The best from the land… A collection of international recipes from the World Mission Prayer League

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“If you are willing and obedient, you will eat the best from the land…” (Isaiah 1:19)

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Table of Contents

Table of Contents ................................................................. i Introduction .......................................................................... ii Breakfast .............................................................................. 1 Beverages ............................................................................. 4 Appetizers ............................................................................ 8 Soups .................................................................................... 11 Salads ................................................................................... 18 Main Dishes .......................................................................... 21 Vegetables ............................................................................ 50 Sauces .................................................................................. 57 Breads .................................................................................. 59 Snacks .................................................................................. 64 Desserts ............................................................................... 66 Index by Country .................................................................. 78 General Index ....................................................................... 81

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Introduction

Q The idea for a World Mission Prayer League cookbook came to me several years ago, as I sat with my family around the kitchen table in the Mission Home in Camrose, Alberta.

We were visiting (and eating) with Florence Olson, talking about our work in the Home Office and her work as Mission Home hostess. We agreed that one of the rich benefits of our “home” assignments was getting to know missionaries from all of our Prayer League fields.

As missionaries pass through our offices in Minneapolis and Camrose, they often share foods that they have learned to prepare in their various countries of service. Many of us have enjoyed Arun Manaen’s Alu Dum. We may have tasted Linda Nelson’s Sopa de Maní, or Joyce Andrews’ Salteñas. Many of us have, of course, favorite recipes from the countries of our service—or recipes we have collected while traveling or from our friends.

Q How good it would be—so we thought while sitting around Florence’s kitchen table—to collect favorite recipes from all of our Prayer League family, assemble them in one resource, and make them available to the entire family.

That is what we have attempted to do with this cookbook.

The book might be used in the home by families wanting to give their cuisine an international flavor. It might be used by church groups as a resource for mission festivals, or to raise awareness about a certain country. It may be interesting, simply, to browse through the book and think about how blessed we are to have a Heavenly Father who has given us such a wonderful variety of spices, tastes and foods.

Q Food has always drawn people together. It is my hope that this recipe book may draw our whole Prayer League family closer together, as we learn to appreciate and enjoy the foods that represent the peoples and cultures we love.

I would like to thank all of you who took the time to write down recipes and send them in. Without you there wouldn’t have been a recipe book! Thanks also to my husband, Chuck, for his patience with me, as I tried to work the computer and make it do what I wanted it to do. Chuck was also responsible for the layout, editing, and correcting. All I did was type in the recipes!

Q Finally, I want to dedicate this book to Margaret Lindell, who has made “coming home” feel so good to many of us returning from various fields. Out of her kitchen have come foods from around our Prayer League fellowship—Nepali, Bolivian, Kenyan, Chinese, and many more besides. It is a place where the foods in this recipe book really happen.

More importantly, of course, it is a place where we meet as a family, share food and fellowship together, and encourage one another for work in God’s mission.

Thank you, Margaret for your open hospitality. Thanks for being a friend.

Cindy Lindquist

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Breakfast Huevos Rancheros Serves 6 Be sure you are fully awake before you eat this delicious breakfast from Mexico. It might wake you up with a start!

1/2 C. oil corn tortillas 6 eggs, fried or poached salsa parmesan or romano cheese

Heat oil in skillet. Fry one corn tortilla for each serving—until limp, NOT crisp. Remove and drain. Place on serving plate; top with fried or poached egg. Pour salsa over egg and tortilla. Sprinkle with cheese if desired.

This dish is best served with hot refried beans and sausage. And of course, plenty of soft and warm corn tortillas. Top it off with some hot coffee. Ruth Temple, Mexico

Huevos Revueltos Scrambled Eggs, a la Mexicana Serves 6-10 This is another version of Huevos Rancheros, using fresh vegetables instead of salsa.

2 T. oil 3 tomatoes, diced 3-4 small green chili peppers, chopped

fine 1/2 onion, diced 8 eggs, slightly beaten

Sauté peppers and onions in the hot oil, add diced tomatoes and simmer one minute. Add eggs, cook just until done. Add salt and pepper to taste. Ruth Bronson, Mexico

Breakfast Casserole Serves 12 Stop in the Home Office in Camrose, Alberta, and Florence is sure to serve you the best home-cooked meals you’ve ever had!

6 eggs 2 C. milk 2 slices bread, cubed 1 tsp. mustard 1 lb. sausage meat, fried and drained 6 slices bacon, cut up, fried crisp and

drained 1/2 C. shredded cheddar cheese

Mix and refrigerate overnight in 9X12 inch pan. Bake at 325° for 45 minutes. Florence Olson, Home Office

MY KITCHEN PRAYER Bless my little kitchen, Lord, I love its every nook, And bless me as I do my work. Wash pots and pans and cook.

May the meals that I prepare Be seasoned from above With Thy blessing and thy grace But most of all, Thy love.

So bless my little kitchen, Lord, And those who enter in; May they find naught but joy and peace And happiness therein.

submitted by Jaquelin Mikaelsen

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Granola I Makes 5-6 lbs. cereal Long before granola became popular, missionaries around the world had been cooking up “missionary cereal.” It is very much like granola, of course, but often prepared in a big frying pan on the stovetop instead of baked in the oven.

16 C. oatmeal (about 3 lbs.) 1 C. coconut 2 C. sunflower seeds (or sesame seeds 1 C. wheat germ 1 C. raisins 1 C. chopped peanuts

Mix together.

Mix:

1 tsp. salt 2 C. sugar 2 C. corn oil 1 C. water 1 tsp. vanilla cinnamon, optional

Pour over oatmeal mixture and mix well. Put into two 9X13 pans. Bake at 350° for 1 hour or until dry and brown. Stir every 15-20 minutes. Add raisins after baking. Laura Wendler, Home Office

“Kesho kesho ita kuja.”

“Tomorrow, tomorrow will come.” (Swahili proverb)

Granola II Makes 2-3 lbs. cereal This version calls for honey—it comes out sweet and crunchy.

5 C. old fashioned or slow cooking rolled oats (or use 21/2 C. rolled oats with 21/2 C. rolled wheat, rolled rye, rolled barley, or rolled triticale)

1 3/4 C. skim milk powder 3/4 C. nuts (peanuts, walnuts or

pecans) 3/4 C. wheat germ 1/2 C. sunflower seeds 1/2 C. sesame seeds 1 C. raisins 1 C. unsweetened coconut (large flakes

are best) 1/2 C. honey 1/2 C. vegetable oil 1/2 C. water

Combine all dry ingredients in a large pan. Heat honey, oil and water on low heat until well blended. Add liquid ingredients to dry ingredients and mix until everything is moist and sticky. Place the pan containing the mixture in a oven heated to 250° for 1 to 1 1/2 hours. Stir the mixture every 15 minutes for even toasting. Berit Eriksson, Home Office

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Cream of Wheat Halwa Serves 4 Halwa may be made from plain Cream of Wheat—with a delicious twist from Pakistan. Served with pooris (Bread section) and chai (Beverage section), you’ll be eating a typical Pakistani breakfast.

1 C. Cream of Wheat 2 peeled cardamoms 3/4 C. sugar 1/2 C. melted butter 2 C. water 2 Tbsp. chopped almonds and/or

pistachios (optional)

Lightly brown Cream of Wheat and cardamom in butter. Reduce heat. Add sugar and water, stirring well. Cover and cook over slow fire until Cream of Wheatis tender. Add nuts. Cook until all moisture evaporates. Serve warm or hot. Alice Ellis, Pakistan

Suji Halwa Serves 4-6 This version calls for raisins instead of nuts.

1 C. dry suji (Cream of Wheat) 2 Tbsp. oil or butter 1/4 C. sugar 3/4 Tsp. salt 2 C. water 1/4 C. raisins

Brown suji lightly in saucepan. Add oil or butter and stir well. Add sugar, salt, water, and dried fruit. Cover and reduce heat to very low, and allow to steam until done. Brenda Mellsen, Pakistan

Pesque Serves 4-6 Serve pesque instead of oatmeal some morning. It can be used as a simple supper also.

1 C. quinoa, washed 3 C. water salt to taste milk grated cheese (Farmer cheese) 1 egg butter

Wash quinoa and cook in water. When fully cooked, add salt, milk to desired consistency, cheese, egg and butter. Serve with sugar. Joyce Andrews, Bolivia

“Ghar bhi apna, pet bhi apna.” “The house is yours, and your stomach is yours.” (Pakistani proverb)

[Meaning: Make yourself at home!]

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Beverages Chai I Serves 6 Chai is common through most of Asia and served to every visitor. It is often served with both a salty or spicy snack (e.g. pokaras; see Side Dishes) and a sweet snack (e.g., halva ; see Breakfasts).

4 C. water 4 C. rich milk 4-5 tsp. tea leaves 8-12 rounded tsp. sugar

Boil water and tea together, then add milk and sugar and bring to a boil again. In Pakistan, one cardamom seed per cup is often added with the tea leaves and boiled for a while. Ruth Olson, Pakistan

Chai II Serves 6 Chai is Swahili for tea as well—and a main beverage in Kenya. Hospitality in this African country always includes chai along with bread.

4 C. water 3-4 tsp. tea leaves 6 whole cardamom seeds, cut in half 3-4 pieces of cinnamon sticks 1/4 - 1/2 C. sugar

Boil ingredients together. When boiling, add 3-4 C. milk and bring to boil again. Try evaporated milk for a special treat. Gail Koski, Kenya

“Haraka haraka haina baraka.” “Hurry, hurry brings no blessing. “ (Swahili proverb0

Chai Variations As tea is boiling, add :

fresh ginger, or cinnamon stick, or cinnamon leaf, or 1/4 tsp. ground black pepper as a

substitute for sugar, or 1 cardamom seed

Another variation comes from Tibet: butter soda

Add to tea and churn it up till foamy. Paul and Becky Hagen, Nepal

Bo-Jha Suma Tibetan Butter Tea Serves 4 Tea is a common hot drink in many Asian countries. Hospitality is graciously shown by offering tea to your guests, no matter what time of day or who your guest may be.

Tibetan tea is a stout and nourishing drink, especially appropriate during the cold days of winter. Tibetans will drink this tea several times a day. Cathy enjoys it most when she thinks of it as a soup.

4 C. water 1/2 C. loose tea 1/2 C. milk 3 Tbsp. butter 1/2 C. salt

Boil tea leaves 10 minutes. Add a pinch of baking soda to extract color from leaves. Strain tea into deep pot. Add milk, butter, and salt. Churn with a wooden spoon. Reheat, serving hot. Keep extra tea in a Thermos bottle. Cathy Grosz, Mongolia

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Charcoal Sour Milk Servings depend on size of gourd Don’t screw up your nose until you try this unusual drink from Kenya. Laura Wendler says it is delicious—though it doesn’t look very appetizing in the gourd. This drink is especially good with ugali (see Side Dishes).

1 large gourd, dried charcoal fresh milk

Coat inside of gourd with charcoal. Fill gourd with milk. Plug opening and set aside a few days (2-3 days is usually enough if the weather is warm). Open and enjoy. The milk should be a gray color. Laura Wendler, Kenya

Licuado Serves 4 These nutritious and refreshing drinks are popular in Mexico, Ecuador, Peru and Bolivia. They may go by different names from place to place—but all are just as good. Be sure to tart with cold, fresh milk.

4 C. cold milk fruit of your choice (favorites include:

banana, papaya, peach, berry, pineapple, mango)

2 Tbsp. sugar 1 tsp. vanilla

Mix in blender until smooth and creamy. Yummy! Linda Nelson, Bolivia

Thus says the Lord of hosts, “Plant gardens and eat the fruit of them.” (Jeremiah 29:5)

Batido de Banano Banana Shake Serves 1 Batidos are different from licuados—they turn out thicker. Delicious!

1 banana 1/2 C. milk 2 Tbsp. sugar 1/2 tsp. vanilla 1/2 C. chopped ice pinch salt, if desired grated lemon peel, if desired

Put milk, sugar, and salt in a blender. Add peeled banana, vanilla and ice. Blend well until foamy.

Variations: Add a peeled orange to the mixture, or, substitute almond flavoring for the vanilla. If you like a sweeter drink, add 2 tsp. honey before blending. Joyce Andrews, Ecuador

Ponche de Café Coffee Punch Serves 2-4 Try this delicious iced coffee drink from Ecuador on a hot afternoon.

1 C. chopped ice 1 C. strong HOT black coffee 2 Tbsp. cream 2 Tbsp. sugar 1/2 Tsp. vanilla

Put the ice in a bowl. Pour the hot coffee on top of the ice. Add cream and sugar and serve in little glasses, adding a pinch of instant coffee on top. Cindy Lindquist, Home Office

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Café con Leche Serves 6 Heat 6 cups of milk in saucepan. Pour into cups. Add instant coffee and sugar to taste.

An Ecuadorian breakfast often consists of café con leche and a pansito—a breakfast bun. Some cheese and fruit are optional. Cindy Lindquist, Home Office

Te con Limón Serves 6 In Ecuador, tea is not tea unless served with fresh lemon wedges. Serve hot tea to guests with a plate of lemon wedges and a sugar bowl.

A typical afternoon tea includes goodies— popcorn, cubes of cheese, crackers, jam, buns, peanuts, fruit preserves, sliced sausage or hot dogs, hard candies, and possibly a cake, depending on the occasion and the financial status of the host and hostess. Cindy Lindquist, Home Office

Mexican Hot Chocolate Serves 4 Mexican chocolate may be found in Mexican food stores. Sugar and cinnamon give it its distinctive flavor.

2 3-oz. cakes Mexican chocolate 6 C. milk

Combine in a saucepan and heat on a medium setting. Stir constantly until chocolate is melted. Just before serving, whip into a froth with a molinillo (Mexican wooden beater)—or an egg beater, or blender. Cindy Lindquist, Home Office

Espuma de Naranja Foamy Orange Drink Serves 6 Try this orange drink for breakfast—Ecuadorian-style. It is similar to the familiar Orange Julius.

juice of 6 oranges juice of 1 lemon 1/2 C. sugar 6 eggs, separated 1 packets of gelatin 2 Tbsp. water

Mix orange juice and lemon juice with sugar. Beat egg yolks and add. Dissolve gelatin in water and add to mixture. Chill. Beat egg whites until stiff and divide into six glasses. Fill glasses with chilled orange mixture. Cindy Lindquist, Home Office

Wimbi Uji Lemon Millet Flour Drink serves 2 This thick and nourishing drink is usually served in cups or gourds. Wimbi is available as millet flour, from natural food stores.

1 1/2 C. water 1/4 C. wimbi, heaping 1/4 C. sugar juice of 1 lemon

Measure water into a saucepan. Measure wimbi into a bowl. Add water from the saucepan to the wimbi in the bowl and stir to make a smooth paste.

Bring remaining water in saucepan to a boil. Stir in wimbi paste. Add sugar.

Cook until mixture thickens and boils. Stir in lemon juice. Gail Koski, Kenya

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Chicha de Carnaval Festival Drink Serves 8-12 Chicha is made from one or more whole grains. What follows is a traditional recipe from Bolivia. When cool, it may be served immediately—though in Bolivia it is often left to “mature" for a slightly fermented beverage. Traditionally, the maturing process is accelerated by chewing the grains first, spitting them into a large pot and adding the rest of the ingredients after fermentation takes place.

1 Tbsp. anise seed 1 Tbsp. cinnamon 1/2 Tbsp. cloves 1 tsp. black pepper 1 tsp. paprika 1 Tbsp. sesame seeds 1 C. dry rice 1 C. quinoa 1 C. whole grain barley 1 large French bread

Toast barley, rice, quinoa, sesame seeds and mix with the rest of the ingredients. Cook with water. Drain liquid into a large pot, adding fresh water and cooking again until grains are fully cooked. Cool and collect liquid again. Add some fruit to liquid—like apples, pineapple skins, etc. Add French bread. Cool thoroughly and serve.

Chicha will mature in four to five days, if left in a covered pot and stirred periodically. Add sugar to taste. Joyce Andrews, Bolivia

“El que nace para tamal, del cielo le caen las hojas.”

“He who is born to be a tamale, depends upon heaven for his covering.” (Mexican proverb)

Api Corn Flour Drink Serves 8 Api is a corn drink popular in Bolivia, often served with buñuelos. White or purple corn is ground to make traditional api. Try substituting corn flour—or placing a special order from a missionary returning from Bolivia!

1/2 C. api, white or purple 2 qts. water 1 C. sugar 2 tsp. cinnamon sticks juice from one small lemon

Mix api in water and add cinnamon sticks. Let boil for 10 minutes. Add sugar and lemon juice. Serve hot with buñuelos. Jacqueline Mikaelsen, Bolivia

Tejti Rice Drink Serves 8-12 Tejti may be served immediately, cold or hot. In Bolivia, the beverage is often left to “mature” for several days before serving. Ground peanuts give the drink an interesting twist.

2 C. dry rice 1/2 lb. peanuts 1 large stick cinnamon 6 whole cloves

Toast rice in a frying pan without fat. Cook in 3 qts of water, with cinnamon and cloves. When rice is fully cooked, add 2 more qts of water.

Toast the peanuts in a slow oven, being careful not to burn them. Grind toasted peanuts in a food processor until oil is separated. Keep the oil for later. Put ground peanuts in the pot with cooked rice. Add brown sugar to taste. Serve in cups, with several drops of peanut oil on top.

This beverage will mature in four to five days. Joyce Andrews, Bolivia

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Appetizers Cebiche Ecuadorian Shrimp Cocktail Serves 4-6 Cebiche can be made in many different ways—with raw fish, clams, shrimp, oysters, and any other type of seafood. The following is a traditional Ecuadorian recipe using shrimp.

24 large shrimp 3 slices lemon 3 slices onion small bunch of parsley

Cook shrimp in water containing lemon, onion, and parsley. Boil for 3 minutes. Don’t overcook. Remove shrimp, peel off shells, and cut into pieces.

