PURPLE CORN DRINK
INTRODUCTION
This cookbook is a collection of recipes from the Sylvania ESOL students and staff, November 2006. Most of the recipes in this book are dishes that were brought to the Halloween potluck. Each recipe is followed by the student’s name and country.
(No country is mentioned for staff members.)
Kathie Smith, food editor from the Toledo Blade, was our special guest and the students enjoyed telling her about their dishes. She mentioned visiting our class in an article in the paper the following week.
At the bottom of each page there is a proverb from that country.
INDEX
Purple Corn Drink Juan Mendez, Peru
Appetizer Elena Korb, Russia
Kimchi Jae Yeon Cha, Korea
Deviled Eggs Janet French
Osaka-Style Okonomiyaki Megumi Kai, Japan
Falafel Samia Abdelazim, Sudan
Gratin Dauphinois Benedict de la Fouchardiere, France
Swiss Vegetable Medley Denise Shumway
Vegetable Casserole Trize Zoorob, Lebanon
Bul Go Gi Mrs. Choi, Korea
Chilies en Nogada Diana Hernandez, Mexico
Moduem Jeon Junhee Kwon, Korea
Rice and peas Paul McDonald, Jamaica
Takikomi Gohan Kahoru Takeda, Japan
Ten-Musu Michiyo Yoshida, Japan
Teriyaki Chicken Chiharu Onishi, Japan
Arepas Alcira Barrios, Venezuela
Algerian Couscus Hamid Larbi, Algeria
Chocolate Cookies Julie Heinrichs
Cream Cheese Flan Diana Hernandez, Mexico
Plum Cake Elena Taneva, Bulgaria
Quindim Miriam Mello, Brazil
Nut Bread Denise Shumway
Banana Cream Pie Tammy Lamont
PURPLE CORN DRINK
[pic]
Ingredients:
• 1 bag purple corn (Maiz Morado)
• 2 tsp cloves
• 3 whole cinnamon sticks,
• Pineapple peel
• 4 limes, juice
• 1 cup sugar
• 1 apple, chopped
Preparation:
1. Fill a pot with 6 liters of water and add the contents of the bag, then add 2 teaspoons of cloves, 3 whole cinnamon sticks, and a pineapple peel.
2. Boil for an hour.
3. Remove from heat; pass the liquid through a strainer.
4. Add the juice of 4 limes to the liquid and let it cool.
5. Then add 1 cup of sugar, and stir.
6. Proceed to add an apple chopped up into tiny chunks and let it sit for an hour.
This should give approximately 2 ½ liters of Purple Corn Drink.
Serve in glasses.
Juan Mendez
Peru
The buyer has need of a hundred eyes, the seller but one.
APPETIZER
[pic]
Ingredients:
• 1 small loaf (deli-style) bread
• Garlic clove
• Mayonnaise
• 2 hard boiled eggs
• 1 cucumber (or pickle), sliced
Preparation:
1. Fry bread slices in vegetable or olive oil – both sides
2. Rub each slice with garlic on both sides
3. Spread one side with mayonnaise
4. Top with grated egg and slice of cucumber
Elena Korb
Russia
If everyone gives one thread, the poor man will have a shirt.
KIMCHI
[pic]
Ingredients:
• 1 head of Chinese or Napa cabbage
• 4 teaspoons non-iodized (kosher or pickling) salt
• 1 garlic clove, thinly sliced
• 1 teaspoon fresh ginger root, grated
• dried chili flakes
• 2 1/2 cups cold water
Preparation:
1. Wash the cabbage and remove any wilted outer leaves. Split the cabbage in half then cut it into 1 inch pieces.
2. Mix the water and the salt together. Add the cabbage pieces. Place a plate or another weight to keep the cabbage pieces submerged in the water. Leave it to soak overnight.
3. Drain the salt water, but save it in a separate container.
4. Mix the cabbage thoroughly with the remaining ingredients and put it in a clean quart jar. Press down the mixture in the jar until salt water rises. The cabbage should be submerged. If not, add some of the brine you saved.
5. Add a weight to keep the cabbage submerged. You can use anything that fits into the jar, but it must be sterile and be suitable for food preparation.
