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A collection of AFS Recipes

An Introduction Beyond merely nourishing the body, what we eat and with whom can inspire and strengthen the bonds between individuals, communities, and even countries. Whether scarce or abundant, raw or cooked, nutritious or simply decorative, food has played a central role in human cultures throughout time and in all parts of the world. Its significance touches every aspect of life on earth. AFS volunteers have long known this and use celebrations around food to promote the mission of AFS –USA. Please these recipes from around the world in your home and AFS gatherings. Bon appÊtit!

Table of Contents Appetizers

Bacon Wrapped Shrimp with Jalapeno & Jack Cheese Baked Ripe Olive Minestrone Easy Seafood Crostini Hungarian Mushroom Soup Instant Black Bean Soup Italian Cheese Puff Mexican Pizza Dip Packer Beer Dip Salmon Pâté Taco Dip Plate


Banana Bread Broccoli Salad Carrots with Rosemary Corn & Black Bean Salad Curried Slaw Healthy Irish Soda Bread Old Fashion Granola Rice Noodles with Corn Spiced Cranberry Sauce Yams & Apples

Entrées Arroz Con Pollo Beef Marinade Broccoli Rice Casserole Chicken Adobo Chili and Cheddar Bow Tie Casserole Curry Goat Easy Brisket Egg Casserole Eggplant Parmesan Grilled Veal Chops with Garlicky Red Pepper Sauce Key Lime Salmon with Tomato Mango Salsa Labskaus Lamb Korma Layered Enchilada Pie My mom's Pancakes Portuguese Pot Roast Pumpkin Curry Red Rice & Shrimp Red Snapper Indienne Spaghetti with Tuna Tamale Pie Tequila Tri-Tip with Teardrop Tomato Relish


Aussie Ginger Biscuits Chocolate Filbert Pâté Door County Cherry Streusel Muffins Lemon Angel Pie Lemon Dessert Peach Pie Cake Shane’s Pear Crumble Pie Swedish ‘Chokladbollar’ with Shredded Coconut 5 Minute Fudge Wreath


Bacon Wrapped Shrimp with Jalapeno & Jack Cheese By: Carrie Jacobs

AFS Staff Member – Portland Office


20 uncooked large shrimp, peeled, de-veined 1 ½ lb Bacon 5 Jalapeños peppers – seeded and sliced lengthwise in quarters Monterey Jack Cheese

Serves: 10

How-to: Arrange shrimp on baking sheet. Top with a slice of cheese and jalapeno. Wrap each in bacon; secure with toothpick. (Can be prepared 8 hours ahead). Cover and refrigerate. Preheat broiler. Broil shrimp 4 to 5 inches from heat source until shrimp are cooked through and bacon is browned, watching carefully to prevent burning, about 5 minutes per side. Serve on a platter – toothpicks intact

Baked Ripe Olive Minestrone By: Ruth Wyse

Pacific Cascades AT Volunteer


1½ lbs stew meat 1 c chopped onion 1 tsp minced garlic 1 tsp salt ½ tsp pepper 2 tbsp olive oil 3 cans beef broth (Campbells) 2 cans water


1½ tsp Italian herb seasoning 1-16 oz can tomatoes, undrained 1-15½ oz can kidney beans, undrained 1 can pitted ripe olives, undrained 1½ c thinly sliced carrots 1 c small seashell macaroni 2 c sliced zucchini Parmesan cheese

Preheat oven to 400º. Cut beef into ¾ “ cubes. Mix beef, onion, garlic, salt, and pepper in Dutch oven. Add oil and stir to coat meat evenly. Brown, uncovered, in oven, stirring once or twice until meat is brown (about 45 minutes). Reduce heat to 350º. Add broth, water, and seasoning and cook, covered, one hour or until meat is almost tender. Add tomatoes, beans, olives, and carrots. Continue cooking 4045 minutes. Add zucchini and macaroni and cook another 20 minutes or until macaroni is done. Serve with Parmesan cheese. Makes about 1 gallon. This can be frozen after adding the tomatoes, beans, olives, and carrots and cooking about 20 minutes. To finish cooking, heat on stove top until simmering and then add zucchini and macaroni and cook until done.

Easy Seafood Crostini By: Tiffany Stoneman AFS Staff Member – Portland Office


1-2 baguettes depending on size 2 cans tuna in water 2 cans baby shrimp 2 can crab meat 1 anchovy fillet 1 red bell pepper Olive oil

1 jar marinated artichoke hearts 1-12 oz jar kalamata olives 1 bunch Italian Parsley 1 bunch fresh basil 2 cloves fresh garlic 1 small yellow onion Mayo to taste

How-to: With the edge of a butter knife, smash the anchovy and garlic together into a paste and stir into mayo. Add this mixture to the drained tuna. Chop all other ingredients and add to tuna, refrigerate for an hour to let the flavors blend. Slice the baguette and brush with olive oil, broil until crispy. Serve a dollop of the seafood mixture on each slice, garnish with parsley.

Hungarian Mushroom Soup By: Sally Ann Wells Columbia Pacific AT Volunteer


6 cups sliced mushrooms 1 large sweet onion medium chop Salt, Pepper, garlic powder to your own taste 1# ground beef or turkey [not necessary if you want vegetarian] 12 ounce tomato paste 1 quart bullion, either vegetable or chicken 1 pint sour cream non fat is fine

How-to: SautĂŠ onions, mushrooms, and meat if using. Add broth and tomato paste. Simmer until vegetables are done. Remove some liquid and mix into sour cream until the texture is soupy; put mixture back into the pot of soup mix well and heat to eating temp. Source: Old Wives' Tale Restaurant Portland, Oregon

Instant Black Bean Soup By: Ruth Wyse

Pacific Cascades AT Volunteer


2- 15 oz cans black beans, undrained ½ c salsa 1 tbsp chili powder 1 16-oz can chicken broth

½ c shredded sharp Cheddar 5 tbsp low-fat sour cream 5 tbsp green onions, chopped 2½ tbsp chopped fresh cilantro

How-to: Place beans and liquid in a medium saucepan. Stir in salsa, chili powder, and broth. Bring to a boil. Ladle soup into bowls; top with remaining ingredients. Almost as quick as opening a can of soup and tastier.

