This school year, our 8th grade American history class was invited to participate in an American Roots culinary project. Students were asked to research the people, the discoveries, and the contributions of various counties that ultimately lead to the foundation of America. Your teenager played a vital role in this project by cooking a dish, researching a country, and giving a speech highlighting chosen American contributions. Thank you for any contributions you made to the success of this program. This digital cookbook is a gift from our Period 2 American History class. Please enjoy your culinary trek through world cuisine and always remember we are members of one body in Christ Jesus our Lord. Amen! In Christ – Mr. Prior 8th Grade American History Teacher kprior@ourgca.com
CANADA Tiger Butter Chocolate Candy By Brukie Kassa Ingredients: 1 Package (24 ounces) White Almond Bark 1 Cup Semi Sweet Chocolate Chips (chocolate bars will also work) ½ Cup Crunchy Peanut Butter (regular will work fine) Directions: 1. In a large mixing bowl, break up almond bark the best you can. Place bowl in microwave for about one minute. Stir well. Microwave at 30-45 second intervals, stirring after each, until bark is melted and smooth. 2. Stir in peanut butter until melted and well blended. 3. Spread mixture out in a 9x13 pan. 4. Place chocolate chips into a bowl and microwave for 30-45 second intervals until smooth and melted. 5. Pour on top of pan mixture and swirl with a knife. 6. Place in refrigerator until hardened. 7. Break into pieces and serve
Source: AllRecipes.com
ENGLAND Original Be-Ro Melting Moments Afternoon Tea Biscuits By Stanley Lin Ingredients: 5 Ounces Soft Butter or 5 Ounces Soft Margarine 3 Ounces Caster Sugar 2 Teaspoons Vanilla Essence or 1 Teaspoon Vanilla Extract 5 Ounces Self -Raising Flour Desiccated Coconut or Rolled Oats Glace Cherries Directions:
1. Heat oven to 350 degrees and grease two baking trays. 2. Cream the butter or margarine with the sugar until very light and fluffy. Beat in the vanilla essence or extract. 3. Stir in the flour and mix well. 4. Roll walnut sized pieces of the mixture into balls and toss in rolled oats or desiccated coconut. 5. Cut each glace cherry into quarters, for quarter for each melting moment. 6. Place on baking trays, flatten slightly and place a small piece of cherry on each biscuit. Bake for 10-15 minutes until golden brown but NOT dark brown. N.B. To help shape "ball" type biscuits, slightly dampen the hands. Optional: Serve with freshly sliced pineapple Makes: 5 servings Source: Food.com
GERMANY Easy German Forest Cake By Jacob Smith Ingredients: 1 Box of Chocolate Cake Mix 1 ¼ Cup Water ½ Cup Vegetable Oil 3 Eggs 1 Can of Whipped Vanilla Frosting 1 Can of Cherry Pie Filling Directions: 1. Preheat oven to 350 degrees. Grease bottom only of a 9x13 pan. 2. Beat cake mix, water, eggs, and oil in a large bowl at medium speed for 2 ½ minutes, scraping bowl occasionally. Pour batter into pan. 3. Bake for 30-35 minutes until toothpick inserted into center comes out clean. Cook cake completely. 4. Stir can of whipped vanilla frosting. Spread evenly over cake. 5. Open and spread can of cherry pie filling over the top of the frosted cake. 6. Enjoy! Source: Family Recipe
GHANA Jollof Rice By Kinsley Jyan Ingredients: 4 Cups of Long Grain Rice 3 Large Tomatoes 2 Medium Onions 1 Can of Tomato Paste Chili Peppers Ginger Curry Powder Salt Corn Beef Vegetable oil Directions: 1. Start by cutting your onion. Then, begin blending chili pepper, ginger and onion together. Heat oil and add to pan. 2. Next add tomatoes and let cook for at least 5-7 minutes. 3. Then, add tomato paste, corn beef, curry powder, and rice. 4. Let cook on medium temperature for 30 minutes to 1 hour.
