Sassafras Tea Group's Recipes

26

Transcript of Sassafras Tea Group's Recipes

Sassafras Tea Group’s RECIPES

Contents

2

Appetizer Broccoli Salad by Bernice Merte…................................................................. 5

Chinese Steamed Egg Custard by Miao Yu.................................................... 6

Gado-gado (Mix Veggies with Peanut Sauce) by Ega Dioni Putri................ 7

Main Dishes Bulgogi (Korean Beef BBQ) by So-eum Choi................................................ 8

Cajun Chicken by Nao Kamata....................................................................... 9

Corn Meal Casserole by Lois Schlachter....................................................... 10

Dashimaki Rolled Omelet by Atsuko Tonegawa........................................... 11

Ezogelin Corbasi (Turkish Lentil Soup) by Zerrin Dede............................... 12

Hirekatsu (Deep-fried Pork Tenderloin) by Hiroko Goto............................... 13

Kara-age (Japanese-style Fried Chicken) by Yukie Takebe......................... 14

Korokke (Japanese Deep-fried Potato) by Yuka Shibuya............................. 15

Napa Cabbage and Bacon Pot by Nao Kamata............................................. 16

Patlican Karniyarik (Turkish Slashed Eggplant) by Zerrin Dede................. 17

Phat Thai (Thai Fried Rice-Noodle) by Wasana Grimsby.............................. 18

Tom Kha Kai (Thai Chicken Coconut Soup) by Wasana Grimsby............... 19

Dessert A Perfect Michigan Apple Crisp by Marilyn Maaseidvaag............................ 20

Apple Cake by Jane Cather……..................................................................... 21

Cherry Dream Pie by Bernice Merte............................................................... 22

Coffee Jelly by Hiromi Taketomi..................................................................... 23

Cracker Jack Cookies by Nanette Rutka....................................................... 24

Easy Peanut Butter Cookies by Nanette Rutka............................................. 25

Greeting from Leader Greeting

Tea Groups of International Neighbors in

Ann Arbor, Michigan, are informal small-

group gatherings where guests can meet

with local and international Ann Arbor

women. Sassafras Tea Group "permanent"

members--Jane, Hiroko, Marilyn, Lois,

Bernice, Wasana, and Nanette--welcomed

Miao, Yuka, Hiromi, Nao, Ayako, Mitsuyo,

Yumi, Rie, Soeun, Zerrin, Atsuko, Yukie and

Ega this year, 2014-2015.

Our first meeting centered around the

universal topic of food. The group became

excited about sharing their recipes and

learning from others, and the idea of this

recipe book came forward. Ega helped to

put those recipes and ideas together. After

all, this book would not exist without

contribution of all members.

Sassafras Tea Group continues to cultivate

friendships among women around the world

and expects to expand it by this book.

Sassafras Tea Group’s RECIPES 3

Sassafras Tea Group’s RECIPES

Conversion

US Metric

1 tsp 5 ml

1 Tbs (1/2 fl oz) 15 ml

1 cup (8 fl oz) 240 ml

1 qt (32 fl oz) 950 ml

1 gal (128 fl oz) 4 L

Unit Abbr. Unit Abbr. teaspoon tsp ounces oz tablespoon Tbs fluid ounces fl oz pieces pcs pound / pounds lb / lbs quarter qt inch in gallon Gal feet ft

US Metric

1 oz 30 g

8 oz (1/2 lb) 225 g

16 oz (1 lb) 455 g

35 oz (2.2 lbs) 1 kg

Volume Weight

US Metric

1/2 in 1.25 cm

1 in 2.5 cm

6 in 15 cm

12 in (1 ft) 30 cm

39 𝟑 𝟒 in 4 L

Linear US Metric

0o (freezer) -18o

32o (water freeze) 0o

180o (water simmers) 82o

212o (water boils) 100o

250o (low oven) 120o

350o (moderate oven) 175o

425o (hot oven) 220o

500o (very hot oven) 260o

Temperature

4

① Cook bacon until crisp and smashed (crumbled) in small pieces. You can put them between paper towel and press to crumble.

② Make the dressing 1 cup mayonnaise 1/2 cup sugar or less if you want 2 Tbs vinegar 1 tsp lemon juice Pinch (1/4 tsp) of salt

③ Mix the dressing and vegetables. Enjoy!