Italian Cheese Puff By: Jean Mako

Ohio River Valley AT Volunteer


½ cup real mayonnaise ¼ cup minced onion 1 tsp Italian herb seasoning, crushed Paprika

½ cup grated Parmesan cheese 1 tbsp minced fresh parsley 4 slices sandwich bread

How-to: Preheat oven to 375 degrees. In a small bowl, mix mayonnaise, cheese, onion, parsley and Italian herb seasoning until blended. Cut crusts from bread. Spread each slice with ¼ cup of the cheese mixture. Cut into four triangles and place on baking sheet. Sprinkle with paprika. Bake for 10 – 12 minutes or until bubbly and golden. Serve on a warming tray. Source: All-Occasion Appetizers Compiled by Miriam B. Loo

Mexican Pizza Dip By: Karen Nelson Milwaukee AT Volunteer


8 oz cream cheese-room temp 1 -16 oz jar salsa 1 red pepper chopped 1 medium tomato, chopped parsley and paprika for garnish

1/2 cup mayonnaise (not salad dressing) 1 small onion chopped fine 1 green pepper, chopped Shredded mozzarella cheese

How-to: In bowl, mix cream cheese and mayo. Spread on dinner plate. Spread salsa over top sprinkle veggies over salsa. Cover with thick layer of cheese. Sprinkle parsley and paprika on top. Serve with Tortilla chips. This can be made the night before needed.

Packer Beer Dip By: Karen Nelson Milwaukee AT Volunteer


2 -8 oz packages cream cheese 1 pkg Hidden Valley ranch dip mix 1/2 cup dark beer or ale (the darker the beer , the better the flavor) 8 oz finely shredded cheddar cheese-the sharper the better

How-to: In bowl, combine cream cheese and dip mix, then gradually blend in beer. Mix in cheese. Serve with Pretzels. (This recipe can be easily cut in half--it makes a lot!) Can be made 30 minutes before needed or the day before

Salmon Pâté

By: Jennifer Blohm

AFS Staff Member – St. Paul Office

Ingredients: 1 ½ bricks cream cheese 1 smoked salmon filet (any flavor) 1 tbsp lemon juice (or to taste) 2 -3 green onions, chopped 1 fresh garlic clove How-to: Mix in blender until creamy. Eat with crackers or veggies.

Taco Dip Plate By: Karen Nelson Milwaukee AT Volunteer


16 oz. sour cream 1 package Taco seasoning mix 1 cup chopped or sliced ripe olives 1 chopped medium tomato-seeded if you wish chopped fresh cilantro

How-to: Mix sour cream and taco mix. Spread on a dinner size plate. Sprinkle olives, and tomato on top. Garnish with cilantro. Serve with tortilla chips. The dip can be made the night before and assembled on site; easier to transport!


Banana Bread

By: Derryck Rosalez

AFS Staff Member – Portland Office


2 cups white flour 1/2 cup oil 2 beaten eggs 1/4 teaspoon salt

1 teaspoon baking soda 1/2 sugar 2 cups ripe banana pulp

How-to: Sift together flour, baking soda and salt. In another bowl blend together oil and sugar until nearly smooth and then beat in eggs. Add sifted ingredients in three parts with banana pulp beating until smooth after each addition. Pour into greased loaf pan and bake at 350 for 50 minutes.

Broccoli Salad By: Jean Mako

Ohio River Valley AT Volunteer


1 bunch broccoli, cut up ½ red onion, large diced pieces 8 slices bacon, cooked and crumbled I use Hormel Real bacon pieces – it’s just as good) ¼ cup raisins Dressing: 1-cup mayonnaise or salad dressing ½ cup sugar 1 tbsp vinegar

How-to: Toss salad ingredients with dressing mixture and chill.

Carrots with Rosemary By: Margaret Hunt AFS Staff – New York Office


1 lb. 10 oz. carrots, cut into batons 1 Âź cups vegetable stock olive oil, for drizzling

1 tsp chopped fresh rosemary Salt Pepper

How-to: Put the carrots and stock into a pan and bring to a boil over medium heat. Then, lower heat, cover and simmer for about 15 minutes. Remove the lid and season with salt and pepper to taste. If the mixture is too runny, continue cooking until it has reduced to the desired consistency. Drizzle with olive oil, sprinkle with rosemary and cook for a few minutes more. Transfer to warm serving dish. ~ Serves 4. Source: The Silver Spoon Cookbook By Phaidon Press

Corn & Black Bean Salad By: Patti Davis

AFS Staff Member – New York Office Ingredients Chili ¼ lb chorizo ½ lb ground beef ½ lb ground buffalo 1 large onion – chopped fine 1 jalapeño pepper – chopped fine 1 green or red bell pepper – chopped fine Ingredients: 1 clove garlic – chopped fine salt and pepper to taste 8 ears, fresh corn on the cob, uncooked 1 can black beans, rinsed 1 28oz can6 whole 2 14 oz can plumtomatoes tomatoes, seeded and chopped 1/4 cup Olive oil kidney beans – rinsed and drained juice of two fresh limes 2/3 cup cilantro, rinsed and coarsely chopped 1 lb frozen1 corn red pepper flakes small jalapeño pepper, finely chopped 1 tbsp garlic, finely chopped chili powder 1 12 oz bottle of salt & pepper beer (alcohol will cook off) Cornbread topping 2 eggs How-to: 1 cup milk 1 cup corn meal Run acheese knife down the ears of corn to cut the kernels off, into a bowl. Add all the other 1 block cheddar - grated to corn, mix them upthe well. Season to taste. Adjust quantities to suit your This dish ingredients turns out best if cooked in aand cast iron pot. Pre-heat oven to 375 degrees. palate. Chill and serve. In your pot, cook the chorizo, ground beef and ground buffalo until it is browned and completely cooked. Drain the grease. Add a little olive oil to the pot and then return the meat back to the pot and add the onions, jalapeno pepper, (CONTINUED ON NEXT PAGE)

Curried Slaw By: Ruth Wyse

Pacific Cascades AT Volunteer

Patchwork Slaw

1 head green cabbage, finely sliced 1 crisp red apple, finely diced ¼ red onion, finely diced 3 carrots, grated ⅔ c Curried Vinaigrette (see below)

1 tbsp honey ½ tsp salt ¼ head red cabbage, finely sliced 3 tbsp finely minced parsley 1 large bell pepper, finely diced


Not more than 1 hour before serving, toss the ingredients in a large bowl. Serves 8-10. Every time I have served this, someone has asked me for the recipe. A very different cole slaw, and apple, onion, carrots, and bell pepper can be omitted.

Curried Vinaigrette ⅓ c cider vinegar 3 tbsp honey 1½ tsp salt


3 tbsp light brown sugar 3 tbsp Curry Spice Mix (see below) 1 c mild vegetable oil

Curried Slaw (Cont.) By: Ruth Wyse

Pacific Cascades AT Volunteer


Place all ingredients except oil in food processor. Put the machine’s pusher tube in place. With the machine running, add the oil through the little hole in the pusher tube and process until emulsified. The vinaigrette will be thick and a deep golden brown by the time all the oil has been absorbed. Makes 1 1/3 cups.

