| STIFADO | Greece |
Place meat in good size pieces, and place in a cooking pot. Add onions. Make a dressing to cook the meat in by mixing the French dressing, the solid pack tomatoes, the garlic cut in small pieces, the bay leaves, salt, pepper, cinnamon and sugar. Mix, preferably in a wooden bowl. Stir and pour over meat. If the liquid does not cover the meat, add more. Cook until done. Serve rice pilaff with garbanzos with the above. |
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| FYNSK GULLASCH | Denmark |
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(Pork Goulash)
Cut the pork into bite size pieces, brown the sugar until it is stiff and put the butter into it. The onions are to be browned in this, then removed and the pork browned in the same sugar sauce. Put the water over it and the several spices. Put a lid on the pot and cook slowly 1-1/4 hours. Stir sometimes to prevent sticking. Add the browned onions and cut apples in the last 25 minutes. Mashed potatoes are given with the dish.  |
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| FRIKADELLER | Danish Specialty |
Mince the meat twice. Then mix the flour and the meat. Then stir it with the eggs, salt, and pepper. After that stir it with the milk, gradually, until it has the right consistency. Then mix it with the chopped onion. Let it rest about half an hour. When the forcemeat is ready, take a big frying pan; put a large bit of butter on and let it be brown. Then take a big tablespoon and form the meat to a sort of oval balls. After that you fry them on the pan. Serve hot with stewed vegetables.  |
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| ROBOTI | Union of South Africa |
Thoroughly mix all ingredients except one egg. Put into a pyrex dish and bake for 1 hour (3000). Take out and pour other egg beaten up with a little milk. Bake another 30 minutes. (If leftovers are used, reduce overall baking time to 45 minutes.) |
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| FAR I KAL | Norway |
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(Mutton [Lamb] in Cabbage)
Prepare the meat for boiling. Cut it into suitable pieces. Pour boiling water over the cabbage. Cut it into 8 pieces. Remove the middle part (stalk). Put the pepper in a small cloth bag. Place the fattest piece of meat in the bottom of the pan (casserole). Use the margarine if the meat is not so fat. Turn the rest of the meat in flour. Put cabbage and meat alternately in the pan. Top layer is cabbage. Add salt, the pepper bag and 2 cups of boiling water. Let it boil slowly (simmer) for about 2 hours. Do not stir. Give the casserole a good "turn" every now and then. Serve with boiled potatoes. |
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| WIENER SCHNITZEL | Germany | ||||||||||
Beat the cutlets to tenderize them. Then salt and pepper them. Beat the egg. (Water or milk may be added if desired.) The egg must remain liquid. Dip cutlet first in egg, then flour, then in the bread crumbs. Put enough shortening in a frying pan to keep the schnitzel from burning and let the pan get hot. The schnitzel must be cooked until brown on both sides and crisp dry. Serve the schnitzel with lemon slices and parsley. |
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| ROLLOS DE TERNERA | Spain |
|
(Veal Rolls)
Take the steaks that have been bought sliced thin and in the center of each put a slice of hard boiled egg, a strip of ham and some of the olives (chopped) Make a roll and tie it with string. Roll them in flour and fry. In a pan fry the chopped onions and leave them there and fry the rolls in the same pan. Add a little water and let them boil until cooked. This dish can be served with vegetables, green beans, artichokes, etc. |
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| CALF LIVER | Austria |
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(Serves 4 people)
Cut the meat in pieces and put into hot water. Melt the butter. Put onion and melted butter with meat and stew, but don't allow color to change. Fill with water, season and cook slowly. Mix the flour with some water and add. Put wine and lemon juice into the ingredients which have been cooked thoroughly. Before serving add egg yolk to thicken gravy.  |
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| SHISH KEBAB | Turkey |
Cut meat into 1-inch cubes. Mix olive oil and lemon juice and rub into meat. Place in dish, sprinkle with salt and pepper, and cover with slices of onion and tomatoes and a few bay leaves. Place in refrigerator for 4 to 5 hours. Arrange meat on spits alternately with tomatoes and onions and an occasional bay leaf. Broiling over charcoal is preferable, but it may also be done over an open wood fire or in an oven broiler. Green pepper and eggplant may also be inserted between meat on spits.  |
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| BIFTEC CAPACHINA | Spain | |||||||
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| ROULADEN | Germany |
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(Meat Dish) Slice raw beef --- for roasting --- into thin slices. Lay individual slabs on cutting board and place lengthwise on each 2 strips of bacon. Spread thinly over this sliced pickle and onion. Season each piece with mustard (prepared), salt, and pepper. Roll each slab and its covering into a neat roll and tie with string. Place meat rolls in pan and fry with ample portion of butter until well done. SAUCE:
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| KADMBUDU KÖFTESI | Turkey |
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(Lady Meat Balls)
Mix meat, uncooked rice, eggs, olive oil, grated onion, parsley, salt and pepper and 2 eggs together. Shape into small cakes. Put in shallow pan and add 1/2 cup water. Cover and let simmer slowly until water has boiled off. Melt butter in frying pan. Roll meat balls in slightly beaten egg and fry in butter until golden brown. Serve with slices of tomato and fresh cucumber. This is a nice dish for light summer eating. |
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| DOLMAS | Turkey | ||||||||
Place meat in bowl and add onion, rice, dill, mint, salt, pepper and tomato sauce. Knead and mix well. This is stuffing for assorted dolmas all of which may be cooked together.
