RREECCIIPPEESS

About this Publication This book is a compilation of materials gathered by the attending patrols for the 11th Alberta Jamboree -Subcamp Skeleton Lake Food from around the Globe Program. Materials found in this book may be reproduced, redesigned, or used locally by all scouting members for all purposes consistent with the programs of Scouts Canada or any other WOSM and WAGGS organization. Remember, cooks are not found wandering in the woods nor do the youth successfully fry an egg on their first try. Guide them, teach them, but do NOT do everything for them.

Acknowledgements We would like to thank the following people and groups for their contributions to this wonderful resource and lifetime memory. Program Activity Leader – Joe “Joseppi” St.Pierre Assistant Typist Danyell Hall Program Advisors Teresa Black

Gerald Bowen Barry Hall Gail Hall John Hazelwood 1st Acme 1st Barrhead 1st Blueberry 1st Breton 1st Chauvin 1st Drumheller 1st Grande Cache 1st Grande Prairie 1st Killam 1st Kitscoty 1st Morinville 1st Nanton & 1st Claresholm 1st New Norway 1st Parlby Creek 1st Provost 1st St. Paul 1st Thorsby 1st Wainwright 2nd Camrose 2nd Fort McMurray 2nd Hinton 2nd Leduc (St. David's) 2nd Peace River 2nd St Paul 2nd St. Albert 2nd Strathmore

4th Camrose 4th Spruce Grove 5th Taber 9th Hermitage 14th McKillop 15th Lethbridge 20th Ogden 22nd Nechako 38th Garrison 66th Clareview 116th Lynnwood 119th Edmonton 120th Ottewell 144th Bonavista 145th Rio Terrace 151st Springbank 153rd Ardrossan 170th Sherwood Park 175th Whitehorn 181st Westboro 195th Ridgewood 207th St. Patrick's Voyageurs 214th Hawkwood

Alphabetical Index

3

3-Bean Rice..................................... 75

A

About this Publication....................... 2 Acknowledgements ........................... 2 African Green Pepper and Spinach . 39 Arepas – Yellow Corn Cakes ............ 7 Arroz con Leche- Creamed Rice ....... 9 Austrian Home Style Potatoes

Bratwurst with Sauerkraut........... 72

B

Baked Potatoes ................................ 70 Barbeque Medley ............................ 73 Barbequed Leg of Lamb.................. 55 Beef and Vegetable Shishkabobs .... 46 Beef Stroganoff ............................... 21 Beer stew......................................... 61 Begedil – (Potato Cutlet)................. 36 Black-eyed Peas with Ham.............. 38 Bogracsgulyas (Beef Goulash) ........ 32 Bratwurst......................................... 65 Brazilian Black Bean Soup.............. 57 Bulgogi............................................ 31

C

Caramel Sweet Potatoes .................. 51 Caribbean Yams .............................. 27 Carne en Polvo (Ground Beef) ........ 72 Chicken – Banana Orange Medley.. 52 Chicken Corn Soup ......................... 60 Chicken Mechbous.......................... 48 Chicken Oman................................. 66 Chicken Peleau.................................. 6 Chicken Shashlyk (shiskabobs)....... 74 Chupe Criollo – Chicken Soup.......... 8 Chykhyrtma Pilaff ........................... 74 Cloudberry Cream........................... 50 Coconut ........................................... 28

Cooked Plátano – Plantain................. 7 Cookies from Zimbabwe ................. 42 Cornmeal Dumplings ...................... 41 Creole Pea Soup .............................. 37

D

Deep-Fried Fruit Fritters.................. 77 Dolma Mshakila .............................. 15 Dovi - (Peanut Butter Stew) ............ 43 Dumplings ....................................... 38 Dutch Oven Cobbler........................ 76

E

Enchirito.......................................... 20

F

Falafel Balls..................................... 57 Faraoa Funpana (Fried Bread)......... 22 Flying Fish (fried) ........................... 60 Fortune Cookies .............................. 12 French Onion Soup.......................... 10 Fried Bananas.................................. 39 Fried Green Bananas ......................... 6 Fried Green Plantains ...................... 26 Fried Plantain .................................. 73 Fried Potatoes.................................. 65 Fried Rice ........................................ 29 Fried Rice with Ham and Bean

Sprouts......................................... 58 Frikadeller ....................................... 47 Fruit Salad ....................................... 41

G

Griddled chicken ............................. 14 Gromper Keeschelche (Potato

Pancakes)..................................... 29 Guava Jam....................................... 22 Guava or Guava paste...................... 28

H

Haupia ............................................. 51 Hollandaise Chocolade Zandkoekjes –

(Dutch Chocolate Shortbread)..... 35 Hollandse Hachee (Dutch Beef and

Onion Stew) ................................ 34 Houmous ......................................... 57 Huevos con Choizo ......................... 37

I

Irish Stew ........................................ 66

J

Jerk Chicken.................................... 75

K

Kesar Chaval – (Saffron Rice) ........ 45 Kiwi-in-a-cup .................................. 73 Kounelli Stifatho (Beef stew).......... 54 Kusherie - (Egyptian Rice and Lentils)

.................................................... 14

L

LOAKA: "HENOMBY RITRA WITH SPINACH".................................. 17

Long Rice (vermicelli) .................... 30

M

Macaroni & cheese (macaroni au gratin) .......................................... 13

Macedonian Pork Smothered in Leeks.................................................... 55

Malagasy "MOFO BAOLINA" (doughnuts) ................................. 17

Maltese Hashbrowns ....................... 75 Mongolian Dumplings..................... 63 Moros Y Cristianos -Rice and Black

Beans............................................. 8

Moussaka (Aubergines (egg plant) casserole)..................................... 56

Murg Kari (Chicken Curry)............. 44

N

Nhopi - (Corn Meal with Pumpkin). 43 Njoki (Dumplings) .......................... 64

P

Pancakes.......................................... 32 Pan-Fried Chocolate Chip Cookies . 64 Perogies ........................................... 18 Phalafel............................................ 67 Pierogi ............................................. 70 Pierogi Cheese Filling ..................... 71 Pierogi Cottage Cheese and Potato

Filling .......................................... 71 Pierogi Fresh Fruit Filling ............... 71 Polish Sausage and onions............... 68 Polynesian Chicken ......................... 68 Ponnukokur ..................................... 33 Po'oi VI ........................................... 25 Pork Chops ...................................... 70 Portuguese Chicken......................... 11 Pot Stickers...................................... 30 Potato Pancakes............................... 68

Q

Quick Chicken Chow Mein ............. 62

R

Rice ................................................. 18 Rice Pudding Deluxe....................... 16 Romanian Dessert............................ 69 Romanian Pork................................ 69 Romanian Salad............................... 69 Rösti (Bernese Fried Potatoes) ........ 53

S

Sakata Horiatiki (Peasant Salad) ..... 54 Salamata .......................................... 19

Salted Groundnuts ........................... 42 Sancocho with Cornmeal Dumplings -

(Beef and Vegetable Stew).......... 40 Scots Mince..................................... 46 Seegumchi (Spinach dish) ............... 31 Sha Cha Beef................................... 12 Shepherd’s Pie................................. 58 Spaghetti and Meatballs .................. 52 Star Fruit ......................................... 28 Steak, Onions & Scrambled Eggs ... 67 Sticky Rice ...................................... 30 Strawberry Crepes ........................... 10 Stuffed tomatoes.............................. 74 Swedish Meatballs .......................... 50 Sweet Brown Stew Fish .................. 26

T

Tacos ............................................... 16 Tangy Pineapple Chicken with

Shanghai Noodles........................ 49 Telulu .............................................. 23 Thuringer (German Bratwurst)........ 29 Tomato "ROUGAILLE" ................. 18

Tortilla de Patatas............................ 36 Trail mix Rice Krispie Squares ....... 77 Tropical Fruit Punch........................ 59 Tropical Kabobs .............................. 75

V

Vanilla Fudge .................................. 59

W

West Indian Pumpkin ...................... 28 White Fish Fritters........................... 65 Wortels Met Boter En Peterselie Saus

– (Carrots with Butter and Parsley Sauce).......................................... 35

Y

Yogurt and Leek Soup with Mint .... 53

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Chicken Peleau Country – Grenada (Submitted by 2nd Fort McMurray) Serves 6-8 Ingredients3 lb chicken pieces; salt and pepper to taste 1 Tbsp. curry powder 2 Garlic Cloves minced ¼ tsp. fresh thyme 1 hot pepper, seeded and minced 3 Tbsp. vegetable oil 1 onion, chopped 4 cups water 2 cups long-grained rice, washed 1 Tbsp. butter ¼ cup chopped green onions Directions 1. Season chicken with salt, pepper, curry powder, garlic, thyme and hot

pepper. Let stand for 2 – 3 hours 2. Heat oil; sauté onions and chicken until golden brown, add marinade and

enough water to cover chicken pieces. Simmer gently for 30-minutes. 3. Strain the stock, measure; add enough water to make 4-cups. Return to

chicken pieces; stir in rice, cover and simmer until rice is cooked, about 20 minutes. Add butter and green onions.

4. Serve Hot.

Fried Green Bananas Country – Grenada (Submitted by 2nd Fort McMurray) Serves 4 Ingredients 3 ripe bananas, peeled and chopped ½ cup rum (we will omit this part) 1 Tbsp. sugar 1 tsp. lime juice 2 cups flour 2 Tbsp. sugar 1 Tbsp. butter ½ cup milk 1 tsp. baking powder 1 egg Vegetable oil for frying

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Directions 1. Toss the chopped bananas with the rum and sugar and marinate for one

hour ( we will just use the sugar !!! grin) 2. Combine the above ingredients except the oil to make a batter. 3. Heat the oil in a skillet. Dip the banana chunks into the batter using a

perforated spoon and drop in the hot oil, frying the fritters, turning occasionally until they are light brown.

4. Remove, drain, and cool slightly before serving.

Cooked Plátano – Plantain Country - Venezuela (Submitted by 2nd Fort McMurray) Serves 5 - 10 Ingredients 5 large, ripe plantains Butter or vegetable oil Directions 1. Cut off both ends of the plantains, peel and halve length wise, giving 10

halves. 2. Heat butter or oil in large heavy frying pan and sauté the pieces until brown

on both sides. 3. Drain on paper towel and serve immediately.

Arepas – Yellow Corn Cakes Country - Venezuela (Submitted by 2nd Fort McMurray) Ingredients 1 ½ cups fresh or frozen corn kernels 1 ¼ cups yellow arepa meal (masarepa) or semolina 1 ¼ grated mozzarella cheese 1 ¼ grated Monterey Jack cheese 1 tsp. baking powder ½ tsp. salt 3 Tbsp. superfine sugar 6 Tbsp. milk Directions 1. Process the corn in a food processor until fine. Transfer to a bowl, then

mix in the arepa meal, two cheeses, baking powder, salt, and sugar. 2. Mix the milk with 1 Tbsp. hot water, stir into flour mixture, and mix to a stiff

dough. 3. Divide into 18 portions, roll into balls, and flatten into patties about ½ inch

thick. 4. Preheat a stove-top grill pan or skillet, brush with oil, add the arepas in

batches, and cook over medium heat for approximately 3 minutes on each side, until golden and crusty outside and soft inside.

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Chupe Criollo – Chicken Soup Country - Venezuela (Submitted by 2nd Fort McMurray) Ingredients 2 chicken breast 3 cups fresh cilantro 4 garlic cloves 1 tsp. cumin paste 1 medium onion 3 diced potatoes 2 cups diced mozzarella cheese 2 litres water 1 cup milk 1 can whole corn kernels Directions 1. Finely cut up onion and garlic. Wash and finely chop cilantro. Cut chicken

into small pieces. 2. With a small amount of oil in large soup pot brown onions, garlic, cumin

and half cilantro. When these have browned, add chicken and salt to taste. 3. Once chicken is brown, add water and let mixture boil for 15 minutes or

until chicken is tender. 4. Take out chicken and shred it in very small pieces and put back into pot.

Add potatoes and check to see if sufficiently salted. Bring to boil until potatoes are soft.

5. Now add drained corn and rest of cilantro. Stir and cover pot. Turn off and wait at least 2 minutes before serving. Add milk and cheese and serve immediately.

(Note: do not add cheese until just before serving)

Moros Y Cristianos -Rice and Black Beans Country - Venezuela (Submitted by 2nd Fort McMurray) Ingredients 4 Tbsp. olive oil 2 medium onions finely chopped 2 cloves of garlic, minced 2 small green peppers, seeded and chopped 4 medium tomatoes, peeled, seeded and chopped salt, freshly ground pepper 4 cups cooked black beans 2 cups raw rice 4 cups cold water

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Directions 1. Prepare the beans by washing them and soaking in water overnight. Cook

the beans until they are tender. Strain the tender beans. 2. Heat the oil in heavy covered saucepan, add the onion, garlic, pepper and

sauté until the onion is tender. 3. Add the tomatoes and cook, stirring until the mixture is well blended and

quite thick. Season to taste with salt and pepper. 4. Stir in beans mixing well. Add the rice and water, mixing lightly. Cover and

cook over very low heat until the rice is tender and all water absorbed. (15 – 20 minutes)

5. Serve with fried plantains.

Arroz con Leche- Creamed Rice Country - Venezuela (Submitted by 2nd Fort McMurray) Ingredients 2 cups rice 4 cups of water 14 cups of milk 4 cinnamon sticks 4 cups sugar 1 tsp salt 1 peel of lemon Cinnamon powder Directions 1. Put rice in a strainer and wash it until the water runs clear. 2. In a pot put the rice with water and boil it for 7 minutes until the rice gets

softer and the water almost vanishes. Add the milk, sticks of cinnamon and the lemon peel. Boil it using moderate heat and after 10 minutes take the cinnamon sticks and lemon peel out and cook for another 5 to 6 minutes, stirring often with a wooden spoon.

