A Bite of EdgewoodRecipe Exchange

by the Multi-Cultural Committee

of the Edgewood PTA

November 17, 2010

Measurement Equivalents

Cup(c)

Fluid Ounce(fl oz.)

Tablespoon(Tbsp.)

Teaspoon(tsp.)

Milliliter(ml)

1 c 8 oz. 16 Tbsp 48 tsp 237 ml3/4 c 6 oz. 12 Tbsp 36 tsp 177 ml2/3 c 5 oz. 11 Tbsp 32 tsp 158 ml1/2 c 4 oz. 8 Tbsp 24 tsp 118 ml1/3 c 3 oz. 5 Tbsp 16 tsp 79 ml1/4 c 2 oz. 4 Tbsp 12 tsp 59 ml1/8 c 1 oz. 2 Tbsp 6 tsp 30 ml1/16 c 0.5 oz. 1 Tbsp 3 tsp 15 ml

1 tsp 5 ml1/2 tsp 2 ml1/4 tsp 1 ml

Ounce(oz.)

Grams(g)

Pounds(lbs.)

Oven Temperatures

32 oz. 1000 g 2 lbs. 120゜C = 250゜F16 oz. 500 g 1 lb. 140゜C = 275゜F8 oz. 250 g 1/2 lbs. 150゜C = 300゜F6 oz. 170 g 160゜C = 325゜F5 oz. 140g 180゜C = 350゜F4 oz. 115 g 1/4 lbs. 190゜C = 375゜F3 oz. 85 g 200゜C = 400゜F2 oz. 55 g 1/8 lbs. 220゜C = 425゜F1 oz. 30 g 230゜C = 450゜F

240゜C = 475゜F260゜C = 500゜F

Recipes listed in alphabetical orderBaked Lasagne with Meat Sauce!! ! ! ! ! By Suzanne PiccoliBlueberry Bread Pudding!! ! ! ! !! By Tracy McCarthyBolognese Lasagne!! ! !By Jacky PetroneBuffalo Chicken Wings!! ! ! ! ! ! !! By Leslie AndersenCarrot and Apple Tsimmes        ! ! ! By Felicia Liss Block Chawan-Mushi (Savory Egg Custard)! ! ! By Naoko Kajitani Chicken Curry Pilaf!! ! ! ! ! ! ! ! ! By Aya KumamaruChicken Italiano !! ! ! ! ! ! ! ! By Cristy GiacominiChinese Spicy Cold Cucumbers ! ! ! ! ! ! By Cristy GiacominiChocolate Pear Cake! ! By Sarahjane DenisonCucumber Soup!! ! ! ! ! ! By Andrea GuentherCranberry Compote ! ! ! ! By Debra Asher-ZitrinEasy English Toffee! ! ! ! ! ! By Kathleen BonannoEgg-Plant Salad ! ! ! ! ! ! ! ! ! ! By Meltem AtayExtra-Crusty Baked Rigatoni with Beef Ragù ! By Akiko LeoneGreen Vegetables Gratin! ! ! ! !! ! ! By Natsuko Toyonaga Gyoza – Pan-Fried Japanese Dumplings ! ! ! By Yoko Hagiya, ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! Satoko Hirata, ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! Aya Kumamaru, ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! Kayo Sugihara, ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! Natsuko Toyonaga, ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! Akiko LeoneIrish Soda Bread! ! ! ! ! ! ! ! ! ! By Lisa DimoulasIrish Soda Bread! ! ! ! ! ! ! ! ! ! By Mirian TraumerJapanese Style Fried Chicken with Scallion Soy Sauce ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! By Rie Mizuno

Kabocha(Japanese pumpkin) Flan By Yukiko TaketomiKofuki-imo(salty-sweet flavored potatoes)!! By Yoko HagiyaMarinated Chicken with Miso Paste!! ! ! By Kayo Sugihara Meringues with Caramel (Manjar) ! By Maria BoschMexican Lasagna! ! ! ! ! ! ! ! !By Jenny LobatoMinted Feta, Rocket & Olive Pasta Salad! By Sarahjane DenisonPenne Avocado! ! ! ! By Satoko Hirata Polenta with Mushroom sauce ! ! ! By Lucrecia LacagninaPotato Gratin! ! ! ! ! ! By Cornelia Beyer-HenseProsciutto Crudo and Arugula Rolls! ! By Lucrecia Lacagnina Quick and Easy Chicken Empanadas ! By Deb FrancoRice Pudding ! ! ! ! ! ! ! ! ! ! By Lisa DimoulasSandkuchen – Sand Cake !! By Cornelia Beyer-HenseScones! By Sarahjane DenisonSlow Cooked Chili !! ! ! ! ! ! ! ! By Christine Comulada Squash and Arugula Salad By Lucrecia LacagninaSun Dried Tomato and Olive Loaf! ! ! By Akiko YamamotoSweet Yam Flan! ! ! ! ! ! ! By Makiko KamoiTeriyaki Chicken Meatball Flatbread Rollup! By Florence Ohajekwe Tofu and Avocado Salad! ! ! ! ! ! ! By Machiko DoiTurkey Chili in the Crock Pot!! ! ! ! ! By Brenda Lilly Turkish Coffee! ! ! ! ! ! By Meltem AtayUkrainian cabbage rolls - Holubtsi ! ! ! ! By Natalya Korobeynyk 

Baked Lasagne with meat sauce ! ! ! By Suzanne Piccoli

For the Bolognese sauce

Ingredients 2 tbsp butter4 tbsp olive oil1 medium onion finely chopped1 carrot1 stalk celery finely chopped12 oz of lean ground meat!! ! !Salt and pepper2/3 cup red wine½ cup milk14 oz of plum tomatoes chopped1 bay leaf¼ tsp fresh thyme leaves

Directions 1. Heat the butter and oil in heavy saucepan. Add the onion and cook over moderate heat for 3-4 minutes, until the onion is translucent. Stir in the carrot, celery and garlic.  Cook 3-4 minutes more.

2. Add the beef, and crumble it into the vegetables with a fork.  Stir until the meat is fully cooked.   Season with salt and pepper.

3. Pour in the wine, raise the heat slightly, and cook until the liquid evaporates, 3-4 minutes.  Add the milk, and cook until it evaporates.

4. Stir in the tomatoes with their juice, and the herbs.  Bring the sauce to a boil.  Reduce the heat to low, and simmer, uncovered for 1 ½ -2 hours, stirring occasionally.    Add salt and pepper if needed.

For the lasagne

Ingredients

1 lb ready to cook lasagne2 cups grated parmesan cheese3 tbsp butter

5 cups grated mozzarella cheese

For the béchamel sauce3 cups milk1 bay leaf½ cup butter¾ cup flourSalt and pepper

Directions 1. Prepare meat sauce and set aside

2. Preheat oven to 400 degrees.

3. Make the béchamel sauce.  Heat the milk with bay leaf in small saucepan.  Melt the butter in medium saucepan and add the flour, mix it in well with a wire whisk.  Cook for 2-3 minutes.  Strain the hot milk into the flour and butter, and mix smoothly with the whisk.  Bring the sauce to a boil, stirring constantly, and cook for 4-5 minutes more. Season with salt and pepper and set aside.

4. To assemble the lasagne, have all the elements at hand: the baking dish, lasagne, béchamel sauce, mozzarella cheese,  parmesan cheese and butter.  Spread one large spoonful of the meat sauce over the bottom of the dish. Arrange the pasta in the dish.  Cover with a thin layer of meat sauce, then one of béchamel, then one of mozzarella cheese. Sprinkle with parmesan cheese.  Repeat the layer of pasta  in the same order, ending with a layer of pasta covered with béchamel and mozzarella cheese.  Do not make more then 6 layers of pasta.  Sprinkle the top with Parmesan and dot with butter.

5. Bake in preheated oven for 20 minutes or until brown on top.  Remove from the oven and allow to stand for 5 minutes before serving.  Serve directly from the baking dish.

