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Flags of the Flags of the World Mini Books World Mini Books D, E, F” Countries D, E, F” Countries Sample file

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Page 1: Flags of the World Mini Books “D, E, F” Countrieswatermark.currclick.com/pdf_previews/34270-sample.pdf · Ingefaerkage ( )Gingerbread Serves 2 • 1 cup soft butter • 1 cup

Flags of the Flags of the World Mini BooksWorld Mini Books““D, E, F” CountriesD, E, F” Countries

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Created and designed by Debbie Martin                      

                                                                                                                                                    

Flags of the World Mini Books "D", "E" and "F" CountriesThe Whole Word Publishing

         “The Word, the whole Word and nothing but the Word."Copyright © February 2010

by Debbie Martin 3627 D St.

Bremerton, Wa 98312All rights reserved.

Permission is hereby granted to the individual purchaser to reproduce        his book in whole or in part for non commercial individual or 

  classroom use only. Permission is not granted for school wide system  wide reproduction of materials.

                                                                                                   Clipart public domain.   

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Denmark

Sample file

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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 • 2½ 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 1½ 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 325º oven.

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Djibouti

Sample file

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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,

sauté 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

Sample file

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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

• ½ tsp. Cinnamon • ¼ tsp. Grated Fresh Nutmeg

• 1 ½ Mashed Ripe Bananas • 1 Small Ripe Mango (mango should be peeled and pureed)

• 1 cup Golden Raisins • ½ 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: With a cheese and tropical vine flower filling. Loroco can be

found in jars at many Latin markets. • Pupusas de Arroz: A variety of pupusa that uses rice flour instead of corn masa.

• Cooked potatoes or finely minced, sautéed jalapeño peppers are also tasty fillings. Try a mixture of different fillings.

• The above recipe uses masa harina, a special dried cornmeal flour used in making tortillas, tamales, etc. If you are able to get fresh masa, definitely use it instead. The flavor will be much fresher. Just substitute the masa harina and water with fresh masa. One pound will

make about 4-6 pupusas depending on size.

___________________________________________________________________________

Salsa RojaMakes about 2 cups

• Olive oil -- 3 tablespoons • Onion, chopped -- 1/4 cup • Garlic, chopped -- 1 clove

• Serrano or jalapeño chile pepper, chopped -- 1 • Tomatoes, peeled, seeded and chopped -- 2 cups

• Dried oregano -- 2 teaspoons • Salt and pepper -- to taste

• Cilantro (optional), chopped -- 1/4 cup

Method

1. Heat the oil in a saucepan over medium flame. Add the onion, garlic and chile and sauté for 2-3 minutes, or until the onion is translucent.

2. Stir in the tomatoes and oregano and simmer for about 10 minutes. Remove from heat and cool a bit.

3. Puree the tomato sauce in a blender until smooth, adding a little water if needed. Add salt and pepper to taste, stir in cilantro if using and serve.

Variation: Substitute chopped parsley for the cilantro if you like.

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Curtido

Cabbage, shredded -- 1/2 head

• Carrot, peeled and grated -- 1 • Boiling water -- 4 cups • Scallions, minced -- 3

• White vinegar -- 1/2 cup • Water -- 1/2 cup

• Jalapeño or Serrano chile pepper, minced -- 1 • Salt -- 1/2 teaspoon

Method1. Place the cabbage and carrots in a large heat-proof bowl. Pour the boiling water

into the bowl to cover the cabbage and carrots and set aside for about 5 minutes. Drain in a colander, pressing out as much liquid as possible.

2. Return the cabbage to the bowl and toss with the remaining of the ingredients. Let set at room temperature for a couple hours if you like.

Then chill and serve as an accompaniment to pupusas or as a side dish.