Curry Spice Mix

¼ c ground black pepper 3 tbsp dry mustard 3 tbsp curry powder 1 tbsp ground mace 1 tbsp ground cinnamon 1 ½ tsp cayenne pepper

¼ c ground cumin 3 tbsp ground turmeric 1½ tbsp ground coriander 1 tbsp nutmeg 1 tbsp ground cloves

How-to: Combine all the spices and store in a tightly covered jar. Store up to a year in a cool, dark place. Can be substituted for curry powder in any recipe as well as being used in Curried Vinaigrette. Makes about 1½ cups.

Healthy Irish Soda Bread By: Robin Weber

AFS Staff Member – New York Office


½ ladle bulgur wheat 2 ladles all purpose white flour 1 ladle cracked (not rolled) oats 2 ladles course ground whole wheat flour 2 Tbsp flax seed 1 tsp baking soda 1 tsp wheat germ 1 tsp salt Or instead of the above use 2 ladles of 8 or 10 grain cereal mix 1 cup plain yogurt (I use whole milk yogurt) Seeds for sprinkling on top – sesame, sunflower, pumpkin, poppy, flax, etc

How-to: Preheat oven to 375ºF . Grease 8 or 9 inch round tin (my mother-in-law taught me to save the wrapping from sticks of butter for this purpose) . Combine dry ingredients in large bowl. Stir in wet ingredients (the dough will be very thick). Pour into tin and using your finger, draw a 1/3 inch deep cross through the dough. Sprinkle with your choice of seeds. Bake for 35-40 minutes or until a knife inserted in the middle of the bread comes out clean. Immediately (and carefully) remove bread from tin, wrap in a tea towel, and cool on wire rack. (The wrapping keeps the bread moist) Enjoy!

Old Fashion Granola By: Justin Hargesheimer AFS Staff Member – Portland Office


2 cups rolled oats (not instant) ¼ cup sesame seeds ½ cup coconut ½ cup raisins Scant ¼ cup cooking oil (not olive)

1 cup peanuts or toasted almonds ½ cup toasted sunflower seeds ¼ cup toasted wheat germ ½ cup dried fruit ½ cup honey

How-to: Mix the oat, nuts and grains in a large bowl. Measure oil into the measuring cup and swirl it around before pouring into bowl. Then measure out the honey in the same, unwashed cup. The oil will help the honey exit the cup. Toss everything together until evenly coated and then pour out into a baking pan. I use a large roasting pan, as it keeps everything contained. A cookie sheet with a lip also works, but you have to stir it slightly more carefully if you use that. Bake at 300 degrees for 30 minutes, turning it with a spatula every ten minutes or so. You want everything to be an even golden brown. When it is finished cooking, returned the baked granola to the mixing bowl, add the raisins and fruit and stir to combine. Stir gently several times as it cooks, so that it doesn't clump together too much. Enjoy!

Rice Noodles with Corn By: Madhavi Akula

AFS Staff Member – New York Office


Rice noodles Kernel corn Mustard seeds Cumin seeds

Salt Little bit of oil Lemon juice (optional) Curry Leaves

How-to: Cook rice noodles in water and drain. Cool under cold water (so the noodles don’t stick) and set aside. Heat oil in the bottom of a deep pot. Once oil is hot, add Mustard seeds and Cumin seeds. After the seeds start to pop, add curry leaves. Next, add corn and salt to taste. Stir well and let it cook for sometime. Add noodles and stir again. Let it cook for couple minutes and turn off the stove. Add a little lemon juice if you like.

Spiced Cranberry Sauce By: Doris Wilkins

AFS Staff Member – New York Office


1 pound cranberries 1/8 teaspoon ground cloves ½ cup water or orange juice 1/8 teaspoon ground ginger ½ teaspoon ground allspice ½ teaspoon ground cinnamon 1/8 teaspoon salt (optional) 2 cups sugar if water is used or 1 cup sugar if orange juice is used

How-to: Wash cranberries and place in a sauce pan with sugar, water or orange juice and salt. Cover and bring to boiling point, and cook 8 to 10 minutes or only until skins burst. Remove from heat. Stir in spices. Cool. Serve with meat and poultry. Yield: 3 ½ cups Source: The Spice Cook Book By Avanelle Day and Lillie Stuckey

Yams & Apples By: Rosetta Fludd

AFS Staff Member – New York Office


3-4 Sweet Potatoes (Yams) 3 Red Apples Sugar

Cinnamon Margarine Paprika

How-to: Preheat oven to 350Âş F. Boil yams until slightly softened (medium firm). Drain all hot water and fill pot with cold water to cool yams for cutting. While cooling, peel apples, and cut into thin slices. Let apples sit in cold water. Pull skin off of cooled yams. Cut yams into thin slices. In a glass casserole dish, line with one layer of yam slices. Sprinkle with paprika, then sprinkle cinnamon. Add a layer of apple slices. Sprinkle with sugar and dabs of margarine. Repeat layers with yams, spices and apples, until all yams and apples are in dish. Add enough water to dish to fill half way. Bake in oven, checking and basting after half hour, and periodically thereafter. Total baking time is approximately 2 hours, or until browned on top and sauce is thickened.


Arroz Con Pollo By: Passion Handford AFS Staff Member – New York Office


2 cups rice 1 lb. Boneless chicken breast, cut up cooking oil Spanish olives (optional)

3 tbsp Goya Sofrito seasoning 2 envelopes of Goya Sazón seasoning Black Pepper to taste

How-to: Add about 2 tablespoons of oil to the bottom of a 3-quart pot. Start heating, while you add Sofrito, Sazón and pepper (to taste), and olives if you like, stirring frequently on a low simmer. Next, add chicken and stir to coat well in seasoning. Let simmer for 5-7 minutes. While it simmers, rinse rice 2-3 times, then add to pot. Stir all together. Add 4 ½ cups of water and bring to a high boil. Now, cover pot and turn heat down to low after boiling starts. Leave covered and check/stir after about 15-20 minutes. Cover again and continue cooking on low for about 10 more minutes, checking doneness of rice.

Beef Marinade By: Ruth Wyse

Pacific Cascades AT Volunteer

This is an incredible marinade and turns lean, not –so-tender cuts into a truly delicious treat. Ingredients:

½ c vegetable oil ½ c soy sauce ½ c bourbon 2 tbsp dried minced onions

¼ tsp garlic powder 3 tbsp minced fresh ginger 1 tsp black pepper 1 tsp dry mustard

How-to: Combine ingredients. Marinate round or flank steak for 6-10 hours at room temperature or 24 hours in the refrigerator. May substitute ¼ tsp ground dry ginger for the fresh root. Grill meat to medium rare and cut across the grain into thin slices. Enough marinade for two flank steaks or one full round steak.

