Cooking Around the World: Africa

Our tour of the Eastern Hemisphere...is almost finished. 

Next week, we complete our Sonlight Core and shut the book on a fabulous journey around the world.  While remaing in Illinois physically,  our minds and hearts have been captivated by peoples, foods, and cultures on the other side of the world.

Our last section of study was the continent of Africa.  The history and stories have been fascinating, but once again, when choosing a project, my children chose to sample the food.

Here is the last stop on our cooking around the world series.  If the sighs and delighted sounds at supper were any indication, it was perhaps the favorite!!

From East Africa, Micah chose to make Ethiopian Flat Bread (Injera):

Injera

3 c. warm water
2 1/2 c. self-rising flour
3 T. club soda
vegetable oil

Pour warm water into blender or food processor.  Add the flour, cover, and blend on low for 10 sec.  Turn blender on high and mix for 30 sec., until smooth.  Pour batter into mixing bowl and add club soda.  Mix with spoon.  The batter should have the consistency of heavy cream. 

Bring 10 inch skillet to medium heat.  Spread 1/2 t. oil over the pan with a pastry brush or paper towel.  Use a ladle to pour 1/2 c. of the batter to one side of the pan.  Quickly tilt pan to spread the batter evenly over the bottom.  Small bubbles will soon appear on surface and edges of "pancake" will curl away from pan.  After 1 minute, use spatula to flip.  Once done, place on paper towel to cool.  Repeat process until batter is used up.

Fold each injera in quarters and stack on a plate to serve.

These injeras can be made FG stage 1.

From North Africa, Rachel and made meatballs which are gluten free, and when made without the sauce, FG stage 1:

Meatballs in Tomato Sauce with Eggs (Tagine Kefta Mkawra)

1 1/2 lb. ground lamb (or beef)
2 c. finely chopped onion
3 T. finely chopped fresh parsley (we used dried parsley from last year's garden)
1 tsp. cumin
1 tsp. ground cinnamon (I think you could substitute allspice if cinnamon is not well tolerated)
3/4 tsp. salt (we used 1/2 tsp.)
1/2 tsp. ground ginger
1/4 tsp. black pepper
Cooking spray (we used coconut oil)

Preheat oven to 400.  Combine all ingredients except cooking spray in medium bowl.  Mix well.  Shape mixture into 1 inch meatballs.  Spray 9x13 inch baking pan with cooking spray.  Arrange meatballs in pan and bake for 25 min.  Drain in colander before adding to sauce.

Sauce:

3 T. olive oil
3 c. chopped onion (we used 1/2 of an onion, but more would have been very good)
4 c. chopped tomato (about 1 1/2 lb., we ran ours through food processor to take out lumps)
1 tsp. sugar
1/2 tsp. salt
2 garlic cloves, minced
1 jalapeno pepper, seeded and finely chopped (use gloves)
3 T. chopped parsley
3 T. minced cilantro
3 large eggs
cilantro sprigs for garnish (optional)

Heat oil in large, heavy Dutch oven.  Add onion and cook about 3 min, stirring occasionally.  Stir in tomato, sugar, salt, garlic, and jalapeno pepper and bring to simmer over medium high heat.  Reduce heat to medium and cook 20 min, stirring occasionally.  Stir in parsley and cilantro.  Add meatballs.  Gently break eggs over simmering liquid.  Cover and cook 10 min, or until eggs are set.  Garnish with cilantro sprigs, if desired, and serve with warm bread.

My kids asked that we not add eggs to their meatballs, so most were made without.  However, I was curious what the recipe would taste like when made according to directions, and made part with one egg.  Eric and I loved it!

Recipes taken from Cooking the North African Way and Cooking the East African Way.  We are thankful there is a good ethnic food selection of cookbooks in our children's library!

The kids were being absolutely goofy in the kitchen, obviously enjoying themselves very much.  I have about 4 pictures like this one.

Now, finally a nice picture!

It has been fun to see how open the kids have been to trying different foods this year, and they have both learned a lot about cooking.  Micah seems to enjoy frying things in oil...

