Recipes

2020 Cooking Demonstration Recipes

Beer Cheese Dip (German)

Ingredients

2 8 oz. packages of cream cheese
1 8 oz. container of sour cream
1 packet of Hidden Valley Ranch seasoning
1 cup of Hellman’s mayo
1/2 can of a beer (6 oz.)
Handful of shredded cheddar cheese

Directions

Combine all ingredients into a mixing bowl.
Mix with a hand mixer until all smooth.
Chill overnight.

Blitz Torte (Swiss)

Ingredients

½ cup butter
½ cup sugar
5 egg yolks, beaten light
1 teaspoon vanilla
3 tablespoons milk
1 cup cake flour
1 teaspoon baking powder

Topping Ingredients

5 whites of eggs
1 cup sugar
½ cup almonds, sliced
Sugar
Cinnamon

Directions

Cream the shortening; gradually beat in the sugar, egg yoks,, vanilla, milk, and flour sifted, with the baking powder.

Spread the mixture in two round 8-inch cake tins.

Whip the whites of five eggs, stiff and dry, and add one cup of sugar gradually; spread on the unbaked mixture in both pans.

Sprinkle with ½ cup chopped or sliced blanched almonds, one tablespoon sugar, and ½ teaspoon cinnamon and bake in a moderate oven at 350 degrees F. for about 30 minutes.

Let cool.

Serves 6-8

Fergese (Albanian)

Ingredients

3 bell peppers (different colors)
12 oz. of crushed tomatoes
8 oz. of plain goat cheese
2-3 cloves garlic
3 tablespoons of olive oil
salt and black pepper to taste

Directions

In a pan, pour the olive oil and add the cut peppers.

Sprinkle with salt and black pepper.

Cook in the medium heat for 15 minutes until the peppers are soft.

Add the crushed tomatoes and cook for another 15 minutes.

Add the goat cheese and crushed garlic and stir until the cheese is melted.

Salt and pepper to taste.

Piragi (Latvian)

Prepare Yeast:

10g Active Dry Yeast: Mix with 2 teaspoons sugar and ¼ cup warm water.

On Stove:

1 cup milk, 3 Tablespoons sugar, and 1 teaspoon salt. When the mixture is warm, add 1 stick unsalted butter, and reduce heat. When butter has melted, set aside to cool.

Mixture for Filling:

Mixture consists of bacon and onion (can also use Spam, smoked butt or ham). The ratio is approximately 1.5 packages of bacon to ½# smoked butt, with onion added later to taste. Onion can be lightly cooked until it is translucent. Depending upon quality of bacon (fat content), we tend to go to taste rather than a hard and fast rule. Lightly cook the bacon beforehand, to reduce the amount of grease in the filling.

In a large bowl:

2 ½ cups bread flour, with 1 cup left in reserve.

When milk mixture is lukewarm, combine with 2 eggs (lightly beaten), and flour. Use your favorite wooden spoon to gently mix ingredients and dough. Then add the yeast mixture. When the mixture is no longer clumpy, add the reserved cup of flour. When finished mixing, transfer the dough to a greased bowl, and cover with a damp towel. Set in a warm area for several hours. Avoid kneading the dough, as over-kneading leads to rock hard piragi.

When dough has risen, gently punch the dough. Cut into small sections, and with floured hands, remove section to lightly floured working area. Roll out to a semi-thin (1/8” of an inch) thickness. Place a heaping tablespoon of onion/pork/bacon mixture in the center of your dough circle. Pull the dough over the middle and tap down the edges, forming a crescent shape. Cut with a glass and make sure the piragi is sealed. Place on a cookie sheet, with the seam on the bottom. Allow the piragis to proof for 30 minutes to an hour before baking. Use the egg wash just before putting them into the oven.

Bake for 14-16 minutes at 375 degrees. Rotate the pan after seven minutes into the baking process, so that the piragi brown evenly. Remove the piragi from the cookie sheet.

