sign in sign up
<<
Home , Champurrado, Dish (food), Dried fruit, Hasenpfeffer, List of garlic dishes, List of German desserts

with an International A 4-H - Project Member Guide

How much do you Contents know about the 2 DATE. lands that have 4 Queso (Cheese Dip) 4 (Avocado Dip) given us so 4 ChampurradoOF (Mexican Hot ) many of our 5 Carne Molida ( Filling for ) 5 Tortillas favorite foods 5 Frijoles Refritos (Refried ) and customs? 6 loaf On the following 6 Share a Custom pages you’ll be OUT8 taking a fascinating 10 Warme Kopsalat (Wilted Lettuce ) 10 Sauerbraten (German Pot Roast) tour of four coun-IS 11 Kartoffelklösse (Potato ) tries—Mexico, Germany, 11 Apfeltorte ( net) , and —and 12 Share a Custom 12 Pfefferneusse (Pepper ) Scandinavia, sampling their 12 ( Cookies) foods and sharing their 13 Kränze (Berlin Wreaths) traditions. 14 Scandinavia With the helpinformation: of neigh- 16 Smorrebrod (Danish Open-faced bors, friends, and relatives of different nationalities, you Sandwiches) 17 Fisk Med Citronsauce (Fish with Lemon can bring each of these lands right into your meeting Sauce) room. Even if people from a specific country are not avail- 18 Share a Custom able, you can learn a great deal from foreign , 19 Appelsinfromage (Orange Sponge Pudding) books, magazines, newspapers, radio, television, Internet, 19 Brunede Kartofler (Brown Potatoes) travel folders, and films or slides from airlines or your local 19 Rodkal (Pickled Red ) schools. Authentic music andcurrent decorations are often easy 19 Gronnebonner i Selleri Salat (Green to come by, if youPUBLICATION ask around. Many supermarkets carry a and Salad) wide choice of foreign foods. Most embassies, consulates, 21 Italy and travel bureaus will send information free or for a small 22 Minestrone (Thick ) 24 Antipasto (Appetizer) charge. most 24 Pollo alla Cacciatore (Chicken Hunter- THISPlan to have at least two meetings for each country. style) You’ll find them so interesting you may want several more! 24 Broccoli alla Romana (Broccoli Roman- style) For 25 Share a Custom 26 Japan 4-H 9316 28 (Beef with ) http://extension.oregonstate.edu/catalog29 Gohan (Fluffy Boiled Rice) Reprinted April 2008 29 Goma Zu (Pickled Vegetables) $3.50 29 Ocha (Green ) 30 Share a Custom 31 Choose a Country 32 International Farewell Mexico

vast plateau, the northern part of which is semi- arid highland and desert. To the south, coastal lowlands are steaming jungle. Most people live in the central plateau, which is a mile or more above sea level and comfortably cool the year around. The capital, Mexico City, is located here. Agriculture and FoodDATE. Production Wide differences in altitude, tempera- ture, rainfall, and fertility make it possible to Welcome… Bienvenidos! (byen ben-EE- grow both temperate-zoneOF and tropical crops dohs!) in Mexico—, beans, tomatoes, peppers, Welcome to Mexico—our exciting neigh- cacao, coffee, -cane, bananas, citrus , bor south of the border. When Cortez invaded cotton, and tobacco. The principal crop is corn. Mexico in 1519, the Aztec emperor, Montezuma, Yet for many , getting a nutrition- welcomed him, believing him to be a god. Two ally OUTadequate is a problem. The mountain- years later, the emperor’s proud Indian nation ous terrain hampers transportation and this, had become a Spanish province. From this inter- ISalong with land that may be too dry or infertile mingling of two distinct cultures has emerged for successful farming, limits the food available, a colorful people, vibrant art… and a unique especially in remote areas. City families have a . wide choice of fresh, frozen, canned, and pack- The of Mexican foods, always strong aged foods. But in the villages, families may along the border, is spreading across the United have to depend on food produced locally. One States. On the pages that follow, you have a information:of Mexico’s most important ongoing efforts chance to experience why. has been to make the land more productive— through irrigation, fertilization, use of improved seed, research, land reform, and education. The Land and Its People Modern Mexico is a dynamiccurrent blend of the The Mexican Way with Food very old and new.PUBLICATION Before Cortez, Mexico was a land of many Indian nations, some of them prim- Mexican foods are rich in tradition; some itive, others, like the , highly advanced. date back to antiquity. Tortillas (tor-TEE-yahs), Today, ancient ruins and rustic Indian villages for example, which Mexicans use as , are are as much a partmost of Mexico as modern sky- prepared much the same as they were by the scrapersTHIS and luxury resorts. ancient Indians. The people of Mexico speak Spanish and During the reign of Montezuma, the Aztecs are mainly of mixed Spanish and Indian descent. gave Europe its first , corn, sweet pota- About one-fourthFor are pure Indian. But whatever toes, tomatoes, chocolate, and . Cortez, their ethnic origin, all consider themselves intrigued by these new foods, brought them cien por cientohttp://extension.oregonstate.edu/catalog (see-EN por see-EN-toh)—one- back to . Their popularity spread across hundred-percent—Mexican. Europe and finally throughout the world. The land offers dazzling contrasts. Much of The Spaniards in turn brought to Mexico Mexico is mountainous. Mountain ranges march some of their favorite foods, such as rice, , down both coasts, coming together in a mass and . From this mixed Indian-Spanish of snow-capped peaks. Between the ranges is a

Foods with an International Flavor 2 heritage has developed innumerable tasty customs—for example, rolls and eggs for break- dishes, distinctively Mexican. fast, tortillas and beans for a later . Except Many people believe that all Mexican foods for fiestas and holidays, tend to be simple are hot and spicy. The fact is that foods and for most families. meals in Mexico vary as much as they do in our country. Typically, Mexican dishes range from local native specialties to sophisticated gourmet The Daily Four— dishes, internationally renowned. Mexican Style

Favorite Foods Everyone, everywhere needs the same Corn, dried beans, and chile peppers are to live, grow, and stay healthy. But traditional and basic in the Mexican diet. Corn is people in countries other than the United States ground into (MAH-sah) for tortillas, which may obtain these nutrientsDATE. from very different are then used in a variety of ways: as tostadas foods. Consider the Mexicans: (toh-sTAH-dahs)—toasted crisps, as tacos (TAH- cohs)—fried sandwiches, or as GroupOF (en-chee-LAH-dahs)—tortillas baked in a sauce. 1 (tah-MAH-lays), another Mexican Mexicans obtain calcium from cheese and specialty, feature corn in a different way. In this from the limewater in which corn is soaked dish, the husks are soaked and drained, spread before being ground for tortillas. Milk is not with masa and filling, then tied, steamed, and as commonOUT a beverage in Mexico as it is in served with a sauce. our country. Milk is used mainly in coffee or Beans or frijoles (free-HOLE-ays) may be ISchocolate or like the delicious caramel- served at one or more meals a day, including topped Mexican called flan (flahn). . Because the traditional soaking, - Some milk may be given to children. ing, mashing, and frying of beans takes time, the modern Mexican homemaker may buy canned Meat Group beans, which she mashes and fries to suit her 2 family’s taste. information:Since meat is relatively expensive, Mexican Chiles (CHI-lays) are varieties of pep- homemakers have learned to make a little go a pers, ranging from mild to extremely hot. Chili long way by combining it with other ingredients. powder is made from chili peppers which are The protein quality of a traditional meal of tor- dried and ground, then mixed with other sea- tillas and beans is considerably improved when sonings. can be substituted for small amounts of meat or cheese are added. fresh chiles in most Mexican recipes. However, Many varieties of fish available along the Mexican cooks prefer fresh chilicurrent peppers for coast as well as cheese help fill the need for their flavor. PUBLICATION protein. Mexican Meals 3 Vegetable-Fruit Group Many factorsmost influence a Mexican family’s Tomatoes, chiles, and greens provide meals. In rural areas, where people do a great THIS important sources of C. A large fresh deal of physical labor, more of the hearty tra- chile may provide as much of this vitamin as ditional dishes are served. Urban families with For an orange. (However, is lost when more sedentary lives eat less starchy foods and the chile is dried.) Many tropical , rich in take a greater advantage of canned, frozen, and A and C, are also available. Vegetables packaged products.http://extension.oregonstate.edu/catalog Low-income families eat such as corn, potatoes, green beans, peas, zuc- foods high in and fat. chini, squash, spinach, sweet potatoes, and Increasingly, American-style are carrots, used in main-dish and , are replacing the traditional tortillas and beans. additional important sources of these vitamins, Many families combine old and new especially .

Foods with an International Flavor 3 Bread- Group Guacamole 4 Avocado Dip Although tortillas may be served at every (Makes about 1 cup) meal, and rolls are also favored, espe- 1 ripe avocado cially for certain festivals and holidays. The 1½ teaspoons finely grated popularity of dried beans and other in 1½ tablespoons lime or lemon juice the Mexican diet makes these foods significant ¼ teaspoon sources of the B vitamins and other nutrients. ½ teaspoon chili powder or 1½ teaspoons minced green peeled chile Other Foods 1. Peel and pit avocado and mash coarsely with a fork or blender. Blend in onion, lemon Most Mexicans have a fondness for sweets. or lime juice, and salt. Chocolate-flavored desserts and candy as well 2. If using green chile, remove veins and as sweet carbonated beverages are favorites. seeds before mincing.DATE. Add the chile or chili Lard is used in and frying. powder to taste. 3. Cover and refrigerate until serving time to prevent discoloration.OF If desired, Let’s Cook a Mexican Meal with wedges and , pomegran- ate seeds, or peanuts. How to choose a ripe avocado: Avocados are A to Good Fortune… ripe when they have softened and no longer Buen Provecho (bwen pro-VEH-choh) feelOUT firm. To test thick-skinned varieties, prick the stem end with a toothpick. If the toothpick Try these treats from Mexico as a welcome glides in easily, the avocado is ripe enough to change from your usual party refreshments. IS eat. Let avocados ripen at room temperature. Tostadas are a Mexican food that has gained Ripe avocados may be refrigerated for a day or two. great favor in the United States—under the name of ‘‘corn chips.’’ Buy the chips and serve them with a variety of dips and Mexican . Tostadas Mexican Hot Chocolate Toasted Tortillas or Corn Chips information:(Makes 4 servings) Guacamole (wah-cah-MOH-lay) 2 ounces (2 squares) Avocado Dip or use chocolate unsweetened chocolate syrup (follow Queso (KEH-so) ¼ cup sugar recipe shown on Cheese Dip Pinch of salt � container) Champurrado (chahm-poo-RAH-doh) 1 teaspoon ground or Mexican Hot Chocolatecurrent 1-inch piece of stick cinnamon PUBLICATION 1 quart milk Queso 1. Combine all ingredients in heavy sauce- pan and heat slowly until chocolate melts. Cheese Dip (Makes about 1 cup) Stir occasionally to prevent sticking or 1 package (3 ounces)most cheese scorching. THIS3 tablespoons milk 2. Remove from heat. Remove cinnamon stick. 1 cup (¼ pound) shredded sharp cheddar Beat until well blended and foamy. Serve cheeseFor immediately. ½ teaspoon chili powder NOTE: If available, one of Mexican choco- 1 small onion, finely minced* late may be substituted for all of the ingredi- Pinch of garlichttp://extension.oregonstate.edu/catalog salt* ents except milk. *May be omitted. Allow to soften at room tem- perature. Mix together all ingredients to blend. Serve as a dip for corn chips or raw vegetables.

