Flags of the World Mini Books G Countries. Sample file

Transcription

1 Flags of the World Mini Books G Countries

2 Created and designed by Debbie Martin Flags of the World Mini Books "G" Countries The Whole Word Publishing The Word, the whole Word and nothing but the Word." Copyright February 2010 by Debbie Martin 3627 D St. Bremerton, Wa All rights reserved. Permission is hereby granted to the individual purchaser to reproduce his book in whole or in part for non commercial individual or classroom use only. Permission is not granted for school wide system wide reproduction of materials. Clipart public domain.

3 Gabon

4 Animals of Gabon African Grey Parrot Porcupine Western Tree Hyrax African Wood-owl

5 POULET AU GNEMBOUE Chicken with nuts Ingredients: 6 oz. palm or macadamia nuts 3/4 pint water 1/2 level teaspoon cayenne pepper 1/4 level teaspoon black pepper 1 level teaspoon salt 1 clove garlic 3 spring onions, thinly sliced 2 & 1/2-lb. frying chicken, cut in serving pieces Directions: Pulverize nuts with mortar and pestle and mix with the water, or put nuts in blender with the water. Pour into a 12-inch sauté pan or a saucepan. Stir in the peppers, salt, garlic and spring onions; mix ingredients well. Place pieces of chicken in the nut mixture; cover and cook over very low heat for 1 & 1/2 hours. Check often and stir and add water if necessary. Serves 4 to 6. ** Hazelnuts may be substituted for palm or Macadamia nuts if these are not available.

6 Gambia

7 Animals of Gambia Bush Baby Gambian Mudskippers Pied Crow Bull Shark

8 Chakery Ingredients: 1 pint of vanilla yogurt 8 ounces of sour cream 12 ounces of evaporated milk can of crushed pineapples dash of nutmeg splash of vanilla flavoring Couscous Directions: Mix all the ingredients except the couscous together to make the sauce. Cook the couscous separately with water. Serve Chakery sauce over couscous and enjoy!

9 The Republic of Georgia

10 Animals of the Republic of Georgia Persian Leopard Caucasian Shepherd Dog Egyptian Vulture Kabardin Horse

11 Georgian Honey Walnut Candy This easy to make, traditional Georgian honey-walnut candy, not only tastes good but is actually good for you. It is not icky sweet and in fact has a slight bitterness to it. Ingredients: 1 cup honey 2 Tablespoons water 2 cups unsalted walnuts, chopped Directions: Combine Honey and water in a skillet. Cook over medium heat stirring constantly until the honey begins to caramelize (get thick) and turn brown. Be careful, it bubbles. Remove from heat and add chopped walnuts. Stir until all walnuts are covered with honey. Pour mixture onto a wax paper covered plate and press down until the candy is flat. You can use the back side of a spoon or top the candy with another piece of wax paper and press with your hands. When the candy has cooled, break into bite sized pieces and enjoy!

12 Germany

13 Animals of Germany German Shepherd Red Squirrel Raccoon

14 Raspberry Custard Kuchen Ingredients: 1 1/2 cups all-purpose flour, divided 1/2 teaspoon salt 1/2 cup cold butter or margarine 2 tablespoons whipping cream 1/2 cup sugar 3 cups fresh raspberries TOPPING: 1 cup sugar 1 tablespoon all-purpose flour 2 eggs, beaten 1 cup whipping cream 1 teaspoon vanilla extract Directions: 1. In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat into a greased 13-in. x 9-in. x 2-in. baking pan. Combine the sugar and remaining flour; sprinkle over crust. Arrange raspberries over crust. For topping, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. Bake at 375 degrees F for minutes or until lightly browned. Serve warm or chilled. Store in refrigerator.

