Flags of the Flags of the World Mini BooksWorld Mini BooksD, E, F CountriesD, E, F Countries
Animals of Denmark
Long finned-pilot whale
Gingerbread( ) Serves 2
1 cup soft butter 1 cup sugar
1 cup molasses 2 teaspoons baking soda
1 cup sour milk 2 cups flour
1 teaspoon ginger 1 teaspoon cinnamon 1 teaspoon allspice 4 eggs -- beaten
Cream butter and sugar well. Stir in molasses and mix well. Stir soda into the sour milk. (To turn sweet milk sour quickly, and 1 tablespoons of lemon juice or 1 1/3 tablespoons of vinegar to lukewarm sweet milk.
Let stand a few minutes to sour before you use it.) Add milk alternately to the creamed mixture with the sifted dry ingredients
and the eggs. Beat well after each addition of the beaten eggs.
Pour into 2 greased and floured baking pans (9 12). Bake 45 to 55 minutes in a preheated 325 oven.
Animals of Djibouti
Red River Hog
Ingredients:2 c Dried lentils; picked over -and washed
6 c Water3/4 c Anaheim green peppers, seeded and chopped
2 c Red onions; peeled, chopped1/4 c Spiced butter
1 tb Grated fresh ginger2 cl Garlic; peeled, crushed
1 tb Berbere sauce, **(see recipe one next page for Berbere sauce)freshly ground black
pepper to taste
Directions:Boil the lentils in water for 5 min. Drain, reserving liquid. In 4 quart sauce pot,
saut the Anaheim peppers and onions in the spiced butter until the onions are tender. Add the lentils, 4c of the reserved liquid, and the remaining ingredients and bring to a simmer. Cook, covered, over low heat 35-40 min. stirring occasionally to prevent
Berbere Sauce Ingredients:
2 teaspoons cumin seeds 4 whole cloves
8 cardamom pods 1/2 teaspoon black peppercorns
1/4 teaspoon whole allspice 1 teaspoon fenugreek seeds, whole
1/2 teaspoon coriander seed 1/2 cup dried shallots 3 dried red chilies 3 dried Thai chilies
1/2 teaspoon ground ginger 1/4 teaspoon tumeric
2 teaspoons salt
In a small frying pan, combine the cumin seeds, cloves, cardamom pods, black pepper, allspice, fenugreek and Coriander seeds.
Cook over medium-low heat, stirring, until lightly toasted, about 1 minute.
Place in a blender or coffee grinder used for spices, add shallots and whirl until finely ground.
Discard stems and seeds from chilies. Break up the pods and process until ground.
Combine with the toasted seasonings and the remaining spices.
Refrigerate in a well-sealed jar or a tightly closed plastic bag.
Animals of theDominican Republic
Rhinoceros Iguana Loggerhead
American crocodile Parrot Fish
2 -15 oz. cans of Creamed Corn 2 quarts of milk
.5 lb. granulated sugar 2 oz. cornstarch
1 vanilla bean 2 oz. ground cinnamon
optional: Substitute .5 can (10 oz.) cream of coconut for milk
Using a blender, combine the creamed corn, cream of coconut and half the milk. Pass through a medium mesh strainer, add the rest of the milk, the sugar and the vanilla
bean and bring to a boil. Reduce to a simmer, add the cinnamon and cook gently for 10 minutes. Dissolve corn starch in a bit of water and add. When pudding has thickened, turn off heat at once, remove vanilla bean and pour the pudding into individual cups or
serving bowl and dust with ground cinnamon.
DO NOT REFRIGERATE BEFORE SERVING.
