Ireland

Irish Stew

By Kara Fuller and Courtney Thompson (done seprately)

Ingredients

1/2 cabbage, 5 potatoes, 4 carrots 1 1/2 lbs. of stew meat, 1 lb. beef bullion, pinch of salt, pinch of pepper, and a pinch of celery salt.

Directions

Cut cabbage, potatoes, carrots, and meat into cubes. Add beef bullion. Sprinkle salt, pepper, and celery salt over stew. Cook in a crock pot on low for 8 hrs.

Japan

Onion Soup

By Scott Davis

Ingredients

6 cups beef broth, 2 large onions, 4 tbsp. butter, and pepper to taste.

Directions

Mix all together. Cook in slow cooker for 4-6 hours.

Spain

Gazpacho

By John Szymanowski

Ingredients

16 oz. can of tomato juice, 1/4 cup chopped cucumber, 1/4 cup chopped green pepper, 1 tbsp chopped onion, 1 tbsp lemon juice, dash of pepper, and dash of hot pepper sauce.

Directions

Mix all ingrediants. Serve hot or cold.

Nutrition Facts

59 calories, 0g of fat, 12g carbohydrates, 0mg cholestorol, and 2g protein.