International Food
American Regional 1 kitchen
Texas Chili
Although people assume chili came across the border from Mexico, it is really a
product of our own Southwest, where it has been devoured for over 100 years.
Course Recipes No self respecting Texan would add ground beef or beans, but it is a great way to
stretch out more servings.
1 lb. Beef, cut into ½ “ cubes
1 T oil
1 T Parsley
1 c water
1 t Paprika
1 t Oregano
½ t cumin
½ t salt
½ t red pepper
¼ t coriander
1 bay leaf
The following recipes are a compilation of different sources, to be used
1 cloves garlic, crushed
in International Food course at Huntington Park High School. Different
¼ onion, chopped
sources and people were used to bring together these recipes, including
¼ c tomato sauce
some original recipes from the author herself.
15 oz. Pinto beans, undrained.
- P. Farley-Terry
Directions
1. Stir and cook beef in oil over medium heat. Add water
and boil 15 minutes.
2. Stir in remaining ingredients, except beans, reduce and
simmer for 20 minutes.
3. Remove bay leaf, stir in beans, heat 10 minutes.
4. Serve with cheese and sour cream if desired.
Yield: 6 servings
New England New England Clam Chowder
Potato Skins References to Clam Chowder appear in the early books of New England.
Crispy fried potato skins are a newcomer to New England Cuisine, but makes a Fish and seafood stew were a custom introduced by French and
delicious snack. Portuguese fishermen. To make the stew, they used a large pot called- la
chaudiere. As they stew became popular, the name of the pot became
6 large baking potatoes the name for the stew.
¼ c butter, melted
½ t salt ½ lb bacon, cut into ½ “ strips Salt and pepper to taste
½ t paprika ½ medium onion, chopped ¼ C leak, julienne
Sour Cream 1 can minced clams, with liquid 2 C Light cream
Crispy, crumbled bacon 2 potatoes, large dice 1 T Butter, melted
Avacado slices
Directions:
Directions 1. In stockpot, cook bacon and onion, until bacon is crisp.
1. Bake potatoes at 375 until tender (1.5 hrs) Remove. 2. Stir clams, potatoes, leak salt and pepper. Heat to
2. Increase oven temperature to 475. Line a baking sheet boiling; cover and cook until potatoes are cooked.
with foil. 3. Reduce heat and stir in cream and butter.
3. Slice potato, lengthwise in half. Scoop out potato, leaving 4. Simmer for 5 minutes. Serve
¼” potato attached to skin. Yield: 5 servings
4. Brush inside and outside of potato with butter.
5. Mix salt and paprika; sprinkle over inside of potato shells.
6. Place shells cut side up, on lined cookie sheet. Bake 15
minutes.
7. Sprinkle with cheese, bacon, sour cream and avocado
slices.
Yield: 24 skins
Pacific Region Dressing:
Chinese Chicken Salad 8 T Rice Vinegar
Chinese chicken salad was made popular in the Sacramento restaurant, 4 T Sugar
Fat City. It is a delicious combination of California vegetables, and Asian 1 t salt
seasoning. ½ c Sesame oil
1 T oil 2 T MSG
½ c Chicken, cut up
½ head lettuce, chopped Procedure
½ head green leafy lettuce, cut up. 1. Combine contents in bowl with whisk. Pour over lettuce.
10 wontons, lightly fried 2. Turn the lettuce over several times with fingers.
½ can water chestnuts, sliced and drained
¼ C slivered almonds, toasted
½ can mandarin oranges, drained
2 green onions, sliced
Procedure
1. Lightly fry chicken in 2 T oil, set aside to drain on paper
towel.
2. Lightly fry wontons in oil, set aside to drain on paper
towel.
3. Toss together head lettuce, leafy lettuce. Toss with
dressing.
4. Pile on top: water chestnuts, almonds, orange slices,
green onion, chicken and wontons.
Yield: 5 servings
American Regional: Southern
Jambalaya
Southern Fried Chicken This renowned Creole specialty is simply rice with whatever meat, seafood or
A classic dish of the deep south, this variation of southern fried chicken calls for poultry is available. Like paella, it’s Spanish ancestor, ham, tomatoes and shrimp
chicken gravy mix to ensure a smooth flavorful creamy gravy. are important ingredients.
1/2 C Oil 1 frying chicken, pieces only 1 C Chopped celery
1 C flour 1 Envelope Gravy Mix 1/4 C green pepper, chopped
Dash cayenne pepper 1 C Water 1 T oil
1/2 t Salt 1/2 C Half-and-Half 1/2 C uncooked white rice
1 Egg Paprika 1 plus 1/4 c water
1 T Water 1 Can (16 oz) Tomatoes
1/2 t Worcestershire Sauce 1 envelope spaghetti sauce
1 C diced ham
Procedure: 1 C shrimp
1. Heat 1/2 C oil in large skillet. 1/4 t Paprika
2. Combine flour, salt, and pepper in bowl.
3. Lightly beat together egg, water, and worcestershire sauce. in Procedure
pie pan. 1. Cook celery and pepper in oil in large skillet 5 minutes. remove
4. Dip chicken in egg mixture, then flour mixture, coat well.. and set aside.
5. Fry in oil until golden brown, crisp and tender on all sides. Turn 2. Combine rice, water in skillet, cover and cook 20 minutes.
occasionally. 3. Stir in tomatoes, broken up, sauce mix, ham, shrimp and
6. Combine gravy mix, water, half-and-half, paprika in small paprika.
saucepan. 4. Cook 15 minutes.
7. Heat to boiling, stirring occasionally. Serve with biscuits. Serves 5-6
Serves: 5-7
Spoon Bread
3/4 C yellow cornmeal
1 C milk
3/4 C water
3/4 t sugar
1/2 t salt
1 T Margarine
2 plus 1/2 Eggs
1 plus 1/2 t baking powder
Procedure
1. Sprinkle cornmeal over milk and water, in 2 quart saucepan;
bring to boil and cook. stirring constantly, until mixture thickens.
2. Remove from heat. Stir in sugar, salt and butter.
3. Beat eggs until light and fluffy, 2 minutes. In a separate bowl.
4. Beat baking powder into egg mixture, fold into cornmeal
mixture.
5. Pour into greased casserole and bake at 350 for 30-40
minutes.