Makes 55 big piragi

**can refrigerate dough overnight before baking

**can keep in the freezer for 1-6 months

Recipe based on Amber Dzelzkalns’ family recipe

Puto (Steamed Cakes) (Filipino)

Wet Ingredients

2 large eggs
1 1/2 cups of milk

Dry Ingredients

1 3/4 cups cake flour
3/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon kosher salt
Baking spray, for greasing muffin cups or other containers
Optional: Food coloring, pandan or ube extract (available at Asian Food Stores)
Grated cheese

Directions

In a bowl, whisk or beat the wet ingredients until well combined. Slowly add dry ingredients until well combined.***

Spray the muffin tins or other containers. (We used a medium size, 2.8 in. cup.) Prepare steamer. Cover the pot cover with cheesecloth or dishcloth to absorb the condensation. Boil the water, then lower heat to medium.. Place containers in the pan and fill half way to three quarters. Cover.

Cook for 7-9 minutes or until a cake tester or toothpick inserted into the center of the puto comes out clean. Cool one minute, and then turn out onto a cooling rack.

May be served hot, warm, or room temperature. Leftovers should be refrigerated in a covered container. Reheat in microwave for 10 seconds to bring out the fresh from the steamer taste.

***Variations: If you wish to vary a single batch of puto, divide the batter into smaller bowls and add a bit of pandan or other flavoring or food coloring to each bowl. Then fill muffin cups half way to three quarters. May also sprinkle grated cheese on top.

Shan Tofu (Burmese)

Ingredients

1 cup chickpea powder
3 cups of water

Directions

Soak and mix, cook until thick

Add salt and turmeric (pinches).

Toppings: Mixture of peanuts, sesame seeds, and garlic, add cilantro for garnish.

Serve with saltine crackers

Šišky or Shisky (Czech)

Ingredients

1 strip of yeast (3 envelopes)
2 cups of milk
⅓ cup + 1 tsp. sugar
3 eggs
6 cups flour
Oil or Crisco for frying
Cinnamon
Sugar

Directions

In a small bowl, combine 3 envelopes of dry yeast, 1 tsp. sugar, and 1 cup milk heated to 115 degrees. Let rise.

Cream 1 stick butter, ⅓ cup sugar, and 1 T. salt

Add 3 eggs and 1 cup warm milk

Alternatively, add yeast mixture and 6 cups of flour.

Let raise in a warm place until doubled.

Dump dough onto floured board. Cut 1 “x1” pieces. Roll into a snake, fold in half and twist 2 ends together. Let raise again.

Deep fry in lard, oil, or Crisco.

Roll in cinnamon and sugar.

Thai Red Curry

Ingredients

1 can, coconut milk (separated into creamy part and watery part)
2 heaping tablespoons, Red Curry Paste
3 or 4 Kaffir Lime Leaves
2 cups, Tofu (cubed and browned)
Water
Soy Sauce
Oyster Sauce
Sugar
Salt
1 can, Bamboo Shoots (strips)
2 cups, Eggplant, Thai or Regular (cut bite-sized)
1 cup, Bell Pepper (cut bite-sized)
2 or 3 Thai Chilis
Thai Basil

Directions

Add coconut cream to saucepan over medium heat. Once cream liquifies and becomes aromatic, add curry paste and stir thoroughly. Tear kaffir lime leaves into three or four pieces each and add to cream and paste. Simmer for three or four minutes.

Add tofu and the rest of the coconut milk. Bring to boil, stir occasionally, and simmer for an additional three or four minutes.

Taste and season with soy sauce, oyster sauce, sugar, and salt – approximately one or two tablespoons each of soy sauce, oyster sauce, and sugar; a teaspoon or so of salt. Add water to increase broth volume if desired.

Return to light boil. Add bamboo, well-rinsed. Add eggplant. Simmer until eggplant and bamboo are tender.

Add bell peppers. Simmer a few minutes to soften peppers and blend flavors.

Add Thai chilies, sliced in two or three pieces each. Add 10 or 12 basil leaves. Immediately remove from heat.

Serve warm with Thai jasmine rice.

Makes approximately 4 servings.

Tortillas (Mexican)

Ingredients

4 cups all-purpose flour, unbleached
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon yellow cornmeal
1 1/2 cups warm water
1/2 cup vegetable oil

Directions

Heat cast iron griddle or electric griddle on medium to high heat. Griddle must be dry – no oil or grease.

