Free Friday Recipe

Summer is a great time for kids to make their own lunches, so today we've chosen a recipe from our Easy Lunches from Around the World book to share with our readers.

ISBN: 978-0-7660-3708-3

Mousetraps

Mousetraps are open-faced grilled cheese sandwiches. New Zealanders call any kind of toasted sandwiches "toasties." Why are these toasties called mousetraps? The cheese, of course!

What You Need

Equipment:

Cookie sheet

Butter knife

Grater

Small bowl

Fork

Ingredients:

4 slices bread

Butter

1 teaspoon Marmite or Vegemite–about ¼ teaspoon per slice.

(Marmite is a salty spread made from yeast. Vegemite is a similar product from Australia.)

1 chunk of cheddar cheese, to make about 1 cup grated

1 egg (optional)

What to Do:

Toast bread in toaster, toaster oven, or under the oven broiler.

1. Butter the toast.
2. Thinly spread Marmite or Vegemite on each piece of toast.
3. Shred the cheese.
4. Crack the egg into a small bowl. Beat it with a fork.
5. Mix shredded cheese with egg.
6. Spread cheese mixture evenly on each slice of toast. Set the "toasties" on the cookie sheet.
7. Place in the oven broiler or toaster oven until the cheese melts.
8. Remove tray from oven.
9. Cut mousetraps into triangles or strips.

Enjoy your lunch!

Check out the entire series, Easy Cookbooks for Kids for Grades 3–4.

Ready for our Friday Recipe?

Today's recipe is from our new Easy Vegetarian Foods From Around the World book. Author Sheila Llanas explores twelve vegetarian recipes in this exciting cookbook for kids.

Library Binding ISBN: 978-0-7660-3764-9
Paperback ISBN: 978-1-59845-271-6

Tomatoes Rougaille
The word rougaille (roo-GAHY) refers to Creole spices, like thyme and ginger. The cooks of Mauritius borrow flavors from Indian, Chinese, and French dishes. The best part about this recipe is that you don’t have to cook it! Just mix it in a bowl and pour it over warm cooked rice.

Tomatoes

In Creole cooking, tomatoes are called “pommes d’amour,” a French phrase meaning
“apples of love.” Tomatoes rougaille is often used as a chutney, a sauce or relish with sweet and tangy flavors.

What You Need
Equipment:
Cutting board
Sharp knife
Mixing spoon
Bowl

Ingredients:
1 green pepper
1 medium onion
1½–2 cups tomatoes, fresh or canned

Seasonings:
1 clove minced garlic
½ teaspoon dry ginger or minced fresh ginger root
½ teaspoon dried coriander or 2 tablespoons freshly minced coriander or parsley
A dash of cayenne or hot pepper sauce (like Tabasco)
½ teaspoon salt, to taste
Fresh ground pepper, to taste
Rice (cook following the directions on the package)

What to Do:

1. Finely dice green pepper and onion.
2. Dice tomatoes or open the can.
3. Mix all ingredients (except rice) in bowl.
4. Serve tomatoes rougaille cold or room temperature. Pour over bowls of warm rice.

Serves 3–4.

Free Friday Recipe!

Library Edition ISBN: 0-7660-3765-6
Paperback Edition ISBN: 978-1-59845-270-9

Why save dessert until last? We've decided there's no reason to, so today we're posting a free dessert recipe from our new Easy Desserts From Around the World book. Tie on your apron and find a reason to celebrate.

Celebration Cookies

In Mexico, people hand out small sweet, nutty cookies during celebrations and weddings. Mexican celebration cookes are often wrapped in white, ruffled tissue paper and given to guests.

What You Need

Equipment:
Large bowl
Wooden spoon or electric mixer
2 cookie sheets
Plastic or paper bag
Wire cooling rack

Ingredients:
1 cup (2 sticks) unsalted butter, left out of the refrigerator until they are at room temperature
1¾ cups confectioner's sugar (Confectioner's sugar is also called powered sugar.)
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
¾ cup finely chopped pecans (You can use other chopped nuts, such as almonds or walnuts.)

Let's Cook!

1. Preheat oven to 350°
2. In a large bowl, beat butter and sugar together until smooth. Use a wooden spoon or electric mixer (with help from an adult).
3. Add vanilla extract and blend well. Stir in four and salt; then add pecans. Use your clean hands to blend the dough.
4. Shape the dough into 1-inch balls. Place balls 1 inch apart on ungreased cookie sheets.
5. Bake one sheet at a time for about 20 minutes.
6. While cookies are baking, place confectioner's sugar in a plastic or paper bag.
7. Cool the cookies on a wire rack for 2–4 minutes. While the cookies are still warm, drop three or four into the bag of sugar. Shake the bag to coat the cookies. Return the cookies to the rack to cool completely. Continue until all the cookies are covered by sugar.

Makes 20–24 cookies.

Free Friday Recipe

ISBN 978-0-766-3707-6

Today we are featuring a breakfast recipe for La Bouillie, a hot cereal, from our new Easy Breakfasts From Around the World book, for grades 3–4.

La Bouillie is hot cereal from the African country of Chad. It is made with rice, millet, and peanut butter and served with milk and sugar, like oatmeal.

Millet is a grain. Millet grows in hot, dry field. It is an important crop and a main food in Africa. It has been eaten as cereal in Africa for thousands of years.

What You Need:
Ingredients:
1 cup of cooked rice
1 tablespoon of peanut butter
¼ cup of wheat or millet cereal (optional)
½ cup milk
1 teaspoon sugar

Equipment:
Cereal bowl
Spoon
Mircrowave OR saucepan

What to Do
In the microwave:

1. In a cereal bowl, mix all ingredients.
2. Heat in microwave for 30 seconds.
3. Stir until peanut butter dissolves.
4. Heat again in microwave until hot, about 45 seconds.

OR

On top of the stove:

1. Mix all ingredients in a saucepan on the stove on low heat.
2. Stir until heated thoroughly.
3. Pour into a bowl.

Serves one. Enjoy!