Blueberry Bread Pudding! ! By Tracy McCarthy

Makes 10-12 servingsPrep time: 15 minutes, Chill: 8 hours, Bake: 1 hour, Stand: 5 minutes

Ingredients! 1 (16 ounce) French Bread Loaf, cubed! 1 (8 ounce) package cream cheese, cut into pieces! 3 cups fresh blueberries, divided! 6 large eggs! 4 cups milk! 1/2 cup sugar! 1/4 cup butter or margarine, melted! 1/4 cup maple syrup! 1 (10 ounce) jar blueberry preserves! Garnishes: fresh mint leaves, edible pansies

Directions1. Arrange half of bread cubes in a lightly greased 13 x 9 inch pan. Sprinkle evenly

with cream cheese and 1 cup of blueberries. Top with remaining cubes of bread.2. Whisk together eggs, 4 cups of milk, sugar, butter, and maple syrup; pour over bread

mixture, pressing bread cubes a bit to absorb egg mixture. Cover and refrigerate for 8 hours.

3. Bake, covered, at 350°F for 30 minutes. Uncover and bake for 30 more minutes or until lightly browned and set. Let stand for 5 minutes before serving.

4. Meanwhile, stir together remaining 2 cups of blueberries and blueberry preserves in a saucepan over low heat until warm. Serve blueberry mixture over bread pudding. Garnish if desired.

This is yummy enough to be served as a dessert, however, we like to eat it as a special breakfast. Since most of the work is done the night before, it is easy enough to serve this even on a school morning--just throw it in the oven the minute you wake up.

Bolognese Lasagne By Jacky Petrone

Ingredients-Bolognese (Meat) Sauce! 2 tablespoons olive oil! 4 slices bacon, cut into 1/2 inch pieces! 1 large onion, minced! 1 clove garlic, minced! 1 pound lean ground beef! 1/2 pound ground pork! 2 carrots, shredded! 1 stalk celery, chopped! 1 (28 ounce) can Italian plum tomatoes! 6 ounces tomato sauce! 1/2 cup dry white wine! 1/2 cup chicken stock! 1/2 teaspoon dried basil! 1/2 teaspoon dried oregano! salt and pepper to taste! 1 pound pasta

Directions1.! In a large skillet, warm oil over medium heat and saute bacon, onion and garlic ! ! until bacon is browned and crisp; set aside.2.! In large saucepan, brown beef and pork. Drain off excess fat. Stir in bacon ! ! mixture, carrots, celery, tomatoes, tomato sauce, wine, stock, basil, ! ! oregano, salt and pepper to saucepan. Cover, reduce heat and simmer one ! ! hour, stirring occasionally.3.! Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to ! ! 10 minutes or until al dente; drain.4.! Serve sauce over hot pasta.

Ingredients4 Cups (33fl oz/ 1 liter) Homemade Bolognese (Meat) Sauce6 Qt (6 liter) water

! 1 Tablespoon Salt! 18 Dried Lasagna Noodles 1 ½ cups (6oz/185 grams) grated pecorino Romano cheese

! ¼ cup minced fresh Italian 1 Cup Shredded Whole Milk Mozzarella ¾ Cup Whole Milk Ricotta Cheese  Directions

1. Preheat the oven to 350°F (180°C)2. Coat the inside of an 9”X13” pan (23-33cm) with extra virgin olive oil3. In a large pot over high heat, bring the water to a boil. Add the 1 tablespoon of

salt and the lasagna noodles and cook according to the package directions or until al dente; about 12 minutes. Drain, rinse in cool water and drain again.

4. Cover the bottom of the dish with 3 lasagna noodles, touching but not overlapping. Make 6 layers, in this order of Bolognese Sauce, mozzarella cheese, ricotta cheese, pecorino Romano cheese and noodles, ending with a coating of Romano cheese. Top with parsley. Bake until the top of the lasagna is golden brown and the sauce is bubbling, 35-45 minutes depending on the oven.

Essential Tips To serve, cool for 10 minutes and divide among individual warmed plates. Serve warm.HistoryOne type of my favorite lasagna is Bolognese Lasagne, which uses pecorino Romano cheese, bolognese sauce. Not many know that in the United States, rippled sheets of pasta are common, but not in Northern Italy. In Northern Italy, rippled pasta sheets are typically made of durum or hard wheat which repels sauces ” the ripples are designed to hold the sauce better. Emilia-Romagna egg pasta, which is made with soft wheat and drinks up the lasagna sauce and does not need the help of rippling.

This is the way I have always made lasagna. It is the way my mother taught me and this homemade lasagna recipe is something my family loves.

We make this dish at least once a month; but, always on Christmas, Easter and even Thanksgiving.

For it to be the best lasagna possible I really recommend that you use quality authentic Italian ingredients and fresh basil. It does make a huge difference to the final result.

I hope you enjoy it.

Jacky

Buffalo Chicken Wings ! ! ! ! ! ! ! ! By Leslie Andersen

Ingredients2 ½ lbs Chicken WingsFranks Red Hot Original Cayenne Pepper Sauce

! Butter! Celery Sticks! Blue Cheese Dressing Directions

1. Cut off wing tips and cut wings at joint to make two pieces.2. Bake wings on a foil-lined pan at 450 °F on lowest oven rack for 20-25 minutes

until crispy, turning once.3. Combine ½ cup Franks Redhot Cayenne Pepper Sauce and 1/3 cup melted butter

to make the sauce.4. Once wings are cooked, toss wings in sauce to coat.5. Serve with celery sticks and blue cheese dressing.

Alternate Wing Cooking Directions:Deep fry at 400°F (HIGH) for 10 minutes or until cooked and crispy; drain.Broil 6-inches from heat 15 to 20 minutes, turning once. Grill over medium heat 20 to 25 minutes, turning often.

History1964: Frank's RedHot Cayenne Pepper Sauce was used as the secret ingredient for the first ever Buffalo Wings in Buffalo, New York.

Carrot and Apple Tsimmes    ! ! ! ! By Felicia Liss Block (and The New York TImes Passover Cookbook) 

 Ingredients

1 pound carrots, peeled and quartered1 McIntosh apples, cored, peeled and quartered1/4 cup sugar2 tablespoons unsalted margarine or ! butter (and a little to grease the dish)Dash of salt1/2 teaspoon cinnamon

Directions1.  Preheat oven to 350° F2. In a food processor, grate the carrots and apple.  Pour in a large bowl.  Sprinkle

with sugar and mix together.  Set aside.3. Grease a heavy 1-quart casserole with a lid with a little margarine or butter.  

Bring 1 cup of water to a boil and transfer to the casserole.  Add salt and carrot mixture.

4. Slice the margarine or butter into thin slices and place along the top of the mixture.  Sprinkle with the cinnamon.

5.  Cover and bake 1 hour, until the carrots are soft.  Mix to combine cinnamon at the top.

Makes 4 - 6 servings. Essential TipsThis is a very easy dish to double so it is great for family gatherings.  This also keeps very well and can be made 1 day ahead of time, so good for a Monday night dinner if you make it on Sunday when we all have time (sort of).  In fact, it is even better the next day as the flavors have time to come together. HistoryMy grandmother and mother had a tsimmes recipe they made every Passover with carrots, prunes and honey.  It was wonderfully sweet, but heavy.  I made this lighter version when I took over Passover for the family and it was an immediate hit!  Best of all, the prep time for this dish with the food processor is only about 20 minutes and it is almost impossible to mess it up.  Enjoy!

CHAWAN-MUSHI (Savory Egg Custard) ! ! By Naoko Kajitani 

Ingredients (For Custard)

3 eggs 2 cups of vegetable (or chicken) broth

! 2/3 tsp. of salt

(For Filling)Shrimp (frozen) Chicken thighs Red bell pepper anything you like

Broccoli (frozen) Brown mushroom Mozzarella cheese Directions

1. Preheat the oven to 350°F.2. Cut chicken into small cubes.3. Dice red bell pepper.4. Slice mushroom thinly.5. Combine the broth, salt and beaten eggs (do not over beat).6. Strain the egg mixture.7. Put the filling ingredients in an oven-safe bowl and pour the egg mixture over

the filling.　　　　　　　　　　　　　　　　　　　　　　　　　　　