Combine flour, salt, baking powder, and corn meal in a large mixing bowl. Mix the ingredients with the fingers.

Add 1 ½ cups warm water to make a sticky dough.

Add ½ cup oil.

Knead dough with the hands until it does not stick to the hands, adding flour if necessary.

Shape half of the dough into golf-sized balls. Cover with a cloth so they do not become dry.

Press a ball of dough into a bowl of extra flour. Roll out on a wooden board.

Turn the dough and sprinkle flour on the dough if sticky.

Place flat dough onto a hot, ungreased griddle.

Turn tortilla over, which will bubble and be slightly gold in spots.

Remove tortilla and continue working with the rest of the dough.

Stack tortillas in a towel and serve warm

Storage

Cool cooked tortillas and cover with a paper towel.

Place in a plastic bag and refrigerate.

To warm, place on griddle a gas open flame, or covered in a towel in a microwave oven.

Appetizers

Bureti Ciobanesti (Romanian)

6 oz. sliced bacon
½ lb. Chanterelle mushrooms
½ lb. cottage cheese
¼ to ½ tsp. finely chopped thyme
Pinch of salt and pepper

Instructions: Cook the bacon until crisp and drain on a paper towel. Combine cottage cheese, thyme, seasonings and crumble bacon. Fill mushroom caps with cheese mixture. Sprinkle thyme over mushrooms, if desired. Back at 300 degrees for 10 minutes or until done. You may choose to broil or grill the mushrooms instead.

Submitted by: M.E. Barnes, Viata Romanesca

Scotch Eggs (Scottish)

4 hard boiled eggs
1 lb. sausage meat
1 egg, beaten
Fine bread crumbs or cracker meal

Instructions: Peel eggs. Dip again in egg, then in bread crumbs or cracker meal. Serve hot or cold. Serves 4.

Submitted by: Mrs. Maribeth Waldrop, Caledonian Highland Dancers

Eggplant Caviar (Russian)

1 large eggplant
4 tbsp. tomato puree
2 small onions, minced
2 tsp. lemon juice
4 tbsp. olive oil
2 tsp. salt

Instructions: Drop whole eggplant into a pot of boiling water. Cook for about 25 minutes. Take it out and allow it to cool. Cut off the stem end and remove the skin. Chop the eggplant very fine. Simmer the onion in the oil for 10 minutes without browning. Add the eggplant, tomato puree, and one tbsp. of oil. Cook the ingredients slowly for 15 minutes over gentle gradually until the mixture is quite thick. Cooking time depends upon the eggplant. The required consistency should be reached after about one hour. Add the lemon juice, salt, and a dash of pepper. Serve chilled.

Submitted by: Jerry Pook, Kavkaz Russian Dancers

Spicy Cheese Rolls (Indian)

3 oz. grated cheese
1 large loaf of white bread
¼ cup chili sauce
melted butter or margarine
2 tsp. chopped onions

Instructions: Mix the chili sauce, onions, and cheese. Spread on slices of bread without crust. Roll up each slice tightly and fasten with a toothpick. Brush with butter and bake at 400 degrees until golden brown. Serve hot. Makes 25-30 rolls.

Submitted by: Mrs. Shalini Gupta, India Cultural Society, Inc.

Polynesian Fried Shrimp (Hawaiian)

2 lbs. jumbo shrimp
1 egg
1 ½ cups pancake mix
1 tbsp. vegetable oil
2 tsp. curry powder
1 cup milk
2 ⅔ cups packaged, toasted coconut

Instructions: Clean shrimp, leaving tails on. Split along the back curve, cutting close to the inner edge. Spread each shrimp flat. Mix next five ingredients until smooth (batter will be thick). Holding shrimp by the tail, dip each in batter, draining off excess. Coat with coconut. Set aside about 30 minutes, then fry in 1” of hot fat in skillet (set at 325 if electric), turning once, 2-3 minutes, or until golden brown. Drain on paper towels and keep warm in preheated 325 degree oven. Note: Coated shrimp can be sauteed in ¼ cup vegetable oil over medium heat 3-4 minutes.

