~Recipes From Around The World~
I am a member of several recipe lists at egroups.com and I asked the members if they would send me a recipe. I am taking these recipes and making a cookbook for my mother, for her birthday. The members of these groups have generously sent in fabulous recipes, so, I decided to share them with you. If you have a recipe you would like to share with me, please do so. Enjoy!
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I think this is a wonderful idea. This is my son's favorite desert. He is 10 now and I've been making it
for 3 years. Every holiday he asks me if I'm going to make "his" pie. It wouldn't be a special day without this desert.
~~~Chocolate Cookie Dough Pie~~~
2 eggs; 1 1/2 sticks soft butter; 1/2 C flour; 1/2 C sugar;
1/2 C packed brown sugar; 1 C chocolate chips; 1 C chopped walnuts(optional); 1 9" unbaked pie shell
Preheat oven to 325 degrees. In large mixer bowl, beat eggs at high speed until foamy, about 3 minutes. Beat in flour and sugars until well blended. Beat in butter until creamy.
Stir in chocolate chips and nuts. Put evenly into pie shell. Bake 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean and top is golden brown. Cool at least two hours before cutting so pie can set.
Good luck on this, I hope you get a nice variety of recipes from all over. Julia Whiting - Savannah, NY (Savannah is halfway between Syracuse and Rochester).
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~~~Chicken & Noodles~~~
6 pieces of chicken; 2-3 chicken bouillon cubes; 2 cans chicken broth; 1 large bad of Amish noodles; 2 cans of cream of chicken soup
Cook chicken with bouillon until done. De-bone chicken return to pot, cook with 2 cans of broth about 10 minutes, add noodles cook until the noodles are almost done, add soup.
Carolyn E. Fisher - Gallipolis, Ohio - Gallia Co. - USA
Recently we have had lots of Amish families moving to our county, so Amish noodles are easily available and so fresh.
This receipe is a hit every time I serve it and so easy and quick. Love to all, Carolyn in Southern Ohio
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This is a very old recipe. My mother used to make it. The origin is PA. Dutch mostly Amish. I am neither of them and have no idea where Mom got the recipe, but did enjoy eating it when I was a child. I still make it (sometimes)..very rich and FATTING. I live in N.E. Arkansas, WAY back in the hills. I love to cook, paint and enjoy country life.
~~~Traditional Shoo-Fly Pie~~~
Line two 9-inch pie pans with homemade crust and chill. (Or chill store-bought unbaked pie crusts.)
Bottom:
1 cup molasses; 1 tsp. baking soda; 1 cup warm water
Stir baking soda into warm water. Add molasses. Stir until foamy.
Crumbs:
2 cups flour; 1/2 cup sugar; 1/2 tsp. baking soda; 1/4 to 1/3 cup butter
Mix flour, sugar and baking soda. Use pastry blender to cut shortening into flour mixture until it makes very fine crumbs.
Pour molasses mixture into chilled piecrusts. Sprinkle crumbs over the top. Bake in oven at 425 degrees F. for 10 minutes. Reduce heat to 350 degrees F. and bake until crust is browned and the filling is set, usually about 35 minutes. Makes 2 9-inch pies. Betty Clendening - Arkansas.
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My name is Jo Skidmore. I live in Northern California. This is a recipe from a Mexican/Southwest Restaurant. It, of course, goes well with this type of food, but we do use it with barbecue meats as well. It is a family favorite.
~~~Sweet Corn Tomalito~~~
5 T margarine, softened; 1/4 c masa (corn flour); 1/3 c sugar; 1/2 c water; 2 c corn kernels, fresh or frozen, thawed, divided; 1/2 c cornmeal; 1 t baking powder; 1/2 t salt; 2 T plus 1 t milk
In a small mixing bowl, mix the margarine, masa and sugar using an electric mixer until light and fluffy. About 1 minute. In a blender, blend half of the corn kernels with the water until smooth. Combine the mixture with the margarine mixture, stirring well. Add the remaining corn kernels, corn meal, baking powder, salt and milk and mix well. Pour the corn mixture into a 3 inch square baking pan. Tightly cover with foil and steam by setting atop a medium saucepan of water on top of the stove. Bring water to a boil and steam corn mixture for 50 minutes to an hour or until a tooth pick inserted in the center comes out clean. (Usually mine takes more than an hour, but I haven’t gotten the exact time down yet.) Check water frequently so that it doesn’t boil away. Tomalito should have a smooth moist texture. Note: the pat must be tightly wrapped at all times.