A bunch of broccoli, cut (diced) in very small pieces 1 medium bunch of green onions, diced in small pieces 12 slices of bacon 1 cup black raisins 1 cup of sunflower seeds

Broccoli Salad

By Bernice Merte ♥ USA ♥

Ingredients

Method

5

① In a small mixing bowl, use chopsticks to whisk the egg in a stirring motion in one direction (clockwise or counter clockwise) until the egg white and egg yolk are totally combined

② Add water then briefly stir in one direction ③ Pour the egg mixture into a heat-proof container, cover with heat-

proof lid or aluminum foil ④ Fill the steamer with cold water. Place the bowl in the steamer. Bring

water to a boil then turn down to medium heat with gentle boiling. ⑤ Steam for 7 minutes ⑥ Turn off the heat, the egg custard should be slightly firm and wobble in

the center. Test by inserting a toothpick. It should come out clean. ⑦ Add sesame oil, soy sauce and garnish with green onion. Serve warm.

1 large egg 3 fl oz water 1/4 tsp sesame oil Soy sauce (optional) Green onion for garnishing (optional)

Chinese Steamed Egg Custard by Miao Yu ♥ CHINA ♥

Ingredients

Method

1. Stir in a circular motion instead of back and forth motion 2. Cover the container while steaming

3. Add 2 more minute for each additional egg

Note

6

① Make peanut sauce first. Blend all ingredients together and add water to thin.

② Prepare all kind of vegetables as suggested. Steam or boil moderately for the veggies that should be crunchy.

③ Pour the peanut sauce over the veggies and mix well before eating. Leave the remaining sauce in the bowl separately from veggies if eating later.

④ Fry shrimp crackers, crush over gado-gado

Method

Gado-gado (Mix Veggies with Peanut Sauce)

1 cup boiled kale/spinach, cut 1/2 cup boiled green beans, cut 1 cup soybean sprouts, soak in boiling water for 1-2 minutes 1/2 of 14oz pack firm tofu 1/2 of 8oz pack tempeh 1 large egg Shrimp crackers (optional) 1 cup rice cake, cut (optional)

Peanut sauce: 1/2 cup crunchy peanut butter 2 cloves garlic 2 pcs shallots 1-2 pcs red chili 1-2 Tbs sweet soy sauce

Ingredients

by Ega Dioni Putri ♥ Indonesia ♥

2

7

Feel free to pick your favorite vegetables. You can also use carrot, potato, cabbage, cucumber, or whatever available in your kitchen. Veggies listed in this recipe are most

common ones, protein is also optionally used yet it should be non-meat. We sometimes eat gado-gado as main dish that we put rice cake underneath veggies.

Note

“One of the most popular dishes in Korea usually consists of grilled marinated beef. Korean beef BBQ is called bulgogi (fire meat). Bulgogi is made from thin slices of sirloin or other prime cut of beef. Bulgogi is traditionally grilled, but pan cooking has become popular as well.”

① Mix ingredients together until sugar and honey are distributed. This mixing can be stored in refrigerator for use on beef.

② If the beef is not sliced yet, slice into thin, finger-length strips. If you freeze the beef for 15 minutes, it will be easier to slice.

③ Mix marinade into meat with hand or chopsticks, make sure all the meat is covered. It has a smoky sweet flavor when broiled or cooked on the grill.

④ Refrigerate for at least 3 hours or overnight ⑤ Grill, broil, or stir fry the beef until well-done ⑥ Serve with rice, lettuce leaves and side dishes

Prepare bulgogi marinade: 3 Tbs chopped garlic (about 2 cloves) 3 Tbs soy sauce 2 Tbs sugar 1 tsp pepper 1 Tbs honey

Bulgogi by So-eum Choi ♥ South Korea ♥

Ingredients

Method

(Korean Beef BBQ)

Choose marbled beef (leaner cuts like brisket will turn out too tough)

Note

2 Tbs fresh squeezed juice from an Asian pear 1 Tbs Japanese rice wine (mirin) 1 Tbs sesame oil 3 Tbs green onions, finely chopped

(for 1 lb of meat)

Stir

-fry

ver

sio

n

Gri

lled

ver

sio

n

8

① Mix all the ingredients of Cajun paste in a large zip-lock plastic bag ② Marinate chicken drumsticks in Cajun paste from step ① for one

night ③ In the next day, place them in an oven-proof dish. You don't have

to cover them. ④ Bake them for 30 minutes in 485o F

2 pcs of chicken thighs Cajun paste • 2 tsp cayenne pepper • 1/2 tsp crushed garlic • 2 tsp paprika • 1 tsp black pepper • 1/3 tsp thyme (ground or

fresh) • 2 tsp salt • 2 Tbs grated yellow onion • 1 Tbs olive oil

Cajun Chicken

by Nao Kamata ♥ JapaN ♥

Ingredients

Method

I use seven chicken drumsticks instead of thighs for more portions

Note

2

9

Corn Meal Casserole

by Lois Schlachter ♥ USA ♥

① Mix corn meal mix, butter, egg, and sour cream ② Add whole corn and creamed corn ③ Bake at 350o F for 45 minutes

