Note from Marlen: I have visited this country many times. This dish is
eaten
for breakfast, lunch and dinner. While there are many variations, this is a
good basic recipe.
Mangú
4 green plantains (remove the skin and cut in 3 inch pieces)
2 teaspoons of salt
1 cup of water
1/2 cup of whole milk
1/2 cup of cold water
5 Tablespoons of American cheese or other cheese that you like (grated
or cut
into small pieces so it well blend well and melt easier)
1/2 stick of butter (cold)
5 strips of bacon
Salt to taste
In a large saucepan, place your cut plantains and add sufficient room
temperature water (or from tap) to cover the bananas for boiling. Add 2
teaspoon of salt to the water. Cook or boil the bananas for 20 or 25
minutes,
until soft. You do not need to boil the water first, simply place the
bananas
on the stove with water to begin.
Add additional water to replace the water that has boiled off, and with a
lid
now on the saucepan, cook for another 15 minutes.
Remove from the stove and drain off the water in your saucepan
completely.
Mash the bananas with a potato masher (or something similar) adding
the cold
water from the refrigerator, 1/2 cup of whole milk and your cheese that
you
like (you may also add chopped sweet onions if you like). After this
mixture
has come to the consistency of mashed potatoes. add 1/2 stick of lightly
salted butter.
In a frying pan, fry the 5 bacon strips. Drain off the fat from the bacon
and
add it to your already prepared Mangu, blending well with a wooden
spoon. If
you like, you may also cut the bacon into small pieces and add this also
(this is optional). Your Mangu is Ready!
*************************
11. EL SALVADOR
Pupusas
1 pound ground turkey breast
1/2 large onion, finely diced
1 clove garlic, minced
1 medium fresh green chili, seeded and minced
1 small tomato, finely chopped
1/4 teaspoon cumin
1/4 pound low-fat white cheese, grated
1/2 teaspoon salt
5 cups flour
Water, about 4 cups
1 teaspoon vegetable oil
1. In a large, non-stick saucepan, over high heat, cook the turkey, onion,
and garlic until cooked through. If necessary, add small amounts of
water to
the turkey to prevent sticking. When the meat is firm, reduce heat to low
and
add the chili, tomato, and cumin. Let mixture cook until all liquid has
evaporated. Set aside to cool. Stir in the cheese and salt.
2. Put the flour in a large mixing bowl and stir in enough water to make
a
tortilla-like dough. Divide the dough into 25 pieces and roll each into a
ball. Flatten each ball between the palms of your hands to 1/2-inch. Put a
spoonful of the meat mixture in the middle of each disk of dough and
enclose
it firmly. Flatten the pupusas again until they about 1/2-inch thick.
3. To cook, heat a flat, heavy-bottom skillet until it is very hot. Brush the
skillet with a little oil. Cook the pupusas on each side for 4 to 5 minutes
until nicely browned. Serve immediately.
Makes 25 pupusas.
*************************
12. ENGLAND
Note from Marlen: Many dishes say England to me, but I really like
Yorkshire
Pudding. This recipe was sent to me by my dear cyber-friend Ginger in
St.
Thomas, an excellent and wonderful cook, and an even better friend.
Yorkshire Pudding
2 eggs
1 cup milk
1 cup sifted flour (measure after sifting)
1/2 tsp salt
Beef drippings
Preheat oven to 450°F. Beat the eggs with the milk. Sift together the
flour
and salt, and stir this into the egg mixture. Beat the batter until well
blended.
Discard most of the fat from the pan in which the beef was roasted. Heat
an
11"x7" baking pan or ring mold, and pour into it 1/4 cup of the beef
drippings. Pour in the pudding mixture and bake 10 minutes. Reduce the
oven
temperature to 350° and bake 15-20 minutes longer or until puffy and
a
delicate brown. Cut into squares and serve immediately with roast beef.
Serves 4.
Contributed by Ginger in St. Thomas
**********************
13. ETHIOPIA
Injera Bread
1/2 c Flour; whole wheat or TEF
1/3 c Flour; white
1 T Sugar, brown
1/2 ts Salt
1/2 ts Baking powder
2 Egg; beaten
2 c Buttermilk
1 T Oil
Sift together the flours, sugar, salt, baking powder, and baking soda.
Combine eggs, buttermilk and oil. Add this mixture all at once to flour
mixture. Stir until smooth. Pour 2 tablespoons of batter into a hot, lightly
greased 6" skillet so that the batter covers the bottom. Lift and quickly
rotate the pan to even out the batter. return skillet to medium heat. Cook
about one minute or until lightly browned on the bottom. Invert bread
onto
paper towels. Serve warm. Makes approximately 16 to 20 (serves three
to
four).
************************
14. FINLAND
Pulla
This is a traditional food in Finland. Women have baked this coffee
bread
every week (usually on Saturdays) and still do, since Finland is a
country of
tradition, and many of their customs and foods have been around for
many,
many years.
2 cups Milk
1 or 2 eggs
2 tsp salt
1 heaping tblsp cardamom
1 1/4 cups sugar
1 1/4 cups butter or margarine
1 kg (app. 7 cups) flour (Robin Hood Best for Bread works well)
2 packages dry yeast, or 50g fresh yeast
Mix eggs, salt, sugar, and cardamom together. Put butter and milk in
saucepan
on stove until butter melts. Add to egg mixture. Add flour. Put yeast into
cup with a bit of warm water, (If using fresh yeast, let it melt). Make
sure
dough is no warmer than skin temperature, then pour into dough.
Knead dough well, then sprinkle flour on top, and let it rise about 1 hr.
Roll dough into 3" balls, or braid into 2 loaves. Put on greased cookie
sheet, cover with towel and let rise 15-20 min. Whip one egg, and brush
on
pulla. Top with coarse sugar. Bake at 350-400F, until golden.
************************
15. FRANCE
Note from Marlen: How do you choose one recipe among so many? I
just chose
what I like!
Coq au Vin Blanc
2 T butter or margarine
3-1/2 lb chicken, cut in quarters (3 to 3 1/2lb)
18 sm white onions, trimmed (12-18)
4 sm carrots, peeled and cut diagonally in 1-1/2" pieces
2 cloves garlic, minced
2 T brandy
2 c dry white wine
1 T finely chopped parsley
1 bay leaf
1 t salt
1/4 t ground white pepper
1/4 t dried thyme leaves, crushed
1/8 t ground cloves
1 pk (8oz) frozen sugar snap peas
In a large skillet over medium-high heat, melt the butter. Add chicken
pieces
skin side down and brown well. Using tongs, turn chicken pieces to
brown on
all sides. Transfer chicken pieces to a large baking dish. Set aside.
Preheat oven to 350F. To drippings that remain in skillet, add onions,
carrots and garlic. Saute over medium-high heat until onions and carrots
are
lightly browned.
Add brandy to skillet. Holding skillet with a pot holder, carefully but
quickly ignite the brandy. Shake skillet gently until the flames subside.
