Cooking The AUSTRALIAN Way Tomato and Mint Sandwiches

These triangular sandwiches are tasty tidbits to snack on at teatime.They are not meant to fill
you up, since dinner is usually not too far off.

4 thin slices white or whole wheat
bread
1 to 2 tbsp. soft butter or
margarine
1 tomato*
dash salt and pepper
Π tsp. sugar
several sprigs fresh mint

1. Trim crusts from bread.
2. Spread softened butter or margarine
thinly on bread. (This will keep the
tomatoes from making the bread
soggy.)
3. Cut tomato into thin slices. Using a
serrated knife will make cutting the
tomato easier.
4. Place tomato slices on two of the
buttered bread slices. Sprinkle
tomato slices with salt, pepper, and
sugar.
5. Wash mint and dry the sprigs
between paper towels. With kitchen
shears, snip mint leaves from 2
sprigs into tiny pieces and sprinkle
them over the tomato slices.
6. Cover tomato slices with remaining
slices of bread. Cut each sandwich
into four triangular pieces. Arrange
sandwiches on a plate or small
platter and garnish with extra sprigs
of mint. Refrigerate until serving.

*For a variation on this recipe, use
thinly sliced, peeled cucumber in place
of the tomato and leave out the sugar.

Preparation time: 20 minutes
Serves 4

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Cooking The AUSTRALIAN Way Anzac Biscuits

Anzac Biscuits
These sweet biscuits are named for the Australian and New Zealand Army Corps (ANZAC),
which fought in World War I (1914–1918).

1 c. rolled oats 1. Preheat oven to 300°F.
æ c. unsweetened shredded 2. Measure the oats, coconut, flour,
coconut and sugar into a medium-sized
1 c. all-purpose flour mixing bowl. Stir well.
1 c. sugar 3. In a small pan over medium-low
heat, melt butter or margarine and
¥ c. butter or margarine stir in honey or corn syrup.
1 tbsp. honey or light corn syrup
1¥ tsp. baking soda
2 tbsp. boiling water
4. Place baking soda in a cup or small
bowl. Pour boiling water over
baking soda and stir to dissolve.
Add to melted butter mixture.
5. Pour butter mixture over oat
mixture. Mix well.
6. Cover two baking sheets with
kitchen parchment paper or
aluminum foil (dull side up). Drop
teaspoonfuls of dough 2 inches
apart onto sheets.
7. Bake 10 to 12 minutes, or until
biscuits spread and are evenly
browned.
8. Cool biscuits on a baking sheet for 1
to 2 minutes. Remove with a spatula
and finish cooling on wire racks.

Preparation time: 30 to 35 minutes
Baking time: 10 to 12 minutes
Makes about 4 dozen biscuits

Cooking The AUSTRALIAN Way Creamy Pumpkin Soup

Nearl every Australian family has its own version of this delicious golden soup. Prepare it on a chilly autumn evening for a warming treat.

ø c. butter or margarine*
1 large yellow onion, peeled and
chopped
¥ tsp. curry powder
1 15-oz. can pumpkin
ø tsp. salt
2 c. half-and-half*
2¥ c. chicken or vegetable broth
Π tsp. cinnamon
2 tsp. minced parsley
∂ c. sour cream*


1. Melt butter in a medium-sized
saucepan. Add chopped onion and
cook, stirring frequently, until
onion is soft but not brown. Add
curry powder and cook 1 to 2
minutes longer.
2. Place curried onion in a food
processor or blender. Add pumpkin
and salt and process until smooth.
Add half-and-half and process again
until smooth.
3. Pour pumpkin mixture back into
saucepan and stir in chicken or
vegetable broth. Heat soup slowly
over low heat, stirring occasionally.
Meanwhile, stir cinnamon and
minced parsley into the sour cream.
4. Serve soup steaming hot with a
dollop of seasoned sour cream atop
each bowl.

*For a lighter soup, use half the amount Serves 6
of butter, evaporated skim milk instead
of half-and-half, and low-fat or nonfat
sour cream instead of regular.

Preparation time: 10 minutes
Cooking time: 15 minutes

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Cooking The AUSTRALIAN Way Crunchy Fish Fillets

Crunchy Fish Fillets
The waters around Australia abound in fish and shellfish, which are as delicious as their names
are unique. Garfish, gemfish, leatherjacket, and snook are just a few examples. If you can’t get
any of these unusual varieties, choose fish such as orange roughy, perch, or cod for this tasty dish.
4 firm white fish fillets, fresh or
frozen and thawed (about 1 lb.)
¥ c. all-purpose flour
¥ tsp. salt
ø tsp. pepper
2 eggs
2¥ c. rolled oats
ø c. vegetable oil plus ø c.
(¥ stick) butter for frying
1 lemon, cut into wedges
bottled tartar sauce
1. Rinse fish under cold running
water and pat dry with paper
towels.
2. Place flour, salt, and pepper in a
medium-sized plastic bag.
3. Beat eggs in a shallow bowl and
place the bowl next to the bag of
flour.
4. Place the oats in another shallow
bowl alongside the eggs.
5. Put 1 or 2 fish fillets in the plastic
bag and close it securely. Shake the
bag gently until fish is coated with
flour. Open bag, shake off excess
flour, and remove fish.
6. Place the flour-coated fish in the
bowl of beaten egg. Using two
forks, turn the fillets to coat them
completely. Let excess egg drip off.

