Apache Frybread

 

Apache Frybread

Katie Rautenberg - Native American mission team
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Course side
Cuisine Apache
Servings 6

Ingredients
  

  • oil, shortening, or lard
  • 4 cups flour
  • 2 tbsp baking powder
  • 2 tsp salt
  • warm water

Instructions
 

  • In a large mixing bowl, combine the flour, baking powder and salt. Slowly add water, little by little, as you knead the dry ingredients into a dough ball.
    When dough is smooth and elastic, separate the dough into about 6 balls (depending on the size frybreads you want).
    Put the balls into baking pan to rest and soften. Cover the dough ball pan with a clean dish towel to keep the dough moist.
  • Pour/place the oil, shortening or lard into a heavy pan--cast iron if available. Heat the one inch of oil on the stovetop until very hot and fumes are visible. You can test the oil by placing a bit of dough in the oil. If it browns (but doesn't burn) quickly, then it's ready.
    When the oil is hot, roll a dough ball out with a rolling pin into a flat circle as thick as the dough for a pie crust. Gently place the round, flat dough into the hot oil.
    Using a 2-pronged fork, lift the bread after 20 seconds to see if it's brown and ready to flip.
    When ready, carefully flip with the 2-pronged fork. Remove from oil and place on a plate covered with a paper towel.
    Place a new paper towel on top of the finished fry bread to prepare for the second piece.
    Alternate the frybread/paper towel layers until the last frybread is on top of your stack.
  • Serve frybread immediately with cooked pinto beans for a meal or honey or powdered sugar as a dessert.

Notes

I have never seen an Apache make fry bread using a recipe. As I've seen, it is always done by feel and sight. After 14 years in the White Mountains, a dear friend was finally able to give me the ingredients using cups, teaspoons, and tablespoons. Thank you, Joni! I added the other steps for nonnatives. Natives don't use a rolling pin.
Keyword apache, Frybread

 

Nepalese Marsala Tea

 

Nepalese Marsala Tea

Cathy Duncan - Missionary Wife
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Course Drinks
Cuisine Nepalese
Servings 6

Ingredients
  

  • 3 cups water
  • 3 cups milk
  • 2 tbsp black tea
  • 6 tbsp sugar
  • 3 whole cloves
  • 2-3 cardamom pods cracked open (or 1/2 tsp ground cardamom)
  • 1 cinnamon stick
  • 1 tsp ginger

Instructions
 

  • Boil water and milk together.
  • Add the black tea, sugar, cloves, cardamom, and cinnamon stick and simmer for 10 mintues to blend flavors.
  • Strain and serve hot.

 

Thai Pork Massaman Curry

 

Thai Pork Massaman Curry

Peter Janke - East Asia mission team
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Course Main Course
Cuisine Thai

Ingredients
  

  • 1 ½ LB of Pork (or Chicken or Beef)
  • 5-6 tbsp Massaman curry paste 5-6
  • 3 tbsp Thai spices
  • 3 tbsp cardamom
  • 2 bay leaves remove before serving
  • 3-4 tbsp star anise
  • 6-7 cinnamon sticks
  • 5 cup coconut milk
  • 5 potatoes
  • 3 onions
  • 1 cup peanuts
  • 8 tsp fish sauce
  • 5 + 1/2 tsp coconut sugar
  • 4 tsp tamarind juice

Instructions
 

  • Slice the potatoes, onions, and pork into large chunks, as usually for a stew.
  • Cook the pork, when it is nearly finished add in a cup of coconut milk and the curry paste and mix together.
  • Add the remaining coconut milk, the spices, the potatoes, peanuts and onions to stew.
  • Add palm sugar, fish sauce, and Tamarind juice to taste.
  • Stew the curry for about 40 minutes or until the potatoes are soft.
  • Serve with white rice.

