Sauce: To make this we put hamburger in a pot and mix it with some barbecue sauce.

First put a pan half full of water on the stove; when it boils I put in the noodles. When the noodles are soft take off the stove and add the sauce. Then add the cheese. The last step is to eat and enjoy!

I am from Fruita Colorado in the United Sates of America. I like this recipe because my family likes to eat it and we have it a lot, but it is also really tasty and filling. This certain type of food came from the country known as Italy. I don't know how it came about, but I bet it was a guy that had a really good imagination and an empty stomach.

Clean lentils, then put lentils and all the ingredients in a medium sized pot. Second, let lentils and ingredients sit for 20 minutes. Finally cook lentils at medium temperature for 30 minutes.

For rice, put water, salt, and oil in a small pot to boil. Then when the water boils, add the rice. Stir all the ingredients together and turn temperature down to medium. Then when all the water evaporates, stir again and turn the temperature down to very low. Finally, cover and cook for 20 minutes.

I've been eating some really good food from my Mom's cooking but nothing as good as the rice and lentils. This recipe originated in the Caribbean and has been passed down from generation to generation. Hopefully one day it will be passed down to me when I start to learn to cook. This food is really wonderful. I still remember when I was a little boy and I simply loved to eat this great dish. I'm sure that you will love lentils and rice as much as I did. So try the food and fall in love with it.

On medium heat, pour olive oil into skillet. Fry rice till light brown. Add onion, then garlic. Dissolve cube of Caldo de Tomate into hot water. Pour bag of peas and carrots into the skillet. Bring to boil and cover. Turn stove to simmer. Simmer for 20 minutes and DO NOT LIFT LID DURING COOKING TIME!

I've been living here for ten years and hardly anything has changed except my mom's average cooking has changed to really delicious cooking. I like her really delicious and scrumptious rice. Everytime we have tacos, I always have to have a bowl of mama's rice.

This makes 5 dozen tamales. Preheat oven to 350 degrees. Put five pounds of pork in roasting pan. Cut meat, insert the garlic cloves and cover with foil. Cook for two hours. While meat is cooking, wash cornhusks, let soak for an hour and dry.

Then remove stems and seeds from chili pods and boil for thirty minutes. Drain the chili pods, put them in a blender, add cumin, and puree them for three minutes. Add one cup of red chili to masa and two tablespoons of salt. Mix with hands until fully blended.

Remove meat from oven and shred into large pot. Add to pot red chili, three bay leaves, and three orange peels, and two cups of water. Cook on medium heat for forty-five minutes. Salt to taste. Spread masa evenly on cornhusk leaves. Add one tablespoon of chili meat in center of the masa. Roll and fold. Steam tamales in steamer for two hours until masa is firm. Since recipe makes five dozen tamales, put the extra tamales in freezer until ready to eat. Enjoy a Mexican delight!

I chose Tamales for my recipe, a doughlike flat cylinder with seasoned meat inside. They're from the country of Mexico. They mean a lot to my family and I, because my grandfather who passed away loved this recipe and was the one who taught it to me.

Our tradition is that we make it every Christmas. We have another tradition of everyone helping in the making, which gives us a sense of closeness and unity.

A story we tell every year is about my Uncle Alex dressing up in a Santa suit, coming to our door, and acting absurd. We called the police because we didn't know it was my Uncle. We had to call the police back and tell them the story.

The tamale has been recorded as early as 5000 BC.

The origins of the tamale come from a story about how women initially were taken along into battle to be army cooks. As the warring tribes of the Aztec, Mayan, and Inca cultures grew, so did the demand for having pre-prepared nixtamal (corn) that was more portable. Meeting the requirements and demand, these army cooks created the Tamale.

Saute the bacon over medium heat, for approximately 10-15 minutes, stirring to prevent sticking. Pour off about 1/2 of the bacon fat. Add onion and bell pepper and saute until bacon starts to crisp. Remove from heat and combine with other ingredients and bake covered in a 350-degree oven for 1&1/2 hours. Uncover and bake for 1/2 to 1 hour more or until beans start to thicken. You may eat the beans or you may cool the beans and store in ziplock bags in the refrigerator. When you want to eat them again reheat them and enjoy.

