Around the World Potluck Recipe Book

Food From Around the World 

Recipe Book 

Goodmans 2016 Potluck

Hawaiian Delight 

Submitted by Wendy Stewart 

Origin: Canada 

Ingredients 

1 jar Maraschino Cherries 

1 can Pineapple Chunks 

1 can Mandarin Oranges 

10oz Mini-Marshmallows 

½ cup Chopped Walnuts 

6-7oz Sour Cream 

1 can Fruit Cocktail 

½ cup Shredded Coconut 

1 container Cool Whip 

Directions 

1. Blend Cool Whip and sour cream until smooth. 

2. Add fruit, cherries, coconut and mini-marshmallows. 

3. Refrigerate for 2 hours and serve 

Food From Around the World Recipe Book – Goodmans 2016 Potluck

Tarte au Sucre (Grandmaman Lessard) 

Submitted by: Nicole Hodak 

Origin: Quebec, Canada 

Ingredients 

2 cups Brown Sugar 

2 cups White Sugar 

2 large Eggs 

1 large can Evaporated Milk 

1 Tbsp softened butter 

Pie Shells –Raw/Uncooked 

Directions 

1. Preheat oven to 350 o 

2. Mix together all ingredients and pour into uncooked pie shells. 

3. Place pie shells on cookie sheets to catch drips 

4. Bake in oven for approximately 30 minutes or until filling is set 

*Notes* 

Makes 4 or 5 9” pies, Recipe can be halved, Pies freeze well 


Jam Jams 

Submitted by Amanda Barron 

Origin: Newfoundland Canada 

Ingredients 

¾ cup lightly packed Dark Brown Sugar 

¾ cup Butter 

1 Egg 

½ cup Molasses 

2 ¾ cups All Purpose Flour 

¼ tsb Salt 

2 tsb Baking Powder 

1 Tbsp Partridgeberry Apple Jam per cookie ( or your favourite jelly) 

Directions 

1. Sift together the flour and salt and baking powder and set aside. 

2. Cream the brown sugar with the butter 

3. Beat in the egg. 

4. Beat in the Molasses 

5. Stir in the dry ingredients until soft dough forms. 

6. Chill dough for several hours or overnight before rolling it out on a well-floured board and 

cutting out 3 inch circles. Cut a ½ inch circle out of the centre of half of the rolled out cookies. 


7. Bake on a parchment lined baking sheet at 350 degrees F for about 10-12 minutes. 

8. Flip the bottom halves of the cookies over (those without the center holes) on the cookie 

sheet and while the cookies are still hot, spoon 1 tbsp partridgeberry apple jam per cookie (or 

your favorite jelly) onto the middle of the flipped cookies and spread it out slightly but not to 

the edges. 

9. Use the cookies with the circle cut-outs as the tops of the sandwich cookies and press down 

slightly 

10. Return to the oven for 2-3 minutes. This step helps the jam to stick better but you can just 

cool them and put them together cold too, but they tend to be a little messier. 

11. Cool on a wire rack. 

12. Alternatively, you can just roll the dough into 1 inch balls, roll the balls in plain sugar and 

bake them on a parchment lined cookie sheet for about 12 minutes at 350 degrees You can 

make sandwich cookies out of them or serve them as soft molasses cookies just as they are. 


Caesar Salad 

Submitted by Darlene DeFrance 

Origin: Italy 

Ingredients 

Romaine Lettuce 

Croutons 

3-6 green onions chopped (depending on how big the salad is or however many you like) 

Wash and dry romaine lettuce, tear lettuce leaves and slice green onions. 

Dressing 

¼ tsp salt, ¼ tsp pepper, ½ tsp sugar, ½ tsp dry mustard (I use Dijon for a spicier taste) 

1 ½ tsp lemon juice 

2 cloves of garlic (add more if you like) 

2 tbsp red wine vinegar 

6 tbsp vegetable oil (I use olive oil) 

2 shakes Tabasco sauce (I use more) 

4 shakes Worcestershire sauce (I use more) 

¼ cup parmesan cheese (I use more) 

Directions 

Combine all, shake and refrigerate until ready to use. I generally make 4 times the recipe as it 

keeps in the fridge for 4-5 days. 


Jap Chae (Glass Noodles) 

Submitted by Kevin Luc 

Origin: Korea 

Ingredients 

1/2 pound dried Korean sweet potato noodles 

2 1/2 teaspoons sesame oil, divided 

1 tablespoon cooking oil 

3/4 cup thinly sliced onions 

2 carrots, cut into matchsticks 

2 cloves garlic, finely minced 

3 stalks green onions cut into 1" lengths 

1/2 cup mushrooms, thinly sliced (shitake, wood ear) 

1/2 lb spinach, washed well and drained 

2 tablespoons soy sauce 

2 teaspoons sugar 

1 tablespoon sesame seeds 

Directions 

1. Fill a large pot with water and boil. When water is boiling, add the noodles and cook for 5 

minutes. 

2. Immediately drain and rinse with cold water. 

3. Drain again and toss with only 1 tsp of the sesame oil. 

4. Use kitchen shears to cut noodles into shorter pieces, about 8 inches in length. Set aside. 


5. In bowl, mix soy sauce & sugar together. 

6. Add the cooking oil in a wok or large sauté pan on high heat and swirl to coat. When the 

cooking oil is hot but not smoking, fry onions and carrots, until just softened, about 1 minute. 