6. Check on the cabbage daily. If it's not submerged, open the jar and use a spoon to push down the cabbage.
7. The jar should be left in a warm place, such as on the kitchen counter for about a week. After that it's ready to eat, and can be stored in the fridge.
Jae Yeon Cha
Korea
If you starve for three days, there is no thought that does not invade your imagination.
Deviled Eggs
[pic]
Ingredients:
• 12 eggs
• ½ cup mayonnaise
• 1 tbsp mustard
Preparation:
1. Boil the eggs
2. Peel eggs
3. Slice in two lengthwise
4. Remove yolks and mash them
5. Add mayonnaise and mustard to the mashed yolk
6. Fill each egg white half with a spoonful of yolk mixture
7. Sprinkle with paprika
Janet French
Don’t put all your eggs in one basket.
OSAKA-STYLE OKONOMIYAKI (Japanese-style pizza)
[pic]
INGREDIENTS:
• 1 cup all purpose flour
• 3/4 cup soup stock (dashi)
• 1 egg
• 1/4 of a small cabbage
• For Toppings: Thinly sliced pork or beef
• Squid
• Katsuo-bushi (dried bonito flakes)
• Sakura-ebi (dried shrimps)
• Beni-shoga (red ginger)
• Ao-nori (green seaweed)
• Okonomiyaki sauce (or tonkatsu sauce)
• Mayonnaise
PREPARATION:
1. Cut the cabbage into very thin slices.
2. Beat an egg in a bowl and add dashi soup stock or water in it.
3. Add flour in the bowl and mix well.
4. Combine sliced cabbage in the flour mixture.
5. Fry meat/squid/shrimps (your choice of toppings) in an electric cooking pan or a frying pan.
6. Pour the flour mixture over the toppings in the pan.(Make a couple pan cakes.) Cook a few minutes and flip pancakes and cook for a few more minutes.
7. Put okonomiyaki sauce and mayonnaise on top of the pan cakes.
8. Sprinkle katsuobushi flakes, aonori, beni-shoga on top.
Makes 2 servings
Megumi Kai
Japan
One kind word can warm three winter months.
FALAFEL - Middle Eastern fried chickpea patties
[pic]
Ingredients:
• 1 cup dried chickpeas
• 2 – 3 garlic cloves crushed
• ½ cup bread crumbs
• ¼ cup minced parsley
• 2 tbsp flour
• 1 – 2 tsp salt
• 1 tsp baking powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp turmeric (opt.)
• ½ tsp cayenne pepper
• Oil for deep frying
Preparation:
1. Place chickpeas in a large saucepan. Fill with water to cover beans by 2". Bring to a boil on the stove, cover tightly and remove from heat. Let set for 1-2 hours to soak.
2. Drain chickpeas and rinse. Place chickpeas, breadcrumbs and garlic in a food processor. Pulse mixture until chickpeas are broken down into small pieces the size of breadcrumbs. Do not over process chickpeas to a puree.
3. Remove ground chickpeas a large bowl and add the rest of the patty ingredients except oil and mix together well. Should form a fairly dry, crumbly mixture. Add a little water if mixture is too dry to form balls with your hand. Adjust seasoning to taste.
4. Heat oil in a deep fryer, or heat 1/2" of oil in a heavy skillet over medium-high heat, to about 375°.
5. Form batter into 1" balls or ovals and then flatten slightly. Drop patties a few at a time in the hot oil and brown well on both sides, about 4-5 minutes.
6. Remove from oil and drain on paper towels. Repeat with all patties. Serve with Taratour Sauce.
Samia Abdelazim
Sudan
If you run after two hares you will catch neither.
GRATIN DAUPHINOIS
[pic]
Ingredients:
• 2 lb of potatoes
• 1 ½ tbsp butter
• 3 tbsp grated Gruyere or Swiss cheese
• 2 cups milk
• 1 egg
• 1 clove garlic
• 1 pinch salt
• pepper
• nutmeg
Preparation:
1. Put milk to boil. Pre-heat the oven about 350º F (medium heat)
2. Peel potatoes. Cut fine discs (slices).
3. Rub a large gratin dish with the clove of garlic, crushed. Coat with butter. Spread out potatoes and half of the grated cheese.
