IROQUOIS COMMUNITY COOKBOOK Multicultural recipes from our school community. Iroquois Middle School 2022-2023

Recipes from: Ecuador US India Japan Greece Korea Mexico Venezuela China Scotland Italy Brazil Ireland Lebanon Afghanistan Poland Canada Armenia Malaysia Philippines Germany Puerto Rico Cuba Iceland France Regional areas around the globe!

5 Desserts 1 1. Tres Leches…55 2. Grammy’s Pumpkin Roll…56 3. Irn Bru Cupcakes…57 4. Brookie…58 5. Moka Cafe…59 6. Butterscotch Lush…60 7. Ginettes…61 8. Eclair Cake…62 9. Crepes…63 10. Chocolate Chip Cookies…64 11. Lemon Italian Cookies…65 12. Chocolate Chip Applesauce Cake…66 Appetizers/ Small Plates 1 2 Soup Breads 1. Banana Bread…21 2. Brazilian Cheese Bread…22 3. Challah…23 4. Banana Bread…24 5. Irish Soda Bread…25 3 1. Nana’s Cranberry Sauce…3 2. Patacones…4 3. Samosa…5 4. Sushi…6 5. Spanakopita…7 6. Haemul Pajeon…8 7. Chicken Wings…9 8. Pico de Gallo…10 9. Arepas…11 9. Latkes…12 1. Milk Tremella Soup…14 2. Avgolemono- Chicken…15 3. CockaLeekie Soup…16 4. Tomato Egg Drop Soup…17 5. Pastina…18 6. Yellow Bean Soup…19 4 Main Dishes 1. Sfeeha…27 2. Rice and Chakni…28 2. Cabbage Pierogies…29 3. Instant Pot Mac n’ Cheese…30 4. Pâté Chinois…31 5. Pasta Dinner…32 6. Porridge…33 7. Instant Macaroni n’ Cheese…34 8. Mince with Tatties and Neeps…35 9. Buttermilk Pancakes…36 10. Linguine with Shrimp…37 11. Pilaf…38 12. Rakhine Moti…39 13. Homemade Prairie Pasta…40 14. BBQ Rice…41 15. Pancit…42 16. Chicken Tikka Masala…43 17. German Meatballs…44 18. Cowboy Breakfast…45 19. Dumplings…46 20. Scottish Meat Pie & Gravy…47 21. Rice and Beans…48 22. Butter Chicken…49 23. Noodle Kugel…50 24. Mantu…51 25. Hyderabadi Dum Biryani…52 26. Jiao-zeh (Dumplings)... 53 TABLE OF CONTENTS

2 Appetizers & 1 Small Plates

3 Directions 1. Wash cranberries. Remove any cranberries that are soft or bruised. 2. Zest the orange, then peel and remove seeds. 3. In a food processor chop the cranberries and orange. 4. Mix the remaining ingredients in a separate bowl and add the chopped cranberries. 5. Refrigerate for at least 24 hours. *This can be made up to one week in advance. Nana’s Cranberry Sauce INGREDIENTS 2 bags Fresh cranberries Crushed Pineapple (drained) 2 cans 1 Orange ½ cup Sugar (to taste) Easy This recipe was my great grandmother’s. We make it every Thanksgiving. - Lucy G. US

4 1. Open and slice the plantains into 11 ½ inch long pieces. 2. Fry the slices in a pan until lightly golden brown. 3. Place on a paper towel and let it absorb excess oil. 4. Place on a plate or cutting board. Use the bottom of a cup to flatten the plantains. 5. Serve on a plate and lightly salt Directions Patacones Easy INGREDIENTS 2 Green Plantains Canola Oil (for frying) Salt Ketchup Mayo or Alternative Ecuador It reminds us of where our dad grew up and we used to eat tons of patacones while we were in Ecuador. - Lucia B.

