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Ch. 22.3 ABC's of European Dining

Across
A cold vegetable soup often served in Spain.
Hungarian beef vegetable stew.
Seasoned melted Cheddar cheese on toast.
A sweet, fruit filled yeas bread prepared in Russia.
Hungarian sponge cake with chocolate filling & caramel glaze.
Country where durum wheat is the staple grain.
Scandinavian fruit soup.
Typical breakfast in Scotland.
Greek casserole of lamb & eggplant.
German gingerbread.
Italian appetizers such as pickled vegetables & cheeses
American name for bread similar to British Crumpets.
Game enjoyed by the British.
Flavorful French stew of meat & vegetable.
National dish of Poland
National beverage of the British Isles.
Open-faced sandwich eaten by the Danes.
Rich Austrian cake made with walnuts & jam.
Seasoned rice dishes of former Yugoslavia.
Down
Fried strips of dough served for breakfast in Spain.
A hearty French soup containing fish, tomatoes & herbs.
A British variation of American baking-powder biscuits.
Pop-over-like mixture cooked in roast beef drippings by Britons.
Rich mixture of meringue, fruit, & cream that is uniquely Australian.
Russian soup made of beets.
Rich mixture of ground almonds &sugar, originally from Germany.
A German potato salad made with red potatoes & served lukewarm.
Greek soup made of chicken broth & rice.
Elaborate French food prepared by skilled chefs
Italian dish of large pasta tubes stuffed with meat or cheese fillings & baked in a sauce.
French soup that includes beef, veal & vegetables such as carrots, celery , onions, & turnips.
In Greece, these are stuffed with meat and Rice.
Crushed buckwheat side dish served in Russia.
Something spread on scones by many Britons.