4. Pour the three quarters of boiling milk on potatoes. Cook in hot oven, approximately 50 minutes. Mix after 20 minutes with two forks.
5. 10 minutes before the end of cooking, beat whole egg with salt, pepper and remaining milk. Pour on potatoes. Strew with the remaining grated cheese. Return to the oven for a few minutes until the sauce thickens.
Benedicte De La Fouchardiere
France
Beauty, unaccompanied by virtue, is a flower without perfume.
SWISS VEGETABLE MEDLEY
[pic]
Ingredients:
• 1 bag (16 oz) frozen vegetable combination (such as broccoli, carrots & cauliflower) thawed and drained
• 1 can (10 ¾) condensed cream of mushroom soup
• 1 cup (4 oz) shredded Swiss cheese
• 1/3 cup sour cream
• ¼ tsp black pepper
• 1 jar (4 oz) chopped pimiento, drained (optional)
• 1 can (2.8) French Fried Onions
Preparation:
1. Combine vegetables, soup, ½ cheese, sour cream, pepper, pimiento and ½ can onion.
2. Pour into a 1-quart casserole.
3. Bake, covered, at 350 for 30 minutes.
4. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer.
Makes 6 servings
(I doubled the recipe and put it in a 13x9 dish. I used cheese flavored French Fried Onions)
Denise Shumway
Haste makes waste.
VEGETABLE CASSEROLE
[pic]
Ingredients:
• 1 head cauliflower, cut into bite-size pieces
• 2 tbsp. oil
• 1 green pepper, diced
• 1 small can mushrooms
• 4 tbsp. flour
• 4 cups milk
• ½ -1 cup mozzarella cheese
Preparation:
1. Boil cauliflower in a little water with salt.
2. Fry green pepper and mushrooms in oil.
3. Add flour – stir (paste-like consistency).
4. Add milk and cook until thickened.
5. Add a bit of salt and white pepper.
6. Put into casserole dish, bake 10-15 minutes.
7. Add shredded cheese bake 5-10 minutes longer.
Trize Zoorob
Lebanon
Patience extracts sugar from a lemon.
Bul Go Gi
[pic]
Ingredients:
• Sliced beef
• 4 tbsp Soy Sauce
• 3 tbsp Sugar
• 1 tbsp Garlic
• Green onion
• 1 onion
• 1 tbsp Sesame oil
• ½ tbsp Sesame seed
Preparation:
1. Chop up the garlic
2. Slice the onion
3. Rub and press with all other ingredients
4. Fry until well done (5-6 minutes)
(serves 3)
Mrs. Choi
Korea
Aim high in your career but stay humble in your heart.
CHILES EN NOGADA – Chilies in Walnut Sauce
[pic]
Ingredients - picadillo:
• 2 lbs boneless pork or beef
• ½ onion sliced
• 2 garlic cloves peeled
• 1 tbsp salt, or to taste
• 6 Tbsp of lard or the fat from the broth
• A molcajete (mortar and pestle)
• 1/2 inch stick cinnamon
• 3 heaping Tbsp of raisins
• 2 Tbsp blanched and slivered almonds
• 2 heaping Tbsp acitron or candied fruit, chopped
• 2 tsp salt, or to taste
• 1 1/2 pounds of tomatoes, peeled and seeded
Preparation:
1. Cut the meat into large cubes.
2. Put them into the pan with the onion, garlic, and salt and cover with cold water.
3. Bring the meat to a boil, lower the flame and let it simmer until just tender - about 40-45 minutes. Do not over cook.
4. Leave the meat to cool off in the broth.
5. Strain the meat, reserving the broth, then shred or chop it finely and set it aside. Let the broth get completely cold and skim off the fat. Reserve the fat.
6. Melt the lard and cook the onion and garlic, without browning, until they are soft.
7. Add the meat and let it cook until it begins to brown.
8. Crush the spices roughly in the molcajete and add them, with the rest of the ingredients to the meat mixture. (If you don't have a molcajete, you can use the blunt end of a pestle to crush the spices in a bowl.) Cook the mixture a few moments longer.