Broccoli Rice Casserole By: Audrey Pinchock Michigan AT Volunteer

My exchange students have always liked dishes like this one because they are not used to all ingredients together in the form of a casserole and it is not as common to use the oven as much as we do. Ingredients:

2 Cups cooked rice 1 frozen bag broccoli 1 can each cream of celery & cream of mushroom condensed soups Shredded cheddar cheese

How-to: Before layering together be sure to cook broccoli and boil rice and let both cool slightly. In a 9 x 13 casserole pan put broccoli, than layer both soups. Add rice to the top covering everything. Sprinkle 2 cups grated cheese. Cover with foil and bake for 40 minutes at 350.

Chicken Adobo

By: Rosemary “Rory” Vibar AFS Staff Member – New York Office


1 whole chicken (cut in serving pieces) 4 cloves of garlic crushed 4 whole black pepper cloves 3 dried bay leaves 1 cup soy sauce

1 cup vinegar vegetable/corn oil 7-Up/sprite 2 cloves of garlic, chopped

How-to: Wash chicken. Add vinegar to chicken in 4 quart saucepan. Add soy sauce, crushed garlic, black pepper, and bay leaves. Do not stir chicken until it has started to boil. Cover and simmer chicken till cooked, approximately 30 to 45 minutes. Add water or 7-Up to dilute or sweeten if preferred. Remove saucepan from heat. In a deep frying pan, fry some garlic in oil. When browned, add chicken without liquid. Fry till browned. Add liquid and simmer for 5 to 10 minutes. Serve over rice.

Chili and Cheddar Bow Tie Casserole By: Ruth Wyse

Pacific Cascades AT Volunteer


1- 7 oz can chipotle chilies in adobo sauce 1 tbsp butter 1 c chopped red bell pepper 2/3 c diced cooked bacon 1 c thinly sliced green onions 2 tbsp all-purpose flour 8 c hot cooked farfalle

1 tsp chili powder ½ tsp salt ½ tsp ground cumin 2 ¼ c low fat milk 2 c shredded sharp Cheddar 2 tbsp chopped cilantro

How-to: Preheat oven to 400°. Remove 1 tsp adobo sauce and 1 chile from canned chiles; mince the chile. Place remaining sauce and chiles in a zip-loc plastic bag; freeze for another use. Melt butter in a large Dutch oven over medium-high heat. Add bell pepper and sauté 4 minutes. Add onions and sauté 1 minute. Stir in the adobo sauce, minced chile, cooked bacon, flour, chili powder, salt, and cumin; cook 1 minute. Gradually add milk (I use non-fat, but the recipe called for low fat); cook until thick and bubbly—about 4 minutes, stirring constantly (CONTINUTED ON NEXT PAGE)

Chili and Cheddar Bow Tie Casserole (Cont.) By: Ruth Wyse

Pacific Cascades AT Volunteer

with a whisk. Remove from heat. Gradually add 1 ½ cups cheese and cilantro, stirring until cheese melts. Add pasta to pan, toss well. Spoon the pasta mixture into an 11 x 7inch baking dish coated with cooking spray. Sprinkle remaining ½ cup cheese over pasta mixture. Bake at 400° for 15 minutes or until browned. Yield: 6 servings, about 1 ½ cups each. Quite spicy; reduce or eliminate the adobo sauce if you don’t like spicy food. Source: Cooking Light

Curry Goat

By: Terrance Theodore AFS Staff Member – New York Office


3 lbs goat meat ¼ tsp minced Scotch bonnet pepper 1 tsp black pepper 2 carrots, cut in pieces 5 scallions, chopped 1 large onion, chopped 6 Pimento Seeds (Allspice) 2 potatoes, peeled & cut into ½ inch cubes

4 cloves of garlic finely chopped 2 tsp curry powder ¼ cup soy sauce 1 tsp thyme ¼ cup vinegar Juice of 1 lemon 1 tsp thyme

How-To: In a large bowl, wash goat meat with salt, vinegar and lemon juice. Cut up and add all the herbs and spices to the meat. Mix all together using your hands (better if this seasoning is done the night before). After it has marinated, place the meat in a large heated pot with a small amount of oil. Cover pot and let meat stew in its own juices. Add a small amount of water only when meat starts to dry out. Cook meat until tender, about 2 hours. Add the vegetables to the pot and let it simmer in the gravy until they are soft. Season to taste.

Easy Brisket By: Jean Mako

Ohio River Valley AT Volunteer


1 (4 to 5 pound) trimmed brisket 1 (1.3 ounces) envelope dry onion soup mix 1 (12 ounce) can cola 1 (10 ounce) bottle Heinz 57 sauce (I use the store brand of steak sauce)

How-to: Place brisket, fat side up, in slow cooker. In a bowl, combine onion soup mix, cola and 57 sauce and stir well to remove lumps in soup. Pour over brisket. Cover and cook on LOW for 8 to 10 hours. When ready to serve, let brisket sit at room temperature for about 15 minutes. To serve, cut thin slices across grain of brisket. Source: Easy Slow Cooker Cookbook By Barbara C. Jones

Egg Casserole By: Nancy Frazier

AFS Staff Member – Baltimore Office

A traditional Christmas morning meal. Ingredients:

1 dozen eggs 1 cup sour cream 1 cup cheddar cheese chopped onion (optional) Seasonings (salt & pepper; dill; rosemary; etc)

chopped olives (optional) chopped green peppers (optional) chilies (optional) bacon (optional)

How-To: Beat eggs until frothy. Add your choice of seasonings. Heat eggs in large greased skillet until they begin to set up. Add sour cream and cheese. At this time you may also add: chopped olives, green peppers, chilies, onions, to taste. Pour mixture into prepared baking dish. Cover and refrigerate until firm – overnight. Before baking sprinkle chopped bacon, herbs, or more cheese on top. Bake 1 hour at 375 or until knife inserted comes out clean. Cut into squares and serve.

Eggplant Parmesan By: Abdul Fatah Ismail AFS Staff Member – New York Office


2-4 Eggplants Olive Oil Fresh or Dried Basil ½ cup Bread Crumbs 3-4 eggs


1 package of Shredded Mozzarella 1 container of Ricotta Cheese Salt & Pepper Tomato Sauce Minced Garlic

Wash the eggplants in cold water for hygienic purposes. Then slice eggplant into ¾ inch circles and spread on paper towels. Sprinkle salt onto eggplant slices and let sit for approx. 15-17 minutes. The acid will rise out of the eggplant in brown drops. After all the acid has risen, then pat dry with a fresh paper towel. Pour the bread crumbs in a mixing bowl and crack the eggs into a second mixing bowl. Dip the eggplants first into the egg mixture, then heavily coat with the bread crumbs. In a casserole dish, cover the bottom with tomato paste. Then place the coated eggplant on top of the paste. Apply the ricotta cheese, then sprinkle the garlic, seasonings, and mozzarella. Repeat this process until the dish is full. Bake at 350° for 55 minutes to an hour, or until the eggplant is crispy. Frying the eggplant in olive oil is another alternative.

