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Lunch around the World Cookbook

Help. Give. Hope.

A part of the 2010 Community Giving Campaign at BlueCross BlueShield of Minnesota

Many thanks also go to the following individuals who contributed their time and talents for this event!

Amy Wissink Andrea Myers Angie Decker

Angie Salaba (Perrizo) Anne Schindeldecker

Beth Piper Brea Schultes

Carolyn Engelman Char Benedict

Debbie Agpalasin Elizibeth Myers Erica O’Connor

Fred Goetz Heather Riffenburg Heidi Winter Brown

Irene Popa Jane Kearns Jane Roehl

Jayme Ersfeld Jenny McDowell Karen Marrian Kathleen Henry

Kathy Eaton Kathy Melser Kerry Schultz

Kia Thao Kim Solomson Kristin Ellestad

Lisa Meyer Lisa Sigstad

Lori Flaig Paula Fletcher Sands McAlees

Sue Budka Tina Bader

Tom Bazzarre

Table of Contents Germany

• Schwartzwald Tort Kuche.................................................................................................3

Greece • Greek Isle Pasta Salad..........................................................................................................5 • Baklava .....................................................................................................................................7

Ireland • Zucchini Casserole ...............................................................................................................9

Italy • Lasagna...................................................................................................................................10

Mexico • Tamales ..................................................................................................................................11 • Enchiladas .............................................................................................................................13

Norway and Scandinavia • Fattigmann Bakkels ..........................................................................................................15 • Kringler ..................................................................................................................................16 • Krumkake ..............................................................................................................................17 • Scandinavian Almond Cake............................................................................................18

Philippines and Southeast Asia • Pad Thai .................................................................................................................................19 • Filipino Beef Steak..............................................................................................................21

United States of America • Minnesota Chicken Wild Rice Soup ...........................................................................23 • Tator Tot Hotdish...............................................................................................................24 • Ranch Beans..........................................................................................................................25 • Chocolate Rice Krispie Bars...........................................................................................26

Units of measurements

teaspoon (t) tablespoon (T) cup (C) quart (qt)

pound (lb) ounce (oz)

Schwartzwald Tort Kuche by Anne Schindeldecker

Ingredients for the cake:

2 C sugar 1 3/4 C all-purpose flour 3/4 C Hershey's cocoa 1 1/2 t baking powder 1 1/2 t baking soda 1 t salt 2 eggs 1 C milk 1/2 C vegetable/canola oil 2 t vanilla extract 1 C boiling water

Ingredients for the filling:

2 to 3 cans of cherry, apricot, or blueberry pie filling (any are delicious) 1 pint of whipping cream (whip with cream of tartar and sugar to taste)

For the cakes...Hershey's "Perfectly Chocolate" Chocolate cake (double this recipe to make 4 layers in 9-inch round pans...this recipe makes for a 2 layer torte).

Traditional Black Forest Cake is layered 3 to 4 layers of cake, with cherry filling and whipped cream (apricot or blueberry fillings are also very tasty) ....shavings of chocolate or sprinkles may be added for a fancy top.

Germ

any

3

Directions:

1. Heat oven to 350 degrees. 2. Grease and flour two 9-inch round baking pans. 3. Combine dry ingredients in large bowl. 4. Add eggs, milk, oil, and vanilla; beat on medium

speed for 2 minutes with mixer. 5. Stir in boiling water (batter will be thin). 6. Pour batter into pans (1/2 batter into each pan for

even layers). 7. Bake 30-35 minutes, or until wooden pick inserted

into center of cakes comes out clean. 8. Cool for 10 minutes; remove from pans to wire

racks to cool completely. 9. After cakes cool, spread fruit filling, then whip

cream, and add another layer repeating for the number of layers of cake in your tort. Chill and serve.

Schmechts gut! (tastes good!)