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Equatorial Guinea

Sample file

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Animals ofEquatorial Guinea

Drill

Egyptian fruit bat

Great Blue Turaco

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Equatorial Guinea Peanut Sauce Recipe

Ingredients:1l water

2 Maggi cubes1 onion, choppedpinch of oregano

3 garlic cloves, minced1 tbsp lemon juice

2 tbsp tomato pastepinch of cayenne pepper

400ml peanut butter1 habanero chillies, pounded to a paste

3 bay leavessalt and pepper to taste

3 tbsp oil

Fry the onion and garlic in the oil until soft. Pound the tomato and chilli together into a paste and add to the pan. Fry for a few minutes then add all the remaining ingredients. Bring to a boil, reduce to a simmer, then cook, uncovered for 30 minutes. If the sauce

isn't thick enough for your liking then cook further.

You can turn this into a stew rather than a sauce by doubling the volume of water and adding 2 chicken breasts, thinly sliced.

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Egypt

Sample file

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Animals ofEgypt

AbyssinianDromedary

camel

Ibis

Lyretail coralfish

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Stuffed Dates

Ingredients: • Pitted Dates

• shelled nuts (Walnuts, Pecans, halves or chopped)

• sugar or unsweetened dried shredded coconut

Directions:

1. Open up center of each Date.

2. Place nuts in center of each date and close up.

3. Roll each date in sugar or coconut.

4. Make as many as you want.

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Eritrea

Sample file

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Animals ofEritrea

Greater Kudu

Vervet Monkey

Olive Baboon

Bat Eared Fox

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Hembesha

Ingredients:

• 1 1/4 cups lukewarm water • 1 package yeast

• 1 teaspoon ground fenugreek• 1/2 teaspoon ground coriander seed • 1/2 teaspoon ground cardamom seed

• 1 clove of garlic crushed • 1 teaspoon salt

• 1 egg• 1 tablespoon oil or butter

• 2 cups white flour or 1 cup white flour and 1 cup wheat flour

Directions:

1. Dissolve the yeast in the lukewarm water in a large bowl. Mix the egg and the spices. Add the

flour little by little. Knead the mixture for 10 minutes on a floured table. 2. Allow the dough to rise, covered by a towel, in a warm place. Knead the mixture

again and create a round, flat bread (about 1 inch high) from the dough in the frying pan, Allow the dough to rise a second time in a warm place,

until its volume has doubled.Bake the bread in the covered frying pan for 10 minutes on a medium to low fire.

Turn over the bread and bake it for another 5 minutes. Remove the bread from the frying pan and spread it with some butter. Serve warm or cold in wedges.

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Estonia

Sample file

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Animals ofEstonia

Ural Owl Lynx

Flying SquirrelDormouse

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Estonian Herring and Potato Salad

For the salad:

• 1 salted herring fillet (schmaltz style) • 2 red-skinned potatoes, boiled and cut into 1/2-inch dice

• 3 canned beets, cut into 1/2-inch dice • 1/3 cup minced onions

• 1 large tart apple, cored and cut into 1/2 inch dice • 1/2 cup diced dill pickles

• 2 hard-cooked eggs, chopped • 1 cup diced cooked ham or veal

For the dressing and garnish:

• 1 tablespoon whole-grain mustard • 1 teaspoon dry mustard

• 1 1/2 tablespoons cider vinegar • 1 1/3 cups sour cream

• 1 teaspoon prepared red horseradish, drained • 1/2 teaspoon sugar, or more to taste

• Salt and freshly ground pepper, to taste • 1 hard-boiled egg, for garnish

Directions:

Soak the herring filet in cold water, covered, overnight. Rinse well, pat dry, and cut into half-inch cubes. Place in a large bowl and combine with the

potatoes, onion, beets, apple, chopped eggs, pickles, and meats.

In a small bowl, whisk the mustards with the vinegar until smooth. Stir in the remaining dressing ingredients (through the salt and pepper) and blend well.

Add the dressing to the salad: toss. Transfer to a serving bowl. Serve garnished with sliced egg.

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Ethiopia

Sample file

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Animals ofEthiopia

Gelada Baboon

Bushbuck

Nyala

Wattled Ibis

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Injera Ethiopian Flat Bread( )

Ingredients:• 1 1/2 cups ground teff

(Depending on where you live, teff flour can be difficult to come by. Try a well-stocked health food store.)

