![](media/image1.wmf){width="7.0in"
height="9.25in"}![](media/image2.wmf){width="2.359722222222222in"
height="1.9055555555555554in"}![](media/image2.wmf){width="2.359722222222222in"
height="1.9055555555555554in"}

![](media/image3.wmf){width="1.0791666666666666in"
height="1.0493055555555555in"}ntroduction

NASA LaRC Diversity Awareness Committee's compilation of diverse
recipes.

![](media/image4.jpeg){width="2.8743055555555554in"
height="2.3604166666666666in"}![](media/image5.jpeg){width="2.8743055555555554in"
height="2.377083333333333in"}

![](media/image6.jpeg){width="2.8743055555555554in"
height="2.5659722222222223in"}![](media/image7.jpeg){width="2.8743055555555554in"
height="2.548611111111111in"}

+-----------------------------------------------------------+----------+
| # Recipe                                                  | # Page   |
+-----------------------------------------------------------+----------+
| # Introduction                                            | # 2      |
+-----------------------------------------------------------+----------+
| # Ambrosia                                                | # 7      |
+-----------------------------------------------------------+----------+
| # Anzac Biscuits                                          | # 8      |
+-----------------------------------------------------------+----------+
| # Broiled Lamb Chops                                      | # 9      |
+-----------------------------------------------------------+----------+
| # Chicken Jalfarezi                                       | # 10     |
+-----------------------------------------------------------+----------+
| # Chicken Masalah                                         | # 11     |
+-----------------------------------------------------------+----------+
| # Chinese Sweet Rice Cake                                 | # 12     |
+-----------------------------------------------------------+----------+
| # Chocolate Dessert                                       | # 13     |
+-----------------------------------------------------------+----------+
| # Copper Pennies                                          | # 14     |
+-----------------------------------------------------------+----------+
| # Creole Gumbo                                            | # 15     |
+-----------------------------------------------------------+----------+
| # Creole Okra and Tomatoes                                | # 16     |
+-----------------------------------------------------------+----------+
| # Cuban Chicken Salad                                     | # 17     |
+-----------------------------------------------------------+----------+
| # Danish Coffeecake                                       | # 18     |
+-----------------------------------------------------------+----------+
| # Dovi                                                    | # 19     |
+-----------------------------------------------------------+----------+
| # Fast and Fabulous Peanut Butter Pie                     | # 20     |
+-----------------------------------------------------------+----------+
| # Flaming Pumpkin Flan                                    | # 21     |
+-----------------------------------------------------------+----------+
| # German Potato Salad                                     | # 22     |
+-----------------------------------------------------------+----------+
| # German Schnitzel                                        | # 23     |
+-----------------------------------------------------------+----------+
| # Ginger Chicken                                          | # 24     |
+-----------------------------------------------------------+----------+
| # Golabki                                                 | # 25     |
+-----------------------------------------------------------+----------+
| # Hawaiian Mahi-Mahi                                      | # 26     |
+-----------------------------------------------------------+----------+
| # Irish Potato Candy                                      | # 27     |
+-----------------------------------------------------------+----------+
| # Italian Manicotti                                       | # 28     |
+-----------------------------------------------------------+----------+
| # Italian Pork Chops                                      | # 29     |
+-----------------------------------------------------------+----------+
| # Khoreshe Fessenjan                                      | # 30     |
+-----------------------------------------------------------+----------+
| # Lemon Rice                                              | # 31     |
+-----------------------------------------------------------+----------+
| # Lion Head                                               | # 32     |
+-----------------------------------------------------------+----------+
| # Maltese Cheese and Meat Cakes                           | # 33-34  |
+-----------------------------------------------------------+----------+
| # Mofongo                                                 | # 35     |
+-----------------------------------------------------------+----------+
| # Mojo Isleno                                             | # 36     |
+-----------------------------------------------------------+----------+
| # Mulligatawny Soup                                       | # 37     |
+-----------------------------------------------------------+----------+
| # Nutty Baklava                                           | # 38     |
+-----------------------------------------------------------+----------+

+-----------------------------------------------------------+----------+
| # Seafood Gumbo                                           | # 39     |
+-----------------------------------------------------------+----------+
| # Sorullitos De Maiz                                      | # 40     |
+-----------------------------------------------------------+----------+
| # Spicy Vietnamese Clam                                   | # 41     |
+-----------------------------------------------------------+----------+
| # Sweet Potato Biscuit                                    | # 42     |
+-----------------------------------------------------------+----------+
| # Sweet Potato Casserole                                  | # 43     |
+-----------------------------------------------------------+----------+
| # Tahitian Crab Meat Soup                                 | # 44     |
+-----------------------------------------------------------+----------+
| # Tembleque                                               | # 45     |
+-----------------------------------------------------------+----------+
| # Tostones                                                | # 46     |
+-----------------------------------------------------------+----------+
| # Veal Scaloppine                                         | # 47     |
+-----------------------------------------------------------+----------+
| # Vegetarian Stuffed Grape Leaves                         | # 48     |
+-----------------------------------------------------------+----------+
| # Wonton Potato Pierogis                                  | # 49     |
+-----------------------------------------------------------+----------+
| # Zelya                                                   | # 50     |
+-----------------------------------------------------------+----------+
| # Index                                                   | # 51     |
+-----------------------------------------------------------+----------+

The Diversity Awareness Committee would like to thank all of the
contributors to the On-line Diversity Day Cookbook.

**Ambrosia** submitted by Geraldine Rankin, OEOP

**Anzac Biscuits** submitted by Sean O'Byrne, National Research Council
assigned to AAAC

Broiled Lamb Chops with Braised Root Vegetables and Colcannon -- Creamy
Kale and Potatoes submitted by Michael A. O'Hara, Program Development
and Management Office, Office of Business Development

Chicken Jalfarezi submitted by Qamar Shams, ISDB-AAAC

Chicken Masalah submitted by Qamar Shams, ISDB-AAAC

Chinese Sweet Rice Cake submitted by Ji Su, Advanced Materials &
Processing Branch, Structures and Materials Competency

Chocolate Dessert submitted by Trevor Manning, OSEM

Copper Pennies submitted by Anne Rockey, OSEM

Creole Gumbo submitted by Dollie McCown, Office of Education

Creole Okra and Tomatoes submitted by Geraldine Rankin, OEOP

Cuban Chicken Salad submitted by Gaudy Bezos-O'Connor, Office of New
Business, ii

Danish Coffeecake submitted by Jennifer Guerin, OEOP

Dovi (Peanut Butter Stew) submitted by Gus Dovi, Team Lead, Aerospace
Research Support

Fast and Fabulous Peanut Butter Pie submitted by T.J. Todd, SAIC

Flaming Pumpkin Flan submitted by Jennifer Guerin, OEOP

German Potato Salad submitted by Jennifer Guerin, OEOP

German Schnitzel submitted by T.J. Todd, SAIC

Ginger Chicken submitted by Qamar Shams, ISDB-AAAC

Golabki (Cabbage Rolls) submitted by Pat Link, Nondestructive Evaluation
Sciences Branch, Structures and Materials Competency

Hawaiian Mahi-Mahi topped with Kea'au Bananas and Macadamia Nuts
submitted by Pat Link, Nondestructive Evaluation Sciences Branch,
Structures and Materials Competency

Irish Potato Candy submitted by Jennifer Guerin, OEOP

Italian Manicotti with homemade shells Submitted by Gus Dovi, Team Lead,
Aerospace Research Support

Italian Pork Chops submitted by Margie Whitehurst, OCIO -- Information
Systems Branch

Khoreshe Fessenjan submitted by Reza Karkehabadi, Ph.D., Aerospace
Engineer, Lockheed Martin Space Operation/NASA LARC & Carol J. Fowler,
DAIMB

Lemon Rice submitted by Malathy D. Venkataraman, Atmospheric Sciences
Competency

Lion Head (Pork balls in brown sauce) submitted by Hsiang Tai,
Nondestructive Evaluation Sciences Branch, Structures and Materials
Competency

Maltese Cheese and Meat Cakes submitted by Stephen E. Borg,
Aerodynamics, Aerothermodynamics & Acoustics Competency, Instrumentation
Systems Development Branch

Mofongo submitted by Yamira Santiago-Espada, Assessment Technology
Branch, Airborne Systems Competency

Mojo Isleño submitted by Yamira Santiago-Espada, Assessment Technology
Branch, Airborne Systems Competency

Mulligatawny Soup submitted by Jennifer Guerin, OEOP

Nutty Baklava submitted by Jennifer Guerin, OEOP

Seafood Gumbo submitted by Janet Sellars, OEOP

Sorullitos De Maiz submitted by Yamira Santiago-Espada, Assessment
Technology Branch, Airborne Systems Competency

Spicy Vietnamese Clam submitted by Long Pham, NASA Goddard (formerly
from NASA Langley)

Sweet Potato Biscuit submitted by Enette Doswell, OEOP

**Sweet Potato Casserole** submitted by Vivian Merritt, OEOP

**Tahitian Crab Meat Soup** submitted by Pat Link, Nondestructive
Evaluation Sciences Branch, Structures and Materials Competency

**Tembleque** submitted by Yamira Santiago-Espada, Assessment Technology
Branch, Airborne Systems Competency

**Tostones** submitted by Yamira Santiago-Espada, Assessment Technology
Branch, Airborne Systems Competency

**Veal Scaloppine with Prosciutto and cheese** submitted by Jeanne
Heyman, mother of Carol Fowler, secretary in DAIMB.

**Vegetarian Stuffed Grape Leaves** submitted by Dr. Vic Delnore,
Project Manager,Airborne, Atmospheric Science Office, Atmospheric
Sciences Division

**Wonton Potato Pierogis** submitted by Jennifer Guerin, OEOP

**Zelya (Saukeraut Soup)** submitted by Pat Link, Nondestructive
Evaluation Sciences Branch, Structures and Materials Competency

Ambrosia

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   1 cup mixed fruit or | Drain fruits well. Combine all            |
|     fruit \-- cocktail   | ingredients except lettuce, mixing        |
|                          | lightly but thoroughly. Chill well.\      |
|                          | Serve in lettuce cups with salad          |
|                          | dressing, if desired.                     |
+--------------------------+-------------------------------------------+
| -   1/2 cup Mandarin     |                                           |
|     oranges              |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 cup pineapple    |                                           |
|     bits                 |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 cup miniature    |                                           |
|     marshmallows         |                                           |
+--------------------------+-------------------------------------------+
| -   3/4 cup sour cream   |                                           |
+--------------------------+-------------------------------------------+
| -   1/4 cup maraschino   |                                           |
|     cherries - halved    |                                           |
+--------------------------+-------------------------------------------+
| -   1/4 cup red seedless |                                           |
|     grapes               |                                           |
+--------------------------+-------------------------------------------+
| -   lettuce cups -       |                                           |
|     optional             |                                           |
+--------------------------+-------------------------------------------+

Submitted by Geraldine Rankin, OEOP

\"As long as the differences and diversities of mankind exist, democracy
must allow for compromise, for accommodation, and for the recognition of
differences." Eugene McCarthy

Anzac Biscuits

**(Australian)**

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   1 cup rolled oats    | Pre-heat oven to 325 deg. In a large      |
|                          | mixing bowl, combine first 3 ingredients. |
|                          |                                           |
|                          | In a small saucepan, melt together butter |
|                          | and syrup on low heat. Stir in baking     |
|                          | soda and boiling water. Add butter/syrup  |
|                          | mixture, coconut and salt to dry mixture; |
|                          | mix well. Form dough into 1-1/2 in. balls |
|                          | and place on cookie sheet. Bake for 10 -- |
|                          | 20 minutes or until edges lightly         |
|                          | browned.                                  |
+--------------------------+-------------------------------------------+
| -   1 cup all-purpose    |                                           |
|     flour                |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 cup sugar        |                                           |
+--------------------------+-------------------------------------------+
| -   3/4 cup coconut,     |                                           |
|     desiccated (from     |                                           |
|     Asian Market)        |                                           |
+--------------------------+-------------------------------------------+
| -   2 Tbsp. golden syrup |                                           |
|     (from World Market)  |                                           |
|     or brown kayro syrup |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 cup butter       |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 tsp. baking soda |                                           |
+--------------------------+-------------------------------------------+
| -   1 Tbsp. boiling      |                                           |
|     water                |                                           |
+--------------------------+-------------------------------------------+
| -   Pinch of salt        |                                           |
+--------------------------+-------------------------------------------+

Submitted by Sean O'Byrne, National Research Council assigned to AAAC

\"We all live with the objective of being happy; our lives are all
different and yet the same.\" Anne Frank