8. Cover the bowl with aluminum foil.9. Place the bowl in a baking pan and fill the baking dish with approximate 1 inch of

boiling water. Bake it for about 30 minutes.10. Poke the custard with a bamboo stick. If clear soup comes out, it is cooked.

　　 　　　　　

Essential Tips In winter, it is good served while it is hot. In summer, you can enjoy it chilled.If you’d like to try traditional Japanese chawan-mushi, use DASHI SOUP STOCK instead of vegetable or chicken broth. You can get DASHI SOUP STOCK at Japanese store nearby.　

Chicken Curry Pilaf!! ! ! ! ! ! ! ! ! ! By Aya Kumamaru 

Ingredients1 pound of skinless chicken thighs, cut into small pieces1 2/3 cups of short grain rice, washed and drained well

! 1/2 medium onion, chopped! 1 cup of frozen mixed vegetables 1/2 cup of raisins 1 tablespoon of curry powder 1 tablespoon of ketchup 2 1/2 cups of chicken broth 2 tablespoons of butter 2 tablespoons of cooking oil Directions

1. In a large skillet, fry the chicken and onion in oil and butter. (A)2. Add rice, curry powder, ketchup, mixed vegetables and raisins to (A).3. Pour in the chicken broth and stir well.4. Bring to a boil. Reduce heat, cover with a lid, and simmer 15min or until rice is

tender and liquid is absorbed.

Essential Tips You can use a rice cooker after step 3.

Chicken Italiano ! ! ! ! ! ! ! ! ! ! By Cristy Giacomini

Ingredients½ cup fresh grated parmesan cheese2 Tbsp minced fresh parsley

! 1 tsp dried oregano! 1 glove garlic, minced ! ½ tsp black pepper! 2 whole chicken breasts, boned and skinned! 3 Tbsp butter, melted Directions

1. Combine parmesan, parsley, oregano, garlic and pepper in a large flat dish or plate.

2. Dip chicken in melted butter, then in cheese mixture.3. Place in a shallow baking dish.4. Drizzle remaining butter over chicken.5. Bake at 375 for 25-35 minutes, or until tender.

Essential Tips You can tenderize or flatten the chicken to increase tenderness before dipping and baking. Serves 4.

Chinese Spicy Cold Cucumbers ! ! ! ! ! ! By Cristy Giacomini

Ingredients2 English Cucumbers2 tsp Salt¼ - ½ tsp red pepper flakes¼ tsp sesame oil1 ½ tsp sugar3 tsp soy sauce3 Tbsp black vinegar (available at Asian grocery stores) Directions

1. Peel cucumber, slice in quarters and gently scrape out seeds with a spoon, then slice at an angle in to large bite-size pieces. Cover with salt, shake to distribute salt and let sit for 10 minutes.

2. Drain excess water from cucumbers. 3. Add red pepper flakes, sesame oil, sugar, soy sauce and vinegar.4. Stir well and refrigerate 30 minutes to one hour.

Essential Tips Salting the cucumbers and draining the excess water takes the bitterness out of the cucumbers. You can adjust the hotness and even do a non-hot portion for the kids.

HistoryMy Chinese father-in-law and Taiwanese mother-in-law cook from memory only. I have written some of our favorites in to recipes so I can TRY to recreate the dishes.

Chocolate Pear Cake ! By Sarahjane Denison

Ingredients

Pears80g (23/4 oz) butter2/3 cup brown sugar2 tablespoons water4 small pears, peeled, halved and cored

Cake185g (6oz) butter1 ½ cups brown sugar3 eggs2 cups plain (all purpose) flour2 teaspoons baking powder1/3 cup cocoa powder

MethodPreheat the oven to 180°C (350°F). Place the butter, sugar and water in a frying pan over medium heat and stir until the butter is melted. Add the pears, cut-side down, and cook for 2 minutes.

Line the side and base of a 23cm (9in) round cake tin with non-stick baking paper. Place the pears, cut-side down, in the frying pan and pour over them the pan juices. Set aside.

To make the cake, place the butter and brown sugar in the bowl of an electric mixer and beat until light and fluffy. Add the eggs one at a time and beat well. Sift the flour, baking powder and cocoa over the mixture and stir through. The batter is thick, if too thick add a little water.

Spoon the mixture over the pears in the tin. Bake for 50-60 minutes or until cooked when tested with a skewer. Cool in the tin for 5 minutes. To serve, invert the cake onto a serving plate and cut into wedges. Serve with cream or ice cream.

Serves 8-10.Recipe courtesy of Donna Hay – Flavors

TipsIf the cake mixture is a little too thick, add a little water to thin it out.

HistoryMy daughter’s favorite cake

Cranberry Compote! ! ! ! ! ! By: Debra Asher-Zitrin

Ingredients:Cranberries--2 small bags or 1 large bag ApplesApples--2 large or 3 small Pears(vary the types for a richer flavor)Pears--3 large1 cup of sugar1 1/2 cups of orange juice

Directions:1) Cut your apples and pears into eighths and set aside.2) In a large pot bring cranberries, orange juice and sugar to a boil.3) Then lower the flame and add your apples and pears. 4) Allow all to simmer on stove for 25 minutes. 5) Once cool, place in refrigerator overnight.

Remarks: This is not only a great dish to accompany your Thanksgiving meal. My family enjoys it as a dessert throughout the Fall when cranberries are most plentiful.  In addition to the nutritional value of apples and pears,antioxidants in cranberries are very high.  This is an excellent healthy food choice.

Cucumber Soup ! ! ! ! ! By Andrea Guenther (for 4)  Ingredients: 1 large Cucumber1 small Onion1 Tsp Butter2 cups beef bouillon3/4 cup creamtiny amount of flour Preparation: 1. Peel, cut cucumbers in half lengthwise to spoon out the seeds ( you don't need them for

the soup), and grate them. Cut onion in little cubes. 2. 2. Fry butter, onions and Cucumber in pan for approx. 5 min.3. Dust ingredients in pan with a little bit of flour, to thicken a little bit4. Add broth/bouillon5. Let simmer for another 10 min.6. Add cream7. Let cook again for short time8. Season to taste with salt and pepper Can be served cold or warm. You can also add shrimps, bacon, or anything else you would like to add.

Easy English Toffee! ! ! ! ! ! By Kathleen Bonanno

Making English toffee can be complicated to make but this recipe was given to me by a friend and it is one of the easiest I have found. Try experimenting with different ingredients. You can add raisins or dried cranberries to the toffee mixture towards the end of the cooking process. In place of almonds I have coated the toffee with coconut and macadamia nuts. Be creative and enjoy!

12 x 9 PAN12 Hershey Bars2 Sticks of Unsalted Butter (1 cup) 1 Cup Sugar½ Teaspoon Salt5 Tablespoons Water2 Cups Chopped Almonds

Cover the bottom of the pan with 1 cup of the chopped nuts. Lay 6 chocolate bars evenly over the nuts.In a heavy saucepan, melt butter, salt, water and sugar together. Cook over medium heat (while mixing with a wooden spoon) until the mixture is the color of dark caramel. Pour evenly into the pan over the chocolate bars. Immediately lay remaining 6 chocolate bars over the toffee mixture. BE VERY CAREFUL NOT TO TOUCH THE HOT TOFFEE!!! Let the heat of the toffee melt the chocolate bars and use a rubber spatula or spoon the spread the chocolate around until it covers the entire surface. While chocolate is still hot, sprinkle remaining cup of almonds evenly over melted chocolate. Refrigerate until cool and break into pieces.

