Tag Archive for: Taste of Missions 2022
https://tasteofmissions.com/wp-content/uploads/2022/06/711x400-ThaiPorkMassamanCurry.jpg 400 711 Mara Rugen Mara Rugen2022-06-09 19:44:322022-06-10 19:49:03Thai Pork Massaman Curry
Thai Pork Massaman CurryPeter Janke - East Asia mission team
Course Main Course
- 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
- 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.
https://tasteofmissions.com/wp-content/uploads/2022/05/Steak-Rub.jpeg 1024 946 Mara Rugen Mara Rugen2022-06-09 19:41:222022-06-10 19:48:11Steak Rub
Steak RubMary Heckendorf - Light of the Valleys, Reno, Nev.
Servings 1 cup
- 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
- Mix above ingredients and store in an airtight container. Mix with oil and vinegar or lemon juice to turn into a marinade.
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.
https://tasteofmissions.com/wp-content/uploads/2022/05/knoephla-soup-010.jpg 982 800 Mara Rugen Mara Rugen2022-06-09 19:41:222022-06-10 19:48:11Knoephla Soup
Knoephla SoupHeather Walther – Grace, Minot, N.D.
- 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
- 1-1 1/2 cups all-purpose flour
- 1 egg beaten
- 5-6 tbsp milk
- 1/2 tsp teaspoon salt
- 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.
Rich and filling soup. Easily varied depending on preferences.
https://tasteofmissions.com/wp-content/uploads/2022/05/1371603871184.jpeg 462 616 Mara Rugen Mara Rugen2022-06-09 19:41:222022-06-10 19:51:42Mexican Posole
Mexican PosoleKay Ulibarri – Christ the Rock, Farmington, N.M.
Course Main Course
- 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
- 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.
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.
https://tasteofmissions.com/wp-content/uploads/2022/05/vegan-green-chile-stew-2.jpg 875 1280 Mara Rugen Mara Rugen2022-06-09 19:41:222022-06-10 19:52:40Green Chile Stew
Green Chile StewKay Ulibarri – Christ the Rock, Farmington, N.M.
Cuisine American, Southwest
Servings 2 quarts
- 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
- 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.
Great for dinner - best part of it is the green chiles!
https://tasteofmissions.com/wp-content/uploads/2022/05/salsa-verde-04.jpg 1800 1200 Mara Rugen Mara Rugen2022-06-09 19:41:222022-06-10 19:52:48Green Chile Salsa
Green Chile SalsaKay Ulibarri – Christ the Rock, Farmington, N.M.
Course Appetizer, Snack
- 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
- Combine all ingredients and refrigerate several hours for flavors to blend well.
Serve with tortilla chips or on top of tacos.
Taste of Missions
This annual hybrid event, hosted by WELS Missions, will provide all WELS members an opportunity to connect with brothers and sisters in Christ from around the globe and be a part of the important gospel outreach occurring through our synod.
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