Germ

any

4

Greek Isle Pasta Salad by Amy Wissink

Greece

Ingredients:

3 C farfalle (bow-tie pasta), uncooked 2 C baby spinach leaves 1 C KRAFT Natural Feta Cheese Crumbles 1 C cherry tomatoes, halved 3/4 C rinsed canned chickpeas (garbanzo beans) 1/2 C KRAFT Greek Vinaigrette Dressing

5

Greece

Directions:

1. Cook pasta as directed on package (omitting salt) 2. Drain pasta 3. Place pasta in large bowl 4. Add remaining ingredients 5. Mix lightly

6

Baklava by Brea Schultes

Ingredients:

1/2 C almonds 1/2 C walnuts 1/4 C chopped dried fruit (cranberries, apricots, etc.) 1/4 C plain bread crumbs 2 T sugar 1 1/2 t ground cinnamon 1/4 t ground cloves Pinch of salt 1 stick of butter, melted, divided 3 T honey 12 sheets of phyllo dough 2 mini muffin pans

Greece

7

Directions:

1. Preheat oven to 350 degrees F. 2. Place the almonds, walnuts, dried fruit, bread

crumbs, sugar, cinnamon, ground cloves, and salt in a food processor. Run the machine until the mixture is very finely chopped. Transfer the mixture to a small bowl. Add 2 Tablespoons of the melted butter and the honey and stir to combine.

3. On a dry work surface place 1 sheet of phyllo. Using a pastry brush and the remaining melted butter, lightly cover the entire sheet of phyllo with melted butter. Cover the first sheet with a second sheet of phyllo and brush with melted butter. Continue until there is a stack of 6 sheets of phyllo. Cut the stacked phyllo rectangle into 12 equal pieces (Cut lengthwise into 4 pieces and widthwise into 3 pieces).

4. Gently press each cut piece of phyllo into the mini-muffin tin cups. Press 1 Tablespoon of the nut mixture into each of the phyllo cups. Gather the ends of each of the phyllo squares and twist to make a sachet shape. Continue shaping the remaining sachets in the other mini-muffin tin.

5. Bake until the edges of the phyllo are golden, about 20 to 25 minutes. When cool enough to handle, remove the baklava sachets and transfer to a serving plate.

Greece

8

Zucchini Casserole by Erica O’Connor

Ireland

Ingredients:

1 pkg. Stove Top dressing, chicken 1 stick melted butter or margarine 5 C chopped zucchini 1 chopped yellow onion 1 can cream of chicken soup 1 C sour cream 3/4 C finely grated carrots 2 C shredded cheddar cheese

Directions:

1. Place Stove Top dressing and butter in bowl, stir. 2. Put 1/2 of dressing and melted butter mixture in 9

x 13 inch baking dish; keep other 1/2 of dressing for topping.

3. Boil zucchini and onion in water for 5 minutes. 4. Mix chicken soup, sour cream, and carrot. 5. Drain onion and zucchini well. 6. Pour over dressing mixture in 9 x 13 inch baking

dish. 7. Pour soup mixture over top. Top with remaining

dressing mixture and add shredded cheese over top.

8. Bake at 350 degrees for 30 minutes.

9

Lasagna by Jane Kearns

Ingredients:

1 pkg lasagna noodles 1 to 1 1/2 jars of spaghetti sauce (your choice on brand) 4 C mozzarella cheese 2 C parmesan cheese 1 container ricotta cheese, mixed with 1 egg 1 lb hamburger, browned 1 lb Italian sausage, browned (mixed together with hamburger and spaghetti sauce)

Directions:

1. Layer ingredients in a 9 x 13 pan: • Spaghetti/meat sauce • Spread raw noodles with ricotta • More spaghetti/meat sauce • Mozzarella cheese • Parmesan cheese

• More Mozzarella cheese

2. Bake at 350 degrees for 1 1/2 hours, or until noodles are soft.

Tip: Can be made ahead of time and frozen!