Servings: 6
American Regional: Pacific State Chocolate Butter Cream
Walnut Cake
One of the Northwest’s most prized products is tender walnuts. The 2 oz. Semisweeet chocolaate, chopped
versatile nut not only produces oil, but also wonderful in bread and 12 egg yolks
produces a superb cake whose brilliance is greatly enhanced by rich 1/4 c sugar
chocolate butter cream. The Franciscan fathers planted the walnut 1/8 t salt
trees in the California missions in 1769.
1/2 c butter, cut into pieces
1/2 C butter 2 eggs
1 C Sugar ½ c Milk Procedure
1 plus 1/2 C sifted cake flour ½ t vanilla 1. Place chocolate and 1 T water in top of double boiler. Heat until
1/2 T unsifted flour ½ t almond melted.
1 plus 1/2 t baking powder 2. In bowl, combine yolks, sugar, and salt. Cook in top of double
1/8 t salt boiler, beat mixture until it “ribbons”. (Thick and
1 C walnuts, toasted. resembles ribbon when poured from a spoon. )
3. Add chocolate mixture into yolk mixture, while in double
Procedure:
boiler.
1. Preheat oven to 350.
4. Drop in butter, continue cooking until butter is melted.
2. In bowl, blend butter and sugar for 5 minutes.
3. In another bowl, mix together 1 plus 1/2 c flour, baking powder and 5. Remove from heat, continue beating 5 minutes until the
salt. Set aside. buttercream lightens in color.
4. In custard cup, toss together 1/2 T flour and walnuts. 6. Cool until spreadable.
5. Add eggs to butter mixture, beat 2 minutes. 7. Frost top and sides of walnut cake.
6. Combine milk and extract.
7. Alternately add milk mixture, and flour mixture, to butter mixture.
beat well after each addition. ( to butter, add flour mixture, beat. Add
milk to butter mixture, beat etc... )
8. Add walnuts, and stir with wooden spoon.
9. Lightly grease 9 x 5 loaf pan. Spoon batter into pan. Bake 1 hour.
10. Cool 10 minutes, turn out onto cooling rack. Cool completely.
COBB SALAD Strawberry – Chocolate Shortcake
TRACING IT’S ORIGIN TO HOLLYWOOD’S BROWN DERBY Fresh strawberries are available in California, in springtime
RESTAURANT, COBB SALAD IS ONE OF CALIFORNIA’S FAVORITE abundance.
1 pint strawberries, rinsed, hulled and sliced
Lemon Vinaigrette
1 3/4 C Sugar
6 C Chopped lettuce
4 C Flour
2 C cut up cooked chicken
3 hard coodked eggs, cut up 1 c cocoa powder 1 c Milk
2 medium tomatoes, cut up 2 T Baking powder 2 t Vanilla flavoring
1 ripe avacado, chopped 1 t salt 1 c Cream, whipped
1/4 c crumbled blue cheese ¾ c Butter, cut into bits
4 slices bacon, crisply cooked and crumbled
Procedure
Procedure 1. Heat oven to 425
1. Prepare Lemon Vinaigrette (recipe follows)
2. Place strawberries in medium bowl, stir in ¼ c sugar, toss
2. Arrange lettuce on serving platter.
to coat. Let stand 20 minutes.
3. Layer remaining ingredients, in rows on top of lettuce.
4. Serve with Lemon dressing 3. Whisk flour, cocoa powder, remaining sugar, baking
powder, and salt in large bowl.
4. With pastry blender, cut in butter until mixture
LEMON VINAIGRETTE resembles crumbs.
5. Slowly add milk and vanilla, stirring with fork, until
1/2 C OIL mixture holds together.
1/4 C LEMON JUICE 6. Turn dough onto floured surface, knead 2-3 minutes. Roll
1 T RED WINE VINEGAR
to ¾” thickness.
2 T SUGAR
7. Cut into 4” rounds, place on ungreased cookie sheet.
1/2 T DRY MUSTARD
1/2 T SALT 8. Bake at 425 for 10 minutes. Cool
1/2 T WORCESTERSHIRE SAUCE 9. Cut each shortcake in half, horizontally.
1/4 T GARLIC POWDER 10. On bottom half, spoon strawberry mixture, top with 2-3
1/4 T PEPPER dollops of whipped cream. Cover with top.
Yield: 15 shortcakes
1. COMBINE ALL INGREDIENTS
2. REFRIDGERATE OVERNIGHT.
Twice-Baked Potato Southern
Sour Cream Coffee Cake
6 medium potatoes
½ c sour cream 1 C Margarine 2 C Flour
½ t garlic 2 C Sugar 1 t Baking Powder
¼ t salt 2 Eggs 1/2 t Salt
¼ c cheese 8 oz Sour Cream 1 C Pecans, chopped
1 t Vanilla 2 t Cinnamon
Directions:
1. Bake potato. Cut lengthwise, the top of each potato; Procedure:
discard top skin. Gently scoop potato of pulp, leaving ¼ “. 1. With electric mixer. Cream margarine.
(Shaped like a canoe). 2. Gradually add 2 C sugar. Beat until light and fluffy.
2. Combine pulp in bowl with sour cream, garlic, salt and 3. Add eggs, one at a time, beating after each egg.
blend. If necessary add 2-3 T milk. 4. Using a wooden spoon, stir in sour cream and vanilla.
3. Pile mashed potatoes back into shells. Place on baking 5. In separate bowl, combine flour, baking powder.
dish. Bake at 425 for 20-25 minutes. 6. Gradually add to margarine mixture.
4. The last 3 minutes, sprinkle with cheese. 7. Pour half the batter into a prepared pan, 9”.
Yield: 6 potatoes 8. In a separate bowl, combine nuts, sugar and cinnamon. Sprinkle
half of this mixture onto the mixture in pan.
9. Spread remaining batter on top of pecans.
10. Top batter with remaining pecan mixture. (Batter, pecans,
batter, pecans)
11. Bake at 325 for 70 minutes.
12 Allow to cool
Serves 12
Chicken Teriyaki
Japan Unit
Japanese Tempura 8-10 chicken drumettes
The original tempura dish was introduced by European (Portuguese) 1/3 c soy sauce
missionaries more than 300 years ago. Secret: Use cold club soda for
¼ c sugar
light flakey tempura.