8.5 oz corn meal mix 1 stick butter, melted 1 egg, beaten 8oz sour cream 1 can whole corn with juice 1 can creamed corn

Ingredients

Method

It is recommended

to use “Jiffy Cornmeal Mix”

(Jiffy Corn Muffin Mix)

Note

10

Dashimaki Rolled Omelet

4 eggs 4 Tbs water 1/2 tsp powdered dashi 1 Tbs sugar 1 tsp soy sauce 1 tsp sake

Ingredients

by Atsuko Nishimura ♥ JapaN ♥

① Add all ingredients together and mix it well ② The rest of the steps are like a standard fried egg or in Japan it’s called

tamagoyaki ③ Oil the pan and pour in a ladle of the egg mixture ④ Roll it from one side (short side of pan) to another. The first one doesn't

have to be pretty! Just be sure to properly fold. ⑤ Move it to the back of the pan, pour more oil, and then pour in another

ladle of the egg mixture ⑥ Roll it again as the first folding and move it to the back, then flip.

Repeat step ⑤ until the mixture is used up. Brown both sides top and bottom.

⑦ Neaten the shape with a kitchen towel, slice in 1/2 inch wide, and transfer to the plate

Method

11

① In a heavy medium size saucepan, heat the olive oil and the butter over medium heat

② Add the onion and garlic and cook gently for about 2 minutes, or until they`re softened but not brown

③ Stir into tomato paste, chopped tomato, paprika, and Turkish pepper ④ Add lentils, rice, and stock. Cover the saucepan and bring the liquid to boil. ⑤ Lower the heat and simmer for about 30 to 35 minutes, stirring occasionally,

until the lentils have blended with the stock ⑥ Add the bulgur and mint, and season with salt and pepper. Cook for another

10 minutes, stirring occasionally. If the soup is too thick, add a little water. Topping ① To make a topping, melt the butter in a saucepan over low heat ② Add the mint and paprika, and stir the mixture until it sizzles ③ Ladle the soup into individual bowls and drizzle the butter mixture over each

serving. Top with the croutons, if you are using them. Serve at once with lemon wedges.

2 Tbs virgin olive oil 2 Tbs unsalted butter 1 large onion, finely diced (3/4 cup) 2 garlic cloves, minced 2 Tbs tomato paste 1 medium tomato, peeled, seeded, and finely chopped (1/2 cup) 2 Tbs paprika 1/2 tsp Turkish red pepper or ground red pepper 1 cup red lentils

Ezogelin Corbasi by Zerrin Dede ♥ Turkey ♥

Ingredients

Method

(Turkish Lentil Soup)

1/4 cup long grain white rice 6 cups chicken stock or water 1/4 cup fine grain bulgur 1 tablespoon dried mint Salt and freshly ground black pepper Plain bread croutons (optional) Lemon wedges

Topping 2 Tbs unsalted butter 1 Tbs dried mint 1/2 tsp paprika

4-6

12

“There are numerous restaurants which specialize in "TONKATSU" (Deep-fried Breaded Pork / Pork Cutlet ) in Japan. Tonkatsu is usually served with shredded cabbage and eaten with Tonkatsu Sauce drizzled over both meat and cabbage, a bowl of cooked rice, and miso soup. My mother used to make tonkatsu for dinner and used pork tenderloin. ‘Hire’ means tenderloin. We, children, loved it!”

① Cut pork tenderloin, each 1/2 inch thick, then sprinkle salt and pepper ② Prepare a bowl of flour, a bowl of lightly beaten egg, and a bowl of bread

crumbs. Dip the meat first in flour, then in lightly beaten egg, and finally in bread crumbs.