Broiled Lamb Chops

**with Braised Root Vegetables and Colcannon -- Creamy Kale and
Potatoes**

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Yield: 4 Servings

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   Braised Root         | Prepared, store bought Irish soda bread   |
|     Vegetables:          | or brown bread, warmed, for passing at    |
|                          | table. Sweet butter, softened, for the    |
|                          | bread.                                    |
|                          |                                           |
|                          | For braised vegetables: Heat a skillet    |
|                          | with a cover over medium to medium high   |
|                          | heat. Add butter, carrots, rutabaga and   |
|                          | onion. Cook veggies 5 minutes, stirring   |
|                          | frequently. Add broth or stock, bring to  |
|                          | a simmer, and reduce heat and cover. Cook |
|                          | vegetables 15 minutes or until fork       |
|                          | tender. Remove from heat and set aside.   |
|                          |                                           |
|                          | Preheat broiler to high for lamb.         |
|                          |                                           |
|                          | Boil potatoes for 15 minutes in salted    |
|                          | water. Drain potatoes and return them to  |
|                          | the hot pot and mash.                     |
|                          |                                           |
|                          | Heat stock or broth to a simmer. Chop     |
|                          | kale tops, discarding tough stems. Add    |
|                          | kale to broth and cover. Simmer 10 to 12  |
|                          | minutes.                                  |
|                          |                                           |
|                          | Place chops about 6 to 8 inches from      |
|                          | broiler and cook 5 minutes on each side.  |
|                          | Remove from broiler and season chops with |
|                          | salt and pepper on both sides. Let chops  |
|                          | rest 3 to 5 minutes.                      |
|                          |                                           |
|                          | In a large skillet over moderate heat     |
|                          | melt butter and add milk. Season with     |
|                          | nutmeg and thyme and add scallions to the |
|                          | pan. Remove kale from cooking liquid to   |
|                          | the milk and butter mixture using a       |
|                          | slotted spoon. Stir in 1/2 cup of cooking |
|                          | liquid. Add mashed potatoes to milk and   |
|                          | kale and stir until combined and creamy,  |
|                          | 1                                         |
|                          |                                           |
|                          | or 2 minutes. Stir in parsley and season  |
|                          | with salt and pepper, to taste.           |
|                          |                                           |
|                          | Serve the chops along with vegetable      |
|                          | colcannon. Warm up store-bought Irish     |
|                          | soda bread or brown bread with soft,      |
|                          | unsweetened butter. This makes a nice     |
|                          | starter, side or ending to this meal.     |
+--------------------------+-------------------------------------------+
| -   2 tablespoons butter |                                           |
+--------------------------+-------------------------------------------+
| -   1 pound packaged     |                                           |
|     baby carrots         |                                           |
+--------------------------+-------------------------------------------+
| -   1 rutabaga, peeled   |                                           |
|     and diced            |                                           |
+--------------------------+-------------------------------------------+
| -   1 onion, diced       |                                           |
+--------------------------+-------------------------------------------+
| -   Salt and pepper      |                                           |
+--------------------------+-------------------------------------------+
| -   2 cups chicken or    |                                           |
|     vegetable stock      |                                           |
+--------------------------+-------------------------------------------+
| -   8 loin lamb chops    |                                           |
+--------------------------+-------------------------------------------+
| -   Salt and freshly     |                                           |
|     ground black pepper  |                                           |
+--------------------------+-------------------------------------------+
| -   Colcannon:           |                                           |
+--------------------------+-------------------------------------------+
| -   4 medium to large    |                                           |
|     all-purpose          |                                           |
|     potatoes, such as    |                                           |
|     Russet, peeled and   |                                           |
|     cut into chunks      |                                           |
+--------------------------+-------------------------------------------+
| -   Coarse salt, for     |                                           |
|     boiling water        |                                           |
+--------------------------+-------------------------------------------+
| -   2 cups chicken or    |                                           |
|     vegetable stock      |                                           |
+--------------------------+-------------------------------------------+
| -   1 head dark curly    |                                           |
|     kale, chopped        |                                           |
+--------------------------+-------------------------------------------+
| -   2 tablespoons butter |                                           |
+--------------------------+-------------------------------------------+
| -   3/4 cup whole milk,  |                                           |
|     eyeball it           |                                           |
+--------------------------+-------------------------------------------+
| -   1/4 teaspoon ground  |                                           |
|     nutmeg, fresh or     |                                           |
|     grated               |                                           |
+--------------------------+-------------------------------------------+
| -   1 teaspoon ground    |                                           |
|     thyme                |                                           |
+--------------------------+-------------------------------------------+
| -   2 scallions, sliced  |                                           |
+--------------------------+-------------------------------------------+
| -   A handful of fresh   |                                           |
|     parsley, chopped     |                                           |
+--------------------------+-------------------------------------------+

Submitted by Michael A. O'Hara, Program Development and Management
Office,

Office of Business Development

\"One day our descendants will think it incredible that we paid so much
attention to things like the amount of melanin in our skin or the shape
of our eyes or our gender instead of the unique identities of each of us
as complex human beings.\" Franklin Thomas

Chicken Jalfarezi

**(Pakistan)**

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   3 lb. Chicken        | Cut chicken into 2-inch pieces. Dice 6    |
|     breasts, boneless    | oz. of the tomatoes, 6 oz. of onions, and |
|                          | all of the green pepper into 1-inch       |
|                          | pieces. Melt butter in a wok. Finely cut  |
|                          | 2 oz. of the onion; finely dice garlic    |
|                          | cloves and mash into a paste. Add chicken |
|                          | pieces, finely cut onion, cumin seeds,    |
|                          | salt and garlic to heated butter and mix  |
|                          | well. Cover and let the chicken steam at  |
|                          | medium heat. Stir occasionally.           |
|                          |                                           |
|                          | Finely chop remaining tomatoes. Cut       |
|                          | ginger in to julienne pieces. Wash        |
|                          | cilantro and separate leaves from stem.   |
|                          |                                           |
|                          | To chicken mixture, add red chili         |
|                          | peppers, turmeric powder, green chili     |
|                          | peppers and finely chopped tomatoes. Stir |
|                          | well and let the chicken cook in mixture  |
|                          | at medium heat until almost all water has |
|                          | evaporated.                               |
|                          |                                           |
|                          | Add julienne ginger when about half of    |
|                          | the water has evaporated. Add diced green |
|                          | peppers, onions, and tomatoes and stir-in |
|                          | well. Turn heat off and add cilantro.     |
|                          | Cover and let sit for at least 5 minutes. |
|                          | Makes 9, 5 oz. servings.                  |
+--------------------------+-------------------------------------------+
| -   8 oz. green pepper   |                                           |
+--------------------------+-------------------------------------------+
| -   8 oz. tomatoes       |                                           |
+--------------------------+-------------------------------------------+
| -   8 oz. red onion,     |                                           |
|     large                |                                           |
+--------------------------+-------------------------------------------+
| -   1 tsp. cumin seed    |                                           |
+--------------------------+-------------------------------------------+
| -   10 garlic cloves     |                                           |
+--------------------------+-------------------------------------------+
| -   2 oz. ginger root    |                                           |
+--------------------------+-------------------------------------------+
| -   2 oz. green chili    |                                           |
|     pepper               |                                           |
+--------------------------+-------------------------------------------+
| -   2 tsp. salt          |                                           |
+--------------------------+-------------------------------------------+
| -   1 tsp. red chili     |                                           |
|     pepper               |                                           |
+--------------------------+-------------------------------------------+
| -   1 tsp. turmeric      |                                           |
|     powder               |                                           |
+--------------------------+-------------------------------------------+
| -   8 oz. butter         |                                           |
+--------------------------+-------------------------------------------+
| -   1 bunch cilantro     |                                           |
+--------------------------+-------------------------------------------+

Submitted by Qamar Shams, ISDB-AAAC

\"The price of the democratic way of life is a growing appreciation of
people's differences, not merely as tolerable, but as the essences of a
rich and rewarding human experience.\" Jerome Nathanson

Chicken Masalah

**(Pakistan)**

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   1lb. chicken         | Heat the oil in a cooking pan and fry the |
|     fillets, cut into    | chopped onion until lightly browned. Add  |
|     ½-in. cubes          | chili powder, ginger powder, salt,        |
|                          | turmeric powder, coriander powder and fry |
|                          | the spices for two minutes. Next add      |
|                          | chopped tomatoes and stir constantly for  |
|                          | 10 minutes or until the butter leaves the |
|                          | spices. Now add the chicken cubes and     |
|                          | stir it in to the masalah to get the      |
|                          | chicken pieces nicely coated.             |
|                          |                                           |
|                          | Add ½ cup of water and leave the chicken  |
|                          | to cook on a low heat for 15 minutes,     |
|                          | covered. Uncover and stir chicken; let    |
|                          | cook, uncovered, for another 10 minutes.  |
|                          | When butter comes to the surface, add ¼   |
|                          | cup of water, sprinkle garam masalah in   |
|                          | and the finely chopped coriander leaves.  |
|                          | Cover and cook 5 -- 6 more minutes.       |
+--------------------------+-------------------------------------------+
| -   1 small onion,       |                                           |
|     finely chopped       |                                           |
+--------------------------+-------------------------------------------+
| -   1 tsp. (leveled)     |                                           |
|     chili powder         |                                           |
+--------------------------+-------------------------------------------+
| -   ½ tsp. ginger powder |                                           |
+--------------------------+-------------------------------------------+
| -   1 clove garlic,      |                                           |
|     crushed              |                                           |
+--------------------------+-------------------------------------------+
| -   1 tsp. (leveled)     |                                           |
|     salt                 |                                           |
+--------------------------+-------------------------------------------+
| -   ¼ tsp. turmeric      |                                           |
|     powder               |                                           |
+--------------------------+-------------------------------------------+
| -   1 tsp. garam masalah |                                           |
+--------------------------+-------------------------------------------+
| -   1 tsp. (heaped)      |                                           |
|     coriander powder     |                                           |
+--------------------------+-------------------------------------------+
| -   6 Tbsp. vegetable    |                                           |
|     oil, ghee or melted  |                                           |
|     butter               |                                           |
+--------------------------+-------------------------------------------+
| -   ½ can chopped        |                                           |
|     tomatoes (16 oz.     |                                           |
|     can)                 |                                           |
+--------------------------+-------------------------------------------+
| -   2 Tbsp. coriander    |                                           |
|     leaves, finely       |                                           |
|     chopped              |                                           |
+--------------------------+-------------------------------------------+

Submitted by Qamar Shams, ISDB-AAAC

\"We have become not a melting pot but a beautiful mosaic. Different
people, different beliefs, different yearnings, different hopes,
different dreams.\" Jimmy Carter

Chinese Sweet Rice Cake

Chinese sweet rice cake is one of typical foods for Chinese New Year.
The cake is not only delicious dish but also an expression to wish all
the best in the year to come. The cake is sticky. The word 'sticky' is
pronounced as 'nian', which is also the pronunciation of the word
'year'. The word 'cake' is pronounced as 'gao', which is also the
pronunciation of the word 'advance'. Therefore, the sticky cake is
called nian-gao, which expresses the wish to advance in the year to
come.

**(China)**

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   1 lb. Sweet (or      | Mix all the ingredients except butter     |
|     glutinous) rice      | well. Grease a baking pan (9" x 12") with |
|     flour                | butter and pour the mixture into the pan. |
|                          |                                           |
|                          | Pre-heat the oven to 375 ^o^F. Place the  |
|                          | pan containing the mixture into the       |
|                          | preheated oven and make sure the pan is   |
|                          | leveled. Bake it for about 45 minutes.    |
|                          | Probe the cake using a chopstick or a     |
|                          | folk and take the chopstick or folk out.  |
|                          | If the chopstick or folk comes out clean, |
|                          | the cake is done.                         |
|                          |                                           |
|                          | A small amount of boiled red beans can be |
|                          | added into the mixture before the pan is  |
|                          | placed into oven to be baked. The red     |
|                          | beans add special taste and bring lucks   |
|                          | to you.                                   |
+--------------------------+-------------------------------------------+
| -   3 Eggs               |                                           |
+--------------------------+-------------------------------------------+
| -   3(1/2) cups Milk     |                                           |
+--------------------------+-------------------------------------------+
| -   1 cup Sugar          |                                           |
+--------------------------+-------------------------------------------+
| -   2 tsp. Baking powder |                                           |
+--------------------------+-------------------------------------------+
| -   3 tbsp. Butter       |                                           |
+--------------------------+-------------------------------------------+

Submitted by Ji Su, Advanced Materials & Processing Branch, Structures
and Materials Competency

\"If we cannot end now our differences, at least we can help make the
world safe for diversity.\" John F. Kennedy

Chocolate Dessert

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   1 1/2 cups flour     | Combine and press into 9x13-inch pan.     |
|                          | Bake at 350 degrees for 20 minutes. Let   |
|                          | Cool.                                     |
|                          |                                           |
|                          | Blend 8oz. softened cream cheese, 1 cup   |
|                          | cool whip, 1 cup confection sugar. Spread |
|                          | on bottom layer.                          |
|                          |                                           |
|                          | Combine 1 small pack of inst. vanilla     |
|                          | pudding, 1 small pack of inst. chocolate  |
|                          | pudding and 3 cups milk. Beat until firm. |
|                          | Pour on top. Top with remaining cool whip |
|                          | and garnish with shaved chocolate.        |
+--------------------------+-------------------------------------------+
| -   1 1/2 cups chopped   |                                           |
|     pecans               |                                           |
+--------------------------+-------------------------------------------+
| -   1 1/2 sticks oleo    |                                           |
|     (margarine)          |                                           |
+--------------------------+-------------------------------------------+

Submitted by Trevor Manning, OSEM

\"The wave of the future is not the conquest of the world by a single
dogmatic creed but the liberation of the diverse energies of free
nations and free men.\" John F. Kennedy

Copper Pennies

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   5 cups of carrots,   | Mix first 3 ingredients. Blend all other  |
|     sliced and cooked    | ingredients into a sauce. Pour sauce over |
|                          | vegetables. Place in covered jars.        |
|                          | Refrigerate overnight. Will keep in       |
|                          | refrigerator for 3 weeks. Yields 3 pints. |
+--------------------------+-------------------------------------------+
| -   1 medium onion,      |                                           |
|     chopped              |                                           |
+--------------------------+-------------------------------------------+
| -   1 green pepper,      |                                           |
|     chopped              |                                           |
+--------------------------+-------------------------------------------+
| -   10-3/4 ounces        |                                           |
|     condensed tomato     |                                           |
|     soup                 |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 cup oil          |                                           |
+--------------------------+-------------------------------------------+
| -   1 cup sugar          |                                           |
+--------------------------+-------------------------------------------+
| -   3/4 cup vinegar      |                                           |
+--------------------------+-------------------------------------------+
| -   1 teaspoon salt      |                                           |
+--------------------------+-------------------------------------------+
| -   1 teaspoon dry       |                                           |
|     mustard              |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 teaspoon pepper  |                                           |
+--------------------------+-------------------------------------------+
| -   1 teaspoon           |                                           |
|     Worcestershire       |                                           |
+--------------------------+-------------------------------------------+

Submitted by Anne Rockey, OSEM

\"If we are to achieve a richer culture, rich in contrasting values, we
must recognize the whole gamut of human potentialities, and so weave a
less arbitrary social fabric, one in which each diverse human gift will
find a fitting place.\" Margaret Mead

Creole Gumbo

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   2 frying chickens    | Use a large gumbo pot and place the ham   |
|                          | hocks with 2 quarts water into pot. Boil  |
|                          | for 45 minutes. Leave on stove. Cut up    |
|                          | chicken; discard fat and skin. Salt and   |
|                          | pepper well. In a large skillet add oil   |
|                          | to brown. By this time you have           |
|                          | accumulated some nice brown on your       |
|                          | skillet bottom. Add onions, garlic, and   |
|                          | celery at once and stir. When onion is    |
|                          | wilted, pour this mixture into the gumbo  |
|                          | pot. Add a small amount of oil into the   |
|                          | same skillet and fry okra until dry,      |
|                          | stirring while cooking. Add tomatoes and  |
|                          | simmer for at least 15 minutes. Turn into |
|                          | gumbo pot. Add all other ingredients,     |
|                          | except green onions and parsley. Bring to |
|                          | simmer and cook for 1 hour. Do not boil.  |
|                          | Serve hot over fluffy rice and sprinkle   |
|                          | with chopped green onions and parsley.    |
|                          | Serves 6 to 8.                            |
+--------------------------+-------------------------------------------+
| -   1 pound sausage --   |                                           |
|     cut into 1 inch      |                                           |
|     pieces               |                                           |
+--------------------------+-------------------------------------------+
| -   2 ham hocks          |                                           |
+--------------------------+-------------------------------------------+
| -   2 large onions --    |                                           |
|     chopped              |                                           |
+--------------------------+-------------------------------------------+
| -   8 cloves garlic --   |                                           |
|     minced               |                                           |
+--------------------------+-------------------------------------------+
| -   1 stalk celery --    |                                           |
|     chopped              |                                           |
+--------------------------+-------------------------------------------+
| -   1 quart okra --      |                                           |
|     chopped              |                                           |
+--------------------------+-------------------------------------------+
| -   6 large tomatoes or  |                                           |
|     2 cans tomatoes --   |                                           |
|     chopped              |                                           |
+--------------------------+-------------------------------------------+
| -   2 green peppers --   |                                           |
|     chopped              |                                           |
+--------------------------+-------------------------------------------+
| -   1 teaspoon cayenne   |                                           |
+--------------------------+-------------------------------------------+
| -   1 tablespoon salt    |                                           |
+--------------------------+-------------------------------------------+
| -   1 tablespoon sugar   |                                           |
+--------------------------+-------------------------------------------+
| -   2 tablespoons        |                                           |
|     Worcestershire sauce |                                           |
+--------------------------+-------------------------------------------+
| -   1 teaspoon black     |                                           |
|     pepper               |                                           |
+--------------------------+-------------------------------------------+
| -   1 cup green onions   |                                           |
|     -- chopped           |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 cup parsley --   |                                           |
|     chopped              |                                           |
+--------------------------+-------------------------------------------+

Submitted by Dollie McCown, Office of Education

\"Human diversity makes tolerance more than a virtue; it makes it a
requirement for survival.\" Rene Dubos

Creole Okra and Tomatoes

If you originated from coastal Mississippi near the Louisiana border,
this dish will not be unfamiliar. It is a frequent accompaniment to pan
fried trout and other local fresh seafood. Although the "root" of the
okra vegetable is in Africa, Creoles use it as a basis for many of their
recipes.

