Tag Archive for: World Missions

Swedish Chocolate Balls

 

Swedish Chocolate Balls

Johanna Adriansson - National Pastor's Wife in Sweden
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Course Dessert
Cuisine European, swedish
Servings 20

Ingredients
  

  • 1 3/4 cup quick oats
  • 3/4 cup + 3 tbsp butter room temperature
  • 1/2 cup sugar
  • 2 tbsp cocoa
  • 1 tsp vanilla
  • 2 tbsp cold, strong coffee
  • coconut or granulated sugar to coat each ball

Instructions
 

  • Mix butter and sugar until fluffy.
  • Mix in the other ingredients.
  • Form small balls.
  • Roll the balls in oats, coconut, or granulated sugar.
  • Place the balls in the fridge to harden.

Notes

"Fika" is coffee time, which includes not just a cup of delicious, strong coffee, but cookies, cakes, and more. This is a favorite Swedish sweet to have at Fika.

 

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
Print Recipe
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

 

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

 

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

 

Bangladeshi Hilsa Fish

 

Bangladeshi Hilsa fish

South Asia Missionary Wife
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Course Main Course
Cuisine Bangladeshi, South Asian
Servings 6

Ingredients
  

  • 1 tsp black cumin seed
  • 1/2 tsp turmeric seed
  • 2-4 green chilies
  • 1 tbsp mustard oil or veg. oil
  • salt to taste

Instructions
 

  • In a shallow pan fry fish pieces to a golden brown
  • In a pan heat 1 tbsp oil and add 1 tsp cumin seed and let it crackle
  • Add about a cup of water and 1/2 tsp turmeric and salt to taste and boil.
  • Add fish pieces, split the green chillies and add to curry.
  • Cook 2 minutes.

Notes

This is one of the most popular dishes in Bangladesh.
Hilsa (or ilish) curry is the national dish of Bangladesh, made from the Hilsa fish, and is one of the most popular traditional Bangladeshi dishes. The Hilsa fish is marinated in turmeric and chili paste, before slowly frying on a low heat and serving with a mustard gravy and rice

 

Thai Mango Sticky Rice

 

Thai Mango Sticky Rice

Peter Janke - World Missionary
There is a lot to love about Thai food. Panang Curry, Spicy Basil Pork, and Papaya Salad have quickly become some of my favorite dishes. But none of them beats my absolute favorite: Mango Sticky Rice. There are many recipes out there for Mango Sticky Rice, some more garnishes or steps, but I’ve found the simple recipe is just as good and takes a fraction of the time and effort. In fact, I’m not sure I can call it a recipe because I don’t know the exact amount, but I’ve tried my best to lay it out for you here.
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Course Dessert
Cuisine Thai
Servings 8

Equipment

  • Rice Cooker (Or a steamer)

Ingredients
  

  • 3 cups Thai Sticky Rice (Not jasmine, it won't work)
  • 2 cups coconut milk
  • 1/2 cup sugar
  • 4 mangos yellow, sweet, juicy ones

Instructions
 

  • Put the sticky rice in the rice cooker with water and set to glutenous rice setting. Alternate Step One: You can also wash, soak the sticky rice for 5-6 hours, and then steam the sticky rice using any form of a steamer, Thai people use steam baskets, steaming for about 15 minutes. (You see, this is why we just buy it local for $1.50!)
  • Mix coconut milk with sugar in a saucepan and heat until the sugar is all absorbed into the sticky rice.
  • Peel the mangoes and slice off two sides of the mango from the pit. Slice the mango into bite sized pieces. I usually do one cut lengthwise and four or five cuts widthwise.
  • When the sticky rice is finished, place sticky rice and mango on a plate together. Pour the sweetened coconut milk over the sticky rice.
  • Eat and then repeat step four.

Video

 

Mexican Tostadas

 

Mexican Tostadas

Rachel Hartman - Missionary Wife in Latin America
This is a common dish served at Mexican gatherings. The tostadas and toppings are usually set out in buffet style. This gives everyone a chance to create a tostada that is filled with their favorite ingredients. In this way, it appeals to many people and is a fun group meal! We often prepare them for guests and our kids all have their favorite version of a tostada that fits their taste preferences!
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Course Main Course
Cuisine Mexican
Servings 6

Ingredients
  

  • 1 bag Mexican Tostadas
  • 4 cups refried beans
  • 4 cups shredded chicken
  • 2 cups shredded lettuce
  • 2 cups chopped tomato
  • 2 cups Mexican cream
  • 2 cups crumbled queso fresco
  • 1 cup chopped onion and cilantro
  • 2 avocados sliced
  • 4 limes quartered
  • 1 cup salsa

Instructions
 

  • Prepare all ingredients
  • Line up tostadas and toppings in a serving line or on a buffet.
  • Place tostada on a plate. Top with desired ingredients.
  • Enjoy!

 

Russian Chicken and Potato Pie

 

Russian Chicken and Potato Pie

Marina Bayanova - Member of the Lutheran Church in Novosibirsk, Russia
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Course Main Course
Cuisine Russian
Servings 12

Ingredients
  

  • 3 carrots grated
  • 6 medium potatoes boiled and thickly sliced
  • 1 1/2 lbs raw chicken or turkey breast cut into short strips
  • 2 lbs white mushrooms chopped and fried in a little oil
  • 6 medium onions diced and fried separately in a little oil
  • 4-5 raw potatoes peeled and very thinly sliced
  • 8 eggs
  • 1 1/2 cups shredded cheese
  • salt

Instructions
 

  • Pre-heat the oven to 400° F. Grease a 9 x 13 baking dish.
  • This is a layered casserole. In between each layer is a layer of “egg pancake”. To make an “egg pancake”: beat one egg in a cup with a fork, pour onto a hot, greased skillet and tilt the pan so the egg covers the bottom of the skillet. Do not turn over the egg.
  • When the egg has cooked, carefully remove the “egg pancake” from the skillet.
  • For a 9 x 13 baking dish, you will need 2 “egg pancakes” to cover each layer.
  • You can be making the “egg pancakes” while you are preparing the other ingredients.
  • Place the carrots in the bottom of the baking dish. Lightly salt the carrot layer. Cover the carrot layer with 2 egg pancakes.
  • Place the boiled potato slices on the egg. Lightly salt. Cover the potatoes with 2 egg pancakes.
  • Place the chicken or turkey on the egg. Lightly salt. Cover the chicken with 2 egg pancakes.
  • Mix together the mushrooms and onions. Place the mushroom and onion mixture over the egg. Lightly salt. Cover the mushroom mixture with 2 egg pancakes.
  • Place the thin potato slices on top. Stick thin potato slices vertically around the edge of the casserole and push them down so they aren’t sticking up above the top of the dish, forming a border around the casserole. Lightly salt the top of the casserole.
  • Bake for 40 minutes, or until the potatoes are done. Top with shredded cheese and return to the oven until the cheese is melted and golden brown.

Notes

During the week we eat simple food like potatoes and eggs, but on the weekend we make it fancy by putting it all together in a casserole! You can also add black pepper or provincial herbs to this casserole.