IrelandIrish StewBy Kara Fuller and Courtney Thompson (done seprately)Ingredients1/2 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. DirectionsCut 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.
JapanOnion SoupBy Scott DavisIngredients6 cups beef broth, 2 large onions, 4 tbsp. butter, and pepper to taste. DirectionsMix all together. Cook in slow cooker for 4-6 hours.
SpainGazpachoBy John SzymanowskiIngredients16 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. DirectionsMix all ingrediants. Serve hot or cold. Nutrition Facts59 calories, 0g of fat, 12g carbohydrates, 0mg cholestorol, and 2g protein.
|