Peace Diaries Workspace

XI. United States

Chapter 26: Indianapolis, Indiana

Fulton Junior High School

Teacher: Karen Humphreys

	Student: Mitchell B. PUMPKIN PIE Ingredients 2 Egg Beaters 6 oz. pumpkin-canned 3/4 cup sugar 2 tsp. Cinnamon-ground 1/2 tsp. Ginger-ground 1/4 Cloves-ground 12 oz. Evaporated skim milk Recipe This is for two pies. Preheat oven to 450 F. Mix filling in order given. Pour into crust and bake for 10 min. Reduce to 350 F and bake 40 to 45 min. longer. Essay Ginger is part of a group of called Zingiber officinale. It grows from the ginger tree and originates in the South Eastern part of Asia. It is actually a root grown in many places now. During the 1500's it was used a lot in England. It is known to be used in Ginger bread of course and it is also used in some medicines. It has been known to be used in cough syrups and used to cure medicines.
	FOOD FACTS: GINGER TRIVIA Ginger being valued for its unique flavor, also is said to have medicinal properties, particularly for the digestive system. Ofen used to treat common colds, as ginger is rich in Vitamin C. And a fun fact: Queen Elizabeth I is credited with inventing the gingerbread man.
	Student: Erica C. ZUCCHINI BREAD Ingredients 3 Eggs 1/4 teaspoon Baking Powder 2 Cups of sugar 1 teaspoon Salt 1 Cup of Oil 2 teaspoons Baking Soda 2 Cups of Flour 2 teaspoons Vanilla 2 Tablespoons Cinnamon 1 Cup of Nuts 2 Cups Grated Zucchini Recipe Beat the eggs ang sugar together. Then beat in oil. Mix flour, cinnamon, baking powder, salt, baking soda, then add the egg mix. Fold in vanilla, nuts, and the zucchini. Bake in two greased and floured bread pans at 350 degrees for 1 hour. Essay My name is Erica C. and I attend Fulton Junior High in Indianapolis, Indiana. My recipe is for zucchini bread. One ingredient is cinnamon, it is an export from India. Exporting and importing are very important, because a lot of the spices we use can't be grown here.Even though importing and exporting, local farming has it's ups. First of all, it makes our food more accessible. Secondly, the food is more fresh since it doesn’t have to be shipped as long. Finally, because we grow the food, it saves money from having to buy the food from other countries. This is how local farming helps. Lack of access to education is one of the key factors that contribute to food insecurity. First of all, if people don't have a good education they can't get a good job. without a job people can't afford good water, food, or shelter. Also, since less people have jobs our nation's economy falls. With low economy we have less money for buying supplies from other countries. This is how lack of access to education contributes to food insecurity.
	Student: Christa C. PUMPKIN COOKIES Ingredients 1 cup sugar 1/2 cup shortening 1 cup pumpkin 1 tsp. vanilla 1/2 tsp. salt 1 cup rice flour 3/4 cup potato flour 1 tsp. baking soda 1 tsp. baking powder 1 tsp. cinnamon 1 cup raisins 1/2 cup of nuts Recipe Cream, sugar, and shortening; add pumpkin, vanilla, and salt. Sift flours, soda, baking powder, and cinnamon. Add to cream mixture. Fold in raisins and nuts. Drop by teaspoonfuls on greased cookie sheet. Bake at 350 (F) [180 C] until done, about 10 minutes. Essay Some people that live in other countries do not have enough to eat. Sometimes, even in the U.S., there is not any access to food. Children and adults don't have hardly any access to food in Africa. Lack of land, poverty, environmental degradation, war, and lack of access to education all equal to food insecurity. Lack of land in Africa and other countries is the biggest problem. If people do not have land, then it is not possible to grow anything for people and their families to eat. Some people don't have enough money to buy food. These are some of the biggest problems and causes people to not have food
	FOOD FACTS: PUMPKIN TRIVIA Championship pumpkins shown at contests can sometimes be over 800 pounds. These pumpkins grow 10 to 15 pounds per day!
