1. ARGENTINA

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

Matambre

1 large Flank steak, butterflied
1/4 c Red wine vinegar
1 t Garlic, finely chopped
1/2 ts Thyme, dried
1 bunch Spinach
2 Carrots, peeled, cut in quarters lengthwise
2 Eggs, hard-cooked, cut in quarters lengthwise
1 md Onion, thin sliced and separated into rings
2 TB Parsley, finely chopped
1/2 ts Red pepper flakes
1 t Sea salt
2 TB Vegetable oil
2-3 c beef broth

Place the meat in a glass dish. Mix together the vinegar, garlic and thyme.
Pour over the meat and let marinate for 1 or 2 hours at room temperature.
Preheat the oven to 375* F.
Wash the spinach under cold running water; drain and trim off the stems.
Spread the leaves evenly over the meat. Lay the carrots, in rows, across the
grain of the meat. Place the egg quarters between the rows of carrots.
Scatter the onion rings over the eggs and carrots, then sprinkle the parsley,
red pepper flakes and salt over all. Carefully roll up the meat with the
grain, jellyroll fashion. Secure with toothpicks and lace up with string. Or
tie with string at 1-inch intervals.
Heat the oil in a Dutch oven. Add the meat and brown well on all sides. Add
the stock, cover tightly, and bake for 1 hour.
Remove the matambre from the pan to a board and let rest for 10 minutes.
Using a sharp knife, remove the strings and cut the roll into 1/4 inch
slices. Arrange on a heated platter and moisten with a little of the cooking
broth.
To serve cold: In Argentina, the matambre is poached, then removed from the
pot and pressed under weights until the juices drain off. It is refrigerated
until chilled, then served as a hors d'oeuvre, cut into thin slices.
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2. AUSTRIA

Vienna Christmas Stollen

1-1/2 c Milk, scald and cool to lukewarm
3-1/2 Yeast, dry/envelopes
3/4 c Water, lukewarm
3 c Flour, sifted
1/2 c Eggs yolks, lightly beaten
3/4 c Sugar
2 ts Salt
1 c Flour
1/2 c Butter, softened
Flour, 10-11 c. as needed
5 c Sultanas or currants
1-1/2 c Almonds, chopped or slivered
1 c Citron, chopped
1/2 Lemon rind only, grated
2 ts Rum

Milk should be cooled to about 100 degrees. Dissolve the yeast in the
lukewarm water and add 1/4 c. of the cooled milk and 3 c. sifted flour. Cover
the sponge with a cloth and let it ripen until bubbles appear on the surface
and it is about to drop in the center.
Pour the remaining milk over the sponge. Add the egg yolks, sugar and salt
and beat until the ingredients are well blended. Add 1 cup flour and beat
well. Blend in the butter. Add more flour gradually to make a smooth dough,
or until 10 to 11 cups have been added.
Some flours absorb more liquid than others. Knead in the sultanas, almonds,
and citron, along with the lemon rind which should be mixed with the rum.
Knead the dough until the fruits and nuts are dispersed well through it and
it is smooth. Dust the top lightly with flour and let it rise in a warm place
about 45 minutes. Punch it down and let stand for 20 minutes.
Divide the dough in half and knead the pieces until smooth. Let them stand
for 10 minutes longer. Place one ball of dough on a lightly floured board,
and with a rolling pin, press down the center of the ball, and roll the pin
to and fro 4 to 5 times, pressing all the time to make an elliptical shape 6
inches long and 3-1/2" wide. The center rolled part should be 1/8" thick and
4 inches long. Both ends should remain untouched, resembling rather thick
lips. Place this rolled out piece of dough on a buttered baking sheet and
brush the center part with melted butter. Fold one lip toward the other and
on the top of it. Press the fingertips down near and below the lips, pulling
somewhat apart. Give a pull away from each end, pointing them toward the
lips. The shape should resemble a waning moon. Repeat the process with the
second piece of dough. Let the Stollen rise, covered in a warm place until
they double in bulk, about 1-1/2 hours.
Bake them in a moderately hot oven (375 degrees) for 35 to 40 minutes. Do not
overbake them. Cool them on racks. Brush them with butter and cover with
vanilla sugar.
Source: Gourmet Old Vienna Cookbook Gourmet Books, Inc., 1959 Barbara Day
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3. AUSTRALIA

Shrimp on the Barbie

1/2 c (1 stick) butter, melted
1/4 c Olive oil
1/4 c Minced fresh herbs (parsley, thyme and cilantro)
3 TB Fresh lemon juice
3 lg Garlic cloves, crushed
1 TB Minced shallot
Salt and pepper, freshly ground
1-1/2 lb medium large shrimp, unpeeled
Spinach leaves
Lemon slices

Combine first 8 ingredients in large bowl. Mix in shrimp. Marinate at room
temperature 1 hour or in the refrigerator 5 hours, stirring occasionally.
Prepare barbecue with medium hot coals. Thread shrimp on narrow skewers.
Grill until just opaque, about 2 minutes per side. Line platter with
spinach. Arrange skewers on platter. Garnish with lemon and serve. Makes 8
servings.
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4. BOLIVIA

Picante de Pollo - Spicy chicken

1 whole Chicken (4-5 lbs)
3 lbs peeled potatoes
1 cup green peas
1 large onion, diced
3 tablespoons of red chili pepper powder (ají)
1 tablespoon paprika
1/2 cup of spring onion, chopped
2 tablespoons of parsley, chopped
1 tablespoon coriander, chopped
1/2 cup vegetable oil
Salt and pepper to taste

Cut the chicken into large portions and place in a pan. Add the salt, spring
onion, coriander and enough water to cover the chicken. Boil for 45 minutes.
Boil the potatoes in a separate pan and drain.
Lightly boil the peas and drain
In a large pan lightly fry the onion, red chili pepper, paprika, parsley,
salt and pepper until the onion is soft. Add 2 cups of the chicken broth and
simmer for 10 minutes. Add the chicken pieces, potatoes and peas. Simmer for
10 more minutes.
Serve with rice and a tomato and onion salad.
You may serve the potatoes on the side instead of adding them to the chicken.
From the Magic of Bolivia
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5. BRAZIL

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

Feijoda (Meats and Beans Stew)

8 cups dried black beans
3 pounds carne seca (Brazilian salted cured beef)
2 pounds sweet sausage (use Portuguese choriço when available)
2 pounds baby back spareribs
2 bay leaves
1 large onion
2 cloves garlic
3 tablespoons olive oil

The night before, soak the beans in a large bowl with water to cover at least
3-4 inches. Soak the carne seca in water to cover. The next morning, drain
the beans and place in a large pot with water to cover by at least 3 inches.
Bring the beans to a boil in medium heat.
Meanwhile, cut the carne seca into 1-inch pieces. Cut the sausage into 1-inch
pieces. (When I use the Portuguese sausage I usually prick it with a fork and
simmer it for ten minutes in enough water to cover; then I cut it.) Cut the
ribs into 2-rib sections.
Add the carne seca, sausage, ribs and bay leaves to the beans. Simmer for
about 2 hours or until soft (Goya brand black beans usually take about 2
hours) , stirring from time to time, adding water as necessary to keep beans
covered. Keep an eye on the beans so they don't burn at the bottom!
Chop the onion and garlic. Heat the olive oil in a cast iron skillet over
medium heat. Add the onion and garlic and cook until golden brown. Add two
ladlefuls of beans and mash them. Put this back into the pot. It will thicken
and season the beans.
Continue to simmer gently for at least another hour, adding water as
necessary. A good feijoada should have a creamy consistency when done. Remove
the bay leaves. Some people take the meats out at this point and serve them
separately on a platter. I like to leave them in with the beans, it keeps
them hot. Serve the feijoada and garnishes in ceramic bowls and platters, it
will add a touch of authenticity!
To serve feijoada, put a mound or rice on your plate and place a ladleful or
two of feijoada on top.
Garnish with slices from 6 oranges: using a sharp knife, peel the oranges,
cut into thin slices and arrange them on a platter. Serve with white rice.
From Maria' Cookbook. This is the recipe featured in National Geographic
Traveler Magazine, July/August 1999 issue.
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6. CANADA

Note from Marlen: I love my neighbors to the north! This is a recipe I
received from my dear cyber-friend Liz in Toronto. While many dishes
symbolize Canada, I just love this recipe!