My father, Rock, uses these baked beans every year for the Holy Family Catholic School Golf Tournament. The original recipe came from my grandma, Dorothy, Rock's mom. When my father cooked for my Uncle, Roger C, at a hunting lodge, everyone loved it. About 3-4 years later we used this recipe in the Holy Family Catholic School Golf Tournament. It was changed a bit to come out to be the recipe it is now. This recipe is made for almost every holiday when our family comes to town.

These beans are great for people - from 40 hunters to 20 family members! It could be for any holiday or birthday dinner and lunch. You could make just a cup for you or for anyone else. We make the beans for barbecues and for my sister’s golf banquet every year. Everyone that likes these beans always ask for the great recipe.

When we get around to it or when they ask us again we print out copies for them. My dad is even thinking about making this in a restaurant where he would make beans, soups, sandwiches and what ever you can think of. This recipe is great. Try It!

Mix eggs and egg yolk until they’re lemony. Add salt, anise, olive oil, sugar and flour, 1 or 2 cups at a time. Knead in flour until it is nice and light dough. Roll on breadboard until paperthin. Use very little flour. Cut in desired shapes and fry in deep fryer in oil until light pink. I honey mine as needed. Put honey in skillet (1/2 cup of honey and a couple tbsp. Water). Let this boil, turn it down and then honey the scallile - first on one side and then on the other.

Every Christmas my grandma and grandpa make the family's all time favorite Christmas cookies -- the one and only Scallile. Scallile is an Italian cookie that is enjoyed by my whole family. Each year my family waits for the joy of having Scallile at Christmas. If there was a year without Scallile, it wouln't feel like Christmas at all.

We have Scallile because my grandpa is Italian. His mom and dad came over to the United States on a boat from Italy. Most of my family has at least some Italian in them.

Scallile is very special to me. It expresses that we are Italian and we are proud of it. It also brings my family together to share the joy of Christmas and the holidays.

One memory I will never forget is when my cousin married a girl from South Africa. The first time she was over for Christmas, Karen bit into a Scallile and I'll never forget her facial expression. She wasn't sure if she liked the taste, but after she dipped it in honey she smiled. Now she shares my family's Christmas tradition with us every year.

While making Scallile there is one ingredient that is put in almost every Italian pastry. It reflects my family’s background because without it the cookies just wouldn't seem to be Italian food anymore. The ingredient is called anise. Many people probably have never heard of anise before. I never did until the first time I tried Scallile and asked what that flavor was. Scallile is very special to my family even though there is no story or folk tale about its origin.

Cook carrots and celery in the water, which has seasoning added. Then add remainding ingredients. Thickening is the last step. Mix clam juice (drained earlier) and mix in flour.

One of my favorite dishes is clam chowder. Nothing tastes better than the wonderful taste in your mouth. My family received this recipe from my grandma. My grandma and grandpa owned a men's clothing store. Every Christmas Eve they would have all the employees over and they would have clam chowder to celebrate the holidays.

Now it is a family tradition to eat clam chowder on Christmas Eve. This dish is special to me because every Christmas Eve when I eat it it brings back memories about years past. It also reminds me of my grandma and grandpa, which is very touching because my grandpa died before I was born.

My family prepares clam chowder different than other people might. Our clam chowder recipe is not as thick and creamy as some others, but this recipe makes the best clam chowder I have ever tasted. Whenever Christmas Eve comes we all look forward to eating the clam chowder.

There are two types of clam chowder, New England Clam Chowder and Manhattan Clam Chowder. Both soups are creamy and thick where Manhattan Clam Chowder, the less common soup, uses diced tomatoes making the soup a red color.

Mix egg whites and salt in a bowl. Beat at high speed until stiff, adding sugar gradually. When thoroughly mixed, fold in starch, vanilla and vinegar. Spoon out onto greased aluminum foil over a baking tray, piled up. Cook one hour at 300 degees farenheit, then one hour at 210 degrees farenheit. Turn off heat and open oven door to let the shell dry out.

