RECIPES

Moroccan Carrot Salad

African Peanut Soup

Vodka Sauce

German Meatballs

Colombian Rice Pudding

Russian Chocolate Chip Cookies

French Chocolates

Rhubard Crunch

Chocolate Éclair Cake

Dutch Apple Cake

SPECIAL THANKS

Special thanks to those who contributed a recipe(s) for our first International Women’s Night Cookbook.

Joanne Green

Clara Hensel

Susan Lane

Denise McCann

Claudia Prieto

Laura Reidy

Irina Rudenko

Sarah Russell Hankins

Vicki Spadaccio

COOKBOOK 1st edition

Women’s International Night 2014

CARROT SALAD (MOROCCO)

Ingredients Directions

6 large carrots, grated Combine all ingredients in a bowl.

Chill for at least a half hour before serving.

Variation: Add 2 or 3 oranges, peeled and diced.

Omit olive oil.

¼ cup sugar

3 Tbsp. lemon juice

3 Tbsp. olive oil

1-2 Tbsp. orange flower

water

½ tsp. cinnamon

AFRICAN PEANUT SOUP (WEST AFRICA)

Ingredients Directions

2 lg. peeled & cubed sweet

potatoes

Heat a large Dutch oven coated with cooking spray. Add sweet potato, onion, bell pepper and garlic. Cook 5 minutes. Stir in next 5 ingredients. Simmer 20-30 minutes. Stir in coconut milk, chicken and peanut butter. Cook about 5 minutes until chicken is cooked through. The choice of salsa dictates how spicy the soup will be. Don’t add the peanut butter and coconut milk until the end. If you add it early, you don’t get the great taste. Garnish with chopped cilantro and chopped peanuts (optional).

1 chopped onion

1 diced red bell pepper

3 cloves garlic, minced

1 c. bottled salsa

1 T. ground cumin

2 ½ c. chicken broth

2 – 15 oz. cans black beans,

drained & rinsed

2 chicken breasts, cubed

1 can coconut milk

¾ c. peanut butter (crunchy

or smooth)

VODKA SAUCE FOR PASTA

Ingredients Directions

2 T Olive Oil Note: T=Tablespoon; t=teaspoon; c=cup

Sauté the olive oil, shallots or green onions, and red pepper

Add the vodka, and simmer, about 2-3 min

Add the tomato sauce, and boil about 2 min

Add the Asiago cheese and basil, and stir until blended

Cook pasta and add sauce. Favorite pastas with sauce are Angel Hair and Penne.

¼ c Chopped shallots or green

onions

¼ t dried, crushed red pepper

½ c Vodka (the cheapest you can

find works great!)

¾ c Whipping cream

¾ c Tomato sauce

2/3 c Asiago cheese, grated

(parmesan can be substituted)

2T Fresh basil, or 2 t dried basil

DEUTSCHE FRIKADELLEN / MEATBALLS (GERMANY)

Ingredients Directions

5 slices of bread Required working time: 20 minutes Difficulty: easy Calories: 392 Soak and squeeze the bread. Prepare a mixture from all the ingredients. Form 18 meatballs and put them next to each other on a greased cookie sheet (or use baking parchment). Place the meatballs into the preheated oven for 15 minutes (435°F), turn them once and leave them in the oven for another 10 minutes.

3 onions (chopped)

2 bunches of parsley

(chopped)

2lb of minced beef

3 eggs

3 tablespoons of mustard

Salt and pepper

ARROZ CON LECHE / RICE PUDDING (COLOMBIA)

Ingredients Directions

½ c long grain rice Boil 1 cup of water; Once boiling, add the ½ cup rice, lime peel, and cinnamon sticks to cook

Once most of the water has evaporated, add 1 can of condensed milk along with 3 cans of water (use the can of condensed milk to measure the water)

Stir constantly until desired thickness over med-low heat (can vary 20 – 40 minutes of stirring)

Add to a glass dish pan and let cool for at least an 1 hour before placing on the fridge

When ready to serve, sprinkle with cinnamon powder and raisins (optional). Best served cold.