Add
wine, parsley, bay leaf, salt, pepper, thyme and ground cloves.
Increase heat to high and bring the carrot mixture to boiling, stirring
frequently. Remove skillet from heat. Using a large spoon, transfer the
carrot mixture to the chicken in the baking dish.
Cover baking dish with lid or aluminum foil. Place on center rack of
oven and
bake 30 minutes. Uncover dish and distribute sugar snap peas evenly
over the
chicken and carrot mixture.
Cover baking dish and bake 30 minutes longer or until juices run clear
when
chicken is pierced with a fork and vegetables are tender. Remove bay
leaf.
Transfer to a decorative serving platter.
RED WINE VARIATION: To make a more classic version of this
chicken dish,
substitute a hearty red wine, such as Burgundy, Beaujolais or Chianti,
for
the white wine. Add 1/2 1b tiny white mushrooms to the skillet when the
carrots are added and stir 1/2 tablespoon tomato paste into the carrot
mixture just before the chicken goes into the oven.
Yield: 4 servings
McCalls Cooking School
*************************
16. GERMANY
Note from Marlen: My husband is from Germany. I have never tasted
better
food than the one prepared by my late mother-in-law. This is still my
husband’s favorite!
Rot Kohl - German Red Cabbage
1 red cabbage, shredded
1 tablespoon butter
1 pound of apples
1/2 pound of onions
2 cloves garlic
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon thyme
1/4 teaspoon caraway
Salt and pepper
2 tablespoons brown sugar
More than 2 cups of wine
2 tablespoons wine vinegar
Cook cabbage in the butter, while covered, for 5 minutes. Add sliced
onions
and apples. Add everything else. Cook slowly on stove for 6 hours.
**********************
17. GREECE
Note from Marlen: A dear Greek friend introduced me to Greek food. It
was a
toss up for me between Baklava and Keftedes. My sweet tooth won!
Baklava
1 lb butter
1 lb filo dough, thawed
1/4 cup sugar
1 Tblsp cinnamon
3 cups finely chopped pecans
Syrup
2 cups sugar
1 cup water
1/4 cup honey
Slice of lemon
Strip of orange rind (optional)
Stick of cinnamon
Combine nuts, sugar, and cinnamon and set aside. Melt butter and brush
bottom of pan. Add 7-8 sheets of filo brushing each with butter. Sprinkle
with nut mixture and repeat process until all the nut mixture is used. Add
remaining filo and brush top sheet with butter. Cut into
diamond shapes. Bake at 325 degrees F. for 45min. Lower heat to 300
degrees and bake 15min until golden.
Boil all syrup ingredients, except honey to from a light syrup--about 20
in.
Remove from heat and add honey. Remove lemon, orange, and
cinnamon. Let
cool some and spoon over pastry.
Source: The Way Yia Yia Did It from the Greek Orthodox Ladies
Philoptochos
Society, Saint Sophia Greek Orthodox Church, San Antonio, TX
***********************
18. GUYANA
Guyana Black Cake
1-1/2 mixed dried fruit
2 ozs mixed peel
1 tsp mixed spices
1/4 lb chopped peanuts
1/2 c. sugar OR soft brown sugar
1/2 lb margarine
6 eggs
8 ozs flour
1/2 bottle wine or rum
1 lb sugar for making caramel
Wash and dry fruits. grind or chop fruits and nuts.
Caramel: Heat sugar and when melted, add wine. Simmer until dark
color is
obtained.
Mix wine and rum and pour over the fruits.
Grease and doubly line and 8 inch thick cake pan.
Cream sugar and margarine. Add eggs one at a time (beaten or
unbeaten).
Add fruits and stir well. add enough caramel to make it as dark as
desired.
Sift flour, baking powder and spice together. Add a little at a time and
fold
in. Mix to a soft dropping consistency using wine or rum.
Pour mixture into a prepared pan and bake slow over 300 degrees f for 2
hours
(on middle shelf in oven).
Pour wine and rum immediately after cake is baked. Repeat 3 or 4 times.
*******************
19. HUNGARY
In honor of my dear friend Dottie Lou in Indiana, who makes Goulash
Without
Goulash Ingredients, because she forgets to buy them! LOL
Gulyas Leves - Hungarian Goulash
2 pounds stew meat -- cut in 1" cubes
1 large onion -- sliced
1 clove garlic -- minced
1/2 cup catsup
2 tablespoons worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons paprika
1/2 teaspoon dry mustard
1 cup water
1/2 cup flour
Place meat in crockpot; cover with sliced onion. Combine garlic, catsup,
Worcestershire sauce, sugar, salt, paprika, and mustard. Stir in water.
Pour
over meat. Cover and cook on low for 9 to 10 hours. Turn control to
high.
Dissolve flour in small amount of cold water; stir into meat mixture.
Cook
on high 10 to 15 minutes or until slightly thickened. Serve goulash over
noodles or rice. Serves 6.
*******************************
20. ISRAEL
Note from Marlen: So many wonderful recipes to choose from! But my
many
Jewish friends voted for this one!
Matzo Ball Soup - AKA Jewish Penicillin
4 pounds whole chicken
2 onions, cut into 1-inch cubes
3 carrots, sliced
2 stalks celery, thickly sliced
1 cup chopped fresh dill weed
Salt to taste
2 tablespoons vegetable oil
2 tablespoons chicken cracklings (grebenes), finely minced
2 eggs, beaten
1/2 cup matzo meal
1 teaspoon salt
1/4 cup vegetable broth
1 Trim off neck flap all the way up to the top of the wishbone. Trim fat
and
skin from around the back cavity of the chicken. Reserve both for
schmaltz
and grebenes. Cut chicken into quarters. Place meat in large pot with
onions,
and cover with about 4 quarts water. Bring to a boil, reduce heat , and
simmer 2 hours.
2 Add carrots and celery to the soup; simmer an additional hour. Season
to
taste with salt.
3 Remove chicken pieces, and set aside. You may reserve them for
another use,
or shred the meat for the soup. Keep the chicken covered, and at room
temperature before shredding.
4 Dice reserved skin and fat into 1 inch pieces. Cook in a heavy
bottomed
skillet over medium heat, turning occasionally. Make sure the pan never
gets
so hot as to cause the rendered fat to smoke. When the grebenes are crisp
and
brown, remove them to a cutting board and drain schmaltz into a small
nonplastic bowl to cool slightly. When cool enough to handle, mince the
grebenes finely.
5 To make the matzoh balls, blend fat or oil and eggs together. Mix
matzoh
meal and salt together. Combine the two mixtures, and mix well. Add 4-
1/2
tablespoons soup stock or water; mix until uniform. Stir in minced
grebenes.
Cover bowl, and place in refrigerator for 20 minutes.
