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5.5 inches

8.

5i

nc

hes

5.5 inches

8.5inches

I. Cover = 2 pagesII. 13 x 2 = 26 pages

III. Secret Recipes = 2 pages

TOTAL: 30 pages

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Ingredients:

1 tablespoon butter

1 large onion, chopped

1 teaspoon minced garlic

1 teaspoon dried oregano

1 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon ground

black pepper

1 pound ground pork

3 hard-cooked eggs,

chopped

1 cup raisins

1 cup chopped black olives

1 cup water

1 teaspoon cornstarch

1 cup lukewarm milk

1 cup shortening, melted

5 cups all-purpose flour2 teaspoons salt

2 eggs, beaten

Directions:

1. Melt the butter in a large skillet over medium heat | cook the

onion, garlic, oregano, cumin, salt, and pepper in the melted

butter until the onion is golden brown, 5-7minutes. Add the

ground pork and cook until completely browned, 7 to 10 minutes

more; drain the fat from the skillet. Stir the eggs, raisins, and

olives into the mixture. Whisk the water and cornstarch together

in a small bowl; pour into the skillet and stir until the liquid

thickens. Remove from heat and set aside.

2. Whisk the milk and melted shortening together in a bowl until

evenly blended. Stir the flour and salt together in a separate

large bowl. Pour the wet mixture into the dry and whisk until

well mixed into a dough. Set aside to rest for 10 minutes.

3. Preheat an oven to 400 degrees F (200 degrees C).

4. Place the dough onto a lightly-floured board and roll to about

1/8-inch thick; cut into circles with a round cookie cutter or glass.

Drop equal portions of the pork mixture into the center of each

circle. Fold each circle in half and press edges with a fork to seal.

Brush the tops of the empanadas with beaten egg.

5. Bake in the preheated oven until golden brown, about 25

minutes.

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Ingredients:

1 tablespoon olive oil

1 yellow onion, chopped

2 cups cubed butternut squash

1 (15 ounce) can great Northern

beans, rinsed and drained

Directions:

1. Heat the olive oil in a stock pot over medium heat

2. add the onion and cover.

3. Cook the onions until soft and translucent, about 5

minutes. Stir the squash, great Northern beans, and

lima beans into the pot; pour the chicken stock over the

mixture.

4. Cover and cook until the squash is tender and beginning

to break apart, 30-45 minutes.

5. Stir the corn and basil into the stew; cook until the stew

reaches the consistency of pancake batter, about 10

minutes more. Sprinkle the chopped banana pepper

over individual portions to serve.

Nutritional Information open nutritional information

Amount Per Serving Calories: 285 | Total Fat: 3.6g |

Cholesterol: < 1mg

(Chilean Bean Stew)

1 cup frozen lima beans

3 cups chicken stock

2 cups frozen corn

2 tablespoons chopped

fresh basil

1 banana pepper,

chopped

Chile

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Ingredients:

9 ounces zapallo

squash

4 1/4 cups

all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

10 tablespoons butter, melted

2 cups canola oil for pan-frying

Chile

Directions :

1. Peel, seed, and cut the zapallo into chunks. Place in a

saucepan, cover with water, and bring to a boil over medium-high

heat. Cook until zapallo is soft and easily pierced with a fork, 15

to 20 minutes. Drain and allow to cool slightly.

2. Mix the flour, baking soda, and salt together in a mixing bowl,

and set aside. Stir together the squash and melted butter. Stir the

flour mixture into the butter mixture until blended. Turn the

dough out onto a lightly floured surface and knead until soft and

satiny, adding a little more flour if necessary. Cover dough with a

towel and allow to rest 15 minutes.

3. Roll out the dough to 1/8 inch thick, and cut into 3 inch

diameter circles. Poke each circle a few times with a fork to make

holes and prevent rising.

4. Pour vegetable oil into a large, deep skillet and heat over

medium-high heat until hot, 385 degrees F (195 degrees C). Place

several of the dough circles into hot oil; cook until lightly

browned, 3 to 4 minutes. Drain on paper towels. Cook remainder

of dough circles in batches.