Pavlova is an Australian dish that is served as a desert. Pavlova is a meringue pie topped with fruit such as strawberries and kiwi. A chef from a hotel in western Australia, made this dish for a great Russian ballarina. He named the dish after her. My Grandma taught me how to make this recipe and it is a great desert. This is a great thing for a Thanksgiving or Christmas desert. Pavlova is also great for just a normal night after dinner.

Apples originated in the Middle East more than 4000 years ago.

In ancient Greece, tossing an apple to a girl was a traditional proposal of marriage; catching it was acceptance.

The mixtures must be lightly stirred so it won't become oily. Spread he ingredients over the apples. Bake about 30 minutes, and let it set until cool. Then you have made a delicious apple crisp.

Apple Crisp has been in my family since I was a baby. My mother has cooked it many times. It doesn't have a huge background in my culture or family origin. It doesn't have a story or folk tale about its origin either.

This recipe is very important to me anyway. It is my favorite desert, and I would consider it as my comfort food. This is probably the oldest recipe in my family, and that helps to make it special.

One very special memory to me is one time when my mother was cooking apple crisp and I didn't know about it. I was very little, and I came out of my room and smelled it. I ran into the kitchen and ate three bowls of it. Of course, I had stomachache afterward, but I will still always remember it. Apple crisp is my favorite dessert, and it is the best.

First, preheat oven to 375 degrees Farenheit. Then cook the macaroni and cheese according to the directions on the box NOTE: Do not add butter. While you’re doing this, fry the beef, peppers and onions at the same time.

Once the meat is no longer pink, add the sauce. After the sauce starts to boil, take the beef off the heat. Once the macaroni is finished take it off the heat. Then pour the macaroni in and smooth it out. Then pour the beef mixture onto the macaroni and smooth it out. Then evenly place the pepperoni on the beef and macaroni. Then pour the mozzarella cheese on top of everything. Then put in oven for 15-20 minutes. Take out and let cool but not long enough that it isn't warm. That way, all the food is warm and tasteful. (See artwork at chapter end.)

My recipe was a pizza macaroni bake. This recipe reminds me of how my family comes together every time I cook a new and delicious dish. This recipe is important to me because it is my comfort food. I make it when I feel troubled or depressed. It brings back memories of the other times I have made it. Everyone enjoys eating it. I make it for family occasions, and I plan to make it for my family's Christmas get-together.

Preheat oven to 350 degrees. Cream margarine, 1 cup of sugar, anise seeds, and anise extract, beating until smooth. Add beaten eggs. Combine flour, baking powder, and salt. Sift together and add to creamed mixture. Add orange juice. On a floured surface, roll dough out to _-inch thickness. Mix cinnamon and 1/2 cup sugar together. Using a round cookie cutter cut out cookies and dip each into the cinnamon mixture. Place on greased cookie sheet. Bake 11 to 12 minutes or until lightly browned. (See artwork at chapter end.)

For my recipe I chose to do biscochitos, which are Mexican cookies. When my great grandparetns came from Mexico, they brought this recipe with them. This is one of my favorite foods because my family has it every year when we go to my grandparents' house at Christmas.

My grandmother started making these before I was born. But when she died, my mom started making them. I am learning to make them, and it makes me feel special because I know I am continuing a tradition that has been in my family for many years.

I can remember one Christmas I was trying to help my grandmother make them, but I only got in the way. She sent me outside to play with my brother. When we got back inside, she had biscochitos ready for us. Biscochitos make me feel warm inside, even if it is very cold outdoors.This recipe is important because I want to remember that I am part Mexican and I want to keep this tradition in my family for a long time.

I have lived in Grand Junction, Colorado, all my life. My mother, Sylvia, is from Texas. When she was a little girl, her mother taught her how to make tamales. My mother and her sisters all learned what to do and how to make them. Tamales originated from the country of Mexico in the Americas.