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Judi, this one is for your cookbook.. It's fabulous.
~~~Dijon Vegetable Stew~~~
2 Cups Sliced Carrots; 1 Large Onion Sliced; 1 small head Cauliflower; 8oz. mushrooms, rinsed; 1/4 cup dry white wine; 1 1/2 cups of Chicken broth; 1/4 tsp. each of salt and pepper; 2 Tbsp. Dijon style mustard; 1/2 tsp. dried thyme leaves; 1/3 cup of skim or 1% milk; 2 tsp. cornstarch dissolved in 2 Tbsp. of water
Steam or boil the carrots till tender, drain and remove from heat, add remaining veggies to sauce pan with carrots. Mix together chicken broth, wine, salt and pepper in a small bowl, then add to veggie mixture and cook till all veggies are tender. While this is cooking, mix together mustard, thyme and milk. When veggies are tender, add mustard mixture and stir. Simmer gently for about 10 minutes (uncovered). Add dissolved cornstarch and simmer for a few minutes until slightly thickened.
You can eat this as a soup or stew.. OR you can serve it on top of Rice, or egg noodles. I don't like onions or mushrooms, so I added lots more carrots and cauliflower. You can add whatever you want I think.. I'ts great!!! Ridiculously LOW calories and Fat Free!!!!! My name is Sally and I'm from Massachusetts.
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Here's one of my favorite (and easiest!) recipes. It's credited to me (rightly or wrongly) on the Southernfood.about.com crockpot site.
~~~Amazing Beef~~~
Small roast; 24-oz. jar of Greek salad peppers (pepperoncini); Garlic (see note)
Place the roast into crockpot. Dump entire jar of peppers and liquid over it. Cook all day on low.
Notes:
1. Original recipe calls for garlic slivers in slits in roast; I've used chopped garlic.
2. I use 32 oz. jar of peppers; lots more gravy and yummy peppers!
3. I cook it for 12 hours; until it literally falls apart.
4. The vinegar in the peppers breaks down the fibers in the meat; you can use the cheapest cuts. I sometimes stuff the beef, peppers and chopped fresh tomatoes into pita breads.
I hope your Mom enjoys this....my whole family does! Even my "yuppie" kids make it! Myron
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One of the girls I work with at our local hospital brought this to work for treat day and everyone just loved it. Even those who were not too fond of pineapple.
~~~Pineapple Cake~~~
2 cups flour; 2 cups sugar; 2 teaspoons soda;
2 eggs; 20 - oz crushed pineapple with juice (heavy syrup)
Mix and bake in a 9x13 pan @ 350 degrees for 30 to 35 minutes
Frosting
8 - oz cream cheese; 1/2 stick oleo; 2 teaspoon vanilla; 1 cup or so of powder sugar
Frost while warm. Linda / Kansas
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Here is my mom's favorite shrimp salad. It is so unusual with the buttered bread taking the place of pasta. She got it in Arizona when she and dad were snowbirds in the late '70s and 80s. Dad is gone now, and mom lives with me - she's 87. So, the recipe is from Arizona, via Wisconsin!!! Sheri Matheson Portage, Wisconsin - The south side of the North Woods.