5 Samosa Medium INGREDIENTS 1 ½ cups Flour ½ tsp Salt pinch Baking soda Stuffing - Potatoes or mixed vegetables with indian spices oil preference Directions 1. The dough is prepared out of flour, salt and a pinch of baking soda. 2. Once the dough is well mixed, let it sit for a couple of hours. 3. In the meantime, stuffing is prepared. Personal preference, usually potatoes or mixed vegetables. 4. Add to stuffing, finely chopped onions, green chiles and Indian spices. Mix well. Add salt to taste. 5. Roll out dough into little balls. Flatten and cut in half. Take the half and make into cone shape. 6. Fill cone with stuffing. Seal edges with water. 7. Deep fry until golden brown. 8. ENJOY! India It’s a very tasty and filling dish. It’s the most common appetizer in the Indian food and it’s not that hard to prepare. - Smaran D. frying

6 Sushi Difficult INGREDIENTS I love it and my grandma makes this for me sometimes - Isabella V. 1 ⅓ cups water ⅔ cup uncooked short-grain white rice 3 tablespoons rice vinegar 3 tablespoons white sugar 1 ½ teaspoons salt 4 sheets nori seaweed sheets ½ ln imitation crabmeat, flaked 1 avocado - peeled, pitted, and sliced ½ cucumber, peeled, cut into small strips 2 tablespoons pickled ginger 1 Bamboo sushi mat 1. Preheat the oven to 300 degrees F (150 degrees C). 2. Bring water to a boil in a medium pot; stir in rice. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. 3. Mix rice vinegar, sugar, and salt in a small bowl. Gently stir into cooked rice in the pot and set aside. 4. Lay nori sheets on a baking sheet. 5. Heat nori in the preheated oven until warm, 1 to 2 minutes. 6. Center 1 nori sheet on a bamboo sushi mat. Use wet hands to spread a thin layer of rice on top. Arrange 1/4 of the crabmeat, avocado, cucumber, and pickled ginger over rice in a line down the center. Lift one end of the mat and roll it tightly over filling to make a complete roll. Repeat with remaining ingredients. 7. Use a wet, sharp knife to cut each roll into 4 to 6 slices. 8. Enjoy! Tip: If you do not have a bamboo sushi mat, the easiest way to roll sushi is with a clean dish towel. Japan Directions

7 Directions Spanakopita (Spinach Pie) INGREDIENTS 1 bunch Scallions (minced) 1 lb butter Packages Frozen Chopped Spinach 3- 10oz 6 eggs 1 lb Cottage cheese Medium 1 lb Feta (crumbled) 1. Sauté onions and scallions in 1/4 lb. butter until tender. 2. Cook spinach and drain thoroughly, squeezing out excess water. Cool. 3. Beat eggs. Add cottage cheese and feta and mix well. Add onion mixture and spinach. Season with salt and pepper. 4. In a small pan melt remaining butter. Butter an 11x16 baking pan. Place one sheet of filo in the pan and brush with melted butter. Make another layer of filo in the pan on top of the first layer. Brush with melted butter. Continue adding layers of filo and butter until one half of the filo is used. 5. Spread spinach mixture over filo. Top with remaining sheets of filo, making layers and brushing with butter between each layer. 6. Score the top sheets with a sharp knife into squares or diagonals. 7. Bake at 325 for about 45 minutes or until golden brown. This may be served either hot or cold. Greece This is a traditional Greek appetizer and a staple at family gatherings. - Stefanie M. 1 lb Filo pastry Salt and Pepper

8 Haemul Pajeon (Seafood Scallion Pancake) Easy INGREDIENTS Assortment of chopped seafood 2 cups 1 tbsp Sesame oil scallions 1 or 2 bunches 1 Red chili pepper 1 Egg lightly beaten Directions 1. Prepare the seafood, draining excess water. Mix the seafood with the sesame oil. 2. Cut the scallions into 2 to 3-inch lengths. 3. In a large bowl, mix the flour with 3/4 cup icy cold water, one tablespoon at a time. The batter should be thinner than a Western breakfast pancake batter and thicker than a crepe batter. (For a crispy pajeon, the batter should be relatively thin.) 4. Mix the seafood and scallion with the batter. 5. Heat 3 tbsp of vegetable oil in a non-stick pan over medium high heat, Ladle 1/2 of the mixture into the pan and spread it evenly into a thin round shape. 6. Spoon one half the lightly beaten egg on top. Cook until the bottom is golden brown (3 – 4 minutes). 7. Turn it over, adding more oil (2 to 3 tablespoons) around the edges. Cook for another 3 – 4 minutes. Repeat the process with the remaining batter and ingredients. 8. Serve hot off the pan with dipping sauce. Korea This is our go-to food when we have a busy schedule. My mother grew up in a town close to the ocean and likes seafood dishes. - Matthew H. 1 tbsp Soy sauce 2 tsp vinegar Dipping Sauce 1 tbps water drops Sriracha Sauce ¾ cup Icy cold water