Sauce: 1 Tbsp. tomato sauce 1 Tbsp. chili sauce juice of green lemons juice of yellow lemons garlic salt juice of 1 orange salt and pepper to taste dash of sugar

Marinate shrimp in sauce overnight in refrigerator. Serve with corn nuts or popcorn. Cindy Lindquist, Home Office

“Part of the secret to success in life is to eat what you like and let the food fight it out inside.” (Mark Twain)

Balut Boiled Duck Egg 1 egg per person The benefits of this traditional Filipino food are legendary. Balut is said to be a remedy for infertility, a cure for many common ailments, and a powerful stimulant. Balut is a delicacy that, as someone said, is an acquired taste.

duck eggs, with ducklings fully formed and ready to hatch within the egg

Boil the eggs until done. Serve warm, or cooled. Balut may be served as an appetizer or as a “pick-me-up” any time of the day. If duck eggs at the proper stage of development are difficult to find, one may puchase balut any morning of the week from vendors walking the streets of Manila. Chuck Lindquist, Home Office

Plantain Chips About 4 1/2 C. When plantains are thinly sliced and fried, they become crisp and light. When sliced thicker, they are a good vegetable to serve with a Latin American meal.

3 large plantains, peeled and sliced thinly at a diagonal

vegetable oil salt

Cover plantain slices with ice water. Let stand for 30 minutes. Pat dry.

Heat oil to 375°. Fry around 12 slices at a time, turning occasionally, until golden brown. Remove, drain and sprinkle with salt. Cindy Lindquist, Home Office

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Atún con Pico de Gallo Chunky Tuna Dip About 2 1/2 C. salsa Pico de Gallo is probably Mexico’s most popular salsa. Here it is mixed with tuna to made a different but delicious dip.

1 can (6 1/2 oz.) tuna, well drained 3/4 C. chopped red onion 1 large tomato, chopped 1 jalapeño pepper, seeded and

chopped 1 Tbsp. lemon juice snipped fresh cilantro Tortilla chips

PEPPER ALERT!!! It is important to be careful when seeding and chopping hot peppers. If the oil of the pepper should get in your eyes or stay on your skin too long, it can be very painful. The safest way is to use plastic gloves.

Break up tuna. Gently mix in remaining ingredients except cilantro and chips. When mixed, sprinkle with cilantro and serve with tortilla chips. Cindy Lindquist, Home Office

Lumpia Shanghai

Philippine Fried Egg Rolls, Shanghai Style Approximately 10 egg rolls Typically this dish would be a main course item, but has been adapted here to be used as an appetizer.

1/2 lb. ground pork 1/2 lb. shrimp, chopped fine 1/2 C. water chestnuts, chopped 1/2 C. green onions, chopped 1 tsp. salt 1 tsp. freshly ground pepper 1 egg 1 Tbsp. soy sauce 1 pkg. egg roll wrappers (sold in the

oriental section of grocery stores) 1/2 C. cooking oil

Combine pork, shrimp, water chestnuts, green onions, egg and soy sauce. Season with salt and pepper. Place a level tablespoon of filling on each egg roll wrapper and seal with a few drops of water. Deep-fry in hot oil and drain on paper towel.

Serve with sweet and sour sauce.

Once upon a time a gentleman asked his children how much and in what way they loved him. The first replied, “Like honey—my love for you is sweet.” Another replied, “Like sugar—I love you as sweet as nectar.” But another replied, “Like salt.” And her father was displeased. To assuage his displeasure she proposed that each of her siblings prepare for their father a plate of curry—the first with honey, the second with sugar. She would prepare her curry with salt. Upon tasting the dishes, the gentleman came to understand that love “like salt” can be true love after all. (Bengali folklore)

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Empanaditas I Serves 6-8 An empanada is a filled turnover; an empanadita is a smaller version of the same, often served as an appetizer. This dish is very popular not only in the Philippines, but in many parts of Latin America as well.

PASTRY: 1 14-oz. package of double-crust pastry

(makes about 12-16 four-inch squares)

FILLING: 1 Tbsp. vegetable oil 2 Tbsp. minced garlic 1/4 C. minced onion 1/4 C. minced tomatoes 1 C. each ground veal, ground pork and

ground or chopped chicken salt and pepper to taste 1 C. chopped hard-boiled eggs (4-5

eggs) 1 C. chopped sweet pickles

Flatten pastry to a thickness of 1/8 inch. Cut into 4-inch squares. Set aside.

In a medium skillet, heat oil. Sauté garlic, onion and tomatoes. Cook until garlic is brown and onions turn transparent. Add veal, pork and chicken. Season with salt and pepper. Cook for 20-25 min., until meat is done. Add eggs and pickles. Cook for 5 min. longer. Allow the mixture to cool.

Preheat oven to 400°. Fill each piece of dough with a spoonful of the mixture. Fold to form a triangle. Wet the edges with water and seal. Arrange on a cookie sheet and bake the pastries for 25-30 minutes.

Note: Empanaditas can be made ahead of time and refrigerated. To heat chilled empanaditas, heat oven to 350° and bake about 8 min. or until hot. Cindy Lindquist, Home Office

Empanaditas II About 24 turnovers This recipe calls for pastry made from scratch. If you don't have the time, buy ready made pie-crust pastry and prepare as directed.

2/3 C. shortening 2 Tbsp. butter or margarine, softened 2 C. all-purpose flour 1/2 tsp. salt 4-6 Tbsp. cold water 1 egg, separated 1 Tbsp. milk HAM FILLING: 1 can (41/2 ounces) deviled ham 1/4 C. grated cheese, Cheddar 1 tsp. prepared mustard dash pepper CHICKEN FILLING: 1/2 C. finely chopped cooked chicken 2 Tbsp. taco or chili sauce 2 Tbsp. chopped pimento-stuffed olives

Cut shortening and margarine into flour and salt until meal-like. Sprinkle in water, 1 Tbsp. at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Gather pastry into a ball; divide into halves. Shape one half into a flattened round on lightly floured cloth-covered board. Roll pastry into rectangle, 10X13 inch. Cut into 3-inch circles. Place on ungreased cookie sheet.

Prepare filling(s). Beat egg white slightly. Brush on edges of pastry circles. Place 1 Tbsp. filling on center of each circle. Fold pastry over filling; press edges with fork to seal.

Heat oven to 375°. Mix egg yolk and milk; brush turnovers with egg yolk mixture. Bake 18-20 min. or until light brown. Cindy Lindquist, Home Office

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Soups Sopa de Maní I Peanut Soup Serves 8 Soups are a very important part of the Latin American diet. The noon meal is not complete unless it starts with una sopa— a soup. Sopa de Maní is a traditional soup from Bolivia.

1 lb. stew meat soup bones water to fill a crock pot or pressure

cooker 1 onion, chopped 1 small tomato, chopped 1 Tbsp. chopped parsley 1 Tbsp. oil 1/2 C. peas 1 carrot, chopped 1/2 C. raw peanuts, ground in blender

with some water

Cook soup bones and meat till tender. (Cook overnight in the crock pot for convenience.) Slice meat from bones and cut stew meat into bite size pieces. Add to broth.

Put onion, tomato and parsley in blender. Simmer in oil until onion is done. Add to soup stock. Add carrots and ground peanuts. Simmer for 30 minutes. Season with salt and pepper. Amy Norberg, Home Office

“El enfermo que come no muere.”

“The sick who eat do not die.” (Ecuadorian proverb)

Sopa de Maní II Peanut Soup Another version of Bolivian peanut soup. Besure to begin early in the day!

2 lb. soup bones with meat 2 qts. water 3 tsp. salt 1/2 onion, chopped 3 carrots cut in 2 in. julienne strips 1 stalk celery, chopped 6 small potatoes, quartered 1-2 tomatoes 1/4 C. rice 1/2 tsp. oregano 1/4 tsp. ground cumin, or to taste 1/4 tsp. pepper 2/3 C. raw peanuts 1/2 C. fresh or frozen peas GARNISH: 2 potatoes cut in 1 in. fine julienne

strips parsley

Cook bones, water, and salt for 15 minutes in pressure cooker or simmer until meat is tender. Cut meat from bones and cut in small pieces. Discard bones and fat from broth. Add meat, vegetables, quartered potatoes, rice and seasonings. Simmer 20-25 minutes.

Prepare peanuts. Remove skins by roasting just until skins loosen or soaking in warm water. Cover with water in blender. Blend at highest speed until a fine milky emulsion. Add peanuts when other ingredients are almost done. Return to boil and simmer 5 minutes. Add peas the last minute or two.

While soup simmers, prepare garnish. Wash dry potatoes strips. Fry in deep fat until slightly brown. Garnish each bowl of soup with fried potatoes and finely minced parsley. Serve bottled salsa for those who want a more authentic flavor. Serve before main course or with crusty bread as main dish. Joyce Andrews, Bolivia

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Fanesca Holy Week Soup Server 12-15 This soup is served throughout Ecuador on Good Friday, with bread or a garnish of fried plantain or boiled egg. The first disciples had to endure hardship and uncertainty after Jesus was crucified. They huddled together for safety and for sharing of food. Each brought what they had and put it in the pot—a little rice, a pound of lentils, a squash, a bit of dried fish, etc. The result, we are told, was fanesca— and fellowship in a day of crisis.

2 lbs. zucchini 1 lb. yellow winter squash 5 large cabbage leaves 3/4 lb. peas 1 lb. kernel corn 1/4 lb. lima beans 1/4 lb. kidney beans 3/4 lb. flat or northern beans 1/2 C. cooked lentils 1 lb. potatoes, cubed 4 garlic cloves 1/4 C. colored fat (you may color fat by

using achiote, paprika, or a few drops of red food coloring)

1 large onion, finely chopped 1 Tbsp. salt 3 tsp. cumin 1 C. cooked rice 2 C. milk 1 lb. dried codfish, washed 3 C. milk 1/4 toasted peanuts 1 C. milk 1 C. cream 1 C. grated white cheese GARNISH: hard cooked eggs, chopped fried plantain bananas

Cut and cook zucchini and squash together in a little water. Mash. Cook and mash cabbage.

Cook peas, corn, lima beans, kidney beans, flat beans, lentils, potatoes separately.

Using a large pot, fry garlic and onion in colored fat. Add salt and cumin. Whirl rice and 2 C. milk together in blender. Add to pot along with all the cooked vegetables.

Cook washed codfish in 3 C. milk. Add to pot. Blend toasted peanuts with 1 C. milk. Add to the soup. Boil soup for 10 minutes, stirring often so the mixture doesn’t stick or burn. Before serving, add cream and cheese. Keep the heat low and stir until cheese is dissolved. Add egg and plantain before serving for garnish.

Note: Do not use water to make this dish. Fanesca should be thick, but a bit of milk can be added if desired. Paula Quam, Ecuador

Sopa de Fideos Noodle Soup Serves 4 Vermicelli, or very thin noodles, are used in this traditional Mexican recipe.

1/2 C. vermicelli noodles, uncooked 1 Tbsp. bacon fat 1 small onion, chopped fine 3 Tbsp. tomato puree 5 C. beef broth 1/2 C. grated white cheese (Monterey

Jack or white cheddar)

Heat fat and add noodles and fry until light brown. Remove from pan. In the same fat, sauté onions until soft. Add tomato puree and cook for 2 or 3 minutes. Combine puree, noodles and broth in a large pan until noodles are tender. Add salt and pepper to taste. Sprinkle with cheese and serve. Cindy Lindquist, Home Office

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Papas Locas Crazy Potato Soup Serves 8 This soup calls for “red fat”—made with a traditional Ecuadorian coloring, achiote. Use a generous amount of paprika or a few drops of red food coloring if you don’t have achiote on hand. Better yet, ask a friend from Ecuador to bring you a package of the real thing!

1/4 lb. pork rind or side pork 2 lbs. peeled potatoes, quartered 1 quart salted water 1 large onion, chopped 2 garlic cloves, chopped 1 Tbsp. red fat 2 tsp. cumin 1 tsp. oregano 1 can milk (about 1 2/3 C.) white cheese, cubed

Cook pork in pressure cooker for 1 hour or until tender. Cook potatoes in water.

Fry onion and garlic in red fat. Add cumin and oregano when onion is tender.

When pork is tender, cut it in small pieces and add it and its cooking water to the potatoes and potato water. Add onion mixture. Bring to boil.

Add canned milk. Heat thoroughly and serve with cheese. Paula Quam, Ecuador

“El pescado tambien muere por su boca.” “The fish, too, dies by its mouth.” (Ecuadorian proverb)

Basic Quinoa Soup Serves 4-6 Quinoa is what some nutritionists are calling the “supergrain of the future.” Its origin is high in the Andes mountains and was, along with corn and potatoes, a staple food for the Inca people. The Incas called it the “mother grain.”

Quinoa contains more protein per weight than any other grain. It is a complete protein, with an essential amino acid balance similar to milk. Quinoa is now being raised in the U.S. and can be found in health food stores and in some supermarkets alongside of gourmet rice.

1 onion, chopped 1 Tbsp. vegetable oil 5 C. stock or water and meat extract 1/2 C. rinsed quinoa 1/4 C. grated cheese sliced green onion Optional vegetables: 1/2 C. each of cabbage, carrots,

tomatoes 1/4 C. each of celery and green pepper

Sauté onion (and optional vegetables) in oil. Add stock or water with meat extract. Add quinoa and simmer 30 minutes.

Serve hot, garnished with cheese and green onion. Corrine Fenner, Bolivia

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Repe Green Banana Soup Serves 6-8 This soup tastes best when the bananas are still very green. In fact, the greener, the better!

7 very green bananas 2 lbs. potatoes 1 C. grated soft white cheese 3 Tbsp. milk 1 qt. water salt to taste coriander to taste (optional) Variation: 1 C. cooked peas

Peel bananas and break into small pieces. (Don’t use a knife—it will turn the bananas black.) Peel and cut potatoes into small pieces.

Heat water to boiling and add bananas a few at a time. (Try not to let water stop boiling or bananas get tough.) When bananas are soft, add potatoes. Mash when potatoes are soft. Add cheese and salt to taste. Add milk and coriander just before removing from stove.

Repe made properly looks a lot like dishwater—but it tastes good! Carol Lackey, Ecuador

“Better to go home and make a net than to go down to the stream and wish for fish.” (Chinese proverb)

Sopa de Bolas de Verde Banana Ball Soup Serves 8-10 This is a banana soup recipe similiar to the one above, but adds soup meat instead of cheese and uses plaintain bananas instead of the common variety. Children love to fish the “banana balls” from this tasty soup!

1 lb. soup meat, cubed 10 C. water 1 lb. potatoes, cubed 1 small piece cabbage, chopped 4 green plantain bananas 2 Tbsp. lemon juice 2 Tbsp. oil 1 medium onion, chopped 2 garlic cloves, crushed 1 green pepper, chopped 1/2 tsp. cumin 2 eggs, beaten 1/2 C. flour 2 C. milk salt to taste

Place the meat in the water to cook. After 20 minutes, add the potatoes and cabbage.

Peel and grate the green plantains. Add lemon juice. Fry the onion, garlic, green pepper and cumin in oil. Mix half of this mixture with the plantains. Add the eggs and the flour. Mix well.

Fish the meat from the soup and mix it with the remaining onion mixture and fry for a few minutes to season the meat.

Make balls with the plantain mixture and place a bit of meat in the center.

Add milk to the soup and bring to a boil. When soup is boiling, add plantain balls and continue boiling until the balls float to the surface. Serve hot. Paula Quam, Ecuador

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Locro de Papas Potato Soup Serves 6-8 Locro is a popular soup served throughout Ecuador. My family has learned to love it!

2 lb. potatoes, peeled and cut into pieces

1 Tbsp. oil or lard colored with achiote, or paprika and a dash of red pepper

1 small onion, chopped 2 qts. water 1 C. milk 3 Tbsp. cream salt to taste 1/4 C. grated white cheese

Sauté onion in the colored fat. Add water. Heat to boiling. Add potatoes and boil until done, stirring often. The soup should be thick. Add water only if necessary. Add cheese, stir till melted. Optional: You may add 2 beaten egg yolks to give the locro additional color. Cindy Lindquist, Home Office

Avocado Soup Server 6-8 Save overripe avocadoes for this smooth, delicately flavored Ecuadorian soup.

2 large avocados juice of one lemon 2 Tbsp. cornstarch, dissolved in a bit of

milk 2 qts. chicken broth 1/2 C. cream or milk salt and pepper to taste

Blend avocado with the lemon juice. Bring broth to a boil. Add dissolved cornstarch, stirring constantly. Add cream or milk. When ready to serve, pour broth onto blended avocados. Do not boil as this would make the soup bitter. Cindy Lindquist, Home Office

Arroz Caldo with Chicken Serves 6 This is a hearty chicken-rice soup from the Philippines. It can be made over the stove or in a crock pot.

1 chicken, cut up 2 cloves garlic 1 in. fresh ginger root cut into narrow

strips or crushed 1 onion, chopped 1 Tbsp. oil 6 C. water green peppers, chopped 1 C. rice salt to taste 1 Tbsp. safflower seeds, optional 2 Tbsp. chopped green onions 1 Tbsp. fried garlic

Sauté garlic, ginger and onion in oil in a large skillet. Add chicken and brown. In a large pan place water, chicken, green peppers, rice, and salt. Cook over low heat. Stir thoroughly and check frequently to avoid sticking.

Simmer for about 1 hour or until chicken is tender and rice is done. Before serving, add safflower seeds, green onions and fried garlic.

“Kuziba ufa hujenga ukuta.”

“Filling cracks builds walls.” (Swahili proverb)

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Gardener’s Soup With Soy Milk Serves 8-10 Cooking with soybeans is one of Jeannette Engesather’s specialties. Part of her ministry in Peru and Ecuador is teaching people how to cook with soy products. Soybeans are a legume that is both nutritious and economical.

