Basic Cooking Definitions

Basic Cooking Definitions

A list of common cooking terms, their
meaning, and how to carry them out.
Al dente – This Italian expression meaning "by the tooth" describes pasta cooked a shorter time so that it has
just slight resistance when chewed. Fresh pasta is too soft already to be cooked al dente. The term also describes
cooking vegetables until crisp by steaming, boiling, or stir-frying.
Bake – To cook in the oven. While roasting is often used as a synonym for baking, the terms are actually
different. Roasting describes cooking food at a higher temperature to brown the surface of the food quickly.
Beat – To blend a mixture of food quickly with the goal of making it smooth and adding as much air as
possible.
Blanch – To submerge foods in boiling water for just a few seconds, remove from the water, and refresh under
cold water to stop the cooking process. Blanching is a gentle form of cooking used to loosen skins, firm flesh,
and heighten color and flavor.
Boil – To heat water until bubbling vigorously and also to cook food in water that is bubbling vigorously. Most
often, foods should be poached instead of boiled, because boiling tends to dry out and break down food too
much. See definition below for poaching.
Broil – To cook close to a direct heat source, such as a gas flame or an electric coil. Broiling cooks food in just
a couple minutes with a nice browned exterior (especially good for tender steaks).
Chop – To divide into small pieces with a knife or other sharp tool.
Cube – To cut food into smaller pieces, roughly the size of dice. This is somewhat ironic because dicing food
produces smaller pieces.
Deglaze – To loosen the cooked ingredients and caramelized juices that have stuck to the bottom of the pan
after sautéing or roasting to release the full flavor of the meal. Usually deglazing is done with wine or stock to
create a sauce.
Degrease – To skim off fat that forms on the tops of simmering broths, sauces, and other liquids.
Dice – To cut into smaller pieces, roughly the size of 1/4 inch.
Drizzle – To pour a liquid over a food in a thin stream to create a thread-like coating.
Grate – To shred food, such as cheese, into small pieces with the use of a grater.
Grill – To cook above a heat source, such as traditional wood coals or charcoal, in the open air.
Hull – To remove the outer covering from fruits, nuts or seeds.
Julienne – To cut food, usually vegetables, into thin stick-shaped pieces.
Marinate – To soak a food, usually meat, seafood, or vegetables, in a seasoned liquid mixture, the marinade, so
that the food absorbs the flavors of mixture. Marinades also help to tenderize tough meat. Macerate is the term
for soaking fruit in a similar manner.
Mash – To crush, beat or squeeze food into a soft state by using a fork or a masher.
Match Cut – A long thin cut, ¼ x ¼ x 3 inches
Mince – To cut into very fine pieces using a knife, food grinder, blender or food processor.
Panfry – Panfry and sauté both mean to cook quickly in a small amount of hot oil, butter, or other fat. Strictly
speaking, panfrying means to cook larger pieces, like meat, in a hot pan, turning only once or twice. Sautéing
means to toss foods over high heat.
Pare – To cut off the outside covering. Pare is applied to potatoes, apples, etc.
Peel – To strip of the outer covering. Peel is applied to oranges, grapefruit, etc.
Puree – To grind, chop, or mash a cooked food into a thick paste, usually with the help of a blender or sieve.
Reduce or Reduction – The technique of cooking liquids down so that some of the water they contain
evaporates. Reduction is used to concentrate the flavor of a broth or sauce and, at times, to help thicken the
sauce by concentrating ingredients such as natural gelatin.
Resting – To allow a roasted meat to sit for 20 to 30 minutes after removing from the oven before serving.
Roasted meats should always be loosely covered with aluminum foil during resting to keep them warm, but
allow the juices to distribute fully throughout the meat.
Roast – To cook in an uncovered pan in the oven to produce a well-browned exterior and a moister, cooked
interior. During roasting, no liquid (such as water
Sear – To brown food, usually meat, quickly over very high heat to seal in juices. Thus, seal is often used
interchangeably with sear. Searing can be done under a broiler, in a skillet, or in a very hot oven.
Shred – To cut into many, very fine strips or pieces.
Slice – To slice is to cut into even slices, usually across the grain.
Snip – To cut food into small uniform lengths using kitchen shears or a small pair of scissors.
Strain – To pour a liquid through a strainer, sieve, or cheesecloth to remove unwanted particles or to separate
out solids.
Wedge – A wedge-shaped cut of food, usually a section of a round or oval product such as an apple or lemon.

Food Preservation

FOOD PRESENTATION IN THE KITCHEN

The eyes eat first is a well known maxim. Our first impression of the dish of the food sets our expectations about it. We eat not only for the nutrition and sustenance but also for enjoyments. Cooking appeals to our sense of taste, smell and sight. A dish of food served in sloppy and careless manner through cooked well will leave the customer unsatisfied . Thus our first aim to get the guest first interested in the food before they start eating. i.e. by good presentation of the dish.
METHODS OF ACHIEVING GOOD APPEARANCE
Good appearance can be accomplished by
1. Proper cooking techniques. i.e. food cooked at the right temperature and the correct period of time. For example, an over cooked piece of fish or vegetables looks dry on a plate even when cooked with a sauce.
2. Be neat and careful when serving food on a dish or a plate. i.e. the dish will sauce gribbled all over on the rim looks unappetizing.
3. Developing and understanding of techniques involving balance, scale, unit, harmony, rhythm, arrangement and garnish.
PLATING
A plate of food when arranged for service is like a picture and the rim of the plate the picture frame. All chefs are artists who arrange food in a pleasing and decorative manner without being too elaborate.
FUNDAMENTALS OF PLATING BALANCE
Rules of food menu balance as in case of menu planning also applies to plating. Select food and garnishes that offer variety and contrast while at the same time avoid combinations that are mismatched.
1. Colour: 2 or 3 colours are usually more suitable than just 1 select of vegetables to add colour interest.
2. Shapes: Plan the variety shape and forms as well as colour. Cutting vegetables in a variety of cuts and shapes gives flexibility.
3. Texture: Not exactly a visual consideration but an important aspect of planning. A good plating balance requires a variety of texture on the
plate. For examples, poached fish with sauce. Backed potatoes and cold crispy green salad.
4. Flavour: One can’t see flavor, but this must be considered while balancing colour, texture and shape.
5. Portion size: It is important for presentation as well as costing. Match portion size to plate. Balance portion size of various items on the plate.
TYPES OR STYLES OF PRESENTATION
Any food can be presented in 2 ways classical and modern plate lunch method.
1. CLASSICAL: Here food is brought in huge platters or dishes and then served in the restaurant. This practice is still widely used for formal banquets or for silver service in first class French restaurant. Platter garnish need not be elaborate or difficult. A simple assortment of vegetables properly cooked in suitable. But rules of neatness , balance of colour, texture, shape and unityand preserving the individuality of item must be adhered to.
Guidelines for hot platter Presentation and Garnish:
a. Vegetable should be in easily served units.
b. Arrange garnish around the platter to get the best effect of colour .
c. Avoid being too elaborate
d. Serve hot foods hot on a hot platter.
e. Have correct numbers of portions of each items.
f. Serve extra sauce or gravy in the sauce boat.
2. MODERN PLATE LUNCH: Modern food service which is mostly preffered plated so that the guest can not only be served with hot food but also appreciate the decoration skill of the chef in presenting the dish. Food may be served with or without garnish or with accompaniments such as potatoes and vegetables which is edible and appropriate to the food and planned in the layout.
Guideline for Arranging Food on the plate
 Keep food off the rim of the plate
 Arrange items for the convenience of the customer
 Keep space between the items
 Maintain unity between all item on the plate
 Use appropriate garnish
 Do not drown every plate with sauce or gravy.
 Keep the arrangements simple and attractive.
3.
HYGIENE IN HANDLING FOOD
DRY FOOD STORAGE: This is unlikely to cause food-brone dishes, but keep commodities in a cool, dry place avoiding moisture. Keep container tightly closed.
FREEZER STORAGE

Checkout and Settlement Front Office Notes

Checkout and Settlement

Check out and settlement are part of the final stages of the guest cycle.
It is the final phase of the guest cycle and examines the various activities involved in checkout and settlement. Check out involves the front desk as also other departments such as housekeeping, bell desk, cashier’s desk, Point of sales etc. Main areas for a checkout are the belldesk and the cashier.
The FO performs at least 3 important functions during the checkout and settlement process.
 It resolves outstanding guest account balances.
 It updates room status information
 It creates guest history records.
Guest account settlement depends on effective FO accounting system that maintains accurate guest folios, verifies and authorizes a method of settlement and resolves discrepancies in account balances. Hotels find it most effective to settle a guest account while the guest is still in the hotel. Guest can settle the bill by paying cash, charging the balance to a credit card, deferring payment to an approved direct billing entity or using a combination of payment methods. Most hotels require a guest to specify during registration an eventual method of settlement. FO should verify or confirm guest credit card or direct billing information before he/she arrives at the desk for check out. Pre settlement verification activities ensure that the hotel will be paid for accommodation and services. DEPARTURE ACTIVITIES AT VARIOUS DESKS: 1) At the Bell Desk: During checkout a luggage outpass has to be obtained from the cashier stating that the guest has settled his account and returned the room key. Once this is received a departure errand card is made and filled out by the bell boy and will got to the guest room to bring down the luggage. The bell captain will also make an entry regarding this in the bell captain’s control sheet.
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On reaching the guest room the bell boy will announce himself, knock on the door enter the room on gaining permission. The bellboy will also ensure the following:
1. Collect room keys from the guest
2. Check the room for any possible damage to the property.
3. Draws the curtains, locks the balcony.
4. Checks bathroom and fittings.
5. The guest is escorted by him to the front desk
6. He puts a “room to be cleaned tag” card on the door after switching of the lights and air conditioner.
The departure room is then inspected by a housekeeping supervisor/ Room attendant to ensure that nothing is left behind by the guest. The housekeeping/ In room dining department will also check the minibar for anything consumed by the guest to be charged to the bill. At the lobby the bell boy will: Keep the guest’s luggage at the bell desk Put hotel stickers and mark the luggage with “D” indicating departure luggage. Collect the luggage out clearance slip from the reception and loads the luggage in the car/taxi. Return the errand card to the bell captain which will then be entered onto the bell captain’s control sheet. 2) At the Reception desk: The Front desk receptionist checks the list of expected checkouts for the day and will confirm with the guest his date and time of checkout. Departure notification slips are printed to inform the other departments of the guest’s checkout. In a manual system the room racks are updated. The departure register is also updated. Checking for the mail messages and faxes. Checking for safe deposit box or in room safe keys. 3) At the cashier’s desk:
1. Verifying account information.
2. Posting any remaining charges to the guest’s folio.
3. Presenting the guest folio.
4. Verifying the method of payment.
5. Processing the account payment.
6. Securing the room key.
7. Updating the room status.
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The procedures used will vary among Front Offices depending upon hotels level of service and degree of automation. Some Front Offices offer automated or express check out. Traditionally at check out guest is presented a final copy of his/her account folio for review and settlement. FOA should confirm how the guest intends to settle the account. Guest may establish credit by presenting a credit card but may choose to settle his bill by cash or travelers cheques. VIP or special guests or corporate accounts should not be asked for settlement if their account is marked that all charges are to be Direct Billed. FOA should bring the guest account balance to zero, called zeroing out. When guest pays by cash or credit card, hotels assume that the payment is full and close the folio. If the account is to be paid through Direct Billing by the hotel, however the account is not brought to a zero balance because it must be transferred to the city ledger and billed through the account receivable system. METHODS OF SETTLEMENT A guest account can be brought to a zero balance in several ways. Methods of settlement include cash payment, credit card or Direct Billing transfer or combined settlement method.
I. CASH PAYMENT IN FULL
Cash payment in full at check out will bring a guest account balance to zero. A cash receipt has to be issued to the guest by the cashier. The cashier should mark the folio paid. If the guest has produced a credit card at check in, the cashier should destroy the guest credit card voucher imprinted at registration when the guest pays the account in full with cash. Guests paying in foreign currency should convert their money to local currency (some international currencies like $ are accepted). Hotels often charge a fee to convert currencies as banks charge the fee from the hotels. Currency conversion rates are displayed at the Cashiers counter or it can also be taken from business sections of newspapers.
Guests can also use traveler’s cheques to settle their bills. Traveler’s cheques are issued by banks and avoid the risk of carrying cash. At the time of settlement the cashier should confirm the identity of the guest from the safety and security point of view. Also there is no danger of them being stolen as they can be encashed only when the signature of the holder tallies with the signature signed at the time of issue. A foreign traveler’s cheque
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should be treated as foreign currency and the necessary records, statements and certificates must be maintained like in the case of foreign currency and should be sent to the Reserve Bank of India. Difference between an ordinary cheque and a traveler’s cheque
Ordinary cheque
Travelers cheque
1. For issuing a person should have a bank account (either current or saving).
1. No need of any bank account for purchasing and encashing of traveler’s cheque.
2. Any amount can be filled in the cheque as they are blank.
2. Have a fixed amount printed on its face and available in different denominations.
3. Only one signature is needed of the holder.
3. Two signatures are required (one in the presence of the issuing authority and second in the presence of encashing authority).
4. Ordinary cheques are valid only for 3-6 months.
4. Valid for indefinite period of time unless dated.
5. These cheques can be crossed for account payee.
5. No such provision.
6. No slip/list of lost, damaged or stolen cheques is issued by the bank.
6. Many banks issue a stop list for stolen and damaged cheques.
7. Cheque may bounce as the balance in the account may be less than the cheque
7. No such possibility as the amount is already printed on the face of the cheque.
8. Not safe as someone might force the owner to sign the cheque.
8. Quite safe because the second signature have to be put in front of the encashing authority.
Procedure for accepting foreign currency:
 Request guest passport and determine the credentials such as name and photo identification place of issue and date of expiry of the passport.
 Confirm that the guest is a resident of the hotel by asking his room no. If the guest is a non-resident the permission of the lobby manager is obtained who will extend this facility to VIP’s and regular guests.
 Receive the cash or traveler’s cheque in foreign currency.
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 Calculate the total amount of ocal currency to be paid by multiplying the foreign currency by the exchange rate displayed.
 Fill in details of the foreign currency encashment certificate.
 Request the guest to sign the foreign currency encashment certificate and compare the signature with the passport.
 Request the guest to sign the traveler’s cheque if it is an instrument of exchange.
 Give the total amount of local currency with the encashment certificate to the guest
 Second copy of the certificate is attached to the notes or traveler’s cheques received
 Third copy remains in the encashment certificate book.
 Fill in details in the record of foreign currency transactions.
 Fill in details of the foreign currency transaction in the cashier’s report.
II. CREDIT CARD TRANSFER
Even though credit card transfer settlement brings a guest account to zero, the amount of the charge must be tracked until payment is actually received from the credit card Co. Credit card settlement creates a transfer of credit on the guest folio and moves an account balance from the guest ledger to a credit card account in the city ledger (non- guest ledger). (Procedure). Guest signature completes this transaction. In some hotels computer system sends the settlement transactions directly to the credit card Co. guest only signs on the voucher present at FO. There is no need to sign on imprinted voucher. When foreign guests pay by credit card, credit card Co. payment is in local currency.
III. DIRECT BILLING TRANSFER
Like credit card settlement, direct billing transfers a guest account balance from the guest ledger to the city ledger. Unlike credit card settlement responsibility for billing and collecting a direct billing lies with the hotel rather than an outside agency. Billing should be arranged and approved by hotel’s credit department. Guest signs the folio and accepts the responsibility to pay the bill should direct billing account not pay the bill.
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IV. COMBINED SETTLEMENT METHOD
A guest may elect to use more than one settlement method to bring the folio balance to zero. E.g., guest may make partial cash payment and charge the reminder of the account balance to an acceptable credit card. FOA must accurately record the combined settlement methods and take care that all required paper work is properly completed. Once the guest has settled the account the FOA should provide the guest with a copy of the folio. Good evaluation and follow up should be there as it is the last chance to make an impression. LATE CHECK OUTS Guests do not always check out by the hotels posted check out time. To minimise late check outs, the front office should post check out time notices in conspicuous places such as back of the guest room door, FO, in departure material etc. some hotels charge late check out fee. Explain to the guest why the fee is charged (management policy, HK can prepare room for other guests arriving that day). CHECK OUT OPTIONS Advance in technology with special guest service to expedite departure activities.
1. Express check out
Guests may encounter line at front desk when checking out during the peak hours (e.g., between 7.30 and 9.30 am). To ease front desk volume, some FO initiate check out activity before the guest is actually ready to leave. A common pre departure activity involves producing and distributing guest folios to guests expected to check out. FO, HK or Security staff can quietly slip the folio into the guestroom, while they go for their rounds. By completing such a form, guest authorises the front office to transfer his or her outstanding folio to the credit card voucher created during registration. Procedure for express check-out: The receptionist should inform the guest about the express check out facility in the hotel If the guest wishes to use this facility obtain his card during check in Take the impression of the card on a charge slip and on the express check out slip.
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The charge slip is signed by the guest. One copy of the express check out slip is given to the guest. Explain to the guest that he needs to wrap his room key in the copy and drop it in the express check out drop box located in the lobby at the time of his departure. Attach a copy of the charge slip and express check out sip to the registration card The lobby manager/duty manager files his copy of express check out slip as per the check out date. A day prior to the guests check out the copy of the guest bill is sent to the room with an ECO sticker attached An ECO rooms list should be printed every morning which is necessary for monitoring the entire system. The second copy of this list is given to the bell desk. This system is available only for credit card paying guests and is a facility given to those guests who avoid going physically to the cashier’s desk at the time of check out for considerable time saving.
2. Self check out
In some hotels guests can check themselves out of the hotel by accessing self check out terminals in the lobby or in room system interfaced with front office computer intended to reduce check out time and front desk traffic. Some resemble automatic bank teller machines while others posses video and audio capability. Credit card has to be used (number or magnetic strip). Check out is complete when the guest’s balance is transferred to a credit card account and an itemised account statement is printed and dispersed to the guest. This system sends an updated room status to front office computer. In room folio review and check out usually relies on an in room television or guestroom telephone access via an in room TV. Guests can pick up a printed folio at the front desk on his way out. In room self check out automatically updates room status and creates Guest History records. Another advantage is guests can look at their folios at any time during their stay.
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UNPAID ACCOUNT BALANCES No matter how carefully the front office monitors guest’s stay there is always possibility that the guest will leave without settling his account. Guest may forget to check out or front office may discover late charges for a guest who has already checked out. After departure charges or outstanding balances represent unpaid account balances. LATE CHARGES may be a major concern in guest account settlement. Restaurant, telephone, room service charges etc are the examples of some potential late charges. Sometimes additional cost of postage, stationary, labor, etc is more than the late charge itself. It is important in maximising the profitability. FOLLOWING STEPS CAN BE TAKEN TO REDUCE LATE CHARGES: In automated and semi automated system front office can-
 Post transactional vouchers as soon as they arrive at the front desk.
 Survey front office equipment and voucher and folio racks for unposted charges.
E.g., local telephone, in room movie charge meters may posses information not recorded in a voucher.
 Ask departing guests whether they have incurred any charge purchase or long distance calls that do not appear on the folio.
Front may appoint runners to collect vouchers or get information on phone at peak hours. Front office computer system that interfaces with revenue center outlets is often the most effective means of reducing or even eliminating late charges. Room key deposits at reception counter help in reducing unpaid balances. ACCOUNT COLLECTION Late charges that are billed to departed guests should not be classified as un- collectible until the front office has exhausted all billing and collection procedures. A registration card should contain guest address, phone number etc. Procedures for collection of late charges will be different for cash and credit card depending on company policy for late charges. Guest account not settled at check out regardless of the credit established or prepayments processed during registration are transferred from the guest ledger to the city ledger, from front office to hotels accounting division.
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TYPICAL CITY LEDGER ACCOUNT INCLUDE:
1. Credit card billing- to authorised credit card billing.
2. Direct billing–to approved company and individual account.
3. Travel agency account- for authorised tours and groups.
4. Bad cheque account- resulting from departed guests whose personal cheques were returned unpaid.
5. Skipper account- guests who left the hotel without settling their account.
6. Disputed bills account- for guests who refuse to settle their account (in part or in full) because of a discrepancy.
7. Guaranteed reservation account- for billing and tracing no show guests.
8. Late charges account- for guests who checked out before some charges were posted to their account.
9. House accounts- for non-guest business and promotional activities.
To be effective, the front office must establish a policy for billing departed guests with overdue account. Account receivable billing include determining:
1. When outstanding account balances are payable.
2. The number of days between billing.
3. How to control departed guests whose accounts are overdue.
Collection schedules can range from aggressive (short cycle) to lenient (long cycle) depending on the hotels financial needs, clientele profile, history of collection patterns and so on.
 Firm in any encounters involving deferred payment.
 Documented procedure for collecting overdoes.
 Credit for tour group to be established well before they arrive.
 Uncollectible accounts to be sent back to the departments that originally accepted the uncollectible charge.
FRONT OFFICE RECORDS Front office usually makes two copies of each guest account folio. 1 copy – guest receipt 2 copy – hotels permanent record Front office that uses three part folio, file the third copy with credit card voucher or direct billing statement in case the guest later needs a summary of charges. Registration cards are filed alphabetically whereas guest folios are filed numerically.
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GUEST HISTORIES Front office management can better understand its clientele and determine guest trends when it develops and maintains a guest history file. It contains personal and financial data of the guest hence it is confidential and proprietary. It is the last step in check out and account settlement. Many hotels build guest history cards from expired registration cards. It has information about the guest’s spouse, family etc. the information may help develop ads that appeal to the types of clientele the hotel is attempting to attract. Guest histories may also point out the need for new, supplementary or enhanced services. MARKETING FOLLOW THROUGH Hotels marketing department may rely in part on guest history files to develop new marketing strategies. Also, a property-marketing programme may depend on the front office performance and follow through at check out. E.g., marketing department creates a program to reward frequent guests with a free stay. Front office may be responsible for tracking the number of stays. Frequent travelers clubs are designed to encourage brand loyalty. Here airlines work as co marketers. GROUP DEPARTURE: At the Bell desk: Sufficient number of bell boys are arranged to handle luggage of the group. Baggage down time and wake up calls times are important and must be checked and followed strictly. Allocate floors and rooms to bell boys to bring down the luggage down to the lobby. If on the day of departure the guests are not in the room the bell boys go to each group member’s rooms and “pull” each group members baggage out of the room and bring it down to the lobby until the group is ready to leave. This process is called as “bag pull” Baggage is brought down to the lobby and counted. Bell captain obtains a baggage outpass. Room keys are handed to reception After clearance from the cashier and reception Finally the baggage is loaded onto the vehicle by the bellboys.
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At the reception: Departure notification sips are issued half an hour prior to actual departure by the receptionist to telephones, housekeeping, room service, and food and beverage etc. to avoid any late charges. At the cashier: Cashier prints out the master folio and individual folios {if any}. Makes a room wise summary for easy collection Master folio given to the tour leader and the individual bills are collected with the assistance of tour leader.