Foods with an International Flavor 4 Party… Fiesta de Tacos 1. Combine corn meal, , and salt. (fee-ES-tah day TAH-cohs) 2. Stir in shortening and boiling water, mixing well. Have a taco party! Buy or make the torti- llas, add a choice of fillings and garnishes and 3. Shape to form 12 balls. serve with sauce. If frozen or canned tortillas 4. Roll out or press each ball between two are available, the tacos will be more authentic sheets of waxed paper or pat out by hand to than if made from the recipe in this manual. form a 5-inch circle. Tacos 5. Bake on a hot, greased griddle until lightly browned on underside. Turn and bake on Carne Molida other side. (CAR-nay moh-LEE-dah) To make tacos: Fry tortillas in ½ inch hot oil Ground Beef Filling until soft. Fold in half with tongs or fork. Then, Frijoles Refritos continue to fry until tortilla is crisp, turning occasionally. Drain on paperDATE. towels. Fill with (free-HOLE-ays ray-FREE-tohs) ground beef or other filling and shredded let- tuce. Grated cheese adds flavor. Lechuga (lay-CHOO-ga) To soften tortillas: Lettuce OF If tortillas (either home- made or purchased) seem hard and dry, Queso (KEH-so) dampen with a few drops of water and heat for Cheese 30 seconds or less in a hot, ungreased, heavy (SAHL-sah) skillet. Chili Sauce OUT Do as the Mexicans… Frijoles Refritos IS Refried Beans Shred the lettuce and cheese and sprinkle (Makes 6 or more servings) them over your taco as garnishes. Then liberally 1 pound dried pinto or pink beans drench with sauce! Refried beans may be used 5 cups water as a taco filling or a vegetable dish. 1 or 2 medium , diced information:1 , minced, or ¼ teaspoon garlic Carne Molida salt* 2 teaspoons salt Ground Beef Filling (Makes 3 cups) ½ cup lard, bacon drippings, or other fat 1 pound ground beef *May be omitted 1 medium-sized onion, chopped, or 1. Boil beans in water for 2 minutes. Cover pan 1 tablespoon instant minced onion and remove from heat for 1 hour. 8-ounce can tomato sauce 1 teaspoon chili powder, morecurrent if desired 2. Add onion, garlic, and salt to beans. ½ teaspoon saltPUBLICATION 3. Return to heat. Bring to boil and simmer slowly until beans are very tender (2 to 1. Place ground beef and onion in a skillet. 3 hours). Break meat apart and cook until meat browns and onionmost is soft. 4. Mash beans. THIS2. Add sauce and seasonings. Simmer slowly 5. Place fat in a large heavy skillet over about 10 minutes medium heat and add beans. Mix well. Con- tinue to cook, stirring frequently until mix- For ture is thick and fat has been absorbed. Tortillas 6. If desired, stir in cubed mild cheddar cheese (Makes 12 tortillas)http://extension.oregonstate.edu/catalogand cook until cheese begins to melt. (About 1 cup.) ¾ cup yellow corn meal 1¼ cups sifted all-purpose flour To save time: Mash canned Mexican or red kidney beans and fry to suit your taste. Or use 1 teaspoon salt canned refried beans, heated with a little fat or 2 tablespoons shortening oil. 1 cup boiling water

Foods with an International Flavor 5 A Good … Buena Comida Holiday in Mexico (BWAY-nah coh-MEE-dah) Tamale Loaf is an easy-to-prepare tamale Mexicans are noted for the many holi- variation with all the flavor of more traditional days—mostly religious—that they celebrate. recipes. For a salad Mexican-style, shred let- Almost every day is fiesta-time somewhere in tuce, top with tomato wedges, and sprinkle with Mexico, with special foods, music, and dancing. French dressing. If you’d like , serve Perhaps the most unusual nationally cel- canned or fresh , or various flavored ebrated holiday is El Día de Los Muertos (eI gelatins cut in cubes and mixed together in a DEE-ah day lohs MWARE-tohs), the Day of the pretty dish. Add Mexican music, decorations, or Dead, November 2. Much like our Halloween, dress… and you’re South of the Border. ¡Ole! this is a gay time of ghouls, skulls, and grin- ning skeletons. The celebration combines two Tamale Loaf church feasts, All Saints and All Souls Days Tostadas (November 1 and 2), withDATE. the ancient Indian Day Ensalada de Lechuga y Tomate of the Dead. The Indians of long ago believed (En-sah-LAH-dah day lay-CHOO-gah ee toh-MAH-tay) that the dead returned once a year to be fed. From this has evolvedOF a unique Mexican cel- Frijoles Refritos ebration of religious ritual, parties, and special foods to “welcome back” ghostly relatives. Tamale Loaf Children enjoy sugar skulls, crossbones, and (Makes 6 servings) otherOUT special sweets. Everyone eats Pan de 2 tablespoons oil Muertos (pahn day MWARE-tohs), a decorated 1 large onion, chopped ISand delicious sweet “bread of the dead.” 1 clove garlic, minced 1 small green pepper, chopped 1 cup chopped celery Share a Custom… 1 pound ground beef 2 teaspoons salt Here’s a your whole club can enjoy… 1 tablespoon chili powder information:Rompiendo la Piñata (rohm-PYEN-doh lah 1 No. 2½ can (3½ cups) tomatoes peen-YAH-tah). Rompiendo or breaking the 1 cup yellow corn meal pinata is one of the most festive parts of a 1 cup milk Mexican child’s Christmas or birthday celebra- 1 No. 2 can cream-style corn (2 cups) tion. You’ll find that piñatas are fun anytime! ½ cup grated American cheese The piñata is a large paper bag, clay pot, or Pitted ripe olives* other container filled with candy, nuts, trinkets, *May be omitted current and small toys and then colorfully decorated to represent stars, birds, fish, animals, ships, boys, 1. Preheat ovenPUBLICATION to 325°F (moderate). girls, or other shapes. 2. Cook onion, garlic, green pepper and celery Traditionally, the piñata is suspended over in oil for about 5 minutes. a tree limb but may be hung from the ceiling. 3. Add ground meatmost and cook until lightly Each player is blindfolded, whirled around sev- browned, stirring often. Add salt, chili eral times, and given a stick. Players are allowed THISpowder, and tomatoes and cook 15 minutes. just one whack each time it’s their turn, trying 4. MixFor corn meal with milk and stir into mix- to break the piñata. When the piñata is finally ture. Cook 35 minutes longer, stirring con- broken, everyone scrambles for the dulces stantly. Add cream-style corn. (DOOL-say-s) or sweets. 5. Pour intohttp://extension.oregonstate.edu/catalog greased pan, top with grated cheese, and decorate with olives. Bake in preheated oven 1 hour.

Foods with an International Flavor 6 How to Make a Piñata Blow up a balloon or stuff a paper bag to the desired shape and cover with strips of paper-mache. When dry, cut a hole in one end to remove any and to fill with treats. Tape over the opening and decorate with row upon row of fringed crèpe or tissue paper.

More Things to Do / Plan a trip to Mexico. What would you want to see most? / Learn some Spanish phrases that might be DATE. useful at mealtime or on a Mexican vacation. / Learn the Mexican Hat Dance. / Learn a Mexican song, such as La OF Cucaracha or Cielito Lindo. / List all the words you can give that have entered our language from Mexico, such as lariat, patio, and fiesta. OUT / Dress dolls in typical Mexican costumes. / Learn to identify the flag of Mexico, and find IS out what it symbolizes.

information:

PUBLICATIONcurrent most THIS For http://extension.oregonstate.edu/catalog

Foods with an International Flavor 7 Germany

agriculture is mechanized, but if help is needed in the fields, women and children pitch in. Germany’s principal crops are rye, barley, wheat, and oats. Most of the rye is used for dark breads, while the barley is made into , the German’s everyday . Fruits are full-flavored and include , , , , , , and . Grapes grown alongDATE. the in the south are made into famous German . Hearty folk, hearty fare! German food has Commonly grown vegetables are potatoes, cab- a wonderfully staying quality well suited to an bage, celeriac, andOF kohlrabi, along with beans, energetic people in an invigorating land. Just beets, Brussels sprouts, carrots, cauliflower, reading a menu of German foods with its sweets cucumbers, kale, lettuce, onions, parsnips, peas, and sours, thick soups, zestful , dark salsify, spinach and turnips. breads, and delicate is enough to start your mouth watering. This, along with the stick- OUT to-your-ribs, easy-on-the-budget goodness of a The Daily Four— German meal, helps explain the popularity of IS German foods in our country. German Style

The Land and Its People 1 Milk Group Germany is blessed with a picturesque information:Cheese appears many times on the German landscape ranging from towering Alps to the table—as part of the main , as , south, through dense forests, highlands, and and dessert. Some milk is used as a beverage. rolling hills to broad, sandy northern plains. The Because German and sauces are often climate is brisk and rather damp—overall stimu- made with milk as well as sweet and sour cream, lating. The influence of climate can be seen in these foods are other noteworthy sources of the people, who as a whole arecurrent energetic and calcium. hard-working. PUBLICATIONGermans are also thrifty. This is quite evident in the where not a scrap of 2 Meat Group usable food is wasted. Even the snout and ears of the pig end up, deliciously, in ! Germans eat generous amounts of meat— most fresh and cured , veal, some beef, poultry, Agriculture and Food Production fish, rabbit, and other game. They especially THIS favor , which forms the basis of many German agriculture is highly diversified meals. A typical German market offers at least and includesFor the production of , vegeta- two dozen kinds of liver sausage plus several bles, and fruits, as well as dairy and forest prod- dozen combinations of beef and pork, each ucts. Becausehttp://extension.oregonstate.edu/catalog Germany is densely populated, blended or flavored or cured in a distinctive all available agricultural land is put into produc- way. tion. Farmers practice scientific farming, fertil- Dried peas and beans, used in hearty soups izing and rotating crops. Large potash deposits and main dishes, provide an additional source provide a cheap source of fertilizer. Much of the of protein.