Tip : Zapallo, sometimes called Jamaican pumpkin, is a type of

winter squash from South America. If it's not available, sugar

pumpkin makes a good substitute.3

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Ingredients:

1 pound cow meat (hip)

cup oil

1 cup green peas, peeled

2 cups white onion, finely

chopped

1 cup tomato, peeled and finely

chopped

cup ground spicy red pepper

teaspoon ground cumin

1 teaspoon oregano, crumbled

fresh parsley, finely chopped

teaspoon ground black pepper

1 spoonful salt

3 cups broth or cold water

To serve:

8 potatoes, peeled and cooked

(boiled) separately

chuo phuti

uncooked sauce

steamed rice

2 spoonfuls parsley, finely

chopped

Directions :

1. Cut the meat into very small pieces.

2. In a casserole combine the meat with all the other

ingredients, including the broth or water.

3. Set to cook over high heat until it boils and later over low

heat, for at least an hour or until everything is very well

cooked. If the preparation dries a little, add broth or hot

water. It must be very juicy.

4. Serve in a deep plate with one cooked potato, steamed rice

or chuo phuti and uncooked sauce. Sprinkle with the

chopped parsley on top.

(Spicy Meat)

Chile

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Ingredients:

Directions:

1. Soak thepancit bihon noodles to soften for 10 minutes

2. Grease a large pan or wok with oil. Saut garlic and

onions.

3. Add the chicken broth, the shredded chicken breast

and all the vegetables until cooked.

4. Mix in thepancit bihon noodles and add the soy sauce,cook for about 5 minutes or until the noodles are soft.

5. Salt and pepper to taste.

6. Serve hot with sliced calamansi on the side.

Cooking Notes:

Calamansi or lemon is to be squeezed into the pancit bihon

before eating.

Philippines

1 8 oz. pack pancit bihon

noodles

1 cooked chicken breast,

shredded

2 cups of chicken broth or 2

chicken bouillon cubes dissolved

in 2 cups of water

1/4 cabbage, sliced into strips

1 onion, pealed and sliced

3 cloves of garlic, crushed and

minced

1/3 cup scallions, cut into pieces

1 carrot, sliced into strips

2 tablespoons of cooking oil

3/4 cup diced celery

3 tablespoons soy sauce

Salt and pepper to taste

5 pieces of calamansi or 1

lemon, sliced

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Pupusas de Queso(Salvadorian stuffed masa flatbread)

Makes 4-5 pupusas

Ingredients: Masa harina -2 cups |Warm water -1 cup|

Filling-1 cup

Directions :

1. In a large bowl, mix together the masa harina and water and

knead well. Knead in more water, one tablespoonful at a time

if needed, to make a moist, yet firm dough. (It should not

crack at the edges when you press down on it.) Cover and setaside to rest for 5 to 10 minutes.

2. Roll the dough into a log and cut it into 8 equal portions. Roll

each portion into a ball.

3. Press an indentation in each ball with your thumb. Put about

1 tablespoon of desired filling into each indentation and fold

the dough over to completely enclose it. Press the ball out

with your palms to form a disc, taking care that that the filling

doesn't spill out.

4. Line a tortilla press with plastic and press out each ball toabout 5-6 inches wide and about 1/4-inch thick. If you don't

have a tortilla press, place the dough between two pieces of

plastic wrap or wax paper and roll it out with a rolling pin.

5. Heat an ungreased skillet over medium-high flame. Cook

each pupusa for about 1-2 minutes on each side, until lightly

browned and blistered. Remove to a plate and hold warm

until all pupusas are done. Serve with curtida and salsa roja.

El Salvador

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Ingredients:

Directions:

1. Grease small cake, puto molds, or ramekins for use in a

steamer. Mix the flour, sugar, and baking powder

together in a bowl. In a separate, large bowl, scramble

the eggs with the evaporated milk and water. Fold the

dry mixture into the eggs until evenly blended.

2. Fill the prepared molds 2/3 of the way up with the

batter and top with shredded cheese.

