International recipe swap!

[snookhams]

Last night at our church we had an international evening, as we have members who are originally from so many countries we thought that it would be a great idea for them to bring a dish from there own country as a bring and share supper and our link missionary was there to talk to us about Uganda where she was based. This set me thinking! that it would be a good idea for those on the dis to swap recipes that are from there country of origin (so to speak). If anyone else thinks that this is a good idea let me know and I will post a traditional recipe from here in the UK.

 

[sharbear]

Please, please post a receipe from the UK. I'll try to think of one from here in the Midwest US. But I don't think that I make anything that would be ethnic.

 

[piratesmate]

My ethnicity is mainly PA Dutch, which if you go back far enough takes me to Germany. Here are a couple of recipes for traditional dishes - but they've been modified over the years, generation to generation.

Deb

Shoo-Fly Pie
1 c sugar
½ c shortening
3½ c flour
½ tsp cream of tartar
1 c baking molasses
1 c hot black coffee
1 tsp baking soda
2 pie shells

Line two 9” pie pans with pastry. Cream sugar & shortening together. Sift flour & cream of tartar together & mix into sugar/shortening until fine crumbs are formed. Dissolve soda in a little hot water, then mix with molasses & coffee; add 3/4 of the crumbs to this mixture. Pour into pie pans. Top with remaining crumbs. Bake at 350 until done - about 1 hour.

Chicken Potpie (like a stew, not a pie)
1 lb chicken
4 large potatoes
1 large onion
4 carrots
2 ribs celery
1 tsp celery seed, ground
2 tsp chicken bouillon
1 c milk
2 tsp salt
1½ Tbl baking powder
2 eggs
flour, as needed

Cover chicken with water & cook until tender. Remove from broth, discard skin & bones then return to pot. Add chopped veggies & seasonings; simmer until tender. Combine eggs, milk, salt & powder with just enough flour to make a dough that can be rolled out. Roll the dough out thin on a floured surface. Cut into squares & drop into boiling broth. Boil 20 minutes.

Three Bean Salad
2 c green beans
2 c wax beans
2 c kidney beans
1 onion, diced
1 green pepper, diced
½ c oil
½ c vinegar
¼ c sugar
1 tsp salt
¼ tsp pepper

Use canned beans, or blanch until crisp but not hard. Combine oil, vinegar, sugar, salt & pepper. Pour over veggies. Let marinate at least 6 hours. [NOTE: In Lancaster County, this recipe is usually MUCH sweeter than we make it. I've seen a recipe with ¾ c sugar, ¼ c vinegar with half of that quantity optionally water, & 1/3 c oil.]

Red Beet Eggs
1 can sliced red beets, reserve juice
12 eggs
1 onion, sliced
½ c vinegar
¼ c sugar
1 tsp salt
¼ tsp pepper

Hard boil the eggs & peel. Pierce each egg with a toothpick – once on each end. Bring the juice from the can of beets, vinegar, sugar, salt & pepper to a boil. Place the eggs & onions in a large bowl or jar. While still hot, pour over the eggs. These are better if made at least 4 days before you are ready to eat them. [NOTE: Again, in Lancaster County, this recipe is usually MUCH sweeter than we make it. If you desire them to be not so sour, use ¾ c sugar & ¼ c vinegar.]

 

[snookhams]

I am really happy to find that others are interested so here's my first UK recipe for a dessert.

Osbourne Pudding

3 - 4 thin slices of bread & butter
Marmalade - orange jelly (jam)
1 x 15 ml sppon/1 tablespoon caster sugar (fine white sugar)
450 mls/3/4 pint milk
2 eggs

spread the bread and butter with the marmalade and then cut into thin strips, arrange buttered side up in layers in an ovenproof dish, sprinkling a little sugar between each layer. Beat the eggs and whisk in the milk, pour over the top of the bread and leave to stand for 15 minutes to allow some of the liquid to soak into the bread and then bake in a moderate oven 180 deg. C/350 deg. F/gas mark 4 for 40 -50 mins until set and lightly browned.

or make this into Bread & Butter pudding by omitting the marmalade but sprinkle the layers with 50g/2 oz currants or sultanas, and then sprinklng the top layer with ground nutmeg after the milk & eggs have been poured over.