7. Add the garlic, green onions and mushrooms, fry 30 seconds. Then add the spinach, soy 

sauce, sugar and the noodles. Fry 2-3 minutes until the noodles are cooked through. Turn off 

heat, toss with sesame seeds and the remaining 1 1/2 tsp of sesame oil. 


Lacto 

Submitted by Suzanne Soo Man Pow 

Origin: Guyana 

Ingredients 

3 lbs all-purpose flour 

1 lb margarine 

1/3 cup of sugar 

1 tsp Ground anise 

1 tsp Cinnamon 

1 tsp Ground cardamom 

1 tsp Ground ginger 

1 tsp Grated nutmeg 

Pinch of ground clove 

Water – cold 

Oil for frying 

Glaze: 

1 lb sugar 

½ cup of water 

Splash Vanilla 

Directions 

1. Place the flour in a bowl big enough to hold the flour. Mix in all the spices and sugar until 

blended into the flour. 

2. Rub in the margarine until mixture resembles crumbs. 

3. Add enough water to bring the mixture together. 

4. Knead the dough into manageable sized balls until smooth. 

5. Cover each ball in plastic wrap and let rest in the refrigerator at least ½ hour or longer. 

6. Roll out dough one ball at a time to 1/8” thickness. Cut in long strips. 


7. Fry dough in batches in hot oil until golden brown. Take out and let drain on paper towels, 

then spread out in cookie sheets to cool. 

8. Once all the dough has been fried, then it is time to make the glaze. 

9. Glaze: 

Bring sugar, water and vanilla to a boil and continue boiling until the mixture reaches the soft 

ball stage. 

10. Place all the fried dough in a large bowl. Pour the glaze mixture over the fried dough and 

mix with a large spoon. 

11. Continue to mix until all the dough has been coated. 

12. Spread onto cookie sheets to dry. 

13. Package in bags or sealed container. 

Makes a wonderful snack or dessert. 


Cauliflower Pizza Crust 

Submitted by Dale Lastman 

Origin: Unknown 

Ingredients 

1 head cauliflower 

1 large organic egg at room temperature 

½ tsp salt 

1 tsp Italian Seasoning (optional) 

2 tsp Olive Oil (to grease pan) 

Any preferred pizza toppings 

Directions 

1. Preheat oven to 350 

2. Grease large cookie sheet or pizza pan 

3. Place parchment paper on top of greased pan 

4. Grease top of parchment paper 

5. Shred cauliflower – with grater or in food processor. Pieces should look like size of rice. You 

will want approximately 4 cups of cauliflower. 

6. Mix cauliflower with egg, seasoning (optional) and salt. 

7. Place mixture on top of parchment paper and press, by hand to mold your pizza. Crust 

should be ¼” thick. 

8. Bake 35-45 minutes. 

9. When done flip over and bake for another 3-5 minutes 


10. Remove from oven and allow to cool on rack. 

11. Add toppings – do not overload pizza or will get soggy. 

12. Place back into oven for 4-5 minutes 


Chickpea Curry 

Submitted by Namita Rajani 

Origin: India 

Ingredients 

2 cups / 500 grams Chickpeas 

2 Onions – chopped 

2 Tomatoes – chopped 

2 tsp Ginger-Garlic paste 

Salt, to taste 

½ tsp Red pepper powder 

3-4 tbsp Coriander powder 

2-3 tbsp Cumin powder 

½ tsp Turmeric powder 

3-5 pods Green cardamom 

2 pods Black cardamom 

2 Bay leaf 

3-5 Cloves 

2 tbsp Canola oil 

Cilantro, for garnish 

2 tsp juice 

Water, as necessary 

2 tsp Dry mango powder 

Directions 

1. Soak chickpeas overnight and boil the next morning. The chickpeas should be soft when 

eaten. 

2. In a pan fry green and black cardamom, bay leaves and cloves, until fragrant. 

3. Let them cool and grind them finely in a coffee or dry grinder. 

4. Heat oil in the same pan and add ginger-garlic paste. 

5. Cook for 10 seconds and then add onions. 

6. When onions turn brown, add tomatoes and all the powdered spices. 


7. Cook until tomatoes are cooked, their water has dried and the paste has thickened. 

8. Pour this mixture over the chickpeas and mix until the chickpeas are well coated in the curry 

sauce. 

9. Add water to get thick gravy, bring to a boil and reduce heat to low until the chickpeas are 

well mixed with the curry. 

