Free Friday Recipe is a Frozen Treat!

Although we're staying cool here in our office, the temperature outisde is expected to exceed 100° today. So we've chosen a frozen treat from our new Easy Snacks from Around the World book to share with you.

Library Edition ISBN: 978-0-7660-3767-0
Paperback Edition ISBN: 978-1-59845-274-7

Caribbean Fruit Smoothie
What hits the spot on a hot, sunny day in the Caribbean islands? An ice-cold fruit smoothie, of course!

Caribbean Islands
There are more than seven thousand islands in the Caribbean. The islands are all different sizes, with beautiful sandy beaches, turquoise water, and tall palm trees. The Caribbean islands are surrounded by the Atlantic Ocean and the Caribbean Sea.

Tropical Fruit
Tropical fruits, such as pineapples, coconuts, mangoes, and guava, are grown in the Caribbean. The warm trade winds and mild temperatures allow these sweet fruits, many rich in vitamin C, to bloom all year long.

What You Need
Equipment:
Electric blender
Cutting board
Sharp knife

Ingredients:
1 large banana, peeled and broken into pieces
½ cup mango, peeled and diced
½ cup orange juice
½ cup pineapple juice
½ cup ice cubes

Let's Cook!

1. Combine all fruits and juices in the blender.
2. With an adult's help, mix on medium-high speed for 1 minute.
3. Add ice cubes and blend for 2 minutes until frothy. Pour into tall glasses.

Makes 3–4 servings

Enjoy and stay cool!

Free Recipe!

ISBN: 978-0-7660-3766-3

Straight from our new title, Easy Main Dishes From Around the World, for Grades 3–4, an easy recipe for wiener schnitzel that children will enjoy making with adult supervision.

Wiener schnitzel is a special dish from Austria. Thin slices of veal are breaded and then deep-fried. There is a story that hundreds of years ago, the ruler of Austria liked his veal covered in flakes of gold. People wanted to eat what he ate, but most could not afford to wrap their food in gold. A golden breadcrumb covering was created.

What You Need

Equipment:

Meat mallet or rolling pin

Three bowls

Large skillet

Tongs

Plastic wrap

Gallon-size plastic bag

Paper towels

Ingredients:

Vegetable oil for frying

4 veal cutlets

¼ cup all-purpose flour

¼ teaspoon salt

2 eggs, lightly beaten

1 cup dry plain breadcrumbs

1 lemon

Let's Cook!

1. Wrap the veal cutlets with plastic wrap or put in a 1 gallon plastic bag. Flatten the cutlets with a meat   mallet or a rolling pin until they are only ¼-inch thick. Remove the plastic wrap.
2. Combine the flour and salt in one bowl. Beat the eggs in a second bowl. Put the breadcrumbs in a third bowl.
3. Heat ¼ inch oil in a large skillet on the stove on the medium heat.
4. First dip a veal cutlet in the flour mixture. Then dip it in the egg shaking off the extra. Finally, lightly dip it in the breadcrumbs and, with an adult's help, place it in the skillet. Repeat for all the cutlets.
5. Cook the veal for four minutes on each side until golden brown. Use tongs to flip the cutlets and remove them when done. Drain cutlets on a paper towel.
6. Serve warm right away, so breading doesn't get soggy. Cut the lemon in half. Add a swuirt of lemon juice on top.

Makes 4 servings.

Did You Know?

In Austria, weiner schnitzel is always served with a slice of lemon on top.