Submitted by: Mrs. Anita Bradley, Aloha Nui Revue

Mushroom Spread (Austrian)

1 lb. button mushrooms cut into slices
1 medium onion, chopped fine
⅓ to ½ lb. butter
Parsley, chopped fine
5 tbsp. sour cream
1 boiled egg, chopped fine
Salt and pepper to taste

Instructions: Simmer mushrooms in small amount of butter until soft. Pour in strainer and let juice drip off. Then chop mushrooms very finely. Cream rest of butter. Stir in spoonful’s of sour cream and mushrooms. Add egg, onion, and parsley. Mix in salt and pepper to taste. Spread on crackers or small bread slices.

Submitted by: Austrian American Club of Wisconsin

Main Dishes

Frikadeller (Danish)

1 ½ lbs. lean ground beef
½ lb. ground pork
¼ tsp. cloves
½ tsp. pepper
1 medium sliced onion, chopped
1 tsp. salt
1 cup dry bread crumbs
2 eggs
4 tbsp. flour
1 cup water

Instructions: Mix ground meat, chopped onion, bread crumbs, flour, and seasonings. Add eggs, water and mix well. Refrigerate for several hours. In a frying pan, heat two tbsp. shortening. Drop meat mixture into pan with a tablespoon, form oblong rolls with the back of the spoon. Cook slowly and turn on all sides to keep the roll shape. When frikadeller are browned, remove to a warm dish, and make a gravy in the frying pan by adding two tbsp. of flour to drippings in pan. Stir until smooth. Slowly add two cups of water and two bouillon cubes. Cook until thickened. Pour gravy over frikadeller and serve.

Submitted by: Elise Tranholm, Danish Sisterhood of America #15

Chilean Potato Pastel (Spanish)

1 lb. Ground round beef
1 box instant mashed potatoes
½ tsp. Garlic salt
2 small onions, chopped in little squares
1 tsp. dry parsley
Pam spray or another brand
1 oz. box raisins
¼ tsp. white pepper
2 hard boiled eggs
½ tsp. salt
½ to ⅓ cup granulated sugar

Instructions: Boil two eggs for 10 minutes and then put them in cold water to cool. Peel them and cut them in rounds with an egg slicer. Prepare the equivalent of six servings of mashed potatoes, following the package directions. Set aside to cool, uncovered. Chop two onions fine and set them in a strainer for a while.

Brown the ground beef in a skillet sprayed with a coating of Pam or other spray. Sprinkle meat with garlic salt, white pepper, parsley, and salt. Place the raisins in very hot water for a while, strain them and add them to the beef in the skillet. Stir and let simmer for a few minutes until the meat is brown but not dry. (When browning the meat, mash it down with a fork or a potato masher.) Set aside.

In a 8” x 8” Pyrex or Corning ware pan, 4 to 6 individual 2½ round small containers, or an 8” x 8” container for baking, fill up to ½ with the browned beef and spread the egg slices on top. Cover this with mashed potatoes. Spread with a fork and leave the ridges. Sprinkle evenly with the granulated sugar and place immediately in a broiler to brown the sugar on top (like baked ham).

When the sugar is evenly browned, lower the oven to 325 degrees, and let the casserole bake for about 25-30 minutes. Take out of the oven and let it cool. Serve in the same individual dishes. Makes 4-6 servings. A tossed salad is the perfect complement to this casserole.

Submitted by: Ms. Ruby Merino, Spanish Club of Milwaukee

Chicken Curry (Thai)

1 cup sliced chicken breasts
1 cup sweet peas (frozen)
2 cups coconut milk or light cream
2 green chiles cut lengthwise
2 tbsp. green curry paste
2 tbsp. nam pla (fish sauce)
2 tbsp. vegetable oil

Instructions: In a saucepan, heat oil over medium heat. Stir-fry green curry paste for one minute. Add chicken and nam pla. Stir-fry until chicken is done. Add coconut milk and bring to boil. Add sweet peas and green chili. Stir a few times. Remove from heat.

