5.5 inches 5.

5 inches

8.5 inches
8.5 inches

I. Cover = 2 pages
II. 13 x 2 = 26 pages
III. Secret Recipes = 2 pages

TOTAL: 30 pages

Ingredients:
1 tablespoon butter
1 large onion, chopped
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon ground
black pepper
1 pound ground pork
3 hard-cooked eggs,
chopped
1 cup raisins
1 cup chopped black olives
1 cup water
1 teaspoon cornstarch
1 cup lukewarm milk
1 cup shortening, melted
5 cups all-purpose flour
2 teaspoons salt
2 eggs, beaten
1 minutes.
Directions:
1. Melt the butter in a large skillet over medium heat | cook the
onion, garlic, oregano, cumin, salt, and pepper in the melted
butter until the onion is golden brown, 5-7minutes. Add the
ground pork and cook until completely browned, 7 to 10 minutes
more; drain the fat from the skillet. Stir the eggs, raisins, and
olives into the mixture. Whisk the water and cornstarch together
in a small bowl; pour into the skillet and stir until the liquid
thickens. Remove from heat and set aside.
2. Whisk the milk and melted shortening together in a bowl until
evenly blended. Stir the flour and salt together in a separate
large bowl. Pour the wet mixture into the dry and whisk until
well mixed into a dough. Set aside to rest for 10 minutes.
3. Preheat an oven to 400 degrees F (200 degrees C).
4. Place the dough onto a lightly-floured board and roll to about
1/8-inch thick; cut into circles with a round cookie cutter or glass.
Drop equal portions of the pork mixture into the center of each
circle. Fold each circle in half and press edges with a fork to seal.
Brush the tops of the empanadas with beaten egg.
5. Bake in the preheated oven until golden brown, about 25
 Directions:
2
1. Heat the olive oil in a stock pot over medium heat
Chile
2. add the onion and cover.

Ingredients: 3. Cook the onions until soft and translucent, about 5

1 tablespoon olive oil
1 yellow onion, chopped
2 cups cubed butternut squash
1 (15 ounce) can great Northern
beans, rinsed and drained
1 cup frozen lima beans
3 cups chicken stock
2 cups frozen corn
2 tablespoons chopped
fresh basil 4.
1 banana pepper,
chopped
5.
minutes. Stir the squash, great Northern beans, and
lima beans into the pot; pour the chicken stock over the
mixture.
Cover and cook until the squash is tender and beginning
to break apart, 30-45 minutes.
Stir the corn and basil into the stew; cook until the stew
reaches the consistency of pancake batter, about 10
minutes more. Sprinkle the chopped banana pepper
over individual portions to serve.

Nutritional Information open nutritional information

Amount Per Serving Calories: 285 | Total Fat: 3.6g |
Cholesterol: < 1mg

(Chilean Bean Stew)

 Directions :

1. Peel, seed, and cut the zapallo into chunks. Place in a

saucepan, cover with water, and bring to a boil over medium-high
heat. Cook until zapallo is soft and easily pierced with a fork, 15
to 20 minutes. Drain and allow to cool slightly.

2. Mix the flour, baking soda, and salt together in a mixing bowl,
and set aside. Stir together the squash and melted butter. Stir the
flour mixture into the butter mixture until blended. Turn the
Ingredients: dough out onto a lightly floured surface and knead until soft and
satiny, adding a little more flour if necessary. Cover dough with a
9 ounces zapallo 1 teaspoon salt towel and allow to rest 15 minutes.
squash 10 tablespoons butter, melted
4 1/4 cups 2 cups canola oil for pan-frying 3. Roll out the dough to 1/8 inch thick, and cut into 3 inch
all-purpose flour diameter circles. Poke each circle a few times with a fork to make
1 teaspoon baking soda holes and prevent rising.

