50 states & country recipes

8/11/2019 50 States & Country Recipes

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cup fresh bread crumbs cup finely chopped pecans or walnuts2 tsp. chopped parsley4 (4 to 6 oz. each) Alaska Salmon fillets or steaks, thawed if necessary

salt & black pepperlemon wedges

Mix together mustard, butter and honey in a small bowl; set aside. Mixtogether bread crumbs, pecans and parsley in a small bowl; set aside.Season each salmon fillet or steak with salt and pepper. Place on alightly greased baking sheetor broiling pan. Brush each fillet or steakwith mustard-honey mixture. Pat top of each fillet or steak with bread

crumb mixture. Bake at 400 degrees Fahrenheit for 10 minutes per inchof thickness, measure at thickest part, or until salmon just flakes whentested with a fork. Serve with lemon wedges. Makes 4 servings.

3. ARIZONA Desert Chili

2 tb Vegetable oil3 Garlic cloves -- chopped2 Onions -- chopped

1 Green bell peppers -- Chopped3 lb Beef, chopped, not ground1 ts Ground cumin1 ts Ground oregano3 tb Chili powder10 Tomatoes -- peeled and Chopped2 Jalapeno peppers -- Optional1 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 fatif a lot has accumulated. Lean beef trimmed of all fat should not have anexcess amount, however.
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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 steamcan escape. Check often and stir to prevent sticking. Skim off fat as itrises. Best if allowed to sit, tightly covered, for an hour after cooking is

complete. 6 servings.

4. ARKANSAS Barbeque Sauce

1/2 c water1/8 c black pepper3 oz brown sugar1/8 c red pepper flakes3 oz Worcestershire sauce3/4 qt red wine vinegar3 oz yellow mustard1/4 qt white wine1/4 c ketchup3 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 Soup1 container 16 oz regular or light sour cream

Blend all ingredients; chill at least 2 hours. Serve with your favoritedippers. For a creamier dip, add more sour cream.


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6. COLORADO Pate

1/4 lb Butter1 lb Chicken livers

1 md Onion, chopped3 Shallots, chopped1/2 ts Thyme1/2 ts Rosemary1 Bay leaf12 lg Fresh mushrooms, chopped1/4 c Brandy1/2 ts Salt

1/8 ts PepperIn 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 pourmixture into blender. Pour in brandy, salt and pepper. Blend 2 minutes,then pour into a 2 cup souffle dish. Chill. Garnish with parsley. Servewith 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 pieces1 large red onion, thinly sliced1 large bunch red radishes, trimmed and sliced1 cup fresh corn kernels, blanched (or 1 cup canned kernel corn,drained)

2/3 cup Ranch style dressing1/2 7-ounce package puffed cheese snacks (about 1-1/2 cups)1/2 6-ounce package sour cream and onion-flavored potato chips (orBBQ) flavor, slightly crushed. 6 servings.12 cherry tomatoes, halved or quartered (depending on size)


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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 snacksand potato chips.

8. DELAWARE Crab Puffs

Vegetable oil, for frying2 c. flour3 tsp. baking powder

1/2 tsp. salt1 egg1 c. milk1/2 lb. crabmeat

Heat cooking oil to 375 degrees. Mix dry ingredients. In separate bowl,beatthe egg and add milk and crabmeat. Stir into flour mixture. Mix well.Drop

mixture from spoon into hot oil, and fry until delicately browned.************************9. South FLORIDA Tropical Poundcake

All the best flavors of South Florida combine to make this festiveholidaytreasure. It's an extra-moist poundcake loaded with tropical fruit. Treatyour holiday house guests to a slice of this with their morning coffee andthey'll never want to go home. Or use it to round out a cookie tray ordessert table.

Tropical Poundcake:

3/4 cups sweetened flaked coconut2 cups sugar


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2 sticks butter, softened (1 cup)3 eggs4-1/2cups flour1 tablespoon baking soda

1/2 cup sour cream1 teaspoon vanilla extract1 teaspoon rum extractGrated rind of 1 lemon1 (16-ounce) can pineapple chunks in juice,drained reserving 1/4 cup juice1/2 cup mashed ripe bananas1/2 cup pitted dates, chopped

Crunchy Topping1 cup dried plantain chips, crushed1 cup sweetened flaked coconut1 tablespoon sugar1 teaspoon cinnamon1/2 cup chopped pecans

Preheat oven to 325 degrees. Place the coconut in a shallow pan and

bake 5 to10 minutes, stirring occasionally, or until golden.In a large nonreactive bowl, with an electric mixer on medium-highspeed,cream sugar and butter about 1 minute or until well blended. Add eggs,one ata time, beating well after each addition. By hand, blend in flour, soda,sour

cream, vanilla, rum extract,lemon rindand 1/4 cup reserved pineapplejuice.Mix well. Blend in drained pineapple, mashed bananas and dates. (Themixturewill be fairly thick.)To make topping: In a small bowl, blend all topping ingredients
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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 oruntil

a toothpick inserted in the center comes out clean. Cool in pan on a wirerack. Remove from pan and slice. Makes 10 to 12 servings.Per serving: 618 calories, 8 grams protein, 26 grams fat, 92 gramscarbohydrates, 99 milligrams cholesterol, 412 milligrams sodium, 38percentcalories from fat.********************10. GEORGIA Peach Bread

1-1/2 cups sugar1/2 cup shortening2 eggs2 1/4 cups pureed peaches2 cups all-purpose flour1 teaspoon cinnamon1 teaspoon baking soda1 teaspoon baking powder

1/4 teaspoon salt1 teaspoon vanilla1 cup finely chopped pecans

Cream sugar and shortening together. Add eggs and mix thoroughly.Add peachpuree and dry ingredients. Mix thoroughly. Add vanilla and choppedpecans and

stir until blended. Pour into two loaf pans approximately 5- x 9-inches insize, that have been well greased and floured. Bake at 325 degrees F for55minutes to 1 hour. Let bread cool a few minutes before removing frompan.


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*******************11. Spareribs HAWAIIan

2-1/2 to 3 lb. meaty pork spareribs (or lamb breast)

Salt and pepper to taste1/4 c. chopped onion1/4 c. thinly sliced celery1/4 c. green pepper, cut in 1/2 inch squares2 Tbsp. margarine or butter or pork fat1 Tbsp. cornstarch2-1/2 c. (one No. 2 can) pineapple chunks or tidbits1/4 c. vinegar

1 Tbsp. soy sauceArrange spareribs (or lamb breast) meaty-side up, in shallow pan; saltandpepper lightly. Roast in fairly hot oven (400 degree) 30 minutes.

Meanwhile, cook chopped onion, celery and green pepper in margarineor porkfat 5 minutes; sprinkle with cornstarch, then stir in 1 cup syrup drained

from pineapple chunks, and cook, stirring until transparent. Add vinegarandsoy sauce. Add pineapple chunks. Pour off fat from roasting pan; pourpineapple and liquid over meat. Reduce heat to 350 degree, and cookabout 45minutes or until done, basting with liquid in pan. Serves 4 to 6.********************12. IDAHO Chicken

3 T Butter or margarine1/2 c Celery, chopped, with leaves2 c Milk2 t Salt1/2 t Marjoram, dried leaf4 ea Idaho potatoes


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1/2 c Onion, chopped2 T Flour1 T Lemon juice1/4 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 andchicken;

remove from heat.6. Pare potatoes; cut in very thin slices.7. Place sliced potatoes in a greased 1 1/2-quart baking dish; sprinklewithremaining salt.8. Pour chicken sauce over potatoes; cover and bake in preheated 425'F.oven1 hour, or until potatoes are tender.**********************

13. ILLINOIS Apple Pie

CRISCO CRUST2 c All-purpose flour1/4 ts Salt1 c Crisco shortening1/2 c Ice water1/4 c Milk

1/4 c White sugarAPPLE FILLING6 c Tart apples, peeled and thinly sliced1/2 c White sugar1/2 c Brown sugar


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1/2 lb Flavorful ham, finely diced2 c Grated white cheddar cheese

1. Butter a shallow 10 inch baking dish. Remove the crust from the

breadand cut the bread into fourths. 2. In a small bowl, whisk together theeggsand milk. Add plenty of salt and pepper.3. Put a third of the bread into the bottom of the baking dish,overlappingthe squares. Add half of the ham, then half of the cheese. Continuelayering in this way, ending with bread.