Source: Allrecipes.com
GHANA Red Red By Maranatha Novihoho Ingredients: 2-3 cups Dried Black-eyed peas or similar 1 cup red palm oil (or vegetable oil) 1-2 onions, thinly sliced 2-3 ripe tomatoes, quartered 1 Large Can of Tuna Fish Ground Black Pepper Cayenne pepper or red pepper Salt to taste Ginger Several ripe or near-ripe plantains (but not overly ripe) Gari as garnish Directions: 1. Clean the black-eyed peas in water in a large pot. Soak in water for at least an hour or overnight. After soaking, rub between hands to remove skin. Rinse to wash away the skins and any other debris. Drain in a colander. 2. Place the black-eyed peas in a large pot, fill with water to just cover the peas. Bring to slow boil, reduce heat, cover, and simmer until peas are tender for thirty minutes to an hour. When cooked, peas should be moist, but not in water. 3. While peas are cooking: Heat oil in a skillet. Fry the onions until slightly browned, then add tomatoes, and tuna. Mash and stir the mixture to form a sauce. 4. Stir the onion-tomato mixture into the black-eyed peas. Simmer for ten minutes. Add salt, black pepper, cayenne or red pepper, and ginger to taste. 5. While peas and sauce is simmering: prepare fried plantains. Peel plaintains. Cut into 1-2 inch pieces and fry in hot oil until golden. 6. Mix peas and plantains in a bowl and garnish with gari to taste.
Source: Allrecipes.com
ITALY Spaghetti By Dylan Smith Ingredients: 2 Boxes of Spaghetti 2 Large Jars of Spaghetti Sauce 1 Medium Onion Olive Oil Salt (to taste) 2 ½ Tablespoons of Sugar 3 Pounds of Ground Beef Dried Basil (to taste) Garlic Powder (to taste) Dry Italian Seasoning (to taste) Directions: 1. Boil noodles according to the directions listed on the box. 2. Chop onions, and put olive oil in a large pot on medium high. 3. Add onions and saute until onions are see through. 4. Add ground beef, Italian seasoning, basil, salt, and garlic powder. Cook until ground beef is browned. 5. Reduce heat and add noodles. 5. Add sugar, mix, and place on warm until ready. Source: Family Recipe
ITALY Italian Cookies By Kayla Wright Ingredients: ½ Cup of Butter, Softened ½ Cup of White Sugar 3 Eggs 2 Teaspoons of Vanilla Extract 3 Cups of All-Purpose Flour 3 Teaspoons of Baking Powder Directions: 1. Preheat oven to 350 degrees. Grease cookie sheets. 2. In a large bowl, cream together the butter and sugar until smooth. Mix in the egg and vanilla. Combine the flour and baking powder; stir into the creamed mixture until blended. Divide dough into walnut sized portions. Roll each piece into a rope and then shape into a loop. Place cookies 2 inches apart on the prepared cookie sheets. 3. Bake for 8 to 10 minutes in the preheated oven, until firm and golden on the edges. 4. Glaze with icing (if desired). Source: Allrecipes.com
ITALY Crusty Italian Bread By Rob Maston Ingredients: 1 Package ( 2 ½ teaspoons) Active Dry Yeast 1 ¼ Cups Warm Water (105°-115°) 3 Cups Bread Flour or All-Purpose Flour 2 Teaspoons Sugar 1 Teaspoon Salt 1 Tablespoon Olive Oil Cornmeal for Dusting Directions: 1. Combine yeast, water, 1 teaspoon of sugar, and 1 cup of flour in mixing bowl. Allow to rest for 10 minutes until the yeast starts bubbling and giving off a “yeasty smell”. 2. Add the remaining flour, sugar, and salt, and mix until the flour is incorporated. Add the olive oil and knead for 10 minutes, until the dough is smooth and satiny. 3. Place the dough in an oiled bowl, coating the dough all around with the oil. Cover with plastic wrap or a wet tea towel, and place in a warm spot until the dough has doubled in volume – 45 minutes to an hour or more, depending on temperature. 4. Punch down the dough, roll into desired loaf shape, cover with plastic or tea towel again and allow rise until doubled in volume. 5. Place a bowl of water in the stove and preheat to 425 degrees. Turn down to 400 degrees when you put the bread in the oven. Bake 20-30 minutes, depending on shape of loaves. Bread is finished when it makes a hollow sound when you thump the bottom with your thumb. Source: www.cooklikeyourgrandmother.com
