Recipe List

• Vegetable Stew (Ethiopia)
• Spring Rolls (Vietnam)
• Carrot Orange Juice (Honduras)
• Spicy Lentil Pot (Egypt)
• Chicken with Peanut Sauce (Congo, formerly Zaire)
• Peanut Dip for Spring Rolls (Vietnam)
• Noodles with Broccoli and Meat (Cambodia)
• Baked Plantains in Orange Sauce (Guatemala)
• Cucumber Yogurt Salad (India)
• Potato Curry (Bangladesh)
• Spinach Pastries (West Bank)
• Easter Bread (Ukraine)
• Roasted Asparagus
• Blueberry Tart

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Vegetable Stew (Ethiopia)

Alecha (ah-LEE-chah)

Serves 4-5

In large saucepan, combine:

2 T. margarine, butter or oil
1 clove garlic
1 onion, chopped

Saute until onions are soft, but do not brown.

Add:

• 1/2 c. water (125 ml)
• 3 medium potatoes, chopped in large pieces
• 2-3 carrots, chopped
• 1/2 t. salt (2 ml)
• 1/2 t. ground ginger (2 ml)
• 1/2 t. ground turmeric (2 ml)
• 1/4 t. pepper (1 mlo)

Cook about 10 minutes until potatoes and carrots begin to soften. Add:

• 1 lb. cabbage, chopped (1 kg) (about 5 c./1.3 L)
  1/2 c. water (125 ml)
  1/4 t. salt (1 ml) or to taste
  1 green chili pepper, seeded and quartered

Cook until vegetables are tender. Stir gently to combine, taking care not to mash vegetables.

— from Extending the Table: A World Community Cookbook
by Joetta Handrich Schlabach, 1991, Herald Press.
Used by permission. Available from the MCC store..

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Spring Rolls (Vietnam)

Cha Giò (cha yaw)

Makes 30-35

Mix together:

• 1-2 oz. cellophane noodles (bean thread), soaked in warm water until soft, then cut with scissors or knife into short pieces (30-6 g)
• 1/2 lb. ground pork (250 g)
• 1 t. fish sauce (5 ml)
• 1/4 t. pepper (1 ml)
• 2 green onions, chopped
• 1 carrot, shredded (optional)
• 1 small can crab or shrimp (optional)
• 1/4 c. dried fungus, soaked for 20 minutes and finely chopped (50 ml) (optional)

Have on hand:

• package of large rice paper

Sheets should be about 12 inches diameter (30 cm). Use 8-9 sheets. Quickly dip rice paper, one sheet at a time, into shallow dish filled with water and 1 t. white or brown sugar (5 ml). Cut rice paper circles into quarters. (Rice paper will dry out quickly; beginners, work with one sheet at a time.) Place rice paper quarters on table with point away from self. Put heaping tablespoon of filling mixture in center. Fold corners in and roll toward point. Set aside and continue until meat mixture is used up.

Fry rolls, half submerged, in hot oil over medium heat until rice paper turns yellowish and meat inside is cooked, 6-8 minutes. Turn frequently while frying. Drain on paper. Serve with individual dishes of Peanut Dip .

— from Extending the Table: A World Community Cookbook
by Joetta Handrich Schlabach, 1991, Herald Press. Used by permission. Available from the MCC store..

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Carrot Orange Juice (Honduras)

Jugo de Zanahorria y Naranja (who-go day sah-nah-OH-reeah ee nah-RAHNG-hah)

Makes 2 qts. (2 L)

Place in blender:

• 4-5 medium carrots, uncooked, cut in 1-inch chunks (2-5 cm)

Cover with:

• 3 1/2 c. water (875 ml)
• Blend until pulverized. Strain if desired.

Combine:

• carrot juice
• 4 1/2 c. orange juice (1.1 L)
• 2-4 T. sugar (30-60 ml) (optional)

Chill and serve.

— from Extending the Table: A World Community Cookbook by Joetta Handrich Schlabach, 1991, Herald Press. Used by permission. Available from the MCC store..

