Summer Reading Club Family Recipes

Favorite Family Recipes by Teens who participated in the Summer Reading Club. (The Library is not responsible for any of these recipes. Always work with an adult when cooking and observe all kitchen safety rules.)

Wendy of Edendale

Country: cole slaw
Ingredients 1.cabbage sliced 2.carrots sliced grated 2.scallions sliced 2 tablespoons of mayonnaise 2 tablespoons of sour cream 1 tablespoons of yellow mustard 2 tablepoons of vinegar 1 tablespoon of regular sugar salt and pepper to tasted Methods: Combine all this ingredients to form a creamy dressing put the sliced vegetables and mix all together and chill for one hour.

Bridgette of Arroyo Seco Regional

NETTY IRENE'S MACARONI & CHEESE (USA)
Ingredients: 4 cups cooked elbow macaroni 1 cup grated or chunked yellow cheese 3 eggs 1 cup Carnation evaporated milk (no substitute, please) 10 bacon strips (or enough to cover) salt and pepper Methods: Blend the eggs and milk together and pour into macaroni already in a flat pyrex baking dish. Put in the cheese and poke it around until thoroughly mixed. Salt it to taste. Then put enough black pepper to coat it all real good. Place on bacon slices and cook in 350-degree oven until it gets a good crust on top and has hardened a little. About 30-40 minutes. Don\'t cook it too long, you want it runny in between the elbows.

Annie of Los Feliz

Armenian Stuffed Leaves (Armenia)
Ingredients 8 ounces grape leaves 1 onion, finely chopped ½ bunch of scallions finely chopped ¼ cup of chopped parsley 1 lb ground meat 10 large mint springs chopped 1 lemons zest 1 cup rice ½ cup olive oil 2 garlic cloves, crushed Salt/pepper Yogurt for topping SERVES 6 Step1. Rinse the grape leaves in plenty of cold water. Put in a bowl, cover with boiling water and let them sit for 10 minutes. Then Drain. Step2. Combine the onion, scallions, parsley, mint, lemon, garlic, meat and rice with 1 ½ olive oil. Then mix and season with salt and pepper. Step3. Place a grape leaf, veined side facing upward, on a work surface and cut off stems. Place a tablespoon of the rice and meat mixture in the middle the leaf (near the stem and of the leaf). Step4. Fold the stem end of the leaf over the rice and meat filling, them fold the sides and carefully roll into a neat cigar shape. *Continue this for rest of leaves. If some leaf are to small save them for next step. Step5. Place the unused leafed in the bottom of a large heavy pot. Pack stuffed leaves in a single layer in the pan. Them spoon 1 tablespoon of olive oil on top. Next add 1 ¼ cups of boiling water.

Osose of Encino - Tarzana

Country: Nigeria
Chin-Chin: this Nigerian delicacy is one of my favorite foods. It can be simply described as a bit-size cookie. Ingredients: 8 cups of flour 2 eggs 2 cups of milk 4 tablespoons of butter 4 teaspoons of nutmeg 3 1/2 cups of sugar Method: You put all of these ingredients into a big bowl and knead them into a smooth ball of dough. Then you take out a sizable amount and roll it with a rolling pin till it is about 1/4 inch thick. Next, you slice it in to 1/2 inch strips. When you have cut all the strips, you slice them into tiny squares. After you finish cutting all of the dough, you fry the squares until it is a nice golden brown. Then, you eat and enjoy! Preparation time: 1 hr. to complete

Cathy of Northridge

Country: South Korea
You need cooked rice cooked peas, carrots, beef, green onion and peppermint leaves (optional). First you put all the ingredients in a fry pan. Then you fry or cook it for about 5 minutes. After, let it cool for a few seconds. Then, put a few peppermint leaves around the plates for decoration. Finally it is ready to be served!

Hilario of West Valley Regional

Country: Mexico
Ingredients: 4 tomatoes 1/2 cebolla 2 fresh jalapenos called pico de gallo 1/3 bunch of cilantro 1 lemon salt 1 bowl Method: Cut all vegetables to small squares mix them all together and a bowl add lemon juice and salt after it will be delicious!!!

