Main dishes
AJVAR
Bake eggplants and sweet peppers at 350: F until tender when pierced with a fork. Peel skin from hot vegetables and chop or mince the vegetables. Season to taste with salt and pepper and stir in the garlic and lemon juice. Gradually stir in as much of the oil as the vegetables will absorb. Mix well. Pile into a glass dish and sprinkle with parsley.
BY: CROATIA
Chicken-Fried Steak
INGREDIENTS:
1 tablespoon butter
1 (1/2 pound) frozen Demonico (rib-eye) steak
1 tablespoon Worcestershire sauce, or to taste
1 teaspoon meat tenderizer
1 clove garlic, minced
salt and black pepper to taste
DIRECTIONS:
1. Preheat your oven's broiler. Spread half of the butter on top of the frozen steak. Pour Worcestershire sauce over, and sprinkle liberally with meat tenderizer, garlic, salt and pepper.
2. Place steak on a roasting pan. Broil for 6 to 8 minutes, remove steak from the oven, and flip over. Spread butter and season just like the other side. Return to the broiler, and continue cooking for 6 to 8 minutes, or to desired doneness.
Recipe by: Shannon (U.S.A.)
INGREDIENTS:
1 pound ground beef
3/4 cup cooked rice
1 tablespoon brown sugar
3/4 cup chopped onion
1 tablespoon ketchup
1/2 cup ketchup
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the beef, rice, brown sugar, onion and 1 tablespoon ketchup. Mix well and place in a 5x9 inch loaf pan.
3. Bake at 350 degrees F (175 degrees C) for 30 minutes. Spread remaining 1/2 cup ketchup over the top of the loaf. Bake for 15 more minutes
Recipe by: Savannah (U.S.A.)
Chicken Quesadillas
INGREDIENTS:
1 cup shredded cooked chicken
1/2 cup chopped onion
1/2 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese
2 (8 inch) flour tortillas
Ranch salad dressing
DIRECTIONS:
1. In a bowl, combine chicken, onion, mozzarella and cheddar; set aside. Spray one side of each tortilla with nonstick cooking spray. Place tortilla greased side down on hot griddle. Place chicken on half of each tortilla. Fold over and cook over low for 1-2 minutes on each side of until tortilla is golden brown. Cut into wedges. Serve with dressing.
Recipe by: Emily (U.S.A.)
Julien
(Small Mushroom Casserole)
Ingredients
2 tb unsalted butter
1 pound mushrooms (any kind), cleaned, trimmed, and cut into quarters or sixths, depending on their size
1 small garlic clove, minced
2 tb thinly sliced fresh chives
1/2 c sour cream
3 tb chopped fresh parsley
Salt and freshly ground pepper
3/4 c grated cheese
Method
Melt the butter in a large heavy skillet over medium heat. Add the mushrooms and sauté, stirring, until most of the liquid they release has evaporated and the mushrooms are nicely browned, about 10 minutes. Stir in the chives and remove from the heat.
Preheat the oven to 425 degrees F.
Stir in the sour cream and parsley and season to taste with salt and pepper. Divide the mushrooms among 4 or 5 ovenproof ramekins placed on a baking sheet. Sprinkle the top of each one liberally with the Gruy cheese.
Bake until bubbly and the tops are well browned, about 15 minutes. Serve immediately.
RECIPE BY: Russia
Macaroni & Cheese
INGREDIENTS:
1/2 cup fat-free milk
1 cup 1% cottage cheese
1/4 cup finely chopped onion
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
pepper to taste
3 cups cooked elbow macaroni
1/2 cup shredded reduced-fat Cheddar cheese, divided
DIRECTIONS:
1. In a blender, combine the milk, cottage cheese, onion, Parmesan cheese, salt and pepper; cover and process until smooth. Pour into a bowl; stir in the macaroni and 1/4 cup cheese.
2. Transfer to a 1-qt. baking dish coated with nonstick cooking spray. Sprinkle with remaining cheese.
3. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 5-10 minutes longer or until edges are bubbly.
Recipe by: Tate (U.S.A.)
INGREDIENTS:
1 pound ground beef
3/4 cup cooked rice
1 tablespoon brown sugar
3/4 cup chopped onion
1 tablespoon ketchup
1/2 cup ketchup
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the beef, rice, brown sugar, onion and 1 tablespoon ketchup. Mix well and place in a 5x9 inch loaf pan.
3. Bake at 350 degrees F (175 degrees C) for 30 minutes. Spread remaining 1/2 cup ketchup over the top of the loaf. Bake for 15 more minutes
Recipe by: Savannah (U.S.A.)
Meatloaf
INGREDIENTS:
1 pound ground beef
3/4 cup cooked rice
1 tablespoon brown sugar
3/4 cup chopped onion
1 tablespoon ketchup
1/2 cup ketchup
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the beef, rice, brown sugar, onion and 1 tablespoon ketchup. Mix well and place in a 5x9 inch loaf pan.
3. Bake at 350 degrees F (175 degrees C) for 30 minutes. Spread remaining 1/2 cup ketchup over the top of the loaf. Bake for 15 more minutes
Recipe by: Savannah (U.S.A.
Roast Turkey with Pasta Tatters
Purica s mlincima
This is a very well-known Croatian specialty served on special occasions. Croatians in North America will often serve turkey in this manner on Christmas, thus putting their own ethnic touch on the holiday. The turkey should be served sliced on a bed of mlinci (pasta tatters) on a heated platter. Coleslaw is a good side salad to serve with this dish as is stewed red cabbage.
Serves 6 to 8
1 turkey, about 12 pounds
salt and pepper to taste
1 apple
3/4 cup oil or butter
1 pound mlinci (pasta tatters see pg 74)
Preheat oven to 325°. Grease a roasting pan liberally with oil or butter.
Salt the cleaned turkey and place a whole apple inside the body cavity. Coat the whole turkey with oil or butter and place into the liberally greased roasting pan and add a bit of water to the bottom of the roaster.
Place in oven and roast for 3 1/2 to 4 hours, basting periodically with the oil or
butter. When the turkey is almost done, add the scalded mlinci and roast for another
20 to 30 minutes in order for the mlinci to soak up the drippings in the pan
BY:CROATIA