Zimbabwe Greens

Ingredients

* 1 bunch collard greens, washed
* 1 cup water
* 1 large tomato, chopped
* 5 green onions, sliced
* 3 Tablespoons creamy peanut butter
* Salt, to taste

Procedure

1. Remove the tough stems, then shred the greens. Place in a saucepan with the water.
2. Bring to a boil and cook, stirring occasionally, just until the greens are crunchy-tender, about 2 to 3 minutes.
3. Place a strainer or colander over a large bowl and drain the greens, reserving the cooking liquid in the bowl.
4. Return the greens to the saucepan and add the tomato and onions.
5. Cook over medium heat, stirring constantly, about 4 to 5 minutes.
6. Combine the peanut butter with ¾ cup of the cooking liquid reserved from the greens, then add to vegetables.
7. Heat, stirring constantly, until greens have a creamy consistency, adding more reserved liquid or water if mixture seems too thick. Add salt to taste.

Serves 6 to 8.

Yaki-Soba

Ingredients

* 2 to 3 medium-size shiitake mushrooms
* 8 ounces fresh ramen or 6 ounces dried noodles
* 3 Tablespoons vegetable oil
* 1 small to medium-size onion, chopped
* 2 teaspoons gingerroot, minced
* 2 cups green cabbage leaves, coarsely chopped
* 1 Tablespoon mirin (sweet rice wine)
* 2 to 3 teaspoons soy sauce
* 2 to 3 dashes black pepper
* Salt, to taste

Procedure

1. Soak mushrooms in a bowl of warm water for 30 minutes.
2. Dry mushrooms. Cut off stems and discard. Slice mushrooms thinly.
3. Bring 3 quarts of water to a boil in a large pot and add ramen. Cook 1 to 2 minutes or until tender yet firm.
4. Rinse ramen; drain well. Toss with 1 Tablespoon of the oil; set aside.
5. Heat remaining 2 Tablespoons oil in a wok or large skillet over medium to high heat.
6. Add onion and gingerroot and stir-fry for 2 minutes.
7. Add cabbage and mushrooms; stir-fry 3 minutes. Sprinkle with mirin. Stir-fry 1 minute more.
8. Add ramen; toss until hot. Season with soy sauce, pepper, onions, and salt.
9. Shrimp, ham, chicken, or other tempura can be added.

Serves 6.

Yakitori

Ingredients

* 2 skinless, boneless chicken breasts
* 2 small leeks
* 2 teaspoons sugar
* 4 Tablespoons soy sauce
* Bamboo skewers, soaked in water for 30 minutes prior to using

Procedure

1. Cut chicken into bite-sized chunks.
2. Wash leeks, remove the roots, and cut into ¾-inch lengths.
3. Slide the chicken and leeks onto bamboo skewers.
4. In a bowl, mix the sugar and soy sauce together.
5. Spoon a little of this mixture over the chicken skewers.
6. Broil for 5 minutes.
7. Turn the skewers over, spoon on some more sauce, and cook for 5 more minutes.
8. Serve hot and eat with your fingers.

Tuna in Sauce

Ingredients

* 2 cans tuna, in oil
* 1 medium onion, chopped
* 1 medium green pepper, chopped
* 3 cloves of garlic, mashed
* 1 small can tomato sauce
* 1 teaspoon Tabasco sauce

Procedure

1. Mix all ingredients in a saucepan and cook over medium heat, stirring constantly for about 10 minutes.
2. Cover, lower heat and simmer for 20 minutes.
3. Serve over white rice.

Serves 4.

Tandoori Chicken (Spicy Barbecued Chicken)

Ingredients

* 2 pounds boneless chicken thighs or breasts, skin removed
* ½ cup plain yogurt
* 2 teaspoons turmeric, ground
* 1 teaspoon paprika
* ½ teaspoon chili powder
* ½ teaspoon garlic powder
* ½ teaspoon salt
* ½ teaspoon garam masala (optional)
* 1 lemon
* Onion slices (optional)

Procedure

1. Prick each piece of chicken with a fork. Rub the pieces with salt and black pepper.
2. In a separate bowl, combine the yogurt, ground turmeric, paprika, chili powder, garlic powder, salt, and garam masala. Mix well.
3. Drop each piece of chicken into a bowl and coat with the yogurt mixture.
4. Place the chicken in a glass baking dish and cover with plastic wrap; refrigerate for at least 1 hour. (The chicken can be refrigerated overnight).
5. Preheat the oven to 350°F. Bake the chicken, uncovered, for about 30 to 40 minutes. (When pricked with a fork, the juice that runs out of the chicken should be clear.) When thoroughly cooked, place the chicken on a serving plate.
6. Slice the lemon and squeeze the juice on top before serving. Top with the sliced onions if desired.

Serves 4 to 6.