7. Toss the egg-coated fish in the
oats, coating completely. Arrange
fillets on a plate in a single layer
and chill until ready to fry.
Meanwhile, line a plate or baking
sheet with paper towels.
8. To fry, heat the oil and butter in a
frying pan over medium-high heat
until hot. Place fish fillets in the
pan, being careful not to crowd
them.*
9. Cook 3 to 4 minutes on each side,
or until the oats are a deep, golden
brown. Using a spatula, carefully
remove fillets from the pan and
drain them on the towel-lined
plate.
10. Serve as soon as possible with a
lemon wedge or tartar sauce. Chips
(french fries) and salad are good
accompaniments.
*To lower the amount of fat in this dish, you can bake the fillets rather than
frying them. After coating fish with oats, place fillets on the bottom of a lightly greased
baking dish or baking sheet. Drizzle 2 to 3 tbsp. melted butter over fish and bake,
uncovered, in a 450°F oven for 12 minutes, or until fish flakes easily.

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Cooking The AUSTRALIAN Way Beef Curry

Beef Curry
Curry was originally an Indian dish. It became popular in Britain during the British colonization
of India in the 1700s, and curry soon became a favorite in Australia as well. This
dish is usually served with plain white rice and a variety of condiments for garnishing, such
as peanuts, sliced bananas, golden or dark raisins, diced pineapple, sliced or chopped hard-boiled
egg, and bottled chutney.
1¥ lb. beef round steak cut into
1-inch cubes (Ask the butcher to
do this for you or check your
grocery store for beef that has
already been cut up.)*
3 tbsp. vegetable oil
2 large onions, peeled and finely
chopped
2 cloves garlic, peeled and crushed
2 tsp. finely chopped fresh
gingerroot
1¥ tbsp. curry powder
1 tsp. salt
1 large tomato, peeled and chopped
1¥ c. canned beef stock
1 tbsp. soft butter
2 tbsp. flour
1. Use a sharp knife to trim any fat
from steak. Place meat in a casserole
dish.
2. Preheat oven to 350°F.
3. Heat oil in a large skillet over
medium-high heat. Add onions,
garlic, and gingerroot to the skillet
and cook 2 to 3 minutes.
4. Stir in curry powder and cook
another minute or two. Add salt,
chopped tomato, and beef stock.
Bring to a boil while stirring.
5. Pour the curry sauce over the beef.
Cover the casserole with a lid or
heavy-duty aluminum foil. Place in
oven and bake for 1¥ hours, or
until very tender. (Instead of
baking, you can also simmer the
beef curry in a covered saucepan on
the stove. Place saucepan over very
low heat and cook for about 2
hours, or until beef is very tender.)
6. When the curry is almost done,
place butter in a cup. Sprinkle 1
tbsp. flour over the butter. Using a
wooden spoon, mix the flour into
the butter, forming a paste. Then
mix in the second tablespoon of
flour.
7. Remove casserole dish from the
oven. Carefully return curry to the
skillet and place over medium heat.
Add butter paste to curry a
teaspoonful at a time. Cook, stirring
constantly, until liquid thickens.
8. Serve with rice and a selection of
condiments.
æ to 2 hours
¥
Preparation time: 15 to 20 minutes
Cooking time: 1
Serves 5 to 6
*For a delicious vegetarian curry, replace the beef with 1 lb. potatoes, cut into chunks, and
replace beef stock with vegetable broth.You might also want to try adding other vegetables,
such as peas, carrots, and cauliflower. Omitting meat will reduce your cooking time, as well.
Bake until vegetables are tender, about 20 to 25 minutes.

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Food of the World - Italy "Alaska Salmon and Avocado Pasta Salad"

Yield > 4
Keys : Fish Pasta Salads Italian Italy European Mediterranean Usa
Alaska Alaskan North American
Ingredients :
6 oz dry pasta, (macaroni, penne,
rotini, or shells
1 can Alaska salmon, (14 3/4 oz)
2 tbl French dressing
1 x red bell pepper, thinly sliced
3 tbl cilantro or parsley, chopped
1 x lime, juiced/rind grated
1 tbl tomato paste
1/2 cup sour cream
paprika to taste
1 bn green onion, thinly sliced
2 tbl light mayonnaise
3 x ripe avocados, diced
lettuce leaves to serve on
Method :
• Cook the pasta according to package directions. Drain
and toss with the French dressing. Allow to cool. Drain and
flake the salmon. Add to the pasta with the green onions,
sliced bell pepper and cilantro. Whisk together the lime juice
and grated rind, the mayonnaise, sour cream and tomato
paste until thoroughly combined. Toss the pasta salad with the
dressing. Season to taste with salt and pepper; cover and chill.
Before serving, gently toss the avocados into the salad. Spoon
the salad onto a bed of lettuce leaves.
• Sprinkle with paprika for garnish.

