Chipa (cheese corn bread)
Country of origin: Paraguay
1 Cup flour
1 Cup cornmeal
¼ Cup sugar
4 teaspoons baking powder
1 tomato, diced
½ onion, diced
2 eggs
1 Cup milk
¼ Cup olive oil
1 cup cottage cheese
Combine and mix all the dry ingredients in one bowl, (flour, cornmeal, sugar, baking powder). Stir in diced tomato and onion. Mix together the eggs, milk and olive oil in a separate bowl and blend well. Slowly and carefully combine the two mixtures, just until wet. Do not over-beat or the bread will be flat, heavy, and not rise. Carefully spoon into greased 9 x 9 inch square pan. Or fill muffin tins 2/3 full. Bake at 350 degrees for 20-25 minutes.
Torta de Pasa (raisin bread)
Country of origin: Paraguay
1 ½ Cups flour
1 Cup raisins
½ Cup sugar
2 teaspoons baking powder
½ teaspoon salt
4 Tablespoons butter
1 egg
½ Cup milk
Stir raisins into flour, (this helps the raisins not sink to bottom of bread), and then combine the remaining dry ingredients with the flour: sugar, baking powder and salt in a bowl. Cut in butter. In separate bowl, stir together egg and milk. Carefully stir wet mixture into dry mixture with fork, just until damp. Fill greased muffin tins 2/3 full or greased 9 x 9 inch square pan. Bake for 20 minutes at 350 degrees.
COUNTRY: Paraguay
LOCATION: South America (near Bolivia, Brazil, Argentina)
GEOGRAPHY: The Paraguay River divides the country into sharply contrasting regions:
The east – grassy plains, swamps, and scrub forests
and the west - Gran Chaco, an alluvial plain – river bed
fertile soil and forests.
Rivers – hydro electric plants
Tropical rain forests
LANGUAGES:
Bilingual country. Spanish is the official language, with 90 percent of the population speaking Guaraní
MONETARY UNIT: guaraní
VALUE: 1995 guaranís = 1 dollar (in 1995)
MEAL TIMES: Each meal has many courses, early morning tea (maté), late morning breakfast, lunch at noon, dinner between 8-9pm
FOODS Chepa (cheese corn bread)
Torta de Pasa (raisin bread)
Culture: Most of the people are mestizo Spanish and Indigenous mix
Guaranían and Spanish culture
Isolated
Argentine, German, Italian influences more recently
German Mennonite
Music: harp, mandolin, wooden pipes
GOVERNMENT: Originally part of Argentina, Independence from Spain 1882 Constitution 1992, Powerful president, only 1 term – 5 year term
EDUCATION : free government schools, 7- 14 years old must go to school; not enough schools, 86% literacy rate.
Chipa (cheese corn bread)
Country of origin: Paraguay
1 Cup flour
1 Cup cornmeal
¼ Cup sugar
4 teaspoons baking powder
1 tomato, diced
½ onion, diced
2 eggs
1 Cup milk
¼ Cup olive oil
1 cup cottage cheese
Combine and mix all the dry ingredients in one bowl, (flour, cornmeal, sugar, baking powder). Stir in diced tomato and onion. Mix together the eggs, milk and olive oil in a separate bowl and blend well. Slowly and carefully combine the two mixtures, just until wet. Do not over-beat or the bread will be flat, heavy, and not rise. Carefully spoon into greased 9 x 9 inch square pan. Or fill muffin tins 2/3 full. Bake at 350 degrees for 20-25 minutes.
Torta de Pasa (raisin bread)
Country of origin: Paraguay
1 ½ Cups flour
1 Cup raisins
½ Cup sugar
2 teaspoons baking powder
½ teaspoon salt
4 Tablespoons butter
1 egg
½ Cup milk
Stir raisins into flour, (this helps the raisins not sink to bottom of bread), and then combine the remaining dry ingredients with the flour: sugar, baking powder and salt in a bowl. Cut in butter. In separate bowl, stir together egg and milk. Carefully stir wet mixture into dry mixture with fork, just until damp. Fill greased muffin tins 2/3 full or greased 9 x 9 inch square pan. Bake for 20 minutes at 350 degrees.