4. Pour vegetable oil into a large, deep skillet and heat over
medium-high heat until hot, 385 degrees F (195 degrees C). Place
several of the dough circles into hot oil; cook until lightly
browned, 3 to 4 minutes. Drain on paper towels. Cook remainder
of dough circles in batches.
Chile
3 Tip : Zapallo, sometimes called Jamaican pumpkin, is a type of
winter squash from South America. If it's not available, sugar
pumpkin makes a good substitute.
 4
Ingredients:
1 pound cow meat (hip)
½ cup oil
1 cup green peas, peeled
2 cups white onion, finely
chopped
1 cup tomato, peeled and finely
chopped
½ cup ground spicy red pepper
½ teaspoon ground cumin
1 teaspoon oregano, crumbled
½ fresh parsley, finely chopped
Chile
Directions :
1. Cut the meat into very small pieces.
½ teaspoon ground black pepper
2. In a casserole combine the meat with all the other
1 spoonful salt
ingredients, including the broth or water.
3 cups broth or cold water
To serve:
3. Set to cook over high heat until it boils and later over low
8 potatoes, peeled and cooked
heat, for at least an hour or until everything is very well
(boiled) separately
cooked. If the preparation dries a little, add broth or hot
chuño phuti
water. It must be very juicy.
uncooked sauce
steamed rice
4. Serve in a deep plate with one cooked potato, steamed rice
2 spoonfuls parsley, finely
or chuño phuti and uncooked sauce. Sprinkle with the
chopped
chopped parsley on top.
(Spicy Meat)

Ingredients:
1 8 oz. pack pancit bihon
noodles
1 cooked chicken breast,
shredded
2 cups of chicken broth or 2
chicken bouillon cubes dissolved Salt and pepper to taste
in 2 cups of water
1/4 cabbage, sliced into strips lemon, sliced
1 onion, pealed and sliced
3 cloves of garlic, crushed and
minced
5
Directions:
1. Soak the pancit bihon noodles to soften for 10 minutes
2. Grease a large pan or wok with oil. Sauté garlic and
onions.
3. Add the chicken broth, the shredded chicken breast
and all the vegetables until cooked.
4. Mix in the pancit bihon noodles and add the soy sauce,
cook for about 5 minutes or until the noodles are soft.
1/3 cup scallions, cut into pieces
5. Salt and pepper to taste.
1 carrot, sliced into strips
6. Serve hot with sliced calamansi on the side.
2 tablespoons of cooking oil
3/4 cup diced celery
Cooking Notes:
3 tablespoons soy sauce
Calamansi or lemon is to be squeezed into the pancit bihon
before eating.
5 pieces of calamansi or 1
Philippines
 Makes 4-5 pupusas
6 Ingredients: Masa harina -2 cups |Warm water -1 cup|
Filling-1 cup
Directions :
1. In a large bowl, mix together the masa harina and water and
knead well. Knead in more water, one tablespoonful at a time
if needed, to make a moist, yet firm dough. (It should not
crack at the edges when you press down on it.) Cover and set
aside to rest for 5 to 10 minutes.
2. Roll the dough into a log and cut it into 8 equal portions. Roll
each portion into a ball.
3. Press an indentation in each ball with your thumb. Put about
1 tablespoon of desired filling into each indentation and fold
the dough over to completely enclose it. Press the ball out
with your palms to form a disc, taking care that that the filling
doesn't spill out.
4. Line a tortilla press with plastic and press out each ball to
about 5-6 inches wide and about 1/4-inch thick. If you don't
have a tortilla press, place the dough between two pieces of
plastic wrap or wax paper and roll it out with a rolling pin.
5. Heat an ungreased skillet over medium-high flame. Cook
each pupusa for about 1-2 minutes on each side, until lightly
browned and blistered. Remove to a plate and hold warm
until all pupusas are done. Serve with curtida and salsa roja.