Grilled Veal Chops with Garlicky Red Pepper Sauce By: Joseph Cavanagh Silver & Gold AT Volunteer

For those who know how thick-cut veal chops turn golden and crusty on a hot grill, this food is genuine satisfaction. Leave the centers a little pink and juicy, and dip each bite in a dollop of the red pepper sauce. For the sauce: 1 large red bell pepper 1/3 cup sour cream ¼ cup mayonnaise 1 tablespoon finely chopped fresh basil 2 teaspoons minced garlic 2 teaspoons balsamic vinegar ¼ teaspoon salt

For the rub: 1 teaspoon ancho chile powder 1 teaspoon minced garlic ¾ teaspoon kosher salt ½ teaspoon paprika ½ teaspoon dried thyme ¼ teaspoon spicy dry mustard ¼ teaspoon freshly ground black pepper

4 veal rib chops, about 3/4 pound and 1-1/2 inches thick each Extra-virgin olive oil To make the sauce: Grill the bell pepper over Direct Medium heat until evenly charred on all sides, 10 to 12 minutes, turning every 3 to 5 minutes. Remove the peppers from the grill and place in a small bowl


Grilled Veal Chops with Garlicky Red Pepper Sauce By: Joseph Cavanagh Silver & Gold AT Volunteer


and cover with plastic to trap the steam. Set aside for at least 10 minutes, then peel the skin from the pepper, discard the stem and seeds, and roughly chop the pepper. Place the pepper in a food processor along with the remaining sauce ingredients. Process until smooth. Cover with plastic wrap and refrigerate until about an hour before serving. To make the rub: In a small bowl combine the rub ingredients. Allow the veal chops to stand at room temperature for 20 to 30 minutes. Lightly brush or spray the veal chops with oil. Crush the rub ingredients between your fingertips to release their flavors, and then divide the rub evenly over both sides of the veal chops. Grill the veal chops over Direct Medium heat until just slightly pink in the center, 12 to 15 minutes, turning once halfway through grilling time. Serve warm with the sauce. Makes 4 servings

Source: Recipe of the Week

Key Lime Salmon with Tomato Mango Salsa By: Kerry McCollum

AFS Staff Member – New York Office

Ingredients: Salmon steaks

Key Lime Marinade

Tomato Mango Salsa

Mix together: ½ cup Gulden’s Spicy Brown Mustard 1 cup lime juice ½ cup olive oil ½ tsp salt ½ tsp pepper

Mix together: 4 tomatoes diced 2 ripe mangos diced 1 medium sized red onion diced ½ bunch of cilantro chopped ½ tsp salt 1 tbs cumin ½ tsp cayenne pepper

How-to: Marinate salmon in the key lime mixture in a baking dish for several hours or over night. Put the baking dish in the oven and bake or broil the salmon until done. Serve salmon with salsa on top.


By: Kerry McCollum

AFS Staff Member – New York Office

Story and Recipe submitted by Bärbel Helmers, former National Director of AFS Germany. Mrs. Annemarie Mevissen, Senator for Welfare and Youth of Bremen in her notes about her life in politics, describes the end-of-stay activities for the US summer program students which took place in Bremen every year since 1957. She remembers: “Year after year, American High School students spent eight weeks in German host-families under the auspices of the American Field Service. The last three days of their stay in Germany were spent in Bremen, at the invitation of the Bremen Senate. A festive luncheon in the traditional upper hall of the old Bremen Rathaus was the highlight of these “Bremen Days”. I remember that one year, the tables were spread with gleaming white linen table cloths, the fine silver and pretty flower arrangements had been brought out. The food on each plate was Labskaus – topped with a fried egg, a pickle and a Rollmops, as is the custom for a proper meal of Bremen Labskaus. For my young guests, this appeared to be strange. They lifted the plates up, sniffed at the food and pushed them back. This gave me a shock. Now what? Would the full plates have to be taken back to the kitchen? Then this would have been the last of such invitations for which the Senate appropriated funds. I waited till the porters had completed service, then got up and gave a speech on the ancient tradition of this meal of Labskaus which the Senate had offered them today, the ay it had been offered as a farewell dinner to sea captains about to set sail for their perilous voyages many centuries ago. I added: “Today’s meal may be compared to the famous “Schaffermahlzeit” during which still today, once a year, food and drinks prepared after centuries old recipes are being served to merchants and captains in this Rathaus Hall.” Even before I had finished my speech, all food had disappeared


By: Kerry McCollum

AFS Staff Member – New York Office

from the plates. Old tradition by itself does have a special meaning for young Americans. But tradition unfolding in a historic hall, almost 600 years old, with candles in silver candelabras, and town hall porters in their red liveries who look like they themselves come from the Middle Ages - all this did not miss its influence on my young guests.


500 g / 1 lb potatoes 1 onion 1 2/3 oz beetroot 3 pickled cucumber Freshly ground pepper

½ cup milk 1/3 oz butter, unsalted 2 tbsp beetroot juice 1/3 oz margarine, unsalted ¼ tsp sea salt

½ cup vegetable broth 10 oz corned beef 9 pickled herring 3 eggs

Labskaus is an old sailor dish and a specialty from the German city of Hamburg. Peel the potatoes, cut in small pieces and cook them in salted water until done. Finely dice the onion and stem until gassy, set aside. Warm the milk and broth. Strain the potatoes add the milk and mash. Add as much broth you will need until a smooth puree results that is not too firm. Fold in the onions. Cut the corned beef in cubes and add to the potatoes. Finely chop the red beets and also add to the potatoes. Stir in 2 tbsp from the red beet juice. Season with pepper and salt. In a pan melt the margarine and make 3 fried eggs. Season to taste. Put the labskaus on warmed plates, top each with a fried egg. Serve with “rollmops” (pickled herring rolled into cylindrical shape around a piece of pickled cucumber), pickles and the remaining red beets.