3. Add the sugar and cook for another 30 minutes, stirring often. 4. Add salt and cook for 1-2 minutes longer. 5. Take off heat and put in deep glass dish, sprinkle with cinnamon powder

and refrigerate until served. (1-2 hours)

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French Onion Soup Country - France (Submitted by 2nd Strathmore LDS) Ingredients 375 g gravy beef, chopped 2 onions, chopped 2 bay leaves ½ cup parsley sprigs 2 tsp. whole black peppercorns 2 litres (8 cups) water 30g butter 1 Tbsp. oil 4 large onions, thinly sliced ¼ cup plain flour Directions 1. To make the stock: combine beef, the chopped onions, bay leaves, parsley,

peppercorns and water in large saucepan, bring stock to the boil, reduce heat, cover, simmer gently for 3 hours. Strain, cool, refrigerate overnight. Scoop fat from top of stock.

2. Heat butter and oil in large saucepan, add the sliced onions, cook over low heat until onions are golden brown and soft; this will take about 20 minutes, stir occasionally. Add flour stir over heat 1 minute.

3. Add 5 cups of the stock, stirring constantly over heat until mixture boils and thickens. Reduce heat, simmer covered 10 minutes.

Strawberry Crepes Country - France (Submitted by 2nd Strathmore LDS) Ingredients 1 cup all purpose flour ½ tsp. salt 1¼ cup milk 4 eggs 1 cup Perrier or mineral water 3 Tbsp. melted butter, tepid Directions 1. Sift flour and salt into bowl. Add eggs and mix well. Add mineral water and

incorporate with whisk. Pour in milk and whisk. Add melted butter and whisk.

2. Refrigerate 1 hour before serving. NOTE: If batter is too thick, add a bit of water; be sure to mix very well before using.

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Strawberry sauce 1. Drain 15 oz. frozen strawberries. Stir 1 tbsp cornstarch into juice in

saucepan. Bring to boil, stirring, until thickened. 2. Cool, stir in berries. Spread over crepe. Roll. Serve with whipped cream. Chefs’ Notes 1. Crepe batter should be made up at least 1 hour in advance to give flour

time to absorb the liquid. Special crepe pans have a diameter of 7 to 9 inches with sloping sides to allow a crepe to slip out without tearing. Crepes can also be made ahead. Wrap in foil; freeze for up to 2 months. Thaw at room temperature 1 hour.

How to cook crepes 1. Brush bottom of 7" crepe pan with melted butter, over medium heat. 2. Pour scant 1/4 cup batter into crepe pan. Tip to coat bottom. Cook 2

minutes till tops are set. 3. Flip over and cook other side. 4. Slip cooked crepe onto waxed paper. Stack crepes one on top of another

to keep warm. Filling a crepe 1. Spoon about 1/4 cup of filling mixture across the center of each crepe. 2. Fold one edge of the crepe over the filling and roll up carefully. 3. Arrange the finished crepes seam side down on a warmed serving dish and

keep hot in the oven while filling remainder. 4. Dessert crepes can be served cold. They can be filled like above and

rolled or fold them in half lengthwise and again crosswise, pour sauce or fruit on top, add a bit of whipping cream and chill.

Portuguese Chicken Country - Portugal (Submitted by 207th St. Pat's Voyageurs) Ingredients Oil 2 chicken breasts 8-10 medium potatoes 2 cups chopped carrots 2 cups water Coconut flavoured curry sauce

• Contains: water, coconut milk, sugar, coconut powder, salt, soybean oil, coriander powder, onion powder, garlic powder, spices, curry, modified corn starch, coconut oil, and stabilizer (xanthan gum/E415)

Directions 1. Place chicken, potatoes and carrots with oil in a large fry pan and stir fry. 2. Once chicken appears cooked, add sauce and water and stew until

thickened.

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Fortune Cookies Country – China (Submitted by 1st New Norway) Ingredients 3 eggs ½ cup packed brown sugar ½ cup all-purpose flour ½ tsp. lemon extract 30-35 fortunes, each typed on narrow strip of paper Directions 1. In a large bowl, beat the eggs until frothy. Add the sugar, flour and lemon

extract, and beat until thick. Heat a pancake griddle or heavy skillet or your wok to medium high (375°), hot enough so a drop of water rolls on the surface.

2. With a soup spoon, place blobs of batter on the heated surface. With the back of the spoon, flatten the batter to make 3 inch rounds.

3. Cook only until dry enough to flip with a pancake flipper, turn and cook ½ minute, then lift onto a large platter. Immediately, lift a cookie onto your thumb and first two fingers, then gently press a fortune into the hollow formed. Press the edges of the pancake together firmly enough to seal.

4. Keep trying until you get it right. The cookie should look like a folded pancake bent in half. If you have trouble sealing, moisten edges with uncooked batter. Continue to cook and seal until batter is used up.

Sha Cha Beef Country – China (Submitted by 1st New Norway) Ingredients 1 Tbsp. veg. oil 1 lb. flank steak cut into thin shreds 1 – 14oz can baby corn, drained and rinsed 1 sweet green pepper, seeded and cut into strips 1 medium carrot, peeled and sliced into thin ovals 1 green onions, chopped to ½ inch pieces Sauce: ½ cup chicken broth (or more) ½ tsp fresh ginger 1 Tbsp. sha cha sauce or oyster sauce ½ Tbsp. soy sauce 1 Tbsp rice wine or dry sherry 2 tsp. corn starch

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Directions 1. In a small bowl, combine sauce ingredients. Heat a serving dish in a 250

degree oven. 2. Heat the wok to medium high. (375) and swirl in oil. Turn steak into wok

and stir-fry just long enough to have the meat lose its red color, 1-2 minutes.

3. Push steak up the side of the wok. Add the corn and peppers and stir-fry 2 minutes. Add the carrots and stir fry one minute.

4. Push vegetables up the side of the wok. Add the onions, stir once, and push to the side. Drain off any excess liquid. Add sauce and stir until it bubbles and thickens. If sauce is too thick, add more broth.

5. Push all ingredients down into the sauce, stir once or twice, and turn into the warm dish. Serve at once with rice.

Chefs’ Notes We used cooking sherry for our test meal and were able to find the oyster sauce and baby corn in our local supermarket.

Macaroni & cheese (macaroni au gratin) Country – Haiti (Submitted by 1st Morinville) Ingredients 16oz cheese sauce 12oz of carnation milk 2 tsp. garlic powder 8 oz cook ziti (any pasta of choice) onion diced (optional) green peppers diced (optional) salt (optional) 3 Tbsp. of tomato paste Directions 1. In large mixing bowl mix all ingredients together. In casserole dish place

mix ingredients, and sprinkle parmesan cheese on top. 2. Bake at 325 temperature for 15 to 25 min or until bubbling and surface is

golden brown.

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Griddled Chicken Country - Dominican Republic (Submitted by 1st Morinville) Serves: 4 Ingredients 2 lbs of skinned chicken breasts cut into thin strips 2 Tbsp. of olive oil 2 large onion cut into thin slices 1 Tbsp. of soy sauce A pinch of oregano A pinch of ground black pepper The juice of half a lemon Salt Directions 1. Sprinkle the chicken with oregano, pepper and salt to taste. 2. Brush half the oil on the griddle and put it over medium fire until it is very

hot. Griddle the chicken until it is golden brown and well cooked. 3. In a separate pan heat the remaining oil and sauté the onion. Add lemon

juice, soy sauce and the chicken. Adjust salt to taste.

Kusherie - (Egyptian Rice and Lentils) Country – Egypt (submitted by 1st Grande Prairie) Ingredients 2 Tbsp. Olive Oil 1 ¼ cups Lentils 4 Cups water or stock 1 ½ tsp. salt Dash pepper 1 ½ cups rice ¾ cups Tomato paste 3 cups Tomato juice, tomato sauce, or pureed tomatoes 1 green pepper, chopped Celery leaves, chopped 1 Tbsp. sugar 1 tsp. cumin ¼ tsp. cayenne pepper or crushed peppers to taste 3 onions 4 cloves garlic, minced Directions 1. Heat in heavy saucepan or covered skillet 2 Tbsp. olive oil. Add 1¼ cups

lentils and brown over medium heat for 5 minutes stirring often. 2. Add 3 cups boiling water or stock, 1 tsp salt, dash pepper and cook

uncovered 10 min. over medium heat 3. Stir in 1½ cups rice, 1 cup boiling water or stock and bring to a boil, reduce

heat to low, cover and simmer 25 minutes without stirring.

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Sauce: 4. In a saucepan, heat together ¾ cup tomato paste, 3 cups tomato juice,

tomato sauce or pureed tomato, 1 chopped green pepper, chopped celery leaves, 1 Tbsp. sugar, ½ tsp salt, 1 tsp cumin, ¼ tsp cayenne pepper or crushed chilies to taste.

5. Bring sauce to boiling, reduce heat and simmer 20-30 minutes 6. Sauté 3 sliced onions and 4 minced garlic cloves over medium heat until

brown. 7. To serve, put rice/lentil mixture on a platter, pour sauce over top with

onions and garlic. 8. Serve with plain yogurt as a side dish.

Dolma Mshakila Country – Libya (submitted by 1st Thorsby) Ingredients 4 bell peppers ½ cup rice 3 potatoes 1 tsp. dry mint 2 zucchinis ½ cup lemon 3 tomatoes ½ tsp. salt ½ lb lamb ½ tsp. black pepper 1 cilantro 1 spoon tomato paste 1 green onion ½ cup Olive oil Directions 1. Slice the meat, onion, cilantro, and tomato into small pieces and mix with

the rice, mint, oil, spices and lemon 2. Put the mix in the bell pepper potatoes and zucchini 3. Put the stuffed vegetables in a frying pan, to avoid steam going out. 4. Pre-heat oven at 250° and cook for 1 hour. 5. Increase the temperature to 350° for the rice to be well cooked.

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Tacos Country - El Salvador (submitted by 1st Blueberry) Serves 4 - 5 Ingredients 1 package "soft" flour tortilla shells 1 box "hard" corn tortilla shells 2 diced tomatoes ½ head shredded lettuce 1 lb seasoned hamburger Salsa & sour cream Directions 1. Crumble fry the hamburger and then add a package of taco seasoning mix

according to directions. 2. To make the soft taco, add a spoonful of hamburger mix, lettuce, tomatoes,

salsa & sour cream and fold -one side to the other, pull back slightly to the center of the shell. Fold in ends and roll the rest of the way.

3. Hard shell taco: just fill it up!

Rice Pudding Deluxe Country - El Salvador (submitted by 1st Blueberry) Serves 6 – 8 Ingredients 2 cups cooked rice 1/2 tsp salt 1 (20 oz) can crushed pineapple - drained 1/2 pint whipping cream - beaten stiff Directions 1. Mix rice, salt and pineapple until well blended. 2. Add most of the whipped cream (save some for garnish) 3. Fold in gently and spoon into serving dishes.

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Malagasy "MOFO BAOLINA" (doughnuts) Country - Madagascar (submitted by 4th Spruce Grove) Ingredients 8 cups of all purpose white flour 1 tablespoon of baking powder 3 cups of sugar 2 eggs 3 tablespoons of any vegetable (except olive) oil, or melted butter or melted margarine 2 cups of 2% milk Half a cup of cold water Directions Preheat oil in frying pan (for deep frying) Dough preparation: Beat eggs, Add milk, water and oil (or margarine or butter), Add sugar and beat everything until sugar completely melted, Add baking powder, Mix flour with everything. Chefs' Notes Dough must be half sticky in your hand, not very sticky, not very dry either. Shape the dough in your palm into a little ball of any size you want and deep fry until golden. (Turn dough frequently while frying to check both sides).

LOAKA: "HENOMBY RITRA WITH SPINACH" Country - Madagascar (submitted by 4th Spruce Grove) Ingredients 4 Tbsp. of olive or any vegetable oil 2 finely chopped freshly ripe tomatoes 1 finely chopped very large fresh onion 6 fresh garlic cloves finely chopped 1 tsp. of salt 3 cubes of beef broth 4 lbs of lean stew beef meat - cut in cube shape - 4 bunches of fresh spinach - need to be chopped like served salad size Directions 1. Fry in oil about 5 minutes in a very large deep pot with high heat: tomatoes,

garlic, onion and salt by frequently stirring with a long wooden spoon. 2. Add beef broth cubes and stir. Add meat and put heat higher. Cover pan

and cook for about 40 minutes and stir everything often with long wooden spoon.

3. Add spinach and keep heat high. Cook everything about 20 minutes more and stir often with long wooden spoon.

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Tomato "ROUGAILLE" Country - Madagascar (submitted by 4th Spruce Grove) Ingredients 6 Romano freshly ripe chopped tomatoes (5 mm size) 4 finely chopped fresh green onions (5 mm size) 1 Tbsp. of vinegar or lemon 3 Tbsp. olive oil (or any vegetable oil) ½ tsp. salt Directions 1. Mix tomatoes everything (all ingredients) in a glass bowl. 2. Serve cold and raw along with cooked rice and "Henomby Ritra" with fresh

spinach.

Rice Country - Madagascar (submitted by 4th Spruce Grove) Ingredients 3 coffee mugs of white rice (Red rooster brand from Thailand you could find at Superstore recommended) 1 coffee mug of water Directions 1. Wash rice in cold water before cooking Chefs' Notes 1. If you have a rice cooker: cook rice in water. If you don't have a rice cooker:

cook rice in water in a deep pot and when it starts boiling, remove pot cover until rice is cooked and dry.

2. If you feel rice is not cooked enough, add a little bit of water and stir and cover pot.

Perogies Country – Denmark (submitted by 214th Hawkwood) Ingredients 3 cups flour 1 egg 1 cup warm water 2 Tbsp. cooking oil 1 tsp. salt

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Directions 1. Beat egg, add oil and water. Mix flour in liquid and make a soft dough.

Knead the dough until it does not stick to your hands anymore. Cover and let stand 10 minutes, and then cut dough into 3 parts. Roll out the first and cut out squares or circles.

2. Add a Tbsp. of filling onto each circle or square, fold the circle or square in half, press ends together to seal the dough. Carefully put the perogies into a pot with boiling salt water. Carefully stir so they don't stick to the bottom. Once they float up, let them simmer for 4 - 5 Minutes. Carefully take them out of the pot, let them drain on a strainer.

FILLINGS: 1. Sweet perogies with fruit filling.

• about 600 g fruit (cherries, strawberries, blueberries), sugar. Take the pit out of cherries, cut strawberries into small pieces. If the fruit sits in sugar before adding the filling to the dough, it needs to drained really well. Sugar and fruit can be added together to the dough though. These "pockets" have to be sealed really well, otherwise the juice will drain out. Boiled perogies get served with sour cream.

