Amex Canada 2009

Diversity e-Cookbook

Created By: Amex Canada Employees

 Contents:
Appetizers and Sauces

Side Dishes

Meat and Poultry Dishes

Seafood Dishes

Meatless Dishes

Breads, Pastries and Desserts

 Family Favourite

Joe’s Gazpacho
Originating in the southern region of Andalusia, gazpacho is widely consumed throughout
Spain, neighboring Portugal (where it is known as gaspacho), and parts of Latin America.
I have been changing it up over the years and this is my favorite version.

Ingredients:
• 1 can of tomato juice (any label) • 3 cloves garlic
• ½ can each of crushed and diced tomatoes
• 2/3 cup olive oil
• 1 can of cherry tomatoes
• juice of ½ lemon
• tsp each of sea salt and sugar
• 1 cucumber
• 2 large stalks of celery
• 2 hot house tomatoes
• 2 on-the-vine tomatoes
• 4 plum tomatoes
• ½ bunch of parsley
• ½ small white onion

Directions:
1. Pour the following into a large pot:
• can of tomato juice (any label)
• ½ can of crushed tomatoes (Unico)
• ½ can of diced tomatoes (look for label made in Italy)
• can of cherry tomatoes (look for label made in Italy)
2. Add a teaspoon each of sea salt and sugar and add the following that have been fine
pulse chopped (food processor)
• 1 cucumber with peel on (not the English type)
• 2 large stalks of celery
• 2 hot house tomatoes
• 2 on-the-vine tomatoes (take them off the vine first)
• 4 plum tomatoes
3. Blend the following in a food processor and then pour into the pot:
• ½ bunch of parsley
• ½ small white onion
• 3 cloves garlic
• 2/3 cup olive oil
Submitted By: Joe Sipione
• Juice of ½ lemon CMS, Markham Office
• Stir the pot well and enjoy!
 Family Favourite

Mexicali Dip
Just fun to eat and easy to make.

Ingredients:
• 1 500ml container of sour cream
• 1 large package instant vegetable soup
• 1 jar salsa
• 1 ½ cups shredded cheddar cheese
• 1 package chips (your choice)

Directions:
1. Mix sour cream and soup together.
2. Layer in or mix in salsa (your choice) and add cheese on top in a glass
bowl.
3. Enjoy with chips!

Submitted By: Dean Rogers

Toronto BTC, 33 Yonge St
 Trinidad

“Mother In Law”
In Trinidad this dish is known by this name because it’s hot and spicy and may burn
your tongue like a mother in law! It is usually served on top of a rice dish or used in
meals instead of regular hot sauce

Ingredients:
• 3 minced carrots
• 3 tbsp of lime juice
• Salt to taste
• 3 stems of Shadow Benny (cilantro)
• 2 whole hot jamaican peppers (remove seeds)

Directions:
1. Chop the hot jamaican peppers finely in a blender with the cilantro.
2. Add minced carrots, lime juice and salt.
3. Let it rest for 10 minutes and then serve with food.

Submitted By: Meena Sukhdeo

US TSC, Markham Office
 Appetizers and Sauces

Side Dishes

Meat and Poultry Dishes

Seafood Dishes

Meatless Dishes

Breads, Pastries and Desserts

 Family Favourite

Creamy Hash Browns

Family favourite that is made every year for Christmas breakfast – very delicious!

Ingredients:
• 2 lbs frozen hash browns
• 1 500 mL sour cream
• 2 cans cream of mushroom soup
• Grated onion and salt to taste
• 2 cups grated cheddar cheese
• ½ cup melted butter or margarine (make sure not hot)
• Parmesan cheese

Directions:
Thaw potatoes slightly. Mix first 6 ingredients together in large bowl. Spread over 9‖X13‖
baking dish. Sprinkle parmesan cheese on top if you like. Bake 350F for 1 - 1½ hours. You
can make it a day ahead and put in fridge (or freezer if storing longer). I personally like
ketchup on mine once cooked.

Submitted By: Kerri Prescesky

GCC Account Development, Calgary Office
 Belgium

Croquettes
A family favourite for years. Every Sunday we gathered at my grandparent’s farmhouse
when we were growing up. I found the recipe hand written as part of an old school
project of my daughter’s, now 19, from when she was in grade 8 and it brought back
many memories. It takes a little preparation but it will no doubt become a favourite dish
of yours. Even though my grandparents are no longer with us, my younger sister
continues to ensure at Christmas time that we enjoy this family favourite at least once a
year.
Ingredients:
• 1 lb of peeled potatoes
• 1 small onion
• 1 tbsp of chutney
• 1 tbsp of chopped herbs
• 2 tbsp flour
• 2 eggs
• Dry, white bread crumbs
• Oil for deep frying
• A bunch of parsley

Directions:
1. Boil and mash the potatoes. Finely chop the onion and mix with chutney,
herbs and seasoning.
2. Put the mixture on a floured board. Make into a log roll, and cut into sections
about inch think and 3 inches long.
3. Roll these in seasoned flour. Then brush with beaten egg all over and roll in
bread crumbs.
4. Deep fry in smoking hot oil until well browned.

Submitted By: Belinda Banks

Business Travel – Advisory Services , Ottawa Office
 Poland

Placki Kartoflane
(Potato Pancakes)
During my school years, we were served a heavy dinner at school, so we ate these potato
pancakes with soup many evenings for High Tea. Placki Kartoflane is particularly delicious
topped with either hot applesauce or sour cream!

Ingredients:
• 6 medium potatoes, peeled
• 1 small onion grated
• 2 tbsp chopped fresh parsley
• 2 eggs beaten
• 1 tsp salt
• 1 tsp chopped fresh chives
• ¼ tsp ground nutmeg
• ¼ tsp black pepper
• ¼ cup vegetable oil

Directions:
Shred potatoes and immerse in cold water to prevent discoloration.
Combine onion, parsley, eggs, salt, chives, nutmeg and pepper in large mixing bowl.
Drain potatoes and pat dry with paper towels.
Add potatoes to onion mixture, sprinkle with flour, and mix thoroughly.
Heat oil in 10 inch skillet over medium heat. Drop potato mixture by rounded tablespoonful into
oil. Cook until crisp and golden on bottom, about 5 minutes. Turn over and cook about 5
minutes longer.

Submitted By: Hanusia MacMullen

US TSC, Markham Office
 England

Yorkshire Puddings
Yorkshire puddings are usually prepared while cooking a roast of beef. It is traditionally
served in England for Sunday lunch or dinner and on special occasions. In Victorian
days in the north-east of England, roast beef dinners would have been traditional fare
on Christmas Day. The accompanying batter pudding was not served with it until the
18th century in Yorkshire. The puddings are sometimes eaten with gravy before the
meat course.