¼ c pineapple juice
2 T oil
½ c flour Vegetables
1/8 t black pepper
½ c cornstarch 1 carrot. battonet
1/2 t ginger
1 t baking powder 1 zucchini, battonet
1 clove garlic, crushed
¼ t salt 1 onion, sliced
1 egg Broccoli crowns
Mis en plase
2/3 c ice-cold water sweet potato, battonet
1. Clean chicken drummettes
2 c Canola or peanut oil
Procedure:
Mis en plas:
1. Mix together: soy sauce, sugar, pineapple juice, oil,
1. Heat oil
pepper, ginger and garlic. Place in zip lock baggy.
2. Prepare vegetables slices
2. Place chicken into marinade. Seal well.
3. Refrigerate overnight.
Procedure:
4. Place chicken on baking dish; Pour ½ c sauce over top.
1. Mix dry ingredients together in bowl.
Bake at 400 for 15 minutes. Turn drummettes over, bake
2. Beat egg and water together with a fork, gently stir into
another 10 minutes.
flour mixture.
5. Serve with steamed rice.
3. Drop prepared vegetables into batter, 1-3 at a time. Coat
Yield: 5-6 people
evenly.
4. Heat oil to 300-365 . In wok or deep saucepan.
5. Drop vegetables, one at a time into oil. Food should pop to
top of oil. Turn vegetable oil when lightly brown, remove
and drain on paper towel.
Yield: 5-6 servings
China Kung Pao Chicken
Kung Pao means “guardian of the throne.” Legend has it that a general – a tutonic Lemon Chicken
guardian – woke up hungry one night and demanded a snack. The cook had only
leftover spoiled chicken and peanuts. Fearing for his life, the cook put together
the chicken and heavy seasonings to cover the taste of the spoiled chicken. The 2 T Cornstarch 1 t lemon peel
general loved it! 2 t chicken bouillion 3 T lemon juice
1 c water
10 oz. Chicken, sliced 2 T Peanut/Canola Oil
1 T Sherry 2 t gingerroot, grated 1 Carrot, sliced diagonal
1 t cornstarch 2 cloves garlic, minced 1 celery stalk, cut diagonally
¼ c water 4 green onions, cut 1” 2 T water
¼ c soy sauce ½ c roasted peanuts 1 c sugar snap peas
4 t cornstarch, divided ½ red pepper, sliced thin
1 T sugar 4 green onions, sliced 1” pieces
1 t vinegar ½ lb Chicken, cut thin strips
2 dashes of tapatio 2 T Oil
Procedure: Procedure:
1. Slice chicken into bite size strips. 1. In small bowl combine: cornstarch, bouillion, water,
2. In medium bowl, stir together chicken, sherry and 1 t lemon peel and lemon juice. Set aside.
cornstarch. Set aside for 15 minutes. 2. In wok, add 1 T oil and heat 1 minute.
3. In smaller bowl, combine water, soy sauce, 3 t 3. Add carrots, celery and cook for 1 minute. Add 2 T
cornstarch, sugar, vinegar and tapatio, set aside.. water and cook for 3 minutes.
4. Pour 2 T oil in wok, preheat for 1 minute. Stir in 4. Continue to add peas, pepper and green onions. Cook 2
gingerroot and garlic. Fry for 15 seconds. minutes. Remove from wok.
5. Add chicken and stir fry for 4 minutes, until chicken 5. Clean wok.
is white. 6. Heat 1 T oil for 1 minute, cook chicken 5 minutes.
6. Stir in tapatio sauce to center of wok. Cook until 7. Add lemon sauce and cook 2 minutes.
thick and bubbly. 8. Add cooked vegetables, stir lightly .
7. Add green beans, peanuts and heat for 3 minutes. 9. Serve over steamed rice.
8. Serve over rice. Yield: 5-6 servings
Yield: 5-6 servings
Egg Rolls Almond Cookies
10-12 Egg Roll Wrappers ½ C Margarine or Butter
½ C Oil ½ C Sugar
1 T Red wine vinegar 2 T Egg
½ t cornstarch 1 t almond flavoring
2 t Soy sauce 1 ¼ C flour
2 T water ½ t Baking Powder
½ stalk celery, sliced thin 12 Whole Almonds
3-5 mushrooms, sliced thin
1 carrot, julienne 1. In Large Bowl, cream butter and sugar. Add egg and
2 T green onions almond extract, mix well.
2. Gradually add flour, baking powder and mix well.
Procedures: 3. Shape dough into 20 ¾” balls. Allow to rest 10 minutes
1. Combine vinegar, cornstarch, soy sauce and water in 4. Place dough balls on prepared cookie sheet. Gently press
custard cup. ball down with thumb, to a disk. Press 1 almond into
2. In fry pan, using 1 T oil, sauté celery, mushrooms, center of each disk.
carrots and green onions. 5. Bake at 375 for 12 minutes, or until bottom begins to
3. Roll sautéed mixture into egg roll. brown.
4. Heat oil in wok, when hot, drop in egg roll. Fry until one
side is brown, turn and fry other side.
Do not fry more than 2 egg rolls at a time.
Indian Cuisine Rice with Browned Butter
Chicken Curry Bhuga Chawal
Murghi Ki Curry
1 plus 1/2 C Basmati rice 2 cinnamon sticks
1 small onion, chopped 1 cardamom 2 T vegetable Oil 2 bay leaves
3 cloves garlic 1 cinnamon stick 1 Onion, sliced thin 2 plus 1/4 C water
1 slice ginger, peeled 1 bay leaf 2 cardamom pods 1/2 t salt
1 green serrano chili 2 cloves
1 tomatoe, diced 3 peppercorns Procedure
3 T vegetable oil 1 T coriander 1. Wash rice in several changes of water, picking out any sticks
1 T cumin 1/8 t tumeric or foreign objects. Soak in water 20 minutes.
1/2 t cayenne pepper 1 pound chicken pieces, cutup 2. Heat oil overmedium heat in large saucepan. Add onions and
spices, saute. Stirring frequently until onions are brown.
Procedure 3. Drain the rice and without stirring, add to browned onions.
1. Chop onions fine. Mince garlic and green chilies together. set Add 2 1/4 C water and salt, stirring gently. Bring to boil, and
aside. reduce to low heat. cover and simmer 10 minutes.
2. In food processor, puree tomatoes. Yield: 6 servings
3. Heat oil in stock pot, add onions. Brown over medium heat,
stirring constantly. Allow to sweat for 15 minutes.
4. Stir in 1-2 T water, to arrest browning and to make a paste.
5. Add garlic, ginger and chilis, cook for 2 minutes. Add spices,
cook additional 2 minutes.