When preparing dolmas, place eggplant and zucchini dolmas upright at bottom of sauce pan, follow with a layer of green pepper and top them with a layer of tomato dolmas. Add 2 tablespoons of butter and 1 cup water, cover and cook over medium heat 30-40 minutes or until vegetables, are soft. If any stuffing is left over, form into meat balls and place between stuffed dolmas and cook with them. |
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| SUKIYAKI | Japan |
Cut meat crossgrain in paper-thin slices. Combine next six ingredients. Heat oil in skillet and brown meat. Push to one side of pan and pour half-cup of the first mixture over it. Add onions, celery, bamboo shoots and mushrooms and sauté 3 minutes. Add remaining sauce and scallions and cook 3 minutes. Serve with fine vermicelli. |
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| LIHAPYÖRYKÄT | Finland | |||||||||
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(Meat Balls)
Soak the bread crumbs in the cream and water. The minced meat can consist of a little pork or veal as well as beef. Mix the meat, finely chopped onion, bread crumbs and liquid, beaten egg, and seasoning, until a mixture of smooth consistency is formed. The onion can be lightly browned before being added. Shape the mixture into small balls on a dampened chopping board. Fry in butter, shaking the pan until each ball is browned evenly. The pan must not be too hot so as to have browned. To permit movement, do not put too many in the pan at once. After each panful, pour a little boiling water into the pan to make a stock. When the meat balls are ready, brown 2-3 tbsp. flour in 1-2 tbsp. of butter. Add the stock and cream to make a good, thick gravy and strain into a sauce-boat. Serve the meat balls hot for dinner or cold and fairly small as a smorgasbord dish. |
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| FILET OF VEAL IN PASTRY | Switzerland |
Rub meat with mustard and herbs and salt. Fry filet quickly and allow to cool. Roll out pastry rather thin, about 1/8 of an inch. Cover filet with the pastry and close up well. Brush over with yolk of egg. Cut small openings on top with scissors. Bake in a hot oven (420°) and serve hot or cold.  |
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| SOSATIES | Union of South Africa | ||
Boil apricots until soft and mash. Heat fat. Fry onion and garlic in fat. Add all other ingredients, except meat. Let cook for one minute. Cool. This forms gravy. Put meat on skewers. Put skewers with meat in basin. Pour gravy over it. Leave overnight. Fry Sosaties over wood embers.
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| SAUERBRATEN | Germany | |||||||||
Use a thick, solid piece of meat (4 to 5 lbs.), pot or tip roast. Put in earthen or glass bowl, cover with half vinegar, half water. Add sliced onion, celery tops, parsley, peppercorns, lemon peel, bay leaves. Cover, put weight on top, (flatiron), and let stand in cool place for about three to six days, turning the meat daily or so. Then boil in large kettle for ca. an hour or until meat is cooked through, but firm. Let this cool, overnight, if possible. Skim off unnecessary fat (for light, flaky sauce). Now remove meat to non-metal dish, slicing it ca. 1/3 inch thick, for easy serving. Sprinkle a few tablespoons of juice over it to keep it moist. While brine is reheated, make dark sauce as follows: In skillet stir 3 to 4 tablespoons of flour, 1 tbsp. sugar until cafe-au-lait color. Simmer in kettle for about an hour, adding 2 or 3 molasses cookies. Stir occasionally to keep from sticking to bottom of kettle. Add salt to taste. Then strain over sliced meat in casserole and reheat in slow oven before serving (about 40 minutes at 300°). |
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| TERIYAKI | Japan |
Mix ingredients. Meat, chicken, shrimp, fish, etc. should be cut into bite size pieces and marinated at least for an hour (longer preferably) and then broiled over charcoal . . . or in broiler if barbecue not available. |
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| COTOLETTE ALLA MILANESE | Italy | |||||
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SERVES 4
Heat butter and oil in heavy skillet. Dip veal in beaten egg and crumbs. Put into hot fat in the skillet and turn quickly from side to side until brown. Reduce heat slightly and cook until tender or about 15 min. |
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| PIZZA | Italy | ||||||||||||||
Soak the yeast for 5 min. in the water. Sift the flour and salt onto a board. Make a well in the center and pour in the yeast mixture. Add the shortening to the well and mix the flour into it gradually. Knead until smooth and elastic. Form into a ball and place in, an oiled bowl, cover and put in warm place for 2 hours. Preheat oven to 400°. Divide dough into equal parts and stretch each part to fit into round pans (10-12 in.). Place the pizza dough on the bottoms and trim the edges. Sprinkle with 1/4 cup olive oil and the Parmesan cheese. Spread each with half the tomatoes and arrange the anchovies or pepperoni and the Mozzarella cheese on top. Sprinkle with salt, pepper and oregano and the remaining oil. Bake at 400° for 25 min. Cut in pie-shaped pieces and serve hot. |
