Abbey Lane

Multicultural Night

Family Cookbook

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Kabanazi Blanets

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Chicken Taquitos

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The Martinez Family

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The DeGruttola Family

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Country of Origin: Poland
Type of Dish: Appetizer

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Yield: (number of servings): 32 puffs
Prep time: (hours and minutes): 10 minutes
Total time: (prep + cook time): 21 minutes
Ingredients/Measurement:
●       4 kabanazi links
●       2 packs of crescent rolls
●       Mustard

Directions:
Cut kabanazi links into 1 ½ inch pieces. Then, open crescent rolls, cut each triangle into 3 equal parts. Roll kabanazi into crescent. Put on baking sheet, cook for 9-11 minutes. Serve with mustard as dipping sauce.

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Chicken Taquitos

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The Martinez Family

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Country of Origin: Guatemala
Type of Dish: Appetizer

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Yield: (number of servings): 4
Prep time: (hours and minutes): 20 minutes
Total time: (prep + cook time): 45 minutes
Ingredients/Measurement:
· ½ cooked shredded chicken
· 1 medium onion sliced
· 1 medium carrot
· 1 Tablespoon salt
· 1 Tablespoon garlic powder
· 10 corn tortillas

Directions:

1. Preheat your oven to 425 degrees with the oven rack in the middle. Line a rimmed baking sheet with parchment paper.
2. Put your tortillas on the baking sheet, overlapping them is fine, and put them in the oven for a few minutes until they are soft. If you don't soften the tortillas, they break when you roll the taquitos.
3.Get 1 1/2 tablespoons of the shredded chicken per taquito. Squeeze any excess moisture from the chicken before putting it on the taquito. You want the chicken juicy, but not dripping wet, otherwise the taquitos will be soggy on the bottom.
4.Spoon the 1 1/2 tablespoons of the shredded chicken down the center of the tortilla, then roll it up. Put the taquitos seam side DOWN on the baking sheet. Repeat with all the tortillas.
5. Spray the top of the taquitos with olive oil spray. Then sprinkle with salt.
6. Bake the taquitos for 15-20 minutes, until golden brown and crispy. Remove from the oven and let them cool for a few minutes before serving.
7. Serve with sour cream, guacamole, and fresh salsa!

Canitza (Cheese Pie)

Potato-Cheese Pierogi

The Kazanova Family

Country of Origin: Bulgaria
Type of Dish: Appetizer

Yield: (number of servings): 12-15
Prep time: (hours and minutes) : 10 minutes
Total time: (prep + cook time) : 1 hour
 

Ingredients/Measurement:
●       Filo Dough ( or yeast)
●       Eggs
●       Flour ( only when with yeast)
●       Feta Cheese
●       Olive Oil / Butter
●       Soda

Directions:
Buy a pack of filo dough. Take two sheets at a time and put on a tray, then layer of mixture ( feta cheese and eggs) and spread. Repeat the steps from above until you finish the filo dough. Add a little olive oil on the bottom and throughout the filo layers. Cut with a knife on a few places, then put ½ of soda on top. Bake for 40 minutes on medium heated oven. 

Yield: (number of servings): 60
Prep time: (hours and minutes) : 2 hours
Total time: (prep + cook time) : 2 hours & 10 minutes

Ingredients/Measurement:
●6 cups all-purpose flour
●3 eggs
●1 pinch salt
●Water as needed
●5 pounds potatoes, peeled
●1 pound processed cheese, cubed
●Salt and pepper to taste
●Onion salt to taste

Directions:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
 Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about ¼ inch thick. Using a large biscuit cutter or drinking glass, make circle cuts.
To make filling : Mix together potatoes, cheese, salt, pepper and onion salt.
Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook , bring a large pot of water to boil , carefully dropping in one at a time :stir once. They are done when they float to the top.

