Good Food From Far And Wide Editors Deirdre Stanforth, Paule Stewart, Elaine Winick, Judy Zabar (1975)
Abbreviated and Reprinted by Mariame Kaba (2020)
Illustrations by Laura Baran
Foreword by Mariame Kaba
CONTENTS Foreword.................................................................................i Introduction................................................................................ iii Appetizers...............................................................................1 Soups.......................................................................................8 Meats.......................................................................................12 Poultry.....................................................................................16 Fish..........................................................................................21 Other Main Dishes.................................................................26 Vegetables and Side Dishes...................................................33 Salads......................................................................................37 Cakes, Cookies, & Pastries....................................................41 Desserts...................................................................................47
FOREWORD by Mariame Kaba Growing up, my mother used to have dozens of cookbooks. I actually don’t remember her reading them very often. From time to time, she’d pull one out while cooking. Usually though, she would cook without using any measuring cups or any recipes. When I was bored, I’d sometimes flip through some of her cookbooks. I didn’t try out many recipes and if I did, they were for desserts. Of all of my mom’s cookbooks, I was fascinated by one. It was titled “Good Food from Far and Wide: Favorite Family Recipes from the United Nations International School (UNIS).” My father spent his entire career working for the United Nations. I might have attended UNIS except that my father wanted his children to receive a French education, so I ended up at the Lycée Français de NY. I had good friends who went to UNIS though, so I was familiar with the school. Good Food from Far and Wide was a gifted to my mother by a family friend in 1976. The proceeds from the sale of the book supported UNIS. I was 4 years old when the book was published in 1975. Of all of my mother’s cookbooks, I only kept this one. I’m not sure why. The cover of the book is browning and many pages are dog-eared, which speaks to the fact that perhaps my mom used some of the recipes. Maybe I kept the book as a memory of my childhood. Again, I’m not sure. For the past few years, I’ve wanted to create a zine highlighting some of the recipes in the cookbook. Now is as good a time as any to move forward with the project. A main question was how I would select the recipes to feature because the book is over 200 pages long. As I pondered this, it occurred to me that the answer was in the dog-eared pages. I will feature the recipes that my mother seems to have been interested enough in to dog-ear.
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The zine opens with the original introduction from the cookbook to offer some context. Then I share some recipes from the book which include the name of the person who submitted it. Finally, the zine includes gorgeous illustrations by Laura Baran. As I think of Good Food from Far and Wide, I can’t help but remember my father who passed away in October 2015. I have so many good memories of him and many of those involve visiting him at work at the United Nations headquarters in NY. My mother who is still alive is getting on in age and I do worry about losing her. So perhaps, I’ve held on to this old cookbook as a way to hold onto to her too. I hope that you read this and then try out the recipes. This is a zine about culture, family and most especially, food. Make a dish for the people you love. Celebrate the fact that you have them in your life. I hope you enjoy this zine.
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INTRODUCTION (from the original 1975 cookbook) As the world becomes smaller and more dangerous, the need for international understanding becomes more and more important. There is no better way of getting to know each other than through sharing common interests. Surely one of the most universal common denominators amongst people of all kinds is food. In sharing their favorite recipes, and telling us in their own words about their customs in cooking, eating and entertaining, the wide variety of people who participated in this book are helping us get to know them (and their countrymen) through a medium we can all understand and enjoy. While we learn of the