2. Cottage cheese filling: • 350 g cottage cheese, 1 egg, salt and pepper. Drain the cottage

cheese. Add the egg and salt and pepper to taste. For cooking instructions, follow the dough recipe. Serve with sour cream or bacon.

3. Potato-cottage cheese filling: • 150 g cottage cheese, about 100 g mashed potatoes, 1 finely chopped

onion, salt and pepper, 1 egg. Mix all ingredients, follow dough recipe for cooking instructions. Serve with sour cream or bacon.

Salamata Country – Denmark (submitted by 214th Hawkwood) Ingredients 3 cups flour ½ cup cream ½ cup milk 2/3 cup sugar 1 egg 1 Tbsp. butter Directions 1. Blend cream, milk, salt, sugar. Mix in flour gradually. Bring to boil. 2. Butter the baking sheet, pour one fourth of dough on the baking sheet, and

bake in a 350 degree Fahrenheit oven until golden. 3. Pour the rest of dough on top, grease the top with an egg and bake until

golden brown. (Approx. 30 - 40 minutes) 4. Hot Salamata is served with butter and cold Salamata with cream, milk,

honey and jam.

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Enchirito Country - Mexico (submitted by 1st Breton) Ingredients 1 lb ground beef 1/4 cup all-purpose flour 1 Tbsp. chilli powder 1 tsp. salt 1/2 tsp. dried minced onion 1/2 tsp. paprika 1/4 tsp. onion powder Dash garlic powder 1/2 cup water 1 16-ounce can refried beans 10 to 12 small flour tortillas (fajita size) 1/4 onion, diced (about 1/2 cup) 1 10-ounce can red chile sauce 2 cups shredded cheddar cheese Directions 1. In a medium bowl, combine the ground beef with the flour, chili powder,

salt, minced onion, paprika, onion powder, and garlic powder. Use your hands to thoroughly mix the ingredients into the ground beef.

2. Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well with a wooden spoon or spatula, and break up the meat as it cooks. Heat for 8 to 10 minutes, or until browned. The finished product should be very smooth with no large chunks of beef remaining.

3. Heat up the refried beans in a medium sauce pan over medium heat. 4. Warm the tortillas in a steamer. You may also heat up the tortillas

individually by placing them in a hot pan over medium heat for about 15 seconds per side.

5. Spoon about 3 Tbsp of refried beans down the center of each tortilla. Spoon 3 Tbsp of beef on top of the beans followed by a couple tsp of minced onion.

6. Fold the two sides of the tortilla over the beans and meat and flip the tortilla over onto a plate.

7. Spoon a couple Tbsp of red sauce over the top of the tortilla, than sprinkle on a couple Tbsp of the shredded cheddar cheese.

8. Warm up until the cheese on top begins to melt. Repeat with the remaining ingredients.

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Beef Stroganoff Country - Australia (submitted by 1st Breton) Ingredients 1 kg Fillet steak 100 g mushrooms, sliced 6 Tbsp. flour 1 clove garlic, crushed ½ tsp. salt 2 Tbsp. tomato paste 3 shakes pepper 2 ½ cups stock 6 Tbsp. butter 1 cup sour cream 1 cup chopped onion Rice Directions 1. Cut steak into thin, narrow strips. 2. Roll meat in 1 Tbsp. flour, salt and pepper Brown meat quickly in 4 Tbsp.

melted butter 3. Add onions, mushroom and garlic and cook until onion is brown and tender.

Remove mixture from pan. 4. Melt remaining butter, add flour, and blend until smooth, cook I minute. 5. Add tomato paste and stock, stir until mixture thickens and boils. 6. Return meat and vegetables to pan, and reheat. 7. Stir in sour cream just before serving.

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Faraoa Funpana (Fried Bread) Country – Fiji (submitted by 1st St Paul) Ingredients 4 level cups of flour 1 sachet of Mauripan dried yeast 4 Tbsp sugar 1 level tsp salt 2 dstsp butter or margarine (dstsp = dessert spoon) Warm water for mixing Oil for frying

Directions 1. Sift together the flour, salt and yeast in a large mixing bowl. Mix in the

sugar, and then rub in the butter. Add just enough warm water to form pliable dough - as you would for buns or bread.

2. Knead the dough for about 10 or 15 minutes, then let it stand in a lightly buttered basin for 20 minutes in a warm area to rise. (Before you do this you can either sprinkle some flour over the dough or rub some salad oil over it to prevent it from sticking to the basin, and cover it with a clean tea towel.)

3. After 20 minutes your dough should have doubled in size. Punch all the air out of it, then roll out with a rolling pin on a well floured surface to about half an inch in thickness.

4. Cut out into squares, oblongs or diamond shapes and let stand for a few minutes.

5. In the meantime, half fill your frying pan with salad oil and place on stove to get nice and hot. Caution: not too hot or else your bread will burn!

6. Place the bread pieces into the hot oil and when brown turn them over to brown the other side. Repeat this process until all the bread pieces have been cooked. Place the cooked bread in basin lined with lunch paper or foil.

7. Now, eat while still warm with butter and guava jam or, for a real treat, dip in a small teacup of lolo (coconut cream) - yum!

Guava Jam Country – Fiji (submitted by 1st St Paul) During the guava season it is wise to stock up on your jams and jellies. These fruit are plentiful and it is a lot of fun when families go guava picking together, filling their sacks with the ripe yellow fruit. Care must be always be taken to beware of the hornets, as they like building their hives on guava trees and when disturbed, they swarm angrily toward the nearest person to sting them!

For those living in the city or towns, it is wise just to buy the fruit from the markets where they are sold by the heap.

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Ingredients Ripe Guavas Lemon Juice (1 cup or more) Brown Sugar Water (enough to cover fruit) Jam Jars (sterilized)

Directions 1. Peel the outer yellow skin off the guavas, cut guavas into quarters and

scrape out the insides (seeds). When making guava jam the outer yellow skins and seeds are not used.

2. Wash the quartered guavas and put them in a large heavy saucepan. Pour just enough water into the saucepan to cover guavas and boil briskly until the fruit is all pulpy or soft. Remove from stove.

3. Measure out this fruit mixture, and for every cup of fruit you will need a cup of brown sugar. If you have four cups of fruit you must use four cups of brown sugar.

4. Put the fruit, lemon juice and sugar into a big heavy saucepan and keep boiling briskly, stirring every now and then until a little dropped onto a wet saucer begins to gel or thicken.

5. Appearances can be deceptive, the jam mixture may look and seem to be runny, while it is boiling away merrily on the stove, but do not be fooled by this. If it is over-cooked it will become hard and almost like toffee when it has cooled down.

6. Remove from stove and while still hot, fill all the jars. Make sure they have good, tight lids. This jam can keep for months.

Telulu Country – Fiji (submitted by 1st St Paul) The following method of cooking fish on the islands is very popular and fish cooked in this way is very tasty and nourishing as well. As most people on the islands are not fortunate enough to own a fridge, and as fish does not stay fresh for long, this method of cooking fish ensures that for two days at least, a family can be assured of having fish for their meals. If a telulu is well cooked, it can be repeatedly reheated over live coals or a hot piece of iron, and taste just as fresh.

Any type of fish can be used, but the tastiest fish are the middle sized ones such as Riki or Polo. Do not forget the little black fish that is caught in the shoals by the women and known as Tutu. These fish are very tasty as well. Even sea eels can be cooked this way.

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Ingredients Fish Tahroro ( thick sauce made from half-matured coconut) Banana Leaves Breadfruit Leaves Large sheet of tin or piece of iron Firewood Cooking Hearth

Directions 1. Scale and gut your fish and remove the gills. Let them stand so that all the

water drips out and they are nice and dry. 2. Remove the thick mid-riffs from the banana leaves making sure not to tear

the leaves. Pass them over an open fire to soften the leaves and make them pliable. Spread leaf out. Sprinkle tahroro generously over the centre part of the leaf, somewhat closer to the top and place a layer of fish on top of the sauce. The fish may be overlapped. Sprinkle more tahroro between and over the fish.

3. Make a parcel by folding the two sides of the banana leaf over the fish, and by folding again from the bottom by bringing the bottom of the leaf up to cover the whole parcel and to meet the top part of the banana leaf.

4. Place parcel on a large breadfruit leaf and fold the breadfruit leaf around it to form a firm parcel. Tie the top together to keep the parcel intact and from unravelling. Repeat with the remainder of leaves and fish.

5. Place your large piece of tin or iron over the hearth and when the metal is very hot, place your telulu on top of it. Let the telulu cook for about 10 to 15 minutes on each side. Usually by this time the breadfruit leaf has been badly burned or scorched, but the banana leaf parcel inside is intact and the fish is succulent and juicy and ready to be eaten. The smell of cooking telulu gives forth an appetizing aroma which makes your mouth water!

Variations 1. Sprinkle some finely chopped mint or coriander over the tahroro before

cooking. 2. Add some finely crushed chillies to the sauce if you like it spicy. 3. Instead of Tahroro try using plain yogurt or even grated blue cheese. Substitutes 1. Banana & Breadfruit Leaves = Tin foil 2. Tin or Iron = Griddle or BBQ

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Po'oi VI Country – Fiji (submitted by 1st St Paul) Po'oi vi has always been one of the Islanders favourite drinks. It is especially refreshing on hot days as a thirst quencher. Large basins of po'oi vi were made outside under the shade of the trees where it was cool and families would enjoy this rich desert drink. It is up to the person making the po'oi vi to determine measurements to taste and texture. Ingredients Ripe or Green Guavas (or mixture of both) Sugar to taste Lolo (coconut milk) Grated Coconut (optional) Flesh of Young Coconut (optional) Water or Juice of Young Coconut (optional) Ice cubes

Directions 1. Peel as many guavas as you desire, depending on how many people you

are serving. Chop or grate them finely into a large basin. When that is done , add the sugar you intend to use and stir it all up. Let the mixture stand so the sugar can dissolve.

2. While it is standing, grate your coconuts, the amount depending on the volume of po'oi vi you intend to make. Before squeezing the grated coconut, keep out a handful or two (optional). Strain your lolo or coconut cream into a jug.

3. If you intend to use the handfuls of grated coconut or the finely grated young coconut flesh, now is the time to add them to the mixture. Some people prefer not to use either of these as they prefer a smooth texture.

4. Pour your lolo into the mixture and mix well. 5. Now if you are planning on using the juice of the sweet young nuts, now is

the time to pour it all into the mixture, otherwise, you can just pour some fresh water in instead. Use just enough water so that there is enough po'oi vi to go around. Stir it all up and taste it to see if it is sweet enough. You can drop ice cubes in the basin to keep the po'oi vi nice and cool.

6. Serve in the grated halves of the coconut shells.

** The Smoke Eatin’ Bear Patrol wishes to acknowledge and thank Mrs. Ethel Morris of the Fiji islands for her recipes **

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Fried Green Plantains Country – Jamaica (Submitted by 1st St Paul) Serves 4 Technically a banana-family fruit, but generally regarded as a vegetable. Inedible raw, cooked plantains are served as appetizers or starchy side dishes. The unripe (green), ripe (yellow) and very ripe (dark) plantains are used in Caribbean cooking. They become slightly sweet as they ripen. Ingredients 2 green plantains 1 Tbsp salt Oil Directions 1. Peel plantain by making 2 incisions on opposite sides of the plantain skin.

Please save the skin and try not to break it. 2. Lay the plantain on a cutting board & cut the plantain into 1-inch slices in

the middle (width, not length - like breaking a banana in 2). 3. Heat skillet filled with just enough oil to cover the 1-inch slices 4. Fry plantain slices until golden brown on each side each slice should take

about 30 seconds to cook 5. Remove them a slice at a time, then place between the plantain skin 6. Press the plantain to make it flat. Try not to break it up 7. Place pressed plantain back in skillet & fry till golden brown 8. Place plantains in a dish layered with napkins so as to drain/soak up the oil. 9. Sprinkle salt to taste.

Sweet Brown Stew Fish Country – Jamaica (Submitted by 1st St Paul) Ingredients 3 whole medium size Parrot Fish 1 Tbsp. vinegar 1 medium onion 2 sprigs thyme 2 stalks scallion also known as a green onion 2 pegs garlic ¼ cup soy sauce 2 Tbsp. flour Salt and Pepper to taste Ketchup (¼ cup or more add for taste) ½ cup Sweet and Sour sauce Oil to fry the fish in and to fry the seasonings (onion, thyme, scallion, garlic, soy sauce, flour and ketchup) Water to wash the fish and water to add to the seasonings.

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Directions 1. Wash the fish in the Tbsp. of vinegar and water 2. Dry fish in paper towel and place on a plate. 3. Rub salt and pepper all over the fish. 4. Place oil in a frying pan/sauce pan. (Enough to fry one side of the fish.

Please note that this is not a deep fry therefore the fish should NOT be completely submerged in the oil.) Place 2 cloves of Garlic in the pot and heat on high. (Don’t add the fish yet just heat the garlic)

5. Remove garlic cloves from oil 6. Carefully place fish on its side in to the hot oil. (As many as the frying pan

will hold). Fry till brown 7. Place fish in Paper towel lined plate or bowl. This will drain some of the oil. 8. Sauté sliced seasonings (onion, thyme, scallion, garlic, and soy sauce) not

with the fish at this time. 9. Slowly add flour to cooking seasoning mixture. Cook till brown. 10. Add water, ketchup. Approximately 1 1/2 cups of water and 1/4 or more

ketchup, add to taste. 11. Add pepper & salt to taste. 12. Put the fish in a deep pot. With the seasonings (onion, thyme, scallion,

garlic, soy sauce, flour and ketchup) 13. Add the sweet and sour sauce. 14. Simmer for 15 minutes.