1 cup water

2 Lime peel slivers

2 cinnamon sticks

1 can of condensed milk

Cinnamon powder

Raisins (optional)

RUSSIAN CHOCOLATE CHIP COOKIES

Ingredients Directions

2 eggs Mix sugar with eggs

Add soft butter and mix again.

Add enough flour to make dough pliable consistency.

Roll into 1.5” balls.

Place on cookie sheet about 1-2” inches apart.

Press cookie slightly before pressing one chocolate chip

in the center.

Bake 20 minutes at 350.

1 cup sugar

2 sticks of butter

2 cups of flour (or enough

to good consistency

1 bag of chocolate chips

LES QUATRES MENDIANTS (FRANCE)

Ingredients Directions

Bittersweet Chocolate,

coarsely chopped

Line small tart molds with aluminum foil.

Melt chocolate and pour into tart molds.

Let the chocolate cool for a few minutes.

Place the various nuts and raisins over the tops.

When hardened, lift them out of the molds and remove foil.

Store covered in the refrigerator.

Whole Almonds, lightly

roasted

Pine Nuts, lightly roasted

Pistachios, unsalted

Walnuts, lightly roasted

Hazelnuts, lightly roasted

Golden raisins

RHUBARD CRUNCH (PENNSYLVANIA)

Ingredients Directions

Bittersweet Chocolate,

coarsely chopped

Preheat oven to 350 degrees. Butter an 8” square pan.

Mix rhubarb, sugar, cinnamon, salt and water and place in pan.

Mix oats, flour, brown sugar and cut in butter with two knives until crumbly. Place mixture on top of the rhubard.

Bake 45 minutes. Cut into squares. Serve hot or warm with ice cream or whipped cream.

Whole Almonds, lightly

roasted

Pine Nuts, lightly roasted

Pistachios, unsalted

Walnuts, lightly roasted

Hazelnuts, lightly roasted

Golden raisins

CHOCOLATE ÉCLAIR CAKE (USA)

Ingredients Directions

Graham Crackers, 1 box Butter a 9 x 13 inch pan.

Line with one layer of graham crackers

In bowl, mix milk and pudding. Beat together at medium speed until blended.

Add Cool Whip and mix until blended.

Pour ½ of pudding mixture over crackers.

Cover with another layer of graham crackers.

Pour remaining ½ of pudding mixture over graham crackers and top with another layer of graham crackers.

Refrigerate two hours

Cool Whip, 1 container (9

ounces)

Milk, 3 ½ cups

French vanilla instant

pudding, 2 small packages

FROSTING (CHOCOLATE ÉCLAIR CAKE)

Ingredients Directions

Redi-blend unsweetened

chocolate, 2 packages

Note: T=Tablespoon; t=teaspoon; c=cup

Blend all frosting ingredients together in a bowl.

Frost cake

Refrigerate whole éclair 24 hours before serving.

Vanilla, 2 t

White Karo syrup, 2 t

10x sugar (confectioner’s

sugar), 1 ½ cups

Milk, 3 T

Margarine, 3 T, softened

DUTCH APPLE CAKE (PENNSYLVANIA)

Ingredients Directions

½ c butter Preheat oven to 350oF. Cream butter in medium-sized bowl.

Add sifted dry ingredients and mix lightly into a crumbly dough.

Add egg and mix lightly into a sticky dough.

Press dough onto bottom of a greased 9” round or square baking pan, extending the dough about ½” up the sides of the pan. (If the dough sticks to your fingers, dip them in flour as you pat the dough into a crust).

Arrange apple slices in overlapping concentric circles on top of dough.

Mix dry ingredients for topping in a small bowl; work in the butter using your fingers to make a crumbly mixture. Spread the topping onto the fruit.

Bake for 30-35 minutes. This is superb served warm but also good left over the next day. Serves 8, more or less.

*Depending on the season, this cake is also great made with slices of peeled peaches or with blueberries.

1 ¼ c flour

1 tsp baking powder

¼ tsp salt

1 tbs sugar

1 egg

2 apples

(peeled/cored/sliced)*

Topping

¾ c sugar

1 tbs flour

½ tsp cinnamon (or more to

taste)

3 tbs butter