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   1/2 cup margarine    | Melt margarine in large skillet or heavy  |
|                          | pot; add onion and sauté over medium heat |
|                          | until transparent. Add bell pepper, orka, |
|                          | and tomatoes and season to taste. Lower   |
|                          | heat, cover, and simmer 20 minutes. Stir  |
|                          | occasionally.                             |
+--------------------------+-------------------------------------------+
| -   1 large onion,       |                                           |
|     minced               |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 bell pepper,     |                                           |
|     diced                |                                           |
+--------------------------+-------------------------------------------+
| -   1 qt. sliced okra    |                                           |
+--------------------------+-------------------------------------------+
| -   4 fresh tomatoes,    |                                           |
|     coarsely chopped     |                                           |
+--------------------------+-------------------------------------------+
| -   Salt and pepper to   |                                           |
|     taste                |                                           |
+--------------------------+-------------------------------------------+

Submitted by Geraldine Rankin, OEOP

\"Of mankind in general, the parts are greater than the whole."
Aristotle

Cuban Chicken Salad

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   5 or 6 Macintosh     | ***Preparations:***                       |
|     and/or Granny Smith  |                                           |
|     Apples (medium to    | [The Day Before:]{.underline}             |
|     large apples)        |                                           |
|                          | -   Place frozen chicken breast, olive    |
|                          |     oil, salt, pepper, and garlic powder  |
|                          |     in a deep pot (like a pasta pot)      |
|                          |     filled half way with water (make sure |
|                          |     all the chicken is covered with       |
|                          |     water).                               |
|                          |                                           |
|                          | -   Boil chicken for approximately 1      |
|                          |     hour.                                 |
|                          |                                           |
|                          | -   Take chicken out (while still hot)    |
|                          |     and precede to cut chicken into       |
|                          |     approximately ½ to 1 inch cubes. The  |
|                          |     chicken will almost shred apart.      |
|                          |     (Takes about 1 hour)                  |
|                          |                                           |
|                          | -   Place cubed chicken in the            |
|                          |     refrigerator overnight.               |
|                          |                                           |
|                          | -   The broth is a great starter for      |
|                          |     soups!                                |
|                          |                                           |
|                          | [The Day of Use:]{.underline}             |
|                          |                                           |
|                          | -   Take apples (tart or semi-tart are    |
|                          |     the best), peel and cut into          |
|                          |     approximately 1/2 inch cubes and      |
|                          |     place into a bowl with cold tap water |
|                          |     and add a teaspoon of lemon juice (to |
|                          |     prevent browning). (Takes about 45    |
|                          |     minutes).                             |
|                          |                                           |
|                          | -   Open asparagus cans, drain liquid and |
|                          |     lay out on a dinner plate.            |
|                          |                                           |
|                          | -   Select 8 spears that are perfect and  |
|                          |     place on a separate plate (to be used |
|                          |     as decorations on top).               |
|                          |                                           |
|                          | -   Take the rest of the asparagus and    |
|                          |     press down and squeeze out gently the |
|                          |     water/liquid in the asparagus itself. |
|                          |                                           |
|                          | -   Take the bowl with the chicken out of |
|                          |     the refrigerator. Also bring out the  |
|                          |     Hellman\'s and Miracle Whip.          |
|                          |                                           |
|                          | -   You may need a bigger bowl to mix all |
|                          |     the ingredients.                      |
|                          |                                           |
|                          | -   Mix the chicken and apples            |
|                          |     thoroughly.                           |
|                          |                                           |
|                          | -   Add the asparagus and Hellman\'s and  |
|                          |     Miracle Whip to the chicken and       |
|                          |     apples.                               |
|                          |                                           |
|                          | -   Mix thoroughly. May need to add more  |
|                          |     dressing if you like a creamier       |
|                          |     salad. Add more Miracle Whip if you   |
|                          |     like a sweeter taste.                 |
|                          |                                           |
|                          | -   Once the salad is thoroughly mixed,   |
|                          |     drain peas and place on the perimeter |
|                          |     of the bowl, and place the decorative |
|                          |     asparagus spears to create slices of  |
|                          |     a pie, with the tips touching in the  |
|                          |     center. (Mixing/final prep should     |
|                          |     take no more than 30 minutes)         |
|                          |                                           |
|                          | -   Refrigerate for at least 4 hours for  |
|                          |     best results.                         |
|                          |                                           |
|                          | -   Enjoy!!                               |
|                          |                                           |
|                          | ***Quantity*** : (For a party) (Fills     |
|                          | half of the top of a                      |
|                          |                                           |
|                          | round Tupperware Cake Cover)              |
+--------------------------+-------------------------------------------+
| -   11-15 Frozen         |                                           |
|     boneless, skinless   |                                           |
|     chicken breast (a    |                                           |
|     package from Price   |                                           |
|     Club or Sam's)       |                                           |
+--------------------------+-------------------------------------------+
| -   4-5 generous serving |                                           |
|     spoons of Light      |                                           |
|     Miracle Whip         |                                           |
+--------------------------+-------------------------------------------+
| -   4-5 generous serving |                                           |
|     spoons of Light      |                                           |
|     Hellman's Mayonnaise |                                           |
+--------------------------+-------------------------------------------+
| -   2-12 oz cans of      |                                           |
|     Extra Long Asparagus |                                           |
|     with tips intact     |                                           |
+--------------------------+-------------------------------------------+
| -   1-8 oz can of petite |                                           |
|     peas                 |                                           |
+--------------------------+-------------------------------------------+
| -   1-8 oz can of petite |                                           |
|     peas                 |                                           |
+--------------------------+-------------------------------------------+
| -   2-tablespoons of     |                                           |
|     olive oil            |                                           |
+--------------------------+-------------------------------------------+
| -   1-teaspoon each of   |                                           |
|     salt, pepper, and    |                                           |
|     garlic powder        |                                           |
+--------------------------+-------------------------------------------+
| -   1-tablespoon of      |                                           |
|     lemon juice          |                                           |
+--------------------------+-------------------------------------------+

Submitted by Gaudy Bezos-O'Connor, Office of New Business, ii

Danish Coffeecake

Preparation: 15 min.

Baking: 20-25 min.

Serves: 6

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   ½ cup butter or      | Boil water and butter. Beat in flour.     |
|     margarine            | Cool. Stir in eggs, one at a time. Form   |
|                          | dough into a ring on an ungreased cookie  |
|                          | sheet. Bake at 400 degrees for 20-25      |
|                          | minutes. Mix sugar, extract and milk to   |
|                          | make frosting of medium consistency.      |
|                          | Drizzle over hot cake. Top with almonds.  |
|                          | Cake falls when removed from oven.        |
+--------------------------+-------------------------------------------+
| -   1 cup water          |                                           |
+--------------------------+-------------------------------------------+
| -   1 cup flour          |                                           |
+--------------------------+-------------------------------------------+
| -   3 large or 4 med.    |                                           |
|     eggs                 |                                           |
+--------------------------+-------------------------------------------+
| -   8 oz. confectioners' |                                           |
|     sugar                |                                           |
+--------------------------+-------------------------------------------+
| -   1-2 tbsp. almond     |                                           |
|     extract              |                                           |
+--------------------------+-------------------------------------------+
| -   milk                 |                                           |
+--------------------------+-------------------------------------------+
| -   almonds, sliced      |                                           |
+--------------------------+-------------------------------------------+

Submitted by Jennifer Guerin, OEOP

\"You must look into people, as well as at them.\" Lord Chesterfield

Dovi **(Peanut Butter Stew)**

**(Authentic African Cuisine)**

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   2 tb Butter          | Melt butter in a large stew pot over      |
|                          | moderate heat; add onions, sauté until    |
|                          | golden brown. Add garlic, salt, pepper    |
|                          | and hot pepper. Stir-fry 2 or 3 minutes;  |
|                          | add chicken and bell peppers. Fry         |
|                          | stirring occasionally, until chicken      |
|                          | browns on all sides.                      |
|                          |                                           |
|                          | Mash tomatoes with a fork and mix them    |
|                          | into the stew, along with the water.      |
|                          | Reduce heat, cover, and simmer 10         |
|                          | minutes.                                  |
|                          |                                           |
|                          | Thin the peanut butter with a few         |
|                          | tablespoons of hot broth from the pot.    |
|                          | Add half of the peanut paste to the stew; |
|                          | continue simmering until chicken is well  |
|                          | done.                                     |
|                          |                                           |
|                          | Wash spinach. Place in a pot, cover, and  |
|                          | steam (the water clinging to the leaves   |
|                          | is sufficient for steaming) until tender. |
|                          | Drain and combine with remaining peanut   |
|                          | paste. Serve greens with the stew.        |
|                          |                                           |
|                          | Serves 4 to 6                             |
|                          |                                           |
|                          | PER SERVING: 410 calories, 31 g protein,  |
|                          | 14 g carbohydrate, 27 g fat (8 g          |
|                          | saturated), 100 mg cholesterol, 576 mg    |
|                          | sodium, 5 g fiber.                        |
+--------------------------+-------------------------------------------+
| -   2 md Onions, finely  |                                           |
|     chopped              |                                           |
+--------------------------+-------------------------------------------+
| -   2 Garlic cloves,     |                                           |
|     finely sliced and    |                                           |
|     crushed              |                                           |
+--------------------------+-------------------------------------------+
| -   1 ts Salt            |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 ts Pepper        |                                           |
+--------------------------+-------------------------------------------+
| -   1 Chile pepper,      |                                           |
|     seeded, minced       |                                           |
+--------------------------+-------------------------------------------+
| -   1 Chicken, cut in    |                                           |
|     serving -pieces      |                                           |
+--------------------------+-------------------------------------------+
| -   2 Green bell         |                                           |
|     peppers, cored,      |                                           |
|     -seeded, chopped     |                                           |
+--------------------------+-------------------------------------------+
| -   3 To 4 tomatoes,     |                                           |
|     cored, -coarser      |                                           |
|     chopped              |                                           |
+--------------------------+-------------------------------------------+
| -   2 c Water            |                                           |
+--------------------------+-------------------------------------------+
| -   6 tb Smooth peanut   |                                           |
|     butter               |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 lb Spinach       |                                           |
+--------------------------+-------------------------------------------+

Submitted by Gus Dovi, Team Lead, Aerospace Research Support

\"When you meet a man, you judge him by his clothes; when you leave, you
judge him by his heart.\" Russian Proverb

Fast and Fabulous Peanut Butter Pie

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   1 1/2c. Peanut       | Mix first three ingredients together      |
|     Butter (smooth or    | until smooth.                             |
|     crunchy)             |                                           |
|                          | Pout into pie shell and drizzle with      |
|                          | chocolate syrup.                          |
|                          |                                           |
|                          | Using fork, gently swirl syrup into pie,  |
|                          | but don\'t mix it in.                     |
|                          |                                           |
|                          | Freeze for at least 12 hours before       |
|                          | serving.                                  |
|                          |                                           |
|                          | Drizzle more syrup on each piece when it  |
|                          | is served.                                |
|                          |                                           |
|                          | THIS IS AN EXTREMELY RICH RECIPE SO CUT   |
|                          | THE PIE INTO 8 PIECES.                    |
|                          |                                           |
|                          | The cook gets to clean the mixing bowl.   |
|                          | mmmmmm.                                   |
+--------------------------+-------------------------------------------+
| -   1 can sweetened      |                                           |
|     condensed milk       |                                           |
+--------------------------+-------------------------------------------+
| -   1 12oz. tub cool     |                                           |
|     whip thawed          |                                           |
+--------------------------+-------------------------------------------+
| -   1 graham cracker or  |                                           |
|     chocolate cookie pie |                                           |
|     shell                |                                           |
+--------------------------+-------------------------------------------+
| -   Hersheys\' chocolate |                                           |
|     syrup                |                                           |
+--------------------------+-------------------------------------------+

Submitted by T.J. Todd, SAIC

\"If were not best that we should all think alike; it is difference of
opinion that makes horse races.\" Mark Twain