Beaver Tails

Beaver tail dough:
1/2 cup warm water
5 teaspoons dry yeast
pinch of sugar
1 cup warm milk
1/3 cup sugar
1-1/2 teaspoons salt
1 teaspoon vanilla
2 eggs
1/3 cup oil
4 1/4 - 5 cups unbleached all-purpose flour
Oil for frying
Granulated sugar for dusting
Touch of cinnamon

NOTE: For the bread machine, choose the 'Dough' program. In a large mixing bowl, stir together the yeast, warm water and pinch of sugar.
Allow to stand a couple of minutes to allow yeast to swell or dissolve. Stir in remaining sugar, milk, vanilla, eggs, oil, salt, and most of flour to make soft dough.
Knead 5-8 minutes (by hand or with a dough hook), adding flour as needed to
form a firm, smooth, elastic dough. Place in a greased bowl. Place bowl in a plastic bag and seal. (If not using right away, you can refrigerate the dough at this point). Let rise in a
covered, lightly greased bowl; about 30-40 minutes.
Gently deflate dough. (If dough is coming out of the refrigerator, allow to warm up for about 40 minutes before proceeding).
Pinch off a golf ball-sized piece of dough. Roll out into an oval and let rest, covered with a tea towel, while you are preparing the remaining dough.
Heat about 4 inches of oil in fryer (a wok works best, but you can use a Dutch oven or whatever you usually use for frying). Temperature of the oil should be about 385 F. I toss in a tiny bit of dough and see if it sizzles and swells immediately. If it does, the oil temperature is where it should be.
Add the beaver tails to the hot oil, about 1-2 at a time.
BUT.....before you do, stretch the ovals into a tail - thinning them out and enlarging them as you do. Turn once to fry until the undersides are deep brown. Lift beaver tails out with tongs and drain on paper towels.

Fill a large bowl with a few cups of white sugar. Toss beaver tails in sugar (with a little cinnamon if you wish) and shake off excess. This recipe makes many Beaver tails. They are also delicious with a smear of jam or apple pie filling. You can also eat it with a maple butter cream or something on - it is delicious!
Contributed by Liz in Toronto
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7. CHINA

Note from Marlen: China is one of the oldest cuisines in the world and thus
many dishes symbolize it. I just can’t help loving these cookies the best!

Chinese Almond Cookies

1 cup (8 oz.) lard, room temperature
1 egg
3/4 teaspoon almond extract
1/2 cup sugar
1/2 cup packed brown sugar
2 1/4 cups flour
1-1/4 teaspoons baking powder
50 to 55 whole blanched almonds
1 egg yolk, beaten

Preheat oven to 350 degrees. In a bowl, beat together lard, 1 egg, almond
extract, sugar and brown sugar until creamy. Add flour and baking powder,
beating until well blended. Shape dough into 1 1/4-inch balls. Place 2 inches
apart on ungreased baking sheets. Press an almond in the center of each.
Brush cookies with beat egg yolk. Bake 14 to 15 minutes or until golden.
Remove and let cookies cool on racks. Makes about 50 to 55 cookies.
From Mary Ash
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8. COLOMBIA

Note from Marlen: A dear Colombian friend introduced me to this wonderful
way of eating rice. It is one of my favorites!

Arroz con Coco - Rice with Coconut

1 fresh coconut
4 cups boiling water
3 1/2 cups water (including coconut water)
2 cups of rice
1 T. salt (to taste)
1 T. sugar (to taste)

Take a fresh coconut, open the "eyes" with a nail and drain the coconut water
in a cup and reserve. Brake the coconut, remove the hard core, cut it in
rather small pieces and divide in two portions. Put one portion at a time in
the blender with one cup of very hot water and liquefy for 2-3 minutes
(carefully cover the top of the blender with a folded kitchen towel to avoid
getting splashed with the hot mixture). Pour through a sieve and squeeze all
the water out in a pan. Blend again the squeezed coconut with another cup of
hot water and squeeze again. Discard the residue. Repeat procedure with
second portion. Set this coconut milk to boil until it is almost reduced and
the oil starts showing. Reduce the heat to medium and stir the bottom
continuously with a wooden spoon to avoid sticking to the pan; let the cream
brown. Do not let it get too dark, this cream should not be bitter. Add the
3-1/2 cups of water, which include the coconut water reserved from the
beginning. Increase the heat to high and when the water starts to boil, add
the two cups of rice, the salt and the sugar (it should taste a bit more
sweet than salty). When the rice is starting to dry, reduce the heat to
simmer, stir gently with a long fork, cover and let it cook for about 20 to
25 minutes.

NOTE: You can add one cup of raisins when the rice is starting to dry.
Depending on how fresh the coconut is, you may get enough oil to make three
cups of rice; then add 5-1/2 cups of liquid. I find it is excellent to serve
with ham or any spicy meat, fish or shrimp.
Recipe by Andrés Obregón.
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9. CUBA

Note from Marlen: Cuba is my native country. It was very difficult for me to
choose just one dish. I decided on Lechon Asado because it is our traditional
dish at holidays. Also used in Cuban sandwiches. This recipe if from
icuban.com where I serve as a Food Consultant. I invite you to visit the
site and learn more about Cuban history, customs and cuisine. Thank you to
Webmasters Raul, Jorge and Glen, three brothers-in-law dedicated to getting
more people to experience true Cuban culture.

Lechon Asado - Roast Pork

One "fresh ham" with bone in (or have your butcher butterfly it for you!) and
skin on

Mojo Marinade

20 cloves garlic
2 teaspoons salt
1 and 1/2 cups sour orange juice (or use two parts orange juice to one part
lemon juice and one part lime juice)
1 cup minced onion
1 teaspoon oregano
1 and 1/2 cups Spanish olive oil

Mash the garlic and salt together with a mortar and pestle. (A rolling pin on
a cutting board works pretty good too.) Add dried oregano, onion and the sour
orange to the mash and mix thoroughly. Heat oil in small sauce pan, add the
mash to the oil and whisk.
Pierce pork as many times as you can with a sharp knife or fork. Pour garlic
mixture (save a little for roasting) over pork, cover and let sit in
refrigerator for 2-3 hours or overnight.

To Cook:

Oven
Preheat oven to 450°F. Place the pork fattest side up in an open roasting
pan. Place pan in oven and reduce temperature to 325°F. Spoon extra marinade
over the roast occasionally as it cooks. Using a meat thermometer, the roast
is done at 180°F.

Barbecue Grill
Use a covered grill, such as the Webber kettle. Bank the coals to each side,
leaving an empty space beneath your ham. Spoon extra marinade over the roast
occasionally as it cooks. Add charcoal to the sides as needed to maintain
roasting temperature. Using a meat thermometer, the roast is done at 180°F.

Stovetop
Place ham in a large Dutch oven, covered stock pan, etc. Whatever you need to
fit. Add about 1 cup of marinade to the pan. Bring to a boil. Adjust the heat
to low, cover and cook until completely done. Add additional marinade as
needed to keep at least one inch of liquid in bottom of pan -- otherwise
roast will burn.
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10. DOMINICAN REPUBLIC

Note from Marlen: I have visited this country many times. This dish is eaten
for breakfast, lunch and dinner. While there are many variations, this is a
good basic recipe.