4. Ladle the egg mixture onto the bread, letting it trickle down the sidesofthe pan.5. Cover the dish tightly with plastic wrap. Refrigerate it overnight orfor as long as 2 days. 6. Set the oven at 400F. Bake the omelet for 50-55minutes or until it is browned and puffed. Serve at once. 6 servings*************************17. KENTUCKY Bourbon Brown Sugar Pound Cake

3 c all-purpose flour3/4 t salt1/2 t baking powder1/2 t baking soda3/4 c milk2 t vanilla extract6 T bourbon1-1/2 c packed dark brown sugar

1/2 c plus 1/3 cup sugar1 c butter (2 sticks), softened5 eggs2 T orange juicestrawberries and blueberries for garnish


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Preheat oven to 325 degrees F. Grease and flour 12-cup bundt pan. Inmediumbowl, combine flour, salt, baking powder, and baking soda. Combinemilk,

vanilla, and 4 tablespoons bourbon. In large bowl, with mixer at mediumspeed, beat brown sugar and 1/2 cup sugar until free of lumps.Add butter and beat at high speed until light and creamy, about 5minutes.Add eggs, 1 at a time, beating well after each addition. At low speed,alternately add flour mixture and milk mixture, beginning and endingwithflour mixture. Pour batter into pan. Bake 1 hour and 20 minutes or until

cake springs back when lightly touched with finger and toothpickinserted incenter comes out clean. Cool cake in pan on wire rack 10 minutes.Remove cake from pan. In small bowl, combine orange juice, 1/3 cupsugar,and remaining 2 tablespoons bourbon; brush mixture all over warmcake.Cool cake completely. Garnish with berries if you like.************************18. LOUISIANA Red Beans and Rice

1 lb red beans, soaked in about 2 quarts water overnight3 ribs celery, chopped1 medium green bell pepper, chopped1 bay leaf1 clove garlic, minced1 large onion, chopped

2 tablespoons dried parsley flakesdash of ground cayenne pepper, or to taste1 package smoked sausage, cut in 1/4-inch thick slices

Rinse and drain soaked beans; place in a 5 to 6-quart Dutch oven andadd


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1/2 Cup Brown Sugar1 Gallon Michigan Apple Cider1/2 Teaspoon Salt4 Cinnamon Sticks

1 Tablespoon Whole Cloves1 Tablespoon Allspice

Place all spices in a small cheesecloth bag. Drop the bag into a potcontaining all the other mixed ingredients. Heat, using a Corning orPyrexpot, and simmer for 20 minutes. Serve in a big mug with a cinnamonstick to

stir!*****************************23. MINNESOTA Munchers (Copycat Recipe)

1 cup butter, softened1-1/2 cups brown sugar2 eggs2 teaspoons vanilla extract2 1/2 cups all-purpose flour

1 teaspoon baking powder1/4 teaspoon salt1 cup milk chocolate chips1/2 cup semisweet chocolate chips2/3 cup toffee bits1 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Inamedium bowl, cream together butter and sugar. Beat in eggs, one at atime,then stir in vanilla. Combine flour, baking powder and salt; stir intocreamed mixture. Fold in milk chocolate and semisweet chips, toffeebits and


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pecans. Drop by tablespoons onto cookie sheet. Bake for 10 to 12minutes inpreheated oven. Cool on baking sheet for 5 minutes before removing tocool

completely on wire racks.Makes 4 dozen********************************24. MISSISSIPPI Cornbread

1 cup buttermilk (or 7 ounces of milk + 1 ounce vinegar or lemon juice,mixedand 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 secondsonhigh power.)1 large egg1 cup yellow cornmeal1/2 teaspoon salt1/2 teaspoon baking soda2 teaspoons baking powder (if you're at high altitude, use 1 teaspoonbaking

powder, else the cornbread will rise too high, then fall)1-1/2 tablespoons of bacon drippings or vegetable oil3/4 cup whole kernel corn1/2-3/4 cup grated sharp cheddar (optional1-4 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 optionalingredientsin medium-sized bowl. Beat egg into buttermilk.Add liquids to dry mixture, just until blended. Do not overmix!Carefully


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remove the smoking pan from oven and pour cornbread batter into pan.If theoil is properly hot, then the batter will sizzle as it hits the oil. (Thissizzle is what makes a nice, crunchy bottom crust.)

Bake for 15-20 minutes, or until the top crust is golden brown. Cut intowedges. Serve with butter or margarine.

Note 1: The batter will begin to rise as soon as the liquid and dryingredients are mixed, so mix them right before you remove the hot panfromthe 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'tdouble the recipe for the 10" skillet, your cornbread will be very thin.************************************25. MISSOURI Barbeque Sauce

2 tb Oil3/4 c Cider vinegar1 t Garlic -- finely minced1/2 ts Sugar

1 tb Chili powder1 t Dry mustard1 t Paprika1/2 ts Ground cumin

Combine all ingredients, heat to boiling and allow to cool. Let set for atleast one hour for flavors to blend.********************26. MONTANA Special

3 pounds venison roast1 good-sized onion1 can tomatoes, no. 3031 cup water1 can tomato hot sauce


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Salt and pepper to tasteFlourGarlic saltOil 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.Thenflour both sides. Use enough oil or shortening to cover the bottom of frypan. Heat, brown on both sides. Put the pieces in a roaster or coveredpan.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 therestfor gravy. Serves 10 to 12.Mrs. Jean Denton's recipe won first prize in the Wild Game Cookingsection ofthe Montana Standard recipe contest.From the Butte Heritage Cookbook*************************************27. NEBRASKA Sausage Casserole

1 pound bulk sausage, cooked and drained1 onion, cooked with the sausage3 stalks of celery, diced7 oz macaroni, cooked and drained1 can celery soup tsp butter flavoringSalt and pepper to tasteBread crumbs

Shredded cheddar cheeseCombine all ingredients except the last two. Sprinkle bread crumbs andcheese on top. Heat through in oven or on top of the stove.**********************28. NEVADA Annie's Champion Chili


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DICE AND SAUTE3 medium Onions2 medium Green peppers1 large Stalk celery

2 Cloves garlic1 small Jalapeno pepper; seeded, fresh

ADD8 pounds Lean ground chuckADD7 ounces Green chilies -- diced28 ounces Stewed tomatoes

15 ounces Tomato sauce6 ounces Tomato paste6 ounces Chili powder2 tablespoons CuminTabasco sauce to taste12 ounces Beer -- divided

Annie says to put in half the beer, drink 12 ounces Mineral water, 3 Bayleaves, garlic, salt and pepper taste. Dice and saute the first five

ingredients. Add the meat and brown it. Add the remaining ingredients.Addwater, just to cover the top of the mixture. Cook about 3 hours on lowheat,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 Butter2 Egg whitesPinch saltChopped Nuts


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1 c Hot water3 tb Cornstarch2 Egg yolks1 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 beatwell.Add hot syrup mixture gradually, return to heat and cook untilthickened,stirring constantly. Cool slightly. Pour into cooked pie shell. Beat eggwhites stiff, adding slowly the tablespoon of syrup. Pile on pie and

brown inhot oven. Add chopped nut meats if desired to top.****************************30. NEW JERSEY Clam Chowder

1/4 lb Bacon2 md Onion24 Chowder clams; liquor reserved2-1/2 c Potatoes; sliced cooked

1/2 ts Pepper1 ts Celery powder2 tb Parsley2 ts Crab spice (Old Bay)2 cn Cream of asparagus soup2 pt Light cream4 Tomato; cut & seededAsparagus; garnish

Fry bacon in soup pot until crisp, remove. Saute onion till clear, addclams,liquor, and heat to cook clams. Add potatoes & spices and cook briefly.Addsoup, tomatoes and cream. Simmer 10-15 min. Do not boil. Add clam


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broth totaste. Garnish with asparagus spears. Serves 4.*******************************31. NEW MEXICO Red Bean Chili

2 lb Lean ground beef1 Large chopped onion2 Jars canned pimentos (7oz.)3-1/2 c Beef broth1 can Whole tomatoes (28 oz.)1 t Ground allspice2 ts Ea. cumin & coriander (ground)

4 ts Oregano leaves1/2 c New Mexico chile3 can Kidney beans, drained (#303)

Crumble beef into 5-6 qt. pan over high heat. Cook, stirring, until beef iswell browned. Lift our meat and set aside. Discard all but 2 tbs. of thedrippings. to drippings, add onion and cook, stirring often, until onion issoft. Meanwhile, puree pimentos and their liquid in blender. Return beefto

pan with pimento puree, broth tomatoes (break up with spoon) and theirliquid, all spice, cumin, coriander, oregano, ground chile, and beans.Bringto boil; then reduce heat, cover, and simmer for 45 minutes. Uncoverandcontinue to simmer until thickened to you liking; stir often.Serves 6.Note: Substitute roasted red pepper in place of pimento if desired.