Italy

10

Tips: • This recipe makes 16 tamales, so

you may want to double the recipe. • We make the meat the night before

as it takes time to fill, roll and steam.

Tamales by Sands Mcalees-Callanan

Mexico

Ingredients:

Tamale Filling: 1 1/4 lb pork loin 1 large onion, halved 1 clove garlic 4 dried California Chile pods 2 cups water 1 1/2 t salt Tamale Dough: 2 C masa harina - found in most grocery stores in the baking section 1 (10.5 ounce) can beef broth 1 t baking powder 1/2 t salt 2/3 C lard 1 (8 ounce) package dried corn husks 1 C sour cream

11

Directions:

1. Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.

2. Use rubber gloves to remove stems and seeds from the Chile pods. Place Chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the Chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the Chile sauce.

3. Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.

4. Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.

5. Remove tamales from husks and drizzle remaining Chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the Chile sauce.

Mexico

12

Ingredients:

Can of your favorite Refried Beans Shredded Chicken or Ground Beef or Ground Turkey Shredded cheese - Your favorite kind Can of Enchilada sauce - I like extra so I get the big can Can of Green Chilies - Optional Tortillas Sour Cream - Optional

Enchiladas by Angie Salaba (Perrizo)

M

exico

13

Directions:

1. Pre-heat oven to 350 degrees. You can use whatever kind of pan you want - I normally use a 9X13 pan.

2. Take your tortilla and put some Refried Beans (cold) on it then put in chicken, beef or turkey.

3. Fold the sides of the tortilla in & roll it up. 4. Put the tortilla in the pan & repeat with the next

one. Make as many as you would like. 5. When you have all your tortillas in your pan, cover

them with your Enchilada sauce & Green Chilies, if you prefer.

6. Then cover with shredded cheese. 7. Cover the pan with tinfoil. Bake for about an hour. 8. Remove the tinfoil & bake for an additional 15 min

or until the top is brown. 9. Top with sour cream if you would like. Enjoy.

Mexico

14

Ingredients:

3 large eggs 4 T cream (sweet or sour) 4 T Sugar 2 ½ C flour 1/8 t salt 1/8 t nutmeg or cardamom

Directions:

1. Beat eggs slightly. 2. Add sugar & cream. 3. Stir in dry ingredients. 4. Chill dough. 5. Roll thin, cut in diamond shapes (approx 3 in long). 6. Make small slit in center and twist end through slit. 7. Deep fry in hot oil (370) until golden brown. 8. Drain on paper towels. 9. Shake in bag of powdered sugar.

Fattigmann Bakkels by Kristin Ellestad

Norw

ay & Scan

din

avia

15

Ingredients:

1 C sugar 1 t baking powder 1/2 C butter 1/8 t salt 1 C sour cream 1 t vanilla 1 C sour milk or buttermilk 4 C flour 1 t baking soda

Directions:

1. Mix ingredients in order given. 2. Chill. 3. Take a small piece of dough and roll into a rope

(about size & shape of a pencil). 4. Join ends and twist into figure 8 or pretzel shape. 5. Bake on cookie sheet in 400°oven until lightly

browned on bottom.

Kringler by Kristin Ellestad

Norw

ay & Scan

din

avia

16

Ingredients:

3 eggs 1 C sugar ½ C melted butter 1 – 2 T cornstarch 1 t Vanilla 1 C flour

Directions:

1. Beat eggs slightly. 2. Stir in vanilla, sugar and cooled melted butter. 3. Add flour & cornstarch – mix well. If dough is too

thick, add a Tbsp or 2 of water. 4. Bake on a Krumkake Iron. Roll on stick while hot. 5. Cool well in dry place. 6. Store in an airtight container in a cool place.