Mangú

4 green plantains (remove the skin and cut in 3 inch pieces)
2 teaspoons of salt
1 cup of water
1/2 cup of whole milk
1/2 cup of cold water
5 Tablespoons of American cheese or other cheese that you like (grated or cut
into small pieces so it well blend well and melt easier)
1/2 stick of butter (cold)
5 strips of bacon
Salt to taste

In a large saucepan, place your cut plantains and add sufficient room
temperature water (or from tap) to cover the bananas for boiling. Add 2
teaspoon of salt to the water. Cook or boil the bananas for 20 or 25 minutes,
until soft. You do not need to boil the water first, simply place the bananas
on the stove with water to begin.
Add additional water to replace the water that has boiled off, and with a lid
now on the saucepan, cook for another 15 minutes.
Remove from the stove and drain off the water in your saucepan completely.
Mash the bananas with a potato masher (or something similar) adding the cold
water from the refrigerator, 1/2 cup of whole milk and your cheese that you
like (you may also add chopped sweet onions if you like). After this mixture
has come to the consistency of mashed potatoes. add 1/2 stick of lightly
salted butter.
In a frying pan, fry the 5 bacon strips. Drain off the fat from the bacon and
add it to your already prepared Mangu, blending well with a wooden spoon. If
you like, you may also cut the bacon into small pieces and add this also
(this is optional). Your Mangu is Ready!
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11. EL SALVADOR

Pupusas

1 pound ground turkey breast
1/2 large onion, finely diced
1 clove garlic, minced
1 medium fresh green chili, seeded and minced
1 small tomato, finely chopped
1/4 teaspoon cumin
1/4 pound low-fat white cheese, grated
1/2 teaspoon salt
5 cups flour
Water, about 4 cups
1 teaspoon vegetable oil

1. In a large, non-stick saucepan, over high heat, cook the turkey, onion,
and garlic until cooked through. If necessary, add small amounts of water to the turkey to prevent sticking. When the meat is firm, reduce heat to low and add the chili, tomato, and cumin. Let mixture cook until all liquid has evaporated. Set aside to cool. Stir in the cheese and salt.
2. Put the flour in a large mixing bowl and stir in enough water to make a tortilla-like dough. Divide the dough into 25 pieces and roll each into a ball. Flatten each ball between the palms of your hands to 1/2-inch. Put a spoonful of the meat mixture in the middle of each disk of dough and enclose it firmly. Flatten the pupusas again until they about 1/2-inch thick.
3. To cook, heat a flat, heavy-bottom skillet until it is very hot. Brush the skillet with a little oil. Cook the pupusas on each side for 4 to 5 minutes until nicely browned. Serve immediately.
Makes 25 pupusas.
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12. ENGLAND

Note from Marlen: Many dishes say England to me, but I really like Yorkshire
Pudding. This recipe was sent to me by my dear cyber-friend Ginger in St.
Thomas, an excellent and wonderful cook, and an even better friend.

Yorkshire Pudding

2 eggs
1 cup milk
1 cup sifted flour (measure after sifting)
1/2 tsp salt
Beef drippings

Preheat oven to 450°F. Beat the eggs with the milk. Sift together the flour
and salt, and stir this into the egg mixture. Beat the batter until well
blended.
Discard most of the fat from the pan in which the beef was roasted. Heat an
11"x7" baking pan or ring mold, and pour into it 1/4 cup of the beef
drippings. Pour in the pudding mixture and bake 10 minutes. Reduce the oven
temperature to 350° and bake 15-20 minutes longer or until puffy and a
delicate brown. Cut into squares and serve immediately with roast beef.
Serves 4.
Contributed by Ginger in St. Thomas
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13. ETHIOPIA

Injera Bread

1/2 c Flour; whole wheat or TEF
1/3 c Flour; white
1 T Sugar, brown
1/2 ts Salt
1/2 ts Baking powder
2 Egg; beaten
2 c Buttermilk
1 T Oil

Sift together the flours, sugar, salt, baking powder, and baking soda.
Combine eggs, buttermilk and oil. Add this mixture all at once to flour
mixture. Stir until smooth. Pour 2 tablespoons of batter into a hot, lightly
greased 6" skillet so that the batter covers the bottom. Lift and quickly
rotate the pan to even out the batter. return skillet to medium heat. Cook
about one minute or until lightly browned on the bottom. Invert bread onto
paper towels. Serve warm. Makes approximately 16 to 20 (serves three to
four).
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14. FINLAND

Pulla

This is a traditional food in Finland. Women have baked this coffee bread
every week (usually on Saturdays) and still do, since Finland is a country of
tradition, and many of their customs and foods have been around for many,
many years.

2 cups Milk
1 or 2 eggs
2 tsp salt
1 heaping tblsp cardamom
1 1/4 cups sugar
1 1/4 cups butter or margarine
1 kg (app. 7 cups) flour (Robin Hood Best for Bread works well)
2 packages dry yeast, or 50g fresh yeast

Mix eggs, salt, sugar, and cardamom together. Put butter and milk in saucepan
on stove until butter melts. Add to egg mixture. Add flour. Put yeast into
cup with a bit of warm water, (If using fresh yeast, let it melt). Make sure
dough is no warmer than skin temperature, then pour into dough.
Knead dough well, then sprinkle flour on top, and let it rise about 1 hr.
Roll dough into 3" balls, or braid into 2 loaves. Put on greased cookie
sheet, cover with towel and let rise 15-20 min. Whip one egg, and brush on
pulla. Top with coarse sugar. Bake at 350-400F, until golden.
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15. FRANCE

Note from Marlen: How do you choose one recipe among so many? I just chose
what I like!

Coq au Vin Blanc

2 T butter or margarine
3-1/2 lb chicken, cut in quarters (3 to 3 1/2lb)
18 sm white onions, trimmed (12-18)
4 sm carrots, peeled and cut diagonally in 1-1/2" pieces
2 cloves garlic, minced
2 T brandy
2 c dry white wine
1 T finely chopped parsley
1 bay leaf
1 t salt
1/4 t ground white pepper
1/4 t dried thyme leaves, crushed
1/8 t ground cloves
1 pk (8oz) frozen sugar snap peas
In a large skillet over medium-high heat, melt the butter. Add chicken pieces
skin side down and brown well. Using tongs, turn chicken pieces to brown on
all sides. Transfer chicken pieces to a large baking dish. Set aside.
Preheat oven to 350F. To drippings that remain in skillet, add onions,
carrots and garlic. Saute over medium-high heat until onions and carrots are
lightly browned.
Add brandy to skillet. Holding skillet with a pot holder, carefully but
quickly ignite the brandy. Shake skillet gently until the flames subside. Add
wine, parsley, bay leaf, salt, pepper, thyme and ground cloves.
Increase heat to high and bring the carrot mixture to boiling, stirring
frequently. Remove skillet from heat. Using a large spoon, transfer the
carrot mixture to the chicken in the baking dish.
Cover baking dish with lid or aluminum foil. Place on center rack of oven and
bake 30 minutes. Uncover dish and distribute sugar snap peas evenly over the
chicken and carrot mixture.
Cover baking dish and bake 30 minutes longer or until juices run clear when
chicken is pierced with a fork and vegetables are tender. Remove bay leaf.
Transfer to a decorative serving platter.
RED WINE VARIATION: To make a more classic version of this chicken dish,
substitute a hearty red wine, such as Burgundy, Beaujolais or Chianti, for
the white wine. Add 1/2 1b tiny white mushrooms to the skillet when the
carrots are added and stir 1/2 tablespoon tomato paste into the carrot
mixture just before the chicken goes into the oven.
Yield: 4 servings
McCalls Cooking School
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16. GERMANY

Note from Marlen: My husband is from Germany. I have never tasted better
food than the one prepared by my late mother-in-law. This is still my
husband’s favorite!

Rot Kohl - German Red Cabbage

1 red cabbage, shredded
1 tablespoon butter
1 pound of apples
1/2 pound of onions
2 cloves garlic
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon thyme
1/4 teaspoon caraway
Salt and pepper
2 tablespoons brown sugar
More than 2 cups of wine
2 tablespoons wine vinegar

Cook cabbage in the butter, while covered, for 5 minutes. Add sliced onions
and apples. Add everything else. Cook slowly on stove for 6 hours.
**********************
17. GREECE

Note from Marlen: A dear Greek friend introduced me to Greek food. It was a
toss up for me between Baklava and Keftedes. My sweet tooth won!