Bakery Terminology

BAKERY TERMS

Absorption: Taking in or reception, by molecular and /or physical action. The property of flour to hold and absorb moisture.
Acidity: Sourness or tartness in a food product; a condition indicating excess fermentation in yeast Doughs. Also a factor used with soda to generate carbon dioxide gas for leavening cakes.
Aeration: The treatment of dough or a batter by charging with gas to produce a increase.
Albumin: Egg white.
Almond paste: Almonds ground to paste with sugar and used for cake decoration.
Ash: The incombustible residue left after burning matter. The term is used to denote the level of bran present in maida.
Bacteria: Microscopic organisms, various species of which are involved in fermentation and spoilage of food.
Bake: To cook or roast by dry heat in a closed chamber such as an oven.
Baking powder: A chemical leavening agent composed of soda, dry acids, and corn starch (To absorb moisture), when heated, carbon dioxide is given off, to raise the batter during baking.
Batter: A homogenous mixture of ingredients with liquid to make a mass that has soft plastic character.
Blend: A mixture of several ingredients or grades of any ingredient.
Bran: Skin or outer covering of wheat grain.
Bread: The accepted term for baked foods made of flour, sugar, shortening, salt, and liquid and leavened by the action of yeast.
Bread dough: The unbaked mass of ingredients used for making bread.
Buns: Small shapes of bread dough, sometimes slightly sweetened or flovoured.
Butter cream: Rich, uncooked frosting containing powder sugar, butter and/or other shortening and whipped to a plastic condition.
Cake: A product obtained by baking a leavened and shortened batter containing flour, sugar, shortening, egg, milk or other liquids, flavouring and leavening agents.
Caramelised sugar: Dry sugar heated with constant stirring untill melted and dark in colour.
Carbon dioxide: A colourless, tasteless, edible gas obtained during fermentation or from combination of soda and acid.
Citron: The sweetened rind of fruit.
Creaming: The process of mixing and aerating shortening and another solid such as sugar and flour.
Crescent rolls: Hard crusted rolls shaped into crescents, often with seeds on top.
Crusting: Formation of dry crust on surface of doughs due to evaporation of water.
Custard: A sweetened mixture of egg and milk which is baked or cooked over hot water.
Danish pastry: A flaky yeast dough having butter or shortening rolled into it.
Divider: A machine used for cutting doughs into desired size or weight. The dough is cut by volume not by weight.
Dough: The thickened uncooked mass of combined ingredients for bread, rolls and biscuits but usually applied for bread.
Dry yeast: A dehydrated form of active yeast.
Éclair: A long thin shell of the same paste as cream puffs.
Emulsification: The process of blending together fat and water solutions of ingredients to produce a stable mixture which will not separate on standing.
Fermentation: The chemical changes of an organic compound due to action of living oranism (Yeast, bacteria) usually producing a leavening gas.
Fold: TO lap yeast dough over on to itself. With cake batter to lift and lap the batter on to it self to lightly incorporate the ingredients.
Fondant: Low moisture content sugar syrup containing a small quantity of invert syrup which has been rapidly cooled so that the sugar crystals are small in size.
Germ: The part of seed from which new plant grows.
Glace: Sugar so treated as to resemble ice.
Gliadin: One of the two proteins comprising gulten which provides elasticity.
Glucose: A simple sugar made by action of acid on starch.
Gluten: The elastic protein mass that is formed when the protein material of wheat flour is mixed with water.
Glutenin: One of the two proteins comprising gluten, which gives strength.
Greasing: Spreading a film of fat on a surface such as bread moulds or baking trays.
Hot cross buns: Sweet, spicy, fruity buns with cross cut on top which is usually filled with plan icing.
Humidity: Usually expressed as “Relative Humidity” which is an expression of percent of moisture in air related to the total moisture capacity of that air at a particular temperature.
Hydrogenated oil: A natural oil that has been treated with hydrogen to convert it to a hardened form.
Invert sugar: A mixture of dextrose and levulose made by inverting sucrose with acid or enzyme.
Leavening: Raising or lightening by air, steam or gas (carbon dioxide). The agent for generating gas in a dough or batter is usually yeast or baking powder.
Marzipan: Almond paste used for modeling, masking and tartans.
Meringue: A white frothy mass of beaten egg white and sugar.
Molasses: Light to dark brown syrup obtained in making cane sugar.
Muffins: Small, light quick breads baked in muffin pans.
Rope: A spoiling bacterial growth in bread experienced when the dough becomes infected with bacterial spores. Poor sanitation can result in rope in bread.
Royal icing: Decorative frosting of icing sugar and egg white.
Scaling: Apportioning batter or dough according to unit of weight.
Scoring: Judging finished goods according to points of perfection, or to cut or slash the top surface of dough pieces.
Shortening: Fat or oil used ton tenderize baked products or to try food products.
Sifting: Pass through fine sieve for effective blending and become crisp on cooling.
Corn sugar-Dextrose: A form of sugar made from corn and readily fermentable.
Tarts: Small pastries with heavy fruit filling or cream.
Texture: Describes the measure of silkiness of the interior structure of a baked product as sensed by the touch of the cut surface.
Tutti frutti: A confection or filling made of a fruit mixture.
Whip: A hand or mechanical beater of wire construction used to whip materials such as cream or white of egg to a frothy consistency.
Yeast: A microscopic plant which reproduces by budding and causes fermentation and the giving off carbon dioxide.

Computer Application

Computer Fundamentals
Definition of a Computer:
 A computer is an electronic device that operates under the control of a set of instructions that is stored in its memory unit.
 A computer can be more accurately defined as an electronic device that takes data as input , stores and processes it and displays the output according to the given instructions.
Data processing Concept
I-P-O Cycle
CPU
 The cycle of activities performed by a computer is referred to as the Input-
Process-Output cycle or the I-P-O cycle
 A computer consists of several components
 Each component participates in either one of the input, process, or output phases
Characteristics of computer
4   Computers of all sizes have common characteristics :–
 Speed
 Reliability
 Multitasking
 Diligence
 Accuracy
 Memory capacity
Speed
 It works in very high speeds and can much faster than human.
 It equivalent to one million mathematicians working 24 hours in a day.
Reliability
 Computers are extremely reliable as well. Most errors are caused by humans, not computers.
 Computers are capable of storing enormous amounts of data that must be located and retrieved very quickly.
Multitasking
 Modern computers can perform multiple task at once. i.e. they can perform a set of works simultaneously .
 Example – at a same time it can play a game & printing your document.
Diligence
 Unlike human, computer simply does not get bored or tired.
 Repetitive work does not affect computer.
Accuracy
 Computers rarely make mistakes.
 Most computer errors are caused by human faults
Storage capacity
 It stores huge amount of data / information
Classification of Computers
 Computers can be classified many different ways -- by size, by function, and/or by processing capacity.
5   Mainly it can be divided into two types. Like.
1. Data Handling wise 3 types
1.Analog Computer
2.Digital Computer
3.Hybrid Computer
2. Functionality wise 4 types
a) Micro computer
b) Mini Computer
c) Mainframe Computer
d) Super Computer
Microcomputers
 Microcomputers are connected to networks of other computers.
 The price of a microcomputer varies
from each other depending on the capacity and features of the computer.
 Microcomputers make up the vast majority of computers.
 Single user can interact with this computer at a time.
 It is a small and general purpose computer.
Mini Computer
 Mini Computer is a small and general purpose computer.
 It is more expensive than a micro computer.
 It has more storage capacity and speed.
 It designed to simultaneously handle the needs of multiple users.
Mainframe Computer
 Large computers are called Mainframes.
 Mainframe computers process data at very high rates of speed, measured in the millions of instructions per second.
 They are very expensive than micro computer and mini computer.
 Mainframes are designed for multiple users and process vast amounts of data quickly.
 Examples :- Banks, insurance companies, manufacturers, mail-order companies, and airlines are typical users.
Super Computers
6   The largest computers are Super Computers.
 They are the most powerful, the most expensive, and the fastest.
 They are capable of processing trillions of instructions per second.
It use governmental agencies, such as :-
 Chemical analysis in laboratory
 Space exploration
 National Defense Agency
 National Weather Service
 Bio-Medical research
 Design of many other machines
 Ex:- Fujitsu K computer ( Japan, June 2011 – Present)
 Blue Gene/L System is the fastest supercomputer. (Previous)
 IBM and NNSA both made.
(National Nuclear security Administration)
Generations of Computers
 The rapid development was characterized by the phases of growth, which have come to be called generation of computer .
First Generation
 Basic component – Vacuum Tubes 1940-1956
 Processing Speed – Slow & Unreliable Machine
 Heat Generation – Huge amount of Heat generated
 Size – Bulky & Non – Portable Machine
 Instructions – Only Machine Language was used
 User Friendly – Very Difficult to operate
 Cost – Production & Maintenance costs was very High
 Example – ENIAC , UNIVAC
ENIAC = (Electronic Numerical Integrator and Calculator
UNIVAC = (Universal Automatic Computer)
7  Second Generation
 Basic component – Transistors & Diodes
 Processing Speed – More reliable than 1st one
 Heat Generation – Less amount of Heat generated
 Size – Reduced size but still Bulky
 Instructions – High level Language was used
( Like COBOL , FORTAN)
 User Friendly – Easy to operate from 1st one
 Cost – Production & Maintenance costs was < 1st
 Example – IBM 7090, NCR 304
Third Generation
 Basic component –Integrated Circuits 1964-1971
 Processing Speed – More reliable than 1st & 2nd Machine
 Heat Generation – Lesser amount of Heat generated
 Size – Smaller than older computer
 Instructions –Expensive use of High level Language
 User Friendly – General purpose Machine used in commercial Application
 Cost – Production & Maintenance costs was Cheaper than older one
 Example – IBM 360, CDC 7600
Fourth Generation
 Basic component –: Microprocessors 1971-Present
 8842Thousands of integrated circuits were built onto a single silicon chip.
 Processing Speed – Most reliable than older computer
 Heat Generation – Virtually no Heat generated
8   Size – Smallest in size making them easily portable
 Instructions –Very sophisticated programs & Languages use
 User Friendly –Easiest to operate
 Cost – Production & Maintenance costs was Cheapest than older one
 Example – IBM 3090, VAX
Fifth Generation
 Fifth Generation - Present and Beyond: (Artificial Intelligence)
 Fifth generation computing devices, based on artificial intelligence, are still in development.
Limitation of Computer
 Computer cannot take over all activities simply because they are less flexible than humans.
 They have to be told what to do.
 They cannot perform anything outside the defined scope.
 If any unexpected situation arise, computer will either produce erroneous result or discard the task altogether.
Common Input Devices
Some common input devices are:
 Mouse
 Scanner
 Microphone
 Touch screen
 Keyboard
Mouse
 Is an input device used to point and select objects on the screen.
 Moving it causes a corresponding movement of the pointer on the screen.
Following are some categories of mouse: Trackball mouse: In this, the ball is rolled at one place rolling the mouse on the table top. Optical mouse: It uses a light beam to detect movement.
9   Wireless mouse: It is a mouse without a cable. This mouse works up to one and a half meters away from the computer. Light pen mouse: It utilizes a light-sensitive detector, requiring you to hold a pen and point it at the screen. Touch pad mouse: It is a touchpad is a small, flat, rectangular pointing device that is sensitive to pressure and motion. Joysticks mouse: It usually includes two upright sticks which are moved with the hand and a button is pressed on either stick.
Scanner
 A scanner is a input device used to capture information, such as, photographs and documents on paper and translate the information into a computer image.
 3 types of Scanner
 Flatbed scanner: Sheetfed scanners:
Handheld scanners:
Handheld Scanner
Sheetfed Scanner
Flat-Bed Scanner
10  Microphone
 It is an input device.
 It use to recording some voice / sound data.
Touch Screen
 It is an input device
 User can touch the screen to select an option.
 Is used in information-providing applications
 Example: airline reservation counters, stock exchanges, Railways, ATM.
Technology used:
 Screen is lined with LEDs vertically and photo detectors horizontally. When the finger breaks the light beam, the photo detectors detect the position.
Output devices (Data Output Devices)
Some common output devices are:
 Printer
 Plotter
 Monitor / Visual Display Unity (VDU)
 Speaker
Printer (2 types)
 It is an output device that prints the result of an operation on paper.
Impact
Non-Impact
The main types of non-impact printer are:
 Laser printers
 Inkjet printer
 Thermal printer
11  Plotter
 Is an output device
 Used to create presentation visuals, engineering drawings and other high-quality
visuals.
Plotter can be divided into two types:
 Flat-bed Plotter
 Drum plotter
Flat-bed Plotter
Arm
Pen Holder
Pen
Flat Bed
Dot Matrix Printer
Inkjet Printer
Thermal Printer
Laser Printer
12   Components of the System Unit
 Internal Power Supply (SMPS)
 Exhaust Fan
 Speaker
 Motherboard
 Storage Systems
 Microprocessor
Storage Media Data needs to be stored for later use on storage media. The two types of storage media are: Primary storage media Secondary storage media
Primary storage media
 It is the internal storage area of the machine.
 Random Access Memory (RAM)
 This is the memory that the computer uses for storing the programs and their data while working on them.
 RAM has the following characteristics:
 Data within the RAM can be read or modified, i.e. you can either read from the RAM or write onto it. Hence it is called read/write memory
SMPS
Controller Cables
RAM (storage)
Floppy Disk Drive
Speaker
Motherboard
Hard Disk Drive
13 Random Access Memory (RAM)
Secondary storage media
Compact Disk (CD ROM) Floppy Disk Cartridge Tape Magneto-Optical Disk USB drive / Pen Drive Memory Stick Hard Disk ROM (Read Only Memory)
Picture of some Permanent Storage Memory
Cartridge Tape:
Memory Stick
14  Permanent Storage Memory
Hard Disk:
 Data store permanently
 Size may be 20GB , 40GB, 80GB,160GB, 320GB, 500GB.
ROM (Read Only Memory)
 It is internal permanent storage memory.
 ROM contains permanently recorded instruction that are vital for starting the
computer.
 One set of instruction in ROM is called the ROM-BIOS
SMPS (Switched Mode Power Supply)
 The system draw power from AC mains through a power protection device.
 This power is not directly supplied to the internal components , instead one of the
components called Internal Power Supply.
 Otherwise knows as Switched Mode Power Supply.
 It can converts the AC input into DC output of
5 & 12 volts.
Exhaust Fan
 The SMPS has a small fan, called exhaust fan, attached to it.
 It can rotates as long as the system switched on.
 Main function is – cool the SMPS Unit
CD-ROM
CD-ROM Drive
Magneto-Optical Disk
15  Speaker
 The system unit has also a small audio speaker attached to it.
 It is connected with the Motherboard.
 It can create a beep sound to indicate everything is working satisfactory.
 Also used to entertainment programs to produced sound effects.
Motherboard
 When you open the system unit, a large board containing a number of tiny electronic circuits called Motherboard.
 All PC peripheral devices are connected with the Motherboard.
Microprocessor
 The microprocessor consists of ALU Unit, Control Unit, Memory unit
 The capacity of Microprocessor is measured in the term of the number of bits it can send or receive & the number of bits it can process internally.
 Ex – 8088 --- 8 / 16 bit processor
Software
 A PC is incapable of performing any task with the hardware alone. It requires instruction to function as desired. Like data, instruction are entered by the input devices like keyboard, mouse etc.
 A set of instruction doing a specific task is called a program.
 A set of program written to achieve a common objective is called software.
Software can categorize into two types
 Application software
 System software
Application software
 Application software is a software that design for a specific application.
Example – software for billing system, accounting software or software that enables the creation and storage of documents.
 General application software are database management system (DBMS), spreadsheets (Microsoft excel) and word processors (Microsoft word). Using DBMS software a user can maintain large volume of data that can be modified, updated.
16  System software
 Besides the application software there is a another software called system software. System software is the operating system. Which is very important for the working of the PC.
 Example – windows 98, windows 95, windows XP ,Solaris, Linux, Unix, Vista etc.
 When a user wants to store any data or program, the data or the program is stored at a location that is known only to the operating system. Therefore, the operating system performs the task of storage management.
Characteristics of operating system
 Process Management
 I/O operation
 Memory management
 File management
Compilers
 Besides the application software and the system software ,there is a third kind of software called the compiler software.
 Compiler software is software that converts the programming language to machine level language.
Interpreter -
Translate The high level language and execute the instruction before passing on to the next instruction.
Language Classification
Programming language
Language is a means of communication. Normally people interact with each other through communication. On the same pattern, communication with computers is carried out through a language. The language is understood both by the user and the machine. Normally every language has its grammatical rules, similarly every computer language is bound by rules known as the SYNTAX of the language.
There are two level of language.
1. High level programming language
2. Low-level programming language
17  High-level programming language
These languages are normal , English like. Easy to understand statements to pass instruction to the computer. The languages are problem oriented. It offers :
--readability, -- Portability , -- Easy Debugging, -- Easy software Development
Example :- BASIC, COBOL , FORTRAN , PASCAL , and C.
Low-level programming language
Low-level programming languages are sometimes divided into two categories:
1. Machine Language
2. Assembly Language
# Machine Language
This is the only language understood directly by the computer. It the language of 0’ and 1’s i.e . binary number. It is machine dependent. It is difficult to learn and write program in.
# Assembly Language
It is uses only letters and symbols. Programming is simpler and and less time consuming than machine language programming . it is easy to locate and correct errors in Assembly language.
It is also machine dependent. Programmer must have knowledge of the machine on which the program will run.
18  Internet
Definition
 A global network that connects million of computers together, known as the internet.
 Internet is the vast inter connection of computers across the world.
 The Internet is the fastest way of retrieving information
 It also called a network of networks in which users at any one computer can, get information from any other computer if they have permission.
World Wide Web
 The WWW is known as the World Wide Web , is a store house of information .It is a collection of several documents called web pages, which are interlinked with each other Web pages is achieved using Hypertexts.
 Hypertext connects on one web page to another web page.
 Hypertexts are the highlighted or underline text on the web page.
Internet
It was conceived by the Advanced Research Projects Agency (ARPA) of the U.S. government in 1969 and was first known as the ARPANET. The original aim was to create a network that would allow users of a research computer at one university to be able to "talk to" research computers at other universities.
Network Topology
 Network topology refers to the physical layout of the network i.e. the locations of the computers and how the cable is run between them.
 To select the right topology for how the network will be used is very important.
 Each topology has its own strength and weaknesses.
Types of Network Topology
 STAR TOPOLOGY
 BUS TOPOLOGY
 RING TOPOLOGY
19  STAR TOPOLOGY
This is a form of LAN architecture is which nodes on a network are connected to a common central hub or switch, and this is done by the use of dedicated links.
 In this kind of topology all the cables run from the computers to the central location where they are all connected by a device called hub or switch.
 Each computer on a star network communicates with a central device that resends the message either to each computer or only to the destination computer, e.g. if it is a hub then it will send to all and if it is a switch then it will send to only destination computer.
 When network expansion is expected and when the greater reliability is needed, star topology is the best.
Advantages: 1) It is easy to modify and add new computers without disturbing the rest of the network. 2) The center of the star network is a good place to diagnose the faults. 3) Single computer failure does not necessarily bring down the whole star network.
Disadvantages: 1) If the central device fails the whole network fails to operate. 2) Star networking is expensive because all network cables must be pulled to one central point, requires more cable than other network topologies.
20  RING TOPOLOGY
This topology is a simple design and consists of a single cable that forms the main data path in the shape of a ring. Each device is connected to a closed loop of cable. Signals travel in one direction from one node to all other nodes around the loop.
 In this type each computer is connected to the next computer with the last one connected to the first.
 Each retransmits what it receives from the previous computer. The message flows around the ring in one direction.
 The ring network does not subject to signal loss problem as a bus network experiences.
 There is no termination because there is no end to the ring.
Advantages: 1) Each node has equal access. 2) Capable of high speed data transfer.
Disadvantages: 1) Failure of one computer on the ring can affect the whole network. 2) Difficult to troubleshoot the network.
BUS TOPOLOGY
In the bus topology the server is at one end, and the client PCs (devices) are connected at different points or positions along the network.
All signals pass through each of the devices. Each device has a unique identity and can recognize those signals intended for it. It is easy and simple to design and implement
21  Advantages
 Easy to implement and extend
 Well suited for temporary or small networks not requiring high speeds
 Cheaper than other topologies.
 Cost effective as only a single cable is used
 Cable faults are easily identified
Disadvantages
• Limited cable length and number of stations.
• If there is a problem with the cable, the entire network goes down.
• Maintenance costs may be higher in the long run.
• It works best with limited number of nodes.
• It is slower than the other topologies.
Types of Network
Network divided into three types :-
 LAN (Local Area Network)
 MAN (Metropolitan Area Network)
 WAN (Wide Area Network)
Local area network
A local-area network is a computer network covering a small geographic area, like a home, office, or group of buildings e.g. a school. The defining characteristics of LANs, in contrast to wide-area networks (WANs), include their much higher data-transfer rates, smaller geographic range
22  Metropolitan Area Network
 Metropolitan area networks, or MANs, are large computer networks usually spanning a city.
 Metropolitan area networks can span up to 50km, devices used are modem and wire/cable
 They typically use Optical fiber connections to link their sites.
 A MAN is optimized for a larger geographical area than a LAN.
Wide Area Network
 Wide Area Network (WAN) is a computer network that covers a broad area (i.e., any network whose communications links cross metropolitan, regional, or national boundaries
Channel
A Channel can take many forms, including ones suitable for storage which can communicate a message over time as well as space.
Network Interface Card
 A Network Interface card, network adapter, network interface controller (NIC), network interface card, or LAN adapter is a computer hardware component designed to allow computers to communicate over a computer network.
 A Network Interface Controller (NIC) is a hardware interface that handles and allows a network capable device access to a computer network such as the internet
Definitions of Server
 A computer or application, that provides a service to client software on other computers. Servers are used for web hosting and other web applications
 A high end computer with specific software that allows other computers to use its facilities for connection to data drives, email, printers, Internet or other service.
23   A computer or device on a network that manages network resources. For example, a file server is a computer and storage device dedicated to storing files. Any user on the network can store files on the server.
Node (networking)
In communication networks, a node is an active electronic device that is attached to a network, and is capable of sending, receiving, or forwarding information over a communications channel
Hub
A network hub is a device for connecting multiple twisted pair or fiber optic Ethernet devices together and thus making them act as a single network segment.
Windows NT
 Windows NT is a family of operating systems produced by Microsoft.
 The first version of which was released in July 1993. It was originally designed to be a powerful high-level-language-based, processor-independent, multiprocessing, multiuser operating system with features comparable to Unix. It was intended to complement consumer versions of Windows that were based on MS-DOS. NT was the first fully 32-bit version of Windows,
Connecting to the internet
Hardware components
 A computer
 Telephone connection or cable connection
 Modem
Software components
 An operating System , such as Window
 TCP / IP Protocol
 Web browser
 Internet connection from an Internet Service Provider ( ISP)
 URL
Modems
 A computer needs telephone cable to connect to the Internet.
 This cable can carry only Analog signals, unlike computer works with Digital signal.
 A hardware device known as Modulator-Demodulator (Modem) is used to convert the digital signal from the computer to Analog signal that can be transmitted
24  through telephone lines. At the destination end , modem reconverts the analog signals from the telephone cables to digital signals and passes the signal to the computer.
Web Browser
 A web browser is a program that allows you to view and search for information on the WWW.
 The user type the URL of the website in the Web Browser , which is forwarded as the request to the web Server.
 The most popular Web browser are Microsoft Internet Explorer and Netscape Navigator.
 Web Browser are two types
 1. Text browser (Allow only text to be display)
 2. Graphic Browsers (Display both text & Graphics like Animation, multimedia)
Search Engine
 To getting any type of information
 Ex – GOOGLE , YAHOO , MSN
 You can retrieving information from the internet, a program known as search engine is used
--- X ----
25  Expand The Words
www- World Wide Web
CAD – computer aided design
VLSI = Very-large-scale integration,
( is the process of creating integrated circuits by combining thousands of transistor-based circuits into a single chip.)
HTTP - Hypertext Transfer Protocol
DBMS - database management system
LCD – Liquid Crystal Display
LED - Light emitting diodes
TFT – Thin Film Transistor
ASCII - American Standard Code for Information Interchange
FAT - File Allocation Table
( is a computer file system architecture.)
GIGO - Garbage In, Garbage Out (abbreviated to GIGO, coined as a pun on First-In, First-Out) is a phrase in the field of computer science or Information ...
Garbage In, Garbage Out. If the input data is wrong or inaccurate, the output data will be inaccurate or wrong. GIGO is often the problem with data entered by hand into computer systems
MAN- Metropolitan Area Network
LAN – Local area network
WAN – Wide Area Network
(BIOS) - Basic Input/Output System
OCR - Optical character recognition, is the mechanical or electronic translation of images of handwritten, typewritten or printed text ...
OMR - Optical Mark Recognition (also called Optical Mark Reading) is the process of capturing human-marked data from document .
26  BASIC – Beginners All Purpose Symbolic Instruction Code.
COBOL – Common Business Oriented Language
FORTAN – Formula Translation
LISP – List Processing
CAM –Computer-aided manufacturing ( is the use of computer-based software tools that assist engineers and machinists in manufacturing .
ALU –In computing, an arithmetic logic unit (ALU) is a digital circuit that performs arithmetic and logical operations.
EDP – Electronic Data Processing (EDP) can refer to the use of automated methods to process commercial data.
BCD – binary-coded decimal (sometimes called natural binary-coded decimal
CPU –central processing unit or processor is an electronic circuit that can execute computer programs.
MICR – Magnetic Ink Character Recognition
is the common machine language specification for the paper-based payment transfer system.
It consists of magnetic ink printed characters of a special design which can be recognized by high speed magnetic recognition equipment. This series of: check number, bank routing number, checking account number and in some cases the amount of the check.