5 C. soy milk 6 C. water, including the water used to

cook carrots 3 C. potatoes, cooked and blended with

some of the water mentioned above

1 large onion, chopped 2 tomatoes, peeled and chopped 2 C. carrots, cooked and chopped 2 caiguas Swiss chard, optional salt, pepper, and other condiments to

taste

Sauté onion in a bit of oil. Add tomatoes, caigua and the Swiss chard. Add water and the blended potatoes. Let boil a few minutes.

Add soy milk. Season to taste and heat over medium heat. Do not let soup boil. Serve hot. Jeannette Engesather, Ecuador

“He who is sated loathes honey, but to one who is hungry everything bitter is sweet.” (Proverbs 27:7)“Kweli iliyo uchungu si uongo ulio mtamu.”

“An unpleasant truth is better than a pleasant falsehood.” (Swahili proverb)

Tomato Soup With Soy Milk Serves 6-8 Make your tomato soup even more healthy—use soy milk. Soy milk can replace cow’s milk in any recipe, except when the recipe calls for sour milk.

1 onion, chopped 3 C. water 1 chicken bouillon cube 2 C. whole cooked tomatoes, blended 1/2 C. boiled potatoes, blended 2 C. soy milk salt, pepper and other condiments to

taste parsley or green onions as a garnish

Sauté onion in a bit of oil. Add water and bouillon cube. Add blended vegetables. Season to taste and let cook for a few minutes.

Add soy milk and heat. Do not boil. Serve hot.

Garnish with parsley or green onions. Jeannette Engesather, Ecuador

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Sopa Marinera Fish Soup Serves 6-8 This is a seafood lover's delight! My husband loves it. Unfortunately, he doesn't get it very often.

2 lbs. fillets of any white fish 3 C. water 1 C. chopped leeks 1 onion, quartered 30 clams 1/2 C. minced onion 1 C. tomato sauce 1/4 C. olive oil salt and freshly ground pepper to taste 1 tsp. sugar 2 Tbsp. minced garlic 1/4 C. croutons 2 Tbsp. raw rice 1/2 lb. squid, sliced into 1/2-inch-thick

rings 1/2 lb. medium-size shrimps, shelled

and deveined 2 C. fresh or frozen crab meat, cooked 2 hard-boiled eggs, sliced 2 Tbsp. minced parsley

In a small pot, boil fish fillets in water with the onion and leeks. Strain and set aside the stock. Cut fish into chunks. Set aside.

In a small pot, boil clams in enough water to cover until they open. Strain and set aside clam stock. Remove clams from their shells.

In a small skillet, sauté onion and tomato sauce in 1 Tbsp. olive oil. Season with salt, pepper and sugar.

In a large saucepan, heat the rest of the olive oil and brown the garlic. Remove garlic and set aside. Fry the croutons in the same oil. Remove and set aside. Add the rice, squid, and shrimps. Pour in all of the fish stock and simmer for 20 minutes. Add clam broth if more liquid is desired. Add the fish, clams, crab meat and tomato sauce and garlic bits. Mix

everything well, adding more clam broth as needed. Season with salt and pepper. Add croutons.

Transfer to a serving dish. Serve hot with hard-boiled eggs and parsley as a garnish. Cindy Lindquist, Home Office

Norwegian Fish Chowder Serves 4 The Prayer League hasn’t any work in Norway—but we do have a few Norwegian missionaries! For this recipe, Northern or Walleye Pike is recommended.

2 lbs. fish 2 quarts water 3 tsp. salt 1/2 tsp. pepper 1 large onion, diced 1 large potato, diced 1 carrot, grated 1 16-oz. carton sour cream 3 Tbsp. flour

Bring the fish to a boil. Turn off heat and carefully lift out of broth. Remove the bones and return the fish to the broth. Add salt, pepper, onion, potato and carrot. Cook 20 minutes, or until vegetables are done. Add flour to sour cream. Ladle some broth into sour cream and stir. Add this to chowder and bring to a boil. Let rest 10 minutes before serving to improve flavor. Agnes Baker, Home Office

“Barriga llena, corazon contento.”

“When the stomach is full, the heart is content.” (Ecuadorian proverb)

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Salads Raitha Cucumber and Onion Salad Serves 2-4 This salad is very refreshing, and can be served with rice dishes or curry. This is another recipe from Fauzia, a friend from Pakistan.

1 C. plain yogurt 1/2 tsp. chili powder 1/2 tsp. cumin powder 1/4 tsp. garlic powder salt to taste small bunch cilantro 1 small onion, chopped 1/2 cucumber, chopped 1/2 tomato, chopped

Beat yogurt till smooth and add all ingredients. Serve cold. Cindy Lindquist, Home Office

Raitha Yogurt Salad Serves 4 Here is another version of the same salad.

1 C. plain yogurt pinch of crushed red pepper dash of dry mint leaves dash of powdered cumin dash of ground black pepper 1/4 finely chopped onion 1 potato, boiled and diced, or 4 oz. spinach, cooked, or 1 cucumber, cut up, or 1 squash, cut up, or 1 small eggplant, fried in butter and

cooled

Mix ingredients together. Serve well chilled. Sherryl (Jorgenson) Olson, Pakistan

Guacamole Fresh avocados and fresh lemon juice are the secrets to good guacamole.

3 very ripe avocados 2 tomatoes, diced 1 large onion or 1 bunch green onions,

chopped 1 can green peeled chilies, chopped lemon juice to taste salt to taste

Mash avocados with a fork or food processor, not too smooth. Add other ingredients. Serve with tortilla chips as a snack or as a salad on shredded lettuce. Cindy Lindquist, Home Office

Ensalada Rusa Russian Salad Serves 6 Although this is called "Russian Salad", it is a favorite in many Latin countries.

2 C. diced cooked potatoes 1 C. diced cooked carrots 1/2 C. cooked peas 1 tsp. grated onion 1 C. diced celery 1 C. diced cooked beets mayonnaise to taste

Cook vegetables and let cool. Combine all the ingredients and serve on a bed of lettuce. If desired, garnish with slices of hard-boiled egg and a slice of black olive. Sharon Peske, Peru

“Better is a dinner of herbs where love is, then a fatted ox and hatred with it.” (Proverbs 15:17)

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Chicken and Quinoa Salad Serves 4 Quinoa is known as the "mother grain of the Incas"; it has been a basic foodstuff among the people of the Andean altiplano for hundreds of years. It is now being cultivated and harvested in the Rocky mountains, and is available in most grocery stores on the gourmet rice shelf.

4 C. cooked quinoa 1/2 C. coarsely chopped walnuts 1 C. cooked chicken, cubed 3/4 C. golden raisins, plumped in hot

water and drained 1/2 C. thinly sliced scallions 1 C. celery, thinly sliced 1/4 C. olive oil 1/4 C. rice vinegar or lemon juice 1/4 tsp. pepper lettuce leaves, washed and dried paprika parsley

Lightly toss salad ingredients. Chill for one hour. Arrange on lettuce leaves. Add a sprinkle of paprika, garnish with parsley and serve. Corrine Fenner, Bolivia

“Mazi mboru haraba ya nzima.”

“A bad coconut spoils the good ones.” (Swahili proverb)

“Ek hath se thalli nahin bajti.” “One hand doesn’t clap.” (Pakistani proverb)

[Meaning: It takes two to start a fight.]

Beet Salad Serves 4 This is a popular salad served in the Andean countries. A trick for taking the strong taste out of onions is to soak the onion slices in water and rub them together with your hands, then rinsing them in clear water.

beets, grated and cooked 1 onion, sliced very thinly 1 tomato, diced equal parts vinegar and oil salt to taste

Cool the beets. Add oil and vinegar dressing. Add salt. Put in serving bowl. Garnish with plenty of sliced onions and diced tomatoes. Joyce Andrews, Bolivia

Salpicón Bolivian Chicken Salad Serves 6 This is a special occasion dish in eastern Bolivia. It is always served at weddings, birthdays, graduations and other special occasions. It is a Potato Salad with chicken and vegetables. Because chicken is more expensive than beef or pork, it is a special treat!

20+ large potatoes, cooked and cubed 1 cooked and de-boned chicken

(cubed) 2 C. carrots, diced and cooked 2 C. green peas, cooked 1 C. sliced green olives mayonnaise to taste salt and pepper to taste

Mix and chill. Serve on lettuce beds. In Bolivia this dish is accompanied by fried rice and lettuce and tomato salad with vinegar and oil dressing. Linda Nelson, Bolivia

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M’Baazi Pea Beans Serves 8 M'Baazi means “beans” in Swahili. This is a cold pea bean salad that can be used as an appetizer or salad.

1 C. dried pea beans 1 qt. boiling salted water 1/2 C. chopped onions 1/2 C. chopped green pepper 1 tsp. salt 1/4 tsp. crushed red pepper 4 Tbsp. oil 1 C. coconut milk (or use 1 C. milk and

1/2 C. finely grated coconut)

Simmer beans in water until tender (about one hour). Drain.

In a 2 qt. saucepan, sauté onions, green pepper, red pepper in oil. Add salt.

Add drained beans and continue to sauté until the onions are brown. Add coconut milk. Simmer gently until the coconut milk thickens.

Place in bowl and chill until thoroughly cold. Serve on small plates lined with lettuce leaves. Garnish with parsley sprigs and tomato wedges

“Kuanza si kufika.” “To begin is not necessarily to arrive.” (Ssahili proverb)

Salad Dressing Makes three cups Ruby Patzold served this dressing through the many years of her service in Pakistan. Her successors still serve it, I am told!

1/2 C. cold evaporated milk 2 tsp. dry mustard 2 tsp. salt 2 tsp. sugar 2 C. chilled corn oil 1/2 C. white vinegar

To the cold evaporated milk add mustard, salt and sugar. Mix at low speed with electric mixer. Slowly add chilled corn oil, beating constantly. Add vinegar at once, and beat again.

This dressing may be used with raw vegetables, or for tuna, potato or macaroni salads. Ruby Patzold, Pakistan

“Ap to Eid Chand ho gaya hai.”

“You have become the moon of Eid to me.” (Pakistani proverb)

[Meaning: I haven’t seen you for a long time!]

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Main Dishes Arroz Graneado Serves 7 Arroz graneado and boiled potatoes are absolutely basic food in Bolivia. Sometimes both are served in the same meal. A typical dinner consists of sopa (soup), and segundos (second or main course). If there is company, there may be a simple dessert, usually fresh fruit.

Sample menus using arroz graneado might include:

1. Sandwich steaks, arroz graneado, salad of finely cut lettuce, tomatoes, onions, oil and vinegar. Serve with bottled salsa.

2. Roast chicken, arroz graneado, salad as above.

3. Arroz graneado, ripe plantains sliced the long way and fried in a little oil, fried eggs, and salad as above. Put the eggs on top of the rice and serve with bottled salsa.

1-2 tsp. oil 2 C. rice salt 4 C. water

Put oil in kettle. Bottom should be well greased. Put burner on high, add raw rice and stir constantly until kernals begin to brown. Remove from burner. Very carefully add water, and salt to taste. Stir. Return to burner. As soon as rice boils, turn to low. Cover. Do not stir again. Rice will absorb water and be tender in about 20 min. Fluff rice as you serve it on plates or into serving bowl. Joyce Andrews, Home Office

Arroz con Pollo Rice with Chicken Serves 4 This is a very popular dish in Ecuador, one that is served on many different occasions. It can be made as simple, using the basic recipe, or as complicated as you want it to be by adding vegetables and different cooked meats to the rice mixture.

1 broiler-fryer chicken, cut in small pieces

3 Tbsp. olive oil 1 onion, chopped 1/4 C. chopped green pepper 1 clove garlic, minced 1 1/2 C. chicken stock 1 C. raw rice 4 tomatoes, peeled and quartered 1 3 oz. jar pimentos, cut up 1/8 tsp. saffron salt and pepper to taste 1/2 C. cooked green peas, for garnish

Sauté chicken in oil until brown. Remove to 1 1/2 or 2 qt. casserole. Add onions, green pepper and garlic and cook until tender. Stir stock, rice, tomatoes, pimentos, and seasonings into onion and green pepper mixture. Pour over chicken. Bake covered at 350° for 30-35 min. or until done. Inky Thompson, Ecuador

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Arroz Chaufa Fried Rice Serves 4-6 This recipe comes from Peru, though the ingredients make one think it is an oriental recipe. This is an example of how foods have changed with influences from different cultures.

4 Tbsp. oil 4 C. cold cooked rice 3/4 C. chopped scallions 1/4 tsp. ground ginger 1 1/2 C. julienne cut roast pork, cooked

chicken and/or chopped shrimp 1 tsp. salt 1 C. cooked vegetables (optional) 2 Tbsp. soy sauce 2 eggs

Heat oil in a deep skillet. Add the white part of scallions and ginger. Warm rice in skillet and add pork, chicken and/or shrimp, scallion greens, salt and vegetables. Make a hollow in the center of pan and pour in eggs. Stir until they begin to set, then mix into rice mixture. Pour in soy sauce and mix well. Sharon Peske, Peru

“Chamal jatee bascha, bhus jatee urcha.”

“Just as rice stays put [in the winnowing pan], so chaff blows away.” (Nepali proverb)

Arroz Mexicano Mexican Rice Serves 4-6 This rice dish is referred to as Sopa Seca, or Dry Soup. A Sopa Seca is a dish in which all the liquid has been absorbed by a starchy ingredient, such as rice or tortillas.

1C. white rice 2 Tbsp. oil 4 C. tomato juice 4 Tbsp. butter 1/2 tsp. cumin 1 tsp. salt 1/2 green pepper, cleaned and chopped 2 garlic cloves 1 1/2 C. chopped onion 2 large tomatoes, chopped

Rinse and drain rice. Dry on paper towels. In a large frying pan, heat oil and fry rice until it turns brown. In another saucepan, heat tomato juice and add to rice. Add rest of ingredients and cover. Cook over low heat until tomato juice is absorbed. Cindy Lindquist, Home Office

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Frijoles a la Mexicana Beans, Mexican Style Server 6-8 Frijoles can be used in making refried beans by mashing and refrying them. Try refried beans on tortilla chips as an appetizer. Beans combined with corn or rice make a complete protein, so no meat is needed for a balanced meal.

1 lb. beans (pinto, pink or black) 6 C. cold water 1 onion, halved 1 Tbsp. oil 2 tsp. salt 2 Tbsp. chopped onion 1 Tbsp. oil

Clean and dry beans, picking out pebbles and bad beans. Wash in a colander. Place in a large pan with the water and soak overnight. Do not drain.

Add the halved onion and slowly bring to a boil. Cover and reduce to a simmer. When the beans begin to wrinkle, add oil. When they are nearly cooked, about 2 hours, add the salt. Continue cooking until they are very tender.

Heat 1 Tbsp. oil in another pan and cook the chopped onion until translucent. Add to the cooked beans and their liquid and simmer until the liquid has slightly thickened. Marge Stromberg, Mexico

“He who sows beans reaps beans.” (Andean proverb)

Refried Beans Serves 6-8 Refried beans are delicious served with tortillas, rice, egg dishes, tacos, etc. Or whip in some cheese and serve as a casserole.

2 lbs. dried beans ( kidney, pinto, brown, etc.), sorted and washed

Soak beans in slightly salted water overnight.

1/2 onion, chopped 1/4 C. oil 2 cloves garlic, mashed

Cook beans 4-6 hours until very tender. Sauté onion and garlic in oil. Remove onion and garlic. Drain beans, reserving liquid. Fry beans in remaining oil, mashing them with a potato masher. Fry 2 minutes. Add reserved liquid and onions and garlic, simmer.

Serve with warm tortillas, or tortillas that have been fried crisp. Ruth Bronson, Mexico

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Chiles Rellenos Stuffed peppers Server 6-8 Of course, using fresh green chile peppers (Anaheim peppers) is the only real way to prepare chiles rellenos, but using canned chiles is easier and available all year long.

2-3 small cans whole green chiles Monterrey Jack cheese, grated 6-7 eggs 1 C. sour cream 1/4 tsp. salt 1/8 tsp. pepper

Rinse and dry chiles; stuff with cheese.

Beat eggs until frothy. Add sour cream , salt and pepper. Mix.

In oiled casserole, layer egg mixture, chiles, and extra cheese. The last layer should be cheese.

Bake at 350° for 1/2 hour or until fork comes out clean. Cindy Lindquist, Home Office

Chiles Rellenos con Queso Stuffed Peppers with Cheese Serves 4 Anaheim green peppers work very well for this recipe. They aren’t as hot as others and yet give a good “peppery” taste. Be sure to take all the seeds and veins out. That’s where the hot comes from!

4 peppers cheese, cut into strips 1 egg, beaten 2 Tbsp. flour pinch of salt oil

Wash, de-vein and slit peppers in half lengthwise. Parboil and drain.

Slice cheese into strips, 1/2 X 1 1/2”. Place a piece of cheese inside each pepper.

Make a batter of egg, flour and salt. Dip each pepper into the batter and fry until golden brown in hot oil. Turn pepper and brown other side. Drain on paper towel and serve hot with tomato salsa, rice, refried beans and salad. Ruth Temple, Mexico

“And he called the people to him and said to them, ‘Hear and understand: not what goes into the mouth defiles a man, but what comes out of the mouth, this defiles a man.’” (Matthew 15:10)

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Chile Relleno Squares Serves 4 If you like chilis rellenos but don’t like all the work, here’s a simpler Americanized version.

1 can whole green chilies (2-4 oz.) 1 lb. Monterey Jack cheese 2 eggs 1 C. sour cream 1/4 tsp. salt 1/8 tsp. pepper

Remove seeds from chilies. Slit one side. Lay one layer on bottom of greased 8x8” pan. Grate cheese and sprinkle 1/2 on top. Spread the rest of the chilies and then the rest of the cheese. Beat the eggs until frothy. Add sour cream, salt and pepper. Mix. Pour over chili layer. Bake uncovered in 350° oven for 45 minutes or until set. Cindy Lindquist, Home Office

Arroz Tapado Rice with Meat Sauce Serves 6 This recipe is a favorite of the Peske family.