Dominican Ground Lizard Sisserou
Dominican Whistling Frog
Banana and Mango Bread
1 cup Butter
1 1/4 cup Packed Brown Sugar 3 Eggs
3 cup Self-raising flour (self-raising cake/pastry flour) 1/2 tsp. Salt
tsp. Cinnamon tsp. Grated Fresh Nutmeg
1 Mashed Ripe Bananas 1 Small Ripe Mango (mango should be peeled and pureed)
1 cup Golden Raisins cup Chopped Walnuts
Directions:In a bowl, cream the butter with sugar until fluffy; beat in eggs, one at a time,
until incorporated. In another bowl, combine self-raising flour with salt, cinnamon and nutmeg. Combine mashed bananas with mango puree. Mix the dry ingredients
and banana mixture, alternately, into the creamed mixture until batter is just combined; fold in raisins and nuts. Pour batter into 2 greased 8 1/2 by 4 1/2 inch
loaf pans. Bake at 350 degrees for 50 - 60 minutes or until cake tester inserted in the center tests done. Leave in pan for 10 minutes; remove form loaf pans and let cool
on racks. Makes 2 loaves.
Animals of Ecuador
Red and green Macaw
Pork With LimeIngredients
2lbs pork, cubed 2 tablespoons flour
1/4cup olive oil 1tablespoon ginger, grated
2medium onions, sliced 1 small tomato, chopped
2 tablespoons parsely, chopped 1/2cup lime juice
2 cups chicken stock 2 teaspoons pepper sauce (habenero) 2 tablespoons mayonnaise (optional)
for garnish lemon wedge for garnish parsley
In large bowl add pork and flour. Coat well. Heat. oil in large pot, add pork and ginger. Cook for 3 minutes. Add onions, tomato and parsley and cook for a few
minutes or until the onion is softened. Add lime juice, stock and hot sauce. Bring to a boil, reduce heat and simmer, uncovered for 1 hour. Stirring
occasionally. Just before serving stir in mayonnaise if using. Garnish with lemon wedges and parsley. Serve with fresh avocado and rice.
Animals of El Salvador
TorogozGeoffroy s '
Ocelot Nine banded -
PupusasPupusas are similar to corn tortillas, only thicker and stuffed with cheese, beans or meat.
The pupusa originated in El Salvador, but it is also popular in neighboring Honduras.Makes 4-5 pupusas
Masa harina -- 2 cups Warm water -- 1 cup
Filling (see variations) -- 1 cup
1. In a large bowl, mix together the masa harina and water and knead well. Knead in more water, one tablespoonful at a time if needed, to make a moist, yet firm dough. (It should not crack at the edges when you press down on it.) Cover and set aside to rest for 5 to 10
minutes. 2. Roll the dough into a log and cut it into 8 equal portions. Roll each portion into a ball.
3. Press an indentation in each ball with your thumb. Put about 1 tablespoon of desired filling into each indentation and fold the dough over to completely enclose it. Press the ball out
with your palms to form a disc, taking care that that the filling doesn't spill out. 4. Line a tortilla press with plastic and press out each ball to about 5-6 inches wide and about
1/4-inch thick. If you don't have a tortilla press, place the dough between two pieces of plastic wrap or wax paper and roll it out with a rolling pin.
5. Heat an ungreased skillet over medium-high flame. Cook each pupusa for about 1-2 minutes on each side, until lightly browned and blistered. Remove to a plate and hold warm
until all pupusas are done. Serve with curtido* and salsa roja.**
*Curtido is a simple cabbage salad traditionally served with pupusa. Large jars of curtido are kept at restaurants and sides of the slaw are served with most meals. Curtido is usually allowed to ferment slightly at room temperature before serving, becoming a kind of Salvadoran sauerkraut. Cabbage
salads are served through Central America. The Nicaraguan version is known as ensalada de repollo
or simply repollo.
**Salsa roja, a simple yet flavorful Salvadoran cooked tomato sauce, is often served alongside pupusa and curtido.
Pupusas de Queso: With a cheese filling. Use grated quesillo, queso fresco, farmer's cheese, mozzarella, Swiss cheese or a combination. Add some minced green chile if you like.
Pupusas de Chicharrones: With a filling of fried chopped pork and a little tomato sauce. A reasonable facsimile can be made by pulsing 1 cup of cooked bacon with a little bit of
tomato sauce in a food processor. Pupusas de Frijoles Refritos: With a refried bean filling.
Pupusas Revueltas: Use a mixture of chicharrones, cheese and refried beans. Pupusas de Queso y Loroco: Wi