27   BASICS OF MS – DOS
MS – DOS is called Micro Soft Disk Operating System. It is an operating system which has developed by MICRO-SOFT. It can control various peripherals which can be attached to printer, Hard-Disk, Floppy- disk drive visual display terminal, Keyboard, Mouse, Plotter.
DOS COMMANDS
 Dos command help you to give instruction to the operating system in character user interface (CUI) environment.
 Using dos command , you can perform various task, such as creating and managing files and folder and monitoring your system resources.
Creating folder
 MD or MKDIR Command is used to create a folder. It stands for create directory.
 Syntax :MD [drive:][path][directory name]
OR
 MKDIR [drive:][path][directory name]
(To create a new directory named Raj under D drive.)
 Ex- D:\>MD Raj
OR D:\>MKDIR Raj
Creating text file
 COPY CON command is used to create a text file.
 Syntax:
COPY CON [File Name]
You write the text and press Ctrl-Z keys together to save the contents in the file.
Ex – D:\Raj >COPY CON India
Now   write the text and press Ctrl-Z key to save.
28   Displaying the contents of a file
 TYPE command is use to display the contents of a file.
 Syntax:
D:\Raj >TYPE [File name]
Ex – D:\Raj >India
It show all the content of the file.
Displaying Contents of a Directory
 DIR command is used to display the contents of the directory.
 Syntax:
DIR [drive:] [path]
Or DIR [drive:] [path] [/option]
Ex – D:\ >DIR or D:\ >DIR/p
/p – pauses after each screenful of information.
/w-wide list format.
/s – looks in subdirectory.
Changing Directory
 You can change your working directory by issuing the CD command. Which is stands for change directory.
 Syntax:
CD[drive:][directory name]
To make Raj as a current directory , you can write –
D:\ >CD Raj
After you write it show D:\Raj >
Command for going to the Parent Directory
CD.. command is use for getting back to the parent directory.
 Syntax: D:\[directory name]>CD..
 Ex:- D:\Raj>CD..
CD\ command is use for getting back to the root directory.
Syntax: D:\ [directory name]>CD\
29  D:\ Raj>CD\
Renaming File
 REN command is used to change the name of a file.
 Syntax:
REN[drive:][path][old file name] new file name]
Ex: To change the name of the file India.txt to Ihm.txt give the following command.
D:\Raj>REN India Ihm
Copying Files
 COPY command is used to copy one or more files to an alternate location.
 Syntax:
 COPY [source] [destination]
Ex: To copy bbsr.txt file from the current India directory to Cuttack directory.
D:\India>COPY bbsr.txt D:\Cuttack
Moving Files
 MOVE command is used to move a file or files from one location to another location.
 Syntax:
 MOVE [drive:] [source] [drive:] [target]
 Ex: To move Case1.txt file from directory India to directory Orissa.
D:\India>MOVE case1.txt D:\Orissa
Source – specifies the path of the file you want to move.
Target - specifies the path of the destination directory.
Deleting Files
 DEL command is used to delete file or files from the disk.
 Syntax:
 DEL [drive:] [path] [file name]
Ex: To delete Ihm file from India directory.
D:\India>DEL Ihm
Deleting Directory
 RD command is used to remove a directory
 Syntax:
30    RD [drive:] [path]
 Ex: To remove TIM directory from the D: drive.
 D:\>RD Tim
Exiting from Command Prompt
 EXIT command is used to exit from the command prompt.
 Syntax:
 EXIT <Enter>
 When you want to close the Command Prompt window.
 D:\>Exit
 The directories are called folders in windows.
-----xxxx----
31  MS – WORD PRACTICAL
Title Bar
 Title Bar is the bar which display the name of the current document
 Default name is Document1
 Extension name of MS-word is .docx
Ribbon:
The Ribbon is the Region at the top of the user interface that provides quick access to task- specific command. It provides you with an easy to access set of commands organized onto tabs. All of the relevant commands for any particular task are placed under an individual tab that represents the main functionality.
Office button:
The Microsoft office button brings together all the level features , such as new, open save , save as. It provides access to the tab , which allows you to customized the environment . It also display the list of recently open document to enable you to quickly access the required the document / presentation/ spread sheet program.
Quick access Toolbar
The Quick access Toolbar is a customizable toolbar that provides easy access to any command in the application. By default ,the Quick access bar is places on top of the Ribbon and includes core commands such as Save, Undo, Redo, Open.
The status bar
 The status bar at the bottom is display the page number, Line number , word count, zoom, etc.
 Word's Status Bar can keep track of and display statistics about your document. Statistics or features can be added, removed, or viewed simply.
How to open Microsoft Word -2007
 Start Programs Microsoft office Microsoft Word.
32  MS Excel
 Microsoft excel is an Application software.
 Microsoft excel is known as spreadsheet program.
 Microsoft excel is a collection of Rows and Columns.
 A spreadsheet is a program that manipulates number and string data in Rows and Columns.
 Benefits – the main advantages of using a spreadsheet program is that it enables you to perform simple row and column arithmetic.
 Excel is a collection of rows and columns.
 Rows – are referenced by the row number.
( 1:1 is the reference to the first row )
 Columns - are referenced by the column name.
(A:A is the reference to the first column )
 You can enter data in excel in the cell.
 Cell - A cell is an intersection of rows and columns
 In a cell you can enter various types of data. Ex- Numerical and Character
 A cell is represented by the combination of a column and row name.
 Ex - A1 is the first cell (Column A and Row 1)
Worksheet
 A work sheet contains rows and columns of cell.
 A numbers of worksheet is called a workbook. It is the file in which you work and store data in Excel. As a workbook contains a number of worksheets.
Title Bar
 Title Bar is the bar which display the name of the current document
 Default name is Book1
 Extension name of MS-Excel is .xlsx
33  Features of Microsoft Excel
 Linking Worksheet
Linking Worksheets enable you to work on a number of worksheets at a time.
 A large number of Rows and Columns
A single Excel worksheet contains 65,536 rows and 256 columns. A single cell in excel can contain 32,767 characters.
 Charts
Charts enables you to graphical representation data in a worksheet.
 AutoCorrect and Spell Check
Automatically corrects common typing and spelling and grammatically errors.
 Conditional Formatting
Apply condition in a specific cell or range of cell.
How to open Microsoft Excel -2007
 Start Programs Microsoft office Microsoft Excel
Functions:-
A B
1
2
3
If the values are placed in the from A1 to B3
20
30
15
40
25
50
341.The total is
= sum(Range of the cell)
= sum(A1:B3)
2. The maximum value
=maximum(Range of the cell)
=maximum(A1:B3)
3. The minimum value
=minimum(Range of the cell)
=minimum(A1:B3)
4. The Average value
= Average (Range of the cell)
= Average (A1:B3)
5. Show the date.
=Today()
6. Show both date & Time
=Now()
35  MS Power Point – 2007
Presentation
 A presentation is a delivery mechanism used to deliver relevant information to specific audiences using visual aids.
 The visual aid can be in the form of overheads, slides and paper handouts.
Power Point
 A Power point presentation is a file that contains information that can be presented to an audience as slides in a sequence
 The slides consist of placeholders in which you can insert text, pictures, graphics, table and charts.
 A presentation can also contain transitions between slides.
 Start – programs- MS Office – Ms PowerPoint
Using Power Point you can :-
 Creating colorful Presentation
 software designed to provide you the wide range of features to custom build
your presentation
 Creating Effective Presentation
---- X ----
36   Parts of MS window
 My Computer
 My Documents
 My Network Places
 Start Button
 Taskbar
 Recycle Bin
 Icon
 Date Time Control
 Pointer
My Computer
 My Computer allows the user to explore the contents of their computer drives as well as manage their computer files.
 Although the name has changed this icon still acts identical to the earlier My Computer.
My Documents
 My Documents is the name of a special folder on the computer's hard drive that
 the system commonly uses to store a user's documents, music, pictures, downloads, and other files.
In the Microsoft Windows operating systems, My Network Places is the network browser feature in Windows Explorer from Windows XP, Windows Server 2003, Windows 2000 onwards.
Start Menu
 The Start menu, which is accessed by a button on the taskbar, contains commands that can access programs, documents, and settings.
37  Taskbar
 In computing, a taskbar is a bar displayed on a full edge of a GUI desktop that is used to launch and monitor running applications.
Windows Internet Explorer
 Windows Internet Explorer is a series of graphical web browsers developed by Microsoft and included as part of the Microsoft Windows line of operating systems, starting in 1995.
 A web browser is a software application for retrieving, presenting, and traversing information resources on the World Wide Web.
 An information resource is identified by a Uniform Resource Identifier (URI) and may be a web page, image, video, or other piece of content.
 A web browser can also be defined as an application software or program designed to enable users to access, retrieve and view documents and other resources on the Internet.
Recycle Bin
 The Recycle Bin keeps some files that have been deleted, whether accidentally or intentionally.
 Whether a deleted file is put into the Recycle Bin depends on how it is deleted.
 Deleted files may be removed from the Recycle Bin by restoring them with a command, or by deleting them permanently.
 Recycle bin is called the Dustbin of the computer.
Icon
 A small picture that represents an object or program. Icons are very useful in applications that use windows, because with the click of a mouse button you can shrink an entire window into a small icon.