③ Heat the oil to a high deep-frying temperature (about 180o C /350o F ) ④ Deep-fry the meat about 3 minutes or until golden brown. Make sure the

inside is no longer pink. ⑤ Arrange a few pieces of hirekatsu and shredded cabbage in a plate and serve

it with tonkatsu sauce (see “Korokke” recipe for tonkatsu sauce picture)

1 pork tenderloin (about 1 lb) salt and pepper 1 egg flour for coating (about 1/2 cup or as needed) panko (Japanese-style bread crumbs) for coating about 1 cup or as needed vegetable oil for deep-frying cabbage Tonkatsu sauce or semi-sweet vegetable and fruit sauce (can be found in oriental store)

Hirekatsu

by Hiroko Goto ♥ Japan ♥

Ingredients

Method

You can test the right temperature by dropping a pinch of bread crumbs into the oil. If bread crumbs sink in the oil, the temperature is too low. If

the crumbs spread on the surface of the oil, the oil is the right temperature for deep-frying.

Note

1

(Deep-fried Pork Tenderloin)

13

Kara-age (Japanese-style Fried Chicken)

Here is a glazed sauce recipe if you need

① Put soy sauce, grated ginger, grated garlic and mirin into a pan and boil them (mirin = Japanese sweet rice wine for cooking)

② Put a glazed sauce on kara-age. You can also put kara-age into a pan to get stronger taste.

1 lb chicken 1 pcs ginger 1/2 cup soy sauce (may vary depends on how long you marinate) A pinch of sugar Flour or potato starch (enough quantity to coat the chicken) Vegetable oil for frying Garlic

Ingredients

by Yukie Takebe ♥ JapaN ♥

① Make a sauce to marinate i. Grate the ginger ii. Mix ① with soy sauce and a little bit of sugar

② Chop chicken (I think thigh meat is better) into bite-sized pieces ③ Put ② into a sauce and marinate for a while. If you want stronger taste,

you can marinate for a long while. ④ Put flour or potato starch into ③. Mix it. ⑤ Deep-fry ④ in oil until being cooked

Method

Note

14

Korokke (Japanese Deep-fried Potato)

10 pcs medium-size potato 1~1/2 tsp salt 1-2 egg 1/2 cup flour 1to 2 cup bread crumbs If you like, you can put mix vegetable, roasted ground meat, and cheese etc. in mashed potato

Ingredients

by Yuka Shibuya ♥ JapaN ♥

① Boil potatoes peeled and 1/2 cut for 13-15 minutes

② Strain off the water from potatoes and mash them

③ Put salt in potatoes and mix ④ Shape potatoes into oval smaller than

tennis ball ⑤ Cover each oval with flour ⑥ Cover each oval with mixed egg ⑦ Cover each oval with bread crumbs ⑧ Deep fry each oval until getting to be

golden brown about 3 minutes (350° F to 360° F, 170 ° C to 180 ° C)

⑨ If you like, pour some sauce like vegetable and fruit sauce (tonkatsu sauce), ketchup, and mayonnaise over the korokke

Method

Note Vegetable and fruit sauce is known as tonkatsu sauce in Japan. Here, it can be found in oriental market.

15

① Stuff a pot with napa cabbage in upright position ② Stuff bacon pieces between napa cabbage randomly ③ Add water, rice wine, and chicken broth powder in the pot ④ Cover the pot and cook over a low heat for about 10 minutes ⑤ Add salt and pepper to taste ⑥ Serve with ponzu sauce

1/4 head of napa cabbage, cut about 2 inches long 4 slices of bacon, cut about 2 inches long 3 Tbs of rice wine (white wine may be a substitute) 1 cup of water 1 tsp of chicken broth powder A pinch of salt and pepper Ponzu sauce (citrus flavored soy sauce)

Napa Cabbage and Bacon Pot

by Nao Kamata ♥ JapaN ♥

Ingredients

Method

2

16

① Preheat oven to 350o F ② Cut the stems off the eggplants, then peel off a half inch wide strip of the

back skin lengthwise, leaving the next half inch with the skin on. Repeat until you make a striped effect, then slash them lengthwise on the side only, starting and ending 1-inch from both ends so that the eggplants can be stuffed.

③ Sauté eggplants very lightly on both sides in oil. Place them in a single layer in a baking dish or a shallow saucepan with slashed sides up.