PORTUGAL Portuguese Egg Tarts By Joseph Chang Ingredients: Cooking Spray 1 (11 ounce) Package Pie Crust Mix (such as Betty Crocker速) 3 Tablespoons Cold Butter, Cubed 1/3 Cup Ice Cold Water 4 Egg Yolks 1/3 Cup White Sugar, or to Taste 1/3 Cup Heavy Cream 1/3 Cup Milk 3 Drops Vanilla Extract Directions: 1. Preheat oven to 400 degrees. Spray 12 muffin cups with cooking spray. 2. Place the pie crust mix into a bowl, and lightly rub the butter and water into the mix until the mixture holds together well enough to form a ball. Turn the dough out onto a floured surface, and knead several times to make the dough more elastic. 3. Form into a ball again, and cut the ball in half; cut each half into half again (4 pieces); cut each quarter into thirds to make 12 total pieces. Roll the pieces into balls, and set aside. 4. Beat together the egg yolks, sugar, cream, milk, and vanilla extract in a bowl until light and foamy, about 3 minutes; strain the filling through a fine mesh strainer into a clean bowl. 5. Press a dough ball into the bottom and about 1 1/2 inches up the sides of a prepared muffin cup; repeat for remaining dough pieces. Spoon each crust about 80 percent full of the egg yolk mixture. 6. Bake in the preheated oven until the crusts are golden brown, the filling is set, and the tarts are lightly browned, 15 to 20 minutes. Serving Size: 12 egg tarts
Source: AllRecipes.com
SPAIN Ingredients: 6-7 Medium Potatoes, Peeled 1 Whole Yellow Onion 5-6 Large Eggs 2-3 Cups of Olive Oil for Pan Frying Salt to Taste
Tortilla Española By Matthew Downs
Directions: 1. Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8" thick. 2. Peel and chop the onion into 1/4" pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture. 3. In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn. 4. Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula and allow oil to drain. 5. Crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onion mixture. Mix together with a large spoon. 6. Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan (aprox. 9-10”) and heat on medium heat. Be careful not to get the pan too hot because the oil will burn - or the tortilla will! When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly “browned.” The inside of the mixture should not be completely cooked and the egg will still be runny. 7. When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Take the frying pan to a sink. Place a large dinner plate (12”) upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will “fall” onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan. 8. Let the pan warm for 30 seconds or so. Now slide the omelet into the frying pan. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes. 9. Slide the omelet onto a plate to serve. If eating as a main course, cut the omelet into 6-8 pieces like a pie. Serve sliced French bread on the side. 10. If you are serving as an appetizer, slice a baguette into pieces about 1/2 inch think. Cut the tortilla into 1.5” squares and place a piece on top of each slice of bread.
Makes: 6 Servings | Source: Spanishfood.about.com
SPAIN Oreo Filled Tres Leche Cupcakes By Bethel Hanson Cupcake Ingredients:
Milk Ingredients:
Topping Ingredients:
1 16-ounce Box of Pound Cake Mix 4 Tablespoons of Butter, Melted 2 Eggs ½ Cup of Cocoa Powder ½ Cup of Chocolate Syrup 18 Oreo Sandwich Cookies
1 14-Ounce Can of Condensed Milk 1 12-Ounce Can of Evaporated Milk 1 Cup of Heavy Cream ½ Cup of Chocolate Syrup
2 Cups of Heavy Cream 2 Tablespoons of Sugar
Directions: 1. Heat your oven to 350°F. In a large mixing bowl, combine the pound cake mix, 2/3 cup water, butter, eggs, cocoa powder, and chocolate syrup. Beat using an electric hand mixer for 2 minutes, until the batter is smooth. 2. Line your cupcake tins with 18 paper cupcake liners. Fill each cup with 2 tablespoons of the cake batter. Place 1 whole Oreo inside each cup, and then cover with another 2 tablespoons of cake batter. Make sure that each Oreo is completely covered with batter. 3. Bake for 20-22 minutes in the preheated oven. Cupcakes are ready when an inserted toothpick comes out clean from the middle. Remove the cupcakes from the tin, and allow to cool completely on wire cooling racks. 4. Combine the condensed milk, evaporated milk, 1 cup of heavy cream and chocolate syrup. Whisk to combine well. Set aside. 5. Combine the remaining heavy cream and sugar to make the topping, and whip using an electric hand mixer. Chill until ready to serve. 6. Remove the paper liners from the cupcakes. Arrange the cupcakes in a large casserole serving dish. Pour the milk over the cupcakes. Allow the milk to soak into the cupcakes for about 30 minutes, however, it’s preferable to cover them and allow them to soak overnight in the refrigerator. Serve with whipped cream, and with about ¼ cup of the soaking milk spooned over the top. Source: TheLatinKitchen.com