	Student: Patrick C. CHICAGO PAN PIZZA Ingredients 2 cups of warm water 2 packages of dry yeast 1/2 cup oil 4 tablespoons of olive oil 3 cups of flour 1/2 cup of cornmeal (optional) Mozzarella cheese (slices or shredded) Tomato sauce Toppings: Chopped garlic Green peppers Sliced pepperoni Italian sweet sausage Sliced mushrooms Chopped onions Recipe Preheated oven to 475. Mix the above ingredients for 10 minutes in a strong mixer or knead by hand. Now add 2 1/2 cups of flour. Mix for 15 minutes in a strong mixer with a dough hook or by hand. Now the dough must rise. The dough should be in a large bowl in a warm place, covered with a dish towel. If it is not warm in the kitchen, turn the oven on to the lowest setting, (no more than 100) and let the dough rise in the bowl in the oven, covered by the towel. Let rise for the first time (about an hour) and punch down the dough. Let rise again, punch down and use. Push the dough out flat with your fingers, in a high-sided pizza pan or in a large black iron skillet. Cover with mozzarella cheese. Cover with tomato sauce with Italian herbs and spices added. Cover with chopped garlic, green peppers, sliced pepperoni, Italian sweet sausage, sliced mushrooms, chopped onions or whatever to taste. Sprinkle with grated Romano or Parmesan cheese. Cook in a oven at 475 until done, about 15 to 20 minutes depending on toppings and thickness of crust and how crispy you want it cooked. Essay Our recipe is for Chicago Pan Pizza. The ingredients found in our recipe are commonly found in the United States. Pizza originated in the Greek, Roman, and Egyptian cultures. The ingredients have changed a lot over the years. First it was made with bread topped with olive oil and native spices. Now the toppings range from barbecue chicken to the traditional pepperoni. Pizza is the favorite food of people of all ages around the world. The Chicago Pan Pizza is different from other pizzas because it is much thicker and is made different than conventional pizzas. First of all, you use more dough and you must let the dough rise before baking. Next, the ingredients are put on in a different order. The cheese is added then sauce and toppings. This famous style of pizza was named after the city it was created in Chicago, Illinois, U.S.
	Student: Mary D. KEY LIME PIE Ingredients 8 ounces of graham crackers 4 ounces of butter, melted 1 cup of canned sweetened condensed milk, chilled 4 egg yokes 1/2 cup of key lime juice, cold Optional: whipped cream Essay A recipe that reflects my family is key lime pie. My grandmother has made it for as long as I can remember. Key limes normally grow in the Florida Keys. The recipe has no great significance in my family's history except for the fact that my grandparents used to live in Florida. It is special recipe because my grandmother made it for my whole family when we went to Florida for my grandfather's funeral. I associate key lime pie with Florida, my grandparents, and both happy and sad times. One way that someone might reflect the food to my culture is the fact that it is homemade, it is made with love and care, and that it is a dessert. Dessert is a very big thing in my family. The recipe does not have a folk tale about its beginning. The recipe has been kept a secret, but the recipe that was the closest to it was a key lime pie made by a man named Steve.
	Student: Laura F. PEANUT BUTTER FUDGE Ingredients 2 cups peanut butter chips 2 1/4 cup sugar 1- 7 ounce jar of Marshmallow fluff 3/4 cup evaporated milk 1/4 cup butter 1 teaspoon vanilla Recipe Place peanut butter chips in a medium bowl. In a heavy sauce pan, combine sugar, marshmallow fluff, evaporated milk and butter. Cook over medium heat, stirring constantly until mixture boils. Boil and stir for 5 minutes. Remove from heat and stir in vanilla. Pour the mixture into the peanut butter chips and stir until the chips are completely melted; pour into foil covered pan. Cool and refrigerate until firm. Remove fudge, place on cutting board and cut into 1 inch squares. Essay This recipe is special to me because it is a tradition to eat it at family gatherings. When my family gathers my mother always makes peanut butter fudge. Everyone enjoys having it when we get together. Relatives look forward to it when we get together. It is somewhat of a treat. This is why peanut butter fudge is important to me.