6. Add tomatoes, stirring frequently. This paste is called masala.
7. Add chicken pieces and brown on medium heat, 5 minutes. Add
salt and 1/3 C water.
8. Cover and simmer for 30 minutes.
9. Serve on warm platter, garnish with chopped cilantro.
Yield: 5-6 servings
Middle East Yogurt-Dill Sauce
Middle Eastern Chicken Kebobs 1/2 c plain yogurt
In middle eastern countries, a large animal is not typically used. A 1 T dill, chopped
typical animal used for Kebobs would include chicken, lamb or fish. 1/2 clove garlic, minced
1/2 t lemon juice
1 lb of chicken breast halves, cut into 1” cubes, salt and pepper to taste.
4 T Olive Oil
4 Cloves of garlic, minced Procedure
1 t mint 1. Combine all ingredients in a small bowl. Season to taste.
1 t oregano Yield: 5-6 servings
1 t salt
1 t black pepper
2 T lemon Juice Greek Salad
1 bunch mint leaves 1/2 lb tomatoes, seeded and diced (2 cups)
1 red onion, cut into 1” cubes 1 C diced, seeded and peeled cucumbers (1 cup)
6 wooden skewers 1/2 red pepper, diced
1/4 c olives, pitted and halved
Procedure 1/4 c red onion
1. Soak wooden skewers in water. 2 T Italian Parsley, chopped
2. Mix 2 T olive oil, dried mint, oregano, salt and pepper in a 2 T olive oil
medium bowl. Add chicken, toss to coat, marinate overnight. 1 T red-wine vinegar
3. In small bowl, whisk together remaining 2 T olive oil and lemon 1/4 t oregano
juice, set aside. 2 T Feta cheese, crumbled
4. Preheat oven to 375.
5. On a skewer, alternately place 1 mint leaf, cube of chicken, Procedure
onion slice. Sprinkle with salt and pepper. Cook for 25 - 30 1. Mise en Place all ingredients
minutes, turning occasionally and brushing with oil and lemon 2. Toss all ingredients, except feta cheese, into a medium bowl,
mixture. Serve with yogurt-dill sauce. combine gently.
3. Gently mix in feta cheese, season to taste.
Yield: Serves 5-6
Middle East Baklava
Pecan Cups
A traditional Christmas dessert in the Armenia, and many other Middle ¼ pkg filo dough 2 T sugar
Eastern countries. ¼ c butter, melted ¼ t cinnamon
¼ c walnuts, chopped 2 T honey
8 Sheets of commercial phyllo pastry
3 T Butter Mis En Plas
1/4 c plus 2 T sugar 1. Melt butter
1/4 C plus 2 T light corn syrup 2. Chop nuts
2 Eggs, slightly beaten 3. 3. Butter loaf pan
1/2 t vanilla extract
1 C chopped pecans Procedure:
1. In small bowl, combine sugar, cinnamon and nuts. Set
Procedure: aside
1. Place 1 sheet of phyllo on a towel (keep remaining 2. Working with filo dough, covering unused portion with
covered)spread melted butter with pastry brush plastic wrap, Spread 1 aheet of dough on bottom of loaf
onto phyllo sheet. pan, brush with melted butter. Add 1 sheet, melt with
2. Add second layer phyllo and spread with melted butter, Continue with two more sheets of filo.
butter. Add third layer and continue until the 8th 3. Add 2 T nut mixture on top of filo.
layer of phyllo. 4. To top of nut mixture, lay 1 sheet of filo, brush with
3. Cut into 4” squares. Place 1 square into each muffin butter. Add 3 filo sheets, one at a time, brushing with
tin. melted butter between each sheet. Spread with
4. In small bowl, mix together butter, sugar, cornsyrup, remaining nut mixture.
eggs, vanilla. 5. Repeat step 4, except do not add nut mixture to top.
5. Gently stir in nuts. 6. Score 6 squares.
6. Spoon mixture into each phyllo crust, in muffin tin. 7. Bake at 350 for 35 minutes.
7. Bake at 350 for 20 mins, or until center is set. 8. Heat honey and pour over the top of warm filo dough.
Yield: 12 Servings Cool. Cut into 6 pieces.
Yield: 6 servings
Meat Filled Filo Triangles
½ lb ground beef or lamb Mediterranean Salad
1 clove garlic, minced
½ c tomato sauce 3 C Rotini, cooked
¼ C sherry 1/2 Red Pepper, chopped
2 T Parmesean Cheese, leveled 1 C Cheese, Cubed
2 T slightly beaten egg 1/2 C Olives, lightly chopped
6 sheets filo dough 2 tomatoes, chopped
¼ C butter, melted 2 Avacados, peeled and chopped
1/4 c Italian dressing
Directions 1/2 C Mayonnaise
1. Crumble meat into a skillet and brown. Drain off fat. salt and pepper to taste
2. Add garlic, onion salt, tomato sauce and port.
3. Cook until liquid is reduced, about 20 minutes. Let cool. Procedure:
Stir in egg and cheese. 1. Cook rotini, drain, cool
4. Lay out 1 sheet of filo, cut into 3” wide strips. Brush each 2. Add chopped pepper, cheese, broccoli, olives and tomatoes.
strip with melted butter. Be sure to keep remaining filo 3. In small bowl, combine italian dressing and mayonnaise.
covered with damp towel until ready to use, to prevent 4. Stir mayonnaise dressing into pasta and vegetables.
drying out 6. Gently stir in avacadoes, salt and pepper to taste.
5. Place 1 T meat filling into one corner of strip, fold over
to make a triangle, continue folding until filling is
completely encased in filo. Repeat with remaining filo.
Day 2:
6. Place triangles onto ungreased baking sheet and bake
uncovered, in 375 oven for 10 minutes or until golden
brown.
Yield: 2 dozen appetizers
French Lab
Cream Puff Filling
Cream Puff All of these fillings make refrigeration a must. Always keep filled
cream puffs chilled.
½ C Butter
1 C Flour Filling Option 1
4 Eggs
Cream Puff Cream
1 C Water, boiling
3 T Vanilla Instant Pudding Mix
1/8 t salt
3 T Chocolate Instant Pudding Mix
1 ¼ C Cold milk
Procedure
1. In medium saucepan, combine butter, water and salt.
1. In 2 medium sized bowls, divide milk, ½ C plus 1 T in each
2. Bring to boil, add flour all at once, stirring vigorously.
bowl.