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| ONE-POT DISH | Germany |
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Boil ca. 2 lbs. potatoes (peeled and diced) in salt-water with bay-leaf, dry mustard, dash of pepper and a little vinegar. Mash, then add some chopped gerkens and minced parsley. Braise one or two chopped onions in about 2 tbsp. fat, add ca. 2 lbs. cubed corned beef and brown to light-brown color. Mix with above mashed potatoes and hash-brown. Serve hot with poached egg atop each portion. |
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| HEISSE KASEPLATTE | Germany | ||||||||
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(Hot Cheese Plate)
Arrange bread and cheese slices alternately in baking dish. Pour mixed milk and egg over it. Top with breadcrumbs, bits of butter and. grated cheese and bake in hot oven (450-475°) for about 1/2 hour or until golden brown. |
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| TALLARINES | Argentina |
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(Home Cooked Noodles)
Put the flour on the table, make a hole in the middle and place the eggs which have been beaten and a pinch of salt, and a little of the cold water in it. Mix these ingredients so as to form a dough. Spread the dough with a rolling pin, as thin as possible and, leave it there for about 5-10 minutes. Sprinkle flour on top of it, cut the noodles as wide as you want them. Cook in boiling water (salted) for about 5 minutes or until tender. Drain well and place in a bowl. Add the beef gravy and grated cheese.  |
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| PAISTETUT | Finland | ||||||||||
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(Fried Mushrooms)
When the mushrooms are cooked, strain them and rinse in cold water. Press out all the water and then slice or chop the mushrooms into small pieces. Brown the butter in a frying pan and add the mushrooms. Allow them to brown, stirring the whole time. Then add the chopped onion, breadcrumbs and boiling milk. Before serving add the sour cream. |
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| TRAS TEVERINE MUSHROOMS | Italy | ||||||
Clean very carefully the mushrooms, so that no sand can remain. Chop them. Fry slowly in butter and add two slightly beaten eggs. Keep mixing. Add the bouillon, after the mushrooms are cooked, and finally the grated cheese. Butter the slices of bread, calculating 3 to a person and top it with some of the mushrooms. Serve the delicious appetizer cold. |
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| ARTICHOKES A LA GRÈQUE | Greece |
Prepare the artichokes, then let them stand for 10 minutes in a bowl of boiling water. Drain. Put into a pan the onions, garlic, wine, lemon juice, olive oil, salt, pepper, and finally the artichokes. Add boiling water and cook them for 25- 30 minutes, or until you can pull off the leaves easily. Take out the artichokes, turn them upside down to drain, then arrange on a dish. Reduce the liquid in which they have been cooked to about half or just a little less, add, if required, a little more salt and pepper, and pour this, while still hot, over the artichokes. Leave until cold before serving.  |
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| OEUFS BROUILLES AUX EPINARDS | France |
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(Scrambled Eggs with Spinach) 4 or 5 lbs. spinach. Cook for 10 minutes in salted water. Drain well. Put in a casserole with 1/4 cup butter, salt and pepper. 5 minutes before serving add 1/2 cup fresh cream. In another pan put 40 grs. (2 tbsp.) butter, 4 tbsp. cream. Break 8 eggs into this and add 3 tbsp. gruyere cheese, shredded, salt and pepper. Put over flame, turning and mixing constantly with spoon 2 or 3 minutes. Serve on a plate with spinach around edge and eggs in the middle. |
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| TOMATO FARCIS | France |
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Work: 1 lb. ground beef with:
Stuff fresh tomatoes with this mixture, pour some oil on each of them. Bake in the oven --- 350° F. |
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| PILAV | Turkey | ||||||
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| PETIT POIS A LA JARDINIERE | France |
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Serve with lamb roast and burgundy wine. |
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| KARTOFFELPUFFER | Germany | ||||
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(Berlin Potato Puff)
Grate the potatoes. Mix all ingredients to make thin batter. Make as pancakes in generously buttered, HOT frying pan, browning well on both sides. Serve hot with apple-sauce or stewed prunes.