differences in customs that may seem strange to us, there are always similarities we can relate to our own lives. As we use the recipes contributed by these people, we may all feel a closer kinship with the donors, just as their children are getting acquainted through learning together in a school where all national and political animosities evaporate. The recipes come from parents of children attending the United Nations International School. The school was founded in 1947 as a nursery school, in the Guest House of the United Nations headquarters, then located at Lake Success, New York. It was needed as international diplomats and civil servants converged from all over the world, bringing children of diverse backgrounds, languages and cultures. Not only was it difficult for the children to cope with American schools, but their families were eager to maintain their mother tongues and awareness of native origins. Also, they wanted their children to grow up in the same atmosphere of international understanding that they were working to accomplish at the United Nations. So this unique school was born in 1947, with 20 children from 15 countries, taught by 4 teachers, each from a different land. It has grown
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to an enrollment of 1400 students from 94 countries, taught by 120 teachers from 37 countries. The curriculum now extends from kindergarten through high school, with the recent addition of an optional International Baccalaureate program. Children in the last two years of high school may elect to take a program of more difficult courses, which qualify them to take the International Baccalaureate examination. Passing these examinations qualifies them for enrollment in British and French universities, for which an American high school diploma is insufficient. Or, they may be allowed to go into second- or third-year classes at American colleges. A surprising number of students choose to take these more demanding courses, even though they may have no compelling need. The United Nations General Assembly recognizes the United Nations International School as an integral part of the United Nations family, considering the school an important factor in recruitment and retention of international staff. The school receives continuing financial support from the General Assembly, and its Board of Trustees always includes members nominated by the Secretary General, some Secretarial officials, and ambassadors who represent their countries in the United Nations. Though the school was created expressly to meet the educational needs of the United Nations personnel, and more than half its students are from the United Nations families, it also accepts students from nonUnited Nations families. During its first quarter-century the school led a nomadic existence, camping out in a series of abandoned public school buildings and warehouses, with classes distributed in several locations. Somehow this makeshift, vagabond existence never dampened the school’s vitality: in fact, it resulted in some students’ feeling an even greater sense of camaraderie.
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However, at last, in the midst of the 1973-74 school year, they moved into a home of their own. It is a handsome, shiplike building, designed by the architect of Lincoln Center, erected on pilings in the East River. As its prowlike point thrusts out over the water, it gives the impression of being on an endless ocean voyage – altogether appropriate for the seaspanning conglomeration of nationalities it contains. As is the case in every private school, tuition fees are never able to meet all financial needs. Therefore, some of us, as parents, decided to work together, as our children are doing, to help our remarkable school. Through the unique sources available to us, we have been able to collect a wide variety of favorite recipes, which we have already enjoyed sharing. We hope you will find the experience equally rewarding.
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Appetizers
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Mexico
SEVICHE
1 pound halibut, or any firm white non-fatty fish 2 lemons or limes ½ pound tomatoes, peeled, seeded and chopped 1 small green pepper, diced 4 tablespoons finely chopped parsley
Serves 6
4 tablespoons olive oil 1-2 tablespoons wine vinegar Dash Tabasco sauce ½ teaspoon oregano Salt and pepper to taste 1 avocado 6 stuffed olives
Fillet, skin, and dice raw fish. Place in a glass bowl, pour lemon and lime juice over fish and marinate for 3 hours, turning fish pieces from time to time so that juice turns the fish white and non-transparent. It will look and flake like cooked fish. Add all but the last two ingredients, toss and chill. Serve garnished with diced avocado and sliced stuffed olives.