The Chilies:
Put 6 chiles poblanos (and you MUST use this type of chili) straight into a fairly high flame or under a broiler and let the skin blister and burn. Turn the chilies from time to time so they do not get overcooked or burn right through.
1. Wrap the chiles in a damp cloth or plastic bag and leave them for about 20 minutes. The burned skin will then flake off very easily and the flesh will become a little more cooked in the steam. Make a slit in the side of each chili and carefully remove the seeds and veins. Be careful to leave the top of the chili, the part around the base of the stem, intact. (If the chilies are too hot - picante, let them soak in a mild vinegar and water solution for about 30 minutes.) Rinse the chilies and pat them dry.
2. Stuff the chilies with the picadillo until they are well filled out. Set them aside on paper towels.
The Nogada (walnut sauce)
The day before:
20 to 25 fresh walnuts, shelled
cold milk
1. Remove the thin papery skin from the nuts. (Note, these are Diana Kennedy's instructions. I have found it virtually impossible to remove the skins from the fresh walnuts that come from our walnut tree. The above photo shows the sauce which includes the skins. I think it would be creamier without the skins, but what can you do? We found that blanching the walnuts did not help get the
2. Completely cover the walnuts with cold milk and leave them to soak overnight.
On serving day:
The soaked and drained nuts
¼ lb cream cheese
1 1/2 cups thick sour cream (or creme fraiche)
1 1/2 Tbsp sugar
5 tbsp pine nut
5 tbsp almond
Blend all of the ingredients in a blender until they are smooth.
To Serve
To assemble the dish, cover the chilies in the nogada sauce and sprinkle with fresh parsley leaves and pomegranate seeds.
Diana Hernandez
Mexico
Little and often fills the purse.
MODUEM JEON – Assorted Jeon – Fish, Beef and Zucchini
Fish Jeon ( Saeng-sun jeon)
Ingredients:
• Sliced fish fillets (1.5”x1.5”)
• 2 – 3 tsp sesame oil
• ½ cup flour
• 1 egg beaten
• 2 – 3 tbsp vegetable oil
• Pinch black pepper
• Pinch salt
Preparation:
1. Marinate sliced fish with salt, sesame oil, black pepper for about 20 min.
2. Coat with flour
3. Batter it into a beaten egg
4. Heat the pan and put the vegetable oil and fry both sides until light golden
Beef Jeon ( So-go-gi jeon)
Ingredients:
• ½ lb ground beef
• ½ piece tofu
• ½ cup flour
• 1 egg beaten
• 2 – 3 tbsp vegetable oil
• Minced onion
• Pinch of salt
Preparation:
1. Mix ground beef, tofu, salt and onion
2. Squeeze it
3. Make it like a meatball and then press it.
4. Coat with flour
5. Batter it into a beaten egg
6. Heat the pan and put the vegetable oil and fry both sides until light golden
Zucchini jeon ( Ho bak jeon)
Ingredients:
• sliced zucchini
• ½ cup flour
• 1 egg beaten
• 2 – 3 tbsp vegetable oil
• pinch of salt
Preparation:
1. Cut the zucchini thinly and add salt
2. Coat with flour
3. Batter it into a beaten egg
4. Heat the pan and put the vegetable oil and fry both sides until light golden
Junhee Kwon
Korea
Words have no wings but they can fly many thousands of miles.
RICE AND PEAS
[pic]
Ingredients:
• 1 can peas
• 2 cups rice
• 1 stalk scallions
• 1 tsp thyme
• salt to taste
• 1 tbsp butter
• 4 cups water
Preparation:
1. Put the water to boil with the peas, 15-20 minutes.
2. After the water changes the peas’ color, add the seasoning and let the rice cook for 15 more minutes.
This was served with chicken, which had been seasoned and baked for 35 minutes.
Paul McDonald
Jamaica
Make a friend when you don’t need one.