Eggplant Salad ! ! ! ! ! ! ! ! ! ! By Meltem Atay(from Turkey)

Ingredients(Serves 4)! 6 large eggplants !1 lemon  !3 tablespoons of olive oil 1 tablespoon vinegar 1 onion 2 cloves of garlic 1 dozen black olives 1 tomato 1 pinch of salt

Directions1. Put the lemon juice and olive oil in a bowl.2. Grill whole eggplants on gas flame(or wood fire) until they are burnt outside and

very soft inside.3. Hold each eggplant by the stem under running tap water for 2-3 seconds. Then

peel the skin off. Cut the stem off and mash it with a fork.4. Put it immediately in the bowl, mixing well with lemon juice and olive oil.5. Add finely chopped onions, crushed garlic, vinegar and salt.6. Decorate with sliced tomatoes and black olives.

Bon Appetite-Afiyet olsun!

Extra-Crusty Baked Rigatoni with Beef Ragù ! ! ! ! ! !! ! ! ! ! ! A Williams-Sonoma recipe shared by Akiko Leone

Ingredients1 pound rigatoni, or other pasta (I often use the Barilla brand)2 Tablespoons olive oil, plus more as needed

! 1 small/medium yellow onion, chopped ! 2 garlic cloves, chopped! 1-1/2 pounds ground beef! ½ cup chopped, fresh flat-leaf Italian parsley ! 1 Tablespoon dried oregano! 1 large can (28 ounces) peeled and chopped tomatoes, or crushed! 1 cup heavy cream! Salt and freshly ground pepper, to taste! ½ pound whole-milk mozzarella cheese, shredded! 1 cup grated Parmesan or aged Asiago cheese! Directions

1. Preheat your oven to 350° F.2. Bring a large pot two-thirds full of salted water to a boil. Add the rigatoni or

other pasta, stir well and cook until al dente (tender, but firm to the bite), according to the package instructions. Drain the pasta, place in a large bowl and toss with a little bit of olive oil to prevent sticking (or tomato sauce if you have it). Set aside.

3. In the same pot, heat the 2 Tablespoons of olive oil over medium-high heat. Add the onion and garlic and cook, stirring until soft, about 5 minutes.

4. Add the beef and cook, stirring to break up the meat, until no pink remains, about 10 minutes. Drain off any fat.

5. Add the parsley, oregano and tomatoes and stir well. Bring to a boil, and then reduce the heat to low and simmer, uncovered, until the tomatoes break down and the flavors have melded, about 20 minutes.

6. Stir in the cream, raise the heat and return to a boil. 7. Remove from the heat and season with salt and pepper. Return the pasta to the

pot with the sauce and toss to coat well.8. Oil the bottom of a shallow 3-quart baking dish. Spread half of the pasta

mixture in the bottom of the dish. Sprinkle with half of the mozzarella. Top with the remaining pasta, the remaining mozzarella and the Parmesan cheese. Bake until the sauce is bubbly and the top is crusty and golden-brown, about 35 minutes. Remove from the oven, let stand for about 5 minutes and serve. You can bake this dish covered with aluminum foil too, if you’d like the top less crispy. Just take off the foil for the last 5-10 minutes for a lightly golden topping.

Essential Tips This is a great recipe and also works well if you’d like to add other ingredients like sausage, mushrooms, Kalamata olives, eggplant, etc.

Green Vegetables Gratin ! ! ! ! ! ! ! ! By Natsuko Toyonaga 

Ingredients2 small zucchinis4oz baby spinach2 cups frozen green peas1 cup edamame2 artichoke hearts1/2 onion2 eggs4 Tbsp olive oil1/2 cup grated parmesan cheesesalt and pepper to taste

 Directions

1. Pre-heat oven to 370°F 2. Partly peel and thinly slice zucchinis. Wash spinach, remove any hard

Stems. Thinly slice onion and artichokes.3. Microwave peas and edamame in a container with salted water for 4 min.4. In a large mixing bowl, make the “dressing” : whisk together olive oil, grated

parmesan cheese and eggs, salt and pepper to taste. Add vegetables and combine everything.

5. Put into oven-safe dish and bake for 35 min.

Essential Tips Use your own hands and fingers to mix the vegetables and the “dressing.” I know your hands get all dirty, but that way, you won’t squish the vegetables and they combine nicely.

Gyoza – Pan-Fried Japanese Dumplings ! ! ! ! ! ! ! ! ! ! ! ! ! By Yoko Hagiya, Satoko Hirata, Aya Kumamaru, ! ! ! ! ! ! ! Kayo Sugihara, Natsuko Toyonaga, Akiko Leone

Ingredients:For the dumplings:2 cups loosely packed, very thinly sliced Napa (Chinese) cabbage or regular cabbage (see *note)1/2 teaspoon salt1/2 pound ground pork or ground chicken or shrimp1/2 Tablespoon fresh, grated ginger1/4 cup or roughly 2-3 stalks, scallions or chives, sliced in thin rounds1 teaspoon sesame oil (optional)30-40 dumpling wrappers (30 small or 20 large rounds)Vegetable oil for pan1/4-1/2 cup of water

For the dipping sauce: (adjust to your taste)1 part soy sauce (about 1/4 cup)1 part rice vinegar (about 1/4 cup)

Several drops of chili oil (La-yu) or sesame oil (optional)Another sauce is called Ponzu, a citrusy, sweet tart dipping sauce

 Directions:

1. Sprinkle the sliced cabbage with the salt in a large bowl, toss and let it sit for 10 minutes.  Using both hands, squeeze the cabbage firmly to drain the excess water (prevents your dumplings from becoming mushy) and then put the cabbage into a big mixing bowl. 

*Note: You can also parboil the cabbage to soften it and squeeze out water or just use it totally raw.

2. Add the pork, ginger, scallions and sesame oil (optional).  The amount of ground meat should be about the same amount as all the vegetables combined. Mix everything together well with your hands so that everything is sticking together well. You can also put all the ingredients in a Ziploc bag, close it up and squeeze the bag until everything is well-mixed also. Some cooks will roll up the ball and throw it back into the bowl like a baseball to help tenderize the meat and get rid of any air pockets.

3. Have a small bowl of cold water ready at your work surface.  Lay a dumpling wrapper on a dry work surface or on the palm of your hand, and place a heaping teaspoon of the meat mixture in the center of the wrapper.  Dip a finger in the water bowl and trace a line along half of the edge of the round wrapper.

 

Fold the wrapper in half over to enclose the filling and meet the edges. Pinch the wrapper in the center to seal the edges together at that spot.  Holding the filled half-circle in the left hand, pleat the top of the wrapper 2-3 times from the middle out, pressing it to the flat edge of back wrapper—it will look fluted or pleated.

Sit the gyoza upright, slightly flattening the bottom with the pleated-wrapper edge up. Repeat to make as many as your ingredients allow.

3. In a large skillet with a tight fitting lid, heat 1 Tablespoon or so of vegetable oil over medium-high heat. Carefully place as many of the dumplings that can fit without touching in the skillet with the pleated-wrapper edge up.  Cook the dumplings for 2-3 minutes, or until you start to get a nice browning on the bottom.  Check by lifting 1 or 2 dumplings by their pleated edge.

4. Once the bottoms are nicely browned, carefully pour in 1/4-1/2 cup of water. The water should be high enough to cover the bases of the gyoza and this will steam them.  When the hissing and splattering die down, drizzle in 1/2 teaspoon of the sesame oil around the edge of the skillet, if you’d like.  Place the lid on the skillet to trap in the moisture and then lower the heat to medium or medium-low to keep the liquid at a simmer.

5. While the dumplings are cooking, make the dipping sauce by mixing the soy sauce and rice vinegar together in a small bowl. La-yu is delicious, but it is chili oil and is spicy so use sparingly or none at all.