Flaming Pumpkin Flan

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   1 1/4 cups sugar     | Spoon the sugar into a heavy skillet set  |
|                          | over medium heat. Slowly melt the sugar,  |
|                          | stirring constantly until it becomes a    |
|                          | smooth syrup and deep amber in color.     |
|                          |                                           |
|                          | Pour the sugar into a well-chilled,       |
|                          | buttered round 2-quart casserole. Tip to  |
|                          | coat sides and bottom of the casserole    |
|                          | with the caramel; chill.                  |
|                          |                                           |
|                          | Prepare custard by mixing together all    |
|                          | remaining ingredients except the whipping |
|                          | cream and brandy. Pour into the           |
|                          | caramel-lined casserole.                  |
|                          |                                           |
|                          | Set casserole in a pan of hot water and   |
|                          | bake in a 350-degree oven for about 1 1/4 |
|                          | hours, or until set. Meanwhile, whip the  |
|                          | cream.                                    |
|                          |                                           |
|                          | Cool custard at room temperature for 10   |
|                          | minutes, then invert on a serving plate   |
|                          | and lift off the casserole. Wait about 20 |
|                          | minutes more before serving.              |
|                          |                                           |
|                          | Heat the brandy (or use more rum) until   |
|                          | it becomes hot but does not boil. Pour    |
|                          | immediately over the flan and ignite;     |
|                          | rush to the dinner table. Serve with      |
|                          | dollops of whipped cream.                 |
+--------------------------+-------------------------------------------+
| -   3 cups evaporated    |                                           |
|     milk or scalded thin |                                           |
|     cream                |                                           |
+--------------------------+-------------------------------------------+
| -   2 cups pumpkin puree |                                           |
+--------------------------+-------------------------------------------+
| -   2/3 cup sugar        |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 cup rum          |                                           |
+--------------------------+-------------------------------------------+
| -   6 whole eggs         |                                           |
+--------------------------+-------------------------------------------+
| -   2 extra egg yolks    |                                           |
+--------------------------+-------------------------------------------+
| -   1 teaspoon salt      |                                           |
+--------------------------+-------------------------------------------+
| -   1 teaspoon ground    |                                           |
|     cinnamon             |                                           |
+--------------------------+-------------------------------------------+
| -   1/4 teaspoon ground  |                                           |
|     ginger               |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 teaspoon ground  |                                           |
|     nutmeg               |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 teaspoon ground  |                                           |
|     mace                 |                                           |
+--------------------------+-------------------------------------------+
| -   1 cup whipping cream |                                           |
+--------------------------+-------------------------------------------+
| -   1/4 to 1/2 cup       |                                           |
|     brandy (optional)    |                                           |
+--------------------------+-------------------------------------------+

Submitted by Jennifer Guerin, OEOP

\"The world is make up of people who never quite get into the first team
and who just miss the prizes at the flower show.\" Jacob Bronowksi

German Potato Salad

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   2 pounds new         | Fry bacon until crisp. Chop into very     |
|     potatoes -- boiled   | small pieces or crush. Set aside. In      |
|     in salted water      | bacon drippings sauté onions and green    |
|                          | onions until soft. Stir in flour, sugar,  |
|                          | salt and pepper and simmer for 5 minutes, |
|                          | stirring to mix. Stir in vinegar and      |
|                          | taste for seasoning. Set aside. Peel and  |
|                          | cube the potatoes. Add butter, and then   |
|                          | pour hot sauce over potatoes. Add bacon   |
|                          | and parsley and toss lightly. Serve warm. |
+--------------------------+-------------------------------------------+
| -   6 strips of bacon    |                                           |
+--------------------------+-------------------------------------------+
| -   1 onion -- chopped   |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 cup green onion  |                                           |
|     -- chopped           |                                           |
+--------------------------+-------------------------------------------+
| -   2 teaspoons flour    |                                           |
+--------------------------+-------------------------------------------+
| -   1 ½ tablespoons      |                                           |
|     sugar                |                                           |
+--------------------------+-------------------------------------------+
| -   2 ½ teaspoons salt   |                                           |
+--------------------------+-------------------------------------------+
| -   1 teaspoon pepper    |                                           |
+--------------------------+-------------------------------------------+
| -   1/4 cup white wine   |                                           |
|     vinegar              |                                           |
+--------------------------+-------------------------------------------+
| -   1/4 stick butter     |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 cup parsley --   |                                           |
|     chopped              |                                           |
+--------------------------+-------------------------------------------+

Submitted by Jennifer Guerin, OEOP

\"America is woven into many strands. I would recognize them and let it
so remain. Our fate is to become one, and yet many. This is not
prophecy, but description.\" Ralph Ellison

German Schnitzel

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   4 boneless pork loin | Salt and Pepper the chops, then using a   |
|     chops 3/4\" thick    | meat mallet, pound the chops to 1/2 their |
|                          | original thickness. Beat eggs and mix in  |
|                          | milk. Dip the chops in the egg mixture,   |
|                          | then coat in breadcrumbs. Re coat with    |
|                          | egg mixture then again in the             |
|                          | breadcrumbs. Fry in skillet until golden  |
|                          | brown turning only once.                  |
|                          |                                           |
|                          | Enjoy.                                    |
|                          |                                           |
|                          | We have used either pepper gravy or brown |
|                          | gravy over these, but to me, plain is     |
|                          | best.                                     |
|                          |                                           |
|                          | Homemade bread crumbs                     |
|                          |                                           |
|                          | Slice a loaf of either French or Italian  |
|                          | Bread into slices about 1/2\" to 3/4\"    |
|                          | thick. Place on cookie sheet and place    |
|                          | into preheated 250-degree oven for 1      |
|                          | hour. Italian and French breads are tough |
|                          | to get to dry out completely, but they    |
|                          | make the best crumbs for this recipe.     |
|                          | Turn off oven and let sit overnight. The  |
|                          | bread will be dried out completely in the |
|                          | morning. Crumble with your hands. Place   |
|                          | in Ziplock Bag and freeze until needed.   |
+--------------------------+-------------------------------------------+
| -   3 eggs               |                                           |
+--------------------------+-------------------------------------------+
| -   1c. milk             |                                           |
+--------------------------+-------------------------------------------+
| -   4c. bread crumbs     |                                           |
+--------------------------+-------------------------------------------+
| -   salt and pepper      |                                           |
+--------------------------+-------------------------------------------+
| -   2c. oil (heated in   |                                           |
|     skillet on medium)   |                                           |
+--------------------------+-------------------------------------------+

Submitted by T.J. Todd, SAIC

\"Ours is supposed to be a government in which classes and distinctions
melt into a harmonious whole. Until we reach this ideal of government,
we will be a distracted, contentious people.\" Thomas T. Fortune

Ginger Chicken

(Pakistan)

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   1 lb. Chicken        | Cut the ginger into match-stick-like      |
|     breast, de-boned     | pieces. Mix garam masalah, black pepper   |
|                          | and salt into yogurt. Heat the oil and    |
|                          | pour the yogurt mixture into it and       |
|                          | stir-fry until the water of yogurt has    |
|                          | boiled away and you can see the oil. Add  |
|                          | the ginger stick and stir-fry for 10      |
|                          | minutes. Add the chicken breasts and      |
|                          | sprinkle 2 Tbsp. of water over the        |
|                          | chicken. Cover the pan and cook for 15    |
|                          | minutes. Stir the chicken thoroughly and  |
|                          | cook for 10 minutes more. Stir slowly and |
|                          | turn chicken pieces. Simmer uncovered for |
|                          | 10 minutes.                               |
+--------------------------+-------------------------------------------+
| -   3-in. long piece of  |                                           |
|     ginger               |                                           |
+--------------------------+-------------------------------------------+
| -   ½ tsp. black pepper, |                                           |
|     ground               |                                           |
+--------------------------+-------------------------------------------+
| -   ½ tsp. salt          |                                           |
+--------------------------+-------------------------------------------+
| -   2 Tbsp. yogurt,      |                                           |
|     plain                |                                           |
+--------------------------+-------------------------------------------+
| -   4 Tbsp. vegetable    |                                           |
|     oil                  |                                           |
+--------------------------+-------------------------------------------+
| -   1 tsp. garam masalah |                                           |
+--------------------------+-------------------------------------------+

Submitted by Qamar Shams, ISDB-AAAC

\"Putting our differences to work to solve our common problems.\"

Golabki **(Cabbage Rolls)**

GOLABKI (gaw-WUMP-kee) - literally: little pigeons, these are stuffed
cabbage rolls that are one of the Polish ethnic group\'s best-known
\'display foods.\' The ground meat & rice type in tomato sauce are the
most common, but there are numerous other varieties, including
vegetarian versions. Singular: golabek.

**(Polish)**

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   1 large head of      | Parboil cabbage in a large pot, removing  |
|     cabbage, center core | leafs as they fall off into the water and |
|     removed              | are tender. Cook till all leaves are      |
|                          | tender, but not ripping apart; usually    |
|                          | 15. Run under cold water and drain. Cut   |
|                          | the thick membrane off back of each leaf. |
|                          |                                           |
|                          | While cabbage is cooking sauté onion &    |
|                          | garlic in butter or marg. Until lightly   |
|                          | browned. Put all the uncooked meat into a |
|                          | large mixing bowl. Add the sautéed        |
|                          | onions. In same pan, brown the salt pork, |
|                          | then using a slotted spoon, add salt pork |
|                          | to meat. Next add seasonings, eggs,       |
|                          | Worchester sauce and ketchup, along with  |
|                          | the cooked rice. Mix thoroughly. Lay out  |
|                          | leaves and depending upon their size,     |
|                          | place 2-3 T. of meat mixture on the wider |
|                          | side. Roll leaf up and over meat, tuck in |
|                          | sides of leaf, and continue to roll.      |
|                          | Place rolls, seam down into a greased     |
|                          | roasting pan. Continue rolling remainder  |
|                          | cabbage rolls. Mix together the tomato    |
|                          | soup, beef bouillon, and brown sugar and  |
|                          | pour evenly over all the rolls. If your   |
|                          | roaster doesn\'t have a lid, cover with   |
|                          | heavy-duty aluminum foil.                 |
|                          |                                           |
|                          | Bake \@325 degrees for 2 - 2&1/2 hours.   |
|                          | Note: after baking for 1&1/2 hours, check |
|                          | to make sure there\'s enough liquid;      |
|                          | additional water can be added. To serve,  |
|                          | spoon sauce over rolls. Leftover rolls    |
|                          | (once cool) can be put into zip-lock bags |
|                          | and frozen up to 3 months.                |
+--------------------------+-------------------------------------------+
| -   1 lb.each of ground  |                                           |
|     beef, ground pork &  |                                           |
|     ground veal          |                                           |
+--------------------------+-------------------------------------------+
| -   2 cups cooked white  |                                           |
|     rice                 |                                           |
+--------------------------+-------------------------------------------+
| -   1 cup chopped onion  |                                           |
+--------------------------+-------------------------------------------+
| -   2 cloves of fresh    |                                           |
|     garlic crushed       |                                           |
+--------------------------+-------------------------------------------+
| -   2 lg eggs beaten     |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 cup finely       |                                           |
|     chopped salt pork    |                                           |
+--------------------------+-------------------------------------------+
| -   1 cup ketchup        |                                           |
+--------------------------+-------------------------------------------+
| -   2 cans tomato soup   |                                           |
+--------------------------+-------------------------------------------+
| -   1&1/2 cans beef      |                                           |
|     bouillon (3 cubes)   |                                           |
+--------------------------+-------------------------------------------+
| -   1 T. brown sugar     |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 tsp. each of     |                                           |
|     salt, pepper         |                                           |
+--------------------------+-------------------------------------------+
| -   1/4 tsp. each of     |                                           |
|     celery salt, sweet   |                                           |
|     basil, nutmeg, thyme |                                           |
|     and Worchester sauce |                                           |
+--------------------------+-------------------------------------------+
| -   4 T. fresh Parsley   |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 stick of butter  |                                           |
|     or margarine         |                                           |
+--------------------------+-------------------------------------------+

Submitted by Pat Link, Nondestructive Evaluation Sciences Branch,
Structures and Materials Competency

\"When we lose the right to be different, we lose the privilege to be
free.\" Charles Evans Hughes

Hawaiian Mahi-Mahi

**topped with Kea'au Bananas and Macadamia Nuts**

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   Bananas:             | Slice banana in half lengthwise and into  |
|                          | thirds crosswise, sprinkle with sugar,    |
|                          | hichimi pepper and coconut flakes. Sauté  |
|                          | bananas, coconut side down first for 1    |
|                          | minute on each side.                      |
|                          |                                           |
|                          | In a saucepan put water, crushed          |
|                          | peppercorns and sugar and reduce for 5    |
|                          | minutes or until a syrup consistency.     |
|                          |                                           |
|                          | Add the following to the reductions and   |
|                          | reserve.                                  |
|                          |                                           |
|                          | Season mahi-mahi fillets with salt and    |
|                          | sauté for about 2 minutes on each side    |
|                          | with 1 teaspoon of canola oil.            |
|                          |                                           |
|                          | Place 1/2 cup baby greens on plate. Place |
|                          | mahi-mahi on top of greens. Place a       |
|                          | banana on top of each piece of mahi-mahi  |
|                          | then drizzle 2 oz. Sauce around           |
|                          | mahi-mahi. Garnish with julienne          |
|                          | cucumbers and chopped roasted macadamia   |
|                          | nuts.                                     |
+--------------------------+-------------------------------------------+
| -   1 banana             |                                           |
+--------------------------+-------------------------------------------+
| -   1/8 tsp. sugar       |                                           |
+--------------------------+-------------------------------------------+
| -   1/8 tsp. Hichimi     |                                           |
|     pepper               |                                           |
+--------------------------+-------------------------------------------+
| -   2 tsp. coconut       |                                           |
|     flakes               |                                           |
+--------------------------+-------------------------------------------+
| -   Sauce:               |                                           |
+--------------------------+-------------------------------------------+
| -   2 cups water         |                                           |
+--------------------------+-------------------------------------------+
| -   1 & 1/2 Tbsp.        |                                           |
|     crushed peppercorns  |                                           |
+--------------------------+-------------------------------------------+
| -   1/3 cup sugar        |                                           |
+--------------------------+-------------------------------------------+
| -   2 Tbsp. honey        |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 Tbsp. lemon zest |                                           |
+--------------------------+-------------------------------------------+
| -   3 Tbsp. Lilkoi       |                                           |
|     (passion fruit)      |                                           |
|     syrup                |                                           |
+--------------------------+-------------------------------------------+
| -   1 & 1/2 Tbsp. lemon  |                                           |
|     juice                |                                           |
+--------------------------+-------------------------------------------+
| -   1/4 cup orange juice |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 Tbsp. orange     |                                           |
|     zest                 |                                           |
+--------------------------+-------------------------------------------+
| -   2 Tbsp. orange juice |                                           |
|     concentrate          |                                           |
+--------------------------+-------------------------------------------+
| -   1 Tbsp. Canola oil   |                                           |
+--------------------------+-------------------------------------------+
| -   mahi-mahi:           |                                           |
+--------------------------+-------------------------------------------+
| -   4 8 oz. mahi-mahi    |                                           |
|     fillets              |                                           |
+--------------------------+-------------------------------------------+
| -   1 tsp. Canola oil    |                                           |
+--------------------------+-------------------------------------------+
| -   salt                 |                                           |
+--------------------------+-------------------------------------------+
| -   Plate:               |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 cup baby greens  |                                           |
+--------------------------+-------------------------------------------+
| -   1/4 cup julienne     |                                           |
|     cucumbers            |                                           |
+--------------------------+-------------------------------------------+
| -   1 & 1/1 Tbsp.        |                                           |
|     Chopped roasted      |                                           |
|     macadamia Nuts       |                                           |
+--------------------------+-------------------------------------------+