15 Ghana

16 Animals of Ghana Rock Agama Lavender Waxbill Lowe' s Mona Monkey African Firefinch

17 HKATENKWAN ( GROUNDNUT STEW ) Ingredients: 1 chicken, cut into pieces, 1-inch piece of ginger, 1/2 of a whole onion, 2 tbsp tomato paste, 1 tbsp peanut oil, or other light cooking oil, 1 cup onion, well chopped 1 cup tomatoes chopped, 2/3 cup peanut butter, 2 tsp salt, 2 hot chilies crushed or 1 tsp cayenne pepper, 1 medium-size eggplant, peeled and cubed 2 cups fresh or frozen okra Directions: Boil chicken with ginger and the onion half, using about 2 cups water. Meanwhile, in a separate large pot, fry tomato paste in the oil over low heat for about 5 minutes. Add to the paste the chopped onions and tomatoes, stirring occasionally until the onions are clear. Remove the partially-cooked chicken pieces and put them, along with about half the broth, in the large pot. Add the peanut butter, salt and peppers. Cook for 5 minutes before stirring in the eggplant and okra. Continue cooking until the chicken and vegetables are tender. Add more broth as needed to maintain a thick, stewed consistency.

18 Gibraltar

19 Animals of Gibraltar Barbary Macaque Bottlenose Dolphin Griffon Vulture Yellow-legged gull

20 Calentita Ingredients: 1 c chickpea flour 2 1/2 c. water 1 egg 2 tbsp oil 1 tsp salt 1/8 to 1/4 tsp ground cumin, opt. Method: In a large bowl, sift chickpea flour with salt & cumin, if using. Do not skip the sifting step. Slowly add water and mix thorougly with a whisk. Set this aside on your countertop for 4 to 6 hours. Preheat oven to 350F. And oil a pyrex glass pan (8x8) on the sides and bottom. Add about a tbsp of oil to do this and don't drain it. Place the pryex in the hot oven so it heats the oil well.add the egg and the remaining oil to the chickpea mixture and beat again. Remove the pan from the oven and CAREFULLY add the chickpea flour preparation to the pyrex and replace it in the oven for approximately 1 hr to 1 hr 10 min. or until the sides are crispy and the top is golden brown. The calentita will look not fully cooked on top. That is how it is supposed to be. it will firm further as it cools.

21 Greece

22 Animals of Greece Red Admiral Butterfly Greater Horseshoe Bat European lobster Rhizostoma pulmo jellyfish

23 Spanakopita ( Greek Spinach Pie) Ingredients 3 tablespoons olive oil 1 large onion, chopped 1 bunch green onions, chopped 2 cloves garlic, minced 2 pounds spinach, rinsed and chopped 1/2 cup chopped fresh parsley 2 eggs, lightly beaten 1/2 cup ricotta cheese 1 cup crumbled feta cheese 8 sheets phyllo dough 1/4 cup olive oil Directions 1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan. 2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool. 3. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling. 4. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

24 Greenland

25 Animals of Greenland Narwhal Arctic Hare Polar Bear Barnacle Goose

26 Berries and apple with crisp topping Greenlandic berries Blueberries and crowberries are excellent for desserts and cakes. Both types of berry are very common in the mountain landscapes and can be picked in the late summer in Greenland. They can be frozen for later use and you can therefore also be fortunate enough to enjoy them during the winter months. Ingredients 100 g (3.5 oz.) blueberries 100 g (3.5 oz.) crowberries 3-4 Granny Smith apples thinly sliced g ( oz.) butter 2 dl (6.76 fl. oz.) wheat flour 1 dl (3.38 fl. oz.) brown sugar 1 sachet of flaked nuts 2 dl (6.76 fl. oz.) whipping cream 1 tub crème fraiche 18% Seeds from 1 stick of vanilla Directions Put all the slices of apple into a dish and sprinkle with most of the berries. Rub the butter into the flour, which has already been mixed with the brown sugar. Sprinkle this crumble mixture onto the apples and berries and top with the flaked nuts. Put the dish into a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) and bake until the top is crisp and golden and the filling is bubbling slightly approx. 30 minutes. Take the dish out of the oven and let it stand. Serve with a mixture of whipped cream, crème fraiche and vanilla.