6 Bring soup to a boil. Reduce flame, and drop balls approximately 1
inch in
diameter into the slightly boiling water. Add dill. Cover pot, and cook 30
to
40 minutes. DO NOT REMOVE THE COVER FROM THE POT
WHILE COOKING! Makes 8
servings
Submitted by Holly
21. ITALY
Note from Marlen: How could you not choose a pasta dish? Because one
my
sisters makes a great Tiramisu and she insisted.
Tiramisu
1/3 c Sugar
5 Eggs
1/3 c Marsala wine
1/2 c Whipping cream
1 lb Mascarpone cheese
2 ts Lemon rind
1 c Espresso coffee, cold
24 Lady fingers
2 oz Bittersweet chocolate, grated
Use Italian lady fingers also called Savoiardi, for the best results. You
can use any kind of spirits or liqueurs in the dessert (marsala, vin santo,
rum, brandy, Tia Maria, Frangelico, Amaretto) be guided by your own
taste.
If you can't find mascarpone, use 8oz ricotta and double the amount of
whipping cream. If you don't have an espresso maker, use strong black
coffee.
1. In a heavy pot, on medium-low heat, whisk together sugar and eggs
until
frothy. Continue whisking until mixture begins to thicken. Whisk in 1/4
cup
marsala and continue to cook until mixture coats the back of a spoon.
Scrape
into bowl and reserve.
2. Whip cream until it holds its shape. With same beaters, whisk
mascarpone
and lemon rind together until mixture softens. Fold in egg/marsala
mixture
and whipping cream.
3. Combine espresso and remaining 2Tb marsala. Dip lady fingers into
coffee
mixture two at a time and soak evenly. Place a layer of lady fingers on
bottom of 11x7 inch dish. Spread with half of the mascarpone cream.
Sprinkle
with grated chocolate. Add another layer of soaked lady fingers. Top
with
mascarpone cream and remaining chocolate.
********************
22. INDIA
Meat Keema
1 lb of minced meat
3 tablespoons of vegetable oil
3 large onions
1 cup of shredded white cabbage
1 cup of chopped carrots
1 cup of chopped celery stalks and leaves
2 teaspoons grated ginger
half teaspoon grated garlic
teaspoon turmeric powder
a few green chilies
Fry 1l b of minced meat in 3 tablespoons of vegetable oil until it is
cooked
through Let it stand.
Chop fine 3 large onions and add it to the mince together with 1 cup of
shredded white cabbage, 1 cup of chopped carrots, 1 cup of chopped
celery
stalks and leaves, 2 teaspoons grated ginger, half teaspoon grated garlic,
-teaspoon turmeric powder, and a few green chilies (optional). Mix
thoroughly
and cook, uncovered, in a preheated oven on gas mark 4 for 45 minutes.
Remove
from the oven.
This was a popular dish in Bombay and was made with minced lamb,
but minced
beef or chicken would do just as well.
Garnish with chopped coriander leaves and serve hot with relishes.
***********************
23. IRELAND
Note from Marlen: Thirty years of living in Chicago taught me much
about the
wonderful Irish people and their cuisine. This is my favorite Irish dish.
Classic Irish Stew
2 lbs. Lamb meat from leg, cut into 1" cubes
1 large onion, sliced thin
2 lbs. Potatoes, cut into 1/8" thick pieces
4 carrots, sliced and peeled
salt and pepper
2 bay leaves
2-3 cups boiling water or beef stock
1 bunch fresh parsley, chopped
Put in the bottom of a heavy pan, a layer of lamb, layer of potatoes,
onion,
carrots, salt, pepper and a bay leaf. Repeat again. Season each layer. Add
the beef stock. Cover tightly. Cook on low heat for 2 hours or until done.
Sprinkle with parsley. Serve with Irish bread. Serves 4-6
Marguerite Henderson, CUCINA
*************************
24. JAMAICA
Jamaican Jerk Chicken
1 TB Ground allspice
1 TB Dried thyme
1-1/2 ts Cayenne pepper
1-1/2 ts Freshly ground black pepper
1-1/2 ts Ground sage
3/4 ts Ground nutmeg
3/4 ts Ground cinnamon
2 TB Salt
2 TB Garlic powder
1 TB Sugar
1/4 c Olive oil
1/4 c Soy sauce
3/4 c White vinegar
1/2 c Orange juice
Juice of 1 lime
1 ea Scotch bonnet pepper, Seeded and finely chopped
1 c Chopped white onion
3 ea Green onions, finely chopped
4 ea Chicken breasts (6 to 8 oz ea, trimmed of fat
In a large bowl, combine the allspice, thyme, cayenne pepper, black
pepper,
sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire
whisk,
slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice.
Add the Scotch bonnet pepper, onion, and green onions and mix well.
Add the
chicken breasts, cover and marinate for at least 1 hour, longer if
possible.
Preheat an outdoor grill.
Remove the breasts from the marinade and grill for 6 minutes on each
side or
until fully cooked. While grilling, baste with the marinade. Heat the
leftover marinade and serve on the side for dipping.
NOTE: This is the recipe as listed in the cookbook. Personally, I would
NEVER heat the leftover marinade and serve on the side for dipping,
especially something that you had marinated POULTRY in. A MUCH
better idea
would be to reserve some of the marinade (BEFORE you put the
chicken in it)
and save it for serving. Yield: 4 servings
This recipe is also from Sugar Reef Caribbean Cooking by Devra
Dedeaux. "This
recipe is not as hot as you would find in Jamaica. For that authentic
flavor,
double the quantity of dry spices."
*****************************
25. JAPAN
Note from Marlen: I post on many cooking boards. This is one of the
most
requested recipes.
Japanese Steak and Shrimp Sauce
1 garlic clove
1 cup mayonnaise
1/2 cup chili sauce
1 tbs. drained bottled horseradish
1 tsp. dry mustard
1/8 tsp. cayenne
2 tsp. lime juice
Force garlic through a press into a bowl and stir together with remaining
ingredients. Chill sauce at least 4 hours. & up to 3 days. Makes about 3-
1/2
cups.
**********************
26. KOREA
Kim Chee
1 lg Head Chinese Cabbage
Salt
4 Green Onion With Tops
1 Garlic Clove
1 Hot Red Chili, Dried
1 t Ginger Root, Grated Fresh
Cut cabbage in pieces 1 inch long and 1 inch wide. Sprinkle 2
tablespoons
salt on cabbage, mix well and let sit 15 minutes. Cut green onions and
tops
in 1 1/2 inch lengths, then cut again lengthwise into thin slices. Wash
salted cabbage three times with cold water; drain and add the onions,
garlic,
chile, ginger and one tablespoon salt. Cover with water, mix well. Cover
container and let stand for a few days.
Taste mixture every day. When it is fermented and acid enough, cover
and
refrigerate up to 2 weeks. Makes one quart.
************************
27. LEBANON
Lebanese Eggplant
1 Medium eggplant -peel & dice
1 Clove of garlic
1/4 c Olive oil
1 cn Tomatoes (drained) 16 oz.