 

[piratesmate]

Oh, Snookhams! I've had a variety of different bread puddings, but this is different & sounds sooooooo good! I love orange marmalade! I'll have to try that soon.

Thanks for sharing,

Deb

 

[MerryPoppins]

My great-grandmother was German. This is her recipe. It's for the fluffy kind of dumpling, not the heavy kind.

Chicken and Dumplings
chicken (I usually use several skinless, boneless breasts)
1 1/2 c. flour
1/2 t. salt
3 t. baking powder
1 egg
3/4 c. milk
1 t. parsley

Boil the chicken in water. I sometimes add chopped onion. When cooked, remove the bones and cut up the meat. Return to the pot of broth and bring back to a boil.

Mix the dry ingredients. Add milk and egg. Mix.

Dip clean spoon into boiling broth. Scoop a spoonful of dumpling batter and lower the spoon into the broth. Redip the spoon before each spoonful and it won't stick to the spoon. Reduce heat so it won't boil over and cook 12 minutes, covered.

In honor of living so close to Texas, the home of Tex-Mex. I'll give you a few Tex-Mex soup recipes.

Mam-maw's Tortilla Soup
26 oz can chicken with rice soup (or 3 small cans)
1 soup can water
1 can creamed corn
1 can rotel tomaotes
1 small can chicken
grated cheddar
crushed tortilla chips

Combine all but cheddar and chips. Heat. Put crushed chips in bowl, then soup and top with cheese.

Mexican Soup
2 lbs. ground beef, browned and drained
4 cans minstrone soup
3 soup cans water
2 cans ranch style beans
1 can rotel tomatoes
1 can diced tomatoes
16 oz jar cheese whiz

Mix all. Bring to a boil. Simmer 10 minutes. Looks kind of weird, but it tastes good and serves a crowd!

Taco Soup
2 cans diced tomatoes
1 can kidney beans
1 can pinto beans
1 can whole kernel corn
4 oz chopped green chilies
1 pkg. taco seasoning
1 pkg Hidden Valley ranch mix
1 lb. ground beef
1 chopped onion
tortilla chips or tortillas

Brown meat and onion in pot. Drain. Mix all ingredients together (leave out the chips). Don't drain the cans! Bring to a boil. simmer 2 1/2 hours, covered. Serve with tortilla chips or tortillas.

 

[Margie J]

This is a wonderful idea! Give me a moment and I'll come up with some recipes from my mixed heritage.

 

[Beanie]

Thanks for sharing all of these recipes! They all sound very good!! I don't have any to share, myself, but I do love reading all of yours!!

 

[piratesmate]

Anyone else?

 

[Tarheel Tink]

Easy Enchiladas

We usually use leftover turkey from the holidays, but chicken,beef or even pork will do.

2 cups of shredded or chopped meat
corn or flour tortillas
1 pound of cheese (cheddar,colby,whatever you have)
1 small can of chopped black olives (optional)
1 small onion, chopped
1 can of enchilada sauce
1 small can of hot dog chili

Mix enchilada sauce and hot dog chili together in a non-plastic bowl (trust me on this!)
Put a couple of spoonfuls in bottom of a casserole dish
Take a tortilla (if using corn tortillas, soften in microwave or by lightly frying it) and put a spoonful of meat, a spoonful (or handful) of cheese, a small amount of onion and olives and then a spoonful of sauce mixture. Roll the tortilla and place in dish. Fill the dish (makes 10-12 usually). Pour remaining sauce over the top and then a layer of cheese.
Bake at 350 degrees for about 15-20 minutes (until cheese melted). Let sit a few minutes before serving.

Great with salad and bread! Freezes great, add jalapenos, salsa,etc if wished. We love to use frozen leftover meat to make this very quick and tasty meal. It is very "user-friendly" and can sit assembled but uncooked in refrigerator for a while.
In our family it is a post-Thanksgiving tradition for our turkey leftovers.

 

[letfuller]

Thanks for sharing the great recipes. I, too, will look for a recipe to add to this board. Yum, I love food and trying new recipes