WORLD TRAVEL RECIPES

Austria

Potato Dumplings
  • 3 large potatoes
  • 1/4 cup butter,creamed
  • 2 eggs
  • 2 tsp salt
  • 1/8 tsp nutmeg
  • 2 cups flour
  • Boil potatoes with jackets, peel and rice while hot. Combine with butter, eggs, salt, nutmeg and flour. Form into dumplings the size of plums. Cook gently in salted water, cover, 15 minutes. Drain and serve with gravy.
  • 6 servings

France

Compote of Pears
  • 6 medium pears
  • 2 cups sugar
  • 1 stick cinnamon
  • 1 cup wine
  • Peel pears, leaving them whole. Cover with cold water. In saucepan combine sugar and 1 cup water and bring to a boil. Cook 8 minutes. Add cinnamon. Drain pears and place in sugar syrup; cover and cook gently until pears are tender but not mushy. Remove from syrup and place in a large bowl. Add wine to syrup and cook until mixture thickens slightly. Pour over pears and chill before serving.
  • 6 servings

Malaysia

Fish and String Beans
  • 1 tsp. turmeric
  • 1 tsp powdered ginger
  • 1/2 tsp dried ground chili peppers
  • 6 cooked shrimp, pealed and finely chopped
  • 5 onions, chopped
  • 4 tbsp butter
  • 1/2 pound fresh or 1/2 package frozen string beans
  • 2 cups water
  • 3 tbsp lemon juice
  • 2 tbsp plum jam
  • 4 fillets of mackerel
  • 2 tsp. salt
  • Combine turmeric, ginger,chili peppers, shrimp and onions. Chop ingredients to a smooth paste. Melt butter in large saucepan. Add previous mixture and saute for 5 minutes, stirring frequently. Add beans and saute for 3 minutes. Add water. Mix lemon juice and plum jam together and add, stirring well. Cook over medium heat for 20 minutes. Sere hot over boiled rice.
  • 6 - 8 servings

England

Chicken Curry
  • 1 chicken, 3-4 pounds
  • 4 tbsp, cooking oil
  • 1 large onion, chopped
  • 1 cup chicken stock
  • 1/2 coconut, grated
  • 1 tbsp, mild curry powder
  • 2 small raw potatoes, grated
  • 1 apple, grated
  • salt and pepper
  • 1 chicken liver
  • Bone and skin chicken; chop into large pieces. Heat oil in large skillet and fry chopped onion until light brown. Add chicken and fry on both sides about 15 minutes. Add chicken stock,cocnut, curry powder, raw potatoes, apple, salt and pepper. Cover and simmer slowly about 1 hour. Add more stock if necessary. FIfteen minutes before chicken is ready, add chopped chicken liver. Serve with boiled rice and chutney.
  • 4 - 6 servings

Switzerland

Apple Cake
  • 2 cups flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 1/3 cups sugar
  • 2 eggs
  • 1 cup milk
  • 4 or 5 large apples
  • 3/4 cup brown sugar
  • 1 tsp cinnamon
  • 4 or 5 small pieces of butter
  • Mix and salt flour, baking powder, salt and sugar. Beat eggs and milk; add to dry ingredients. Beat for 2 minutes with electric mixer. Pour into 8 x 8 x 2-inch pan. pare and slice 4 or 5 large apples; put on top of batter. Springle with brown sugar and cinnamon; dot with butter. bake at 350 for 45 mintues. Sere warm with cream, whipped cream or ice cream.
  • 9 severings

CHILE

Chilean Beef Stew
  • 4 tbsp butter
  • 4 pounds top sirloin, cubed
  • 1 onion, chopped
  • 2 tsp paprika
  • 4 potatoes, peeled and cubed
  • 2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup raw rice
  • 1 cup diced pumpkin or squash
  • 1/2 cup green peas
  • 1/2 cup corn kernels
  • 3 cups boiling water
  • 2 egg yolks, beaten
  • Melt butter in a large saucepan. Add meat, onion and paprika. Cook over high heat until meat is browned on all sides. Add potatoes and continue browning for 10- minutes, stirring occasionally. Add rice, pumpkin or squash, peas, corn and water. Cook over low heat for 1 hour, or until meat is tender. Stir occasionally. Place beaten egg yolks in a deep serving dish or tureen. Pour stew oer it gradually, stirring well. Serve immediately.
  • 8 - 10 servings

Portugal

Walnut Dessert Pancakes
  • 2 eggs
  • 1 egg yolk
  • 1/2 cup sugar
  • 2 tsp gratedlemon rind
  • 3/4 cup ground walnuts
  • 3 tbsp sifted flour
  • 3 tbsp brandy
  • 1/2 cup butter
  • 1/4 cup sifted confectioners sugar
  • Beat eggs and egg yolk in bowl. Add sugar; beat until light. Add lemon rind, walnuts and flour; beat until well blended. Add brandy; mix. Melt 1/2 the butter; add to walnut mixture, mixing lightly. Melt remaining butter in shallow baking pan. Pour batter into pan by tablespoonfuls to form small circles. Bake in 450 oven for 5 minutes. turn each pancake; bake 3 more minutes or until browned. Remove from pan; roll up at once. Sprinkle with powdered sugar. Serve hot or cold
  • 24 pancakes.