Ingredients:
• 1 cup of all purpose flour
• ½ tsp of salt
• 1 egg
• 1 cup of milk
• Oil or beef dripping for greasing

Directions:
1. Sift the flour and salt into a bowl and break the egg into it.
2. Add the milk into a measuring cup and add water until 1 ¼ cup total of liquid.
3. Gradually whisk the liquid into the flour and egg to make a smooth batter. Leave to stand
while your beef cooks.
4. Generously grease eight Yorkshire pudding tins (muffin pans).
5. After your beef is finished cooking, remove from oven and increase your oven’s
temperature to 425 F. Put the greased tin on the top rack for 5 minutes.
6. Pour in batter and cook for about 10-15 minutes or until golden brown.

Submitted By: Hanusiua MacMullen

US TSC, Markham Office
 Appetizers and Sauces

Side Dishes

Meat and Poultry Dishes

Seafood Dishes

Meatless Dishes

Breads, Pastries and Desserts

 India

Chicken Kebabs
Although kebabs were thought to have originated in the Middle East, they are popular
everywhere these days and India is no exception. Kebabs were first introduced into India
around the 16th century by the Mughals. Since then, India has developed many unique
and creative kebab dishes of their own using traditional Indian spices and marinating
techniques. In India, kebabs are made in a large clay oven known as a Tandoor. Tandoor
ovens are able to heat foods to extremely high temperatures (1000 F). The trick to
keeping the meat or poultry juicy and succulent is marinating it in yogurt.
Ingredients:
• 2 lbs. ground chicken (feel free to use ground turkey or lamb)
• 2 large garlic cloves, finely minced
• ½ inch piece of fresh ginger, peeled and finely minced
• 1 medium onion, finely diced
• 2 tsp. ground cumin
• 1 tsp. ground coriander
• 2 tsp. garam masala
• 1 tsp. red chili powder
• 1 tsp crushed red chili flakes
• Juice of ½ lime
• Salt & pepper to taste
• 1 large egg, beaten
• 2 tbsp oil (canola or vegetable)
• Freshly chopped cilantro leaves
• Skewers, metal or wooden
• Lemon or lime wedges for garnish
• Vegetable or canola oil for basting
Directions:
If you are using wooden skewers, they need to soak in water for 30 minutes so they will
not burn. In a large mixing bowl, thoroughly combine all the ingredients and refrigerate for
at least 1 hour (longer is better). Then divide the mixture into equal portions (18-20) and
spread each portion onto a skewer creating a uniformly flattened shape around each
skewer. Brush them with a little oil. Grill the kebabs on an outdoor barbeque grill or an
indoor grill pan until done. You can also use an oven, just preheat to 350 F and place the
skewers on a foil lined baking sheet for 10-12 minutes until cooked. Garnish with lemon or
lime wedges and serve with delicious fresh cilantro or mint chutney.

Submitted By: Sati Dhingra

Credit Department, Markham Office
 Italy

Chicken Mushroom
Pasta Bake
A Guido family favourite….

Ingredients:
• 12 chicken drumsticks (skin off if preferred)
• 1 tbsp olive oil
• 1 onion chopped
• 3 cloves garlic minced
• 3 tbsp fresh parsley
• 1 tbsp fresh basil
• 3 cups mushrooms sliced
• 1/2 tsp salt
• 1/4 tsp pepper
• 14 oz. fat-free evaporated milk
• 1 cup chicken broth
• 454 gm spaghetti
• 6 tbsp freshly grated Parmesan or romano cheese
• 1 tbsp corm starch
• 1pkg. dried mushrooms
Directions:
Pour 1 cup boiling water over mushrooms. Let sit for 20 minutes and drain & rinse. Set
aside. Heat oil in large frying pan over mid-high heat. Sprinkle chicken with salt/pepper.
Brown chicken on all sides & remove to dish. In same pan, sauté onions/garlic until
softened. Add mushrooms and sauté until soft. Add parsley and basil and sauté for another
30 seconds. Add dried mushrooms and evaporated milk, chicken broth and bring to
simmer. Mix cornstarch with a bit of cold water and mix to a smooth paste. Add to sauce
and stir until thickened. Add chicken and juices to sauce and simmer on low for 40 minutes
- in the meantime, cook pasta according to package directions. Turn oven on to 325 -
spray a 9x13 baking dish - Put cooked past in the dish. Place chicken on top and pour
sauce over all. Sprinkle cheese on top and bake uncovered for 20 minutes

Submitted By: Maria Guido

Corporate Service Operations, Markham Office
 Guyana

Curry Beef
This is a very popular dish in Guyana. Many Guyanese families may serve Curry Beef
at least once a week in their homes. This dish is usually served with rice or Roti. This
is the Roxborough’s version:

Ingredients:
• 1 lb of stewing beef
• 1 onion
• 2 cloves of garlic
• 1 oz of curry powder
• 1 tsp of turmeric
• 4 tbsp of oil
• ½ oz of parsley
• ½ oz of thyme
• Pepper to taste

Directions:
1. Clean meat and cut into small pieces.
2. Chop onion, garlic, parsley and thyme.
3. Add the ingredients to the meat.
4. Fry curry lightly in the oil and add them meat and fry.
5. Add water just to cover the meat and let simmer until meat is tender.

Submitted By: Judy Roxborough

US TSC, Markham Office
 China

Pumpkin Ribs
Just delicious Chinese home cooking!

Ingredients:
• 3 strips of pork ribs
• 1 pound of pumpkin
• 1 tbsp of vegetable oil
• 2 tbsp of soya sauce (optional)
• 1 can of chicken broth
• 2 cups of water
• 1 clove of garlic
• 1/2 tsp sugar

• Pinch of salt to taste

• Pinch of pepper to taste (optional)

Directions:
1. Cut the ribs into rib lets
2. Cut the pumpkin into bit size not too small
3. Fry the garlic and ribs together until half cook
4. Add the pumpkin to the ribs
5. Add sugar
6. Stir a little then add the chicken broth and water to the pot
7. Let it boil until most of the liquid evaporates, but not completely dry
8. Taste before you add the salt
9. Serve with rice or pasta

Submitted By: Nancy Chan

US TSC, Markham Office
 Portugal & India

Sorpotel (also called

Sarapatel)
Sorpotel (Sarapatel), is a dish of Portuguese origin now commonly cooked in Goa, India and
northeastern Brazil. The meats are first parboiled, then diced and sauteed before being cooked
in a spicy and vinegary sauce. The flavourings and spices differ from region to region. In Goa,
Sorpotel is often accompanied by ―sanna" - a spongy, white, and slightly sweet steamed rice and
coconut bread. However, it can also be enjoyed with bread, on rice, or in a bun as a sandwich.