Proceedas directed.******************************32. NEW YORK Cheesecake


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PASTRY1 c Flour; sifted1/4 c Sugar1 ts Lemon peel; finely grated

1 ts Orange peel; finely grated1/2 c ButterEgg yolk1/4 ts Vanilla

FILLING2-1/2 lb Cream cheese1-3/4 c Sugar

3 tb Flour1-1/2 ts Lemon Peel; finely grated1-1/2 ts Orange Peel; finely grated1/4 ts Vanilla5 Eggs2 Egg yolks1/4 c Cream

Combine flour and sugar, peels in large bowl. Cut in butter until texture

ofcoarse crumbs. Stir in yolk and vanilla to form a soft dough. Chill atleast1 hour. 400F oven. Roll pastry on floured board to 1/8 in. thick Cut out a9in circle; refrigerate the trimmings. Place the circle of dough over thebottom of a greased 9 in springform pan. Bake until golden, about 20minutes.

Let cool. Filling: Beat cream cheese with the sugar, flour, lemon andorangepeel and vanilla with an electric mixer. Add eggs and yolks, one at atime,beating thoroughly after each addition. Stir in the cream. Increase oventemp


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to 550F. Grease sides of springform pan. Roll out the reserved pastrytrimmings and cut into strips 2 in. wide. Pat into place against the sidesofthe pan, pressing an edge into the bottom crust. Fill immediately with

thecream cheese mix. Bake 12 minutes. Reduce temp to 200F; bake 1 hour.Let cakecool 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 Salt1/2 ts Celery seed1/16 ts Cinnamon, ground3/16 c Vinegar, cider1/4 c Catsup1/4 ts Chili powder1/4 ts Nutmeg, ground1/4 ts Sugar1/2 c Water

Vinegar, cider; to tasteSauce, Tabasco; to taste

Brown roast in a small amount of fat and place in a Dutch oven. Mix thenext9 ingredients in a saucepan and bring to a boil. Pour over roast andcover.Bake in a preheated 325^ oven, 40 minutes to the pound, until done,

bastingoccasionally with drippings.Transfer roast to a chopping board. Remove meat from the bone andchop intofairly fine pieces. Season to taste with additional vinegar and hot sauce.Serve hot with coleslaw and corn bread.


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****************************34. NORTH DAKOTA Dinner

1 lb. hamburger

2 16 oz.cans cream style corn5 med.potatoes, peeled & sliced2 tbsp. butter or margarine, cut into 6 pats2 tsp. flour1 tsp. paprika1 small onion (to be cooked with hamburger) optional

Preheat oven to 325 degrees F. Brown hamburger and onions. Drain. Puthalf ofhamburger into casserole dish, then layer half of sliced potatoes, addremaining hamburger and then the remaining potatoes. Sprinkle flouroverpotatoes and add three pats of butter or margarine. Cover with creamedcornand sprinkle with paprika. Add remaining 3 pats of butter or margarineontop. 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 sausage1 pound ground round2 cups onion -- minced1/3 cup garlic -- minced1 tablespoon ground cumin1/3 cup hot chile powder3 whole bay leaf2 teaspoons ground cinnamon2 teaspoons ground allspice2 tablespoons tabasco sauce


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1/4 cup cocoa powder2 tablespoons Worcestershire sauce1/4 cup vinegar28 ounces tomato puree

32 ounces canned kidney beans -- drained

Combine sausage, beef, onions, garlic, chile powder, and bay leaf in astockpot over a moderate flame. Heat and stir for 10-15 minutes, untilbrowned. Add remaining ingredients and simmer for 1-1/2 to 2 hours.Servehot, garnished with a dollop of sour cream. Serves 12.*********************

36. OKLAHOMA Cake3 cups flour2 cups sugar1 tsp soda1/2 tsp salt1 tsp cinnamon1-1/2 cups vegetable oil3 lightly beaten eggs

1 can (8 oz.) crushed pineapple, undrained1 cup chopped pecans or walnuts1/2 tsp. grated lemon peel (optional)1 cup shredded coconut (optional)2 cups powdered sugar1 pkg. (3 oz.) cream cheese, softened1/2 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 350degrees. Cake is done when it crusts on top. Cool on rack 20 minutestheninvert. Mix all frosting ingredients together and spread on cake as soonas


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removed from pan.****************************37. OREGON Trail Mix

6 cups Kix cereal1-1/2 cups coarsely chopped or whole, roasted Oregon hazelnuts1 cup golden raisins1 cup banana chips1 small package non-instant vanilla pudding1/2 cup honey1/2 cup peanut butter

Mix cereal, nuts, raisins and banana chips together. In saucepan,combinevanilla pudding and honey; bring to a boil and boil 30 seconds. Removefromheat. Stir in peanut butter; mix well. Pour over cereal mix and mix untilcoated. Put on cookie sheet to cool.*******************************38. PENNSYLVANIA Dutch Sour Cream Cabbage

1 medium head cabbage, shredded1/2 cup oil for frying1 teaspoon salt1/2 teaspoon ground black pepper2 cups white sugar2 tablespoons all-purpose flour1 pint sour cream2 cups distilled white vinegar

1 Heat oil in a medium skillet over medium heat. Add cabbage, salt andpepperand cook until tender, 15 to 20 minutes.2 Mix sugar and flour together in a medium bowl, then add sour creamand mixwell; finally stir in vinegar and mix well. Add mixture to cabbage and


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simmerall 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 up1/4 cup onion, finely chopped2 (8-ounce) cans minced or whole clams2 cups potatoes, peeled and finely chopped1 cup water

1/3 cup celery, chopped1 (16-ounce) can whole tomatoes, undrained2 teaspoons fresh parsley, chopped1 teaspoon salt1/4 teaspoon dried thyme1/8 teaspoon pepperOyster crackers, if desired

Cook and stir bacon and onion in large kettle until bacon is crisp and

onionis tender. Drain clams, reserving liquid. Add clam liquid, potatoes, waterand celery to bacon and onion. Cook until potatoes are tender, about 10minutes. Add clams, tomatoes, parsley, salt, thyme and pepper. Heat toboiling, stirring occasionally.Serve with oyster crackers, if desired.Serves 8.Submitted by Claire M.

*******************************40. SOUTH CAROLINA Pound Cake

1/2 lb. butter1-2/3 cup sugar5 eggs, beaten until lemon-colored


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2 cups cake flour1/2 tsp. baking powder1/4 tsp. salt1/2 tsp. vanilla

1/2 tsp. almond extract

Cream butter and sugar well. Add eggs. Add flour with baking powderand salt.Beat all together and add flavorings while beating. Pour in well-greasedtubepan 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, softened3 cups all-purpose flour1 1/2 cups white sugar1 tablespoon baking soda1 tablespoon baking powder1 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, andbakingpowder. Then add coconut and sunflower seeds. Mix well.3 Shape into one inch balls and bake on ungreased cookie sheets for 15minutes or until delicately browned.Makes 2 -3 dozen.*******************************42. TENNESSEE Corn Fritters

2 cups freshly grated creamed corn2 eggs, lightly beaten4 heaping tablespoons flour


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1 teaspoon baking powder1 teaspoon saltFreshly ground black pepper

Mix all ingredients together. Drop the batter by generous tablespoonsinto avery lightly greased nonstick pan. Cook like pancakes, about 1 minuteon eachside, turning once when lightly browned. Serve with barbecuedspareribs,salsa and sour cream, maple syrup or honey. Yield: 2 dozen fritters.**********************

43. TEXAS Sheet CakeFor the Cake2 C Sugar2 C All-purpose flour1/4 C Cocoa1 t Baking soda1 t Cinnamon1/2 C Butter (1 stick), melted

1/2 C Buttermilk1/2 C Canola or other vegetable oil1 C Water2 Eggs, lightly beaten1 t Vanilla extract

Preheat oven to 400F. Grease and flour a 9 x 13 x 2-inch baking pan.Sifttogether the sugar, flour, cocoa, baking soda and cinnamon, and setaside.Stir together the remaining ingredients. Mix the wet ingredients with thedry ingredients, stirring until smooth. The batter will be rather thin. Pourinto your prepared pan, and bake at 400F for 20 minutes, or until a


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toothpick comes out clean. While the cake is baking, prepare thefrosting.

For the Frosting

1/4 C Plus 2 tablespoons Milk (whole, 2%, skim - doesn't matter)1/4 C Cocoa1/2 C Butter1 pound Confectioner's sugar, sifted (about 4 cups)1 t Vanilla extract1 C Chopped pecans

Mix the milk and cocoa in a heavy saucepan (stir, stir, stir). Add thebutterand, over medium heat, stir until the butter melts. Remove from heat andgradually stir in the sugar and vanilla until smooth. Add the pecans.Whenthe cake is just out of the oven, spread the frosting evenly over the hotcake. If you aren't sure about your oven, you can test it with one of thoselittle dime store oven thermometers. With its comparatively thin batter,Texas Sheet Cake requires every bit of the 400 heat in your oven, if it'sgoing 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 hoursBrine contents:2 large bottles of soy sauce2 large bottles of teriyaki sauce2-4 cups salt2-4 cups sugarsecret ingredient: 2 quarts of Miller's Honey

Brining tip: Keep trout ice cold. If you can't keep it in the refrigeratoradd ice every couple of hours.Remove fish from brine. Lay on wax paper. Take paper towels and soak


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up allmoisture. Then do it again. The drying process begins here so moistureatthis stage is bad. Let the filets dry for approx. 6 hours and you're ready

tosmoke.