Caribbean Yams Country – Jamaica (Submitted by 1st St Paul) Similar in size and colour to the potato, but nuttier in flavour, it is not to be confused with the Southern sweet yam or sweet potato. Caribbean yams are served boiled, mashed or baked. Ingredients Yams Oil Directions 1. Peel the yams 2. Slice them into rounds and place on an oiled cookie sheet 3. Bake at 350 until a fork can pierce the yam easily 4. Cube and serve with salt and pepper

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West Indian Pumpkin (Hubbard, butternut or acorn squash) Country – Jamaica (Submitted by 1st St Paul) A member of the gourd, squash and melon family, this squash is also known as calabaza. Possessing a sweet flavour similar to that of butternut squash, this firm-textured vegetable is commonly found in soups, stews breads and sweetened puddings. Though hardly the same, the best substitutes for calabaza are Hubbard, butternut and acorn squash. Ingredients 2 West Indian pumpkins or substitute Brown sugar Water Directions 1. Cut the squash in half and scrap out the innards. 2. Place the squash on a cookie sheet and bake at 350 3. Bake until soft 4. Let the squash cool for a while and then scoop the fruit of the squash from

its shell. 5. Mash the fruit of the squash and add Brown sugar to taste. 6. Add a little water (1 Tbsp. at a time) if the squash is too thick. Star Fruit Tart of acidy - sweet star-shaped fruit used in desserts, as a garnish for drinks, tossed into salads or cooked together with seafood. Coconut This member of the palm family, which is native to Malaysia, yields fruit all year long. Coconut is edible in both its green and mature forms. Both the water and the jelly of the green coconut find their way into island drinks, and meat from the mature coconut gives desserts a Caribbean identity. Guava or Guava paste Tropical fruit that has over a hundred species. It is pear-shaped, round and oval; yellow to green skinned, with a creamy yellow, pink or red granular flesh; and has rows of small hard seeds. The smell and taste are intense and perfumy. Guava is used green or ripe in punches, syrups, jams, chutneys, ice creams and an all-island paste known as guava cheese.

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Thuringer (German Bratwurst) Country – Luxembourg (Submitted by 116th Lynwood) Ingredients 2 doz. German Bratwurst Sausages Directions 1. Fry in oiled pan until cooked thoroughly

Gromper Keeschelche (Potato Pancakes) Country – Luxembourg (Submitted by 116th Lynwood) Ingredients 3 - 4 lbs. Potatoes 1 Large Onion Parsley Oil 4 - 6 Eggs Salt Pepper Directions 1. Wash, peel and coarsely grate the potatoes. Press out all the water

between cloth or paper towel. 2. Chop the parsley and onions and mix them in. 3. Beat eggs and add them to potato mixture. 4. Salt and pepper to taste. 5. Heat oil in pan until hot. 6. Form flat cakes out of the potato mixture and fry them in the oil until golden

brown on both sides.

Fried Rice Country – Hong Kong (Submitted by 116th Lynwood) Ingredients Green Onion Celery White long grain rice Soya sauce (China Lily) Directions 1. Cook white rice the evening prior to the event 2. Chop green onion and celery 3. Fry under low heat until cooked 4. Add white rice and cook together until done. 5. Add Soya sauce to taste

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Long Rice (vermicelli) Country – Hong Kong (Submitted by 116th Lynwood) Ingredients Green Onion (1 bunch) Soya sauce (China Lily) Pork Loin Celery Vermicelli Cooking oil Directions 1. Chop celery and onion 2. Fry in frying pan with oil add chopped pork loin 3. Cook vermicelli 4. Add vermicelli to celery and onions and lightly browned pork. 5. Add Soya sauce to taste

Pot Stickers Country – Hong Kong (Submitted by 116th Lynwood) Ingredients Pot Stickers (3 boxes Lin Lin avail at Costco) Directions 1. Remove from package and add to a 4l Dutch oven 2. Heat on low heat until tender

Sticky Rice Country – North Korea (Submitted by 153rd Ardrossan) Ingredients ½ cup rice per person Directions 1. Wash rice 2. put washed rice in equal volume of boiling water in a pot 3. Place rice in cold water, bring to boil for 20 min. then take off heat & cover

for 15 min. 4. Serve

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Bulgogi Country – North Korea (Submitted by 153rd Ardrossan) Serves 10 Ingredients one large onion, sliced 5 cloves of garlic , chopped 1 cup korean soya sauce (Kikkoman) 1 tsp ground black pepper 2 Tbsp sesame oil ½ cup sugar Directions 1. Thinly slice one small out rump roast, put in bowl add rest of the

ingredients(1/4 in. thick x 1/2in. wide x 3 to 4 in. long) 2. Mix together well and let stand for 15 min. 3. In a wok or pan heat on high till meat is cook through 4. Serve with rice

Seegumchi (Spinach dish) Country – North Korea (Submitted by 153rd Ardrossan) Ingredients Large bowl of fresh spinach leafs 4 chopped green onions 2 chopped garlic cloves 2 Tbsp soya sauce 1 Tbsp sesame oil 1 Tbsp sugar 1 Tbsp sesame seeds 1 tsp salt 1 Tbsp hot pepper powder Directions 1. Slice spinach 2. Bring to a boil a large pot of water, shut off heat 3. Put in spinach stir once and take out 4. Toast 1 tbsp sesame seeds in a pan, add to spinach 5. Add the remaining ingredients to spinach 6. Mix together and serve

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Pancakes Country – Norway (Submitted by 1st Chauvin) Ingredients 5 eggs ½ cup sugar 1 cup flour 1 tsp ground cardamom or ginger 1 cup sour cream 4 Tbsp unsalted butter, melted Directions 1. Beat the eggs and sugar together for 5 to 10 minutes with an electric mixer. 2. With a rubber spatula, alternately fold in half the flour, cardamom (or

ginger), and sour cream, and then the remaining flour. 3. Lightly stir in the melted butter and set the batter aside for 10 minutes. 4. Heat waffle iron until is is so hot that a drop of water sputters when flicked

across its surface. 5. Pour about ¾ cup of the batter in the centre of the hot iron. Close the top

and cook over direct heat for 5 minutes 6. Serve with lingonberry or another tart jam.

Bogracsgulyas (Beef Goulash) Country – Hungary (Submitted by 1st Kitscoty) Ingredients 2 ½ lbs lean beef chuck or round, trimmed of fat and cut into ¾“ cubes 2 Tbsp lard 2 med sized onions, coarsely chopped ½ lb beef heart, cut into ¾“ cubes (optional) 1 clove garlic Caraway seeds Salt 2 Tbsp Hungarian paprika 2 ½ quarts warm water 1 med ripe tomato, cut into 1” cubes 2 Italian peppers cut into ¾“ cubes Dumplings 1 egg 3 Tbsp flour ¼ tsp salt

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Directions 1. Melt the lard in a heavy 6 – 8 quart casserole dish. Sauté the onions in the

lard. The heat should be low in order to not brown the onions. When the onions become glossy, add the beef and beef heart (if you are using it). Stir so that during this part of the process, which should last about 10 minutes, the meat will sauté with the onions.

2. Meanwhile chop the garlic, and use the flat side of a heavy knife to crush it, along with a pinch of caraway seeds and a little salt.

3. Remove the casserole from the heat and with a wooden spoon, rapidly stir in the paprika and garlic mixture. Immediately after the paprika is absorbed, add the warm water. (Cold water toughens meat if you add it while meat is frying). Cover the casserole; replace it over low heat and cook for about 1 hour.

4. After the meat has been braised for about an hour (cooking time may vary), add the tomato and peppers and enough water to achieve a soupy consistency. Add a little salt and simmer slowly for another 30 minutes

5. Add the potatoes and cook the goulash, still covered until it is done. Salt to taste

6. To make the dumplings, mix the egg with the flour and salt. Spoon the mixture into the goulash, ¼ tsp at a time, 2 to 3 minutes before serving. Keep the dish covered to cook the dumplings through.

Chefs’ Note Serve the goulash and dumplings piping hot in large extra-deep bowls. The meat should be tender but not to the point where it is falling apart.

Ponnukokur Country – Iceland (submitted by the 4th Camrose) Ingredients 2 eggs ¼ cup sour cream ½ tsp. vanilla ¾ cup flour ½ tsp. baking powder ¼ tsp. baking soda Pinch of salt 1 cup milk 2 Tbsp. butter Brown sugar Directions 1. In a large bowl, whisk together eggs, sour cream and vanilla. 2. Sift flour, baking powder, baking soda, and salt into small bowl. Add sifted

ingredients to egg mixture and whisk together well. Slowly whisk in milk. 3. In a small frying pan, melt butter. Add to batter and mix in well. 4. Pour just enough batter into frying pan to cover bottom. Cook, lifting outer

edge of pancake away from pan so that it doesn’t burn. When pancake is

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light brown on bottom, flip over and lightly cook on second side. Set on plate to cool.

5. Continue cooking pancakes until all batter is used (you may nned to add more butter or oil to the pan to prevent sticking).

6. Sprinkle each ponnukokur with brown sugar and roll into a tube. These are to be eaten with your fingers.

Makes about 1 dozen

Hollandse Hachee (Dutch Beef and Onion Stew) Country – Netherlands (submitted by 2nd Hinton) Ingredients 1/3 cup butter or Sunflower margarine 1/3 cup flour 2 large Spanish Onions 2 ½ cups beef stock, OR canned bouillon, OR bouillon cubes 2 bay leaves 6 whole cloves 2 minced garlic cloves OR 2 tsp. prepared garlic 1 Tbsp. finely minced parsley 1 lb beef, sliced OR cubed, all fat removed 1½ Tbsp vinegar 2 ½ Tbsp. cornstarch, diluted in a little water 1 Tbsp. Worcestershire sauce Freshly ground pepper Directions 1. Melt the butter in a 2-quart saucepan and add the flour. 2. Add the onions and brown slowly over medium heat. 3. Add the beef stock slowly, stirring continuously. Add the bay-leaves,

cloves, garlic, and parsley. 4. Cover and simmer for about 10 minutes. 5. Transfer the mixture to a 5-6 quart Dutch oven, add the beef and vinegar

and simmer for 1 hour. At the end of the hour, add the diluted cornstarch to thicken the gravy. Finish by stirring in the Worcestershire sauce and pepper.

Chefs’ Notes Serve with Carrots & with Butter and Parsley Sauce (page 35) and mashed potatoes.

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Wortels Met Boter En Peterselie Saus – (Carrots with Butter and Parsley Sauce) Country – Netherlands (submitted by 2nd Hinton) Serves 6 Ingredients 10-12 large winter carrots 1/3 cup butter OR Sunflower margarine 3 Tbsp. dark brown sugar Dash salt and pepper ½ cup finely chopped parsley Directions 1. Steam carrots until they are tender. 2. Melt butter with brown sugar and add salt and pepper. 3. Add chopped parsley after all the brown sugar is melted in the butter 4. Stir, pour over the steamed carrots and serve. Chefs’ Note The parsley added to the carrots is a nutritional enhancement as it is high in potassium.

Hollandaise Chocolade Zandkoekjes – (Dutch Chocolate Shortbread) Country – Netherlands (submitted by 2nd Hinton) Ingredients 1 cup unsalted butter 1½ cups sifted all-purpose flour ¾ cups sited icing sugar Dash salt 1/3 cup Dutch Cocoa ½ cup whole, peeled hazelnuts Directions 1. Cream the butter in the large bowl of your mixer at medium speed for about

3 minutes. Sift the remaining ingredients, except the nuts together and add slowly to the butter. Chill the dough in the fridge for about 1 hour.

2. Roll dough into balls the size of golf balls. Flatten with a wet fork or press into shortbread molds. Place the “golf” balls about 2½ inches apart on a cookie sheet. Garnish with Hazelnuts.

3. Bake in a pre-heated 325°F (150°C) oven for 25 minutes.

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Begedil – (Potato Cutlet) Country – Malaysia (submitted by 214th Hawkwood) Ingredients 1 large potato ½ medium onion 2 Tbsp. oil ½ stalk celery ½ tsp. nutmeg Pinch of salt 1 egg, beaten Directions 1. Boil and mash potato 2. Finely slice onion and fry in 1 Tbsp. oil until brown and fragrant 3. Chop celery coarsely 4. Mix well mashed potato, onion, celery, nutmeg and salt. Divide dough-like

mixture into 6 portions. Form each portion into a small ball, then flatten to ½“-thickness.

5. Heat remainder of oil in skillet. Dip each cutlet into beaten egg before putting into pan. Fry cutlets till golden brown, remove and drain on kitchen paper.

6. Serve hot with lettuce and tomatoes

Tortilla de Patatas Country – Spain (submitted by 2nd Peace River) Ingredients 1 cup olive oil 4 large potatoes, peeled and cut into small pieces about 2mm thick salt to taste 1 large onion, thinly sliced - ** Some people add thin slices of red-pepper 4 large eggs Directions 1. Heat the oil in a 9-inch skillet 2. Add potato pieces, one slice at a time so they don’t stick. Alternate layers

of potato and onion. Cook SLOWLY over a medium flame. DO NOT FRY!! 3. Turn occasionally until potatoes are tender, but not brown. They must be

loose, not “in a cake”. 4. Beat eggs in a large bowl with a fork. Salt to taste. Drain potatoes. Add

potatoes to beaten eggs, pressing them so the eggs cover them completely. Let sit for about 15 minutes.

5. Heat 2 Tbsp of the oil in a large skillet. Add potato-egg mixture, spreading quickly. Lower the heat to medium-high. Shake pan to prevent sticking (crucial step!!). When potatoes start to brown, put a plate on top of skillet and flip to cook other side, adding 1 Tbsp oil. Brown on other side. Can flip three or four times for better cooking.

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Huevos con Chorizo Country – Spain (submitted by 2nd Peace River) Ingredients Chorizo sausage – 1 per 4 eggs Eggs (enough for patrol) Milk (optional) Directions 1. In a skillet fry the chorizo sausage and crumble the meat into little pieces. 2. Beat your eggs with a fork, adding milk if desired to increase volume of

eggs. 3. Add beaten eggs to the chorizo sausage and fry until all the egg is cooked.

Creole Pea Soup Country - Guiana (submitted by 175th Whitehorn)

Ingredients 1 lb soup meat ¼ lb salt beef 2 Tbsp. oil or margarine ½ cup split peas 2 pints water or stock 1lb. ground yams shallots, celery, thyme 1 onion 2 tsp salt (less if salt beef is used) ¼ tsp black pepper Directions 1. Clean, wash and soak the split peas overnight. This softens the peas and

ensures that they cook quickly and easily. 2. Next day, wash and cut up the shallot, celery, thyme, onion and meat. 3. Soak the salt beef for ½ hour before cutting up. 4. Heat the oil until smoking, and lightly fry the onion and shallot and set

aside. Brown any lean meat, but not bone or salt beef. 5. Put the water or stock, meat, salt beef and peas to cook in a covered pot.