Submitted by Pat Link, Nondestructive Evaluation Sciences Branch,
Structures and Materials Competency

\"Conformity is the jailer of freedom and the enemy of growth.\" John F.
Kennedy

Irish Potato Candy

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   ½ cup mashed         | Combine mashed potatoes and vanilla.      |
|     potatoes             | Adding one cup at a time, blend in enough |
|                          | confectioners' sugar to form a stiff,     |
|                          | non-sticky dough. (Just how much sugar is |
|                          | needed will depend on moisture content of |
|                          | potatoes. Baked potatoes tend to be drier |
|                          | then boiled; leftovers tend to be drier   |
|                          | than fresh. )                             |
|                          |                                           |
|                          | Working with about 1 teaspoon of mixture  |
|                          | for each candy, shape into small          |
|                          | irregular spheres (like new potatoes) and |
|                          | set out on wax paper to dry slightly      |
|                          | before coating. Toss candies, a few at a  |
|                          | time, in a plastic bag with ground        |
|                          | cinnamon. Shake off excess cinnamon.      |
|                          | Store candies in a cool place or          |
|                          | refrigerate. Makes about 3 dozen candies. |
+--------------------------+-------------------------------------------+
| -   ½ teaspoon vanilla   |                                           |
+--------------------------+-------------------------------------------+
| -   1 pound              |                                           |
|     (approximately)      |                                           |
|     sifted               |                                           |
|     confectioners' sugar |                                           |
+--------------------------+-------------------------------------------+
| -   2 tablespoons        |                                           |
|     (approximately)      |                                           |
|     ground cinnamon      |                                           |
+--------------------------+-------------------------------------------+

Submitted by Jennifer Guerin, OEOP

\"Here is not merely a nation but a teeming nation of nations.\" Walt
Whitman

Italian Manicotti

**with homemade shells**

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   4 eggs               | Shells:                                   |
|                          |                                           |
|                          | Mix 3 eggs, flour, water, salt and olive  |
|                          | oil in a mixing bowl (best to mix flour   |
|                          | and water before adding other             |
|                          | ingredients).                             |
|                          |                                           |
|                          | Heat a heavy iron skillet to a medium/low |
|                          | heat. Using a ladling spoon, scoop        |
|                          | mixture into skillet to make individual   |
|                          | shells. Each scoop should be enough to    |
|                          | make a saucer-sized crepe.                |
|                          |                                           |
|                          | Filling:                                  |
|                          |                                           |
|                          | Mix 1 egg, ricotta and parmesan in a      |
|                          | mixing bowl. Scoop a dollop (about one    |
|                          | tablespoon) of mix onto a crepe, rolling  |
|                          | crepe into a cigar shape and place in a   |
|                          | lasagna baking tray. Repeat with each     |
|                          | crepe and line tray until tray is full.   |
|                          | Pour sauce sparingly (but enough to cover |
|                          | and to fill gaps) over crepes and use a   |
|                          | spoon to smooth sauce across surface.     |
|                          | Sprinkle with parmesan cheese. Bake at    |
|                          | 375 until sauce begins to bubble. Let     |
|                          | cool briefly before serving.              |
|                          |                                           |
|                          | Makes enough for 5 people.                |
+--------------------------+-------------------------------------------+
| -   1 cup flour          |                                           |
+--------------------------+-------------------------------------------+
| -   1 cup water          |                                           |
+--------------------------+-------------------------------------------+
| -   1 pinch salt         |                                           |
+--------------------------+-------------------------------------------+
| -   2 tablespoons olive  |                                           |
|     oil                  |                                           |
+--------------------------+-------------------------------------------+
| -   32 oz. whole-milk    |                                           |
|     ricotta cheese       |                                           |
+--------------------------+-------------------------------------------+
| -   2/3 cup parmesan     |                                           |
|     cheese               |                                           |
+--------------------------+-------------------------------------------+
| -   1 jar Prego          |                                           |
|     traditional style    |                                           |
|     spaghetti sauce (no  |                                           |
|     meat, etc)           |                                           |
+--------------------------+-------------------------------------------+

Submitted by Gus Dovi, Team Lead, Aerospace Research Support

\"Ultimately, America's answer to the intolerant man is diversity, the
very diversity which our heritage of religious freedom has inspired.\"
Robert F. Kennedy

Italian Pork Chops

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   pork chops           | Batter each chop with an egg, then in a   |
|                          | plastic bag put in bread crumbs, garlic   |
|                          | powder, parsley, salt and pepper. Place   |
|                          | chops one at a time in the bag to coat.   |
|                          | Place on a flat pan coated with olive     |
|                          | oil. Bake at 350 degrees for 20 to 30     |
|                          | minute until done.                        |
|                          |                                           |
|                          | This was my Mom\'s best way to cook       |
|                          | chops! Mouthwatering good!                |
+--------------------------+-------------------------------------------+
| -   bread crumbs         |                                           |
+--------------------------+-------------------------------------------+
| -   garlic               |                                           |
+--------------------------+-------------------------------------------+
| -   parsley              |                                           |
+--------------------------+-------------------------------------------+
| -   olive oil            |                                           |
+--------------------------+-------------------------------------------+
| -   egg                  |                                           |
+--------------------------+-------------------------------------------+
| -   salt and pepper      |                                           |
+--------------------------+-------------------------------------------+

Submitted by Margie Whitehurst, OCIO -- Information Systems Branch

\"If a man does not keep pace with his companions, perhaps it is because
he hears a different drummer. Let him step to the music which he hears,
however measured or far away.\" Henry David Thoreau

Khoreshe Fessenjan

**(Persian)**

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   2 pounds of boneless | Fry the onions in the oil over med/high   |
|     chicken breast cut   | heat till they are lightly golden.        |
|     into 2 inch pieces   |                                           |
|                          | Add the chicken, raise the heat to high   |
|                          | and keep frying till all the juices are   |
|                          | absorbed.                                 |
|                          |                                           |
|                          | Meanwhile put the walnuts, zucchini and   |
|                          | garlic into a food processor fitted with  |
|                          | the steel blade and process till smooth   |
|                          | (almost paste). Set aside. When the       |
|                          | juices in the meat/onion mixture are      |
|                          | absorbed, add the spices (salt, black     |
|                          | pepper, turmeric, and cinnamon) and fry   |
|                          | for a minute or so (don\'t over fry). Add |
|                          | about 2 cups of water and the walnut      |
|                          | mixture. Bring to a simmer.               |
|                          |                                           |
|                          | Add the pomegranate paste and the         |
|                          | optional tomato paste. The tomato paste   |
|                          | is used mainly for color. It makes the    |
|                          | stew darker. Addition of sugar depends on |
|                          | the type of pomegranate you use. If it is |
|                          | in the form of molasses, you probably     |
|                          | don\'t need the sugar (it is already in   |
|                          | there). The dish should not be too sour.  |
|                          | Adjust the sugar to your taste.           |
|                          |                                           |
|                          | Stir frequently because the walnuts have  |
|                          | a tendency to settle down and burn at the |
|                          | bottom of the pot. When the meat is done, |
|                          | the sauce should be thick. Serve with hot |
|                          | basmatti rice.                            |
|                          |                                           |
|                          | \* You can find pomegranate paste in      |
|                          | specialty food stores that carry middle   |
|                          | eastern or Indian spices. It is usually   |
|                          | found in 5 oz. bottles referred to as     |
|                          | pomegranate molasses.                     |
+--------------------------+-------------------------------------------+
| -   1 medium onion,      |                                           |
|     finely chopped       |                                           |
+--------------------------+-------------------------------------------+
| -   2 -- 3 cloves of     |                                           |
|     garlic               |                                           |
+--------------------------+-------------------------------------------+
| -   1 medium zucchini    |                                           |
|     (green squash),      |                                           |
|     peeled               |                                           |
+--------------------------+-------------------------------------------+
| -   2 -- 3 cups of       |                                           |
|     shelled walnuts      |                                           |
+--------------------------+-------------------------------------------+
| -   3 tsp. salt          |                                           |
+--------------------------+-------------------------------------------+
| -   1 tsp. black pepper  |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 tsp. turmeric    |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 tsp. cinnamon    |                                           |
+--------------------------+-------------------------------------------+
| -   1 -- 2 Tbsp.         |                                           |
|     vegetable oil        |                                           |
+--------------------------+-------------------------------------------+
| -   2 -- 3 Tbsp.         |                                           |
|     pomegranate          |                                           |
|     paste/molasses \*    |                                           |
+--------------------------+-------------------------------------------+
| -   sugar to taste       |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 Tbsp. tomato     |                                           |
|     paste (optional)     |                                           |
+--------------------------+-------------------------------------------+

Submitted by Reza Karkehabadi, Ph.D., Aerospace Engineer, Lockheed
Martin Space Operation/NASA LARC &

Carol J. Fowler, DAIMB

\"Where there is no difference, there is only indifference.\" Louis
Nizer

Lemon Rice

**(India)**

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   2 cups jasmine or    | In 6 qt. pot, bring salted water to a     |
|     basmati rice         | boil; add rice. Reduce heat to low and    |
|                          | cook rice until tender; drain in a        |
|                          | colander and transfer rice to a bowl;     |
|                          | keep warm.                                |
|                          |                                           |
|                          | Melt half the butter in an ovenproof      |
|                          | saucepan in a 300 deg. oven; add mustard  |
|                          | seeds to melted butter and heat until     |
|                          | seeds break (be careful not to burn       |
|                          | seeds). Add lemon juice and turmeric      |
|                          | powder and cook 1 minute longer. Remove   |
|                          | pan from oven and add cooked rice,        |
|                          | almonds and raisins; mix well. Stir in    |
|                          | remaining butter to rice mixture; warm    |
|                          | about 1 -- 2 minutes on stove. Serve      |
|                          | warm.                                     |
+--------------------------+-------------------------------------------+
| -   Juice of 1 to 2      |                                           |
|     lemons or limes      |                                           |
+--------------------------+-------------------------------------------+
| -   1 Tbsp. mustard seed |                                           |
+--------------------------+-------------------------------------------+
| -   ½ cup coarsely       |                                           |
|     chopped almonds      |                                           |
+--------------------------+-------------------------------------------+
| -   1 cup raisins        |                                           |
+--------------------------+-------------------------------------------+
| -   4 Tbsp. butter,      |                                           |
|     divided              |                                           |
+--------------------------+-------------------------------------------+
| -   ½ tsp. turmeric      |                                           |
|     powder               |                                           |
+--------------------------+-------------------------------------------+
| -   salt to taste        |                                           |
+--------------------------+-------------------------------------------+

Submitted by Malathy D. Venkataraman, Atmospheric Sciences Competency

\"Everyone in the world smiles in the same language.\" Mexican-American
Proverb

Lion Head **(Pork Balls in Brown Sauce)**

**(Chinese)**

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   1-1/3 lb. medium     | Mince pork meat, marinate with 1 teaspoon |
|     pork                 | salt, 1 teaspoon MSG, 1 tablespoon        |
|                          | sherry; stir-in well. Make into 4 balls.  |
|                          |                                           |
|                          | Combine seasonings; mix 5 tablespoon soy  |
|                          | sauce, 1 tablespoon sherry, 1 teaspoon    |
|                          | MSG in a bowl.                            |
|                          |                                           |
|                          | Remove the leaves from the Chin-Chian     |
|                          | Pa-tsai, retain stem. Soak leaves in oil  |
|                          | for 8 minutes. Arrange on plate as        |
|                          | decoration.                               |
|                          |                                           |
|                          | Deep fry pork meatballs in 6 cups of hot  |
|                          | oil until golden brown, drain pork balls  |
|                          | on paper towel. Remove oil from pan and   |
|                          | replace pork balls in pan. Add combined   |
|                          | seasonings and 1 cup of soup stock. Stew  |
|                          | over low heat until pork balls are        |
|                          | tender, about 18 minutes. Remove and      |
|                          | place over Chin-Chian tsai.               |
|                          |                                           |
|                          | Boil the stewed soup with 1 teaspoon of   |
|                          | cornstarch, then pour over meatballs and  |
|                          | serve.                                    |
+--------------------------+-------------------------------------------+
| -   1 tsp. cornstarch    |                                           |
+--------------------------+-------------------------------------------+
| -   1 tsp. salt          |                                           |
+--------------------------+-------------------------------------------+
| -   2 tsp. MSG           |                                           |
+--------------------------+-------------------------------------------+
| -   2 Tbsp. sherry       |                                           |
+--------------------------+-------------------------------------------+
| -   5 Tbsp. soy sauce    |                                           |
+--------------------------+-------------------------------------------+
| -   1 cup high soup      |                                           |
|     stock (chicken       |                                           |
|     broth)               |                                           |
+--------------------------+-------------------------------------------+
| -   6 cup oil            |                                           |
+--------------------------+-------------------------------------------+
| -   Chin-Chian Pa-tsai   |                                           |
+--------------------------+-------------------------------------------+

Submitted by Hsiang Tai, Nondestructive Evaluation Sciences Branch,
Structures and Materials Competency

\"Together, people make the difference.\"

Maltese Cheese and Meat Cakes

This is a recipe for making Pastizzi (pah-STEET-zee). It\'s a Maltese
dish and it can be filled with either meat or cheese. I\'ve included
both here.