Smoking Process:I use a Lil Chief smoker available at Sportsmans Warehouse or mostKMarts,Walmarts or Super Targets.Spray your smoking racks with Pam. Lay fish on racks skin down. I

prefer tosmoke my trout over a 24 hour period (depending on how hot it isoutside)with a combination of cherry wood and alder wood. Check fish once ortwiceduring smoking process. When finished remove from smoker, invitefriends overand munch away!*******************************

45 VERMONT Corn Fritters with Vermont Maple Syrup

2 cups fresh corn, scraped from the cob2 eggs1/2 teaspoon salt2 Tablespoons flour (or less)1 teaspoon sugar1 Tablespoon butter, melted

Vegetable oilMix all ingredients except oil together. Heat oil in cast iron skillet tocover 1/4 inch and add large spoonfuls of batter. Cook 3 to 4 minutes perside. Flatten with a spatula after turning. Amount of flour can very. Ifthe


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corn is very milky and wet, use more flour; batter should not be runny.Servewith 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, softened2-1/2 cups sugar1 quart strawberries, hulled and quartered

1 cup chopped pecans, toasted*3 egg whites, beaten until stiff1 (12-ounce) box vanilla wafers, crushedCream butter and sugar. Fold in strawberries, nuts, and beaten eggwhites.Line a 13 x 9 x 2-inch glass baking or serving dish with one-third ofwafercrumbs. 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 thecrumbs.Chill several hours or overnight. To serve, cut into squares. Makes 15 to18servings.*To toast pecans, place in a shallow baking pan. Bake at 350*F (175*C)for 15to 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


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*******************************48. WEST VIRGINIA Spoon Bread

2 eggs

1 can (8 oz.) cream style corn1 can (8 oz.) whole kernel corn1 cup sour cream1/2 cup melted butter1 box (8 oz.) corn muffin mix, Jiffy, etc.

Combine all ingredients and season to taste. Pour into a 6 x 10 inchgreasedpan or casserole. Bake 35 minutes at 350 F. Variations: Add schreddedcheeseto the top in the last 5 minutes of baking, or add diced pimiento and/orgreen onion slices before baking. May be "spooned" as a side dish or cutandserved like corn bread.*******************************49. WISCONSIN Cheese Soup

5 tablespoons margarine2 carrots, chopped2 stalks celery, chopped1 green bell pepper, chopped1 onion, chopped5 button mushrooms, chopped1/2 cup chopped ham1/2 cup all-purpose flour2 tablespoons cornstarch4 cups chicken broth4 cups milk1/2 teaspoon paprika1/4 teaspoon ground cayenne pepper1/2 teaspoon ground mustard


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2 cups sharp Cheddar cheese, shreddedSalt 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 untilvegetables are crisp tender, about 10 minutes, stirring occasionally. Donotbrown.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 tastewith salt and pepper. Serve piping hot.Makes 6 servings.*********************************50. WYOMNG Sheepherder Chili

3 pounds Ground beef4 tablespoons Dried onions1/4 cup Chili powder - mild -- medium

1 tablespoon Cumin2 tablespoons Worcestershire1 teaspoon Garlic powder1/4 teaspoon Cayenne pepperSalt -- Pepper1 teaspoon Oregano1 teaspoon Vinegar1 can Stewed tomatoes

1 can Tomato sauceBrown the meat in a heavy pot, drain off the fat and add all the otheringredients. Simmer for at least 2 hours, adding water as needed.Thickenwith flour if desired (preferably Masa Harina or ground-up corn


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tortillas).Serves 8.

***************************

Washington, D.C.The Famous Senate Restaurant Bean Soup

Whatever uncertainties may exist in the Senate of the United States, onething is sure: Bean Soup is on the menu of the Senate Restaurant everyday.The origins of this culinary decree has been lost in antiquity, but thereare

several oft-repeated legends. One story has it that Senator Fred ThomasDubois of Idaho, who served in the Senate from 1901 to 1907 and sat aschairman of the committee that supervised the Senate Restaurant,gaveledthrough a resolution requiring that the bean soup be on the menu everyday.Another account attributes the bean soup mandate to Senator KnuteNelson 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. Theyknow they can rely upon its delightful flavor and epicurean qualities.

2 pounds of small Michigan Navy Beans1-1/2 pounds of smoked ham hocks1 onionButter

Salt and pepper

Take two pounds of small Michigan Navy Beans, wash and run throughhot wateruntil 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


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covered pot.Braise one chopped onion in a little butter, and when light brown put inbeansoup. Season with salt and pepper than serve. Do not add salt until ready

toserve. Serves 8.***************************************American Samoa

Fa'Alifu Fa'I

2 bunches green bananas, peeled2 cans coconut milk1 cup chopped onions

Fill pot with enough water to completely cover bananas. Bring water to aboil. Add bananas. Cook until tender when poked with fork. Drain watercompletely when cooked. Mix coconut milk, onions and salt to taste.Stir.Add to bananas and bring to a boil. Bananas are cooked when thecoconut milk

has chaged into a thicker consistency (like spaghetti sauce)Submittedby Teuila, [email protected], American Samoa************************Puerto Rico

Arroz con Gandules - Puerto Rican Red Beans and Rice

3/4 lbs green pigeon peas3 cups of water (used to precook the green pigeon peas)

2 cups of white rice2 ounces of smoked ham, diced (makes approx. 2/3 cup)2 tablespoons of corn oil or olive oil1/2 cup of sofrito1/4 cup tomato sauce1 tsp of salt


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For soaking the green pigeon peas:1 quart of water2 teaspoons of salt

Rinse the rice and set aside. Soak the green pigeon peas in 1 quart ofwaterand 2 teaspoons af salt for 15 minutes. Then rinse them and cook themin 4cups of water until they have softened. Test by picking up one pea in aspoon and squeezing with between two fingers. You should be able tosqueezeit without much effort. Take care to not over cook them to point where

theybreak apart.When they are cooked, set aside 3 cups of water used to cook them in.Rinsethe peas and set asideIn a 4 quart cooking pan, add the 2 tablespoons of oil, smoked ham andsimmerover moderate heat for 3 minutes. Then add the sofrito and the tomatosauce

and simmer for another 3 minutes as you mix the items.Raise the heat to moderate-high and add two table spoons of the waterthatwas set aside and the green pigeon peas. Simmer for 3 minutes as youmix theitems.Raise the heat to high and add the water that was set aside. Once thewater

begins to boil, add the rice. Mix all the items well.Once the water starts to boil again, reduce the heat to moderate high andcook 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 panandcook for 15 minutes.


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Mix the rice once more and continue to cook until the rice is fullycooked.You can sample the rice to see if it is fully cooked. It should be soft tochew.

Makes approximately 6 servings.***************************

U.S. Virgin Islands

Virgin Islands-style Meat Pate Turnovers

2 cups flour1/4 teaspoon salt

1/8 teaspoon baking powder2 tablespoons shortening1/3 to 1/2 cup water1/2 pound lean ground beef1/2 sweet green pepper, seeded and chopped1 small onion, chopped1 tablespoon minced celery1 tablespoon minced parsley

1 clove garlic, minced1/2 teaspoon dried oregano1 tablespoon bread crumbs2 tablespoons tomato paste1 teaspoon hot pepper sauce, or to tasteVegetable oil, for deep fat frying

Place flour, salt and baking powder into a mixing bowl. Cut inshortening

until mixture turns crumbly. Add enough water to form a soft dough.Kneaddough for a few minutes, then cover with a damp cloth and let rest forabout10 minutes. Meanwhile, make filling by sauting beef, green pepper,onion,


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celery, parsley, garlic and oregano for 6 to 8 minutes, stirring often, untilmeat is no longer pink and vegetables are tender. Drain fat from pan. Stirinbread crumbs, tomato paste and hot pepper sauce. Form dough into golf-

sizedballs. Roll balls out until -inch thick and circular in shape. Place aspoonful of filling on each circle of dough. Moisten edges of dough withwater and fold over turnover-style using the tines of a fork to seal thesides of the dough with the filling tucked inside. Deep fry pates untilgolden brown. Drain on paper towels. This is a popular snack eaten anytimeof day. Serves 6.

