Does anyone have any recipes for a cook book?

the cook book is a cook book for our pathfinders group and we are adventist so the recipes cant have any pork in it. i would really appreciate it if it was some thing from another country. and also be very specific on the directions on how to make the dish. please include why this dish is important and what country its from.Does anyone have any recipes for a cook book?
sweet potato pie








INGREDIENTS (Nutrition)





* 454 g sweet potato


* 115 g butter, softened


* 200 g white sugar


* 120 ml milk


* 2 eggs


* 2 g ground nutmeg


* 1 g ground cinnamon


* 5 ml vanilla extract


* 1 (9 inch) unbaked pie crust





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DIRECTIONS





1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.


2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.


3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.














dolmathes








INGREDIENTS (Nutrition)





* 235 ml olive oil, divided


* 680 g onions, chopped


* 325 g uncooked white rice


* 2 lemons, juiced


* 7 g chopped fresh dill


* 30 g chopped fresh parsley


* 15 g pine nuts


* 227.2 g grape leaves, drained and rinsed





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DIRECTIONS





1. Preheat oven to 375 degrees F (190 degrees C).


2. Heat 2 tablespoons oil in a large saucepan over medium heat. Saute onions until tender. Stir in rice and brown slightly. Add 3 1/2 cups water, and half of the lemon juice. Reduce heat, cover and simmer for 20 minutes, or until all liquid is absorbed and rice is tender. Stir in dill, parsley and pine nuts.


3. Remove stems from grape leaves and place 1 tablespoon of rice mixture in the center. Fold in the sides and roll tightly. Place, folded side down, in a baking dish and cover with remaining olive oil, lemon juice and enough water to cover 1/2 of the dolmathas.


4. Cover with aluminum foil and bake in preheated oven for 45 minutes.














sweet and sour chicken








INGREDIENTS (Nutrition)





* 1 (8 ounce) can pineapple chunks, drained


* 2 green bell pepper, cut into 1 inch pieces


* 30 g cornstarch


* 415 ml water


* 150 g white sugar


* 120 ml distilled white vinegar


* 2 drops orange food color


* 8 skinless, boneless chicken breast halves - cut into 1 inch cubes


* 280 g self-rising flour


* 30 ml vegetable oil


* 15 g cornstarch


* 3 g salt


* 0.6 g ground white pepper


* 1 egg


* 475 ml water


* 945 ml vegetable oil for frying





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DIRECTIONS





1. In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple syrup, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.


2. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.


3. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.


4. When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.