	Student: Avery H. CHEX MIX Ingredients 6 Tbs. butter or margarine 2 Tbs. Worcestershire sauce 1 1/2 teaspoons seasoned salt 3/4 teaspoon garlic powder 1/2 teaspoon onion powder 3 cups Corn Chex cereal 3 cups Rice Chex cereal 3 cups Wheat Chex cereal 1 cup mixed nuts 1 cup pretzels Recipe Heat oven to 250 degrees. Melt butter in large roasting pan in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container. 12 cups snack. Essay Chex mix is an American tradition. It has been in my family for many generations. We always make it for the holidays. It is one of my favorite snacks and very important to me. My mom used to make it a lot and she taught me how so that I could make it on my own. When I am making it, it brings a lot of memories back to me, about my mom. One particular memory is how she cooked a lot and what she cooked. Mostly, though, it just reminds me of her. Although technology has advanced and the economy has developed, this food tradition has stayed the same throughout generations
	FOOD FACTS: SWEET POTAOES TRIVIA Sweet potato is the 6th largest world food crop with approximately 90% of the world crop grown in Asian.
	Student: Iisha H.W. SWEET POTATOE PIE Ingredients 4 to 6 Mashed Sweet Potatoes 1 Cup Sugar 1/2 Cup Pure Butter 1/2 Cup of Milk 1 Tablespoon Nutmeg Graham Cracker Pie Crust Recipe My recipe is Sweet Potato Pie. This recipe has been in my family since my great, great, great grandma. It is made with 4 to 6 mashed sweet potatoes, 1 cup sugar, 1/2 cup of pure butter (melted),1/2 cup of milk, 1 tablespoon of nutmeg or to taste, and already pie crust (graham cracker). Also, have your oven already preheated to 350 degrees. Then you combine your mashed sweet potatoes, sugar, buttermilk, and nutmeg and mix together. Then pour ingredient into your pie crust shell half full and bake for 1 hour or until slightly brown on the top. That is how you make a Sweet Potato Pie.
	Student: Holly H. SAVORY ROASTED TURKEY Ingredients 1 tbsp. Italian seasoning 2 tsp. season-all seasoned salt 1 tsp. dry ground mustard 1 tsp. garlic powder 1/2tsp. black pepper 1 turkey (about 12lbs - fresh or frozen) 2 bay leaves 2 stalks of celery 1 small onion quartered 1-2 tbsp. olive oil Recipe 1. Preheat oven to 325 degrees 2. Wash turkey & remove giblets. Place turkey in shallow baking pan. Sprinkle 2 tsp. of seasoning mixture inside the turkey. 3. Rub oil & remaining seasoning mixture over the entire surface of the turkey. Loosely tent with foil or put in a roasting bag. 4. Bake for 31/2-4 hours or until meat thermometer reads 180 degrees Fahrenheit in the thigh. Baste several times with pan juices. Remove foil or roasting bag during the last 30 minutes of cooking. Serves 10-12 people. Essay This recipe is important to my family because every Thanksgiving my family makes this turkey. My grandpa is usually the person that makes it. One memory I associate with this recipe is when my Uncle Joe, Aunt Windy, and cousin Breana came over for Thanksgiving. When my grandpa told Joe that it would turn out exactly like the picture in the cookbook and would taste good he did not believe him. When the turkey was finished my Uncle Joe could not believe that it looked as good as it tasted. This recipe originated in the United States.
	Student: Lydia L. CORNED BEEF AND CABBAGE Ingredients 1 lb. corned beef 1 lb. carrots 1 head of cabbage 1 lb. small red potatoes 1 onion Recipe Place corned beef in large pot 3/4 full with water. Bring water to boil and then reduce heat to low. Add seasoning provided with corned beef to pot. Cover and cook over low heat for 3 hours. Remove corned beef from pot and wrap in aluminum foil. Place meat in oven at 200 degrees fahrenheit. Cut up carrots, cabbage, and onion. Add to the pot of water the meat was cooked in. Add red potatoes to pot. Cook over low heat for one hour. Essay My dad cooks corned beef and cabbage on St. Patrick's Day. The recipe is special to me because the whole Leopold side of my family eats this meal on the holiday. The recipe originated from Ireland. Food has changed the whole world because food business's have started and made communication, which has given Americans the opportunity to experience different food cultures. There really is no special event or funny story that has happened while eating this food. This recipe is new to my family because my Aunt Mary's side of the family has Irish in them, so they shared the recipe with the rest of our family. There is no folktale about this recipe.
