Tag Archive for: World Missions

Anders’ Swedish Pineapple Pie

 

Anders' Swedish Pineapple Pie

Anna Karlsson - National pastor's wife in Sweden
Print Recipe Pin Recipe
Cuisine swedish
Servings 8

Ingredients
  

Pie crust:

  • ¾ cup melted butter slightly cooled
  • ½ cup sugar
  • 1 ¼ cups flour
  • 2 tsp baking powder

Filling:

  • 1 cup sour cream
  • 1 tsp vanilla
  • ½ cup sugar
  • 2 eggs
  • 20 oz can crushed pineapple
  • Whipped cream for serving

Instructions
 

  • 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.
Keyword Anna Karlsson, pie, pineapple, sweden

 

Swedish Oven-baked Salmon with Caviar Sauce

 

Swedish Oven-baked Salmon with Caviar Sauce

Anna Karlsson - National pastor's wife in Sweden
Print Recipe Pin Recipe
Course Main Course
Cuisine swedish
Servings 4

Ingredients
  

For the Salmon:

  • 2 pounds salmon filet
  • 2 Tbsp. olive oil
  • 1 1/2 tsp salt
  • 2 pinches black pepper
  • 1 lemon juiced
  • 1 lemon sliced

For the Caviar Sauce:

  • 1 1/4 cups cups sour cream
  • 1/4 cup mayonnaise
  • 1 small jar red caviar
  • 1 small red onion finely chopped (optional)
  • 1 Tbsp. lemon juice
  • Salt & Pepper
  • Chopped dill

Instructions
 

  • Pre-heat the oven to 350° F.
  • Grease a baking dish or line it with parchment paper. Place the salmon in the baking dish.
  • Mix together olive oil, lemon juice, salt and pepper. Rub this mixture on the salmon.
  • Place lemon slices on the fish. Bake the salmon for about 20 minutes or until done.
  • Mix together the caviar sauce ingredients.
  • Serve the salmon with the caviar sauce, boiled potatoes and a good fresh salad.
Keyword Anna Karlsson, caviar, oven-baked, salmon, sweden

 

Indonesian Fried Bananas

 

Indonesian Fried Banana

Sion - National Church Member in Indonesia
Print Recipe Pin Recipe
Cuisine Indonesian
Servings 5

Ingredients
  

  • 200-250 grams whole wheat flour
  • 150 grams rice flour If you don't have rice flour you can use wheat flour
  • 800 grams banana about 8 medium bananas
  • 1 tsp salt
  • 2 tbsp palm sugar
  • 1 2/3-2 1/4 cup water
  • 1/2 cup of milk optional
  • cooking oil for frying

Instructions
 

  • Cut bananas into small pieces (not too little) 2-3 inches wide is recommended, but slice to your preference
  • Mix all flour + salt + palm sugar + water (+milk) and stir until mixture
  • Add banana into flour dough
  • Add oil to wok or frying pan, and heat to 325 degrees F. Wait until the oil in the pan is hot.
  • Drop bananas into the pan, a few at a time, to avoid overcrowding.
  • Fry for about 3 - 5 minutes or until lightly brown and repeat with the rest of bananas until finished.
  • Serve with hot tea.
Keyword bananas, fried, indonesia, sion stefani

 

Nepali Flat Bread (Roti)

 

Nepali flat bread (Roti)

Cathy Duncan - Friendly Counselor Wife
Roti is a popular dish in Nepal. It is eaten as a side to dal to help soak up all the delicious sauce.
Print Recipe Pin Recipe
Course Side Dish
Cuisine Nepali
Servings 8 people

Ingredients
  

  • 2 cups self rising flour
  • 1/2 cup whole wheat flour
  • 2 Tbs. plus 1 tsp. vegetable oil divided, plus extra for the pan.
  • 2/3 to 1 cup warm water
  • 1 Tbs. melted unsalted butter optional