10. Garnish with cilantro and lemon juice. 


Mini Capreses Salad 

Submitted by Stacy Zosky 

Origin: Italy 

Ingredients 

1 lemon, Juiced 

1 small clove of garlic, grated or minced 

1 cup basil leaves, about 20 leaves, plus few for garnish 

1/3 cup extra-virgin olive oil 

1 pint heirloom cherry tomatoes, multi coloured if available, halved 

1 cup bocconcini, drained, halved 

salt and freshly ground black pepper 

Directions 

1. Combine lemon juice, garlic, basil in food processor or blender 

2. Stream in extra-virgin olive oil to form smooth dressing. 

3. Combine tomatoes, cheese and dressing in bowl 

4. Season with salt and pepper to taste. 

5. Garnish with a few torn basil leaves 


Homemade Tabbouleh 

Submitted by Peggy Wong 

Origin: Lebanon 

Serves 4 

Ingredients 

4 bunches of parsley 

2 tomatoes 

1 – 2 lemons 

1 onion or 4 green onions 

3 strands of mint (leaves only) 

½ cup bulgor wheat (cracked wheat), dark fine 

¼ cup olive oil 

1 cup water 

salt 

Instructions 

1. Wash parsley 2 – 3 times, then chop finely; place in a large bowl 

2. Dice tomatoes, onion(s), mint leaves; place in a medium bowl 

3. In a small bowl, put bulgor wheat and a pinch of salt in water for 10 minutes. After 10 

minutes, pour out water and use hands to squeeze out excessive water 

4. Pour bulgor wheat into the medium bowl and add lemon juice; mix well 

5. Pour all ingredients into the large bowl of parsley; add olive oil and mix well 


Baked Pork Egg Rolls 

Submitted by Tiffanie Hill 

Origin: China 

Recipe from Martha Stewart 

Ingredients 

¼ cup reduced sodium soy sauce 

2 tbsp rice vinegar (see note) 

1 tbsp brown sugar (I use palm sugar instead) 

½ tbsp ground ginger 

2 tbsp canola oil 

1 nappa cabbage, shredded; about 4 cups shredded* 

2 medium carrots, grated; about 1 cup grated* 

4 garlic cloves, minced; about ½ tbsp minced 

Salt & pepper 

1 lb ground pork 

5-6 green onions, thinly sliced 

Egg roll wrappers, about 21 

1 large egg, beaten 

Directions 

1. In a small bowl, whisk together the soy sauce, vinegar, brown sugar, and ground ginger. Set 

aside. 

2. Meanwhile, heat the canola oil over medium-high heat. Add the cabbage and carrots. 

Season lightly with salt and pepper and cook for 3-5 minutes or until slightly tender. Add the 

garlic, ground pork, and soy sauce mixture. Cook until the pork is cooked through (no longer 

pink) and the liquid had cooked down. Stir in the green onions and move the mixture to a 

baking sheet to cool for at least 15 minutes. Once cool, press the mixture with paper towels to 

sop up any excess moisture. 


3. Place 2-3 tablespoons of filling mixture slightly off center in the egg roll wrapper (click here 

to see a beautiful photo tutorial). Tuck the nearest corner around the filling. Then bring the 

two short corners in toward the center. 

4. Brush the remaining corner with the beaten egg. Then roll the egg roll tightly, sealing the 

wrapper with the egg washed corner. Repeat with remaining wrappers and filling. 

5. At this point, the egg rolls can be frozen. Place the egg rolls in a single layer in a freezer bag 

and freeze until ready to use. 

6. Or, the egg rolls can be baked immediately. To bake, brush the egg rolls with the remaining 

beaten egg or spray with non-stick spray (note that the egg wash with give the egg rolls a nicer 

golden color and too much spray can make a greasy egg roll). Preheat 

7. the oven to 400 degrees F and bake for 15 minutes (up to 20 if frozen) or until golden brown. 

Serve with sweet & sour sauce. 

8. Makes approximately 21 mini egg rolls 

*instead of using napa cabbage, I use a bag of coleslaw already shredded. If there isn’t a lot 

of carrot in it, I add more. 


Coconut Madeleines 

Submitted by Josie Lui 

Origin: France 

Recipe by: Ina Garten. 

Ingredients 

• 1 1/2 tablespoons melted butter, to grease the pans, plus 1/4 pound (1 stick) unsalted 

butter, melted and cooled 

• 3 extra-large eggs, at room temperature 

• 2/3 cup sugar 

• 1 teaspoon pure vanilla extract 

• 1 cup all-purpose flour 

• 1/4 cup cornstarch 

• 1/2 teaspoon baking powder 

• 1/4 teaspoon kosher salt 

• 1/3 cup sweetened shredded coconut 

• Confectioners' sugar, optional 

Directions 

1. Preheat the oven to 375 degrees F. Thoroughly butter and flour the madeleine pans. 

2. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and 

vanilla on medium speed for 3 minutes, or until light yellow and fluffy. Add 1/4 pound of butter 

and mix. Sift together the flour, cornstarch, baking powder, and salt, and stir into the batter 

with a rubber spatula. Stir in the coconut. 

3. With a soup spoon, drop the batter into the pans, filling each shell almost full. Bake the 

madeleines for 10 to 12 minutes, until they spring back when pressed. Tap the madeleines out 

onto a baking pan lined with parchment paper and allow to cool. Dust with confectioners' 

sugar, if desired. 


Grandma P’s Butter Tarts 

Submitted by Marc Wilson 


Ingredients 

¼ cup butter 

½ cup brown sugar 

1 cup raisons 

½ tsp salt 

½ cup corn syrup 

¼ tsp vanilla 

12 tart shells (no lard) 

Directions 

1. Soak the raisons in hot water for 10 minutes. 

2. Combine the butter, brown sugar, salt, vanilla and corn syrup in a bowl until butter is fully 

mixed in. 

