Tag Archive for: Taste of Missions 2022
Thai Pork Massaman Curry
Peter Janke - East Asia mission teamCourse 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
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.
Taste of Missions
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