Baklava

1 lb butter
1 lb filo dough, thawed
1/4 cup sugar
1 Tblsp cinnamon
3 cups finely chopped pecans

Syrup
2 cups sugar
1 cup water
1/4 cup honey
Slice of lemon
Strip of orange rind (optional)
Stick of cinnamon

Combine nuts, sugar, and cinnamon and set aside. Melt butter and brush
bottom of pan. Add 7-8 sheets of filo brushing each with butter. Sprinkle
with nut mixture and repeat process until all the nut mixture is used. Add
remaining filo and brush top sheet with butter. Cut into
diamond shapes. Bake at 325 degrees F. for 45min. Lower heat to 300
degrees and bake 15min until golden.
Boil all syrup ingredients, except honey to from a light syrup--about 20 in.
Remove from heat and add honey. Remove lemon, orange, and cinnamon. Let
cool some and spoon over pastry.
Source: The Way Yia Yia Did It from the Greek Orthodox Ladies Philoptochos
Society, Saint Sophia Greek Orthodox Church, San Antonio, TX
***********************
18. GUYANA

Guyana Black Cake

1-1/2 mixed dried fruit
2 ozs mixed peel
1 tsp mixed spices
1/4 lb chopped peanuts
1/2 c. sugar OR soft brown sugar
1/2 lb margarine
6 eggs
8 ozs flour
1/2 bottle wine or rum
1 lb sugar for making caramel

Wash and dry fruits. grind or chop fruits and nuts.
Caramel: Heat sugar and when melted, add wine. Simmer until dark color is
obtained.
Mix wine and rum and pour over the fruits.
Grease and doubly line and 8 inch thick cake pan.
Cream sugar and margarine. Add eggs one at a time (beaten or unbeaten).
Add fruits and stir well. add enough caramel to make it as dark as desired.
Sift flour, baking powder and spice together. Add a little at a time and fold
in. Mix to a soft dropping consistency using wine or rum.
Pour mixture into a prepared pan and bake slow over 300 degrees f for 2 hours
(on middle shelf in oven).
Pour wine and rum immediately after cake is baked. Repeat 3 or 4 times.
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19. HUNGARY

In honor of my dear friend Dottie Lou in Indiana, who makes Goulash Without
Goulash Ingredients, because she forgets to buy them! LOL

Gulyas Leves - Hungarian Goulash

2 pounds stew meat -- cut in 1" cubes
1 large onion -- sliced
1 clove garlic -- minced
1/2 cup catsup
2 tablespoons worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons paprika
1/2 teaspoon dry mustard
1 cup water
1/2 cup flour

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

Note from Marlen: So many wonderful recipes to choose from! But my many
Jewish friends voted for this one!

Matzo Ball Soup - AKA Jewish Penicillin

4 pounds whole chicken
2 onions, cut into 1-inch cubes
3 carrots, sliced
2 stalks celery, thickly sliced
1 cup chopped fresh dill weed
Salt to taste
2 tablespoons vegetable oil
2 tablespoons chicken cracklings (grebenes), finely minced
2 eggs, beaten
1/2 cup matzo meal
1 teaspoon salt
1/4 cup vegetable broth

1 Trim off neck flap all the way up to the top of the wishbone. Trim fat and
skin from around the back cavity of the chicken. Reserve both for schmaltz
and grebenes. Cut chicken into quarters. Place meat in large pot with onions,
and cover with about 4 quarts water. Bring to a boil, reduce heat , and
simmer 2 hours.
2 Add carrots and celery to the soup; simmer an additional hour. Season to
taste with salt.
3 Remove chicken pieces, and set aside. You may reserve them for another use,
or shred the meat for the soup. Keep the chicken covered, and at room
temperature before shredding.
4 Dice reserved skin and fat into 1 inch pieces. Cook in a heavy bottomed
skillet over medium heat, turning occasionally. Make sure the pan never gets
so hot as to cause the rendered fat to smoke. When the grebenes are crisp and
brown, remove them to a cutting board and drain schmaltz into a small
nonplastic bowl to cool slightly. When cool enough to handle, mince the
grebenes finely.
5 To make the matzoh balls, blend fat or oil and eggs together. Mix matzoh
meal and salt together. Combine the two mixtures, and mix well. Add 4-1/2
tablespoons soup stock or water; mix until uniform. Stir in minced grebenes.
Cover bowl, and place in refrigerator for 20 minutes.
6 Bring soup to a boil. Reduce flame, and drop balls approximately 1 inch in
diameter into the slightly boiling water. Add dill. Cover pot, and cook 30 to
40 minutes. DO NOT REMOVE THE COVER FROM THE POT WHILE COOKING! Makes 8
servings
Submitted by Holly

21. ITALY

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

Tiramisu

1/3 c Sugar
5 Eggs
1/3 c Marsala wine
1/2 c Whipping cream
1 lb Mascarpone cheese
2 ts Lemon rind
1 c Espresso coffee, cold
24 Lady fingers
2 oz Bittersweet chocolate, grated

Use Italian lady fingers also called Savoiardi, for the best results. You
can use any kind of spirits or liqueurs in the dessert (marsala, vin santo,
rum, brandy, Tia Maria, Frangelico, Amaretto) be guided by your own taste.
If you can't find mascarpone, use 8oz ricotta and double the amount of
whipping cream. If you don't have an espresso maker, use strong black coffee.

1. In a heavy pot, on medium-low heat, whisk together sugar and eggs until
frothy. Continue whisking until mixture begins to thicken. Whisk in 1/4 cup
marsala and continue to cook until mixture coats the back of a spoon. Scrape
into bowl and reserve.
2. Whip cream until it holds its shape. With same beaters, whisk mascarpone
and lemon rind together until mixture softens. Fold in egg/marsala mixture
and whipping cream.
3. Combine espresso and remaining 2Tb marsala. Dip lady fingers into coffee
mixture two at a time and soak evenly. Place a layer of lady fingers on
bottom of 11x7 inch dish. Spread with half of the mascarpone cream. Sprinkle
with grated chocolate. Add another layer of soaked lady fingers. Top with
mascarpone cream and remaining chocolate.
********************
22. INDIA

Meat Keema

1 lb of minced meat
3 tablespoons of vegetable oil
3 large onions
1 cup of shredded white cabbage
1 cup of chopped carrots
1 cup of chopped celery stalks and leaves
2 teaspoons grated ginger
half teaspoon grated garlic
teaspoon turmeric powder
a few green chilies

Fry 1l b of minced meat in 3 tablespoons of vegetable oil until it is cooked
through Let it stand.
Chop fine 3 large onions and add it to the mince together with 1 cup of
shredded white cabbage, 1 cup of chopped carrots, 1 cup of chopped celery
stalks and leaves, 2 teaspoons grated ginger, half teaspoon grated garlic,
-teaspoon turmeric powder, and a few green chilies (optional). Mix thoroughly
and cook, uncovered, in a preheated oven on gas mark 4 for 45 minutes. Remove
from the oven.
This was a popular dish in Bombay and was made with minced lamb, but minced
beef or chicken would do just as well.
Garnish with chopped coriander leaves and serve hot with relishes.
***********************
23. IRELAND

Note from Marlen: Thirty years of living in Chicago taught me much about the
wonderful Irish people and their cuisine. This is my favorite Irish dish.

Classic Irish Stew

2 lbs. Lamb meat from leg, cut into 1" cubes
1 large onion, sliced thin
2 lbs. Potatoes, cut into 1/8" thick pieces
4 carrots, sliced and peeled
salt and pepper
2 bay leaves
2-3 cups boiling water or beef stock
1 bunch fresh parsley, chopped

Put in the bottom of a heavy pan, a layer of lamb, layer of potatoes, onion,
carrots, salt, pepper and a bay leaf. Repeat again. Season each layer. Add
the beef stock. Cover tightly. Cook on low heat for 2 hours or until done.
Sprinkle with parsley. Serve with Irish bread. Serves 4-6
Marguerite Henderson, CUCINA

24. JAMAICA

Jamaican Jerk Chicken

1 TB Ground allspice
1 TB Dried thyme
1-1/2 ts Cayenne pepper
1-1/2 ts Freshly ground black pepper
1-1/2 ts Ground sage
3/4 ts Ground nutmeg
3/4 ts Ground cinnamon
2 TB Salt
2 TB Garlic powder
1 TB Sugar
1/4 c Olive oil
1/4 c Soy sauce
3/4 c White vinegar
1/2 c Orange juice
Juice of 1 lime
1 ea Scotch bonnet pepper, Seeded and finely chopped
1 c Chopped white onion
3 ea Green onions, finely chopped
4 ea Chicken breasts (6 to 8 oz ea, trimmed of fat

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper,
sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk,
slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice.
Add the Scotch bonnet pepper, onion, and green onions and mix well. Add the
chicken breasts, cover and marinate for at least 1 hour, longer if possible.
Preheat an outdoor grill.
Remove the breasts from the marinade and grill for 6 minutes on each side or
until fully cooked. While grilling, baste with the marinade. Heat the
leftover marinade and serve on the side for dipping.
NOTE: This is the recipe as listed in the cookbook. Personally, I would
NEVER heat the leftover marinade and serve on the side for dipping,
especially something that you had marinated POULTRY in. A MUCH better idea
would be to reserve some of the marinade (BEFORE you put the chicken in it)
and save it for serving. Yield: 4 servings
This recipe is also from Sugar Reef Caribbean Cooking by Devra Dedeaux. "This
recipe is not as hot as you would find in Jamaica. For that authentic flavor,
double the quantity of dry spices."