The tradition is to only make tamales at Christmas, but my mother makes them whenever I want. Whenever my mother and I go visit her family in Texas, everyone always makes lots of tamales. My mother makes them very hot. I don't think they are, but my friends do.

Tamales reflect my culture because I am half Mexican, and my mother is full-blooded Mexican. This recipe makes me think of how many generations its been passed down. It also makes me think of how my family can be together, but not physically. When my mother and I make tamales, she always tells me the story of when she first learned how to make them.

Bake for 30-35 min. or until a cake tester in center comes out clean.

Immediately run spatula around pans between cakes and sides. Cool in pan 15 minutes. Remove from pans, remove from paper and finish cooling on racks. Spread filling & frosting between layers and over top and sides.

Coconut Pecan Filling and Frosting

Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks. 1/2 cup margarine and 1 tsp. vanilla in saucepan. Cook and stir in about 1-1/3 cups of coconut flakes and 1 cup chopped pecans. Cool until of spreading consistency, beating occasionally. Makes 2 1/2 cups.

German Chocolate Cake is from Germany. My family isn't German, but my mom and grandpa are. We are part Mexican, part German, part Indian and Irish, but we are all American. These cultures have been passed down from our ancestors before us.

My brother and I were adopted and I know that I am Guatemalan but all my family says that I am part everything else too. We have a few different cultures and we like all of them so we don't want to pick just one recipe.

My family loves sweets, and so do I! It's what my grandma bakes most often. One of our favorite recipes is German Chocolate Cake. I don't know that it's special to me but it definitely brings back memories. It reminds me of when I was little and I used to help my grandma cook and I would get it all over or when I would just pretend to bake with little toys.

My grandpa's favorite thing is dessert so we always joke about my grandma's cooking even though it tastes really good. I guess that's why we like sweets especially German Chocolate Cake.

Leave loaf of Bread out several days spread out on cookie sheets so that each slice turns hard. On the morning of the feast, boil turkey neck and gizzard (save juice until later). Set aside to cool. Brown onion in a bit of butter. Add hamburger, ground-up heart and liver of turkey. Cook until done. Add cooled turkey neck meat and chopped gizzard. Cook some more. While this is cooking, break up hard bread slices into small cubes or pieces and put in large bowl. Add cooked meat mixture to bread cubes, add 1 egg, salt and pepper to taste. Mix with hands. Add juice from the neck and enough milk to make a moist, somewhat sticky, (but not runny) batter or paste. Stuff inside salted turkey, cook turkey until done. Remove stuffing from the turkey when done, and serve warm. If there is too much dressing to fit into bird, you can place leftover dressing in another pan, cover it with tinfoil, and roast it along with the bird.

I am a girl who lives in Grand Junction, Colorado. Colorado is in the United States. My recipe comes from Poland. I got this recipe from my grandpa, who is Polish. We use this recipe because it has been passed down from generation to generation.

Before it was my grandpa's mother, it was her mother's. It was passed down from parents to children. My grandpa is the one who taught my mom. Someday she will teach me and I will teach it to my kids. It is a never-ending cycle. This recipe is special to me because I want to keep the tradition going.

The recipe is also special to my family because it helps them remember our family that has passed away. When we eat this at Thanksgiving, I always remember the Thanksgivings that we had in years past. I can remember my family getting together and giving thanks. So, this brings back warm, loving memories to my family and to me.

Open box of hot roll mix, follow directions to make dough. While dough is rising, chop up bacon & onions in small squares. Cook in skillet. When cooked, add hamburger and brown. Form little balls of dough. Flatten them into pancakes with roller.

Add teaspoon of bacon mix and form little crescents, sealing the edges carefully. Brush over with beaten egg. Bake at 400 degrees for 12 minutes. Makes about 18 perogies.

Perogies are my favorite food. My Grandpa brought it from Latvia. We eat it often. He taught my mom and she is teaching me. It is easy to make. My favorite part is spreading the egg on the top. My grandpa brought it over here after the war. I like to eat it with my grandpa when I visit him.