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Nigeria
2 cups black peas 1 cup cold water 1 onion, thinly chopped
AKARA BALLS
Serves 6
salt ½ teaspoon black pepper oil for frying
Soak the black peas for 6 hours. Remove the skins from the peas and blend in a blender until smooth. Pour into a bowl and beat with a wire whisk. Add water and continue beating until the mixture is light. Add salt and pepper and onions. Roll into balls. Fry balls in hot oil. submitted by Mrs. A. Ezenkwele
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Middle East
BABA GHANOUJ (EGGPLANT)
1 medium-sized eggplant 2 cloves garlic salt to taste
Serves 10-12
3 tablespoons tahini juice 2 lemons 2 tablespoons water
Pierce the eggplant and either broil in a barbecue or bake in the oven until wrinkled and soft. Place under cold running water, and peel. Mash in a bowl. Pound the garlic with salt, then add tahini, lemon juice and water. Add this mixture to the mashed eggplant and mix well. Spread on a platter and decorate with parsley leaves. Serve on Khubz Arabi (Arabian bread). submitted by Margaret King
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Mexico
GUACAMOLE
2 large, very ripe avocados 1 medium tomato, peeled, seeded and chopped ½ small white onion, minced 2 or more canned serrano chilies, chopped*
Serves 8
several sprigs of fresh coriander salt freshly ground pepper pinch of sugar
Peel and mash the avocados. Mix well with all the other ingredients and pile into a serving dish. If not used right away, cover tightly, place avocado pit in mixture to retain the color, and refrigerate. It is best if made just before serving, but not absolutely necessary. *Can be found in Mexican food stores. submitted by Nancy Labastida
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Tanzania
SAMOSAS
1 pound flour 1 cup water 1 pound ground meat small piece fresh ginger, finely ground ½ clove garlic 1 teaspoon red chili powder
54 samosas
1 teaspoon yellow curry powder 1 teaspoon masala powder* 2 teaspoons salt, or to taste 4 large onions, finely chopped 2 tablespoons lemon juice 1 quart cooking oil
Mix flour and water to make a stiff dough. Divide dough into 18 balls. Roll out each ball into a small chapati (pancake or tortilla). Coat each chapati with oil and stack them into piles of 6. Place each of the 3 piles on a pastry board, and roll out into a large chapati. Cook each of the 3 large chapatis in a warm skillet on top of the stove over low heat. Cook slightly on both sides, only until color changes. Remove from heat and
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cut each chapati into three equal strips. Separate layers. From each strip you will get 6 samosa wrappings, or a total of 54 pieces. Place meat in a dry pot with all spices. Cook over medium heat, stirring until mixture is quite dry. Remove from heat and stir in onions and lemon juice. Put some of this stuffing on each samosa wrapping, fold into a cone or triangular shape, and close any open edges with a flour and water paste. Fry in deep hot oil. *Available at Indian food stores. submitted by Ashraf Thawer
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Soups
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Ecuador
LOCRO DE PAPA (POTATO SOUP)
5 pounds Idaho potatoes 1 large onion, chopped olive oil garlic powder to taste
Serves 6-8
salt and pepper to taste ½ cup tomato sauce ¼ small mozzarella cheese ½ cup milk
Peel potatoes and cut in large chunks. Boil in just enough water to cover, until tender. Skim off any foam that forms, but retain water for soup. Fry onion in olive oil. Add garlic powder, salt and pepper, and when onions are golden-brown, add tomato sauce. Simmer a few minutes, and add to potatoes and water in which they were cooked. Add cheese, cut in small pieces, and when it melts, turn off heat and stir in milk. submitted by Concha Valencia
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Trinidad
CHICKEN GUMBO
¼ cup oil 1 cup chopped celery and leaves 1 large onion, chopped 1 tablespoon flour 3 cups chicken broth 1 16-ounce can tomatoes 1 green pepper, chopped 1 bay leaf
Serves 6
¼ teaspoon thyme 2 cups sliced okra 2 tablespoons chopped parsley salt ¼ teaspoon Tabasco 2 cups cooked chicken, cut up ½ pound cooked shrimp 3 cups hot cooked rice
Heat oil, and cook celery, onion and flour for 5 minutes, stirring as needed. Add next 9 ingredients, stirring well. Simmer 30 minutes, stirring occasionally. Add chicken and shrimp, heat through, and serve in soup bowls with rice on top. submitted by Hyacinth Logan
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Panama
SOPA DE ALMEJAS (CLAM CHOWDER)