3. Cook and stir until ball forms.
2. In each bowl, whisk in pudding mix, whisk by hand for 2
4. Remove from heat and cool 15 minutes.
minutes.
5. Add eggs, one at a time, beating with a wooden spoon
3. Allow to stand 10 minutes, until set.
after each egg, until smooth.
4. Slice puff horizontally, removing top.
6. Drop by rounded spoonful onto greased cookie sheet, 3”
5. Stuff cavity with prepared pudding, replace top. Dust
apart (they expand).
with powdered sugar.
7. Bake at 400 for 35 minutes, cool.
8. Split in half horizontally, fill bottom half with cream.
Place lid on top. Filling Option 2
Cream Puff Fruit Filling
½ C Ready Whip Cream
½ pint fruit, cleaned and sliced
1. Pour cream into bowl, beat on high with electric mixer
until stiff peaks form.
2. Using a rubber scraper, gently stir in sliced berries.
3. Slice puff horizontally, removing top.
3. Stuff cavity with prepared cream/fruit, replace top.
Dust with powdered sugar.
French Unit
Chicken Florentine Crepes
1 plus 1/2 C cooked chicken, shredded
1/2 package spinach
1/4 C Bread Crumbs
1 T Onions, minced
1 plus 1/2 Can cream of chicken Soup
10 crepes, cooked
1/2 C Sour Cream
1/4 C Red wine vinegar
1 tsp Paprika
1/4 C Sliced almonds.
Procedure
1. Combine chicken, spinach, crumbs, onion and 1/2 of
canned soup. Mix well.
2. Fill cooked crepe with 1/4 C chicken mixture; roll up.
3. Place seam side down in greased 13 x 9 x 2 dish.
4. Combine remaining soup, sour cream, red wine vinegar
and paprika.
5. Pour over crepes. Sprinkle with almonds.
6. Bake at 350 for 15 minutes.
Yield: Serves 5
Crème Patissiere
French Unit Pastry Cream
Crepe Sucrese
2 eggs 1 c milk
2/3 C Milk 3 egg yolks
1 T Margarine, melted 3 T sugar
1/2 C sifted flour 2 T cornstarch
1/4 t salt 1 t vanilla
1 t sugar
Procedure:
Procedure 1. In small saucepan, scald milk.
1. Beat eggs; add milk and margarine. 2. In small bowl, whisk together egg yolk and sugar. Add
2. In separate bowl, mix flour, salt and sugar. Add to egg cornstarch and whisk 2 minutes.
mixture. Mix well 3. Temper milk to egg yolks, Adding egg yolk to milk mixture
3. Heat 1 t oil in small fry pan. whisking rapidly over medium heat until pastry cream
4. Pour in 2 T batter, tilt pan to spread evenly over thickens and boils 1 minute. The cream should become
bottom of skillet. shiny.
5. Cook, turning once, until brown. 4. Pour pastry cream into bowl, and cover with plastic,
6. Fill with pastry cream. allowing pastic to touch top of cream surface. Chill
Yield: 12 – 15 crepes overnight.
Yield: 1 ¼ c pastry cream.
Quiche Lorraine
1 Pastry Shell 1 T Flour
3 Eggs, beaten ¼ t Salt
1 ½ C Milk 1/8 t Pepper
6 slices bacon, sliced in 1” strips ¼ C Green Onions, chopped
1 ½ C Jack Cheese, shredded dash nutmeg
Procedure:
1. Place pastry crust into quiche pan or pie pan. Bake
blind 10 minutes at 400.
2. Cook bacon until lightly crown (not black) on medium
heat. Drain on paper towel.
3. In a bowl, stir together eggs, milk, salt, pepper,
nutmeg, salt and onion.
4. In separate bowl, mix cheese and flour. Toss until
cheese is coated.
5. Add cheese mixture, to egg mixture. Stir in cooked
bacon.
6. Pour into baked crust.
7. Bake at 325 for 40 minutes
8. Reheat Quiche.
9. Serve with sliced melon.
Yield: Serves 4-6
Germany Architectural Dough
Latke’s
Applesauce is the classic accompaniment to potato pancakes. If serving 6 T Shortening
as a dessert, hold the onions. ½ C Sugar
½ t baking soda
3 Medium Potatoes ½ t salt
3 eggs, beaten 1 ½ t ginger
½ onion, diced small 1 t cinnamon
¼ C all-purpose flour ½ t cloves
1 t salt ½ t nutmeg
¼ c Butter 6 T corn syrup
2 T water
Procedure: 2 C all-purpose flour
1. Shred potatoes into bowl full of cold water; drain.
2. Mix potatoes, eggs, onion, flour and salt. Procedure:
3. Heat non-stick pan, add 1 T butter, and heat until melted. 1. In mixing bowl, cream shortening and sugar.
Scoop a spoonful of potato mixture into pan, spread with 2. Add salt, soda and spices
spatula. 3. Add corn syrup and water.
4. Cook until golden brown, about 2 minutes on each side. 4. Gradually stir in flour.
5. Repeat with remaining mixture, add butter as needed. 5. Wrap in plastic wrap and refridgerate
6. Serve with applesauce.
Yield: 10-15 Latkes
½ recipe
Architectural Dough Quick Hungarian Goulash
¾ C Shortening
1 C Sugar 2 t oil
1 t baking soda ½ lb beef, sliced into thins strips
1 t salt ½ onion, sliced
1 T ginger 1 t sugar
2 t cinnamon ¾ c water
1 t cloves 1 c canned tomatoes
1 t nutmeg ½ c tomato sauce
¾ C corn syrup 1 T Paprika
4 T water ¼ t salt
4 C all-purpose flour ¾ c Rotini noodles
Procedure: Procedure:
1. In mixing bowl, cream shortening and sugar. 1. Heat oil in skillet, fry beef
2. Add salt, soda and spices 2. Add onions, water, sugar, tomatoes, tomato sauce,
3. Add corn syrup and water. paprika, salt. Cook for 1 minute
4. Gradually stir in flour. 3. Stir in rotini noodles . reduce heat to medium and cook
5. Wrap in plastic wrap and refridgerate for 15 minutes until noodle is tender.
Italy Unit 6. Stuff cheese mixture into cooled manicotti noodles. Place
Italian Manicotti in glass dish.
7. Pour ragu sauce on top of manicotti noodles, top with
Ragu sauce Cheese layer remaining mozzarella cheese.
½ Onion, diced ½ t salt 8. Bake manicotti at 350 for 30 minutes.