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Food of the World - Italy "Albondigas - (Andalucian Lamb Meatballs)"

Yield > 4
Keys : Lamb Main Dish Meatballs Meats Italian Italy European
Mediterranean
Ingredients :
2 lb Ground lamb
1/2 med Onion finely minced
2 x Garlic cloves finely minced
4 tbl Chopped cilantro divided
1 tbl Toasted cumin seeds
finely ground
using a spice mill
1 x Egg
Salt to taste
Freshly-ground black
pepper to taste
2 tbl Thyme leaves
1/2 cup Flour
6 tbl Extra-virgin olive oil
1 lrg Spanish onion chopped
1/8" dice
1 1/2 cup Chicken stock
1/4 cup Blanched almonds
1/4 tsp Saffron threads
3 x Garlic cloves
1/2 tbl Fresh mint chiffonade
Method :
• In a mixing bowl, stir together lamb, onion, garlic, 3
tablespoons cilantro, cumin, egg, salt and pepper and thyme
and mix well. Form into 1-inch balls, dust with flour and
refrigerate 10 minutes.
• Heat oil in a 12- to 14-inch frying pan until just smoking.
Add meatballs and cook until golden brown all over, or about 7
to 10 minutes, and remove. Add Spanish onion and cook until
golden brown and soft, about 6 to 8 minutes. Add stock and
bring to a boil. Return meatballs to pan and lower heat to
simmer. Cover and cook 30 minutes.
• Place almonds, saffron, garlic, mint and remaining
cilantro into a spice mill and process to a fine powder. Stir into
stock and serve immediately.
• This recipe yields 4 servings.

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Food of the World - Italy "Albondigas De Ternera - (Veal Meatballs)"

Yield > 4
Keys : Main Dish Meatballs Veal Meats Italian Italy European
Mediterranean Warm RoomIngredients :
1 lb Ground veal
1/2 lb Jamon serrano, prosciutto or
ham cut 2" julienne
1/4 lb Tocino (bacon) cut 1/4"
cubes
1 x Egg plus
2 x Eggs beaten
1/2 tsp Nutmeg
1 tbl Sweet paprika
2 tbl Orange zest
Salt to taste
Freshly-ground black pepper
to taste
1/4 cup Flour
1 cup Dried bread crumbs
8 tbl Extra-virgin olive oil divided
4 x Garlic cloves thinly sliced
2 lrg Tomatoes peeled, seeded,
and chopped
1 tbl Hot paprika
1/2 cup Dry sherry
Method :
• Place veal, jamon, bacon, 1 egg, nutmeg, sweet paprika
and orange zest in blender and puree until smooth, about 1
minute. Season with salt and pepper and form into golf ballsized
rounds. Roll each ball in flour, then beaten eggs and then
bread crumbs and set aside.
• In a 12- to 14-inch saute pan, heat 6 tablespoons of the
oil until smoking. Saute 6 meatballs at a time until dark golden
brown and then remove. Repeat with remaining meatballs and
remove from pan. Add garlic to pan with remaining 2
tablespoons oil and cook until light golden brown, about 2 to 5
minutes. Add tomatoes, hot paprika and sherry and bring to a
boil. Place meatballs into sauce, lower heat and simmer about
20 minutes. Serve either warm or at room temperature.
• This recipe yields 4 servings.

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Food of the World - Italy "Alessia's Favorite Mushroom Sauce"

Yield > 3
Keys : Main Dish Mushrooms Pasta Italian Italy European
Mediterranean
Ingredients :
3/4 oz Dried porcini mushrooms
2 cup Water
2 tbl Butter - (to 3 tbspns)
1 tbl Finely-minced shallots
1 pkt Domestic mushrooms - (10
oz) caps sliced finely
1/2 cup Heavy cream
12 oz Fedelini
Salt to taste
Freshly-ground black pepper
to taste
Shaved Parmesan cheese for
garnish

Method :
• Soak dried porcini in water for two hours at least or for
as long as possible. When porcini are soft, drain, reserving
liquid, and finely mince the porcini; reserve until later.
• Heat the butter in a 12-inch skillet. Add the shallots and
saute for a few minutes or until tender. Add the sliced
mushrooms and saute another minute or so or until they begin
to wilt. Add minced drained porcini mushrooms and reserved
liquid and reduce until the mushrooms have almost entirely
absorbed the porcini liquid. Add the heavy cream and reduce
slightly. Season to taste with salt and pepper.
• Portion out the cooked fedelini and spoon sauce over the
top. Garnish with shavings of Parmesan cheese.
• This recipe yields 3 servings.