TAKIKOMI GOHAN
[pic]
Ingredients:
• 2 Cups rice
• 2 dried mushrooms
• 1 fried tofu pouch
• ½ carrot stick
• ½ burdock (Japanese vegetable
• 60 g. chicken breast
• ½ T salad oil
• 1 cup bonito fish soup stock
• 1 T sake
• 1 ½ soy sauce
• 1 tsp sweet sake for cooking and seasoning (mirin)
• ½ tsp salt
Preparation:
1. 2 hours ahead of time, steep mushrooms in tepid water.
2. Wash the rice and drain off in a colander.
3. Cut carrot and burdock into small pieces.
4. Slice chicken, mushrooms, and tofu into small pieces.
5. Spread salad oil in pan, stir-fry chicken, vegetables, fried tofu.
6. Add bonito fish soup stock, sake, soy sauce, and mirin; boil for 5 minutes.
7. Strain mixture through colander; put rice and broth into the rice cooker.
8. Add vegetable mixture and salt to rice cooker.
9. Turn on rice cooker.
10. Let cooked rice stand for 15 minutes; mix rice together and serve.
Kahoru Takeda
Japan
When the character of a man is not clear to you, look at his friends.
TEN-MUSU
[pic]
White Rice
Ingredients:
• 3 cups rice
• 2 ½ cups water
Preparation:
1. Wash rice well and allow to stand in water for approximately 30 minutes
2. Cook and let rice stand in rice cooker for 15 minutes.
Tempura
Ingredients:
• Shrimp
• 1 egg
• ¾ cup cold water
• ¾ cup flour
• Vegetable oil for frying
Preparation:
1. Wash and peel shrimp
1. Mix cold water, egg and flour lightly
2. Heat vegetable oil to 350º F
3. Dip shrimp into flour mixture and deep fry
Ten Musu
Ingredients:
• White rice
• Shrimp-tempura
• Salt
• Dried seaweed
Preparation:
1. Put a little salt on the palms.
2. Put the shrimp-tempura on the white rice
3. Squeeze gently with both hands
4. Wrap with dried seaweed
Michiyo Yoshida
Japan
Beginning is easy – continuing is hard.
TERIYAKI CHICKEN
[pic]
Ingredients:
• Chicken breast
• 2 tbsp Sake
• 2 tbsp Sweetsake
• 1 tbsp Soy Sauce
• ½ tbsp Sugar
• Salt
• Pepper
• Cornstarch
Preparation:
1. Use fork, punch some holes in the chicken, on the skin side, cut shallow slits on the other side.
2. Grill chicken skin side down. Add salt and pepper. Flip, salt and pepper second side.
3. Mix sake, sweetsake, soy sauce and sugar, dissolve cornstarch in water, and add – thicken.
(serves 4)
Chiharu Onishi
Japan
Fall down seven times, get up eight.
AREPAS
[pic]
Ingredients:
• 21/2 cups warm water
• 2 cups arepa flour (P.A.N.)
• 1 tsp salt
Preparation:
1. Pour water into mixing bowl, stir in arepa flour and salt.
2. Continue stirring until a soft dough forms.
3. Knead gently until the dough feels smooth.
4. Tear off ping-pong-ball-size pieces of the dough and shape them into 3 inch patties, about 1/2 inch thick.
5. Heat 1/2 tsp oil in large nonstick skillet over medium heat.
6. Add 6 arepas and cook, turning once, until golden and crusty on the outside, 3-4 minutes per side.
7. Transfer to a heated plate and keep warm; repeat with remaining oil and arepas.
8. Serve at once.
9. Store leftovers in a zip-lock freezer bag in the fridge for up to 3 days or freeze for 1 month.
Alcira Barrios
Venezuela
Compare your griefs with other men’s and they will seem less.