Lamb Korma By: Ruth Wyse

Pacific Cascades AT Volunteer


2 c chopped onion 2 cloves garlic, minced 1 tsp minced gingerroot ¼ c cooking oil 1 tsp garam masala (see below) 1 tsp ground cumin 1 tsp ground mace ¾ tsp salt


¾ tsp ground turmeric ¾ tsp paprika ½ tsp cayenne 1 ½ lbs boneless lamb in ¾” cubes ½ c plain yogurt ½ c sour cream 1 tbsp all-purpose flour Sweet Tomato Chutney (see below)

In a large skillet cook chopped onion, garlic, and ginger in a tbsp of hot oil until onion is tender but not brown. Combine the spices; stir into onion mixture. Remove from pan. Brown meat, half at a time, using remaining oil as necessary. Drain any excess fat. Return meat and onion mixture to pan. Add ¼ c water, cover, and simmer until meat is tender (about 45 minutes). Stir frequently to keep mixture from sticking and add more water is needed. Stir together yogurt, sour cream, and flour and add to meat. Heat but do not boil. Serve with cooked rice (preferably basmati) and sweet tomato chutney. Serves 6. (Note: Despite the variety and amount of spice, this is not “hot”—only flavorful.) (CONTINUTED ON NEXT PAGE)

Lamb Korma (Cont.) By: Ruth Wyse

Pacific Cascades AT Volunteer

Sweet Tomato Chutney 1 16-oz can tomatoes, cut up, undrained ½ c finely chopped onion 2 cloves garlic, finely minced 1 tsp gingerroot, finely minced ¾ c sugar ¾ c red wine vinegar

½ tsp salt ½ tsp paprika 1/8 tsp cayenne pepper ¼ tsp ground cloves ½ c currants ¼ c slivered almonds

How-to: Combine all ingredients except currants and almonds in saucepan. Bring to boiling, reduce heat, and simmer, uncovered, until mixture is thickened (about an hour). Stir frequently while simmering. Stir in currants and almonds when desired consistency is reached, and heat through. Serve at room temperature with Lamb Korma. Makes 2 cups. May be stored in refrigerator for many weeks.

Garam Masala

1 tbsp ground cumin 2 tsp pepper 1 tsp ground cloves Mix together. Makes ¼ cup.

1 tbsp ground coriander 2 tsp ground cardamom 1 tsp ground cinnamon

Layered Enchilada Pie By: Ruth Wyse

Pacific Cascades AT Volunteer

Ingredients: 1 lb ground beef 1 onion, chopped 1 tsp salt ¼ tsp pepper 1 tbsp chili powder

1-15 oz can tomato sauce 1- 4½ oz can sliced olives 1½ c grated Cheddar cheese 12 corn tortillas 1 c water

How-to: Brown beef, drain fat. Add onion and cook until tender. Add seasonings and tomato sauce. In a deep casserole alternate layers of tortillas, meat sauce, olives, and cheese. Add water, cover, and bake at 400° for 30-40 min. Serve with hot sauce if desired. Very quick and easy.

My mom's Pancakes By: Jocelyn Oswald

AFS Staff Member – Portland Office

Ingredients: 2 cups white flour 3 teaspoons baking powder 1 teaspoon salt 3 eggs ( separated)

1 tablespoon sugar 2 cups milk 1/2 cup oil

How-to: Sift together flour with baking powder, salt and sugar. In another bowl beat milk and oil into beaten egg yolks and combine with dry ingredients until just blended. Beat eggs whites in mixer until stiff and then gently fold them into the mixture. Cook on greased griddle and frying pan until golden brown ( it is very delicious if you add blueberries to pancakes while they are cooking.)

Portuguese Pot Roast By: Judy Reis

AFS Staff Member – New York Office


Small boneless beef roast 3 Spanish Chorizo sausages 2 cups of burgundy wine 2 large onions, finely chopped 4 tbsp olive oil

5-6 cloves of garlic, peeled and chopped about 12 sprigs of fresh parsley, finely chopped 2 tsp paprika pepper and salt, to taste

How-to: Place a large pot over medium-high flame and add olive oil. Next add roast and chorizo, and brown quickly on all sides. Once browned, add the wine, followed by all other ingredients. Mix and coat roast well with seasonings. Bring to a boil, then to a simmer, placing a cover on the pot. Let simmer and turn roast and chorizo after about 25 minutes. Repeat this turning process several times over approximately 3 hours, remembering to keep covered. Enjoy over rice or with fried potatoes.

Pumpkin Curry By: Cia Considine

Friends Across New England AT Volunteer


1 pie pumpkin seeded and cut in quarters 1 - 2 Tablespoons curry powder of your choice (sweet , hot or a mix) ½ small onion chopped coarsely 1 ½ cups kidney beans, soybeans or other legume 1 - 20 oz. can cut up tomatoes salt and pepper 2 Tablespoons oil

How-to: Steam the pumpkin until soft and set to cool. In a frying pan sauté' the onion in oil until soft. Scoop out the steamed pumpkin from the shells into the fry pan, mashing a bit, but leaving chunks of pumpkin. Add the beans, curry, and tomatoes and heat over low heat for a few minutes until all is hot. Salt and pepper to taste.

Red Rice & Shrimp By: Rosetta Fludd

AFS Staff Member – New York Office


2 cups Uncle Ben’s rice 1 ½ lbs. medium raw shrimp 1 small pkg sliced bacon, diced 1 can tomato sauce 1 onion, chopped 1 ½ green peppers, chopped

Adobo seasoning garlic powder onion powder black pepper extra virgin olive oil

How-to: Peel and de-vein shrimp. Season shrimp with Adobo, black pepper, onion powder, garlic powder. Sautee shrimp in fry pan in olive oil. Once cooked, drain shrimp and set aside. Cook bacon in same pan, and drain excess majority of fat after it’s cooked. Sautee onions and green peppers in the remaining bacon fat, then add bacon and additional seasoning to taste, mixing well. Add tomato sauce, and fill can with water one and a half times, and add to pan. Once it begins to boil, add rice and bring to boil again, adding a little more seasoning to taste. When it starts to boil, bring flame to low and let cook covered for about 20-25 minutes. Check for doneness, and add a little water if needed. Add shrimp when rice is done and mix thoroughly.

Red Snapper Indienne By: Ruth Wyse

Pacific Cascades AT Volunteer


1½ tbsp curry powder ¼ tsp cumin 1 tbsp sesame oil Juice of ½ lemon 1 clove garlic, minced 2 tbsp chopped coriander 2 lb red snapper

1 green pepper, julienned ½ onion, julienned 8 mushrooms, julienned 1 small tomato, julienned ¼ c grated coconut ⅓ c chopped peanuts

How-to: Preheat broiler. Combine curry powder, cumin, oil, juice, garlic, and coriander to form a paste. Place fish in broiling pan and spread paste on top. Broil until fish flakes, about 10 minutes. While fish is cooking, sauté pepper, onion, mushrooms, and tomato. Cook 5 minutes. Remove from heat. Spoon over fish which has been placed on warm platter. Provide coconut and peanuts to sprinkle on top.

Spaghetti with Tuna By: Audrey Pinchock Michigan AT Volunteer

This is the first recipe my Italian student cooked for us. It is very simple to prepare and is still a regular when I need a quick meal in a hurry. Cooking time 30 minutes. Ingredients:

14/15 oz can of stewed tomatoes 2 garlic cloves small can of tuna in oil 1 box of spaghetti

olive oil small can sliced black olives capers

How-to: Heat a few tablespoons of oil in a skillet and add garlic cloves. Brown cloves and remove from oil. Add tomatoes and slightly crush the sections to break them into smaller pieces. Simmer about 8-10 minutes cooking tomatoes down. Add olives and about 2 teaspoons of capers. Simmer another 4-5 minutes. Add tuna, oil and all just before serving. In the meantime boil water for pasta. (Don’t add salt to water until it boils, because salt water boils at a lower temperature.) Cook till al dente (about 8 minutes). Drain and toss with sauce and serve.