Nutrition per serving: 280 calories, 9 gms fat (31% fat calories), 23 mgcholesterol, 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. VirginIslands ,a great cyber-friend and a terrific cook.***************************

Guam

Guam Coconut Candy

3 cups granulated sugar1 cup milk3 cups shredded coconut

In a saucepan, boil sugar and milk over medium heat until it becomes athin

syrup (232 to 240 degrees on your candy thermometer). Add coconut,stirringconstantly to prevent burning. Color should be a nice golden brown.Spreadover a flat plate and let cool. May be eaten warm or chilled. Makes 24pieces


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Buchibuchi - Fried Pumpkin Turnover

Filling:1 small pumpkin

1 cup sugar1/2 tsp. cinnamon

Peel pumpkin. Cut pumpkin into medium sized cubes and boil in wateruntiltender. Drain. Place pumpkin in a large bowl and mash. Add sugar andcinnamon.

Turnover Pastry

4 cups flour1 tbs.. sugar3/4 coconut milk1 tsp. shortening1/2 tsp. baking powder (optional)

Mix flour and coconut milk until easy to handle. Roll dough thinly andcut

into inch rounds. Fill one tablespoon onto dough, fold over and pressends.Pinch ends with fork. In a deep skillet, fry turnovers in hot oil untilgolden brown.

50 Country Recipes

1. ARGENTINA

This dish is considered one of the highlights of Argentine cuisine.Translates loosely into "Hunger Killer."

Matambre


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1 large Flank steak, butterflied1/4 c Red wine vinegar1 t Garlic, finely chopped1/2 ts Thyme, dried1 bunch Spinach2 Carrots, peeled, cut in quarters lengthwise2 Eggs, hard-cooked, cut in quarters lengthwise1 md Onion, thin sliced and separated into rings2 TB Parsley, finely chopped1/2 ts Red pepper flakes1 t Sea salt2 TB Vegetable oil

2-3 c beef broth

Place the meat in a glass dish. Mix together the vinegar, garlic andthyme.Pour over the meat and let marinate for 1 or 2 hours at roomtemperature.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, acrossthegrain of the meat. Place the egg quarters between the rows of carrots.Scatter the onion rings over the eggs and carrots, then sprinkle theparsley,red pepper flakes and salt over all. Carefully roll up the meat with thegrain, jellyroll fashion. Secure with toothpicks and lace up with string.Ortie with string at 1-inch intervals.

Heat the oil in a Dutch oven. Add the meat and brown well on all sides.Addthe stock, cover tightly, and bake for 1 hour.Remove the matambre from the pan to a board and let rest for 10minutes.Using a sharp knife, remove the strings and cut the roll into 1/4 inch


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slices. Arrange on a heated platter and moisten with a little of thecookingbroth.To serve cold: In Argentina, the matambre is poached, then removedfrom thepot and pressed under weights until the juices drain off. It is refrigerateduntil 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 lukewarm3-1/2 Yeast, dry/envelopes3/4 c Water, lukewarm3 c Flour, sifted1/2 c Eggs yolks, lightly beaten3/4 c Sugar2 ts Salt1 c Flour1/2 c Butter, softened

Flour, 10-11 c. as needed5 c Sultanas or currants1-1/2 c Almonds, chopped or slivered1 c Citron, chopped1/2 Lemon rind only, grated2 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.Coverthe sponge with a cloth and let it ripen until bubbles appear on thesurfaceand it is about to drop in the center.Pour the remaining milk over the sponge. Add the egg yolks, sugar and


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saltand beat until the ingredients are well blended. Add 1cup flourand beatwell. Blend in the butter. Add more flour gradually to make a smoothdough,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 therum.Knead the dough until the fruits and nuts are dispersed well through itandit 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 themstandfor 10 minutes longer. Place one ball of dough on a lightly flouredboard,and with a rolling pin, press down the center of the ball, and roll the pinto and fro 4 to 5 times, pressing all the time to make an elliptical shape 6inches long and 3-1/2" wide. The center rolled part should be 1/8" thick

and4 inches long. Both ends should remain untouched, resembling ratherthicklips. Place this rolled out piece of dough on a buttered baking sheet andbrush the center part with melted butter. Fold one lip toward the otherandon the top of it. Press the fingertips down near and below the lips,pullingsomewhat apart. Give a pull away from each end, pointing them towardthelips. The shape should resemble a waning moon. Repeat the process withthesecond piece of dough. Let the Stollen rise, covered in a warm placeuntil
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they double in bulk, about 1-1/2 hours.Bake them in a moderately hot oven (375 degrees) for 35 to 40 minutes.Do notoverbake them. Cool them on racks. Brush them with butter and coverwithvanilla sugar.Source: Gourmet Old Vienna Cookbook Gourmet Books, Inc., 1959Barbara Day****************3. AUSTRALIA

Shrimp on the Barbie

1/2 c (1 stick) butter, melted1/4 c Olive oil1/4 c Minced fresh herbs (parsley, thyme and cilantro)3 TB Fresh lemon juice3 lg Garlic cloves, crushed1 TB Minced shallotSalt and pepper, freshly ground1-1/2 lb medium large shrimp, unpeeled

Spinach leavesLemon slices

Combine first 8 ingredients in large bowl. Mix in shrimp. Marinate atroomtemperature 1 hour or in the refrigerator 5 hours, stirring occasionally.Prepare barbecue with medium hot coals. Thread shrimp on narrowskewers.

Grill until just opaque, about 2 minutes per side. Line platter withspinach. Arrange skewers on platter. Garnish with lemon and serve.Makes 8servings.**********************


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4. BOLIVIA

Picante de Pollo - Spicy chicken

1 whole Chicken (4-5 lbs)3 lbs peeled potatoes1 cup green peas1 large onion, diced3 tablespoons of red chili pepper powder (aj)1 tablespoon paprika1/2 cup of spring onion, chopped2 tablespoons of parsley, chopped

1 tablespoon coriander, chopped1/2 cup vegetable oilSalt and pepper to taste

Cut the chicken into large portions and place in a pan. Add the salt,springonion, coriander and enough water to cover the chicken. Boil for 45minutes.Boil the potatoes in a separate pan and drain.

Lightly boil the peas and drainIn 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 brothandsimmer for 10 minutes. Add the chicken pieces, potatoes and peas.Simmer for10 more minutes.Serve with rice and a tomato and onion salad.

You may serve the potatoes on the side instead of adding them to thechicken.From the Magic of Bolivia**********************5. BRAZIL


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This is the national dish of Brazil. It is traditionally served on a Saturdayand it is a festive meal to share with family and friends. There are asmanyrecipes as there are cooks in Brazil and some regional variations too.

Feijoda (Meats and Beans Stew)

8 cups dried black beans3 pounds carne seca (Brazilian salted cured beef)2 pounds sweet sausage (use Portuguese chorio when available)2 pounds baby back spareribs2 bay leaves

1 large onion2 cloves garlic3 tablespoons olive oil

The night before, soak the beans in a large bowl with water to cover atleast3-4 inches. Soak the carne seca in water to cover. The next morning,drainthe 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-inchpieces. (When I use the Portuguese sausage I usually prick it with a forkandsimmer it for ten minutes in enough water to cover; then I cut it.) Cut theribs into 2-rib sections.

Add the carne seca, sausage, ribs and bay leaves to the beans. Simmerforabout 2 hours or until soft (Goya brand black beans usually take about 2hours) , stirring from time to time, adding water as necessary to keepbeanscovered. Keep an eye on the beans so they don't burn at the bottom!


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Chop the onion and garlic. Heat the olive oil in a cast iron skillet overmedium heat. Add the onion and garlic and cook until golden brown.Add twoladlefuls of beans and mash them. Put this back into the pot. It willthickenand season the beans.Continue to simmer gently for at least another hour, adding water asnecessary. A good feijoada should have a creamy consistency whendone. Removethe bay leaves. Some people take the meats out at this point and servethemseparately 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,itwill add a touch of authenticity!To serve feijoada, put a mound or rice on your plate and place a ladlefulortwo of feijoada on top.Garnish with slices from 6 oranges: using a sharp knife, peel theoranges,

cut into thin slices and arrange them on a platter. Serve with white rice.From Maria' Cookbook. This is the recipe featured in NationalGeographicTraveler Magazine, July/August 1999 issue.**********************6. CANADA

Note from Marlen: I love my neighbors to the north! This is a recipe Ireceived 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.