Instructions
 

  • Gather all ingredients.
  • Place flour in a bowl. Mix in 2 TBS. of the oil.
  • Add the warm water slowly, stirring as you go, until the dough starts to come together. Keep stirring, adding more water in small amounts, until the dough forms a ball.
  • Turn the dough out onto the counter and knead for a few minutes, adding a little flour if it is too sticky. The dough should be soft but not sticky enough to adhere to your hands or the counter.
  • Let the dough rest for 10 minutes, covered with a damp cloth.
  • Roll out the dough into a large circle, about 1/4 inch thick. Spread the remaining 1 tsp. oil over the surface of the dough. Roll the dough up into a long roll.
  • Slice the log into 8-10 pieces. Roll each piece flat into a 6 inch circle. Let the circles rest, covered with a damp cloth for 5 minutes.
  • Heat a flat heave griddle or skillet over med-low heat.
  • Roll the first circle of the dough out as thin as possible(to about 8-9 inch circle.)
  • Add about 1 tsp. of oil to the skillet and add a circle of dough. Cook 1-2 minutes, until the bread puffs up and turns light brown on the underside. Slide the roti to the side of the pan and quickly flip to brown the other side, cooking about 1-2 minutes more.
  • Remove from pan and place roti in a colander to cool. Cover roti with a damp cloth while you cook the rest; this will help keep them from becoming hard. Add more oil to the skillet if needed.
  • Brush the finished roti with melted butter before serving, if desired.
  • Serve and enjoy.
Keyword cathy duncan, flat bread, Nepal, nepali, roti

 

Haitian Sweet Potato Pudding (Pen Patat)

 

Haitian Sweet Potato Pudding (Pen Patat)

Mary Schultz - Missionary Wife
Print Recipe Pin Recipe
Course Dessert, Side Dish
Cuisine Carribean, Haitian
Servings 10 people

Ingredients
  

  • 2 lbs white or orange sweet potatoes peeled
  • 1 large ripe banana peeled and cut into 1" pieces
  • 1 cup packed brown sugar
  • 1/2 cup raisins
  • 1 tsp fresh grated ginger
  • 1/4 tsp salt
  • 12 oz evaporated milk
  • 1 tsp vanilla extract
  • 1/2 tsp grated nutmeg
  • 1 tsp ground cinnamon
  • 3 cloves crushed
  • 1 medium lemon grated rind only
  • 1.5 cups coconut milk
  • 3 tsp butter
  • 1 tbsp brown sugar for sprinkling on top

Instructions
 

  • Preheat oven to 375 degrees Fahrenheit
  • Grate sweet potatoes into mixing bowl
  • Mash banana into grated potatoes
  • Add all remaining ingredients to mix one at a time, blending thoroughly
  • Spread evenly in a 9x13" baking pan
  • Sprinkle 1 tbsp brown sugar over top of pudding
  • Bake 90 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown
  • Serve warm or cold
  • Refrigerate leftovers
  • Can be topped with whipped cream or rum syrup
Keyword dessert, pudding, sweet potatoes

 

Bulgarian Tomato Salad (Shopska Salata)

 

Bulgarian Tomato Salad (Shopska Salata)

Liliana and Chrissy Roebke
Shopska Salata is a salad that originated in the Shopluk region of Bulgaria. It is said to have been invented in the 1960s as part of a tourist promotion by the socialist party to highlight local ingredients.
Today, it is common among the Balkan countries of Serbia, Macedonia, and others and has been proclaimed as a national dish of Bulgaria.
There are slight variations from family to family, but the basic ingredients for this refreshing salad, served year-round, are the same―tomatoes, cucumbers, bell peppers, onion, red wine vinaigrette, and feta cheese which is known as sirene cheese in Bulgaria.
Since olive trees are not as plentiful ​in Bulgaria as they are elsewhere, sunflower oil is used in most cooking and salad dressings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Salad, Side Dish
Servings 6
Calories 253 kcal

Ingredients
  

  • 4 tomatoes chopped
  • 1 large cucumber unpeeled and chopped
  • 1 large yellow onion chopped
  • 2 tbsp fresh parsley chopped
  • 1/2 cup sunflower oil
  • 1/4 cup red wine vinegar
  • 1/2 cup bulgarian sirene cheese or feta crumbled
  • salt to taste
  • freshly ground pepper to taste

Instructions
 

  • In a large bowl, place tomatoes, cucumber, peppers, onion and parsley, and toss.
  • Place oil, vinegar, salt, and pepper to taste in a screw-top jar. Cover and shake until well blended.
  • Toss dressing with vegetables, turn into a serving bowl, and refrigerate until ready to serve.
  • Top with crumbled cheese and portion on chilled plates. Serve with hearty bread and a glass of rakia.