Krumkake by Kristin Ellestad

Norw

ay & Scan

din

avia

17

Scandinavian Almond Cake by Jane Roehl

Ingredients:

Sliced almonds 1/4 C sugar 1 egg 1 1/2 t pure almond extract 2/3 C milk 1 1/4 C flour 1/2 t baking powder 1 stick margarine (melted) confectionary sugar (to sprinkle on top)

Directions:

1. Preheat oven to 350 degrees. 2. Spray pan with Pam or Cooking Spray. 3. Sprinkle sliced almonds on the bottom of the pan. 4. Combine sugar, egg, almond extract and milk and

beat well. 5. Add flour and baking powder. 6. Add margarine. Mix well and pour into pan. 7. Bake at 350 for 40-45 minutes. Edges must be

golden brown. 8. Cool in pan before removing. Cake will break if

removed too soon. 9. After removing from pan, sprinkle with

confectionary sugar.

Norw

ay & Scan

din

avia

Tip: Use a specific Scandinavian Almond Cake pan for an authentic cake!

18

Ingredients:

12 oz package dry rice noodles 1 lb boneless, skinless chicken breast halves, cut into bite-sized pieces 1/4 C vegetable oil 4 eggs 1 T white wine vinegar 2 T fish sauce 1 T soy sauce 3 T white sugar ¼ t black pepper 1/4 C crushed peanuts 3 green onions, chopped 1 lemon, cut into wedges

Pad Thai by Kia Thao

Ph

ilipp

ines &

South

east Asia

Tip: Fish sauce can be found in some Cub Foods stores.

19

Directions:

1. Soak dry rice noodles in hot water for 15 to 20 minutes, or until soft (texture should be firm without being hard or mushy). Soak longer if noodles are still hard.

2. Drain, and set aside. 3. Heat ½ of oil in a wok or large skillet. Sauté chicken

until browned. Remove, and set aside. 4. Heat the rest of the oil in wok over medium-high heat.

Crack eggs into hot oil, and cook until firm. 5. Stir in chicken, and cook for 5 minutes. 6. Add softened noodles, and vinegar, fish sauce, soy

sauce, sugar and black pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender.

7. Top with chopped green onions and crushed peanuts. Garnish with lime wedges.

8. Serve warm. If desired, squeeze lime wedge onto dish for extra tartness.

Tips: • The larger the noodle, the longer they will

need to soak in hot water. To reduce cooking time, use small noodles.

• If noodles are still hard when stir frying, add two tablespoons of water and cover the wok/skillet to allow the steam to soften the noodles further

• Adjust seasonings while cooking. • For spicy flavor, add chili flakes while stir

frying. Otherwise, can squeeze Siracha sauce over individual servings.

• Can substitute chicken with any other type of meat or use firm tofu for vegetarian dish (fry cubes of tofu in oil until golden brown prior to adding to noodle stir fry)

Ph

ilipp

ines &

South

east Asia

20

Filipino Beef Steak by Debbie Agpalasin

Tips: Toyomansi is a flavor consisting of soy sauce and kalamansi, a type of lemon used in the Philippines. “Toyo” is a Tagalog word for soy sauce, so “Toyomansi” is a coined up term by the manufacturer to indicate that the soy sauce is already infused with the lemon flavor. The mixture is sold in Asian stores in bottles. “Datu Puti” is a brand name, while “Toyomansi” is the flavor name. When unable to get this product, here are some variations to try with the soy sauce: a sachet of kalamansi extract (sold in the freezer section of an Asian grocery, vinegar or the juice of a regular lemon). You may want to try the proportion 1 part soy sauce to 1/3 part of the citrus or sour flavor, and add more until you reach the balance of saltiness and sourness that you like.

Ph

ilipp

ines &

South

east Asia

Ingredients:

Beef Toyomansi Salt Pepper Garlic Onion Corn oil

21

Directions:

1. Sauté garlic and onion in corn oil. 2. Add the beef slices and a sprinkle of salt in order to extract

more juice out of the beef, which makes for a more flavorful dish. Sauté the beef until the color turns a little brown.