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Spicy Lentil Pot (Egypt)

Shorbet Addis (show-r'bet AH-diss)

Serves 4-6

Chop in large chunks:

• 2 carrots
• 1 green pepper
• 1 onion
• 2 tomatoes or one 8-oz. can tomato sauce
• Put vegetables in large soup pot with:
• 5-8 cloves garlic, peeled and left whole
• 1 1/2 c. orange lentils (375 ml)
• 5-6 c. water (1.3-1.5 L)
• 1 chicken bouillon cube (optional)

Cover and boil 20-30 minutes without stirring. Cool slightly and strain or puree.

Return to pot and add:

• 2 t. ground cumin (10 ml)
• 1 1/2 t. salt (7 ml)
• 1/4-1 1/2 t. ground red pepper (1-7 ml)

Simmer 10 minutes, stirring occasionally, to blend flavors. In separate pan, fry 1/2 c. onion, chopped (125 ml), in 1 T. oil (15 ml) until toasty brown. Float onions on top of soup. Serve with wedges of lemon.

— from Extending the Table: A World Community Cookbook by Joetta Handrich Schlabach, 1991, Herald Press. Used by permission. Available from the MCC store..

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Chicken with Peanut Sauce (Congo, formerly Zaire)

Nsoso ya Muamba (n'SOH-soh yah m'WAHM-bah)

Serves 6

Heat in large saucepan:

• 2 T. oil (30 ml)

Fry until cooked through:

• 3-lb. chicken, cut up, or chicken pieces (1.5-kg)

Add additional oil if needed to keep chicken from sticking. Set chicken aside.

Fry in remaining oil:

• 1 large onion, sliced
• 1-2 cloves garlic (optional)

Add:

• 1 c. tomatoes, fresh or canned (250 ml)
• 1/4 c. tomato paste (50 ml)
• 1/2 c. peanuts, ground in blender, or chunky peanut butter (125 ml)
• Add gradually and stir to make smooth sauce:
• 1 c. water (250 ml)

Add:

• 1 bay leaf
• 2 T. celery or celery leaves, chopped (30 ml)
• 1 t. salt (5 ml)

Cook a few minutes, stirring constantly. Return chicken to sauce. Stir to coat pieces well. Cover and cook over medium heat about 15 minutes. If too thick, add a little water. Serve over rice.

— from Extending the Table: A World Community Cookbook by Joetta Handrich Schlabach, 1991, Herald Press. Used by permission. Available from the MCC store..

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Peanut Dip for Spring Rolls (Vietnam)

Tu'o'ng dâu an Vo'i Cha Giò (do-ung dow ahn vuh-ee chah yaw)

Makes 2 cups (500 ml)

In saucepan, brown slightly in 1 T. oil (15 ml):

• 1 medium onion, finely minced
• 1/2 red chili pepper (or less), finely minced

Add:

• 1 1/2 T. fish sauce (20 ml)
• 1-2 tomatoes, finely diced
• 3/4 c. water (175 ml)
• 2 T. brown sugar (30 ml)
• 1 1/2 T. soy sauce (20 ml)
• salt and pepper to taste
• 1 T. lime juice (15 ml) (optional)

Mix together and add to mixture:

• 1 T. flour (15 ml)
• 7 T. peanuts, crushed with pestle or in blender, or chunky peanut butter (100 ml)

Simmer mixture, stirring constantly, approximately 5 minutes or until desired consistency is reached. Serve warm or at room temperature with Spring Rolls. <LINK>

— from Extending the Table: A World Community Cookbook by Joetta Handrich Schlabach, 1991, Herald Press. Used by permission. Available from the MCC store..

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Noodles with Broccoli and Meat (Cambodia)

Kuy Tew Cha (goi dieu chah)

Serves 4

Cook according to package directions:

• 8 oz. Chinese noodles or thin spaghetti (250 g)

Drain. Add 1 T. oil (15 ml) to keep noodles from sticking together, cover, and set aside.