Foods with an International Flavor 8 Vegetable-Fruit Group hasenpfeffer (HAH-sen-feffer), marinated rabbit 3 stew. Many vegetables are produced, but the Germany gave us the delicatessen with its ones that appear most frequently on family tantalizing, aromatic assortment of cold meats tables are those that store well through the and other foods. Sausages, , potato winter. Potatoes are so popular that they may salad, and even pickles originated in the German be served three times in a meal—in the soup, delicatessen. Two of our favorite foods— as a vegetable dish, and salad! Potatoes fried, hamburgers and frankfurters—are named for mashed, baked, or boiled often take the place their German cities of origin. of bread. Potato dumplings and are German specialties. German Meals Cabbage is usually considered the second Germans love a hearty, substantial meal, most popular vegetable. Large amounts are and never mind the waistline! The meal tradi- eaten as , a dish that Germans have DATE. tionally is relaxed and unhurried so that every made world famous. tasty morsel can give full pleasure. Foods are Potatoes and cabbage are generally eaten served family style and passed around the table. in such quantities that they provide significant OF A simple, early breakfast of coffee, bread or amounts of vitamin C. Other vegetables and toast, and marmalade starts the day. A second fruits, along with milk, cream, , cheese, breakfast is served between 10:00 and 10:30 in eggs, and liver, help meet the need for vitamin A. many homes. Depending on the family pocket- book,OUT this meal might be sandwiches or a vari- 4 Bread-Cereal Group ety of sausages and cheese. The main meal, Abendessen (AH-bent- Germans are justly famous for their dark IS essen), is usually served midday. This may breads and baked desserts and consume large consist of an all-in-one dish or stew or hearty amounts of both. While white flour is used for meat-and-. Pork or sausage and fancy breads, , and cakes, everyday sauerkraut, rutabaga, or kale are often cooked bread is whole-. together. Other favorite combinations are information:mutton with green beans, and beef with car- rots or kohlrabi. Desserts make “the end more The German Way with Food sweet.” is served around 7:30. This might Many of Germany’s most delectable dishes include open-faced sandwiches, cold cuts, sau- developed as practical answers to economic sages, , cheese, beer, and wine. A hot dish necessities. In the days when women and of eggs, potatoes, or mushrooms may precede children commonly worked in the fields, foods current the cold foods in more well-to-do homes. Fruit, were needed that could cook long and slowly PUBLICATION often with cheese, is a favorite supper dessert. with little or no watching. Many such foods were cooked in heavy utensils with plenty of liquid to keep them from boiling dry. Not Let’s Cook a German Meal wishing to wastemost any food thus prepared, the thriftyTHIS hausfrau (hows-frow) or housewife thickened the liquid in the pot and served it as A German Dinner… Abendessen a . OtherFor German dishes developed from the (AH-bent-essen) need to preserve food. From early days, Germans As satisfying as this meal is to us, a typi- have made preserves,http://extension.oregonstate.edu/catalog fruit , and ; cal German hausfrau would add several more salted vegetables as for sauerkraut; cured and items. Some foreign dishes take longer to pre- smoked meats; made sausages, cheese, and pare than American foods. Sauerbraten is a butter; smoked and pickled fish, and pickled good example. Decide who will marinate and meats and game—for example, sauerbraten partially cook the meat before your meeting. (SOWER-brah-ten) or pickled beef and

Foods with an International Flavor 9 Sauerbraten (SOWER-brah-ten) 6. Garnish with crumbled bacon and sliced German Pot Roast eggs. Serve immediately. Kartoffelklösse (kar-TOFF-el-KLAY-seh) For variety, use a combination of greens—or Potato Dumplings substitute spinach, Swiss chard, or Chinese cabbage for the lettuce. Saft (sahft) Gravy Warme Kopsalat (VAHR-mah KOHPF-sah-laht) Sauerbraten Wilted Lettuce Salad German Pot Roast Apfeltorte (AHP-fel-tor-teh) (Makes 10 to 12 servings) Apple Tart 4 pounds boneless beef pot roast (chuck will be least expensive; may also use round, Do as the Germans… rump, or sirloin tip) Forks and knives are handled quite dif- 2 cups wine or cider vinegarDATE. ferently in Germany (and other parts of 2 cups water Europe) than is the American custom. To eat 2 onions, peeled and sliced Abendessen German-style, hold the fork and 3 bay leaves OF knife as you would to cut a piece of meat. Use ½ teaspoon the knife to cut or to push food onto the back 6 whole 2 tablespoons sugar of the tines of the fork. Raise the fork to your ¼ cup fat mouth without changing its position in your hand. The knife stays in your other hand, even 1.OUT Place meat in a large, deep bowl. when you have no use for it. This is often called 2. Place all other ingredients, except fat, in the continental use of silver. IS a saucepan and bring to a boil. Pour over In setting the table, place fork to the left, meat. knife to the right and spoon crosswise, above 3. Cover and refrigerate 48 hours or more, the plate. turning meat several times to season evenly. 4. Remove meat, reserving marinade. Dry meat Warme Kopsalat well with paper towels. Wilted Lettuce Salad information:5. Heat fat in a heavy saucepan or Dutch oven (Makes 6 servings) over medium heat. Brown meat well on all sides. 6 cups lettuce in bite-size pieces 4 slices bacon 6. Strain marinade and add 1 cup to meat. Reserve remaining marinade. 4 green onions, thinly sliced ¼ cup 7. Cover and cook meat over low heat until 1 tablespoon sugar fork-tender (about 1½ hours). Add more current marinade, if necessary, to keep ½ inch liquid ½ teaspoon salt PUBLICATION in the pan. Pinch of pepper 2 sliced hard-cooked eggs* 8. Remove meat to a warm platter, slicing it first, if desired. *May be omitted. To make gravy (Saft): Thicken liquid in pot 1. Place lettucemost in serving bowl. with a thin flour and water . Allow THIS2. Fry bacon over low heat until crisp. Drain 1½ tablespoons flour for each cup of liquid. on paper towels. bacon. Add more marinade or water for the desired For flavor and consistency. Cook to thicken and 3. Add onion to hot bacon drippings and fry blend . Check seasonings. Strain, if nec- until golden. essary. Pour part of the gravy over meat, and 4. Remove panhttp://extension.oregonstate.edu/catalog from heat and add vinegar, pass the rest. sugar, salt, and pepper. 5. When ready to serve, bring dressing to a boil. Pour over lettuce and toss lightly lo coat all leaves.

Foods with an International Flavor 10 Kartoffelklösse 7. Beat together egg, ¼ cup sugar, and evapo- Potato Dumplings rated milk in a small bowl. Drizzle some of (Makes 6 servings) the mixture over apples. Set bowl aside. 6 medium potatoes 8. Bake in preheated oven about 20 minutes or until tart is brown and apples tender. 3 eggs ¾ cup enriched flour 9. Remove tart from pan and place on cooling ¾ cup fresh rack or serving plate. 2 teaspoons salt 10. Brush edges of tart with egg-sugar mixture ½ teaspoon remaining in bowl. Sprinkle the 2 table- spoons sugar over hot tart. Serve while 1. Peel potatoes and boil until tender. Drain warm. and mash or force through sieve or food mill. Spread on paper towels to remove For variety, substitute other quick-cooking excess moisture. fresh fruit or canned or for apples. 2. Beat eggs to blend in a medium-sized bowl. DATE. 3. Add potatoes and other ingredients to eggs Merry Christmas… and mix until blended. OF 4. Shape into balls about the size of large wal- Froehliche nuts. Add more bread crumbs if mixture is (FROH-lick vhy-NOK-ten) too soft to handle. In Germany, November is none too soon to 5. Drop balls into boiling salted water. After they start baking cookies for Christmas. Several, like rise to the surface, cook about 3 minutes. LebkuchenOUT and Pfefferneusse, improve with 6. Remove with a slotted spoon. age. Baking and selling German cookies could be ISa way for your club to raise money for a special project. Or share the cookies as gifts for your Apfeltorte families, your friends, and shut-ins. There will Apple Tart (Makes 6 servings) still be enough for your club to sample, along with a mug of hot cider. 1 egg 1 Pfefferneusse (FEH-fer-noo-seh) ⁄3 cup sugar information:Pepper Nut Cookies ¼ cup milk 2 cups enriched flour Lebkuchen (LEB-koohk-hen) Christmas Honey Cookies 1 teaspoon baking powder ½ teaspoon salt Berliner Kränze (ber-lee-ner krahnz) Berlin Wreaths 2 large apples 1 egg Apfelmost (ahp-fel-mohst) ¼ cup sugar current Hot 2 tablespoonsPUBLICATION evaporated milk 2 tablespoons sugar Holiday in Germany 1. Butter a 9- or 10-inch round baking pan. 2. Preheat ovenmost to 400°F (hot). In few places is Christmas celebrated as THIS3. Place egg, sugar, and milk in a medium-sized extensively as in Germany. Preparations begin mixing bowl and beat until blended. in November with the baking of cookies. The whole family helps, considering it a privilege 4. SiftFor together flour, baking powder, and salt. Gradually stir into egg mixture to form a soft to shell nuts, chop fruits, and mix or bake the that can be handled. dough. Then, as dusk falls on the first Sunday 5. Place doughhttp://extension.oregonstate.edu/catalog in prepared baking pan and pat of , a candle of the is dough to cover the bottom and sides. lit. Everyone gathers round, singing carols. For each of the remaining three Sundays until 6. Peel and slice apples. Arrange them in over- lapping slices over dough. Christmas, another candle will be lit with a family celebration.