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Food of the World - Italy "Alfredo's Noodles"

Yield > 4
Keys : Pasta Pizza Italian Italy European Mediterranean
Ingredients :
1 lb fettuccine
1/4 tsp oregano
1 1/2 cup sliced mushrooms
1/2 tsp garlic powder
1/2 cup butter
1/2 cup light cream
1/4 tsp salt
1/4 tsp pepper

Method :
• Melt butter in a small saucepan. Add mushrooms, salt,
pepper, oregano, and garlic. Saute for five minutes. Add cream
and cook for two minutes, stirring occasionally. Drain
fettuccine and place in a warm bowl. Add hot sauce and both
cheeses and toss gently

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Food of the World - Italy "Alfredo Sauce"

Yield > 1
Keys : Sauces Alfr Italian Italy European Mediterranean

Ingredients :
2 cup nonfat cottage cheese
3 tbl grated parmesan cheese
2 tbl butter-flavored granules
1/2 cup evaporated skimmed milk
1/2 tsp chicken-flavored bouillon
granules
1/2 tsp dried basil
1/2 tsp ground black pepper
1 x d ground red pepper


Method :
• Serving Size : 6-8 Combine all ingredients in container of
an electric blender; process until smooth, stopping once to
scrape down sides.
• Pour into a small saucepan; cook sauce over low heat,
stirring constantly, until thoroughly heated.
• Makes 2 3/4 cups.
• * I used 2 Tbsp margarine instead since we don't have
butter-flavored granules.

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Food of the World - Italy "Almond Raisin Panettone"

Yield > 10
Keys : Breads Machine Bread Bakers Fruit Spice Nuts Italian Italy
European Mediterranean

Ingredients :
1/2 cup Warm Milk
1/4 cup Egg
2 1/8 cup All-purpose Flour
4 tbl Sugar
1/2 tsp Salt
5 tbl Butter
1/2 tsp Orange Peel
1 tsp Lemon Peel
4 tbl Raisins
3 tbl Slivered Almonds
1 1/2 tsp Bread Machine Yeast

Method :
• Use Sweet Dough Cycle.

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Food of the World - Italy "Alfredo Sauce Over Fettuccine Ff"

Yield > 6
Keys : Pasta Italian Italy European Mediterranean
Ingredients :
12 oz fettuccine, uncooked, ff or 16
ozs fresh, ff
dry white wine
3 lrg garlic cloves, minced
1/4 cup red bell pepper, fine chop
1/4 cup green onions, slice
1/4 cup parsley, fresh, chop, or- 1 tb
dry
1 tbl flour
12 oz evaporated skim milk
1/2 tsp basil leaves
1/4 tsp oregano leaves
1/4 cup nutritional yeast, parmesan
Method :
• Doneness as directed on the package. Drain; keep warm.
Meanwhile, sauteegarlic in wine ; cook for 1 minute. Add bell
pepper, onions, parsley and flour; cook and stir for 1 minute.
Gradually stir in milk until blended. Bring to a boil, stirring
constantly. Cook for 3 to 5 minutes, or until sauce boils and
thickens, stirring frequently. Remove from heat; stir in basil
and oregano.
• Add cooked fettuccini; toss gently to coat. Sprinkle with
nutritional yeast.

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Alan Thicke's Noodles Alfredo

Yield > 4
Keys : Pasta Celebrity Rice Grains Italian Italy European
Mediterranean
Ingredients :
1 lb pasta, (your choice)
1/4 cup butter
2 x garlic cloves, minced
2 tbl parsley, chopped
1 dsh salt and pepper
1/2 cup half and half
1/4 cup Parmesan cheese
Method :
• Cook pasta according to direction on package. Do not
overcook! Drain well, but do not rinse. Meanwhile, in a
medium-size skillet, sautee garlic in butter.
• Add parsley, salt and pepper, half and half and Parmesan
cheese. Stir over heat but do hot boil. Place pasta in heated
bowl. Pour sauce over pasta and serve. (If desired, you can
sprinkle on extra Parmesan cheese before serving).

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Food of the World - Italy "Agnolotti Ignudi Al Mascarpone (Meat Balls in Mascarpone"

Yield > 8 Servings
Keys : Sausage Ham Pork Meats Cheese Italian Italy European
Mediterranean
Ingredients :
MEAT BALLS
4 oz Prosciutto, in one piece
4 oz Pancetta, in one piece
2 x Italian sausages without
fennel seed
4 x Extra-large eggs
3/4 cup Bread crumbs, unseasoned
5 tbl Parmesan cheese, grated
Salt & black pepper to taste
TO COOK MEAT BALLS
4 qt Chicken broth
SAUCE
8 tbl Unsalted butter
1/2 lb Mascarpone
1/2 cup Heavy cream
Salt & black pepper to taste
1 pch Freshly grated nutmeg
TO SERVE
Method :
• Cut the prosciutto and pancetta into small pieces and
remove the casing from the sausages. Using a meat grinder,
grind together the prosciutto, pancetta, and sausages. Place
the ground meat in a crockery or glass bowl, add the butter
and eggs, and mix very well with a wooden spoon until the
butter is completely incorporated. Add the bread crumbs and
Parmesan, and season with salt and pepper. Cover the bowl
and refrigerate for at least 1 hour before using.
• When ready, bring the broth to a boil in a large pot over
medium heat.
• Meanwhile, place a large skillet with the butter over low
heat. When the broth reaches a boil, start shaping the meat
mixture into tiny meat balls; a heaping tablespoon of mixture
will be enough to prepare several. Make sure the meat balls
are solid with no holes inside. Drop the balls into the boiling
broth a few at a time, and as they rise to the top, tansfer them
with a slotted spoon to the skillet containing the butter. When
all the meat balls are cooked and in the skillet, add the
mascarpone and heavy cream. Mix very well and simmer for 1
or 2 minutes, or until the mascarpone is completely dissolved.
Season with salt, pepper, and nutmeg. Mix very well, then
transfer to a warmed serving platter. Serve immediately, with
some Parmesan on the side.