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| BOSTON BAKED BEANS | U.S.A. | ||||||
Pick over beans, cover with cold water, and soak overnight. Drain, cover with fresh water, heat slowly (keeping water below boiling point), and cook until skins will burst --- which is best determined by taking a few beans on the tip of a spoon and blowing on them, when skins will burst if sufficiently cooked. Drain beans. Scald pork and scrape, remove 1/4-inch slice, and put in bottom of bean pot. Cut through rind of remaining pork every half-inch making cuts 1-inch deep. Put beans in pot and bury pork in beans, leaving rind exposed. Mix salt, molasses, and sugar, add 1 cup boiling water, and pour over beans; then add enough more boiling water to cover beans. Cover bean pot and bake 6 to 8 hours in slow oven (250° F.), uncovering the last hour of cooking, that rind may become brown and crisp. Add water as needed. If pork mixed with lean is used, add less salt. This recipe comes from New England. |
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| BOILED PUMPKIN | Japan | |||||
Cut pumpkin into eatable sizes without removing skin. Boil with water and sugar; add salt and soya and boil enough to make flavor permeate pumpkin. Serve in a medium sized bowl.  |
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| KARTOFFEL KLOSSE | Germany | ||||||
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(Potato Dumplings)
Lay cooked dumplings on a platter; pour melted butter over them. Serve with roast meat, or with fruit sauce, or tomato, vegetable or onion sauce. |
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| ONION PIE | Switzerland | |||||||
Mix:
and sprinkle over pie. Bake until it's goldbrown in 400° oven. |
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| CALABASILOS RELLENOS | Guatemala | ||||||||
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(Stuffed Squashes)
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| ZEYTINYAGLI FASUYLA | Turkey |
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(Green beans with olive oil)
Place green beans in saucepan with olive oil, tomatoes, onion, green pepper, salt, pepper and sugar. (Fresh beans require the addition of 1/2 cup water.) Cover and cook until tender. Add a little hot water to keep from scorching. Serve cold. |
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| EGGS ON POTATOES | Pakistan | ||||||||
Method:
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| HUEVOS DE GUATEMALA | Guatemala | ||||
Split pepper and slice lengthwise. Fry in hot butter for 2 min. Fry ham and place each slice on a piece of toast, along with peppers. Poach eggs and place on top of ham. |
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| SPANISH SALAD DRESSING | Spain |
Chop celery, pepper, onion and garlic very fine. Add remaining ingredients, mix well, store in refrigerator. This salad dressing improves on standing. |
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| CACIK TURQUOISE | Turkey |
Peel cucumbers, quarter lengthwise, and slice about 1/8 inch thick. Place in bowl and sprinkle with salt. Rub another bowl with garlic and swish vinegar around in it to collect flavor. Then add dill and yogurt. Stir until mixture is consistency of thick soup, if necessary adding 3 T. cold water. Pour over cucumbers and stir. Pour into individual dishes, sprinkle with olive oil, and garnish with mint.  |
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| VEGETABLE SALAD | Brazil |
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Any vegetables can be used: Potato, carrots, asparagus, radish, lettuce, tomatoes, palmetto, cabbage-trees, petit-pois, etc. They must be cut in little pieces. The vegetables can be mixed all together with the dressing, or separated to prepare a prettier plate. To serve with this salad can be used shrimp, chicken pieces, ham, salmon, sardines or left-over meats. |
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| SALAD DRESSING | Brazil | ||||||
Add to container 2 tablespoons water, the yolks, the vinegar, 1 tablespoon oil, and mix. Then add the dry ingredients and at last the 3/4 cup of oil slowly at the center. Scrape the sides and bottom with a knife and mix again, until it gets the desired thickness. |
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| CUCUMBER AND CRAB MEAT SALAD | Japan |
Slice the unpeeled cucumbers as thinly as possible. Salt and allow to stand for 20 minutes. Squeeze to remove the liquid, add 1 tablespoon vinegar and gently squeeze again. Break the crab meat apart into small pieces. Mix 3 tablespoons vinegar, salt, soy sauce and sugar. Add the cucumbers and crab meat and mix well. Garnish with finely cut strips of ginger and serve.  |
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| SALADE NICOISE | France | ||||||
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(Salad from Nice)
