RECIPES FROM THE INTERNATIONAL FOOD FESTIVAL

8 servings 1¾ hours 10 min prep Change to: servings US Metric 1-2 tablespoon oil 3 onions, peeled and chopped finely lemon pepper 1 can Italian tomatoes, chopped roughly 150 g red lentils 2 liters chicken stock garnish with chopped chives (optional) Heat the oil in a saucepan and saute the onions over low heat for 10 minutes. Add the tomatoes and lemon pepper to taste, and cook for a further 10 minutes. Add the lentils and chicken stock, bring slowly to the boil and simmer for 1 and a half hours.

Red Lentil Soup

Submitted by : Travis Human

Chili Rellenos Casserole

2 Cans whole/chopped green chile peppers 8 oz Monterey Jack cheese, shredded 8 oz Cheddar cheese, shredded 4 eggs 1 (5 oz) can evaporated mill 1/4 cup milk 3 tablespoons all-purpose flour 8 oz enchilada sauce Preheat oven to 350 degrees. Spray 8X8 inch baking dish with cooking spray. Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of cheeses, and cover with remaining chilies. In a bowl, mix together eggs, milks and flour; and pour over the top of the chilies. Bake in oven for 30 minutes, or until sides are bubbling. Remove from oven, pour enchilada sauce evenly over top and bake another 15 minutes. Remove from oven and add remaining cheese and bake until melted.

Submitted by Samanta Seay

1 cup Bisquick 3 cups finely grated zucchini 1/2 onion, chopped 4 large eggs, beaten 1/2 cup oil 1/2 cup Parmesan cheese 1 cup grated sharp cheddar cheese 1 tsp. parsley Mix all ingredients; pour into a 10" greased pie pan. Bake at 350 de-grees for 30-35 minutes.

Zucchini Pie

Submitted by Donna Crane

2 lbs. Of sauerkraut 36 oz. (3 pkgs) beef knockwurst Place knockwurst links on top of 2 lb sauerkraut in skillet. Add 1/2 cup of water. Simmer until links are heated through. Serve with mustard if wanted.

Knockwurst with Sauerkraut

Submitted by Katie Armstrong

175 g S Short Macaroni 50 g butter 50 g flour 540 ml milk Salt and Pepper Large pinch cayenne 175 g cheddar, grated 25 g fresh white breadcrumbs

Macaroni & Cheese

Submitted by Scott Williams

Barbeque Sauce (Rose Scanlon)

1 tsp. Salt 1 tsp. liquid smoke (found in the specialty section in stores) 1 cup of regular BBQ sauce (I use Kraft) 1/2 cup of ketchup 1/2 cup of light brown sugar 1/2 onion (chopped)

Mix ingredients and bake @ 350 degrees for 45 mins. Dou-ble, triple, or quadruple recipe as needed. (I usually make a big batch and freeze some for later)

I usually buy the country style pork ribs from Sam's Club (more meat) and pre-cook them by boiling until tender. I then marinade the ribs in the sauce overnight. Throw them on the grill and cook them until there is a little grill fla-vor. Usually until the ribs get hot. (Ribs can also be baked in the oven a short time). Enjoy.

Submitted by Mary Allen

Ingredients- -3 Large Potatoes -1/2 an onion -4 slices of bacon cooked crisp and crumbled -1/3 cup bacon dressings -1/4 cup of cider vinegar -1/2 teaspoon paprika -1/2 teaspoon pepper - Salt Preparation 1) Cook potatoes in salted water just until tender. Drain 2) Meanwhile, in a small saucepan heat bacon drippings, vinegar, onion, 1/2 teaspoon salt and paprika. 3) In large bowl, combine hot potato slices, bacon and dressing. Toss lightly being care-ful not to break potatoes. serve.

German Hot Potato Salad

Submitted by Jason Burkholder

To make three servings: (needs to be refrigerated) 4 eggs equal volume of milk flour vegetable oil pour the vegetable oil in a pan on medium heat. Beat eggs thor-oughly, add milk and beat. Beat in flour slowly until the mixture reaches the relative viscosity of...ummm... honey sort of. test the oil (if it bubble when you put a spoon of the mixture in it is ready). turn heat up slightly. Pour batter in a circular motion. Flip when brown. Take out when cooked through. Repeat.

Livanze (an accent grave on the z)

Submitted by Tania Bukach

2 tablespoons yellow cornmeal 2 cups biscuit mix ½ cup cold water 1 pound ground beef ¾ cup water 3 tablespoons chopped, seeded canned chiles 1 (1.25-ounce) package taco seasoning mix 1 (16-ounce) can refried beans 2 cups (8 ounces) shredded sharp processed American cheese, divided 3 cups shredded iceberg lettuce 1 large tomato, chopped ½ cup chopped onion Taco sauce Sprinkle a well-greased 12-inch pizza pan with cornmeal. Combine biscuit mix and ½ cup water in a medium bowl; stir vigorously with a fork until soft dough is formed. Turn out on a floured surface; knead lightly about 5 times. Roll dough into a 14-inch circle. Fit dough into pizza pan and crimp edges. Bake at 425 degrees for 10 to 12 minutes or until browned. Cook ground beef in a medium skillet until browned; drain. Add ¾ cup water, chiles, and taco mix, stirring well. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes or until thickened. Spread beans evenly over pizza crust, leaving a ½-inch border around edges. Spoon meat mixture over beans. Bake at 425 degrees for 8 to 10 minutes. Sprinkle top with 1 cup cheese; bake an additional 2 minutes or until cheese melts. Top with lettuce, tomato, onion, and remaining cheese. Cut into wedges; sever with taco sauce. Yield: one 12-inch pizza.