4 C. cooked, hot rice 1 clove garlic, crushed 1/4 C. chopped onion 2 small tomatoes, chopped 1/2 lb. ground meat 1/4 tsp. pepper 1/2 C. seedless raisins 2 hard boiled eggs, slices 1 Tbsp. chopped parsley

In a medium frying pan sauté onion, garlic, and tomatoes in oil. Add the meat, salt and pepper. When the meat is cooked, add raisins, eggs and parsley. Grease individual molds or a medium bowl. Place a layer of rice, then the meat mixture, and lastly another layer of rice. Turn over onto dinner plates or serving platter. Sharon Peske, Peru

Green Enchiladas Serves 6 This recipe is a good approximation of Sanborn’s famous green enchiladas—a standard of excelence throughout Mexico, in my estimation. It is my favorite enchilada recipe.

1 lb. green tomatillos (small green tomatoes with a dry leaf covering)

1-3 green Serrano (or Anaheim) chilies 1 Tbsp. chopped onion 1 Tbsp. chopped cilantro 1 clove garlic pinch of soda pinch of sugar 1/4 C. light cream 2 C. white sauce 1/3 lb. cheddar cheese (or white

Chihuahua cheese) salt and pepper 2 chicken breasts (cooked and

shredded) 18 corn tortillas

Peel tomatoes and wash, with chilies. Cover with water and boil. When cooked, mix in blender together with garlic, onion and cilantro. Pour mix into deep saucepan with hot oil and fry, adding sugar and soda. Then add white sauce, cream and half of the cheese. Add salt and pepper.

Dip each tortilla in hot oil to get soft. Place bit of chicken in middle and roll up. Place in casserole dish. Pour sauce over all and sprinkle with rest of cheese. Bake at 375° until cheese melts and turns golden (about 20 min.). Serve very hot.

This dish is best accompanied by refried beans and guacamole. Jan Tollefson, Mexico

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Enchiladas Suizas Serves 8-10 I learned this recipe from my mother. It is a favorite Mexican dish—and one of my personal favorites as well. Serve with refried beans and a lettuce salad and you will be ready for a fiesta!

6 large chicken breasts, cooked and deboned

24 corn tortillas, softened by quickly immersing them in hot oil and draining on paper towels

green taco sauce

Spread about 1 Tbsp. taco sauce on softened tortilla. Place pieces of chicken on the tortilla, roll up and place in shallow pan. Top with the following sauce:

2 Tbsp. minced onion 2 Tbsp. butter 1 Tbsp. flour 1 tsp. salt 1 can (1 lb. 4 oz.) tomatoes, strained 1 clove garlic, minced 2 tsp. chili powder 1/4 tsp. Tabasco sauce

Sauté the onion in the butter over low heat. Add the flour and stir until bubbly. Add all other ingredients and stir over heat until boiling. Pour over tortillas.

Monterrey Jack cheese sour cream or whipping cream (1/2

pint)

Cover enchiladas with a generous layer of shredded cheese. Spoon on sour cream or whipping cream. Broil at 550° until cheese is browned and sauce is boiling. Cindy Lindquist,, Home Office

Enchilada Casserole Serves 6 This enchilada recipe can be made ahead and stored in the refrigerator until ready to bake.

8-9 thin corn tortillas 1 lb. lean ground beef taco seasoning and salt to taste 1 jar spaghetti sauce with mushrooms cheddar cheese, shredded

Place tortillas on bottom of greased casserole. Save balance for later. Brown ground beef. Add seasonings and sauce. Place 2/3 meat mixture on top of tortillas. Add remaining on top of the meat mixture. Cover with cheese. Bake 40 min. Add fried onions, if desired, before serving. Beth Rice, Mexico

Menestra Beans with Rice Serves 4-6 This is a very typical Ecuadorian meal. You may use any type of dried beans, from kidney beans to lentils, navy beans to pinto.

1/3 C. chopped onion 2 cloves garlic, chopped 3 Tbsp. oil 1/2 lb. pork, cut into small pieces or 6-8

slices bacon, chopped 1 tsp. cumin 1 tsp. salt 1/4 tsp. pepper 1 1/2 C. beans soaked overnight or 4 C.

canned beans 4 medium tomatoes

Sauté onions and garlic in oil in a heavy pot. Add pork, salt, pepper and cumin. Cook until meat is browned. Add beans, tomatoes and water to cover. Simmer until beans are tender, adding water as necessary. Serve over rice. Kim Sollie, Ecuador

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Chilaquiles Tortilla Casserole Serves 4 In Mexico cooks make their own sauce at home, but it takes time and some ingredients are difficult to find outside of Mexico.

12 corn tortillas, stale or several days old

1 jar (12 oz) mild or hot enchilada sauce 3/4 C. chopped onion 3/4 C. grated Monterey Jack cheese 3 sprigs fresh cilantro or coriander 1 C. hot chicken broth

Cut the tortillas into 1/2 in. strips. Heat oil and sauté tortilla strips until they are golden, but not brown or hard. Remove strips and drain on absorbent paper.

Lightly grease a casserole and make a layer at the bottom with almost half of the tortilla strips. Place about half of the cheese in a later over the tortilla strips. Cover the cheese with about half of the chopped onion, 1 Tbsp. cilantro, and about 3/4 C. of the enchilada sauce. Repeat layers of tortillas, cheese onions and sauce.

Pour the hot chicken broth over the dish. Cover and bake in a 350° oven until the tortilla strips are soft and the cheese is melted, about 30-40 min.

Serve at once. Garnish with sliced radishes and shopped cilantro, if desired. Marge Stromberg, Mexico

“Joto gorje toto borshe na.”

“The amount of rain is not proportional to the volume of thunder.” (Bengali proverb)

Ají de Gallina Chicken Stew Serves 6 Note that this Peruvian recipe suggests to garnish with boiled potatoes and serve with rice—a lot of carbohydrates. This is very typical throughout Latin America.

Note too that this recipe calls for “yellow” potatoes. Potatoes in the Andes are yellow in color, not white. Potatoes originated in the Andes and are a staple food.

1 4-5 lb. chicken, boiled in 1 qt. water with 1 leek, 1 onion and 1 carrot and salt

3/4 C. oil 1 onion, finely chopped 1 clove garlic, crushed 1/2 tsp. cumin seed 2 C. soft bread soaked in 1 C.

evaporated milk 3 Tbsp. blended hot peppers 1 C. grated cheese 2 lbs. boiled and peeled yellow

potatoes

Remove chicken meat from bones and shred. Save the stock. In 1/2 C oil, brown onions, garlic, and cumin seed. Add soaked bread crumbs and simmer for 15 min. Pass through blender for a creamier sauce. In remaining 1/4 C. oil, fry hot pepper; add it to the first mixture together with chicken and cheese. Simmer 10 min., thinning with chicken stock and adding salt as necessary. The sauce should be rather thick. Garnish with potatoes and serve with rice. Sharon Peske, Peru

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Salteñas I Makes 24 salteñas This recipe comes to us after a lot of work and experimentation—Nathan and Pam Andrews worked with the recipe until their salteñas turned out just like the ones in Bolivia. Bolivians make both chicken and beef salteñas.

NOTE: Crust and Filling need to be prepared one day ahead.

CRUST: 6 C. flour 1 Tbsp. sugar 1 tsp. salt 6 Tbsp. shortening 3 large eggs 1/4 C. 1/2 C. milk

Mix and knead well. Wrap in damp cloth, and store in refrigerator over night. Next day, allow dough to come to room temperature. Divide into 24 pieces.

FILLING: 1/4 C. chopped onion 10-20 dried red chili peppers, chopped

and ground (depending on taste, size of chilies, and sense of adventure)

3/4 C. lard or shortening 1 1/2 lb. tender beef chunks or 3 C. gr.

beef 1 1/2 C. diced potatoes, half cooked 1/2 C. each cooked peas and diced

carrots, may use frozen 1/3-1/2 C. raisins 1 Tbsp. sugar 1 Tbsp. salt 1-1 1/2 tsp. cumin 1/4 tsp. black pepper 1 tsp. oregano 2 Tbsp. parsley, chopped fresh or dried 1 Tbsp. tomato paste 24 black olives, pitted 4 hard boiled eggs

1 egg + 1 Tbsp. milk, beaten, set aside Gelatin Mix: 4 C. beef broth 4 Tbsp. Knox Gelatin

Dissolve gelatin in hot broth and set aside in bowl.

Cook onion and chili peppers in small quantity of water till liquid almost evaporates. Add shortening and cook 10 min. Save 4 Tbsp. of this and set aside to brush over salteñas later. Add meat, fry lightly 5 min. Remove from heat, add potatoes, raisins, sugar, salt tomato paste. Mix well, add to gelatin mixture, add peas and carrots.

Mix in bowl, cool, refrigerate till next day.

NEXT DAY: Roll dough into rounds, fill with 2 Tbsp. filling, 1 olive on one end and 1 piece of diced egg on the other. Fold dough together and crimp to seal in juice. Put on floured baking sheets.

Melt saved shortening and coat each salteña before baking. Bake at 500° for 10 min. Remove from oven. Brush with egg and milk mixture. Bake another 10 min. or until golden brown.

CHICKEN SALTEÑAS: Boil chicken and use broth with gelatin. Omit tomato paste and raisins. Put a piece of chicken in each salteña. Joyce Andrews, Nathan and Pam Andrews, Bolivia

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Salteñas II Serves 25 Salteñas are a Bolivian meat pie. They feature potatoes, meat and vegetables. This recipe yields enough for one salteña each.

FILLING: 2 1/2 C. diced potatoes 2 1/2 C. ground lean meat 1 C. peas 1/2 C. diced carrots 1/4 C. raisins 1/4 C. onions 1/2 C. lard 1 Tbsp. sugar 1 Tbsp. salt 18-20 dried red chili peppers 2 Tbsp. arnatto seeds 1 C. unflavored gelatin 25 ripe olives 2 hard-boiled eggs

Peel and dice potatoes. Cook in salted water until almost done. Hull and cook peas until tender. Grind meat. Peel and dice carrots. Cook until tender. Peel and dice onion. Grind the chili peppers. Add a little cold water to peppers as you grind them. Cook onions and peppers in a little water until the onions are tender. Melt the lard and pour over the arnatto seeds. Let stand about 10 minutes or until the lard has absorbed color from the arnatto seeds. Drain off the arnatto seeds. Add half the seed liquid to ground pepper and onions. (Reserve the rest of the arnatto seed liquid to paint salteñas before baking.) Add salt, sugar raisins, and raw meat to cooked peppers and onions. Mix well. Pour over vegetables. Add gelatin and mix well again. Set aside to cool. NOTE: Arnatto seeds are not readily available in many countries. If you cannot find them, put plenty of paprika into the melted lard. This will give you a similar coloring, although the taste will not be the same.

DOUGH: 8 C. sifted flour

2 1/2 C. lard 2 12 C. hot water 11/2 Tbsp. salt 1 Tbsp. sugar

Dissolve salt and sugar in hot water and let cool until lukewarm. Melt lard and cool until lukewarm. Add water to flour and mix well. Add melted lard gradually to dough and mix well with your hands. Turn out on board and knead until the dough is smooth and elastic. Cut off a little of the dough and roll out to 1/8” thick. Keep rest of dough covered with a cloth. Cut dough with a round cutter 5” in diameter. Put a heaping Tbsp. of filling in center of circle. Put an olive and a piece of boiled egg on top of filling. Bring edges of dough together over filling to the center and seal by doubling over edges and pressing together tightly. Brush top of each salteña with arnatto seed liquid. Bake on a greased cookie sheet in oven at 400° for 25 minutes or until brown. Jaqueline Mikaelson, Bolivia

Lomo Saltado Peruvian Beef Strips Serves 4-6 Serve lomo saltado with rice.

1 lb. tenderloin or cooked beef 2 onions, sliced in strips 2 tomatoes, peeled and cut into large

pieces 1 hot pepper, cleaned and cut in strips chopped parsley salt and pepper to taste 1 lb. potatoes, cut into strips

Cut meat into small pieces or strips and brown in oil. Add remaining ingredients and cook until tender.

French-fry potatoes. Mix with meat mixture. Serve hot with rice. Sharon Peske, Peru

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Sopa Seca “Dry” Soup Serves 4-6 If “dry” soup doesn’t sound too appetizing, think of this as a Rice Dish. Sopa seca is actually delicious—especially when served alongside enchiladas or chiles rellenos.

1 C. long grain rice 1 tsp. safflower oil 2 1/2 C. chicken stock 1 small onion, chopped 1 Tbsp. minced parsley or cilantro

(coriander)

Wash rice in clear water several times; drain and let dry at least 1 hour. Heat oil in skillet, add drained rice, and stir with wooden spoon until golden brown. Add stock, onion and parsley or cilantro. Cover and let it simmer for about 20 min. Do NOT stir. If necessary add a bit more water. Serve at once. Ruth Temple, Mexico

Seco de Pollo Ecuadorian Chicken Stew Serves 4-6 “Seco” means “dry” in Spanish. This stew is called dry because the sauce is very thick.

4 lb. chicken, cut up into pieces 2 cloves garlic 1 medium onion 3 Tbsp. oil salt and pepper to taste 1 tsp. cumin (or more to taste) 4 large tomatoes

In a large pot sauté onion and garlic in oil until tender. Add cumin, salt, pepper and tomatoes. Let the tomatoes simmer a bit. Add the chicken pieces and some water so it can simmer for about 1/2 hour or until the meat is done. The sauce should be thick. Serve with rice. Kim Sollie, Ecuador

Estofado de Pollo Peruvian Chicken Stew Serves 6 In Latin America, stew is not served alone as it is in the United States. It is served over rice or alongside of rice.

1 medium chicken, cut into 6 pieces 1/3 C. cooking oil 1 1/2 C. chopped onion 1 clove garlic, crushed salt and pepper to taste 1 can (3 oz.) tomato paste 3/4 C. sauterne 1/4 C. raisins 1/2 C. peas 1/2 C. diced carrots 6 boiled yellow potatoes

In a medium pot brown chicken pieces in cooking oil, then remove. Sauté onions and garlic. Add tomato paste, sauterne, salt, pepper, raisins, peas, and carrots and mix well. Place chicken pieces on top, cover, and simmer for 15 min. or until meat is done. Add boiled potatoes. Serve with rice. Sharon Peske, Peru

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Roast Chicken a la Boliviana Serves 6 These spices are very typical in Bolivian cooking. Compare them to spices from other countries. The cumin/garlic combination is delicious! I keep this seasoning on hand at all times.

2 1/2 tsp. salt 2 tsp. paprika 1/2 tsp. ground cumin 1/2 tsp. ground red (cayenne) pepper 1/2 tsp. garlic powder

Mix condiments and put in a shaker. 1 chicken, cut into 6 pieces

Shake Bolivian mix generously on both sides of each piece. Arrange in ungreased pan. (If you skin the chicken you might want to grease the pan.) Bake until brown and tender. Time will vary a little depending on the size of the pieces. Joyce Andrews, Bolivia

Salchipapas Peruvian fast food… Serves 6 “Salchichas” are hot dogs in Spanish; “papas” are potatoes. Combining the two brings “salchipapas”. This is Peru’s fast food, sold by vendors pushing their carts down the streets. It may raise your cholesterol level several points, but it is good!

1 pkg. hot dogs or sausages, cut into circles

oil hot French fries

Fry hot dogs in oil until heated through. Serve over hot French fries. Have squeeze bottles of catsup, mustard, and mayonnaise on the table. Sharon Peske, Peru

Chicken with Rice Serves 6-8 This chicken recipe is well known in Kenya and Tanzania—with typical East African seasonings.

3 Tbsp. Kimbo (Crisco) 2 onions 2 green peppers 1/2 tsp. ginger 2 tsp. gravy powder. 2 lbs. chicken, cut into small pieces 2 C. hot water salt to taste 2 tsp. baking flour 2 Tbsp. cold water 3 tomatoes, peeled 15 cloves 6 peppercorns juice from 1/2 of a lemon

Melt Kimbo in a pan and add onion; fry until light brown. Add gravy powder and mix, then add ground green peppers, ginger, hot pepper and cloves. Mix well together and add chicken. Add lemon juice.

Fry for a short while, until meat turns brown, and add some salt. Reduce the cooking heat, and simmer slowly for 10 min. Add water, and leave to boil. Mix flour with cold water separately, and add to the mixture.

Serve with rice prepared with Kimbo. Margaret Wall, Kenya

“Hasira, hasara.” “Anger brings damage.” (Swahili proverb)

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Ugali Corn meal mush Serves 6 Ugali is the staple food of Kenya. One is not well fed unless served a heaping portion of ugali at least once during the day!

6 C. water 6 C. cornmeal

Bring water to a boil. Gradually add cornmeal, stirring constantly until mushy. Cook a few minutes stirring often. Continue adding meal, if necessary until ugali is play dough consistency. Cook over low heat 30 min. Turn into glass pie plate.

To eat, break off walnut size piece and knead in your hand until pliable. Shape into a ball. With thumb, make a hole in the center. Scoop in bowl of meat or chicken broth or vegetables (following recipe) to fill hole. Enjoy! Gail Koski, Kenya

Meat Served with Ugali Many like this dish with an inch or two of margarine floating at the top of the soup.

chicken, cut into pieces or beef, lamb or goat, cut into 2-3 in.

pieces onions, chopped tomatoes, diced parsley, chopped

Brown meat in margarine. Add onions and tomatoes and parsley. Barely cover meat with water and cook until done. Salt to taste. Remove meat from broth and serve in a bowl. Pour broth into sauce dishes, one for each person. Serve with ugali. Laura Wendler, Kenya

Mhaga Vegetables served with Ugali Serve this vegetable dish with ugali. Kenyans use only cabbage, onions and tomatoes.

onions, chopped cabbage, shredded tomatoes, diced salt to taste parsley, basil or other seasoning Also used: cauliflower, broccoli, egg plant,

mushrooms, green beans, zucchini, carrot shreds, etc.

