International potluck dinner in Spritwood
Ken and Cathy Scott hosted their annual international potluck dinner at their farm near Spiritwood, N.D., for Cathy Scott’s exchange students and their families.
Food from Germany, Thailand, Brazil and America were served. Cathy Scott is a local coordinator for the American Institute For Foreign Study with the Academic Year in America program. Scott said this annual dinner is a way for her exchange students to share foods traditional in their countries with other students and their host families. Finding the exact ingredients is difficult for the students, but the Asian store in Fargo was helpful for Pichamol Chunsuwan, the Thai student.
Two students not able to attend the dinner were Marcella Paulo from Brazil and Ivana Kitner from Germany. Paulo is being hosted by Collette and Jason Mathern and attends Edgeley High School. Kitner is being hosted by Shelia and Larry Hanson and attends LaMoure High School.
Following are recipes contributed by the students and Cathy Scott.
Brazilian Cheese Bread
4 cups of sweet polvilho (tapioca flour)
1 Tbsp. salt
2 cups milk
1 cup oil
4 cups grated qveijo minas curads (Brazilian cheese)
Boil the milk and oil, remove from heat as soon as big bubbles are seen. Fold in the tapioca flour and stir until no more dry flour is seen. Cool the dough in a bowl. Put the eggs into the dough and then the cheese. Mix until fully combined and smooth. Make little balls and put on a pan with space between them because they will expand. Bake in the oven for 30 minutes until its puffy and just lightly brown. Good to eat with butter.
Mayara Jorge from Brazil, hosted by the Susan Lippert and Charles Hubbard family, attends Jamestown High School.
Dinner Rolls Supreme
4 1/2 cups scalded milk
1 cup white sugar
3 pkgs. of yeast
1/2 cup shortening
1 Tbsp. salt
3/4 cup warm water
10-11 cups flour
Dissolve yeast in warm water. Put sugar, salt in large bowl. Add scalded milk and stir. Add eggs and beat. Add 1/2 of flour and yeast then beat. Stir in rest of flour to make stiff dough. Let set 10-15 minutes. Then, knead until light and elastic. Cover, let rise double in size. Punch down and let rise double in size again. Make finger rolls and place in loaf pans and let rise again. Bake at 350 for 20 minutes.
Cathy Scott’s recipe from Spiritwood. Served with roast turkey and jellied cranberries.
German Potato Soup
3 Tbsp. oil
1 green onion
1 large carrot
4 large potatoes
3 Tbsp. soup stock
3/4 cup of cream
4 cups of water
Cube potatoes, cut up veggies, heat oil in pan and cook vegetables until tender. Add potatoes, water and soup stock. Boil for 30 minutes. Then, blend all to liquefy. Add cream.
Gloria Gerhardt from Germany, hosted by Melissa and Brian Bitz, attending Valley City High School.
10 tsp. of Massaman Curry Paste
1 Tbsp. soybean oil
1 cup coconut milk
3 cups of meat plus another 1/2 cup of coconut milk
3 cups cubed potatoes
1 medium onion, chopped
1 1/2 cups peanuts
1/2 cup water
3 tsp. sugar
1 tsp. tamarind extract
Stir fry Massaman Curry Paste with soybean oil. Then, add 1 cup of coconut milk. Add meat and the other 1/2 cup of coconut milk and heat until boiling. Add potatoes, onion, peanuts and 1/2 cup of water and cook until the vegetable soften. Add the sugar and tamarind extract. Taste and season to taste.
Pichamol Chunsuwan from Thailand, hosted by Delynn and Kevin Mittleider, attending Jamestown High School.
German Potato Salad
7 medium potatoes
4 medium dill pickles
2 cooked eggs
3 Tbsp. Mayonnaise
3 Tbsp. Miracle Whip
3 Tbsp. pickle juice
1 tsp. salt
Boil potatoes whole with skins on. Cool, peel and cube. Cut pickles into pieces. Slice cooked eggs. Mix sauce ingredients together, put over potatoes, pickles and eggs. Mix all together. Add pepper and more pickle juice to taste.
Leoni Eulberg from Germany, hosted by the Corene and Mark Lee family, attends Jamestown High School.