27 Grenada

28 Animals of Grenada Grenada Dove Bryde' s whale Nine Banded Armadillo

29 Jerk Chicken Wings For the marinade 1 onion, chopped 2/3 cup finely chopped scallion 2 garlic cloves 1/2 teaspoon dried thyme, crumbled 1 1/2 teaspoons salt 1 1/2 teaspoons ground allspice 1/4 teaspoon freshly grated nutmeg 1/2 teaspoon cinnamon 1/4 cup minced pickled jalapeño pepper, or to taste (wear rubber gloves) 1 teaspoon black pepper 6 drops of peppers sauce, or to taste 2 tablespoons soy sauce 1/4 cup vegetable oil 18 chicken wings (about 3 1/4 pounds), the wing tips cut off and reserved for another use DIRECTIONS: Make the marinade: In a food processor or blender purée the onion, the scallion, the garlic, the thyme, the salt, the allspice, the nutmeg, the cinnamon, the jalapeño, the black pepper, the Tabasco, the soy sauce, and the oil. In a large shallow dish arrange the wings in one layer and spoon the marinade over them, rubbing it in (wear rubber gloves). Let the wings marinate, covered and chilled, turning them once, for at least 1 hour or, preferably, overnight. Arrange the wings in one layer on an oiled rack set over a foil-lined roasting pan, spoon the marinade over them, and bake the wings in the upper third of a preheated 450 F. oven for 30 to 35 minutes, or until they are cooked through.

30 Guatemala

31 Animals of Guatemala Tarantula Golden-fronted Woodpecker Golden-mantled Howler Monkey

32 Guatemalan Limeade Ingredients: 1 lime 1 (12ounce) can Sprite 3 tablespoons sugar 1/4 cup honey 2 cups water Directions: Seperately add water, honey, and sugar and stir for 30 sec. Add water mix into blender. Cut lime in half, squeeze juice from one of the halves into blender. Cut the remaining half of lime into half. Put one of the lime pieces into the blender with the last lime piece squeeze the juice into the blender. Blend untill the skin from the lime is into very tiny pieces. Add the sprite to blender, blend mix for 30 seconds.

33 Guinea-Bissau

34 Animals of Guinea Bissau Pygmy Hippopotamus Atlantic Humpbacked Dolphin Yellow-casqued Hornbill

35 Fish Stew Ingredients: 1 lb white fish fillets 1 onion, sliced into rings 6 tomatoes, blanched, peeled and sliced 3 potatoes, thinly sliced 2 green bananas, quartered 1 green bell pepper, de-seeded and sliced 1 cup oil Salt 2 hot chili peppers, chopped Directions: Place alternate layers of onions, peppers, potatoes, tomatoes, fish and bananas in a saucepan. Season fish with salt and chopped chilies along with a drizzle of oil. Add enough water to just cover. Cook on medium heat. Shake the pot every once in a while to make sure the sontents do not stick to the bottom. Continue cooking until vegetables are tender and fish is done. It will probably take about 35 minutes.

36 Guinea

37 Animals of Guinea Great White Pelican Striped Grass Mouse Yellow Baboon

38 Ginger Drink 6 c -Boiling water 1 c Ginger root;fresh, peeled & -grated 1 c Sugar 2 ts Cloves, whole Cinnamon sticks 1/2 c Lime juice, fresh or lemon juice 1 c Orange juice 8 c -Cool water Directions: Pour the boiling water over the grated ginger root, sugar, cloves and cinnamon in a large nonreactive pot or bowl (enamel, glass or stainless steel). Cover and set aside in a warm place, in the sun if possible, for at least an hour. Strain the liquid through a fine sieve or cloth. Add the juices and water. Set aside in a warm place for another hour or so. Gently strain the liquid again, taking care not to disturb the sediment at the bottom. Store in the refrigerator in a large nonreactive container. A glass gallon jar or jug works well. Serve warm, chilled or on ice, either as is or diluted with water or sparkling water. A squeeze of fresh lime juice in each glass of ginger drink is nice.

39 Guyana

40 Animals of Guyana Squirrel monkey Black panther Tayra Golden-handed Tamarin

41 Guyanese Coconut Buns Ingredients 2 cups all-purpose flour 1 cup white sugar 1 teaspoon baking powder 1/2 teaspoon salt 1 cup butter, cut into pieces 2 eggs 1/2 cup milk 1 teaspoon vanilla extract 1/2 teaspoon almond extract 3/4 cup flaked coconut Directions 1. Preheat the oven to 350 degrees F (175 degrees C). 2. In a large bowl, stir together the flour, sugar, baking powder, and salt. Add butter, and cut in using a pastry blender or a fork until the mixture resembles fine crumbs. In a separate bowl, whisk together the eggs, milk, vanilla extract, and almond extract. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Add coconut, and mix just enough to blend. Drop by rounded tablespoonfuls onto ungreased cookie sheets. 3. Bake for 20 minutes in the preheated oven, or until golden brown.