Video

Keyword bulgarian, cucumbers, salad

 

Nsima with pumpkin leaves, tomato, and ground nuts – Zambia, Africa

 

Nsima with pumpkin leaves, tomato, and ground nuts

Kathy Felgenhauer and Perseverance Kalyobwa
This recipe is verbally and visually handed down from woman to woman in the African culture.  It is difficult to put into written word.  Best results will be to first witness and then practice.  However, it is delicious.  Nsima is eaten every day with the relish (vegetables and sometimes meat) varied.  Enjoy! 
Print Recipe Pin Recipe
Course Main Course, Side Dish
Cuisine African

Ingredients
  

  • 2 large handfuls of young, green pumpkin leaves (directly from pumpkin patch)
  • 2 large tomatoes
  • 1 1/2 cups ground peanuts
  • 4-8 cups ground maize white corn flour as found in an African market
  • salt
  • water

Instructions
 

  • Wash pumpkin leaves in a sink full of water and proceed to de-vein by grabbing hold of tiny strings and pulling them off – this makes the leaves easier to eat.
  • Chop tomatoes into small pieces 
  • Place ¼ to ½ cup water in large pot and salt the water. Then put pumpkin leaves on top of the water and steam on the stove at a medium temperature. Put the lid on the pot. 
  • Once the leaves begin to steam – add the chopped tomatoes on top of the leaves and then add the groundnuts on top of the tomatoes.  Replace the lid and continue to steam on medium/low heat.  
  • As liquid reduces, stir the vegetable/nut mixture and continue cooking until it has more of a creamy consistency with most liquid reduced.
  • Now add ½ up water to bottom of another large pot. Salt the water.  Add 2-4 cups ground maize and stir.  Place on medium/low heat and cook until it begins to boil. 
  • As it starts to bubble, add hot water and more cups of ground maize until the desired amount.  Continue to let it cook  - stir occasionally in an upward motion until it has a thickness of mashed potatoes – quite stiff.  
  • Serve large spoonful of nsima onto a plate.  Add a desired amount of vegetable relish on the plate.  Eat with fingers – enjoy! 

Video

Keyword african

 

Carlota de Limón – Latin America

 

Carlota de Limón

Cindy Johnston
Print Recipe Pin Recipe
Course Dessert
Cuisine Mexican

Ingredients
  

  • 1 can evaporated milk
  • 1 can sweetened condensed milk
  • 1 large package of Maria cookies graham crackers can work if you cannot find Maria cookies.
  • 3/4 cup fresh lime juice juice from about 5 limes
  • 1 small package of plain gelatin

Instructions
 

  • Blend all ingredients except the cookies. 
  • Pour part of blender mix in bottom of baking dish (any size, any shape) 
  • Place Maria cookies on top of blender mix 
  • Alternate layers of blender mix and Maria cookies until one runs out or pan is full. 
  • Top layer should be the blender mixture 
  • Garnish with fruit or lime rinds 

Video

Keyword dessert, lemon, mexican

 

Russian Hunter’s Salad

 

Russian Hunter's Salad

Jennifer Wolfgramm
Print Recipe Pin Recipe
Course Salad, Side Dish
Cuisine Russian

Ingredients
  

  • 3/4 lb. beef
  • 3/4 lb. fresh mushrooms
  • 3/4 lb. cucumbers
  • oil for frying
  • salt
  • pepper
  • 4 tbsp olive oil
  • pine nuts toasted

Instructions
 

  • Wash and coarsely grate the cucumbers. Salt the cucumbers and let them sit for 15 minutes to release juices. 
  • Cut the beef into thin, bite-sized pieces and pound. Sauté the beef in oil. Season with salt and pepper. Set aside to cool. 
  • Sauté the mushrooms in oil and set aside. 
  • Squeeze the cucumbers dry. 
  • Combine the cucumbers, beef and mushrooms in a bowl. Add 3-4 Tbsp. olive oil as a dressing. Stir. Add salt and pepper to taste. 
  • Place the salad into a pretty serving bowl. Sprinkle with toasted pine nuts just before serving

Video

 

Nsima with bonongwe and peanut flour relish – Malawi, Africa

 

Nsima with bonongwe and peanut flour relish

Mindy Holtz, Gloria Chimaliro
Print Recipe Pin Recipe
Course Main Course
Cuisine African

Ingredients
  

  • 4-5 cups bonongwe leaves (or spinach, kale, etc.) chopped
  • 1 medium tomato chopped
  • 1 small onion diced
  • 1 cup peanut flour
  • 1 tsp salt
  • 1 cup water

Instructions
 

  • Bring water and salt to a boil in a pot.
  • Add the chopped leaves and simmer, covered, for 3-5 minutes.
  • Addonion, tomato and peanut flour. Mix well and simmer for 5 minutes longer.
  • Serve with nsima or rice (see Nsima with pumpkin leaves, tomato, and ground nuts for nsima recipe)

Video

Keyword african