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Canadian Fried Dough Pastries

Dough:1/2 cup warm water

5 teaspoonsdry yeastpinch of sugar1 cup warm milk1/3cup sugar1-1/2 teaspoons salt1teaspoon vanilla2 eggs1/3 cup oil

4 1/4 - 5 cups unbleached all-purpose flourOil for fryingGranulated sugarfor dustingTouch of cinnamon

NOTE: For the bread machine, choose the 'Dough' program.In alarge mixing bowl,stir together the yeast, warm water and pinch ofsugar.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 tomake soft dough.Knead 5-8 minutes (by hand or with a dough hook), adding flour asneeded toform a firm, smooth, elastic dough.Place in a greased bowl. Place bowl in a plastic bag and seal. (If notusingright 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, allowtowarm up for about 40 minutes before proceeding).Pinch off a golf ball-sized piece of dough. Roll out into an oval and letrest, covered with atea towel,while you are preparing the remaining
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dough.Heat about 4 inches of oil in fryer (a wok works best, but you can use aDutch oven or whatever you usually use for frying). Temperature of theoilshould be about 385 F. I toss in a tiny bit of dough and see if it sizzlesand swells immediately. If it does, the oil temperature is where it shouldbe.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 outandenlarging 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 ofjam or apple pie filling.You can also eat it with a maple butter cream or something on - it isdelicious!Contributed by Liz in Toronto**********************7. CHINA

Note from Marlen: China is one of the oldest cuisines in the world andthusmany dishes symbolize it. I just cant help loving these cookies the

best!

Chinese Almond Cookies1 cup (8 oz.) lard, room temperature1 egg3/4 teaspoon almond extract1/2 cup sugar


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1/2 cup packed brown sugar2 1/4 cups flour1-1/4 teaspoonsbaking powder50 to 55 whole blanched almonds1 egg yolk, beaten

Preheat oven to 350 degrees. In a bowl, beat together lard, 1 egg, almondextract, sugar and brown sugar until creamy. Add flour and bakingpowder,beating until well blended. Shape dough into 1 1/4-inch balls. Place 2inchesapart on ungreased baking sheets. Press an almond in the center of each.

Brush cookies withbeat eggyolk. 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 thiswonderfulway of eating rice. It is one of my favorites!

Arroz con Coco - Rice with Coconut

1 fresh coconut4 cups boiling water3 1/2 cups water (including coconut water)2 cups of rice1 T. salt (to taste)1 T. sugar (to taste)

Take a fresh coconut, open the "eyes" with a nail and drain the coconutwaterin a cup and reserve. Brake the coconut, remove the hard core, cut it inrather small pieces and divide in two portions. Put one portion at a timein
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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 toavoidgetting splashed with the hot mixture). Pour through a sieve and squeezeallthe water out in a pan. Blend again the squeezed coconut with anothercup ofhot water and squeeze again. Discard the residue. Repeat procedure withsecond portion. Set this coconut milk to boil until it is almost reducedandthe oil starts showing. Reduce the heat to medium and stir the bottomcontinuously with a wooden spoon to avoid sticking to the pan; let the

creambrown. Do not let it get too dark, this cream should not be bitter. Add the3-1/2 cups of water, which include the coconut water reserved from thebeginning. Increase the heat to high and when the water starts to boil,addthe two cups of rice, the salt and the sugar (it should taste a bit moresweet than salty). When the rice is starting to dry, reduce the heat tosimmer, 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 makethreecups of rice; then add 5-1/2 cups of liquid. I find it is excellent to servewith ham or any spicy meat, fish or shrimp.Recipe by Andrs Obregn.****************************

9. CUBA

Note from Marlen: Cuba is my native country. It was very difficult forme tochoose just one dish. I decided on Lechon Asado because it is ourtraditional


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dish at holidays. Also used in Cuban sandwiches. This recipe if fromicuban.com where I serve as a Food Consultant. I invite you to visit thesite and learn more about Cuban history, customs and cuisine. Thankyou toWebmasters Raul, Jorge and Glen, three brothers-in-law dedicated togettingmore 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 onMojo Marinade

20 cloves garlic2 teaspoons salt1 and 1/2 cups sour orange juice (or use two parts orange juice to onepartlemon juice and one part lime juice)

1 cup minced onion1 teaspoon oregano1 and 1/2 cups Spanish olive oil

Mash the garlic and salt together with a mortar and pestle. (A rolling pinona cutting board works pretty good too.) Add dried oregano, onion andthe sourorange to the mash and mix thoroughly. Heat oil in small sauce pan, add

themash to the oil and whisk.Pierce pork as many times as you can with a sharp knife or fork. Pourgarlicmixture (save a little for roasting) over pork, cover and let sit in


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for breakfast, lunch and dinner. While there are many variations, this is agood basic recipe.

Mang

4 green plantains (remove the skin and cut in 3 inch pieces)2 teaspoons of salt1 cup of water1/2 cup of whole milk1/2 cup of cold water5 Tablespoons of American cheese or other cheese that you like (gratedor cut

into small pieces so it well blend well and melt easier)1/2 stick of butter (cold)5 strips of baconSalt to taste

In a large saucepan, place your cut plantains and add sufficient roomtemperature water (or from tap) to cover the bananas for boiling. Add 2teaspoon of salt to the water. Cook or boil the bananas for 20 or 25minutes,

until soft. You do not need to boil the water first, simply place thebananason the stove with water to begin.Add additional water to replace the water that has boiled off, and with alidnow on the saucepan, cook for another 15 minutes.Remove from the stove and drain off the water in your saucepancompletely.

Mash the bananas with a potato masher (or something similar) addingthe coldwater from the refrigerator, 1/2 cup of whole milk and your cheese thatyoulike (you may also add chopped sweet onions if you like). After thismixture


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has come to the consistency of mashed potatoes. add 1/2 stick of lightlysalted butter.In a frying pan, fry the 5 bacon strips. Drain off the fat from the baconandadd it to your already prepared Mangu, blending well with a woodenspoon. Ifyou 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 breast1/2 large onion, finely diced1 clove garlic, minced1 medium fresh green chili, seeded and minced1 small tomato, finely chopped1/4 teaspoon cumin1/4 pound low-fat white cheese, grated1/2 teaspoon salt

5 cups flourWater, about 4 cups1 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 ofwater tothe turkey to prevent sticking. When the meat is firm, reduce heat to low

andadd the chili, tomato, and cumin. Let mixture cook until all liquid hasevaporated. 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 makeatortilla-like dough. Divide the dough into 25 pieces and roll each into a


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ball. Flatten each ball between the palms of your hands to 1/2-inch. Put aspoonful of the meat mixture in the middle of each disk of dough andencloseit 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 theskillet with a little oil. Cook the pupusas on each side for 4 to 5 minutesuntil nicely browned. Serve immediately.Makes 25 pupusas.*************************12. ENGLAND

Note from Marlen: Many dishes say England to me, but I really like

YorkshirePudding. This recipe was sent to me by my dear cyber-friend Ginger inSt.Thomas, an excellent and wonderful cook, and an even better friend.

Yorkshire Pudding

2 eggs1 cup milk

1 cup sifted flour (measure after sifting)1/2 tsp saltBeef drippings

Preheat oven to 450F. Beat the eggs with the milk. Sift together theflourand salt, and stir this into the egg mixture. Beat the batter until wellblended.Discard most of the fat from the pan in which the beef was roasted. Heatan11"x7" baking pan or ring mold, and pour into it 1/4 cup of the beefdrippings. Pour in the pudding mixture and bake 10 minutes. Reduce theoventemperature to 350 and bake 15-20 minutes longer or until puffy and


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country oftradition, and many of their customs and foods have been around formany,many years.

2 cups Milk1 or 2 eggs2 tsp salt1 heaping tblsp cardamom1 1/4 cups sugar1 1/4 cups butter or margarine1 kg (app. 7 cups) flour (Robin Hood Best for Bread works well)

2 packages dry yeast, or 50g fresh yeastMix eggs, salt, sugar, and cardamom together. Put butter and milk insaucepanon stove until butter melts. Add to egg mixture. Add flour. Put yeast intocup with a bit of warm water, (If using fresh yeast, let it melt). Makesuredough 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 cookiesheet, cover with towel and let rise 15-20 min. Whip one egg, and brushonpulla. 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 chosewhat I like!

Coq au Vin Blanc

2 T butter or margarine3-1/2 lb chicken, cut in quarters (3 to 3 1/2lb)


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18 sm white onions, trimmed (12-18)4 sm carrots, peeled and cut diagonally in 1-1/2" pieces2 cloves garlic, minced2 T brandy2 c dry white wine1 T finely chopped parsley1 bay leaf1 t salt1/4 t ground white pepper1/4 t dried thyme leaves, crushed1/8 t ground cloves1 pk (8oz) frozen sugar snap peas

In a large skillet over medium-high heat, melt the butter. Add chickenpiecesskin side down and brown well. Using tongs, turn chicken pieces tobrown onall 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 carrotsarelightly browned.Add brandy to skillet. Holding skillet with a pot holder, carefully butquickly ignite the brandy. Shake skillet gently until the flames subside.Addwine, parsley, bay leaf, salt, pepper, thyme and ground cloves.Increase heat to high and bring the carrot mixture to boiling, stirringfrequently. Remove skillet from heat. Using a large spoon, transfer thecarrot mixture to the chicken in the baking dish.