6. Check the dumplings after 2-3 minutes.  When the wrappers appear slightly translucent and the meat feels firm when pressed lightly with a spoon, remove the lid and raise the heat to medium-high.  Continue to cook until all the water has evaporated and only the oil remains (about 2 minutes).  You can drizzle sesame oil around the skillet if you’d like at this point. Once you hear a sizzling sound, shake the skillet.  The dumplings should slide about—if not, gently nudge them with a spatula.  Remove the dumplings from the skillet with a broad flexible spatula. If you’d like, flip them over so that the seared surface faces up.  Serve the dumplings hot accompanied by the dipping sauce. Enjoy! 

Quick Notes:Yoko uses the larger gyoza wrappers and puts a whole little shrimp in with the meat/veggie mixture for a tasty and textural bite. You can experiment with vegetarian recipes too.

If you would prefer not to fry the gyoza, you can boil them in small batches in gently boiling water for 7-8 minutes and serve with the dipping sauce.

*The photos and much of the recipe come from a Gyoza recipe and blog from a great website – www.steamykitchen.com

Essential TipsPlease remember to squeeze out the water from your vegetables always. It’s normal for gyoza perfection to take a little practice. Even if the dumplings do not come out in perfect shape, they will be delicious.

Vary your amounts of soy sauce and rice vinegar to fit your taste. Try Ponzu sauce for another nice flavor.

HistoryGyoza are often served in Japanese ramen shops as appetizers or side dishes, but can be found on dinner tables as a main dish too, in large quantities. Gyoza originated in China and it is said to have been introduced to the Japanese culture in the 17th century.

Irish Soda Bread! ! ! ! ! ! ! ! ! ! ! By Lisa Dimoulas

Ingredients3 Cups of Flour1 Cup of Sugar1 Cup of Raisins or More

! 2 Teaspoons of Caraway Seeds! 5 Teaspoons of Davis’ Baking Powder (red can)! 1 Teaspoon of Salt! 1.5 Cups of Buttermilk! 1 Egg (beaten)! 1 Tablespoon Butter (melted)

Pre Heat Oven to 350 degrees Directions

1. Mix all dry ingredients in a large bowl.2. Add (to the dry ingredients) the buttermilk (add a little more if too thick) to mix.3. Add the egg and butter; continue to mix all together.4. Use non-stick spray with most any type of pan (loaf, bundt, etc.) I prefer loaf

pans. Pour into pan.5. Bake for about 1 hour and 15 minutes.

Essential Tips If you use regular milk, bake for 1 hour.

HistoryI am part Irish and this recipe has been in my family for over 40 years. It is enjoyed year round (not just on St. Paddy’s Day) at every family gathering. It can be served as a dessert or as a breakfast/brunch item. You can serve w/ butter or it’s just great on it’s own.

IRISH SODA BREAD! ! ! ! ! ! ! ! ! ! By Mirian Traumer

Ingredients1 lb plain flour½ teaspoon salt1 level teaspoon bicarbonate of soda½ pint buttermilk Directions

1. Sift dry ingredients into a mixing bowl.2. Make a well in the center.3. Pour in the Buttermilk and mix to a soft dough.4. Turn onto a floured board and knead lightly.5. Turn upside down and flatten into a round cake.6. Cut a deep cross on top.7. Place in a floured tin and bake for 30 minsutes at 4250F.

Essential Tips (this part is optional)

History(this part is optional)

Recipe from Roisin O’Shea ’93 Old Irish Recipes

Japanese Style Fried Chicken with Scallion Soy Sauce ! ! ! ! ! ! ! ! ! !By Rie Mizuno

Ingredients1 lb. boneless chicken (breast or thighs)1 cup potato starchvegetable oil for fryingdried chili pepper to taste, seeds removed and finely chopped

(For Scallion Soy Sauce)1/2 cup soy sauce2-3 tablespoons sugar1 1/2 tablespoons vinegar1 tablespoon Japanese Sake (Japanese cooking wine)1 bunch of scallions, finely chopped1 tablespoon vegetable oil

 Directions

1. Cut the chicken into small pieces. Toss chicken pieces in a bowl of potato starch and coat lightly on all sides.

2. Heat oil in a deep fryer or deep sauce pan (at least 2 inches deep) to about 350˚F. Fry chicken pieces in oil until golden brown and cooked through.

3. Mix soy sauce, sugar vinegar and sake in a small bowl and set aside. 4. Heat 1 tablespoon vegetable oil in a small pan. Add scallions and peppers to the

pan and sauté until fragrant.5. Add mixture from step 3 to the pan and heat through.6. Place the fried chicken on a serving platter and generously pour the sauce on

top.

Kabocha (Japanese pumpkin) Flan !! ! ! ! ! By Yukiko Taketomi

Ingredients<For caramel>

3 oz. sugar 3 tbsp water2 tbsp. hot water

<For kabocha custard> 1 lb. kabocha (Japanese pumpkin) 1 2/3c milk 4.5 oz. sugar 4 eggs 2/3c heavy cream

<For Decoration> 1/3c heavy cream

Directions1. Preheat the oven to 340˚F.　　　

2. Place sugar and water in a small saucepan, over medium-high heat. Swirl the pan until syrup darkens to a light amber (do not stir) and remove the saucepan from the heat. When it turns dark amber with the retained heat, add hot water and stir it quickly. Pour caramelized sugar into an 8-inch round cake pan evenly. Set aside to cool.

3. Slice kabocha into about 1-inch thick pieces. Cover with plastic wrap and put into microwave until fully cooked. Remove the skin.

4. In a medium bowl, whisk together the eggs and heavy cream. 5. Blend kabocha, milk and sugar in a blender until smooth.6. Thoroughly blend the egg mixture into the kabocha puree. Strain through a fine

sieve in a large bowl.7. Set the round cake pan in a large roasting pan, and pour the custard over the

caramel. Carefully pour enough hot water into the roasting pan to reach halfway up the side of the cake pan. Bake until the custard is set, about 50 minutes. Cool and chill in the refrigerator.

8. Invert flan onto a rimmed plate, cut into wedges or scoop and serve with a dollop of whipped cream.

Essential Tips *Run a knife around the outside edge of the flan before inverting the flan.*You can buy Kabocha (Japanese pumpkin) at Japanese grocery store.

Kabocha

Kofuki-imo(salty-sweet flavored potatoes)!! ! ! ! By Yoko Hagiya

Ingredients600g potatoes1 tbsp soy sauce

! 2 tbsp sugar! 1 tbsp butter Directions

1. Peel the potatoes and quarter them. Soak in water and boil until tender.

2. Combine the soy sauce and sugar in a pan and bring to a boil. Add the potato and boil the sauce down slowly, coating the potatoes with it.

3. When the sauce is boiled down, add the butter and toss the potatoes.

Marinated Chicken with Miso Paste! ! ! ! ! By Kayo Sugihara 

Ingredients1 lb. chicken (breast or thigh meat)

(For Miso Sauce) 3/4 cup soy sauce 3 Tablespoons sugar 5 Tablespoons miso paste 2/3 cup mirin (Japanese sweet rice wine) 1-2 pieces of fresh ginger (1-inch piece), peeled and sliced 1/2 small leek (or 1/2 bunch of scallions), cut into 11/2 inch length

Directions1. Trim any excess fat from the chicken pieces. Pierce the chicken with a fork

several times so that the seasonings can be absorbed well.2. Combine the soy sauce, sugar, miso, mirin, ginger and leek (or scallion) in a zip-

lock plastic bag. 3. Add chicken to the marinade, and rub mixture all over the chicken. Seal and

marinate in the miso sauce for about half a day, or overnight.4. Heat the oven to 350°F. Place the chicken and about half the miso sauce in an

ovenproof dish, and cook for 40-50 minutes.5. As the meat is cooking, turn it over several times as necessary, and baste with a

little of the remaining miso sauce each time. To test, pierce the chicken with the tip of a sharp knife. The juice should run clear.

6. Slice the chicken and place on a serving plate attractively. Pour any remaining sauce from the ovenproof dish on top of the chicken.

Essential Tips *Make sure that the chicken doesn’t get too dry. You could cover the

chicken with a sheet of aluminum foil if necessary. *All of the ingredients in this recipe can be purchased at the Japanese grocery stores, Fuji Mart, Nippan Daido or Nijiya Market.

