Rochelle Leavitt: Orange Frostie

Orange Frostie



½ cup sugar

½ cup milk

1 tsp. vanilla

1 6 oz can of orange juice

1 tray ice cubes (about 4 cups)

1/3 cup powdered milk

1 cup water

Combine all of the above ingredients in a blender except the ice cubes. Start the blender remove the little cap and add the ice cubes one at a time until thickened enough for your liking.

Strawberries or any other flavoring may be added instead of the orange juice

Katy Glenn: Baklava

Baklava

Ingredients
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
Directions
1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Kirstin Young: Finska Pinnar

FINSKA PINNAR
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Desserts
Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Butter or margarine
1/2 c Sugar
1 Egg -- separated
1/2 ts Vanilla
2 1/4 c Flour
Pearl sugar

Beat butter until creamy, then beat in sugar and egg yolk. Add vanilla.
Gradually work in flour to form dough. Chill. Roll dough out into long
ropes about 1/2 inch in diameter. Brush ropes with lightly beaten egg
white, then cut into 2 1/2-inch lengths. Dip each in pearl sugar to coat.
Place on greased baking sheets and bake at 350F 15 to 20 minutes.

Megan Furcini: Beef Curry Soup

Ingredients
1 pound cubed beef stew meat
2 onions, chopped
2 tablespoons margarine
6 cups beef stock
2 tablespoons curry powder
2 bay leaves
2 potatoes, sliced
2 tablespoons distilled white vinegar
2 teaspoons salt

Directions
In a large saucepan or pot, brown the beef cubes and onions in butter or margarine.
Add the beef stock, curry and bay leaves. Cook at low heat for 30 minutes.
Add the potatoes, vinegar, and salt. Simmer for 45 minutes to 1 hour, until all is tender. Serve hot!!

Christina McCardell: Scottish Potatoes

Scottish Cooking, Scottish Stovies
(potatoes, onions and left-over meat)
Serves 4
In the past when money and food were in short supply Scots know how to make the most of their meagre resources, stovies are a good example of a peasant dish that combined any left-over meat with plenty of potatoes, the mainstay of the crofters diet in the last century. Being mainly potato it provided energy in the form of starch and bulk to fill empty stomachs. Despite the dishes "poor" origins it is very tasty, filling and often served with oatcakes at ceilidhs (country dances) and evening wedding receptions.
Ingredients
2 oz beef dripping (sunflower oil may be substituted for the dripping)
4 tablespoons of good gravy (water may be substituted)
2 medium onion, finely chopped
2 lb. peeled and roughly sliced potatoes
Left-over roast beef, chopped (or any meat, i.e. hamburger)
Parsley, chopped (for garnish)
Salt & pepper
Directions
Cook the onions in the dripping until they are soft but do not brown them. Add the potatoes to the onions and mix well. Cover the pot and cook for about 10 minutes, stirring occasionally so as to prevent sticking. The gravy, meat, salt and pepper should now be added and mixed well. Again cover the pot and cook slowly until the thin potatoes are mushy and the thicker ones cut soft - an hour should be sufficient (this part of the cooking can be done in a large Pyrex dish in the oven, which will give a delightfully browned and crunchy topping). The dish should be garnished with the parsley and served with oatcakes and a glass of milk.

Lauren Rea: Nanaimo Bars

Nanaimo Bars

First Layer

1/2 cup butter, melted
1/4 cup brown sugar
3 Tbsp. cocoa powder
1 egg, beaten
2 cups graham cracker crumbs
1 cup flaked coconut
1/2 cup chopped walnut

Combine ingredients and pat into a 9" square ungreased pan. chill for 1/2 hour.

Second Layer

2 cups powdered sugar
1/4 cup butter, softened
1/4 cup cream of milk
2 Tbsp. custard powder

Beat all ingredients until smooth and fluffy. Spread carefully on top of first layer.

Third Layer

3 1 oz. chocolate squares
1/4 cup butter

Melt chocolate and butter together. Spread over second layer and chill. Cut in small bars and serve.

Aarti Reddy: Samoa Girl Scout Cookies

Samoa Girl Scout Cookies




Samoas are the #2 best-selling cookie for Girl Scout troops, and we can all understand why. Just the thought of their caramel coconut goodness makes my mouth water! With this easy recipe you can make your own delicious batch of Samoas.