1/2 ts Brown sugar
1/8 ts Pepper
1/2 c Shopped onion
1/2 c Sliced mushroom
1 TB All purpose flour
1/2 ts Salt
1/4 ts Dried whole basil
Cook eggplant in boiling water (salted) 8-10 minutes, drain well. Saute
onion, garlic, mushrooms in olive oil. Add flour, stir until smooth. Add
tomatoes and other ingredients. Bring to a boil. Remove from heat.
Layer in
lightly grease 1 qt. casserole. Bake at 375 degree for 25 minutes. 4
servings
*********************
28. MEXICO
Note from Marlen: So how come you did not choose a chili recipe?
Because
chili is really Tex-Mex. Sopaipillas, on the other hand, are all Mexican!
Sopaipillas
2 C flour
2 tsp. baking powder
1 tsp. salt
2 T shortening
3/4 cup cold water
Oil for deep frying
Confectioner's sugar and cinnamon for dusting
Honey
Sift the dry ingredients together. Cut in the shortening until the mixture
is
the texture of coarse cornmeal. Add the water gradually to form a dough.
Knead on a lightly floured surface until smooth.
Roll dough thinly and cut it into small squares, about 3 inches. Heat oil
until hot (375°F.). Fry bread until puffed and golden brown on both
sides.
Drain on paper towels and dust with powdered sugar and cinnamon.
Serve with
honey. Serves 6.
***********************
29. MOROCCO
Moroccan Anise Bread
1 TB Active dry yeast
1-1/3 c Warm water
1 ts Sugar or honey
1 TB Vegetable oil
2-1/2 ts Anise seeds
2 ts Table salt or
4 ts Kosher[ing] salt
4 c Unbleached all-purpose flour
1 ea Egg white beaten with
1 ts Water
3 TB Sesame seeds
1. Dissolve the yeast in 1/4 cup of the water. Add the sugar or honey and
let
stand until foamy, 5 to 10 minutes.
2. Add the remaining water, oil, anise, salt, and 2 cups of the flour.
Gradually stir in the remaining flour until the mixture holds together.
3. On a lightly floured surface, knead the dough until smooth and elastic,
about 10 minutes. Place in a greased bowl, turning to coat. Cover loosely
with a towel or plastic wrap and let rise at room temperature until double
in bulk, about 1-1/2 hours.
4. Punch down the dough and divide in half. Shape each piece into a
ball,
cover, and let rest for about 10 minutes.
5. Sprinkle a large baking sheet with cornmeal or fine semolina or grease
the
baking sheet. Flatten each dough ball into a 6-inch round. Some cooks
flute
the outer edge, others leave it plain. Place the rounds on the prepared
baking sheet, cover, and let rise.
6. Preheat the oven to 375 degrees.
7. Prick the dough around the sides with the tines of a fork or a
toothpick.
Brush the tops of the loaves with the egg white and lightly sprinkle with
the
sesame seeds.
8. Bake until golden brown and hollow-sounding when tapped, about 30
minutes.
Transfer to a wire rack to cool.
Yield: 2 Loaves
********************
30. NICARAGUA
Note from Marlen: Living in South Florida, I have enjoyed many truly
terrific Nicaraguan dishes. But nothing as divine as this wonderful
dessert.
Tres Leches Cake (3 Milk Cake)
For the cake:
6 eggs
1 cup sugar
1 cup flour
1/2 cup melted butter
For the crema de leches (milk cream)
1 can condensed milk
1 can evaporated milk
1 1/2 cups milk
3 egg whites
1/4 cup milk
1/2 cup sugar
1 teaspoon nutmeg
For frosting for top of cake: You can use marshmallow cream, Cool
Whip or
real whipped cream). Sprinkle with chopped nuts.
For the cake:
Beat eggs and sugar by hand for one minute. Place in a double boiler.
Heat
until hot (do not boil). Beat until double in size, approximately 10
minutes,
very slowly adding flour and melted butter. Make sure everything is well
mixed. Bake at 350* for 20 minutes in a greased square glass dish
(approximately 9"x11").
For the milk cream:
Place 3 cups milk and sugar in a 2 quart pan and bring to a boil.
Separately,
beat well the egg whites and 1/2 cup milk. Add very slowly to the hot
mixture, mixing well. Bring to a boil again. Remove from heat, add
nutmeg.
While cake is warm, poke holes about 1/2" with the handle of a wooden
spoon.
Pour milk mixture over cake, making sure cake is well saturated.
Frost as desired. Refrigerate. Do not freeze.
**************************
31. NORWAY
Lefse
2 c Milk, scalded
1 TB Salt
1/2 c Lard
4 c Flour (all purpose)
Add lard, salt and 2 cups flour to scalded milk and mix well over low
heat.
(my friend says make sure there are no lumps). Remove from fire. Sift 2
cups
of flour on board, add warm dough and work in flour. Knead well and
cool.
(knead, knead, knead).
This dough can be rolled immediately or kept in a cool place for a
couple of
days. May be stored in a plastic bag.
Make a small patty, about hamburger size, with even sealed edges as
you would
for pastry. Flour board lightly and with a Scandinavian rolling pin (you
can
use a regular rolling pin), roll patty in all directions, keeping the dough
round. Roll lightly, stretching dough until it is almost as large as the
lefse baker (you can use a griddle). Use a pointed stick to transfer dough
from the board to the baker (or griddle). Brown lightly, prick air
bubbles,
turn and brown the other side. You may have to lower the heat. It is a
soft
bread. Serve with butter and sugar.
***************************
32. PAKISTAN
Pakistan Chicken Curry
8 pieces chicken, with or without skin
1 large onion, chopped or sliced
3 cloves garlic, chopped
1 15 oz can tomato sauce
1 pound fresh tomatoes (or one 14-1/2 oz can, diced), chopped
1 bay leaf
3 tablespoons curry powder mix
1 can water (from tomato sauce)
Cayenne pepper to taste
Salt and pepper to taste
Vegetable or canola oil
Chicken bouillon cube (optional)
Saute onions in oil until translucent. Add the curry mix, and bay leaf.
Stir for about 30 seconds, until spices are mixed. Add fresh tomatoes or
can
of diced tomatoes. Add chicken and cook for 3 to 5 minutes more. Add
tomato
sauce, water, and garlic. (The garlic can be sauted with the spices but
this
will give a more bitter taste.) Bring to a boil, reduce heat and simmer
(covered) for approximately 40 minutes. Remove lid and continue to
cook
another 40 minutes or until sauce has reduced and somewhat thick.
Serve over
rice. Serves 8.
Recipe by Iris Dunaway
***************************
33. PANAMA
Note from Marlen: These are like croquettes, elevated to a most
wonderful
level! You can find frozen cassava in most large urban areas in Spanish
supermarkets.