Reciepe from around the world

                                                                 RECIPES FROM AROUND THE

Marcela Otero
Argentina
Argentinean Shepherd’s Pie
Ingredients:
2 pounds Ground beef
1/2 onion, minced
1/2 teaspoon Allspice
1/2 teaspoon freshly ground pepper
1 teaspoon Thyme
1/2 teaspoon Cayenne pepper
1 tablespoons Sugar
4 hard-boiled eggs, chopped
12 green olives, sliced
2 bay leaves
2 cup Water
2 Beef bouillon cubes
1/4 cup Raisins
1/2 cup Red wine
2 Potatoes, boiled
3/4 cup Milk
1/4 cup Butter
Pinch nutmeg
2 tablespoon Sugar
Preparation:
1. Preheat the oven 350F degrees.
2. Brown the ground chuck with the minced onion until the meat is browned and the onions are translucent.
3. Then, add the allspice, pepper, thyme, cayenne pepper, sugar, olives and eggs. Mix together thoroughly.
4. Add the water, bouillon cubes and bay leaves. Cook until the liquid has evaporated.
5. While waiting for the water to evaporate, soak the raisins in the wine.
6. When the water has evaporated, add the raisins and wine and continue to cook until the wine evaporates.
7. Mash the boiled potatoes. Add the milk and butter and whip until smooth. Add the nutmeg. Mix thoroughly.
8. Place the meat mixture into a casserole dish. Pile the mashed potato mixture on top. Sprinkle with the 2
tablespoons Sugar and place in the 350F degree oven for 30 minutes.
Jane Griffiths and Diane West
Australia
Anzac Biscuits
These Hero-sustaining treats are said to have been devised for sending in care
packages to Australia and New Zealand Army Corps soldiers serving in WW1. They
must be chewy, so be careful not to overcook them.
4
Ingredients:
1 cup plain (all-purpose) flour
1 cup desiccated coconut
2/3 cup brown sugar
1 cup rolled oats
125 g (4 oz) 1/2 cup butter
1 tablespoon golden syrup (corn syrup)
1/2 teaspoon bicarbonate soda (baking soda)
2 tablespoons boiling water
Preparation:
1. Preheat oven to 160 C (315 F).
2. Place flour, coconut, sugar and oats in bowl. Mix well.
3. Place butter and golden syrup in a saucepan over medium heat and melt.
4. Place bicarbonate of soda in a small bowl and add water. Stir to combine.
5. Add bicarbonate mixture to saucepan and stir. Pour over oat mixture and stir all ingredients together.
6. Roll teaspoonfuls of biscuit mixture into balls and place on a greased and lined baking tray, leaving room for
spreading. Flatten each ball gently with a fork.
7. Bake biscuits for 15-20 minutes, or until biscuits are golden brown at the edges. Allow to cool slightly on trays
before transferring to a wire rack. Makes 20.
Note: Original recipe can be found in the Sydney Food Cookbook
Diane West
Australia
Aussie Sausage Rolls
This is a favorite hot snack food in Australia. They can be bought from Pastry shops or made by Mum for
the children (young and old). Try some Tomato sauce (Ketchup) on them.
Ingredients:
Prepared Filo or Puff pastry
Egg-yolk for glazing
Filling
1 ½ lb. Lean minced meat
1 onion
water
salt and pepper to taste
½ teaspoon mixed herbs
2 tablespoons bread crumbs
Preparation:
1. Cover bead crumbs with water and let stand 10 minutes. Drain, press out surplus water.
2. Combine bread crumbs, meat, grated onion, salt, pepper and herbs
3. Layer pastry sheets as per package instructions
4. Form mixture into a long roll across the pastry.
5. Roll pastry around mixture and cut into 2-3 inch pieces
6. Glaze with egg yolk
7. Place onto un-greased oven slides
8. Bake in a hot oven 10 minutes reduce heat to moderate, bake a further 15-20 minutes, or until golden brown and
crisp.
5
Diane West
Australia
Marshmallow Pavlova
This is a popular dessert in Australia because the meringue has a deep soft
marshmallowy center and crisp, slightly chewy coating. Top with whipped cream and
colorful fruit such as strawberries, kiwi fruit, bananas and passion fruit.
Ingredients:
4 egg-whites
1 cup castor sugar (fine white sugar)
1 dessertspoon cornflour (corn starch)
1 teaspoon vinegar
Preparation:
1. Beat egg-whites until stiff.
2. Add 1/2 cup castor sugar and beat thoroughly until sugar has dissolved (approx 5 minutes)
3. Add remaining sugar a tablespoon at a time, beating well after each addition
4. Lightly fold in sifted cornflour (corn starch), then vinegar
5. Take a 30 inch length of aluminum foil, fold in half lengthwise. Make the foil into a circle and secure. Place it
onto a thickly cornfloured tray.
6. Put mixture into circle formed by foil and level off top. Do not make a shell
Baking in an Electric Oven: Preheat oven to moderate, reduce heat to low, bake 1-1/4 hours. Turn oven off and let
pavlova cool in oven
Baking in a Gas Oven: Preheat oven to moderate, reduce to low, bake 1 ¼ to 1 ½ hours. Turn oven off and let
Pavlova cool in oven.
Note: Be careful when peeling off foil collar, so as not to break the crisp coating. This
mixture will make one deep 9 inch Pavlova. Do not use this mixture for small individual
Pavlovas.
Jane Griffiths
Australia
Meat Pies
(These are savoury mince pies in pastry.)
On a wet, wintry Saturday morning, after the kids have scrambled in the mud on a football
field for a couple of hours a meat pie is a great way to warm up. Australians love their meat
pies. As the American stores don't stock meat pies I have had to make my own and this is a
great recipe if you like meat pies!!!
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Ingredients:
You will need 16 (about 10 cm wide) lightly greased disposable pie pans.
40 ml (2 tablespoons) vegetable oil
2 onions, finely chopped
2 garlic cloves, crushed
2 kg beef mince
8 tablespoons plain flour
750 ml (3 cups) beef stock
8 tablespoons tomato puree
100 ml (5 tablespoons) Worcestershire sauce
40 ml (2 tablespoons) soy sauce
2 teaspoons dried mixed herbs
4 sheets puff pastry
4 sheets short crust pastry
2 eggs, beaten
Tomato ketchup, to serve
Preparation:
1. Heat the oil in a large saucepan over medium heat. Add the onions and cook for 5 minutes, stirring to prevent it
from catching.
2. Add the garlic and beef and cook for a further 15 - 20 minutes until the meat has completely browned.
3. Stir in the flour, then add the stock, tomato puree, Worcestershire sauce, soy sauce and dried herbs.
4. Partially cover and cook for 20 - 25 minutes, stirring occasionally to break up any lumps.
5. Set aside to cool completely.
6. Preheat oven to 190C. (350F)
7. Cut each pastry sheet into four equal squares, then use the short crust pastry squares to line the base and sides of
the tart pans.
8. Add the meat filling, and then top with the puff pastry squares, pressing the edges well together. Use a sharp
knife to trim any excess pastry, and then use your thumb and forefinger to pinch the edges together to seal.
9. Brush each pie with the egg and transfer to large baking trays. Bake in the oven for 25 minutes until cooked
and golden.
Note: This recipe will make about 16 small pies. Serve with tomato ketchup. Enjoy
Jane Griffiths
Australia
Pavlova
Every Australian family has its Pavlova tradition. In mine, the crisp baked shell is turned
upside down to be spread with cream and fruit. In this way the marshmallow middle
melded with the cream and the sides and the base stayed crisp. The Pavlova meringue
needs a short period of high heat to set and crisp the exterior and then a long period of
cooling heat to set but not dry the marshmallow interior.
Ingredients:
4 egg whites (at room temperature)
Pinch of salt
250g (1 cup) caster (superfine) sugar
2 teaspoons cornflour (cornstarch)
1 teaspoon white wine vinegar
Few drops vanilla essence
300 ml cream, whipped
7
Topping – strawberries, passion fruit, kiwi fruit, etc.
Preparation:
1. Preheat oven to 180C (350F). Line a baking tray with baking paper (parchment). Draw a 20cm circle on the
paper.
2. Beat egg whites and salt until soft peaks form.
3. Beat in sugar one-third at a time, until meringue is stiff and shiny.
4. Sprinkle cornflour, vinegar and vanilla over mixture and then fold in lightly.
5. Mound onto paper-lined baking tray within the circle and flatten top and smooth sides.
6. Place in oven, immediately reduce heat to 150C (300F) and cook for 1 1/4 hours.
7. Turn off oven and leave Pavlova in it to cool completely.
8. Just before serving, invert Pavlova onto platter, pile with cream and decorate with fruit.
Gerda Reissner
Austria
Sachertorte
This torte has become the symbol of Viennese confectionery worldwide. Sachertorte
is a timeless composition of the finest ingredients from the confectioner’s kitchen
with no additives: pure chocolate, butter, eggs, sugar, flour, and apricot jam. There
are many different opinions about the original recipe. I chose an old family recipe.
Ingredients:
6 eggs
160g granulated sugar
160g bittersweet or semisweet chocolate
160g unsalted butter
100g flour
4 teaspoons vanilla sugar
4 oz couverture (100g chocolate, 80g butter)
You will also need:
9-inch springform pan
About ¾ cup apricot jam
Preparation:
1. Separate egg whites and egg yolks.
2. Melt the chocolate and butter in a glass bowl in the microwave (low power level!). Stir to combine.
3. Beat the egg whites until stiff peaks form.
4. In a mixing bowl combine egg yolks, sugar, and vanilla and mix the ingredients.
5. Add the melted chocolate-butter mixture and combine.
6. Fold in alternately the egg whites and the flour.
7. Pour the mixture into a buttered springform pan and bake at least 45 minutes 356 F degrees.
8. Bake for 50 minutes (try with a baking needle).
9. Heat the apricot jam and coat it thinly over the warm torte as a base for the icing.
Icing: Melt 100g chocolate and 80g of butter (microwave, low power level)
Pour the icing over the torte and spread it with a palette knife
Note: Sachertorte must be served with freshly whipped, lightly sweetened cream,
which the Austrians call “Schlagobers”.
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Martine Harmand
France
Coconut Cake
Ingredients:
200 g (7 oz) grated coconut
250 g (9oz) powdered white sugar
6 eggs
250 g (9 oz) heavy whipping cream
30 g (1 oz) cornstarch
Preparation:
1. Preheat the oven to 220C (430F) degrees.
2. Separate white from eggs yolks. Beat egg whites with a pinch of salt until stiff peaks form.
3. Blend coconut, sugar, cornstarch and cream together.
4. Add and blend 6 egg yolks.
5. Gently fold the beaten egg whites into the yolk mixture.
6. Pour into a battered cake tin, for example, a round tin of 22 cm (11 inches).
7. Place in oven and cook for about 20 minutes at 220C (430F) degrees.
8. Reduce the temperature to 180C (350F) degrees. Continue to cook for about 40 minutes.
9. Do not overcook.
Note: You can serve the cake warm or cold in the cake tin.
Hélène Esposti
France
Crêpes
(Thin egg-based pancakes)
Ingredients:
2 tablespoons butter or margarine, melted
1 1/2 cups milk
2/3 cup all-purpose flour
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla extract
Lemon zest
Orange zest
1 tablespoon sugar
Butter or Margarine, melted for cooking pan
Preparation:
1. Put first nine ingredients into large bowl. Beat ingredients until smooth.
2. Cover and chill in refrigerator for two (2) hours.
3. Brush bottom of a crêpes pan (non-stick pan) with melted butter.
4. Heat pan over medium heat.
5. Pour scant 1/4 cup of chilled batter into crêpe pan.
6. Tip pan to coat bottom of pan with batter.
7. Cook 2 minutes or until top is set, underside slightly browned.
8. Loosen crêpe from pan and flip over.
9. Cook second side for about 30 seconds.
10. Slip crêpe out of pan and onto a plate.
9
11. Repeat same above operations for another crêpe.
12. Use immediately or wrap in foil and refrigerate.
Note: Eat according to your taste with sugar, maple syrup, honey, chocolate sauce,
jam, etc.
Hélène Esposti
France
Kings Cake (Galette des Rois)
This cake is served as part of New Year celebrations. Every family has traditions
surrounding the Galette des Rois. The cake is baked with a fava bean or ceramic
treasure inside. Some traditions say that the person who receives the treasure in
their piece of cake is King for the day and must host the next party. This recipe
makes 6 generous servings.
Ingredients:
Crust
1 package of puff pastry dough (2 sheets), thaw according to package instructions
1 egg, beaten
Cream
4 ounces granulated sugar
4 ounces almond powder
1 stick (1/2 cup) unsalted butter, at room temperature
2 small eggs
1 tablespoon all-purpose flour
1 tablespoon rum or brandy
1/8 teaspoon almond extract
Preparation:
1. Preheat oven to 425F.
2. Cut butter into small pieces and put into bowl of electric mixer. Mix at medium speed until blended.
3. Add granulated sugar and cream mixture together.
4. Add eggs, flour, rum, almond extract and almond powder and beat until the cream is smooth.
5. Take one sheet of puff pastry and make it in a round shape.
6. Cover cookie sheet with non-stick cooking liner paper (parchment) and place the round puff pastry disk onto
cookie sheet.
7. Spread the cream mixture onto the puff pastry disk almost to the edge.
8. Place a fava bean or other heat resistant treasure into cream.
9. Take second sheet of puff pastry and make it into a round shape. Cover cream mixture with second sheet of
puff pastry.
10. Stick and press the edge with water and roll a little bit the edge of the cake to close it very tightly so no cream
mixture will escape during cooking.
11. Trace with a knife some stripes on the cake top. (To make pie shaped wedges.)
12. Spread a beaten egg on the top of the cake to make it golden brown after cooking and sprinkle with some
granulated sugar.
13. Bake in 425F degree oven for 30-35 minutes until golden brown and puffed.
14. Let cake cool on a wire rack.
Note: Eat cake cold or warm! Bon Appétite and Enjoy with some Champagne,
Cider or ..Tea, Coffee and share with your Friends! Last but not least, don’t forget
to warn everybody that they may find something very hard in their piece of cake...!
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Hélène Esposti
France
Madeleines
This recipe makes two to three dozen Madeleines.
Ingredients:
300 gr. (1 1/2 cups) granulated white sugar
4 eggs
200 gr. (3/4 cup) unsalted butter, melted
300 gr. (2 cups) sifted all-purpose flour
One pinch of salt
Lemon Zest
Preparation:
1. Grease and flour well each shell of one Madeleine pan to prevent dough sticking.
2. Preheat oven to 425F degrees.
3. In small bowl with mixer at high speed, beat eggs and sugar together until mixture becomes thick.
4. With a rubber spatula, fold in lemon peel.
5. Sprinkle flour, about 2 tablespoons at a time, over egg mixture and gently fold into mixture.
6. Fold in melted butter about one tablespoon at a time.
7. Fill shells about three-fourths full.
8. Bake for about 8 minutes or until golden.
9. Immediately, remove from shells to wire rack.
10. Allow Madeleines to cool completely.
11. Repeat until all the Madeleine batter is used.
Bon Appétit and Enjoy!
Martine Harmand
France
Meringue with Almonds and Chocolate
Ingredients:
Meringue
235 g (8 oz) almond powder or blanched almonds ground fine
235 g (8 oz) powdered white sugar
6 egg whites
Cream
200 g (7 oz) black (dark) chocolate
75 g (2.5 oz) butter
6 egg yolks
Meringue Preparation
1. Preheat the oven to 150C (300F) degrees.
2. Separate white from egg yolks.
3. Beat egg whites with a pinch of salt until soft peaks form.
4. Beat in sugar until meringue is stiff and shiny.
5. Beat in almond powder or ground almonds.
11
6. Line a cookie sheet with parchment baking paper.
7. Butter the parchment paper.
8. Spread meringue on the buttered baking paper.
9. Flatten top and smooth sides to make a large square.
10. Place in oven and cook for about 45 minutes.
11. The cake must be cooked, but not too dry. Don’t overcook.
12. Remove from oven.
13. Take off the baking paper.
14. Cut into four longitudinal equal parts.
Cream Preparation
1. Melt chocolate and butter (with a little milk) until soft. Don’t overcook.
2. Remove from heat.
3. Add and blend egg yolks. Don’t cook.
4. Spread cream on the first layer of meringue, cover with the second layer of meringue.
5. Do the same sequentially with third and fourth layers.
6. Spread remaining chocolate cream on the edges.
7. Put into refrigerator to set.
Note: Prepare this cake 24 hours before serving. Enjoy!
Iris Gonzalez
Guatemala
Chuchitos
The main food of the Guatemalans is the corn. It was consumed in America long time
before the Spanish came to the continent. According to the Mayan bible the primitive men
were created from the corn. The green leaves that wrap the corn are used in Guatemalan
cuisine to wrap “tamalitos”. When this wrapping is dried it is called “tusa” (corn husks)
and it is used to wrap the “chuchitos”. In our land there is a great variety of corn, it is
used to prepare an infinity number of delicious dishes like tamales, cakes, atoles, and stews.
Ingredients:
Chicken 25 medium red tomatoes
4 ounces of small green tomatoes 3 red chili peppers
1 dried chili or “chile pasa” 2 chili guaque
2 ounces of margarine for sauce 1/2 pound of margarine for the batter
3 ounces of sesame seeds (ajonjoli) 3 ounces of pumpkin seeds
3 scented nail (whole cloves) 25 peppers
1 small cinnamon bar 1 tsp sugar
2 pounds of corn flour 1 tsp baking soda
salt Corn husks or aluminum foil
SAUCE PREPARATION:
1. Cook the red tomatoes, green tomatoes, chili peppers, chili guaque, and dried chili, with a little of water.
2. In a separate pan, toast the pumpkin seeds, sesame seeds, cinnamon, scented nail, and peppers. When toasted,
add to the tomato mix and blend.
3. Filter sauce to get rid of the tomato skin. Cook the sauce in medium fire with the margarine. Add salt and some
sugar. Allow the sauce to boil 10 minutes.
BATTER PREPARATION:
1. Prepare the batter with the corn flour following the instructions in the box. Do not forget to add salt, the baking
soda and margarine.
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2. Cut the chicken in pieces or cook the chicken and make pieces.
3. Wash the corn husks
4. When everything is ready make a tortilla with the batter (for an easy way to make the tortilla you can put on a
cutting board one plastic bag, make a little ball of batter and place above the plastic, next, place another piece of
plastic above the ball, then put something flat like a can or pot and push, that way you will have a beautiful tortilla).
5. Take the tortilla in your left/right hand, then place a piece of chicken and sauce in the center, I like to use a lot
of sauce, but, be careful!
6. It is a little difficult, next, with both hands close the tortilla carefully and make something like a square. Then,
you can wrap it in a corn husk and tie it with a piece of the husk, or in aluminum foil.
7. To make a cushion, place in the bottom of a pot corn husks or wrinkled aluminum foil.
8. Fill 1/3 of the pot with water. Then place vertically the chuchitos and cook for approximately one hour, if you
use pork meat cook for 3 hours. You need to check the water constantly, if you need to put more add warm water.
CHUCHITOS LASAGNA
1. Place in a Pyrex one layer of sliced chuchitos without the wrapping, then a layer of tomato sauce, and a layer of
mozzarella cheese. Repeat every layer again, cover with aluminum foil and bake for approximately 45 min.
In a Latin store you can find all the ingredients, if you do not find the ingredients for the sauce,
you can try using another tomato sauce, but is a different taste, and if you use only aluminum foil
the shape is different, the Corn husks give the chuchitos a better presentation.
Iris Gonzalez
Guatemala
Corn Cake
Ingredients:
8 ounces Margarine
1 can of condensed milk
1 can (15 ¼) golden sweet corn, drained
3 eggs
1 teaspoon baking powder
3 teaspoon cornstarch
Procedure:
1. Blend all the ingredients.
2. Pour the mix in a greased medium Pyrex.