3. Mix in raisons 

4. Spoon into tart shells and bake at 450 for 15m 


Orzo Salad 

Submitted by: Lynn Weiler 

Origin: Mediterranean 

Ingredients 

2 cups orzo 

3/4 cup craisins 

3/4 cup roasted cashews 

Dressing 

1/2 Cup balsamic vinegar 

1/4 cup vegetable oil (I use Crisco) 

1 Tbsp honey (I use 2 Tbsps or to taste) 

1 1/2 tsp curry powder 

1/4 tsp salt 

1 Tbsp dijon mustard 

Directions 

1. Boil 4 litres water, tsp salt, stir in orzo, stir for 9 minutes 

2. In bowl, mix together balsamic vinegar, honey, curry powder, salt and Dijon. Once combined, 

slowly whisk in vegetable oil 

3. Strain and rinse with 4 cups hot water 

4. Add dressing while hot to keep it a dark colour 


Spinach Salad 

Submitted by: Wendy Marshall 


Ingredients 

1 lb. (1 bag) of baby spinach 

1 can of mandarins 

½ cup slivered almonds (toasted) 

1 tbsp. poppy seeds 

2 tbsps. sesame seeds 

Dressing 

¼ cup sugar 

¼ tsp. worsheshire sauce 

½ veggie oil 

1 ½ tsp. chopped onion 

¼ tsp. paprika 

¼ cup cider vinegar 

Directions 

1. Put spinach in a bowl. Add mandarins, almonds, poppy seeds and sesame seeds. 

2. Separately mix together all ingredients for the dressing. Slowly pour over spinach and mix to 

your liking. 

Enjoy! 


Pasta Salad 

Submitted by: Alexandra Zidel 


Ingredients 

8 cups whole wheat penne pasta 

1 red pepper finely chopped 

2 cups broccoli flowerets 

2 cups diced cherry tomatoes 

1 can peaches & cream corn (drained & rinsed) 

1/3 cup of Feta Cheese 

Dressing: 

½ cup Olive Oil 

¼ cup red wine vinegar 

1 freshly squeezed lemon 

4 tablespoons chopped herbs (basil, thyme and marjoram (Italian blend)) 

2 teaspoons Dijon mustard 

Salt & cracked pepper to taste 

Directions 

1. Cook pasta and drain 

2. In a large bowl combine pasta vegetables 

3. In a separate bowl combine all of the ingredients for the dressing and whisk until frothy 


4. Pour dressing over pasta and vegetables and toss 

5. Crumble feta cheese and place on top 

6. Lightly toss the feta cheese 


Rhubarb Scones 

Submitted by: Nancy Stitt 

Origin: England 

Ingredients 

2 1/2 cups all-purpose flour 

1/2 cup sugar 

2 teaspoons baking powder 

1/2 teaspoon baking soda 

1/4 teaspoon salt 

1/4 cup chilled butter, cut into small pieces 

1/2 cup chopped rhubarb 

1/2 cup low fat buttermilk 

2 eggs 

2 teaspoons sugar 

Directions 

1. Preheat oven to 400 degrees. 

2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. 

Using a pastry cutter, cut the butter into the flour, until you have coarse crumbs. This can also 

be done with two knives or a food processor. Stir in the rhubarb. 

3. Whisk the eggs lightly and combine with the buttermilk. Add to the flour mixture and stir 

until just moist. 

4. On a lightly floured surface, turn the sticky dough out and knead lightly. On a baking sheet 

lined with parchment or silicone mat, pat the dough onto a 9 inch circle. Score into 12 wedges. 

Sprinkle the dough with sugar (which you can combine with ½ tsp cinnamon if you like). Bake 

for 20 minutes, or until golden. 


Marketing Fiesta - Salsa 

Submitted by: Melissa Bryan 

Origin: Mexico 

Ingredients 

3 tomatoes (1 lb.), chopped 

1/4 cup finely chopped red onions 

1/4 cup chopped fresh cilantro 

1 jalapeño pepper, finely chopped 

1/4 cup KRAFT Italian Dressing 

Directions 

1. Combine all ingredients together 


Garlic Herb & Cheese Bombs 

Submitted by: Charlene Wagner 


Recipe from Pinterest 

Ingredients 

2 cans refrigerated biscuits 

4 oz mozzarella cheese, cut into 20 cubes 

4 tablespoons butter, melted 

½ teaspoon garlic powder 

Fresh parsley, finely chopped 

Tiny pinch of salt 

Directions 

1. Preheat oven to 400 F 

2. Open biscuit cans and separate the biscuits. Line a cookie sheet with parchment 

paper. Wrap the cheese bombs by placing one cube of cheese in the centre of each 

biscuit. Carefully wrap the biscuit dough around the cheese, pinch to close and seal 

tight. Place the seam side down and arrange so they are at least 1 inch apart. 

3. Bake for 10 minutes or until the surface turn golden brown. 

4. While biscuits are baking, mix the butter, garlic powder, salt and parsley together. Set 

aside. 

5. Remove the biscuits from the oven and brush with the butter mixture immediately. Serve 

warm. 