2 or 3 cups fresh clams 6 cups hot water 1 small onion, chopped 1 tomato, peeled and chopped
Serves 4
1 chili pepper, chopped salt and pepper to taste 1 pound yams*
Scrub clams and soak for 30 minutes in salted water. Discard water. Steam clams in the 6 cups water until shells open. Remove clams and reserve liquid. Combine onion, tomato, chili pepper, salt and pepper. Peel yams, rinse and cut into small pieces. Strain clam broth into a large pot, being careful that sand does not filter through. Add all ingredients to broth and cook 10 to 15 minutes. *A tropical tuber, not to be confused with a sweet potato. Yams (names) may be purchased at Caribbean markets. submitted by Carlina Landers
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Meats
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Korea
BUL KOGI (BARBECUED BEEF)
2 pounds of steak, rib-eye, sirloin, or flank steak 3 scallions 4 cloves garlic 5 tablespoons soy sauce
Serves 3
2 tablespoons of sesame oil ¼ cup sugar 2 tablespoons sherry (optional) ¼ cup beef stock (optional) 1/8 teaspoon black pepper
Slice steak very thin on the bias. Score each piece with an X. Chop the scallions and crush garlic. Combine with remaining ingredients. Add meat to marinade and mix well until all sides of the steak are coated. Meat may be grilled immediately, but best results are obtained if the steak is marinated for 2 hours. The marinade will keep overnight. submitted by Helena Kim
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Middle East
2 pounds ground meat 3 medium onions, chopped 2 tablespoons butter salt and pepper to taste
KIBBEH
Serves 6
1½ cups bulgur wheat 1 cup water 1 tablespoon flour 2 tablespoons oil
Mix meat with 2 chopped onions, butter, salt and pepper. Cook for 10-15 minutes over medium heat. Mix wheat with water, add salt and pepper. Mix until soft. Add 1 chopped onion, flour and enough water to make a dough. Grease a 9 x 12-inch pan and put one layer of dough, one layer of the meat and a layer of the remaining dough. Cut into desired shapes and sprinkle with 2 tablespoons oil. Bake at 350 degrees for 40 minutes. submitted by Mrs. Yassir
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Tunisia
TAJINE JBIN (LAMB CASSEROLE)
1 pound boneless lamb, cubed ½ cup olive oil salt, pepper, and garlic to taste 1 tablespoon harissa* (Tabasco may be substituted)
Serves 6-8
8 eggs 1 bunch parsley, chopped 1 onion, diced ½ cup grated cheese (any kind) 1 large can white kidney beans
Brown meat in oil and add spices. Beat eggs and add parsley, onion, grated cheese. Place browned meat on the bottom of a square baking dish. Layer beans over meat. Pour egg mixture over top of meat and beans. Bake in 350-degree oven approximately ½ hour. Black olives or anchovies may be added as a garnish near the end of the baking time. *Available in Middle Eastern food stores. submitted by A. Zoubiedi
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Poultry
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Ghana
AHATAW FROI (CHICKEN WITH SPINACH)
4 chicken legs and thighs, or 1 chicken, cut up salt garlic powder ginger paprika ½ cup palm oil or vegetable oil 1 large onion, chopped ½ teaspoon cayenne pepper
Serves 4
2 medium-size ripe tomatoes, chopped 2 teaspoons ground dried or smoked shrimp 1 rounded tablespoon Agufi (ground roasted melon or sunflower seed)* 1 tablespoon water 1 package frozen chopped spinach
Sprinkle chicken with salt, garlic powder, ginger and paprika, put it in a greased pan in 425-degree oven for about 20 minutes. Heat oil in a heavy iron pot and fry onion until transparent. Add cayenne and chopped
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tomatoes, stirring until tomato juice is partially evaporated. Add shrimp and Agufi, stirring for 5 minutes. Add water and bring to a boil. Add spinach and chicken, stirring to mix. Let simmer for 30 minutes until sauce thickens. Serve with hot cooked rice or boiled or fried plantains. May also be made with cubed beef or lamb, seasoned and fried in oil in the same manner as chicken, but kept in pot throughout cooking. *Available at specialty food stores. submitted by Mrs. Adena Vanderpuye
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Algeria
POULET ALGERIEN
4-5 tablespoons olive oil 4 cloves garlic, sliced 12 pieces chicken (3 breasts, 3 thighs cut in half ) 1 teaspoon salt 1 teaspoon paprika ½ teaspoon black pepper
Serves 6
pinch of thyme and cayenne boiling water 1 8-ounce can tomato sauce 1 20-ounce can chickpeas, drained ½ cup parsley, minced 2 eggs