Ingredients:
• 1 kg boneless pork, a mix of skin fat and meat
• 1 pork liver
• 1 pork heart
• 12 dried red chilies
• 12 peppercorns
• 12 garlic cloves
• 1/4 cup vinegar
• 1/2 cup oil
• 1 tablespoon salt
• 6 green chilies, chopped
• 4 medium onions, chopped fine
• 1 pork tongue
• 3 cups water
• 1 inch piece fresh ginger
• 1 teaspoon cumin powder
• 8 cloves
• 2 pieces cinnamon sticks (one-inch each)
• 1 pork tongue
• 3 cups water
• 1 inch piece fresh ginger
• 1 tsp cumin seed
• 8 cloves
• 2 pieces cinnamon sticks (one-inch each)

Cont…
 Portugal & India

Sorpotel (also called

Sarapatel) Cont…

Directions:
• Wash and pat dry the meats. Put in a deep pan with the water on medium heat. Cover with
a lid and parboil the meats, (approx. 20 minutes). Remove from the fire, cool and dice the
meats fine. Keep aside the water for stock.
• Put all the spices except the green chilies and onion, into the blender with the vinegar and
grind to a fine paste.
• Heat the oil in a deep pan on medium heat and lightly fry all the diced meat, stir frying
continuously till it is lightly browned. To the fried meat add the ground spices in vinegar
and stir fry for 5 minutes. Add salt to taste, any remaining vinegar, the stock of the boiled
meat , chopped onions and green chilies.
• Lower the heat and let the sorpotel simmer for 45 minutes or more. Take care to stir it
occasionally. When the oil comes to the top and the sauce is thick, remove from the heat.
• Warm up the dish once a day for at least 3 days before serving as it gets tastier. Serve
with bread, white rice or pulao.

Submitted By: Ralston Fernandes

US TSC, Markham Office
 England

Toad in the Hole

My Mum used to make this dish for Monday supper. It is usually made with the left-over
Yorkshire Pudding batter from Sunday suppers with the traditional Roast Beef.

Ingredients:
• 1 cup all-purpose flour
• 2 tbsp chopped fresh parsley (optional)
• 2 tsp chopped fresh thyme (optional)
• 1 egg, beaten
• 1 ¼ cups milk and water, mixed
• 4 tbsp oil
• 1 lb sausages
• salt

Directions:
1. Stir the flour, herbs and salt together in a bowl and form a well in the centre.
2. Pour the egg into the well, then gradually pour in the milk and water while stirring the dry
ingredients into the liquids. Beat to form a smooth batter, then leave for 30 minutes.
3. Preheat the oven to 425 F. Pour the oil into a small roasting tin (pan) or baking dish, add
the sausages, turn them to coat them thoroughly in the oil, then cook the sausages in the
oven for 10-15 minutes, until they are beginning to brown all over and the oil is very hot.
4. Stir the batter using a wooden spoon, then remove the roasting tin or baking dish from the
oven an quickly pour the batter over the sausages and return the roasting tin or baking
dish to the oven to bake for about 40 minutes (depending on the depth of the batter), until
well risen and crisp around the edges.

Cook’s Tip: It is important to preheat the oil with the sausages so that the batter rises well and
becomes crisp.

Submitted By: Jennifer Moss

US TSC, Markham Office
 Appetizers and Sauces

Side Dishes

Meat and Poultry Dishes

Seafood Dishes

Meatless Dishes

Breads, Pastries and Desserts

 Trinidad & Tabago

Bake and Shark

A popular favorite in the Lum family!

Ingredients: • Juice from 1 lime

• 2 cups flour • 1 pound shark meat, cut into pieces about 3 or 4
• 2 tsp baking powder inches long and 1 inch wide
• 1 tsp salt • 1 tsp minced garlic
• ½ cup butter • 2 Tbs minced chives or green onion tops
• 1 tsp sugar • 1 tsp minced fresh thyme
• Water • 1 tsp salt
• Vegetable oil for frying • 2 cups flour seasoned with salt and pepper

Directions:
1. Sift together the flour, baking powder, and salt. Add the shortening and sugar, and mix with
a fork. Add enough water to make a dough and knead gently. Cut the dough into 4 to 6
pieces (depending on how large you want the bakes to be) and roll each piece into a ball.
Let stand for a few minutes.
2. Flatten the balls of dough until they are about ¼ inch thick, and fry in hot oil until they are
brown. Remove and drain on paper towels.
3. Sprinkle the lime juice over the shark meat and let sit for 5 minutes. Combine the garlic,
chives, thyme, and salt and mix well.
4. Rinse the shark with water and dip the pieces first in the spicy mixture and then in the
flour, coating them well.
5. Fry the shark, a few pieces at a time, in the hot oil, turning often, for about 12 minutes.
Drain on paper towels and serve wrapped in Bakes.
6. Sprinkle the shark-and-bake with your favorite hot sauce.

Submitted By: Lucy Lum

US TSC , Markham Office
 Family Favourite

BBQ Garlic Shrimp

We have this when guests come over especially on New Years Eve every year.
Barbeque followed by skating on the backyard rink!

Ingredients:
• 30-50 large prawns (shrimp) – can substitute smaller ones
• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 3 large cloves garlic, minced
• 2 tbsp balsamic vinegar
• 2 tbsp chopped fresh tarragon or 2 tsp dried tarragon
• 1/2 tsp salt
• ½ tsp cayenne pepper
• 1 cup butter (2 sticks), divided
• 1/3 cup dry white wine
• 1 tbsp finely chopped shallots
• 1/2 cup heavy cream
• 1/2 cup chopped, seeded tomato
• 1 tsp Hungarian paprika

Directions:
To make the marinade: In a small bowl combine all marinade ingredients. Place prawns in
a re-sealable plastic bag in a shallow baking dish. Pour marinade over prawns; close bag.
Marinate in refrigerator for 30 minutes, turning occasionally to distribute marinade.
Meanwhile, make sauce in last 10 minutes of marinating time: In a saucepan melt 1
tablespoon of the butter. Add wine and shallots; cook rapidly over high heat until liquid has
almost evaporated. Add cream, tomato, and paprika; cook over medium heat until mixture
is reduced and slightly thickened. Add remaining butter; stir until melted. Remove from
heat and cover to keep warm.
Remove prawns from marinade; discard marinade.
Place prawns on cooking grate. Grill 6 to 8 minutes or until prawns turn pink and are
opaque in thickest part (cut to test), turning once halfway through grilling time. Serve with
warm sauce.

Submitted By: Robert Sondermeyer

Global Commercial Services Technologies, Markham Office
 Cuba

Cuban Style Sea Bass

A dish that is easy and quick to prepare. It is served when unexpected guests show up
and we have little time to prepare a meal. It’s unique taste and mix of spices are sure to
please the most demanding food connoisseurs.