Josiah enjoyed his meatballs but also had a good old North American hot dog.

Micah, a look of delight beginning to form on his face.  He savored his meal.

As you can see, Rachel is once again sharing this moment with today's favorite critter.

Eric had worked hard digging holes in the yard all afternoon, and said this meal filled the hole in his stomach!

cooking around the world: India

If there was ever a country I would like to visit just for the food, it would be India.  With a growing Indian population in our area, we have had numerous exposures to their food and it has quickly become my favorite ethnic treat. 

Cooking Indian food is trickier than anything we've done before, and it was an interesting experience.  For instance, my oldest learned what happens when oil is heated on (too!) high, and that bread recipes need a few advance hours to prepare.  Still, it's fun to experiment and find out what to do differently the next time.  We all try to eat gluten free around here most of the time to keep tempting foods out of Josiah's life, but every once in a while things like this sneak their way into our meal rotation.  Still, I may have to do a bit of digging to see if I can come up with GF Naan, because Josiah would love it, too.

Naan (Indian bread)
(This is not a GF recipe, but the Chicken curry served with rice can be GFCF and with some tweaking, even FG stage 1.  My youngest does not care for spicy food, so we didn't attempt to tweak this time around.)

3 1/3 c. flour
1 packet dried yeast
1 t. cumin seeds
1 T. sesame or poppy seeds
2/3 c. natural yogurt (we aren't sure what "natural yogurt" actually means, but next time we're trying 1/3 c.  The dough was too sticky and needed a lot of extra flour)
1 c. warm water
2 T. butter, melted
extra flour, for rolling
a little oil, for cooking

Mix flour, yeast, salt, and stir in cumin seeds.  Mix yogurt, water and butter together and stir into the flour.  With clean hands, turn dough out onto floured surface and knead for at least 5 min.  Put dough back in bowl, cover with plastic wrap, and let rise in a warm part of the kitchen until it has doubled in size, approximately 2-4 hours. 

Punch dough so it collapses.  Knead again for 1 min.  Cut into 8 equal pieces and roll each into a ball.  Sprinkle a little flour on work surface and roll each ball out into an oval shape (like a teardrop).  Heat griddle or frying pan until hot, brush lightly with some oil, and cook each bread for about 3 min. on each side.  Watch to see that it does not burn.  Keep the breads warm, wrapped in a clean towel, while you make the rest.

It would have been lovely to have this bread with our meal, but it didn't quite happen that way!  But tomorrow there will be leftovers to enjoy.

We tried this recipe for chicken curry, and while it was good, I'd like to keep searching.  It needed less cinnamon and more...something.  Still, it was fun to smell curry in our house and it tasted great over white basmati rice!

The best way I know to experience Indian food in our area is this restaurant.  We took the older kids there in January (after they assured us there was no MSG for Micah's sake) and they loved it, too.  They have customers adjust the spice to their liking, and Eric and I are able to handle about a 2 out of a possible 6.  If I could, I would eat there every time we eat out (which is rare enough anyway.)  One of the best birthday presents my husband ever gave me was arranging to have his Indian coworkers meet us there for a meal.  They knew all the best things to order and we ate buffet style.  If you ever go, be sure to get a side of samosas.  Yum!!

We love Indian clothing, too.  Rachel designed her outfit for her India project.  But really, the treasure of India is its people who need our prayers to know the love of Christ and His salvation.

cooking around the world: Southeast Asia

This recipe has been sitting on our kitchen counter for weeks, ever since our study of Southeast Asia.  It seemed that either we were eating all our bananas, or life was getting in the way.  Tonight we finally spent 15 minutes preparing the recipe that took us 6 weeks to find time to make.  But as Rachel said, it was worth it!

Hot Bananas with Cinnamon Coconut Sauce

Ingredients:
4 large bananas (we used 5)
1 tablespoon unbleached flour for gluten free use potato starch, a great thickener
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 1/3 cup coconut milk (although you could probably use any kind, we used Thai Kitchen's canned coconut milk)
Directions:
Cut ends off bananas, but do not peel. Place in steamer; cook for five minutes. (No steamer?  Put 2 T. water in the bottom of a large pan and then place bananas in and cover.)  Skins will turn black -- don't worry!