Heat oil and brown garlic slightly. Add chicken, salt, spices and boiling water to cover. Add tomato sauce and cook, covered, over moderate heat until chicken is tender, about 35-40 minutes. Add chickpeas. Cook covered about 30 minutes. Remove cover during last 10 minutes to reduce liquid if sauce is too thin. (Can be prepared ahead of time up to this point.) Add parsley, turn off heat, and add lightly beaten eggs, stirring well. Serve with rice. submitted by Joan Slomanson
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Syria
OOZI (CHICKEN WITH RICE)
2 cups long grain rice 1 quart hot water ½ cup blanched almonds ¼ cup pine nuts 3 tablespoons butter 1 tablespoon salt
Serves 6-8
pepper to taste cinnamon to taste nutmeg to taste 2½ - 3 cups hot chicken broth large pieces of cooked chicken
Soak rice in hot water for 30 minutes. Meanwhile sauté almonds and pine nuts in butter until lightly browned. Drain the rice and fry it in butter 3 minutes, stirring constantly. Add salt, pepper, cinnamon and nutmeg. Add the hot broth and simmer gently, uncovered until broth is absorbed. Cover until ready to serve. Press rice into a buttered dish. Unmold on a platter, top with nuts and surround with cooked chicken. Serve with a salad or yogurt. submitted by Mrs. Hilmi
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Fish
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India
SPICY BAKED FISH
1 fresh flounder 1 teaspoon red chili powder 1 teaspoon black pepper ½ teaspoon turmeric powder 1 onion 1 teaspoon garlic powder salt to taste 1 tablespoon vinegar
Serves 4
2 tablespoons chopped onion 1 cup green peppers, finely chopped 1 teaspoon ginger powder 4 large red tomatoes, chopped 1 tablespoon Worcestershire sauce 5 tablespoons oil
Wash the fish well. Slash the sides of fish with a sharp knife. Mix together in a blender with the red chili powder, black pepper, turmeric powder, whole onion, salt and vinegar. Grind to a fine paste, adding little water if needed. Smear both sides and the insides of the fish with the ground mixture and keep the fish aside for a little while. Place chopped
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onions, ginger powder, tomatoes and Worcestershire sauce in a bowl and set aside. In a heavy bottomed frying pan pour in the oil and heat to frying temperature. Put the fish in and let it cook for a few minutes. Turn onto the other side and fry in the same way. Remove from the flame and place the fish in a flat, large baking dish. Heat oven to 400 degrees. Drain some of the oil from the frying pan, return to flame. Add the prepared vegetables to the frying pan and cook for a few minutes until the peppers are tender. Put the prepared mixture over and around the fish in the baking dish. Cover with foil or lid and bake for 15 minutes, then remove cover and bake for another 10 minutes. Serve hot.
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West Indies
AKEE AND CODFISH
1 pound dried codfish 1 large onion, sliced 1 tablespoon tomato sauce 2 tablespoons cooking oil
Serves 6-8
2 tins Akee* salt and pepper tomato
Soak the codfish overnight. Wash fish. Place in a pan with enough cold water to cover. Cook over a low flame for 10 minutes, do not cover pan. Fry the sliced onion in the oil. Remove the fish from the pan. Remove the bones and skin. Flake into small pieces. Add the fish to the pan with the onions. Add the tomato sauce and stir. Drain the akee and add to the fish mixture. Season with salt and pepper to taste. Stir gently to avoid breaking the akee. Simmer until the akee is hot enough to serve. Garnish with slices of tomatoes. *Available in Caribbean food stores. submitted by Mrs. Jordan
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Trinidad
SHRIMP CREOLE
2 tablespoons oil 1 medium onion, chopped 1 clove garlic, chopped fine 1 medium green pepper, chopped
Serves 4
½ cup celery, chopped 1 8-ounce can tomato sauce ¾ cup water 1 pound cleaned raw shrimp
Heat oil and cook onion, garlic, green pepper and celery for about 5 minutes. Stir in tomato sauce and water, simmer for about 10 minutes. Add raw cleaned shrimp, bring to a boil and cook 5 minutes. Delicious with rice. submitted by Hyancinth Logan
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Other Main Dishes
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Thailand
LARB (GROUND BEEF SALAD)
1 pound lean round steak, ground 1 bunch green onion, finely chopped 1 bunch fresh mint leaves salt to taste 3-4 drops soy sauce
Serves 3-4
juice from a fresh lime dash monosodium glutamate (MSG) 3 tablespoons breadcrumbs chilled raw vegetables
Quickly cook beef over high heat until almost done. Place in bowl, add remaining ingredients, mix and taste to correct seasonings. Serve with vegetables such as cucumber, string beans or lettuce. submitted by Roxanne Lanquetot
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Guyana
COOK-UP PEAS AND RICE
