Schnitzel Ingredients:

• 1 pound pork cutlets
• Salt and pepper
• 1/2 cup flour
• 2 eggs, beaten
• 1 cup dry bread crumbs
• Cooking oil

Preparation:

1. Pound cutlets until they are thin.
2. Sprinkle cutlets with salt and pepper.
3. Set out three plates, the first with the flour, the second with the beaten egg and the third with the bread crumbs.
4. Coat each cutlet first with flour, then cover both sides with egg, then coat with bread crumbs until completely covered.
5. Heat a 1/4 inch of oil in a skillet over medium high heat.
6. Add breaded cutlets.
7. Cook until dark golden brown.
8. Drain on paper towel and serve.

Spaetzle

Literally translated from German as "little sparrow," spaetzle are small irregularly shaped noodles made with flour, eggs, water or milk, salt and sometimes nutmeg. There are two main ways to make spaetzle, the more traditional way by slicing small slivers off of a flattened piece of firm dough or by forcing batter through a sieve or colander that has large holes. There are also spaetzle-making machines. The recipe below uses the force-through-a-colander method.

Ingredients:

• 3 cups of flour
• 4 eggs
• 1 cup of milk
• 1 tablespoon of salt
• 2 tablespoon of finely chopped parsley (optional)
• 2 tablespoons of butter (to taste)

Preparation:

1. Fill a large wide pot 3/4 full of salted water and bring to a rolling boil.
2. Mix the flour, salt, eggs and parsley in a mixing bowl.
3. Stir in milk slowly until a thick batter forms.
4. Let batter sit for 5 minutes.
5. The batter should be thick, just before it reaches the thickness that it will no longer pour from the mixing bowl.
6. This part is a bit tricky; it requires more hands than most people have and you will be working over a boiling pot of water.
7. Hold the large-holed colander over the pot and pour about a cup of batter into the colander.
8. Using a spoon or the bottom of a glass, force the batter through the holes.
9. The batter will float to the top of the pot, stop adding more batter when the top of the water is covered.
10. Boil for 5-8 minutes.
11. Remove Spaetzle with a large slotted spoon and then drain further through a stainer.
12. Repeat the cooking process until all the batter is used.
13. Mix with butter and serve.

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Photos: Jessica Price Varenyky is a Ukrainian dumpling and makes for a very versatile dish. The possibilities are endless which makes this a great choice for vegetarian, meat eaters and dessert lovers alike! Enjoy!

Varenyky Dough Ingredients:

• 5 1/2 cups flour
• 1 egg
• 1 3/4 cups warm water
• 1/2 teaspoon salt
• 1 tablespoon oil

Preparation:

1. In a large mixing bowl, combine 3 cups flour with egg, warm water, salt and oil. Mix well.
2. Knead in the remaining flour. Knead until smooth and pliable. Let stand 10 minutes.
3. Cut into pieces, and roll flat (1/8 inch thickness).
4. Cut circles in the dough using a drinking glass.
5. Continue rolling and re-rolling dough until you have as many circles as possible, using additional flour if needed to keep the dough from sticking.
6. Take a dough circle in your palm and scoop in a small spoonful of filling.
7. Dip your fingers into a little water, fold over and press edges together.
8. Repeat this process until all of the dough is used.

This recipe yields many varenyky, but you may store them in the freezer until ready to use.

Savory Filling Ingredients:

• 1/4 cup green onions (scallions), finely chopped
• 1/2 red onion, finely chopped
• 2 cloves of garlic, finely chopped
• 1/2 package ground soy sausage or pork sausage if preferred
• 1 tablespoon olive oil
• Dash of salt
• 1/2 teaspoon pepper

Preparation:

1. In sauté pan, warm oil on medium heat and add green and red onion.
2. When onions have softened, add garlic and sausage, using a fork to break up and mix filling.
3. Add salt and pepper to mixture. Cook for an additional 3 minutes, or until pork sausage is cooked, and then filling is ready go in the dough.

Sweet Filling Ingredients:

• 1 apple, finely chopped
• Seeds from 1 medium sized pomegranate
• 1 tablespoon butter
• 2 tablespoons cinnamon
• 1 tablespoon brown sugar

Filling Preparation:

1. Add 1/2 tablespoon of butter to medium heated sauté pan.
2. Add chopped apples and cook until slightly browned and soft.
3. Add pomegranate seeds and sprinkle mixture with 1 tablespoon of cinnamon. Continue cooking until both the apple and pomegranate are heated through. Filling is ready to be added to the dough.
4. Add up to 6 varenyky to a pot of salted, boiling water.
5. Boil 4-5 minutes, until cooked through and floating.