9. Serve warm
1 garlic clove, crushed 1 T Oil
Yield: 6 servings
1 T Oil ¼ C Ricotta Cheese
2 Carrots, peeled and sliced 2 T Parmesean Cheese
4 Mushrooms, sliced 1 Egg, slightly beaten
2 Stalks Celery, sliced ¼ C Mozzarella Cheese
15 oz can Tomatoes
8 oz can Tomato sauce Topping
6 oz can Tomato paste ¼ c Mozzarella Cheese, grated
1 C water
1 ½ t salt Noodles
½ t Italian seasoning 6 Manicotti noodles
10 c Water, boiling
1 T Oil
1 T Salt
Procedure:
1. Noodles: Boil 8 C water with oil and salt. When boiling
rapidly, add noodles. Cook to al dente’. Drain and rinse
in cold water.
2. In large skillet, saute’ onions, carrots, mushrooms and
celery in 1 T oil.
3. Add garlic and canned tomatoes.
4. Gradually stir in tomato sauce, tomato paste and water
.Add spices. Allow to simmer for 30 minutes.
5. While Ragu is simmering, mix ½ of mozzarella cheese,
ricotta cheese, parmesean cheese, egg, ½ t salt and 1 T oil
in small bowl.
Chicken Cacciatora Lemon Sorbet
Marinara Sauce 1 small lemon, and juice (1/4 C)
Salt and Pepper, to taste Breaded Chicken Breasts ½ C Sugar
2 T Olive Oil 1 lb Chicken Breast 2 C Water
½ Onion, chopped ½ C Bread crumbs
1 clove garlic, minced 1 Egg 1. Zest the lemon, using a zester or a grater.
1 carrot, grated 2. Squeeze lemon for ¼ c juice
4 mushrooms, sliced 3. Place water in small saucepan, add lemon zest and sugar.
1 can stewed tomatoes ½ C Cheese, grated Cool
¼ C tomato sauce 4. Stir juice into water, Divide into containers. Freeze
2 T wine 5. Using the metal blade on food processor, place frozen
¼ t Basil lemon into
¼ t oregano processor and process until a thick puree forms,
6. Serve in dessert dish.
1. In skillet, sauté onion and mushroom in 1 T oil.
2. Stir in tomato and tomato sauce. Add oregano, basil,
wine,garlic and carrot. Salt and pepper to taste.
3. Using a mallet, pound chicken breast flat.
4. Beat egg and place in shallow dish.
5. Place bread crumbs in shallow dish. Dredge chicken
breast in egg, and then dredge in bread crumbs.
6. In large skillet, place 1 T Oil, fry breaded chicken
breasts until brown.
7. Place cooked breasts in baking dish, Top with Marinara
Sauce and grated Cheese.
8. Bake at 350 for 20 minutes.
Pasta Primavera
Italian Marinara Sauce This primarily vegetable dish is native to the farmland of Northern
Italy. It contains very little meat, but a hard cheese.
Ragu sauce Topping
½ Onion, diced ¼ C Parmesean Cheese 1/4 Green Pepper, Sliced into strips
1 garlic clove, crushed 1/4 Red Pepper, sliced into strips
1 ½ t salt 3 Mushrooms, Sliced
1 T Oil
1 Zuchinni, Sliced
½ t Italian seasoning
1/4 Onion, Sliced
2 Carrots, peeled and sliced
4 Mushrooms, sliced 1 Bunch broccolli, cut into flowerettes
2 Stalks Celery, sliced 6 Cloves Garlic, crushed
1 t sugar 1/2 t Salt
15 oz can Tomatoes 1/2 t Pepper
8 oz can Tomato sauce 2 t Basil
1/4 C. Olive Oil
Procedure: 1/4 C Parmesean Cheese
1. In large skillet, saute’ onions, carrots, mushrooms and
1/2 lb. Spaghetti
celery in 1 T oil.
1 T Vegetable Oil
2. Add garlic and canned tomatoes.
3. Gradually stir in tomato sauce, and ½ cup water. Add spices 1 T Salt
and sugar. Allow to simmer for 30 minutes.
4. Pour ragu sauce on cooked noodles or cooked Ravioli. Can Procedure:
also be used as a dipping sauce for bread sticks. 1. Wash and slice all vegetables
5. Serve warm 1. Place vegetable Oil, and salt in 4 C water. Boil
Yield: 6 servings 2. Add spaghetti noodles. Cook to au dente
3. In Olive Oil, stir fry all vegetables until tender.
4. Stir in salt, pepper, basil.
5. Remove from heat, add to strained spaghetti
6. Stir in Parmesean Cheese. Serve
Pasta Carbonara
Italian Meatless Spaghetti
2 Eggs
2 T Parsley Flakes Noodles Ragu sauce Topping
¼ C Butter ½ lb Fettuchine ½ Onion, diced ¼ C Parmesean Cheese
½ C Peas, defrosted 8 C water 1 garlic clove, crushed
2 T Light cream 1 T Oil 1 ½ t salt
1 T Oil
½ lb Bacon, cut into 1” strips 1 T Salt
½ t Italian seasoning
½ C Parmesean cheese
2 Carrots, peeled and sliced Noodles
4 Mushrooms, sliced ½ lb Spaghetti noodles
Procedure 2 Stalks Celery, sliced 8 C Water, boiling
1. Noodles: In large stock pot, boil water salt and oil. 15 oz can Tomatoes 1 T Oil
Add fettuchine and cook to al dente’. Drain and 8 oz can Tomato sauce 1 T Salt
return to stock pot. 6 oz can Tomato paste
2. In skillet, fry bacon until crisp. Drain on paper towel.
3. Beat together eggs and cream. Add to cooked pasta, Procedure:
toss and coat pasta. Heat 1 minute. 6. In large skillet, saute’ onions, carrots, mushrooms and
celery in 1 T oil.
4. Add bacon, peas and cheese. Toss.
7. Add garlic and canned tomatoes.
5. Serve warm
8. Gradually stir in tomato sauce, tomato paste and water.
Yield: 4-6 servings
Add spices. Allow to simmer for 30 minutes.
9. Noodles: Boil 8 C water with oil and salt. When boiling
rapidly, add noodles. Cook to al dente’. Drain and rinse in
cold water.