(Maltese)

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| Ingredients for Ricotta  | Preparing the Ricotta cheese Pastizzi     |
| cheese Pastizzi          |                                           |
|                          | Note: You can substitute Pillsbury Flaky  |
|                          | Pastry Dough for homemade flaky pastry    |
|                          | dough.                                    |
|                          |                                           |
|                          | Mix the ricotta cheese with the two eggs  |
|                          | until the eggs are thoroughly mixed into  |
|                          | the ricotta cheese.                       |
|                          |                                           |
|                          | Add a bit of salt to the mixture for      |
|                          | taste. Roll out the dough (do not make    |
|                          | the dough too thin.) & cut the dough into |
|                          | 3-4 inch circles.                         |
|                          |                                           |
|                          | Put one tablespoon of the ricotta cheese  |
|                          | mix in the middle of each circle.         |
|                          |                                           |
|                          | Fold each circle from the top and the     |
|                          | bottom to the center and squeeze the      |
|                          | edges together so that the pocket is      |
|                          | sealed (the horizontal ends should be     |
|                          | formed into points.)                      |
|                          |                                           |
|                          | Put the Pastizzi on a margarine greased   |
|                          | baking sheet. Bake in a moderate oven     |
|                          | (350-425 degrees) for about one hour. You |
|                          | will need to experiment a bit with the    |
|                          | oven temperature and the cooking time.    |
|                          | The Pastizzi should be a golden-brown     |
|                          | color when they\'re ready. They\'re best  |
|                          | eaten when they are warm.                 |
+--------------------------+-------------------------------------------+
| -   2 lbs. flaky pastry  |                                           |
|     dough                |                                           |
+--------------------------+-------------------------------------------+
| -   2 lbs. ricotta       |                                           |
|     cheese               |                                           |
+--------------------------+-------------------------------------------+
| -   Salt                 |                                           |
+--------------------------+-------------------------------------------+
| -   2 eggs               |                                           |
+--------------------------+-------------------------------------------+

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| Ingredients for meat     | Preparing the meat Pastizzi               |
| Pastizzi                 |                                           |
|                          | Mince the onions and fry in a bit of oil. |
|                          | When the onions start turning dark in     |
|                          | color add the hamburger.                  |
|                          |                                           |
|                          | Cook for a bit and then add the tomato    |
|                          | paste and the spices. Mix well and then   |
|                          | add the peas. Add pepper and salt to      |
|                          | taste.                                    |
|                          |                                           |
|                          | Roll out the dough (do not make the dough |
|                          | too thin.) Cut the dough into 3-4 inch    |
|                          | circles.                                  |
|                          |                                           |
|                          | Put one tablespoon of the meat mix in the |
|                          | middle of each circle.                    |
|                          |                                           |
|                          | Fold each circle from the top and the     |
|                          | bottom to the center and squeeze the      |
|                          | edges together so that the pocket is      |
|                          | sealed (the horizontal ends should be     |
|                          | formed into points.)                      |
|                          |                                           |
|                          | Put the Pastizzi on a margarine greased   |
|                          | baking sheet. Bake in a moderate oven     |
|                          | (350-425 degrees) for about one hour. You |
|                          | will need to experiment a bit with the    |
|                          | oven temperature and the cooking time.    |
|                          | The Pastizzi should be a golden-brown     |
|                          | color when they\'re ready. They\'re best  |
|                          | eaten when they are warm.                 |
+--------------------------+-------------------------------------------+
| -   2 lbs. flaky pastry  |                                           |
|     dough                |                                           |
+--------------------------+-------------------------------------------+
| -   1 or 2 small onions  |                                           |
+--------------------------+-------------------------------------------+
| -   1 lb lean ground     |                                           |
|     beef                 |                                           |
+--------------------------+-------------------------------------------+
| -   2 cans of peas       |                                           |
+--------------------------+-------------------------------------------+
| -   2 teaspoons tomato   |                                           |
|     paste                |                                           |
+--------------------------+-------------------------------------------+
| -   half a teaspoon      |                                           |
|     spices               |                                           |
+--------------------------+-------------------------------------------+

Submitted by Stephen E. Borg, Aerodynamics, Aerothermodynamics &
Acoustics Competency, Instrumentation Systems Development Branch

\"The success of an organization is its individual people.\"

Mofongo

**(puertorrican appetizer)**

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   3 green plantains    | Vegetable oil for frying Monfongo is made |
|                          | by mashing tostones (twice fried          |
|                          | plantains) with garlic, olive oil, and    |
|                          | chicarrones or bacon. To make tostones    |
|                          | Peel the plantains, slice into 1-inch     |
|                          | pieces on a bias or slant. Fry in about   |
|                          | an inch of vegetable oil, over medium low |
|                          | heat until tender in the middle - that\'s |
|                          | about 3 minutes on each side, they will   |
|                          | be just golden. Remove from the oil and   |
|                          | drain on paper towels. Now that all the   |
|                          | pieces have been fried the first time you |
|                          | will need to either use a tostonera to    |
|                          | slightly mash them down or mash them by   |
|                          | hand. To mash by hand, cut a piece about  |
|                          | the 5\" x 5\" from a brown paper sack     |
|                          | (grocery store sack), then fold this      |
|                          | piece of paper in half, put a piece of    |
|                          | plantain in the middle, and using a small |
|                          | saucer squish it down. Don\'t squish it   |
|                          | too hard, just flatten it a bit. Repeat   |
|                          | this procedure until all the plantain     |
|                          | pieces have been flattened. Now fry the   |
|                          | chicharron or the bacon in a bit of olive |
|                          | oil until crispy and crumble the pieces   |
|                          | in a mortar or pilón - set aside. Now you |
|                          | are ready to refry the tostones for the   |
|                          | second time. In the same olive oil that   |
|                          | you fried the bacon fry the tostones over |
|                          | medium high heat until they are crispy,   |
|                          | which is about 2 minutes on each side.    |
|                          | Drain on paper towels. While they are     |
|                          | frying mash the garlic in the pilón or    |
|                          | mortar and pour over the crumbled bacon.  |
|                          | Now you are ready to make the mofongo.    |
|                          | Mash the tostones, a few at a time in the |
|                          | pilon, adding a little bit of the garlic  |
|                          | mixture. You will have to work a few      |
|                          | slices at a time. When all done mix all   |
|                          | the batches together for even             |
|                          | distribution of seasoning. Add salt if    |
|                          | needed. This is a side dish that needs to |
|                          | be served warm. Keep forming balls until  |
|                          | mixture is all used up. Serve with fried  |
|                          | pork meat and fried onions..... yummy!    |
|                          | Use this same recipe to make \"Bolitas de |
|                          | Mofongo\" to add to stews. Shape the      |
|                          | mixture into balls and drop in any soup.  |
|                          |                                           |
|                          | (Makes about 3 medium size balls)         |
+--------------------------+-------------------------------------------+
| -   1 tablespoon crushed |                                           |
|     garlic               |                                           |
+--------------------------+-------------------------------------------+
| -   1 tablespoon olive   |                                           |
|     oil                  |                                           |
+--------------------------+-------------------------------------------+
| -   ½ lb. Chicharron or  |                                           |
|     cooked bacon         |                                           |
|     (crumbled)           |                                           |
+--------------------------+-------------------------------------------+

Submitted by Yamira Santiago-Espada, Assessment Technology Branch,
Airborne Systems Competency

Mojo Isleno

**(puertorrican appetizer)**

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   1 large bell pepper  | Heat olive oil to medium heat in a heavy  |
|                          | cast iron pot or pan. Saute onions until  |
|                          | translucent; then add remaining           |
|                          | ingredients and bring to a boil. Reduce   |
|                          | heat.\                                    |
|                          | \                                         |
|                          | Bring to a slow simmer and cook for       |
|                          | approximately ten to fifteen minutes.     |
|                          |                                           |
|                          | Makes one Cup.                            |
+--------------------------+-------------------------------------------+
| -   1/2 cup stuffed      |                                           |
|     olives               |                                           |
+--------------------------+-------------------------------------------+
| -   1 onion, chopped     |                                           |
+--------------------------+-------------------------------------------+
| -   1 cup tomato sauce   |                                           |
+--------------------------+-------------------------------------------+
| -   1/3 cup olive oil    |                                           |
+--------------------------+-------------------------------------------+
| -   1 bay leaf           |                                           |
+--------------------------+-------------------------------------------+
| -   1 tsp. salt          |                                           |
+--------------------------+-------------------------------------------+
| -   2 tsp. black pepper  |                                           |
+--------------------------+-------------------------------------------+

Submitted by Yamira Santiago-Espada, Assessment Technology Branch,
Airborne Systems Competency

Mulligatawny Soup

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   1 onion              | Chop the onion. Cut the chicken into      |
|                          | strips. Chop tomato. Peel and dice apple. |
|                          | Heat oil in a soup pot over medium heat.  |
|                          | Add onion and cook until soft, about 2    |
|                          | minutes. Cook chicken pieces about 2      |
|                          | minutes. Add curry powder and cook 1      |
|                          | minute. Add apple, stock, water, 1 1/4    |
|                          | tsp. salt, and 1/8 tsp. pepper. Lower     |
|                          | heat and cook until apple softens, about  |
|                          | 5 minutes. Add tomato and cook 5 minutes. |
|                          | Stir in cream and heat through. Sprinkle  |
|                          | with coriander before serving.            |
|                          |                                           |
|                          | Makes about 4 servings.                   |
+--------------------------+-------------------------------------------+
| -   1/2 lb. boneless     |                                           |
|     chicken breasts      |                                           |
+--------------------------+-------------------------------------------+
| -   1 tomato             |                                           |
+--------------------------+-------------------------------------------+
| -   1 apple              |                                           |
+--------------------------+-------------------------------------------+
| -   2 Tbs. olive oil     |                                           |
+--------------------------+-------------------------------------------+
| -   2 tsp. curry powder  |                                           |
+--------------------------+-------------------------------------------+
| -   1 ¾ cup chicken      |                                           |
|     stock                |                                           |
+--------------------------+-------------------------------------------+
| -   1 cup water          |                                           |
+--------------------------+-------------------------------------------+
| -   salt and pepper      |                                           |
+--------------------------+-------------------------------------------+
| -   1 cup light cream    |                                           |
+--------------------------+-------------------------------------------+
| -   1 Tbs. chopped fresh |                                           |
|     coriander or parsley |                                           |
+--------------------------+-------------------------------------------+

Submitted by Jennifer Guerin, OEOP

\"We are a nation of many nationalities, many races, many
religions\--bound together by a single unity, the unity of freedom and
equality. Whoever seeks to set one nationality against another, seeks to
degrade all nationalities.\" Franklin Delano Roosevelt

Nutty Baklava

**(Greek)**

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   1 (17 1/4 --ounce)   | Butter a 13 -- x9- x 2-inch baking pan.   |
|     package frozen       | Cut phyllo in half crosswise, and cut     |
|     phyllo pastry,       | each half to fit pan. Discard trimmings.  |
|     thawed               | Cover phyllo with a slightly damp towel.  |
|                          | Layer 10 sheets of phyllo in pan,         |
|                          | brushing each sheet with melted butter.   |
|                          |                                           |
|                          | Combine coconut, macadamia nuts, pecans,  |
|                          | brown sugar, and allspice; stir well.     |
|                          | Sprinkle one-third of nut mixture over    |
|                          | phyllo in pan. Top with 10 sheets of      |
|                          | phyllo, brushing each sheet with melted   |
|                          | butter. Repeat procedure twice with       |
|                          | remaining nut mixture, phyllo, and        |
|                          | butter, ending with buttered phyllo. Cut  |
|                          | into diamond shapes, using a sharp knife. |
|                          | Bake at 350 degrees for 45 minutes or     |
|                          | until top is browned. Let cool            |
|                          | completely.                               |
|                          |                                           |
|                          | Combine 1 cup sugar, water, and honey in  |
|                          | a medium saucepan. Bring to a boil;       |
|                          | reduce heat, and simmer 5 minutes. Remove |
|                          | from heat; drizzle syrup over baklava.    |
|                          | Cover and let stand at room temperature   |
|                          | 24 hours. Yield: about 3 dozen.           |
+--------------------------+-------------------------------------------+
| -   1 ¼ cups butter,     |                                           |
|     melted               |                                           |
+--------------------------+-------------------------------------------+
| -   1 ¼ cups flaked      |                                           |
|     coconut, lightly     |                                           |
|     toasted              |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 cup finely       |                                           |
|     chopped macadamia    |                                           |
|     nuts, toasted        |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 cup finely       |                                           |
|     chopped pecans       |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 cup firmly       |                                           |
|     packed brown sugar   |                                           |
+--------------------------+-------------------------------------------+
| -   1 teaspoon ground    |                                           |
|     allspice             |                                           |
+--------------------------+-------------------------------------------+
| -   1 cup sugar          |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 cup water        |                                           |
+--------------------------+-------------------------------------------+
| -   1/4 cup honey        |                                           |
+--------------------------+-------------------------------------------+

Submitted by Jennifer Guerin, OEOP

\"Moving forward together by learning from each other.\"

Seafood Gumbo

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   3 pounds fresh       | Make a roux by stirring flour and         |
|     shrimp               | vegetable oil until a well-browned peanut |
|                          | butter color. Not burned! When roux is    |
|                          | made, add onions, bell peppers, celery    |
|                          | and garlic. Cook, stirring, until         |
|                          | vegetables are limp, being careful not to |
|                          | burn. Add hand squeezed tomatoes, tomato  |
|                          | sauce, salt and peppers. Cook and stir    |
|                          | until well blended. Add water and cook 50 |
|                          | minutes. Turn fire off. Let sit until     |
|                          | ready to serve. Just before serving,      |
|                          | bring to a light bubble. If too thick,    |
|                          | add more water. Add shrimp. Cook 10       |
|                          | minutes. Add parsley, green onions,       |
|                          | oysters and crabmeat. Cook 5 minutes      |
|                          | more. It is important not to overcook the |
|                          | seafood. Serve immediately.               |
+--------------------------+-------------------------------------------+
| -   2 pints oysters      |                                           |
+--------------------------+-------------------------------------------+
| -   2 pounds lump        |                                           |
|     crabmeat             |                                           |
+--------------------------+-------------------------------------------+
| -   4 ½ cups flour       |                                           |
+--------------------------+-------------------------------------------+
| -   3 cups vegetable oil |                                           |
+--------------------------+-------------------------------------------+
| -   2 cups bell peppers  |                                           |
|     -- chopped           |                                           |
+--------------------------+-------------------------------------------+
| -   8 cups onions --     |                                           |
|     chopped              |                                           |
+--------------------------+-------------------------------------------+
| -   3 cups celery --     |                                           |
|     chopped              |                                           |
+--------------------------+-------------------------------------------+
| -   3 tablespoons garlic |                                           |
|     -- chopped           |                                           |
+--------------------------+-------------------------------------------+
| -   3 (14 ounce) cans    |                                           |
|     whole tomatoes with  |                                           |
|     juice (hand          |                                           |
|     squeezed)            |                                           |
+--------------------------+-------------------------------------------+
| -   1 (8 ounce) can      |                                           |
|     tomato sauce         |                                           |
+--------------------------+-------------------------------------------+
| -   3 tablespoons salt   |                                           |
+--------------------------+-------------------------------------------+
| -   3 tablespoons black  |                                           |
|     pepper               |                                           |
+--------------------------+-------------------------------------------+
| -   2 teaspoons red      |                                           |
|     pepper               |                                           |
+--------------------------+-------------------------------------------+
| -   1 gallon water       |                                           |
+--------------------------+-------------------------------------------+
| -   3/4 cup parsley --   |                                           |
|     chopped              |                                           |
+--------------------------+-------------------------------------------+
| -   1 cup green onions   |                                           |
|     -- chopped           |                                           |
+--------------------------+-------------------------------------------+