Foods with an International Flavor 11 On December 6, St. Nicholas puts in 4. Form into small rolls about ¾ inch in diam- his appearance with treats such as cookies, eter. Wrap and chill dough again. candies, apples, and nuts for good girls and 5. Preheat oven to 375°F (moderate). boys. Shortly before Christmas, the tree is 6. Remove one roll of dough at a time from trimmed with baubles, icicles, and real candles. refrigerator. With a sharp knife, cut roll into is a family time when carols are slices (1⁄8- to ¼-inch thick). sung, gifts are exchanged, and people look for- 7. Place on greased baking sheets. Put a drop ward to roasted goose the following day. The of fruit juice in the center of each . day after Christmas is also celebrated with open 8. Bake in preheated oven 10 to 12 minutes. houses and visits to friends. The Christmas season does not end, however, until January 6, the Day of the Three Kings. Then the beloved Lebkuchen finally comes down, and the Christmas Honey Cookies Germans prepare for other celebrations. (Makes about 3 dozen) DATE. ¾ cup strained honey ½ cup granulated sugar Share a Custom… ¼ cup firmly packedOF brown sugar 2 eggs An Advent Wreath for your own family 2½ cups enriched flour would be easy to make. Wire together branches 1¼ teaspoons cinnamon of evergreens to form a wreath. Trim with red ¼ teaspoon cloves ribbons and insert four red candles, equally OUT 1⁄8 teaspoon spaced apart. Use the wreath as a centerpiece ½ cup finely chopped candied citron* or suspend it from the ceiling. Light one candle IS ½ cup finely chopped candied lemon peel* on each of the four Sundays before Christmas. ¾ cup chopped , pecans, or blanched Pfefferneusse 3 cups sifted confectioners sugar Pepper Nut Cookies 1 tablespoon grated lemon rind (Makes about 20 dozen) 3 tablespoons milk information:*May be omitted. 1 cup sugar 1 cup dark 1. Preheat oven to 350°F (moderate). ½ cup strained honey 2. Bring honey to boil in a large, heavy sauce- 1 cup butter, margarine, or other fat pan. Cool. 2 eggs 3. Blend in . Then add unbeaten eggs, 5 cups enriched flour one at a time, and beat well. ¼ teaspoon baking soda current 4. Sift together flour and . Gradually 1 tablespoonPUBLICATION baking powder add to egg mixture, beating well after each ¼ teaspoon black pepper addition. 1⁄8 teaspoon cloves 5. Stir in candied fruits and nuts. 1 teaspoon nutmeg 1 teaspoon cinnamonmost 6. Spread dough into well-greased jelly-roll pan THIS½ teaspoon seed* (about 10 by 35 inches). Fruit juice 7. Bake in preheated oven 20 to 25 minutes. * MayFor be omitted. Place on rack to cool. 1. Heat first four ingredients in a saucepan 8. Blend confectioners sugar, lemon rind, and over low heat to dissolve sugar and melt fat. milk. Spread on cooled baked dough. Cut http://extension.oregonstate.edu/catalogin bars, small squares, or diagonally into 2. Cool. Add one unbeaten egg at a time and diamonds. mix to blend. 3. Sift together dry ingredients. Gradually add to other ingredients. Mix well. Cover or wrap dough and refrigerate overnight.

Foods with an International Flavor 12 Berliner Kränze More Things to Do Berlin Wreaths (Makes about 6 dozen 2-inch cookies) / Learn O Tannenbaum, one of Germany’s favorite Christmas carols. Find out the origin 1½ cups soft butter or margarine of the Christmas tree. How many of our 1 cup sugar Christmas customs came from Germany? 1 tablespoon grated orange rind 2 eggs (reserve one egg white for meringue) / Learn a typical German folk dance 4 cups enriched flour (schottische or polka). Perhaps a German 2 tablespoons sugar family in your area can teach you. Or put on Red candied cherries* some Strauss records and dance the waltz. Candied citron* The waltz originated in Germany and *May be omitted. in the late 1700s and is still a great favorite today. 1. Place butter or margarine in medium-sized mixing bowl. Gradually add sugar and mix / Learn a German roundelay,DATE. such as well. Schnitzelbank. A pictograph of the song for 2. Add orange rind and one unbeaten egg. Stir group singing would be fun to make and add until blended. Add yolk of second egg. Stir to your knowledgeOF of German words. until thoroughly blended. 3. Gradually stir in flour. 4. Cover or wrap dough and refrigerate several hours or overnight. OUT 5. Preheat oven to 400°F (hot). 6. Break off small pieces of dough. Roll to IS pencil size (about ¼ inch in diameter and 6 inches long). Form each into a circle and bring one end over and through in a single knot. Leave ½-inch end on each side of knot. (If dough , splits apart, or gets sticky, chill hands in cold water.) Place wreaths of dough on ungreased baking information: sheets. 7. Beat egg white until stiff. Gradually beat in the 2 tablespoons sugar. Brush tops of wreaths with this meringue. 8. Press small pieces of candied cherries on the center of each knot as holly berries. Add small jagged leaves cut fromcurrent the citron. 9. Bake in preheatedPUBLICATION oven about 10 to 12 min- utes or until set, but not browned. most THIS For http://extension.oregonstate.edu/catalog

Foods with an International Flavor 13 Scandinavia Norway Sweden

DATE.

From the earliest times, the people of Norway andOF Sweden are lands of the mid- Scandinavia have been linked to the sea. Water night sun. Northern parts of both countries lies all about, and this has affected the history, extend well above the Arctic Circle. In summer, customs, and foods of all the Scandinavian lands. in the more northerly parts, the sun may not set Denmark was once one of the greatest sea- for moreOUT than 2 months, and winter is a time of faring nations of the world. Along with Sweden almost perpetual night. Winters are very cold and and Norway, its Scandinavian neighbors, it was summers cool—but temperatures are warmer also the home of the Vikings, those ancient sea- ISthan you might expect. This is because warm warriors who invaded Ireland, England, and currents in the North Atlantic and southwesterly Germany, colonized Russia and parts of France, winds have a moderating effect on the climate. and were probably the first white men to set All of Scandinavia is rich in natural beauty. foot on North America. Norway and Sweden are fairytale lands of thick According to legend, the Vikings gave us forests, snow-capped mountains and majestic the smorgasbord. These intrepid voyagers information:fjords (fyoh-rs). Denmark, the smallest and would bring home with them a variety of foods, most southerly of the Scandinavian lands, offers but often not enough of each item for serving a gentler landscape of flat land laced with water- a group. The smorgasbord (meaning open ways. Each of the lands has a long and jagged sandwich table in Swedish) offered a way that coastline. Except for the border it shares with everyone could have a taste. Each Scandinavian Germany, Denmark is surrounded by water and country has its own version ofcurrent the smorgasbord, includes over 400 islands. and we have borrowedPUBLICATION from all of them. Due to extensive social reform, the people of Scandinavia tend to be middle class—neither poor nor very wealthy—and citizens of all ages The Land and Its People have economic and health security. Throughout most Scandinavia, the people have unusual vigor and THISDenmark, Norway, and Sweden are com- keen minds. They are well-educated and have monly referred to as Scandinavia. Their people contributed a large share to the world’s arts, sci- are closely related by blood, culture, history, ence, and pursuit of peace. and language.For During the 15th century, the countries were united in fact, under a Danish Agriculture and Food Production monarch. Finlandhttp://extension.oregonstate.edu/catalog is sometimes also considered a part of Scandinavia. Its land is a continuation In all of Scandinavia, only Denmark and the of the Scandinavian peninsula, and its people southern and central parts of Sweden are well share many customs with the Swedes, who suited to agriculture. Even here the land is not ruled Finland for some 650 years. especially fertile, but the people have used their resources well. The Danes, recognizing that hay

Foods with an International Flavor 14 and fodder crops would grow best, made dairy- be arranged in the center of the platter with the ing their national industry. Today the Danes vegetables around them. produce and consume large amounts of butter, Scandinavian homemakers are also noted for milk, cream, buttermilk, clabbered (curdled) their coffeecakes, which are light and flaky, unri- milk, and cheese. Butter and cheese are major valed for excellence. Scandinavians drink more exports. They also produce, process, and export coffee than any other people in the world, and a pork. Their cured hams are lean, juicy, flavorful, butter-rich, fruit filled “Danish” or a Swedish cof- and world famous. feecake makes a perfect accompaniment! Sweden excels in grain farming. Through For desserts, however, Scandinavians the use of scientific methods, its yields of wheat, prefer fruits and puddings. Cold fruit soups rye, and oats per acre are among the highest in (which are also served hot as a first course) the world. Potatoes are also an important crop. and sauces made from berries are especially Fishing is a leading industry in Norway popular. and Denmark. The Norwegians especially, able DATE. to cultivate only 3 percent of their land, turned Scandinavian Meals their attention to the sea and now catch and process more fish than any other European Traditionally,OF breakfasts throughout country. Fleets of both countries bring in more Scandinavia are quite hearty—oatmeal, eggs, than 50 kinds of fish with , cod, and fish or meat, and sometimes potatoes, along plaice (similar to sole) most prevalent. Large with bread, cheese, jelly or marmalade, and amounts of fish are smoked, salted, pickled, and coffee, with milk or cocoa for the children. Some dried for home use and export. Scandinavians,OUT however, start their day with a continental breakfast of coffee and bread. IS Norwegians eat a breakfast hearty enough to The Scandinavian Way carry them through until 3:00 or 4:00 p.m., when they have an early dinner. Because offices gener- Best known of all Scandinavian food cus- ally close at 3:00 p.m., the hour is most often toms is the smorgasbord—usually a of a 20-minute coffee and sandwich break. beautifully arranged appetizers, but sometimes Swedes prefer their main meal at noon. a whole meal in itself. A typical smorgasbord information:This usually consists of meat, potatoes, will include a fascinating assortment of fish creamed vegetables, salad, fruit or pudding, (especially herring), cold sliced meats, eggs, dark bread and butter, milk or coffee. The eve- cheeses, and vegetables, one or two hot dishes ning meal is lighter. Soup made with milk is a such as and brown beans, and a favorite Swedish supper dish. choice of dark breads. The Danes’ eating pattern is variable. Open- To eat from a smorgasbord in true faced sandwiches are popular for lunch, but Scandinavian fashion, keep incurrent mind that you will in small towns and rural areas, many families be going back PUBLICATIONto the table several times. Start prefer their main meal at noon. The evening with fish. Help yourself to the herring, ancho- meal is served about 6:30. vies, shellfish, and other fish dishes. Then, with clean plate in hand,most sample the cold meats and salads.THIS Back to the table, take another clean Cook a Scandinavian Meal dish and try the hot foods. Finally, if you still have room, top it all off with cheese or a sweet. A Danish Treat: ScandinavianFor cooks take great pride in Open-faced Sandwiches… arranging and serving food attractively. They Smorrebrod (smuhr-eh-BRUHRTH) are masters athttp://extension.oregonstate.edu/catalog garnishing dishes, using just the right touch of lettuce, parsley, carrot, tomato, Open-faced sandwiches are distinctively cucumber, or lemon for appetite and eye appeal. Danish and delicious. So why dally? As the Even if the meal includes separately cooked Danish would say “Lad os ha’ en bid mad (Lad meats and vegetables, the meat slices will often us ha en bid mahd).” Or, in English, “Let’s have a bite to eat!”

