A Bite of Edgewood Recipe Exchange by the Multi-Cultural Committee of the Edgewood PTA November 16, 2011 Measurement Equivalents Cup Fluid Ounce Tablespoon Teaspoon Milliliter (c) (fl oz.) (Tbsp.) (tsp.) (ml) 1 c 8 oz. 16 Tbsp 48 tsp 237 ml 3/4 c 6 oz. 12 Tbsp 36 tsp 177 ml 2/3 c 5 oz. 11 Tbsp 32 tsp 158 ml 1/2 c 4 oz. 8 Tbsp 24 tsp 118 ml 1/3 c 3 oz. 5 Tbsp 16 tsp 79 ml 1/4 c 2 oz. 4 Tbsp 12 tsp 59 ml 1/8 c 1 oz. 2 Tbsp 6 tsp 30 ml 1/16 c 0.5 oz. 1 Tbsp 3 tsp 15 ml 1 tsp 5 ml 1/2 tsp 2 ml 1/4 tsp 1 ml Ounce Grams Pounds Oven Temperatures (oz.) (g) (lbs.) 32 oz. 1000 g 2 lbs. 120゜C = 250゜F 16 oz. 500 g 1 lb. 140゜C = 275゜F 8 oz. 250 g 1/2 lbs. 150゜C = 300゜F 6 oz. 170 g 160゜C = 325゜F 5 oz. 140g 180゜C = 350゜F 4 oz. 115 g 1/4 lbs. 190゜C = 375゜F 3 oz. 85 g 200゜C = 400゜F 2 oz. 55 g 1/8 lbs. 220゜C = 425゜F 1 oz. 30 g 230゜C = 450゜F 240゜C = 475゜F 260゜C = 500゜F Recipes listed in alphabetical order: Apple Crumble Sarahjane Denison Artichoke‐Olive Crostini Kristy O’Hare Baked Cheese Cake Kaomi Higuchi Booreyka Jesse Timberger Chipotle‐Apricot Cream Cheese Spread Tracy McCarthy Chocolate Cupcakes Vanessa Stoffels Chocolate Tofu Pie Janice Peran Creamed Spinach a la Judi Lisa Copeland Croquette Yuko Sunahara French Pancakes: Crepes de Saint‐Brieuc Laurence Viguié-Monge Galaktoboureko Lisa Dimoulas Grandma Lee’s Beef (Korean Bul‐Go‐Kee) Liebowitz Family Gyudon Beef Bowl Shinobu Araki Irish Soda Bread Marian McCrossan (Traumer) Italian Meatballs Suzanne Piccoli Japanese Omelet Yoriko Endo Kasutera‐Japanese Sponge Cake Atsuko Doi Kinpira Gobou Satoko Hirata Lemon Meringeu Pie Sarahjane Denison Miso Soup with Tofu Aya Kumamaru Nana’s Carmelitas Liebowitz Family Obatzda (Bavarian Cheese Dip) Andrea Guenther Pasta Salad Cornelia Beyer‐Hense Pear Salad Shihoko Tanaka Pecan Pie Bars Sara Friedman Potato Gratin (Curry Flavored) Makiko Kamoi Pumpkin Cheesecake Kate Conlan Raggmunkar Pernilla Johansson Really Quick Biscuits Florence Egbosimba Ropa Vieja (Cuban) Carmen Hall Salmon Kedgeree Sarahjane Denison Sekihan (Red Bean Rice) Aya Kumamaru Souffle Cheesecake Motoyo Pollock Spinach & Cheese Quesadillas Susan Smith Spring Roll Hiromi Ogura Swabian Waffles Cornelia Beyer‐Hense Taco Ring Lisa Dimoulas Tarte Tatin (Tatin Apple Pie) Laurence Viguié-Monge Teriyaki Chicken Kanako Mito Thimble Cookies Jesse Timberger Tori (chicken) Soboro Atsuko Takagi White Beans Salad (Piyaz) Meltam Atay ` APPLE CRUMBLE by Sarahjane Denison This is a traditional English winter dessert, tastes even better with ice cream or heavy cream! Basic Crumble Topping: 8oz plain flour 3 oz butter (room temperature) 3-4 oz soft brown sugar according to taste Pre-heat oven to 3500F Place the flour in a large mixing bowl, then add the butter and rub it into the flour lightly, using your fingertips. Then when it all looks crumbly, and the fat has been dispersed fairly evenly, add the sugar and combine that well with the rest. Apple filling: 1lb Granny Smiths apples 3oz soft brown sugar Peel the apples and cut into chunks, place in the pie dish sprinkle with cinnamon sugar, cover with the crumble topping and bake for 30-40 minutes until the topping is tinged with brown. Recipe courtesy of Delia Smith – Delia Smith’s Complete Cookery Course Artichoke-Olive Crostini by Kristy O’Hare 1 garlic clove, peeled and smashed 1 cup large green pitted olives 1 tablespoon capers, rinsed and drained 1 15-ounce can of artichoke hearts, drained 1/4 cup extra-virgin olive oil 8 large slices of crusty bread 1. Preheat the oven to 400°F. In a food processor, process the garlic, olives, capers, artichoke hearts and olive oil to a coarse paste. 2. Toast the bread on the oven rack for 6 minutes, or until crisp and browned. Spread the olive paste thickly over the toasts and serve. Do ahead: The olive paste can be refrigerated for 2 days. Let it return to room temperature before using. Chipotle-Apricot Cream Cheese Spread by Tracy McCarthy total time:15 min prep:10 min 12 servings, 2 Tbsp. spread and 5 crackers each ingredients: 1 pkg. (8 oz.) cream cheese, softened 1 cup apricot preserves 1 chipotle pepper in adobo sauce, finely chopped 2 Tbsp. water 1 green onion, finely chopped crackers or chips to serve with it directions: SPREAD cream cheese onto bottom of pie plate. COOK preserves, peppers and water in saucepan on medium-low heat 5 min. or until preserves are melted, stirring occasionally. Stir in onions; spread over cream cheese. SERVE with crackers or chips. Baked Cheese Cake Kaomi Higuchi. Ingredients: A. Graham Cracker:4.8 oz(136g) B. Butter:2oz(56g) C. Cream Cheese:8oz(226g) D. Milk:0.85 Cup (200ml) E. Sugar:3.5 oz (100g) F. Large Egg:3 G. Salt:A little H. All purpose flour:3 Tbs I. Vanilla Extract:1 tbs Recipe: 1.Set your oven to 350 F. 2.Prepare cupcake pan. 3.Blend crunched Graham Crackers and Melted Butter. Spread them to the bottom of each cupcake pan. 4.Put the ingredients from C to I into a food-processor, beat them for 2 minutes until moistened. 