④ Add butter to the same pan the eggplants were sautéed in and sauté onions lightly

⑤ Add ground beef, cook for 10 minutes, stir constantly ⑥ Add parsley, salt, and pepper ⑦ Stir and remove from heat ⑧ Stuff slashed eggplants with meat mixture. Place a slice of tomato on top of

each eggplant. ⑨ Add 1/2 cup water, cover, and cook over medium heat for 30 minutes or

bake covered for 40 minutes ⑩ Serve with tomato pilaf or egg noodles

6 medium eggplants, long and thin 1/2 cup light olive oil or vegetable oil 6 small green peppers

Meat and herb stuffing:

2 Tbs butter 2 medium onions, diced 1/2 lb ground beef

Patlican Karniyarik by Zerrin Dede ♥ Turkey ♥

Ingredients

Method

(Turkish Slashed Eggplant)

4 medium tomatoes, divided: 3 chopped and 1 cut into 6 slices 1 green pepper, seeded and chopped (optional) 1 Tbs tomato paste 2 Tbs chopped parsley Salt and freshly ground black pepper 1/2 cup water

6

17

① Fry chopped garlic and onion until turned yellow ② Add chicken and fry 'till cooked ③ Pour in shrimp, pickled white radish, and soy bean curd ④ Break the eggs into the pan and scramble ⑤ Add sugar, fish sauce, vinegar, tamarind juice, and stir well ⑥ Pour in noodles, stir fry 'till mixed well, and add spring onion, 3/4

of half a cup of bean sprouts and stir fry till cooked ⑦ Spoon into platter ⑧ Garnish with ground roasted peanuts, ground dry red chili pepper,

bean sprouts, a lime wedge, and the rest of the spring onion

3 cups narrow rice noodles, soaked in warm water until flexible 1/2 cup sliced chicken meat, small strips 4 shrimps 2 eggs 1/3 cup soya bean curd cut in small slivers 1 Tbs pickled white radish chopped 1 tsp shallots or onions chopped 1/2 cup of cooking oil

Phat Thai By Wasana Grimsby ♥ Thailand ♥

Ingredients

Method

(Thai Fried Rice-Noodle)

1 tsp chopped garlic 1 tsp ground dry red chili or paprika 4 Tbs sugar 4 Tbs fish sauce 2 Tbs vinegar 2 Tbs tamarind juice 1/2 cup bean sprouts 1/3 cup spring onions, chopped to 1 1/2 in lengths 1 lime (for garnishing) 2 Tbs ground roasted peanuts (for garnishing)

18

① Combine a half of coconut milk with the galangal, lemon grass, and lime leaves in a large saucepan, then heat to boiling

② Add chicken, fish sauce, and sugar ③ Simmer for about 4 minutes or until chicken is cooked, then add

remaining coconut milk. Heat to boiling. ④ Place the lime juice and chili paste in a serving bowl and pour the

soup over them ⑤ Stir well and garnish with cilantro leaves and crushed chili peppers

2 cups of coconut milk 6 thin slices young galangal 2 stalks lemon grass, lower portion cut into 1 in lengths, crushed 5 fresh kaffir lime leaves (torn in half) 8 fl oz sliced boned chicken breast 5 Tbs fish sauce 2 Tbs sugar 1/2 cup lime juice 1 tsp roasted chili paste 1/4 cup cilantro or coriander leaves, leafstalk clipped 5 green Thai chili peppers

Tom Kha Kai

By Wasana Grimbsy ♥ Thailand ♥

Ingredients

Method

(Thai Chicken Coconut Soup)

19

① Preheat oven to 375o F ② Peel, core, and cut apples into chunks ③ Place in a greased 9 in or 8 x 8 in pan ④ Combine 1/2 cup brown sugar, cinnamon and nutmeg and sprinkle over

apples, sprinkle with lemon juice ⑤ Combine flour, salt, and remaining 1/2 cup brown sugar ⑥ Cut in butter and crumble over apples ⑦ Bake for 45 minutes or until brown on top

8 medium-size tart apples 1 cup brown sugar, firmly packed, divided 1/2 tsp cinnamon 1/8 tsp nutmeg 1 Tbs lemon juice 2/3 cup flour 1/4 tsp salt 6 Tbs butter, softened

A Perfect Michigan Apple Crisp By Marilyn Maaseidvaag ♥ USA ♥

Ingredients

Method

This crisp can be served with Michigan Maple Syrup Whipped Cream: 1 cup whipping cream, 2 Tbs maple syrup, dash or cinnamon

Note

20

Apple Cake

21

① Combine oil, sugar, egg, flour, salt, and baking soda ② Add vanilla, apple, and nuts ③ Bake for 45 minutes at 325o F in two 9 in or one 9 x 11 in pan Frosting ① Melt butter and add sugar ② Add milk to ①, bring to a boil ③ Remove from heat and add vanilla ④ Beat while cooking, then pour over cake

1 1/4 cups oil (vegetable or canola type) 2 cups sugar 3 eggs 3 cups of flour 1 tsp salt 1 tsp baking soda 1 cup chopped nuts 1 tsp vanilla essence 3 cups peeled, diced apple