Ingredients:
• 2 Tbsp extra virgin olive oil
• 1 ½ cups thinly sliced white onions
• 2 Tbsp minced garlic
• 4 cups seeded, chopped plum tomatoes
• 1 ½ cup dry white wine
• 2/3 cup sliced stuffed green olives
• ¼ cup drained capers
• 1/8 tsp red pepper flakes
• 4 (6 oz) fillet sea bass
• 2 Tbsp butter
• ¼ cup chopped cilantro

Directions:
1. Heat oil in a large skillet over medium heat. Sauté onions until soft. Stir in garlic and sauté
about 1 minute. Add tomatoes, and cook until they begin to soften. Stir in wine, olives,
capers, and red pepper flakes. Heat to a simmer.
2. Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes or until fish
flakes easily with a fork. Transfer fish to a serving plate, and keep warm.
3. Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in
cilantro. Serve sauce over fish.

Submitted By: Jorge Rodriguez

US TSC, Markham Office
 Caribbean

Grilled Shrimp with

Fruit Salsa
I make this in the winter when it seems as though the warm weather will never return.
Great summery taste and easy to find ingredients regardless of the season.
If it’s too cold to BBQ outside you can always stir fry the shrimp – tastes almost as
good!
Ingredients: (Marinade) (Fruit Salsa)
• 3 Tbsp soy sauce • ¾ cup fresh orange segments
• 2 Tbsp each lime juice and brown sugar • ¾ cup peeled, cored, and diced
• 1 Tbsp each olive oil and ketchup Granny Smith apples
• 2 cloves garlic minced • 2 Tbsp lime juice
• 1 tsp ground coriander • 2 green onions, white part only, minced
• ½ tsp ground cumin • 1 Tbsp chopped, fresh mint or cilantro
• 24 fresh or frozen uncooked jumbo shrimp • (I prefer the mint – tastes more summery)
(thaw first if using frozen) • 1 tsp sugar
• ½ tsp crushed red pepper flakes

Directions:
1. In a small bowl combine all of the marinade ingredients. Remove shells from shrimp. Pour
marinade over shrimp in a shallow glass dish. Make sure each piece is coated with sauce.
Refrigerate for 1 hour.
2. Prepare salsa by combining all salsa ingredients in a blender or food processor. Pulse on
and off until desired consistency. Refrigerate until ready to use.
3. Remove shrimp from marinade and either thread on skewers or put in a BBQ stir fry
basket. I use the basket as it is faster than threading skewers but remember to spray
lightly with no stick spray or the shrimp will get stuck to the basket. Grill over medium heat
until pink. I serve this on a bed of rice with the shrimp on top and the salsa drizzled over
everything.
4. Can be an appetizer if you use the mini skewers and put a couple of shrimp on each one
and use the salsa for dipping.

Submitted By: Cheryl Gibson

SDO - Solutions Development , Ottawa Office
 Appetizers and Sauces

Side Dishes

Meat and Poultry Dishes

Seafood Dishes

Meatless Dishes

Breads, Pastries and Desserts

 Italy

Grilled Margarita Pizza

In Italy there is a bill before Parliament to safeguard the traditional Italian pizza,
specifying permissible ingredients and methods of processing (e.g., excluding frozen
pizzas). Only pizzas which followed these guidelines could be called "traditional Italian
pizzas", at least in Italy.
Tomato sauce, basil, and fresh mozzarella represent the colors of the Italian flag.

Ingredients:
• Basic Pizza Dough (makes 2 pizzas):
• 3/4 cup warm water
• 1 packet active dry yeast (about 2 1/4 tsp)
• 1/2 tsp sugar
• 2 cups flour
• 1 tsp salt
• 2 Tbsp Extra Virgin Olive oil, plus more for the bowl.
• Pizza Toppings (makes 2 personal sized pizzas):
• Extra Virgin Olive Oil, for brushing
• 1 1/2 cups Whole Peeled Tomatoes, crushed by hand
• 8 oz Fresh Mozzarella, sliced thin, or torn by hand
• ½ cup fresh basil torn by hand

Directions:
Pour warm water into a small bowl and stir in the yeast and sugar until dissolved. Let
it stand for about 5 minutes to make sure that the yeast is activated. A thin layer of
foam should appear on the top, indicating good active yeast. Mix the flour and salt in
a large mixing bowl. Add the yeast water and 2 tbsp of olive oil. Mix well with your
hands or a mixing spoon. Lightly flour a clean working surface. Form the dough into
a ball; turn it out onto the working surface. Flour lightly the top of the
dough and press down with the palm of your hand. Fold the dough over itself and
press again. Continue to roll and press the dough for about 12 minutes or until the
dough is smooth and elastic, adding flour only when necessary to keep from sticking.

Cont…
 Italy

Grilled Margarita Pizza

Cont…

Place the dough back into the mixing bowl. Rub the remaining olive
oil all over the dough to keep moist while it is rising. Cover the bowl with plastic
wrap, and leave in a warm place (about 75 degrees) for 2 hours or until it rises
double in size. Once raised, you can use the dough to make pizzas. Roll the
dough out on a lightly floured surface working it into a circular crust about
10 inches in diameter.
Heat the grill to medium heat and place the dough on the grill, it should bubble and
the crust should form. Flip pizza dough and grill the other side. Brush the grilled
side of the pizza with olive oil. Divide the crushed tomatoes between the 2 pizzas
and smooth to spread evenly, leaving a 1/2-inch border along the edges of the
dough. Sprinkle basil leaves on top of sauce. Finally, divide mozzarella slices
between 2 pizzas, and grill the bottom of the pizza and until cheese is bubbling and
the edges are golden brown. Serve hot.
Makes 2 personal sized pizzas

Submitted By: Antonella Porrazo-Keating

US TSC, Markham Office
 Jamaica

Gungo Peas and Rice

Rice and Beans is a very common dish served in Jamaica. During the winter season,
the ―Gungo Peas‖ are in season making this particular version very popular at Jamaican
homes especially as a Christmas lunch treat.

Ingredients:
• 1 ½ lbs fresh gungo peas
• 11 lbs of rice
• 2 oz of escallion
• 2 oz onion (diced)
• 1 sprig of thyme
• 1 whole scotch bonnet pepper
• 1 small dried coconut/1tin of coconut milk or one
sachet of coconut milk powder
• 1-2 cloves of garlic
• Pinch of salt
• Black pepper to taste
• Butter (optional)

Directions:
1. Boil peas until tender. Add coconut milk, escallion, onion, thyme, pepper, garlic and salt.
2. Season further to taste.
3. Allow coconut milk to simmer and absorb seasoning. Reduce flame.
4. Add rice and stir in continuously to allow rice and peas to be evenly distributed. The flame
can be increased at this time until liquid boils, and then reduced until rice is properly
cooked. Serve with you Christmas meats.

Submitted By: Ann Stephenson

US TSC, Markham Office
 Italy

Linguine with Eggplant

Family favourite!