Carimañolas - Stuffed Yuca Fritters
3 lbs. yuca (cassava)
Salt to taste
Stuffing:
1 lb. ground meat
1/2 onion
1 clove garlic
scallion and parsley
1 tsp. tomato paste
1 tsp. worcestershire sauce
1 teaspoon salt
1/8 tsp. sugar
1 tsp. vinegar
capers
Boil the yuca with salt but do not allow to get too soft. Grind it and
knead
same with salt. Form balls and fill each with the stuffing, shaping same
into
oval shape. Then fry in very hot oil.
To make filling: Season ground meat with salt, worcestershire sauce,
vinegar,
capers, onion, sugar, scallion and parsley. Fry in hot oil and when brown
add
other ingredients and tomato paste. Allow to cook on low fire until soft.
*********************
34. PARAGUAY
So'i Ku'i
3 tablespoons of oil
1 clove of garlic
1 onion
1 liter of water
1 1/2 cups of rice
1 teaspoon of rock salt
2 cups of cooked ground beef
Pinch of cumin
Heat the oil, brown the garlic and onion. Cook until the onion is soft and
translucent. Add the rice, continue to boil for 15 minutes. Incorporate
the
meat and cumin, return to heat, continue boiling a couple minutes more.
Note: chopped hard boiled eggs may be added.
Submitted by Anne
Source:http://merece.uthsca.edu/gram/guarani/cocina.html
*********************
35. PERU
Note from Marlen: This is the favorite dish of a dear Peruvian friend.
Papas a las Huancaina (Potatoes a la HuancaÃna)
2 pounds white potatoes, washed
1 tablespoon olive oil
1/2 medium onion, sliced
1/2 tablespoon yellow chili
1 cup nonfat cottage cheese
2 ounces grated cheese
1/2 cup skim milk
1 head romaine lettuce
2 tablespoons chopped fresh parsley
6 black olives
1. In a large saucepan, cover the potatoes with water. Bring to a boil and
cook until tender when pierced with a skewer. Drain and cool. Peel and
slice
into ½-inch rounds.
2. Prepare the sauce. In a medium non-stick skillet, warm the olive oil
over
medium heat. Add onion and chili and cook until the onion is tender,
about 6
minutes. Put the onion in a blender or food processor and add the cottage
cheese, grated cheese, and skim milk. Puree until smooth.
3. To serve, arrange some lettuce leaves on each of 6 salad plates.
Arrange
some potato slices on top of the lettuce and spoon sauce over them.
Sprinkle
with chopped parsley; decorate each with an olive and serve.
Makes 6 servings.
Serve with grilled fish.
**********************
36. PHILLIPINES
Traditional Adobo - Pork in Vinegar and Soy Sauce
1-1/2 lb Pork shoulder or butt cut into 1-1/2" cubes
1/3 c Vinegar
2 TB Soy sauce
1 ts Salt
3 Cloves garlic, minced
1 Small bay leaf
1/4 ts Pepper
1 TB Sugar
1/2 c Water
2 TB Cooking oil
1. Combine all ingredients except cooking oil in a pot and let stand for at
least 30 minutes.
2. Simmer covered for 1 hour or until meat is tender. Drain and reserve
the
sauce.
3. Heat cooking oil in a skillet. Brown meat on all sides. Transfer to a
serving dish.
4. Pour off all remaining oil from skillet. Add reserved sauce and cook
for
a minute or two scraping all browned bits sticking to pan. Pour sauce
over
meat and serve.
Variation: May be done with chicken or a combination of chicken and
pork.
Beef or chicken livers may be added too if desired.
Serves 4 to 6.
***********************
37. POLAND
Note from Marlen: I learned all about Polish cuisine during my 30 years
living in Chicago. I love pierogies! I couldn’t decide which filling I
like
best, so I am listing several!
Pierogi
2 Eggs
1/2 c Water
2 c Flour
1/2 ts Salt
Mound flour on kneading board and make hole in center. Drop eggs into
hole
and cut into flour with a knife. Add salt and water and knead until firm.
Let
rest for 10 minutes covered with a warm bowl. Divide dough in halves
and roll
thin. Cut circles with a large biscuit cutter. Place a small mound of
filling
a little to one side on each round of dough. Moisten edge with a little
water, fold over and press edges firmly together. Be sure they are well
sealed to prevent the filling from running out. Drop the pierogi into
salted
boiling water. Cook gently for 3 to 5 minutes.
Lift out of water carefully with a perforated spoon. The dough has a
tendency
to dry while you are working. A dry dough will not seal completely. We
suggest rolling out a large circle of dough, placing small mounds of
filling
far enough apart to allow for cutting, and folding the dough over the
mounds
of filling. Then cut with a small biscuit cutter and seal firmly. Never
crowd
or pile pierogi. The uncooked will stick and the cooked will lose shape
and
tightness.
Note: Pierogi can be frozen after boiling and they keep well. I prefer all
my
pierogi fried in butter and onions and seasoned with salt and pepper.
They
should be fried on a medium low heat until golden brown.
VARIETIES OF FILLING
CHEESE:
1 cup cottage cheese
1 tsp. melted butter
1 egg beaten
3 tbsp sugar
3 tbsp currants
1/4 tsp cinnamon
Cream cheese with melted butter. Add other ingredients and mix well.
Fill
pierogi. Serve with melted butter and sour cream.
CHEESE:
1 cup dry cottage cheese
1 dash of salt
1 tsp. lemon juice
1 tbsp sugar
1 egg
1 egg yolk
Mix ingredients thoroughly. Fill pierogi.
CABBAGE AND MUSHROOMS:
1 small head cabbage
2 cups mushrooms
2 tbsp sour cream
1 small onion, chopped fine
Butter
Salt and pepper
Quarter cabbage and cook in salted water for 15 minutes. Drain, cool
and chop
fine. Saute onion in butter, add chopped mushrooms and fry 5 minutes.
Add
chopped cabbage and continue to fry until flavors blend. Add sour cream
and
cool. Fill pierogi.
SAUERKRAUT:
Two cups sauerkraut may be substituted for the cabbage. Rinse and chop
sauerkraut. Proceed as above.
MUSHROOMS:
1 cup chopped mushrooms
1 onion chopped fine
Salt and pepper
2 egg yolks
Butter
Saute onion in butter. Add mushrooms. Season. Remove from fire, add
egg yolks
and stir well. Cool and fill pierogi. Serve with chopped onion browned
in
butter.
MUSHROOMS AND MEAT:
1/2 cup cooked beef
1/2 cup chopped mushrooms
1 onion chopped fine
Butter
Salt and pepper
2 tbsp sour cream
Run cooked meat through meat grinder. Fry onion in butter until
transparent,
add mushrooms and meat. Season to taste. Add sour cream and cool
before using.
PRUNES:
1 cup cooked prunes
1 tsp lemon juice
1 tsp sugar
Soak prunes overnight. Cook with sugar and lemon juice. When cool,
remove
stones and fill pierogi. Serve with bread crumbs browned in butter.