3. Preheat oven to 350F degrees, bake 40 minutes or until toothpick inserted in center comes out clean.
Note: This cake is short, the mixture will not grow when baked. You can eat it warm
with vanilla ice-cream on the top, or cold (for me cold is delicious).
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Seema Bali
India
Rice Pudding (Kheer)
Ingredients:
1 cup Basmati Rice
6 cups whole milk
1 tin sweetened condensed milk
1/2 teaspoon green cardamom powder
2 tablespoons golden raisins
1 tablespoon chopped plain cashew nut
1 tablespoon chopped pistachios
2 tablespoons blanched and chopped almonds
Preparation:
1. Soak the rice in 3 to 4 cups of water for 1/2 hour.
2. Heat the 6 cups whole milk in a heavy bottom pan.
3. Drain the rice and add it to the whole milk. Keep stirring the rice until it is cooked. Make sure to use low heat.
4. One the rice is cooked and the milk reduced to half, add the condensed milk. Stir, remove from the heat.
5. Stir in the remaining ingredients. Add more condensed milk, to taste, if required.
6. Chill for 3 to 4 hours before serving.
Seema Bali
India
Indian Cookie (Nankhalai)
Ingredients:
5 cups all purpose flour
1/2 cup chick pea flour
1/2 teaspoon baking soda
2 cups powdered sugar
2 cups oil
1/2 teaspoon green cardamom powder
Preparation:
1. Mix all the ingredients; cover and leave the dough to set for 15 minutes.
2. Make small balls and bake 350F degree oven until light golden brown in color.
3. Cool and store in an airtight container.
Diah Perkasa
Indonesia
Chicken Satays with Peanut Sauce
(Sate Dengan bumbu kacang)
Ingredients:
8 Chicken Breast Fillets
2 tablespoons light soy sauce
2 teaspoons lime juice
2 teaspoons sesame oil
14
Preparation:
1. Cut chicken fillets into long thin strips, thread onto 32w skewers in a weaving fashion.
2. Prepare Peanut Sauce. See recipe below.
3. Cook Chicken satays under preheated grill for 3 minutes on each side or until just cooked. During cooking,
brush satays with combined soy sauce, lime juice and sesame oil. Serve immediately with hot Peanut Sauce.
Peanut Sauce
Ingredients:
100 gram roasted unsalted peanuts
3 spring onions, chopped
2 cloves garlic
1 teaspoon curry powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon honey
2 teaspoon light soy sauce
1 cup water
Preparation:
1. Combine peanuts in a food processor with spring onions, garlic, curry powder, cumin, coriander, honey, soy
sauce and water, blend until smooth.
2. Pour into a pan, stir over medium heat for 3 minutes or until sauce is reduced and thickened.
Note: If using wooden skewers, soak them in water for at least 10 minutes before
using to prevent the skewers burning during cooking.
Nami Ishibashi
Japan
Inari Sushi
There is something of a legend behind the name Inari Sushi. In Japanese mythology,
Inari Sushi was the god of grains and his messenger was the fox. Now foxes are
supposed to be fond of thin deep-fried tofu - just why is lost to history. Still, when it
came to stuffing the god’s rice grain into pouches of the fox’s deep-fried tofu, the
name Inari Sushi seemed a natural. The simmered tofu, at once salty and sweet,
makes these a favorite, and since the pouches hold their shape better than other
sushi, they are quite popular sushi as take-out food.
Ingredients:
Sushi Rice
2 1/2 cups (14 oz/400g) short-grain rice
2 4/5 cups (560ml) water
2-inch square konbu kelp
5 tablespoons sushi vinegar
Inari
10 deep-fried tofu pouches (abura-age)
4 tablespoons soy sauce
4 tablespoons sugar
2 tablespoons mirin
1 cup (200ml) water
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Preparation:
1. Cook Sushi Rice.
- Wash the rice carefully and drain in a sieve for 30 minutes.
- Place the drained rice, water and konbu kelp in a pot and cook the rice.
- Place cooked rice in a large bowl and spread out to cool. Pour the sushi vinegar for the rice over it and mix in
gently but thoroughly, fanning the rice with a fan.
2. Immerse tofu pouches in boiling water, drain and squeeze out excess water, then cut a slit into them in two
widthwise so you can open them like bags. Simmer in a saucepan with soy sauce, sugar, mirin, and water over
medium low heat for 10 minutes or until all the liquid disappears.
3. When the rice has cooled, shape into balls and stuff each ball into a tofu and fold over the open end.
Note: This recipe makes 4 servings of Inari Sushi
Habsah Amir
Malaysia
Beef Stew with Coconut Cream (Rendang Daging)
This dish is popular during festival seasons. It is eaten with rice or glutinous rice.
Ingredients:
1 – 1 1/2 pounds of beef cut into cubes
1 tin coconut cream (135g/400ml)
Blend the following five ingredients together:
2 big onions – cut
1 whole garlic
1 inch ginger
1 tablespoon coriander (soaked)
5 stalks lemon grass (take about 5 inches above the root and cut into pieces)
1 tablespoons black pepper
1 teaspoon turmeric powder
2 inches cinnamon stick
2 tablespoons lemon juice
2 tablespoons sugar
2 cups water
Chili paste/chili sauce (optional)
Salt to taste
Preparation:
1. In a large pot, put in beef, coconut cream and 2 cups water.
2. Add in all other ingredients.
3. Cook in slow fire until meat is tender, stirring regularly for 1-2 hours or until liquid dries up.
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Habsah Amir
Malaysia
Cashew Nut Biscuit (Biskut Gajus)
These biscuits or cookies are especially popular during festival times. Many other
varieties are also made.
Ingredients:
1 cup unsalted butter – softened
3/4 cup sugar
1 egg yolk
1 teaspoon vanilla essence
3/4 cup ground cashew nuts
1/4 cup cornstarch (corn flour)
2 – 2 1/2 cups all-purpose flour
Reserve: to decorate cookies
1/2 cup half cashew nuts
1 egg beaten
Preparation:
1. Beat butter and sugar until fluffy. Add in egg yolk and beat again.
2. Add the ground cashew nuts into the mixture and mix well using a wooden spoon. Then put in the cornstarch
and mix again.
3. Add vanilla essence and mix.
4. Add flour a little at a time, until it forms a dough (less or more flour may be used). Roll out using a rolling pin
and cut out with a crescent – shaped cutter.
5. Arrange on a baking sheet, brush top with eaten egg and decorate the top of each cookie with half cashew nuts.
6. Bake at 350F degrees for 15 - 20 minutes or until golden brown.
Habsah Amir
Malaysia
Green Beans (Kasturi)
This a Malaysian sweet treat that is usually served as a snack, light breakfast or
during tea time.
Biscuit Ingredients:
1 cup dried Mung Beans (washed and soaked overnight in water)
4 cups Water
1 ½ - 2 cups Brown Sugar (white sugar can be substituted)
1 cup desiccated Coconut
1 pinch of Salt
1 – 1 ¼ cup Flour
Oil for deep frying
Batter Ingredients:
4 Tbsp Flour
Water (enough to make a light batter)
Several Drops Yellow Food Coloring (optional)
Salt to taste
Preparation:
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1. Rinse mung beans, cover with water and soak overnight.
2. Drain any remaining water from mung beans.
3. Put mung beans and 4 cups fresh water in pan and cook until mung beans are soft and water is dried up. Stir
occasionally. (About 30 to 60 minutes.)
4. Add sugar, desiccated coconut and salt to pan with cooked mung beans. Mix well over low heat until
ingredients are combined and soft dough is formed.
5. Add in the flour, little by little, until the dough holds together.
6. In a separate bowl combine small amounts of water to flour, salt and food coloring until a light batter is created.
7. Take a spoonful of the above dough and shape into a rounded ball and flatten slightly.
8. Dip ball into batter to coat and deep fry in oil until golden.
9. Drain and cool before eating.
Raewyn “Rae” Williams
New Zealand
Kiwi Ice Cream
Ice- cream can be made up to a week ahead; keep, covered, in freezer.
Ingredients:
500g kiwi fruit
2 x 300ml cartons thickened cream
1 cup icing sugar
1 teaspoon balsamic vinegar
Preparation:
1. Peel and core Kiwi fruit.
2. Blend or process kiwi fruit until smooth.
3. Beat cream and sifted icing sugar together in large bowl with electric mixer until soft peaks form; fold in kiwi
fruit puree.
4. Pour mixture into deep 23cm square cake pan, cover with foil, freeze several hours or until firm.
5. Beat in large bowl or process mixer in several batches until smooth.
6. Return mixture to cake pan, cover freeze overnight until set.
7. Decorate with fresh Kiwi fruit slices.
Note: Makes about 2 litres.
Raewyn “Rae” Williams
New Zealand
Rack of New Zealand Lamb
(With herb and parmesan crust)
Ingredients:
4 - 180g lamb racks (French Trim)
4 tablespoons olive oil
Salt and pepper
3/4 cup grated parmesan
3/4 cup breadcrumbs
1 bunch chervil
1 small bunch Italian flat leaf parsley
4 tablespoons unsalted butter
20 baby leeks
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3 cloves garlic
1 sprig thyme
2 tablespoons olive oil
4 tablespoons chicken stock
Preparation:
1. Remove any excess fat from lamb. Heat two tablespoons of olive oil in a heavy frying pan add lamb racks and
cook to seal. Season with salt and pepper and put lamb racks aside.
2. Place the parmesan, breadcrumbs, chervil, parsley and butter into blender and process until well mixed. Season
to taste, then smear the coating over the backs of the lamb racks.
3. Roast in an 180C degree oven for approximately 12-15 minutes, or until medium-rare.
4. Trim the leeks, discarding most of the green tops. Peel and finely chop the garlic. Strip the leaves from the
thyme sprig and chop. Heat two tablespoons of olive oil in a heavy frying pan and toss the leeks with the garlic and
thyme until slightly colored. Add four tablespoons of chicken stock, season and bring to boil, then braise together
for 8-10 minutes in an 180C degree oven.
Note: Recipe serves 4.
Magnhild Skare
Norway
Almond wreath cake (Kransekake)
This is a Norwegian cake that is used for dessert on special occasions like weddings,
Christmas and so on. It has to be in the freezer the first day and if there is anything left,
to stay chewy. You can decorate it as you want but we usually use small flags and a
powdered sugar glaze lake a snake around each ring. This helps it to stay together to.
Ingredients:
500 gram almonds
500 gram powdered sugar
4 Tablespoons all-purpose flour
4-5 egg whites
Preparation:
1. Ground the almonds with an all fashion grinder. (This can not be done on the electrical machine, very important
step to good results).
2. Mix the grounded almonds, powdered sugar and the flour with your hands.
3. Take first 4 egg whites and mix it with the dry ingredients. It can not be ANY egg yolks). If the dough does not
stick together try firs half of the 5. egg white, if it still does not come together take the rest of the egg white. The
dough should be soft, but not stick too much to your fingers.
4. Put the dough in a plastic bag and seal it air tight before you let it rest until the next day.
5. To make a Norwegian traditional Almond wreath cake you will have to have 18 different sized pans for the
rings. You then roll your batter finger size thick and put it in the different pans after size. It is important to spray
your forms very good first. If you do not have the forms you can make the dough into any shape you want, but it has
to be rolled out like a snake and the size of a middle finger.
6. The oven should be 360 F and they nee to be in for approximately 18 min. They should be light brown when
you take them out. They are soft then, but gets hard on the surface when they get cold, so do not touch!
7. They cool of quick, put them in plastic bags and into to the freezer for a day before you serve them. It is also
important to let them stay in the plastic bag until you serve them for not drying out.
Note: This is not a easy cake, usually it takes a lot of practice to make them JUST
RIGHT and that means they are hard on the surface and chewy inside. Do not give up on
your first attempt, I promise it is worth it, just keep trying. Good luck!
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Uzma Tariq
Pakistan
Beef Patty with Apricot Dip
(Chapli kabab aur khubani ki chutney)
This scrumptious kabab, with tons of flavour and texture, is a specialty from the
northern region of Pakistan. It is served hot with sweet and sour apricot or prune dip.
Kababs
Ingredients:
1 lbs minced meat coarsely chopped
3 medium onions, finely chopped (almost half lbs)
2 small green chilies, finely chopped
3 tablespoon garlic, coarsely chopped
3 tablespoon ginger, coarsely chopped
1 small egg, whisked
1 teaspoon salt
1 quarter teaspoon black pepper, freshly ground
1 tablespoon coriander seed, dry roasted
1 tablespoon cumin seed, dry roasted
2 tablespoon corn/wheat flour
1 tablespoon pomegranate seed
4 tablespoon parsley, chopped
2 medium tomatoes, sliced in thin rounds
Preparation:
1. Mix all the ingredients thoroughly except for tomato slices and oil. Cover and refrigerate for two hours.
2. Moisten your hands with a little oil so that the mixture does not stick to your hands. Now take almost 2
tablespoonfuls of meat mixture and roll it firmly between your palms. Then flatten it in the shape of a thin round
about 1 quarter inch in thickness.
3. Smooth the edges and paste a thin slice of tomato to one side.
4. Shallow fry in a non stick pan till golden brown on each side.
5. Use a spatula to turn over kababs in the pan but do not press with the spatula, otherwise kababs will turn too
dry. Serves 6 to 8 people. Kabobs can be prepared ahead of time and frozen for up to two weeks.
Apricot Dip
Ingredients:
half lbs apricots, dried 1 quarter teaspoons paprika
half lbs sugar 2 cups warm water
1 quarter teaspoon salt 4 tablespoons almonds, slivered
Preparation:
1. Soak dried apricots in warm water overnight.
2. Put all the ingredients in a heavy based pan except for the almonds. Bring to a boil on high flame. Then reduce
the heat. Cover and simmer for half an hour on low flame.
3. Remove from the stove when the sauce thickens.
4. Serve chilled and garnished with almonds.
Note: This dip can be refrigerated up to two weeks.
Uzma Tariq
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Pakistan
Cheesy Spinach (Palak Paneer)
This vegetarian dish is famous for both its flavour and aroma. It is served hot with
either boiled rice or tandori roti (a flat, round wheat bread, a staple food in
Pakistan.)
Ingredients:
4 lbs fresh, organic spinach
1 medium onion, finely chopped
2 medium tomatoes, chopped
1 cup fresh fenugreek leaves (optional)
half cup vegetable oil
half teaspoon salt
half teaspoon chili powder (optional)
1quarter teaspoon turmeric powder
3 cream cheese cubes
Preparation:
1. Finely chop thoroughly washed spinach leaves.
2. Cook spinach with two glasses of water in a covered pan for ten minutes. Then drain and set aside. Reserve the
spinach soup (cooking liquid).
3. Sauté chopped onions in vegetable oil until onions turn translucent. Then add chopped tomatoes, chili powder
and turmeric. Cook until liquid from the tomatoes almost dries.
4. Now add washed fenugreek leaves and stir fry until oil starts to separate from rest of the gravy.
5. Add drained spinach and fry for two minutes. Then add salt and reserved spinach soup. Cover and cook for at
least 20 minutes on low flame.
6. Remove from the heat once oil starts to appear on the surface which indicates that the spinach is done nicely.
7. Dish out spinach in an oven proof pan. Dot with cream cheese and put in the hot oven for 5 minutes till cheese
melts.
Note: Make sure that the spinach is washed thoroughly ,otherwise the grit in the
spinach will spoil the dish. 1 pound preboiled, frozen spinach can also be used for
this recipe if fresh spinach is not available. Use 2 glasses of water for
cooking instead of the spinach soup (cooking liquid).
Uzma Tariq
Paklistan
Yogurt Shake (Lassi)
This refreshing cold drink can be served any time of the day.It is known to quench
thirst immediately and is also used as an appetizer.In Punjab, the largest province of
Pakistan,this cold drink is a must with all meat dishes as it accelerates digestion.
Ingredients:
1 litre milk
half litre natural, plain,fat yogurt
8 tablespoons sugar
2 tablespoons blanched,powdered almonds (optional)
1 tray crushed ice cubes
Preparation:
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1. Blend all the ingredients in the blender for five minutes until the butter from the milk and yogurt nicely comes
on the top.
2. Pour in tall glasses.
3. Garnish with mint leaves and serve immediately.
Note: You can substitute sugar with half a teaspoon of salty for a salty Lassi.
Recipe serves 4 people.
Uzma Tariq
Pakistan
Roasted Chops (Champ tikka)
This main dish, served hot, with thinly sliced onions, cucumbers and curd. This dish
is a hot favorite for preparing a feast.
Ingredients:
4 lbs meat chops (mutton or beef)
1 quarter cup lemon juice
1 quarter cup white vinegar
2 tablespoon garlic paste
2 tablespoon ginger paste
1 teaspoon salt
half teaspoon black pepper
half teaspoon red chili powder (optional)
half teaspoon cinnamon powder
1 quarter cup butter
Preparation:
1. Marinate meat using ingredients 2 to 8 for at least two hours or preferably overnight in the refrigerator.
2. Heat butter in a heavy based pan. Add cold, well marinated chops and stir fry on high flame to seal the juices
within the meat.
3. Add 1 cup of water. Cover the pot tightly and let cook for half an hour on low flame till meat is cooked
thoroughly and some caramelized juice from the meat is left.
4. Dish out chops on a platter and pour the juices from the pan over it.
5. Garnish with cilantro leaves or sprigs of parsley.
Note: Serves 4 to 6 people.
Margaret “Meg” Isleta
Philippines
Chicken Adobo (Adobong Manok)
This Filipino dish made with chicken or pork, or a combination of both, is a classic
because it is simple to make ingredients that can be found in just about any kitchen
are used here) and delicious, both hot or cold. Due to the latter, it is a favorite for
picnics and family outings and tastes better even when left in the refrigerator for
several days as the marinade is allowed to seep in even more. Adobo can be enjoyed
on top of steaming hot rice with stir fried mixed vegetables on the side.
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Ingredients:
1 whole chicken (about 1 lb), cut up into serving pieces
1 whole head garlic, crushed
1/4 cup soy sauce
1/2 cup vinegar
2 Tablespoons brown sugar
1 teaspoon coarsely crushed peppercorn
Preparation:
1. Cut up chicken into small serving size pieces and place in leak-proof plastic bag
2. Combine the garlic, soy sauce, vinegar, brown sugar and pepper, add to a leak-proof plastic bag.
3. Marinate the chicken pieces in ingredients for 2 to 3 days in the refrigerator. (At least 48 or up to 72 hours.)
4. Place chicken pieces and marinade into a saucepan and boil chicken until done.
5. Remove chicken from saucepan, reserving marinade. Fry chicken in hot oil until golden brown.
6. Thicken sauce with a mixture of cornstarch and water (about 1 tablespoon cornstarch in 1/4 cup water).
7. Add chicken pieces back into the thickened sauce. Heat.
Note: Serve with rice and stir fried vegetables. Adobo can also be eaten cold and
is therefore an ideal dish to take to picnics or to the office. The longer it stays in
your refrigerator the better it tastes. (Just don’t leave it in your refrigerator longer
than the usual!)
Meg Isleta
Philippines
Dried Apricot-Pecan Bread
I will remember my time here in DC for at least one thing...my not working for the
first time in 10 years allowed me the luxury of time to try out all the recipes I wanted,
especially quick breads. I love bread, especially those that are either slightly sweet,
thick, chewy and/or with a distinctive flavor. (Each week, when I would do groceries,
I would stand in front of the bread aisle and excitedly say to myself, "Hmmm...which