Spring Rolls

Ingredients

* 3 Tablespoons soy sauce
* 2 Tablespoons minced garlic
* 2 Tablespoons honey
* 1 pound pork tenderloin, trimmed
* 1½ pound medium shrimp
* ½ pound rice vermicelli (Bun noodles)
* 2 heads Boston lettuce
* 2 large carrots, peeled and shredded
* ¾ fresh mint leaves, shredded
* ¾ cup fresh cilantro leaves, shredded
* 35 round rice paper wrappers (8-in diameter)

Procedure

1. Preheat oven to 375°F.
2. In a small bowl, mix together soy sauce, garlic, and honey.
3. Place the pork tenderloin in a foil-lined baking pan. Pour the soy sauce-garlic marinade over the meat and turn to coat.
4. Roast about 35 minutes or until the pork is thoroughly cooked.
5. Allow to cool; then slice into 1½-inch-long strips.
6. Poach the shrimp in boiling water until pink; then peel, slice in half lengthwise, and devein. Set aside.
7. Heat water in a saucepan to cook the rice vermicelli. Soften the vermicelli in hot water; then cook until just tender.
8. Rinse under cold water and drain. Set aside.
9. Separate the lettuce leaves; rinse, dry, and remove the tough center ribs.
10. In a large bowl, toss together the pork, rice vermicelli, carrots, mint, and cilantro.
11. Fill a roasting pan with hot water.
12. Dip one rice paper wrapper into the hot water; then place it on a dishtowel.
13. Arrange a lettuce leaf on the lower third of the wrapper; then spoon 2 Tablespoons of the pork filling onto the lettuce.
14. Fold the bottom edge over the filling and tuck in the sides.
15. Place 2 shrimp halves, cut side down, on top; then roll up into a tight cylinder.
16. As the spring rolls are completed, place them on a serving platter and cover with a damp towel to keep them from drying out.
17. These can be prepared ahead of time and wrapped in plastic wrap until ready to eat.

Serves 15 to 35.

Salmon Kedgeree

Ingredients

* 2 eggs
* 1 small onion, chopped
* 1¾ cups water
* ½ teaspoon salt
* 8 oz.
* can of salmon
* ¾ cup white rice
* 1 Tablespoon unsalted butter
* 2 Tablespoons chopped parsley leaves
* 1 Tablespoon lemon juice
* Lemon wedges as garnish, if desired

Procedure

1. Prepare hardboiled eggs: Place eggs in a saucepan and cover them with cold water.
2. Put the saucepan on a burner over medium-high heat and wait until the water just begins to simmer. (Tiny bubbles will form and move slowly to the surface of the water.) Lower the heat, and simmer the eggs for 15 minutes.
3. Remove from heat and run cold water into the pan to stop the cooking. Allow the eggs to cool, and then remove the shells carefully. Cut the eggs lengthwise into quarters.
4. Cook the rice: Prepare rice according to instructions on the package to yield about 2 cups of cooked rice.
5. Next chop the onion.
6. Heat butter in a large skillet until melted and add chopped onion. Cook onion, stirring constantly with a wooden spoon, until softened. Stir rice into the onion.
7. Drain canned salmon and add to rice mixture, breaking up the salmon with the wooden spoon. Add parsley, and lemon juice. Cook together until heated through.
8. Serve, garnished with slices of egg and lemon wedges.

Serves 6 to 8.

Sandes de Queijo

Ingredients

* 1 Portuguese roll (a soft white dinner roll may be substituted)
* 2 to 3 slices cheddar cheese
* 2 slices ham (optional)

Procedure

1. Preheat oven to 350°F.
2. Slice the roll in half, but do not cut all the way through.
3. Open the roll and place 2 to 3 slices of cheese on top of the bottom half.
4. Add ham slices if desired (ham often accompanies cheese on sandwiches in Mozambique).
5. Close the roll and place on a cookie sheet in the warm oven.
6. Bake until cheese is melted, about 5 minutes.

Serves 1.

Spanish Tortilla

Ingredients

* 3 large, white potatoes, thinly sliced
* ¼ cup olive oil
* 1 onion, chopped
* Salt and pepper, to taste
* 4 eggs
* 1 small red pepper, seeded and sliced
* Flat-leaf parsley, minced

Procedure

1. Skins may be left on the potatoes, if preferred. Slice the potatoes very thin.
2. Heat 2 Tablespoons of the oil in a 9- or 10-inch skillet and sauté the potatoes and onion, stirring, until golden brown.
3. Season with salt and pepper.
4. Beat the eggs and gently mix the potatoes with the eggs.
5. In another frying pan, heat the remaining oil and pour in the potato and egg mixture.
6. Cook over medium heat without stirring until set.
7. With a plate, flip over and cook on the other side until browned. Garnish with pepper and parsley.

Sinangag (Garlic Rice)

Ingredients

* 2 Tablespoons vegetable oil
* 3 cloves garlic, finely chopped (or 1 teaspoon garlic powder)
* 4 cups rice, cooked
* 6 green onions, finely sliced
* Salt and pepper, to taste

Procedure

1. Heat the oil in a large skillet over medium heat. Add garlic and fry for about 3 minutes.
2. Add cooked rice, green onions, and a pinch of salt and pepper to taste.
3. Heat through, about 5 minutes. Serve.

Makes 8 servings.