In separate saucepan, cook or steam until tender-crisp:

• 1 1/2 c. broccoli, cut in pieces (375 ml)

Meanwhile, in separate frypan saute 8-10 minutes in 1-2 T. oil (15-30 ml):

• 2 cloves garlic, minced
• 1/2 c. pork, cut in small pieces (125 ml)
• 6-8 shrimp, shelled and deveined
• Add broccoli to meat along with:
• 1-2 T. soy sauce (15-30 ml)
• 1 t. sugar (5 ml)
• 1/2 t. salt (2 ml) (optional)

Toss with noodles and serve with additional soy sauce as desired.

— from Extending the Table: A World Community Cookbook by Joetta Handrich Schlabach, 1991, Herald Press. Used by permission. Available from the MCC store..

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Baked Plantains in Orange Sauce (Guatemala)

Plátanos al Horno (PLAH-tah-nohss ahl OHR-noh)

Serves 6

Preheat oven to 375 F (190 C).

Peel and slice:

• 3 very ripe (black, yields to gentle pressure) plantains, or substitute 5 bananas

Place in greased baking dish and dot with:

• 2 T. margarine or butter (30 ml)
• Pour over plantains:
• 3/4 c. orange juice (175 ml)

Sprinkle with:

• 1 t. orange rind, grated (5 ml)
• 1/4 t. ground cinnamon or nutmeg (1 ml) (optional)

Bake, uncovered, 20-25 minutes, basting occasionally. Serve warm with dab of whipped cream, ice cream or frozen yogurt.

— from Extending the Table: A World Community Cookbook by Joetta Handrich Schlabach, 1991, Herald Press. Used by permission. Available from the MCC store..

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Cucumber Yogurt Salad (India)

Khira Raita (KEE-rah RIE-tah)

Serves 4

Mix:

• 3/4 c. yogurt (175 ml)
• 1 cucumber, thinly sliced
• 1 onion, finely chopped
• 1 tomato, chopped (optional)
• pinch of salt and pepper
• garlic powder of ground cumin to taste

Sprinkle on top:

• dash or ground red pepper (optional)

Chill and serve.

— from Extending the Table: A World Community Cookbook by Joetta Handrich Schlabach, 1991, Herald Press. Used by permission. Available from the MCC store..

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Potato Curry (Bangladesh)

Alu Torkari (AH-loo TOHR-kah-ree)

Serves 4-6

In heavy frypan saute in 1 T. oil (15 ml) until brown and crisp:

• 1-2 large onions, finely sliced

Remove onions and reserve for garnish.

Add and fry in 1 T. oil (15 ml) until soft, but not brown:

• 1 medium onion, chopped
• 2-4 cloves garlic, crushed

Add:

• 2 large tomatoes, chopped
• 3/4 t. garam masala (3 ml)
• 3/4 t. ground turmeric (3 ml)
• 1/2 t. salt (2 ml)
• 2 fresh green chilies, chopped, or 1/4 t. ground red pepper
• 2 T. fresh parsley, chopped

Stir-fry 2-3 minutes, until tomatoes are very soft and oil appears around edges of sauce.

Add:

• 1 T. lemon juice (15 ml)
• 4 potatoes, cubed (about 1 lb./500 g)
• a few tablespoons water

Cover loosely and simmer slowly, stirring occasionally, until sauce is thick and potatoes are tender. Add a bit more water if necessary during cooking. Garnish with browned onions and serve with rice or chapatis and dhal or another more juicy curry dish.

— from Extending the Table: A World Community Cookbook by Joetta Handrich Schlabach, 1991, Herald Press. Used by permission. Available from the MCC store..

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Spinach Pastries (West Bank)

Sabanehk ib Kubez (sah-BAH-neekh ib KHOH-bez)

Makes 20 pastries

Dough

In 3/4 c. warm water (175 ml) dissolve:

• 1 t. active dry yeast (5 ml)
• 1 t. sugar (5 ml)

Mix:

• 3 c. flour (750 ml)
• 1/4 c. oil (50 ml)
• 1/2 t. salt (2 ml)
• yeast mixture

Knead on floured board until dough is soft and elastic, adding a little more flour if needed. Let rise one hour.

Filling

Mix:

• 4 c. spinach, chopped and packed (1 L)
• 1/4 t. salt (1 ml)
• 3/4 c. onions, finely chopped (175 ml)
• 1/4 t. pepper (1 ml)
• 3/4 t. ground cumin (3 ml)
• 2 T. olive oil or shortening, melted (30 ml)

Mix well.