Ingredients:
• 2 medium sicilian eggplants (light purple)
• ¼ cup olive oil
• 1 tsp garlic finely chopped
• 1 16 oz jar of tomato sauce
• 6 swiss cheese or white cheddar slices
• ¼ cup parmesan cheese

Directions:
1. Cut the eggplants in small 1 inch cube.
2. Salt the eggplants cubes for 1 hour, then wash & pat dry.
3. Heat some olive oil in a frying pan, add the eggplants cubes & fry at medium heat until half
cooked.
4. Sauté the garlic in olive oil on a sauce pan, add the sauce & cook for ½ hour. Then add
the eggplants cubes and continue cooking for 20 minutes.
5. Boil the linguine in salted water. Once cooked, drain & add sauce mixture and cheeses.
Mix until the cheese is all melted & serve.
6. Sprinkle some basil leaves on top & enjoy.

Submitted By: Josie Visconti

Global Commercial Card, Account Development , Markham Office
 Italy

Pasta with Portobello

Mushrooms
My husband’s favorite (it’s mine too!)
Ingredients:
• 1 Tbsp butter
• ¼ tsp olive oil
• 1 lb portobello mushrooms (grated)
• 2 to 3 cloves garlic (diced)
• 1 tsp chili flakes
• 1½ tsp dry parsley
• 1½ cup chicken broth
• ¼ tsp salt
• 1 pound pasta (penne or rigatoni)
• Parmesan cheese

Directions:
1. Grate mushrooms with cheese grater
2. Sauté butter, oil, diced garlic and chili flakes
3. Add grated mushrooms
4. Cook over med heat until most of the liquid from the mushrooms evaporates
5. Add stock, stir occasionally , increase heat to high for 10 minutes
6. Add salt and parsley
7. Boil pasta in salted water, drain
8. Add mushroom mixture to pasta, stir well until pasta is coated with mixture
9. Add parmesan as desired
Serve & Enjoy!!

Submitted By: Lisa Messina

US TSC, Markham Office
 Italy

Pizza Di Ricotta
(Ricotta Pie)
Ricotta Pie is traditionally prepared at Thanksgiving and Christmas. There are many variations;
but of course, the one main ingredient is always ricotta. This recipe is my family favorite
passed down from generations back from my home city of Bari, Italy. A very easy and simple
recipe to follow. Hope you enjoy it.

Ingredients:
Crust:
• 400 g Of white flour
• 3 eggs
• 200 g of sugar
• 4 Tbsp of margarine
• 1 Tbsp of vanilla (powdered vanilla was used
originally)
Filling:
• 500 g of ricotta
• 250g of sugar
• 2 eggs
• one whole lemon grated

Directions:
Mix the flour and sugar and stir in the margarine and vanilla into a paste and press down
into pie plate. Then in a separate bowl combine ricotta, sugar, eggs and lemon and with
electric mixer on low speed (at one time, this was mixed by hand speed, good way to tone
arms). Pour this filling into pie plate and bake at 350 degrees for 1 ½ hours.

Submitted By: Jenny Loconte

US TSC, Markham Office
 India

Shahi Paneer
This is just a popular dish made usually on special occasions/celebrations/ parties/
special dinner with guests. This would be a main course dish. Actually one of my
favorites!
Ingredients:
• 2 cups paneer (Indian cottage cheese) or extra firm tofu, cut into cubes
• 1/2 cup tomato puree
• 1/2 a medium onion, finely chopped
• 1/2 cup roasted cashews, finely ground
• 1 tsp ginger and garlic paste
• 1 tsp fresh garam masala (mix of ground
cinnamon, cumin, cloves and cardamom)
• 1 tsp red chili powder
• 1/2 tsp turmeric
• 1/2 tsp cumin seeds (zeera)
• 2-3 small green chilies, chopped
• 3/4 tsp salt
• 1 Tbsp olive oil or vegetable oil

Directions:
Roasting the paneer in about tablespoon of oil is optional, it just gives a nice, firm texture
but will add to the fat calories, so skip it if desired.

In a saucepan sauté onions with oil and cumin seeds over medium-high heat ,when lightly
brown add the ginger and garlic paste. Sauté until nicely brown and aromatic about 2-3
minutes. Add the chilies and rest of the spices and the cashew powder. Keep stirring after
a minute and add the tomato puree with 1/2 cup of water. Bring to a slow boil, add the
paneer cubes and simmer 8-10 minutes until the cheese soaks in the flavors. Serve warm
with flavorful rice or parathas.

Submitted By: Ritu Sharma

US TSC, Markham Office
 Guyana

Tofu Pepper Pot

Guyanese Pepperpot is an Amerindian dish popular in Guyana. It is traditionally served at
Christmas and other special occasions. It is also Guyana's national dish.
Pepperpot is typically a stewed meat dish, strongly flavored with cinnamon, hot peppers, and
Cassareep - a special sauce made from the Cassava root. Beef, mutton, and pork are the most
popular meats used, though some have been known to use chicken. Pepperpot is popularly
served with dense bread and butter, though it is equally as good with rice or roti. Versions of the
dish are also served in several other countries in the Caribbean, including Trinidad and Tobago,
Grenada and St. Vincent. This is a vegetarian version of the traditional dish.

Ingredients:
• 2 3‖ x 3‖ cakes of firm tofu, cubed • 4 whole cloves
• 3 Tbsp soy sauce • 2 tsp fresh thyme leaves
• 6 Tbsp cooking oil • 1 tsp salt
• ¼ tsp ginger, minced
• 4 Tbsp cassareep (cassava syrup)
• 1 small chili pepper, sliced
• 2 cups water • 1 clove garlic, finely chopped
• 2 sprigs green onion, chopped • ½ medium onion, chopped
• 1‖ whole cinnamon stick

Directions:
1. Coat and marinade tofu with soy sauce.
2. Heat 2 Tbsp of oil and pan fry tofu on each side until golden. Replace oil as it is used up.
Set aside cooked tofu.
3. In a saucepan, with a little oil, sauté the onion, green onion, garlic, ginger, and chili pepper
for 2-3 minutes on medium heat.
4. Add all other ingredients and bring to a boil.
5. Add fried tofu, cover and simmer for 10-15 minutes.
Serves 2-4

Submitted By: Roshini Ramoutar

US TSC, Markham Office
 Appetizers and Sauces

Side Dishes

Meat and Poultry Dishes

Seafood Dishes

Meatless Dishes

Breads, Pastries and Desserts

 Family Favourite

Apple Crumble
Just an Autumn favourite!

Ingredients:
• 6 peeled and thickly sliced apples
• 2 tsp white sugar
• ¾ cup instant oatmeal
• ¼ cup flour
• ½ cup brown sugar
• ¼ pound softened semi salted butter

Directions:
1. Place apples in bottom of square baking pan
2. Sprinkle with the white sugar
3. In separate mixing bowl combine the oatmeal, flour and brown sugar.
4. Add the butter and with two knives cut in/blend the butter. Crumbly texture
5. Layer the dry mix on top of the apples
6. Bake in pre heated oven at 350 degrees, for 30 minutes
7. Serve with scoop of vanilla ice cream or yogurt

Submitted By: Diane Cloutier

QSC Canada, Virtual Office
 Family Favourite

Baked Custard
A no fail dessert and a Jaigobind family favourite!