Shoofly Pie

Ingredients

* Frozen 9-inch pie crust, unbaked
* 1 cup flour
* ⅔ cup brown sugar, packed
* 1 Tablespoon cold butter
* ¼ teaspoon salt
* 1 egg
* 1 cup molasses
* ¾ cup cold water
* ¼ cup hot water
* 1 Tablespoon baking soda

Procedure

1. Preheat oven to 350°F.
2. In a mixing bowl, combine the flour, brown sugar, butter, and salt.
3. Remove ½ cup of the mixture and set aside.
4. In a small bowl, beat the egg. Add the molasses and cold water. Stir and set aside.
5. In another small bowl, mix the hot water with the baking soda and blend into the molasses mixture.
6. Add to the flour mixture and mix well Pour into the pie shell and top with the reserved crumbs.
7. Bake for 35 minutes.
8. The pie filling will appear jelly-like but will firm up as it cools.
9. Transfer to a rack to cool completely before cutting.

Soft Pretzels

Ingredients

* 1 package active dry yeast
* 1½ cup warm water
* 1 teaspoon salt
* 1 Tablespoon sugar
* 4 cups flour (approximate)
* Shortening for greasing bowl and cookie sheet
* 1 egg, beaten
* Coarse salt

Procedure

1. Dissolve sugar, salt, and yeast in warm water.
2. Allow to stand for 3 to 4 minutes.
3. Stir in 3 cups of flour.
4. Add the last cup of flour, a little at a time, until a stiff dough forms.
5. Sprinkle flour onto a cutting board or countertop and turn the dough out of the bowl.
6. Using clean hands, knead the dough (fold it over, press down, turn).
7. Repeat this process for about 7 or 8 minutes. Clean out the mixing bowl and coat the inside lightly with oil.
8. Return the dough to the bowl, cover with plastic wrap, and leave the bowl in a warm place for 1 to 2 hours.
9. During this time the dough will expand, or "rise" to about twice its size.
10. Grease two cookie sheets and remove the plastic wrap from the bowl.
11. Cover your fist with flour, and then punch down into the center of the dough.
12. Turn the dough back out onto the floured counter and cut or tear it into about 12 equal pieces.
13. Roll each piece into a long rope (about 12 to 16 inches long).
14. Twist the ropes into pretzel shapes and place them on a greased cookie sheet.
15. Using a clean pastry brush, brush each pretzel with beaten egg and then sprinkle them with coarse salt.
16. Cover the cookie sheets loosely with plastic wrap and allow the pretzels to rise again for about 1 hour.
17. Preheat oven to 425°F.
18. Bake the pretzels for 10 to 15 minutes (until lightly browned).
19. Serve immediately with spicy mustard.

Makes about 1 dozen pretzels.

Ragoût de Boulettes

Ingredients

* ¾ cup flour
* ¾ cup onion, chopped
* 1 Tablespoon olive oil
* 2 pounds ground pork (or combination of 1 pound ground pork and 1 pound ground beef or veal)
* ½ teaspoon cinnamon
* ½ teaspoon nutmeg
* ½ teaspoon ground cloves
* 1 teaspoon salt
* ¼ teaspoon pepper
* 3 cans beef broth (about 6 cups)

Procedure

1. Make browned flour: Measure the flourinto a large skillet and heat over low heat. Stir frequently until flour is slightly browned. Set aside.
2. Measure oil into a skillet and heat over medium-high heat. Add chopped onions and cook, stirring frequently, until onions are translucent.
3. In a large mixing bowl, combine cooked onions, ground meat, and seasonings. With very clean hands, combine meat and seasonings thoroughly.
4. Shape meat mixture into meatballs about 1½ inches in diameter.
5. Pour broth into a large saucepan and heat to boiling. Drop meatballs into boiling stock, lower heat, and simmer about 1½ hours. (Cover pan with the lid slightly offset to allow some steam to escape.)
6. Sprinkle in the browned flour, a little at a time, stirring with a wooden spoon, until gravy thickens.

Serves 8 to 10.

Ramen (Noodle Soup)

Ingredients

* 1 package ramen noodle soup
* Vegetables to add to soup (choose up to four, such as chopped celery)
* 1 carrot, cut into very thin sticks, about 2 inches long
* 1 scallion, chopped
* Daikon radish, cut into very thin sticks, about 2 inches long
* 1 mushroom, sliced thin
* 3 snow pea pods
* 1 Chinese cabbage leaf, shredded

Procedure

1. Make soup according to package directions.
2. Place up to four of the add-ins into a large soup bowl.
3. Carefully pour hot broth and noodles over vegetables.
4. Use chopsticks to eat the vegetables and noodles, and drink the broth from the bowl.

Serves 4.