Video

 

Chimayo Red Chile Salsa

 

Chimayo Red Chile Salsa

Kay Ulibarri – Christ the Rock, Farmington, N.M.
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Course Appetizer, Snack
Cuisine Southwest
Servings 3 cups

Ingredients
  

  • 8 oz dried Chimayo New Mexico red chiles (about 25)
  • 4 cloves roasted garlic
  • 1 tsp salt
  • 1 tbsp dried oregano toasted and ground

Instructions
 

  • Toast the chiles and rehydrate them in 2 quarts of warm water.
  • Drain the chiles, reserving 2 cups of the water, and transfer to a blender. If it is not bitter, add the reserved chile water; otherwise, add 2 cups of plain water.
  • Add the garlic and salt to the blender and puree. Stir in the oregano.

Notes

Serve with tortilla chips, enchiladas, grilled or roasted meats, chicken, and grilled shrimp.

 

West Coast Salmon

 

West Coast Salmon

Alicia Cortright – Saviour of the Nations, Vancouver, B.C.
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Course Main Course
Cuisine Canadian
Servings 4

Ingredients
  

  • 1 lb salmon fillet
  • 1/4 cup maple syrup
  • 1/4 cup soy sauce
  • 1/4 tsp black pepper
  • toasted sesame seeds (for garnish) optional

Instructions
 

  • Preheat oven to 400 F.
  • Prepare glaze by stirring together maple syrup, soy sauce, garlic, and pepper in a small bowl.
  • Cover a baking sheet with aluminum foil.
  • Place the salmon skin-side down on the baking sheet. Glaze the salmon with the mixture you prepared. Cook in a 400 F oven for 10 minutes. Glaze once more. Depending on the thickness of your fillet, bake about 8-10 minutes more or until fish is cooked to your liking. To serve, you may choose to garnish with toasted sesame seeds.

Notes

Salmon is a West Coast favorite and this is an easy way to prepare a fillet packed with flavor. The glaze brings together a Canadian favourite, maple syrup, with the Asian cooking staple, soy sauce, for a lovely combination.

 

Steak Rub

 

Steak Rub

Mary Heckendorf - Light of the Valleys, Reno, Nev.
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Cuisine American
Servings 1 cup

Ingredients
  

  • 1 tbsp garlic powder
  • 3 tbsp smoked paprika
  • 1 tbsp onion powder
  • 1 tbsp Aleppo chili flakes
  • 1 tbsp cumin powder
  • 1 tbsp ground oregano
  • 1 tbsp espresso coffee
  • 2 tbsp brown sugar
  • 1 tbsp Kosher salt
  • 1/2 tsp ground black pepper

Instructions
 

  • Mix above ingredients and store in an airtight container. Mix with oil and vinegar or lemon juice to turn into a marinade.

Notes

This rub is the perfect dry rub for steak. It is amazing on a tri-tip steak or roast. The tri-tip is a cut of meat more prevalent in the western states. This lean, triangle-shaped cut is perfect for grilling and works perfectly with this spice blend.

 

Venezuelan Tequeños

 

Venezuelan Tequeños

Rachel Hartman – Missionary Wife
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Course Appetizer
Cuisine Latin American, Venezuelan
Servings 4

Ingredients
  

  • 2 cups flour
  • 1 tsp kosher salt
  • 1/4 tsp baking powder
  • 6 tbsp unsalted butter
  • 1 large egg
  • 6 tbsp cold water plus more if needed
  • 12 oz queso blanco or "cheese for frying"
  • vegetable oil for frying

Instructions
 

  • Cut butter in 1/4 inch slices.
  • Place butter slices, 2 cups flour, and baking powder in a food processor.
  • Pulse until butter is mixed in and the flour is crumbly.
  • Place mixture in a large bowl.
  • Add egg and water. Mix with a spatula to form a ball. Add water, tablespoon by tablespoon, if needed.
  • Wrap ball in plastic wrap and place in fridge for 30 minutes.
  • Take out and roll out the dough to 1/8 inch thickness, forming a 12 x 12 inch square. Slice into 3/4 inch strips.
  • Slice cheese into strips that measure 1/2 inch x 1/2 inch x 2 1/2 inches.
  • Take a strip and wrap it in a spiral around the cheese, covering all the cheese. Pinch dough to seal in cheese.
  • Heat oil in a large, deep cast iron pan or fryer. When hot (400 degrees), add the dough-wrapped cheese sticks in small batches and fry for three to five minutes, or until golden. Flip halfway through if needed.
  • Place on paper towel and continue with next batches.
  • Serve and enjoy!