Foods with an International Flavor 15 Smorrebrod Choices Hard-cooked egg slices, topped with or and garnished with a Fisk (fisk) tomato slice and twist of marinated cucumber. Fish Tomato slices, topped with salad dressing and Kod (kuhrth) garnished with minced green onions. Meat Cheese slices, garnished with thin Salat (sah-LAHT) slices and salad greens. Salad Ost (ohst) Cheese To Wish You Well… Velbekomme Do as the Scandinavians… (vel-be-KAH-meh) This delicious Danish meal features a com- In true North European manner, eat these bination of flavors that may be new to you. To sandwiches with knife and fork, not your fingers! get a deep brown coatingDATE. on the potatoes, most Start with a fish sandwich, then sample those Danish cooks carmelize the granulated sugar. made with meat and salad, finishing with cheese. This is tricky and time-consuming, but it might be fun to learn how!OF Smorrebrod Fisk med Citronsauce Open-Faced Sandwiches (fisk med SEE-trohn-sauce) Poached Fish with Lemon Sauce Use dark whole-grain rye bread sliced very thin. Spread half slices of bread with butter—the OUTBrunede Kartofler Danes use sweet (unsalted) butter—and cover (BROO-neh-deh kar-TOF-ler) completely with topping. Open sandwiches are IS Brown Potatoes best if freshly made. At serving time, garnish Rodkal (ruhrth-kohl) with lettuce, parsley, cress or other greens. A Pickled Red Cabbage variety of sandwiches may be served on the or same plate if colors or flavors go together. Gronnebonner i Selleri Salat Topping Suggestions (GROO-neh-boo-neh ee seh-ler-EE sah-LAHT) salad, topped with a tomato slice and Green Bean and Celery Salad garnished with a slice of hard-cooked egg and information: parsley. Appelsinfromage (ah-pel-SEEN-froh-MAA-je) Tiny shrimp, close together in neat rows or Orange Sponge Pudding piled in a pyramid, topped with lemon-seasoned salad dressing and garnished with parsley. Smoked salmon, herring, or eel topped with The Daily Four— and garnishedcurrent with chopped or .PUBLICATION Scandinavian Style Sliced cooked lobster or crab topped with a ribbon of - or dill-seasoned salad dressing. 1 Milk Group Roast beef, slicedmost thin, topped with horserad- THISish-flavored sour cream and garnished with Since milk is plentiful, it is used exten- minced green onions. sively as a beverage and in soups, main dishes, Ham Forslices, topped with strips of scrambled eggs sauces, and desserts. Cream is used generously. and garnished with minced chives or green onion. Different forms of clabbered milk are popular Smoked or boiled , sliced thin, topped for breakfast as well as other meals. Buttermilk with white asparagushttp://extension.oregonstate.edu/catalog spears and garnished soup is often served, especially to children and with salad dressing and sliced stuffed olives. older people. Danish cheeses are favorites not slices, topped with onion rings. only in Denmark but around the world. Liver paste, topped with drained pickle slices or pickled red cabbage (recipe given).

Foods with an International Flavor 16 Meat Group Salt 2 Lemon Sauce Fish—fresh, smoked, pickled, salted, or Minced parsley dried—forms a main part of the Scandinavian 1. Tie the onion, bay leaves, and dill seeds diet and is served in intriguing ways. Herring loosely in a cheese or other thin cloth, or especially is favored and is served baked, in place in a metal tea bag. puddings, in souffles, in wine, dill, or 2. Place water, vinegar, salt, pepper, and bag sauces, and in a variety of other dishes. of seasonings in a deep skillet. Simmer for Fresh and cured pork appear often on 10 to 15 minutes to extract flavors. Remove the menu, along with beef, poultry, and eggs. 1¼ cups liquid to use in Lemon Sauce. (If sauce is cooked ahead of time, refrigerate Meatballs are popular throughout Scandinavia. remaining fish until time to poach the fish.) 3 Vegetable-Fruit Group 3. Place fish on a large square of cheesecloth or heavy aluminum foil.DATE. (This helps prevent Root vegetables, especially potatoes and fish from breaking and makes it easier to beets, and foods of the cabbage family (cab- remove after poaching.) Lower fish into boil- bage, Brussels sprouts, kale, and cauliflower) ing mixture.OF grow well and are served often. Most families 4. Reduce heat, cover and cook only until fish have cabbage and potatoes every day. These is flaky, about 10 minutes. two vegetables, along with a wide variety of 5. Remove fish from water and carefully trans- Scandinavian-grown berries, provide vitamin C. OUTfer to heated serving dish. With the exception of carrots and a limited 6. Sprinkle with salt to taste. Serve with Lemon number of greens, few fruits and vegetables that Sauce. Garnish with parsley. we consider important sources of vitamin A IS are produced. However, the wide use of butter, cream, and cheese often provides enough vita- Citronsauce min A to meet nutritional needs. In the cities, Lemon Sauce (Makes 2 cups) imported fruits are found in the markets. ¼ cup butter or margarine information:¼ cup flour 4 Bread-Cereal Group 1¼ cups fish stock ½ cup evaporated milk or cream Whole-grain are used in breakfast ¼ cup lemon juice , soups, main dishes, and puddings. 1 teaspoon salt Many types of whole-grain breads, especially ¼ teaspoon white pepper, if desired those made with rye, are served often and pro- 1. Melt butter or margarine over low heat. vide B vitamins. White flour iscurrent used in fancy Blend in flour. breads and rolls, cookies, pastries, and PUBLICATION 2. Stir and cook until bubbly. Remove from other desserts. heat. Gradually add stock and milk. 3. Stir constantly and cook until thick. Fisk Med Citronsaucemost 4. Blend in other ingredients. Serve over fish. THISPoached Fish with Lemon Sauce To simplify preparation, make sauce ahead of (Makes 6 servings) time, cover and refrigerate. Reheat over low 1 mediumFor onion, sliced temperature, stirring until smooth. Add more 2 bay leaves fish stock if sauce is too thick. 3 tablespoons dill seeds ¼ teaspoon http://extension.oregonstate.edu/catalogblack pepper 1½ quarts hot water 3 tablespoons white vinegar 1 tablespoon salt 6 fresh or frozen fish or fillets

Foods with an International Flavor 17 Share a Custom…

Scandinavians are proud of their Viking heritage and often feature a Viking ship as a table decoration. Here is one you can make and use as a centerpiece for a Scandinavian meal. 1. Make the mast out of ¼-inch dowel rod about 17 inches long. Notch the mast at both ends. 2. Rule wrapping paper into 1 inch squares. Enlarge this graph design (which is drawn ¼ inch to the inch) onto the ruled paper. Cut patterns out of paper. 3. Outline the patterns on thin cardboard, such as a suit box, and cut out the pieces. 4. Score the oval deck cover on the dotted lines. 5. Paint or color the pieces on both sides. The sail should be striped in the colors of a Scandinavian flag. DATE. 6. Fold down deck on scored lines. Fit over ship form. 7. Insert mast through holes in the sail keeping the straight edge at the top. Insert bottom end of mast through hole in deck and attach notched end to ship OF form. Place finial in notch at the top of the mast. 8. Fold standard into accordion pleats. Fit ship’s form into the standard grooves OUT IS

information:

PUBLICATIONcurrent most THIS For http://extension.oregonstate.edu/catalog

Foods with an International Flavor 18 Brunede Kartofler Gronnebonner i Selleri Salat Brown Potatoes (Serves 6) Green Bean and Celery Salad (Serves 6) 6 medium potatoes 2 packages frozen French-cut green beans— or ¼ cup (½ stick) butter or margarine 2 pounds fresh green beans, cut lengthwise 2 tablespoons brown sugar ½ to 2⁄3 cup tart vinegar-oil dressing 1. Choose potatoes uniform in size and shape. 1 cup thinly sliced celery Scrub well. Cook in salted water in a cov- 1. Cook frozen or fresh green beans in boiling ered saucepan until tender. salted water until barely tender. Drain well. 2. Drain, peel, and cut into l-inch cubes. Rinse 2. Place beans in bowl or other suitable con- in cold water and drain well. If desired, tainer. Add enough dressing to coat beans. cover and refrigerate for several hours. 3. Cover and refrigerate. Stir several times 3. Place butter and sugar in a large, heavy skil- during chilling. let over low heat. 4. At serving time, drainDATE. beans, reserving 4. Add potato cubes to butter-sugar mixture. dressing. Add celery to beans. Turn until all sides are coated and pieces are heated through. Serve at once. 5. Place bean-celery mixture in serving dish or on lettuceOF or other greens on individual salad plates. Rodkal For variety, top salad with dressing made of Pickled Red Cabbage ¼ cup crumbled blue cheese, blended with (Serves 6) 1 cup sour cream. 3 tablespoons butter or margarine OUT 6 cups thinly shredded red cabbage (about Appelsinfromage 1½ pounds) IS Orange Sponge Pudding 1 ⁄3 cup vinegar (Serves 6) ½ cup water ¼ teaspoon salt 2 tablespoons soft butter or margarine 2 to 3 tablespoons sugar ¾ cup sugar 1⁄8 teaspoon salt 1. Melt butter in a large skillet over low heat. 3 egg yolks Add shredded cabbage and cook until cab- information:1 bage is wilted. ⁄3 cup frozen concentrated orange juice, partly thawed 2. Add vinegar, water, and salt. Cover and 2 tablespoons flour simmer about 15 minutes. Cabbage should ¾ cup milk be bright red and slightly crisp. Add sugar. 3 egg whites 3. If desired, store cooked cabbage covered in or topping (may be omitted) the refrigerator for several hours. If it is to be served hot, cook cabbagecurrent only until quite 1. Grease 6 custard cups or a 1½ quart baking crisp. PUBLICATION dish. Preheat oven to 375°F (moderate). 4. Serve hot with meat or fish, cold on open 2. In a medium-sized bowl, combine butter or sandwiches. margarine, sugar, and salt. For sharper colormost and flavor, use ¾ cup cran- 3. Add unbeaten egg yolks and mix to blend well. juice, 2 tablespoons vinegar, and ¼ cup 4. Blend in orange juice. Add flour, milk and THISsugar in place of vinegar, water, and sugar. mix well. 5. Beat egg whites until stiff but not dry. Fold For into orange mixture until blended. 6. Pour into greased custard cups or baking http://extension.oregonstate.edu/catalogdish. Place in a pan of hot water. Bake in preheated oven until top of pudding is done (about 25 minutes for cups, 40 minutes for dish). 7. Serve warm or chilled. Add topping, if desired. For variety, use concentrated lemonade or limeade. Foods with an International Flavor 19 Holiday in Scandinavia More Things to Do / Learn to say five phrases in Danish, Swedish, One of the Danes’ gayest holidays is or Norwegian, such as thank you, you’re Fastelavn (FAH-steh-loun) or Shrovetide welcome, God bless you, how are you, hello, Tuesday, the day before Ash Wednesday. The and good-bye. celebration always includes the eating of / Learn about Hans Christian Andersen and at Shrovetide buns. In parts of Denmark, children least two of his most famous fairy tales. get up very early and awaken their parents by beating on the bedcovers with paper-flower- / Learn the Swedish art of making straw covered branches and shouting, “Give buns! ornaments. Give buns!” The sleepy adults always manage / Draw a map showing the journeys of Leif to bring forth the traditional buns and other Ericson, Eric the Red, and other Vikings. sweets from under the covers. Older children put on costumes and masks and go about the DATE. neighborhood, rattling collection boxes and singing for buns. Throughout Scandinavia, Shrovetide buns are eaten on Tuesdays during OF Lent. OUT IS

information:

