Recipe: (7) Around the World Recipes

TALK TKL - 10-26-98
Globe-Hopping: Around the World
Empire State Muffins
Janson's Temptation (Scandinavia)
Spicy Garlic Soup (Spain)
Shrimp Scorpio (Greece)
Deep-Fried Sweet Potato Chips (Indonesia)
Seedcake (Britain)
Cherry Clafoutis (France)

Margaret, MA (3:15:20 pm) :
Janson's Temptation (Scandinavia)
5 medium potatoes, cut into fine strips
2 yellow onions, sliced thin
20 anchovy fillets
1/4 cup butter
1-1/2 cups cream
1.In a buttered baking dish, place a layer of half the potatoes. Add a layer
of onions, the anchovies, then the remaining potatoes. Dot with butter.
2.Bake at 325 degrees 10 minutes. Add half the cream and cook 10 minutes
longer. Add remaining cream and bake 40 minutes longer.
From: Memorex Library, International Recipes
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Margaret, MA (3:16:03 pm) :
Spicy Garlic Soup (Spain)
1/2 cup olive oil
2 Tbs. finely chopped garlic
3 cups coarsely crumbled French bread, with out crusts
1 tsp. paprika
6 cups water
1/4 tsp. cayenne pepper
1 tsp. salt
2 eggs, lightly beaten
1 Tbs. chopped parsley
1.In large pot, heat olive oil and add garlic. Cook 2 to 3 minutes until
soft, but not brown. Stir in bread and cook until bread is golden. Be
careful not to let it burn.
2.Stir in paprika, water, cayenne and salt and bring to a boil. Simmer for
30 minutes.
3.With a large wooden spoon, beat the soup until the bread is pulverized.
Then slowly pour in the eggs, stirring constantly. Heat for a minute, but do
not let soup boil or eggs will curdle. Taste for seasoning. Serve garnished
with chopped parsley.
From: Memorex Library, International Recipes
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Margaret, MA (3:16:51 pm) :
Shrimp Scorpio (Greece)
3 Tbs. olive oil
2 cups finely chopped onion
1 clove chopped garlic
1/4 cup chopped parsley
1/8 tsp. dry mustard
1/4 tsp. sugar
2 cups chopped, peeled tomatoes
1/2 cup tomato sauce
1 lb. raw shrimp, peeled and deveined
1/2 lb. feta cheese, crumbled
1.Heat oil in a saucepan and saute onion until it starts to brown. Add
garlic, parsley, mustard, sugar, tomatoes and tomato sauce. Simmer 30
minutes.
2.Add the shrimp to the sauce and cook a few minutes. Pour the mixture into
a casserole and sprinkle with cheese. Bake 10 to 15 minutes, in a 425 degree
oven, or until the cheese is melted.
From: Memorex Library, International Recipes
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Margaret, MA (3:17:29 pm) :
Deep-Fried Sweet Potato Chips (Indonesia)
2 lbs. sweet potatoes, peeled
oil for deep-frying
confectioners' sugar
1.Cut potatoes into paper-thin slices. Drop into bowl of cold water and let
sit 15 minutes.
2.Drain slices and pat completely dry with paper towels. Deep-fry in 375
degree oil for 3 to 4 minutes or until a delicate golden brown.
3.Drain on paper towel and sprinkle with confectioners' sugar before
serving.
From: Memorex Library, International Recipes
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Margaret, MA (3:18:01 pm) :
Seedcake (Britain)
1 stick plus 1 bs. butter, softened
2-1/2 cups flour
1 tsp. baking powwder
pinch of salt
3/4 cup sugar
1 Tbs. caraway seeds
1 egg
1/2 cup milk
1.Coat bottom and side of 8" round cake pan with 1 Tbs. softened butter. Set
aside.
2.Sift together flour, salt and baking powder. Cream butter and sugar
together. Beat in caraway seeds and egg. Add flour mixture and milk, beating
well.
3.Pour into cake pan and bake at 350 degrees for about 45 minutes or until
knife inserted into center comes out clean. Let cool.
From: Memorex Library, International Recipes
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Margaret, MA (3:18:35 pm) :
Cherry Clafoutis (France)
1-1/2 cups milk
4 eggs
1/2 cup flour
1/4 cup sugar
2 tsps. vanilla
2 to 3 cups drained, canned, pitted Bing cherries
confectioners' sugar
1.Make the batter in a blender by combining milk, eggs, flour, sugar and
vanilla and mix at high speed for several seconds. Scrape down and blend at
low speed about 30 seconds. Or you can mix in a bowl with a whisk.
2. Pat the cherries dry with paper towels and spread them evenly in a
shallow, buttered baking dish about 2 inches deep. Pour batter over cherries
and bake at 350 degrees about 1-1/2 hours, or until top is golden brown and
firm to the touch.
3. Dust lightly with confectioners' sugar and serve while warm.
From: Memorex Library, International Recipes
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