25. JAPAN

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

Japanese Steak and Shrimp Sauce

1 garlic clove
1 cup mayonnaise
1/2 cup chili sauce
1 tbs. drained bottled horseradish
1 tsp. dry mustard
1/8 tsp. cayenne
2 tsp. lime juice

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

26. KOREA

Kim Chee

1 lg Head Chinese Cabbage
Salt
4 Green Onion With Tops
1 Garlic Clove
1 Hot Red Chili, Dried
1 t Ginger Root, Grated Fresh

Cut cabbage in pieces 1 inch long and 1 inch wide. Sprinkle 2 tablespoons
salt on cabbage, mix well and let sit 15 minutes. Cut green onions and tops
in 1 1/2 inch lengths, then cut again lengthwise into thin slices. Wash
salted cabbage three times with cold water; drain and add the onions, garlic,
chile, ginger and one tablespoon salt. Cover with water, mix well. Cover
container and let stand for a few days.
Taste mixture every day. When it is fermented and acid enough, cover and
refrigerate up to 2 weeks. Makes one quart.
************************
27. LEBANON

Lebanese Eggplant

1 Medium eggplant -peel & dice
1 Clove of garlic
1/4 c Olive oil
1 cn Tomatoes (drained) 16 oz.
1/2 ts Brown sugar
1/8 ts Pepper
1/2 c Shopped onion
1/2 c Sliced mushroom
1 TB All purpose flour
1/2 ts Salt
1/4 ts Dried whole basil

Cook eggplant in boiling water (salted) 8-10 minutes, drain well. Saute
onion, garlic, mushrooms in olive oil. Add flour, stir until smooth. Add
tomatoes and other ingredients. Bring to a boil. Remove from heat. Layer in
lightly grease 1 qt. casserole. Bake at 375 degree for 25 minutes. 4 servings
*********************
28. MEXICO

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

Sopaipillas

2 C flour
2 tsp. baking powder
1 tsp. salt
2 T shortening
3/4 cup cold water
Oil for deep frying
Confectioner's sugar and cinnamon for dusting
Honey

Sift the dry ingredients together. Cut in the shortening until the mixture is
the texture of coarse cornmeal. Add the water gradually to form a dough.
Knead on a lightly floured surface until smooth.
Roll dough thinly and cut it into small squares, about 3 inches. Heat oil
until hot (375°F.). Fry bread until puffed and golden brown on both sides.
Drain on paper towels and dust with powdered sugar and cinnamon. Serve with
honey. Serves 6.
***********************
29. MOROCCO

Moroccan Anise Bread

1 TB Active dry yeast
1-1/3 c Warm water
1 ts Sugar or honey
1 TB Vegetable oil
2-1/2 ts Anise seeds
2 ts Table salt or
4 ts Kosher[ing] salt
4 c Unbleached all-purpose flour
1 ea Egg white beaten with
1 ts Water
3 TB Sesame seeds

1. Dissolve the yeast in 1/4 cup of the water. Add the sugar or honey and let
stand until foamy, 5 to 10 minutes.
2. Add the remaining water, oil, anise, salt, and 2 cups of the flour.
Gradually stir in the remaining flour until the mixture holds together.
3. On a lightly floured surface, knead the dough until smooth and elastic,
about 10 minutes. Place in a greased bowl, turning to coat. Cover loosely
with a towel or plastic wrap and let rise at room temperature until double
in bulk, about 1-1/2 hours.
4. Punch down the dough and divide in half. Shape each piece into a ball,
cover, and let rest for about 10 minutes.
5. Sprinkle a large baking sheet with cornmeal or fine semolina or grease the
baking sheet. Flatten each dough ball into a 6-inch round. Some cooks flute
the outer edge, others leave it plain. Place the rounds on the prepared
baking sheet, cover, and let rise.
6. Preheat the oven to 375 degrees.
7. Prick the dough around the sides with the tines of a fork or a toothpick.
Brush the tops of the loaves with the egg white and lightly sprinkle with the
sesame seeds.
8. Bake until golden brown and hollow-sounding when tapped, about 30 minutes.
Transfer to a wire rack to cool.
Yield: 2 Loaves
********************
30. NICARAGUA

Note from Marlen: Living in South Florida, I have enjoyed many truly
terrific Nicaraguan dishes. But nothing as divine as this wonderful dessert.

Tres Leches Cake (3 Milk Cake)

For the cake:
6 eggs
1 cup sugar
1 cup flour
1/2 cup melted butter

For the crema de leches (milk cream)
1 can condensed milk
1 can evaporated milk
1 1/2 cups milk
3 egg whites
1/4 cup milk
1/2 cup sugar
1 teaspoon nutmeg

For frosting for top of cake: You can use marshmallow cream, Cool Whip or
real whipped cream). Sprinkle with chopped nuts.

For the cake:
Beat eggs and sugar by hand for one minute. Place in a double boiler. Heat
until hot (do not boil). Beat until double in size, approximately 10 minutes,
very slowly adding flour and melted butter. Make sure everything is well
mixed. Bake at 350* for 20 minutes in a greased square glass dish
(approximately 9"x11").

For the milk cream:
Place 3 cups milk and sugar in a 2 quart pan and bring to a boil. Separately,
beat well the egg whites and 1/2 cup milk. Add very slowly to the hot
mixture, mixing well. Bring to a boil again. Remove from heat, add nutmeg.

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

Lefse

2 c Milk, scalded
1 TB Salt
1/2 c Lard
4 c Flour (all purpose)

Add lard, salt and 2 cups flour to scalded milk and mix well over low heat.
(my friend says make sure there are no lumps). Remove from fire. Sift 2 cups
of flour on board, add warm dough and work in flour. Knead well and cool.
(knead, knead, knead).
This dough can be rolled immediately or kept in a cool place for a couple of
days. May be stored in a plastic bag.
Make a small patty, about hamburger size, with even sealed edges as you would
for pastry. Flour board lightly and with a Scandinavian rolling pin (you can
use a regular rolling pin), roll patty in all directions, keeping the dough
round. Roll lightly, stretching dough until it is almost as large as the
lefse baker (you can use a griddle). Use a pointed stick to transfer dough
from the board to the baker (or griddle). Brown lightly, prick air bubbles,
turn and brown the other side. You may have to lower the heat. It is a soft
bread. Serve with butter and sugar.
***************************
32. PAKISTAN

Pakistan Chicken Curry

8 pieces chicken, with or without skin
1 large onion, chopped or sliced
3 cloves garlic, chopped
1 15 oz can tomato sauce
1 pound fresh tomatoes (or one 14-1/2 oz can, diced), chopped
1 bay leaf
3 tablespoons curry powder mix
1 can water (from tomato sauce)
Cayenne pepper to taste
Salt and pepper to taste
Vegetable or canola oil
Chicken bouillon cube (optional)

Saute onions in oil until translucent. Add the curry mix, and bay leaf.
Stir for about 30 seconds, until spices are mixed. Add fresh tomatoes or can
of diced tomatoes. Add chicken and cook for 3 to 5 minutes more. Add tomato
sauce, water, and garlic. (The garlic can be sauted with the spices but this
will give a more bitter taste.) Bring to a boil, reduce heat and simmer
(covered) for approximately 40 minutes. Remove lid and continue to cook
another 40 minutes or until sauce has reduced and somewhat thick. Serve over
rice. Serves 8.
Recipe by Iris Dunaway
***************************
33. PANAMA

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

Carimañolas - Stuffed Yuca Fritters

3 lbs. yuca (cassava)
Salt to taste

Stuffing:
1 lb. ground meat
1/2 onion
1 clove garlic
scallion and parsley
1 tsp. tomato paste
1 tsp. worcestershire sauce
1 teaspoon salt
1/8 tsp. sugar
1 tsp. vinegar
capers

Boil the yuca with salt but do not allow to get too soft. Grind it and knead
same with salt. Form balls and fill each with the stuffing, shaping same into
oval shape. Then fry in very hot oil.
To make filling: Season ground meat with salt, worcestershire sauce, vinegar,
capers, onion, sugar, scallion and parsley. Fry in hot oil and when brown add
other ingredients and tomato paste. Allow to cook on low fire until soft.
*********************
34. PARAGUAY

So'i Ku'i

3 tablespoons of oil
1 clove of garlic
1 onion
1 liter of water
1 1/2 cups of rice
1 teaspoon of rock salt
2 cups of cooked ground beef
Pinch of cumin