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Food of the World - Italy "Aigo Bouido (Garlic Soup)i"

Yield > 6 Servings
Keys : Sauces Italian Italy European Mediterranean French France
Ingredients :
1 x Separated head or about 16
cloves w, hole, unpeeled ga
2 qt Water
1 tsp Salt
1 pch Of pepper
2 x Cloves
1/4 tsp Sage
1/4 tsp Thyme
1/2 x Bay leav
4 sprg parsley
3 tbl Olive oil
Method :
• This isn't cream of garlic soup, but it has a creamy
texture. I've done this one and it's great. As Julia says,
"Because the garlic is boiled, its after-effects are at a
minimum, and its flavor becomes exquisite, aromatic and
almot undefinable."
• Drop garlic cloves in boiling water and boil for 30
seconds. Drain, run cold water over them and peel. Place the
garlic and the rest of the ingredients in a 3-quart saucepan and
boil slowly for 30 minutes. Correct seasoning.
• 3 egg yolks 3 to 4 T. olive oil
• Beat the egg yolks with a wire whip in a soup tureen for a
minute or until they are thick and sticky. Drop by drop beat in
the olive oil for making a mayonnaise.
• Rounds of hard-toasted French bread 1 cup of grated
Swiss or Parmesan cheese
• Just before serving, beat a ladleful of hot soup into the
egg mixture by droplets. Gradually strain in the rest, beating
and pressing the juice out of the garlic. Serve immediately,
accompanied by the bread and cheese.

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Food of the World - Italy "Aioli"

Yield > 8
Keys : Sauces Vegetables Italian Italy European Mediterranean
Ingredients :
1 x thick slice French bread
 milk
4 x cloves garlic
2 x egg yolks /
1/8 tsp salt
1 cup olive oil
1 tbl boiling water
lemon juice
 Method :
• I find a recipe in my Encyclopedia of Cooking by JoAnna
Morris for aioli. Here it is: Remove the crusts from bread and
 soak in milk. Squeeze dry. Place in large mortar with garlic and
mash with pestle until a fine paste. Add the yolks and salt and
mash in. Drop by drop pound in olive oil. When the sauce
becomes thick; the remaining oil may be beaten in. Thin with
water and lemon juice to taste.

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Food of the World - Italy "Ajo Aceite - (Garlic Mayonnaise for Rice)"

Yield > 1
Keys : Condiments Italian Italy European Mediterranean
Ingredients :
6 x Garlic cloves peeled, whole
1 x Egg
Juice of 1/2 lemon
1 tsp Dijon mustard
1 1/2 cup Extra-virgin olive oil
Salt to taste
Freshly-ground black
pepper to taste
4 tbl Water room temperature
Method :
• In a blender, place garlic and egg and blend until smooth.
Add lemon juice and mustard and blend again. With machine
running, drizzle in oil to form mayonnaise. When all oil has
been used, remove to bowl, season with salt and pepper and
thin to sauce consistency with some of the 4 tablespoons
water. Serve in a crock with shellfish dishes.

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Food of the World - Italy "Ajo Blanco - (Cool Garlic and Almond Soup)i"

Yield > 4
Keys : Appetizers Soups Stews Nuts Italian Italy European
Mediterranean
Ingredients :
3/4 cup Blanched almonds
6 x Garlic cloves peeled, whole
3 tbl Sherry vinegar
1/2 cup White seedless grapes
2 piece White bread crust removed
1/4 cup Extra-virgin olive oil
3 cup Water very cold
Salt to taste
Freshly-ground blacpepper to taste
12 x Muscat grapes for garnish
Method :
• Place almonds and garlic in food processor and blend
until very fine. Add sherry vinegar and grapes and bread and
blend until smooth. With machine running, drizzle in the olive
oil first and then the water. Strain in a soup tureen and season
pretty aggressively. Drizzle sherry vinegar on to bowls of soup
and garnish with grapes.
• This recipe yields 4 appetizer servings

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Food of the World - Italy "Al's Italian Bread"