HOLLAND

Carrot Soup
  • 4 tbsp butter
  • 6 carrots, cliced
  • 1 onion, chopped
  • 1 cup sliced celery root
  • 2 quarts chicken broth
  • 3 tbsp farina
  • 1/2 tsp white pepper
  • dash of nutmeg
  • 2 tbsp chopped parsley
  • Melt butter in saucepan. Add carrots, onion and celery root. Saute for 15 minutes, stirring frequently. Add broth and stir. Cover and cook oer low heat for 45 mintues. Force soup and vegetables through a fine sieve or puree in an electric blender. Return soup to saucepan. Add farina, pepper and nutmeg, stirring constantly. Cook over low heat for 20 minutes. Sprinkle parsley on each portion before serving.
  • 6 - 8 servings

SWEDEN

Swedish Meatballs
  • 1/2 cup unsweetened bread crumbs
  • 1/2 cup half-and-half-cream
  • 4 tbsp unsalted butte
  • 1/4 cup minced white onions
  • 1/3 pound ground beef
  • 1/3 pound ground veal
  • 1/3 pound ground pork
  • 1 large egg
  • 1/8 tsp. freshly grated nutmeg
  • 1/2 tsp salt
  • 1/4 tsp freshly bround black pepper
  • Soak bread crumbs in half-and-half for 5 minutes in a large mixing bowl. Melt 1 tbsp of butter in a smalll skillet over low to moderate heat. When foam starts to subside, add onions and saute for about 2 minutes. Let cool slightly. Add beef, veal, pork, egg, nutmeg, salt, pepper and onions to bread crumb mixture. Gnetly combine ingredients with your hands. Cover bowl and refrigerate mixture for two hours. Shape meat mixture with your hands into uniform 2/3 inch balls. Arrange on a plate in one layer so they do not touch each other. Let meatballs stand at room temperature for 30 minutes. Melt remaining butter in a saute pan or skillet over moderate heat. When foam starts to subside add meatballs. Saute meatballs for about 5 minutes until they become brown on all sides. Turn as necessary but do so gently. (Do not crowd pan. Keep cooked ones warm in a preheated 200 F oven). Transfer to warm platter and serve immediately
  • 8 servings

WALES

Oatmeal Prizes
  • 1 6-oz pkg. chocolate chips
  • 1 cup sifted flour
  • 1/2 tsp soda
  • 1/2 tsp salt
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp almond extact
  • 1 cup rolled oats
  • 1 cup flaked coconut
  • Milk chocolate chips over hot water. Remove from water; let cool 10 mintues. Sift flour, soda and salt together; set aside. Blend shortening and sugar. Add the flour mixtue and blend well. Shape into 1-inch balls. Place on greased cookie sheet. Flatten with tines of fork. Bake at 350 for 12 minutes.
  • 5 dozen

THIALAND

Coconut Chicken
  • 2 cups heavy cream
  • 1 1/2 cups fresh or unsweetened, dried, grated coconut
  • 4 whole chicken breasts
  • 3 cloves garlic, minced
  • 1/2 onion, grated
  • 1/2 tsp. dried, ground chili peppers
  • 3 tbsp ground peanuts
  • 1 tbsp grated lemon rind
  • 6 coriander seeds
  • 1 tsp sugar
  • 1 tbsp mushroom essence or soy sauce
  • Combine cream and coconut in saucepan. Bring to boil, remove from heat and soak for 30 mintues. Press all liquid from cocnut and discard pulp. Combine coconut cream and chicken breasts in saucepan. Cover and cook over medium heat for 30 mintues. Add garlic, onion, chili peppers, peanuts, lemon rind, coriander seeds, sugar and mushroom essence. Stir until well mixed. Cook for 15 minutes or until chicken is tender. Turn chicken frequently to cool with sauce. (If soy sauce is used, no salt will be required; if mushroom essence is used, it may be necessary to add 2 tsp of salt.) Serve with boiled rice.
  • 6 - 8 servings

SAMOA

Baked Bananas
  • 1 cup flour
  • 1`/2 tsp sugar
  • 1/2 tsp salt
  • 1 beaten egg
  • 1 cup ice water
  • 2 tbsp vegetable oil
  • 1 ice cube
  • 10 red bananas, peeled and sliced
  • Oil
  • Combine first six ingredients; beat until smooth. Add ice to keep cool. Dip sliced bananas into batter and fry in hot oil until lightly browned.
  • 5 servings

Front Page of Cook Book

                       
Appetizers | Breads | Cakes | Cookies | Desserts | Meats | Misc | Pies | Salads | Vegetables
Christmas Stuff | World Travel Recipes
Kathi's Home Page | Searchking's Home Page