~~~Shrimp & Crab Salad~~~
1 loaf Sandwich bread; Softened Butter; 4 each Hard cooked Eggs, chopped; 1 Medium Onion, minced or chopped finely; 1 Cup Thinly sliced celery; 2 Cans Shrimp, rinsed; 2 cans Crab (7oz size); 3 Cups Miracle Whip, thinned with a small amount of milk
Stack several slices of bread and cut off all crusts. Repeat with all bread. Butter each slice on one side. Restack 3-4 slices and cut into squares - usually 6 or 9 squares per slice. Add chopped eggs and onion. Stir to break apart bread. Cover and refrigerate4-6 hours or overnight. An hour or two before serving, or in the morning, add celery then drain shrimp and rinse, squeeze juice from crab and addall to the salad. Recover and chill until ready to serve. This makes a huge bowl of salad. When I make half the recipe mom and I eat it for several days!
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This is a German specialty and my *signature dish* for many years. I was born and raised in Germany and came to this country 40 years ago. I had signed a job contract to last for 1 year but living in NYC I bumped into a fellow from TX and stayed. We are now retired and have moved to the Pocono Mountains in NE Pennsylvania.
Rouladen is a deliious dish which tastes best if slowly simmered in a crockpot. Serve with little red potatoes or pasta and your favorite vegetable.
Good luck with your project ......Rose-Marie
~~~Beef Rouladen~~~
4 slices of very thin round steak as large as a hand; salt; pepper; Dijon mustard; 2-3 slices of lean bacon; 2 Heinz Sweet Gherkins per slice ***; 2 large chopped onions;
several Tbsp of sour cream
Spread all the round steaks out in front of you. Season with salt and pepper. Generously cover each slice with Dijon mustard. Layer 2-3 slices of lean bacon atop the mustard. Julienne 2 Heinz Sweet Gherkins per slice and stack at one end. Carefully roll up each slice, making sure that gherkins do not slide out on
side. Fasten with large flat toothpicks and also close off ends or sides. Brown rouladen in a skillet together with 2 large chopped onions. Once browned on all sides and onions are caramelized, add hot water, about an inch. Cover and simmer for about 2 - 2 1/2 hours, turning meat from time to time. Make sure that enough water remains, possibly adding more. About 1/2 hour before meat is totally done, add several Tbsp of sour cream. I use non-dairy. I also like using a crock pot for the simmering process, to avoid water evaporation. Cook on low for about 3 -
4 hours. The meat will practically fall apart and a heavenly gravy will surround it.
Be careful to remove all toothpicks before serving.
*** Heinz brand MUST be used. It is a crucial part of the recipe.
Please let me know how you like it. Guten Appetit!
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~~~Pecan Biscuits(Cookies)~~~
125g (4 oz) pecan nuts; 60g (2 oz) butter; 1/4 cup icing sugar; 1 teaspoon vanilla; 1/2 cup plain flour;
Finely chop quarter of the nuts, reserve remainder. Cream butter with sifted icing sugar and vanilla until light and fluffy, add the chopped pecans, stir in sifted flour in two lots. Use floured hands to roll level teaspoonfuls of mixture into balls, place balls 2.5cm (1 inch) apart on lightly greased baking tray. Press a piece of pecan nut on each ball and bake in a moderate oven 10 minutes, or until light golden brown. Cool on trays and dust with icing sugar. Makes about 30.
I'm an Australian living in Canada. Enjoy!! Janas.
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This recipe also comes from Janas....
~~~Melting Moments~~~
250g (8 oz) butter; 1/3 cup icing sugar;
1 and a half cups plain flour; Half cup cornflour
Lemon Cream -
60 g (2 oz) butter; Half cup icing sugar;
1 teaspoon grated lemon rind; 3 teaspoons lemon juice
Cream butter and sugar until light and fluffy. Add sifted flours, mix well. Put mixture into piping bag fitted with fluted tube. Pipe rosettes on to lightly greased oven trays, bake in moderate oven for 10 to 12 minutes until pale golden brown. Cool on wire rack, join biscuits with lemon cream.
Lemon Cream: Beat butter until smooth, gradually add sifted icing sugar, beat until mixture is light and creamy. Beat in lemon rind and juice. Makes about 30 complete biscuits.