*********************
38. RUSSIA
Beef Stroganoff
17 oz (500g) fillet of beef
Salt
Freshly ground pepper
Pinch of paprika
1 small onion
1 oz (30g) butter
For Sauce
1 oz (30g) butter
1 oz (30g) flour
half pint (285ml) stock
2 tablespoons of tomato juice
Quarter pint (150ml) sour cream
1. Cut the meat into strips
2. Season with salt, pepper and paprika, leave to stand in a cool place for
60 minutes
3. When meat has been standing for 45 minutes, prepare the sauce
4. Melt the butter in a saucepan, add in flour, brown slightly
5. Add the stock and tomato juice, mix well until smooth
6. Reduce heat and simmer for 15 minutes
7. Add butter to a frying pan, add the meat and onions and brown
8. Add to sauce, stir in the cream, simmer for 10 minutes
Serve on a bed of white rice
*********************
39. SAUDI ARABIA
Leg of Lamb with Yogurt - Fakhitha Bel Laban
1 leg of lamb
1-1/2 cups yogurt
2 tablespoons tomato paste
6 cloves crushed garlic (optional)
1 teaspoon EACH black pepper, cardamom, cinnamon, cumin, saffron
Salt to taste
9 tablespoons corn oil
3 tablespoons mayonnaise
Clean the meat, slash in several places and put in a baking dish. Mix the
spices, salt, garlic, yogurt, tomato paste, mayonnaise and oil. Spread half
of the mixture over the meat. Put the meat back in the dish, cover with
foil,
and put in the oven at 350 degrees until the meat is cooked. Just before
serving pour the remaining yogurt mixture on top of the meat.
********************
40. SCOTLAND
Note from Marlen: This is one of my favorite brown-bag lunches!
Scotch Eggs
Here is a simple recipe for making a traditional Scottish dish which is
still
popular, served either hot or cold, at picnics.
1 lb sausage meat
5 hard boiled eggs, with shells removed
1 large raw egg
3 oz approx of dry bread crumbs
Pinch of mace, salt, freshly ground pepper
Small quantity of flour
1 tablespoon water
Dust the hard boiled eggs in a little flour. Mix the mace, salt and pepper
with the sausage meat and divide into five equal portions. Place on a
floured
surface. Wrap/mold the sausage meat round the egg, making sure there
are no
gaps. Beat the egg and water together and coat the meat-covered egg
with this
and then bread crumbs (you may have to press the crumbs onto the
meat). Deep
fry in hot oil (360F/185C) taking care as you put the eggs into the oil.
Cook
for about 5/6 minutes. If you don't have a deep fat fryer, they can be
cooked
in oil in a frying pan, turning frequently to ensure the meat is fully
cooked.
Drain and serve hot or allow to cool and keep in a refrigerator for a cold
snack later.
*********************
41. SPAIN
Note from Marlen: My paternal grandparents were born in Spain.
Nothing says
Spain to me like a Paella.
Paella Valenciana
6 c Chicken stock
1 lg Whole onion, peeled
1/2 t Saffron threads
1 lb Large shrimp
12 Little neck clams (opt)
1 Broiler/fryer, cut into 9 pieces (3-1/2 lb)
Salt
Pepper
1 lb Spanish Chorizo sausage (NOT Mexican chorizo)
3 TB Olive oil
1 md Onion, peeled and coarsely, chopped
4 oz Salt pork, coarsely chopped (opt)
1 TB Minced garlic
1 c Dry white wine (opt)
1 TB Paprika
1 c Chopped tomatoes
1 TB Chopped fresh Italian parsley
3 c Short-grain rice
1 Bay leaf, crumbled
Juice of 1 lemon
FOR GARNISH
A handful of frozen peas
A few strips of pimiento or roasted pepper
In a saucepan, combine the chicken stock, whole onion and the crushed
saffron
threads. Cover the pan, and simmer over low heat while you prepare the
rest
of the ingredients.
Peel and devein shrimp. Wash the clams. Rinse the chicken in cold
water and
pat dry.
Slice the chorizo into 1/8" discs. Place in a paella pan or skillet, and
cook
over medium heat until fat is rendered. Remove with slotted spoon, and
reserve. Wash or wipe out the skillet. Saute shrimp in 1 tablespoon olive
oil
until pink; remove and reserve. Wash or wipe out the pan. Salt and
pepper
chicken pieces. Brown chicken in 1 tablespoon of oil, turning until all
sides
are browned but not fully cooked. Remove from pan and reserve. If
desired,
remove the skin from the chicken pieces and discard.
Drain fat from pan. Add final tablespoon of oil to pan. Add onions and
salt
pork. Over medium-high heat, saute the mixture until onions are wilted.
Add
garlic, and saute about 30 seconds. Add white wine, stir and cook over
medium-high heat until most of the wine has evaporated.
Remove pan from heat. Add paprika and tomato and parsley, and stir
well.
Return pan to heat, and cook until mixture thickens. Add rice, and stir
until
rice is coated with tomato mixture. Remove whole onion from chicken
stock.
Add chicken stock and saffron to rice mixture. Raise heat to high; stir
and
add chicken pieces, shrimp, clams, chorizo, bay leaf and lemon juice.
Gently
stir ingredients.
Cover and cook over low heat until the rice has absorbed the liquid and
the
clam shells have opened, about 25-30 minutes.
Five minutes before the end of cooking time, sprinkle top of paella with
peas. Cover and continue cooking. Garnish with pimiento. 6 servings.
***************************
42. SWEDEN
Note from Marlen: This is a favorite dish of my dear Swedish best
friend.
Plattar - Swedish Pancakes
4 Eggs, Separated
1 Cup Flour
1/2 Teaspoon Salt
1 Cup Milk
3 Tablespoons Sour Cream
Lingonberry Preserves
Applesauce
Beat yolks until thick. Sift together flour, salt and sugar. Add to egg
yolks
alternately with milk. Stir in sour cream. Beat egg whites until
stiff but not dry. Fold into batter. Heat pancake pan and butter each
depression (if you have a Swedish Pan Cake Pan (see notes). Pour about
a
tablespoon of batter into each depression and spread out evenly. Brown
on one
side, turn and brown on the other side. Serve at once with preserves or
applesauce.
Serves 4.
Notes: To be authentically small and very thin, Swedish pancakes ought
to be
baked in a Swedish pancake pan, which has depressions for each
pancake. They
can be bought in good housewares stores in Scandinavian supply houses.
But these pancakes may also be baked on a hot griddle by
tablespoonfuls.
Incidentally, pancakes are a staple in all Scandinavian countries, and
basically there is not a great deal of difference between them. The
Norwegians often eat theirs folded over.
Recipe from The Art of Scandinavian Cooking
***************************
43. SWITZERLAND
Note from Marlen: My cousin living in Geneva can’t get enough of
these.
