"Stir It Up," a collection of recipes compiled by the people at the York County Literacy Council, features a lot of recipes with an international flavor.
The book contains 188 recipes from students representing 63 countries, tutors, volunteers, friends and staff. It also includes their personal comments about the history of each recipe and why it was important to share it with others.
These are just a few of the recipes you will find in the book.
Russian vinaigrette salad
5 medium potatoes
2 medium beets
2 dill pickles
1 medium onion or 6 scallions
5 tablespoons shredded sauerkraut
4 tablespoons olive oil
1 tablespoon salt
½ teaspoon ground black pepper
Wash beets, potatoes and carrots but don't peel them. Throw them in a pot of water and boil them together. Check after 15 minutes and remove potatoes and carrots as they finish.
The beets will take the longest to cook. Remove the beets when they are done, cool and peel the vegetables. Cut the potatoes, the carrots and the beets into small cubes and mix together in a bowl.
Add the sauerkraut, chop the onion and pickles and add those as well. Mix together.
Dress with the olive oil, salt and pepper. Chill for at least 2 hours before serving.
Russian vinaigrette salad is very simple, healthy and contains fewer calories than some salads. This salad is traditional in Russian cuisine.
- SVETLANA BLEVINS,
2 ounces rice vermicelli
8 (8½-inch diameter) rice wrappers
8 large cooked shrimp, deveined and cut in half
1½ tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 lettuce leaves, chopped
4 tablespoons fish sauce
¼ cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
½ teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 tablespoons finely chopped peanuts
Bring water to boil in a medium saucepan. Boil rice vermicelli for 3 to 5 minutes or until al dente. Drain.
Fill a large bowl with warm water. Dip one wrapper into the hot water for one second to soften. Lay wrapper flat and, in a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving 2 inches uncovered on each side.
Fold uncovered sides inward and then lightly roll the wrapper beginning with the end with the lettuce.
Repeat with remaining ingredients.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
In another bowl, mix hoisin sauce and peanuts. Serve rolled spring rolls with the fish sauce and the hoisin sauce mixtures.
Makes 8 spring rolls.
My family usually makes spring rolls as appetizers for special dinners, like when we have special guests come or when we have family get-togethers on holidays. I like spring rolls because they are fresh, light, healthy and very tasty.
- TRUDY VO, STUDENT
2 cups flour
2 cups milk
2 eggs, beaten
1 teaspoon oregano
1 teaspoon garlic powder
1 cup chopped or cubed muenster cheese
1 cup chopped or cubed provolone cheese
2 cups diced pepperoni
Salt and pepper
Mix flour, milk, eggs, oregano, garlic powder, cheeses and pepperoni together. Pour into a greased 9x13-inch pan.
Sprinkle salt, pepper and Parmesan cheese on top.
This recipe is from my Italian cousin, Patty Jarussi, and is yummy and so easy to make. If you don't have the ingredients listed here, you can just add your favorite meat, cheeses and vegetables. It is a family favorite and a must when watching football games.
- TAMARA LEAS,
¼ cup vegetable oil
2 guajilla peppers, sliced
4 to 6 tomatoes, peeled
2 cloves garlic
1 onion, chopped
2 cups chicken broth
1 cup fresco cheese or farmer's cheese
1 ripe avocado
½ cup chopped cilantro
½ cup sour cream
Chopped onion for garnish
Cut tortillas in half, then cut halves into ¼-inch strips. In a saucepan, heat oil over medium-high heat. Fry strips in oil a few at a time until light brown and crisp. Remove from pan and drain on paper towels.
Heat oil, fry guajillo peppers and put aside on a plate. Blend the tomatoes with garlic and onion pieces and put this sauce in a saucepan and fry for a couple minutes. Then add chicken broth and heat until hot.
Peel and pit avocado and then cut into slices. Cut the cheese in slices. Serve the soup in bowls. Add tortilla strips and top with avocado, chopped onion, cheese slices, a tablespoon of sour cream, some guajilla peppers and cilantro.
This is a traditional soup in Mexico because it has tortillas which are one of the most important meals for the Mexicans and the variety of ingredients makes it a delicious and colorful dish. I remember my childhood when my mom prepared this delicious food and everyone decorated the soup with a variety of ingredients.
- MARITE VELASCO, STUDENT
1 cup broccoli
1 cup green beans
4 potatoes, peeled
½ onion, chopped
¼ head cabbage
1½ cups tomatoes
1 teaspoon Ajwain seeds
1 teaspoon cumin seeds
1 teaspoon garlic
1 teaspoon cumin powder
1 teaspoon ginger powder
½ teaspoon tumeric powder
½ teaspoon curry powder
¾ teaspoon salt
Handful coriander leaves (set aside for last)
Use a large frying pan. Cover the bottom with oil and add Ajwain seeds and cumin seeds.
Fry onion for 2 to 3 minutes. Add garlic powder, cumin powder, ginger powder, tumeric powder and curry powder.
Add cut tomatoes to frying pan. Cover and cook on high-medium heat, stirring occasionally for 3 to
Add all vegetables and salt. Stir together in pan. Add ½ cup water. Cook until vegetables are tender, 10 to 15 minutes, stirring occasionally.
Add coriander when vegetables are done. Add water to taste and boil longer.
Preparation time is 20 minutes. Serves 6.
Change, add and delete vegetables to your liking. Nepalese serve this dish without additional water. Suggested spice amounts can be adjusted as you wish or omitted. Chili powder can be added if you like. Serve with fresh fruit dishes.
- HARI DHITAL, STUDENT
1 pound beef
½ pound tomatoes, chopped
1 medium onion, chopped
½ pound jalapeno peppers, chopped or sliced
½ pound mushrooms, chopped or sliced
2 cloves garlic, minced
Cut the beef in slices and sauté in a pan of oil. Add garlic to the beef slices.
When the beef is fried, add all the other ingredients. Cook for 5 minutes and it is ready to serve.
Serves 5. Preparation time, 30 minutes.
Country of origin, Central/South America
- SAMUEL GONZALEZ, STUDENT
STIR IT UP, a cookbook compiled by the York County Literacy Council, features a collection of recipes from students representing 63 countries, as well as tutors, volunteers, friends and staff.
Cost is $12, and proceeds support the work of the literacy council.
Suzy Hershey, who chaired the project, credits committee members Joyce Filius and Rosemary Sieffert for doing the "heavy work."
Books are available at the literacy council office, 800 E. King St., York; or by calling 717-845-8719.
SHARE YOUR RECIPES and food-related stories with our readers by emailing email@example.com; calling 717-235-1042; or writing to Barb Krebs, Weekly Record, 1891 Loucks Road, York 17408.
You are also welcome to request a recipe or suggest a topic for the food column.
THE LITERACY COUNCIL was founded in 1976 by local "church ladies" who saw the need for literacy instruction for adults in York County."
Today, it provides literacy instruction through its adult reading for native-born English-speaking adults; English as a second language, or ESL, for adults who wish to learn to speak, read and write the English languages; and pre-GED training for adults seeking to earn GED diplomas.
The council also works with companies providing programs tailored to their employees' needs.