bread will I try today?" In my country, we generally have only white and wheat
bread and my favorite, pandesal, a soft bread roll.) This recipe, dried apricot-pecan
bread is so good eaten either on its own or as a sandwich with thinly sliced smoked
turkey or ham as a filling. The slight saltiness of the fillings compliments the flavors
of this bread which I once brought to an ECG meeting. This recipe makes 2 loaves
(using the 7 1/4 by 3 1/2 size loaf pans).
Ingredients:
1 1/2 cups dried apricot halves
1 cup boiling water
3 Tablespoons unsalted butter*
1 cup sugar
2 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup whole wheat flour
1 cup (4 oz) chopped pecans
2 large eggs*
1/2 cup orange juice
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Preparation:
1. Grease and flour the two loaf pans. Coarsely chop apricots (or use food processor for this). Place apricots in
large bowl, add the boiling water, the butter and the sugar and mix well. Set aside until of lukewarm temperature.
2. Combine unbleached flour, baking soda and salt. Add to apricot mixture and stir to combine. Add whole wheat
flour, pecans, eggs and orange juice. Beat well to make batter that is evenly combined but slightly lumpy. Do not
over-mix.
3. Pour batter into prepared loaf pans. Preheat oven to 350 degrees F. Let loaves rest at room temperature for 15
minutes before placing them in center of oven to bake for 55 to 60 minutes. When done, tops will be firm to touch,
loaves will pull away from sides of pans and toothpick inserted into center of each loaf will come out clean.
Remove loaves from pans onto rack then turn right side up to cool completely. Wrap tightly in plastic wrap if you
do not plan to eat it right away. This can be chilled overnight or for up to 5 days before serving.
* For many cookie, bread, pancakes/waffle recipes, I substitute equal parts
unsweetened applesauce for the butter or oil requested in the recipe. (Note: This
applies to the recipe for the batter and not to any accompanying icing recipe). The
applesauce substitution (which is given as a health tip in many low-fat, low-sugar
cookbooks/ cooking magazines) does not affect the flavor, consistency or appearance
of the final result and it is much healthier, too (substantially less fat and calories than
if the butter or oil were to be used). If you like, egg substitutes such as "Better than
Eggs" may also be substituted for the eggs above. Most recipes will tell you when not
to use substitutes for any of the ingredients listed. It is safe to do so for this recipe.
Meg Isleta
Philippines
Pancit Sotanghon Guisado
Noodles are as Asian as Pancit (noodles with mixed vegetables and chicken) is
Filipino. There are many varieties of pancit that one can eat in my country. This is
one. We once served this at a mid-afternoon snack (known in the Philippines as
merienda) held for Dennis' CTF classmates, ISMO staff and special guests. Pancit is
a natural food of choice during one's birthday. For one, noodles are said to give
long life. Second, pancit can feed an army (and it has!). Lastly, it is a complete
meal in itself but is just as good eaten with any of the following on the side: fried/
barbequed chicken fried/ grilled/ oven baked fish or fresh/ fried spring rolls.
Ingredients:
One half chicken
2 Tablespoons finely chopped cilantro
6 cups water
1 large onion, chopped
1 large bag pancit sotanghon noodles*
1 whole head garlic, minced
2 carrots, sliced toothpick size
1 hard boiled egg, sliced
1/2 lb bok choy, thinly & horizontally sliced
1 can chicken broth (may use less sodium, fat-free)
2 Tablespoons lite soy sauce
Preparation:
1. Boil the chicken in the 6 cups of water, simmering until it is tender. Remove chicken and cube. Set aside the
broth to cool.
2. Soak the sotanghon noodles in the cooled broth. Cut noodles into "serving size".
3. In about 1 tablespoon of oil, sauté garlic and onions till shiny.
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4. Add cubed chicken then sotanghon noodles and the 1 can chicken broth. Continue to sauté for 15 to 20 minutes
till noodles are shiny. Be sure it doesn't burn! Add the carrots, bok choy, soy sauce and ground pepper to taste.
5. Remove from fire. Serve hot with sliced lemons on the side and decorate on top with the cilantro and the boiled
egg slices.
* The noodles, also known as "shiny noodles" can be found at most Oriental/ Asian
food stores.
Jasmine D. Sealana
Philippines
Peanut Brittle
Ingredients:
1 1/2 cup sugar
1/2 cup white corn (Karo) syrup
1/4 cup water
2 cups raw peanuts
1 teaspoon baking soda
Preparation:
1. Put first four ingredients into heavy large saucepan.
2. Bring mixture to a boil over medium high heat. Use candy thermometer to measure temperature of mixture.
Cook until thermometer registers 305F degrees (hard crack).
3. While mixture is still on burner, stir in 1 teaspoon baking soda. This will make mixture foam. Stir quickly and
mix well. Remove from burner and continue stirring until well mixed.
4. Pour pan contents onto a cookie sheet that has been sprayed with PAM or is well greased.
5. Let mixture cool on pan.
6. When cool to touch twist pan to break-up and pop out contents.
7. Store in airtight container.
Teresa Stefaniak
Poland
Polish Bigos (Sauerkraut Stew)
Sometimes called the Poland National Dish, Polish Bigos is a stew of meats,
sauerkraut and cabbage that is prepared and heated and then reheated over several
days. Every family has its own recipes and traditions associated with the dish and so
its creation is a matter of pride, inheritance and even family honour.
Ingredients:
Cabbage, thinly sliced
Sauerkraut
Meat
Sausage (kielbasa)
Mushrooms
Ketchup
Salt and pepper to taste
Preparation:
1. Simmer Stew for 2-3 hours. Initially only the cabbage and sauerkraut.
2. After 1.5 – 2 hours add the rest of the ingredients and simmer. Add more liquid as required.
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4. If you simmer more times it will become better and better.
Note: A winter dish requiring several days’ preparation, bigos has been described
as a type of Polish cassoulet. It has also been characterised as a type of hunter’s
stew, with multitudes of recipe interpretations
Elena Danielescu
Romania
Smoked Fish Salad
Ingredients:
8 potatoes – 1 pound
2 smoked fish – 1 1/2 pound
Marinated onion – 1/2 pound
Mayonnaise as you like combined with mustard
Pickles – cucumber 6-7 pieces
Preparation:
1. Boil the potatoes and peel them. When they are cold, cut into little pieces.
2. Mix potatoes with the smoked fish, mayonnaise and pickles.
3. Prepare the onion. Cut onion into little pieces and boil for one minute in hot water mix in the same proportion
with the vinegar. Then you wash the onion in cold water to take out the vinegar. Then compress the onion to take
out a little of the flavor.
4. Add onion to mixture. Decorate with olives and dill.
Prabhica De Zoysa
Sri Lanka
Sweet ‘n Sour Prawns (Shrimps)
Ingredients:
Shrimps 2-3 lb
Pineapple
Red, big onion
Bell peppers (red, green, yellow, orange)
Tomatoes
Sweet'n sour sauce
chilies (ground & powdered)
Sugar
Salt (as you desired)
Vinegar
Preparation:
1. Boil the shrimps until pink.
2. Combine remaining ingredients and fry with shrimp to make a Zizzling, Sweet'n Sour Prawns dish.
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Marlis Fend Oberholzer
Switzerland
The Swiss Birchermuesli - a perfect breakfast
Muesli celebrates a century of good health. It is 100 years since a Swiss doctor, Maximilian
Bircher-Benner, opened a sanatorium in Zurich serving a special breakfast cure for a variety of
illnesses. His idea of a healthy start to the day was a mix of oats soaked in water, condensed milk
and apples, all finished off with a sprinkling of grated hazelnuts. The original recipe for
Birchermuesli has little in common with the creamy mixture that can be found on the breakfast
buffet in just about every hotel in Switzerland. Modern-day muesli adds a range of fresh and dried
fruits, yogurt, milk or cream and comes in many varieties, depending on what fruits are in season.
But what has not changed is the principle behind the recipe: a wholesome diet leads to improved
health and well-being. In fact Birchermuesli remains ahead of its time, as more and more fast food
outlets offer meals that are high in nutrition and low in calories, to meet changing consumer
demands. Bircher-Benner would have probably frowned at the ready-made muesli that is offered in
supermarkets throughout Europe, as he was a firm believer in using fresh ingredients. Surely the
doctor had no idea that his breakfast creation would become one of the healthiest foods on offer at
take-away counters, cafés and bakeries.
Recipe for 4 people:
4 tablespoons of Oatmeal
8 tablespoons of cold milk
2 tablespoons of condensed sweet milk or maple syrup or sugar
mix all together an let the Oatmeal soak in the liquid over night in the refrigerator
2 cups of plain or fruit yogurt,
1 tablespoon of raisins or cranberries
cut fresh fruits into small pieces, or take seasonal berries
stir all together smoothly
cover it as a decoration with nuts, seeds, or berries
Ben Boonnag
Thailand
Tom Yum Kung (Hot and Sour Shrimp Soup)
Ingredients:
3 cups (24-fl oz/750ml) water or light chicken stock
2 garlic cloves or shallots, minced
5 leaves kaffir lime leaves (bai-ma-krut)
3 slices fresh or dried galangal (Kha)
1/4 cup fish sauce (nam pla)
2 stalks lemon grass/citronella (ta-krai), lower 1/3 portion only, cut into 1-inch (2.3 cm) lengths
1/2 cup sliced straw mushrooms
5 hot green Thai chili peppers (phrik khi nu), optional
8 oz (250g) shrimps/prawns, shelled and divided
1/4 cup (2 fl oz/60 ml) lime juice
1 teaspoon roasted chili paste (nam phrik pao)
1 tablespoon chopped cilantro/coriander leaves (bai phak chi)
Preparation:
1. Bring the water or stock to a boil over medium heat.
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2. Add the garlic; lime leaves, galangal, fish sauce, lemon grass, and garlic/shallots, then the mushrooms and chili
peppers, if using, to the stock.
3. Simmer for 2 minutes. Add the shrimp and reheat to boiling.
4. Cook until the shrimps are pink, opaque, and firm but no longer than 1 minute.
5. When the shrimps are cooked, place the lime juice and chili paste in a serving bowl.
6. Pour the soup into the bowl, stir, and garnish with cilantro leaves.
Sabiha Demirci
Turkey
Baklava
Baklava is one of the oldest known Turkish flaky pastry desserts. Its popularity goes back
to the time of Sultan Mehmet (15th century) of the Ottoman Empire.
Ingredients:
3/4 pound phylo pastry (if frozen, thaw according to package directions)
10 ounces unsalted butter (melted)
2 cups chopped walnuts
Syrup:
14 ounces sugar
2 ½ Cups of water
1 teaspoon lemon juice
Preparation:
1. Preheat the oven to 180 C (350 F).
2. Grease a 25 x 30 cm baking dish brush with melted butter.
3. Place one sheet of phylo pastry in bottom of dish and brush with melted butter.
4. Sprinkle with chopped walnuts.
5. Then place another sheet of phylo of pastry onto it and sprinkle with chopped walnuts. Continue to do this until
you use all of the phylo pastry.
6. Brush the top with melted butter and cut into square shapes.
7. Bake until golden.
8. To make the syrup, place the above ingredients in a saucepan and boil on medium heat stirring constantly.
9. Pour hot syrup over cooled baklava.
10. Allow to cool and absorb syrup before serving.
Sabiha Demirci
Turkey
Circassian Chicken (Cerkez Tavugu)
Ingredients:
2 Whole Pieces Chicken Breast
2 Slices of Bread, Crust Removed
300 Grams Walnuts
Salt
Red Pepper
2 Tablespoon Vegetable Oil
1 Tablespoon Yogurt
3 Tablespoon Mayonnaise
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Preparation:
1. Clean and wash chicken breasts. Place in a pot of salt water and boil. After well boiled, remove from water
and set aside.
2. Grind walnuts finely.
3. Shred chicken into small piece, (note: if you want grind it in mixer,)
4. Grind bread pieces,
5. Mix shredded chicken, grounded bread and walnut,
6. Add some (1/4cup) of the water used to cook the chicken,
7. Add mayonnaise and yogurt, and mix all.
8. Place on serving dish, drizzle a little vegetable oil mixture with red pepper onto mixture.
9. Place several pieces of walnut on the dish for decoration.
Note: You may wish to add crushed garlic to this dish for extra taste.
Sabhia Demiric
Turkey
Meat Patties (Kofte)
Ingredients:
500 Grams Minced Meat
1 Onion
2 Slices of Day Old Bread
Parsley
Salt, Pepper
Thyme
Garlic (if required)
Sunflower Oil
Preparation:
1. Grate onion, chop parsley finely and remove crusts from bread and moisten with water.
2. Place all ingredients into a large mixing bowl, add finely minced meat and salt and pepper to taste.
3. Knead mixture until thoroughly blended. Take large walnut sized pieces of mixture and shape them into patties.
Wet the palms of hand often to stop mixture from sticking to hands.
4. Lightly flour patties and shallow fry them in sunflower oil. Drain on absorbent paper and serve with French
fries and salad.
CHILI RECIPES
Valerie Thrasher
United States of America
Calico Beans (A Sweet Chili)
This is one of my family’s favorite picnics dishes. We serve it with potato salad and
sandwiches.
Ingredients:
1 Pound Ground Beef
5 slices of Bacon cut
1 Onion, chopped
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Salt and Pepper (to taste)
1/2 cup catsup (ketchup)
3/4 cup Brown Sugar
1 tablespoon prepared Mustard
2 tablespoons Vinegar
1 can Baked Beans - undrained
1 can Kidney Beans - undrained
1 can Butter Beans - undrained
Preparation:
1. Brown the first three ingredients in skillet adding salt and pepper to taste. Drain off excess fat.
2. In 3 - quart casserole dish: Add rest of ingredients.
3. Stir in Meat mixture and bake one hour at 350F degrees.
Note: You can also make this in a crock-pot and cook it all day. If you do not eat
pork, omit the bacon and use vegetarian baked beans. This recipe is easy to double
for large gatherings. You can adjust the meat and beans to different proportions.
Nancy Hoffer
United States of America
Nancy’s Chili
A traditional American all-in-one pot meal.
Ingredients:
1 tablespoon olive oil
2 medium onions, chopped
6 medium sized garlic cloves, chopped
1 pound ground chicken (or turkey)
3 tablespoons Texas-style chili power
1 tablespoon ground cumin
2 cans (14.5 oz each) diced tomatoes
1 or 2 cans (6 oz each) tomato paste
2 large red bell peppers diced
1 large yellow bell pepper diced
4 oz sliced mushrooms
1 can (15.5 oz) dark red kidney beans
Preparation:
1. In a heavy skillet, sauté the garlic in olive oil, adding in the chopped onion and ground chicken. Stir over a
medium burner, adding the chili power and cumin, and cook until the chicken is done.
2. Transfer the contents of the skillet to a pot and stir in the remaining ingredients. Bring to a boil, then simmer
for about 20 minutes.
3. Before serving, check consistency and add another can of tomato paste if you want to thicken the chili. Add
more seasoning to taste.
Note: Each pot of chili is an individual creation. The variations are endless. Do
not worry about exact measurements. You may add or subtract ingredients
according to what you have available and your personal taste. I developed my own
style of chili after years of experimenting in the kitchen, but this is the first time I
have stopped to write a recipe.
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Ruth Hasten Walsh
United States of America
Texas Chili
Chili was invented in San Antonio, Texas, about the middle of the Nineteenth Century. It began as a
simple peasant stew using materials inexpensive and at hand. Meat, chile peppers, comino, oregano
and garlic made up the first recipes. All the spices except the comino were native to South Texas. In
the 1700’s settlers imported comino from the Canary Islands. During the great cattle drives of the
late 1800’s, cowboys introduced chilli to the rest of the world. During the great depression of the
1930’s, "chili joint" came into existence and made it possible for anyone with a nickel or a dime to
have a satisfying meal. Chili was served with crackers, ketchup, and sliced onion. Texans still eat
their chilli that way. No self-respecting Texan eats beans in their chilli. If they want beans with
chilli, they make a pot of pinto beans served as a side dish. In Texas pinto beans are commonly
referred to as “red” beans.
Ingredients:
2 pounds beef (any cheap lean cut such as rump, chuck, round) cut into ½ inch cubes
1 medium onion, coarsely chopped
2-4 cloves of garlic, chopped
salt and pepper to taste
2 cups water, beef broth, or beer – or any combination thereof – may need more
2 – 3 tablespoons of blended chili power. I use Carrol Shelby’s Original Texas Brand, see below
1 tablespoon ground cumin
3 tablespoons tomato paste or 8 oz crushed tomatoes
1 teaspoon brown sugar to “cure” the acidity in the tomato paste.
Cayenne pepper to taste – a little bit goes a long way. Use carefully!!
2 tablespoons mesa harina or make your own by mixing 1½ tablespoon corn meal & ½ tablespoon flour ground
together in a blender until cornmeal is very fine.
1/2 cup water
Preparation:
1. Salt and pepper the meat
2. Brown meat in a hot heavy pan. Turn off burner.
3. Add garlic, onion, chilli powder, and cumin to warm meat. Stir well, let sit 30 minutes for flavors to blend.
4. Add 1/2 cup water or beef broth (combination thereof) stirring good to get up browned bits from bottom of
skillet. Pour this mixture into crock-pot or heavy dutch oven.
5. Add rest of liquid to crock pot or heavy cutch oven, cover, and simmer for 3-4 hours or longer.
6. Bring chilli to a boil and stir in the mesa harina mixture that you’ve mixed with ½ c water. This thickens the
chilli and gives it that uniquely Tex-Mex flavor.
7. Taste for seasonings – may need extra salt or additional cayenne pepper for heat.
8. Cook 20 more minutes.
9. Serve with crackers, ketchup, onion or your favorite toppings. Never add beans to Texas chilli. Serve them as a
a side dish. The only beans Texans eat are pinto beans, which they commonly refer to as “red” beans. Beans and
cornbread are a whole ‘nother” meal.
Note: I use Carroll Shelby Original Texas Chili Mix – it comes with 3 packets- one for
blended chilli powder, one for cayenne pepper, and one for mesa harina. Ignore the
directions on package – use my directions above. Chili cooked powder less than 2-3 hours
has a slightly bitter or raw taste. Chili powder requires a long simmer to develop its
natural sweetness. Traildrive cooks let their chilli cook all night long. My grandmother
always simmered her chilli for 4 or more hours. She cooked the chilli the day before she
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planned to serve it. That way the flavors had time to fully develop. For the chilli cook-off I
used less than ½ tsp cayenne pepper. Carroll Shelby’s chilli mix can be purchased on-line.
Mary Frances Wood
United States of America
Vegetarian Chili
This chili is extremely easy to prepare. It only takes about 10 minutes to prepare the
vegetables and another 20 minutes to cook. If you do not have access to meat
substitute, such as Morningstar Farms Grillers (frozen soy-based protein nuggets),
you may use ground turkey, chicken or beef, or no meat at all. Serve with grated
cheese, chopped tomatoes, diced onions, sour cream and jalapeno peppers. If you
do not have access to pinto or black beans, you may substitute any type of bean that
you have, such as garbanzo (chickpeas) or kidney beans. This dish freezes well and
like Meg’s Chicken Adobo, tastes better the second day!
Ingredients:
1 tablespoon vegetable oil
1 large onion, chopped
1 large red bell pepper, diced
1 large yellow bell pepper, diced
3 cloves of garlic, chopped