To make sauce: place flour (potato starch), sugar and cinnamon in pan and stir until combined. Gradually add coconut milk and stir until smooth. Stir constantly over medium heat until mixture comes to the boil and thickens. Serve over bananas.

Serves: 4
Preparation time: 15 minutes

 Finally!

 Food tastes better with a favorite toy nearby!

Good to the last drop!



cooking around the world: Russia

Next week we will be back in the swing of things with school, but even with time off this week we were able to accomplish some school-related activities.  Last night we tried our Russian meal of blinis and made some raspberry kisel.  For every country or region we study, the kids choose a project to do, and if there is something to cook, Rachel is always on it!!

Our blini recipe was well tolerated by the kids, but the pancakes turned out rather chewy so I'm not going to post it here.  Eric stopped on the way home and picked up fresh raspberries and we all did enjoy those as a pancake topping!!  We used a blini recipe that called for regular flour, but the more authentic version uses buckwheat.  That idea intrigues me since buckwheat is gluten free, but I wasn't able to find any in my usual grocery spots in town.  I do think I'd try again with buckwheat someday.  We made Josiah his favorite gluten free pumpkin pancake recipe so he didn't feel left out.

The kisel seems like a good alternative to jello, something else that caught our attention since Micah can't have gelatin.  Ours didn't set up quite as well as I would have liked, but I'm pretty sure boiling the mixture longer would have taken care of that problem.  It had been a long day in the kitchen for me and Rachel gets impatient after standing so long. :)  And once again, there are some problem ingredients for Josiah so we always make sure he has a favorite alternative treat around when we cook things he can't eat.

Raspberry Kisel

1 lb. raspberries (fresh or frozen and thawed)
1/2 c. cornstarch
8 1/2 c. water
1 c. sugar
whipped cream or nondairy topping (we love Tru Whip and I just stocked up on a great price at our local health food store)

Wash and crush raspberries in large bowl and set aside.  In a small bowl, combine cornstarch with 1/2 c. water and stir until completely dissolved.  Set aside.  In large saucepan, combine sugar and remaining 8 c. water and stir well.  Bring to a boil over high heat, stirring occasionally.  Add crushed fruit and cornstarch mixture to boiling syrup and stir for 4-8 min. or until mixture begins to thicken.  Remove pan from heat and let kisel cool to room temperature.  Refrigerate for at least 2 hours and serve chilled in glasses.  Top with whipped cream.

This makes a large quantity; the recipe could easily be cut in half.

cooking around the world: Korea

Exploring Korea has been a special part of our Eastern Hemisphere journey.  To read about a country first oppressed for a decade by Japan, then divided after 1945 was eye-opening and tugged at my heart for those who were and still are affected.  It is no wonder the good news of the gospel spread quickly in South Korea after WWII among such brokenness.  We certainly didn't want to miss out on Korean food!  Kimchi is a staple, once kept in jars buried in the inner courts of Korean households, and the dumplings just sounded delicious.

Kimchi
5 c. green or Chinese cabbage, cut into bite-sized pieces
6 tsp. salt
2 T. sugar
1 tsp. to 2 T. crushed red pepper flakes
1/4 t. finely chopped ginger root
1 clove garlic, peeled and finely chopped
2 green onions, finely chopped

In a large colander, mix cabbage with 5 tsp. salt.  Let stand for 3 hours.  Rinse cabbage thoroughly two or three times.  Gently squeeze out excess liquid with your hands.  Place the drained cabbage in a large glass or ceramic bowl.  Add the remaining 1 tsp. slat and the rest of the ingredients and mix thoroughly.  Cover cabbage mixture tightly with plastic wrap and let stand at room temperature for 1 or 2 days.  Chill kimchi before serving.  Store tightly covered.  It keeps indefinitely in the refrigerator.

