healthy Group A: Egypt Ful Mudammas (Broad Beans in Sauce) Ingredients • 2 cans (15-ounce each) cooked fava beans • 6 cloves garlic, or to taste • 1 teaspoon salt, or to taste • 1 Tablespoon lemon juice, freshly squeezed • ¼ cup olive oil • 1½ Tablespoons parsley, minced • Garnish, such as radishes, hardboiled eggs, chopped scallions, pita bread (toasted and cut into wedges) Procedure 1. Press the garlic cloves through a garlic press into a medium bowl. 2. Mash the garlic and salt together. 3. Next, add the lemon juice, olive oil, and parsley to the garlic mixture and combine thoroughly. 4. Drain the beans well, rinse, and put beans into a large pot over low heat. 5. Add garlic mixture and stir with a wooden spoon to combine thoroughly. 6. Serve warm with the garnishes arranged on a platter. 7. Each person is served a plateful of Ful Mudammas and adds the garnishes of his or her choice. Ingredients • 2 cups all-purpose flour • ¼ teaspoon salt • 2 cups milk • 6 eggs • 2 pounds pork sausage links • Applesauce as accompaniment 22 Procedure 1. Preheat oven to 350°F. 2. Prick sausages all over with a fork. 3. Place in lightly greased 13x9-inch baking dish. 4. Bake for 15 minutes at 350°F. 5. While sausages are baking, measure flour and salt into a medium bowl. Group G: England Toad-in-the-Hole 6. In another bowl, combine milk with eggs, and beat lightly with a wire whisk or fork. 7. Gradually stir milk and eggs into flour mixture, stirring to make a smooth batter. 8. Let stand for 30 minutes. 9. When the sausages have baked for about 15 minutes, turn them and return pan to oven for 15 minutes more. 10. Remove sausages to paper towels, and drain fat from pan. 11. Return sausages to pan. 12. Increase oven temperature to 425°F. 13. Stir batter and pour over baked sausages. 14. Bake the combination for 25 to 30 minutes, or until puffed and golden. 15. Serve immediately.
Ingredients • 8 slices of bacon, finely chopped • 1 pound boneless, lean pork shoulder, cut into 1-inch chunks • 3 cloves garlic, finely chopped, or 1 teaspoon garlic powder • 3 onions, quartered • ½ pound fresh mushrooms, sliced • 1 cup canned beef broth • 2 Tablespoons sugar • 2 bay leaves • 2 cups canned sauerkraut, rinsed under water and drained well • 2 medium apples, cored and sliced • 2 cups Italian-style whole tomatoes with juice • 1 cup cooked ham, diced • 1½ cups cooked Polish sausage, coarsely sliced Group H: Poland Bigos (Polish Hunter’s Stew) Procedure 1. Fry bacon pieces in Dutch oven or large saucepan over high heat for about 3 minutes. 2. Carefully drain off some of the fat, leaving just enough to coat the bottom of the pot. 3. Add pork, garlic, onions, and mushrooms, and, stirring constantly, fry until meat is browned on all sides, about 5 minutes. 4. Reduce heat to medium. Add beef broth, sugar, bay leaves, drained sauerkraut, apples, and tomatoes with juice. Bring the mixutre to a boil, increasing heat if necessary. 5. Reduce heat, cover, and simmer stew for about 1½ hours, stirring occasionally to prevent sticking. 6. Add cooked ham and sausage, and stir. 7. Cover and continue to simmer over low heat for about 30 minutes more to blend flavors. 8. Remove bay leaves and discard before serving. Group C: Australia Australian Meat Pie Ingredients • 2 pounds ground beef • 1 cup ketchup • 1 cup onion, chopped • 1 teaspoon salt • 1 cup milk • ⅔ cup bread crumbs • 1 teaspoon oregano • ½ teaspoon pepper • 2 Tablespoons Worcestershire sauce • 2 cups cheddar cheese, shredded • 2 prepared pie shells, 8-inch Procedure 1. Preheat oven to 350°F. 2. Combine ground beef, ketchup, onion, salt, milk, breadcrumbs, oregano, and pepper in a bowl. 3. Mix well. 4. Divide mixture into 2 pie shells and bake for about 45 minutes. 5. While the pies are baking, mix together Worcestershire sauce and cheese in another bowl. 6. After about 45 minutes, remove pies from oven. 7. Spread Worcestershire sauce and cheese mixture on top of pie shells. 8. Bake for about 10 more minutes, or until cheese is melted.