Bring to a boil. 6. Skim well and add the prepared seasonings. Reduce the heat and simmer

until the peas are thoroughly softened and broken down -- about one hour. Swizzle if necessary.

7. Peel and wash the provisions, cut into neat pieces or dice, add to the soup with salt and cook until soft -- about 30 minutes.

8. Add dumplings, if desired. Serve very hot.

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Dumplings Country - Guiana (submitted by 175th Whitehorn)

Ingredients 3 oz flour 1 oz cornmeal 1 tsp baking powder 1/8 tsp salt 1½ oz margarine 3-4 tbsp milk or water to mix 1 oz sugar Nutmeg, grated Directions 1. Sift the flour, rub in the margarine, and add salt, sugar and nutmeg. 2. Mix with enough water or milk to make a stiff dough. 3. Knead lightly and form into balls. 4. Place on top of the vegetables and cook for about 7 to 8 minutes. Do not

open the pot until the dumplings are well risen, and DO NOT OVER COOK. Chefs’ Note Dumplings can be tricky...

Black-eyed Peas with Ham Country – South Africa (submitted by 1st Grande Cache) Serves 6 Ingredients 3½ cups fresh black-eyed peas; frozen or thawed 3 cups Chicken stock or canned low-salt broth 4 oz. Ham, finely chopped 1 small yellow onion, chopped 2 Tbsp Balsamic Vinegar or red wine vinegar 3 large garlic cloves, minced 1 bay leaf ½ tsp. dried thyme, crumbled ½ tsp. dried crushed red pepper Directions 1. Bring all ingredients to a boil in a very large saucepan. 2. Reduce heat and simmer until peas are tender, stirring occasionally, about

45 minutes 3. Season to taste with salt and pepper

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African Green Pepper and Spinach Country – South Africa (submitted by 1st Grande Cache) Serves 4 Ingredients 1 med Onion; chopped 1 med Green pepper; chopped 1 Tbsp. Oil 1 med Tomato; chopped 1 lb Fresh spinach; stems removed ¾ tsp. Salt 1/8 tsp. Pepper ¼ cup Peanut butter Directions 1. Cook and stir onion and green pepper in oil in 3 quart saucepan until onion

is tender. Add tomato and spinach. 2. Cover and simmer until spinach is tender, about 5 minutes. 3. Stir in salt, pepper and peanut butter. Heat just until hot.

Fried Bananas Country – South Africa (submitted by 1st Grande Cache) Ingredients 4 bananas 2 Tbsp. lemon juice ¾ cups fine crushed corn-flakes Peanut oil Black pepper Cinnamon and sugar Directions 1. Cut the bananas into quarters lengthwise and then into halves crosswise,

making 8 fingers of each banana. 2. Let stand for 10 minutes covered with lemon juice 3. Roll in crumbs and cook quickly in peanut oil ½ deep in skillet at 370° until

crispy brown on both sides. Chefs’ Notes Bananas may be sprinkled with pepper and served as an accompaniment to meat or fish, or sprinkled with cinnamon and sugar if served as a desert.

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Sancocho with Cornmeal Dumplings - (Beef and Vegetable Stew) Country - Trinidad-Tobago (submitted by 1st Drumheller) Ingredients ½ lb. lean corned beef 2 large green plantains, washed but not peeled 4 oz. salt pork, finely diced 2 lbs. lean boneless beef (chuck) cut into 1" cubes 2 cups finely chopped onions 1 cup dried yellow split peas 6 cup concentrated canned beef stock, combined with 6 c water 2 tsp..salt Black pepper 1 lb boilied potatoes, peeled and cut into 1" cubes 1 lb sweet potoatoes. peeled and cut into 1" cubes ½ lb dasheen (taro root) peeled and cut into 1" cubes ½ lb cassava root, peeled and cut into 1" cubes ½ lb yams, peeled and cut into 1" cubes 1 fresh red or green hot chili (about 3") washed but with the stem attached 1 cup coconut milk Directions 1. Place corned beef in a heavy 3 qt saucepan and add enough water to

cover by about 2" Bring to boil over high heat, reduce the heat to low and simmer partially covered for 1 hour. Drain thoroughly and cut the corned beef into 1" cubes (we will do this at the camp the night before for time sake)

2. Meanwhile, lay the plantains in a heavy 12" skillet, pour in enough water to cover completely and bring to boil over high heat. Cook briskly for 30 min. then drain, peel and cut plantains crosswise into 1" slices. Set them aside.

3. In a heavy 6-8 qt casserole, fry the pork over moderate heat turning the dice about with a spoon until they are crisp and brown and have rendered all their fat. Discard the pork and drop the beef and corned beef into the hot fat. Brown the meats, turning the cubes frequently and regulating the heat so that they colour richly and evenly without burning. With a slotted spoon, transfer the cubes to a plate.

4. Add the onions to the fat remaining in the casserole and stirring frequently cook for 5 min, until they are soft and transparent, but not brown. Return the meat cubes to the casserole, add the split peas, stock, salt and pepper. Bring to a boil over high heat, then reduce the heat to low, cover tightly and simmer for 1 hour.

5. Add the white potatoes, sweet potatoes, dasheen, cassava, yams, chili and coconut milk. Cover and simmer for 15 min. Add the cornmeal dumplings and simmer partially covered for 15 minutes, until they puff up and rise to the surface. Then gently stir in the reserved plantain slices into the stew and simmer for 5 min.

Serve at once, directly from the casserole.

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Cornmeal Dumplings Country - Trinidad-Tobago (submitted by 1st Drumheller) Ingredients ½ cup yellow cornmeal ½ cup flour 1 tsp. baking powder 2½ tsp. salt 3 Tbsp. butter, chilled 2-4 Tbsp. cold water Directions 1. Sift cornmeal, flour, baking powder and 1/2 tsp of the salt into a large bowl,

making a well in the center and drop in the butter. 2. Cut the butter into the flour mixture until it looks like coarse flakes. 3. Pour 2 Tbsp of the cold water over the mixture all at once, toss together

lightly and gather the dough into a ball. If the dough seems crumbly - add up to 2 Tbsp more water a tsp. at a time.

4. Divide the dough into 12 equal portions and pat into round dumplings. Add to stew - turn heat to low and simmer undisturbed 15 minutes or until they rise to the surface.

Fruit Salad Country - Trinidad-Tobago (submitted by 1st Drumheller) Ingredients Grapefruit Mango Orange Pineapple Cherries Syrup: ½ cup water 1 cup sugar Angostura Bitters Directions Cut up fruit. Make syrup and let cool. Add bitters to syrup and pour over fruit. Serve

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Cookies from Zimbabwe Country – Zimbabwe (submitted by 1st Provost) Makes 60 Ingredients Cookie Dough 10 Tbsp. margarine or butter ¼ cup sugar 1 Tbsp. lemon zest 1 tsp. freshly ground nutmeg ¼ cup honey 1 egg 1 cup finely grated raw sweet potato 2½ cups all-purpose flour 1½ tsp. baking powder ½ tsp. baking soda ½ tsp. salt Lemon Glaze 1 tsp. butter 1-2 Tbsp. lemon juice 1½ cups powdered sugar 1 Tbsp. water Directions 1. Cream together the margarine or butter and sugar in a large bowl. Blend in

the lemon zest, nutmeg, honey, and egg. Fold in the sweet potato. 2. In a separate bowl, sift the flour, baking powder, baking soda, and salt. Add

it to the first mixture and stir until well blended. 3. Arrange the cookie dough by rounded tsp. on ungreased cookie sheets.

Bake at 350° for 7 minutes. 4. To make the lemon glaze, use a wooden spoon to combine all ingredients

in a glass or ceramic bowl until smooth. Add more water by the drop until glaze is easy to spread on the cooled cookies.

Salted Groundnuts Country – Zimbabwe (submitted by 1st Provost) Ingredients 1 cup peanuts ½ teaspoon salt ¼ cup warm water Directions 1. Toast the peanuts in a frying pan, without oil, stirring frequently so they do

not burn. (a cast-iron pan works well). When the peanuts are very hot, dissolve the salt in warm water. Pour this over the peanuts and keep stirring while the heat is high. Suddenly all the water will disappear and the nuts will be coated with salt.

2. Continue to cook for three minutes to remove any moisture.

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Dovi - (Peanut Butter Stew) Country - Zimbabwe (submitted by 1st Provost) Ingredients 2 medium onions, finely chopped 2 green peppers, chopped 2 Tbsp. butter 1 chicken, cut into pieces 2 cloves garlic, finely sliced and crushed 3 to 4 fresh tomatoes (or 1 large can of tomatoes) 1 tsp. salt & ½ tsp. pepper 6 Tbsp. smooth peanut butter 1 chili pepper or ½ tsp. cayenne pepper ½ pound spinach or pumpkin leaves Directions 1. In a large stew pot over medium heat, sauté onions in butter until golden

brown. Add garlic, salt and hot peppers. 2. Stir for 2 or 3 minutes then add green peppers and chicken. Brown the

chicken. When all the chicken pieces are brown on every side, mash tomatoes with a fork and mix them into the stew, along with about 2 cups water. Reduce heat and simmer for 5 to 10 minutes.

3. Thin the peanut butter with a few spoons of hot broth and add half the resulting paste to the pot. Simmer until the meat is well-cooked.

4. In a separate pot, boil spinach or pumpkin leaves for several minutes until tender. Drain and toss with the remainder of the peanut paste. Serve stew and greens side by side.

Nhopi - (Corn Meal with Pumpkin) Country - Zimbabwe (submitted by 1st Provost) Ingredients 1 cup corn meal ½ tsp. sugar 2 cups water 2 Tbsp. peanut butter ½ pound pumpkin, peeled, cooked and mashed (include any cooking liquid) salt to taste Directions 1. Bring the water to a boil in a good-sized saucepan and put in the corn

meal. Cook, stirring frequently, until it forms a porridge. 2. Next, stir in the mashed pumpkin. Then add the sugar, peanut butter and

salt and combine all ingredients well. 3. Continue to cook for a few minutes over low heat, adding about ½ cup of

the retained pumpkin cooking water if necessary to make the consistency you prefer.

4. Serve immediately with spinach or another leafy green.

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Murg Kari (Chicken Curry) Country – India (submitted by 1st Drumheller) Ingredients 2 ½ lbs chicken legs and thighs, skinned - chicken breast, skinned & boned 3 tsp. salt ½ cup vegetable oil 1½ cups onion, finely chopped 1 Tbsp. garlic, finely chopped 1½ tsp. scraped ginger root, finely chopped 1 tsp. ground cumin 1 tsp. turmeric 1 tsp. ground coriander 1 tsp. ground hot red pepper ¼ tsp. ground fennel or fennel seeds, pulverized with a mortar and pestle ½ cup water 1 cup chopped tomatoes 2 Tbsp. fresh coriander, finely chopped ½ cup unflavoured yoghurt 1 tsp. garam masala 1 Tbsp fresh lemon juice Directions 1. Pat chicken pieces dry with paper towels and sprinkle them with 2

teaspoons of the salt. In a heavy 10-12 inch skillet, heat the oil over high heat until a drop of water flicked into it splutters instantly.

2. Add the chicken and fry for 3-4 minutes, turning the pieces about with a spoon until they are white and somewhat firm. Transfer the chicken to a plate.

3. Add the onions, garlic, and ginger to the oil remaining in the skillet and stirring constantly, fry for 7 or 8 minutes or until the onions are soft and golden brown. Reduce the heat to low, add the cumin turmeric, ground coriander, red pepper, fennel, and one tablespoon of water, and stirring constantly, fry for a minute or so. Stir in tomatoes, 1 tablespoon of the fresh coriander, the yoghurt and the remaining teaspoon of salt.

4. Increase the heat to moderate and add the chicken and any juices that have accumulated in the plate. Pour in the remaining water. Bring to a boil, meanwhile turning the chicken about in the sauce to coat the pieces evenly.

5. Sprinkle the top with the garam masala and the remaining tablespoon of fresh coriander, reduce the heat to low, cover tightly, and simmer for 20 minutes, or until the chicken is tender, but not falling apart. To serve, arrange the chicken attractively on a heated platter, pour the sauce remaining in the skillet over it, and sprinkle with lemon juice.

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Kesar Chaval – (Saffron Rice) Country – India (submitted by 1st Drumheller) Ingredients 2 cups uncooked long-grained white rice 1 tsp. saffron threads 3 Tbsp.& 4 cups boiling water 6 Tbsp. oil Stick of cinnamon 4 whole cloves 1 cup finely chopped onions 1 Tbsp. dark brown sugar combined with molasses 2 tsp. salt ¼ tsp. cardamom seeds Directions 1. Pour the rice into a sieve or colander set in a large pot of cold water, and

rub the grains lightly between your fingers to remove the starch; changing the water 4 or 5 times, wash the rice until the water remains clear. Drain the rice thoroughly.

2. Place the saffron in a small bowl, pour in 3 Tbsp. of the boiling water and soak them for 10 minutes. Meanwhile in a heavy 3-4 quart casserole with a tight fitting lid, heat the oil over moderate heat until a drop of water flicked into it sputters instantly.

3. Add the cinnamon and cloves and when they are coated with oil, add the onions, lifting and turning the ingredients constantly, fry them for 7 or 8 minutes or until the onions are soft and golden brown. Watch carefully for any signs of burning and regulate the heat accordingly.

4. Add rice and stir for about 5 minutes , until all the grains are a delicate golden colour, again stirring constantly .

5. Add the remaining 4 cups of Boiling water, brown sugar and molasses, salt, and cardamom seeds and bring to a boil over high heat.

6. Add the saffron and it’s soaking water, stir gently, then reduce the heat to the lowest possible point. Cover tightly and cook for 25 minutes or until the rice is tender and has absorbed all the liquid.

7. Fluff the rice with a fork and serve at once, mounded on a heated platter or in a large bowl.

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Scots Mince Country – United Kingdom (submitted by 1st Killam) Ingredients 3 lbs ground beef (lean) 3 large onions, peeled and sliced salt & pepper 4 cups beef stock 4 bay leaves 3 Tbsp. oatmeal 3 Tbsp. vegetable oil 1 kg frozen vegetables 6 large potatoes ½ cup milk 3 Tbsp. margarine Directions 1. Peel potatoes and put in pot to boil until tender. In the meantime, put

vegetable oil in large heated skillet, sauté onions until tender, stir in ground beef and brown, making sure to break up all the lumps.