Kimchi is actually a very nutritious food, filled with friendly bacteria that is good for your gut.  Think of it as Korean yogurt!

Korean Dumplings
Filling:
1/4 lb. ground beef, pork, or chicken or 1/2 c. cubed firm tofu
1 T. vegetable oil
1/2 small onion, peeled and finely chopped
3/4 c. shredded cabbage (I will admit for our first time through, I left the cabbage, bean sprouts, and green onion out and just used more meat.  It was a good call.)
1/2 c. chopped bean sprouts
1 green onion, finely chopped
1 1/2 t. salt
black pepper to taste

In a large frying pan, cook meat about 3-5 minutes.  Set aside.  Wash pan and dry thoroughly.  Heat 1 T. vegetable oil over high heat for 1 min.  Add onions and stir fry 2-3 min., or until crisp-tender.   Add cabbage and continue to cook, stirring frequently, for another 2-3 min, or until cabbage is crisp-tender.  Add bean sprouts and green onion, mix well, and cook 1-2 min. more.  Remove pan from heat and pour vegetable mixture into colander to drain off excess liquid.  Return to pan.  Add meat, salt, and black pepper and mix well.

For dumplings:
dumpling filling
25 wonton skins
1 egg, beaten
1 c. vegetable oil for frying
soy sauce for dipping

Place wonton skin on flat surface.  Cover remaining skins with damp towel so they won't dry out.  Have beaten egg and pastry brush ready.  Place one wonton skin on work surface with one corner pointed upward.  Brush all 4 edges with beaten egg.  Place about 1 T. of filling just above center of skin.  Fold skin in half over filling to form triangle.  Press edges together to seal.  Repeat with remaining skins. 

In a large frying pan or wok, heat oil over medium heat for 2 min.  Carefully place 6 dumplings into oil with tongs.  Fry 3-4 min., or until golden brown.  Turn and fry other side for 2-3 min.  Keep dumplings warm in 200 degree oven while frying rest.  Serve with soy sauce.

Both recipes are from Cooking the Korean Way, by Okwha Chung and Judy Monroe

The verdict: We all loved this meal!  It is so fun to see the sense of adventure on the kids' faces as they explore new foods. The dumplings were delicious.  There was a lot of hooting going on over the kimchi, which was much more spicy than we'd expected.  (I would suggest starting with 1 t. of red pepper unless you know you like hot food; we misread the directions and started with 1 T.)  But, kimchi on top of dumplings was delightful.  We will definitely be making this recipe again and again.

cooking around the world: Japan

Learning about Japanese food was a fascinating study.  School children are encouraged to try and eat 30 different foods a day and include 100 different foods a week.  The health benefits of a Japanese diet--which is low in calories, rich in fish and has a very different balance of food types than the typical American diet--are fairly well known.  The more we read, the more intrigued we became with trying this food, even though it is so different from what we are accustomed to eating.  There is a wonderful restaurant in town with a reasonably priced lunch buffet, but even though they said they do not add MSG to their food, this Asian cuisine is chock full of naturally-occuring MSG in seaweed along with soy products.  There is an interesting thought that perhaps the Japanese are naturally protected from MSG reactions due to the large amounts of taurine in a diet that relies so heavily on fish.  Still, not knowing how Micah's body will respond, I finally decided that we'll put the restaurant idea on hold for now and try something homemade.  Scouring my two cookbooks, I eventually came up with this recipe to try.

Moon Noodle Soup

1 bouillon cube
2 c. water
I substituted one carton Organic Pacific Chicken Broth, because I have yet to find bouillon without MSG or other additives.
4 oz. cooked Japanese noodles (almost made my own, but found a package at Meijer.  They were delicious!)
2 eggs
bunch of scallions, chopped

Cook Japanese noodles and set aside.  Bring broth to a boil in a large saucepan.  Put noodles in frying pan and break eggs over them, taking care to not break the yolks.  Pour boiling broth over mixture and bring to a boil again if necessary to fully cook eggs.  Sprinkle scallions on top and serve immediately.