Submitted by: Mr. Joseph E. Ryan, Thai-Am Association

Three Sister Soup (Native American)

½ lb. lean venison, salt pork, or beef
10 oz. package colored spotted beans
10 oz. package flint multi-colored corn
4 cups peeled, diced squash or pumpkin
2-3 quarts wood ashes

Instructions: Chop venison into bite-size pieces. Venison should be boiled or half-cooked by boiling and finished by frying or roasting. Cover flint corn with warm water in a large pot. When boiling, mix in enough wood ashes to cover the bottom of the kettle. Stir until hulls separate from the kernels. Place straining basket inside a kettle and pour corn and ashes mixture into it. Pour cold water over the corn until the kettle is full. Stir well to ensure the water is getting to all of the corn. Remove strainer and shake well. Do this three or four times; the corn must be clean. Pour clean corn into a kettle; pour hot, boiling water over corn and let stand for a half hour. Repeat three times. Pour in hot water and cook, adding meat. Add more hot water only as water boils away. Soak beans for 15 to 20 minutes. Cook in cold water with just enough water to cover beans. Stir to keep from sticking. Replace evaporating water with hot water until cooked. The beans will split open in the center then pour beans and water in with the corn and meat. Add squash after the beans have been added. Let cook until all are tender. Serves 4-8.

Sucuklu Yumurta (Turkish)

8 eggs
½ lb. finely sliced smoked sausage
1 tsp. butter

Instructions: Melt the butter in a frying pan. Place the sausage slices side by side, covering the bottom of the frying pan. Partly cook the sausage on both sides. Break the eggs over the sausage, cover, and cook 3 to 4 minutes. Serves 4.

“The first time I served this to my husband, he said, ‘This is a great Polish dish. My mother always used to make this!’” Elanore Boris, Past General Chair 1991-1992

Braised Pork Chops in Paprika Dill Sauce (German)

8, ¾” pork chops
3 tbsp. Hungarian sweet paprika
Salt
1 cup chicken stock
Pepper, freshly ground
⅓ cup whipping cream
2 tbsp. flour
⅓ cup sour cream
1 ½ cups onions, finely chopped
3 tbsp. fresh dill
½ tsp. garlic, finely chopped
3 tbsp. Lard

Instructions: Season chops with salt and pepper; dip in flour. Heat lard in saucepan on medium high; brown chops and transfer to platter. Add onion and garlic to fat and brown. Remove from heat and add paprika, coating onions. Return to heat, add chicken stock, bring to boil. Return chops to pan; cover and simmer on low for one hour. Remove. Combine whipping cream and sour cream in bowl. With a wire whisk, beat in flour. Add mixture to pan. Stir constantly for 2-3 minutes until sauce is smooth and thick. Add chopped dill and taste for seasonings. Serve sauce over chops. Serves 4-6.

“My mother immigrated to the United States from Vienna, Austria, in 1955 and she brought this typical Austrian – Hungarian recipe with her. She still makes it today.” Linda Weissgerber, Milwaukee Donauschwaben

Desserts

Ricotta Svingi (Italian)

1 ½ lbs. Ricotta
4 tbsp. baking powder
4 tbsp. sugar
2 cups flour
4 eggs
Powdered sugar

Instructions: Cream ricotta and sugar until smooth. Add eggs, one at a time, while continuing to beat. Add flour and baking powder. Beat until smooth. Drop by spoonsful into hot oil. Fry until light brown. When done, remove with slotted spoon, and place to drain on paper towel. Sprinkle with powdered sugar.

Submitted by: Ms. Gaetanina Balistreiri, Milwaukee Ladies of UNICO, Inc.

Barfi (Indian)

2 15 oz. containers of Frigo Ricotta cheese
1 lb. ground almonds
4 oz. stick of unsalted butter
1 ½ lbs. Carnation dry milk
1 ½ lbs. sugar
Cardamom powder to sprinkle

Instructions: Melt butter in a five-quart non-stick pan. Add Ricotta cheese and cook on low heat until dry. Add sugar and mix well. Add nuts and mix well. Remove from heat. Add dry milk; mix very well. Spread mixture on greased cookie sheet in a ¼” thick layer. Sprinkle with cardamom powder. Cut into squares. Store in the refrigerator and serve cool.