Peel potatoes and boil them until soft. Take potatoes out of pot and put them in a large bowl, leaving the water from the potatoes in the pot. Add kale to the reserved potato water and boil until soft. Remove kale with slotted spoon and chop until fine. Then add kale to mashed potatoes. Add kielbasa to reserved potatoes and kale water. The water should be green. Boil kielbasa until hot. Cut kielbasa into small pieces and add it to the kale/ mashed potato mixture. Ladle water used to boil kale, potatoes, and kielbasa into the mashed potato mixture (1-2 ladles, this adds flavor and vitamins to your meal!) Stir. Season to your desired taste with salt and pepper. For best results prepare the night before you plan to have this meal - is fine if eaten and prepared on the same evening.

Kale and mettwurst is a recipe that comes from the Netherlands that reflects my heritage. My great grandmother made it for her nine children. My grandmother made it for parties and my mother makes it for our family today. Kale and mettwurst comes from the Dutch people and they call it boorkoel in the Netherlands.

The Dutch people are rather a hardy people and therefore kale and mettwurst is a very filling and large meal. The Netherlands is a very cold place, so kale and mettwurst is served steaming hot.

Kale is a very late growing vegetable that you can harvest after the first frost if necessary. This is a very good trait for kale to have because you can eat kale and mettwurst all winter long. Mettwurst is a very spicy sausage used in this dish. Mettwurst is sometimes substituted with kielbasa in America, but in the Netherlands kale and mettwurst is almost always served with the true Dutch sausage, mettwurst.

My great grandmother and my great grandfather came to America from the Netherlands. They had nine children to feed and they were very poor. She used kale and mettwurst to feed them. Kale and mettwurst is a great meal for poor immigrant families because it is healthy, it is filling, and it is inexpensive. My grandmother used kale and mettwurst for parties and even held an annual party where kale and mettwurst was the main dish. My mother makes kale and mettwurst for many meals each year. In fact it is my brother’s favorite meal. As you can see, Kale and mettwurst is a dish that will be used for generations to come.

Cream together shortening and sugar. Add vanilla and baking soda to sour cream. Add mixtures together and add flour. Refrigerate overnight. Roll a snake like figure out on a lightly floured surface. Shape into a figur (see artwork at chpptre end.) e eight. Bake approxmately seven to eight minutes at 400 degrees F.

My recipe is called Kringle. Kringle is a Norwegian cookie. My great greatgrandma came over to America from northern Germany many years ago. Every special holiday, she would serve it.

The recipe got passed down on my dad's side of the family. When my Dad and Mom got married the recipe passed down to Mom. Now, on every holiday, my mom makes kringle. Usually on Christmas morning, we get Kringle. Then after breakfast, we get to open presents. My mom usually serves Kringle with hot chocolate.

But we do more then just eat. We like to talk about life and tell old stories. Really these are some of my favorite times. Even though sometimes we get in fights, no one can leave till it is resolved. We have been doing this for eight years now and the get-togethers never really change, but we do. Our little get togethers are where we announce big events like babies or weddings.

But my absolute favorite food we eat is my great grandma's, aunt's, and brother's 8-step fudge. They really are a traditon. She was a poor housewife in the 40's and found a recipe for fudge in a old cook book but since it was kinda long and she didn't have all the ingredients she had to change it a little. After a few tries she came up with 8-step fudge.

Every get-together, someone different will make the fudge and whenever we are the ones making it when it is cooling everyone gets ready to go. Then on the car ride to my grandma's house we cut it. But my aunt Val is the best fudge maker because she spends all day working on it and always puts extra love and care into it. No matter who makes it or how it is prepared it always brings us back to our family heritage.

1. Place eggs in a pot of salted water to boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool.

2. Using a knife cut the bacon into little pieces.

3. Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in small mixing bowl. Mix in the paprika, mayonnaise, dry mustard and chopped bacon. Spoon mixture into the white part of the egg, cool and serve.

My favorite recipe is my Aunt Pam's deviled eggs. I could not find where they came from but some sites mentioned it was an English dish. Deviled means to combine a food with various hot or spicy sauces, thereby creating a "Deviled" dish. According to Chinese and Egyptian records, eggs were part of the food supply as early as 1400 b.c. Today, many Americans regard the eggs as a symbol of rebirth and life.