I wasn't sure what we would think of egg in our soup, but it was a hit!  This recipe gets five thumbs up, one from each member of the Rhodes family.

My pickiest eater didn't even flinch when he found an egg in his soup.  He loved slurping the noodles!

The only thing missing was the chopsticks, which we don't know how to use yet anyway.  It was not easy to eat with a fork or a spoon, but we managed!

cooking around the world: Antarctica

This recipe is really a stretch of the imagination.  With no cultures represented in Antarctica, I didn't really plan on sampling cuisine from this fascinating continent.  There has been food eaten here, of course, but krill isn't on our menu and we're not planning to kill weak sled dogs for sustenance.  The meringue we tried last week was still on my mind, and brought back memories of these cookies.  I found the recipe, changed the name, and made them last night.  They were a hit, and Josiah keeps asking for the "freeze cookies."

Iceberg Cookies

Preheat oven to 300 degrees.
Ingredients:
2 egg whites
1/8 t. salt
1/8 t. cream of tartar
1 t. vanilla
3/4 c. sugar
Less than 1 c. chocolate (or carob!) chips

Beat first four ingredients until soft peaks form.  Add sugar gradually while beating until stiff peaks form (be patient, this takes time!)  Fold in chocolate chips.  Cover cookie sheet with baking paper or aluminum foil.  Drop by teaspoonful on to cookie sheet.  Bake 25 minutes.

Our next country is Japan.  Not sure how to do this with Micah's MSG trouble.  Even if it is not an added ingredient, it is naturally present in many of the ingredients used in Asian food, and we don't yet know what his reaction will be.  I'll be putting my thinking cap on!!

cooking around the world: New Zealand

This light, airy dessert came out of our Australia cookbook, but it was included as a project for New Zealand this week so it must be well-loved there, too.  What a great way for kids to learn how to work with meringue!

This summer Christmas favorite is named after the Russian ballerina Anna Pavlova.  It is best eaten the day you make it, and the kids couldn't believe it when I said they could have as much as they wanted.  They gobbled it down!  No complaints from my husband, either, who had a double serving as well.

Pavlova
4 egg whites
pinch of salt
1 c. sugar
1/2 t. vanilla extract
3/4 t. white vinegar
1 c. heavy whipping cream
kiwifruit, strawberries, bananas, passion fruit, or other fresh or well-drained can fruit

Cover baking sheet with parchment paper or aluminum foil.  Trace a 7 inch circle using a bowl or plate.  Preheat oven to 250 degrees.

Beat egg whites with salt until soft peaks form.  Add 1/3 c. sugar and beat until sugar is dissolved and mixture is very thick.  Add remaining sugar one or two T. at a time, beating well after each addition.  When all sugar is dissolved and mixture is very stiff, add vanilla and vinegar.  Beat well.  The meringue mixture should be thick and glossy.

Spoon meringue into the circle marked on paper or foil.  Using back of kitchen spoon, spread meringue evenly and form bowl.  Bake for 1 1/2 hours, or until firm to the touch.  Turn off oven and allow meringue to cool with door ajar.

In a chilled bowl, whip heavy cream until stiff.  Spread the whipped cream over the top of pavlova.  Wash and slice fruit, using one kind or combination of fruits.  Arrange attractively on top of whipped cream.  Cut in wedges and serve immediately.

cooking around the world: Australia (part 2!)

After trying some Aussie desserts, the crispness of last night seemed like a perfect time for a fall meal.  Simple, yet delicious, and the kids enjoyed it more than I thought they might.

Creamy Pumpkin Soup

1/4 c. butter or margarine
1 large yellow onion, peeled and chopped
1/2 tsp. curry powder
1 15 oz. can pumpkin
1/4 t. salt
2 c. half and half (can substitute evaporated milk if desired)
2 1/2 c. chicken or vegetable broth
1/8 t. cinnamon
2 t. minced parsley
1/3 c. sour cream

Melt butter in saucepan.  Add chopped onion and cook, stirring frequently, until onion is soft but not brown.  Add curry powder and cook 1-2 min. longer.