Things You'll Need:

3-4 dozen shortbread or butter cookies (store-bought or homemade)
3 cups shredded coconut
12-oz. bag of chewy caramels (Werther's is the best!)
1/4 tsp. salt
3 tbsp. milk
8 oz. chocolate chips (dark or semi-sweet)



Step 1
Preheat the oven to 350. Spread coconut on a baking sheet and toast for about 20 minutes. Make sure to stir it around every 5 minutes or so and watch it very closely near the end of the baking time to keep the coconut from burning. Cool the coconut on the baking sheet, continuing to stir occasionally.


Step 2
Put the unwrapped caramels in a large bowl - make sure it's microwave safe! - with milk and salt. Cook the ingredients on high for 3-4 minutes, stirring occasionally to help everything melt together. Once the mixture is smooth and blended, fold in the toasted coconut with a rubber spatula or other small spatula.


Step 3
Spread 2-3 teaspoons of the coconut/caramel mixture on each cookie. If the caramel starts to get too thick, reheat it in the microwave to make it easier to spread.


Step 4
Allow the caramel topping to set on the cookies while you melt the chocolate chips in the microwave for 45 seconds at a time, stirring in between to keep from scorching. Dip the bottom of each cookie into the melted chocolate and set on wax paper, parchment paper or a silicone baking mat.


Step 5
Move the remaining chocolate into a ziploc bag with the corner snipped off, or a piping bag if you have one available. Drizzle the cookies with the rest of this chocolate, melting more if necessary to finish off all the cookies. Let the chocolate set completely before storing the cookies in a container.

Melissa Alvarez: Meatballs

simple saucy meatballs


Ingredients
6 prepared meatballs, I usually use frozen
5 ounces condensed tomato soup
4 teaspoons sour cream
chopped parsley (to garnish)
Directions
1
Heat meatballs as directed on pkt.
2
Place soup & sour cream in a pan and whisk to combine, add meatballs and cook over a moderate heat until meatballs are heated through.
3
Sprinkle with parsley to serve.

Taylor Cicotte: Indian Sweet Bread

Indian Sweet Bread
Ingredients
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup water
1/4 cup white sugar
1 tablespoon vegetable oil
Directions
In a large bowl, stir together flour, salt and water until a soft dough is formed. Turn dough out onto a lightly floured surface and knead briefly. Divide dough into golf ball size pieces and cover with a damp cloth or plastic wrap.
Select a ball of dough and roll out until very thin but not torn. Sprinkle lightly and evenly with sugar. Fold up dough into a small square and roll out again until thin.
Heat a lightly oiled griddle over medium heat. Place the rolled dough onto the pan and cook for 1/2 to 1 minute on each side until golden. Serve immediately. Repeat until all dough balls have been rolled and cooked.

Alina Fong: Pasta

Ingredients
(6 Servings)
1 pound penne pasta
1/4 cup olive oil

1/3 cup chopped onions

1/2 pounds chopped portobello mushrooms
2 garlic cloves, minced
Salt and Pepper
1/2 teaspoon ground thyme
2 1/2 cups heavy cream
2 tablespoons tomato paste
1 1/2 cup parmigiano-reggiano cheese
3 tablespoons chopped chives, divided
DIRECTIONS
1. Cook pasta in boiling salted water until al dente; drain well and keep warm.
2. Heat oil in a large saucepan over medium heat. Add the mushrooms and cook for 5 minutes or until soft, stirring occasionally. Add onions, garlic, salt, pepper and thyme; cook 4 minutes, stirring occasionally.
3. Add the cream, increase the heat to high and bring to a boil, add the tomato paste, reduce the heat to medium low and simmer until thick, stirring constantly with a wooden spoon about 5 minutes. Add the parmigiano-reggiano and 1 tablespoon chives, stir well and adjust the seasoning to taste.
4. Add the pasta to the mushroom sauce, stirring well and cook until the pasta is heated through, about 2 minutes. Remove from heat. Sprinkle with remaining chives and serve immediately.

Bethany Dorius: Arepas Fritas

Arepas Fritas from Venezuela
2 cups coarsely ground corn flour
1 egg yolk
3 cups water
1 teaspoon salt
grated strong cheese, meat, anything you want to fill them with
oil (for deep frying)

servings: 8 arepas
25 minutes 15 mins prep

Mix the water and the egg yolk. In a large bowl mix the flour and the egg/water mixture. Mix and knead the dough for about 5 minutes until it is compact. Cover with a damp cloth and set aside for 5 minutes. Meanwhile heat a deep fryer to 170 C, or fill a frying pan with lots of oil and heat. Take a small ball of the dough, the size of an egg and mold into a flat circle, about 1 cm thick. Fry until golden brown, turning regularly. Turn out onto crumpled absorbent paper and leave to cool slightly. Split them open (Like a Pita Bread) and fill with cheese, ham, butter, honey or whatever you wish (If there is too much"fluff" inside you can remove it with a spoon, leaving only the outer shell). Serve immediately. If you can try to use this special flour called "Harina Pan", made in Venezuela and the Canary Islands, the arepas will turn out better.