Ingredients

Method

As alternative for frosting, you can simply sprinkle powdered sugar over cake

Note

For frosting: 1/2 cup butter 1 cup light brown sugar 1/2 cup canned milk 1 tsp vanilla essence

By Jane R. Cather ♥ USA ♥

① Beat cream cheese in large bowl with electric mixer on medium speed until fluffy

② Beat in sweetened condensed milk, lemon juice, vanilla, and lemon peel

③ Pour ② into pie crust ④ Cover and chill three hours or until set ⑤ Remove cherries from pie filling using a slotted spoon. Spoon

cherries onto top of pie. ⑥ Garnish with whipped topping, if desired

1 (8 oz) package cream cheese, softened 1 (14 oz) can sweetened condensed milk 1/4 cup fresh lemon juice 1 1/2 tsp vanilla extract 1/2 tsp grated lemon peel 1 (6 oz) prepared graham cracker pie crust 1 (21 oz) can cherry pie filling Frozen whipped topping, thawed

Cherry Dream Pie By Bernice Merte ♥ USA ♥

Ingredients

Method

22

Coffee Jelly

400 cc hot coffee 50 cc water 4 Tbs sugar 5 g powdered gelatin

Ingredients

by Hiromi Taketomi ♥JapaN ♥

① Soak gelatin in the water ② Add the gelatin that has been soaked and sugar to the hot coffee ③ Let it cool to put the coffee in the cup or container ④ Chill it in the refrigerator to make it more solid ⑤ Enjoy with coffee cream or whipped cream on top as desired Alternative: Crush the coffee jelly and drink it with sweet milk, but it is recommended to use reduced portion of sugar or not use at all

Method

You might think that coffee dessert is not a Japanese dessert, but there is a belief that Japanese who made the coffee jelly. I have been living two years in the USA and never seen the coffee jelly

like this here, so I chose this recipe to write.

Note

23

① Mix all ingredients together ② Place spoonful on baking sheet ③ Bake at 350o F for 12 minutes

1 cup white sugar 1 cup brown sugar 1 cup oleomargarine 2 eggs 2 tsp vanilla 1 1/2 cups sifted flour 1 tsp baking powder 1 tsp soda 1/4 tsp salt 2 cups rolled oats 2 cups Rice Krispies 1 cup coconut 1 cup walnuts

Cracker Jack Cookies

24

by Nanette Rutka ♥ USA ♥

Ingredients

Method

① Preheat oven to 375o F ② In large mixer bowl, beat sweetened condensed milk and peanut

butter until smooth ③ Add biscuit baking mix and vanilla, then combine well ④ Shape the dough into one-inch balls. Roll in sugar. Place each ball

two-inches apart on ungreased baking sheets. Flatten with fork. ⑤ Bake 6 to 8 minutes or until lightly browned (do not over bake) ⑥ Let it cool before serving. Store lightly covered at room

temperature.

1 can (14 oz) sweetened condensed milk 3/4 cup peanut butter 2 cups biscuit baking mix 1 tsp vanilla extract granulated sugar

Easy Peanut Butter Cookies by Nanette Rutka ♥ USA ♥

Ingredients

Method

To make PEANUT BLOSSOMS: Shape as above, do not flatten. Bake as above. Press milk chocolate candy kiss in center of each ball

immediately after baking.

Note

3 *

* in dozen

“This recipe is very simple. Perfect for stocking your children’s meal to school”

25

“This wonderful cookbook is a tribute to the Sassafras Tea Group which retired after forty-five years of hosting guests in hostess’s houses. What better way to celebrate international friendship than by cooking and sharing food together? Much appreciation to Ega for her hard work and artistry in compiling these recipes from the many countries of the Tea Group. We will enjoy them for years to come.”

(Robyn King, Coordinator of International Neighbors Tea Group )

“A wonderful resource for recipes from around the globe by women of the world who love to cook! This collection of recipes is great for anyone who loves cooking and loves the women and food of all our wonderful countries all over the world.”

(Karen Rushen O’Brien, Coordinator of International Neighbors Baking Group)

“What a wonderful recipe book to have! simple and yet varies from around the world, perfect for satisfying the food and cook lover like me :) The recipes seems simple yet tasteful. It will also bring back the memories of good times in International Neighbors, the friends that we met and the family we once had in Ann Arbor.”

(Citra Adriany, Indonesian Ambassador of International Neighbors 2015)