Rosca de Reyes ( three kings sweet bread)

Dough Ingredients

* 1½ ounces compressed yeast
* ½ cup warm water
* 1¼ cups sugar
* ⅛ teaspoon cinnamon
* 1¾ cups butter, at room temperature
* 8½ cups flour
* 8 eggs

Paste Ingredients

* 1 cup sugar
* 1 cup butter
* 1 egg
* 1¾ cup flour
* Candied fruits (optional)

Procedure

1. Make the dough: Crumble the yeast into the warm water and set aside.
2. In a large mixing bowl, mix together sugar, cinnamon, and butter.
3. Add the eggs, mixing thoroughly.
4. Add the dissolved yeast.
5. Slowly add the flour, a little at a time, until the dough is smooth and stretchy.
6. On a large baking sheet, shape the dough into a ring, pressing the ends together to make a full circle.
7. Cover the ring with a clean cloth or dish-towel and let sit in a warm place (to rise) for 2 hours.
8. Preheat oven to 350°F just before baking.
9. Make the paste: Mix together the butter and sugar, add in the egg, and gradually mix in flour.
10. This paste can be used to decorate the top of the cake once it has risen but before it is baked. The typical decoration is rays that come out from the center.
11. Candied fruits may be pressed into the cake before baking.
12. Bake 30 to 40 minutes, until cake is golden brown.

Serves 10 to 12.

Quiche au Saumon et Crevettes (Salmon and Shrimp Quiche)

Ingredients

* 1 prepared pie crust
* 4 small pieces of smoked salmon
* 1 small can of little shrimp
* Swiss cheese, grated
* ½ cup sour cream
* 3 eggs
* Salt and pepper

Procedure

1. Preheat oven to 350°F.
2. Beat the eggs until light and fluffy.
3. Add the sour cream and cheese to the eggs and beat again.
4. Poke holes in the bottom of the pie crust with a fork.
5. Cover the bottom of the crust with the salmon. Arrange the shrimp evenly on top of salmon.
6. Pour the egg mixture over the seafood. Bake for 25 minutes.
7. Cut pie into quarters and serve hot with a salad and crusty bread.

Serves 4.

Qahwa

Ingredients

* 3 cups water
* 2 Tablespoons ground decaffeinated coffee
* 3 Tablespoons cardamom (coarsely ground)
* ¼ teaspoon saffron (optional)

Procedure

1. Boil the water in a pot. Add the coffeeto the water and bring to a boil over low heat. (In Saudi Arabia, the coffee would be strong and highly caffeinated.)
2. Remove from the heat and allow coffee grounds to settle.
3. Put the cardamom in another pot, strain the coffee (removing the grounds) into the second pot, and add the saffron.
4. Bring back to a boil and serve immediately.

Serves 8 to 10.

Pastel de Choclo

Ingredients

* 4 cups frozen corn
* 8 leaves fresh basil, finely chopped (or 1 teaspoon dried, crumbled)
* 1 teaspoon salt
* 3 Tablespoons butter
* 1 cup milk
* 4 large onions, chopped
* 3 Tablespoons oil
* 1 pound ground beef
* Salt and pepper, to taste
* 1 teaspoon ground cumin
* 1 cup black olives
* 1 cup raisins
* 2 pieces of cooked chicken breast, cut into cubes or strips
* 2 Tablespoons confectioners' sugar

Procedure

1. Preheat oven to 400°F.
2. Heat the corn, basil, salt, and butter in a large pot.
3. Slowly add the milk, stirring constantly until the mixture thickens.
4. Cook over low heat for 5 minutes.
5. Set aside while the meat filling is prepared.
6. Fry the onions in oil until they are soft.
7. Add the ground meat and stir to brown.
8. Drain grease from pan.
9. Add salt, pepper, and ground cumin.
10. Use an oven-proof dish to prepare the pie. Spread the onion and ground meat mixture on the bottom of the dish, then arrange the olives and raisins on top.
11. Place chicken pieces over the top.
12. Cover the filling with the corn mixture, then sprinkle on the confectioners' sugar.
13. Bake in the oven for 30 to 35 minutes until the crust is golden brown.
14. Serve hot.

Makes 4 to 6 servings.

Papas a la Huancaína(Potatoes with Cheese)

Ingredients

* ¼ cup lemon juice
* ⅛ teaspoon ground red pepper, or to taste
* Salt, to taste
* 1 onion, thinly sliced
* 2 Tablespoons vegetable oil
* 3 cups Monterey Jack or Swiss cheese, shredded
* ½ teaspoon turmeric
* 1½ cups heavy cream
* 6 potatoes, drained, peeled, and quartered
* 1 to 2 hard-boiled eggs, for garnish

Procedure

1. Scrub the potatoes, place them in a saucepan, cover with water, and boil until tender (about 20 minutes). Drain, allow the potatoes to cool. Peel them, cut them into quarters, and set aside.
2. In a small mixing bowl, combine the lemon juice, red pepper, and salt. Add onion slices and coat them with the mixture. Stir well and set aside.
3. Heat oil in a large skillet over low heat.
4. Add cheese, turmeric, and heavy cream. Stirring constantly, continue cooking over low heat until cheese melts and mixture is smooth.
5. Add the cooked potatoes and gently stir to heat through, about 5 minutes. Do not allow mixture to boil, or it will curdle.
6. Transfer to a serving bowl and garnish with hard-boiled eggs.
7. Sprinkle onion mixture over the potatoes. Serve immediately while potatoes are hot.

Serves 6.