Country of origin: Paraguay
1 Cup flour
1 Cup cornmeal
¼ Cup sugar
4 teaspoons baking powder
1 tomato, diced
½ onion, diced
2 eggs
1 Cup milk
¼ Cup olive oil
1 cup cottage cheese
Combine and mix all the dry ingredients in one bowl, (flour, cornmeal, sugar, baking powder). Stir in diced tomato and onion. Mix together the eggs, milk and olive oil in a separate bowl and blend well. Slowly and carefully combine the two mixtures, just until wet. Do not over-beat or the bread will be flat, heavy, and not rise. Carefully spoon into greased 9 x 9 inch square pan. Or fill muffin tins 2/3 full. Bake at 350 degrees for 20-25 minutes.
Torta de Pasa (raisin bread)
Country of origin: Paraguay
1 ½ Cups flour
1 Cup raisins
½ Cup sugar
2 teaspoons baking powder
½ teaspoon salt
4 Tablespoons butter
1 egg
½ Cup milk
Stir raisins into flour, (this helps the raisins not sink to bottom of bread), and then combine the remaining dry ingredients with the flour: sugar, baking powder and salt in a bowl. Cut in butter. In separate bowl, stir together egg and milk. Carefully stir wet mixture into dry mixture with fork, just until damp. Fill greased muffin tins 2/3 full or greased 9 x 9 inch square pan. Bake for 20 minutes at 350 degrees.
COUNTRY: Paraguay
LOCATION: South America (near Bolivia, Brazil, Argentina)
GEOGRAPHY: The Paraguay River divides the country into sharply contrasting regions:
The east – grassy plains, swamps, and scrub forests
and the west - Gran Chaco, an alluvial plain – river bed
fertile soil and forests.
Rivers – hydro electric plants
Tropical rain forests
LANGUAGES:
Bilingual country. Spanish is the official language, with 90 percent of the population speaking Guaraní
MONETARY UNIT: guaraní
VALUE: 1995 guaranís = 1 dollar (in 1995)
MEAL TIMES: Each meal has many courses, early morning tea (maté), late morning breakfast, lunch at noon, dinner between 8-9pm
FOODS Chepa (cheese corn bread)
Torta de Pasa (raisin bread)
Culture: Most of the people are mestizo Spanish and Indigenous mix
Guaranían and Spanish culture
Isolated
Argentine, German, Italian influences more recently
German Mennonite
Music: harp, mandolin, wooden pipes
GOVERNMENT: Originally part of Argentina, Independence from Spain 1882 Constitution 1992, Powerful president, only 1 term – 5 year term
EDUCATION : free government schools, 7- 14 years old must go to school; not enough schools, 86% literacy rate.
Chipa (cheese corn bread)
Country of origin: Paraguay
1 Cup flour
1 Cup cornmeal
¼ Cup sugar
4 teaspoons baking powder
1 tomato, diced
½ onion, diced
2 eggs
1 Cup milk
¼ Cup olive oil
1 cup cottage cheese
Combine and mix all the dry ingredients in one bowl, (flour, cornmeal, sugar, baking powder). Stir in diced tomato and onion. Mix together the eggs, milk and olive oil in a separate bowl and blend well. Slowly and carefully combine the two mixtures, just until wet. Do not over-beat or the bread will be flat, heavy, and not rise. Carefully spoon into greased 9 x 9 inch square pan. Or fill muffin tins 2/3 full. Bake at 350 degrees for 20-25 minutes.
Torta de Pasa (raisin bread)
Country of origin: Paraguay
1 ½ Cups flour
1 Cup raisins
½ Cup sugar
2 teaspoons baking powder
½ teaspoon salt
4 Tablespoons butter
1 egg
½ Cup milk
Stir raisins into flour, (this helps the raisins not sink to bottom of bread), and then combine the remaining dry ingredients with the flour: sugar, baking powder and salt in a bowl. Cut in butter. In separate bowl, stir together egg and milk. Carefully stir wet mixture into dry mixture with fork, just until damp. Fill greased muffin tins 2/3 full or greased 9 x 9 inch square pan. Bake for 20 minutes at 350 degrees.