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What a lovely idea. Hope you don't mind but I have included two of my favorites. Both are easy and delicious. The pound cake recipe was given to me by a co-worker. I always called it "Rita's" Pound Cake. She informed me promptly that it was passed to her and therefore she did not deserve the credit so now I call it "My Pound Cake". Should you use this recipe, please do not give it's credit to me either - simply consider it your "My Pound Cake".
The cinnamon roll recipe was sent to me by another on-line recipe partner who copied it from one of those little cookbooks they sell in stores for fund raisers. Quick, delicious and makes a lot of rolls!
~~~My Pound Cake~~~
2 1/2 Sticks Butter; 3 Cups Sugar; 1 Cup Milk;
1 Teaspoon Vanilla; 1 Teaspoon Vanilla/Butter Nut Flav.; 5 Eggs;
1 Tsp. Baking Powder; 3 cups Cake Flour
Cream Margarine And Sugar. Add Eggs One At A Time. Add Milk alternately With Flour/Baking Powder Mixture. (I Add Flavoring To Milk). Bake At 350 Degrees One Hour. Do not overmix - The more I mix this one - the less volume it seems to have.
~~~Easy Cake Mix Cinnamon Rolls~~~
1 white cake mix; 2 1/2 cups warm water; 3 packages dry yeast; 4 1/2 cups flour--(4 1/2 to 5)
Combine water and yeast. Dissolve. Add flour and cake mix. Stir and knead until smooth. Turn onto buttered bowl. Let rise until dough has doubled in size, Punch down and repeat. Divide dough into 2 parts, roll out on floured surface. Spread with butter, brown sugar and cinnamon. Roll up and slice. Dip top of each cut roll into melted butter, then in a mixture of sugar and chopped nuts. Let rise until double. Bake at 375' for 20 minutes. (Half recipe - use 2 cups cake mix and 4 tsp. yeast)
My variations: I make half recipe dough in bread machine and add raisins at the beep. Make dough into round balls. Spread the bottom of a baking pan with ready made coconut/pecan frosting. Arrange rolls over top. Bake per above instructions. Turn out on plate - you have sticky buns.
Same method as above only let them rise, spray with buttery spray (pam, etc.), sprinkle with cinnamon/sugar (chopped nuts too upon occasion) and bake. When done, drizzle with cream cheese frosting.
Original notes: This recipe was originally from Lorene Millard Rice Lake, WI
She didn't mention frosting, I guess she thinks we would know that.
Best wishes to your mom on her birthday. May she have many, many more. Arvilla - Florida
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My Grandmother is Russian, coming to America when she was a little girl. She makes her pieroges every holiday we all get together...it always brings us great memories! You can serve these with a side of sauteed mushrooms. Enjoy!
~~~Grandma's Pieroges~~~
4 cups flour; 1 egg; 1 1/4 cups water; 10 potatoes -- (8-10) peeled and boiled; salt; 3/4 cup minced onion; 1/2 pound butter
To make the dough, combine 4 cups of flour, 1 egg, and 1 1/4 cup of water. Knead a couple of minutes. Dough should be MOIST not WET. Put under inverted bowl. Peel and boil 8-10 potatoes, mash with salt to taste. In a saute pan brown 1/2 cup minced onion and 1/4 lb. butter. Stir this in with the potatoes. (Mix should be firm, not too liquidy) Set potato mix in fridge til cool. Flour board, and roll out 1/2 the dough to 1/8". Take a juice-size glass and cut out circles. Spoon 1 tbsp of cold potato-onion mix into the center of the circle of dough. Pull edges and pinch together. Boil water and place pieroges into water. After they float to the top, cook for 3-5 minutes.
For saurkraut: Drain and rise saurkraut, fry in a bit of oil until brown. Spoon 1 tbsp into dough, follow directions same as above. Topping: Brown some onions with butter and oil. You can serve these with a side of sauteed mushrooms....Meghan DeFrancesco, Florida/USA
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Bread