	Student: Brianna L. SCOTCHAROOS Ingredients 1 c. karo syrup 1 c. sugar 1 c. smooth peanut butter 6 c. rice krispies 1 c. butterscotch chips 1 c. chocolate chips Recipe Cook sugar and karo syrup together until bubbly. Add peanut butter and rice krispies and mix until well combined. Press into 9x13 pan. Melt together the butterscotch and chocolate chips and spread over the top of the rice krispies mixture. Let stand until cool. Essay The recipe I chose was Scotcharoos. This recipe is significant because we make it almost every year around Christmas and it has become a tradition in my family. It is also special to me because my Grandma Ruby, who passed away before I was born, started the tradition and used to make it in her own special way. I don't have any memories physically with her or with her making the recipe because I wasn't born yet, but my mom has told me plenty about my grandma and her wonderful food. My mom and dad also had my middle name to be Ruby so that I would always have her in my heart. Because she cooked so much and her food was so good, we typed up a whole book of her recipes and we use them frequently. One of those recipes is Scotcharoos. It seemed as though it was the most special recipe of them all. We all love Scotcharoos in my family and that is why we make them every year. That is why Scotcharoos are so special to me and why they remind me of my wonderful Grandma Ruby.
	Student: Lauren M. BREAKFAST CASSEROLE Ingredients 16 Pieces Sandwich Bread 8 Pieces American Cheese Browned Sausage 4 Eggs 3 Cups Milk Recipe 1. Heat oven to 325°F, and Butter a 9x13 dish 2. Put 8 sandwich bread on bottom of pan and put American Cheese slice on each piece. Top with browned sausage. 3. Put 8 pieced of buttered bread on top of the sausage, and pour on top of it, 4 eggs and three cups of milk that have been mixed well. 4. Refrigerate overnight. When ready, Cook 1 1/2 hours Essay A recipe that is special to me is Breakfast Casserole. It is special because it is my grandma's recipe. She gave it to my dad a long time ago. Ever since then, we have had this casserole every year on Christmas morning. Breakfast Casserole takes two days to make, because after you mix it the night before, you put it in the refrigerator over night. The next morning, you get up and bake it in the oven for an hour an a half. It tastes great!
	Student: Lauren M. PEACH COBBLER Ingredients Peaches Brown Sugar Creamy Milk Graham Cracker Pie Crust Vanilla Ice Cream Recipe I have a delicious recipe that if you cook it the right way it will blow you away. It is for peach cobbler. First make sure you have all your ingredients. You will need brown sugar, creamy milk, and some sugar. Let that cook until it boils. Then you will need some crust. What you do it put it in a pan and shape it to the container. Let it cook until a golden brown. Pull it out. Put in some skinless cut peaches. Pour over the sauce you made with the sugar. Put more crust over it and let cook until golden brown. Take out let cool and eat with vanilla ice cream. It is also good by itself. Essay Now that you know how to make it you might want to know the history behind it. My mother makes it for every thanksgiving. She also makes it for other major holidays. She also told me that her grandmother, my great grandmother, taught her how to make them. She also learned it from her grandmother. So I guess you could say the recipe is a hand-me down one. So I hope you like it because I guess I'm handing it down to you and maybe you can help continue the cycle.
	Student: Sara N. TACO POTATOES Ingredients Baked potato Ground beef Cheese Sour Cream Butter Recipe First, you bake the potato for 30-40 minutes. Then while the potato is hot put on shredded cheese so it can melt. Also add butter and sour cream to enhance flavor. Then, add the ground beef. That is the recipe for taco potatoes. Essay Taco potatoes are very good. I’m not sure what the recipe's origin is because my grandma just made it up. It has no significance to my culture or family, but it does to my background. It relates to my background because my grandma made it, and now my mom does, and I will probably make it. So it's being passed down to generations. No memories associate with it because my grandma and mom make them all the time for dinner. It has no special folktale or any relation to my culture. It is just a simple dish. It is very easy to make. Taco potatoes can be eaten alone and are very filling. Taco potatoes are my favorite recipes.
