International students share dishes from home

In America and right here in Cape Girardeau, we enjoy cuisine from all over the world. Just take a look at some of our restaurants that serve the best foods from the owner's native land.

The international students at Southeast Missouri State University decided to share many of their favorite dishes from their homelands. The recipes from 20 different countries have been compiled into a cookbook available just in time for your holiday shopping.

The 82-page cookbook features a nice variety of recipes in 10 different food categories. The entrée and dessert sections have me curious about a few recipes, and I can't wait to give them a try. I thumbed through the book to get a sampling of different recipes, and found myself reading it cover to cover before I even knew it. I hope you have the opportunity to add this book to your collection and start cooking your way through it.

The books are available through the Office of International Programs on campus.

Rice with Peas and Meat, Lebanon

2 cups of medium rice

1/2 pound ground lamb

1 cup frozen peas

2 carrots chopped into small pieces

1/4 cup almonds, cut in half

4 tablespoons vegetable oil

2 cups water

1/2 teaspoon salt and black pepper, as desired

On medium heat, first fry the almonds and set aside. With same oil fry meat until it is well done. Add carrots and peas, stir for 1 minute, then add water and salt. Turn the heat to medium high and cover; checking after 1 to 2 minutes. The water should evaporate completely. Quickly turn the heat to the lowest point and with the cover still on, keep it covered for about one-half hour. Serve it with the almonds spread on top of the dish. You can eat this dish with salad or yogurt.

Kotlety Pozharskie, Russia

1/4 cup milk

2 pounds chicken or turkey breast, boned and skinned

5 Italian-type white bread slices

1/4 pound unsalted butter

3/4 teaspoon salt

1/2 teaspoon white pepper

2 cups dried bread crumbs

10 tablespoons unsalted butter, cut in small pieces

Put bread slices in bowl and pour milk over them. Soak the bread for 15 minutes. Squeeze the bread dry, being careful not to tear it up. Grind the chicken fine, then combine with the bread slices. Gradually beat in the 1/4 pound butter that you have softened, along with the salt and pepper, until the mixture is smooth. Make six patties from the mixture. Roll them in bread crumbs, coating completely. Take the 10 tablespoons of butter and clarify it in a large skillet over low heat. Remove from heat and allow to sit for 3 minutes so the whey will settle out. Spoon off the clear butter, dump the whey, and return 6 tablespoons of the butter to the skillet. Place over a medium-high heat and, when hot, fry the patties for approximately 5 to 6 minutes per side, or until done to suit your taste. Serve at once; pour remaining butter over the patties. Very good with a dollop of plain yogurt or sour cream on each patty. Yields 6 servings.

Baked Eggplant, Moldova

3 large eggplants (will serve 6 people)

Salt

Garlic, diced or pressed, uncooked

Onion, chopped, uncooked, optional

Oil, your choice, optional

Mayonnaise, not salad dressing, optional

Heat oven to 350 to 400 degrees. Wash eggplants and pierce them all over with a fork. If you forget to do this, you'll have to clean your oven! Put the eggplants on a baking sheet covered with foil and put them in the oven. Bake them until soft to the touch, approximately 30 minutes. Let them cool and peel them. You may even be able to do this with your fingers, but you may use a knife, too. Place eggplants in a bowl for about an hour to drain off water. You can mix the eggplants with a mixer, adding either garlic, oil and onion or garlic and mayonnaise to taste. You may also add chopped sweet peppers and chopped tomatoes along with the garlic, oil and onion. Garnish with parsley, either whole leaves or chopped. Serve dish as a salad.

Gado, Indonesia

This is a sauce that is traditionally served over vegetables.

Mix together in a saucepan:

2 tablespoons oil

2 tablespoons dried onions, finely chopped (fresh onions may be substituted)

2 cups water

2 teaspoons Tabasco sauce, adjust to taste (1 to 1 1/4 teaspoons is usually enough)

1 cup peanut butter, either smooth or crunchy

1 tablespoon brown sugar

1 teaspoon salt

2 tablespoons ketchup

Simmer these together for at least 5 minutes or until the consistency is thick and creamy, stirring for time to time. It is better to simmer slowly then to risk burning. Cool until warm and spoon generously on individual servings of the vegetable combination. Usually a platter or wide deep dish is served with a variety of vegetables such as the following vegetables (steamed, except as indicated below): potatoes, carrots, snow peas, Chinese cabbage, green beans, and bean sprouts. Uncooked cherry tomatoes are used as garnish. Steam the vegetables, except the Chinese cabbage, just slightly so that they retain their crispness. Add some sliced hard boiled eggs on top. The vegetable combination can be varied according to taste.

Citrus Punch, USA

1 large can (12 ounces) frozen orange juice concentrate

1 (6 ounce) can frozen lemon juice

1 teaspoon pure vanilla extract

1 teaspoon almond extract

1 1/2 to 2 cups sugar

10 cups water

Combine all ingredients and chill. This is especially pretty served with a fruit filled frozen ice ring.

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I hope you have found this very small sampling of what is in the book interesting. I sure did enjoy reading the book and learned a little too.

From time to time I find things in my chair at work. Some days it may be a gourmet tuna burger, a frozen whole trout, baked goods or recipes. Today I found this recipe waiting for me as I entered my office, and it sounds like a "keeper" to me. Hope you think so too.

Ooey-Gooey Caramel Bars

2 cups flour

1 1/2 cups brown sugar, firmly packed

2 cups rolled oats

1 teaspoon baking soda

1 1/2 cups butter, melted

1 (14 ounce) package caramels

5 tablespoons milk cream or evaporated milk

2 cups chocolate chips

1/2 cup chopped walnuts, optional

Combine flour, brown sugar, oats, baking soda and melted butter (if using margarine for the butter use 2 tablespoons less margarine). Press two-thirds mixture onto bottom of a 15-by-10-by-1-inch jelly roll pan. Bake at 350 degrees for 10 minutes. Meanwhile melt caramels and milk in top of double boiler stirring constantly. Sprinkle chocolate chips and nuts on hot crust. Spread caramels over top. Sprinkle with remaining oat mixture over top. Bake 20 minutes longer. Cut into bars while still warm.

Next week we will get into a few more Christmas recipes, so send in your favorite recipes you like to serve at Christmas as soon as possible. Until next, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699; Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by the Southeast Missourian staff.