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

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

35. PERU

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

Papas a las Huancaina (Potatoes a la Huancaína)

2 pounds white potatoes, washed
1 tablespoon olive oil
1/2 medium onion, sliced
1/2 tablespoon yellow chili
1 cup nonfat cottage cheese
2 ounces grated cheese
1/2 cup skim milk
1 head romaine lettuce
2 tablespoons chopped fresh parsley
6 black olives

1. In a large saucepan, cover the potatoes with water. Bring to a boil and
cook until tender when pierced with a skewer. Drain and cool. Peel and slice
into ½-inch rounds.
2. Prepare the sauce. In a medium non-stick skillet, warm the olive oil over
medium heat. Add onion and chili and cook until the onion is tender, about 6
minutes. Put the onion in a blender or food processor and add the cottage
cheese, grated cheese, and skim milk. Puree until smooth.
3. To serve, arrange some lettuce leaves on each of 6 salad plates. Arrange
some potato slices on top of the lettuce and spoon sauce over them. Sprinkle
with chopped parsley; decorate each with an olive and serve.
Makes 6 servings.
Serve with grilled fish.
**********************
36. PHILIPINES

Traditional Adobo - Pork in Vinegar and Soy Sauce

1-1/2 lb Pork shoulder or butt cut into 1-1/2" cubes
1/3 c Vinegar
2 TB Soy sauce
1 ts Salt
3 Cloves garlic, minced
1 Small bay leaf
1/4 ts Pepper
1 TB Sugar
1/2 c Water
2 TB Cooking oil

1. Combine all ingredients except cooking oil in a pot and let stand for at
least 30 minutes.
2. Simmer covered for 1 hour or until meat is tender. Drain and reserve the
sauce.
3. Heat cooking oil in a skillet. Brown meat on all sides. Transfer to a
serving dish.
4. Pour off all remaining oil from skillet. Add reserved sauce and cook for
a minute or two scraping all browned bits sticking to pan. Pour sauce over
meat and serve.
Variation: May be done with chicken or a combination of chicken and pork.
Beef or chicken livers may be added too if desired.
Serves 4 to 6.
***********************
37. POLAND

Note from Marlen: I learned all about Polish cuisine during my 30 years
living in Chicago. I love pierogies! I couldn’t decide which filling I like
best, so I am listing several!

Pierogi

2 Eggs
1/2 c Water
2 c Flour
1/2 ts Salt

Mound flour on kneading board and make hole in center. Drop eggs into hole
and cut into flour with a knife. Add salt and water and knead until firm. Let
rest for 10 minutes covered with a warm bowl. Divide dough in halves and roll
thin. Cut circles with a large biscuit cutter. Place a small mound of filling
a little to one side on each round of dough. Moisten edge with a little
water, fold over and press edges firmly together. Be sure they are well
sealed to prevent the filling from running out. Drop the pierogi into salted
boiling water. Cook gently for 3 to 5 minutes.
Lift out of water carefully with a perforated spoon. The dough has a tendency
to dry while you are working. A dry dough will not seal completely. We
suggest rolling out a large circle of dough, placing small mounds of filling
far enough apart to allow for cutting, and folding the dough over the mounds
of filling. Then cut with a small biscuit cutter and seal firmly. Never crowd
or pile pierogi. The uncooked will stick and the cooked will lose shape and
tightness.
Note: Pierogi can be frozen after boiling and they keep well. I prefer all my
pierogi fried in butter and onions and seasoned with salt and pepper. They
should be fried on a medium low heat until golden brown.

VARIETIES OF FILLING

CHEESE:
1 cup cottage cheese
1 tsp. melted butter
1 egg beaten
3 tbsp sugar
3 tbsp currants
1/4 tsp cinnamon
Cream cheese with melted butter. Add other ingredients and mix well. Fill
pierogi. Serve with melted butter and sour cream.

CHEESE:
1 cup dry cottage cheese
1 dash of salt
1 tsp. lemon juice
1 tbsp sugar
1 egg
1 egg yolk
Mix ingredients thoroughly. Fill pierogi.

CABBAGE AND MUSHROOMS:
1 small head cabbage
2 cups mushrooms
2 tbsp sour cream
1 small onion, chopped fine
Butter
Salt and pepper
Quarter cabbage and cook in salted water for 15 minutes. Drain, cool and chop
fine. Saute onion in butter, add chopped mushrooms and fry 5 minutes. Add
chopped cabbage and continue to fry until flavors blend. Add sour cream and
cool. Fill pierogi.

SAUERKRAUT:
Two cups sauerkraut may be substituted for the cabbage. Rinse and chop
sauerkraut. Proceed as above.

MUSHROOMS:
1 cup chopped mushrooms
1 onion chopped fine
Salt and pepper
2 egg yolks
Butter
Saute onion in butter. Add mushrooms. Season. Remove from fire, add egg yolks
and stir well. Cool and fill pierogi. Serve with chopped onion browned in
butter.

MUSHROOMS AND MEAT:
1/2 cup cooked beef
1/2 cup chopped mushrooms
1 onion chopped fine
Butter
Salt and pepper
2 tbsp sour cream
Run cooked meat through meat grinder. Fry onion in butter until transparent,
add mushrooms and meat. Season to taste. Add sour cream and cool before using.

PRUNES:
1 cup cooked prunes
1 tsp lemon juice
1 tsp sugar

Soak prunes overnight. Cook with sugar and lemon juice. When cool, remove
stones and fill pierogi. Serve with bread crumbs browned in butter.
*********************
38. RUSSIA

Beef Stroganoff

17 oz (500g) fillet of beef
Salt
Freshly ground pepper
Pinch of paprika
1 small onion
1 oz (30g) butter

For Sauce
1 oz (30g) butter
1 oz (30g) flour
half pint (285ml) stock
2 tablespoons of tomato juice
Quarter pint (150ml) sour cream

1. Cut the meat into strips
2. Season with salt, pepper and paprika, leave to stand in a cool place for
60 minutes
3. When meat has been standing for 45 minutes, prepare the sauce
4. Melt the butter in a saucepan, add in flour, brown slightly
5. Add the stock and tomato juice, mix well until smooth
6. Reduce heat and simmer for 15 minutes
7. Add butter to a frying pan, add the meat and onions and brown
8. Add to sauce, stir in the cream, simmer for 10 minutes
Serve on a bed of white rice
*********************
39. SAUDI ARABIA

Leg of Lamb with Yogurt - Fakhitha Bel Laban

1 leg of lamb
1-1/2 cups yogurt
2 tablespoons tomato paste
6 cloves crushed garlic (optional)
1 teaspoon EACH black pepper, cardamom, cinnamon, cumin, saffron
Salt to taste
9 tablespoons corn oil
3 tablespoons mayonnaise

Clean the meat, slash in several places and put in a baking dish. Mix the
spices, salt, garlic, yogurt, tomato paste, mayonnaise and oil. Spread half
of the mixture over the meat. Put the meat back in the dish, cover with foil,
and put in the oven at 350 degrees until the meat is cooked. Just before
serving pour the remaining yogurt mixture on top of the meat.
********************
40. SCOTLAND

Note from Marlen: This is one of my favorite brown-bag lunches!

Scotch Eggs

Here is a simple recipe for making a traditional Scottish dish which is still
popular, served either hot or cold, at picnics.

1 lb sausage meat
5 hard boiled eggs, with shells removed
1 large raw egg
3 oz approx of dry bread crumbs
Pinch of mace, salt, freshly ground pepper
Small quantity of flour
1 tablespoon water

Dust the hard boiled eggs in a little flour. Mix the mace, salt and pepper
with the sausage meat and divide into five equal portions. Place on a floured
surface. Wrap/mold the sausage meat round the egg, making sure there are no
gaps. Beat the egg and water together and coat the meat-covered egg with this
and then bread crumbs (you may have to press the crumbs onto the meat). Deep
fry in hot oil (360F/185C) taking care as you put the eggs into the oil. Cook
for about 5/6 minutes. If you don't have a deep fat fryer, they can be cooked
in oil in a frying pan, turning frequently to ensure the meat is fully
cooked.
Drain and serve hot or allow to cool and keep in a refrigerator for a cold
snack later.
*********************
41. SPAIN

Note from Marlen: My paternal grandparents were born in Spain. Nothing says
Spain to me like a Paella.