Fry chopped onion in oil. Add shredded cabbage and fry until a bit brown. Add diced tomato, salt and parsley, basil or other spice. Cover, simmer until done. Serve with ugali. Gail Koski, Kenya

Kima Chopped Beef Stew Serves 8 Kima is a very popular dish in Kenya.

1 C. chopped onions 1 tsp. garlic powder 1 tsp. curry powder 1/2 tsp. chili powder 1 tsp. salad herbs 1/2 tsp. black pepper 1 C. shredded coconut 1/2 C. oil 2 lbs. chopped beef 1/2 C. evaporated milk 2 C. water 1/2 C. tomato juice 1/4 C. lemon juice

Sauté onions, garlic, curry, chili, herbs, black pepper and coconut in oil until onions are soft. Add beef and sauté until brown. Add remaining ingredients. Simmer gently for 20 minutes. Serve on platter surrounded by steamed rice. Cindy Lindquist, Home Office

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Ku Ku Paka Coconut Chicken Serves 8 For an authentic Kenyan touch, serve with traditional hot pepper sauce pilli pilli (in the Sauce section.)

3 medium onions, cut in 1/2 in. slices 3 green peppers, cut in 1/2 in. rings 1/2 tsp. ground ginger 1 tsp. curry powder 1 tsp. salt 1 tsp. sugar 1 tsp. garlic powder or 3 cloves,

crushed 4 whole cloves 1/4 C. oil 4 medium tomatoes 2 Tbsp. grated lemon peel 2 3-lb. fryer chickens, cut into 8 pieces

each 2 C. coconut milk (or 2 C. milk and 2/3

C. dried coconut) 4 medium potatoes, cut into 1 to 2-in.

chunks

In a 6 qt. Dutch oven or electric skillet, sauté onions, peppers, ginger, curry powder, salt, sugar, garlic powder, and cloves until vegetables are tender. Add tomatoes and grated lemon peel. Cook for 2 minutes. Add chicken pieces. Sauté mixture for about 5 minutes. Add coconut milk and potatoes. Simmer gently until potatoes and chicken are done.

Remove the chicken pieces. Stir the stew thoroughly but carefully so as not to break up the vegetables. Ladle the stew onto a serving platter and arrange the chicken on top. Sauce should be quite thick. Cindy Lindquist, Home Office

Matake Plantains Serve with meal or at tea Following are three ways to serve plantain bananas. Use only green ones.

1. Cook green bananas (plantains) with skins on until done. Cool. Serve with tea.

2. Peel green plantains. Cut in chunks and cook until done. Serve with stew or soup as a “gravy” on top of the plantains.

3. Fry chopped onion in a good amount of oil. Add tomatoes and garlic (if desired) and plantains which have been peeled and cut in about 1“ pieces. Add enough water to cover and cook until done. Put on large platter and put a spoon for everyone around the outside. Serve with tea. Note: Everyone eats off the platter. Gail Koski, Kenya

Adobo Philippine chicken Serves 4-6 Adobo is cooked with garlic and soy sauce. The vinegar gives it a zip; be sure to try this recipe!

2 lbs. chicken, cut-up 3/4 C. vinegar 1 1/2 C. water 1/2 C. soy sauce 3 cloves garlic, mashed 1/2 Tbsp. peppercorns, or pepper 1 tsp. salt 1 bay leaf

Brown the chicken in a little oil. Add remaining ingredients and boil for about 45 minutes, or until tender. Serve on top or rice.

OPTION: Potato chunks may be added near the end and cooked until tender. Nancy Rusch, Philippines

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Pancit Philippine noodles Serves 6 Pancit (pawn-seet) is similar to very long, thin noodles. In larger cities you can buy pancit noodles in Chinese grocery stores. Thin angel hair noodles may be substituted. This dish is served at birthday parties as it signifies long life.

1 Tbsp. oil 2 cloves garlic 1 med. onion, chopped 2 lbs. chicken, cut-up 1 3/4 tsp. salt 1/8 tsp. pepper 1/2 C. shrimp, boiled (optional) 1 1/4 C. water 4 C. cabbage, cut-up 1/2 C. celery, chopped 1/2 C. carrots, cut in small pieces 1/2 C. green beans, cut-up 1 med. package of pancit canton 1 hard cooked egg

Soak noodles in cold water for 10 min. and drain. Sauté garlic and onion in oil until golden brown, drain and set aside. In same pan, brown chicken in oil. Add browned onion and garlic, salt, pepper and shrimp. Turn heat on low and simmer, covered, for 10 minutes. Add water, cabbage, celery, carrots and beans. Bring to boil and turn down on low to simmer with cover on. Cook about 15 min. Then add pancit canton. Mix in and let cook about 5 min. with cover on.

Serve with sliced boiled egg on top, soy sauce and lemon juice on the side. Nancy Rusch, Philippines

Lumpia Beef Egg Rolls 20 Egg Rolls Serve this recipe from the Philippines with a rice dish and salad for a complete island meal.

1 lb. ground beef 1 C. onion, chopped 1/2 tsp. salt dash pepper 1/4 large Chinese cabbage, shredded 1 C. bean sprouts 1 clove garlic, crushed 1 C. grated carrot 1 1/2 Tbsp. soy sauce 20 egg roll wrappers

Brown the beef and onion together. Add the rest of the ingredients. Cool. Put about 2 Tbsp. mix-ture onto an egg roll wrapper. Wrap according to instructions on package. Fry in oil till brown. Cindy Lindquist, Home Office

Lomo Guisado Sautéed Beef Strips Serves 4-6 Serve this Philippine dish with rice.

3 Tbsp. cooking oil 2 Tbsp minced garlic 1/2 C. minced onion 1 Tbsp. fresh ginger 3 fresh tomatoes, cut up 2 lbs. beef tenderloin or round steak,

cut into 2-in. strips 1/4 C. soy sauce 5 C. beef broth salt and pepper to taste

Sauté garlic in oil till brown. Add remaining ingredients except broth. Add broth, 1/2 C. at a time and simmer until meat is tender. Make sure there is enough broth to cover. Serve hot. Cindy Lindquist, Home Office

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Chicken Kaldaretta Serves 6-8 This Philippine chicken dish is hot and spicy! You might want to serve ice cream for dessert—it would put out the fire!

2 small onions, chopped 6 cloves garlic 1 lb. chicken, cut up salt and pepper to taste 4 small red chilies (hot variety) 2 Tbsp. soy sauce 1 Tbsp. vinegar 1 small can tomato sauce 3 potatoes, chopped 1 red pepper (sliced), optional 1 green pepper (optional) 1/2 small can of milk 1 small can of liver spread (optional)

Sauté onions and garlic. Add chicken and sauté. Add salt and pepper. When chicken is browned, add red chilies, soy sauce, vinegar and tomato sauce. Don’t stir.

Add potatoes, red pepper and green pepper. Cover and let cook. After cooked through, add milk, and liver spread. Mix well.

VARIATIONS: Beef or pork can be substituted. Serve over rice and with a green vegetable. Kathi Williams, Philippines

“Proti din pepe khao, barir bahire daktar tarao.” “A papaya a day will chase the doctor away.” (Bengali proverb)

Curry Serves variable Spices and herbs are a vital part of cooking in India, Pakistan and Bangladesh. And the most popular spice in all of these countries may be curry. Curry powder is actually a blend of spices—sometimes called the spice with a bite.

In the East it is known as the salt of the Orient. Curry powder is a blend of highly aromatic and flavorful spices such as turmeric, cloves, ginger, coriander, cumin seed, cassia, garlic, black pepper, cayenne pepper, chili powder, mace fennel, cardamom, cinnamon, saffron, paprika and yellow mustard. Whew!

Curry powder is available in grocery stores, but you may wish to make your own. Buy fresh whole spices and measure after grinding. Store in a tightly closed canister to preserve freshness.

1 tsp. each of cardamom seeds, mace, cinnamon, chilies, saffron

1/2 tsp. each of cloves, mustard seed, cayenne pepper, paprika

1 Tbsp. each of turmeric, coriander, cumin seed

1/2 Tbsp each of ginger black pepper, dried garlic

Curry powder may be used with eggs, any meat, fish, vegetables, or fruit. Depending on the quantity used in a recipe, it will add just a suggestion of flavor or be mildly, medium or fiery hot! Use your own curry powder (or curry power!) in the following recipes from India, Bangladesh and Pakistan. Be bold - curry dishes are delicious! Hazel Bjerkestrand, India

Beef Curry Serves 4-6 I received this beef curry recipe from the same Pakistani friend. It is delicious stuffed into pita bread.

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1 lb stew meat 1 large onion 1/2 inch fresh ginger 5-6 cloves garlic, crushed 1 tsp. salt 1/2 tsp. chili powder 1/2 tsp. ground mixed spices (curry

powder) 1/4 C. chopped cilantro 2 fresh tomatoes or 8 oz. can tomatoes 1/2 C. cooking oil 1/2 C. plain yogurt 1/4 tsp. turmeric 1/2 tsp. cumin seeds

Wash meat and cut into small pieces. Grind ginger and garlic and add to the meat, with turmeric, salt, chili powder and yogurt. Set aside. Heat the oil in a pan and fry the sliced onion till golden brown. Add the cumin seeds and then the meat mixture. Stir for a few minutes. Chop the tomatoes and put them in the pan. Cover the pan with a lid and cook on low heat. When the meat is tender, fry with a wooden spoon for about 10-15 minutes, until the oil separates from the meat. Add 1/2 C. water, the mixed spices and cilantro. Stir and simmer for 5-7 minutes and serve hot with rice or pita bread. Cindy Lindquist, Home Office

Curry and Rice Serves 6 This recipe uses prepared curry powder—an adaptation of the “real thing” easier to find and prepare in the U.S.

2 Tbsp. curry powder, hot or mild 1/2 Tsp. cinnamon 1/2 tsp. garlic salt in 1/4 C. water 1/4 C. chopped onion 2 Tbsp. butter or margarine 2-21/2 lbs. chicken breasts 1 C. yogurt, plain 2 tsp. salt 1/4 tsp. pepper

Mix curry powder, cinnamon and garlic salt mixture. Brown onion in butter. Add the spices and fry one minute. Add chicken and brown for about 10-15 min. over medium heat, stirring often. Add a little water if spices seem too dry. Add yogurt, salt and pepper. Cover and simmer slowly until tender. Add a little water if gravy cooks down too much. Serve over plain boiled rice or pulau. Margaret Lee, Bangladesh

“Gache kahtal, gophe tel.”

“Don’t oil your moustache while the jackfruit remains in the tree.” (Bengali proverb)

[Meaning: Jackfruit is a very sticky fruit; men will oil their moustache before eating it, so that it is easier to clean after eating. But one shouldn’t oil one’s moustache while the jackfruit remains in the tree—or count one’s chickens before they hatch!]

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Chicken Curry I Serves 8 Curry recipes vary from country to country. Try this recipe from Nepal. I received it from a dear Nepali friend.

1 chicken 2 onions, chopped 1 large tomato 1 tsp. coriander 1 tsp. turmeric 1 tsp. cumin seeds 1/2-1 chili pepper 1 in. ginger 4 cloves garlic 1 C. water salt to taste fat 1 C. yogurt

Wash and cut up chicken. Smash garlic and ginger in water. Heat fat and brown onion. Add chicken , tomato, yogurt and spices (except ginger and garlic) and brown. Add garlic mixture and simmer until chicken is tender. Serve with rice. Mary Thoresen, Nepal

“Koo-cho-lay budra layru fyyanknay kasingar hawa-lay oodrai lugyo.” “The dirt that should have been swept with a broom was blown away by the wind.” (Nepali proverb)

[Meaning: Dirt should be swept away in any case—and it is no loss if the wind takes it. In English we might say, “Good riddance to bad rubbish.”]

Chicken Curry II Serves 4-6 This recipe is another version of the popular chicken curry dish above.

2 C. onions 1/2 C. oil 4 cloves garlic, ground into a paste 1 tsp. water 1 tsp. turmeric 1 tsp. cumin 2 tsp. coriander 1 tsp. ginger 2 tsp. chili salt to taste 4 C. cut-up chicken or lean meat 1/2 C. yogurt or 1 C. chopped tomatoes 2 bay leaves

Fry onions until golden in the oil. Lower heat and add the garlic, water, turmeric, cumin, coriander, ginger and salt. Fry for 3-4 minutes, stirring constantly. Increase the heat, add the chicken or lean meat. Fry for 5 minutes. Add the yogurt or tomatoes and bay leaves. Mix thoroughly. Cover and simmer until meat is tender. Pat Hafvenstein, Home Office

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Chicken Karhai Serves 4-6 I received this wonderful recipe from Fauzia, a good friend of mine from Pakistan.It is a dry chicken curry, easy and quick to make. It is traditionally prepared in a karhai—like a wok—but a frying pan works just as well.

4 chicken breasts 1 medium onion, finely sliced 2 medium tomatoes, chopped 1/2 C. corn oil 1/2 tsp. chili powder salt to taste 1 inch fresh ginger 1/2 tsp. garlic, crushed small bunch cilantro, chopped 1 tsp. tomato paste 1-2 green chilies (optional) 1/2 tsp. cumin seeds

Clean and bone chicken breasts and cut in six pieces each. Mix chicken, chili powder, salt, ginger, garlic, and tomato paste. Heat oil in pan and sauté the onions. Add the cumin seeds and fry for a few minutes. Stir in the chicken mixture. Add the chopped tomatoes. Cover and cook on low heat for a few minutes. Remove from heat and place on a serving dish. Garnish with chopped cilantro and green chilies. Serve hot with pita bread. Cindy Lindquist, Home Office

Lord Jesus, be our holy Guest, Our morning joy, our evening rest; And with our daily bread impart Thy love and peace to every heart. Amen.

India House Curry Serves 6 This curry recipe calls for whole seeds which are fried to bring out the flavor. This is the secret for a full curry flavor.

4 lbs chicken legs and thighs 3 Tbsp. shortening 1 tsp. cumin seeds 2 tsp. fennel seeds 3 medium onions, finely chopped 4 oz. fresh ginger 1/4 head fresh garlic 1 tsp. turmeric 1 tsp. salt 1 tsp. ground coriander 1/3 tsp. ground cloves 1/2 tsp. ground cinnamon 6 oz. tomato paste plain yogurt to taste

Fry the cumin and fennel seeds till they pop. Add onions and fry till brown. Add ginger and garlic and fry about 10 minutes. Add a bit of water if it starts to stick.

Add the turmeric, salt, coriander, cloves, cinnamon and tomato paste and cook for about 5 minutes. Add chicken pieces and stir over heat for about 10 minutes. Add 3 C. water (just to cover) and cook till done. Add yogurt and serve with rice. Arun Manaen, India

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Chicken Tikka Serves 4 This marinated chicken recipe comes from Bangladesh. It can be baked or grilled.

1 3 lb. chicken 1 C. yogurt 1 tsp. pressed garlic 1 tsp. pressed ginger 1 Tbsp. cooking oil 2 Tbsp. vinegar or lemon juice 2 tsp. red chili pepper (or less) Salt and pepper to taste

Remove skin and divide chicken into 4 large pieces. Make 1/2” incisions along the pieces right to the bone. Place yogurt and seasonings in a large bowl. Marinate chicken in the mixture for 2 hours or more, turning pieces occasional-ly. Remove and sprinkle with oil. Bake or grill, about 8 min. on each side. Serve with sliced tomatoes, onion, chilies and lemon slices. Margaret Lee, Bangladesh

Magloobie Warm meat Serves 4-6 I got this recipe from a friend who grew up in India. It is a real help when the power goes off and I need to have something “cooking” while away at work, ready to serve when I return.

3 onions 2 C. lean meat, cubed 2-3 C. cauliflower or eggplant 2 C. raw rice 4 C. water

Brown ingredients separately in oil, and layer in a pan. Spread raw rice on top of mixture. Add salt to taste, and pour water over all. Bring to boil and simmer 15-20 min. Wrap in blankets, a sleeping bag, or several heavy towels, and let sit for 4-5 hours! Invert on platter to serve. Brenda Mellsen, Pakistan

Murgee Badam Almond Chicken Serves 5-6 Anne Scott, a missionary kid from India and dear friend of mine, gave me this recipe. Serve it with dhal (in the vegetable section) and chapattis (in the bread section.) Rice and plain yogurt are a must on the side.

3 lb. frying chicken 2 tsp. cinnamon 1/4 C. oil 4 Tbsp. paprika 2 tsp. ground cardamom 2 Tbsp. ground poppy seeds 1 1/2 tsp. ground ginger 2 Tbsp. tomato paste 2 tsp. salt 4 Tbsp. ground almonds 2 Tbsp. sliced almonds 1 tsp. saffron in 4 Tbsp. lemon juice 1/2 C. water

Cut chicken into serving pieces. Mix ginger, salt, paprika and 1 tsp. cinnamon together. Rub well into chicken pieces. Set aside for 1 hour. Heat oil in a deep heavy skillet, add onions and sauté until golden. Add tomato paste and water and cook over low heat for 1 hour.

Add ground almonds and poppy seeds.

In small skillet, sauté almonds in oil. Add 1 tsp. cinnamon and cardamom. Add to the curry. Soak saffron in lemon juice and add to the curry. Cindy Lindquist, Home Office

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Lamb Curry Serves 4-6 Curry is not a single spice, but a mixture. The proportion and variety will vary from place to place. This recipe calls for 12 spices!