10. Reheat Ragu sauce. Pour ragu sauce on cooked noodles.
11. Serve warm
Yield: 6 servings
Egg Pasta Cheese Ravioli
Use this filling for stuffed shells or manicotti
1 ½ C All purpose flour 2 t Olive Oil
½ t Salt 1 T Warm water ½ C Ricotta Cheese ½ t Oregano leaves
2 Eggs, slightly beaten 2 T Parmesean Cheese ½ t Basil Leaves
¼ C Mozzarella Cheese 1/8 t Onion powder
Procedure: ½ (2 T) Egg 1/8 t garlic powder
1. Sift flour into large bowl, make a well in the center.
2. Add salt, eggs, water and olive oil. Stir with wooden Procedure:
spoon. 1. Bring to boil 10 cups water and 1 T salt.
3. Knead for 5-6 minutes. Let rest 20 minutes. 2. In bowl mix together; cheeses, 2 T egg, and spices.
4. Pass dough through pasta machine, going from wide 3. Shape Egg pasta into circles using a biscuit cutter.
setting to thin setting. 4. Lightly brush ravioli with other 2 t egg.
5. After thin setting, cut dough into desired shape. 5. Place 1 T of cheese mixture in center, cover with cut
Yield: ½ lb dough pasta. Press the two sides together, being careful to get
air pocket out.
6. prepare all raviolis before cooking.
7. Drop raviolis gently into boiling water, Cook 2 minutes.
Garlic Bread 8. Serve with Marinara sauce.
Bread Yield: 5-6 servings
1 Clove Garlic
4 T Butter, melted
Procedure:
1. Using garlic press, add garlic to melted butter.
2. Spread mixture onto sliced bread
3. Place under broiler 2-3 minutes, watch carefully.
Latin American Food
Sopes Fajitas
The sope is also called the garnacha or picada, depending upon where you
are in Central America, how it is served, and what the topping consists ½ Green pepper, sliced
of. It can be served as an appetizer or entrée.
½ Red Pepper, sliced
½ Onion, sliced
4-6 sopes
1 chili, roasted and sliced
1/3 C Refried beans
1 T Oil
½ lb Ground beef
½ lb beef or chicken, sliced
1 potato, peeled, medium diced and blanched
1 T Salsa
2 T onions, fined chopped
4 Flour tortillas
Salsa
¼ head lettuce, sliced thin
Procedure:
¼ C Jack Cheese, grated (Mexican cheese can be substituted)
1. Roast chili, place in bowl and cover with plastic wrap and
¼ C Oil
allow to steam. After cooled, scrape off burnt skin,
½ Avocado, diced
remove seeds and slice.
¼ C Sour cream
2. In skillet, with 1 T oil, stir fry red pepper, green pepper,
onions and chili. Remove from pan.
Procedure:
3. Stir fry beef or chicken in same oil.
1. Place formed sopes on a greased cookie sheet. Drizzle
4. Add salsa; return vegetables to pan with meat.
each sopes with oil. Bake at 350 for 20 minutes.
5. Warm flour tortillas, stuff with meat mixture. Serve on
2. As sopes are baking, in large skillet brown ground beef,
bed of shredded lettuce.
add onions. Potatoes and 2 T salsa. Cover and simmer 15
Yield: 4 Fajitas
minutes.
3. Fill the sopes with ground beef and beans. Top with
lettuce, cheese, avocado, salsa and sour cream.
4. Serve warm.
Yield: 4-6 servings
Milk Syrup:
Central America 6 oz Evaporated Milk
Tres Leche Cake 7 oz Sweetened Condensed milk
This is a popular Latin American style dessert cake. A sweet, delicious 1/2 C Heavy Cream
treat that’s a perfect finish to a summer meal. 1 T Vanilla
2 t butter, used for baking dish 1/2 t vanilla flavoring Procedure:
1/2 C Sugar 1/2 C Flour 1. In heavy saucepan, mix evaporated milk, condensed milk
3 Eggs, seperated 1 t Baking powder and heavy cream together.
3 T Milk 2. Bring to boil, stirring constantly; add vanilla.
3. Remove from heat and cool slightly.
Procedure:
1. Preheat oven to 350 .
2. Butter a loaf pan sized baking dish.
Baked Black Beans and Rice
3. In medium bowl, beat egg yolks with 1/2 C sugar, for
French influence of Haitian food.
about 5 minutes, or until lemony in color.
4. Fold in milk, vanilla, flour and baking powder; set
½ onion, chopped 2 ounces ham, diced
aside.
2 garlic cloves, crushed ¼ t cumin
5. In a clean bowl, beat egg whites until stiff peak
½ green pepper, sliced 1/8 t salt
forms. Fold into egg yolk mixture.
1 T vegetable oil 1/8 t oregano leaves
6. Pour into prepared pan. Bake on top rack for 30
½ c uncooked rice pinch red pepper
minutes, until toothpick comes out clean. Allow to
15 oz black beans 1 ¼ c boiling water
cool.
7. Prepare milk syrup according to directions.
Procedure:
8. Slowly pour milk syrup over cake, spooning overflow
1. In vegetable oil, sauté onions, garlic and pepper.
back onto cake until syrup is completely absorbed.
2. In casserole dish, mix onions and remaining listed
9. Allow to cool completely before cutting.
ingredients.
10. Optional: May be served with sliced fruit and whip
3. Cover with foil, bake at 350 for 40 minutes until
cream.
liquid is absorbed.
Yield: Serves 12
Yield: 4-5 servings
Platanos Con Crema
Pollo en Pina
Chicken with Pineapple 2 ripe Plantains
A traditional Guatemalan dish, the chicken is stewed in a 3 T butter
broth of tomatoes, sherry and vinegar. Cinnamon and ¼ c brown sugar
cloves add a distinctive Central American flavor. 1 t vanilla
¼ t cinnamon
1 T olive oil 1 T vinegar 2 T pecans, chopped
1 lb chicken ½ t salt ½ c heavy crema
½ onion, chopped 1/8 t cinnamon
1 clove garlic, crushed 1/8 t cloves Procedure:
½ c pineapple chunks dash pepper 1. Peel and bias-slice plantains, ½ inch thick.
¼ c sherry 1 tomato, chopped 2. Melt butter in skillet, add plantains. Heat 5 minutes
2 c cooked rice or until just warm.
3. Sprinkle with brown sugar . Stir gently.
Procedure: 4. Add vanilla and cinnamon. Sprinkle with nuts.
1. Heat oil in skillet. 5. Serve on small dish with crema.
2. Cook chicken over medium heat until brown on all Yield: 4 servings
sides. Remove.
