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Special Holidays & Multicultural Recipes

Hamataschen
(traditionally served during Purim)

Ingredients:

  • 2 1/2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 1 egg
  • 3/4 cup milk or water
  • 1/3 cup butter, melted and cooled
  • poppy seed filling (can buy from the grocery store)

Method:

Mix dry ingredients. In a seperate bowl mix together egg, milk or water, and melted butter. Pour liquid mixture into the centre of the dry mixture. Stir until kneadable. Knead. Roll out the dough to 1/4" thickness. Cut out 3" circles. Place filling on top of each circle. Pinch edges of circle together leaving about 1/3 of it open in a cornucopia shape. Fold over the flap and pinch these edges together. Place on a greased cookie sheet, brush with egg yolk, and bake in a 350 degree oven 15 to 20 minutes.

Matzo Brei
(a traditional Passover breakfast

Ingredients:

  • 2 matzot (can buy from the grocery store)
  • 2-3 eggs
  • salt and pepper, to taste
  • oil or margarine
  • 1/4 cup cottage cheese, well drained

Method:

Break matzot into small pieces and place in colander or strainer. Pour boiling water over and drain it quickly so that the matzot is slightly limp. Mix together matzot, eggs and seasoning in a bowl. Mix in cottage cheese. Heat the margarine or oil in a frying pan, and pour in the mixture. Cook until brown and flip it over (like an omelette). Serve hot.

Stollen
( a traditional German Christmas treat)

Ingredients:

  • one loaf of frozen raisin bread dough, thawed
  • butter, softened
  • 1/4 cup sugar
  • 2 teaspoons cinnamon
  • 3/4 cups icing sugar
  • 1 tablespoon milk

Method:

Roll out raisin bread dough into an oval that is 1/2" thick. Spread half of the oval with softened butter. Mix sugar and cinnamon. Sprinkle the mixture on top of the butter. Fold the unspread half over the sugar and cinnamon half. Put on a greased baking sheet. Curve the ends to form a crescent shape. Press down on the folded edge. Cover and allow to rise for 2 to 6 hours. Bake in a 350 degree fahrenheit oven for 20 minutes or until lightly browned. Let cool. Mix icing sugar with milk and spread over the stollen. Serve.

Yule Log*

Ingredients:

  • 1 cup cereal (shredded wheat, granola)
  • 1 tablespoon honey
  • 1 tablespoon peanut butter
  • 1 tabelspoon milk
  • toasted wheat germ

Method:

Grind cereal in a blender. In a seperate bowl, mix together honey, peanut butter, and milk. Blend with cereal. Add milk as necessary to roll into a log. Cover log with wheat germ. Refrigerate in a covered container. Slice and serve.

* Are any of your students allergic to nuts?

Pumpkin Dessert

Ingredients:

  • 1 package cinnamon graham crackers
  • 3 tablespoons margarine, melted
  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 1/2 cup mashed pumpkin
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 quart vanilla ice cream

Method:

Crush graham crackers into crumbs. Add melted margarine. Press in bottom of a 8"X 8" pan. In a sauce pan, soften gelatin in water. Add pumpkin, salt, and cinnamon. Stir over low heat until gelatin dissolves. Pour mixture into a bowel. Fold in softened ice cream. Spoon over crust. Freeze. Serve when solid.

Navajo Fried Bread

Ingredients:

  • 1 cup flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Method:

Mix ingredients with enough warm water to form a dough like pie crust dough. Knead until pliable. Pat and flatten pieces of dough into 8" circles. The thinner the dough is the better the fry bread is. Heat 1" of oil in an electric frying pan. Fry dough until lightly browned on one side. Trun and brown other side. Drain on paper towels. Eat with honey or maple syrup.

Corn Bread

Ingredients:

  • 4 ounces margarine
  • 2 tablespoons sugar
  • 2 eggs
  • 1/2 cup flour
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon baking powder
  • 8 ounces cream corn
  • 1/4 cup Monterey Jack cheese, shredded
  • 1/4 cup cheddar cheese, shredded

Method:

Cream margarine and sugar. Add eggs. Add dry ingredients. Combine in the remaining ingredients. Bake in a 8"X 8" pan in a 300 degree fahrenheit oven for 35 minutes.

West Indian Roti

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • about 3/4 cup cold water
  • corn oil or melted butter

Method:

Mix dry ingredients in a large bowl. Continue to mix while adding water, until you get a stiff dough. Put dough in a greased bowl, cover and let rest for about 20 minutes.

Form dough into 5 or 6 balls and flatten each one with a rolling pin. Spread oil or melted butter on top of each one and then fold each one back up into a ball by bringing the sides into the center. Place the balls back into the oiled bowl and let rest for another 10-15 minutes. Roll each ball back into a very thin circle and brush both sides with more oil or melted butter. Cook each one on a hot griddle for about 6-7 minutes, flipping it frequently. When removing the roti from the griddle, clap it between your hands two or three times or hit it with a wooden mallet several times. Wrap the cooked roti in a clean kitchen towel to keep them warm.