Yield > 1
Keys : Breads Rolls Hold Italian Italy European Mediterranean
Ingredients :
3 oz Fresh yeast
3 cup Warm water - (to 4 cups)
divided
3 lb High-gluten or bread flour
1/2 cup Granulated sugar
1 tbl Salt plus
1/2 tsp Salt
2 tbl Vegetable shortening plus
more for
greasing if using pans
Cornmeal
Toasted sesame seeds
Method :
• Dissolve yeast in 2 cups warm water. Combine flour,
sugar and salt in mixing bowl. Make a well in center of
mixture; pour in yeast mixture. Mix thoroughly with hands
(Marino's method) or dough hook of mixer. Gradually add 1 to
2 cups remaining warm water; mix thoroughly. Dough should
be sticky.
• Spread 2 tablespoons shortening on top of dough; knead
in.
• Cover dough with a cloth and set in a warm place to rise
for 30 minutes. (Marino turns his electric oven to "warm" for a
minute, turns it off, then puts the bowl of dough inside.) After
30 minutes, knead dough in bowl for about 3 minutes. Cover
and return to warm spot to rise for 1 hour.
• Cut dough into 4 equal sections. Lightly flour counter and
rolling pin; roll each section of dough into a rectangle. Roll up
each piece of dough lengthwise, like a jelly roll. Shape each
into a loaf, sealing the seam with the side of your hand or
knuckles.
• Sprinkle some cornmeal and sesame seeds on kitchen
counter. Spread some warm water over top of each loaf with
your hand; roll loaf over seeds and cornmeal.
• Sprinkle another counter lightly with cornmeal. Place
finished loaves on top, cover with a towel and let rise for 15
minutes.
• Preheat oven to 450 degrees. (If using oven tiles or a
pizza stone, sprinkle them with some cornmeal and place in
oven to heat.)
• Place risen loaves on hot oven tiles or in lightly greased
oblong cake pans, using 2 loaves per pan. (If baking the bread
in pans, remove after 15 minutes and place the loaves directly
on the top oven rack to finish baking; place empty pans on the
bottom shelf to keep the bottom of the bread from
overbrowning.) Bake 25 to 35 minutes or until loaves are
golden and sound hollow when tapped on the bottom.
• Yield: 4 loaves.

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Food of the World - Italy "Agnolotti Di Ricotta E Spinaci"

Yield > 6
Keys : Cheese Continental Pasta Italian Italy European
Mediterranean WarmIngredients :
1 lb flour
6 oz sweet cream butter
8 x eggs
3 pch salt, to taste
15 oz ricotta cheese, dry as possible
2 oz spinach, trimmed, washed
13 oz parmesan cheese, grated
1 pch black pepper, to taste
2 pch nutmeg, to taste
1 qt heavy cream
4 oz mascarpone cheese
2 pch white pepper, to taste

Method :
• STEP ONE: The Dough- Combine the following
ingredients: 1 pound bleached flour, 2 ounces sweet butter, 5
eggs, and 1 pinch salt. Work the dough long enough to allow
the butter to be incorporated inside the dough. Wrap the
dough in a towel and leit rest, for at least one hour, inside
the refrigerator.
• STEP TWO: The Filling- For the filling, steam the spinach
and chop it very fine. In a bowl, beat together 2 eggs with 7
ounces freshly grated Parmesan cheese, 1 pinch each: salt,
black pepper, and nutmeg. Add 15 ounces dry ricotta cheese
and mix very well, but not too long. If you mix it too much, the
mixture will become liquid.
• STEP THREE: The Agnolotti- Roll out the dough in a thin
layer and brush it with an egg wash (made from 1 egg). With
the help of a teaspoon to make a
• "walnut" shape, place the spoon on the dough and cover
it with another layer.
• Cut with a round pasta cutter 2 inches in diameter. Stuff
the pasta with the filling and cook in boiling water until the
agnolotti come to the surface of the boiling water.
• STEP FOUR: The Sauce- For the sauce, bring 1 quart
heavy cream to a slow boil and add 4 ounces sweet butter, 6
ounces freshly grated Parmesan cheese, 4 ounces mascarpone
cheese, 1 pinch of salt, 1 pinch of nutmeg, 2 pinches white
pepper. Boil slowly for five minutes, constantly stirring with a
wooden spoon.
• Serve agnolotti on warm plates with warm sauce.

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Food of the World - Italy "Agnolotti Bandiera Part 1"

Yield > 6 Servings
Keys : Pasta Italian Italy European Mediterranean
Ingredients :
2 cup Flour plus flour for
Dusting
1/2 tsp Salt
1/2 tsp White pepper
1 stk unsalted butter, cut
Into pieces
4 x Eggs
1 x Egg beaten w/ a pinch of
Salt for egg wash
Semolina for sprinkling
(see part 2 for more)
Method :
• Prepare the pasta. Place dry ingredients and butter in
food processor fitted with a pastry blade and run machine for 1
minute, or until butter is cut up and mixture feels sandy. Add
eggs and run machine in quick spurts for 2 minutes, or until
dough forms a compact ball. 2. Cut dough into 4-5 small
pieces. Lightly flour each and roll it through pasta machine (set
rollers at widest gap). When dough is smooth, reduce gap
between rollers and roll the dough again. Continue in this
fashion until rollers are at their narrowest setting. As dough
sheets come out, dust them lightly with flour and spread them
out on the table. 3. Prepare filling. Steam spinach for 30
seconds or until tender, rinse it under cold water, and squeeze
it tightly to extract all the water. Place the spinach and
remaining ingredients for filling in food processor and grind
until smooth. (See part 2 for more)

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Cooking The Polish Way Tomato and Onion Tier Salad

This salad takes only a few minutes to prepare, but it’s a perfectly refreshing combination of tastes and textures.
3 medium tomatoes* 2 small onions salt pepper dill weed