Joo Yeon of Memorial

Country: Korea
Korean Bar-Bee-Q Ingredients: 10 lbs. Sliced Beef Ribs 8 fl. oz. Soy Sauce 1/2 cup. Red Wine 1 Medium-Sized Onion 10 cloves of Garlic (crushed) 8 fl. oz. Granulated White Sugar 8 fl. oz. Coke 5 or 6 Green Onions (sliced into halves) 1 teaspoon of Black Pepper 2 Tablespoon of Sesame Oil 1 Tablespoon of Sesame Seed (toasted) Method: 1.Dip all the sliced beef ribs in water until the blood is mostly gone. Then wash it clean. Then strain it all out. 2.Get a big bowl add the soy bean sauce, Sugar, Coke. Stir well until the sugar is dissolved. 3.In the mixture of the sauce add the crushed garlic, Green Onion, sliced onion, and red wine. 4.Then you add the black pepper and the toasted Sesame Seeds. 5. In the sauce, marinate the ribs that were strained before. 6. Before the grilling of these beef ribs you add the sesame oil, and mix it in. *if you add the sesame oil before with the sauce the meat WILL get hard and non enjoyable.

Terry of Mid-Valley Regional

Country: Hawaii
Easy Waikaloa Breeze - Refreshing Summer Drink Serves approx. 3-4 Ingredients: 1 1/4c passion-orange-guava juice -- or other tropical fruit juice 1c sliced strawberries -- thinly sliced 1/2c canned cream of coconut (lite coconut is OK) 1c seltzer water, tonic water, soda water or plain water 1/4c half and half 8 ice cubes Whole strawberries Method: Puree first 6 ingredients in blender. Pour into glasses. Garnish each with a whole strawberry.

MARIA of Cypress Park

MEXICO
MEXICO CEVICHE
5 ONIONS
10 LEMONS FOR JUICE
2 PACKS OF CILANTRO
10 TOMATOES
3 POUNDS OF SHRIMP
2 SPOONS OF SALT
LAY SHRIMP IN LARGE BOWL AND ADD LEMON JUICE. LET SET FOR THREE HOURS IN REGRIGERATOR, THE LEMON JUICE WILL COOK SHRIMP. tHEN ADD THE REST OF THE INGREDEINTS AND SERVE WITH TOSTADAS!
SERVE 30 PEOPLE.

Evelin H. of San Pedro Regional

Arroz con Leche (Mexico)
Ingredients:
2 cups of white rice
1 cinnamon stick
1/2 gallon of milk
3 cups of water
1 piloncillo (brown cone of sugar)
Directions:
Put three cups of water in a pot and boil it. Rip the Cinnamon stick in pieces and put it in the pot with the piloncillo. When the water boiled, add the two cups of rice. When the rice is soft, add the half a gallon of milk. After 15 minutes, turn off the stove and the arroz con leche is done.

Sterling S. of Chinatown

Black Beans and Rice (Cuba)
This is a recipe for black beans and rice, dictated to me by my grandmother, who was born in Cuba.
Ingredients:
-raw black beans, which have been cleaned and soaked for a period of 24 hours.
-green pepper
-onion
-garlic
-white rice
Method:
Step One: Cook the beans until they're done.
Step Two: Slice up the green pepper, onion, and garlic and sautee them in a frying pan.
Step Three: Cook the rice. For every two cups of water, add one cup of rice.
Step Four: Add the sauteed vegetables to the black beans and stir.
Step Five: When rice is done, put it on a plate and add the black beans on top.

Kori of Granada Hills

Blue berry scones (Ireland)
Ingredients:
2 cups of flour
2 teaspoons of baking powder
1 tablespoon of sugar
1/2 tablespoon of salt
4 tablespoons of butter
2 eggs well beaten
1/2 cups of sliced blueberries
Directions:
Preheat the oven to 450 degrees Fahrenheit, lightly butter a cookie sheet, mix the flour, baking powder, sugar and salt in a large bowl, work in the butter with your fingers or a pastry blender until it resembles coarse meal, add the eggs and blueberries and stir them until they are blended.
Turn out onto a lightly floured board and knead for 2-4 minutes, pat or roll the dough about 3-4 inches thick and cut into wedges place on the cookie sheet and cook for about 15 minutes or more.