Paella Valenciana

6 c Chicken stock
1 lg Whole onion, peeled
1/2 t Saffron threads
1 lb Large shrimp
12 Little neck clams (opt)
1 Broiler/fryer, cut into 9 pieces (3-1/2 lb)
Salt
Pepper
1 lb Spanish Chorizo sausage (NOT Mexican chorizo)
3 TB Olive oil
1 md Onion, peeled and coarsely, chopped
4 oz Salt pork, coarsely chopped (opt)
1 TB Minced garlic
1 c Dry white wine (opt)
1 TB Paprika
1 c Chopped tomatoes
1 TB Chopped fresh Italian parsley
3 c Short-grain rice
1 Bay leaf, crumbled
Juice of 1 lemon

FOR GARNISH
A handful of frozen peas
A few strips of pimiento or roasted pepper

In a saucepan, combine the chicken stock, whole onion and the crushed saffron
threads. Cover the pan, and simmer over low heat while you prepare the rest
of the ingredients.
Peel and devein shrimp. Wash the clams. Rinse the chicken in cold water and
pat dry.
Slice the chorizo into 1/8" discs. Place in a paella pan or skillet, and cook
over medium heat until fat is rendered. Remove with slotted spoon, and
reserve. Wash or wipe out the skillet. Saute shrimp in 1 tablespoon olive oil
until pink; remove and reserve. Wash or wipe out the pan. Salt and pepper
chicken pieces. Brown chicken in 1 tablespoon of oil, turning until all sides
are browned but not fully cooked. Remove from pan and reserve. If desired,
remove the skin from the chicken pieces and discard.
Drain fat from pan. Add final tablespoon of oil to pan. Add onions and salt
pork. Over medium-high heat, saute the mixture until onions are wilted. Add
garlic, and saute about 30 seconds. Add white wine, stir and cook over
medium-high heat until most of the wine has evaporated.
Remove pan from heat. Add paprika and tomato and parsley, and stir well.
Return pan to heat, and cook until mixture thickens. Add rice, and stir until
rice is coated with tomato mixture. Remove whole onion from chicken stock.
Add chicken stock and saffron to rice mixture. Raise heat to high; stir and
add chicken pieces, shrimp, clams, chorizo, bay leaf and lemon juice. Gently
stir ingredients.
Cover and cook over low heat until the rice has absorbed the liquid and the
clam shells have opened, about 25-30 minutes.
Five minutes before the end of cooking time, sprinkle top of paella with
peas. Cover and continue cooking. Garnish with pimiento. 6 servings.

42. SWEDEN

Note from Marlen: This is a favorite dish of my dear Swedish best friend.

Plattar - Swedish Pancakes

4 Eggs, Separated
1 Cup Flour
1/2 Teaspoon Salt
1 Cup Milk
3 Tablespoons Sour Cream
Lingonberry Preserves
Applesauce

Beat yolks until thick. Sift together flour, salt and sugar. Add to egg yolks
alternately with milk. Stir in sour cream. Beat egg whites until
stiff but not dry. Fold into batter. Heat pancake pan and butter each
depression (if you have a Swedish Pan Cake Pan (see notes). Pour about a
tablespoon of batter into each depression and spread out evenly. Brown on one
side, turn and brown on the other side. Serve at once with preserves or
applesauce.
Serves 4.
Notes: To be authentically small and very thin, Swedish pancakes ought to be
baked in a Swedish pancake pan, which has depressions for each pancake. They
can be bought in good housewares stores in Scandinavian supply houses.
But these pancakes may also be baked on a hot griddle by tablespoonfuls.
Incidentally, pancakes are a staple in all Scandinavian countries, and
basically there is not a great deal of difference between them. The
Norwegians often eat theirs folded over.
Recipe from The Art of Scandinavian Cooking
***************************
43. SWITZERLAND

Note from Marlen: My cousin living in Geneva can’t get enough of these.

Basler Leckerli - Honey Nut cookies

For 2 Jelly roll pans
1 lb. (450 gr.) honey
1-1/2 (300 gr.) sugar
1-1/2 Tbsp. cinnamon
1 pinch of clove powder
1/2 tsp. nutmeg powder
1-1/2 cup (7 oz./ 200 gr.) whole almonds, coarsely chopped
1/4 cup (3 oz./ 100 gr.) each of candied lemon and orange peel, finely cubed
1 tsp. lemon zest
1/2 cup minus I Tbsp. (100 ml.) Kirsch, schnapps made of cherries (to be
found at German Delis)
4 cups (600 gr.) all-purpose white flour
1-1/2 tsp. baking powder

In a 5-quart pot heat up honey until it reaches boiling point. Add sugar and
reheat until it dissolves. Keep warm over low heat and add chopped almonds,
glazed lemon/orange cubes, lemon zest, Kirsch and spices.
Mix flour and baking powder. Remove pot from fire and sift flour, portion
wise, into warm mixture, while constantly stirring. Work in flour well until
you have a smooth dough. While dough is still warm, roll out on the greased
back of a jelly roll pan approx. 1/4 inch (5mm.) thick. You will get 2 jelly
roll pan- size squares. Let dough rest over night.
Bake for 15-20 minutes at 425'F (220'C) in the middle of the oven.
Immediately cut hard edge (approx. 1/2 inch) off the baked cookie sheet.

Icing
1-1/2 cup (150 gr.) powdered sugar
3-5 Tbsp. water or Kirsch schnapps

Mix icing and glaze still hot cookie sheets. Now cut into rectangles approx.
1-1/2 inch x 2-1/2 inch (4 cm x 6 cm.)
This recipe courtesy of Romi Leuthard
***************************
44. TAHITI

Papaya Chicken and Coconut Milk

8 Chicken Breasts
1 Papaya
1 3/4 cups Coconut Milk
1 Onion
Salt and Pepper to taste
2 ozs. Olive Oil

Peel the papaya and remove the seeds. Cut the papaya into thin slices. Chop
the onion. Cut the chicken breasts into 3/4" cubes. In a frying pan, heat the
olive oil and cook over high heat until the chicken cubes are almost cooked.
Add the chopped onion and cook until the onion becomes translucent. After 5
minutes add the papaya slices and cook for 5 more minutes. Remove mixture
from heat and add the coconut milk.
Serves 4
Serge Semelier, Chief Cook, Hanakee Hiva Oa Pearl Cottages, Marquesas
Islands, French Polynesia
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45. THAILAND

Pad Thai- Fried Noodles Thai style

There must be as many recipes for this dish as there are cooks! Adapt to what
you have on hand. Most often eaten when going to the market as a quick snack,
it is not really a dish Thais cook at home!

1/2 package (16oz) wide rice noodles
2-1/2 Tbsp. vegetable oil
2 cloves garlic
1/4 lb. pork, cut into 1" by 1/4" pieces
3 Tbsp. dried shrimps, small size
2 Tbsp. salted radish, chopped(optional)
2 Tbsp. fish sauce
1 Tbsp. thin soy sauce
2-1/2 Tbsp. sugar
1 Tbsp. lime juice
1 cup bean sprouts
1/4 cup unsalted roasted peanuts, break up in a mortar and pestle or chop
with a chef's knife
Cilantro to garnish

Boil 3 cups of water. Pour over noodles in a large bowl and soak for 20
minutes until softened. Drain. Heat oil in wok, until hot but not smoking.
Add smashed garlic. Add pork. Fry until meat is no longer pink. Add noodles,
dried shrimps, fish sauce, sugar, lime juice, and bean sprouts. Stir fry for
another 3 to 4 minutes until mixed up and heated through. Add salted radish,
if using (rinse if very salty). Stir fry another minute. Toss in the peanuts,
tossing to mix. Remove to a platter or individual plates to serve. Garnish
with cilantro. Serves 2.
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46. TIBET

Momos - Tibetan Steamed Dumplings

Dough
3 c All purpose flour
1 c Water

Meat Filling
1 lb Extra lean ground beef
1 ea Onion, chopped
1/2 lb Daikon, spinach or cabbage, chopped fine
1 ea Garlic clove, minced
1 t Fresh ginger, grated
2 ea Green onion. chopped (white and green both, no roots)
2 TB fresh cilantro, chopped
Salt