Chicken Biryani 

Submitted by: Siraat Mustafa 

Origin: Pakistan 

Ingredients 

Chicken meat on bones (1 kg/2.2 lbs. – small portions) 

Basmati Rice (3.5 cups) 

3 onions 

3-4 tomatoes 

2 potatoes 

2 tbsp. garlic paste 

2 tbsp. ginger paste 

1 cup (200g) plain yogurt 

1 cup (175 ml) cooking oil 

1 packet Shan Special Bombay Biryani Mix 

Directions 

1. Fry onions in hot oil until golden (caramelized). 

2. Add tomatoes (1 cup, chopped) and fry until oil separates. 

3. Add meat (chicken), garlic paste, ginger paste, yogurt, potatoes and Shan Special Bombay 

Biryani Mix (found in your local grocery store). 

4. Stir and fry for 10 minutes. 


5. Add water (2 cups). 

6. Cover the pot and cook on low heat until meat is tender. 

7. Increase heat and stir fry until oil separates from the gravy. 

8. Separately: In 15 cups/3 litres of boiling water, stir in 3 tablespoons of salt and soaked rice. 

Boil rice until ¾ cooked. Remove and drain thoroughly. 

9 Spread half rice in pot and pour meat curry. Top with remaining rice. Cover pot and cook on 

low heat until rice is fully cooked (5-10 mins). 

10. Mix before serving. 


Strawberry Trifle 

Submitted by: Harneet Kukreja 

Origin: England 

Ingredients 

1 package of strawberry Jello 

1 loaf of vanilla pound cake 

1 package instant vanilla pudding mix 

1 box of strawberries, sliced 

Oreo baking crumbs 

Toppings: sliced almonds, whipped cream 

Directions 

1. Prepare Jello in your trifle dish (preferably a glass dish), according to package directions. 

2. Cut pound cake into slices, cutting off the dark edges/exterior, and layer this on top of the 

Jello. 

3. Prepare vanilla pudding according to package directions, and add this layer, followed by the 

Oreo baking crumbs. Add a layer of sliced strawberries – you can also line the interior dish 

sides with sliced strawberries. Repeat layers of cake and pudding. 

4.Top with strawberries, sliced almonds and whipped cream. 


Buko Pandan 

Submitted by: Wilma Lata 

Origin: Philippines 

Ingredients 

1½ cup young coconut strips (Buko) 

5 ounces condensed milk 

8 ounces Table cream or all-purpose cream 

3 ounces powdered gelatin 

1¼ cups water 

6 drops Buko Pandan flavoring 

2 scoops vanilla ice cream (optional) 

½ cup small tapioca pearls, cooked (optional) 

Directions 

1. Combine water and powdered gelatin then stir using a spoon. 

2. Add Buko Pandan flavoring then stir until everything is evenly distributed. 

3. Heat a saucepan and pour-in the mixture. Bring to a boil while continuously stirring. 

4. Turn off the heat and transfer the mixture to a mold. Allow the temperature to cool. The 

texture of the mixture should be firm once cooled. You may also place this inside the 

refrigerator for faster results (allow the temperature to go down before putting-in the 

refrigerator). 


5. Combine condensed milk, table cream, tapioca pearls, and young coconut then mix well. 

Allow the texture to thicken by chilling in the refrigerator or freezer for a few hours. 

6. Slice the firm gelatin into 1 inch cubes then combine with the condensed milk-cream-young 

coconut-tapioca mixture. 

7. Transfer to individual serving platters or cups then top with a scoop of vanilla ice-cream. 

8. Serve for dessert. Share and enjoy! 

Serving size: 2 


Lasagna w/ Beef & Tomato Sauce 

Submitted by: Marie Marchese 

Origin: Italy 

Dish purchased from: 

Palma Pasta 

2325 Hurontario Street 

Mississauga Ontario 

Bourekas 

Submitted by: Laura Baker 

Origin: Israel 


What a Bagel 

130 Spadina Ave 

Toronto Ontario 

M5V 2L4 


Portuguese Custard Tarts 

Submitted by: Diane Ferreira 

Origin: Portugal 


Nova Era Bakery Various locations around Toronto http://novaera.ca/bakery/pastry/ 

Greek Salad 

Submitted by: Sarah Taylor 

Origin: Greece 

Ingredients 

Diced cucumbers 

Halved cherry tomatoes 

Thinly sliced red onions 

Simply Natural brand Greek dressing 

Feta cheese (on the side) 

Directions 

1. Combine all items in a bowl (excluding cheese) and mix together 

2. Serve Feta on the side 


Chocolate Rogelach 

Submitted by: Gale Rubenstein 

Origin: Eastern Europe 

Dough Ingredients 

1 Cup + 1TBSP flour 

½ cup frozen margarine, cut in 6 or 8 

¼ cup ginger ale, Fresca, 7-up, or soda water 

½ tsp vinegar 

Directions 

1. Process flour and margarine with on/off turns (about 2-3 seconds at a time) for 4 or 5 times, 

until the mixture begins to look like course oatmeal. 

2. Combine ginger ale with vinegar and add through feed tube while machine is running. 

Process until the dough begins to gather in a mass around the blades (about 8 to 10 seconds) 

Do not process 

3. remove dough from machine, divide into 2 balls, wrap in waxed paper and chill in the 

refrigerator at least 1 hour, or overnight. The colder the dough, the easier it is to roll. Dough 

may be frozen baked or unbaked. 