Chapatis

Ingredients:

  • 1 3/4 cup all-purpose flour
  • 1/4 cup wheat bran
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil
  • 2/3-3/4 cup water
  • melted butter

Method:

Mix all-purpose flour, wheat bran and salt together and set aside. In a seperate bowl, add oil to water. Blend this into the dry ingredients. Knead until smooth. Dough should be fairly soft. Place dough in a n oiled bowl, cover tightly with plastic wrap, and let rest for 30 to 40 minutes. Divide dough into 8 balls and flatten into 5" ovals. Pat dought between your hands a few times. Heat griddle or skillet until it is very hot then turn the heat down to medium. Cook quickly on each side until bubbly and brown. Remove from skillet and brush each side with melted butter.

Sopapillas and Honey Butter

Ingredients:

  • 3 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons shortening (don't use margarine or butter!)
  • 1 cup warm water
  • vegetable oil
    Honey Butter
  • 1/3 cup honey
  • 1 cup butter melted

Method:

Combine flour, baking powder, and salt. Cut in shortening. Add water a little at a time, mixing throughly with fork after each addition. Pat mixture into a ball and roll out until it is very thin. Use a glass or a knife to cut out various shapes. Deep fry in a 1 1/2" of oil until lightly golden on both sides. If sopapillas are very thick and hard your dought hasn't been rolled out thin enough. Be careful with very hot oil, your sopapillas will burn very quickly.
Honey Butter
Mix honey and melted butter thorougly. Pour onto warm sopapillas.

Arabian Greens

Ingredients:

  • 1 lb. spinach
  • 5 cups water
  • 1 large tomato
  • 3 tablespoons olive oil
  • 2 teaspoons cardamon
  • 2 teaspoons coriander
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon salt
  • 8 cloves garlic

Method:

Heat water in a large pot to a gentle boil. Dice tomato and sauté in a skillet with 1 tablespoon of olive oil. Once softened, mash tomato into a pulp. Add pulp to the water, along with the spices, salt, lemon juice, another tablespoon of olive oil. Gradually stir in spinach. Lower heat and simmer uncovered for about 45 minutes to an hour until fairly thick. During the last few minutes of cooking, mince garlic and heat remaining olive oil in a skillet. Stir fry garlic until dark brown and crispy. Top soup with the garlic and serve with warm pita bread or crispy toast.

Hummus

Ingredients:

  • 2 cloves garlic, minced
  • 1 can (19 oz/540mL) chick peas
  • 6 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 2 tabelspoons warm water
  • 3 drops hot pepper sauce
  • 1 tablespoon cilantro

Method:

Combine all the ingredients in a food processor or a blender until smooth. Serve with warm pita bread or raw vegetables.

Lebanese Lentil Soup

Ingredients:

  • 1 3/4 cup green/brown lentils
  • 7 cups water
  • 4 beef bouillon cubes, crumbled
  • 1 medium potato, chopped
  • 2 bunches spinach, coarsly chopped
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup fresh cilantro, chopped
  • 1/2 teaspoon ground pepper
  • 1 teaspoon ground cumin
  • 3 tablespoons lemon juice

Method:

Rinse lentils and place in a soup pot along with water, bouillon cubes, potato and spinach. Bring to boil, reduce heat, cover and simmer for 45 minutes. While lentils are cooking, heat oil in skillet and sauté onion and garlic over medium heat for 5 minutes. Add onion mixture to lentils. Stir in cilantro, pepper, cumin and lemon juice. Simmer for five minutes more.

Fortune Cookies

Ingredients:

  • 2 Eggs
  • 1/2 cup Superfine sugar
  • 4 tbs. Water
  • 1/2 tsp. Almond flavoring
  • 1 cup Sifted cake flour

Method:

Butter a baking sheet and dust it lightly with flour. Heat oven to 350. Beat eggs & gradually mix in sugar while beating until mixture is very thick. Beat water in a tablespoon at a time. Add and beat in the almond flavoring, preferably with an electric mixer, as it must be thorough. Very gently fold in the flour to mix, but do not beat.Drop the batter by level tablespoonfuls on the buttered sheet 5 inches apart. Bake until very lightly browned. Remove from oven and shape while still quite warm, inserting fortunes. Let cool in glasses to hold the form. (makes 20 fortune cookies)

Hong Kong Vegetable Platter

Ingredients:

  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 2 tablespoons peanut* or vegetable oil
  • 1 clove garlic, minced
  • 1 green onion, chopped
  • 1 1/2 cups small cauliflower florets
  • 4 small carrots thinly sliced diagonally
  • 1/2 cup vegetable or chicken stock
  • 1 sweet red pepper cut in strips
  • 4 oz. snow peas, trimmed
  • 1 can (14 oz/398 mL) mini corncobs, drained
  • 1 can (14 oz/398 mL) straw mushrooms, drained

Method:

In a small bowl, stir together soy sauce, cornstarch, salt, and sugar. Set aside. In a wok heat oil over high heat. Add garlic and green onion, stir fry for 10 seconds. Add cauliflower and carrots, stir fry for 1 minute. Pour in half of the stock, stir fry for 1 minute. Add red pepper and snow peas, stir fry for 2 minutes. Stir conrnstarch mixture and stir into wok. Stir fry until vegetables are coated. Serve immediately.

* Are any of your students allergic to nuts?

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