Lyndsay Wygant: Chicken Salad Sandwiches

Chicken Salad Sandwiches


2 cChicken; cooked, shredded

1 cCheese, Monterey Jack; diced
1/2 cGrapes, red seedless

-halved
1/2 cMayonnaise
1/4 cCelery; thinly sliced



1/4 tsSalt
1/4 tsPepper

Lettuce; leaves
4 xBreads, pita; halved or

-8 slices bread or large croissants



Chicken Salad Sandwiches Instructions:

In a bowl, combine the first seven ingredients.
Line pita or bread with lettuce and add 1/2 cup chicken salad to each.

Kelsie Stuart: Potato Pancakes/Tortilla Soup

Chiftelute de cartofi (potato pancakes):
Ingredients:
1 lb / 500 g potatoes
2 tablespoons flour
1 egg
salt
pepper (optional)
2 - 3 tablespoons lard or oil for frying
Directions:
Peel the potatoes, boil, drain and crush with the potato press, sieve or grind.
Put in a bowl, add flour, salt, pepper and beaten egg, mixing well.
Make pancakes from this mixture.
Dredge with flour and fry in oil or lard.
They may be served with sautes.


This is a recipe from my aunt and it is AMAZING!!! everyone should try it!!! It's one of my favorite meals!!!
Chicken Avocado Tortilla Soup


1/3 cup chopped onions
3 cloves garlic, peeled and chopped
¾ tsp ground cumin
¾ tsp dried oregano
¼ tsp chili powder
¼ tsp pepper
8 cups fat skimmed chicken broth
1 14 oz. can diced tomatoes
1 4 oz. can diced green chilies
1 can corn
10 6 in. wide corn tortillas
1 ½ lbs. boned skinned chicken breasts or store prepared whole chicken
1 firm avocado
2 Tbsp cilantro
Salt to taste
½ cup cheddar cheese, shredded
Sour cream


In a 5-6 quart nonstick pan over medium heat stir onion, garlic, cumin, oregano, chili powder, and pepper until fragrant, about 1 minute. Add broth, tomatoes (including juice) and green chilies. Cover and bring to a boil over high heat. Meanwhile stack tortillas and cut into 1/8 inch strips. Add to boiling broth, reduce heat, cover and simmer for 15 minutes, stirring occasionally. Rinse chicken and cut into ½ inch pieces or cut prepared chicken. Peel and pit the avocado and thinly slice. Add chicken to broth and return to a boil over high heat. Reduce heat, cover and simmer until chicken is white in center (cut to test) about 5 minutes. Stir in cilantro and salt to taste. Garnish with avocados, cheese, and sour cream. Optional: fry some thin strips of tortillas to add on top.

Ashley Taylor: Pasta

2 packages of 9 oz Buittoni three cheese tortellinni

sauce-
1 stick of butter
1/2 cup of whipping cream
1/3 cup of shredded parmesean cheese

-melt together in a pot.. add more of whichever ingredient to taste.

--The recipe serves about 5-6 people

Karlie Easdon: Macaroni & Cheese/Creamy Herbed Chicken with Kiwi Mash

Easy Macaroni Cheese



This favourite childhood dish just got even easier – and tastier.

Time & Serves

Serves 4
Ingredients

1 1/2 cup(s) macaroni pasta
4 chopped stalks celery
4 spring onion, trimmed and sliced
1 cup grated cheddar cheese
200 g diced ham
2-3 tbsps chopped parsley (optional)
410g can Wattie's Bacon and Cheese Potato Bake Sauce
dash Lea & Perrins Worcestershire Sauce
1 cup milk
1/2 cup fresh breadcrumbs
Method

1. Cook the macaroni in boiling salted water until al dente. Drain and place in a bowl.

2. Stir in the celery, spring onions, 1/2 the grated cheese, ham, parsley, Wattie’s Bacon and Cheese Potato Bake Sauce a dash of Lea & Perrins Worcestershire Sauce and milk. Season with pepper if wished.

3. Turn into an oven-proof dish and sprinkle over the remaining cheese and optional fresh breadcrumbs.

4. Bake at 190°C for 30-35 minutes until hot and golden.



Creamy Herbed Chicken with Kiwi Mash

Cooked in the crock pot or on the stove either way it tastes delicious. Serve it with this herbed mixed mash and everyone will be coming back for more.