Filling Ingredients 

¼ cup sugar (white or brown) 

½ tsp cinnamon 

1/3 cup chocolate chips 


1/3 cup walnuts or almonds 

Directions 

1. Prepare dough 

2. Roll out chilled dough on pastry cloth or floured board into a circle about 1/6’’ thick 

3. In food processor, process sugar, cinnamon, chocolate chips, and nuts until finely chopped., 

about 25-30 seconds 

4. Sprinkle dough with ¼ cup of chocolate/nut mixture. Cut with a sharp knife into 12 triangles. 

Roll up from the outside edge towards the centre. Place on an ungreased foil lined cookie sheet. 

Repeat with remaining dough and filling. 

5. Bake at 375F for 18-20 minutes, until lightly browned. May be sprinkled with icing sugar 

when cool, if desired 

Yied: 2 dozen. Freezes well. 


Cilantro Lime Chicken w/ Mango Avocado Salsa 

Submitted by: Ashley Leps 

Origin: Mexico 

Ingredients 

Marinade/Dressing: 

3 tablespoons olive oil 

½ cup freshly squeezed lime juice 

½ cup fresh chopped cilantro (coriander) 

4 cloves garlic, crushed 

2 teaspoons honey 

1 teaspoon brown sugar 

1 teaspoon ground Cumin 

1¼ teaspoon salt 

Salad: 

4 chicken thigh fillets (or 3 chicken breasts), skin removed (no bone) 

5 cups Romaine (Cos) lettuce leaves, washed and dried 

1 red pepper (capsicum), deseeded and sliced 

1.5 cups of grilled corn *optional 

Grated marble cheese *optional 


Mango Salsa: 

1 large mango, diced 

1 avocado, diced 

1 green onion (shallot), peeled and thinly sliced 

Extra coriander leaves to garnish 

Red chili flakes, to garnish 

Directions 

1. Whisk marinade ingredients together to combine. Pour a third of the marinade into a shallow 

dish to marinade the chicken fillets for at least 15 minutes (ideally one to two hours if you have 

the time). Refrigerate the reserved untouched marinade to use as a dressing. 

2. Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill 

chicken fillets on each side until golden, crispy and cooked through. (Grill in batches of two to 

prevent excess water being released.) Once chicken is cooked, set aside and allow to rest. 

3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and grill or fry peppers 

and until cooked to your liking. 

4. While peppers are cooking, prepare the mango salsa. Combine the mango, avocado and 

green onion in a bowl. Add in two tablespoons of the reserved dressing to the salsa. Set aside. 

5. Slice chicken into strips and prepare salad with leaves, sliced peppers and mango salsa. 

Top with the chicken strips. Drizzle with remaining dressing and serve with (optional) extra 

coriander leaves and red chilli flakes 


Bolos de Berlim (Doughnut filled w/ cream) 

Submitted by: Marilyn Faustino 


Ingredients 

2 x 7 g sachets dried yeast 

75 g (⅓ cup) caster sugar, plus extra, to coat 

125 ml (½ cup) lukewarm milk 

3 eggs, lightly beaten 

75 g unsalted butter, melted, cooled 

500 g plain flour 

vegetable oil, to deep-fry 

Crème pâtissière 

50 g (⅓ cup) plain flour 

75 g (⅓ cup) caster sugar 

1 egg 

4 egg yolks 

375 ml (1½ cups) milk 

yellow food colouring (optional) 


Directions 

1. To make crème pâtissière, using an electric mixer, beat flour, sugar, egg and egg yolks until 

thick and pale. Meanwhile, place milk in a pan and bring to the boil. Working quickly, gradually 

whisk milk into flour mixture until well combined. Transfer to a clean saucepan, place over 

low–medium heat and whisk constantly for 5 minutes or until thick, taking care it doesn’t burn. 

Remove from heat and strain through a fine sieve into a bowl. Add a few drops of colouring, if 

using, and stir until combined. Cover surface with plastic wrap to prevent a skin forming. Set 

aside to cool. Makes 375 ml (1½ cups). 

2. Place yeast, sugar, milk and 60 ml (¼ cup) lukewarm water in a bowl and stir to combine. 

Set aside for 10 minutes or until mixture bubbles. Add eggs and butter, and stir until 

combined. 

3. Place flour and a pinch of salt in a large bowl and make a well in the centre. Pour yeast 

mixture into well and mix until combined. Knead dough on a lightly floured work surface for 5 

minutes or until smooth, elastic and very soft. (Alternatively, use an electric mixer fitted with a 

dough hook.) Lightly dust with flour, then transfer to a greased bowl and cover with plastic 

wrap. Set aside in a draught-free place for 1 hour or until dough doubles in size. 

4. Line 2 trays with baking paper, then dust with flour. Punch down dough, knead gently and 

divide into 12 balls. Place on trays and leave to rise without touching. Dust with flour and cover 

with greased plastic wrap, then a tea towel. Set aside for 30 minutes or until dough doubles in 

size. 

5. Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 

170°C. Working in batches, gently drop balls into oil and deep-fry, turning halfway, for 4 

minutes or until golden and cooked through. Remove with a slotted spoon and drain on paper 

towel. Set aside. 

6. Using a sharp knife, make a horizontal incision in each doughnut, taking care not to cut all 

the way through. Toss doughnuts in extra sugar to coat, then spoon 2½ tbsp crème pâtissière 

into each one. Serve doughnuts immediately. 


Shrimp on the Barbie 

Submitted by: Byron Sonberg 

Origin: Australia 

Ingredients 

Shrimp 

2 tablespoons dried oregano 

1 tablespoon dried thyme 

1 teaspoon lemon pepper seasoning 

¼ – ½ teaspoon ground chipotle chili or a pinch of cayenne 

½ teaspoon salt 

½ teaspoon freshly ground black pepper 

1 pound uncooked 21/26 count shrimp 

2 tablespoons olive oil 

Directions 

1. Shell and devein shrimp if they haven’t been purchased that way. Tails may be left on if 

desired 

pan version 

2. In a medium-size bowl, mix all dry seasonings. Add shrimp and toss thoroughly. 

3. In a large sauté pan over high heat, add oil. When oil is hot, add as many shrimp as pan will 

accommodate without overlapping. Cook for approximately one minute per side, or until no 

longer translucent. 


Grill version 

1. Preheat grill to high direct heat. 

2. In a medium-size bowl, mix all dry seasonings. 

3. Pour oil into a large bowl. Add shrimp and toss to coat. Sprinkle seasonings overtop and toss 

to coat. 

4. Grill for 1 minute per side, or until shrimp are no longer translucent. 

cilantro dipping sauce 

1 cup lightly packed fresh cilantro leaves, stems discarded before measuring 

3 tablespoons freshly squeezed lime juice 

½ cup sour cream 

Blend cilantro and lime juice in a blender or small food processor until cilantro is liquefied. 

Spoon sour cream into a small bowl and slowly stir in liquefied cilantro. Reserve in refrigerator. 

Serve with alongside shrimp 

yield Serves 6 as an appetizer with ¾ cup of dipping sauce 

uncommon goods Barbie doll 

le secret The chipotle chili does all the hard work by adding a unique smoky flavor to the 

shrimp 

alarming advice Unhook your smoke alarm before pan-searing shrimp (but don’t forget to 

reconnect it) 

level of difficulty As easy as playing with dolls 

active prep time 20 minutes 

cooking time 5 minutes 


shortcuts Skip the cilantro bit in the dipping sauce and just add a squeeze of lime juice to the 

sour cream 

advance work The dry rub can be made ahead and stored in a sealed jar. Make extra—it lasts 

almost indefinitely 

multiplicity Dipping sauce will accommodate an extra batch of shrimp 

music to cook by David Bowie, The Rise and Fail of Ziggy Stardust and the Spiders from Mars 

is a glam manifesto that was a favorite on the Toastermobile stereo 


Meatballs w/ Red Sauce & Pasta 

Submitted by: Elana Mangifesta 

Origin: Italy 

Ingredients 

Meatballs – Ingredients: 

1 cup plain breadcrumbs 

1/2 cup finely grated Parmesan, plus more for serving 

1/4 cup chopped fresh basil 

1/4 cup chopped fresh Italian parsley 

1/4 cup whole milk, at room temperature 

1 tablespoon ketchup, optional 

1 tablespoon tomato paste 

3/4 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

2 large eggs, at room temperature 

2 cloves garlic, minced 

1 small onion, finely chopped 

1 pound ground dark turkey meat 

1 pound spicy Italian turkey sausage links, casings removed 

Extra-virgin olive oil, for drizzling 


Sauce – Ingredients: 

1/4 cup extra-virgin olive oil 

3 large cloves garlic, smashed and peeled 

1 large onion, finely chopped 1 teaspoon kosher salt, plus more to season 

1/2 teaspoon freshly ground black pepper, plus more to season 

3/4 cup chopped fresh basil 

2 teaspoons finely ground fennel seeds 

2 teaspoons dried oregano 

Two 28-ounce cans crushed tomatoes 

1/2 cup low-sodium chicken broth, optional 

Directions 

1. Preheat the oven to 400 degrees F. 

2. For the meatballs: In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, 

ketchup if using, tomato paste, salt, pepper, eggs, garlic and onions. Using a wooden spoon, 

stir to blend. Add the ground turkey and sausage meat. Using fingers, gently mix all the 

ingredients until thoroughly combined. 

3. Using a 1-ounce cookie scoop or a small ice cream scoop, form the meat mixture into 1 1/2- 

inch balls (22 to 24 meatballs). Place the meatballs on a heavy non-stick baking sheet, 

spacing apart. Drizzle with olive oil and bake until cooked through, 15 minutes. 

4. For the tomato sauce: Heat the olive oil in a large deep skillet with 2-inch-high sides over 

medium-high heat. Add the garlic, onions, salt and pepper. Cook for 5 to 6 minutes. Add 1/2 


cup of the basil, the fennel, oregano and crushed tomatoes. Bring to a simmer. Cook over 

medium heat until the sauce thickens slightly, stirring occasionally, and 15 to 20 minutes. Stir 

in the remaining 1/4 cup basil. Adjust the seasoning with more salt and pepper if desired. 