Spinach Pie

By: Stephanie Shohola

Former AFS Staff Member – New York Office


1 package phyla dough 2 lbs fresh spinach 3 tbsp olive oil ½ cup finely chopped parsley salt & black pepper to taste 1 cup sweet butter melted


¾ lb feta cheese, crumbled ½ cup fresh dill, chopped, or 1 tbsp dried dill 1 ½ cups finely chopped onions ½ cup salted butter 5 eggs, beaten ½ cup chopped scallions, green part and all

Remove the package of phyla dough from the refrigerator at least 3 hours before using. Wash the spinach in several changes of water. Dry it and shred by hand into small-medium pieces. Cook the spinach in oil until wilted. Drain well to remove excess water. Brown the onions in the salt butter in a separate pan. Mix the onions, eggs, scallions, cheese, dill and parsley in a mixing bowl. Add the spinach and season with salt and pepper. Preheat oven to moderate (350° F). Butter a square 8x8x2-inch pan. Place one sheet of phyla dough at a time in the baking dish, making sure to fit dough to pan size (may have to cut sides or fold into dish); brush with sweet butter; repeat 12x (should have 12 phyla dough sheets on bottom); (keep the remaining phyla dough covered with a damp paper towel/cloth to prevent drying). Pour in spinach mixture, spread evenly to create a smooth surface. Repeat 12 sheets of phyla dough with butter for top. Bake for 45-50 minutes, checking after 40 minutes to prevent burning.

Tamale Pie

By: Joanne Yokoyama AFS Staff Member – Portland Office

Chili Pie Filling:

¼ lb chorizo ½ lb ground buffalo 1 jalapeño pepper – chopped fine 1 clove garlic – chopped fine 1- 28oz can whole tomatoes 1 lb frozen corn chili powder

Cornbread Topping: 2 eggs 1 cup milk

½ lb ground beef 1 large onion – chopped fine 1 green or red bell pepper – chopped fine salt and pepper to taste 2- 14 oz can kidney beans – rinsed and drained red pepper flakes 1- 12 oz bottle of beer (alcohol will cook off) 1 cup corn meal 1 block cheddar cheese - grated

How-To: This dish turns out best if cooked in a cast iron pot. Pre-heat the oven to 375 degrees. In your pot, cook the chorizo, ground beef and ground buffalo until it is browned and completely cooked. Drain the grease. Add a little olive oil to the pot and then return the meat back to the pot and add the onions, jalapeno pepper, bell pepper garlic, and salt and pepper to taste. Cook until the onions and peppers are tender. (CONTINUTED ON NEXT PAGE)

Tamale Pie (Cont.) By: Joanne Yokoyama AFS Staff Member – Portland Office

Next, add the tomatoes, beans, corn and beer. Then add a whole lot of chili powder and red pepper flakes to taste. Cook on medium heat until alcohol evaporates, and let it simmer as you prepare the cornbread topping. In a bowl, beat the eggs until well beaten. Add the milk and corn meal and stir thoroughly so that there are no lumps. Then pour the mixture over the chili in the pot. Put the pot in the oven uncovered for one hour. After an hour, cover the tamale pie with the block of grated cheese and cook for about another 5 minutes in the oven until the cheese has melted. Let the pie cool for about 5 minutes before serving.

Tequila Tri-Tip with Teardrop Tomato Relish By: Joseph Cavanaugh Silver & Gold AT Volunteer


For roast ½ cup fresh lime juice ½ cup chopped fresh cilantro ½ cup olive oil A cup soy sauce ¼ cup tequila 7 garlic cloves, finely chopped 2 teaspoons grated lime peel (zest) 2 teaspoons ground cumin 2 teaspoons dried oregano 1 teaspoon ground black pepper 2 (2-pound) beef tri-tip roasts, trimmed

For relish 2 tablespoons balsamic vinegar 1 (4-ounce) can diced mild green chilies 2 green onions, trimmed, sliced 6 tablespoons extra-virgin olive oil 2 tablespoons minced cilantro or Italian parsley 1 tbsp minced fresh oregano or 1 tsp dried 2 cups small teardrop tomatoes, halved, or combination of teardrop and cherry tomatoes Salt and pepper to taste

How-to: Place lime juice, cilantro olive oil, soy, tequila, garlic, lime peel, cumin, oregano and pepper in large zipper-style bag. Add meat and seal. Refrigerate at least 2 hours or overnight turning bag occasionally. (CONTINUTED ON NEXT PAGE)

Tequila Tri-Tip with Teardrop Tomato Relish (Cont.) By: Joseph Cavanaugh Silver & Gold AT Volunteer

Prepare barbecue (medium-high heat). Remove meat from marinade and discard marinade. Grill to desired degree of doneness, about 10–15 minutes per side for medium rare, to internal temperature of 140 degrees; cooking times vary. Transfer to cutting board and let stand 10 minutes before slicing diagonally across grain. Meanwhile, prepare relish: In medium bowl, whisk vinegar, chilies and green onions; whisk in oil in thin stream. Add cilantro or parsley, oregano. tomatoes, salt and pepper. Arrange meat on serving platter. Spoon relish over meat and serve. Source: Bon Appetite Magazine


Aussie Ginger Biscuits By: Theresa Collignon


AFS Staff Member – New York Office


sift following dry ingredients into bowl: 1 cup plain flour 1 cup caster sugar (this is superfine sugar - just put ordinary sugar in the blender!!) 1 teaspoon baking soda 1 teaspoon cinnamon 2 teaspoons ground ginger 1 egg Golden Syrup


Fold in 125 grams (about 9 tbsp) butter thoroughly until mixture becomes dry and crumbly. Add 1 lightly beaten egg mixed with 2 teaspoons of golden syrup (available in the British section of the supermarket usually). Knead into a firm dough...if too sticky add a touch more flour, if too dry add a touch of milk. Roll into small balls large enough to make individual cookies, place on greased baking trays and flatten with a fork or by hand. Bake for 15-20 minutes in a low to medium oven.