Submitted by: Mrs. Shalini Gupta, India Cultural Society, Inc.

Honey Cake (Israel)

1 ¼ cups brown sugar
1 tbsp. baking powder
1 cup honey
1 tsp. cinnamon
4 eggs
1 tsp. allspice
¾ cup oil
1 tsp. baking soda
3 cups flour
1 cup cold strong coffee

Instructions: Beat brown sugar and honey together. Add eggs one at a time, beating after each. Add oil and beat well. Stir in remaining ingredients. Pour into a greased 8’ x 14’ pan and bake at 325 for one hour. Serves 10-12.

“The Jewish New Year occurs in the autumn – the actual date depends on the lunar calendar. The holiday begins with special synagogue prayers and family dinners that include sweet dishes to symbolize a good, sweet year. Preceding the meal are apples dipped in honey; ending the meal, a cake made with honey – the ancient type of sweetening.” Ailene Tuchman, Na’amat USA

Sherry Trifle (English)

10 Ladyfingers
4 tbsp. custard powder
½ cup raspberry jam
4 tbsp. sugar
½ cup sherry
1 cup heavy cream whipped with 2 tbsp. powdered sugar
1 12 oz. package frozen raspberries
2 ½ cups milk, divided

Instructions: Spread ladyfingers with raspberry jam. Arrange in a glass serving dish. Moisten cake by brushing with sherry. Spread raspberries or any fruit over ladyfingers. Combine custard powder and sugar in a saucepan with four tbsp. milk; mix until smooth. Add remaining milk; mix thoroughly. Bring to a full boil over medium heat, stirring constantly. Remove from heat and cool slightly, stirring occasionally. Pour over fruit and refrigerate for one hour or more, if needed. When cold, cover custard with whipped cream and decorate with cherry halves and blanched almonds, if desired. Serves 10.

“Usually served at special occasions and at high teas, this treat is known all over the British Isle and mentioned in cookery books as far back as 1914. A later version using Jell-O and fruit cocktail has been on our menu at the Folk Fair for many years.” Berry Deusic, The English Club

Coconut Candy (Vietnam)

1 Fresh coconut
2 cups water
1 cup sugar
4 drops food coloring

Instructions: Crack and remove shell from coconut; extract juice. Break coconut into large pieces. Remove brown skin from outside coconut pieces. Rinse and pat dry. Slice coconut into paper-thin strips with peeler, by cutting along the flat edges of coconut pieces. In a large fry pan, mix water, sugar, and desired food coloring. Bring to a boil. Add coconut and cook on high for 10 minutes. Reduce heat and cook until water evaporates, stirring constantly. Do not allow to burn. When done, spread on cookie sheet and allow to cool. Break into pieces to serve. Coconut candy will stay fresh for up to two weeks in an airtight container. Makes 12 servings.

“Coconut candy is a treat made especially for the New Year. It is usually pink, which signifies luck for the coming year.” Thuy Krawczyk, Vietnamese-American Association

Kourambiethes (Greek)

1 lb. butter
½ cup chopped almonds or pecans
½ cup powdered sugar
6 cups sifted all-purpose flour
1 egg yolk
1 lb. powdered sugar
2 tsp. vanilla extract

Instructions: Beat butter with electric mixer until light and fluffy. Add ½ cup powdered sugar; beat well. Add egg yolk and vanilla extract. Add flour and nuts gradually to form a soft dough. Pinch off small amounts of dough and shape into rounds, fingers, or crescents about ½ ‘ thick. Place on ungreased cookie sheet and back at 350 for 15 to 20 minutes or until lightly browned. Remove from oven and immediately roll cookies on brown or wax paper that is covered with powdered sugar. Generously cover cookies with powdered sugar. Makes 30 large cookies.

“Kourambiethes is a tasty butter cookie rolled in lots of powdered sugar. They are good luck tokens at weddings, baptisms, and all festive occasions. They can be made in advance and stored in airtight containers for two to three weeks. Greek cakes and cookies are unique because they are savory compositions of spices, honey, and powdered sugar.” Sofia Shane, Milwaukee Hellenic Community, Church of Annunciation