Palak Bhaji

Ingredients

* 1 pound fresh spinach
* 1 Tablespoon butter
* 1 Tablespoon vegetable oil
* 1 onion
* 2 cloves garlic
* 1 teaspoon ginger, finely chopped or grated
* 1 teaspoon cumin seeds
* ½ teaspoon cumin, ground
* ½ teaspoon coriander, ground
* ½ teaspoon turmeric, ground
* ¼ teaspoon chili powder
* 1 teaspoon salt

Procedure

1. Wash the spinach well and remove stems.
2. Finely chop the onion, garlic, and ginger.
3. Heat the oil and butter in a saucepan over medium to high heat.
4. Add the cumin seeds and fry for 30 seconds.
5. Add the chopped onion and fry until golden, about 2 minutes.
6. Next add the chopped garlic and ginger and fry for about 1 more minute.
7. Add the ground cumin, coriander, turmeric, chili powder, and salt; mix well and add the spinach.
8. Mix rapidly to coat with spicy mixture.
9. Lower the heat to medium and add about ¼ cup water.
10. Stir, cover with lid, and cook for about 5 minutes.

Serves 4-6.

Pasta with Yogurt-Mint Sauce

Ingredients

* 1 pound penne or rigatoni pasta
* 3 cups yogurt, room temperature
* 2 to 3 teaspoons garlic, crushed
* 2 teaspoons fresh mint leaves, minced, or 1 teaspoon dried mint, crushed
* Salt

Procedure

1. Cook pasta according to directions and drain.
2. Mix the yogurt, crushed garlic, salt, and mint leaves together in a bowl and beat with a wooden spoon until the mixture is very creamy.
3. Pour the warm sauce over the prepared pasta and toss.

Makes 4 servings.

Ojibwa Wild Rice

Ingredients

* 1 cup wild rice
* 2½ cups water
* 1½ teaspoons salt
* 4 strips bacon cut into small pieces
* 6 eggs
* ¼ teaspoon pepper
* 2 Tablespoons chives, minced
* ⅓ cup bacon drippings
* Melted butter

Procedure

1. Place the wild rice, water, and 1 teaspoon of the salt in a saucepan and bring to a boil over medium heat.
2. Reduce the heat to low and simmer, uncovered, until all the water is absorbed.
3. Meanwhile, brown the bacon in a large skillet.
4. Remove the bacon from the skillet and drain it on paper towels.
5. Save the bacon drippings from the skillet.
6. Pour the eggs into a mixing bowl and add ½ teaspoon of the salt and the pepper.
7. Pour the eggs into the skillet where the bacon was browned, and brown the eggs lightly.
8. Turn them over gently and brown on the other side.
9. When the eggs are firm, cut them into narrow strips.
10. Lightly toss the bacon, egg strips, chives, bacon drippings (plus melted butter or margarine to make ⅓ cup) with the cooked rice.
11. Serve hot.

Makes 4 servings.

Onigiri

Ingredients

* 2 cups cooked rice
* Salt
* Pickled plums, cut into small, bite-sized pieces
* Cooked salmon, cut into small, bite-sized pieces
* Dry seaweed sheets (nori), cut into strips

Procedure

1. Cook rice according to directions on package. Allow to cool slightly.
2. Have a bowl of lukewarm water handy.
3. Dip clean hands into water, and then sprinkle salt on wet hands.
4. Place a small mound of rice (about 2 Tablespoons) in the palm of your hand.
5. Press a piece of pickled plum or cooked salmon into the mound of rice.
6. Toss the mound back and forth between wet, salted hands to form a triangular mound, with the filling item in the center.
7. Wrap mound in a dry seaweed strip.

Serves 10 to 12.

Nasi Kuning

Ingredients

* 2 cups rice
* 2¼ cups coconut milk
* 2 teaspoons turmeric (found in most supermarkets)
* 1 blade lemon grass

Procedure

1. Wash and drain the rice.
2. Combine all the ingredients in a saucepan and bring to a boil.
3. Lower the heat to a simmer and continue to cook until all the coconut milk is absorbed.
4. Put the rice into a steamer (a vegetable steamer lined with cheesecloth set over boiling water will also work).
5. Steam until the rice is tender.

Serves 4 to 6.

Mexican Fried Ice Cream

Ingredients

* ½ cup vegetable oil
* 2 flour tortillas
* ½ teaspoon cinnamon
* 2 Tablespoons sugar
* ¼ cup cornflake crumbs
* 2 large scoops vanilla ice cream
* Whipped cream in a can
* 2 maraschino cherries with stems

Optional toppings: honey, chocolate syrup, strawberries

Procedure

1. Fry each tortilla, one at a time, in hot oil over medium to high heat until crispy.
2. This should take about one minute on each side.
3. Combine the cinnamon and sugar in a small bowl.
4. Sprinkle half of the cinnamon mixture over both sides of the fried tortillas, coating evenly. (Not all of the sugar mixture will stick to the tortillas.)
5. Combine the other half of the cinnamon mixture with the corn flake crumbs in another small bowl.
6. Pour the corn flake mixture into a wide shallow bowl or plate.
7. Place a large scoop of ice cream in the corn flake crumbs and roll the ice cream around until the entire surface is evenly and completely coated with corn flake crumbs. (You should not be able to see any ice cream.)
8. Place the ice cream scoop on the center of the cinnamon/sugar-coated tortilla.
9. Spray whipped cream around the base of the ice cream.
10. Spray an additional pile of whipped cream on top of the ice cream.
11. Put a cherry in the top pile of whipped cream.
12. Repeat for the remaining scoop of ice cream.