2. Mix in salt & pepper to taste, beef stock, oatmeal and bay leaves. Simmer for about 45 minutes

3. Prepare frozen vegetables as per package. Mash potatoes using margarine and milk.

4. Serve meat over the vegetables and mashed potatoes.

Beef and Vegetable Shishkabobs Country – Thailand (submitted by 1st Killam) Ingredients 24 (1”) beef tenderloin 12 cherry tomatoes 12 med sized mushrooms 12 med or large shrimp, uncooked and peeled 12 large scallops 6-8 slices partially cooked bacon 12 slices or cubed zucchini Sauce: ½ cup molasses 1 tsp. lemon juice 1 Tbsp. vinegar ½ cup soy sauce 1/8 tsp. ground ginger 2 cloves garlic, minced 1/8 tsp pepper ½ cup water

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Directions 1. Mix together the ingredients for the sauce and set aside. 2. Boil scallops in water for 2-3 minutes. Wrap each scallop in ½ slice of

bacon. Skewer with toothpick. 3. Arrange vegetables, seafood and meat on 6 skewers. Line in cake or

roasting pan, pour marinade over, cover and refrigerate for 1-2 hours. 4. grill over medium hot coals about 20 minutes or until shrimp is pink and

vegetables are tender, frequently brushing all sides with the marinade. 5. Serve over hot rice.

Frikadeller Country – Denmark (submitted by 214th Hawkwood) Ingredients 1½ pounds ground round steak ½ pound ground pork 1 finely chopped onion ½ cup bread crumbs or cracker crumbs ¼ tsp pepper 1½ tsp. salt 2 Tbsp. flour 2 eggs milk or water shortening or bacon fat - for frying Directions 1. Mix together the beef and pork; add onion, crumbs, pepper, salt, flour and

eggs. Add enough milk or water so you can form meat mixture into balls. 2. Fry the meatballs in shortening or bacon fat until brown. 3. Cover and simmer slowly until meat is done

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Chicken Mechbous Country – Kuwait (submitted by 181st Westboro)

Ingredients 1 whole fryer chicken Salt 1 cinnamon stick 2 cardamom pods 2 or 3 whole cloves 5 black peppercorns Flour 3 cups basmati rice (or other short-grained rice) Onion-spice topping (hashu) 2 large yellow onions, finely chopped 1 Tbsp. vegetable oil ¼ cup golden raisins, soaked in water ¼ tsp. ground cardamom ¼ tsp. dried black lime (loomi), or ½ tsp. lime zest** ¼ tsp. ground black pepper ½ tsp. sugar Tomato sauce (duqqus) 2 large tomatoes, chopped 2 Tbsp. water 2 cloves garlic, crushed 1 Tb. tomato paste Directions 1. Rinse chicken inside and out. Place in a stockpot with enough water to

cover. Add cinnamon stick, cardamom pods, cloves, and peppercorns. Bring to a boil, and continue to boil uncovered over medium heat until chicken is done (approximately 40 minutes). Remove and drain the chicken, reserving broth.

2. Drain fat off the top of the broth and strain broth to remove spices. Prepare three cups of basmati rice according to package directions, using broth from chicken instead of water. Add salt if necessary.

3. While rice is cooking, cook onions in a nonstick skillet over medium heat, stirring frequently, until clear. Sprinkle with a little water and stir quickly until onions are brown and the water has evaporated. Stir in oil, drained raisins, and spices. Cook for one minute. Remove mixture from skillet and set aside.

4. Lightly dust the boiled, drained chicken with flour. In a clean skillet over medium-high heat, brown the chicken, turning frequently, until the outside is brown and crispy.

5. For the tomato sauce, add water, chopped tomatoes, crushed garlic, and tomato paste in a small skillet or saucepan, and sauté until tomatoes are soft and the sauce well blended.

6. When the rice is done, spread it on a serving platter. Sprinkle the onion-spice mixture over the rice, and place the chicken on top. Pass the tomato sauce to spoon onto individual plates.

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Chefs’ Notes 1. Chickens in Kuwait are much smaller than in the United States; two

Cornish hens can be substituted for the fryer for a more “authentic” appearance.

2. Many Kuwaiti dishes call for loomi, which is dried and blackened lime, generally unavailable in the United States. Its flavour is strong and unique. Grated lime peel is suggested as a substitute for loomi in this recipe, but the taste will only approximate that of Mechbous made with loomi.

Tangy Pineapple Chicken with Shanghai Noodles Country – Singapore (Submitted by 145th Rio Terrace Scouts) Ingredients 10-12 pieces Chicken thighs (skinless-boneless) 2 tsp cooking oil 1 can 398ml/14oz. Pineapple tidbits 1 can 227ml. sliced water chestnuts 1 can 227ml. bamboo shoot strips 2 cups tangy (or mild) barbeque sauce 2 pg Shanghai Noodles (454 gram/ 1 lb packages) Pinch of salt & pepper (suited for taste) Directions 1. Boil 3 litres of hot water in a larger pot while you get the ingredients

together. 2. Cut chicken into strips. (If for a small patrol, you can leave chicken in big

pieces) 3. Heat up oil in large covered skillet (two minutes on high heat should do).

Stir in chicken strips and cook until all the meat turns white (stir and toss in skillet to get all pieces cooked). Drain off any excess meat juices. Add salt & pepper for taste. This will take about 5 minutes to cook chicken.

4. Drain juice from can of pineapple tidbits into cup and keep for later. Drain away water from cans of water chestnuts and bamboo shoots. Add in pineapple tidbits, water chestnuts and bamboo strips to cooked chicken in skillet, stir well then add the two cups of barbeque sauce (or two cans of sweet & sour sauce can be substituted instead). Cover mixture and simmer for 10 minutes.

5. Meanwhile, cut whole Shanghai noodle packages into two or three parts (some patrols may prefer to have long noodles so cutting is optional). Place noodles into boiling water, turn off heat or take pot off stove to let noodles soaking in hot water. Stir occasionally to break up noodles.

6. Add pineapple juice to skillet with chicken as sauce thickens and stir mixture while it simmers.

7. When chicken has finished simmering (after the 10 minutes), drain the hot water from the noodles and carefully add the noodles into the skillet. Stir and let chicken & noodles simmer for 3-5 minutes more.

8. Turn stove off, serve meal from skillet with tongs & spoon. 9. Enjoy.

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Swedish Meatballs Country – Sweden (submitted by 153rd Ardrossan) Ingredients 1 lb ground beef 1 lb ground pork 8 oz beef broth ½ cup flour 4 Tbsp. dried minced onion 1½ tsp. salt ½ tsp. pepper ½ tsp. all-spice 250 ml sour cream ½ cup goat cheese 2 eggs Directions 1. Mix together beef, pork, 2 eggs, 8 oz broth 2. Add ½ cup flour, 4 Tbsp dried minced onion, 1½ tsp. salt, ½ tsp pepper, ½

tsp all-spice and make into meatballs. 3. Fry in skillet/pan until cooked (approx 10 minutes depending on size) Sour Cream Sauce 4. Pour excess grease from the frying pan and heat until just before boiling

point. 5. Add 250 ml sour cream and ½ cup goat’s cheese to pan drippings, mixing

with bits of meat in pan. 6. Pour over meatballs and serve with potatoes and other root vegetables

Cloudberry Cream Country – Sweden (submitted by 153rd Ardrossan) Cloudberries are native to Sweden and are similar to yellow raspberries. Camping style . . . Ingredients 600 ml bag of frozen berries (any kind) 1 large container of cool whip Directions 1. Mix frozen berries with thawed cool whip. Chefs’ Note Double or triple as needed

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Haupia Country – Bahamas (submitted by 9th Hermitage) Serves 16 Ingredients 1 can (12oz ) Coconut milk 4-6 Tbsp. sugar 4-6 Tbsp. cornstarch ¾ cup water Directions 1. Pour coconut milk into saucepan. 2. Combine sugar and cornstarch; stir in water and blend well. 3. Stir sugar mixture into coconut milk; cook and stir over low heat until

thickened. 4. Pour into 8” squares pan and chill until firm. 5. Cut into 2” squares.

Caramel Sweet Potatoes Country – Bahamas (submitted by 9th Hermitage) Serves 12 Ingredients 8 med sweet potatoes, cooked and peeled 1 cup butter 2 cups brown sugar ½ cup water ½ cup shredded coconut Directions 1. Cut sweet potatoes into 1” slices. Combine butter, brown sugar and water

into a saucepan; cook on medium heat until mixture thickens (approx 10 minutes)

2. Add sweet potatoes; lower heat and simmer 20 minutes. 3. Sprinkle with shredded coconut before serving. Chefs’ Note Canned yams may be used instead of fresh sweet potatoes

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Chicken – Banana Orange Medley Country – Bahamas (submitted by 9th Hermitage) Serves 4 Ingredients 4 bananas, peeled and cut in half lengthwise 2 cups cooked chicken white meat; cut into ½” cubes 3 seedless oranges peeled and sliced ¼“thin ½ tsp. MSG ½ tsp. salt ½ cup butter 2 Tbsp. lemon juice ¼ cup honey Directions 1. Preheat oven to 275°. 2. Place bananas side by side in baking dish. Distribute chicken cubes over

and around. 3. Place sliced oranges over bananas and chicken. 4. Sprinkle with MSG and salt. Dot with pieces of butter. Mix lemon juice with

honey and pour over all. 5. Bake 35 minutes; serve at once.

Spaghetti and Meatballs Country – Italy (submitted by 119th Edmonton) Ingredients Tomato Sauce Pre-frozen meatballs Spaghetti Noodles Directions 1. Fry meatballs until cooked. 2. While frying meatballs, boil enough water with salt added to cook your

noodles. 3. Add noodles to boiling water and cook until noodles are tender but not too

soft 4. Heat tomato sauce until hot and mix all ingredients together.

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Rösti (Bernese Fried Potatoes) Country – Switzerland (submitted by 195th Ridgewood) Serves 4 Ingredients 2 lbs potatoes 1 large onion Bacon cut into small cube Directions 1. Boil the potatoes, leaving the skins on 2. Peel and grate coarsely 3. Lightly fry the onions, adding the bacon cut into small pieces and continue

to fry until golden brown. 4. Add the potatoes to the onion and bacon mixture. 5. Turn carefully from time to time whilst frying, until the Rösti is crisp.

Yogurt and Leek Soup with Mint Country – Greece (submitted by 144th Bonavista Sea Scouts) Serves 6 Ingredients ¼ cup short grained rice 2 litres chicken stock 6 leeks 6 cups Yogurt, drained to three ½ cup milk 1 egg 1 tsp. flour Pepper 2 tsp. mint 1 Tbsp. butter Ingredients 1. Simmer rice in chicken stock for 30 min. 2. Clean and trim leeks (discard dark green portion), slice thinly crossways. 3. Add to rice and stock. Cook for 30 min. Rice should be on the verge of

dissolving. 4. Whisk together yogurt, milk, egg, flour, butter. 5. Gradually stir in 2 cups of hot soup base to raise the temperature. 6. Bring to near boil and add to remaining soup base.

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Sakata Horiatiki (Peasant Salad) Country – Greece (submitted by 144th Bonavista Sea Scouts) Ingredients 2 cucumbers 4 large tomatoes 1 romaine lettuce heart 1 bunch scallions 6 oz feta cheese 2 tsp. oregano 2 Tbsp. capers 2 Tbsp. dill 16 large olives Juice of 1 lemon ½ cup oil Directions 1. Peel cucumbers, slice into 1/8 inch ½ moons. 2. Slice tomatoes into small half moon wedges. 3. Sprinkle with salt and sugar. 4. Shred lettuce. 5. Chop scallions. 6. Rinse and dry cucumbers. 7. Arrange tomato in a ring; pile the feta cheese in the center. 8. Sprinkle with oregano. 9. Scatter olives, dill, scallions, caper on top. 10. Wisk oil and lemon juice together and pour over top.

Kounelli Stifatho (Beef stew) Country – Greece (submitted by 144th Bonavista Sea Scouts) Serves 6 Ingredients 1.5kg beef, cut into 1inch cubes 2/3 cups oil 1kg small onions ½ cup red wine vinegar 3 garlic cloves Large can tomatoes 1 Tbsp. cumin 1 cinnamon stick 1 Tbsp. all spice ½ cup tomato paste 2½ cups red cooking wine (optional)

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Directions 1. Dust beef with flour, with ½ the oil, brown the beef. 2. Peel onions, add onions and garlic to the pan. Cook 2 min. 3. Add vinegar, red wine, tomatoes, spices and honey to pan, cook 5 mins. 4. Place in casserole bake for 1 ½ hours @ 300°

Barbequed Leg of Lamb Country – Greece (submitted by 144th Bonavista Sea Scouts) Ingredients 1 cup fresh mint 1 cup fresh cilantro ½ cup of oil 12 large garlic cloves 3 Tbsp. cumin 2 Tbsp. coriander 1 Tbsp. pepper 1 tsp. salt Directions 1. Blend the above in a blender. 2. Marinade leg of lamb overnight in mixture. 3. Cook leg of lamb on Barbeque for a minimum of four hours

Macedonian Pork Smothered in Leeks Country – Greece (submitted by 144th Bonavista Sea Scouts) Ingredients 1kg pork shoulder cut into 1inch cubes 1 Tbsp. oil 1 medium onion 1 cup chopped canned tomatoes or tomato sauce 1 celery stick, chopped 9 to 2 leeks Directions 1. Brown pork, add onions to brown, then add tomatoes 2 cups of water salt

and pepper, cook 30 min. 2. Clean leeks removing dark green portion. Cut in 2 inch Lengths. Lay in

skillet with 1½ cups and simmer for 10 minutes. 3. Drain leeks and add to meat mixture. Cook for one hour in partially covered

skillet until liquid is nearly absorbed (1 hour). Sprinkle with pepper and serve.