ALGERIAN COUSCOUS
[pic]
Ingredients:
• 1 large onion, chopped
• 1/2 t. turmeric
• 1/4 t. cayenne
• 1/2 c. vegetable stock
• 1 1/2 t. black pepper
• 1/2 t. salt
• 1 small can tomato paste
• 3-4 whole cloves
• 3 medium zucchini
• 4 small yellow squash or yellow zucchini
• 3/4 large carrots
• 4 medium yellow or red potatoes, skins on
• 1 red or green bell pepper
• 1 15-oz. can garbanzo beans
Preparation:
1. Sauté onion in vegetable stock over med. low heat until translucent.
2. Add all spices and cook for a few more minutes, stirring as needed.
3. Add tomato paste, stir and simmer 2 minutes.
4. Cut the vegetables in large chunks and add all (not the beans) and a dash of cinnamon; add water to cover. Bring to a boil, then reduce heat and simmer, covered, for an hour or so. (This can cook slowly for 2-3 hours, if desired.)
5. Add the drained garbanzos about 5 minutes before you take the veggies off the heat.
6. Put couscous in a bowl. Pour boiling water over couscous and wait about 5 minutes. Fluff with fork. (Ratio of about 1 1/2:1 of water to couscous.) For added flavor, add some of the liquid from the veggie stew to the couscous in place of some of the water.
7. Serve the stew over the couscous. Enjoy!
Hamid Larbi
Algeria
Patience is the key to paradise
CHOCOLATE COFFEE TOFFEE OATMEAL COOKIES
[pic]
Ingredients:
• ¼ cup boiling water
• 1 tsp coffee powder
• 1 1/3 cups brown sugar, firmly packed
• ½ cup butter
• ½ cup shortening
• 1 egg
• 1 ½ tsp vanilla
• 3 cups old-fashioned rolled oats, uncooked
• 1 ¼ cups flour
• ¾ tsp salt
• 8 oz. Chocolate toffee bits
• 1 ½ cups semisweet chocolate chip
• 1 cup ice cream cone, sugar, coarsely crumbled – 5 cones
• 1 ½ cup pecans
If using old-fashioned oats, add 2 tbsp. flour
Preparation:
1. Preheat oven to 350.
2. Line cookie sheets with parchment paper or nonstick aluminum foil or use nonstick cookie sheets.
3. Dissolve coffee in boiling water; cool to room temperature.
4. In a large bowl, beat sugar, butter & shortening on medium speed of electric mixer until creamy.
5. Add egg; beat well. Beat in coffee and vanilla.
6. Combine oats, flour, salt and baking soda; mix well.
7. Gradually add to creamed mix, beating well after each addition.
8. Stir in toffee bits, chocolate chips, sugar cones and pecans.
9. Drop dough by heaping measuring tablespoon 2 inches apart onto cookie sheets. Bake 10-12 minutes, just until golden brown.
10. Cool 1 minute on cookie sheets; transfer to wire racks. Cool completely. Store loosely covered.
Julie Heinrichs
People who live in glass houses shouldn’t throw stones.
CREAM CHEESE FLAN
[pic]
Ingredients:
• 1/3 cup sugar
• 1 can (12 oz) evaporated milk
• 1 can sweetened condensed milk
• 1 pkg (8oz) PHILADELPHIA cream cheese
• 5 eggs
• 1 tsp vanilla
Preparation:
1. preheat oven to 350º F
2. place sugar in a small heavy saucepan
3. cook on medium heat until sugar melts and turns deep golden brown, stirring constantly
4. remove from heat and put into a 9-inch round cake pan, tilting pan to distribute syrup evenly on bottom of pan, set aside
5. place both milk and cream cheese in a blender container, cover and blend until smooth
6. add eggs, vanilla; cover, blend just until smooth
7. put into prepared cake pan
8. place cake pan in large baking pan, add enough hot water to pan to come half away up side of cake pan
9. bake 50 min to 1 hour or until knife inserted near center comes out clean.
10. cool and carefully remove cake from water and cool on wire rack
11. refrigerate several hours or overnight
12. when ready to serve, invert pan onto serving plate to unfold flan
Diana Hernandez
Mexico
Tomorrow is often the busiest day of the week.