3 Tbsp. vegetable. oil 1 large onion, thinly sliced 3 cloves garlic, crushed 1 Tbsp. grated ginger 2 Tbsp. ground coriander 1 Tbsp. crushed poppy seeds 1 tsp. cumin 1 tsp. turmeric 1 tsp. paprika 1/4 tsp. ground cardamom 1/2 tsp. cayenne pepper pinch ground cloves pinch nutmeg pinch mace pinch saffron 2 lbs. cubed leg of lamb 1/2 C. yogurt 1 1/2 tsp. salt 3 large tomatoes, peeled and chopped 1/2 C. water fresh coriander leaves or parsley

Brown onion in oil. Add spices and fry 3 min. Add lamb cubes and fry 5 min. Stir in yogurt. Add salt, tomatoes, and water. Cover, simmer until tender. Garnish with coriander leaves or parsley. Lois Ottesen, Bangladesh

“Shokooner obhishape goru more na.” “The cow does not die at the vulture’s curse.” (Bengali proverb)

[Meaning: Although the vulture circles–and may desire beef for dinner!–its proximity cannot cause cows to die.]

Lamb or Mutton Curry serves 4-5 This recipe calls for garam-masala, a sauce which can be found in Indian grocery stores (or, if you would like to make it yourself, see recipe in the Sauces section). This curry can be kept in a very low oven or reheated as desired. It is delicious with rice pulaos.

1 lb. meat 1 Tbsp. set butterfat 1 medium onion 4 garlic cloves 3 medium tomatoes 1 1/2 C. hot water 1 large sweet pepper or some fresh

herbs 1 tsp. turmeric 2 tsp. salt 1 tsp. garam-masála 1/4 oz. ginger (fresh or root) 1/2 tsp. chili powder

Slice the meat into pieces, removing excess fat, then wash. Add butterfat to a saucepan, and fry the minced onions, garlic, ginger, and sweet pepper or herbs. Add turmeric, garam-masala, salt and chili powder; mix well and let sizzle for several minutes. Add the pieces of meat, stirring a little longer. Place the lid on the saucepan and cook on low heat for 35 minutes, then add sliced tomatoes and fry for 2 to 3 minutes longer. Add hot water, bring to a boil and turn the heat to low. Cook for another 35 minutes, until meat is tender. If there is too much broth, the lid can be taken off for a few minutes and the heat turned higher. Joyce Andrews, Home Office

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Mutton Biryani Serves 6 This recipe from Bangladesh calls for mutton, but lean beef can be used as an alternative.

1 lb. mutton, cut into bite-sized pieces 1/2 C. onions, finely sliced 3 Tbsp. clarified butter (ghee) 4 tsp. yogurt salt to taste 1/4 tsp. pepper 1 tsp. ground cumin 1 tsp. chili powder. 4 cardamom seeds 2 tsp. coriander 2 C. rice, washed and drained 3 oz. butter 1 tsp. whole cumin 1 tsp. salt

Fry onions in butter. Take out half of the onions and put aside. Add the mutton and yogurt to the remaining onions and salt to taste. Simmer until the meat is cooked and a rich brown (preferably in a pressure cooker).

Add pepper, cumin, chili powder, cardamom, and coriander. Fry for a few minutes until well mixed.

In a large pan which can fit into the oven, heat butter. Add rice and fry for 4 min. Add whole cumin and salt and fry a bit more. Stir the meat mixture into the rice mixture and level with spoon. Add enough hot water to come 1 inch above the level of the rice. Put on the fire and bring to boil, simmer slowly till the water has evaporated. Put in a slow oven for 20 min. Serve with a salad and chutney (in Sauces section). Margaret Lee, Bangladesh

Egg Curry Serves 4 This egg dish from India may be served with a rice pulao or vegetable. The yogurt should be thinned with a little milk.

8 eggs 2 medium onions, minced 4 tomatoes, chopped 2 Tbsp. yogurt 1 1/2 Tbsp. butter 2 Tbsp. parsley, chopped 2 tsp. salt 1 tsp. turmeric 2 tsp. desiccated coconut (chopped

very fine) 1 tsp. garam-masala 1/2 tsp. chili powder (optional)

Boil eggs for 10 minutes. Remove shell and cut in half lengthwise. Heat the butter and fry the onion and parsley. Add turmeric, salt, coconut, chili powder and garam-masala. Stir for a couple of minutes. Add tomatoes, mix and then add the yogurt. Place the eggs gently into the pan. With a spoon, cover the eggs with the sauce. Cover and simmer for 10 min. Serve hot. Joyce Andrews, Home Office

“Remove far from me falsehood and lying; give me neither poverty nor riches; feed me with the food that is needful for me.” (Psalm 30:8)

“Radhi ni bora kuliko mali.” “Blessings are better than wealth.” (Swahili proverb)

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Curried Eggs Serves 6 Have some leftover hard-cooked eggs from an American “Easter basket”? Turn them into an Indian delicacy!—simply add curry.

1/4 C. vegetable oil, butter or margarine 2 large onions, finely chopped 2 cloves garlic, finely chopped 2-4 tsp. curry powder 1/2 tsp. ground cumin 1/2 tsp. ground turmeric 1/2 tsp. ground ginger 2 large potatoes, cubed 2 C. coconut milk 2 C. fresh or frozen peas 1 Tbsp. lemon juice 8 hard-cooked eggs, shelled and halved 1/4 C. chopped fresh parsley,

preferably the Italian flat variety or cilantro

Fry the onions and garlic in the oil, butter or margarine. Add the curry, cumin, turmeric, and ginger. Mix well and allow to sizzle for a few minutes. Add the cubed potatoes, stir, and then add the coconut milk. Add the peas and lemon juice. Fry gently until cooked and then carefully place the halved eggs in the pan so as not to separate the whites from the yolks. With a spoon, carefully cover the eggs with a bit of gravy. Put on the lid and allow to simmer for about ten minutes.

Place in a vegetable dish and serve hot with rice pilao. Garnish with parsley. Arun Manaen, India

“Ek dinko pahuna mito, mito khaoo; Dherai denko pahuna jata sukai jaoo.” “A guest for one day is fed lavishly; A guest for many days—let him go wherever he wills!” (Nepali proverb)

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Plain Pulau Serves 6-8 An invitation to the Ottesen home may mean pulau—and what a treat it is! Seated on the floor and eating with your fingers, be prepared for one of the finest meals in all of Bangladesh!

1/4 C. clarified butter (ghee), or vegetable oil

1/4 tsp. turmeric 4 whole cardamoms 4 whole cloves 1 bay leaf, crumbled 2-inch stick cinnamon 2 C. long grain rice 3 3/4 C. boiling water or hot stock 2 tsp. salt 2 Tbsp. raisins, or more 2 Tbsp. almonds or peanuts, or more 2 tsp. clarified butter 1 onion, chopped 2-3 hard-boiled eggs

Heat 1/4 C. clarified butter and fry turmeric, cardamoms, cloves, bay leaf, and cinnamon for a minute or two. Add rice and fry for 2-3 minutes, stirring constantly. Stir rice into boiling salted water or stock. Cover and steam until rice is cooked.

Meanwhile, fry almonds and raisins in 2 tsp. clarified butter for 1-2 min. Fry onion until brown and crispy. Boil and mash, chop or grate eggs.

Serve on rice garnished with sautéed raisins and nuts, fried onion and finely-chopped eggs. Lois Ottesen, Bangladesh

Vegetable Curry Serves 4-6 Many Nepalis would add some coriander powder to vegetable curries. Fenugreek is a favorite addition to cauliflower curry; cardamom is often added to pumpkin curry.

2 T. oil 1 small onion 2 cloves garlic, or 1 large 1 in. piece of fresh ginger (if not

available, don’t substitute powder—just leave out)

1 lb. potatoes, cut-up 1/2 lb. of other raw vegetable, i.e.

cauliflower, pumpkin, beans, peas, or spinach.

1 or 2 chopped tomatoes 1/2 C. water 1 tsp. cumin 1/2 tsp. turmeric 1 tsp. salt

Finely chop onion, garlic and ginger and fry in oil until the onion is clear. Add potatoes and other vegetable. NOTE: If you are using beans, peas or spinach, wait until the potatoes are almost cooked before adding.

Add tomatoes, water, cumin, turmeric and salt. These are the main spices, but others are added according to taste and availability.

Serve with rice and split peas cooked well to a thick consistency. These are poured over the rice, and the vegetables are served beside it. Mary Thoresen, Nepal

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Indian Rice Pilau Serves 4-6 There are many ways to make pilau. Here is a version that calls for golden raisins and Tabasco sauce!

1/2 C. slivered almonds 1 large onion 1/4 C. butter or margarine 1 C. uncooked rice 2 tsp. curry powder 1 10-oz can chicken broth 3/4 C. water 1/2 tsp. salt 1/8 tsp. pepper Dash Tabasco sauce 1/3 C. golden raisins

In a small frying pan, over low heat, toast the slivered almonds 7-8 minutes, stirring occasionally until they are light brown and fragrant. Set aside.

Meanwhile, peel and chop the onion and melt the butter in a heavy saucepan. Stir onion, rice and curry powder into the melted butter and cook over moderately low heat, stirring frequently, about 5 minutes.

Add the broth, water, salt, pepper, Tabasco and raisins. Bring the mixture to a boil, reduce heat to low, cover and simmer without stirring, about 15 minutes, or until all liquid is absorbed. Stir in the almonds and serve. Arun Manaen , India

Fish Koftas Fish Balls Serves 4 This recipe from India goes well with potato curry and tomato chutney.

1 1/2 lb. fresh filleted cod 1 small onion 1 large bunch parsley 1 1/2 tsp. salt 1 tsp. garam-masala 2 eggs 2 Tbsp. bread crumbs 1 Tbsp. ground mango (optional) 1/2 tsp. chili powder oil for frying

Bring fish to a boil and remove from heat. Drain and remove bones and skin. Mash well. Add onions and herbs, salt, garam-masala, chili powder and ground mango—found in Indian grocery stores. Mix well and shape into 12 balls. Heat oil. Roll balls in bread crumbs and fry over medium heat. Serve hot. Joyce Andrews, Home Office

Life can never be dull again… When once we’ve thrown our windows open wide And seen the mighty world that lies outside And whispered to ourselves this wondrous thing “We’re wanted for the business of the King.”

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Matar Pullao Peas with Rice Serves 4-6 Serve this dish from Pakistan with raisa and hot sauce. Basmati rice can be purchased at an Indian or Pakistani grocery store.

2 C. Basmati rice 1 medium onion, sliced thinly 1 1/2 C frozen peas 1/2 C. oil 3 C. water 1 stick cinnamon 1 tsp. cumin seeds 3 whole cloves 1 tsp. whole black pepper salt to taste

Clean the rice and soak in water for 1/2 hour. Heat oil in a pan. Fry onion in oil till golden brown. Add cumin seeds, cinnamon stick, cloves, black pepper and salt. Stir for a while and then add the peas. Fry the peas for 2 minutes and add the water. Let the water come to a boil. Lower the heat to medium and add the drained rice. Stir once only— too much stirring and the rice will become mushy. When the water is absorbed by the rice grains, cover the pan with a tight fitting lid and simmer for 1/2 hour. Serve hot with raisa and hot sauce. Cindy Lindquist, Home Office

Jasha Langtso Tibetan Chicken Serves 6 Cook jasha in a pressure cooker—but a crock pot or Dutch oven would work also. Adjust the cooking time accordingly.

1 chicken, cut-up 5 cm. piece of ginger root 1 Tbsp. soy bean sauce (soy sauce) 2 Tbsp. wine vinegar 1 tsp. salt 1 C. water

Let chicken pieces set in bowl with all the ingredients, except the water, for 5 hours. Put chicken with mixings into pressure cooker. Add water. Pressure cook for 30 min. Cathy Grosz, Mongolia

Thukpa Ngopa Tibetan Fried Noodles Serves 6 Serve this dish hot. A good complement to the chicken recipe above.

1 pkg. egg noodles 3 small chicken broth cubes 1 tsp. ginger 1/4 tsp. pepper 1/2 C. cut-up green onions

Boil egg noodles in salted water. Drain and cool. Heat oil in frying pan. Fry noodles and add all ingredients. Cathy Grosz, Mongolia

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Rice Pilaf Serves 4 Try this rice pilaf instead of the plain white variety to spice up your dinner!

1/4 C. butter or margarine 3/4 C. chopped onion 1 C. chopped celery 1 C. raw rice 3 chicken bouillon cubes 2 1/2 C. water 1 tsp. salt 1/4 tsp. pepper 1/4 tsp. sage 1/4 tsp. thyme sliced onions, fried raisins, fried

Heat butter or margarine and sauté onions, celery and raw rice until rice is golden brown. Stir in remaining ingredients. Cover and simmer for 15 min. or until water is absorbed. Reduce heat and let stand 10 min. Garnish with fried onion slices and fried raisins. Ruby Patzold, Pakistan

“Do not work for the food that spoils; instead work for the food that lasts for eternal life.” (John 6:25, 35)

Orange Chicken Pilaf Serves 6-8 Pray for the people of Afghanistan as you prepare this rice dish from that country.

2 medium oranges 1/2 C. sugar 2 Tbsp. butter or margarine 3 whole medium chicken breasts,

halved lengthwise 1 C. long grain rice 1 C. water 2 Tbsp. snipped parsley or coriander 1 tsp. salt 1/2 tsp. ground ginger 1/4 tsp. saffron 1/4 tsp. pepper shelled, undyed pistachio nuts or

slivered almonds

Remove the peel from half of one orange and chop. Cook chopped peel in boiling water for 5 minutes. Rinse; drain and set aside. Squeeze juice from 2 oranges; add water to measure 1 cup. For syrup, in same saucepan combine orange juice mixture and sugar. Bring to a boil, reduce heat. Simmer, uncovered for 5 minutes, stirring occasionally. Remove from heat; set aside.

In a skillet, cook the nuts in butter till light brown, stirring constantly. Remove nuts and set aside, reserving butter. Sprinkle chicken with salt and pepper. Cook chicken in reserved butter or margarine about 15 minutes or till brown.

To the syrup add peel, nuts, uncooked rice, water, parsley or coriander, salt, ginger, saffron and pepper. Bring to a boil; turn into a 9x13” baking pan. Place chicken on top. Cover and bake in 325° oven for about 1 hour, or until chicken is tender and the rice is done. Sprinkle with additional nuts. …adapted from the Lausanne International Cookbook

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Mamaliga Cornmeal Mush Serves 8-10 Mamaliga is the national dish of Romania. It resembles ugali—the national dish of Kenya.

1 lb. coarse cornmeal 4 qts. water 2 tsp. salt

Pour the cornmeal into boiling, salted water very slowly, stirring constantly with a wooden spoon over very low flame. Allow to cook gently until mass gets very firm, usually about 35 minutes. When it no longer sticks to the pan, empty into a bowl. Cool. Form and cut with a string into slices.

These slices of mamaliga can be served in a variety of ways. They can be served plain with cheese, or for special occasions, served with meat or fish gravy. These slices may also be rubbed with garlic, rolled in melted butter and each rolled in a slice of bacon, laid side by side in a baking dish, and baked in the oven until golden brown and crisp. …adapted from the Lausanne International Cookbook

“Haba na haba hujaza kibaba.”

“Little by little fills up the measure.” (Swahili proverb)

Council Meeting Casserole Serves approximately 20 The WMPL Council is often served this casserole when they meet. It is a lot of work, but can be made ahead and frozen unbaked.

5 lb stewing hen or two 3 lb fryers 1 qt. water 2 tsp. salt 1 carrot 1 onion

Simmer above ingredients together until meat is tender. Cool and take meat off the bones.

1 1/2 lb loaf of 2 day old bread 1 onion, chopped 2 ribs celery, chopped 6 sprays parsley, chopped 1/2 C. margarine or butter 1 tsp. salt 1 tsp. poultry seasoning 6 Tbsp. broth

Sauté onion, celery and parsley in margarine or butter. Add to crumbled bread. Add salt, poultry seasoning and broth.

1 C. chicken fat and/or margarine 1 C. flour 4 C. chicken broth 1 C. milk 2 tsp. salt 4 eggs

Melt chicken fat and/or margarine, stir in flour. Add chicken broth, milk and salt. Cook until thick and smooth. Beat eggs, mix in a cup or two of the sauce and add to the sauce in pan. Cook gently 3-4 minutes. Put stuffing in greased casserole or 9X13 pan. Add a little of the sauce. Layer chicken over the dressing and cover with the rest of the sauce.

Top casserole with mixture of 1 C. crumbs and 1/4 C. butter or margarine. Bake in 350° oven until bubbly and brown. Margaret Lindell, Home Office

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Annual Meeting Pork Chops Serves 6 Pork chops always remind me of the many annual banquets held in the basement of Trinity Lutheran Church of Minnehaha Falls. To serve 400 people, just multiply the ingredients by 68.

6 pocket pork chops Stuffing: 1 1/2 C. dry bread cubes 2 Tbsp. margarine 2 Tbsp. chopped onion 1/4 tsp. sage 1/4 tsp. basil 1 Tbsp. parsley

Stuff chops and brown in pan. Lay in baking dish. Sprinkle with:

1/4 C. dried onion soup mix 1/2 C. water

Cover and bake slowly for 1 hr. Margaret Lindell, Home Office

“Commit your work to the Lord and you plans will be established.” (Proverbs 16:3)

“Radhi ni bora kuliko mali.” “Blessings are better than wealth.” (Swahili proverb)

Sloppy Joes Serves 12 From time to time we receive day-old hamburger buns at the Home Office—a gift that gives occasion for a “Home Staff Lunch”. Sloppy Joes is our usual fare and enjoyed by all.

2 Tbsp. butter or margarine 1 1/4 lbs. ground beef 1 medium onion, chopped 1 12 oz. bottle chili sauce 1 14 oz. bottle catsup 1 can chicken gumbo soup

In skillet, over medium heat, melt butter or margarine. Add ground beef, crumble with fork until meat is separated. Add onion, cook until meat is separated and brown. Transfer into large saucepan. Add chili sauce, catsup and soup. Stir to blend well. Simmer 30 minutes or until thickened slightly.

Recipe can easily be doubled or tripled. Amy Norberg, Home Office

Bean Casserole Serves 6-8 Richard and Leslie Urie are great for picnics and this is one of their specialties.