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Moussaka (Aubergines (egg plant) casserole) Country – Greece (submitted by 144th Bonavista Sea Scouts) Serves 6 Ingredients 1kg Aubergines ½ cup oil 1 large can tomatoes 2 large onions, sliced 1lb hamburger ¼ tsp cinnamon ¼ tsp all spice 2 Tbsp. tomato puree ½ cup white cooking wine Sauce 4 Tbsp butter ½ cup flour 2½ cups milk ¼ tsp nutmeg 1/3 cup grated Parmesan cheese 3 Tbsp. breadcrumbs Directions 1. Wash then cut aubergines in ¼ inch slices 2. Sprinkle with salt let stand for 30 mins 3. Rinse in cold water, gently squeeze to remove excess water. 4. Heat oil in fry pan fry slices in oil until golden brown. 5. Place on paper to drain 6. Brown hamburger and onions in skillet, add tomato, spices and wine and

boil 7. Simmer 15 min 8. Spoon alternate layers of aubergines in ovenproof dish. 9. Finish with layer of aubergines 10. Make sauce: melt butter, add milk and stir in flour, cook 1min. Remove

from heat. 11. Add nutmeg, cheese. Return to heat, cook 2 min. 12. Pour sauce over Aubergines, sprinkle bread crumbs. 13. Bake for 45 mins

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Houmous Country – Israel (submitted by 14th McKillop Lethbridge) Ingredients 2 cans chick peas (drained) 4 cloves garlic ½ cup olive oil 1/3 cup juice from chick peas Directions 1. Put everything into a blender. Blend until smooth and put onto plate. 2. Garnish with pickles and olives. Drizzle olive oil over and sprinkle with

paprika. 3. Serve with Pita Bread

Falafel Balls Country – Israel (submitted by 14th McKillop Lethbridge) Ingredients Purchase Falafel mix and follow directions on box. Directions 1. Serve with lettuce, tomatoes, cucumber, in a ½ pita bread. 2. Drizzle Houmous on top of mixture. Hot sauce is optional.

Brazilian Black Bean Soup Country – Brazil (submitted by 38th Garrison Edmonton) Ingredients 2 cups Black beans 6 cups water 1 Tbsp. olive oil 3 cups chopped onion 10 medium garlic cloves 2-2½ tsp salt 1 medium carrot diced 1 medium bell pepper diced ½ cup orange juice Pinch of black pepper Pinch of cayenne pepper 2 medium tomatoes diced

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Directions 1. Soak beans for 4 hours, or best over night. 2. Sauté garlic and onion in oil until onion is clear. 3. Add the following items into sautéed cumin, salt, bell pepper, orange juice,

black pepper, cayenne, tomatoes. 4. Add water and cook for 45 min – 1 hour. 5. Put through food processor and cook for another 10 mins to warm, serve

with rice.

Shepherd’s Pie Country – Brazil (submitted by 38th Garrison Edmonton) Ingredients 2 lbs potatoes (900g) Salt & Pepper 1 large onion 3 Tbsp. oil 1 garlic clove 1lb minced cooked lamb 2 oz butter (50g) ¼ pint milk 3 oz cheese Directions 1. Peel and half potatoes, cook in boiling salted water for 25-30 min. 2. Peel and finely chop onion. 3. Heat oil in a frying pan add onion and cook for about 10 min. 4. Peel and crush garlic. 5. Add garlic and meat to pan and cook for 5 min, while stirring. 6. Preheat oven to 425° (250°C) 7. Drain potatoes and mash with half the butter and the milk, season to taste. 8. Cover bottom of oven proof dish with half the mashed potatoes, then cover

with meat, then spread or pile the remaining potatoes on top. 9. Grate cheese sprinkle over potatoes top with remaining butter and bake for

about 15 min until the top is browned, serve with green salad.

Fried Rice with Ham and Bean Sprouts Country – Saint Vincent and the Grenadines (submitted by 15th Lethbridge) Ingredients 2 Tbsp. oil 2 spring onions (finely chopped) 1 clove of garlic, crushed 6 cups cooked rice 1 cup cooked ham diced 2 eggs; beaten with black pepper and salt 2 Tbsp. soy sauce – hot pepper if desired 1 cup bean sprouts

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Directions 1. Heat oil in a heavy pot (iron) and fry the spring onions (scallions) and garlic

for 2 min over medium heat. 2. Add the rice. Mix well and through. 3. Mix the ham with the soy sauce. Add to the rice mixture and mix well. 4. Season the beaten egg with salt and pepper and pour into the rice in a thin

stream, stirring until the eggs are cooked. 5. Stir in the bean sprout and heat through. Serve immediately.

Tropical Fruit Punch Country – Saint Vincent and the Grenadines (submitted by 15th Lethbridge) Ingredients 3 cups orange juice 3 cups pineapple juice 3 cups grapefruit juice ¼ cup lime or lemon juice ½ cup honey 4 tins ginger ale of soda water 1 cup finely chopped pineapple ½ - 1 cup small melon pieces or balls 1 lime or orange seeded and thinly sliced Directions 1. Combine orange, pineapple, grapefruit, and lime juice. 2. Sweeten to taste with honey and chill for a few hours. 3. Just before serving, stir in ginger ale, pineapple pieces and melon balls.

Garnish with, lime or orange slices. Serve with crushed ice.

Vanilla Fudge Country – Saint Vincent and the Grenadines (submitted by 15th Lethbridge) Ingredients 1 lb granulated sugar 1 Tbsp. butter 1 tin condensed milk 1 tsp. vanilla essence ¼ cup water Directions 1. Dissolve sugar in approximately ¼ cup water over low fire. 2. Add milk and butter and bring gently to the boil. 3. Boil steadily, stirring constantly until the mixture becomes thick and

creamy. 4. Remove pan from heat, add essence and beat a few times. 5. Pour fudge into a greased pan about 6” x 8” and leave to cool. 6. When nearly set, mark in squares with a sharp knife and divide up when

cold.

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Chicken Corn Soup Country – Saint Vincent and the Grenadines (submitted by 15th Lethbridge) Serves 12 Ingredients 4 egg whites 2 cans cream style corn 8 cups chicken broth 4 Tbsp cornstarch 1½ lbs chicken breasts, boned, skinned, and finely chopped (pre-cooked) 2 tsp. soy sauce 2 tsp. salt 6 Tbsp. water ½ cup finely chopped cooked ham (optional) Directions 1. Beat egg whites until moist peaks form; fold in chopped chicken, set aside. 2. Whirl 2 cups corn and 2 cups broth in blender; pour in a pan with remaining

corn and broth. 3. Add soy sauce and salt to taste. 4. Heat slowly; blend cornstarch and water; add to soup and cook stirring until

slightly thickened. 5. Add chicken – egg white mixture to corn mixture and blend well 6. Cook on medium heat for 5 min, but do not boil. If made ahead reheat on

low. 7. Pour into a hot tureen or dish and sprinkle with chopped ham

Flying Fish (fried) Country – Saint Vincent and the Grenadines (submitted by 15th Lethbridge) Ingredients 1 packet filleted flying fish 3 cloves garlic minced 1 tsp. onion powder Chives and thyme minced 1 egg beaten 1 tsp. parsley minced Salt to taste Hot pepper to taste Seasoned flour Fine dry bread crumbs Oil for frying Lime juice

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Directions 1. Soak fish in water and lime juice. 2. Rinse and drain well. 3. Season fish with garlic, onion, chive, thyme, parsley, salt, and pepper; Put

seasonings between seams. 4. Mix beaten egg with a little water. 5. Coat fish in seasoned flour, then dip in egg and finally coat with dry

crumbs. 6. Fry in hot oil, 5min on each side, turning once until browned. 7. Drain on kitchen paper. Serve with hops.

Beer stew Country – Belgium (submitted by 2nd Leduc St. David’s) Ingredients 4 lbs cubed beef stew meat 2 lbs chopped onions 3 cups of beer (optional) ½ cup flour 6 crushed garlic cloves 3 Tbsp. brown sugar ¼ cup wine vinegar ½ cup chopped parsley 2 tsp. thyme ½ cup sunflower oil 3 cups of hot beef broth 1 Tbsp. salt Pepper to taste Directions 1. Roll beef cubes lightly in flour. 2. Heat oil and brown the meat. 3. Remove the meat and brown garlic and onion. 4. Put all the ingredients ( keep half the wine vinegar aside) in an oven proof

pan. 5. Cover and bake in a pre-heated oven (325°) for 2 hours. 6. Remove from oven and add the remaining wine vinegar. 7. Bring to a boil, cover and cook at a low heat for 15 min.

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Quick Chicken Chow Mein Country – Japan (submitted by 1st Barrhead) Makes 7 cups Ingredients 2 tsp. cooking oil 1 lb boneless, skinless chicken breast halves (about 4) cut into slivers 1 garlic clove, minced (or ¼ tsp. garlic powder) ¼ tsp. ground ginger 1 med onion, halved lengthwise and cut into wedges ½ cup thinly sliced carrot 1 cup thinly sliced celery 2 cups small broccoli florets 1 cup water 3 oz package Oriental dry noodle soup (original flavour), flavour packet reserved. 1 cup fresh bean sprouts ¼ cup Soy sauce 2 tsp. Cornstarch Reserved flavour packet ½ cup steam fried (or chow mein) noodles Directions 1. Heat cooking oil in large frying pan. Add chicken, garlic and ginger. Stir fry

for about 3 minutes 2. Add next 5 ingredients. Break up Oriental noodles and add. Cover. Cook

for 2-3 minutes until vegetables are tender-crisp and noodles are almost cooked

3. Stir in bean sprouts 4. Whisk soy sauce, cornstarch and reserved flavour packet together in small

bowl. Add to centre of vegetable mixture. Stir until boiling and thickened. 5. Sprinkle with steam fried noodles

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Mongolian Dumplings Country – Mongolia (submitted by 5th Taber) The Mongols, like just about every other country on earth, have traditional meat pastries. Buuz (steamed dumplings) and Khoorshoor (fried dumplings) are made approximately the same way – the only serious difference is the cooking technique. All measurements are approximate. Ingredients 2 cups all-purpose flour ¾ - 1 cup boiling water unseasoned or salted lamb Directions 1. Gradually mix 2 cups all-purpose flour with ¾ - 1 cup boiling water until fully

combined. 2. Let the dough cool until you can handle it comfortably, and then knead it for

about 5 minutes on a lightly floured surface until the dough is smooth and elastic.

3. Cover with a damp cloth and let rest for approx. 30 minutes. This makes enough dough for about 1½ lbs of filling.

4. When the dough has rested, pinch off a 1” ball and roll it into a 2-3 inch circle. Put a spoonful of filling on the dough.

5. For Buuz, put a spoonful of filling in the centre of the circle and pinch up the sides to close it. For Khoorshoor, put the filling on one side of the circle and fold the other half over to make a semi-circle dumpling. Pinch the edges closed firmly.

6. Steam the Buuz over simmering water for about 20 minutes. The bamboo steamers that fit into a wok are nice, but any steamer will do.

7. Fry them until they’re nicely browned on both sides, but be careful not to break the dough when you turn them or the juices will leak out and make a terrible mess.

Chefs’ Notes 1. Khoorshoor would traditionally be fried in lamb fat, but any vegetable oil will

do as well. 2. These dumplings have a tendency to stick so recommend piling your

steamer or setting each dumpling on a small square of greased wax paper. 3. Frying Buuz lightly in a little oil before steaming (ala Chinese potstickers)

will also work well.

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Pan-Fried Chocolate Chip Cookies (submitted by Program Staff) Ingredients 4 cups unbleached flour 1 cups Brown sugar, firmly packed ¾ tsp Baking Powder 1¼ cups granulated sugar 2 tsp. salt 1½ cups vegetable shortening or margarine 1 cup milk Directions 1. Mix ingredients thoroughly until all ingredients are combined 2. Using a teaspoon as your measuring tool, portion out your cookies approx

4 inches apart on a grill or in a cast iron frying pan. 3. Flatten the cookie dough and fry until cooked through the centre. Chefs’ Notes Be prepared to make it often and in large quantities.

Njoki (Dumplings) Country – Yugoslavia (submitted by 20th Ogden) Ingredients 2 lbs potatoes 2 Tbsp. butter 1 egg yolk 1 cup ricotta cheese 1 tsp. paprika ¼ tsp. ground nutmeg ½ tsp. salt (to taste) freshly ground pepper (to taste) 1 pinch cayenne pepper (to taste) 2 cups all-purpose flour Directions 1. Boil the potatoes until fork tender. Drain well and allow to cool enough to

allow handling. Peel and run through water 2. Place potatoes in the bowl of an electric mixer and add melted butter, egg

yolk, ricotta cheese and seasoning and blend for about 30 seconds. 3. Add flour and blend until smooth dough is achieved. Roll dough into long

cylinders the thickness of your finger. Cut into ½ “ thick pieces. Press with fork to give dumpling some texture. Set on floured tray to dry. Forking the dumpling before you put each on the tray will also keep them separated when they cook. Allow to dry for about 2 hours.

4. Bring 8 quarts of water to a boil and add about ¼ of the dumplings. Boil gently until they float to the top. Continue boiling for about 1 minute then using a strainer, remove from the pot to a warm bowl. Repeat until done.

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Bratwurst Country – Germany (submitted by 1st Grande Prairie) Ingredients Milk Bratwurst sausage Directions 1. Boil in milk for about 20 minutes and then fry until brown.

Fried Potatoes Country – Germany (submitted by 1st Grande Prairie) Ingredients Bacon Onions Potatoes Directions 1. Peel potatoes and boil until fork tender. Allow to cool. 2. Slice potatoes into slices and then fry in skillet with onions and bacon until

thoroughly cooked.

White Fish Fritters Country – New Zealand (submitted by 1st Nanton & 1st Claresholm) Ingredients 1 cup flour ½ tsp. baking powder ½ tsp. salt 1 egg ½ cup milk 125 gr or approx. 1 fillet firm white fish cut into strips oil for shallow frying lemon wedges Directions 1. Mix flour, baking powder, and salt in a bowl. 2. Add egg and sufficient milk to mix into a smooth batter. 3. Dip pieces of fish in mixture and fry in a large frying pan until golden on

both sides. 4. Drain on absorbent paper and serve with lemon.