3. Add the soy sauce and water, enough of both to cover the meat.

4. Add pepper, only for flavor, since this dish is not meant to be spicy.

5. Simmer until the liquid has reduced to a thicker consistency. The lesser sauce you reduce it to, the more concentrated the meat will taste.

Ph

ilipp

ines &

South

east Asia

22

Minnesota Chicken Wild Rice Soup by Char Benedict

Un

ited States of A

merica

Ingredients:

1 C wild rice 8 C water 1t salt 1 stick butter 1 small onion (finely chopped) 3 ribs celery (sliced) 1 C flour 1 large can chicken broth (approx 6 C) 4 medium cooked chicken breast (cubed) 1 C carrot (finely grated) 2 C half and half 1/8 C cooking sherry (good sherry) dash seasoned salt dash kosher salt 1/16 t nutmeg (freshly grated) 1/3 C slivered almonds

Directions:

1. Boil water, salt and rice. Bring to a hard boil. Cover tightly and reduce heat. Simmer for 30 minutes. Remove from heat and let stand for 25-35 minutes. Yields 4 cups.

2. Sauté butter, onion and celery in a large saucepan. Blend in flour and, with a whisk, gradually add chicken broth. Stir constantly until mixture comes to a boil.

3. Add cooked chicken, wild rice, slivered almonds, season salt, and nutmeg. Simmer on medium low for about 5 minutes.

4. Add half and half and sherry. 5. Garnish with almonds or parsley.

23

Ingredients:

1 ½ lb ground beef 1 onion 2 cans of Campbell's Cream Soup (mushroom, celery, chicken) 1 soup can-worth of milk 1 can French cut beans 1 package of tator tots 1 lb cheddar cheese

Directions:

1. Pre-heat oven to 350 degrees. 2. Chop onion and grate cheese. 3. Brown the ground beef and onions. 4. In a large pot place the soups, milk and green

beans. Stir and cook until warmish/hot. 5. Cover the bottom of a 9x13 baking pan with tator

tots. Pour the hamburger and soup mixture over the tator tots. Cover liberally with the grated cheese.

6. Bake at 350 degrees for 45 minutes. 7. Let stand for 5 minutes. 8. Serve and enjoy!

Tator Tot Hotdish by Kathleen Melser

Un

ited States of A

merica

24

Ranch Beans by Lisa Sigstad

Ingredients:

16 oz package dry pinto or black beans 1 qt water 8 oz can tomato sauce ½ chopped onion 1 can green chilies or jalapenos, drained 12 oz bottle dark beer or ¾ C chicken, beef or vegetable broth 1-2 garlic cloves, minced 1-2 T chili powder 1 T cumin 1 t salt Cracked black pepper to taste

Directions:

1. Place beans in a Dutch oven or soup kettle. Add water to cover beans by 2 inches. Bring to a boil and boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.

2. Drain, discarding liquid. Return beans to pan and add 1 qt water. Bring to a boil. Reduce heat; cover and simmer for 1 ¼ to 1 ½ hours or until beans are tender.

3. Add remaining ingredients. Bring to a boil. Reduce heat, cover and simmer 1 ½ hours longer or until liquid is absorbed.

Un

ited States of A

merica

Tip:

Add chopped bacon!

If used, cook bacon until crisp, drain fat and remove bacon from pan.

Sauté onions and garlic in the pan that was used to cook the bacon.

25

Chocolate Rice Krispie Bars by Tom Bazzarre

Un

ited States of A

merica

Ingredients:

1 bag semi sweet chocolate chips 1 bag butterscotch chips 5 C rice krispies

Directions:

1. Melt chips. 2. Stir in krispies. 3. Pour into 9 x 13 greased pan. 4. Let cool. 5. Cut and serve!

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A part of the 2010 Community Giving Campaign at BlueCross BlueShield of Minnesota

Help. Give. Hope.