SPAIN Ham Roulette By Jay Smith Ingredients: 1 (8 Ounce) Package Cream Cheese, Softened 4 Dill Pickles, Chopped 2 Tablespoons Prepared Mustard 3 Tablespoons Chopped Fresh Chives 5 Slices Ham Directions:
1. In a small bowl, mix together the cream cheese, pickles, mustard, and chives. 2. Spoon 1/5 of the mixture onto each ham slice, then roll ham slices up carefully. Wrap each roll in aluminum foil, and refrigerate for 2 hours minimum. 3. When you are ready to serve, unwrap the ham 'roulettes', and slice. 4. Serve chilled. Makes: 8 Servings
Source: Allrecipes.com
SPAIN Spanish Rice By Theodore Johnson Ingredients: 2 Tablespoons Olive Oil (can use up to 1/4 cup) 1 Onion, Finely Chopped (about 1 cup) 1 Garlic Clove, Minced 2 Cups of Medium or Long-Grain White Rice 3 Cups* Chicken Stock (or Vegetable Stock if Vegetarian) 1 Heaping Tablespoon Tomato Paste or 1 Cup of Diced Fresh or Cooked Tomatoes, Strained Pinch of Oregano 1 Teaspoon Salt Directions: 1. Heat olive oil in large skillet on medium/high heat. Add the rice and stir it so that the rice is lightly coated with the oil. 2. Cook on medium high heat, stirring often, until much of the rice has browned. Add the onion and cook, stirring frequently another 3 minutes, until the onions begin to soften. 3. Add the garlic and cook until the onions are translucent and softened, about a minute more. 4. To save time you can bring the stock to a simmer in a separate saucepan, with the tomato sauce, oregano, and salt. Add the browned rice to the simmering broth (or broth to the rice, depending on which pan has a cover). Or you can skip the simmering step and just add the broth (and tomatoes etc) to the rice. 5. Bring everything to a simmer, cover the pot and lower the heat to barely maintain a low simmer. 6. Cook for 15-25 minutes, depending on the type of rice and the instructions on the rice package. 7. Remove from heat and let sit for 5 minutes. Fluff with a fork or spoon to serve.
Source: Allrecipes.com
SPAIN Horchata Cupcakes By McKenzie Welch Cupcake Ingredients:
Icing Ingredients:
1 Stick of Butter 1 ½ Cups Sugar 2 Cups All-Purpose Flour 2 teaspoons Baking Powder ½ Teaspoon Salt 1 Cup Horchata 1 Teaspoon Vanilla Extract 1 Teaspoon Cinnamon 4 Large Egg Whites
2 Cups of Whipping Cream 6 Tablespoons of Dried Horchata Mix 4 Tablespoons of Confectioners’ Sugar 1 Teaspoons Vanilla Extract
Cupcake Directions:
Icing Directions: 1. Whip the cream together with confectioners’ sugar in a cold metal bowl. 2. Once it is thickened, add the powdered horchata until incorporated. 3. Add the vanilla and mix 4. Make sure the cupcakes are completely cool before frosting.
1. Preheat oven to 350 degrees. Line muffin tins with a paper liner. 2. Soften butter in a mixer on low speed. 3. Add sugar to the butter and beat until light and fluffy, about 2-3 minutes. 4. Sift flour, baking powder, and salt together, and set aside. Mix the horchata and vanilla together and set aside. 5. Add horchata mix, flour mix, and butter mix in three parts alternating between the flour and the horchata. Mix and beat well after each addition. Always start and end with the flour mix. 6. Set aside incorporated mix. 7. In a clean mixing bowl, beat egg whites until soft peaks form. Fold the egg whites into cake batter until incorporated. You can do this with a spatula and try not to overwork the batter. 8. Scoop batter into the prepared cupcake pans. 9. Bake for approximately 20 minutes or until a cake tester comes out clean. 10. After you take them out of the oven, leave them in the tin to cool for about 5 minutes before removing.
Source: Family Recipe
NOTES
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