Place curried onion in a food processor or blender.  Add pumpkin and salt and process until smooth.  Add half and half and process again until smooth.

Pour pumpkin mixture back into sauce pan and stir in broth.  Heat soup slowly over low heat, stirring occasionally.  Meanwhile, stir cinnamon and minced parsley into the sour cream.

Serve soup steaming hot with a dollop of seasoned sour cream atop each bowl.

Damper

This is a bread used in the Australian bush, simple to make with self-rising flour.  Apparently cooks like this flour whether they dwell in the bush or the city!

4 c. self-rising flour
1/2 t. salt (called for 1 t. but this was way too much!)
1 T. butter, softened
1 c. milk
1/2 c. water

Preheat over to 425 degrees.  In a large bowl, stir together flour and salt.  Use a pastry knife to cut in butter until dough has a coarse, crumbly texture.  Use hands to make a hole in the center of flour mixture.  Pour milk and water into hole and stir until liquid is evenly distributed and dough holds together.

Turn the dough out onto a lighly floured countertop and shape into a round loaf.  Place loaf onto lightly greased cookie sheet and use a knife to cut a cross in top of dough.  Place dough in over and bake at 425 for 25 min.  Lower oven to 350 and bake for 5-10 min. more, until loaf is golden brown and bottom sounds hollow when tapped.  (I wish I'd known how to do that, as mine was a bit undercooked!)

cooking around the world: Australia (part 1?)

As the kids read about exotic places far from our Midwest town, they are temporarily transported to another culture, climate, and landscape.  Why not add to their experience with a little exotic food?  Our menu could certainly use the variety!  This week they have been studying Australia, the land down under.  We've really enjoyed these Australian desserts.  And it has made me wonder, do Australians like coconut?  Oh, wait a minute...they grow there.  I'm so jealous!!

Anzac Biscuits
(Named after the Australian and New Zealand Army Corps (ANZAC) which fought in WWI.)

1 c. rolled oats
3/4 c. unsweetened shredded coconut
1 c. all-purpose flour
1 c. sugar
1/2 c. butter or margarine
1 T. honey
1 1/2 t. baking soda
2 T. boiling water

Preheat oven to 300 degrees.  Measure oats, coconut, flour, and sugar into a medium-sized mixing bowl.  Stir well.  In a small pan over medium-low heat, melt butter or margarine and stir in honey.  Place baking soda in a cup or small bowl.  Pour boiling water over baking soda and stir to dissolve.  Add to melted butter mixture.  Pour butter mixture over oat mixture.  Mix well.  Cover 2 baking sheets with parchment paper or aluminum foil (dull side up).  Drop teaspoonfuls of dough 2 inches apart onto sheets.  Bake 10-12 min. or until biscuits spread and are evenly browned.  Cool on bakin sheet for 1-2 min.  Remove with spatula and finish cooling on wire racks.

We cheated and added chocolate chips.  Yum!!

Lamingtons

These cakes are name after Baroness Lamington, wife of the governor of an Australian state in the early 1900's.  There was a recipe in one of the kids' readers, but I opted to make this one instead.  These are soooo delicious!!

Cake:
1 package yellow cake mix

Icing:
3 c. powdered sugar
1/3 c. cocoa
3 T. butter or margarine, melted
1/2 c. boiling water
 3 c. shredded coconut

Bake cake as directed in 9x13 pan.  When cake is cool, cut into 12 pieces, about 2 1/2 inches square each.  To make icing, combine powdered sugar and cocoa in mixing bowl.  Add melted butter and boiling water and mix until smooth.  Place coconut in shallow bowl.

Form an assembly line with cakes, icing, and coconut.  Using tongs, dip cakes into chocolate and cover all sides.  Next, place cake into coconut and roll to cover all sides.  Let cool on wire rack and repeat with remaining pieces of cake.  When all lamingtons are iced, put in a cool place until the icing hardens.

cooking around the world: a Hawaiian Luau

For the first few weeks of school, we set sail for Oceania.  Rachel, our favorite cook, came up with these recipes for our family to try.  We're holding on to a couple for a luau themed birthday party in January, but everything here was absolutely delicious.  The recipe commentary is not mine unless in italics, by the way!