9 Chicken Wings with Sesame Ginger Sauce Easy INGREDIENTS 2 lbs Chicken wings ¾ tsp Kosher salt ¼ cup Sesame oil 2 tbsp Soy sauce 2 tbsp honey Ginger- peel and grated 2 in. piece 2 Garlic cloves Toasted sesame seeds ¼ cup We like quick finger foods. This one can be made with an airfryer and has an Asian style. - Matthew H. Chicken Wings: 1. Place the airfryer basket into the baking pan. Spray the basket with a non-stick cooking spray. Reserve. 2. Put the chicken wings into the basket. Sprinkle with salt. 3. Put the assembled pan in airfryer. Set to Air Fry at 400F for 20 mins. Cook until golden and crispy. Dipping Sauce 4. Put the sesame oil, soy sauce, honey, grated ginger and garlic into a large bowl. Whisk together. 5. Add the sesame seed. 6. When chicken wings are done, transfer them to the large bowl and toss immediately with the sesame ginger sauce. Sprinkle with sliced green onion. Serve immediately. Directions Dipping Sauce 6 Green onions, thin sliced

10 1. Finely chop cilantro. 2. Dice tomatoes. 3. Clean and mince jalapenos and the purple onion.. 4. Juice the lemon and the lime. 5. Place everything into a large metal bowl. 6. Sprinkle salt and pepper. 7. Mix with a spatula all around until the ingredients are fully combined 8. Seal the top of the metal bowl with plastic wrap and set in the fridge for 3-4 hours. 9. Serve with chips of your choice and enjoy your pico de gallo! Pico de Gallo Easy INGREDIENTS 6 Roman tomatoes 3 Jalapeno peppers 1/2 Purple onion 1 bunch Cilantro 1 Lemon 1 Lime Salt and Pepper It is special because when my mom and dad were young they would eat it and it was always in places we went in California. – Serenity S. Directions Mexico

11 Directions 1. Mix arepa flour and salt. Slowly add warm warm water and knead to form a dough ball. Rest for about 5 minutes. 2. Grab a small ball and with your hands flatten the dough to form a disk about ½ inch thick. 3. Heat griddle or cast iron skillet with a little oil over medium-high heat. 4. Add the arepas and cook for about 5 minutes on each side until golden brown. 5. Using a knife cut the arepa down the center but leaving the back ends attached. Stuff with your favorite ingredients. ENJOY!! Arepas Easy INGREDIENTS 2 cups Corn Flour ½ tsp Salt 2 ¼ cup Warm water Anything you want to stuff it with. - Cheese, ham, eggs, meat Venezuela It is made in our home everyday for breakfast. This dish is an everyday tradition in the Venezuelan Cuisine. - Markus R.M.

12 Directions 1. Heat the oven to 200°F and prep a baking sheet with a wire cooling rack, so latkes can stay warm and crisp. Prepare a paper towel-lined baking pan ready to receive hot latkes for draining. 2. Grate the potatoes and onions. 3. Squeeze the potatoes and onion. To get crispy latkes, the potato and onion mixture needs to be dry. 4. Mix the potato starch, egg, matzo or breadcrumbs, salt, and pepper with the potatoes and onion. 5. Form latkes. Use a 1/4 cup measuring cup, a fish spatula, your fingers, and a fork to form a flat, four-inch patty. 6. Fry the latkes. Heat the oil in a frying pan until latkes sizzle immediately upon entering the oil. Fry until each side is dark golden-brown. 7. Drain and serve. Remove hot, crisp latkes from the oil and drain on paper towels. Serve or keep warm in the oven. 8. Serve with sour cream, applesauce, ketchup or salmon! Latkes Easy INGREDIENTS Eastern European My grandmother grew up and was raised Jewish, but was always afraid to show her heritage. She never cooked, but my great Aunt Edith did. We would go to Massachusetts for Hanukkah and have dinner with my great aunts. None of them ever taught me how to make them, but they were always SO GOOD! So, even though my Jewish friend Abby taught me how to make them years after my grandmother passed, when I make them, I'm always reminded of my Great Aunts in MA., and my grandma