1. Wash and core the tomatoes. Cut into thin slices. 2. Peel onions and cut into thin slices. 3. Lay tomato slices side by side on a platter. Place one onion slice on top of each tomato slice. Continue to make layers of tomatoes and onions until all are used up. 4. Sprinkle lightly with salt, pepper, and dill weed and serve.
Pr
eparation time: 15 to 20 minutes Serves 4 to 6
*Try adding thinly sliced cucumbers to this salad for extra color and variety

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Cooking The Polish Way Vegetable Salad

Dinner is the main meal of the da
y in Poland and is not eaten until early evening, usually between 4:30 and 6:00 P.M.Anyone who feels a bit hungry before then might take the opportunity to enjoy a cup of tea and a snack. Many Poles like to take some time in the afternoon
to go to a teashop, where people gather for refreshment and lively conversation. Tea is served steaming hot in tall, thin glasses with sugar and a slice of lemon floating on top. Coffee is served in demitasse cups and sometimes topped with whipped cream. The best part of this snack, though, is eating one of the wonderful Polish pastries that are baked fresh daily.
By dinnertime, all of the family members are home from work and school. The Polish people have very strong family ties, so this meal is especially important. It is the time of the day when each family member can share the day’s events with the others. At a Polish dinner table, one can always find friendly conversation, family togetherness, and mouth-watering food.

Vegetable Salad
White beans lend flavor and texture to this nutritious, great-tasting salad.You can use any kind of cooked white bean including navy, great northern, or small white.This salad is best when chilled in the refrigerator (covered) for at least one hour before serving

1 large potato 2 carrots, peeled ¥ lb. fresh or frozen green peas 1 parsnip, peeled 1 tart apple, cored and chopped 1 dill pickle, chopped 1 8-oz. can cooked white beans, drained ¥ c. mayonnaise* 1 tsp. Dijon-style mustard lettuce leaves 1 or 2 hard-cooked eggs, cut into 4 wedges each (make 1 crosswise and 1 lengthwise cut in each)
1. Boil potato in skin about 20 minutes, or until tender but not mushy, then chill. 2. In three separate saucepans, boil carrots, peas, and parsnip until tender. If necessary, cut carrots and parsnip in half to fit in pans. Drain and chill. (Boil carrots about 15 minutes, parsnip about 10 minutes, and peas about 5 minutes, or according to directions on package.) 3. Chop carrots and parsnip into bite-sized pieces. Peel and chop potato. 4. In a large bowl, mix cooked vegetables, apple, pickle, and canned beans with mayonnaise and mustard. 5. To serve, arrange salad on lettuce leaves on individual salad plates. Garnish with hard-cooked egg wedges. (See page 40 for directions for hard cooking eggs.)

*To reduce fat in this salad, try using low-fat or nonfat mayonnaise or replace the mayonnaise with plain yogurt.

Preparation time: 35 to 45 minutes Cooking time: 45 to 55 minutes (plus 25 to 30 minutes for eggs) Serves 4 to 6

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Cooking The Polish Way Mushr ooms in Vinegar

This popular dish is made with very fresh mushrooms in Poland, where people often pick their own in the country’s many forests.
2 c. white-wine vinegar 3 tbsp. sugar ø tsp. whole peppercorns ø tsp. whole allspice 1 whole clove garlic 2 bay leaves 2 lb. fresh mushrooms 1 small onion 6 c. water 1 tsp. salt

1. Put vinegar, sugar, peppercorns, allspice, garlic, and bay leaves in a saucepan. Bring to a boil, then remove from heat and cool. 2. Clean mushrooms and trim off ends. (Do not remove whole stem.) Peel onion. 3. Put 6 c. water and the salt in a large saucepan and bring to a boil. Add mushrooms and whole onion and boil 3 to 4 minutes. Remove from heat, drain through a colander, and let cool. 4. Put 3 tbsp. vinegar mixture into each of 2 qt. jars. Divide mushrooms equally and put into jars. Slice boiled onion and place equal amounts on top of mushrooms in each jar. Fill each jar with remaining vinegar mixture. Cover and refrigerate until ready to serve.*

Preparation time: 20 minutes Cooking time: 25 to 30 minutes Makes 2 quarts

*If covered tightly, mushrooms in vinegar will keep for up to two months in the refrigerator.

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Cooking The Polish Way Bar ley Soup

This hearty soup is easy to adapt according to your personal tastes and what you have on hand. Try adding celery, corn, peas, or other veggies for extra variety.


1 medium potato 1 carrot 4 10æ-oz. cans (about 6 cups) beef or vegetable broth ¥ tbsp. dried parsley flakes ¥ tbsp. dill weed 2 or 3 fresh mushrooms 1 tsp. butter or margarine ø c. pearl barley




1. Peel potato and carrot and cut into bite-sized pieces.
2. Put all but æ c. broth into a large kettle. Add potato, carrot, parsley flakes, and dill weed and bring to a boil. Reduce heat to low and cover.
3. Meanwhile, clean and slice mushrooms. Melt butter in a skillet over medium heat. Add barley and mushrooms and sauté 1 to 2 minutes. Add remaining broth and simmer 5 to 7 minutes, or until mushrooms are soft.
4. Add barley mixture to kettle and simmer for about 45 minutes, or until barley is tender.
5. Serve hot.*


Preparation time: 10 minutes Cooking time: 1Serves 4 to 6

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Cooking The Polish Way Honey Cake

Polish hosts and hostesses often offer a slice of this delicious dessert to lucky holiday guests.