5.Pour them to the cupcake pan.(2/3 full) 6.Bake time is 23 to 25 minutes. 15 cupcakes Chocolate Cupcakes by Vanessa C. Stoffels 2 1/4 cups all-purpose flour 1 teaspoon of baking powder 3/4 teaspoon of baking soda 1/4 teaspoon of salt 2/3 cup of butter or margarine 1 3/4 cups of sugar 2 eggs 3 ounces of unsweetened chocolate, melted and cooled 1 teaspoon of vanilla Grease and lightly flour 30 muffin cups. Stir together flour, baking powder, baking soda and salt. Set aside. In large mixing bowl, beat butter or margarine with an electric mixed on medium to high speed for 30 seconds. Add sugar and beat until well combined. Add eggs, one at a time, beating well after each. Beat in chocolate and vanilla. Add dry mixture and 1 1/4 cups of water alternately to beaten mixture, beating on low speed after each addition just until combined. Pour batter into prepared muffin cups. Fill each cup 1/2 full. Bake in 350 degree oven for 15-20 minutes or till a wooden toothpick comes out clean. Cool on a wire rack. Frost with frosting. Chocolate Tofu Pie by Janice Peran from: Eat! Enjoy! The 101 Best Jewish Recipes in America. 2 12-ounce packages silken tofu 12 ounces semisweet chocolate, melted 1 teaspoon vanilla Graham Cracker Pie Crust (recipe follows), or prepared 9” graham cracker pie crust Blend tofu in food processor until smooth. Add melted chocolate and vanilla. Blend until thoroughly mixed. Pour filling into graham cracker crust. Chill in refrigerator for at least 4 hours. Yield: 10 servings Graham Cracker Pie Crust 8 Whole chocolate graham crackers, crushed to equal 1 cup 2 tablespoons brown sugar 4 tablespoons butter or margarine, melted Preheat oven to 325 F. Combine graham cracker crumbs, sugar, and butter. Press crust onto bottom and sides of a 9-inch pie plate. Bake for 10 minutes. Creamed Spinach a la Judi by Lisa Copeland This recipe is healthier and easier than many other recipes for creamed spinach. And in the spirit of the modern Thanksgiving, it comes from my ex‐step‐mother‐in‐law! 1 package frozen chopped spinach 1 Tablespoon unsalted butter 1 slightly heaping Tablespoon lour one cup of milk (1% or 2%) 1 slice of American cheese (any color) 1. Cook frozen spinach in microwave according to the package directions. Set aside. 2. Melt butter in a saucepan over medium‐low heat 3. Blend in lour and cook for one minute, stirring. 4. Blend in milk with a whisk. 5. Add cheese, and cook, stirring constantly until mixture comes to a boil and thickens. 6. Add entire package of spinach, including the liquid. Mix well. 7. Season to taste with salt and pepper. Serves 4. Croquette by Yuko Sunahara Ingredients 5 medium potatoes (1.7lb) 1/2lb ground mixed beef and pork, or ground beef 1 onion (chopped) 2 cups Panko 1/4 cup flour 1 beaten egg Spices 6 tsp tonkatsu sauce 2 tsp butter dash of salt and pepper Directions 1. Boil potatoes until they are soft inside, then remove the skin and mash 2. Heat butter in frying pan then grill onion for 3 minutes, add ground meat, and cook for 2.5 minutes over medium heat, then sprinkle with salt and pepper 3. Mix potato and meat, salt and pepper 4. Make a potato balls with your hand 5. Sprinkle flour on both sides of each ball then dredge in egg. Cover with Panko 6. Heat oil to 375℉ and fry balls until golden brown (about 2 minutes on each side) Remove the ball from the pan 7. Put tonkatsu sauce on the fried balls French Pancakes : Crêpes de Saint­Brieuc by Laurence Viguié-Monge Ingredients (Batter for about 12 crêpes, 6 ½ inches in diameter) 2 cups milk 3 eggs 1 cup all‐purpose lour 2 tablespoons butter 1 pinch of salt 2 teaspoons orange ligueur (« eau de leur d’oranger ») 2 teaspoons rum (optional) Recipe 1. Warm milk in a saucepan. Turn off the heat, add butter and let it melt.