Matthew of Northridge

Matzo Balls (Israel)
Ingredients:
2 cups matzo meal
9 eggs
1/2 cup kosher for passover canola or vegetable oil
Salt and pepper

Method:
Mix all of the ingredients together until evenly distributed (there should be no lumps). Cover with waxed paper and refrigerate for 30 minutes. Roll dough into balls about the size of a golf ball. To keep batter from sticking to your hands, rub them with oil or water as needed. Drop balls immediately into boiling water.

Cook the balls for about 20 minutes or until done. They will sink to the bottom and then float back up to the top as they cook and the water returns to temperature. The balls should have expanded to be about 2 1/2 times their original size (about the size of a tennis ball). Check to make sure that the balls are done by cutting in half. The center should look grainy and yellow.

Remove balls from pot and use immediately or set them in a pot of cold water and let cold water run over them until completely cooled. Set them in cold water in the refrigerator until ready to use. They may be reheated either in the broth or in the water.

Harman of Granada Hills

Almond Kulfi / India
Ingredients :
14 oz condensed milk
24 oz evaporated milk
8 oz cool whip whipping cream
1 cup peeled almonds
pinch of saffron
¼ tsp powdered cardamom
½ cup pista chopped

Method:
Grind almond with 14 oz evaporated milk. Mix all above ingredients except pista in a big bowl, beat it for 2 to 5 minutes, so the kulfi comes very soft.
Pour the mixture in a big square dish Sprinkle the chopped almonds over it and freeze for 8 to 10 hrs.
Cut it and ready to serve

Nishant of Canoga Park

Corn Cutlets / India
Ingredients:
Corn(fresh or frozen) - 1 cup
Yellow lentils - 1 cup
Onion - 1(cut into small pieces)
Garlic - 2-3(cut into very small pieces)
Ginger - 1" piece
Paprika powder - 1/2 tsp
Cinnamon powder - 1/4 tsp
Crushed pepper - 1/4 tsp
Lemon juice - 1 tsp
Salt - to taste

Method:
Soak the lentils for at least an hour. Drain and coarsely grind it with ginger. To this add corn, onion and all other spieces. Make balls out of the above mixture and flatten them a little into cutlets. Grease a baking tray and line the cutlets. Sprinkle 1 or 2 drops of oil on top of each cutlet.
Bake it in an oven preheated to 350 degrees for 45 minutes to 1 hour. Serve hot with ketchup.

Aman of Pio Pico - Koreatown

Mango Lassi / India
Ingredients:
1 1/2 cup - mango (preferred fresh)
1/2 cup - orange juice (optional)
1/2 cup - ice
2 tablespoons - honey
1 1/4 cup - rose water
1 1/2 cup - Plain yogurt

Methods:
Combine these ingredients in a blender. It takes about 30-40 seconds. Then add the yougurt and blend again. It will take about 40-45 seconds to become smoothie like (frosty).
Servings:4
Prepare time: 3 minutes
Cook time: 3 minutes

ENJOY!

Taylor of Los Feliz

Figueroas Chicken Soup / Guatamala
Ingredients
4 chicken legs (raw)
1 cup of carrots and celery (chopped)
1/4 cup of worcestershire sauce for flavor
5 cups of water
noodles optional
Method:
First you start of by taking the 5 cups of water and the 4 chicken legs and you boil it until the chicken is nice and tender then you take out the chiken and let it cool then you shred it. Set broth aside.
After you shredded the chicken. you put it to the side along with the veggies. Boil the noodles until done in another pot of water. You put the chicken and the veggies in the pot filled with broth, put in a quarter cup of worcestershire sauce and salt and pepper let it cook for 20-25 minutes then you put the noodles in and it's done and for really good flavor you could put avacado and cilantro for flavor and garnish. (4-5 servings.)

Eric C. of Westwood

Mushrooms / China
Ingredients:
20 Large Dried Mushrooms
2 1/2 cup of hot water
1 Tablespoon of Vegetable Oil
1 Clove of Garlic, Minced
1 Tablespoon of Soy Sauce
2 teaspoons of sugar
4 Tablespoons of Oyster Sauce

Instructions:
1. Soak mushrooms in 2 cups of hot water
2. Heat Vegetable Oil in Pot
3. Add Mushrooms and Minced Garlic, Stir Lightly
4. Add 1/2 Cup of Hot Water, sugar, soy sauce, and oyster sauce
5. Simmer for 20 Minutes