I asked some students at VCS if they would give me some authentic recipes that they like. The Junior class responded with these recipes. While I can’t guarantee an amazing international experience, each of the students said that she liked her recipe. So without further ado, some of the favorite foods of the Victory Christian School Junior class.
Zwiebelkuchen (German Onion Pie) “A traditional autumn recipe”
Yeast Crust: (Or use your favorite pie crust.)
1½ cups all-purpose flour
½ teaspoon salt
4 tablespoons of softened butter (cut into small cubes)
¼ cup plus 1 tablespoon of warm (not hot) milk.
1 package of yeast (2 ¼ teaspoons)
2 tablespoons of butter
2 ¼ pounds yellow onion (finely diced)
5 slices of thick cut bacon (finely diced)
1 ½ cups sour cream (full fat)
2 tablespoons all-purpose flour
2 teaspoons salt
4 large eggs
1 teaspoon caraway seeds
1 teaspoon black pepper (freshly ground)
Dissolve yeast in warm milk and let stand for five minutes. Put flour and salt in mixing bowl. Form a well in the center. Add the butter and milk mixture. Using a dough hook knead the dough for about 6 minutes, adding milk or flour as needed. Form the dough into a ball and put in a greased bowl. Cover loosely, put in a warm place, until the dough doubles in size.
Fry bacon. When bacon is done, add the onions and butter. Reduce the heat and let the onions caramelize to a nice golden brown, about 30-40 minutes. Remove from heat and allow to cool.
Combine sour cream, eggs, salt, flour, caraway, and pepper. Then add bacon and onion mixture. Combine thoroughly.
Roll out dough to form crust.
In a greased 9” springform pan, spread dough out, leaving ½ inch margin from the top. Add filling, and sprinkle with caraway seeds.
Back in middle shelf of a 400° F oven for 55-60 minutes or until the top is light brown and the center feels firm to the touch. Let cool for at least 20 minutes before serving.
Goes well with a glass of grape juice.
Asian Beef Stir-Fry
8 oz. spaghetti
1 pound lean steak
1/8 tsp crushed red pepper flakes
3 cloves of garlic, minced
1 onion, sliced
4 celery stalks, sliced
1 head Napa Cabbage shredded
½ cup of light soy sauce
Drizzle of oil
Prepare Spaghetti, drain and set aside.
Slice steak into 2 inch strips. (Steak should be cut thin-about 1/8” thick.)
Lightly coat wok or skillet with oil. Over a medium-high heat, combine red pepper and garlic. Cook for one minute. Add steak, sear steak completely.
Remove steak. Add onions and celery to drippings, cook until tender. Add Cabbage, cooking it until it is tender but still crisp.
Add meat and spaghetti. Add soy sauce and mix gently until sauce coats the pasta. Heat thoroughly.
1 can sweetened condensed milk (14 oz)
28 ounces milk (whole preferred)
12 ounces plain yogurt
14 ounces hot water
Mix sweetened condensed milk with hot water until smooth. Add milk and stir thoroughly. Add the yogurt and mix thoroughly.
Heat the mixture until warm. Do not over-heat.
Divide mixture into individual containers. Cover loosely and let sit in a warm place for 8-10 hours.
Refrigerate before serving.
Optional-you can freeze the yogurt for 2-3 hours.