Video

Notes

Tequeños are from Venezuela and are a popular dish in our city of Doral, Florida, which has many Venezuelan immigrants. Our kids love them, and they are served at parties, get togethers, church potlucks, and as appetizers.
Keyword Latin America

 

Knoephla Soup

 

Knoephla Soup

Heather Walther – Grace, Minot, N.D.
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Course Soup
Cuisine German
Servings 10

Ingredients
  

Soup

  • 1/2 cup butter cubed
  • 3 medium potatoes peeled and cubed
  • 1 small onion grated
  • 3 cups milk
  • 6 cups water
  • 6 tsp chicken or 3 vegetable bouillon cubes

Knoephla

  • 1-1 1/2 cups all-purpose flour
  • 1 egg beaten
  • 5-6 tbsp milk
  • 1/2 tsp teaspoon salt

Instructions
 

  • In a large skillet, melt butter; cook potatoes and onion for 20-25 minutes or until tender. Add milk; heat through but do not boil. Set aside. In a Dutch oven or large pot, bring water and bouillon to a boil.
  • Meanwhile, combine four knoephla ingredients to form a stiff dough. Roll into a 1/2-in. rope. Cut into 1/4-in. pieces and drop into boiling broth. Reduce heat; cover and simmer for 10 minutes. Add the potato mixture; heat through.

Notes

Rich and filling soup. Easily varied depending on preferences.

 

Mexican Posole

 

Mexican Posole

Kay Ulibarri – Christ the Rock, Farmington, N.M.
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Course Main Course
Cuisine Mexican
Servings 10

Ingredients
  

  • 1 package dried or frozen posole (hominy)
  • water to cover
  • 2 medium onions
  • 4 whole garlic cloves crushed
  • 2 lbs lean pork cubes
  • red chile powdered or frozen to taste

Instructions
 

  • Cover posole with water; bring to boil.
  • Pour water off; continue process until water is clear.
  • Cook posole in water until corn pops, about 2 hours for dried and 30-45 minutes for frozen.
  • Add remaining ingredients; simmer 2 hours or until meat is tender. Add water to prevent scorching.

Notes

Posole is the traditional Christmas Eve meal, eaten after viewing or participating in the neighborhood "Posadas" - a reenactment of Mary and Joseph going from door to door, looking for a place to stay.

 

English Coronation Chicken

 

English Coronation Chicken

Philip Parker - member of the new WELS mission in London, England
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Course Main Course
Cuisine English, European
Servings 8

Ingredients
  

  • 4 chicken breasts
  • 2-3 tsp mild curry powder
  • 2/3 cup mayonnaise
  • 1/2 cup plain yogurt or sour cream
  • 1 tbsp mango chutney or 1/2 cup fresh mango
  • 1 tsp worcestershire sauce
  • 1 celery stalk
  • 1/2 cup dried apricots
  • 1/3 cup sultanas or raisins
  • handful of fresh coriander or cilantro
  • salt to taste
  • pepper to taste
  • 1 tsp lemon juice

Instructions
 

  • Put the chicken breasts into a large pan, and boil.
  • Finely slice the celery and chop the dried apricots and mango (if using fresh rather than chutney) into small pieces.
  • Combine the mild curry powder, mayonnaise, yoghurt, mango chutney/fresh mango, Worcestershire sauce, celery, dried apricots, and raisins into a mixing bowl. Then mix in the coriander.
  • When the chicken breasts have cooked through, let them cool then chop or shed them into small pieces.
  • Combine the chicken with the mixed ingredients.
  • Add a dash of salt and pepper and the juice of ½ to 1 whole lemon to taste.
  • Refrigerate for 2 hours.
  • Serve on a bed of fresh lettuce leaves, cucumber slices and tomatoes, or enjoy as a sandwich with lettuce. It would also work well mixed with pasta as a chicken pasta salad.

Video