PUBLICATIONcurrent most THIS For http://extension.oregonstate.edu/catalog

Foods with an International Flavor 20 Italy

are grown along the Po. More rice is grown here than anywhere else in Europe. Italy’s chief cattle raising and dairying areas are also found in regions surrounding the Po. Not surprisingly, Italians here prefer butter to oil, and use rice and abundantly, often in prefer- ence to . To the south, Italians grow and use crops that represent our idea of typical Italy: olives, grapes, tomatoes, hot redDATE. peppers, and the hard wheat from which pasta is made. Throughout central Italy, olives, grapes, Italians who came to America in the early peaches, grain, andOF beans are grown on moun- 1900s brought with them a way with tomato tain slopes. Citrus fruits, notably lemons and sauce and pasta that has had a great impact on oranges, are grown in the south, especially in American food preferences. A few of the dishes , where the climate is very hot, much like they introduced—notably spaghetti and — NorthOUT Africa. have become standard American fare. Yet All over Italy, cheese, wines, and pasta tomato-rich foods such as these do not really are basic foods, produced for home use and typify Italy, as most Americans believe. They ISexport. Italian cheeses are excellent. Several— only represent the cooking in those southern Mozzarella, Provolone, Gorgonzola, Parmesan, and central provinces from which many “first- and others—are popular in our country, too. generation” Italian-Americans originated. Fresh fish and shellfish are plentiful along Italian foods have infinite variety. Every the extensive Italian coastline. Baby octopus region has its own dishes, determined in part by and other seafoods that might seem strange to climate and terrain. To eat any of them is, as theinformation: us are considered . Italians would say, to “live.” In rural areas, families produce much of the food for their own use. They make their own wines and cheese. In many homes, bottles of The Land and Its People wine are hung from smoke-blackened kitchen rafters, along with braids of garlic and onion, The familiar boot of Italycurrent with Sicily at its bunches of dried herbs, and strings of dried toe and the islandPUBLICATION of Sardinia to the west is mushrooms. Many rural families make their mainly rugged mountains and hills. Across the own bread, too, mixing the dough at home and north, towering Alps separate Italy from the rest baking it in the village oven. of Europe. Another range, the Apennines, runs down the length mostof the land like an oversized spine.THIS The remaining land may be very fertile, The Italian Way with Food as in the Po Valley in the north and the volca- nic soil around Mt. Vesuvius, or parched and What has come to be known as Italian cook- barren, Foras in the south. ing dates back to ancient Roman times, an era of extravagant and unusual food creativ- Agriculturehttp://extension.oregonstate.edu/catalog and Food Production ity. During the Renaissance, French royalty sent chefs to Italy to learn how to cook. Today, Italy Soil, topography, and climate vary mark- is often called the mother of continental cuisine. edly from region to region in Italy, and so do Pasta has been a favorite Italian dish for the foods. In the north, hardy crops such as centuries. Some historians believe that the wheat, corn, oats, sugar beets, and vegetables Italian explorer, Marco Polo, brought back pasta

Foods with an International Flavor 21 from in the 13th century. Others say that Let’s Cook an Italian Meal pasta was being served in Caesar’s time. Tomatoes were introduced into southern Italy by the Spaniards with seeds from Mexico. A “Good Day” Greeting… The Italians, always creative, added their own herbs and seasonings to the old Aztec sauces. Buon Giorno (bwohn-JOHR-noh) Italians today, as in ancient times, love Minestrone is such a basic part of Italian fine food and cook with a certain gusto. Their life that each region, town, and cook has a spe- salads, although similar to the French, are live- cial way with this soup. Minestrone means liter- lier. Grated Parmesan, their everyday cheese, ally, food on the table, and a good minestrone adds a pungency and to many dishes. is a meal in itself. This minestrone will be very And seasonings, especially , , and thick. All you’ll need with it is a sprinkling of , are added with a generous hand. cheese and bread. DATE. Minestrone (mee-neh-STROH-nay) Italian Meals Thick Vegetable Soup “Good food praises God,” say the Italians. Pane BiancoOF (PAH-neh BEE-AHN-ko) Even in the humblest homes, meals are pre- Crusty Italian Bread pared, served, and eaten joyously. A typical Parmigiano (par-mee-JAH-no) breakfast consists of coffee with hot milk (or for Parmesan Cheese children, milk flavored with coffee) and bread. If possible, cheese and fresh fruit are included. MinestroneOUT The midday meal can be quite substantial— Thick vegetable soup often a hearty soup, or a pasta, vegetable, meat, IS (Makes 8 or more servings) fish, egg, or main dish with a tossed 2 tablespoons oil or bacon fat salad. Cheese and fresh fruit may be served for ¼ pound ham or salami, chopped dessert. 1 large onion, chopped The evening meal could be a supper, simi- 1 medium carrot, chopped lar to lunch, or a dinner, as elaborate as the 1 stalk celery, chopped family budget will allow. A full-course Italian information:1 large tomato, chopped, or 1 cup canned dinner, served on holidays and special occa- tomatoes, slightly mashed sions, starts with an appetizing before-dinner 1 can, undrained, red kidney beans or garban- plate called antipasto (ahn-tee-PAH-sto) zos (chick peas) and continues through course after course of 2 quarts meat (may use bouillon cubes) soup, pasta or rice, salad, meat or fish, vegeta- 1 large potato, diced bles, cheese and fruit, or a sweet dessert. 1 tablespoon dried basil Italian meals characteristicallycurrent consist of 1 small clove garlic, minced, or ¼ teaspoon several more coursesPUBLICATION than ours, with each dish served separately. In much of Italy, main-course Salt, as needed meats, poultry, and fish are not as plentiful as ¼ small head cabbage, shredded and chopped here. Italians have found that less meat can 1 to 2 cups cut green beans serve more peoplemost if the appetite is appeased ½ cup elbow macaroni withTHIS appetizers, soup, salad, and other foods Grated Parmesan cheese first. 1. Heat fat in skillet and fry ham and onion until SinceFor water is sometimes scarce and in onion is soft but not brown. Transfer con- places impure, Italians usually drink wine with tents of skillet to a large saucepan or kettle. their noon andhttp://extension.oregonstate.edu/catalog evening meals. They are regu- 2. Add carrots, celery, tomato, kidney beans or lar but temperate wine drinkers. At the end of garbanzos, and meat broth. Simmer covered for 30 minutes or more. a meal, they like a strong black coffee called espresso (es-PREH-so). 3. Skim off some of the fat if desired. Add potato, basil, garlic, and salt. Simmer uncov- ered for 15 minutes.

Foods with an International Flavor 22 4. Add cabbage, green beans, and macaroni. broccoli, green peppers, onions, mushrooms, Simmer until soup has thickened and all , beans, peas, and . ingredients are cooked. Fresh fruit is served often with cheese, 5. Sprinkle generously with grated Parmesan as the finishing touch to a meal. Italian fruits cheese. include oranges, tangerines, peaches, pears, Note: lf fresh or frozen green beans are used, , bananas, figs, melons, grapes, and add with the potato. A ham bone, beef bone, or . a few slices of Italian sausage adds fine flavor. Two small zucchini, diced, may be added. Peas or other green vegetables may be substituted 4 Bread-Cereal Group for the green beans. To most Italians, pasta makes the meal. Italians use dozens of different shapes—from The Daily Four— stove pipes, shells, bows, wide , curly noodles, and thin strandsDATE. to the tiny tubes and Italian Style other shapes used in soup. Other favorite cereal dishes served in cer- tain regions includeOF (po-LEN-tah), a 1 Milk Group cornmeal main dish served with meat or sauce; (NYO-kee), dumplings made from sem- Except in dairying parts of the north, goats olina flour and potatoes, andrisotto (ree-SOT- are more common than cows in Italy. Goat’s milk toh), rice. may be served as a beverage to children; adults OUTBread is an important part of Italian use it for coffee. A large amount of goat milk, meals—not the soft bread we favor, but white as well as cow milk, is made into cheese which IScrusty loaves, as well as bread sticks and . may be included in every meal. An Italian Dinner… Pranzo (PRAHN-zoh) Meat Group 2 in famous Italian restaurants and in Higher-income families may have meat, affluent homes include more courses and foods poultry, or fish every day as a separate dish. information:than many Americans can comfortably eat. For those with less income, meat may appear Even with this adapted version you may need to only on Sunday or holiday menus. It is usu- loosen your belt! ally stretched with pasta or rice or by serving Cook the spaghetti until barely tender. smaller amounts in sauce. Cheese is also of Then thoroughly drain and toss with enough value as a protein food. oil to keep the strands from sticking together. Meat preferences depend on the region and Add grated cheese for extra flavor. If you prefer, seasonal prices. Young goat meatcurrent (kid) is popu- substitute other greens for the romaine. To pre- lar in certain areas.PUBLICATION Veal is also a favorite, as are pare your salad the Italian way, toss it with just smoked meats, ranging from peppery sausages enough oil to coat each piece. Then sprinkle to delicately flavored Italian ham,prosciutto with lemon juice or vinegar and seasonings. (proh-SHOO-toh)most. Toss again lightly until blended. THIS 3 Vegetable-Fruit Group GreenFor salads are very important to the Italians and are served at almost every noon and evening meal.http://extension.oregonstate.edu/catalog Greens used include romaine, chicory, escarole, endive, , spinach, dandelion leaves, and Swiss chard. Several of these are also cooked and served as a veg- etable. Other popular vegetables are tomatoes,