1 pound assorted meats: chicken, beef, ox-tail, and salted meat ¾ cup minced onions or scallions 2 tablespoons cooking oil 1 recipe coconut cream (see next page)
Serves 4-6
1 cup dried black-eye or split peas (pre-soaked) or green peas, spinach or okra 2 cups rice 2 teaspoon dried thyme salt
Cut the meat in small pieces and mix with the onions and scallions in a bowl. Fry the meat in the cooking oil until slightly brown. Add enough water to the pan to just cover meat. Allow meat to simmer until tender. If dried peas are used, add while meat is cooking and adjust liquid. Add coconut cream (see next page) to the meat and peas. There should be about 3½ cups of liquid. Add more water if necessary and bring to a boil. Add the rice and salt to taste. Cover and cook on a low flame until all liquid is absorbed. Serve with salad and hot chili peppers if desired. submitted by U. Edwards
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West Indies
COCONUT CREAM
1 fresh coconut
water
Bake entire coconut in a 400-degree oven for 15 minutes. Tap with a hammer. This will separate the shell from the coconut meat. Break into pieces and peel away the brown covering. Cut meat into ½-inch cubes and grate in a blender. Add 1 cup of liquid to 1 cup of grated coconut meat. Drain through a double layer of cheese cloth. The coconut may be grated by hand and the same procedure followed. Unsweetened, shredded coconut may be purchased and treated similarly. Coconut cream appears in Caribbean, African and Indian recipes.
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Tanzania
PLANTAIN STEW
1 pound stewing beef 10 plantains or green bananas 2 teaspoons salt 1 large tomato chopped or 2 tablespoons tomato purée
Serves 4
1 onion 1 coconut or 4 ounces packaged coconut 1 teaspoon curry powder 2 tablespoons salad oil
Cut meat into chunks, barely cover with water, and boil until almost done. Most of liquid should be cooked away. Peel plantains and wash them with cold water. Boil in water to cover for 10 minutes and drain. Add salt, tomato or tomato purée and thinly sliced onion. While plantains and meat are cooking, break the coconut and grate it. Add 2 cups warm water to the grated coconut. Squeeze the liquid out with your hands and repeat process with another 2 cups warm water to make 4 cups of coconut liquid. Strain. Mix meat and plantains. Add coconut liquid, curry powder, and salad oil and simmer 10 minutes or until meat is done. Serve with vegetables, preferably spinach or green beans. submitted by Victoria Nsilo Swai
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Peru
12 potatoes, boiled â…“ cup olive oil 1 teaspoon Tabasco, or to taste 1 tablespoon lemon juice salt and pepper to taste lettuce 3 onions, cut into rings
CASAU
Serves 20
2 cans sardines parsley black and green olives hard cheese, cubed corn, cooked and cut off the cob radishes 6 hard-boiled eggs
Mash potatoes and season with oil, Tabasco, lemon juice, salt and pepper. (In Peru, this is a spicy dish, but less Tabasco may be used.) Line a large shallow casserole or plate with lettuce leaves and place the mashed potatoes on them. Toss onion rings in olive oil, lemon juice and salt and pepper to use as a garnish. Garnish potatoes with the remaining ingredients. submitted by Maria Tobias
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Uganda
SPINACH AND SWEET POTATOES
6-7 pounds sweet potatoes or yams 2 pounds spinach* 1 cup peanut butter ½ cup milk
Serves 6-8
1 large tomato, sliced 1 cup water 1 teaspoon salt ¼ teaspoon garlic powder (optional)
Peel and cook potatoes for 30 to 40 minutes. Reserve and keep warm. Wash, drain, and cook spinach until tender and set aside. Mix peanut butter and milk until consistency is smooth. Place tomato in water with salt, bring to boil, lower heat and cook gently for 3 to 4 minutes. Reserve tomato slices. Combine tomato liquid with peanut butter mixture and mix with spinach and tomato. Additional salt and garlic powder may be added to taste. Serve hot with potatoes. *Malakwang is the vegetable used in Uganda but spinach has proven a good substitute. submitted by Ruth Moli
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Vegetables and Side Dishes
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Sierra Leone
OLELEH
2 cups black-eyed beans 4-5 onions, chopped 3 large green peppers, chopped
Serves 6-8
1 pint palm oil* salt to taste
Soak beans until soft and remove black eyes and skin. Blend the beans in an electric blender until it is a paste. Pour mixture into a bowl. Separately blend onions and peppers and mix with beans. Add palm oil and salt and mix until paste is light. Pour mixture into a greased baking dish and bake at 350 degrees for about 1 hour. *May be obtained at Spanish or African food stores.