8 tbsp. (1 stick) butter 4 eggs, separated 1¥ c. honey 3 c. all-purpose flour ¥ tsp. ground ginger ¥ tsp. nutmeg ¥ tsp. ground cloves 1 tsp. cinnamon 2 tsp. baking powder

 *To dress up this cake for the holidays, sift powdered sugar through a stencil to make a pretty pattern on the top of the cake.

 1. Preheat oven to 350°F. 2. In a large mixing bowl, cream butter by beating until soft and smooth. Add egg yolks one at a time and beat well. 3. Add honey and mix well. 4. In a medium mixing bowl, sift together flour, ginger, nutmeg, cloves, cinnamon, and baking powder. Add to butter mixture and mix well. 5. In a medium mixing bowl, whip egg whites until stiff. Gradually and gently fold egg whites into batter mixture. 6. Pour batter into a buttered and floured loaf pan. Bake for about 1 hour. The top of the cake should be firm. To test doneness, insert a toothpick into the center of the cake. When the cake is done, the toothpick should come out clean. 7. Remove from oven, cool for 10 minutes, and remove from loaf pan. Finish cooling on a wire rack. Serve in slices.* Makes 1 cake
Po
lish hosts and hostesses often offer a slice of this delicious dessert to lucky holiday guests. Preparation time: 30 to 40 minutes Cooking time: 1 hour

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Cooking The Polish Way Noodles with Poppy Seeds

In Poland, this wonderful dish is traditionally eaten only on Christmas Eve. It is just one of up to twelve courses served after a day of fasting.

16 oz. egg noodles 1 12¥-oz. can poppy seed pastry filling 4 tbsp. honey 1 c. heavy cream or half and half ¥ c. golden raisins* 2 tbsp. butter or margarine

1. Cook noodles in boiling water, following directions on package. 2. Meanwhile, combine poppy seed filling, honey, and cream in a mixing bowl and stir until smooth. Stir in raisins. 3. Melt butter in double boiler or a medium-sized saucepan. Add poppy seed mixture and heat thoroughly. 4. Pour poppy seed mixture over hot, drained noodles and serve immediately.

Preparation and cooking time: 20 to 30 minutes Serves 10 to 12
*Golden r
aisins are made from the same kind of grapes as dark raisins but are generally larger and juicier. Look for golden raisins at your local supermarket.

Poppy seeds are an old favorite in Poland, where fields bloom with bright poppies every year.

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Cooking The Polish Way Herring P aste on Bread

This strongly flavored spread is just one of many delicious appetizers that might be served at a typical Polish New Year’s Eve party.
2 eggs 1 8-oz. jar marinated herring fillets, drained (any kind) ø c. butter or margarine, softened fresh dill to garnish 1 loaf rye or pumpernickel bread

1. Hard cook eggs by placing in a saucepan and covering with cold water. Place over medium heat until boiling, reduce heat, and simmer for 15 minutes. Drain water from saucepan and run cold water over eggs until they are cool. 2. Peel cooked eggs. Cut in half lengthwise and remove yolks (but do not discard). 3. Put herring, hard-cooked egg yolks, and butter in blender and blend until smooth.* 4. Spoon herring into serving dish. Garnish with pieces of hard-cooked egg white and sprigs of dill and serve with thinly sliced rye or pumpernickel bread.

*If you don’t have a blender, cut herring into very small pieces and place in a bowl. Add egg yolks and butter and mash well with a fork.

Preparation time: 15 minutes Cooking time: 25 minutes
Makes 1¥ cups

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Cooking The Polish Way Christmas Ev e Borscht

Borscht is one of the most traditional soups in Polish cuisine, and many cooks serve a meatless borscht such as this one at the Christmas Eve feast.

32 oz. canned red beets, diced 3 c. water 1 medium stalk celery, chopped 2 carrots, peeled and cut into 2-inch pieces 1 medium onion, peeled and thickly sliced ø tsp. whole peppercorns ø tsp. salt 1 tsp. vinegar 1 tbsp. lemon juice 1 tsp. sugar dash of garlic powder salt and pepper to taste sour cream and fresh dill to garnish

1. Drain beets and save the liquid. Set beets aside. In a large saucepan, combine beet liquid, water, celery, carrots, onion, peppercorns, and salt. 2. Bring to a boil. Reduce heat, cover, and simmer 15 to 20 minutes. 3. Carefully use a slotted spoon to remove and discard celery, carrots, onion, and peppercorns. 4. Add beets, vinegar, lemon juice, sugar, and garlic powder. Simmer uncovered for 10 minutes, or until heated through. Add salt and pepper to taste and serve hot with sour cream and dill.

Preparation time: 10 minutes Cooking time: 25 to 40 minutes Serves 6 to 8

*To add something extra to this festive borscht, try preparing some simple dumplings. In a medium mixing bowl,
c.
flour, 1 egg,
c.
water, and a dash of salt. Beat well for 2 minutes. Drop teaspoonfuls of dough into boiling water and cook until dumplings float. Add to hot soup and serve!

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