3. Fill a wok or a sauce pan that will hold a steamer

basket with a few inches of water. Bring the water to a

boil over medium-high heat. Place the molds into a

steamer basket and place over the boiling water and

cover.

4. Steam until a toothpick inserted in the center of one of

the putos comes out clean, about 30 minutes. Cool on

a wire rack and serve warm or at room temperature.

Philippines

4 cups all-purpose flour

2 cups white sugar

1 tablespoon baking powder

6 eggs

1 (12 fluid ounce) can

evaporated milk

1 1/2 cups water

2 1/4 cups Edam cheese,shredded

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South Korea

by: Inhye You

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(Fried Chickem Tacos)

Ingredients:

8 corn tortillas

lb of Chickenoil

salt

2 cups of water for salad

lettuce

2 tomatoes

1 avocado

Sour cream

Cotijo cheese El Salvador

Directions:

1. In a pot, cover chicken with water.

2. Add onion, jalapenos, and one teaspoon of salt and bring

to a boil and simmer until tender, about 1 hour.

3. Remove meat from pot and cool. Pull chicken apart intosmall pieces. Chicken should be continuously pulled apart

until string-like consistency. In a deep pan, heat the oil to

about 375 to 400 degrees F. Dip corn tortillas into hot oil

for 1/2 a second or until tortilla is soft.

4. Lay the shredded chicken in the middle of the corn

tortillas. Add enough meat to make sure you taste the

flavor of the meat and the corn tortilla. Roll the tortilla up

and put toothpick through the middle of the flauta to hold

in place.5. Once rolled, deep fry each flauta in the oil already heated

(used to soften the corn tortillas) until corn tortillas turn to

a golden brown or to your preference.

6. Allow cooling off time. Remove toothpicks and serve 6

flautas on a plate with salsa or guacamole.

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Ingredients:

Directions:

1. Peel and cut bananas to fit the wrappers.

2. Cut them both lengthwise and crosswise to make

4 pieces.

3. Spread a little brown sugar on the lumpia

wrapper, add the banana. Alternatively, roll the

banana in the sugar instead of sprinkling some on

the wrapper.

4. Add jackfruit with the banana.

5. Roll and fold the two ends of the wrapper.

6. Wet the end flap with a little water or beaten egg

to seal.

7. Deep fry at about for 5-7 minutes per batch.

Philippines

8 lumpia wrapper

2 large banana (ripe)

1/2 cup brown sugar

1 egg, beaten

Jackfruit (slivered)

(Banana Rolls)

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El Salvador

by: Alba Melendez

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Causa Rellena de Pollo(Potatoes with Chicken Salad)

Peru

Directions:

1. Cook the potatoes in salted water until soft.

Peel the potatoes and pass them through a potato ricer (or mash

them), then set aside.

2. Remove the seeds from the chili peppers, and saute them invegetable oil softened.

Place them in a food processor or blender, along with the juice of

the 3 limes, and salt/pepper to taste. Process until smooth. Stir

lime/chile mixture into the potatoes.

3. Poach the chicken and carrots in water seasoned with salt. Shred

the cooked chicken, and mix with the mayonnaise, add the carrot

previously diced very small. Then add the celery and green peas.Season with salt to taste.

4. On a plate, shape half of the mashed potato mixture into a

square or rectangle. Cover with the chicken in a smooth layer.

Layer the other half of the potato mixture on top and smooth with

a knife. Decorate the top with mayonnaise, parsley leaves, slices of

hard-boiled eggs, and olive halves. Serve chilled.