Pupusas de Queso
(Salvadorian stuffed masa flatbread)
El Salvador
 Directions:

1. Grease small cake, puto molds, or ramekins for use in a

steamer. Mix the flour, sugar, and baking powder
together in a bowl. In a separate, large bowl, scramble
the eggs with the evaporated milk and water. Fold the
dry mixture into the eggs until evenly blended.
2. Fill the prepared molds 2/3 of the way up with the
Ingredients: batter and top with shredded cheese.
3. Fill a wok or a sauce pan that will hold a steamer
4 cups all-purpose flour
basket with a few inches of water. Bring the water to a
2 cups white sugar
boil over medium-high heat. Place the molds into a
1 tablespoon baking powder
steamer basket and place over the boiling water and
6 eggs
cover.
1 (12 fluid ounce) can
4. Steam until a toothpick inserted in the center of one of
evaporated milk
the putos comes out clean, about 30 minutes. Cool on
1 1/2 cups water
a wire rack and serve warm or at room temperature.
2 1/4 cups Edam cheese,
shredded

Philippines
7
 8

South Korea

by: Inhye You

 9
Directions:

1. In a pot, cover chicken with water.

Ingredients: 2. Add onion, jalapenos, and one teaspoon of salt and bring
8 corn tortillas to a boil and simmer until tender, about 1 hour.
½ lb of Chicken 3. Remove meat from pot and cool. Pull chicken apart into
oil small pieces. Chicken should be continuously pulled apart
salt until string-like consistency. In a deep pan, heat the oil to
2 cups of water for salad about 375 to 400 degrees F. Dip corn tortillas into hot oil
¼ lettuce for 1/2 a second or until tortilla is soft.
2 tomatoes 4. Lay the shredded chicken in the middle of the corn
1 avocado tortillas. Add enough meat to make sure you taste the
Sour cream flavor of the meat and the corn tortilla. Roll the tortilla up
Cotijo cheese El Salvador and put toothpick through the middle of the flauta to hold
in place.
5. Once rolled, deep fry each flauta in the oil already heated
(used to soften the corn tortillas) until corn tortillas turn to
a golden brown or to your preference.
6. Allow cooling off time. Remove toothpicks and serve 6
flautas on a plate with salsa or guacamole.

(Fried Chickem Tacos)

 (Banana Rolls)

Directions:

1. Peel and cut bananas to fit the wrappers.

2. Cut them both lengthwise and crosswise to make
4 pieces.
3. Spread a little brown sugar on the lumpia
wrapper, add the banana. Alternatively, roll the
banana in the sugar instead of sprinkling some on
the wrapper.
4. Add jackfruit with the banana.
5. Roll and fold the two ends of the wrapper.
Ingredients: 6. Wet the end flap with a little water or beaten egg
8 lumpia wrapper to seal.
2 large banana (ripe) 7. Deep fry at about for 5-7 minutes per batch.
1/2 cup brown sugar
1 egg, beaten
Jackfruit (slivered)

10 Philippines
 11

El Salvador

by: Alba Melendez

 12 Directions:

1. Cook the potatoes in salted water until soft.

Peel the potatoes and pass them through a potato ricer (or mash
Ingredients: them), then set aside.
8 yellow potatoes (about
2-3 pounds) 1 carrot 2. Remove the seeds from the chili peppers, and saute them in
3 fresh yellow chile ½ cup of celery vegetable oil softened.
Peru peppers ½ cup of green peas
3 limes Salt to taste Place them in a food processor or blender, along with the juice of
2 tablespoons vegetable 2 hard-boiled eggs for the 3 limes, and salt/pepper to taste. Process until smooth. Stir
oil or butter decoration lime/chile mixture into the potatoes.
2 boneless skinless Black olives for
chicken breasts decoration 3. Poach the chicken and carrots in water seasoned with salt. Shred
½ cup mayonnaise Parsley for decoration the cooked chicken, and mix with the mayonnaise, add the carrot
previously diced very small. Then add the celery and green peas.
Season with salt to taste.

4. On a plate, shape half of the mashed potato mixture into a

square or rectangle. Cover with the chicken in a smooth layer.
Layer the other half of the potato mixture on top and smooth with
a knife. Decorate the top with mayonnaise, parsley leaves, slices of
hard-boiled eggs, and olive halves. Serve chilled.