My family eats deviled eggs for every holiday when we get together. My aunt Pam makes them. She always makes a few extras so I can have them. I love my Aunt Pam's deviled eggs.

Cook melted chocolate sugar, water, and half of the margarine stick to softball stage. Cool with rest of margarine. Beat until thick and spread in cake pan.

I live in Grand Junction Colorado. Our family has a fudge recipe that has been passed down in our family. My Great grandmother had the recipe to begin with, then my grandmother copied it. The recipe was written in lower Manhattan, New York.

My mom told me that they had to mix the batter by hand. My grandmother was very not rich, but when she had the supplies to make fudge, she would. My mom said that they sometimes would hardly get anything for Christmas. But this fudge was something that they enjoyed even in their tough times.

My mom told me they moved a lot. She almost never stayed in one school for a whole year. She also said she slept on the couch in their apartments, and her brother got the only bed. She said that her mom tried to take care of them the best she could. I have some memories of this fudge myself, like when my mom put in too much sugar. And when we make this fudge, my mom gives it to us as a snack. So this fudge has been a treat to our family for quite awhile.

Sift first three ingredients together in a bowl and set aside. Combine next two ingredients in a large mixing bowl. Stir in flour mixture gradually, beating until smooth. Combine sugar and cinnamon in a bowl and set aside. Melt 1/4 cup butter in a heavy nonstick skillet over medium-high heat. Saute apples 4-5 minutes, stirring frequently just until tender. Toss cinnamon mixture with apples. Melt one tablespoon butter in a heavy six inch nonstick skillet over medium-high heat. Add pancake batter to about 1/4 inch depth. Cook one minute. Sprinkle 1/4 of the apples over the batter. Pour enough batter over the top to just cover apples. Cook pancakes another minute or so until bottom is lightly browned. Turn pancake and cook 1-2 minutes, or until brown and throughly cooked. Transfer to a platter and keep warm until ready to serve. Repeat process with remaining batter and apples. Serve immediately with butter and maple syrup.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of four only. Preparation: 15 minutes. Cook: 15 minutes.

One of my favorite breakfast dishes is German Apple Pancakes. This recipe has been around in my family for many, many years. It first started when my great grandma came up with an idea to put apples in pancakes.

My great grandma invented it in Germany, before she immigrated to America. When I eat the pancakes every Saturday, it brings back memories from years past. I think that this recipe should go into our family history. I feel weird on Saturdays when we don't have apple pancakes for breakfast. The first time my mother made them, she forgot to add the flour and the pancakes turned out liquidy. My great grandma passed down an old apple shredder to skin the apples with. My mom uses this when she makes them.

Homemade chicken enchiladas are a family tradition. My grandma makes them. She got it out of her hometown cookbook. We've had these in our family for eight years. Our whole family loves chicken enchiladas. The recipe is from Mexico. This is special to me because they're so good to eat, and I love to help my grandma make them. We don't have any specific time or occasion, we just eat them whenever and wherever we want. My mom also makes chicken enchiladas. My aunt gave the recipe to my grandma and my grandma gave it to my mom. My mom started making it and never stopped making them because it was so good.

Chicken enchiladas are also important to me because these are homemade. Homemade enchiladas are way better than store bought, or restaurant made enchiladas. Homemade chicken enchiladas are the best! Thank you, grandma.

1. Pre-heat oven to 350 degrees. Grease 9x13 pan.

2. In a saucepan add margarine and onion. Fry. Add flour. Then add water and bouillon Cook until thick like gravy. Remove from heat and add sour cream.

3. In a bowl add chicken, 1 cup of sauce, 2 cups of cheddar cheese, green chilies and cumin. Mix well.

4. Dip flour tortillas in remaining sauce. Fill, wrap, and top 6. dish with remaining sauce and 2 cups of Monterey Jack cheese. 8. Bake 35-45 minutes or until hot.