Flags of the World Mini Books “D, E, F” .Ingefaerkage ( )Gingerbread Serves 2 • 1 cup soft

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  • Flags of the Flags of the World Mini BooksWorld Mini BooksD, E, F CountriesD, E, F Countries

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  • CreatedanddesignedbyDebbieMartin

    FlagsoftheWorldMiniBooks"D","E"and"F"CountriesTheWholeWordPublishing

    TheWord,thewholeWordandnothingbuttheWord."CopyrightFebruary2010

    byDebbieMartin3627DSt.

    Bremerton,Wa98312Allrightsreserved.

    Permissionisherebygrantedtotheindividualpurchasertoreproducehisbookinwholeorinpartfornoncommercialindividualor

    classroomuseonly.Permissionisnotgrantedforschoolwidesystem widereproductionofmaterials.

    Clipartpublicdomain.

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  • Denmark

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  • Animals of Denmark

    Puffin

    Hedgehog

    Long finned-pilot whale

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  • Ingefaerkage

    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.

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  • Djibouti

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  • Animals of Djibouti

    Red River Hog

    Ostrich

    Scorpion

    Puff adder

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  • Djibouti Lentils

    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

    sticking

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  • 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.

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  • Dominican Republic

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  • Animals of theDominican Republic

    Rhinoceros Iguana Loggerhead

    Sea Turtle

    American crocodile Parrot Fish

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  • Corn Pudding

    Ingredients:

    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

    Directions:

    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.

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  • Dominica

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  • Animals ofDominica

    Dominican Ground Lizard Sisserou

    Parrot

    Dominican Whistling Frog

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  • 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.

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  • Ecuador

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  • Animals of Ecuador

    Andean Flicker

    Capuchin monkey

    Red and green Macaw

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  • 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.

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  • El Salvador

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  • Animals of El Salvador

    TorogozGeoffroy s '

    Spider Monkey

    Ocelot Nine banded -

    Armadillo

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  • 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

    Method

    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.

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  • Variations

    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