Wash vegetables, cut up eggs, tomatoes and cucumbers. Add anchovies and olives and season with salt, pepper, salad oil, vinegar, and chopped onion. |
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| SALADE EVE | France |
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Cut into squares a banana, one slice of pineapple, and the flesh of the apple. Put the mixture into the hollowed apple. Serve with a dressing made of cream, lemon juice, and salt. |
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| BASIC GELATIN SALAD | U.S.A. |
Soften gelatin in cold water. Add sugar, salt, and boiling water. Stir until gelatin is dissolved. Stir in lemon juice and chill in bowl. When partially thickened add banana and cup of cut up, raw fruit --- such as apples, pears, apricots, cooked pineapple, oranges. Vegetables --- such as shredded cabbage, carrots, cut up celery, green peppers, etc. --- may be substituted for the fruit, plus 1 tbsp. vinegar.  |
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| SALAD | Indonesia |
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Cut cabbage and beans in pieces. Parboil cabbage, beans, and bean sprouts. Save the water. Slice radishes and cucumbers. DRESSING
Fry onion and garlic. Mix seasoning, peanut butter, and add water. Arrange vegetables, garnish with egg slices. |
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| KARTOFFEL SALAT | Switzerland |
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(Potato Salad) Boil potatoes in skins. While still hot, peel and slice into any salad dressing you prefer, or then this one:
Mix well. Chopped chives and parsley may be added for vitamins! |
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| CABBAGE AND COCONUT SALAD | Philippines | ||||||||
Shave the cabbage fine, add the shredded coconut. Chop the pepper fine, add the salt, pepper and sugar. Mix all together in a salad bowl with the cream French dressing. Fill green pepper with the mixture, garnish With dressing, green pepper and pimentos cut in fancy shapes. Place on lettuce leaves and serve cold.  |
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| STUFFED TOMATO SALAD | Greece |
Wash tomatoes. Cut off a thin slice opposite stem. Scoop out seeds and pulp. Sprinkle with a little salt. Cut boiled potatoes in cubes; cut olives, fillets and the hard parts of the tomatoes in small pieces. Add chopped parsley, salt, pepper, oil and vinegar. Mix and stuff the tomatoes. Garnish the top with half an olive or with chopped green pepper. Serve on lettuce leaves. |
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Desserts
Table of Contents
2 lbs. mince or leftover meat
1 oz. margarine
Fry onions slowly in the butter
till golden brown. Add chicken livers, salt and pepper. When
chicken livers are browned, add mushrooms and wine. Grill steak,
cover bottom of roasting pan with part of the sauce, put steak
in pan and cover with rest of the sauce. Bake in slow oven, 325°
F., for 15 minutes.
1 tsp. olive oil
3/4 cup shoyu (soy sauce) 
Wash and drain rice well, then
set aside. Peel tomatoes and cut into small chunks. Heat butter
and tomatoes together until a tomato paste is obtained, then
add liquid and salt and boil for 2 minutes. Add rice while liquid
is boiling, stir once, cover and cook over medium heat without
stirring again until rice has absorbed all the liquid. Turn flame
very low and simmer for 20 minutes. Remove from stove and leave
covered for 30 minutes --- do not stir. When transferring rice
to serving-dish, use a flat serving spoon, handling rice very
gently, to keep it fluffy.
Choose a pound of young, fresh
peas at the beginning of the season and 3 fresh onions finely
chopped. Blend well with butter on a low flame with 2 leaves
of lettuce, salt, pepper, parsley, a bit of nutmeg, 1 teaspoonful
of sugar, a dozen of little cubes of ham. When the onions are
slightly golden, add a little water, cover, let it stew a few
minutes.
Cook the potatoes the day
before. Peel, mash, salt them. Add egg and enough flour so one
can shape the dumplings. Cube bread and fry lightly in butter.
Make dumplings with buttered hands, and bore a hole into each,
placing several bread cubes in each. Cover over. Drop into salted
boiling water 10-15 minutes. (Try one test dumpling in the water;
if it falls apart, work more flour into dough.)
Stew sliced onions in butter until
soft; add lard, put all on unbaked pie shell.
Choose young squash. Scoop
out center and mince. Fry onion in butter. Add hard cooked egg
and cheese and then raw egg to bind together. Fill squash shells.
Sprinkle with breadcrumbs and dot butter on top. Put in baking
dish and bake in 350° oven until brown and tender. Baste
with cream.
1/2 green pepper 
Big apple. Take out most of the
inside so that the remaining part looks like a shell.
2 salad spoons olive oil