Northern Thai Pork StewStephen Wiesenauer - World Missionary
- 2 lbs pork cut into 2 inch pieces
- 4-6 potatoes peeled and cut into 2 inch pieces
- 1/2 cup soy sauce
- 1/4 cup cooking wine
- 2 slices ginger root approximately 2 inches long each
- 2 whole star anise
- 2 cloves garlic
- 2 tbsp sugar
- Enough water or chicken broth to cover ingredients
- Put ingredients in crockpot and cook on low for approximately 6 hours. Add more water as needed.
- Serve over rice.
- This dish is traditionally served with hard boiled “stewed” eggs. The eggs are boiled and peeled first, and then soaked in some of the stew sauce overnight in the fridge.
- Then return the eggs to the stew when you reheat it.
- The eggs only work if you plan on making the stew a day ahead of time or if you plan on having leftovers for the next day.
African LasagnaKatherine Waldek - Former Missionary Wife in Malawi, Africa
- 1 lb hamburger
- 29 oz can of tomato sauce
- 1 tsp sugar
- 1/4 tsp thyme
- 1/4 tsp basil
- 1 clove crushed garlic
- 1 tsp oregano
- 1/2 cup butter
- 1/2 cup flour
- 1 tsp salt
- 4 cups milk
- pinch of nutmeg
- lasagna noodles
- 2-3 cups grated mozzarella cheese
- Preheat oven to 350 degrees, spray a 9 x 13 pan with canola spray or oil.
- Brown hamburger meat and drain fat.
- Combine tomato sauce ,sugar, spices and simmer 15-20 min.
- In separate pot, melt butter and mix in flour to make a roux, add salt and milk slowly and stir over low heat until sauce thickens, sprinkle with nutmeg.
- Layer a layer of uncooked lasagna noodles on the bottom of the prepared pan.
- Spoon half of the red sauce over the noodles then spoon half of the white sauce over the red sauce, top with an additional layer of uncooked noodles.
- Top that with remaining red sauce followed by remaining white sauce.
- Top with grated mozzarella cheese.
- Bake at 350 degrees for 45 min. Cool 15 min before serving.
- Reheats well in microwave and freezes well.
Indian DalLinda Marquardt - Friendly Counselor Wife
- 1 cup red lentils rinsed
- 3 cups water
- 1 tbsp vegetable oil
- 1/2 tsp cumin seeds
- 1 cinnamon stick
- 1 cup diced onion
- 1 green chili pepper stemmed, seeded, and minced
- 4 garlic cloves minced
- 1 tbsp finely minced ginger
- 1/2 tsp ground turmeric
- 1/2 tsp ground cardamom
- 1/2 tsp paprika
- 3/4 tsp salt
- 1 tomato diced
- juice of 1/2 a lemon
- Put rinsed lentils and water in a pot. Cook on medium heat for 20-30 minutes, until mushy. Add more water as needed to keep the lentils a bit soupy while cooking.
- While lentils are cooking, heat the oil on medium heat. Add cumin and cinnamon and cook until fragrant.
- Add onion, green chili pepper, garlic, and ginger. Cook until onions are turning translucent.
- Add turmeric, cardamom, paprika, salt and tomato. Cook until the tomato begins to fall apart. Discard the cinnamon stick.
- When the lentils are cooked, stir in the spice mixture. Add lemon juice and stir well. Taste and add more salt if needed. Add more water if it's too thick, cook a little longer if it's too runny.
- Serve with rice as a side dish to your meal.
Zambian Nsima FrittersVivien K Gierach - Former Missionary Wife in Zambia, Africa
- Cooked leftover Nsima
- 2 eggs
- 1 cup breadcrumbs or ground nuts
- salt & pepper
- Cut Nsima into neat shapes 1 cm thick.
- Prepare coating by beating the eggs lightly.
- Add any spices you would like to the eggs along with the salt and pepper.
- Mix together.
- Heat fat in a frying pan.
- Dip the pieces of Nsima into the egg mixture, then coat with the breadcrumbs or ground nuts till it is completely covered.
- Drop into the fat and fry till golden light brown.
- Serve hot with a beverage.
Anders' Swedish Pineapple PieAnna Karlsson - National pastor's wife in Sweden
- ¾ cup melted butter slightly cooled
- ½ cup sugar
- 1 ¼ cups flour
- 2 tsp baking powder
- 1 cup sour cream
- 1 tsp vanilla
- ½ cup sugar
- 2 eggs
- 20 oz can crushed pineapple
- Whipped cream for serving
- Mix together crust ingredients and pat into a pie pan.
- Drain the pineapple well.
- Mix filling ingredients together and pour into pie crust.
- Bake at 350° F for 30 minutes.
- Serve with whipped cream.
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