If the varenyky are savory, transfer to frying pan with butter or oil and chopped onions and cook until crispy. Serve with a dollop of Smetana or sour cream. Another serving option is placing 1 or 2 dumplings in a broth soup. If the varenyky are sweet, transfer to frying pan with the other tablespoon of butter, cinnamon, and brown sugar. Serve warm.
As mentioned earlier, have fun with this recipe and get creative!<

Recipe submitted by Jessica Price

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"Tex-Mex" is a blend of Mexican and southwest U.S. cultural elements. The term when applied to food typically indicates a method of preparing traditional Mexican foods with ingredients more commonly available in the United States. There are many variations of this dish, this is based on the one my grandmother made. This recipe serves two, but it can be doubled to serve more.

Ingredients:

• 2 Poblano (Mexican) peppers
• 1 tablespoon of olive oil (for vegetarian version)
• 3/4 pounds ground beef (may substitute crumbled vegetarian burger)
• 2 tablespoons McCormick chili seasoning mix or Mexican Adobo spices (more or less according to taste)
• 2 celery sticks, minced
• 2 or 3 garlic cloves, minced
• 1/2 small onion, minced
• 1/4 cup shredded pepper jack cheese or Mexican Asadero cheese
• salt & pepper to taste

Preparation:

1. Preheat oven to 375 degrees
2. Pablano peppers are typically charred until black over an open flame from either a gas stove or over a grill. They can also be broiled in an oven. The goal with the charring is to fully cook the peppers. Another method is to parboil the peppers for 3 minutes. Peppers can be eaten with their skins or they can be easily removed once they are either grilled or parboiled.
3. Slice the Pablanos in half lengthwise and remove the seeds
4. In a large (preferably cast-iron) skillet brown hamburger and then add the garlic, onion celery, spice mixture, salt and pepper. Saute until onions are translucent. If you are cooking the vegetarian version, saute all the ingredients in the olive oil.
5. Arrange the pepper halves on a cookie sheet or oven pan. Brushing the pan lightly with olive oil will prevent the peppers from sticking.
6. Fill Pablano pepper halves with the above mixture and generously top with shredded cheese.
7. Bake stuffed peppers for 10 minutes or until the cheese melts and starts to brown

Stuffed peppers can be served with Mexican or white rice and either re-fried or black beans. Enjoy!

Recipe by Angela Basurtto

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Pa jun is traditional Korean-style savory pancake with is enjoyed with a dipping sauce. While eaten throughout the year, it is a particular favorite for the Korean harvest holiday Chuseok, a three-day holiday celebrated on the 15th day of the 8th month of the Korean lunar calendar. It is a time for honoring ancestors, sumptuous feasts and the playing of traditional games and sports such as archery, ssireum (Korean version of sumo wrestling) and tug-of-war. Other foods popular at Chuseok include bulgogi (grilled marinated beef), japchae (stir-fried cellophane noodles) and songpyeon, a rice cake steamed on top of pine needles.

Ingredients:

• 2 cups of flour
• 2 cups of water
• 2 eggs
• 1 bunch of scallions (use green parts only)
• vegetable oil
• salt & pepper to taste
* Please note that this is the basic recipe for pa jun. The dish can enhanced by adding finely chopped vegetables (asparagus, broccoli, green beans) or chopped cooked leftover meat (chicken, beef, pork).

Dipping Sauce:

• 3 tablespoons rice wine vinegar
• 3 tablespoons soy sauce
• 1 1/2 teaspoons sugar (optional)
• pinch of hot red pepper flakes

Preparation:

1. In a large bowl, mix flour, water and egg and beat until smooth. Add more flour or water if needed to get the consistency of a thin pancake batter.
2. Stir in the finely chopped scallions and season with salt and pepper.
3. Heat a well-oiled skillet over medium flame. Pour about 3/4 cup batter into the skillet, tilting the pan to cover the bottom.
4. Cook pa jun for 6-8 minutes until the bottom is lightly brown, then flip and brown the other side.
5. Remove pa jun from pan, cut into wedges and serve with the dipping sauce.

Enjoy!

Recipe submitted by: Soo Hyun Lim (aka "Alice")

Photo by Shari K. Johnston-O'Neill

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