(Fuji Mart) 816 Post Rd. Scarsdale, NY10583 (914) 472-1510

(Nippan Daido USA) 522 Mamaroneck Ave. White Plains, NY10605 (914) 683-6735

(Nijiya Market) 18N Central Park Ave. White Plains, NY10530 (914) 949-2178

Meringues with Caramel (Manjar) ! ! ! ! By Maria Bosch

Preparation Time: 45 minutes to 1 hour of baking(45 units)Calories: 43 per meringue with caramel

Ingredients4 egg whites at room temperature1 cup of sugar1 / 2 teaspoon vanilla extract2 cups of Caramel (Manjar)

PreparationMeringues:- Preheat the oven to medium heat. Wrap 3 metal cans with Parchment paper. Keep aside.- In a bowl place the clear water bath and sugar, heat in double boiler over low heat and beat with electric mixer on low speed at first, then increase speed and beat until meringue is firm. Add vanilla and continue beating. Remove from water bath and continue beating until cool.-Place the meringue in a piping or in a clean plastic bag, make a small hole and make the meringues on the metal cans that were kept aside.-Bake the meringues for approximately 1 hour or until lightly browned and firm to touch.

Manjar:Just put 2 Sweetened Condensed Milk cans to boil in a big pot, (add a sliced lemon so your pot won’t turn dark) the cans have to be covered with water. Cook them in high while boiling for 90 minutes. This makes the condensed milk cooks and turns into a caramel color. Do not open the cans until they are completely cool.

Meringues with Manjar:-At the base of each meringue place a teaspoon of manjar and join with another meringue. Enjoy!

Note: The meringues can be purchased ready at any supermarket or bakery. Can be prepared one day in advance.

Mexican Lasagna By Jenny Lobato

Ingredients1 ½ pounds ground beef or turkey1 package dry taco seasoning

! 1 teaspoon Lawry’s Seasoned Salt! 1 can Rotel tomatoes! 2 8 oz. cans tomato sauce! 1 16 oz. jar of your favorite salsa! 1 cup ricotta cheese! 2 eggs, beaten! 10 corn or small flour tortillas! 2 ½ cups grated pepperjack cheese 

Directions1. In large skillet, brown beef or turkey. Drain fat.2. Add taco seasoning, seasoned salt, Rotel, tomato sauce and salsa. Blend well.

Bring to boil, reduce heat and simmer uncovered 10 minutes.3. In small bowl, combine ricotta and eggs.4. In the bottom of 13x9 baking dish, spread ½ of meat mixture.5. Top with ½ of tortillas.6. Spread ½ of ricotta cheese mixture over top of tortillas along with ½ of the

grated pepperjack cheese.7. Repeat layering, ending with grated cheese.8. Bake uncovered in 350° oven for 20-30 minutes or until bubbly. 9. Let stand for 10 minutes before cutting portions.

Essential Tips and HistoryThis recipe is a nice alternative to the classic lasagna. It is a longtime family favorite and a frequent request amongst even the littlest Lobatos. It can be made in advance and frozen. After thawing, add 10-15 minutes of cook time. It is also perfect for large groups. You can make it as spicy as you like depending on the salsa you choose. It is great as a leftover.

Minted Feta, Rocket & Olive Pasta Salad! ! By Sarahjane Denison

Ingredients

12oz penne, rigatoni or other similar shaped pasta8-10 large sprigs of mint, leaves removed and chopped/torn if large5oz frozen peas7oz feta cheese, crumbled2oz bag of arugula leaves1 lemon, grated zest and juiceflaked sea salt and freshly ground black pepperextra virgin olive oil20-30 good quality marinated green olives, pitted

Method

1. Cook the pasta in boiling salted water with 2 sprigs of the mint for the time given on the packet. 3 minutes before the end of the cooking time, add the peas. Once the pasta and peas are cooked, drain in a colander and shake under cold running water until cool. Discard the mint sprigs.

2.! Transfer to a large bowl and add the feta cheese, arugula, remaining mint, the lemon zest and half the juice, salt and pepper and a good glug of olive oil. Either roughly chop or smash the olives in a pestle and mortar and add them to the pasta. Toss well and add more lemon juice, seasoning or olive oil, if preferred.

Tips

Pack in suitable containers for taking on a picnic or serve warm as part of a main course or starter with a barbecue.

Tastes just as good without olives if you don’t like olives.

Serves 6-8Recipe courtesy of BBC FoodBy Jo’ Pratt from Nations Favourite Food

Penne Avocado! ! ! ! ! ! ! By Satoko Hirata (serves 4)

Ingredients (For Pasta)

1 box of penne pasta (400g)2 tablespoons olive oil

! 1 clove of garlic, crushed

(For Avocado sauce)1 Avocado

1 tablespoon mayonnaise 1 teaspoon lemon juice

(For Seasoning)salt and pepper to taste

(For Topping)sliced almond or mixed green leaves

 Directions

1. Heat oil in a large saucepan over medium heat. Sauté garlic in the oil until soft. (A)

2. Cook pasta in a large saucepan of boiling, salted water following the packet directions, until al dente.

3. Meanwhile, combine all ingredients for avocado sauce in a large bowl. Crush avocado with fork until creamy. (B)

4. Drain pasta and return to (A). Sauté it very lightly.5. Transfer the pasta to (B) and toss together. Taste and season with salt and

pepper as you like.6. Garnish with the sliced almond or mixed green leaves.

Polenta with Mushroom sauce ! ! ! ! By Lucrecia Lacagnina

2 rolls of polenta (Traders Joes)1 large box of mushrooms1 clove of garlic1 spoon of flour1 glass of beer or white winesalt and pepper and olive oil

Add olive oil (desired amount) and the clove of garlic to a large pan, add the mushrooms, salt and pepper.  When the mushrooms start to get brown and most of the water of the mushrooms have evaporated, add the beer and simmer until cooked. Add the spoon of flour to thicken the sauce.

Cut the polenta in 1 cm slices. Heat the polenta with a minimum amount of olive oil and salt until heated throughly.  

Serve on a plate with the mushroom sauce on top

Potato Gratin ! ! ! ! ! ! ! ! ! ! By Cornelia Beyer-Hense

Ingredients1 ½ pounds Yukon Gold potatoes, peeled, cut into ¼ inch thick slices¾ pound onions, thinly sliced (optional)1 cup (packed) grated Gruyere cheese or any other cheese like Mozzarella or Cheddar1 ½ cup whipping cream Directions

1. Put some oil in a nonstick ovenproof skillet. Layer the potatoes with the cheese and the onions in it. Sprinkle some salt and pepper (or garlic if you like) between the Layers.

2. Add enough Crème to come about three-quarters to the top.3. Heat oven to 400 degrees.

Put the skillet in the oven and cook until top is browned, about 10 -15 minutes. Turn heat down to 300 degrees and cook until potatoes are tender, about 10-15 minutes more.

Essential Tips Add enough cream to “cook” the potatoes in it. You can also add some bacon or ham.

Prosciutto Crudo and Arugula Rolls! ! By Lucrecia Lacagnina

Ingredients

Prosciutto Crudo (Parma Ham)ArugulaGoat cheeseFig preserve

Directions

Place approximately five leaves of arugula on one edge of a slice of prosciutto, place a small amount of goat cheese over the leaves and a teaspoon of fig preserve.  

Roll the slice of prosciutto from the end with the leaves, when is all rolled, cut in half with a scissor.  

Serve.

Quick and Easy Chicken Empanadas ! ! By Deb Franco 2 cups shredded chicken breasts, add more if you like (boil in water for a long time)2 cups mexican cheese1/2 block of softened cream cheese1 Taco seasoning packet1 jar of salsa ready to use refrigerated pie crusts

1 egg and tbsp of water for the tops of the dough as to not burn  Preheat oven 375° Mix first four ingredients together and then use a biscuit cutter or cup to make a circles in the refrigerator pie crusts. Spoon about 2 tbsp into dough circle and then fold over and pinch sides. Brush with egg.

