AROUND OUR WORLD COOKBOOK

Roanoke Valley Sister Cities offers a great international cookbook, entitled "Around Our World Cookbook".

The cookbook contains approximately 180 delicious recipes from 7 countries, as well as recipes from some of the best restaurants in the Roanoke Valley. There are also commentaries on international dining traditions and foods.

This great book also contains background information about our 7 sister cities, full color maps and flag decorated divider pages.

Cost: $17.95 + $2.05 S & H

SAMPLE RECIPES

STEWED VEAL IN CREME SAUCE (Blanquette de veau) --- French

Ingredients:
1 - lb veal
2.5 - oz. butter
2 - onions
2 - oz. flour
Bouquet garni- herbs
1-2 - egg yokes
1 - pint chicken stock
Juice from 1 lemon
1/4 - pint thin cream
Lemon slices -butterflied
Bacon rolls - cooked
Parsley

Directions:
Put veal, onions and herbs into a pot along with chicken stick, and simmer gently until tender - about 1 1/2 hrs. Strain. Keep the meat hot. Make a sauce with the butter, flour and the stock. Cook for two minutes.

Add creme and reheat. Stir in the egg yokes and lemon sauce. Reheat but do not boil! Pour over the veal and garnish with bacon rolls and lemon slices. Cooking time about 1 3/4 hrs. Serves 4. A delicacy! Submitted by Clemence Dubos)

KAKLO ---African

Ingredients:
2 - medium bananas, mashed
1 - small onion, chopped
1 - tomato, chopped
1/2 -fresh chili pepper, seeded and minced
1 - TSP. ginger root, grated,
1/2 - TSP. salt
1 - cup flour
1/4 - cup water
Peanut Oil

Directions:
Peel and mash the bananas. Add onion, tomato and chili pepper. Mash again. Add salt and ginger root. Mix flour and water well. Add to mixture, stirring well. Heat oil to deep-fry temp. Drop 1/2 teaspoonfuls of mixture into hot oil; fry until brown. Golden brown balls should be crisp outside and soft on the inside.

Serve as hot or cold snacks, or with a main meal.