Serves 2.

Kutya

Ingredients

* 1 cup cream of wheat
* ¼ cup margarine or butter
* 2 cups water
* ¼ cup each honey, poppy seeds, and chopped nuts

Procedure

1.Bring the water to a boil in a saucepan.
2.Add the cream of wheat and chopped nuts. Stir until soft and the water is absorbed.
3.Pour the mixture into a serving dish and add the butter and honey.
4.Mix in the poppy seeds, saving a few for sprinkling over the top.

Kebabs

Ingredients

* 1½ pounds boneless lamb, beef, or chicken cut into medium-sized cubes
* ⅓ cup soy sauce
* ⅓ cup cooking oil
* ¼ teaspoon ground pepper
* Juice of 1 lemon
* 1 clove garlic, crushed
* 1 large green pepper, seeds removed, cut into 12 pieces
* 1 large red onion, peeled and cut into pieces
* 12 cherry tomatoes, or three tomatoes, cut into quarters
* 12 fresh mushrooms
* Salt
* ½ teaspoon ginger

Procedure

1. Measure soy sauce, oil, lemon juice, ginger, pepper, and garlic into a large mixing bowl. This is marinade; reserve about 3 Tablespoons of it to use later.
dd the meat cubes to the marinade in the mixing bowl, and stir to coat all the meat thoroughly. Cover the bowl with plastic wrap and refrigerate several hours or overnight.
2. Prepare vegetables. Remove meat from the refrigerator, pour off marinade, and throw away.
3. Assemble 6 kebabs by alternating meat cubes, green pepper, tomatoes, and mushrooms on skewers.
4. Brush with the marinade you set aside earlier.
5. Cook outdoors on a charcoal or gas grill, or broil in the oven, 3 to 4 inches from the heat source for 5 to 7 minutes.
6. Brush with marinade (as needed) during cooking to prevent drying.
7. Sprinkle with salt and pepper before serving.

Coconut Milk

Ingredients

* 1 cup dried coconut
* 2 cups warm water

Procedure

1. Place the coconut in a pan and cover with the water.
2. Allow to soak for 20 minutes and then squeeze the coconut very hard to produce a milky liquid.
3. When the coconut milk has been added to a dish, it will need to be constantly stirred at first to avoid separation.

Honey-Baked Apples

Ingredients

* 4 large tart apples
* 4 Tablespoons honey
* 3 Tablespoons orange juice
* 1 Tablespoon walnuts, chopped
* Sugar
* Nutmeg

Procedure

1. Preheat oven to 400°F.
2. Core the apples, being careful not to cut all the way through; trim off a ½-inch band of skin around the middle.
3. Combine the honey, orange juice, and nuts, and divide equally to fill the apple centers.
4. Set the apples in a baking dish, pouring in boiling water to ¼-inch depth.
5. Bake for 50 to 60 minutes, or until the apples are tender.
6. Sprinkle the tops with a little sugar and freshly grated nutmeg, then put the apples under the broiler to glaze. Bring to the table hot.

Fruitcake Cookies

Ingredients

* 1 pound margarine or butter
* 1 pound brown sugar
* 3 eggs
* 1 Tablespoon milk
* 5 cups flour
* 1 can shredded coconut
* 1 teaspoon baking soda
* 1 pound raisins
* 1 pound nuts (pecans or walnuts), chopped
* 1 pound candied cherries, available in most supermarkets
* 1 pound candied pineapple, diced, available in most supermarkets

Procedure

1. Preheat oven to 375°F.
2. Measure 4 cups flour and mix with baking soda.
3. Combine fruit, coconut, and nuts and mix with remaining 1 cup flour in a separate mixing bowl.
4. Cream the butter, sugar, and milk together.
5. Add the eggs one at a time.
6. Beat in flour and baking soda mixture gradually, switching to a wooden spoon or spatula if batter becomes too stiff for the electric mixer.
7. Stir fruit, coconut, and nut mixture into batter.
8. Drop by teaspoonful onto greased cookie sheet.
9. Bake for 10 minutes.

Makes about 3 dozen.

Fu Yung Don

Ingredients

* 8 large eggs at room temperature
* 1 cup peanut oil (used in varying amounts)
* ¼ teaspoon salt
* Pinch of pepper, preferable freshly ground ¼ cup scallion, finely sliced (green part only)
* ½ pound cooked shrimp, each shrimp cut in half

Procedure

1. In a large bowl, beat eggs with 1½ Tablespoons of peanut oil until bubbles start to form.
2. Add the shrimp to the beaten eggs and gently stir. Mix in the salt, pepper, and scallions.
3. Heat 2 Tablespoons of peanut oil in a wok or large skillet over high heat for about 20 seconds.
4. Tip the skillet or wok back and forth carefully to coat it thoroughly with oil.
5. Stir the eggs briefly once again, and pour the mixture into hot skillet or wok.
6. Cook the eggs, stirring gently with a wooden spoon until scrambled, about 3 minutes.
7. Turn off heat and transfer eggs to a heated platter and serve. Sprinkle with scallions.