Basler Leckerli - Honey Nut cookies
For 2 Jelly roll pans
1 lb. (450 gr.) honey
1-1/2 (300 gr.) sugar
1-1/2 Tbsp. cinnamon
1 pinch of clove powder
1/2 tsp. nutmeg powder
1-1/2 cup (7 oz./ 200 gr.) whole almonds, coarsely chopped
1/4 cup (3 oz./ 100 gr.) each of candied lemon and orange peel, finely
cubed
1 tsp. lemon zest
1/2 cup minus I Tbsp. (100 ml.) Kirsch, schnapps made of cherries (to
be
found at German Delis)
4 cups (600 gr.) all-purpose white flour
1-1/2 tsp. baking powder
In a 5-quart pot heat up honey until it reaches boiling point. Add sugar
and
reheat until it dissolves. Keep warm over low heat and add chopped
almonds,
glazed lemon/orange cubes, lemon zest, Kirsch and spices.
Mix flour and baking powder. Remove pot from fire and sift flour,
portion
wise, into warm mixture, while constantly stirring. Work in flour well
until
you have a smooth dough. While dough is still warm, roll out on the
greased
back of a jelly roll pan approx. 1/4 inch (5mm.) thick. You will get 2
jelly
roll pan- size squares. Let dough rest over night.
Bake for 15-20 minutes at 425'F (220'C) in the middle of the oven.
Immediately cut hard edge (approx. 1/2 inch) off the baked cookie sheet.
Icing
1-1/2 cup (150 gr.) powdered sugar
3-5 Tbsp. water or Kirsch schnapps
Mix icing and glaze still hot cookie sheets. Now cut into rectangles
approx.
1-1/2 inch x 2-1/2 inch (4 cm x 6 cm.)
This recipe courtesy of Romi Leuthard
***************************
44. TAHITI
Papaya Chicken and Coconut Milk
8 Chicken Breasts
1 Papaya
1 3/4 cups Coconut Milk
1 Onion
Salt and Pepper to taste
2 ozs. Olive Oil
Peel the papaya and remove the seeds. Cut the papaya into thin slices.
Chop
the onion. Cut the chicken breasts into 3/4" cubes. In a frying pan, heat
the
olive oil and cook over high heat until the chicken cubes are almost
cooked.
Add the chopped onion and cook until the onion becomes translucent.
After 5
minutes add the papaya slices and cook for 5 more minutes. Remove
mixture
from heat and add the coconut milk.
Serves 4
Serge Semelier, Chief Cook, Hanakee Hiva Oa Pearl Cottages,
Marquesas
Islands, French Polynesia
****************************
45. THAILAND
Pad Thai- Fried Noodles Thai style
There must be as many recipes for this dish as there are cooks! Adapt to
what
you have on hand. Most often eaten when going to the market as a quick
snack,
it is not really a dish Thais cook at home!
1/2 package (16oz) wide rice noodles
2-1/2 Tbsp. vegetable oil
2 cloves garlic
1/4 lb. pork, cut into 1" by 1/4" pieces
3 Tbsp. dried shrimps, small size
2 Tbsp. salted radish, chopped(optional)
2 Tbsp. fish sauce
1 Tbsp. thin soy sauce
2-1/2 Tbsp. sugar
1 Tbsp. lime juice
1 cup bean sprouts
1/4 cup unsalted roasted peanuts, break up in a mortar and pestle or chop
with a chef's knife
Cilantro to garnish
Boil 3 cups of water. Pour over noodles in a large bowl and soak for 20
minutes until softened. Drain. Heat oil in wok, until hot but not smoking.
Add smashed garlic. Add pork. Fry until meat is no longer pink. Add
noodles,
dried shrimps, fish sauce, sugar, lime juice, and bean sprouts. Stir fry for
another 3 to 4 minutes until mixed up and heated through. Add salted
radish,
if using (rinse if very salty). Stir fry another minute. Toss in the peanuts,
tossing to mix. Remove to a platter or individual plates to serve. Garnish
with cilantro. Serves 2.
********************
46. TIBET
Momos - Tibetan Steamed Dumplings
Dough
3 c All purpose flour
1 c Water
Meat Filling
1 lb Extra lean ground beef
1 ea Onion, chopped
1/2 lb Daikon, spinach or cabbage, chopped fine
1 ea Garlic clove, minced
1 t Fresh ginger, grated
2 ea Green onion. chopped (white and green both, no roots)
2 TB fresh cilantro, chopped
Salt
Mix flour and the water; knead and form into a ball. Let rise covered
with a
wet towel or plastic wrap for 30 min.
Bring a large pot of water to the boil.
Cut dough into 12 - 18 pieces and roll into small flat circles.
Mash together all filling ingredients. Place a spoonful of filling on each
dough circle, folding over and crimping to seal.
Place momos in a steamer and steam on high for 30 min.
Serve with a mild tomato salsa, "Tsal," made from chopped tomatoes,
cilantro,
green onions and garlic, and/or Sriracha sauce and/or soy sauce.
Recipe from Jigme Topgyal, a Tibetan.
In his native Tibet, these would be made with a flour ground from
roasted
barley called "Tsampa." The alternate filling usually is made with
ground
chicken mashed with onions, daikon, fresh ginger, garlic and cilantro.
Vegetarian filling contains chopped cabbage, bok choy, tofu, green
onion,
ginger and garlic.
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47. TURKEY
Lpukoumi - Turkish Delight
2 c Sugar
2 TB Cornstarch
1 c Water
1/2 ts Cream of tartar
1 TB Flavoring: rose, mastic, strawberry, orange or lemon
Food coloring (choice depends on flavoring used)
1/2 c Toasted nuts, pistachios or almonds, chopped
Confectioner's sugar for dusting
Dissolve sugar and cornstarch in water. Add cream of tartar. Boil to
220F.
Cover pot the last 5 minutes. Add flavor and food color. Add nuts. Pour
into oiled shallow pan. When cool, cut into squares and roll each piece
in
sifted powdered sugar. Store in plastic bag. 6 servings.
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48. UKRAINE
Chocolate Medivnyk - Honey Cake
A blend of honey and chocolate makes this cake rich, tender-moist,
flavorful,
and fine-textured. It is very much like a chocolate cake.
3 ounces unsweetened chocolate
2/3 cup honey
1 3/4 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
2/3 cup sugar
1 teaspoon vanilla
2 eggs
2/3 cup sour milk or buttermilk
Melt the chocolate, add the honey, and heat slightly to liquefy it. Mix
until
well blended. Cool to lukewarm.
Sift the flour with the baking soda, baking powder, and salt twice.
Cream the butter thoroughly, add the sugar gradually, and cream until
light.
Stir in the vanilla.
Add the eggs, one at a time, beating well after each addition.
Blend in the chocolate-honey mixture. Add the flour alternately with the
sour
milk, or buttermilk, a small amount at a time.
Spoon the batter into a buttered 8 x 8 inch baking pan.
Bake in a moderate oven (350 degrees F.) for about 40 minutes, or until
done
when tested. Lower the temperature to 325 degrees F. for the last 20
minutes
of the baking period to prevent scorching.