Causa Rellena de Pollo

(Potatoes with Chicken Salad)
 Cream Cheese Brownies
Directions:

1. melt chocolate and 3 tb. butter over low heat, cool

2. blend remaining butter with cheese until softened
3. add 1/4 cup sugar, beating well
4. blend in 1 egg, 1 tb flour, 1/2 tsp vanilla, set aside
5. beat 2 eggs until thick and light
Ingredients: 6. gradually add 3/4 cup sugar, beating until thick
7. add baking powder, salt, 1/2 cup flour
4 oz German chocolate 8. blend in cooled chocolate mixture, nuts, tsp vanilla and
5 tb butter 1/2 tsp baking powder extract
3 oz cream cheese 1/4 tsp salt 9. spread half chocolate batter hi 8 or 9 inch pan
1/4 cup sugar 1/2 cup flout 10. add cheese mixture spreading evenly
legg 1/2 cup chopped nuts 11. top with tablespoonfuls of remaining chocolate batter
1 tb flour 1 tsp vanilla 12. zigzag with spatula through batter to marble
1/2 tsp vanilla 1/4 tsp almond extract 13. bake at 350 for 35-40 minutes, or until top springs back
2 eggs (optional) 14. cool and cut into squares
3/4 cup sugar (slivered)

13
 SECRET RECIPE
Banana
HolidaySplit
PecanDesert
Pie
Ingredients:

Fresh Apple Cake

11/2 cup vegetable oil
Directions: 3 eggs
2 cup sugar
1. soak pecans in 3 tb bourbon, set aside 3 cup flour
2. in bowl, beat margarine, sugar, eggs until fluffy 1 tsp salt
3. blend in syrup, vanilla, salt 2 tsp soda
4. add chocolate chips 2 tsp baking powder
5. pour filling into pie crust 1 tsp vanilla
6. sprinkle with bourbon soaked pecans Directions:
2 tsp cinnamon
7. bake at 375 for 45-55 minutes 3 cup diced raw fruit
Fresh Apple Cake
1 cup raisins
Ingredients: 3/4 cup syrup 1. blend oil, sugar, vanilla and slightly
1 cup chopped nuts
1 tsp vanilla beaten eggs
1/2 cup chopped pecans 1/4 tsp salt 2. combine flour, salt, baking powder,
Glaze for cake
3 tb bourbon 1/2 cup chocolate chips cinnamon
1/2 cup buttermilk
1/4 cup margarine, 9 inch unbaked pie shell 3. add flour mixture to egg mixture
1 stick margarine
melted 4. fold in fruit, nuts
1 cp sugar
1 cup sugar 5. turn into 10-in greased tube pan
1/2 tsp soda
3 eggs SECRET RECIPE 1 tsp vanilla
6. bake for 1 hr 15 min at 325 F

Glaze for cake

1. combine all ingredients and bring to bo
2. let boil for 2 minutes
3. stir constantly
4. pour over cake while still hot
5. Smith Family

Fresh Apple Cake

Banana Split Desert

1. preheat oven to 375 next add:

1. 2 cup graham cracker crumbs
2. 1/4 Ib butter
3. combine and spread in 13x9
pan
4. bake at 350 for 8-10 minutes
5. cool
1. 2 cup flour
cream: 2. 1 cup pecans
1. 6 tb powdered sugar 3. chill
13. 2 cans crushed pineapple, 2. 1/2 Ib butter 4. shape into balls and bake 10 -
drained 3. add:1/2 tsp vanilla 15 minutes
14. 1 qt strawberries, sliced 4. 1/2 tsp maple flavoring 5. roll in powdered sugar
15. layer fruit in order listed 6. Smith Family
16. 1 pt whipped cream
17. 1/2 cup nuts

Banana
BananaSplit
Split Desert
6. 2 eggs 18. chocolate syrup
7. 2 c powdered sugar
8. 1/4 Ib butter
9. combine eggs, butter and
19. maraschino cherries,
chopped
20. spread with whipped cream
Desert
sugar
10. beat 10 minutes
11. spread over crust base
21. sprinkle with nuts
22. drizzle with chocolate
23. sprinkle with chopped
Pecan Cookies
12. 4 bananas, sliced cherries
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