Serves 4 to 6.

Fortune Cookies

Ingredients

* 1 egg white
* ¼ teaspoon vanilla extract
* 1 pinch of salt
* ¼ cup white flour
* ¼ cup white sugar
* Clean strips of white paper, about 4 inches long and ½ inch wide

Procedure

1. Write fortunes on strips of paper.
2. Preheat oven to 400°F. Generously grease 2 cookie sheets.
3. Mix the egg white and vanilla until foamy, but not stiff.
4. Sift together flour, salt, and sugar.
5. Blend dry mixture into egg mixture.
6. Place teaspoon-sized portions of batter on the cookie sheets, at least 4 inches apart. Use the bottom of the spoon to make round shapes of about 3 inches in diameter. Make sure batter is spread evenly.
7. Bake just 3 or 4 cookies at a time, because cookies must be formed while still warm from the oven. (While one batch of cookies is baking, prepare the next one.)
8. Bake cookies for 5 minutes or until golden-colored on the edge. The center will remain pale.
9. Remove the cookies from the oven and with a wide spatula quickly remove and place upside down on a wooden board.
10. Quickly place one fortune in the center of each cookie.
11. Fold the cookie in half. Place the folded edge across the rim of a glass and pull the pinted edges down, one on the inside of the cup and one on the outside.
12. Place folded cookies into the cups of a muffin tin or an empty egg carton to hold their shape.
13. Allow the cookie to cool completely in the muffin tin to set the shape.

Makes 1 dozen cookies.

Deep-Fried Potatoes

Ingredients

* 2 large potatoes, thinly sliced
* ½ cup vegetable oil
* Salt and pepper, to taste

Procedure

1. In a large skillet, heat the oil over high heat.
2. Slowly add the potato slices and fry until golden brown. Be careful of the hot oil, as it may sizzle and spurt when the potatoes are added.
3. Remove potato slices and drain on paper towels. Season with salt and pepper.

Coffee Milkshake

Ingredients

* 1 cup brewed or instant coffee, cooled
* 1 cup 2 percent milk
* 1 Tablespoon light vanilla syrup
* 3 scoops coffee ice cream
* 4 ice cubes

Procedure

1. Put the coffee, milk, vanilla syrup, and ice cream in a blender and mix well.
2. Add the ice cubes and blend until the mixture is smooth.
3. Pour into 4 tall glasses.

Makes 4 servings.

Cheesecake

Ingredients

* ½ cup raisins
* 3 Tablespoons flour, divided
* ¼ teaspoon salt
* 5 eggs, separated
* 3 packages cream cheese (8-ounces each), softened
* 1 cup sugar
* 1 Tablespoon grated lemon peel

Procedure

1. Soak the raisins in hot water for 15 minutes. Pay dry and coat with 2 Tablespoons of flour. Set aside.
2. Preheat the oven to 350°F.
3. Beat the egg whites and salt until stiff.
4. Place the egg white mixture in the freezer for 5 minutes.
5. Combine the cream cheese, sugar, egg yolks, and remaining flour; beat until smooth.
6. Stir in the raisins and lemon peel.
7. Carefully fold in the egg whites.
8. Pour the mixture into a greased and floured 9-inch springform pan (a special baking pan with a removable bottom).
9. Bake for 45 minutes, then turn the oven off and leave the cake in the oven until it cools.

Baat Bo Fon (Rice Pudding)

Ingredients

* ¾ cup rice
* 1½ cups water
* Pinch of salt
* 4 cups milk
* ½ cup sugar
* ½ teaspoon vanilla extract

Procedure

1. Combine the rice, water, and salt in a large pot.
2. Heat until almost boiling, stirring often.
3. Lower the heat, cover pot, and simmer for 15 minutes, or until most of the water has been absorbed.
4. Stir in the milk and sugar.
5. Cook uncovered for 30 to 40 minutes, or until mixture is thick and creamy, stirring often.
6. Stir in vanilla.
7. Serve topped with sliced almonds, whipped cream, or a sprinkle of cinnamon.

Serves 6.

Chicken Teriyaki

Ingredients

* ½ cup soy sauce (preferably Japanese-style)
* 3 Tablespoons sugar
* 1 teaspoon fresh gingerroot, grated
* 3 Tablespoons sesame seeds
* 1½ to 2 pounds skinless, boneless chicken breast, cut into small serving pieces

Procedure

1. Preheat oven to 375°F.
2. Combine soy sauce, sugar, gingerroot, and sesame seeds in a large bowl.
3. Place chicken in a baking dish and pour sauce over it.
4. Bake for 45 minutes. Turn chicken about every 15 minutes, coating with sauce in the process.

Serves 6.