Cover baking dish with lid or aluminum foil. Place on center rack ofoven andbake 30 minutes. Uncover dish and distribute sugar snap peas evenlyover thechicken and carrot mixture.Cover baking dish and bake 30 minutes longer or until juices run clear


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More than 2 cups of wine2 tablespoons wine vinegar

Cook cabbage in the butter, while covered, for 5 minutes. Add sliced

onionsand 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. Itwas atoss up for me between Baklava and Keftedes. My sweet tooth won!

Baklava

1 lb butter1 lb filo dough, thawed1/4 cup sugar1 Tblsp cinnamon3 cups finely chopped pecans

Syrup2 cups sugar1 cup water1/4 cup honeySlice of lemonStrip 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. Sprinklewith nut mixture and repeat process until all the nut mixture is used. Addremaining filo and brush top sheet with butter. Cut intodiamond shapes. Bake at 325 degrees F. for 45min. Lower heat to 300degrees and bake 15min until golden.Boil all syrup ingredients, except honey to from a light syrup--about 20


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in.Remove from heat and add honey. Remove lemon, orange, andcinnamon. Letcool some and spoon over pastry.Source: The Way Yia Yia Did It from the Greek Orthodox LadiesPhiloptochosSociety, Saint Sophia Greek Orthodox Church, San Antonio, TX***********************18. GUYANA

Guyana Black Cake

1-1/2 mixed dried fruit2 ozs mixed peel1 tsp mixed spices1/4 lb chopped peanuts1/2 c. sugar OR soft brown sugar1/2 lb margarine6 eggs8 ozs flour1/2 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 darkcolor isobtained.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 orunbeaten).Add fruits and stir well. add enough caramel to make it as dark asdesired.Sift flour, baking powder and spice together. Add a little at a time andfold


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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 2hours(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 GoulashWithoutGoulash Ingredients, because she forgets to buy them! LOL

Gulyas Leves - Hungarian Goulash2 pounds stew meat -- cut in 1" cubes1 large onion -- sliced1 clove garlic -- minced1/2 cup catsup2 tablespoons worcestershire sauce1 tablespoon brown sugar2 teaspoons salt

2 teaspoons paprika1/2 teaspoon dry mustard1 cup water1/2 cup flour

Place meat in crockpot; cover with sliced onion. Combine garlic, catsup,Worcestershire sauce, sugar, salt, paprika, and mustard. Stir in water.Pourover meat. Cover and cook on low for 9 to 10 hours. Turn control tohigh.Dissolve flour in small amount of cold water; stir into meat mixture.Cookon high 10 to 15 minutes or until slightly thickened. Serve goulash overnoodles or rice. Serves 6.


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*******************************20. ISRAEL

Note from Marlen: So many wonderful recipes to choose from! But my

manyJewish friends voted for this one!

Matzo Ball Soup - AKA Jewish Penicillin

4 pounds whole chicken2 onions, cut into 1-inch cubes3 carrots, sliced2 stalks celery, thickly sliced1 cup chopped fresh dill weedSalt to taste2 tablespoons vegetable oil2 tablespoons chicken cracklings (grebenes), finely minced2 eggs, beaten1/2 cup matzo meal1 teaspoon salt1/4 cup vegetable broth

1 Trim off neck flap all the way up to the top of the wishbone. Trim fatandskin from around the back cavity of the chicken. Reserve both forschmaltzand grebenes. Cut chicken into quarters. Place meat in large pot withonions,and cover with about 4 quarts water. Bring to a boil, reduce heat , andsimmer 2 hours.2 Add carrots and celery to the soup; simmer an additional hour. Seasontotaste with salt.3 Remove chicken pieces, and set aside. You may reserve them foranother use,


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or shred the meat for the soup. Keep the chicken covered, and at roomtemperature before shredding.4 Dice reserved skin and fat into 1 inch pieces. Cook in a heavybottomedskillet over medium heat, turning occasionally. Make sure the pan nevergetsso hot as to cause the rendered fat to smoke. When the grebenes are crispandbrown, remove them to a cutting board and drain schmaltz into a smallnonplastic bowl to cool slightly. When cool enough to handle, mince thegrebenes finely.5 To make the matzoh balls, blend fat or oil and eggs together. Mix

matzohmeal and salt together. Combine the two mixtures, and mix well. Add 4-1/2tablespoons soup stock or water; mix until uniform. Stir in mincedgrebenes.Cover bowl, and place in refrigerator for 20 minutes.6 Bring soup to a boil. Reduce flame, and drop balls approximately 1inch in

diameter into the slightly boiling water. Add dill. Cover pot, and cook 30to40 minutes. DO NOT REMOVE THE COVER FROM THE POTWHILE COOKING! Makes 8servingsSubmitted by Holly

21. ITALY

Note from Marlen: How could you not choose a pasta dish? Because onemysisters makes a great Tiramisu and she insisted.

Tiramisu


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1/3 c Sugar5 Eggs1/3 c Marsala wine1/2 c Whipping cream1 lb Mascarpone cheese2 ts Lemon rind1 c Espresso coffee, cold24 Lady fingers2 oz Bittersweet chocolate, grated

Use Italian lady fingers also called Savoiardi, for the best results. Youcan use any kind of spirits or liqueurs in the dessert (marsala, vin santo,

rum, brandy, Tia Maria, Frangelico, Amaretto) be guided by your owntaste.If you can't find mascarpone, use 8oz ricotta and double the amount ofwhipping cream. If you don't have an espresso maker, use strong blackcoffee.

1. In a heavy pot, on medium-low heat, whisk together sugar and eggsuntilfrothy. Continue whisking until mixture begins to thicken. Whisk in 1/4

cupmarsala and continue to cook until mixture coats the back of a spoon.Scrapeinto bowl and reserve.2. Whip cream until it holds its shape. With same beaters, whiskmascarponeand lemon rind together until mixture softens. Fold in egg/marsalamixture

and whipping cream.3. Combine espresso and remaining 2Tb marsala. Dip lady fingers intocoffeemixture two at a time and soak evenly. Place a layer of lady fingers onbottom of 11x7 inch dish. Spread with half of the mascarpone cream.Sprinkle


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with grated chocolate. Add another layer of soaked lady fingers. Topwithmascarpone cream and remaining chocolate.********************22. INDIA

Meat Keema

1 lb of minced meat3 tablespoons of vegetable oil3 large onions1 cup of shredded white cabbage

1 cup of chopped carrots1 cup of chopped celery stalks and leaves2 teaspoons grated gingerhalf teaspoon grated garlicteaspoon turmeric powdera few green chilies

Fry 1l b of minced meat in 3 tablespoons of vegetable oil until it iscooked

through Let it stand.Chop fine 3 large onions and add it to the mince together with 1 cup ofshredded white cabbage, 1 cup of chopped carrots, 1 cup of choppedcelerystalks and leaves, 2 teaspoons grated ginger, half teaspoon grated garlic,-teaspoon turmeric powder, and a few green chilies (optional). Mixthoroughlyand cook, uncovered, in a preheated oven on gas mark 4 for 45 minutes.

Removefrom the oven.This was a popular dish in Bombay and was made with minced lamb,but mincedbeef or chicken would do just as well.Garnish with chopped coriander leaves and serve hot with relishes.


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Dedeaux. "Thisrecipe is not as hot as you would find in Jamaica. For that authenticflavor,double the quantity of dry spices."*****************************25. JAPAN

Note from Marlen: I post on many cooking boards. This is one of themostrequested recipes.

Japanese Steak and Shrimp Sauce

1 garlic clove1 cup mayonnaise1/2 cup chili sauce1 tbs. drained bottled horseradish1 tsp. dry mustard1/8 tsp. cayenne2 tsp. lime juice

Force garlic through a press into a bowl and stir together with remainingingredients. Chill sauce at least 4 hours. & up to 3 days. Makes about 3-1/2cups.**********************26. KOREA

Kim Chee

1 lg Head Chinese CabbageSalt4 Green Onion With Tops1 Garlic Clove1 Hot Red Chili, Dried


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1 t Ginger Root, Grated Fresh

Cut cabbage in pieces 1 inch long and 1 inch wide. Sprinkle 2tablespoons

salt on cabbage, mix well and let sit 15 minutes. Cut green onions andtopsin 1 1/2 inch lengths, then cut again lengthwise into thin slices. Washsalted cabbage three times with cold water; drain and add the onions,garlic,chile, ginger and one tablespoon salt. Cover with water, mix well. Covercontainer and let stand for a few days.Taste mixture every day. When it is fermented and acid enough, cover

andrefrigerate up to 2 weeks. Makes one quart.************************27. LEBANON

Lebanese Eggplant

1 Medium eggplant -peel & dice1 Clove of garlic

1/4 c Olive oil1 cn Tomatoes (drained) 16 oz.1/2 ts Brown sugar1/8 ts Pepper1/2 c Shopped onion1/2 c Sliced mushroom1 TB All purpose flour1/2 ts Salt

1/4 ts Dried whole basilCook eggplant in boiling water (salted) 8-10 minutes, drain well. Sauteonion, garlic, mushrooms in olive oil. Add flour, stir until smooth. Addtomatoes and other ingredients. Bring to a boil. Remove from heat.Layer in


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lightly grease 1 qt. casserole. Bake at 375 degree for 25 minutes. 4servings*********************28. MEXICO

Note from Marlen: So how come you did not choose a chili recipe?Becausechili is really Tex-Mex. Sopaipillas, on the other hand, are all Mexican!