1 large and 1 medium can of pork and beans

1/3 C. molasses 1 C. brown sugar 1 pkg. mild Italian sausage 1 lb. bacon, fried and crumbled 2 onions, chopped and fried

Mix all the above ingredients together. Bake at 350° for 2 hours. Leslie Urie, Home Office

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Lemon-Pepper Fish One fillet serves 2-3 Roberta and Fred Anderson are hosts in the WMPL Mission Home in Seattle—a home away from home for missionaries and candidates passing through. Nestled in large pine trees, good food and warm fellowship make a visit unforgettable.

fillets of cod, cut into serving size pieces

mayonnaise lemon pepper parmesan cheese paprika

Pat fish dry with a paper towel. Spread one side with mayonnaise, sprinkle with lemon pepper and parmesan cheese. Lay mayonnaise side down in a greased baking dish. Cover top with mayonnaise, lemon pepper and parmesan cheese. Sprinkle with paprika.

Bake for 15 minutes at 450°. It may take a few minutes longer if fillets are very thick. Roberta Anderson, Seattle

Chicken Casserole Serves 6-8 Here is a good “American” company casserole.

1 can cream of mushroom soup 1 can cream of chicken soup 1 16-oz. can evaporated milk 1 cooked, cut-up chicken 4 oz. can mushrooms 5 oz. can slivered almonds 1 C. chopped celery 2 Tbsp. diced pimento (optional) 2 Tbsp. diced green pepper 2 C. Chow Mein noodles

Combine first three ingredients. Add the rest. Pour into baking dish and bake 1 hour at 350°. Agnes Baker, Home Office

Rice Hot Dish Serves 6-8 Hot dishes always go over well at prayer meetings when every family brings a dish to share.

3/4 C. chicken, cooked and diced 2 C. raw rice, cooked 2 Tbsp. lemon juice 1 C. mayonnaise 1 C. grated cheese 1/2 head broccoli, cooked 10 min. 1 pkg. cream of mushroom soup 2 C. milk

Cook the dry soup and milk till thick. Mix well with all the other ingredients except cheese. Spread in 9X13” pan and sprinkle top with cheese. (Note: Peanuts can be substituted for the cheese. Also, tuna can be used instead of the chicken, and other vegetables can be used instead of the broccoli.) Bake at 350° for 30-40 min. Jacqueline Mikaelsen, Bolivia

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Layered Hot Dish Serves 6-8 My children love this dish. It will serve 6-8 persons, with normal appetites—but only 3-4 teenagers!

1/2 lb. lean ground beef 1 can tomato sauce 1 can water 2 small onions, chopped 1 Tbsp. Worcestershire sauce 4 med. sized carrots 8 med. sized potatoes salt and pepper to taste

Brown meat with the onions. Add salt and pepper. Peel the potatoes and carrots and slice thinly. Mix together the carrots and potatoes and put into a 2-qt. greased casserole. Place the meat and onions on top of the potatoes and carrots. Mix the salt, pepper and Worcestershire together with the water and tomato sauce and pour over all.

Bake covered at 350° for 1 1/2 hrs. or until potatoes and carrots are tender. Jacqueline Mikaelsen, Bolivia

Vegetables Alu Dum Theodore and Arun Manaen served at the Home Office for 15 years. One could count on Arun’s curried potatoes at every WMPL pot luck! Always serve with plain yogurt.

3-4 potatoes, boiled and diced 3 Tbsp. oil a pinch of cumin, whole or ground 1/4 tsp. ground coriander 1/4 tsp. curry powder 1/2 tsp. salt a pinch of turmeric 1/2 tsp. lemon juice dash of cayenne chopped onions

Heat oil in pan. Remove from heat and stir in spices. Add the potatoes and stir over a low fire until the potatoes are hot and have absorbed the oil and spices. Arun Manaen, India

Curried Potato Serves 4 This potato recipe is a variation of the one above. It calls for microwave cooking instead of the traditional frying.

2 potatoes, scrubbed and diced 1 med. red tomato, chopped 1 med. onion, finely chopped 1/4 in. ginger root, grated 1 clove garlic, minced 1/2 tsp. curry powder 2 tsp. oil 1/3 tsp. salt 1/3 tsp. sugar

Mix all in a bowl, cover and microwave at high setting for 11-12 minutes. Taste and add salt as you like. Vallie Berg, India

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Dhal Curry Serves 6-8 I was taught this recipe by my Urdu language teacher, Able Gill. It is wonderful with rice or pocket bread; yogurt is a good complement. If you are serving Pakistani guests, add more ghee (oil) and red pepper.

1 lb. dhal (lentils, or split peas) 2 C. chopped onions 1/3 C. ghee (vegetable oil) 1 1/2 tsp. turmeric 1 tsp. red pepper pinch of ginger 2 tsp. salt spice mixture: ground garam masala,

cumin, black pepper, cardamom, cloves, and cinnamon

fresh dhaniya (coriander or cilantro)

Cook dhal until soft, about an hour. Lentils may be pressure cooked if you first bring it to a boil and when froth settles down you put on cover and bring to pressure on very low heat. Watch carefully and cook about 12 min.

Brown onions in oil. Add spices and watch carefully—they can burn easily. Add a little water to spice/onion mixture and cooked dhal. Simmer for a while and add water as necessary. While simmering, add about 1 tsp. of mixture of spices. About 15 min. before serving, add fresh dhaniya leaves if available.

Optional: Tomato and garlic fried with onion is good also. Alice Ellis, Pakistan

Pakoras I Serves 6-8 Pakoras resemble onion rings. They are deep-fried vegetables, dipped in batter—and a popular dish throughout Pakistan.

1 1/2 C. garbanzo bean flour (white flour will do)

1 C. water (use more if necessary) 1 Tbsp. salt 1/2 tsp. cumin 1/4 tsp. turmeric 1/4 tsp. chili powder 1/8 tsp. garlic powder 1/2 tsp. coriander vegetables: cauliflower buds, spinach,

potato slices, onion rings, eggplant slices, broccoli pieces, carrot greens, etc.

Place garbanzo flour in a mixing bowl, and gradually add water. Mix thoroughly while adding water, so that all lumps of flour are broken up. Add a little extra water if necessary to form a batter which is a little thicker than pancake batter. Mix in all seasonings. Let batter stand while preparing the vegetable. When everything is ready, heat oil in a large saucepan (or wok, if you have one).

When a small drop of batter place in the oil bubbles and rises to the surface, the oil is ready to begin frying the pakoras. Place a handful of vegetables into the batter. Mix until each piece is completely covered with batter. Remove vegetables one at a time, and drop carefully in the oil, being careful to avoid splattering. Cook about 5-7 pakoras at a time. When the pakora is a light reddish brown remove from oil. (White flour will not give the reddish tinge.) Drain well. Serve hot. Brenda Mellsen, Pakistan

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Pakoras ll Serves 6 This pakora version calls for a mixture of flours and less seasoning. Bits of meat or seafood are suggested as well.

1 C. flour 1 C. garbanzo (chick pea) flour 1 tsp. red chili 1 tsp. salt dash pepper vegetables: potato slices chopped onion spinach leaves eggplant slices chopped coriander bits of cooked meat

Mix all ingredients, adding water to make a thick batter. Prepare vegetables or chopped cooked meat. Mix all together to pancake batter consistency. Deep fry in vegetable oil, dropping into hot fat by small spoonfuls. Turn until both sides are golden. Serve hot with yogurt dip.

Yogurt dip:

Chilled plain yogurt mixed with finely minced coriander leaves (dhaniya or cilantro), one large chopped tomato, ground cumin, chopped green chilies, and salt to taste. Mix together in blender and serve. Shereen Hassan, Pakistan

Samosas Stuffed Bread Pockets Makes approximately 12 samosas Samosas are a popular Pakistani food—resembling stuffed pita bread pockets, usually made in a triangular shape. I got this delicious recipe from a Pakistani friend, Fauzia.

The filling can be vegetarian, or meat based. Fillings made with hamburger or mixed vegetables can be frozen and used within a month. However, those made with potatoes should be eaten within a couple of days.

1 packet phylo dough melted butter or oil filling

Hamburger filling:

1 medium onion, chopped 1 lb. ground beef 1 tsp. minced garlic 1/2 tsp. each of turmeric, chili powder

and cumin salt to taste 1 medium tomato, chopped 2 Tbsp. oil

Heat the oil in a pot. Add onions and fry till pink. Add the remainder of the ingredients in given order, stir and cook until beef is done. Potato filling:

4 medium potatoes, peeled and diced 1 small onion, sliced thinly 1 tsp. minced garlic 1/2 tsp. each of turmeric, chili powder

and cumin 1 medium tomato, chopped 2 Tbsp. oil

Heat the oil in a saucepan. Add onions and fry till golden brown. Add seasonings and stir for a few minutes. Add potatoes and tomatoes. Cook till potatoes are done, adding water if needed.

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Thaw the phylo dough as directed. Take one sheet and lay on counter, brushing with melted butter. Take two more sheets, and place them on top of the first sheet, brushing each one with butter.

Cut dough sheets in squares. Place about 1 Tbsp. of filling in each square, folding over to make a triangular shape. Work quickly, covering unformed squares with damp paper towel. Place finished samosas on a cookie tray, and bake 15-20 minutes at 350°. Cindy Lindquist, Home Office

Fried Vegetable Patties Serves variable Arun Manaen has made this dish many times for mission potlucks. It is an Indian version of Pakistani pakoras. The recipe does not include measurements, so estimate how much to make for your meal.

Chick pea flour Garbanzo bean flour Besan (Indian) Cumin, ground coriander, red pepper

and salt as desired Vegetables: your choice of onion,

cabbage, cauliflower, broccoli, leafy vegetables, etc.

Shred vegetables lengthwise and add to batter. Put by spoonful in medium hot oil until light brown. Arun Manaen, India

Meeta Dahl Serves 4-6 Dahl is served in India with curry dishes and with rice. It is rich in protein. To eat dahl, use bits of chappati to scoop it up.

1 C. lentils or yellow peas 6 slices fresh ginger root 1 large onion, sliced 2 green chilies 1 qt. water 1 large onion, diced 1 tsp. garlic powder 1 tsp. turmeric salt to taste 1/4 C. oil

Boil lentils, ginger, sliced onion and chilies in water till lentils are soft. Heat oil and sauté chopped onion, garlic powder and salt for 5 min. Add to boiled lentils. Add 1 Tbsp. lemon juice before serving. Cindy Lindquist, Home Office

French Beans Bhaji Serves 5-6 This vegetable recipe features fried beans to be served with curry and pilau. Tomato chutney (Sauces section) is a good complement as well.

2 Tbsp. minced onion 2 Tbsp. butter or margarine 1 pkg. frozen French-cut green beans 3/4 tsp. turmeric pinch of cloves 1/2 tsp. salt

Fry onion in butter or margarine until lightly browned. Add green beans, turmeric cloves and salt. Cover and fry slowly until beans are tender. If necessary, add a little water so beans don’t get too dry. Margaret Lee, Bangladesh

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Cauliflower Serves 6 Serve this Nepali with a curry dish and rice.

cauliflower, cut in pieces potatoes, cut in pieces onions, chopped cinnamon stick cumin black pepper cayenne mustard turmeric salt to taste

Boil cauliflower and potatoes together. Remove from pan. Fry chopped onions in oil with cinna-mon stick until brown. Add vegetables. Spread spices over vegetables. Add a little water. Steam slowly to blend flavors. Don’t stir too much. Mary Thoresen, Nepal

Alu Ko Kufta Fried Nepali Potato Balls Serves 6-8 Impress your guests with these fried Nepali potato balls stuffed with vegetables.

10 potatoes 4 green onions, chopped 2 C. cauliflower, chopped 1 C. fresh coriander 1 C. tomatoes, chopped 1/4 C. mustard oil 1 lime pinch of salt

Boil potatoes. Mix remaining vegetables and coriander. Add mustard oil, lime and pinch of salt. Mash potatoes thoroughly. Form potatoes into balls and stuff with the chopped vegetable mixture. Fry the balls in oil until they are reddish. Mary Thoresen, Nepal

Mote Pillo Fried Hominy and Eggs Serves 4-6 If you like hominy, you’ll love this recipe from Ecuador. Try it as a supper dish with a salad!

4 C. hominy 4 eggs 3/4 C. milk 1/2 lb. bacon 1/4 C. onion, chopped

Beat eggs, add milk and mix. Fry the bacon until crispy. Remove from pan and brown the onion in the bacon grease. Add the hominy and egg mixture. Break the bacon in small pieces and return to the pan. Cook and stir as if they were scrambled eggs. Serve hot. Paula Quam, Ecuador

Llapingachos Potato Patties Serves 6-8 Walking down the streets of Cuenca, Ecuador you might see women with large wok-like frying pans patting, stuffing and frying these wonder-ful potato patties. My whole family loves them!

2 lbs. potatoes 2 egg yolks 3/4 C. white cheese, grated 1/2 C. chopped onions fat achiote, or saffron

Peel and boil potatoes. As they are boiling, melt small amount of fat in frying pan. Add achiote, or saffron. When hot, add onions and fry till soft.

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Mash potatoes thoroughly. Add salt, egg yolks, and onion. Mix well. Make small cakes with cheese in center as filling. Fry until golden brown and crusty. Serve very hot with avocado as a side salad. Cindy Lindquist, Ecuador

Papa Rellena a la Peruana Peruvian Style Stuffed Potato Serves 6 This potato recipe is a variation of the Ecuadorian llapingacho, using meat and vegetables as a filling instead of cheese.

6 potatoes 1 egg salt and pepper to taste 1 C. ground pork 1 C. ground beef 1 chopped onion 2 cloves garlic, finely minced oil for frying 1 chopped tomato 1 tsp. chopped parsley 1/2 C. seedless raisins 6 chopped olives 1 hard-boiled eggs, chopped 1/4 C. white wine

Cook the potatoes, mash well. Add egg and season with salt and pepper. Sauté the meat, onion and garlic in oil. Add tomato, salt, pepper, parsley, raisins, olives, hard-boiled eggs and wine. Cook slowly until mixture thickens. Flatten a layer of potato mixture against the palm of left hand. Place a Tablespoon of meat mixture in the middle. Fold the potato layer around the filling forming an American football shape. Roll in flour and fry in hot oil until browned. Sharon Peske, Peru

Refried Beans Serves 6 Mexican food just isn’t Mexican unless you serve hot refried beans alongside the main dish. While living in Mexico we kept a pot of beans on the stove every day.

5 C. water 2 C. pinto beans salt 2 cloves garlic, mashed 1/2 medium onion, sliced (optional) 2 Tbsp. oil or 1/2 ham hock chili powder to taste

Bring water to a boil and add beans slowly trying not to stifle boil. Reduce heat and simmer for 30 minutes. Add salt, garlic, and onion. Simmer another 30 minutes. Add oil or ham hock, and cook until beans are tender. Serve with warm tortillas. Cindy Lindquist, Home Office

Plátanos Fritos Fried Bananas Serves 4 Plantain bananas or cooking bananas are ready to be used when they turn black. Try serving them as an accompaniment to any Latin American main dish.

1 large plantain, sliced crosswise or in long slices

cooking oil salt to taste

Heat oil. Place plantain slices in hot oil. Let cook till slightly brown. Drain on paper towel. Salt to taste. Cindy Lindquist, Home Office

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Lagua de Choclos Bolivian Vegetable Stew Serves variable A very popular Bolivian dish.

“Lagua" is used in expressions such as ¡mucha lagua!—appropriate when someone hits the volleyball too hard, as if they had eaten too much lagua.

fresh ripe corn, pulled off the cob chopped onion lima beans peas parsley potatoes, quartered

Grind the corn kernels. Fry onion, lima beans, peas, parsley and potatoes. Add water or broth, the amount depending on how many you want to serve. When the vegetables are cooked, add the ground corn. Stir constantly. If it is too thick, add a bit of water or broth. It should have the consistency of cream corn.

Add hot pepper and grated cheese as a garnish. Joyce Andrews, Bolivia

Tomato Chutney Serves 6-8 This is a simplified chutney recipe, but not as tasty as Naomi’s recipe below. Use it if you are in a hurry. Serve tomato chutney with curry dishes and plain yogurt. Add garlic if you like.

4 or 5 large tomatoes, chopped 1 large onion or green onions, chopped 1 green pepper, chopped fine 1/4 C. fresh parsley, chopped pinch of salt

Let the tomatoes sit for a while so as to let the juice out. Add other ingredients and mix together. Cindy Lindquist, Home Office

Mixed Fruit Chutney Makes two pounds Chutney is a wonderful complement to hot curry dishes—an attractive dish that adds color to the table as it soothes the burn of curry spices! Ruby Patzold prepares a delicious mixed fruit chutney—much like this…

1/2 lb. cooking apples 1/2 lb. cooking plums 1/2 lb. pears or apricots 2 Tbsp. sultanas or yellow raisins 3/4 lb. brown sugar 8 oz. vinegar 1 tsp. garam masala 1 tsp. chili powder 1 tsp. caraway seeds 12 cloves of garlic 1/4 oz. fresh ginger root 1 tsp. salt

Pare and dice fruit. Mince garlic and ginger. Mix all and cook for 40 minutes, stirring frequently. Remove from heat and chill. Serve cold. Cindy Lindquist, Home Office

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Sweet Tomato Chutney Serves 6 This recipe calls for a variety of herbs and spices. It is best, of course, to use fresh herbs—but if you can't, use dried. This is delicious with curry dishes.

1 lb. tomatoes 1/2 C. sugar salt to taste 1 tsp. coriander 1/4 tsp. turmeric 1/4 tsp. cinnamon 2 or 3 bay leaves 2 green chilies 5 cloves garlic 1 onion small piece of ginger 3 sprigs coriander leaves 1/2 C. water 1/4 tsp. cumin seeds

Cut and clean tomatoes. Cut coriander sprigs. Grind onion, garlic, green chilies into a paste.