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United States
FRIED EGGPLANT
1 large eggplant 1½ cups milk 1 teaspoon salt ½ teaspoon sugar
Serves 4-6*
1 egg cornmeal or cracker meal oil
Peel whole eggplant, slice in half and cut in wedges full length of eggplant and about 1 inch thick. Cut off as many seeds as possible. Put wedges into a bowl and cover with milk, salt and sugar and marinate in refrigerator 4-5 hours. When ready to cook, dip wedges in beaten egg and roll in fine cornmeal or cracker meal. Heat oil in a skillet at least 1½ inches deep and fry wedges until crisp golden brown. Drain on absorbent paper and keep warm in oven until all are fried and ready to serve. Can be used as a vegetable or with cocktails. *Depending on size of eggplant
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Korea
SPINACH NAMUL
1 pound fresh spinach 3 tablespoons soy sauce 2 tablespoons sesame oil 1 tablespoon sesame seeds
Serves 3
1 clove garlic, crushed 1 tablespoon sugar 1 tablespoon white vinegar dash of pepper
Wash spinach. Steam until just tender and still green. Strain and squeeze out as much water as possible. Cut spinach very coarsely. Combine soy sauce, sesame oil, sesame seeds, garlic, sugar, vinegar and pepper. Mix into the spinach. submitted by Helena Lim
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Salads
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SALADS
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Japan
4 cucumbers 3 ribs of celery 3 carrots 3 green bell peppers
JAPANESE SALAD
Serves 6
4 ounces ground sesame seeds* ½ cup white vinegar 5 teaspoons soy sauce pinch of salt
Slice vegetables finely and cut into 1-inch sticks. Combine remaining ingredients and pour over the vegetables. *May be ground in coffee grinder or purchased as “sesame powder” at Japanese food stores. submitted by M. Kuyama
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India
SPICED TOMATO & ONION SALAD
2 tomatoes, peeled, seeded and diced ½ cup thinly sliced white onion rings juice of 1 lemon salt and pepper to taste
Serves 4
1 teaspoon minced fresh ginger root or ¼ teaspoon ground ginger 3 tablespoons slivered green pepper slices hot green chili pepper
In a bowl combine diced tomatoes with onion rings. In another bowl combine lemon juice and ginger and salt and pepper to taste. Pour the dressing over the tomatoes and onion and toss well. Garnish with green pepper and a few slices of hot green chili pepper. Serve in small bowls. submitted by Lea Rangel-Ribeiro
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United States
3 large cucumbers 2 teaspoons salt 2 teaspoons sugar 1 cup white vinegar
CUCUMBER SALAD
Serves 5
5 scallions, finely cut ½ cup water salt and pepper
Peel cucumbers and slice paper thin. Place in bowl and mix well with salt. Place a plate, large enough to cover the cucumbers but small enough to fit into the bowl, directly on the cucumbers. Place a weight, a can will do, on the plate. Let stand 1 hour. Drain liquid. Dissolve the sugar in the vinegar. Add the scallions and the water. Add cucumbers and allow to marinate in the liquid. Adjust seasoning. submitted by J. Zabar
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SALADS
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Cakes, Cookies, & Pastries
GOOD FOOD FROM FAR AND WIDE
CAKES, COOKIES, & PASTRIES
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Denmark
APPLESAUCE CAKE
2 cups thick applesauce 1½ tablespoons powdered sugar 1⅓ cups ground almonds
Serves 4-6
3 eggs, separated 1 cup whipped cream
Combine the applesauce, sugar and almonds, and pour into a buttered casserole. Beat the eggs yolks. Beat the egg whites until stiff. Fold into the yolks and pour over the applesauce. Bake at 400 degrees for 30 minutes. Serve garnished with whipped cream. submitted by J. Frank
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CAKES, COOKIES & PASTRIES
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India
¼ pound sweet butter 1 pint ricotta 1 cup sugar 1¼ cups powdered milk
BURFEE
Serves 4-6
slivered almonds, cashews, pistachio nuts or shredded coconut
Heat the butter in a good-sized pan over low fire and add ricotta to it. Stir occasionally until it mixes with the butter. Add sugar, raise heat, and let mixture cook for 5 minutes. Add powdered milk and stir constantly until the mixture starts leaving the side of the pan. Mix in the nuts and turn mixture out on a plate to cool. Cut it in small pieces to serve. submitted by Mrs. Savitri Narang
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CAKES, COOKIES & PASTRIES
43
India
4 ounces flour 6 ounces sugar
Yields 24 cookies
KHATAI 3 ounces semolina 4 ounces butter
Mix all the ingredients and knead into a pliable dough. Make small balls and bake on a cookie sheet at 350 degrees until golden brown.