The great thing about this recipe is that you can add more or less of any ingredient, to taste. Bake for 15 minutes until golden brown.

Rice Pudding ! ! ! ! ! ! ! ! ! ! ! ! By Lisa Dimoulas

! ! ! ! ! ! ! !

Ingredients1.5 Quarts of 2% Milk3/4 Cup of Sugar (if you prefer sweeter, make it 1 Cup)2/3 Cup of White Rice (I use Carolina Brand)

! 1/2 Cup of Raisins (Optional)! 1 Teaspoon of Vanilla Extract! Sprinkle of Cinnamon

Yield approximately 8 servings.!  Directions

1. Combine milk, sugar and rice in a heavy saucepan. Bring to a gentle boil over medium heat, reduce heat to simmer and cook uncovered for about 1 hour (stirring occasionally). The milk should just barely simmer w/ bubbles breaking only at the outside edge of the surface. After an hour the rice should be soft.

2. Add raisins (optional) and increase heat to medium, cook, stirring frequently now until rice has absorbed most of the rest of the milk (but not all) and the pudding is creamy (about 30 minutes longer).

3. Remove from heat and stir in vanilla. Place in medium bowl and lightly sprinkle cinnamon on top. When cool, it will thicken but still be very creamy. Serve Warm or Chilled.

Essential Tips The process should not be left unattended; stirring in important.

HistoryI am part Greek and as a child, rice pudding was always a dessert my Grandmother would make. While this is not her original recipe – it’s just as delicious.

Sandkuchen – Sand Cake By Cornelia Beyer-Hense

Ingredients4-5 Eggs1 ¼ Cups Butter

! 1 ½ Cups Sugar! 2 ½ Cups Flour Directions

1. All Ingredients should be at room temperature. Beat the soft butter with a mixer until it is foamy.

2. Add 2/3 of the sugar and beat until the sugar is dissolved3. Separate the Eggs. Add the yolk to the butter and beat with the mixer until it is

golden yellow. 4. Whisk the egg white stiff (add the rest of the sugar).

Add the flour through a sieve to the Butter/Sugar/Egg Mix and briefly mix.Now add a bit of the stiff egg white, to loose the dough up. Then fold in the rest of the stiff egg white. Put the dough in a form (rectangular / or a circle) and put it in the pre-heated oven at 400° Fahrenheit.

5. After approximately 40-50 min. try if the cake is done. It takes about approximately 60 min. (it can vary with every oven )

6. Let the cake cool down for up to 60 min before you cut it.7. Guten Appetit!

Essential Tips Put an extra metal bowl of water in the oven (not in the form, obviously) while baking. This will keep the dough moist.

You can make a “Frankfurter Kranz” with this cake. Just cut the cake in half and fill it with a Butter crème. Put some of the crème on top and sprinkle some brittle on it or mix some chocolate powder in the dough and you have a chocolate cake.

Serve with coffee or tea. Tastes great as a Breakfast cake.

Scones ! ! By Sarahjane Denison

Ingredients:

8oz self raising flour11/2 oz butter or margarine at room temperature11/2 tablespoons caster sugarA pinch of salt5 fl oz milk (150ml)a little extra flour

Method

Pre-heat the oven to gas mark 7, 425°F (220°C)

Either grease a baking sheet or line with parchment or silpat.

1.! Sift the flour into a bowl and rub the butter into it rapidly, using your fingertips.

2.! Stir in the sugar and salt.

3.! Take a knife and use it to mix in the milk little by little. Now flour your hands a little and knead the mixture to a soft dough – adding a drop more milk if it feels at all dry.

4.! Turn the dough (if it feels sticky at this point just knead some more flour into it) out onto a floured pastry board and roll it out to a thickness of not less than ¾ inch (2cm) using a lightly floured rolling pin. Take a 11/2 or 2 inch (4 or 5 cm) pastry cutter (either fluted or plain) and place it on the dough, then tap it sharply so that it goes straight through the dough – don’t twist it or the scones will turn out a peculiar shape! After you have cut out as many scone shapes as you can like that, knead the dough trimmings together again and repeat until you have used it all.

5.! Place the scones on the greased baking sheet, dust each one with a little extra flour and bake near the top of the oven for 12-15 minutes. When cooked the scones will have turned a crisp golden-brown.

6.! Cool on a wire rack and eat them slightly warm, still crisp on the outside and soft and light inside.

7.! Serve with butter, jam and for the indulgent clotted cream!Tips

Fruit Scones

You can make this recipe into fruit scones by adding a large handful of raisins coated in flour (this stops the raisins from sinking to the bottom of the scones) after adding the milk.

Always eat scones as fresh as possible as they can go stale very quickly. They freeze well, but still eat them within a month.

Slaski Recipe! ! ! ! ! ! ! ! By Moira Crouch

4 C mashed potatoesSalt2 1/2 C flour Make a stiff dough using more flour if you need it.  Take about 1/2 C of dough at a time and roll into a rope.  Roll about a finger thickness.  Cut into 3 inch lengths.  Bake at 400° until golden brown, about 15 minutes.  A good recipe for leftover mashed potatoes.

Slow Cooked Chili !! ! ! ! ! ! ! ! ! By Christine Comulada 

Ingredients1-2 lbs ground beef1 medium onion2 cans 14.5oz diced, zesty tomatoes1 - 15oz can tomato sauce1 - 15oz can kidney beans1 – 15oz can black beans1 pack McCormick slow cooking chili seasoningSalt, pepper, chili powder, cumin 

Directions1. Dice onion and add to nonstick pan. Add beef and brown, stirring

frequently. Add salt, pepper, cumin, and chili powder to taste.2. When meat is browned add to slow cooker, then add tomato sauce, dice

tomatoes, beans, and chili seasoning.3. Set slow cooker on low for 6-8 hours or high 4 – 6 hours.4. Optional, when finished add cheddar cheese to top and ENJOY!!!

Squash and Arugula Salad ! By Lucrecia Lacagnina

1 bag of arugula1 squash1 container of crumble goat cheese1 handful of pine nutsBalsamic vinegarOlive oilSalt and pepper

Dressing

1/4 of a cup of balsamic vinegar1/4 of a cup of olive oil1 clove of garlic finely choppedSalt and pepper

Cut the squash into cubes, sprinkle abundantly with balsamic vinegar. Bake the squash in the oven for 20 min or until squash is fully cooked at 350°. When the squash is at room temperature mix the rest of the ingredients.

Sun Dried Tomato and Olive Loaf! !! ! By Akiko Yamamoto

Ingredients2 1/2 to 3 oz sun dried tomatoes3 Tbsp white wine2 1/2 to 3 oz pitted black olives2 cups flour

! pinch of salt2 1/4 tsp baking powder1/2 cup sugar4 oz unsalted butter 3 eggs3 oz plain yogurt

Directions＊ Chop sun dried tomatoes and marinate them in white wine for a few hours.＊ Keep butter, eggs and yogurt in the refrigerator until you use them.＊ Line a loaf pan with parchment paper.＊ Preheat oven to 400° F.

1. Slice pitted olives.2. Sift flour, salt, baking powder and sugar into a bowl.3. Slice butter and add it into the bowl. Use fingers to crush butter and to mingle it

with flour etc.4. Cover the bowl with plastic wrap and leave it in the refrigerator for 15 to 20

minutes.5. Mix eggs and yogurt.6. Take the bowl out of the refrigerator. Pour in egg and yogurt mixture, marinated

sun dried tomatoes and olive. Blend them well.7. Pour batter into a pan.8. Bake at 400° F for 20 minutes, slit the center of the surface lengthwise, then

bake at 350° F for another 20 minutes or until a wooden tester comes out clean.