Potato-Cheese Pierogi

The Gluszczyszyn Family

Country of Origin: Poland
Type of Dish: Appetizer

Yield: (number of servings): 60
Prep time: (hours and minutes) : 2 hours
Total time: (prep + cook time) : 2 hours & 10 minutes

Ingredients/Measurement:
●6 cups all-purpose flour
●3 eggs
●1 pinch salt
●Water as needed
●5 pounds potatoes, peeled
●1 pound processed cheese, cubed
●Salt and pepper to taste
●Onion salt to taste

Directions:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
 Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about ¼ inch thick. Using a large biscuit cutter or drinking glass, make circle cuts.
To make filling : Mix together potatoes, cheese, salt, pepper and onion salt.
Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook , bring a large pot of water to boil , carefully dropping in one at a time :stir once. They are done when they float to the top.

Fresh Guacamole

Peruvian fish “Ceviche”

The Martinez Family

Country of Origin: Guatemala
Type of Dish: Appetizer   

The Oropeza Family

Yield: (number of servings): 4
Prep time: (hours and minutes): 15 minutes
Total time: (prep + cook time): 20 minutes
Ingredients/Measurement:

· 3 avocados
· 1 lime juice
· 1 teaspoon salt
· ½ cup diced onion
· 3 Tablespoons chopped fresh cilantro
· 2 plum tomatoes, diced
· 1 teaspoon salt

Directions:
Combine all the ingredients in a medium size bowl, and mash (with a potato masher) until combined and chunky. Taste for salt and lime juice, add more if needed.

Yield: (number of servings): 4 servings
Prep time: (hours and minutes): 25 minutes
Total time: (prep + cook time): 45 minutes

Ingredients/Measurement:
· ¼ pounds of fish fillets (sea bass, sole or flounder), cut into 1 inch dices
· 1 red onion, cut ½ length wise and slice thin
· 1 clove garlic
· Salt and pepper
· ¼ cup of fresh lime juice
·¼ cup of fresh lemon juice
·2 teaspoons finely chopped cilantro leaves
·1 peruvian aji pepper, julienned
·Dash of sea salt

Directions:
Place the fish pieces into a medium bowl. Add the onions and peruvian aji pepper and toss with the salt and pepper. Pour in the lime and lemon juice, give it a quick stir. Let marinate for 10 minutes. When ready to serve, divide fish ceviche among 4 lettuce cups and top with onion slices and sweet potato slice.

Peruvian fish “Ceviche”

The Oropeza Family

Country of Origin: Peru
Type of Dish: Appetizer

Yield: (number of servings): 4 servings
Prep time: (hours and minutes): 25 minutes
Total time: (prep + cook time): 45 minutes

Ingredients/Measurement:
· ¼ pounds of fish fillets (sea bass, sole or flounder), cut into 1 inch dices
· 1 red onion, cut ½ length wise and slice thin
· 1 clove garlic
· Salt and pepper
· ¼ cup of fresh lime juice
·¼ cup of fresh lemon juice
·2 teaspoons finely chopped cilantro leaves
·1 peruvian aji pepper, julienned
·Dash of sea salt

Directions:
Place the fish pieces into a medium bowl. Add the onions and peruvian aji pepper and toss with the salt and pepper. Pour in the lime and lemon juice, give it a quick stir. Let marinate for 10 minutes. When ready to serve, divide fish ceviche among 4 lettuce cups and top with onion slices and sweet potato slice.

Pastina

The DeGruttola Family

Country of Origin: Italy
Type of Dish: Side Dish

Yield: (number of servings): 12
Prep time: (hours and minutes): 15
Total time: (prep + cook time): 30 minutes

Ingredients/Measurement:
●6 egg whites
●2-3 tbsp butter
●½-1 cup grated Romano cheese
●Olive oil or extra butter
●Salt and pepper
●1 box pastina

Directions:
Cook the pastina then drain. Add egg whites and butter into pastina and stir. The egg will cook from the heat of the pastina. Last, add cheese, salt and pepper, then stir again. Serve warm, should be a creamy consistency (you may need to add extra butter.