Chocolate Filbert PâtÊ By: Ruth Wyse

Pacific Cascades AT Volunteer


12 oz semisweet chocolate 2 tbsp butter 2 tbsp strong coffee 3 tbsp Frangelico

1 tbsp vanilla extract 3 egg yolks 1/2 c whipping cream 1/2 c coarsely chopped filberts

How-to: Lightly brush a small loaf pan with oil. Melt the chocolate, butter, and coffee in a saucepan over low heat. Remove from heat and add the liqueur and vanilla. Beat in the egg yolks one at a time, making sure the first is incorporated before adding the next. Cool to room temperature. Whip the cream with 2 tbsp sugar until soft peaks form. Stir 1/2 of the whipped cream into the chocolate mixture. Gently fold in the remaining cream and coarsely chopped filberts. Place in the oiled pan and refrigerate 2-3 hours until set. Slice and serve on a bed of White Chocolate Sauce. Serves 8-10. (CONTINUTED ON NEXT PAGE)

Chocolate Filbert Pâté (Cont.) By: Ruth Wyse

Pacific Cascades AT Volunteer

White Chocolate Sauce

8 oz white chocolate 1 c heavy cream 1/4 c brandy, rum, or a nut liqueur

How-to: Process chocolate in a food processor until finely ground. Heat the cream and liqueur in a pan over medium heat. Cook until the cream starts to thicken. Remove from the heat and add the white chocolate, stirring until it is well combined and chocolate is melted. The sauce stores well under refrigeration as the liqueur helps to preserve the cream. Note: I used Frangelico for this since I thought it would best complement the filbert flavor in the pâté. Also, the cream thickens only slightly when heated. It freezes beautifully so it is a wonderful choice when entertaining. Source: Thyme and the River by Sharon Van Loan and Patricia Lee

Door County Cherry Streusel Muffins By: Karen Nelson Milwaukee AT Volunteer

A nice addition to an appreciation brunch or evening meeting. Ingredients: Muffins: Streusel: 1 1/2 cups flour 1/2 c. chopped pecans 1/4 c. granulated sugar 1/2 cup dark brown sugar 1/4 c. dark brown sugar 1/4 c. flour 2 teaspoons baking powder 1 teaspoon cinnamon 1/4 tsp. salt 2 tbsp melted butter 1 tsp. cinnamon 1 egg, slightly beaten 1/2 c.(1 stick0 unsalted butter, melted 1/2 cup milk 1 1/4cups pitted, tart cherries (if using canned, be sure they are TART cherries packed in water) 1 tsp. grated lemon zest


Door County Cherry Streusel Muffins (CONT.) By: Karen Nelson Milwaukee AT Volunteer

How-to: Preheat oven to 350. Coat 12 cup muffin pan with vegetable oil spray. (paper liners not recommended) In large bow, mix flour, gran sugar, brown sugar, baking powder, salt and cinnamon. mix egg, butter and milk in separate pan and pour into dry ingredients. Stir with wooden spoon (gently, gently) until barely blended. Gently stir in cherries and lemon zest. Fill each muffin cup 3/4 full. Sprinkle streusel on top. Bake 20-25 min, until lightly browned and firm. Remove from oven and let sit 10 minutes before removing from pan.

Lemon Angel Pie By: Ruth Wyse

Pacific Cascades AT Volunteer

Our AFS chapter has a benefit dessert each year with table hostesses selecting a country, decorating the table based on the country, and then serving desserts from that country. The year we hosted our Japanese daughter, after much experimenting with Japanese so-called desserts, we decided to serve Yurie’s favorite American dessert—lemon angel pie. We also served her sweet potato cake, but this was more to American taste preferences. Ingredients:

4 eggs, separated ¼ tsp cream of tartar 1¾ c sugar


½ c fresh lemon juice 1 tbsp finely grated lemon rind 1 c whipping cream, whipped

Beat egg whites and cream of tartar until foamy. Gradually beat in one cup sugar until stiff. Bake in greased, 9” pie tin@ 325 for 50 minutes or until lightly browned. Cool. Beat egg yolks slightly. Add juice and rind and remaining sugar and cook over low heat in non-reactive pan, stirring constantly, until thickened but not thick. Cool. Spread ⅔ of whipped cream on meringue shell, then lemon filling, then remaining cream. Refrigerate 24 hours before serving.

Lemon Dessert By: Jean Mako

Ohio River Valley AT Volunteer


1 cup flour 1 cup pecans, finely chopped 1 cup powdered sugar 3 cups milk

1 stick margarine or butter, softened 8 ounces cream cheese 2 small instant lemon puddings Cool whip

How-to: Mix softened butter or margarine with flour and pecans. Spread in 9x13 pan and bake for 25 minutes at 350 degrees. Cool. Mix softened cream cheese, powdered sugar, and 1-cup cool whip. Spread over cooled crust. Mix instant pudding and milk. Spread over cream cheese layer. Top with layer of cool whip. Refrigerate.

Peach Pie Cake By: Jean Mako

Ohio River Valley AT Volunteer


1 pkg yellow cake mix 1 can peach pie filling 3 eggs ½ tsp lemon extract ½ cup chopped nuts

Topping: ½ cup sugar ½ cup flour ¼ cup soft butter ½ tsp lemon extract

How-to: Combine cake mix, pie filling, eggs, ½ tsp lemon juice and nuts until blended. Pour into a greased 9x13 cake pan. Mix topping ingredients and sprinkle over raw cake batter. Bake for 350 degrees for 40 – 45 minutes. Source: Just Peachy Compiled by Judith Bosley

Shane’s Pear Crumble Pie By: Sally Ann Wells Columbia Pacific AT Volunteer


Filling: ½ c sugar 2 c pears 1/8 tsp salt 1 C sour cream

1 T vanilla 2egg 2T Flour Nutmeg to taste

Crumble: ¼ c butter 1/3 c sugar 2/3 c flour

¼ t nutmeg ¼ t cinnamon

How-to: Add in beaten egg, one cup thick sour cream. Combine with pear, sugar, flour, salt and vanilla. Place in an unbaked pie shell, sprinkle with nutmeg and bake @ 400 degrees about 45 minutes. Mix topping ingredients, crumble, sprinkle on pie and bake for 10 more minutes.

Swedish ‘Chokladbollar’ with Shredded Coconut By: Audrey Pinchock Michigan AT Volunteer


4 oz. butter (room warm) ½ cup sugar 1 ½ cups oatmeal 1 ½ tbsp cocoa 1 ½ tbsp dark, cold coffee

How-to: Use your hands to mix all ingredients in a big bowl. Form small balls out of the dough (about 1 inch wide). Roll the balls in shredded coconut (or pearl sugar if available, can be bought at Ikea). Store in the refrigerator for an hour, and then they are ready to eat! Source: Sanna Törnblom Sweden

5 Minute Fudge Wreath By: Meredith Silverman AFS Staff Member – New York Office


1 – 12 oz bag semisweet chocolate morsels 1 - 14 oz can sweetened condensed milk 8-inch cake pan, lightly greased with softened butter Handful of red and green M&Ms for decoration

9 ounces butterscotch morsels 1 teaspoon vanilla extract 1 – 8 oz can walnut halves


Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and stir in immediately. Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to re-center can if it drifts. The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 that the fudge is in the pan, so work quickly. Decorate your wreath with "holly" made from red and green M&Ms. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.

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