Ingredients:
• 2 can of evaporated milk
• 1 can condensed milk
• 6 eggs
• 2 tbsp mixed essence (or flavour of your choice)
• 1 tsp lemon juice
• pinch of nutmeg and cinnamon

Directions:
1. Sprinkle an even layer of white sugar at the bottom of a baking dish and broil until the
sugar melts to golden brown. (3-5 min) Keep a close eye on this step as the sugar burns
quickly and will have a bitter taste. Remove and cool for 5 minutes.
2. Blend the remaining ingredients and pour over cooled sugar.
3. Bake uncovered in a water bath at 350 F fro 35-40 minutes or until center liquid is set.
4. Cool and serve upside down in a platter.
Can be served warm or chilled.

Submitted By: Shameena Jaigobind

US TSC, Markham Office
 Guyana

Cassava Pone
This dish is served as a dessert in Guyana at many family gatherings.

Ingredients:
• 2 medium sweet cassava
• 1 small dried coconut
• 2 tbsp of butter
• 6 oz to 8 oz of sugar
• ¼ tsp of nutmeg & black pepper
• ½ tsp of essence
• ¼ tsp of salt
• 1 can of condensed milk

Directions:
1. Peel, wash and grate the cassava and coconut and mix together.
2. Add the butter and other ingredients.
3. Add enough water to bind your mixture.
4. Put mixture into a greased dripping pan.
5. Bake until golden brown on medium heat.
Enjoy!

Submitted By: Judy Roxborough

US TSC, Markham Office
 Family Favourite

Christmas Birthday
Yule Log
Since my dad’s birthday was Christmas Eve, and for years he had the Christmas Cake
as his birthday cake, I finally changed it. That didn’t make sense to me as everyone’s
birthday needs something special. When I was old enough I made this cake every year
until his death November 1st, 2001. It is very rich so it only needs to be made on a
special occasion. I haven’t made it since my dad’s death.

Ingredients:
• 3 eggs, separated • 1/3 cup of water
• 1 cup sugar • ½ cup of sugar
• 5 Tbs water • 5 egg yokes
• 1 tsp vanilla • 1 cup unsalted butter
• 1 cup flour • 1 Tbs instant coffee
• 1 tsp baking power powder
• ¼ tsp salt • 1 tablespoon water

Directions:
Jelly Roll
Make the jelly roll cake by separating the 3 eggs. Beat the whites until they form
high peaks. Add the 1 cup of sugar to the 3 egg yokes. Add in 5 tablespoons water,
1 teaspoon vanilla and beat until combined. Sift in 1 cup flour mixed with 1
teaspoon baking power and ¼ teaspoon salt. Fold in the egg whites carefully.
Spread on a greased wax paper, sufficient to cover a large cookie tray. Bake at 375
F for approximately 15 minutes. Watch it so that it doesn’t burn. While it cooks,
sprinkle icing sugar onto a tea towel. When the jelly roll is cooked, turn it onto the
icing sugar covered tea towel and then sprinkle the jelly roll with icing sugar so that
it doesn’t stick to itself. Roll it up using the long edge of the jelly and set it aside to
cool.

Cont…
 Family Favourite

Christmas Birthday
Yule Log
Cont…
Mocha Cream Filing
Separate the 5 eggs and set the whites aside to make meringues later or for
any other recipe that needs egg whites. Put the egg yokes into a bowl and
beat until a pale yellow. Combine the ⅓ cup of water and ½ cup of sugar and
bring it up to 232 F measuring the temperature with a candy thermometer. As
the sugar/water combination cooks, cut the unsalted butter into tablespoon
chunks—doesn’t have to be exact. In a small cup or glass, combine the 1
tablespoon of coffee powder with the water and set aside. When the
sugar/water mixture reaches temperature, pour it into the egg yoke mixture
SLOWLY so that it ―cooks‖ the eggs and you’ll see the mixture thicken.
Remove any hard bits that form around the mixers. Once the sugar is in, and
the mixture somewhat thickened, pour in the coffee flavoring. Add in the
chucks of butter until done and the mixture will form a lovely rich mocha
cream. Set aside until cool; not cold.
Making the Yule Log
Gently unroll the jelly roll; spread in the Mocha Cream. Roll up the jelly roll
and set aside to cool with the ―join‖ side down. Place Yule Log onto serving
place. When totally cool, spread the whole thing with your favorite chocolate
icing. Cut off the end and set on top of the roll so that they look like tree
branches. Ice completely; decorate as you please with such things as icing
sugar to look like snow; cool and serve
Lots of work and very good.

Submitted By: Brenda M Fisk

AET LACC Lending Team,
Markham Office
 Quebec

Irrésistible Sugar Pie

It is one of my family’s favourite and mine, as it only has 4 ingredients. Fast and easy to
make.

Ingredients:
• 2 eggs
• 1 can (300ml) regular or low fat Eagle Brands
• 1 cup (250ml) maple syrup
• 1 (9 inch/23cm) unbaked pie shell
• ½ cup (125ml) walnut or pecan pieces (optional)

Directions:
1. Whisk eggs, stir in Eagle Brand and maple syrup until thoroughly combined.
2. Pour into pie shell. Sprinkle nuts over top, if desired. Bake in preheated 425 F
(220C) oven for 10 minutes. Reduce heat to 350 F (180C). Continue baking 15 to
20 minutes longer or until set.

Submitted By:Kim Rheault

Business Travel – Advisory Services , Montreal Office
 Newfoundland

Jam Jams
―Jam Jams have been around for over 50 years and are a favourite for many in
Newfoundland as a snack or light dessert. Low in fat and cholesterol free, Jam Jams
offer a unique Newfoundland treat for those that are worried about the sweets they eat‖.

Ingredients:
• ½ cup butter
• ½ cup sugar
• 2 ½ cups flour
• 3 Tbsp molasses
• 2 tsp baking soda
• ½ vanilla
• 1 egg

Directions:
Mix baking soda with molasses. Cream butter, sugar and egg. Add molasses
and vanilla. Add flour until dough is manageable, roll thin and cut out in to
circles (2 inch diameter preferably). Bake at 350 F for 10 to 15 minutes. Place
jam between two pieces of the cookie. Allow to cool, enjoy!!

Submitted By: Felicia Coles

Production, Hamilton Office
 England

Mincemeat Tarts
Mincemeat was originally a medieval sweet, spicy mixture of chopped (minced) lean
meat (usually beef, or beef tongue), suet and fruit. It was generally served as an
entrée. Gradually the meat content was reduced, and today the mixture contains nuts,
dried fruits (raisins, apples, pears, citrus peel, etc.) beef suet, spices and brandy or rum,
but no beef. Mincemeat is now primarily used in pies and tarts at Christmas.