Tostada Pizza

Submitted by Nikki Palmen

Dough 1/2 cup Lard or Crisco shortening 3 cups All purpose flour dash Salt 3/4 cup Warm water 1/2 cup Vegetable oil Topping 1 cup Sugar 1 tsp Ground cinnamon Hot Oil (350 degrees) Directions: Work shortening into flour and salt with a pastry blender or your hands. Add warm water and stir until dough comes together. Roll out to thin rounds 7-8 inches in di-ameter. Heat oil in a shallow skillet until hot. Quarter each round and drop flat into hot oil, brown lightly about 30 seconds on each side. Remove from skillet and sprinkle to taste with topping mixture of cinnamon and sugar. Makes 15-16 tortilla rounds, or about 60 bunuelos.

Mexican Bunuelos Recipe

Submitted by: Marianne Tokarz

8 small boneless and skinless chicken breasts 2 cloves of fresh garlic 1 onion finely chopped 1/2 cup vegetable or olive oil 3 cups rice (not instant) 5 cups chicken bullion 1 cup cilantro and 1 cup water chopped in blender (drain water after blending) 1/2 pound cooked peas 2 red peppers cut in very thin strips Salt and pepper Saute salted and peppered chicken breasts in oil until browned and cooked com-pletely and remove. In the same oil, cook the garlic and onion until tender. Combine the chicken to the garlic and onion. Add the cilantro and bullion and boil. Add the rice and jalapeno peppers. Cook over medium heat till liquid is absorbed. Add peas and continue to summer over low heat until rice is cooked.

Arroz con Pollo (chicken and rice)

Submitted by Steven Rubinos

5 Tablespoons butter/margarine 1 pkg or 1 1/4 tsp active dry yeast 1 cup mile 2 1/2—3 cups bread flour (regular 1 egg (save 1/4 of egg for later) flour is ok, but may not rise as much) 1 tablespoon powdered milk For the top of the bread pearl sugar 1/3 cup sugar (this is a specialty product, loaf will 1 TBL cardamom taste good without it, use more sugar on top) Slices of almonds and cinnamon. Warm about half of milk and pinch of sugar in small bowl ( see the yeast package) Stir in yeast and put aside until the yeast grows a little. Melt the butter. Warm the milk. If using a bread machine, follow the order of adding ingredients by the ma-chine directions. If mixing by hand, add the liquids, including the yeast on top of about 2 cups of flour, and mix. Gradually work in flour. Knead the dough for 5 minutes until light smooth dough. Put dough in bowl, cover with plastic film with spray oil. Allow dough to double in size about 45 minutes to an hour. When doubled, divide into thirds. Roll between hands so that you have three pieces about 15 to 18 inches long. Gently braid the three together on a cookie sheet. (Could use parchment paper or non-stick aluminum foil) Gently smooth on remaining egg, then pearl sugar, cardamom, sugar, almonds an cinnamon. Allow the braid to double in size. (About another 45 minutes) When almost double, preheat oven to 375 degrees. Bake for 14-15 minutes.. Allow to cool on a rack. Slice and enjoy!

Cardamom Braid Bread

Submitted by Sarah Coker

5 (3.5 oz) packages instant vanilla pudding Chocolate Sauce 5 cups heavy cream 8 ozs semisweet chocolate, finely chopped 2 1/2 cups milk 1 cup heavy cream 1 1/4 cups butter 1/2 cup light corn syrup 2 1/2 cups water 1/2 teaspoon salt 2 1/2 cups flour Makes about 2 cups 10 eggs Mix together vanilla pudding mix, cream and milk. Cover and refrigerate to set. Preheat oven to 425 degrees In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by teaspoonfuls onto an ungreased baking sheet. Bake for 20 to 25 minutes until golden brown. Centers should be dry. When the shells are cool, either split them and fill them with the pudding mixture or use a pastry bag to pipe the pudding into the shells. Chocolate Sauce—Place the chocolate in a metal bowl. Combine the cream and corn syrup in small heavy non-reactive saucepan and bring to a simmer. Pour the liquid over the chocolate and allow it to sit for 3 to 4 minutes or until chocolate is melted. Whisk to combine. Allow the sauce to cool slightly, then pour into a bowl (stored in refrigerator, tightly covered, the sauce will keep fir 2 weeks.

Crème puffs with Chocolate Sauce

Submitted by Katie DuBreuil