Mix flour and the water; knead and form into a ball. Let rise covered with a
wet towel or plastic wrap for 30 min.
Bring a large pot of water to the boil.
Cut dough into 12 - 18 pieces and roll into small flat circles.
Mash together all filling ingredients. Place a spoonful of filling on each
dough circle, folding over and crimping to seal.
Place momos in a steamer and steam on high for 30 min.
Serve with a mild tomato salsa, "Tsal," made from chopped tomatoes, cilantro,
green onions and garlic, and/or Sriracha sauce and/or soy sauce.
Recipe from Jigme Topgyal, a Tibetan.
In his native Tibet, these would be made with a flour ground from roasted
barley called "Tsampa." The alternate filling usually is made with ground
chicken mashed with onions, daikon, fresh ginger, garlic and cilantro.
Vegetarian filling contains chopped cabbage, bok choy, tofu, green onion,
ginger and garlic.
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47. TURKEY

Lpukoumi - Turkish Delight

2 c Sugar
2 TB Cornstarch
1 c Water
1/2 ts Cream of tartar
1 TB Flavoring: rose, mastic, strawberry, orange or lemon
Food coloring (choice depends on flavoring used)
1/2 c Toasted nuts, pistachios or almonds, chopped
Confectioner's sugar for dusting

Dissolve sugar and cornstarch in water. Add cream of tartar. Boil to 220F.
Cover pot the last 5 minutes. Add flavor and food color. Add nuts. Pour
into oiled shallow pan. When cool, cut into squares and roll each piece in
sifted powdered sugar. Store in plastic bag. 6 servings.
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48. UKRAINE

Chocolate Medivnyk - Honey Cake

A blend of honey and chocolate makes this cake rich, tender-moist, flavorful,
and fine-textured. It is very much like a chocolate cake.

3 ounces unsweetened chocolate
2/3 cup honey
1 3/4 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
2/3 cup sugar
1 teaspoon vanilla
2 eggs
2/3 cup sour milk or buttermilk

Melt the chocolate, add the honey, and heat slightly to liquefy it. Mix until
well blended. Cool to lukewarm.
Sift the flour with the baking soda, baking powder, and salt twice.
Cream the butter thoroughly, add the sugar gradually, and cream until light.
Stir in the vanilla.
Add the eggs, one at a time, beating well after each addition.
Blend in the chocolate-honey mixture. Add the flour alternately with the sour
milk, or buttermilk, a small amount at a time.
Spoon the batter into a buttered 8 x 8 inch baking pan.
Bake in a moderate oven (350 degrees F.) for about 40 minutes, or until done
when tested. Lower the temperature to 325 degrees F. for the last 20 minutes
of the baking period to prevent scorching.
Posted by Olga
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49. UNITED STATES OF AMERICA

Note from Marlen: The USA is my adopted country. Nothing reflects what is
good and wholesome here than good old American Apple Pie. Don’t let the
length of the recipe discourage you from making it. Just fortify yourself
with some American hamburgers while you make it!

The Best All-American Apple Pie

Pie does not get better than this. Reducing and concentrating the juices of
the apples make it necessary to use only about half the usual amount of
thickener, resulting in a purer apple flavor, a juicy filling, and a crisp
bottom crust. Make apple pie in the fall, at the height of the apple season,
or whenever you have the yearning. If ever you want to sell your house, have
an apple pie baking in the oven as prospective buyers come to visit. The
aroma of apples, butter, and cinnamon emanating from the oven permeates the
house like none other and makes anyone feel truly at home.

Flaky Cream Cheese Pie Crust (recipe below)
2-1/2 pounds baking apples (about 6 medium or 8 cups ), peeled, cored, and
sliced 1/4-inch thick
1 tablespoon freshly squeezed lemon juice
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1/2 to 1-1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg, preferably freshly grated
1/4 teaspoon salt
2 tablespoons unsalted butter
1 tablespoon plus 1 teaspoon cornstarch

Remove the dough for the bottom crust from the refrigerator. If necessary,
allow it to sit for about 10 minutes or until it is soft enough to roll.
On a floured pastry cloth or between two sheets of lightly floured plastic wrap, roll the bottom crust 1/8-inch thick or less and 12 inches in diameter.
Transfer it to a 9-inch pie pan. Trim the edge almost even with the edge of the pan. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours. In a large bowl, combine the apples, lemon juice, sugars, cinnamon, nutmeg,
and salt and toss to mix. Allow the apples to macerate at room temperature for a minimum of 30 minutes and a maximum of 3 hours.
Transfer the apples and their juices to a colander suspended over a bowl to capture the liquid. The mixture will release at least 1/2 cup of liquid. In a small saucepan (preferably nonstick), over medium-high heat, boil down this liquid, with the butter, to about 1/3 cup (a little more if you started with more than 1/2 cup of liquid), or until syrupy and lightly caramelized.
Swirl the liquid but do not stir it. (Alternatively, spray a 4-cup heatproof measure with nonstick vegetable spray, add the liquid and butter, and boil it in the microwave, 6 to 7 minutes on high.) Meanwhile, transfer the apples to a bowl and toss them with the cornstarch until all traces of it have disappeared.
Pour the syrup over the apples, tossing gently. (Do not be concerned if the liquid hardens on contact with the apples; it will dissolve during baking.) Roll out the top crust large enough to cut a 12-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut the circle.
Transfer the apple mixture to the pie shell. Moisten the border of the bottom crust by brushing it lightly with water and place the top crust over the fruit. Tuck the overhang under the bottom crust border and press down all around the top to seal it. Crimp the border using a fork or your fingers and make about 5 evenly spaced 2-inch slashes starting about 1 inch from the center and radiating toward the edge. Cover the pie loosely with plastic wrap
and refrigerate it for 1 hour before baking to chill and relax the pastry.
This will maintain flakiness and help to keep the crust from shrinking.
Preheat the oven to 425 degrees at least 20 minutes before baking. Set an oven rack at the lowest level and place a baking stone or baking sheet on it before preheating. Place a large piece of greased foil on top to catch any juices.
Set the pie directly on the foil-topped baking stone and bake for 45 to 55 minutes or until the juices bubble through the slashes and the apples feel tender but not mushy when a cake tester or small sharp knife is inserted through a slash. After 30 minutes, protect the edges from overbrowning by covering them with a foil ring.
Cool the pie on a rack for at least 4 hours before cutting. Serve warm or at room temperature.

Flaky Cream Cheese Pie Crust

This is my favorite pie crust. It took several years and more than 50 tries to get it just right and is the soul of this book. It is unlike any other cream cheese pie crust because, in addition to being tender, it is also flaky. In fact, it is very similar in texture to a basic flaky pie crust - almost as flaky but a little softer and more tender, and it browns more when
baked, resulting in a rich golden color. The addition of cream cheese makes it even easier to prepare because you never have to guess at how much water to add, and it gives it a flavor so delicious it is great to eat just by itself without filling! It is well worth purchasing or making pastry flour, as it will result in a more tender crust.

6 tablespoons unsalted butter, cold
1 cup plus 1 tablespoon pastry flour or 1 cup bleached all-purpose flour (dip
and sweep method)
1/8 teaspoon salt
1/8 teaspoon baking powder
1/4 cup cream cheese, cold
1 tablespoon ice water
1-1/2 teaspoons cider vinegar

Food Processor Method:
Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and
freeze it until frozen solid, at least 30 minutes. Place the flour, salt, and
baking powder in a reclosable gallon-size freezer bag and freeze for at least
30 minutes.
Place the flour mixture in a food processor with the metal blade and process
for a few seconds to combine. Set the bag aside.
Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for
about 20 seconds or until the mixture resembles coarse meal. Add the frozen
butter cubes and pulse until none of the butter is larger than the size of
peas; toss with a fork to see it better. Remove the cover and add the water
and vinegar. Pulse until most of the butter is reduced to the size of small
peas. The mixture will be in particles and will not hold together. Spoon it
into the plastic bag and for a double pie crust divide the mixture in half at
this point.
Holding both ends of the bag opening with your fingers, knead the mixture by
alternately pressing it from the outside of the bag with the knuckles and
heels of your hands until the mixture holds together in one piece and feels
slightly stretchy when pulled.
Wrap the dough in plastic wrap, flatten it into a disk, and refrigerate it
for at least 45 minutes and preferably overnight.
From The Pie and Pastry Bible, by Rose Levy Beranbaum
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50. ZIMBABWE

Zimbabwe Greens

1 bunch Collard greens, washed
1 cup Water
1 large Tomato, cored, chopped
5 Green onions, sliced (green and white part)
3 TB Natural smooth peanut butter
Salt to taste