PLUM CAKE
[pic]
Ingredients:
• 3 cups flour
• 4 eggs
• 1 tsp vanilla
• 1 cup sugar
• ½ cup oil
• 1 cup yogurt
• 1 tbsp baking soda
• 1 tbsp cocoa without sugar
• ½ cup raisins
Preparation:
1. Preheat the oven 350º F.
2. Mix the sugar, eggs and oil in a big bowl and stir well with a mixer
3. Add the yogurt, flour, and baking soda. Stir it again until you get a nice glace.
4. Spread some oil over the cake form and put ½ of the glaze. Put the raisins and the cocoa, put the rest of the glaze.
5. Bake until golden brown.
6. Put powered sugar on top of the cake.
Elena Taneva
Bulgaria
Get to Know new friends but don’t forget the old ones.
QUINDIM – Coconut with egg pie
[pic]
Ingredients:
• 21/2 cup granulated sugar
• 1 cup grated coconut
• 2 tablespoon margarine
• 9 egg yolks
• 3 eggs
• 1 cup water
Preparation:
1. Preheat oven to 350 °F.
2. Combine in a bowl the sugar, coconut and butter. Beat in an electric mixer while adding the egg yolks one at a time. Add the egg white at last.
3. Pour the mixture into 12 greased muffin pans. (You also can use a 9-inch pie pan).
4. Place the muffin pan in a large roasting pan. Fill roast pan with boiling water to about 1 inch deep. (muffin pan should not float).
5. Bake for 40 minutes or until golden brown. On the top of the cups, you will see the coconut flakes darkening.
6. Release the pie from the pan and turn the pie upside down to serve (coconut flakes on the bottom).
1. Serve refrigerated.
Serving: 12 mini pies or 12 slices.
Miriam Mello
Brazil
Behind a great man there is always a great woman.
NUT BREAD
[pic]
Ingredients:
• 2 ½ cups all-purpose flour
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 3 ½ tsp baking powder
• 1 tsp salt
• 3 tbsp vegetable oil
• 1 ¼ cups milk
• 1 egg
• 1 tbsp plus 1 tsp grated orange peel
• 1 cup chopped nuts
Preparation:
1. Preheat oven to 350º F
2. Grease bottom only of loaf pan, 9x5x3 inches, or 2 loaf pans 8 ½ x 4 ½ x 2 ½
3. Mix all ingredients about 30 seconds
4. Pour mixture into pan(s)
5. Bake until wooden pick inserted in center comes out clean – 9 inches loaf 55-65 min, 8-inches loaves 55-60 min; cool slightly
6. Loosen sides of loaf from pan; remove from pan
7. Cool completely before slicing
8. To store, wrap and refrigerate no longer than 1 week.
Apricot nut bread: mix in I cup finely cut-up dried apricot
Banana nut bread: decrease milk to 1/3-1/2 and omit orange peel. Mix in 1 ¼ cups mashed (ripe) bananas (2-3 medium). Bake 9-inches loaf 65-70 min.
Cherry nut bread: omit orange peel and use almonds. Mix in ½ tsp almond extract. Stir in 1 jar (10 oz) maraschino cherries, chopped and drained on paper towels. Bake 9- inches loaf 65-70 min.
Cranberry-Cheese nut bread: decrease nuts to ½ cup. Stir in 1 ½ cups shredded Cheddar cheese (about 6 oz) and 1 cup cranberry, cut into halves. Bake 9-inches loaf 65-70 min.
Date nut bread: omit milk. Mix 1 ½ cups boiling water and 1 ½ cups cut-up dates; cool. Stir into the batter.
Whole wheat raisin bread: substitute 2 ¾ cups whole wheat flour for the all-purpose flour and honey for the brown sugar. Mix in 1 cup raisins.
Denise Shumway
From the Betty Crocker Cookbook
A stitch in time saves nine.
TAMMY’S VERY EASY BANANA CREAM PIE
[pic]
Ingredients:
• 1 graham cracker pie crust
• 1 package Jell-o banana flavored instant pudding mix
• 1 large banana, sliced
• 1 8-oz tub of whipped topping
Preparation:
1. Mix the pudding according to directions.
2. Slice bananas into the pudding.
3. Pour into pie crust.
4. Refrigerate 1 hour.
5. Top with whipped topping.
Tammy Lamont
Early to bed, early to rise, makes a man healthy, wealthy and wise.
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