Submitted by Janet Sellars, OEOP

\"If we are to live together in peace, we must come to know each other
better.\" Lyndon Baines Johnson

Sorullitos De Maiz

**(puertorrican appetizer)**

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   1 ¼ cups corn meal   | In a medium saucepan boil the water. Add  |
|                          | slat and corn meal and stir. Remove from  |
|                          | heat. Add the cheese and stir. It is      |
|                          | better to refrigerate this for about 30   |
|                          | minutes so that it becomes more           |
|                          | manageable - not hot and easier to        |
|                          | handle.                                   |
|                          |                                           |
|                          | Form the sorullitos and fry in plenty of  |
|                          | oil. This makes a great appetizer and     |
|                          | also goes great with soup.                |
+--------------------------+-------------------------------------------+
| -   1 tsp. salt          |                                           |
+--------------------------+-------------------------------------------+
| -   2 cups water         |                                           |
+--------------------------+-------------------------------------------+
| -   1 cup shredded       |                                           |
|     cheese (in Puerto    |                                           |
|     Rico they use Queso  |                                           |
|     de Bola)             |                                           |
+--------------------------+-------------------------------------------+

Submitted by Yamira Santiago-Espada, Assessment Technology Branch,
Airborne Systems Competency

Spicy Vietnamese Clam

(Some items may be found in Vietnamese markets)

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   4 cans of baby clams | Preparation:\                             |
|     (64 oz @ Costco)     | \                                         |
|                          | 1) Wash and drain the clam in cold water  |
|                          | to remove the salt and tiny shells.\      |
|                          | 2) Chop the white onions and garlic into  |
|                          | small pieces.\                            |
|                          | 3) Chop the rau ram into small pieces.\   |
|                          | 4) Cut the peppers into small pieces.  I  |
|                          | recommend quite a lot\                    |
|                          | otherwise the dish taste fishy.  But      |
|                          | don\'t over do it, it might be\           |
|                          | too hot the your guests.\                 |
|                          | 5) Cook the banh da. (Microwave; 45       |
|                          | sec./crepe)                               |
|                          |                                           |
|                          | Cooking:\                                 |
|                          | \                                         |
|                          | 1) Sauté the white onions in oil until    |
|                          | lightly brown.  (Use olive oil if you\    |
|                          | have some.  It tastes better.)\           |
|                          | 2) Sauté the garlic the same way.\        |
|                          | 3) Add the clam. You will need to add     |
|                          | more oil to keep the dish\                |
|                          | slightly soft.\                           |
|                          | 4) Sauté everything for a few minutes.\   |
|                          | 5) Add the lemon grass, salt, black       |
|                          | pepper, sugar and fish sauce.\            |
|                          | 6) Mix and sauté for a few minutes more.\ |
|                          | 7) Turn down the heat.\                   |
|                          | 8) Add the rau ram and mix thoroughly.\   |
|                          | 9) Add the red chopped Thai pepper and    |
|                          | mix thoroughly.\                          |
|                          | \                                         |
|                          | The dish is ready to serve.  I think      |
|                          | it\'s best if you eat while it\'s hot.\   |
|                          | Use the banh da as a scooper for the      |
|                          | clam.                                     |
|                          |                                           |
|                          | This will serve about 10+ people for      |
|                          | appetizer.                                |
+--------------------------+-------------------------------------------+
| -   2 medium size white  |                                           |
|     onions               |                                           |
+--------------------------+-------------------------------------------+
| -   2 cloves of garlic   |                                           |
+--------------------------+-------------------------------------------+
| -   5 bags of rau ram    |                                           |
|     (This mint looking   |                                           |
|     spice looks like     |                                           |
|     basil with\          |                                           |
|     black spot dye on    |                                           |
|     the leaves.)         |                                           |
+--------------------------+-------------------------------------------+
| -   5 teaspoons of       |                                           |
|     crushed lemon grass  |                                           |
+--------------------------+-------------------------------------------+
| -   2 teaspoons of salt  |                                           |
+--------------------------+-------------------------------------------+
| -   2 teaspoons of sugar |                                           |
+--------------------------+-------------------------------------------+
| -   2 teaspoons of black |                                           |
|     pepper (depends on   |                                           |
|     your taste)          |                                           |
+--------------------------+-------------------------------------------+
| -   fish sauce (depends  |                                           |
|     on your taste)       |                                           |
+--------------------------+-------------------------------------------+
| -   banh da (Thick rice  |                                           |
|     paper crepe.)        |                                           |
+--------------------------+-------------------------------------------+
| -   lots of red Thai     |                                           |
|     pepper (depends on   |                                           |
|     how hot you want it) |                                           |
+--------------------------+-------------------------------------------+

Submitted by Long Pham, NASA Goddard (formerly from NASA Langley)

\"Enriching our environment and promoting employee potential Diversity,
allow it, encourage it, cultivate and nourish it and then be ready.\"

Sweet Potato Biscuit

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   6 tablespoons        | Sift together flour, baking powder, and   |
|     vegetable shortening | salt. Add sugar and vegetable shortening  |
|                          | to sweet potatoes while hot. Combine      |
|                          | potato mixture. Knead for one minute.     |
|                          | Roll or pat 3/4 inch thickness. Cut and   |
|                          | bake at 425 degrees for 12-15 minutes.    |
+--------------------------+-------------------------------------------+
| -   4 c. mashed sweet    |                                           |
|     potatoes             |                                           |
+--------------------------+-------------------------------------------+
| -   2 c. flour           |                                           |
+--------------------------+-------------------------------------------+
| -   3 teaspoons baking   |                                           |
|     powder               |                                           |
+--------------------------+-------------------------------------------+
| -   4 tablespoons sugar  |                                           |
+--------------------------+-------------------------------------------+
| -   1 ½ teaspoons salt   |                                           |
+--------------------------+-------------------------------------------+

Submitted by Enette Doswell, OEOP

\"Truth knows no color; it appeals to intelligence.\" James Cone

Sweet Potato Casserole

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   \*Mixture --blend    | Bake in 350-degree oven for 35-45         |
|     well and place in    | minutes. Check at 35 minutes to see if    |
|     lightly greased      | bubbling and topping is browned.          |
|     baking pan;          |                                           |
+--------------------------+-------------------------------------------+
| -   3 cups boiled/mashed |                                           |
|     large sweet potatoes |                                           |
+--------------------------+-------------------------------------------+
| -   1 cup sugar          |                                           |
+--------------------------+-------------------------------------------+
| -   2 eggs               |                                           |
+--------------------------+-------------------------------------------+
| -   1 tsp. vanilla       |                                           |
|     extract              |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 stick butter or  |                                           |
|     margarine (melted)   |                                           |
+--------------------------+-------------------------------------------+
| -   1 cup milk           |                                           |
+--------------------------+-------------------------------------------+
| -   1 tsp. nutmeg        |                                           |
+--------------------------+-------------------------------------------+
|                          |                                           |
+--------------------------+-------------------------------------------+
| -   \*Topping -- mix and |                                           |
|     sprinkle evenly over |                                           |
|     mixture;             |                                           |
+--------------------------+-------------------------------------------+
| -   1 cup brown sugar    |                                           |
+--------------------------+-------------------------------------------+
| -   1/3 cup all purpose  |                                           |
|     flour                |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 stick butter or  |                                           |
|     margarine (melted)   |                                           |
+--------------------------+-------------------------------------------+
| -   1 cup chopped pecans |                                           |
+--------------------------+-------------------------------------------+

Submitted by Vivian Merritt, OEOP

\"Every heart is the other heart. Every soul is the other soul. Every
face is the other face. The individual is the one illusion.\" Marguerite
Young

Tahitian Crab Meat Soup

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   2 cups onion, diced  | In large saucepan, sauté onion in butter  |
|                          | until translucent. Stir in flour: blend   |
|                          | well. Add heavy cream and chicken stock.  |
|                          | Simmer for 5 minutes, stirring            |
|                          | frequently. Stir in coconut milk, spinach |
|                          | and crabmeat. Cook for 3 minutes,         |
|                          | stirring frequently. Season to taste with |
|                          | sale and white pepper.                    |
|                          |                                           |
|                          | Makes 4 servings.                         |
+--------------------------+-------------------------------------------+
| -   1/4 cup butter       |                                           |
+--------------------------+-------------------------------------------+
| -   2 Tbsp. flour        |                                           |
+--------------------------+-------------------------------------------+
| -   2 cups heavy cream   |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 cup chicken      |                                           |
|     stock                |                                           |
+--------------------------+-------------------------------------------+
| -   2 cups coconut milk  |                                           |
+--------------------------+-------------------------------------------+
| -   2 cups frozen        |                                           |
|     chopped spinach,     |                                           |
|     thawed or 3 cups     |                                           |
|     chopped fresh        |                                           |
|     spinach, washed and  |                                           |
|     steamed              |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 cup crab meat    |                                           |
+--------------------------+-------------------------------------------+
| -   sale and white       |                                           |
|     pepper to taste      |                                           |
+--------------------------+-------------------------------------------+

Submitted by Pat Link, Nondestructive Evaluation Sciences Branch,
Structures and Materials Competency

\"No one is born hating another person because of color of his skin, or
his background, or his religion. If \[people\] can learn to hate they
can be taught to love, for love comes from more naturally to the human
heart than its opposite.\" Nelson Mandela

Tembleque

**(puertorrican dessert)**

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   2-14 oz cans of      | **Instructions:** In a bowl mix           |
|     Coconut Milk         | cornstarch, sugar and salt. Add coconut   |
|                          | milk to mix, slowly, while mixing with a  |
|                          | large spoon. Do not use blender or mixer. |
|                          | Add Coco Goya or Coco Lopez and mix.\     |
|                          | \                                         |
|                          | Pour into medium size pan and boil on     |
|                          | medium high setting while stirring        |
|                          | constantly. Continue stirring and reduce  |
|                          | heat to medium. Continue stirring until   |
|                          | mix becomes thick. It should become lumpy |
|                          | first, then achieve an even thickness     |
|                          | with no lumps. Mix will have consistency  |
|                          | similar to melted chocolate. Remove from  |
|                          | heat. Quickly sprinkle a glass bowl with  |
|                          | water and pour mix into the bowl. Allow   |
|                          | mix to cool for several hours, outside or |
|                          | inside a refrigerator. Mix will turn to   |
|                          | Jello-like consistency. At this point     |
|                          | turn tembleque onto a flat dish. Sprinkle |
|                          | with cinnamon to taste.                   |
|                          |                                           |
|                          | **Prep Time:** 15-20 mins.\               |
|                          | **Servings:** 8-10 slices                 |
+--------------------------+-------------------------------------------+
| -   1/3 Cup Coconut      |                                           |
|     Cream (Coco Goya or  |                                           |
|     Coco Lopez)          |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 cup Cornstarch   |                                           |
+--------------------------+-------------------------------------------+
| -   2/3 cup Sugar        |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 tsp. Salt        |                                           |
+--------------------------+-------------------------------------------+
| -   Cinnamon to Taste    |                                           |
+--------------------------+-------------------------------------------+

Submitted by Yamira Santiago-Espada, Assessment Technology Branch,
Airborne Systems Competency

Tostones

Here is a nice side dish that can be had with any meat dish or for that
matter as a snack. The secrete to Tostones is to eat them while they are
still hot. And for those of you, that have never had them get ready for
a real treat.

I will start you off with a small batch, but if I were you I\'d buy a
few extra and leave them in the refrigerator. Just in case you decide on
making some more this way you will have them on hand..

**(puertorrican appetizer)**

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   3 green plantains    | Cut off both ends of a plantain and with  |
|                          | a sharp knife run a slit down one of the  |
|                          | veins of the plantain. Remember not to    |
|                          | cut to deep, what we want to do is to be  |
|                          | able to remove the skin not to split the  |
|                          | plantain in half. Now with the thumbs of  |
|                          | both hands start prying the skin apart    |
|                          | until you have removed it completely.\    |
|                          | Now slice the plantain on a diagonal      |
|                          | about half inch thick. Place the slices   |
|                          | in the water mixture making sure that     |
|                          | they are completely covered with the      |
|                          | water. Continue this process until you    |
|                          | have finished with all the plantains add  |
|                          | water as needed. ( The secrete is to keep |
|                          | them well bathed so that they don\'t turn |
|                          | in color. This would be a good time to    |
|                          | taste the water making sure that you have |
|                          | a good garlic taste and that the salt and |
|                          | pepper are to your liking.\               |
|                          | Cover and place in refrigerator for at    |
|                          | least a half hour or longer. What we want |
|                          | is for the flavor in the water to be      |
|                          | absorbed by the plantain.\                |
|                          | 6 - place oil or shortening in a deep     |
|                          | fryer or caldron and bring up to heat     |
|                          | about 350 degrees.\                       |
|                          | 7 - Once the fryer has come up to heat    |
|                          | drain the slices on at a time and place   |
|                          | them in the fryer. Depending on how big   |
|                          | your fryer is place enough so that they   |
|                          | can float freely, remove after ten        |
|                          | minutes and allow to drain on a piece of  |
|                          | paper towel.\                             |
|                          | I know that you were wondering about that |
|                          | brown paper bag, well here is when it     |
|                          | comes into play.                          |
|                          |                                           |
|                          | Flatten the brown paper bag and fold it   |
|                          | in half. Place one plantain at a time on  |
|                          | the bag, now fold the bag again to create |
|                          | a press. With the plantain in between the |
|                          | bag press down and flatten the slice,     |
|                          | being careful not to break it apart.\     |
|                          | Do this to all the slices and set aside.\ |
|                          | Now I hope that you didn\'t throw the     |
|                          | water mixture out, because we still need  |
|                          | it.\                                      |
|                          | Take a slice at a time and dip it quickly |
|                          | in the water, shake off any extra water   |
|                          | and return to the deep fryer allow to fry |
|                          | until golden brown in color or until they |
|                          | float to the top. Remove from heat and    |
|                          | allow to drain on a paper towel, you can  |
|                          | add salt at this time if you wish.\       |
|                          | Try and sprinkle some mojo on the         |
|                          | plantains I think you might enjoy them    |
|                          | that way.                                 |
+--------------------------+-------------------------------------------+
| -   4-5 large clove of   |                                           |
|     garlic               |                                           |
+--------------------------+-------------------------------------------+
| -   salt and pepper to   |                                           |
|     taste                |                                           |
+--------------------------+-------------------------------------------+
| -   About 1 quart of     |                                           |
|     very cold water      |                                           |
+--------------------------+-------------------------------------------+
| -   Enough vegetable oil |                                           |
|     or shortening for    |                                           |
|     deep frying          |                                           |
+--------------------------+-------------------------------------------+
| -   A large brown paper  |                                           |
|     bag or a tortilla    |                                           |
|     press                |                                           |
+--------------------------+-------------------------------------------+
| -   1 crush garlic in a  |                                           |
|     mortero or with a    |                                           |
|     garlic press         |                                           |
+--------------------------+-------------------------------------------+
| -   Add garlic, salt,    |                                           |
|     and pepper (make     |                                           |
|     sure that these      |                                           |
|     ingredients are well |                                           |
|     blended)             |                                           |
+--------------------------+-------------------------------------------+
| -   Add a little more    |                                           |
|     cold water           |                                           |
+--------------------------+-------------------------------------------+