Sopaipillas

2 C flour2 tsp. baking powder1 tsp. salt2 T shortening3/4 cup cold waterOil for deep fryingConfectioner's sugar and cinnamon for dustingHoney

Sift the dry ingredients together. Cut in the shortening until the mixture

isthe 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 oiluntil hot (375F.). Fry bread until puffed and golden brown on bothsides.Drain on paper towels and dust with powdered sugar and cinnamon.Serve withhoney. Serves 6.***********************29. MOROCCO

Moroccan Anise Bread

1 TB Active dry yeast


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1-1/3 c Warm water1 ts Sugar or honey1 TB Vegetable oil2-1/2 ts Anise seeds2 ts Table salt or4 ts Kosher[ing] salt4 c Unbleached all-purpose flour1 ea Egg white beaten with1 ts Water3 TB Sesame seeds

1. Dissolve the yeast in 1/4 cup of the water. Add the sugar or honey and

letstand 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 looselywith a towel or plastic wrap and let rise at room temperature until doublein bulk, about 1-1/2 hours.4. Punch down the dough and divide in half. Shape each piece into aball,cover, and let rest for about 10 minutes.5. Sprinkle a large baking sheet with cornmeal or fine semolina or greasethebaking sheet. Flatten each dough ball into a 6-inch round. Some cooksflutethe outer edge, others leave it plain. Place the rounds on the preparedbaking 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 atoothpick.Brush the tops of the loaves with the egg white and lightly sprinkle withthesesame seeds.


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8. Bake until golden brown and hollow-sounding when tapped, about 30minutes.Transfer to a wire rack to cool.Yield: 2 Loaves********************30. NICARAGUA

Note from Marlen: Living in South Florida, I have enjoyed many trulyterrific Nicaraguan dishes. But nothing as divine as this wonderfuldessert.

Tres Leches Cake (3 Milk Cake)

For the cake:6 eggs1 cup sugar1 cup flour1/2 cup melted butter

For the crema de leches (milk cream)1 can condensed milk

1 can evaporated milk1 1/2 cups milk3 egg whites1/4 cup milk1/2 cup sugar1 teaspoon nutmeg

For frosting for top of cake: You can use marshmallow cream, CoolWhip 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.Heatuntil hot (do not boil). Beat until double in size, approximately 10


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minutes,very slowly adding flour and melted butter. Make sure everything is wellmixed. 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 hotmixture, mixing well. Bring to a boil again. Remove from heat, addnutmeg.

While cake is warm, poke holes about 1/2" with the handle of a woodenspoon.Pour milk mixture over cake, making sure cake is well saturated.Frost as desired. Refrigerate. Do not freeze.**************************31. NORWAY

Lefse

2 c Milk, scalded1 TB Salt1/2 c Lard4 c Flour (all purpose)

Add lard, salt and 2 cups flour to scalded milk and mix well over lowheat.(my friend says make sure there are no lumps). Remove from fire. Sift 2cups

of flour on board, add warm dough and work in flour. Knead well andcool.(knead, knead, knead).This dough can be rolled immediately or kept in a cool place for acouple ofdays. May be stored in a plastic bag.


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Make a small patty, about hamburger size, with even sealed edges asyou wouldfor pastry. Flour board lightly and with a Scandinavian rolling pin (youcanuse a regular rolling pin), roll patty in all directions, keeping the doughround. Roll lightly, stretching dough until it is almost as large as thelefse baker (you can use a griddle). Use a pointed stick to transfer doughfrom the board to the baker (or griddle). Brown lightly, prick airbubbles,turn and brown the other side. You may have to lower the heat. It is asoftbread. Serve with butter and sugar.

***************************32. PAKISTAN

Pakistan Chicken Curry

8 pieces chicken, with or without skin1 large onion, chopped or sliced3 cloves garlic, chopped1 15 oz can tomato sauce

1 pound fresh tomatoes (or one 14-1/2 oz can, diced), chopped1 bay leaf3 tablespoons curry powder mix1 can water (from tomato sauce)Cayenne pepper to tasteSalt and pepper to tasteVegetable or canola oilChicken 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 orcanof diced tomatoes. Add chicken and cook for 3 to 5 minutes more. Addtomato


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sauce, water, and garlic. (The garlic can be sauted with the spices butthiswill give a more bitter taste.) Bring to a boil, reduce heat and simmer(covered) for approximately 40 minutes. Remove lid and continue tocookanother 40 minutes or until sauce has reduced and somewhat thick.Serve overrice. Serves 8.Recipe by Iris Dunaway***************************33. PANAMA

Note from Marlen: These are like croquettes, elevated to a mostwonderfullevel! You can find frozen cassava in most large urban areas in Spanishsupermarkets.

Carimaolas - Stuffed Yuca Fritters

3 lbs. yuca (cassava)Salt to taste

Stuffing:1 lb. ground meat1/2 onion1 clove garlicscallion and parsley1 tsp. tomato paste1 tsp. worcestershire sauce1 teaspoon salt1/8 tsp. sugar1 tsp. vinegarcapers

Boil the yuca with salt but do not allow to get too soft. Grind it andknead


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same with salt. Form balls and fill each with the stuffing, shaping sameintooval 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 brownaddother ingredients and tomato paste. Allow to cook on low fire until soft.*********************34. PARAGUAY

So'i Ku'i

3 tablespoons of oil1 clove of garlic1 onion1 liter of water1 1/2 cups of rice1 teaspoon of rock salt2 cups of cooked ground beefPinch of cumin

Heat the oil, brown the garlic and onion. Cook until the onion is soft andtranslucent. Add the rice, continue to boil for 15 minutes. Incorporatethemeat and cumin, return to heat, continue boiling a couple minutes more.Note: chopped hard boiled eggs may be added.Submitted by AnneSource:http://merece.uthsca.edu/gram/guarani/cocina.html

*********************

35. PERU

Note from Marlen: This is the favorite dish of a dear Peruvian friend.


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Papas a las Huancaina (Potatoes a la Huancana)

2 pounds white potatoes, washed1 tablespoon olive oil

1/2 medium onion, sliced1/2 tablespoon yellow chili1 cup nonfat cottage cheese2 ounces grated cheese1/2 cup skim milk1 head romaine lettuce2 tablespoons chopped fresh parsley6 black olives

1. In a large saucepan, cover the potatoes with water. Bring to a boil andcook until tender when pierced with a skewer. Drain and cool. Peel andsliceinto -inch rounds.2. Prepare the sauce. In a medium non-stick skillet, warm the olive oilovermedium 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 cottagecheese, grated cheese, and skim milk. Puree until smooth.3. To serve, arrange some lettuce leaves on each of 6 salad plates.Arrangesome potato slices on top of the lettuce and spoon sauce over them.Sprinklewith 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


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1-1/2 lb Pork shoulder or butt cut into 1-1/2" cubes1/3 c Vinegar2 TB Soy sauce1 ts Salt3 Cloves garlic, minced1 Small bay leaf1/4 ts Pepper1 TB Sugar1/2 c Water2 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 reservethesauce.3. Heat cooking oil in a skillet. Brown meat on all sides. Transfer to aserving dish.4. Pour off all remaining oil from skillet. Add reserved sauce and cookfora minute or two scraping all browned bits sticking to pan. Pour sauceovermeat and serve.Variation: May be done with chicken or a combination of chicken andpork.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 yearsliving in Chicago. I love pierogies! I couldnt decide which filling Ilikebest, so I am listing several!


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Pierogi

2 Eggs1/2 c Water

2 c Flour1/2 ts Salt

Mound flour on kneading board and make hole in center. Drop eggs intoholeand cut into flour with a knife. Add salt and water and knead until firm.Letrest for 10 minutes covered with a warm bowl. Divide dough in halves

and rollthin. Cut circles with a large biscuit cutter. Place a small mound offillinga little to one side on each round of dough. Moisten edge with a littlewater, fold over and press edges firmly together. Be sure they are wellsealed to prevent the filling from running out. Drop the pierogi intosaltedboiling water. Cook gently for 3 to 5 minutes.Lift out of water carefully with a perforated spoon. The dough has a

tendencyto dry while you are working. A dry dough will not seal completely. Wesuggest rolling out a large circle of dough, placing small mounds offillingfar enough apart to allow for cutting, and folding the dough over themoundsof filling. Then cut with a small biscuit cutter and

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