Time & Serves

Cooking time: 30 minutes
Serves 4
Ingredients

500g Tegel Chicken Breast Fillets, diced
1-2 tsp oil
1 ham steak, diced
1 onion, sliced
200g mushrooms, sliced
2 tsp paprika
420g can Wattie's Creamy Chicken Condensed Soup
1 cup white wine
1 cup water
2 Tbsp freshly chopped mixed herbs e.g. parsley, sage, thyme
1/2 cup lite sour cream
Herb Mash

600g pkt Wattie's Frozen Kiwi Classics
2 Tbsp freshly chopped mixed herbs
Method

1. Pan-fry the diced chicken in the oil in large frying pan until just browned.

2. Add ham, onion and mushrooms to pan and cook for a further 3 minutes. Stir through the paprika, Wattie’s Creamy Chicken Condensed Soup, wine, water and lastly scatter over the herbs.

3. Simmer uncovered for 20 minutes, stirring occasionally. Stir through the sour cream and season with pepper.

4. To make the mash cook the Wattie’s Kiwi Classics following the instructions on the back of the packet. Drain and mash with herbs. Season with pepper if wished.

5. Serve creamy chicken and mash with your favourite seasonal green vegetables.

Crockpot / Slow cooker instructions:

Place the browned chicken into a slow cooker. Add the remaining ingredients as in step 2 omitting the water, cover and cook on LOW for approx 8 hours (refer to your user manual). Stir through the sour cream and season before serving with the mash as above.

Albany Patton: Portuguese Felog

PORTUGUESE FELOG (Doughnuts)

Delicious and creamy cinnamon doughnuts!

INGREDIENTS:


1 qt. water
rind of 1 lemon
1 stick cinnamon
2 Tbsp. butter
4 c. flour
4 tsp. baking powder
4 Tbsp. sugar
12 eggs
1 tsp. salt

Boil together lemon rind and cinnamon stick in water.
Meanwhile, into a large bowl, add together all the dry ingredi-
ents. Into the boiling water, add butter. When butter is
completely melted, remove cinnamon sticks and rind. Pour water
into the dry ingredients, mixing very fast. Add one egg at a
time, until completely blended. Drop by spoonfuls into hot
oil; let cook until puffs brown evenly. Do not pierce with
fork; remove puffs from oil and let drain on paper towels.
Then remove puffs to another dish of paper towels. When cool,
roll on sugar and cinnamon mixture. It will look like a puff
but inside will have a texture of an eclair.

Kelsey Jones: Tandoori Chicken

Tandoori Chicken Recipe

Tandoori chicken is one of the most popular dishes in Pakistan. The name ‘tandoori’ simply means cooked in a ‘tandoor’ or a very hot oven, often made of clay. but nowadays you can cook in the normal oven.
The chicken is marinated in a yogurt seasoned with garam masala - garlic, ginger, cumin, cayenne pepper, and other spices depending on the recipe.

Ingredients:

2 1/4 lbs. of Chicken Legs (skinned)
1 tbsp. of Lemon Juice
1 tsp. of Yellow Food Coloring
1/2 tsp. of Red Food Coloring
1 1/2 tbsp. of Corriander (grounded) (Pisa Dhania)
1 tbsp. of Paprika
1 tbsp. of Cumin (grounded) (Pisa Zeera)
1 tsp. of Salt
1 1/4 cup of Plain Yogurt
1 tbsp. of Fresh Ginger (grated)
1 tsp. of Garlic Paste (Pisa Lasan)
1/4 cup of Ghee or Vegetable Oil



Directions:

1) Remove and discard skin from chicken legs, lengthwise. Mix lemon juice, yellow and red food coloring in a cup. Brush chicken with this mixture to coat.

2) Mix Corriander, Paprika, Cumin, and salt in a cup. And sprinkle this mixture over the chicken legs in a shallow glass bowl, turning chicken and spreading spices to evenly coat.

3) Mix yogurt, ginger, and garlic in a small bowl. Pour yogurt mixture over the chicken legs, turning pieces to coat. Marinate, covered, in a refrigerator, turning pieces occasionaly, for 4 to 6 hours. And let chicken legs stand in marinade, covered, at room temprature for 1 more hour before cooking.

4) Preheat oven to 500F. Remove chicken from bowl, shaking off as much as marinade as possible. Place chicken in single layer in a greased shallow baking pan; Brush chicken with 2 tablespoons of ghee or oil. Bake chicken for 12 minutes. Turn pieces over; brush with the remaining 2 tablespoons ghee or oil. Continue baking until chicken is cooked well and tender, (approximately) about another 15 minutes longer or until done.