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Irish Stew Country – Ireland (submitted by 207th St. Patrick’s) Ingredients 1 pg dry onion soup mix 3 lbs stewing beef 1 diced onion 4 diced carrots 4 chopped potatoes Directions 1. Braise 3 lbs stewing beef in a pan. 2. Add 1 pg dried onion soup mix, 1 diced onion, 4 diced carrots and 4

chopped potatoes. 3. Cook slowly for 3 hours. 4. Serve with bread and root beer

Chicken Oman Country – Oman (submitted by 207th St. Patricks) Ingredients Marinade ½ cup lemon juice 1 Tbsp. garlic 1 tsp. cumin 1 tsp. oregano 3 lbs chicken breast, cubed 3 cups plain rice Chicken Broth Parsley Onion Directions 1. Marinade cubed chicken breast for 5 hours. 2. Thread onto bamboo skewers and B-B-Q 3. Cook 3 cups plain white rice as per directions on package. Add parsley,

chicken broth and onion. 4. Serve with Hann (typical Middle Eastern flat bread)

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Steak, Onions & Scrambled Eggs Country – Chili (submitted by 22nd Nechako) Ingredients 1 large steak 1 large onion, sliced 2 eggs Milk Salt Pepper Directions 1. Cook steak to desired doneness. 2. Add sliced onion, and cook until soft. 3. Scramble eggs in milk and cook until done. 4. Salt and pepper to taste. 5. Place steak on plate, smother with onions and top with scrambled eggs.

Phalafel Country - Turkey (submitted by 175th Whitehorn) Ingredients Pita Bread; 1 per person Chicken Rice Red peppers Yellow peppers Tomatoes, diced Directions 1. Cook up chicken and dice. 2. Cook rice as per directions on package 3. Sauté all in a skillet and fill Pita Bread.

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Polynesian Chicken Country - Philippines (submitted by 175th Whitehorn) Ingredients 1 Tbsp. Vegetable oil 1 cup finely diced cooked chicken 1 orange 1 banana ¼ cup coconut (optional) Directions 1. Thoroughly cook chicken. Place in heated dish. 2. In a Wok, stir fry 1 cut up orange, 1 small banana and 1 Tbsp. vegetable

oil. 3. Serve over Chow Mein noodles or rice.

Potato Pancakes Country – Poland (submitted by 1st Wainwright) Ingredients 2 cups grated mature potatoes 3 eggs 1½ Tbsp. flour 1¼ tsp. salt 1-3 tsp grated onion Directions 1. Grate the potatoes and then drain and wring dry in a towel. 2. Combine and sift flour and salt and then add to potato with 1 – 3 tsp grated

onion. 3. Shape into ¼“ thick patties approx 3” in diameter. 4. Sauté in ¼“ hot fat 5. Brown until both sides are crisp

Polish Sausage and onions Country – Poland (submitted by 1st Wainwright) Ingredients Polish sausage Onions Directions 1. Cook till done

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Romanian Salad Country – Romania (submitted by 120th Ottewell) Ingredients 2 cans mushrooms 2 cans corn 1 jar mayonnaise 1 jar relish 1 jar sweet pickles

Romanian Pork Country – Romania (submitted by 120th Ottewell) Ingredients Oil Pork Potatoes Directions 1. In a wok or other pan that slopes to the centre, put some oil and the

potatoes, peeled and diced (1” cubes), and cook over a fire or charcoal. 2. Put the pork around the outside of the potatoes. The meat cooks on the

sides and the potatoes cook in the oil in the bottom.

Romanian Dessert Country – Romania (submitted by 120th Ottewell) Ingredients Tortillas Cinnamon Apple sauce Sugar Directions Spread the apple sauce on the tortilla, sprinkle with cinnamon and sugar and roll it up.

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Pork Chops Country – Latvia (submitted by 2nd St Paul) Ingredients Pork chops 1 can mushroom soup ½ can water Salt & pepper Summer savoury Onions Directions 1. Brown pork chops on each side and sauté with onions. 2. Add can of mushroom soup (add extra mushrooms if desired) 3. Simmer pork chops in sauce until cooked through

Baked Potatoes Country – Romania (submitted by 120th Ottewell) Ingredients Potatoes Directions 1. Cut potatoes into quarters 2. Boil 3. Strain when done 4. Sprinkle fresh parsley on top.

Pierogi Country – Russia (submitted by 214th Hawkwood) Ingredients 3 cups flour 3 eggs ½ tsp. salt 2/3 cup boiling water 2 Tbsp. vegetable oil 1 Tbsp. salt Directions 1. Combine above ingredients except 1 Tbsp. oil and 1 Tbsp. salt and beat

with dough hook at low speed until mixture forms a ball. Cover and let rest at room temperature about 30 minutes.

2. Roll dough about 1/8“ thick. Cut circles about 3” in diameter, using a water glass, open rim dipped in flour, to cut circles.

3. Fill with meat or other filling, press edges together well. Should the dough be a little dry, lightly dampen half the circle edge with water to help seal. If edges are not sealed well, they will open during cooking.

4. Cover with towel until all are ready for boiling.

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5. In a large saucepan, put in water, about ¾ full, to which has been added 1 Tbsp oil and 1Tbsp salt, bring to a boil.

6. With water boiling, cook about 15-20 pierogi at a time. DO NOT COVER POT. Boil for about 5 min or until pierogi rise to the surface, stirring occasionally with a wooden spoon to keep from sticking. Remove with slotted spoon. Pour a little melted butter over cooked pierogi to keep from sticking. Serve with sour cream, sautéed onions, crisp-fried salt pork bits apple sauce or condiment or you choice.

Pierogi Cheese Filling Country – Russia (submitted by 214th Hawkwood) Ingredients 1 lb dry cottage cheese 2 egg yolks 1 Tbsp. sugar 1 tsp. grated orange rind Directions 1. Combine all ingredients well. If cheese is very dry add I extra egg yolk or 1

Tbsp sour cream. 2. Fill pierogi.

Pierogi Cottage Cheese and Potato Filling Country – Russia (submitted by 214th Hawkwood) Ingredients 3 large potatoes ½ lb dry cottage cheese 1 egg 1 tsp. salt Directions 1. Boil, drain and mash potatoes; combine all ingredients and mix well. Fill

pierogi when cool.

Pierogi Fresh Fruit Filling Country – Russia (submitted by 214th Hawkwood) Ingredients Grated apples, blueberries, pitted cherries, pitted prune plums, strawberries, are favourite fillings. Directions 1. Sprinkle with sugar to taste and fill Pierogi.

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Carne en Polvo (Ground Beef) Country - Colombia (submitted by 5th Taber) Ingredients 1 lb beef, cut in chunks Garlic and onion Salt 5 Tbsp oil 2 onions, finely chopped 2 small tomatoes, chopped 1 cup water Directions 1. The night before, marinate the meat with garlic, onion and salt. 2. Fry the meat in hot oil in a covered frying pan with the onions, scallions and

tomatoes. 3. Add water and stir to make a sauce. 4. Replace the cover and cook the meat for another 5 min. 5. Remove the pieces of meat and grind. 6. Add ground meat to the sauce. Blend thoroughly. Serve hot with beans and

rice.

Austrian Home Style Potatoes Bratwurst with Sauerkraut Country – Austria (submitted by 2nd St. Albert ) Ingredients 10 medium sized red potatoes 1 onion 2 Tbsp. of vegetable oil Salt Pepper 10 medium sized sausages 450 ml of sauerkraut Directions 1. Blanch sausages. 2. Par boil potatoes to fork tender (leave skins on) 3. Thinly slice onions. Brown onions with sliced drained potatoes, over

medium heat. 4. Brown sausages, warm up sauerkraut and serve with mustard to taste.

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Fried Plantain Country – Costa Rica (submitted by 66 Clareview) Ingredients 2 plantains, medium sized, ripe 1 whole nutmeg ¼ cup canola oil Directions 1. Peel plantains by scoring a line in the skin without penetrating the fruit and

peel the skin sideways, not up and down. Cut into circles. 2. Heat canola oil in a large skillet and panfry the plantains on both sides until

golden brown. Takes about 5 min. While frying, season with salt and pepper; and grate fresh nutmeg onto both sides.

Barbeque Medley Country – New Zealand (submitted by 1st Nanton & 1st Claresholm) Serves 4- 6 Ingredients 2 medium peppers, deseeded and cut into chunky wedges 1 medium egg plant, cut into 1cm thick slabs 2 onions, cut into wedges 20 garlic cloves whole and unpeeled 2 medium kumara, peeled and sliced into ½ cm thick slabs 2 cloves of garlic crushed 1 Tbsp. brown sugar Freshly ground black pepper Directions 1. Place all the prepared vegetables in a baking dish. 2. When cutting the onions, leave part of the base on so that the wedge stays

together when cooked. 3. Combine the oil, crushed garlic, sugar, and pepper. Stir into the vegetables

to evenly coat. 4. Cook on medium to hot barbecue plate for about 10 min or until tender.

Kiwi-in-a-cup Country – New Zealand (submitted by 1st Nanton & 1st Claresholm) Serves 1 Ingredients 1 kiwi fruit An egg cup or a 3 oz paper cup Honey, if you want Directions 1. Cut off the top and bottom of the kiwi. Place the kiwi in the egg cup, cut

side up. Drizzle with a little honey, and then dig in with a spoon.

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Chykhyrtma Pilaff Country – Azerbaijan (submitted by 151st Springbank Ingredients 1650gr rice 440gr onions 0.55gr citric acid 0.1gr saffron Directions 1. Add shredded onions, pepper, citric acid, saffron infusion and fry. 2. Pile rice on plate with shasnlkl on top 3. Dress with lemon piece and spray with melted butter.

Chicken Shashlyk (shiskabobs) Country – Azerbaijan (submitted by 151st Springbank) Ingredients 3300 gr chicken 385 gr onions 275 gr coriander, parsley, salt, pepper, and sunlac. Directions 1. Cut chickens into 40-50gr pieces, salt, pepper, string on a spit and roast

over charcoals. 2. Garnish with boiled onions and sprinkle with herbs. Turkey shash-lyk is

made the same way.

Stuffed tomatoes Country – Azerbaijan (submitted by 151st Springbank) Ingredients 300 gr tomatoes Directions 1. Cut the top off tomatoes and empty bottom portion so it forms a hollow

shell. 2. Using a stuffing similar to that used for egg-plant, stuff the tomatoes and

place in a casserole dish. 3. Fry the tops from the tomatoes in butter and pour the results over the

stuffed tomatoes. 4. Stew in covered casserole dish until all the flavours merge.

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Jerk Chicken Country – Barbados (submitted by 2nd Camrose) Ingredients Chicken Lemon Pepper Bread Crumbs Jamaica-me-Crazy Powder Directions 1. Place all ingredients except chicken in plastic bag and mix thoroughly. 2. Add chicken and shake to cover completely 3. Fry until chicken is cooked through.

Three-Bean Rice Country – Barbados (submitted by 2nd Camrose) Ingredients 1 box 3-Bean Rice (available at IGA) Directions 1. Cook as per directions on package.

Tropical Kabobs Country – Barbados (submitted by 2nd Camrose) Ingredients Watermelon Mango Papaya Pineapple Directions Place on bamboo sticks

Maltese Hashbrowns Country – Malta (submitted by 1st Acme) Ingredients 1 pg bacon, cut into bite sized pieces 2 onions, diced 2 lbs potatoes, diced with skins on garlic Directions 1. Fry bacon until limp, add diced potatoes. Add onions 5 minutes later. 2. Add garlic, salt and pepper to taste and cook until soft and golden brown

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Hilachas Country – Guatemala (submitted by 170th Sherwood Park) The word Hilachas is Spanish for “threads” referring to the fact that the meat is normally shredded. This recipe has been modified significantly so that it can be done at camp. Ingredients 7 lbs roast, sliced into very thin strips 6 red peppers cut into chunks 1 large red onion, cut into small pieces 1 stalk of celery, cut into small pieces 10 med potatoes cut into chunks 8 large carrots sliced 2 tsp. garlic bay leaves green onions, diced very small Directions 1. Sear the meat in large pot. 2. Fry all the vegetables (except the potatoes) and then add them to the pot

with the meat. 3. Salt and pepper to taste and add thyme, oregano and bay leaves. 4. Add 8 cups of water and the potatoes to the pot and bring to a boil. Turn

down the heat to low and then simmer for 2 hours. 5. Add flour to thicken fluid into a gravy Chefs’ Notes Use the diced green onions as a garnish

Dutch-oven Cobbler (submitted by Program Staff) Ingredients 2 cans fruit pie filling 1 can sweetened condensed milk 1 cake mix (match to fruit) Directions 1. Heat plenty of coals to use with 4-quart Dutch oven lined with tin-foil. 2. Mix fruit with about ½ of the cake mix and choice of extra flavouring and

pour into Dutch oven. Mix remaining cake mix with sweetened condensed milk and pour into Dutch oven.

3. Put cover on Dutch oven and place coals on top and cook for 45 – 60 minutes or until toothpick can be inserted and withdrawn dry.

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Trail mix Rice Krispie Squares (submitted by Program Staff) Ingredients 1 large bag Marshmallows 1 large box Rice Krispies 1 kg Trail Mix (GORP) ¼ to 1/3 cup vegetable oil; (adjust to prevent marshmallows from sticking to pot) Directions 1. Lightly oil 3 flat shallow pans. (in a pinch you can use tin-foil sheets) 2. In a large pot, add vegetable oil and melt marshmallows until smooth 3. When marshmallows are melted, remove from heat and add Rice Krispies,

Trail Mix and mix thoroughly. 4. Using cold water, spread mixture on sheets and once cooled, cut into

squares.

Deep-Fried Fruit Fritters (submitted by Program Staff) Ingredients 1 cup all-purpose flour 1 Tbsp. Baking Powder 1 egg 1 cup milk 4-6 ounces dried mixed fruit 4 ounces Icing sugar 4 litres of vegetable oil for deep frying Directions 1. Cut dried fruit into ¼“ cubes and then add to flour and baking powder in

mixing bowl. Mix thoroughly so that dried fruit is covered with flour. 2. Beat egg and milk and then add to dry ingredients and mix until all

ingredients are combined. 3. While mixing your dough, heat oil to 350° F in a pot that has a removable

basket. 4. Once oil is hot, carefully spoon mixture into oil and fry until cooked through. 5. Remove from oil and dust with icing sugar or cinnamon.