• 2 cups water• salt to taste

• vegetable oil, for the skillet

Directions:

1. Mix ground teff with the water and let stand in a bowl covered with a dish towel at room temperature until it bubbles and has turned sour; This may take as long as 3 days, although I had success with an overnight fermentation; The fermenting mixture should be the consistency of a

very thin pancake batter.

2, Stir in the salt, a little at a time, until you can barely detect its taste.3.Lightly oil an 8 or 9 inch skillet (or a larger one if you like); Heat over medium heat.

4.Pour in enough batter to cover the bottom of the skillet; About 1/4 cup will make a thin pancake covering the surface of an 8 inch skillet if you spread the batter around immediately by turning and rotating the skillet in the air; This is the classic French method for very thin crepes; Injera is not supposed to be paper thin so you should use a bit more batter than you would for crepes, but less

than you would for pancakes.5.Cook briefly, until holes form in the injera and the edges lift from the pan; Do not let it brown,

and don't flip it over as it is only supposed to be cooked on one side.6.Remove and let cool. Place plastic wrap or foil between successive pieces so they don't stick

together.7.To serve, lay one injera on a plate and ladle your chosen dishes on top.

Serve additional injera on the side. Guests can be instructed to eat their meal without utensils, instead using the injera to scoop up their food.

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Falkland Islands

Sample file

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Animals of theFalkland Islands

Southern Elephant Seal

Giant petrel

Gentoo Penguin

Falkland Flightless Steamer Duck

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Crock Pot

Lamb ChopsIngredients

• 1 medium onion, sliced • 1 teaspoon dried oregano • 1/2 teaspoon dried thyme • 1/2 teaspoon garlic powder

• 1/4 teaspoon salt• 1/4 teaspoon ground black pepper

• 8 lamb lion chops• 2 garlic cloves, minced

Directions:Place onion in a crock pot. Combine oregano, thyme, garlic powder, salt, and pepper; rub over the lamb chops. Place chops over onion.

Top with garlic. Cover and cook on low for 4 to 6 hours or until the meat is tender.

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The Far e öIslands

Sample file

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Animals of the Faroe Islands

Starling

Mountain Hare

Long Finned Pilot Whale Grey Seal

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Baked Cod with Pumpkin Seed Crust

Ingredients

• 1 bunch chopped flat leaf parsley• 2 180 g; (6oz) large boneless cod portions

• zest of 1/2 a lemon • Freshly ground salt and

• 4 TB. olive oil

• 50 g pumpkin seeds seeds; chopped (2oz) • 50 g stale wholemeal bread; cut

Preparation

Preheat the oven to 450 F. Place both the cod fillets on a baking tray and season with grated lemon zest, salt and pepper. In a blender or food processor

place the parsley, pumpkin seeds, bread and olive oil. Season with salt and pepper and blend thoroughly until the mixture turns a bright green color.

Remove mixture from blender and spread on top of each cod fillet until one side of the cod is completely covered in the pumpkin seeds crust. Place in the

preheated oven for 16 to 18 minutes or until the crust has turned golden brown and crunchy on top.

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Fiji

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Animals of Fiji

Orange Dove

Emperor angelfish

Crested IguanaBlack banded -

sea krait

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Pineapple and Sweet Potato Bake

2 medium Sweet Potatoes, cooked and thickly sliced1 fresh pineapple, peeled cores and thinly sliced

4 tbsp freshly grated Coconut 4 tbsp Spring Onions, chopped

16 fl.oz.cheese sauce (see recipe)Salt and Pepper

Instructions

1. Preheat the oven to 350F, and grease an oven proof casserole dish.

2. Arrange the sweet potato, pineapple, coconut, spring onions and cheese sauce in layers in the dish, seasoning each completed layer with salt and

pepper and ending with a layer of cheese sauce.