	Student: Patrick N. PEANUT BUTTER FUDGE Ingredients 1 cup semi sweet chocolate chips (can use 1/2 cup chocolate chips and 1/2 cup peanut butter) 1/2 stick melted butter 8 cups Crispex Cereal 2 cups powdered sugar Recipe Mix all ingredients (preferred amounts). Place in large size pan. Place in oven at 325- 375 for 15- 20 minutes, or until preferred firmness. Let cool several minutes. Essay A recipe that came from my family is peanut butter fudge. I believe this snack came from my mother's church when she was a little girl. The church published a cook- book on it's 124 year anniversary. This recipe is significant to my family because my mother made it when she was about 12. It is special to me because my mom makes it very often. and it is delicious.
	Student: Stephen S. PUPPY CHOW MIX Ingredients Peanut Butter Fudge 1 jar peanut butter (creamy) Sugar Butter 1 jar of marshmallow puff Recipe Melt chocolate chips and butter, remove from heat, toss cereal until coated, toss coated cereal in powdered sugar. Essay The recipe I chose was Puppy Chow Mix. If you are wondering if this is for dogs, it is not. It is for humans. The significance of this recipe to my family is that every Christmas my family has it. My sister and other cousins go to my aunt's and uncle's house to bake cookies. They always make Puppy Chow Mix. This recipe is special to me because it is so good. The memories I have with this recipe is fighting with my sister over who gets the last of it and when everyone from my family came over for Christmas and all the Puppy Chow Mix was gone in less than a minute. I have always thought Puppy Chow Mix has had a weird name because you couldn't give it to a puppy because the puppy would get sick or die from the chocolate if you gave it to them.
	Student: Dionna S. TUNA-NOODLE CASSEROLE Ingredients 6 ounces of noodles 1 can cream of mushrooms 1/2 cup milk 1/2 teaspoon salt 1/8 teaspoon ground red pepper 1 jar diced pimiento, drained 1/2 cup frozen peas 1 can tuna 1/2 cup crushed Ritz crackers 1 cup shredded cheese Essay 1. Bring a large pot of water to a boil. Add the noodles and cook according to the package directions. Drain in colander. 2. Heat the oven to 400 degrees. In a deep 1 1/2 quart casserole dish, mix the soup, milk, salt, and pepper. Gently stir in the noodles, tuna, peas, and pimiento. 3. Cover and bake for 25 minutes or until hot. Uncover and sprinkle the crushed crackers and cheese. Bake uncovered for 10 minutes or until bubbly. Recipe This recipe has been very important to my family. It is special to me in many ways. It brings back memories to me when I eat it. This recipe will always be in my family. This recipe has been very important to my family in many ways. It has been passed down for 4 generations. Everyone in my family learns how to make it when they are 13 years old. We fix this casserole almost once every week. It is also important because this is the only casserole that is important to my family. That is why this casserole is important to my family. This recipe is special to me for several reasons. One thing is it brings back happy memories of my family when we eat this meal together. It is also special because it was the first dish I had ever fixed. Also it reminds me that it will be passed on so my future relatives can enjoy this special dish. That is why it is special to me. I associate many memories with this recipe. One memory was on Christmas Eve of 1999, my grandmother had fixed this casserole. While fixing it she had accidentally set the oven on 200 degrees instead of 400 degrees. My family decided to order take outs since they didn't know how long it would take to cook the casserole. Another memory was when I first made it. I was so afraid that I would do something wrong while making it, but my mom was there to help. The product turned out okay. Another memory was when my mom forgot to add the milk. The product turned out dry looking, so we decided to order pizza. Those are the memories that I associate with this recipe.