2 cans Rotelle diced tomatoes with chilis (you may substitute canned, diced tomatoes and chilis)
1 can of corn, drained
2 cans pinto beans, drained
2 cans black beans, drained
2-3 medium zucchini squash, cut into ½ inch cubes
1 small can of tomato sauce
1 envelope taco seasoning
1 package Morningstar Farms “Grillers” (soy-based protein nuggets found in the freezer section with the vegetarian
foods)
Preparation:
1. Heat oil in a large pot; add onion, bell peppers and garlic. Sauté until tender.
2. Add canned tomatoes, corn and beans.
3. Add zucchini, tomato sauce and taco seasoning mix.
4. Stir thoroughly and add “Grillers”.
5. Cook on low/medium heat for 20 minutes, covered.
Susan Jaskot
United States of America
White Chili
This is an easy recipe to make. Cinnamon gives this chili a hearty flavor.
Ingredients:
1 tablespoon salad (vegetable) oil
1 medium onion, chopped
1 clove garlic, diced
1 teaspoon cumin
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1/4 teaspoon cinnamon
1 1/2 cups water
2 large whole chicken breasts cut into bite-sized pieces
1 can white kidney beans, drained
1 can garbanzo beans, drained
1 can white corn, drained
2 (4-ounce) cans chopped green chilies
2 chicken bouillon cubes
Preparation:
1. Sauté first four ingredients.
2. In ovenproof casserole, dish combine next eight ingredients with sauté mix.
3. Cover an bake at 350F degree oven for 50-60 minutes.
4. Serve topped with Monterey Jack Cheese and Fresh Tomatoes.
Note: Recipe serves 6.
DESERT AND BREAD RECIPES
Susan Jaskot
United States of America
$ 250.00 Cookie
After tasting this delicious dessert, the recipe was purchased for $250.00 from the
dining room of a prestigious department store in a misunderstanding. To make sure
she got her money’s worth, the woman has made this recipe available to everyone
she can.
Ingredients:
2 cups butter
2 cups white granulated sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla
4 cups flour
5 cups regular oatmeal (not 1 minute quick cooking)
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
16 ounces mini chocolate chips
1 each 8 ounce grated Hershey Milk Chocolate Bar
3 cups chopped nuts (pecans or walnuts)
Preparation:
1. Measure oatmeal and blend in blender until fine.
2. In a large bowl cream butter and both sugars together.
3. Add eggs and vanilla and mix well.
4. Mix together with flour, oatmeal, salt, baking powder and soda.
5. Stir in chocolate chips, grated Hershey candy bar and nuts.
6. Roll into balls and place 2 inches apart on cookie sheet.
7. Bake 6 – 8 minutes at 375F degrees.
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Note: For the best cookies, do not omit any ingredients and bake until cookies are
still light in color (not browned).
Mary Frances Wood
United States of America
Almond Ricotta Cake
This delicious cake is very easy to prepare using a prepackaged cake mix which will
reduce the preparation time. If you do not have access to prepackaged cake mixes,
you may prepare any type of homemade white cake. Although I have listed almonds
in this recipe, you may substitute hazelnuts if you like.
Ingredients for Cake:
1 white cake mix (Duncan Hines is my favorite, but you may use any type of cake mix)
1 cup coarsely ground almonds
1 teaspoon almond extract
Preparation:
1. Prepare cake according to directions on the box.
2. Add the almonds and almond extract.
3. Bake according to package directions in two 8- or 9-inch pans.
4. Cool completely.
5. Slice each cake into two layers.
Ingredients for Filling:
1 pound of ricotta cheese
1 cup confectioners’ sugar (may need more depending upon your preference/taste)
1 tablespoon almond extract
Milk (start with ½ cup; you may need more or less)
¾ cup coarsely ground almonds
Preparation:
1. Mix the cheese and sugar together. Add the almond extract. Add milk, a little at a time (tablespoon) until you
achieve the proper spreading consistency.
2. Taste the filling and if it is not sweet enough, you may add more confectioners’ sugar to taste. If the filling
becomes too thin, you may add more sugar and/or cheese until you like the taste.
3. Once you have the proper taste and spreading consistency, add the ground almonds. Spread the filling between
each layer and finish on the top. You may decorate the top with sliced or ground almonds. I love almonds and like
to add more on top.
Mary Frances Wood
United States of America
Aunt Gerl’s Cold Oven Pound Cake
Aunt Gerl (pronounced “Jerl), my Dad’s older sister, used to make this cake every week.
To this day, I can still remember going to her house and enjoying the scent as it cooked
in her oven. It is by far the best pound cake that I have ever eaten. As you can see, it
uses basic ingredients that everyone would have in their kitchen…flour, sugar, butter and
eggs. This cake does not need any frosting, for the butter and subtle flavors of lemon or
almond are enough! You must place it in a cold oven – do not preheat the oven or it will
not cook properly!
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Ingredients:
3/4 pound butter
2 3/4 cups sugar
6 eggs
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla
1 teaspoon lemon OR almond extract
Preparation:
1. Mix the dry ingredients together. Add the flavorings to the milk. Set aside.
2. Cream butter in a large mixing bowl.
3. Gradually add the sugar and mix.
4. Add eggs one at a time, and beat well after each addition.
5. Add a portion of the dry ingredients; mix well.
6. Add a portion of the wet ingredients; mix well.
7. Continue alternating the dry ingredients and wet ingredients, mixing after each addition.
8. Pour the batter into a greased and floured tube pan.
9. Place the pan into a cold oven.
10. Set the oven 325° after you put the cake in the oven. Bake for 70 – 80 minutes or until done.
Julie Smith
United States of America
Banana Muffins
Ingredients:
1/2 cup Shortening (butter, margarine, oil)
1 cup Sugar
1/4 cup Buttermilk (or to plain milk and add 1/2 tablespoon of vinegar)
2-3 small Bananas (the riper the better)
2 Eggs
2 cups all-purpouse Flour
1/2 teaspoon Baking Soda
1 1/2 teaspoon Baking Power
1/4 teaspoon Salt
1/2 cup Nuts, chopped (optional)
Preparation:
1. Cream shortening and sugar together.
2. Add sliced bananas, beat.
3. Add milk and eggs and mixture well.
4. Stir in dry ingredients.
5. Pour into greased muffin tins. Fill to about 1/2 full.
6. Bake at 350F degrees for 20 minutes.
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Ruth Hasten Walsh
United States of America
Southern Style Coconut Cake
This cake is very moist and yummy! My grandmother baked this cake for every special
occasion. It was my grandfather’s favorite dessert. I’ve modernized it by using a cake mix
instead of making a “scratch” cake. But if it tickles your fancy to do so, bake your favorite
yellow cake substituting ¼ c coconut milk for ¼ cup of the liquid your recipe uses.
Ingredients:
1 yellow cake mix (I use Duncan Hines) or your own personal favorite home baked yellow cakebut
substitute ¼ c coconut milk for ¼ c of the liquid
1 - 14 oz can coconut milk
Preparation:
1. Mix cake according to directions on box substitution 1/4 cup coconut milk for 1/4 cup liquid.
2. Pour cake batter into three 8 or 9 inch cake pans.
3. When done remove from oven and while cake hot poke several holes (about ¾ inch apart) in each cake layer.
4. Pour remainder of coconut milk across top of each cake layer. Set aside until cake is cool
5. Frost with Fluffy White Icing.
Fluffy White Icing
* I double this receipe to insure I have plenty of icing
Ingredients:
3/4 cup sugar
1/4 cup light corn syrup
2 T water
2 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla
1 - 14oz package of shredded coconut
Preparation:
1. Mix sugar, water, corn syrup, and salt in a saucepan; stir until well blended. Boil slowly without stirring until
mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or
reaches 238 - 242 degrees F (114 - 117 degrees C).
2. In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg
whites while beating. Continue until mixture is very fluffy, and will hold its shape. This takes about 5 minutes or
more, depending upon moister in the air. Add vanilla, and beat until blended. If icing does not seem stiff enough,
beat in 2 or 3 tablespoons confectioners sugar 1 tablespoon at a time until stiff enough to hold its shape.
3. Put 1st layer of cake upside down on cake platter. Spread thin layer of icing on top of 1st layer of cake.
4. Put 2nd layer of cake upside down on top of 1st layer and spread thin layer of icing on that layer
5. Put 3rd layer of cake right side up on top of 2nd layer and spread remainder of icing on sides and top of cake.
6. Pat coconut onto sides and top of cake.
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Mary Frances Wood
United States of America
Grandma Kane’s Buttermilk Biscuits
My maternal grandmother, Lora Kane, made the best biscuits I have ever tasted. I
remember sitting next to my grandfather, eating warm biscuits with butter and white
corn syrup. My uncle continues the tradition of making these every weekend –
unfortunately, we don’t live close to him!!
Ingredients:
1 ½ cup self rising flour
1 tablespoon baking powder
1 tablespoon shortening
Buttermilk (about ½ cup, but you may need more or less)
Preparation:
1. Sift the flour and baking powder. Add the shortening and mix until crumbly. Add buttermilk very slowly,
mixing the dough until it pulls away from the side of the bowl.
2. Turn the dough out on a floured board. Knead until smooth. Roll out to about ¾ inches thick. Cut the biscuits
into rounds (Grandma Kane used a drinking glass to cut them out). Grease a pan with shortening or butter. Place
the biscuits into the pan and place in a 500F degree preheated oven. Immediately turn down the heat to 425F degree
and bake until golden brown.
Note: If you cannot buy buttermilk, you can make it by adding 1 teaspoon of white vinegar to 1 cup of milk.
Mary Frances Wood
United States of America
Ricotta Cheese Pie
This recipe is very easy and quick for a dessert. You can use many flavors, such as
cinnamon, lemon or orange. Also, you could add bits of chocolate for a sweeter
taste.
Ingredients:
1 15 ounce container of ricotta cheese (low-fat works well)
¾ cup sugar
3 eggs
1 ½ teaspoons flour
1 teaspoon pure vanilla extract
Your favorite flavor, such as a dash of cinnamon, grated lemon peel or grated orange peel
Preparation:
1. Stir the cheese, sugar, flour, vanilla and flavorings until creamy.
2. Add eggs one at a time, stirring after each addition.
3. Pour into a 9 inch pie pan.
4. Bake at 350F degrees for 40 minutes.
5. Cool and chill the pie for several hours.
6. Serve well chilled with a bit of whipping cream and fresh fruit.
Note: You may also make individual pies for a nice presentation for your guests. If
you do, reduce the cooking time to approximately 20 – 25 minutes. The pies will be
completed baked when the filling is no longer liquid.
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Elaine Henry
United States of America
Sherry Nut Cake
Ingredients:
1 box Duncan Hines Moist Deluxe Butter Recipe Golden cake mix
1 small box instant vanilla pudding mix
4 eggs
¼ cup Crisco oil
¾ cup cocktail sherry
1 teaspoon maple extract
4 ounces walnuts (finely ground)
1 cup golden raisins
Preparation:
1. Preheat oven to 350F degrees. Grease a 9x13 inch pan.
2. Mix cake mix, pudding mix and finely ground walnuts in a large bowl.
3. Add eggs, oil, sherry, and maple extract.
4. Beat with electric mixer for 3 minutes.
5. Fold in golden raisins.
6. Pour batter into greased 9x13 inch pan.
7. Bake at 350F degrees for 37-40 minutes.
8. Cake is done when toothpick comes out clean.
9. Cool cake completely before cutting.
Note: This cake freezes well! You can make this cake ahead of time, wrap in plastic
or foil and put in freezer to serve later.
Valerie Thrasher
United States of America
Sugar Cookies
These cookies can be made and iced for any occasion. We have them at Easter and
Christmas holidays.
Ingredients:
4 1/2 cups all purpose flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 teaspoon ground Nutmeg
1 1/4 cups Shortening (butter or margarine)
2 cups white granulated Sugar
2 Eggs
1 teaspoon Vanilla Extract
1/2 teaspoon Lemon Extract
1 Cup Buttermilk
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Preparation:
1. Stir together flour, baking powder, baking soda, salt and nutmeg.
2. In a large mixer bowl beat shortening for 30 seconds. Add sugar and beat until fluffy.
3. Add eggs, vanilla and lemon extract. Beat well.
4. Add flour mixture and buttermilk alternately to shortening mixture, beating until well mixed.
5. Divide dough in half. Cover and chill in refrigerator for at least three (3) hours.
6. Roll dough 1/2 inch thick. Cut into shapes.
7. Place cookie shapes 2 inches apart on an ungreased cookie sheet.
8. Bake at 375F degrees for 10 - 12 minutes.
9. Remove cookies from sheet to wire rack to cool.
10. Frost with different colored icing.
Note: These are fun for kids to ice. At Easter, we make ducks, eggs and bunnies. At
Christmas we make bells, angels, tree’s, and stockings.
Rob Hoffer
United States of America
Uncle Rob’s Happy Morning Treats
Ingredients:
2 cups dark brown sugar (firmly packed)
2 whole eggs and 2 egg whites
2 tablespoons dark honey
1 teaspoon baking powder, dissolved in 1/3 cup boiling water
2 cups whole wheat flour
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup raisins
1/2 cup chopped dates
1/2 cup browned coconut
1 cup walnut pieces
Preparation:
1. Preheat oven to 350F degrees.
2. In a large mixing bowl mix brown sugar and eggs.
3. Add honey and stir.
4. Add baking powder to boiling water and mix.
5. Add water and baking powder mix to bowl.
6. Combine flour and spices together and stir into mixture.
7. Add remaining ingredients and stir.
8. Pour into greased 8 X 12 pan bake at 350F degrees for about 45 minutes.
9. Use the “toothpick test” to determine when they are finished.
10. Cut while warm – eat when cool.
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Mary Frances Wood
United States of America
Zucchini Bread
My Dad was known for growing an abundance of fresh vegetables every summer.
He often had too many zucchini squash and when the neighbors tired of it, Mom
would make zucchini bread. This delicious, moist bread is great for breakfast
(toasted with butter), a snack or as a dessert.
Ingredients:
3 eggs, slightly beaten
3/4 cup oil (you may substitute apple sauce or pureed prunes)
1 1/2 cup sugar
2 cups grated zucchini
2 teaspoons pure vanilla
1 cup white flour
1 cup whole wheat flour (if you don’t have whole wheat, you can use white flour)
1/4 teaspoon baking powder
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon salt
1 cup raisins (you may substitute currants, chopped dates or apricots)
1 cup nuts (walnuts are best, but you can substitute your favorite)
Preparation:
1. Heat the oven to 375F degrees.
2. Mix the slightly beaten eggs, oil, sugar, vanilla and zucchini.
3. Mix dry ingredients in a bowl and add to the wet ingredients. Stir until mixed.
4. Add the raisins and nuts.
5. Grease and flour 2 8x5x3 loaf pans. Spoon the batter into the two pans.
6. Bake for 50-60 minutes.
7. Cool for 10 minutes; remove bread from the pans and cool completely.
Note: This freezes well, so if you grow zucchini or happen to buy too much at the
grocery store, this bread is a good way to take advantage of this great vegetable.
Also, you may add grated carrots or apples, if you wish.
MAIN DISH RECIPES
Susan Jaskot
United States of America
Breakfast Egg Cake
Can be made ahead of time and freeze or refrigerate it. Excellent for breakfast or brunch
sliced into cake size pieces. Cut into smaller chunks makes for an easy hors d’oeuvre.
Ingredients:
12 eggs
1 pound ham
1 pound bacon
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1 pound Velveeta cheese
10 green onions
1 green pepper
2 ½ cups flour
Preparation:
1. Cube ham and chop uncooked bacon (turkey ham and/or bacon can be used to lower fat content).
2. Cube cheese (low fat Velveeta works well and lowers fat content).
3. Thinly slice green onions and tops.
4. Dice green pepper.
5. Whip eggs until frothy.
6. Combine rest of ingredients with flour, tossing to coat well.
7. Add to whipped eggs.
8. Place in well coated tube pan.
9. Bake for 1 ½ hours at 350F degrees, cool in pan for 2 hours.
10. Run spatula around sides to loosen and turn out on plate to serve.
Note: Egg cake can be frozen and reheated later if desired. Or can be served at room
temperature. Cake makes 12 servings. It takes about 30 minutes preparation time, 90
minutes cooking time and 2 hours cooling time for a total of four hours start to finish.
EASY!
Mary Frances Wood
United States of America
Chicken and Dumplings
My maternal grandmother, Grandma Kane, used to make dumplings like these for
her husband and 11 children! My Mother says that this recipe is really good, so if
she likes it, it must be as good (almost) as Grandma Kane’s. You can make your
own version of chicken soup and just add the dumplings to the broth, if you prefer.
Ingredients for the Chicken:
1 whole chicken, cut into pieces (approximately 2 ½ pound chicken)
2 ½ teaspoons of salt
¾ teaspoon black pepper
½ teaspoon garlic powder (you can use fresh garlic, as I did)
½ teaspoon dried thyme (pronounced “time)
¼ teaspoon ground red pepper
1 teaspoon chicken bouillon granules (if you do not have access to chicken bouillon granules, you may substitute
another type of chicken bouillon, such as a paste (found at Costco) or cubes)
Ingredients for the Dumplings:
3 cups self-rising flour (if you do not have this type of flour, you may add 1 tablespoon baking powder.
½ teaspoon poultry seasoning
1/3 cup shortening
1 cup milk
Preparation:
1. Place chicken pieces in a large pot. Cover with water and bring to a boil. Add 1½ teaspoon of the salt, ½
teaspoon of the black pepper, the garlic powder (or garlic), thyme and red pepper. Cover the pot and simmer for 1
hour.
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2. Remove the chicken but save the liquid. Cool the chicken and skin, bone and coarsely chop. Skim the fat from
the liquid. Turn on the heat and bring to a simmer. Add the chicken, bouillon and remaining salt and pepper to the
liquid and simmer.
3. Make dumplings: Combine the flour and poultry seasoning in a bowl. Cut in the shortening with a pastry
blender until the mixture is crumbly. Add the milk and stir until the dry ingredients are moistened.
4. Turn dough out onto a lightly floured surface. Roll the dough to 1/8 inch thickness. Cut into 1 inch strips.
Each strip does not have to be perfect. Bring the liquid up to a boil and drop the dumplings into the liquid, a few at
a time. Reduce the heat, cover and simmer for 25 minutes, stirring often.
Note: The liquid will thicken as the dumplings cook. This dish is really good the second day!
Kate Ryan
United States of America
Corned Beef and Cabbage
We were able to sample this dish on the day we had a presentation on Saint Patrick’s
Day Traditions. Some areas would refer to this as a “Boiled Dinner”.
Ingredients:
1 Corned Beef Brisket
Pickling Spice (to taste)
White Potatoes, peeled and cut into small pieces
1 Medium head of cabbage, cored and cut into 8 wedges
Carrots, peeled and cut into 2 inch chunks
Preparation:
1. Purchase corned beef brisket from butcher.
2. In large stew pot Immerse brisket in cold water and add pickling spice. Boil for 2 – 3 hours until fork tender.
3. Remove meat from pot and slice into bite sized portions.
4. Boil potatoes, cabbage and carrots until tender, drain and mix together with a little butter and the corned beef.
Diane Castle
United States of America
Ham Delights
This is a family favorite for the American tradition of “Tailgating” prior to athletic
