Tag Archive for: Home Missions

 

West Coast Salmon

Alicia Cortright – Saviour of the Nations, Vancouver, B.C.
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

Mary Heckendorf - Light of the Valleys, Reno, Nev.
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.

 

 

Knoephla Soup

Heather Walther – Grace, Minot, N.D.
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

Kay Ulibarri – Christ the Rock, Farmington, N.M.
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.

 

 

Green Chile Stew

Kay Ulibarri – Christ the Rock, Farmington, N.M.
Course Soup
Cuisine American, Southwest
Servings 2 quarts

Ingredients
  

  • 1 1/2 lbs lean pork, round steak, or mixture of both cut into 1/2 inch cubes
  • oil frying
  • 1 medium onion chopped
  • 4 cups water
  • 4 medium potatoes cubed
  • 1 lb green chiles chopped
  • 2 medium tomatoes cubed
  • 3 large garlic cloves minced
  • 2 tsp salt
  • 1/2 tsp pepper

Instructions
 

  • In large saucepan, brown meat in oil 15 minutes over medium heat, stirring frequently, until meat is well browned.
  • Add chopped onion; brown 5 more minutes.
  • Add water and potatoes; fast simmer for 15 minutes, or until potatoes are done.
  • Add green chiles, tomatoes, garlic, salt, and pepper. Simmer 10 minutes, stirring frequently.

Notes

Great for dinner - best part of it is the green chiles!

 

 

Green Chile Salsa

Kay Ulibarri – Christ the Rock, Farmington, N.M.
Course Appetizer, Snack
Cuisine Southwest
Servings 6

Ingredients
  

  • 4 tomatoes chopped fine
  • 2 bunches green onions chopped fine
  • 3/4 cup green chiles chopped
  • 1 sprig fresh cilantro
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp vegetable oil

Instructions
 

  • Combine all ingredients and refrigerate several hours for flavors to blend well.

Notes

Serve with tortilla chips or on top of tacos.

 

 

Chimayo Red Chile Salsa

Kay Ulibarri – Christ the Rock, Farmington, N.M.
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.

 

 

Bizcochitos

Kay Ulibarri – Christ the Rock, Farmington, N.M.
Course Dessert
Cuisine Southwest
Servings 10 dozen

Ingredients
  

  • 2 cups shortening
  • 1 1/4 cups sugar
  • 3 egg yolks or two whole eggs
  • 2 tbsp vanilla
  • 2 tsp anise seed
  • 6 cups sifted flour
  • 3 tsp baking powder
  • 1/4 cup water
  • 1 tsp salt
  • 7 tbsp brandy

Instructions
 

  • Cream sugar and shortening until light and fluffy.
  • Add anise seed and eggs, beating for a few seconds.
  • Sift flour, baking powder and salt together. Add to first mixture.
  • Add water, vanilla, and brandy. Mix well.
  • Roll out and cut with cookie cutter. Sprinkle with a mixture of sugar and cinnamon. Bake at 400 degrees for 12 minutes or until golden brown.
  • Sprinkle with a mixture of sugar and cinnamon.
  • Bake at 400 degrees for 12 minutes or until golden brown.

 

 

Mexican Empanadas

Kay Ulibarri – Christ the Rock, Farmington, N.M.
Course Appetizer
Cuisine Mexican, Southwest
Servings 20 empanadas

Ingredients
  

  • 1/2 lb lean ground beef
  • 10 oz package frozen patty shells thawed
  • 1/4 cup onion minced
  • 3 tbsp red chile salsa
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp ground coriander
  • salt and pepper to taste

Instructions
 

  • Crumble beef; saute with onion in a skillet until beef is cooked and onion is soft. Drain.
  • Stir in red chile salsa and spices. Set aside.
  • Place thawed patty shell dough on a floured board and roll out, in one piece, to about 1/16 inch thickness.
  • Cut dough into 3-inch rounds, about 20.
  • Put 2 teaspoons of filling on each dough circle; fold in half.
  • Moisten edges with water and press edges together with a fork. Place on ungreased cookie sheet. Prick tops with a fork.
  • Bake at 400 for 20 minutes or until golden brown. Serve hot.

 

 

Posole Stew

Kay Ulibarri – Christ the Rock, Farmington, N.M.
Course Soup
Cuisine Mexican, Southwest
Servings 16

Ingredients
  

  • 1 lb lean pork shoulder
  • 2 lb frozen posole hominy
  • 1 lime juiced
  • 2 tbsp course red chile powder
  • 3 garlic cloves
  • 1/4 tsp dried oregano
  • 3 tbsp salt

Instructions
 

  • Cook the pork in a pressure cooker, with water to cover, for 20 minutes.
  • Reduce pressure under cold water. Open pot and add posole, lime juice, and chile.
  • Add water - about twice as much as the amount of posole.
  • Cook for 45 minutes under pressure.
  • Reduce pressure under cold water. 2. Remove the pork and cut up.
  • Put posole, pork, garlic, oregano, and salt in a large covered pot and simmer 1-3 hours, or until hominy kernels have burst and are soft but not mushy. Serve alone or as a side dish.

Notes

The cooking times are for higher altitude cooking. At lower altitudes, where the boiling point is higher, you may need to try shorter cooking times.