Ingredients:

8 yellow potatoes (about

2-3 pounds)3 fresh yellow chile

peppers

3 limes

2 tablespoons vegetable

oil or butter

2 boneless skinless

chicken breasts

cup mayonnaise

1 carrot cup of celery

cup of green peas

Salt to taste

2 hard-boiled eggs for

decoration

Black olives for

decoration

Parsley for decoration

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Cream Cheese Brownies

Ingredients:

Directions:

1. melt chocolate and 3 tb. butter over low heat, cool

2. blend remaining butter with cheese until softened

3. add 1/4 cup sugar, beating well

4. blend in 1 egg, 1 tb flour, 1/2 tsp vanilla, set aside

5. beat 2 eggs until thick and light

6. gradually add 3/4 cup sugar, beating until thick7. add baking powder, salt, 1/2 cup flour

8. blend in cooled chocolate mixture, nuts, tsp vanilla and

extract

9. spread half chocolate batter hi 8 or 9 inch pan

10. add cheese mixture spreading evenly

11. top with tablespoonfuls of remaining chocolate batter

12. zigzag with spatula through batter to marble

13. bake at 350 for 35-40 minutes, or until top springs back

14. cool and cut into squares

4 oz German chocolate

5 tb butter

3 oz cream cheese

1/4 cup sugar

legg

1 tb flour

1/2 tsp vanilla

2 eggs

3/4 cup sugar

1/2 tsp baking powder

1/4 tsp salt

1/2 cup flout

1/2 cup chopped nuts

1 tsp vanilla

1/4 tsp almond extract

(optional)

(slivered)

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SECRET RECIPE

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Fresh Apple Cake

Directions:

1. soak pecans in 3 tb bourbon, set aside

2. in bowl, beat margarine, sugar, eggs until fluffy3. blend in syrup, vanilla, salt

4. add chocolate chips

5. pour filling into pie crust

6. sprinkle with bourbon soaked pecans

7. bake at 375 for 45-55 minutes

Ingredients:

1/2 cup chopped pecans

3 tb bourbon

1/4 cup margarine,

melted

1 cup sugar

3 eggs

3/4 cup syrup

1 tsp vanilla

1/4 tsp salt

1/2 cup chocolate chips

9 inch unbaked pie shell

SECRET RECIPE

Banana Split DesertHoliday Pecan Pie

Directions:

Fresh Apple Cake

1. blend oil, sugar, vanilla and slightly

beaten eggs

2. combine flour, salt, baking powder,

cinnamon

3. add flour mixture to egg mixture

4. fold in fruit, nuts

5. turn into 10-in greased tube pan

6. bake for 1 hr 15 min at 325 F

Glaze for cake

1. combine all ingredients and bring to bo

2. let boil for 2 minutes

3. stir constantly

4. pour over cake while still hot

5. Smith Family

Ingredients:

Fresh Apple Cake

11/2 cup vegetable oil

3 eggs

2 cup sugar

3 cup flour

1 tsp salt2 tsp soda

2 tsp baking powder

1 tsp vanilla

2 tsp cinnamon

3 cup diced raw fruit

1 cup raisins

1 cup chopped nuts

Glaze for cake1/2 cup buttermilk

1 stick margarine

1 cp sugar

1/2 tsp soda

1 tsp vanilla

SECRET RECIPE

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Pecan Cookies

1. preheat oven to 375

cream:

1. 6 tb powdered sugar

2. 1/2 Ib butter

3. add:1/2 tsp vanilla

4. 1/2 tsp maple flavoring

next add:

1. 2 cup flour

2. 1 cup pecans

3. chill

4. shape into balls and bake 10

15 minutes

5. roll in powdered sugar

6. Smith Family

1. 2 cup graham cracker crumbs

2. 1/4 Ib butter

3. combine and spread in 13x9

pan

4. bake at 350 for 8-10 minutes

5. cool

6. 2 eggs

7. 2 c powdered sugar

8. 1/4 Ib butter

9. combine eggs, butter and

sugar

10. beat 10 minutes

11. spread over crust base

12. 4 bananas, sliced

13. 2 cans crushed pineapple,

drained

14. 1 qt strawberries, sliced

15. layer fruit in order listed

16. 1 pt whipped cream

17. 1/2 cup nuts

18. chocolate syrup

19. maraschino cherries,

chopped

20. spread with whipped cream

21. sprinkle with nuts

22. drizzle with chocolate

23. sprinkle with chopped

cherries

Banana Split DesertBanana Split Desert

Banana Split Desert

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