Foods with an International Flavor 23 Antipasto Pollo alla Cacciatore Chicken Hunter-style Pollo alla Cacciatore (Makes 4 servings) (POH-loh ah-lah kah-chee-ah-TOH-ray) Chicken Hunter-style ½ cup oil Spaghetti con Formaggio ed Olio 1 fryer (2½ to 3 pounds), cut up 1 medium onion, thinly sliced (spaghetti cohn for-MAH-gee-oh eh OH-lyo) Spaghetti with Cheese and Oil 1 clove garlic, minced 1 small green pepper, chopped* Broccoli alla Romana 2 cups (No. 303 can) tomatoes (broccoli ah-lah roh-MAH-nah) 1 cup (8-ounce can) tomato sauce Roman-style Broccoli 1 teaspoon salt Insalata di Lattuga Romana ¼ teaspoon pepper (een-sah-LAH-ta dee lah-TOO-gah roh-MAH-nah) ½ teaspoon oregano* Romaine Salad ¼ teaspoon basil* DATE. Frutta della Stagione ¼ cup chianti or dry * (FROO-tah del-lah sta-JOE-nay) 1 tablespoon dried parsley flakes Fruit in Season *May be omitted.OF Formaggio (for-MAH-gee-oh) 1. Using a large, heavy skillet and medium Cheese heat, brown chicken on all sides in hot oil. 2. Add onion, garlic, and green pepper and Do as the Italians… OUTcook about 5 minutes. Spoon over chicken. The Italians never break spaghetti before 3. Add remaining ingredients with the excep- cooking or cut the cooked strands before eating, tion of the wine and parsley. Cover and cook IS over low heat until chicken is fork-tender as Americans usually do. In cooking, ends stick- and tomatoes are reduced to a thick sauce ing out of the water are pushed into the pot as (20 to 30 minutes). the lower portions soften. Always cook al dente 4. Add wine and parsley and cook another (ahl DEN-tay)—slightly resistant “to the teeth.” 5 minutes. To eat, the long strands are wound around and around the fork—in some places with the helpinformation: 5. Serve with sauce spooned over chicken. of a spoon, in others with the tine tips against the bottom of the dish. Broccoli alla Romana Roman-style Broccoli Antipasto (Makes 4 servings) Antipasto is a tray or platter of appetizers, attractively 1 package (10-ounce) frozen broccoli spears arranged. Choose some of the following items: current 3 tablespoons butter or margarine Green olives PUBLICATION 3 tablespoons lemon juice Black olives ½ teaspoon salt Garbanzos 1. Cook the broccoli in a small amount of Celery hearts water until tender (8 to 10 minutes). most 2. Heat butter or margarine and lemon juice in THISGreen pepper rings small sauce pan. hearts Pickled mushrooms 3. Place drained broccoli in heated serving dish. Sprinkle with salt and lemon butter. Thin Forslices of salami, prosciutto, or other ham Thin slices ofhttp://extension.oregonstate.edu/catalog cheese

Foods with an International Flavor 24 Share a Custom… More Things to Do / Plan a trip to Italy. What places would you Italians love the out-of-doors. In the coun- most want to visit? try, simple wooden tables are often set outside / Learn about famous Italian artists. Display for eating al fresco (ahl FRES-coh)—in the open pictures of their paintings or sculptures. air. Why not enjoy your minestrone al fresco, Find out what is being done to protect these followed by a spirited game of bocce (BOH- great art treasures from such threats as air cheh), one of the Italians’ favorite pastimes. pollution or floods. How to Play Bocce / Draw a map of the Roman Empire as it existed at the time of Christ. What modern Bocce is the game from which bowling orig- countries were once under Roman control? inated. In Italy it is played on a precisely built / List all of the words you can give that have hard-packed court. But a smooth lawn or play entered our languageDATE. from Italy (cathedral, area will do. urban, veto, capitol, plus thousands more). Two persons or teams can play. Each side Some of these words have a fascinating his- needs four bocce balls of the same color (cro- tory. What canOF you learn about them? quet balls may be used). One smaller ball, pos- / sibly a golf ball, is also needed for a pallina Listen to the music and learn the story of a (pah-LEE-nah). famous Italian opera. The starting player, chosen by the toss of a coin, bowls the pallina to any length he or she OUT pleases. Other players then try to bowl their balls as close to the pallina as possible. The IS starting player bowls one ball first. Other play- ers bowl in turn until they have come closer or used all of their balls. Those with remaining balls keep playing. The player whose balls have rolled closer to the pallina than any others scores one pointinformation: for each, or eight points if all four balls are closer. The first side to make 21 points wins.

Holiday in Italy

Italians celebrate holidayscurrent and church feast days with gay colorfulPUBLICATION festivals. On festa (FEH-stah) days, happy people crowd the streets eating roasted , candies, fancy cakes, cookies, pastries,most rich , and gelatiTHIS (gel-AH-tee) or ices bought from street vendors. Children in the city of Florence especially look forwardFor to the Festival of the Cricket, held on Ascension Day, 40 days after Easter. Families in the Cascinehttp://extension.oregonstate.edu/catalog Public Gardens where ven- dors sell ices, soft , sweets, balloons, and crickets in little wicker cages. Each child must have his caged cricket, a symbol of spring. If the cricket still sings when carried home, it is con- sidered a sign of good luck.

Foods with an International Flavor 25 Japan

and way of life. Their homes, their art, the way they eat, even their association with each other must be serene and beautiful, in perfect harmony with the universe. Japanese culture evolved over many centuries when the people had little or no contact with other countries. It emphasizes simplicity in homes and furnish- ings, rigid rules of conduct, a keen appreciation of beauty in all things, highDATE. regard for learning, close family ties, and respect for older people. Since World War II, the country has devel- oped a highly industrial, thoroughly modern In the years since World War II, a remark- economy, and manyOF of the old ways are able exchange of culture has taken place changing. between Japan and the Western World. In Japan, young and old have adopted our styles of dress for most occasions. Western ideas of equality AgricultureOUT and Food Production have changed the status of women. Western Only 16 percent of Japan’s total area can be influence on business and industry can be seen used for farming. Rice is produced on two-thirds everywhere. ISof the cultivated land, but vegetables, wheat, And in America, Japanese simplicity—the barley, rye, tea, tobacco, and fruits are also art of understatement—is reflected in outstand- important crops. Soybeans are the principal ing functional architecture, landscaping, home vegetable and oranges the largest fruit crop. furnishings, flower arranging, and other arts. Japan’s greatest food resource is its abun- Now, the increasing popularity of the hiba- dance of fish—herring, salmon, mackerel, chi brings the Japanese way to the American information:bream, sole, sardines, cod, bonito, and many kitchen, too. others. Whaling, crab fishing, shrimping, and raising oysters are profitable branches of the fishing industry. In all, the Japanese harvest The Land and Its People more fish each year than any other nation. Not only is fish a staple of the Japanese diet, Japan, with its green woodedcurrent mountains, but large quantities are canned and frozen for lovely small lakes,PUBLICATION and rushing streams and export. waterfalls, is one of the most beautiful coun- Seaweed is abundant in the waters around tries in the world. It is composed of a chain of Japan and has been a favorite food since ancient islands, the four main ones being Hokkaido, times. It is exported in various forms to spe- Honshu, Shikoku,most and Kyusbu. Honshu, the larg- cialty markets in our own and other countries. est,THIS contains many of the main cities, including the capital, Tokyo. More than two-thirds of the country is Japanese Way with Food mountainous,For thickly wooded with evergreens in the north and bamboo in the south. Near the To the Japanese, food must please the eye sea, the valleyshttp://extension.oregonstate.edu/catalog broaden into coastal plains. as well as the palate. Meat, fish, and vegetables Most of these are narrow and small, but people are cut uniformly and precisely into bite-size live on them and either farm the tiny plots or pieces, then arranged on separate dishes and work in nearby cities. trays in neat, parallel lines. Each dish is a work Surrounded by scenic beauty, the people of of art, a harmony of color, texture, and perfect Japan have made a love of nature their religion symmetry.

Foods with an International Flavor 26 A first rule of Japanese cookery is to Japanese Meals develop the flavor while preserving the individ- uality of each ingredient. It is not the Japanese Mealtime in Japan is courteous and serene, practice to blend flavors, as the Chinese do, but a ceremony of ancient ritual. Everything about rather to combine them. the preparation, serving, and eating of meals is Most Japanese dishes require long prepara- rigidly prescribed. tion, but a minimum of cooking—an adaptation Japanese prefer light, simple meals, three over many centuries to an ever-present short- times a day, with many snacks in between. age of fuel. Vegetables, for example, are thinly Although Western foods are widely served, sliced or shredded, then cooked in minutes to traditional foods are still favored. In a typical a tender-crisp stage. Some meats and fish are day, these might include: rice and tea with each meticulously cut to be eaten raw with a sauce. meal, along with soup for breakfast, vege- Few foods are baked or roasted. Instead, they tables for lunch, and a dinner of clear soup, fish are boiled, broiled, steamed, or fried and often or a main dish like sukiyaki,DATE. and pickled veg- cooked at the table over an hibachi. etables. Desserts are not popular in Japan and when served are neither sweet nor rich. Traditionally,OF meals and ceremonial teas Favorite Foods are served on low wooden tables. Diners sit on Fish and rice are the principal foods in cushions or the mat-covered floor, with their both rural and urban areas. Soybeans are also legs tucked under them. With the change to important and appear in many forms. Among more Western ways, some families now use them are (toh-who) or bean curd, used for higherOUT tables and no longer sit on the floor. soups and stews; natto (nah-toh), steamed or The Japanese pay more attention to table- fermented beans, and miso (mee-so) or bean ISware than any other people in the world. They paste. Still another form of soy bean is shoyu do not use matched sets, as is our custom. Each (show-you) or , a familiar seasoning in serving dish is carefully chosen to enhance the our country, too. food it contains. Soup is always served in cov- Favorite vegetables include pickled rad- ered lacquered bowls. Chopsticks are used for ishes, white carrots, salted cabbage, dried eating, as well as for stirring and serving most mushrooms, and sweet and white potatoes. information:foods. Different dishes are required for family Long rice called for in some recipes is not rice dining, entertaining, and ceremonies. Not sur- but noodles made with bean or yam paste. prisingly, the average Japanese family’s invest- Some of the most popular Japanese dishes ment in tableware is proportionately the world’s are kabayaki (kah-bah-yah-kee)—split eels highest. cooked in soy sauce and wine; (tem- per-ah)—deep-, fish, and vegeta- bles; sukiyaki (skee-yah-kee)current—a stew-like com- The Daily Four— bination of vegetables,PUBLICATION thin-sliced beef and tofu; and teriyaki (teh-ree-yah-kee)—fish marinated Japanese Style in soy sauce and broiled. and rice are served at every meal, and on festivemost occasions there may be a 1 Milk Group jugTHIS of (sah-keh) wine, too, served hot. Foods are most commonly flavored with Milk is rarely included in the Japanese diet. soy sauce;For (dah-shee)—a light, clear fish Fish, softened fish bones, soybeans in many stock; miso paste; and aji-no-moto—monoso- forms, and a wide variety of other vegetables dium glutamate.http://extension.oregonstate.edu/catalog Families that can afford it use supply most of the calcium in the diet. oil for cooking.