	Student: Monica S. PEACH COBBLER Ingredients for FILLING 2 cans of sliced peaches in heavy syrup 1 cup of cane sugar 2 tbsp of nutmeg 1 1/2 tbsp of cinnamon 1 cup of brown sugar 1 stick of butter Ingredients for DOUGH 2 cups of all purpose flour 1 tsp of salt 1/4 cup of shortening Recipe This recipe has been in my family for many years and for as long as I can remember. My mom and grandmother make this every year at Christmas and Thanksgiving. I look forward to eating this delicious dessert every time these Holiday's come rolling around the corner. This recipe is special to me because my mom made it for me once when I was really sick. I also remember that once at Christmas time I choked while I eating and the ambulance had to come and check on me. Now that different cultures are being mixed together, I think that food is becoming the same way. It's good to know that people are becoming more diverse minded. But, no matter what happens to other people this recipe will all be a huge part of my family.
	FOOD FACTS: PEACH TRIVIA The world peach productio is about 10 million tons, second to apples, and has the largest production in the Mediterranean. Although the USA is decreasing production, it is increasing in China, South America, and particularly in Chile.
	Student: Andy W. HOMEMADE HAMBURGER HELPER Ingredients Shredded cheese Canned corn Chicken flavored noodles Red peppers Ground beef Half cup of Crisco Recipe 1. Pour beef into the pan and heat on 350 degrees F. 2. Cut up 2 cups of red peppers and let mix. 3. Add a half cup of Crisco 4. Pour in 1 package of chicken flavored noodles. 5. Add 2 cans of canned corn. 6. Add 1 package of shredded cheese. 7. Mix thoroughly and let cool. Instructions My recipe was made by my great grandma in the thirties. It stayed in the family and is made on Sunday nights a lot. We think my grandma got this recipe from a Greek women. The recipe is special to me because it is delicious and has been in the family for a long time. One memory I have of this dish is when my mom spilled the pan all over the floor and my dog licked it up. This is about my mother's homemade hamburger helper.
	FOOD FACTS: WHAT IS CRISCO? Crisco is an all-vegetable shortening that is an alternative to using animal fats and butter. The earliest cans of this American shortening was introduced in 1911 providing an economical solution during World War I.. Resource: http://www.crisco.com/index.shtml
	Student: Jordin W. CINNAMON BISCUITS Ingredients 1 can of refrigerator biscuits 2 tablespoons melted margarine 1/4 cup of sugar 1/2 teaspoon of cinnamon Recipe 1) Preheat oven to 425 degrees 2) Melt margarine(in a saucepan over low heat 3) Mix cinnamon and sugar together 4) Cut biscuits into 3 pieces and roll into a small ball 5) Line a round cake with foil. Place each biscuit side by side around the outer edges of the cake pan. Then fill in the next roll and next, until the entire cake pan is filled. 6) Spread on melted margarine over biscuits with a spoon 7) Sprinkle cinnamon-sugar mixture on top of biscuits 8) Bake for 15-20 minutes. Essay Countries import and export goods so that the country can make money and get the goods they need. Not enough people are getting access to healthy food every day. People in Africa, many of them are dying of starvation. They don't get their food because so many of them are infected with AIDS, and they spend all their money on the person in their family that has AIDS. Women are important in agriculture now in Africa. Most of the men have HIV or AIDS. The women have to support their families so they farm too. In our own country pretty much everyone gets something healthy a day. They get food from donation and charity though. So many people are struggling in Africa that there isn't really donations or charity.
	Student: Dugan Z. CHERRY CHEESE CAKE Ingredients 2 cups graham crackers 2 cups of sugar 1/2 a teaspoon of cinnamon 6 tablespoons of butter plus another stick melted 4 packages (8 ounces each) of cream cheese softened 1/4 cup of all purpose flour 1/4 cup of lemon juice 7 eggs slightly beaten 2 cups of heavy cream 1/2 cup of evaporated milk 2 teaspoons of vanilla extract 1 - 21 oz. can of cherry pie filling Recipe Most of the ingredients come from Asia North America and Africa. Most of the ingredients that are in this recipe are I have to say exported. The reason we import or export food is because some countries don’t have that same kind of food. Local gardening is more fresh and exported is not because it gets here in a truck. IF A COUNTRY LOOSES THERE FOOD SOME HOW THEY WILL NOT HAVE MONEY TO BUY OTHER FOOD. Not all people have enough food to feed themselves. And, not all of the kids have enough food. And, the government most of the time cant provide enough food for there people. Because they do most of the farming in other countries