Greek Bread

-Originally submitted by Amy Badger

Makes a 1 ½ lb. loaf
1 cup milk
½ crumbled feta cheese
1/3 cup chopped kalamata olives
2 Tbs water
2 tsp shortening or cooking oil
3 cups bread flour
1 Tbs sugar
1 tsp dried rosemary
½ tsp salt
1 tsp active dry yeast

Add all ingredients in order into a bread machine. Choose basic bread setting and
1 ½ lb. loaf size. Check after 5 minutes to see if you need to add a little bit more water if dry or flour if sticky.

Serve with extra virgin olive oil for dipping

Pancit Guisado

-Originally submitted by Bonnie Aamodt

1 cup boiled meat, cut into small cubes
½ cup boiled shrimps, shelled & heads cut off
1 med. Size cabbage cut into small squares
1 chayote, cut into cubes and carrots
1 cup green beans, sliced diagonally
3 Tbs soy sauce
1 kilo bijon
2 Tbs oil

Saute onion, shrimps, and add garlic if desired. Brown meat into it. After 10 minutes add the green beans, wait until 5 minutes then add the chayote and cabbage, cover and simmer it for 5 or 10 minutes then add the soy sauce.
Wash the bijon or pancit, then try to cut it by means of squeezing it. Cook in 2 cups of boiling water, mix with vegetables. Then simmer for 10 minutes.

The above recipe is exactly copied from the Philippines Manila Misson Cookbook. As you can tell, you have to add your own interpretation (onion not on the ingredient list, etc.) Basically it is a pasta (nade from rice) dish with vegetables and meat. My family doesn’t like green beans so I don’t use them, where I was in the Philippines the meat of choice was pork. Add the vegetables and meat your family likes. For the bijon I used “rice sticks.”

English Trifle

-Originally submitted by Shauna Cooke

1 box yellow cake mix
1 large box strawberry jello
2 boxes of 3 oz. instant vanilla pudding
12 oz. carton of Cool-whip
Fruit to put in jello, ie. strawberries, peaches, etc.

Bake the cake according to directions, let cool completely. Make jello according to directions, add the fruit when partially set, then let jello and fruit set until firm. Make the pudding according to directions.

In a large bowl crumble up the cake, then put jello mixture on top of cake. Spoon the vanilla pudding on top of jello mixture. Spoon the Cool-whip on top of pudding. Refrigerate until ready to serve.

Serves 12

Irish Soda Bread

2 cups flour
2 tablespoons sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoons salt
3 tablespoons butter
1/2 cup raisins (optional)
1 cup buttermilk
1 tablespoon butter, melted
Flour to dust

In a large bowl, sift together flour, sugar, baking soda, baking powder, and salt. Cut in butter until mixture looks like fine crumbs. Add raisins, if desired. Add buttermilk. Mix with a fork until moistened.

Knead gently about 1 minute. Shape into a ball. Place dough on a greased cookie sheet or pie plate and flatten into a 7-inch circle. Dough will be about 1 1/2 inches thick. Bake at 375 degrees for 30 to 40 minutes, or until top is golden brown. Remove and place on a wire rack to cool. Brush top with melted butter. Dust with flour. Makes 1 loaf.

SPAETZLE (German Noodles)

-Originally submitted by Kathie Rutherford

Stir together :
2 2/4 c flour
1 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. paprika
4 eggs
3/4 c. water

Beat ingredients well with spoon until thick and smooth. Put batter through a ricer into boiling water. When the noodles rise to the top, remove them from the boiling water with a slotted spoon. Place them in a dish and add a little melted butter or fry them in a small amount of butter. Serve with Goulash.

HUNGARIAN GOULASH

-Originally submitted by Kathie Rutherford

2 lbs. beef cut into cubes
2 TB. olive oil
1 large onion, chopped
1 TB. minced garlic or garlic powder
1 TB. Worcestershire sauce
1-8 oz. can tomato sauce
2 tsp. beef soup base
1 TB. paprika
1 tsp. caraway seeds
Dash of cayenne pepper

Saute beef, onion and garlic in olive oil until onion is tender and meat is brown. Stir in other ingredients plus 1 1/2 cups of water and simmer for 1 1/2 hours. Make gravy by blending 2 TB flour and 1/4 c.water. Stir gradually into the meat mixture. Heat to boiling stirring constantly. Boil and stir 1 minute. Add 1 can of sliced mushrooms. Serve over noodles, rice, potatoes or German noodles.

Albondigas (Mexican Meatball Soup)

- Originally submitted by Charly Paulsen

MEATBALLS:
1 lb. lean round beef
12 oz. lite pork sausage
1 onion chopped finely
1 egg beaten
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1/3 cup milk
1/4 cup chopped fresh basil or 1/4 tsp. dried basil
2/3 cup cornmeal

BROTH:
6 can beef broth
1 10 oz. jar salsa
1 onion chopped
2- 14.5 oz. can petite diced tomatoes (I use one with mild green chilis in it)
1/2 tsp. dried basil
1/2 tsp. oregano
1/4 tsp. pepper
1/2 head of cabbage shredded
1/2 cup. white rice

Put beef broth, salsa, onion, canned tomatoes, cabbage, dried basil, oregano and pepper in a large pot. Bring to boil and simmer.

Combine ground beef, sausage, finely chopped onion, egg, salt, pepper, garlic powder, milk, basil and cornmeal, mix well. form tiny bite-sized meatballs

Add meatballs and rice to broth. Simmer covered very slowly for 1 -1 1/2 hours.

-Makes 8 main dish servings. I sometimes freeze half for another night.

Tami's Sassy Salsa!!

1 8oz can tomato sauce
3 cloves garlic
1-2 fresh jalapeños (seeded) OR
2-3 Arnolds Enchuritos (comes in a jar- yellow in color)
2-15oz cans diced tomatoes (sometimes I add 3)
1 can diced green chilies
1 can water
1 bunch green onions
1/2 bunch cilantro
3 T. sugar
1 t. salt
1/2 t. pepper
2-4 Roma Tomatoes
1 avocado (optional)
1 can El Pato sauce (optional)

Put first 3 ingredients in food processor or blender. Blitz for 1 full minute. Add remaining ingredients and pulse until all is mixed well. Do not over mix. You want it somewhat "chunky".
Enjoy!!