Foods with an International Flavor 27 Meat Group Otsuyu (oht-soo-you) 2 Clear Soup Fish and shellfish, both raw and cooked, Sukiyaki (skee-yah-kee) provide a large part of the protein in the Beef with Vegetables national diet. Some beef, poultry, and eggs are Goma Zu (goh-mah zoo) used by those who can afford them. Soybeans— Pickled Vegetables called the “fish of the field” by the Buddhists— Gohan (go-han) provide a valuable and inexpensive source of Fluffy Boiled Rice protein and B vitamins. Ocha (oh-chah) Green Tea Vegetable-Fruit Group 3 Do as the Japanese… The variety and quantity of vegetables and fruits eaten by most Japanese provide adequate Wouldn’t it be fun toDATE. sit on cushions and eat low to the floor in the Japanese manner? amounts of vitamins A and C. Their many green To make it more authentic, use chopsticks vegetables are important sources of iron and (available at Oriental restaurants and specialty other minerals. Some vegetables and fruits pop- OF shops). Here’s how: Place one stick in the V ular in Japan are similar to those in our country. formed by thumb and first finger and press it Others are distinctively Japanese. Japanese cook vegetables with little or no against the end of the third finger. This chop- liquid and in the shortest time possible. Thus stickOUT remains stationary. Place the second chop- the vegetables, still slightly crisp, retain their stick between the thumb and first finger and color, flavor, and nutritive value. move it with the tip of the second finger to open ISand close over a piece of food. Good luck! Bread-Cereal Group 4 Sukiyaki To the Japanese, rice is the staff of life. Beef with Vegetables (Serves 4) Various kinds of noodles are also widely used Japanese usually cook this dish at the table. for meals and snacks. Younger Japanese and An electric skillet (with control set at 325°F), those who have traveled abroad may eat breadinformation: chafing dish, or hibachi can be used. If these and other cereals. are not available, cook in a large heavy skillet on top of the range. 1 pound lean tender sirloin, round, or chuck Let’s Cook a Japanese Meal 1 package (10 ounces) frozen spinach 1 can (4 ounces) sliced mushrooms, drained current 2 medium-sized onions, cut in eighths and then Family Food…PUBLICATION Katei Ryori thinly sliced (kat-ay ree-or-ee) 1 bunch green onions, cut in l-inch pieces As you are about to see, Japanese food 4 stalks celery, cut in ¼-inch diagonal slices cooks very quickly,most but may take hours to pre- 1 can (8 ounces) bamboo shoots, drained and pare! Give yourself plenty of time to slice and thinly sliced* arrangeTHIS the ingredients for the sukiyaki. Prepare 1 fresh soybean cake (3 inches square) cut in the pickled vegetables several hours ahead. For ½-inch cubes* the soup,For use bouillon cubes or canned broth, 2 tablespoons sugar to which may be added minced parsley, chives 1 beef bouillon cube ½ cup hot water or green onions, or bits of chicken or fish. If a http://extension.oregonstate.edu/catalog3 or 4 small pieces beef suet dessert is desired, canned mandarin oranges or ½ cup soy sauce other fruit could be served. 3 cups hot cooked rice *May be omitted.

Foods with an International Flavor 28 1. Freeze beef slightly until firm but not solid. Goma Zu With a sharp knife, cut into very thin strips Pickled Vegetables about 1 to 1½ inches wide. Trim off any fat (Serves 4) or gristle. Then cut strips across the grain into l⁄8-inch pieces. Carefully lay all pieces at 1 tablespoon sesame seeds one end of a tray. Cover and refrigerate. 1 tablespoon sugar 2. Defrost unopened package of spinach in ¼ teaspoon salt cold water. If water leaks into the package, 1 teaspoon cornstarch drain spinach thoroughly. 2 tablespoons water 3. Prepare the vegetables and arrange attrac- ½ cup white vinegar tively in separate rows on the tray. Use addi- 1 medium-sized cucumber tional trays, if necessary. 2 carrots or white radishes 4. Combine sugar, bouillon cube, and hot 1 large stalk celery water and stir to dissolve. If you plan to 1. Preheat oven to 350°F (moderate). Spread cook this dish at the dining table, pour mix- sesame seeds on smallDATE. baking pan and toast ture into an attractive bowl. Place soy sauce for 5 minutes. in another bowl. 2. Blend sugar, salt, cornstarch, and water in a 5. In a skillet or chafing dish, heat suet and fry small sauce OFpan. Blend in vinegar. meat until brown. 3. Stir constantly and simmer until thick 6. Add mushrooms, onion, and celery. Cover (about 5 minutes). Add sesame seeds. Cool. and cook about 3 minutes. 4. Strain liquid through a double thickness of 7. Add bamboo shoots and sugar solution. cheesecloth. Cover and cook about 3 minutes. OUT 5. Peel cucumbers and carrots or radishes. Cut 8. Add spinach, soybean cake, and soy sauce in thin crosswise slices. Sprinkle with salt. just before serving. IS Chop celery fine. 9. Serve immediately over hot rice. 6. Combine vegetables with vinegar mixture. Other vegetables that may be used in place of Refrigerate several hours. Serve chilled in or in addition to those listed are carrots, green small porcelain or pottery dishes. beans, water chestnuts, green pepper, and For variety, other fresh vegetables or raw, snow peas. information:cooked, or canned fish may also be pickled.

Gohan Ocha Fluffy Boiled Rice Green Tea (Makes about 3 cups) Place a scant teaspoon of green tea directly 1 cup rice into the teapot for each cup to be made. Add 2½ cups cold water current freshly boiling water. Allow to stand a moment, ½ teaspoon salt then swirl gently to dampen all the leaves and PUBLICATION pour immediately into cups. To preserve the 1. Place rice in a heavy, deep saucepan with a fragrance of the tea, do not add more water tight-fitting lid. Add water and salt. until more tea is desired. 2. Place over high heat and bring quickly to a full boil. most THIS3. Reduce heat to lowest setting and let rice simmer about 25 minutes. 4. TurnFor off heat and let rice stand 5 minutes or longer. Never remove cover until time to serve. http://extension.oregonstate.edu/catalog To use precooked rice, follow directions on the package.

Foods with an International Flavor 29 Share a Custom… More Things to Do / Learn the art of Japanese floral arranging, Tea ceremonies are so important a part of ikebana, and make a centerpiece for your Japanese tradition that tea houses, in pictur- meal. If there is a garden club in your area, esque settings, dot the countryside. Some fami- see if any of its members have studied lies have a teahouse in their gardens. ikebana. At a formal tea ceremony, guests (no more / Have fun with origami, making balls, birds than five) are served a simple meal called with flapping wings, and other objects out of kaiseki (kay-eesh-kee) and cakes. After eating, folded paper. they leave the tea room for a short time. Upon their return they are served a thick, dark green / Try writing haiku—the form of Japanese tea, koicha (koh-ee-chah). Finally, a thin tea, poetry that contains exactly 17 syllables usucha (oos-chah), is served with cake. arranged on three lines. Perhaps your group can obtain instruc- / Dress dolls in traditionalDATE. Japanese male and tions for a simple tea ceremony from a Japanese female costumes. family or the Japanese consul in your area. / Learn to countOF to ten in Japanese. Holiday in Japan The Doll Festival, or Hina Matsuri (hee- OUT nah maht-soo-ree), on March 3 is an exciting day for all Japanese girls. Prior to this day, homes, special doll stores, and department stores set IS up elaborate displays of ningyo (neen-yoh) or dolls dressed in ancient costumes. In the home, treasured dolls, many of them family heirlooms, are arranged on a tiered stand in a raised alcove. On the day of the festival, a special tea ceremony and a meal of rare delicacies is information: served in front of the alcove to honor the dolls. A similar day for boys, May 5, is now called Children’s Day, but traditional customs are still observed. Dolls are dressed to represent famous heroes of the past. Outside each home, tall poles support colorful papercurrent carp, one for each male memberPUBLICATION of the family. The carp, considered to be the most spirited fish, symbol- izes strength and endurance to the Japanese— qualities parentsmost hope their sons will have. THIS For http://extension.oregonstate.edu/catalog

Foods with an International Flavor 30 Choose a Country

Have you enjoyed your visits to Mexico… A Swedish Supper Germany… Italy… Scandinavia… and Japan? Swedish Meat Balls Here’s your chance to sample the foods and Brown Beans traditions of a country of your own choosing. It Carrot Ring might be a country from which your relatives or Apple and Celery Salad those of other 4-H members originated… or a Rye Bread and Butter land whose people settled your area… or whose Cheese Cake food you especially like. A Swiss Fondue Party Whatever country you choose, see if you DATE. Cheese Fondue can find the answers to questions such as these: Bite-size chunks of French bread / What are distinctive characteristics of the Bowl of Fresh Fruit foods? How do foods and meals differ from OF ours? A Meal Shish / How do the people obtain needed nutrients? / How have land and climate influenced the Yahni (a green-bean dish) people, their food and customs? OUT Syrian Bread / What roles have history and religion played Fresh Fruit in food preferences? IS Cheese / How has the country influenced our own Strong Coffee foods and traditions? An Indonesian Dinner To make your meetings most meaningful, Chicken call on the people in your community who can Rice give you first-hand information about the coun- Relish try and its customs. Invite them to your meet- information:Fresh Grated Coconut ings, ask their help. You’ll find them very willing , Nuts, Sweets to share their heritage and experiences with Tea you. Hawaiian Luau Now… to whet your interest as well as your Kamano Lomi Lomi (Salmon Appetizer) appetite, here are more menus from all over the Chicken Luau world. You’ll notice that they represent quite current Baked Sweet Potatoes different food preferences and eating customs. PUBLICATION Chutney Yet all of the foods are delicious, and the recipes Pineapple Baskets should be fairly easy to find. Coffee, Milk Amost French Dinner An African Dinner Beef Bourguignon Jolof Rice THIS Potato Soufflé Groundnut Bread Parisian Green Peas Lettuce and Tomato Salad For Tossed Green Salad Sliced Pineapple Rolls and Butter Tea Chocolatehttp://extension.oregonstate.edu/catalog Pots de Crème

Foods with an International Flavor 31 International Farewell

Hasta la vista… auf Wiedersehen… sayonara. In the words of Mexico, Germany, and Japan, it’s not “goodbye” but “till we meet again.” Perhaps next year you would like to concentrate on one of the countries you’ve studied, or some other. Here are areas you might consider: History Form of government Climate Currency and money system Language Industries DATE. Education Religions Art, culture, and crafts OF Music Sports National and regional costumes Dating, courtship, and marriage customs OUT IS

information:

PUBLICATIONcurrent This food preparation and nutrition unit is based on material prepared by: Frances Cook, Nutritionist, University of , Berkeley In collaboration with: Evelyn B. Spindler and Fern S. Kelley, Extension Service, U.S. Department of Agriculture Christine Groppe,most Dorothy Duncan, and Robert F. Davis, University of California, Berkeley THISIt is published by the National 4-H Council, on behalf of the Cooperative Extension Service of the United States Depart- ment of Agriculture and the State Land-Grant Universities. Grateful appreciation is expressed to the Corporation for financial assistance in helping to make possible publicationFor of this educational material. This manual may not be reproduced in total or in part without written permission of the publisher.

© 2008 Oregon Statehttp://extension.oregonstate.edu/catalog University. Produced and distributed in furtherance of the Acts of Congress of May 8 and June 30, 1914. Extension work is a cooperative program of Oregon State University, the U.S. Department of Agriculture, and Oregon counties. Oregon State University Extension Service offers educational programs, activities, and materials without dis- crimination based on age, color, disability, gender identity or expression, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer. Reprinted April 2008.

Foods with an International Flavor 32