3. Bake for about 30 minutes. Serve hot.

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Cheddar Cheese Sauce

Ingredients:

• 3 tablespoons butter• 3 tablespoons flour• 1/2 teaspoon salt

• 1/8 teaspoon ground black or white pepper• 1 1/2 cups milk

• 1 cup grated sharp Cheddar or smoky flavor Cheddar cheese

Preparation:

Melt butter; remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened

and smooth. Cook for 5 minutes longer; add cheese. Stir until smooth and well blended. Serve with pasta or vegetables.

Makes 2 cups.

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Finland

Sample file

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Animals ofFinland

Reindeer

Whooper Swan

Rainbow trout

Finnish Spitz

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Strawberry SnowIngredients:

One pound strawberries hulled 2 large egg whites, at room temperature

1/2 cup caster sugar 1/2cup whipping cream

1/4-1/2teaspoon vanilla (or to taste) 6-8 strawberries sliced, for garnish

(to garnish) mint leaf

Directions:

Puree strawberries in a food processor or blender.Combine strawberry puree, egg whites and sugar in a bowl and beat until

stiff and glossy. Add vanilla to cream, and whip mixture until peaks form. Gently fold cream mixture into strawberry mixture. Spoon into a serving bowl

and garnish with strawberry slices and mint (if desired). Cover with plastic wrap and refrigerate until you are ready to serve. This can be made a day ahead.

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France

Sample file

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Animals of France

CamargueHorse

AlpineMarmot

Common Quail

Red Fox

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Easy Baked Chicken Cordon

Bleu Ingredients

• 6 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness

• 6 string cheese sticks

• 6 slices ham

• 1/2 cup butter, melted

• 1 cup seasoned dry bread crumbs

• toothpicks

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Lay out the pounded chicken breasts on a clean surface. Place a slice of ham on each piece, then one stick of cheese. Roll the chicken up around the cheese and

ham, and secure with toothpicks. Dip each roll in melted butter, then roll in bread crumbs. Place in a shallow baking dish.

3. Bake for 40 minutes in the preheated oven, or until chicken is browned and juices run clear.

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French Guiana

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Animals ofFrench Guiana

Cougar

Spinner Dolphin

Tropical Screech OwlSam

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SHRIMP CURRY FROM FRENCH GUIANA

Ingredients:

1 lb. shrimp

• 2 Tbsp. curry powder, • 2 Tbsp. oil,

• 1/4 tsp. pepper, • 1tsp.salt, • 1/2 onion,

• 2 cloves garlic, water

coconut milk 1 green mango(optional),

• 1 lemon or lime

Directions:

Peel and wash shrimp. Heat oil, in a pan. Mix curry powder, grind onion and garlic and add some water to produce a smooth paste. Add the paste to the hot oil and fry for approx 4 minutes. Add shrimp, salt and pepper. Fry until the shrimp are pink and there is no water. Next, add the coconut milk, and green mango. Then

add about 1 cup of water, depending on the amount of gravy required. Cook for approx 10 minutes or until mango is soft.

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French Polynesia

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Animals of French Polynesia

Red vented -Bulbul

Caribbean hermit crab

White Tern

Pygmy killer whale

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Po e' Tahitian Fruit(

Pudding)Ingredients

• 6-8 ripe bananas, peeled and cut into chunks • 1/2 cup brown sugar

• 1 cup arrowroot or cornstarch • 2 teaspoons vanilla

• 1 cup coconut cream (not coconut milk)

• Preheat oven to 375°F. Puree the bananas in a blender or food processor. It should yield 4 cups. Mix the brown sugar and arrowroot or cornstarch together. Add in the vanilla and combine with the bananas and process well. There should not be any lumps of starch. Adjust the sugar to your liking. Pour the mix in a buttered 2-quart baking dish. Bake for 30-45 minutes, or until the pudding is firm and bubbling. Remove from oven and allow to cool. Cover with plastic wrap

and refrigerate until well chilled. Once chilled, cut into cubes and place them into a large serving bowl or in individual bowls. Top with a dollop of coconut cream and

a little more brown sugar and serve.

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