Ingredients:
• 1 kg of cooking apples (approx 6)
• 1 tsp ground mixed spice
• 1 tsp ground cinnamon
• 350g light muscovado sugar
• Grated zest and juices of 12 lemon
• 350g fresh or frozen cranberries
• 100g raisins
• 300 ml brandy, rum or sherry
• 10g chopped, dried apricots
• 250g packs of dried tropical fruit, chopped (pineapple,
papaya etc.)
• 175g mixed nuts, toasted and chopped
• Frozen pastry pie shells or tart shells if you do not
want to make from scratch

Directions:
Peel, core and chop apples, then put them in a large pan with spices, citrus zests and
juices. Bring to a boil, then cover and simmer for about 10 minutes until the apples start to
soften. Add the cranberries, raisins and alcohol. Bring to a boil, stirring well, then reduce
heat and simmer for 20 to 30 minutes, uncovered, until thickened. Stir in the apricots,
tropical fruits and nuts. Remove from heat, and place in pastry shells and bake according
to pastry directions.

Submitted By: Hanusia Macmullen

US TSC, Markham Office
 England

Olde English Trifle

This recipe could be the most popular of English puddings. Trifle dates from the
sixteenth century. It was served in both palaces and farmhouses on special occasions
and could be elaborate or simple as decorated. Common decorations are toasted,
flaked almonds as a topper and fresh double cream with small pieces of fruit. In my
family, my grandmother usually prepares this dessert when our family gathers for
Thanksgiving or Christmas.
Ingredients:
• 568 ml milk
• ½ vanilla pod or 1 tbsp of vanilla extract
• 2 eggs, plus 2 egg yolks
• 30 ml caster sugar
• 1 small sponge cake
• 175 g raspberry or strawberry jam
• 100g macaroons, lightly crushed
• 100 ml medium sherry (optional)
• 300 ml fresh double cream
• 40 g flaked almonds toasted and 50g candied
cherries to decorated
Directions:
1. Scald the milk with the vanilla pod. Cover the pan and leave to infuse for 20 minutes.
2. Beat together eggs, egg yolks and sugar and strain on the milk. Cook over a gentle heat,
without boiling, stirring all the time until the custard thickens slightly. Pour into a bowl;
lightly sprinkle the surface with sugar and cool.
3. Spread the sponge cake with jam, cut up and place in a 2 litre shallow serving dish with
the macaroons. Spoon over the sherry and leave for 2 hours. Pour over the cold custard.
4. Whip the cream until softly stiff. Top the custard with half the fresh cream. Pipe the
remaining cream on top and decorate with the almonds and cherries.

Submitted By: Lisa LaBossiere

US TSC, Markham Office
 Mexico

Pan de Muertos
(Bread of the Dead)
This bread is prepared for the celebration on November 1st and 2nd. According to a tradition
that goes back to 1519, the Spaniards made this bread to commemorate the death of loved
ones and to show respect to our dead. For this celebration, some people go to church to pray
for the eternal rest of their dead loved ones and some go to the graveyards to decorate their
resting places.
In most regions of Mexico, November 1st honors children and infants, whereas deceased
adults are honored on November 2nd. This is indicated by generally referring to November 1
mainly as "Día de los Inocentes" (Day of the Innocents) but also as "Día de los Angelitos" (Day
of the Little Angels) and November 2 as "Día de los Muertos" or "Día de los Difuntos" (Day of
the Dead).
Ingredients:
• 1 cup of milk • Pinch of sugar
• ½ cup butter, softened • ¼ cup warm water
• ½ cup sugar • 2 whole eggs
• 1 ½ tsp of salt • 3 egg yolks
• 1 tsp finely grated orange peel • 1 tsp water
• ½ tsp anise seeds, ground • 5 ¼ to 5 ½ cups of flour
• 1 Tbsp of active dry yeast • 2 Tbsp sugar

Cont…
 Mexico

Pan de Muertos
(Bread of the Dead)
Cont…

Directions:
Scald milk by heating to just under boiling point, about 180 F. Pour over butter, ½
cup sugar, salt, orange peel and ground anise seeds in a large bowl. Stir until sugar
is dissolved. Let cool. Stir yeast and pinch of sugar into ¼ cup warm water. Let
stand until yeast is softened. Beat whole eggs and egg yolks in a small bowl. Spoon
2 tablespoons beaten eggs into another small bowl or a custard cup. Stir in 1
teaspoon water. Refrigerate and use for glaze. Stir softened yeast and remaining
beaten eggs into milk mixture. Stir enough flour mixture to make a stiff dough. Turn
out slightly on floured surface. Knead until smooth and elastic, at least 10 minutes,
adding more flour as needed. Clean and grease bowl. Place dough in bowl, turning
to grease all sides. Cover with dry towel. Let stand in a warm place free from drafts
until doubled in bulk, about 1 hour. Punch down dough and turn out onto surface.
Let rest while greasing 2 small baking sheets. Divide in half. Set aside about 1/3
cup from each half. Shape large pieces of dough into smooth round loaves. Place
on prepared baking sheets. Brush with some of the reserved egg mixture. Divide 1
of the small pieces of dough into 3 equal pieces. Roll 2 pieces into 8 to 9 inch
ropes. Shape ends of ropes to resemble knots or bones. Cross bone shapes over
top of one loaf, stretching to reach bottom of each side. Shape third piece of dough
into a ball. Moisten bottom with egg mixture. Place in centre of crossbones,
pressing firmly. Repeat with remaining small piece of dough and remaining loaf.
Cover loosely with towels. Let stand in a warm place until doubled in bulk, about 45
minutes. Preheat oven to 350 F. Brush loaves evenly with egg mixture. Sprinkle
each loaf with 1 tablespoon sugar. Bake 30 to 35 minutes or until browned. Remove
from baking sheet; cool on racks. Makes 2 loaves.

Submitted By: Pedro Maya

Credit Services, Markham Office
 New Zealand

Pavlova
Famous Russian ballerina, Anna Pavlova, visited New Zealand in 1926 during an
Australasian tour. According to her biographer, whilst Pavlova was in Wellington, a hotel
chef invented a dish inspired by her tutu, draped in green silk cabbage roses. The basic
shape of the tutu was provided by a meringue case, while the froth of the skirt's net was
suggested by whipped cream. To achieve the effect of the green roses the enterprising
chef used slices of kiwifruit, then known as Chinese gooseberries. The result - the
original pavlova - was described as a "brilliant simulation" of the dancer's personality.
The perfect desert because it is fat free! One of the best New Zealand recipes that we
enjoy. This is pure heaven with fresh fruit piled on top with whipped cream.
Named after late Russian ballerina Anna Pavlova, this delicious dessert is a true
classic- and it's also incredibly easy to make!