events like football games. It can be made-up well in advance, frozen and cooked just
prior to leaving for the game or serving.
Ingredients:
8 ounce tub of soft margarine (soften to room temperature)
3 tablespoons prepared yellow mustard
2 tablespoons Worcestershire sauce
2 tablespoons poppy seeds
1 – 2 tablespoons minced white onion
1 pound sliced ham
1 pound sliced swiss cheese
4 pans Parkerhouse Rolls (Pepperidge Farms or any sheet of small rolls)
Preparation:
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1. Combine first five (5) ingredients into small bowl and mix well.
2. Slice pan of rolls in half (top and bottom).
3. Spread margarine mixture on rolls.
4. Add slices of ham and cheese.
5. Wrap in aluminum foil.
6. Bake at 350F degrees for about 15 minutes, or until cheese melts.
7. Cut into small sandwiches following lines of rolls.
Note: Can be made ahead and frozen. (If frozen, Bake at 350 for about 30 minutes, or
until cheese melts.)
Mary Frances Wood
United States of America
Jambalaya
Jambalaya, pronounced, “jum-buh-LIE-uh), is a typical dish from New Orleans,
Louisiana. Jambalaya is a classic in the style of Creole cooking. Creole cooking is
a way of combining vegetables (usually tomatoes and the “trinity”, the Louisiana
name for bell peppers, celery and onion), cooked meat or seafood with rice.
Typically, spices are used to give a distinctive flavor. Garlic is always used, along
with cayenne pepper. This dish, along with many others similar to it, takes
advantage of the abundance of seafood along the coastal states on the Gulf of
Mexico. When Bob and I lived near New Orleans, this was one of the favorite dishes
in restaurants, as well as all of the Navy functions we attended. Whether made with
shrimp, chicken, crawfish, smoked sausage, or any combination, it was a delicious
choice on the buffet table.
Ingredients:
1 pound boneless chicken, cut into medium-sized pieces
1 pound of cooked peeled shrimp, cooked in a spicy mixture (we use Zatarain’s, but you can use whatever spices
you like)
1 pound hot smoked sausage cut diagonally into ½ inch pieces (the favorite is andouille (pronounced an-DOO-ee),
but smoked sausage is also good
1 large onion, chopped
1 bell pepper, chopped
3 – 6 cloves of garlic, minced (add more or less, depending on how much you like garlic!)
4 ribs of celery, chopped
3 small cans of tomato paste (you can use a thick tomato puree if you cannot find tomato paste)
4 large tomatoes, peeled, seeded and diced, OR 1 28 ounce can of tomatoes
8 cups of homemade chicken stock
2 – 3 teaspoons Creole seasoning OR 2 teaspoons cayenne pepper, 2 teaspoons black pepper, 1 teaspoon white
pepper, 1 teaspoon oregano and ½ teaspoon thyme (pronounced “time”)
2 bay leaves
Salt to taste
4 cups of long-grain white rice, uncooked (my favorite is Uncle Ben’s converted rice as it does not get sticky and/or
lumpy)
Preparation:
1. In a frying pan, brown the chicken, adding a pinch of salt, black pepper and red pepper. If you are using already
cooked chicken, don’t brown it, but tear/cut it into bite-sized pieces.
2. Brown the sausage and pour off the fat. In a large pot, sauté the onions, garlic, peppers and celery in oil until
the onions become transparent. In the same pot, add the tomato paste and stir until it browns a little. Add 2 cups of
the chicken stock and stir until smooth. Add the Creole seasoning, tomatoes and salt to taste. Cook over low43
medium heat for about 10 minutes. Add the meat and/or seafood and cook another 10 minutes. If using seafood, be
careful that it does not cook too long. Taste to make sure the seasoning is good for you.
3. Add the rest of the chicken stock, and add the uncooked rice. Stir until well mixed. Cook for about 20-25
minutes or until the rice has absorbed all the liquid. Turn the heat down to low-medium and let the sauce thicken up
a bit. Leave the pot uncovered and stir frequently for about 10 minutes.
Note: Serve with salad and French bread.
Mary Frances Wood
United States of America
Louisiana Red Beans and Rice
Red Beans and Rice is a traditional dish from Louisiana. I imagine that it was
developed as it is very inexpensive and easy to prepare. Traditionally, it is served on
Monday evenings. I used this recipe for a Mardi Gras party and everyone loved it.
One gentleman from New Orleans said that it tasted just like home! This dish tastes
best when using actual red beans. I imagine that if you do not have red beans, you
may substitute another type, such as pinto or Navy beans. Serves 4-6 people.
Ingredients:
1 pound of dried red beans, soaked overnight in 2 quarts/liters of water
3 ribs celery, chopped
1 medium green bell pepper, chopped
1 bay leaf
1 clove garlic, minced
1 large onion, chopped
2 tablespoons dried parsley flakes
Pinch of ground cayenne pepper, or to taste
1 package smoked sausage, cut in 1/4-inch thick slices
Hot cooked rice
Preparation:
1. Rinse and drain soaked beans; place in a 5 to 6-quart Dutch oven and add about 6 cups of fresh water.
2. Bring to a boil, then reduce heat and simmer for about 1 1/2 hours, or until beans are tender. Stir occasionally.
3. Add remaining ingredients and salt to taste; simmer for about 2 hours, stirring occasionally. Add water as
necessary in order to develop a creamy consistency.
4. Serve over hot rice.
Elaine Henry
United States of America
Salmon Steak with Sesame and Soy
Ingredients:
2 tablespoons Dijon mustard
3 tablespoons dark brown sugar
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon sesame seeds
4 tablespoons olive oil
1-2 tablespoons cocktail sherry
4 salmon steaks, 5-6 oz. each
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Fresh Orange slices for garnish (optional)
Preparation:
1. Preheat oven to 425F degrees. (220C)
3. Combine first seven (7) ingredients in small bowl.
2. Place salmon in lightly greased pan.
4. Dip orange slices in sesame soy mixture and set aside.
3. Coat fish with sesame soy mixture.
4. Garnish with slices of fresh orange dipped in sesame soy mixture.
5. Measure the salmon steak at its thickest point. You will be baking it about 10 minutes per inch of thickness.
6. Bake uncovered about 18-20 minutes depending upon the thickness of the salmon steak.
Mary Frances Wood
United States of America
Spicy Shrimp Creole
Another favorite from our time in New Orleans. Shrimp Creole is best when using
freshly-caught shrimp from Lake Pontchartrain. For this recipe when I cannot buy
fresh shrimp, I use frozen shrimp (medium size) that are often from Thailand. Either
way, this recipe is very good and you can make it for a lot of people. This recipe
serves 4-6 people.
Ingredients:
1 ½ pounds shrimp
1 small onion, chopped
1 small green bell pepper, chopped
½ cup celery , chopped
2 large cloves of garlic, minced
2 tablespoons butter
16 ounce can whole tomatoes, undrained and chopped
8 ounce can of tomato sauce
2 teaspoons Worcestershire sauce
½ teaspoon dried oregano
½ teaspoon dried thyme
1/8 teaspoon red pepper
Hot cooked rice
Preparation:
1. If using fresh shrimp, peel and remove the veins.
2. Saute onion, green pepper, celery, and garlic in butter in a Dutch oven until tender.
3. Stir in tomatoes, tomato sauce, Worcestershire sauce, oregano, thyme, and red pepper.
4. Cook over medium heat, stirring occasionally, about 15 minutes or until desired consistency.
5. Stir in shrimp, and simmer over medium heat 5 to 10 minutes or until shrimp are done.
6. Serve over rice.
Note: Yield: 4 to 6 servings.
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SIDE DISH RECIPES
Nancy Hoffer
United States of America
Southern Style Black-eyed Peas
One attribute of southern or country cooking is the ability to turn scraps and
leftovers into delicious meals. Black-eyed peas are traditionally served on New
Year’s Day for good luck in the coming year. I take the bone from the ham served
for Christmas dinner, which generally still has lots of meat on it, and freeze it until
its time to begin making the peas on New Years Eve. However, you can make and
enjoy black-eyes any time of the year.
Ingredients:
Large hambone with lots of ham still on it
Onion
Garlic
Dried black-eyed peas
Salt and pepper to taste
Preparation:
1. The day before you want to serve the peas, cut most of the remaining ham from the bone. Cut off any fat and
slice the meat into small chunks. Wrap and store the meat in the refrigerator.
2. Put the fat and the bone in a large pot and cover with water. Add the garlic and chopped onion. Boil for three or
four hours, adding more water as necessary. When it has made a hearty broth, remove from the stove, take out and
discard the hambone. Put the broth in the refrigerator to cool over night.
3. Put the dried peas in a container and cover with cold water. Let them soak over night in the refrigerator.
4. The next day, take the broth from the refrigerator. Skim off and discard all the fat. Put the broth back on the
stovetop and heat to a simmer. Drain the water from the black-eyed peas and add them to the broth along with the
chopped ham. If you have soaked the peas over night, they should cook in about an hour. If you have forgotten to
soak the peas, you can still make the meal, but it will take several hours to cook.
5. Serve when the peas are tender. It will feed a large family.
Note: 1 cup of dried black-eyed peas yields approximately 2 1/2 cups of cooked peas.
Most folks like lots of ham in the peas. You can vary the proportion of meat to blackeyes
depending on your taste and how much meat you happen to have. The peas may
be served over or mixed with rice. This variation is called “Hoppin’ John”.
Mary Frances Wood
United States of America
Chicken Salad
Ingredients:
Chicken Breasts
Red Seedless Grapes
Diced Red Onion
Walnuts
Mayonnaise
Salt (to taste)
Pepper (to taste)
“Mrs. Dash” Garlic and Herb Seasoning
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Preparation:
1. Combine all ingredients in a large bowl. Refrigerate until ready to serve.
Elaine Henry
United States of America
Citrus Couscous Salad
This salad may be served chilled or at room temperature. It goes nicely with fish,
chicken, or shrimp. It has become one of my family’s favorites.
Ingredients:
2 cups orange juice, divided
1/2 cup water
1 teaspoon salt
1 (10 oz.) package couscous (about 1 2//3 cups)
1/2 cup dried apricots, sliced
1/2 cup dried currants
2 tablespoons red wine vinegar
1 cup chopped seeded cucumber
3/4 cup chopped green onions
1/2 cup coarsely chopped pistachios
1/4 cup chopped fresh mint
1/4 cup lemon juice
Preparation:
1. Bring 1 1/2 cups orange juice, water and salt to a boil in a medium saucepan; gradually stir in couscous.
Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place couscous in a large bowl.
2. Combine remaining 1/2 cup orange juice, apricots, currents and vinegar in a small saucepan bring to a boil.
Remove from heat; let stand 15 minutes. Drain and discard liquid.
3. Add apricot mixture, cucumber and remaining ingredients to couscous, tossing to combine.
Note: Yields 8 servings.
Janet Baltas
United States of America
Lemon Jello Salad
I am sending along to you my favorite recipe. It is really easy to make. The best
part is that you can make it the day before. It can be served along with a lunch. One
day I forgot to set it out for lunch and so I served it instead for dessert. Believe it or
not it works both ways. I am always asked to make this and bring it along.
Ingredients:
3 - 3 ounce packages of Lemon flavored Jello
4 Cups boiling water
12 ounce can of frozen lemonade concentrate, defrosted
8 ounce container of Cool Whip
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Preparation:
1. Open packages of Jello and pour contents into your prettiest glass bowl.
2. Add water and mix thoroughly to dissolve Jello.
3. Add lemonade and stir up real good.
4. Put in refrigerator for 1 hour. (I set the timer so I don't forget!)
5. When the timer goes off, add in the Cool Whip.
6. Do not panic when you add the Cool Whip. It will look like a mess. I use an eggbeater to
help mix it up real well.
7. When the Cool Whip is mixed in real good with the Jello mixture, put it back into the
refrigerator and let sit overnight.
Note: Serves a crowd.
Mary Frances Wood
United States of America
Zimbato
When I visited my relatives in Calabria, which is in Southern Italy, my cousin Enzo
made Zimbato. I have no idea what it means in English, but it makes me think of my
holiday with my wonderful cugini (cousins) whenever I prepare it. If you have any
Zimbato remaining, which is doubtful, it’s really delicious with scrambled eggs the
next morning!
Ingredients:
3 red or yellow bell peppers cut into 1 inch pieces
2 medium-sized eggplant, diced into cubes
3 medium sized potatoes, diced into cubes
1 large onion, cut into pieces
6 cloves of garlic, chopped
extra virgin olive oil
Preparation:
1. Heat the oil in a pan and add the potatoes. Sauté on medium heat until thoroughly cooked.
2. Add the eggplant and cook until tender.
3. Add the peppers, onions and garlic. Sauté over medium to high heat until all vegetables are browned and
tender. Add salt and pepper to taste.
4. Serve as a side dish to chicken or beef.
TRADITIONAL THANKSGIVING RECIPES
Susan Jaskot
United States of America
Sweet Potato Muffins
Original recipe from Colonial Williamsburg. A Thanksgiving tradition in the Jaskot
family.
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Ingredients:
2/3 cup sweet potatoes, cooked and mashed
4 tablespoons butter
1/2 cup granulated white sugar
1 egg
3/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup milk
4 tablespoons pecans, chopped
Cinnamon and sugar (optional)
Preparation:
1. Preheat oven to 400F degrees.
2. Grease muffin tins that are 1 1/2 inches in diameter (mini-muffin size.)
3. Puree the sweet potatoes in a food processor or blender.
4. Cream together the butter and sugar. Beat in egg and pureed sweet potato.
5. Sift the flour with the baking powder, salt, cinnamon, and nutmeg.
6. Add dry ingredients to sweet potato mixture, alternately by hand with the milk and nuts, mixing just until
blended. DO NOT over mix.
7. Spoon batter into greased muffin tins, filling each tin completely full.
8. Sprinkle each muffin with a little cinnamon and sugar if desired.
9. Bake at 400F degrees for 25 minutes or until lightly browned.
Note: Makes 2 1/2 dozen muffins.
Angie Bacon
United States of America
Green Bean Casserole
Ingredients:
1 can (10 3/4 ounces) CAMPBELL'S® Cream of Mushroom Soup
3/4 cup milk
1/8 teaspoon black pepper
2 packages (9 ounces each) frozen cut green beans, thawed*
1 1/3 cups FRENCH'S® French Fried Onions, divided
Preparation:
1. Combine soup, milk and pepper in a 1 1/2 -quart baking dish; stir until blended. Stir in beans and 2/3 cup
French Fried Onions.
2. Bake at 350°F for 30 minutes or until hot. Stir. Sprinkle with remaining 2/3 cup onions. Bake 5 minutes or until
onions are golden.
Note: Makes 6 servings. *Or 2 cans (14 1/2 ounces each) cut green beans, drained.
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Mary Frances Wood
United States of America
Pecan Praline Sweet Potatoes
When we lived near New Orleans, we learned that the correct pronunciation of
“praline” was “praw-lean”. The combination of pecans, sugar and butter
epitomizes Southern cooking! Sweet potatoes are often served for Thanksgiving, the
holiday in the United States that celebrates the harvest of wonderful vegetables and
allows us to give thanks for all that we have in life. This dish serves eight (8) people,
so you may adjust it accordingly. You can make this and freeze some, but don’t
make the praline crunch until you are ready to serve it.
Ingredients:
4 pounds sweet potatoes
4 ounces heavy cream
4 tablespoons butter
salt to taste
½ cup brown sugar
Pecan Praline Crunch (recipe below)
Preparation:
1. Peel sweet potatoes and cut into ½ inch thick circles. Boil until tender. Drain and place in large mixing bowl.
2. Add butter, heavy cream, salt and brown sugar. Whip with electric mixer until smooth. The consistency should
be similar to mashed potatoes.
3. Place mixture into baking dishes. You can either serve these immediately or refrigerate for another day, making
this the perfect Thanksgiving recipe!.
4. Bake at 350 degrees until thoroughly heated. Add praline topping and serve.
Pecan Praline Crunch
Ingredients:
4 tablespoons butter
½ cup brown sugar
½ pound chopped pecans
Preparation:
1. Heat a large skillet on the stove. Add butter and sugar, stirring until the sugar is melted. Add the pecans and
stir until coated.
2. Transfer to a baking tray and smooth out.
3. Once cool, break into small pieces.
Hint: Make more Pecan Praline Crunch as you will be eating it while it cools!!
Diane Castle
United States of America
Quick and Easy Cornbread Pudding
This cornbread recipe yields a very moist, sweet and chewy product that goes
together quickly and makes a large quantity. It freezes well and can be reheated for
use later.
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Ingredients:
2 (15 oz) cans whole kernel corn, drained
2 (15 oz) cans cream style corn
2 (8 ½ oz) packages of corn bread mix
1 cup melted butter (2 sticks) (8 oz)
Preparation:
1. Heat oven to 350F degrees. Butter 9 X 13 inch pan.
2. In a large bowl, combine all ingredients; mix until well blended.
3. Pour batter into buttered pan.
4. Bake at 350F degrees for one (1) hour or until edges are golden brown and toothpick inserted in center comes out
clean.
The ingredients in this recipe can be cut in half if less product is desired. Use a
smaller baking pan. The cooking time will be about the same.
Elaine Henry
United States of America
Thanksgiving Stuffing with Fruit
Ingredients:
1 box “Stove Top Stuffing Mix” (6 oz.) Turkey flavor by Kraft
1 2/3 cups water
4 tablespoons margarine or butter
1 cup dried fruit cut into small pieces
(I use Harvest Medley (6 oz. package) found at Safeway. It contains dried cranberries, dried apples and
dried tart cherries. You may also wish to add dried apricots cut into small pieces, or any other dried fruit
your family enjoys.)
Preparation:
1. Bring 1 2/3 cups water and 4 tablespoons margarine or butter to a boil in a large saucepan.
2. Stir in stuffing mix and dried fruit.
3. Cover pot, and remove from heat.
4. Let stuffing stand, covered for about 5 minutes.
5. Remove cover and fluff with a fork.
6. Serve warm with turkey and gravy.
Note: Recipe serves 6. Happy Thanksgiving!
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Kay Keagle
United States of America
Pumpkin Pie
The one and only traditional pumpkin pie! Just imagine sinking your teeth into a
piece of this warm spice-filled dessert. It's tasty alone or with a smooth covering of
whipped cream.
Ingredients:
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) 100% Pure Canned Pumpkin (or equivalent amount of cooked pumpkin)
1 can (12 fl. oz.) Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
1 garnish of whipped cream, (optional)
Preparation:
1. PREHEAT oven to 425° F.
2. MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and
sugar-spice mixture. Gradually stir in evaporated milk.
3. POUR into pie shell.
4. BAKE for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near
center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream
before serving, if desired.
Notes: 1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger
and cloves; however, the taste will be slightly different. Do not freeze, as this will
cause the crust to separate from the filling.
FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in
preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20
to 30 minutes or until pies test done.
FOR HIGH ALTITUDE BAKING (3,500 to 6,000 ft.): Deep-dish pie- extend second
bake time to 55 to 60 minutes. Shallow pies- no change.