5. Add the meatballs to the tomato sauce and simmer until the meatballs are heated through, 

about 10 minutes. Thin the sauce with chicken stock, 1/4 cup at a time, if needed. 

6. Serve with your choice of pasta and grated Parmesan alongside. 


Coconut Tarts 

Submitted by: Shaundra Moniz 


Made by Shaundra’s Mother-in-law 

Gateau Basque 

Submitted by: Joanne Friedman 

Origin: France 


FoodWares Hudson’s Bay Company 

176 Yonge street 

Toronto Ontario 


Fruit Salad 

Submitted by Darlene Janelle Yu 

Origin: Philippines 

Ingredients 

2 large cans (29 oz) fruit cocktail 

1 can (20 oz) pineapple tidbits 

1 can (6 oz) Nestle cream 

14 oz condensed milk 

1 jar (12 oz) nata de coco 

2 pcs apples, cubed with skin on (optional) 

1 cup buko (young coconut), shredded 

Directions 

1. Drain the juice thoroughly from the fruit cocktail and pineapple tidbits. Let it stay in the 

strainer for at least 15 minutes to totally get rid of the liquid and to avoid getting soggy. 

2. Transfer the drained fruits in a large mixing bowl. Add the nata de coco, apples and buko 

and then mix lightly so that the fruits will keep their shape. 

3. Add the condensed milk and then the cream. Combine with the rest of the ingredients. 

Make sure that condensed milk and cream are evenly distributed among the fruits. 

4. Chill in the refrigerator for a couple of hours before serving. 

5. Enjoy! 


Polish Vegetable Salad 

Submitted by Agata Krys-Kuczak 

Origin: Poland 

Ingredients 

6 medium size yellow potatoes 

4 eggs 

4 brine-cured dill pickles (diced) 

1 lb of frozen veggie mix (carrots, peas, beans and corn) 

1 onion (diced) 

1 stem of green celery (diced) 

1 cup of Hellman’s mayo 

Salt and pepper 

Directions 

1. Boil potatoes with the skin on and let them cool down. 

2. Peel potatoes and dice them very fine. 

3. In a salad bowl, combine potatoes, lightly boiled veggie mix, diced hard boiled eggs, diced 

onion, celery and pickles; add salt and pepper. Toss ingredients gently to mix and dress with 1 

cup of mayonnaise. 

The proportions are strictly according to taste, so feel free to omit, add or limit accordingly to 

personal preference. 

Enjoy!!! 


Käsespätzle (German Mac N’ Cheese) 

Submitted by Erin Friesen 

Origin: Germany 

Ingredients 

Dough 

350 g flour 

1 teaspoon salt 

7 eggs 

a couple of drops of water 

300g of freshly grated Gruyere or Comte cheese 

5 tablespoons of butterfreshly ground black pepper 

125 ml broth (meat or vegetarian) 

400g onion chives 

Directions 

1. Pre-heat oven to 200°C. 

2. Mix all ingredients for the dough until very smooth and small bubbles start forming. Boil the 

water. There are multiple methods to make the Spätzle, just choose one of the following: [1] The 

traditional method of scraping the dough off a cutting board: With a spatula spread out a 1/2in / 

1cm thick layer of dough on a small cutting board. Then scrape off small strings of dough right 

into the boiling water. Make sure to keep your equipment wet. [2] Using a "Spätzle-Press", a kind 

of sturdy potato ricer: Fill the press, press short strands of dough into the boiling water. Boil until 

the Spätzle float (ca. 1 minute) then for an additional minute or two. Skim off with a slotted spoon 

and place them in a colander. Rinse with warm water so that the Spätzle don't become a sticky 


mess. 

3. Fry 3/4 of onions until golden but not crispy. Fat out an oven form using some of the butter. Put 

a layer of spätzle into the form, add onions, cover with a third of the cheese, put some pepper over 

it, and add a third of the broth. Continue until all layers are done. Finish with a cheese layer. 

4. Bake the spätzle until the cheese has completely melted. 

5. Fry the remaining onions until crispy. Chop the chives. Take out the spätzle, top with onions and 

sprinkle with chives. Serve hot 


Pouding Chomeur 

Submitted by Isabelle Morin 

Origin: Quebec, Canada 

Ingredients 

Sauce: 

1 cup maple syrup 

1 cup brown sugar 

1 cup boiling water 

1/4 cup butter 

Cake: 

1 1/2 cups flour 

1 Teaspoon baking powder 

1/4 cup butter 

1 cup sugar 

1 cup milk 

Directions 

1. Preheat oven to 325 ° F . 

2. Sift together flour and baking powder . Put aside. 

3. In a mixer, cream butter. Gradually add in sugar until smooth. 


4. On low speed, pour a quarter of the milk and flour into butter and sugar mixture, until 

combined. Repeat until the exhaustion of milk and flour . 

5. Grease a rectangular mold of 13 x 9 -inch (32 x 22 cm). Pour batter . Reserved. 

6. In a saucepan , combine all sauce ingredients . Bring to a boil and boil a few moments. 

7. Pour the sauce over the dough. Do not mix. 

8. Bake at 325 ° F for 45 minutes

Around the World Potluck Recipe Book

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