Beefy Chili and Rice Hawaiian Style

Ingredients:

1 lb ground beef

1 lb Italian sausage
1 can (7oz) diced green chilies

1 large onion, chopped or diced

1 large bell pepper, chopped or diced

1-2 cloves garlic, pressed, diced, chopped, however you like them

2 pkgs chili mix

{Or to make your own, use the following spices:  Chili powder, cayenne, cumin, paprika, salt,

Pepper, sage & basil. I can't tell you proportions, 'cause I just shake out spice until it 'tastes right'}

1 can (32 oz?) crushed or whole tomatoes

Directions

Get a big pot (Dutch oven should be right size).

Brown beef & sausage (do the pork first!). After it's all browned, add the chili mix/spices (for extra-hot, add more cayenne & a few dashes of Tabasco sauce). Use butter or margarine for browning, NOT OIL!

In separate pan, sauté green chilies, onion, bell pepper & garlic in butter or margarine. (do the bell peppers first for about 3 mins) Add sautéed stuff to the pot with the meat. Add the rest of the ingredients (don't drain out the beans!). Simmer for 3-4 hours, uncovered, stirring occasionally. If the chili is too 'wet', add masa flour or some cornstarch to thicken it up.

Make da rice (you know how!) Put da chili on top da rice & eat 'em up!

Sweet Mango Loaf

Ingredients:

2 cups flour

2 tsp. baking soda

1 cup sugar

1 tsp. cinnamon

1/2 cup raisins

3/4 cup vegetable oil

3 eggs

2 chopped ripe mangos

1 tsp. vanilla extract

Directions:

Mix all ingredients well. Pour into greased pan. Bake at 325 degrees F. for one hour. Cool for 20 minutes.


Hawaiian Banana Pie

It's not your mom's Banana Cream Pie but this Hawaiian Banana Pie is even better with real slices of banana and tasty Guava nector. It's a very authentic dish to try out at your next Hawaiian Luau.

Ingredients:

1 1/2 cups sliced bananas

1 1/4 cups guava nectar (we had to substitute a tropical juice that had guava as one of the top ingredients, pineapple juice would work well, too)

1/2 cup sugar

1 tablespoon lemon juice

1/4 teaspoon salt

3 tablespoons cornstarch

3 tablespoons cold water

baked pie shell (I made a graham cracker crust.)

Directions:

Combine guava nectar, lemon juice, sugar and salt. Bring to boil over low heat. Mix cornstarch and water to a smooth paste and stir into mixture. Stir until thickened and clear. Cool. Combine with bananas and pour into baked pie shell. Serve with whipped cream.

Chocolate Fruit Kabobs

A yummy dish for the kids at your Hawaiian party. You'll have to keep an eye on the kids to make sure they don't start poking each other with the skewers. However, this is a fun and easy dessert for that next party.
Ingredients:

10 bananas

10 flat wood skewers

1 cup semi-sweet chocolate pieces

3 tablespoons shortening

Directions:

Peel and cut a small piece off the tip of each banana; insert skewers into cut ends. Place in freezer for 3 hours or longer until frozen. Just before serving, put chocolate and shortening into small mixing bowl. Microwave at 50% power for 2 1/2-4 minutes or until most pieces oare shiny and soft; mix well. Immediately dip bananas into chocolate, turning as necessary until bananas are coated. After serving, wrap and freeze any remaining coated bananas. Makes 10 servings.

Cranberry Pop Punch

A party calls for a zesty drink with some kick to it. This Cranberry Pop Punch is that drink and it will certainly add some spice to your next party event.

Ingredients:
1 can frozen cranberry juice concentrate

1 can frozen lemonade concentrate

2 liters lemon-lime soda

1 bottle sparkling mineral water

1 pkg. frozen raspberries

Directions:

You know how to mix.