3. Cook onion and garlic until transparent.
4. Return chicken to skillet, add remaining ingredients
except tomato and rice. Cover and simmer 20
minutes.
5. Add tomato, simmer another 20 minutes.
6. Serve over cooked rice.
Yield: 6 servings
Empanadas together, brush inside edge with egg white before
Native to Argentina, can also be filled with Ham. pressing together.
2/3 c shortening 7. Repeat with remaining pastry and chicken filling
2 T butter, softened 8. Heat oven to 375.
2 C flour 9. Brush empanada with milk.
½ t salt 10. Bake 10 – 15 minutes, or until golden brown.
4-6 T water Yield: 12-15 empanadas
1 egg, separated
1 T milk
Bunuelos
Chicken Filling
½ c Chicken, chopped 1 plus 3/4 C flour 1 T Sugar
2 T taco sauce 1/3 C Milk 1/2 t Salt
2 T olives, chopped 3 T Margarine 1/2 t Cinnamon
1 chili, seeded and chopped 1/2 T Baking powder 1/4 C Sugar
¼ t salt 1 Egg
Procedure: 1. In large bowl mix all the above ingredients except 1/2 t
1. Cut shortening and butter into flour and salt, until cinnamon ans 1/4 C sugar.
pea sized particles form. 2. Knead the ingredients until smooth.
2. Sprinkle in water, 1 T at a time, tossing with fork 3. Divide into 1” balls. Refridgerate 10 minutes.
until pastry pulls away from side of bowl. 4. Roll on a floured board 1/8 “ thick.
3. Gather pastry into a ball, divide in half. 5. Heat 1” of oil in skillet.
4. Roll pastry into an 8 x 8 sheet, cut into 5 inch circles. 6. Fry a few at a time until golden brown. Drain on paper towels.
Place on ungreased cookie sheet. 7. Drizzle with remaining cinnamon-sugar mixture.
5. Mix chicken, taco sauce, olives, chili and salt together
in a bowl.
6. Place 2 T filling in center of each circle, fold over,
pressing edges together. If edges will not stick
Mexican Chicken Salad Mexican Wedding Cakes
4 C Chicken, cooked, shredded 4 T green chili, chopped 2 T Ground Almond
¼ C Carrots, diced small 1 medium avacado, diced 1/2 C unsalted butter
¼ C Potatoes, diced small 1 tomato, diced 1/2 Egg Yolk
¼ C Corn ½ C mayonnaise 1 T Powdered Sugar
1/8 onion, chopped Salt/Pepper to taste 1/4 t vanilla extract
Tostadas 1 C Flour
1/4 t baking powder
Procedure 1/2 c Powdered sugar for rolling cookies in
1. In small sauce pan, heat carrots, potatoes and corn,
through. 1. In bowl, cream butter.
2. In bowl, combine chicken, carrots, corn, potatoes, onion 2. Add egg yolk and 1 T powdered sugar, mix well.
and chili’s. 3. Stir in vanilla and ground almonds.
3. Gently stir in mayonnaise until combined. Salt and pepper 4. In seperate bowl, mix flour and baking powder. Gradually add
to taste. to butter mixture. Blend well.
4. Place a large spoonful on a tostada, garnish with tomato 5. Shape dough into 1inch balls, place on ungreased cookie sheet.
and avacado. 6. Bake at 350 for 20-25 minutes, roll in powdered sugar.
Yield: 6 servings
Sweden Swedish Cucumber Salad
Rosettes
Fried light sweets, customarily served at Christmas. 3 cucumbers, peeled and sliced thin
1 C Sour cream
1 Egg 2 T Lemon juice
½ C Flour 2 green onions, minced
1 T Sugar 1 ½ t salt
½ t salt 1/8 t pepper
½ C Milk 1 t dill
1 T Oil
Oil for frying Procedure:
1. Mix together cream, juice, pepper, dill and onion.
Procedure: 2. Chill overnight.
1. Heat 3 “ oil in small saucepan. 3. In small bowl, add cucumbers, salt and dress.
2. In medium bowl, beat egg slightly, add flour, sugar, Toss and serve
salt, milk and oil. Beat until smooth. Yield: 5-6 servings
3. Heat rosette iron in oil. Tap excess oil from iron. Dip
iron into batter until 2/3 covered. Fry until golden
brown, drain on paper towel.
4. Sprinkle with confectioners sugar.
Yield: 18 cookies
British Cuisine Trifle
English Toffee
4 T Vanilla instant jello pudding
1 C Butter 1 C cold milk
1 plus 1/4 C Sugar
1/4 c Water 1/2 Yellow Cake, cut into 1” cubes
2 T Light Corn Syrup 1 C strawberries , cut up
1/2 C Almonds, diced small 1 T toasted almonds
1/2 t vanilla extract 1/4 C Whipping Cream
2/3 C Chocolate Chips 1 plus 1/2 t sugar
1/4 t vanilla
Procedure
1. Grease a 9x13 pan Procedure:
2. Melt butter in 2 quart saucepan 1. Blend together pudding mix and 1 C milk. chill.
3. Add sugar, water and corn syrup 2. Cut Cake into 1” squares
4. Bring to boil, stirring constantly 3. In 2 quart dish, place 1/2 of cut up cake in bottom of pan.
5. Cook until syrup reaches Soft crck stage (290) 4. Top with half of fruit, and half of almonds.
6. Pour into a prepared pan, spread evenly. 5. Pour half of pudding on top of almonds.
7. Pour chocolate chips on top. Cover with cookie sheet. 6. Repeat in layers.
When chocolate melts (2-3 minutes) spread evenly with 7. Beat together whip cream, sugar and vanilla. Spread on
straight edge. Sprinkle with nuts. top of last layer of trifle.
8. Cool completely, Break into pieces. 8. Chill overnight
Yield: 1 lb candy Yield: Serves 4-6
2. In separate bowl, mix flour, salt and sugar. Add to egg
mixture. Mix well
3. Heat 1 t oil in small fry pan.
4. Pour in 2 T batter, tilt pan to spread evenly over
bottom of skillet.
4. Cook, turning once, until brown.
5. Fill with favorite filling.
Yield: 24-30 crepes
Crepe Sucrese
4 eggs
1 1/3 c Milk
2 T butter, melted
1 C sifted flour
1/2 t salt
2 t sugar
Procedure
1. Beat eggs; add milk and margarine.