Sweet Yam Flan! ! ! ! ! ! ! ! ! ! By Makiko Kamoi

Ingredients3 medium size yams, peeled and cubed1/2c heavy cream 1/4c milk3/4c (80~100g) brown sugar1/2 stick of softened unsalted butter2 large eggs 1/2tsp vanilla extract(1/2~1tsp ground cinnamon….if you like)

 Directions

1. Preheat the oven to 375˚F. Grease a 9-inch square baking pan.2. Put yam and 1/2c water into microwave for 8-10minutes, or until tender. Drain

thoroughly.3. Place the yam and other ingredients in a food processor or blender and pulse

until smooth.4. Pour the yam mixture into the baking pan.5. Bake in preheated oven for 40-45minutes.6. Chill in the fridge at least 2 hours.

Essential Tips *Good served with whipped cream and maple syrup.*Good on bread or crackers.*You can use pumpkin instead of yam.

Teriyaki Chicken Meatball Flatbread Rollup! ! By Florence Ohajekwe ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! !

(15 minutes)Ingredients

16 fully cooked Teriyaki meatballs4 large lettuce leaves(Boston or Romaine) ! ! !

! 4 Middle Eastern flat bread! 8 Tooth picks

Serves four  Directions

1. Wash and dry lettuce leaves2. Heat up the flat bread for 12 seconds in microwave/ OR on low heat for two

minutes in griddle pan (turning once)3. Defrost the meatballs in microwave and then heat up for 5 minutes or until

warm/hot4. Place one flat bread on a cutting board, place a lettuce leaf on it and then four

meatballs alongside each other on one edge of the flatbread

5. Roll up and push two tooth picks on each end of the roll - through the flatbread and into meatballs (at the ends) to hold them in place

Essential Tips -Use other types of flatbread that your family likes (Middle Eastern flatbread is available at TraderJoes)-Teriyaki meatballs are available at Costco but other well seasoned fully cooked variety is okay-Whole wheat variety of flatbread is also available-Works when I have a late start on dinner -Could be served with yogurt for lunch or soup for dinner

Tofu and Avocado Salad! ! ! ! ! ! ! ! ! By Machiko Doi

Ingredients1 (14 oz.) block of soft tofu, drained1 pack of cherry tomatoes, cut in half1 avocado, diced1 baby cucumber, diced6 lettuce leaves, torn

(For Dressing) 2 tablespoons mentsuyu * 1 tablespoon sesame oil wasabi & mayonnaise to taste

(For Garnish) 1 small bag of Katsuobushi** 1 sheet of Yaki-nori ***

*a kind of soy sauce concentrate, blended with Japanese soup stock “Dashi” **dried bonito shavings***toasted seaweed

Directions1. To prepare the Tofu, place tofu between two plates, and weigh down with a heavy

book. Allow tofu to drain for 1 hour, pouring out the expelled liquid every 20 minutes.

2. Whisk together the mentsuyu, wasabi, and sesame oil in a small bowl.3. Cut tofu into bite-sized pieces, and toss them gently together with the tomatoes,

cucumber, avocado and lettuce. 4. Pour the dressing and toss to coat. Then, pipe mayonnaise attractively onto the

salad and add a sprinkle of Katsuobushi and Yaki-nori.

Essential Tips Japanese mayonnaise comes in a tube, which makes it easier to make an attractive garnish. Otherwise, you can use regular mayonnaise and a piping bag.

Turkey Chili in the Crock Pot ! ! ! ! ! By Brenda Lilly

Serves 4-6 people

Ingredients-3 Cans Your Choice of Beans; Dark Red Kidney Beans, Black Beans, White Beans. You can do 3 of one kind, 2 and 1, etc.

! -3/4 Cup Chopped Celery-1 Cup Finely Chopped Red Onion (use ¾ cup in the chili, reserve ¼ cup for garnish)

! -2 Large Cloves Garlic, Crushed-5 Large, ripe Tomatoes ! or one 12 oz. can chopped tomatoes (discard juice)

! -1 Green Bell Pepper, discard seeds, ! ! chopped into small chunks! -2 Tablespoons Olive Oil! -1 pound ground turkey! -1 Tablespoon Crushed, Dried Basil! -1 Teaspoon Crushed, Dried Tarragon! -Chili Powder to Taste! -Salt and Pepper to Taste

-Garnish: Sour Cream, Shredded Cheddar Cheese, ! Finely Chopped Red Onion, Crushed Corn Chips

 Directions

1. In large frying pan heat the oil and sauté your garlic and onion2. Add ground turkey and brown it3. While turkey is browning place the other chopped/canned vegetables directly into

the crock pot and mix together gently4. Once turkey is browned, drain off extra oil and add to the crock-pot veggies, mix

gently. 5. Add Chili powder, stir gently and leave it alone. 6. Cook on high 4 hours or low for 8 hours.

Essential Tips -Serve with a sourdough baguette and butter, add a salad and you have dinner. -Let children set up a “chili bar” with garnish sour cream, cheddar cheese, red onion and crushed corn chips. -Use leftover chili as a great filling for enchiladas or as topping for baked potato. -Double the recipe for a crowd.

HistoryDid you know that children who eat dinner with their family regularly at the table are more likely to make A’s and B’s in school, less likely to use drugs and have better relationships in general? If it feels like there is no time to make dinner this is a great, simple recipe to prep the night before or in the morning. Children love to help prepping this and its also wonderful to serve to a crowd. You can also use your leftover turkey from Thanksgiving for this instead of ground turkey.

Enjoy!

Turkish Coffee! By Meltem Atay! ! ! ! ! ! !

IngredientsVery fine powder Turkish Coffee-1 full teaspoon for each cupWater-one coffee cup of water for each person

! Sugar-optional (if used,one teaspoon per person)! Directions

1. Time required: about 3-5 minutes2. Items needed: small coffee cups like espresso cups and a long handled pot3. Put one coffee cup of water and one full teaspoon of coffee for each person into

the pot.4. The amount of sugar must be determined before you begin. If you like it with

sugar you need to put it in the pot before you cook it; one teaspoon of sugar for each person. Or if you like it without sugar, you simply skip the sugar.

5. Put everything into the pot and stir well.6. Use low heat and bring the coffee slowly to boil.7. As it boils,the froth forms on top. Just before it overflows, remove the pot from

the heat and divide the froth into the coffee cups.8. Bring the rest of the coffee to boil again and pour equally into the cups.9. You can now serve you coffee and Bon Appetit!

Ukrainian cabbage rolls - Holubtsi By Natalya Korobeynyk 

Ingredients 1 medium-sized head of cabbage! 3 medium onions, chopped! 2-3 tbsp butter or margarine! 1/2 lb each of ground pork AND beef! 2 cups long grain rice for one medium cabbage! 1-19 oz can tomato juice! 4 tsp salt! ground pepper and bay leaf Directions

1.Remove the core, and steam the cabbage. When steaming the cabbage, don't over-do it--just long enough so the leaves will separate easily.

2.Fry onions in butter until they are transparent. Parboil the rice in a little water (just to cover the rice) and bring to a low simmer. Watch carefully - just until water is absorbed. The rice will still be a little 'hard'. It will soften up during baking.

3.Add raw ground pork, beef, and fried onions. Mix well. Season with salt and pepper to taste.

4.Grease a roaster (a small covered enameled roaster works well, but a covered casserole dish should be just fine) with a little oil and cover the bottom and sides of the roaster with the outer cabbage leaves. Roll filling in an inner cabbage leaf to make a roll. Place rolls in roaster, fitting them snugly together with the seam on the bottom to prevent unrolling. Rolls can be placed in layers to fill the roaster. When the rolls are all in place, pour the tomato juice on top. Add bay leaf on a side.

5.Cover all of the cabbage rolls with left over cabbage leaves. Cover the roaster, then bake in the oven at 400° F for 30 minutes, then 350° for about one hour.

Essential Tips It is not necessary to use a whole can of tomato juice; it may boil over in the oven. A tray under the roaster to catch any overflow is a good idea. And then, enjoy! It makes lots, so invite family and friends over! :)