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CAKES, COOKIES & PASTRIES
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Iran
PERSIAN MERINGUES
½ cup dates ½ cup apricots ¼ cup crystallized cherries ¼ cup walnuts ½ teaspoon grated orange rind
Yields 3 dozen
½ cup unsweetened and shredded coconut 2 egg whites 4 tablespoons sugar ¼ teaspoon vanilla
Chop the dried fruit and nuts finely. Combine thoroughly with the coconut and orange rind. Roll mixture into marble-size balls. Beat egg whites until stiff, then beat in sugar gradually. Add vanilla. Dip each ball into the meringue mixture, making sure it is completely covered. Bake on lightly greased pan in 250-degree oven for 1 hour. When cool store in an airtight container, placing paper between layers. submitted by Mrs. Merrillees
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United States
FROZEN LIME PIE
1 cup graham crackers crushed (or vanilla wafer crumbs) 2 tablespoons grated lime rind (about 4 small limes) â…“ cup lime juice
Serves 8
6 eggs, separated 1 cup granulated sugar 1 pint heavy cream few drops green food coloring
Press one-third crumbs onto the bottom of a 9-inch pie plate. Combine the lime rind, lime juice, egg yolks and sugar in the top of a double boiler. Cook over hot but not boiling water until slightly thick, stirring constantly. Cool. Beat the egg whites until stiff but not dry. Whip the cream. Fold the egg whites, cream, and food coloring into the cooled mixture. Pour into prepared pie plate. Sprinkle the top with the rest of the crumbs. Freeze until firm but not frozen solid (about 4 hours).
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CAKES, COOKIES & PASTRIES
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Desserts
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DESSERTS
47
Barbados
CASSAVA PONE
2 packages frozen yucca (cassava)* 2 large coconuts 1½ cups raisins
Serves 6-8
pinch of salt pinch of pepper sugar, to taste
Grate yucca and coconut. Add raisins, salt, pepper and enough water to moisten the mixture. Add sugar. Place in a well-greased baking dish and bake at 300 degrees until browned. *May be obtained at Spanish food stores. submitted by Mrs. Waldron Ramsay
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Sierra Leone
8 large bananas 2 pounds rice flour*
AKARAKURU
Yields 20-25
1 pound sugar 1 pint palm oil*
Blend bananas in an electric blender. Pour mixture into a large bowl, add rice flour gradually and then slowly add the sugar. Add enough warm water to make the mixture a paste. With about 1 tablespoon of banana mixture, form balls and fry them in the palm oil until browned. *May be purchased at Spanish and African food stores. submitted by Mrs. Johnson
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United States
BAKED PEACHES
6 peach halves in heavy syrup 3 teaspoons butter 3 teaspoons brown sugar
Serves 3
2 teaspoons cinnamon juice of 1 lemon 3 tablespoons brandy
Place peach halves in a shallow baking dish with half of juice. Dot center with butter and sprinkle with brown sugar, cinnamon and juice of lemon. Bake in oven at 350 degrees for 45 minutes. Pour brandy over and serve with whipped cream. submitted by Barbara Bush
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