Posted by Olga
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49. UNITED STATES OF AMERICA
Note from Marlen: The USA is my adopted country. Nothing reflects
what is
good and wholesome here than good old American Apple Pie. Don’t
let the
length of the recipe discourage you from making it. Just fortify yourself
with some American hamburgers while you make it!
The Best All-American Apple Pie
Pie does not get better than this. Reducing and concentrating the juices
of
the apples make it necessary to use only about half the usual amount of
thickener, resulting in a purer apple flavor, a juicy filling, and a crisp
bottom crust. Make apple pie in the fall, at the height of the apple
season,
or whenever you have the yearning. If ever you want to sell your house,
have
an apple pie baking in the oven as prospective buyers come to visit. The
aroma of apples, butter, and cinnamon emanating from the oven
permeates the
house like none other and makes anyone feel truly at home.
Flaky Cream Cheese Pie Crust (recipe below)
2-1/2 pounds baking apples (about 6 medium or 8 cups ), peeled, cored,
and
sliced 1/4-inch thick
1 tablespoon freshly squeezed lemon juice
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1/2 to 1-1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg, preferably freshly grated
1/4 teaspoon salt
2 tablespoons unsalted butter
1 tablespoon plus 1 teaspoon cornstarch
Remove the dough for the bottom crust from the refrigerator. If
necessary,
allow it to sit for about 10 minutes or until it is soft enough to roll.
On a floured pastry cloth or between two sheets of lightly floured plastic
wrap, roll the bottom crust 1/8-inch thick or less and 12 inches in
diameter.
Transfer it to a 9-inch pie pan. Trim the edge almost even with the edge
of
the pan. Cover it with plastic wrap and refrigerate it for a minimum of
30
minutes and a maximum of 3 hours.
In a large bowl, combine the apples, lemon juice, sugars, cinnamon,
nutmeg,
and salt and toss to mix. Allow the apples to macerate at room
temperature
for a minimum of 30 minutes and a maximum of 3 hours.
Transfer the apples and their juices to a colander suspended over a bowl
to
capture the liquid. The mixture will release at least 1/2 cup of liquid.
In a small saucepan (preferably nonstick), over medium-high heat, boil
down
this liquid, with the butter, to about 1/3 cup (a little more if you started
with more than 1/2 cup of liquid), or until syrupy and lightly
caramelized.
Swirl the liquid but do not stir it. (Alternatively, spray a 4-cup heatproof
measure with nonstick vegetable spray, add the liquid and butter, and
boil it
in the microwave, 6 to 7 minutes on high.) Meanwhile, transfer the
apples to
a bowl and toss them with the cornstarch until all traces of it have
disappeared.
Pour the syrup over the apples, tossing gently. (Do not be concerned if
the
liquid hardens on contact with the apples; it will dissolve during baking.)
Roll out the top crust large enough to cut a 12-inch circle. Use an
expandable flan ring or a cardboard template and a sharp knife as a
guide to
cut the circle.
Transfer the apple mixture to the pie shell. Moisten the border of the
bottom
crust by brushing it lightly with water and place the top crust over the
fruit. Tuck the overhang under the bottom crust border and press down
all
around the top to seal it. Crimp the border using a fork or your fingers
and
make about 5 evenly spaced 2-inch slashes starting about 1 inch from
the
center and radiating toward the edge. Cover the pie loosely with plastic
wrap
and refrigerate it for 1 hour before baking to chill and relax the pastry.
This will maintain flakiness and help to keep the crust from shrinking.
Preheat the oven to 425 degrees at least 20 minutes before baking. Set an
oven rack at the lowest level and place a baking stone or baking sheet on
it
before preheating. Place a large piece of greased foil on top to catch any
juices.
Set the pie directly on the foil-topped baking stone and bake for 45 to 55
minutes or until the juices bubble through the slashes and the apples feel
tender but not mushy when a cake tester or small sharp knife is inserted
through a slash. After 30 minutes, protect the edges from overbrowning
by
covering them with a foil ring.
Cool the pie on a rack for at least 4 hours before cutting. Serve warm or
at
room temperature.
Flaky Cream Cheese Pie Crust
This is my favorite pie crust. It took several years and more than 50 tries
to get it just right and is the soul of this book. It is unlike any other
cream cheese pie crust because, in addition to being tender, it is also
flaky. In fact, it is very similar in texture to a basic flaky pie crust -
almost as flaky but a little softer and more tender, and it browns more
when
baked, resulting in a rich golden color. The addition of cream cheese
makes
it even easier to prepare because you never have to guess at how much
water
to add, and it gives it a flavor so delicious it is great to eat just by
itself without filling! It is well worth purchasing or making pastry flour,
as it will result in a more tender crust.
6 tablespoons unsalted butter, cold
1 cup plus 1 tablespoon pastry flour or 1 cup bleached all-purpose flour
(dip
and sweep method)
1/8 teaspoon salt
1/8 teaspoon baking powder
1/4 cup cream cheese, cold
1 tablespoon ice water
1-1/2 teaspoons cider vinegar
Food Processor Method:
Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap
and
freeze it until frozen solid, at least 30 minutes. Place the flour, salt, and
baking powder in a reclosable gallon-size freezer bag and freeze for at
least
30 minutes.
Place the flour mixture in a food processor with the metal blade and
process
for a few seconds to combine. Set the bag aside.
Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process
for
about 20 seconds or until the mixture resembles coarse meal. Add the
frozen
butter cubes and pulse until none of the butter is larger than the size of
peas; toss with a fork to see it better. Remove the cover and add the
water
and vinegar. Pulse until most of the butter is reduced to the size of small
peas. The mixture will be in particles and will not hold together. Spoon
it
into the plastic bag and for a double pie crust divide the mixture in half
at
this point.
Holding both ends of the bag opening with your fingers, knead the
mixture by
alternately pressing it from the outside of the bag with the knuckles and
heels of your hands until the mixture holds together in one piece and
feels
slightly stretchy when pulled.
Wrap the dough in plastic wrap, flatten it into a disk, and refrigerate it
for at least 45 minutes and preferably overnight.
From The Pie and Pastry Bible, by Rose Levy Beranbaum
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50. ZIMBABWE
Zimbabwe Greens
1 bunch Collard greens, washed
1 cup Water
1 large Tomato, cored, chopped
5 Green onions, sliced (green and white part)
3 TB Natural smooth peanut butter
Salt to taste
The greens used in his homeland aren't available here, but Reneth Mano
finds
collard greens an excellent substitute.
Finely shred the greens, discarding tough stems. Place in a saucepan
with the
water. Bring to boil and cook, stirring occasionally, just until greens are
crunchy-tender (don't overcook). Drain greens, reserving liquid. Return
greens to medium heat; add tomato and onions. Heat through, stirring
frequently.
Thin peanut butter with 3/4 cup of the reserved cooking liquid, then add
to
vegetables. Heat, stirring constantly, until greens have a creamy
consistency, adding more reserved liquid if mixture seems too thick.
Taste,
and add salt if needed.
Serves 4.