Submitted by Yamira Santiago-Espada, Assessment Technology Branch,
Airborne Systems Competency

Veal Scaloppine

### **With Prosciutto and cheese** 

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   8 veal cutlets       | \(1\) Pound the veal out thinly between 2 |
|                          | pieces of                                 |
|                          |                                           |
|                          | waxed paper with a meat mallet or rolling |
|                          | pin.                                      |
|                          |                                           |
|                          | \(2\) Melt the butter in a sauté pan and  |
|                          | add the veal                              |
|                          |                                           |
|                          | and garlic. Cook until the veal is        |
|                          | slightly browned on                       |
|                          |                                           |
|                          | each side.                                |
|                          |                                           |
|                          | \(3\) Place a piece of prosciutto on top  |
|                          | of each piece                             |
|                          |                                           |
|                          | of veal and add sherry, stock and sprig   |
|                          | of rosemary to                            |
|                          |                                           |
|                          | the pan. Cover the pan and cook the veal  |
|                          | for about 10                              |
|                          |                                           |
|                          | minutes over a gentle heat or until done. |
|                          |                                           |
|                          | \(4\) Remove the meat to a heat proof     |
|                          | serving dish and                          |
|                          |                                           |
|                          | top each piece with a slice of cheese.    |
|                          |                                           |
|                          | \(5\) Bring the cooking liquid from the   |
|                          | veal to a boil                            |
|                          |                                           |
|                          | and allow to boil rapidly to reduce       |
|                          | slightly.                                 |
|                          |                                           |
|                          | \(6\) Meanwhile, broil the veal to melt   |
|                          | and brown the                             |
|                          |                                           |
|                          | cheese. Remove the sprig of rosemary from |
|                          | the sauce                                 |
|                          |                                           |
|                          | and pour the sauce around the meat to     |
|                          | serve.                                    |
|                          |                                           |
|                          | 15 minutes to prepare and 15 - 20 minutes |
|                          | to cook                                   |
|                          |                                           |
|                          | Variation\*\*\*White wine may be          |
|                          | substituted for the                       |
|                          |                                           |
|                          | sherry, if desired. 1 tsp of tomato paste |
|                          | may be added                              |
|                          |                                           |
|                          | to the sauce. You can use chicken, turkey |
|                          | or pork                                   |
|                          |                                           |
|                          | instead of veal.                          |
+--------------------------+-------------------------------------------+
| -   2 Tbsp butter or     |                                           |
|     margarine            |                                           |
+--------------------------+-------------------------------------------+
| -   1 clove garlic,      |                                           |
|     crushed              |                                           |
+--------------------------+-------------------------------------------+
| -   1 sprig of rosemary  |                                           |
+--------------------------+-------------------------------------------+
| -   8 slices of          |                                           |
|     prosciutto ham       |                                           |
+--------------------------+-------------------------------------------+
| -   8 slices of          |                                           |
|     mozzarella cheese    |                                           |
+--------------------------+-------------------------------------------+
| -   3 Tbsp sherry        |                                           |
+--------------------------+-------------------------------------------+
| -   1/2 cup beef stock   |                                           |
+--------------------------+-------------------------------------------+
| -   salt and pepper      |                                           |
+--------------------------+-------------------------------------------+

Submitted by Jeanne Heyman, mother of Carol Fowler, secretary in DAIMB.

"Striving for excellence through the strength of our differences.\"

Vegetarian Stuffed Grape Leaves

Here\'s a modern adaptation of the basic Stuffed Grape Leaves recipe
from

both my grandmothers and my own mother. Both sets of my grandparents

emigrated from Lebanon, where the cooking style is generally known as

\"Middle Eastern\" or \"Arabic\". This dish is traditionally made with
ground

lamb, but many vegetarians have substituted other protein sources for
the

meat\--hence this adaptation.

(Lebanon)

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   Get about a hundred  | While the leaves are soaking, put about   |
|     grape leaves. The    | two cups of uncooked rice (regular, not   |
|     best ones are the    | \'instant\' or \'minute\') in a large     |
|     ones you pick        | bowl. Cover the rice with water but       |
|     yourself\--try to    | don\'t cook. Let the rice mixture soak    |
|     find large, rounded  | for another hour, then drain off the      |
|     ones. If you don\'t  | excess water. Sprinkle your favorite      |
|     have a natural       | spices over the mixture---cinnamon, dill, |
|     source, you can find | or basil are good choices.                |
|     grape leaves in a    |                                           |
|     jar at larger        | Cover the bottom of a large stovetop pan  |
|     grocery stores.      | with a few torn or too-small leaves. Take |
|     Either way, rinse    | a nice, full, leaf, break its stem off,   |
|     them and then soak   | and lay it out on your countertop with    |
|     in a large pan of    | the vein side up. Place about a teaspoon  |
|     fresh water for a    | of the rice mixture in the center of the  |
|     few hours.           | leaf. Fold in and overlap the two sides   |
|                          | of the leaf, covering the rice mixture.   |
|                          | Now, with your thumbs and fingertips,     |
|                          | loosely roll the stuffed leaf away from   |
|                          | you so that you end up with something     |
|                          | that looks like about half of a thick     |
|                          | cigar. Carefully place the stuffed,       |
|                          | rolled leaf in the pan, and repeat with   |
|                          | the next leaf, placing them in rows.      |
|                          | Don\'t pack them too tightly, because the |
|                          | rice will need room to expand as it       |
|                          | cooks. When you get close to filling the  |
|                          | pan, put a few more torn leaves on top of |
|                          | the rolled ones, fill the pan with water  |
|                          | to about an inch over the topmost leaves. |
|                          | Place a dish on top to weigh them down.   |
|                          | Put the pan over a medium-heat burner for |
|                          | about 25 minutes, then reduce the heat to |
|                          | low for another 10 minutes, then remove   |
|                          | from the heat. The water might boil over, |
|                          | so pay attention! Drain the water off.    |
|                          | Let the pan sit for about half an hour,   |
|                          | then very gently remove the stuffed       |
|                          | leaves one-by-one with tongs or by hand,  |
|                          | and place them carefully into your        |
|                          | serving tray.                             |
|                          |                                           |
|                          | To eat, pick the rolls up with an opened  |
|                          | wedge of pita bread and dip into plain    |
|                          | yogurt. Mmmmm!                            |
+--------------------------+-------------------------------------------+
| -   From the following   |                                           |
|     list, choose three   |                                           |
|     or four that you'd   |                                           |
|     like, and chop up    |                                           |
|     and add about a half |                                           |
|     a cup of each to the |                                           |
|     wet rice:            |                                           |
|                          |                                           |
| > Pistachios, walnuts,   |                                           |
| > or almonds             |                                           |
| >                        |                                           |
| > Dried apricots         |                                           |
| >                        |                                           |
| > Vidalia onion          |                                           |
| >                        |                                           |
| > Raisins                |                                           |
| >                        |                                           |
| > Carrots                |                                           |
| >                        |                                           |
| > Chick peas             |                                           |
+--------------------------+-------------------------------------------+

Submitted by Dr. Vic Delnore, Project Manager,Airborne, Atmospheric
Science Office, Atmospheric Sciences Division

"Shaping the future by liberating our vast cultural uniqueness.\"

Wonton Potato Pierogis

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   6 medium potatoes,   | Peel, quarter and boil potatoes in        |
|     or enough to make 4  | lightly salted water. Mash and set aside. |
|     cups of mashed       | Sauté half of the onions in half the      |
|     potatoes             | butter. Add to potatoes along with ½ cup  |
|                          | cheese; mix well. Season to taste with    |
|                          | salt and pepper. Paint edges of wonton    |
|                          | with water using a pastry brush. Place 1  |
|                          | heaping tablespoon of potato mixture in   |
|                          | center. Cover with a second wrapper and   |
|                          | seal by pressing edges together gently.   |
|                          | (You may cut off the excess dough with    |
|                          | cookie cutter or pastry wheel.) Continue  |
|                          | until all potato mixture is used. Sauté   |
|                          | remaining chopped onion, along with the   |
|                          | garlic, in remaining butter. Set aside.   |
|                          | Put as many dumplings as will comfortably |
|                          | fit in a large pan of gently boiling      |
|                          | water, being careful not to overcrowd.    |
|                          | Boil for 2 minutes. Carefully remove with |
|                          | a slotted spoon and drain. Repeat until   |
|                          | all the pierogi are cooked.               |
|                          |                                           |
|                          | To serve, place them on a platter, cover  |
|                          | with the reserved onion-garlic butter and |
|                          | sprinkle with remaining Romano cheese.    |
+--------------------------+-------------------------------------------+
| -   2 medium onions,     |                                           |
|     chopped fine         |                                           |
+--------------------------+-------------------------------------------+
| -   ¼ pound unsalted     |                                           |
|     butter               |                                           |
+--------------------------+-------------------------------------------+
| -   1 cup grated Romano  |                                           |
|     cheese               |                                           |
+--------------------------+-------------------------------------------+
| -   Salt and white       |                                           |
|     pepper to taste      |                                           |
+--------------------------+-------------------------------------------+
| -   1 package of wonton  |                                           |
|     wrappers             |                                           |
+--------------------------+-------------------------------------------+
| -   2 cloves garlic,     |                                           |
|     peeled               |                                           |
+--------------------------+-------------------------------------------+

Submitted by Jennifer Guerin, OEOP

"Growth through diversity.\"

Zelya **(Sauerkraut Soup)**

+--------------------------+-------------------------------------------+
| **Ingredients:**         | **Directions:**                           |
+--------------------------+-------------------------------------------+
| -   2 pounds pork        | Cook pork shanks in water in a 5-quart    |
|     shanks, ham hocks,   | kettle for 20 minutes. Skim off foam. Add |
|     or pigs\' feet       | onion, bay leaf, peppercorns, and         |
|                          | parsley. Cook about 45 minutes, or until  |
|                          | meat is tender.                           |
|                          |                                           |
|                          | Remove meat from broth. Strain brother;   |
|                          | return to kettle.                         |
|                          |                                           |
|                          | Remove meat from bones; discard skin and  |
|                          | bones. Dice meat.                         |
|                          |                                           |
|                          | Rinse sauerkraut with cold water; drain.  |
|                          |                                           |
|                          | Add diced meat, drained sauerkraut, beef  |
|                          | broth, bacon or sausage and tomato soup   |
|                          | to kettle. Salt and pepper to taste.      |
|                          | Simmer 1 hour.                            |
|                          |                                           |
|                          | Serve with plain boiled potatoes if       |
|                          | desired.                                  |
|                          |                                           |
|                          | About 10 servings.                        |
+--------------------------+-------------------------------------------+
| -   1 quart water        |                                           |
+--------------------------+-------------------------------------------+
| -   1 medium onion,      |                                           |
|     sliced               |                                           |
+--------------------------+-------------------------------------------+
| -   1 bay leaf           |                                           |
+--------------------------+-------------------------------------------+
| -   5 peppercorns        |                                           |
+--------------------------+-------------------------------------------+
| -   1 sprig parsley or   |                                           |
|     teaspoon dried       |                                           |
|     parsley flakes       |                                           |
+--------------------------+-------------------------------------------+
| -   1 pound sauerkraut   |                                           |
+--------------------------+-------------------------------------------+
| -   2 cups beef broth,   |                                           |
|     bouillon, or meat    |                                           |
|     stock                |                                           |
+--------------------------+-------------------------------------------+
| -   8 to 12 ounces bacon |                                           |
|     or smoked link       |                                           |
|     sausage, diced       |                                           |
+--------------------------+-------------------------------------------+
| -   1 can of tomato soup |                                           |
+--------------------------+-------------------------------------------+
| -   salt and pepper to   |                                           |
|     taste                |                                           |
+--------------------------+-------------------------------------------+

Submitted by Pat Link, Nondestructive Evaluation Sciences Branch,
Structures and Materials Competency

"To Be All That We Can Be - Together.\"

![](media/image3.wmf){width="1.0791666666666666in"
height="1.0493055555555555in"}ndex

A

-   Ambrosia

-   Anzac Biscuits

B

-   Broiled Lamb Chops

C

-   Chicken Jalfarezi

-   Chicken Masalah

-   Chinese Sweet Rice Cake

-   Chocolate Dessert

-   Copper Pennies

-   Creole Gumbo

-   Creole Okra and Tomatoes

-   Cuban Chicken Salad

D

-   Danish Coffeecake

-   Dovi

E

F

-   Fast and Fabulous Peanut Butter Pie

-   Flaming Pumpkin Flan

G

-   German Potato Salad

-   German Schnitzel

-   Ginger Chicken

-   Golabki

H

-   Hawaiian Mahi-Mahi

I

-   Irish Potato Candy

-   Italian Manicotti

-   Italian Pork Chops

J

K

-   Khoreshe Fessenjan

L

-   Lemon Rice

-   Lion Head

M

-   Maltese Cheese and Meat Cakes

-   Mofongo

-   Mojo Isleno

-   Mulligatawny Soup

###### N

-   Nutty Baklava

O

P

Q

R

S

-   Seafood Gumbo

-   Sorullitos De Maiz

-   Spicy Vietnamese Clam

-   Sweet Potato Biscuit

-   Sweet Potato Casserole

T

-   Tahitian Crab Meat Soup

-   Tembleque

-   Tostones

U

V

-   Veal Scaloppine

-   Vegetarian Stuffed Grape Leaves

W

-   Wonton Potato Pierogis

X/Y/Z

-   Zelya