Divide dough into 20 small balls. Roll very thin. Put a heaping 1/4 c. spinach mixture (about 70 ml) in center of dough. Fold 3 edges in, making triangular shape, and pinch together at center. Bake at 350 F (180 C) in greased pan 15 minutes or until golden brown.

— from Extending the Table: A World Community Cookbook by Joetta Handrich Schlabach, 1991, Herald Press. Used by permission. Available from the MCC store..

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Easter Bread (Ukraine)

Paska (PAHSS-kakh)

Makes 1 of 3-lb. can loaf (1.5 kg), plus 5 of 1-lb. can loaves (500 g.)

Bread

Mix and set aside:

• 2 1/2 T. active dry yeast (35 ml) (2 1/2 packages)
• 1/2 c. warm water, preferably potato water (125 ml)

In large mixing bowl, beat:

• 2 c. sugar (500 ml)
• 6 eggs

Add and stir:

• 3/4 c. margarine or butter (175 ml)
• yeast mixture
• rind of 1 orange, grated
• juice of 1/2 orange
• 1 t. vanilla (5 ml)

Add alternately and mix:

• 1 c. cream or half-and-half (250 ml)
• 10-12 c. flour (2.5-3 L)

Kneed dough on floured board until smooth and elastic. Shape dough into loaves and place in well-greased coffee tins. Dough should fill only 1/3 of tin; loaves will continue rising while baking. Let rise 5 hours. (This is a slow-rising bread.) Bake 50-60 minutes at 325 F (160 C). To remove loaves, run knife along edges, invert and carefully shake out.

Icing

Mix:

1. 1 T. margarine or butter (15 ml)
2. 1 c. powdered sugar (250 ml)
3. 1/4 c. hot milk (50 ml)

When loaves cool, ice with pastry brush. Sprinkle tops with colored sprinkles or small candy Easter eggs.

Spread

Press through coarse sieve, or whirl in blender, or beat vigorously with mixer:

• 16 oz. dry cottage cheese (500 g) (or regular cottage cheese drained in sieve or cheesecloth)
• 2 egg yolks or 1 whole egg, hard-cooked and minced

Cream together and add to cheese:

• 1/2 c. margarine or butter (125 ml)
• 1/2 c. sugar (125 ml)

Add:

• 1/2 t. vanilla (2 ml)

Mix to spreadable consistency, adding light cream if too dry. Serve on slices of Paska.

— from Extending the Table: A World Community Cookbook by Joetta Handrich Schlabach, 1991, Herald Press. Used by permission. Available from the MCC store..

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Roasted Asparagus

Spring/Summer

Serves 2-4

Break off the tough stems of:

• 1 pound asparagus

Mix:

• 1-3 cloves garlic, minced
• 2 T. olive oil
• salt and pepper to taste
• pinch of allspice (optional)

Add asparagus, tossing to coat. Place asparagus in a single layer on a baking sheet. Roast at 375-425 F until slightly brown and crisp-tender, about 10-20 minutes; stir occasionally. Serve with balsamic vinegar if desired.

— Sample preview recipe from Simply in Season , MCC's new cookbook in the spirit of More-With-Less and Extending the Table. Available fall 2005.

Go to the Simply in Season Web site.

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Blueberry Tart

Summer

Serves 6-8

Cut together:

• 1 c. flour (may use 1/3 whole wheat)
• 2 T. confectioners sugar
• 1 stick margarine or butter

Place in 9-inch pie plate or tart pan, building up edges. Bake at 425 F for 12 minutes or until golden brown. Cool.

Heat in saucepan:

• 3 c. blueberries (fresh or frozen)
• 1 1/2 T. cornstarch
• 1/3 c. water
• 1/2 c. sugar

Stir until thickened and bubbly. Pour into tart shell. Cool.

Go to the Simply in Season Web site.

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Sample preview recipe from Simply in Season, MCC's new cookbook in the spirit of More-With-Less and Extending the Table. Available fall 2005.