Beef Sukiyaki

Ingredients

* ½ cup soy sauce
* ¼ cup sugar
* ½ cup dashi or beef broth
* 2 Tablespoons vegetable oil
* 1 pound beef tenderloin, sliced into thin strips
* 10 scallions, cut into 2-inch pieces (both and green and white parts)
* 4 stalks celery, sliced on an angle, in ½-inch pieces
* 12 mushroom caps, sliced
* 8 ounces tofu or bean curd, cut into bite-sized cubes
* 1 can bamboo shoots (8½-ounce), drained
* 4 cups rice, cooked

Procedure

1. Mix soy sauce, sugar, and dashi or broth in a bowl and set aside.
2. Arrange beef and vegetables on a large platter.
3. Heat an electric skillet 300°F; or heat a frying pan over medium-high heat. Add oil and heat.
4. Add the meat and brown for 2 minutes.
5. Add the vegetables and the tofu, including the bamboo shoots, placing each on its own part of the skillet.
6. Add the sauce and cook mixture for 6 to 7 minutes, turning gently to prevent burning and keeping all ingredients separate from each other. Serve at once over rice.

Serves 4 to 6.

Blueberry Muffins

Ingredients

* 1 cup blueberries, washed and drained
* 1¾ cups plus 2 Tablespoons flour
* 1 Tablespoon baking powder
* 1 teaspoon salt
* ½ cup white sugar
* 1 egg
* 1 cup milk
* ½ stick butter, melted and cooled
* Paper baking cups

Procedure

1. Preheat oven to 400°F
2. Line each cup of muffin tin with a paper baking cup.
3. Sift 1¾ cups of the flour with the baking powder, salt, and sugar into a large mixing bowl.
4. In a smaller mixing bowl beat the egg with a fork or whisk until frothy. Add milk and melted butter to the egg mix, and stir to combine.
5. Add the liquid mixture to the flour mixture. Stir gently with a wooden spoon to blend. Do not beat; the batter will be a little lumpy.
6. Sprinkle the remaining 2 Tablespoons of flour over the blueberries and add them to the batter, stirring gently.
7. Spoon batter into the baking cups, filling each about ¾ full.
8. Bake 18 to 20 minutes, or until the tops are dry and the muffins slightly shrunk from the sides of the muffin tin.
9. Remove tin from the oven, and turn muffins out of the pan. Allow to cool slightly.

Serves 12.

Apple Crisp

Crunchy apples from Washington state are the inspiration for many baked apple dishes.

Ingredients for Bottom

* About 10 medium-sized Granny Smith or Golden Delicious apples, peeled, cored, and sliced.
* ½ cup white sugar
* ¼ cup brown sugar, light or dark
* ¼ cup lemon juice
* 1 teaspoon cinnamon

Ingredients for Topping

* ½ cup white flour
* ¾ cup white sugar
* ½ stick butter, at room temperature

Procedure

1. Preheat oven to 350°F.
2. Place sliced apples in a bowl. Toss with the sugars and cinnamon
3. Place apple mixture in an 8-inch or 9-inch square baking dish.
4. Sprinkle with the lemon juice. Set aside.
5. To make topping, combine flour and sugar. With fork, add butter. Mixture will be crumbly.
6. Sprinkle topping over apples in pan.
7. Bake for 45 minutes, or until apples are soft and topping is browned.

Serves 6 to 8.

Apple Cake

Ingredients

* 1 pound of apples (about 3 or 4 medium)
* Juice and grated rind of 1 lemon
* ¾ cup butter (1½ sticks)
* 1 cup sugar
* 3 eggs, beaten
* 2 cups self-rising flour
* ½ teaspoon baking powder
* ½ teaspoon cinnamon, ground
* 5 Tablespoons raisins
* 2 Tablespoons hazelnuts, chopped
* 4 Tablespoons powdered sugar

Procedure

1. Preheat oven to 350°F and grease a 9-inch round cake pan.
2. Peel, core, and slice the cooking apples and place them in a bowl.
3. Sprinkle apples with the lemon juice and set aside.
4. In another bowl, beat together the butter, lemon rind, and all but 1 Tablespoon of the sugar until light and fluffy.
5. Gradually beat in the eggs.
6. Add the flour and baking powder to the butter mixture and mix well.
7. Spoon half of the mixture into the prepared cake tin. Arrange the apple slices on top.
8. Mix the remaining Tablespoon of sugar and the cinnamon together in small bowl. Sprinkle evenly over the apples.
9. Scatter the raisins and hazelnuts on top.
10. Smooth the remaining cake mixture over the raisins and hazelnuts.
11. Bake for 1 hour.
12. Cool in the tin for 15 minutes. Remove, transfer to a serving platter, and sprinkle with powdered sugar.

Serves 12.

FOOD RECIPE

Almond Cookies

Ingredients

* 2½ cups flour
* 1 cup sugar
* 1 teaspoon baking soda
* ½ teaspoon salt
* 1 cup vegetable shortening
* 2 eggs, beaten
* 1 Tablespoon almond extract
* About 48 whole almonds, unsalted

Procedure

1. Preheat oven to 325°F. Grease cookie sheets.
2. Mix flour, sugar, baking soda, and salt in a bowl.
3. With a fork, slowly add shortening, a little at a time, to the flour mixture.
4. Add the beaten eggs and almond extract.
5. Shape the dough into balls the size of a large cherry.
6. Place the dough onto the cookie sheets and press an almond into the center of each cookie.
7. Bake for 25 minutes.

Makes about 4 dozen cookies.