Ingredients:
• 6 egg whites
• 1 1/2 cups caster sugar
• 1 tsp corn flour
• 1 tsp white vinegar
• Topping
• 300 ml tub thickened cream
• 1 Tbsp caster sugar
• 1 tsp vanilla essence
• Sliced strawberries, mangoes
• and kiwi fruit, and passion fruit pulp, to serve

Directions:
• Trace a 20cm circle on a sheet of baking paper. Place paper, trace-side facing down, on
an oven tray.
• Wash the large bowl and beaters of an electric mixer in hot, soapy water. Rinse, then dry
well. Place egg whites in a warm bowl.
• Beat on high speed with an electric mixer until soft peaks form. With motor operating,
sprinkle 1 tbsp sugar at a time over egg whites, beating well between additions. After
adding sugar, scrape down side of bowl. Beat for 8 minutes, or until meringue is smooth
and glossy. Add corn flour and vinegar. Beat until combined.

Cont…
 New Zealand

Pavlova
Cont…

• Spoon meringue into middle of the circle on baking paper and gently spread to
edge.
• Cook in a very slow oven (120°C) for about 1 hours, or until pavlova is dry and
crisp. Turn off oven. Cool in oven, with door ajar, for about 2 hours. Transfer
tray to a wire rack and leave pavlova until completely cold.
• To make topping, place cream in a small bowl of an electric mixer. Add sugar
and essence. Beat until firm peaks form. Spoon cream over pavlova, then top
with fruit.
• 1 Once soft peaks form, sprinkle over sugar, beating between additions.
• 2 When meringue is smooth and glossy, add corn flour and vinegar.
• 3 Spoon meringue onto baking paper, with traced-circle-side down.
• 4 Use a spoon to gently spread meringue to edge of circle.
Hints for the perfect PAV:
Remove eggs from the fridge the day before you make the pavlova. Egg whites
are best

Submitted By: Lisa Bevins

Business Travel, Ottawa Office
 Ontario

Peach Cobbler
Recipe adapted from ―peach crumble‖ in ―Your Money’s Worth in Food‖ published by the
Ontario Department of Agriculture and Food

Ingredients:
• 1 28-oz can sliced peaches*, drained
• 1 Tbsp lemon juice (optional depending on fruit)
• ½ cup sifted flour
• ¾ cup brown sugar
• ½ cup melted butter or margarine
• 1 ½ cup quick-cooking rolled oats
• * In season, fresh peaches, apples, blueberries or rhubarb may be used. Peel
and slice peaches or apples; cut rhubarb in ½‖ pieces. Use 2 to 3 cups of fruit
or enough to cover bottom of dish generously. Sweeten with sugar according to
tartness of fruit.

Directions:
1. Place drained peaches in lightly greased shallow baking dish or 1 ½ -qt casserole. Sprinkle
with lemon juice (optional, depending on fruit)
2. Combine remaining ingredients thoroughly, mixing until crumbly. Sprinkle over peaches.
3. Bake in a moderate oven, 350F, for 30 minutes, until topping is cooked and browned (not
burnt) on top.
4. Serve warm, plain or with whipped cream or ice cream. Makes 6 servings.

Submitted By: Hee Yoke Wong

AET ICS LACC/Lending,
Markham Office
 Mexico

Ring of the Kings

(Rosca de los Reyes)
During the holiday season I visit my good friend who is from Mexico and celebrate the
following tradition with them. Traditionally, on January 6 the family gathers to celebrate
the 3 Kings that brought gifts to baby Jesus. Inside the Rosca de los Reyes, there is a
hidden little baby Jesus made out of plastic or porcelain. The tradition says that the
person who finds the baby in their slice of cake, will be the godparent of the baby and
on February 2nd the family gathers again to celebrate with the godparent.

Ingredients:
• 1/3 cup water
• 1 teaspoon anise seeds
• 1 Tbsp of active dry yeast
• Pinch of granulated sugar
• 1/3 cup warm milk
• 4 cups of all purpose flour
• 2 whole eggs
• 4 egg yolks
• 1 tsp water
• ¼ lb cup granulated sugar
• ½ tsp salt
• ¼ lb mixed candied fruit, chopped
• 2 to 3 tbsp powdered sugar

Cont…
 Mexico

Ring of the Kings

(Rosca de los Reyes)
Cont…

Directions:
Bring water and anise seeds to a boil in a small saucepan. Remove from heat; let
cool. Strain; discard seeds. Reheat water until warm. Stir in yeast and pinch of
granulated sugar. Let stand until yeast is softened. Combine softened yeast, milk
and 1 cup of flour in a medium bowl, beating until blended. Cover and let stand until
mixture rises and becomes spongy. Beat whole eggs and egg yolks in a small bowl.
Spoon 2 tablespoons beaten eggs into another small bowl or a custard cup. Stir in 1
teaspoon water. Refrigerate and use to glaze bread before baking. In a large bowl,
beat butter, remaining beaten eggs, ¼ cup granulated sugar and salt to combine.
Stir in sponge mixture. Add enough remaining flour to make a stiff dough. Turn out
onto a lightly floured surface. Knead at least 10 minutes or until smooth and elastic.
Add additional flour if needed. Clean and grease bowl. Place dough in bowl, turning
to grease all sides. Cover with a dry towel. Let stand in a warm place free from
drafts until doubled in bulk, about 1 hour. Punch down dough. Turn out onto surface
and knead 5 times. Let rest while greasing a large baking sheet. Roll out dough to a
24‖ x 10‖ long rectangle. Sprinkle evenly with candied fruit, leaving edges clear. Roll
up jelly-roll fashion from long edge. Place on prepared baking sheet seam-side
down, bringing ends together to form a ring. Pinch ends to seal. Lightly cover with
towel. Let stand until almost doubled in bulk, about 1 hour. Preheat oven to 350 F.
Before baking, brush loaf evenly with reserved egg mixture. Sift powdered sugar
over loaf. Bake 35 to 45 minutes or until browned. If loaf becomes dark brown
before 35 minutes, cover loosely with foil to prevent additional browning. Remove
from baking sheet immediately. Cool on rack. Makes 1 loaf.

Submitted By: Lisa Maadanian

US TSC, Markham Office
 Quebec

Sucre à la Crème
(French-Canadian Fudge)
This is my grandmother's recipe. I make it specially for the holidays, or for my child or
husband's birthday. It's not something you want to make too often or you'll be watching
your waistline grow before your eyes!

Ingredients:
• 3 cups of packed brown sugar
• 1/2 lbs of butter
• 1 box of Carnation Milk (160mL)
• 2 cups of icing sugar

Directions:
1. In a saucepan big enough to hold all the ingredients, add the butter and brown
sugar to the pan, stirring constantly over low heat.
2. Once the mixture has reached a boil, add the Carnation milk, and once again
bring to a boil.
3. Allow mixture to simmer for 5 minutes while you continue to stir. Remove
from heat.
4. Add the icing sugar gradually and blend with an electric mixer.
5. Pour the mixture in a square 9-inch pan and allow it to cool in the refrigerator.
Later, cut into small squares.

Submitted By: Line Couturier

Virtual Office , Montreal