Heat oil in a saucepan. First add cumin seed, next the paste made of onion, garlic and chilies. Add coriander and turmeric. When it becomes brown, add tomatoes. Add sugar and salt. Add water. Keep stirring it until it all blends together. Add cinnamon and bay leaf. Remove from heat. Naomi Torkelson, India

Sauces Salsa Picante Hot Sauce Makes 1 C. sauce Contrary to popular belief, not all Mexicans like their food HOT. But for those of us that do, here is a sauce that fits the bill. Serve it with beans, eggs and meat dishes.

2 ripe tomatoes 1 clove garlic, crushed pinch of salt 1 small hot chili pepper

Slice tomatoes. Cut out the centers of each slice. Place on a plate and crush with a fork. Add garlic, hot pepper (or hot cayenne pepper). Mix together well. Ruth Temple, Mexico

Salsa de Tomate Tomato Sauce Makes 3 C. sauce This is a sauce that can be used over enchiladas or chiles rellenos (stuffed peppers).

1 Tbsp. safflower oil 1/2 med. onion, chopped 1 clove garlic, crushed 1 C. canned tomatoes or 1 C. tomato

juice 2 C. chicken broth 1/2 tsp. oregano salt and pepper to taste

Heat oil and sauté onion and garlic. Add tomatoes or juice and chicken broth. Add salt, pepper and oregano. Ruth Temple, Mexico

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Ahogado Makes 1 C. sauce This is a wonderful sauce from Bolivia to have on hand. Use it liberally in soups or on meat.

1 med. onion, chopped a little chopped parsley 2 Tbsp. oil or shortening 1 tsp. paprika red pepper to taste

Fry in a pan until when you scoop up a spoonful it continues to cook in the spoon. Add 1/2 C. water or broth and simmer for 3-5 min. Joyce Andrews, Bolivia

Mole Mexican Pepper-chocolate Sauce Serves 6-8 Mole is a festive sauce used to pour over cooked chicken or turkey which has been cut into serving pieces.

1 onion, chopped oil 4 squares bitter chocolate 1 C. smooth peanut butter 6 C. chicken or turkey stock 2 tsp. ground cumin seeds 4 Tbsp. toasted sesame seeds 1/2 C. corn meal chili powder to taste

Cook onion in hot oil until wilted. Place in blender or food processor together with chocolate, peanut butter, 1 C. stock, cumin seeds, sesame seeds, and cornmeal. Blend very fine, then add 5 C. more stock gradually. Add chili powder. Serve over cooked chicken or turkey pieces. Ruth Temple, Mexico

Garam Masala 10-12 oz. spice This is a basic mixture of spices to be used in curry dishes. It can be found in Indian grocery stores, but, as with most foods, is best when home-made.

2 oz. black peppercorns 2 oz. coriander seeds 1 1/2 oz. caraway seeds (black is preferred) 1/2 oz. cloves 20 or more large cardamoms 1/2 oz. cinnamon, ground

Remove the skin from the cardamom seeds. Mix ingredients together, except cinnamon, and grind in a coffee grinder until a fine consistency, but not a powder. Mix in the cinnamon and store in an airtight jar. Joyce Andrews, Home Office

Pilli Pilli Sauce 3 C. sauce Pilli-pilli is the little red hot pepper of Africa that accompanies so many meals. Use it with discretion.

2 C. canned tomato sauce 1/2 C. lemon juice 1/2 C. white onions, chopped very fine 1 Tbsp. garlic powder 1 Tbsp. crushed red pepper (pilli-pilli)

Blend the tomato sauce, lemon juice, onions, garlic powder and crushed re pepper in a 2-qt. bowl. Keep refrigerated in a covered container. You may add 1/2 C. chopped fresh tomatoes if you wish. Cindy Lindquist, Home Office

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Before we complain, let’s put things in perspective: North Americans are not as affected by increased food prices as people living in Third World countries. A typical North American family may spend up to eighteen percent of their income on food, whereas a family in a country like India may spend up to eighty percent of their income on buying food, and yet hunger is not satisfied. (Excerpted from The More-With-Less Cookbook)

Breads Humitas I Serves 4 Humitas are corn cakes made from fresh ground corn—not corn meal or corn flour. Field corn works best in the U.S. because the sweet corn variety is too juicy and sweet. Many missionary kids have turned sweet corn down because it seems too sweet. They prefer choclo, the corn served in South America.

The first recipe comes from Bolivia and the second comes from Ecuador. Humitas are commonly served with afternoon coffee at 4:00 p.m.—la hora del café.

3 C. ground corn 3 tsp. salt 3 Tbsp sugar 3 Tbsp. melted lard 1 tsp. cinnamon

Mix together and put in a 9X12 inch cake pan and bake at 350° until set. Cut in squares when cool.

Marion Loberg, Bolivia

“El que nace para maseta, nunca sale lejos del pasillo.”

“He who is born to be a flower pot, never moves far beyond the hallway.” (Mexican proverb)

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Humitas II Serves 6 This recipe originates with María Chalco, an Ecuadorian woman who has served faithfully in the homes of many missionary families in Ecuador. She is known for her delicious humitas, among many other specialties.

9 choclos (use fresh field corn)

Cut ends off of corn cobs. With thumbs, take the kernels off the cobs. Blend or grind the corn kernels. Save the cobs.

2 heaping Tbsp. butter 2 eggs, separated 4 oz. grated cheese 1/4 C. sugar 1 tsp. salt 1 tsp. baking powder 1/2 C. raisins

Melt butter. Set aside. Beat egg whites till fluffy. Mix egg yolks, cheese, sugar, salt, baking powder, and raisins. Fold in egg whites and melted butter. Add ground corn.

Place cobs in bottom of large kettle along with some corn leaves. Add water. (If you have a steamer, this step can be omitted.)

Place corn mixture in center of the most tender of the corn leaves. Fold over each edge. Place folded side down in kettle on top of cobs or in steamer. Cover with more leaves. Cook over medium heat for 1/2 hr. Cindy Lindquist, Home Office

Humitas III Serves 6 Every Bolivian kitchen may have its own particular slant on traditional recipes. Here is a recipe for humitas that calls for anise seed and cinnamon—and for baking them as an option to steaming them.

choclo (use fresh field corn) to make 8 C. of shucked kernals

6 Tbsp. sugar 2 1/2 tsp. salt 1/4 tsp. cinnamon 2 tsp. anise 4 heaping Tbsp. shortening Farmer cheese corn husk leaves

Cut the husks all the way around at stalk end and remove leaves carefully, keeping as whole as possible to use for wrapping. Cut corn from cobs. Corn should be mature but milky. Process corn in food processor or blender to consistency of cream style corn.

Mix corn, sugar, salt, cinnamon, anise. If you must use sweet corn, omit sugar and for a thicker consistency add some finely ground cornmeal. Melt shortening and add it hot to corn mixture.

Put a heaping Tbsp. of mixture in the center of a leaf and lay a slice of farmer cheese on top. Fold leaf around humita and bake 5 minutes or until firm in microwave and finish baking in the oven. You may bake them completely in the oven or steam them.

Humitas may be baked in a greased cake pan in the oven. Put a thick layer of humita batter in the pan, a layer of sliced cheese, more batter and finish with a thinner layer of cheese. They should be 3/4 to 1 in. thick. In Apolo, Bolivia, we used large oval sardine cans. Joyce Andrews, Bolivia

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Empanadas About one dozen Empanadas come in all shapes and forms. They are basically a meat or cheese pie, somewhat like the Finnish pasty. Empanadas are served as an appetizer or along with afternoon coffee.

Dough: 4 C. flour 1/2 C. shortening 3/4 C. water with 1/2 tsp. salt 1 egg yolk

Knead well. Form small balls, roll out in 5” circles. Fill with one of the fillings below, fold in half and twist edge. Fry in hot, deep fat until brown and puffed.

Fillings: Cheese and chopped hard-boiled egg Ground beef fried with cooked peas

and carrots with spices to taste Left-over roast pork with olives,

chopped hard-boiled eggs and raisins

Kathy Ulberg, Ecuador

Buñuelos Serves 4-6 Serve this Bolivian bread with a hot cup of api (see Beverages), or hot chocolate.

2 C. milk, scalded 1 Tbsp. yeast 4 C. white flour 1 Tbsp. sugar 1/2 tsp. salt 1/2 tsp. anise seeds

Stir yeast into scalded milk. Mix dry ingredients. Add milk mixture to dry mixture—with more milk if needed. Batter should be thick and stretchy. Let sit for 10 minutes. Heat oil in deep fryer or frying pan. Take a large spoonful of dough (about the size or a golf ball) with wetted hands, and stretch out thin. Drop into hot oil. Turn buñuelo over to cook and brown both sides. Jaqueline Mikaelsen, Bolivia

Buñuelos Ecuadorian Style Serves 6 In Ecuador, buñuelos are often served at Christmas time.

1 C. water 1/2 C. margarine 1/2 C. salt 1 C. flour 4 eggs

Mix together water, margarine and salt in saucepan. Bring to boil. Remove from heat immediately and quickly add the flour. Mix well. Add 4 eggs, mixing well.

Fry by tablespoonfuls in deep fat until golden brown. Serve with molasses or honey or syrup, or a combination.

Optional: Put a slice of banana in the center of the batter before immersing in hot fat. Paula Quam, Ecuador

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Banana Bread Makes 2 loaf pans Banana bread!—a great solution for over-ripe bananas anywhere in the world.

2 C. flour 1 C. mashed bananas 1 tsp. baking powder 1/2 C. margarine 1 egg 1 C. sugar 1/2 tsp. soda 3 Tbsp milk 1/2 C. chopped nuts, optional

Mix all ingredients together well. Put into 2 greased loaf pans or a 9”X13” pan. Bake at 350° for 40 min. Jaqueline Mikaelsen, Bolivia

Chapatis Makes 8-10 breads Normally, Pakistanis do not add fat to the dough—but for non-experts, it helps a lot with the consistency and handling!

4 C. whole wheat flour 1 tsp. salt 3 Tbsp. melted butter water as needed to make a soft dough

Knead well. Cover with a damp cloth and set aside one hour. Knead thoroughly. Form into 8-10 balls and roll into thin rounds (1/4 in. thick), dusting lightly with flour.

Cook in heavy skillet, ungreased, about 2 minutes on each side until blistered and slightly browned but not hardened. Stack together and wrap in a clean cloth to keep warm and soft until ready to serve. Alice Ellis, Pakistan

Whole Wheat Chapatis Makes 16 breads Chapatis are known for their puffiness. The secret is in the special rolling method. Serve chapatis with curry.

2 C. whole wheat flour 1 tsp. salt 2/3 C. water

In a bowl stir together the whole wheat flour and salt. With a fork gradually stir in the water until a crumbly dough forms. With your hands work the dough until it holds together. On a floured board knead dough with floured hands until it is smooth , but still tacky, about 3 minutes.

Wrap in clear plastic film and let rest for 30 min.

Divide the dough into 16 equal pieces. Form each piece into a smooth ball and flatten with your hand. On a floured board roll each portion into a circle about 5 inches in diameter, rolling from the center of the circle out to the edge. Turn dough as necessary to achieve a fairly even circle.

To bake, place rounds of dough directly on the dry grill. As blisters form around the edges, use a wide metal spatula to press the blisters gently but firmly toward the center. When fully puffed and lightly browned (about 1 to 2 minutes), turn breads over and bake 2 minutes more. Serve hot.

To bake chapatis in a frying pan or griddle, preheat dry, heavy frying pan over medium heat or an electric griddle set at high heat. Hazel Bjerkestrand, India

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“Khaiko bikh lakcha nu khaiko bikh lagdaina.” “The poison not eaten cannot hurt you.” (Nepali proverb)

Pooris I Makes 2 dozen breads This variety of Indian bread is fried, not baked as chapatis are. Serve these breads again with curry.

2 1/4 C. all purpose or wheat flour 1 tsp. salt 1 C. water

Sift flour and salt in bowl. Stir in water to make a stiff dough. Turn out on well floured board. Knead about 5 minutes. Let rest on board about 20 minutes. Roll a small piece of dough paper thin to about a 5 inch circle.

Pour vegetable oil into skillet to depth of 1 inch. Heat to 390°. Fry circles of dough until golden brown on one side. Turn. Dough will blister and bubble in fat. Drain well on paper towel. Serve warm. Hazel Bjerkestrand, India

Pooris II makes 3 dozen This version of pooris comes from Pakistan. Making them with yogurt makes them crispier.

4 C. white flour 1 tsp. salt 3 Tbsp. melted butter water or yogurt, enough to make a stiff

dough vegetable oil for deep frying

Stir together to make a stiff dough. Cover with a damp cloth and set aside 1/2 hour. Roll very thin, and cut into 3-4 inch circles. Fry in oil (360°-365°). Press into oil with perforated spoon or spatula to make puffy. Fry until brown. Ruth Olson, Pakistan

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Cheese Rolls Serves 6 These Bolivian rolls can be made up in a hurry for afternoon visitors.

your favorite baking powder biscuit recipe

1 egg, separated grated white cheese (Farmer cheese

works well)

Make the baking powder biscuit dough according to your favorite recipe. Mix in egg yolk.

Spread dough out on floured surface into a rectangle, about 1/4 in. thick. Mix grated cheese with beaten egg white. Spread cheese mixture over dough.

Roll up, starting at long end as you would for cinnamon rolls. Place on a greased cookie sheet. Bake 25-30 minutes at 375°. Joyce Andrews, Bolivia

Chejje Pancakes Serves 6-8 These are no ordinary pancakes! Chejje are corn flour pancakes to be served as part of a meal with rice, cheese or meat, hot sauce and boiled potatoes.

4 C. white flour 2 C. ground white corn flour 2 eggs 1/2 tsp. salt oil for frying

Mix all ingredients in a bowl. Add enough water to make batter very thin.

Pour 3/4 C. batter into hot oil in round frying pan. Use enough oil just to cover bottom of pan. Cook until brown on both sides.

Serve chejje pancakes with cooked rice, boiled potatoes, fried cheese, pork, sardines or other meat, and ají (hot salsa).

Layer chejje pancakes in this order: rice, ají sauce, cheese or meat, and then the pancake. Boiled potatoes are served on the side.

Note: To make ají sauce, cook 1 large onion in 1/4 C. oil. Add 1 large peeled tomato (diced). Add 1/4 tsp. salt. Add 1-2 tsp. hot pepper. Jacqueline Mikaelsen, Bolivia

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Snacks Puffed Rice and Nuts Serves 4-6 Everyone loves a snack! This Nepali snack uses peanuts, but cashews or other nuts can be used as well. Try adding raisins.

2 Tbsp. butter or margarine 1/4 tsp. turmeric 1/2 tsp. cumin powder

Fry the above spices for 2 minutes. Add: 1/3 C. peanuts

Fry 2 more minutes. Stir in:

1/3 C. coconut flakes 1 tsp. roasted sesame seed 1/2 tsp. salt 1 1/2 C. puffed rice 1/2 tsp. cayenne pepper (if you like it

spicy)

Mary Thoresen, Nepal

Nimki Serves 6-8 Another Nepali snack! Get out your rolling pins for this treat.

2 C. flour 4 Tbsp. shortening 1/2 tsp. salt 2 Tbsp. onion seed (optional) Water to make a stiff dough

Blend all ingredients together. Press into a ball and roll out very thin. Cut into 3/4 in. lengths one way and then every 2 in. across the other way with a sharp knife. You will end up with rectangles about 3/4 X 2 in. Fry in hot oil until crisp. Mary Thoresen, Nepal

Sesame Seed Candy About one pound In Pakistan, sweets are generally served as a snack or with tea rather than as a dessert after a full meal. Meals are often followed by fresh fruit.

1 C. white sugar 2 Tbsp. butter 1 C. sesame seeds

Melt sugar and butter, and add seed. Quickly pour onto buttered cutting board and cut into squares. Mixture hardens quickly, so work fast! Ruth Olson, Pakistan

Bibingkang Malagkit Rice Cakes Nine cakes Rice cakes are a popular snack in the Philippines. This recipe calls for malagkit rice or glutinous (sticky) rice, available in food stores catering to Asians.

2 C. malagkit rice 1 C. brown sugar 3/4 C. rich coconut milk 3 1/2 C. diluted coconut milk from 2

coconuts (or canned coconut milk) 1 tsp. salt 1/4 tsp. anise seed, if desired

Bring the diluted or canned coconut milk to a boil. Add malagkit rice and salt. Simmer until quite dry, stirring constantly to keep from burning. Lower heat and add 2/3 C. brown sugar. Pour the mixture into a 9" square pan that has been greased. Pour the rich coconut milk and the rest of the sugar on top of the rice. Sprinkle with anise seeds.

Bake in 350° oven for 30 min. Nancy Rusch, Philippines

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Mochiko Rice Cakes Nine to twelve cakes This version of Rice Cakes calls for a sweet rice flour available in Asian grocery stores.

1 box Mochiko (sweet rice flour) 6 eggs 3 C. milk 1 stick margarine 1 1/4 C. sugar 1 tsp. vanilla

Mix all ingredients thoroughly. Put in two small greased baking pans. Batter will be 1 1/2 in. in the pan.

Bake at 350° for 45 min. or until a toothpick comes out clean. Cut into shapes.

“Haraka, haraka haina baraka.”

“Hurry, hurry brings no blessing.”

“Pole, pole ni mwendo.” “Going slowly means (eventually) advancement.” (Swahili proverbs)

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Desserts Chantilly Serves 4 This is a favorite dessert from Bolivia.

1 can evaporated milk 3 to 4 Tbsp. sugar, to taste juice from 2 or 3 small limes, to taste

Cool can of milk, bowl and beaters in refrigerator or freezer. (If climate or room temperature is very warm, put can in freezer for up to 3 hours, until nearly frozen solid. Open entire can to remove.)

Beat milk until it rises and becomes foamy and creamy (no longer liquid). Add sugar to taste. After sugar is dissolved, add lime juice a little at a time. Mix well. Serve in small dessert dishes.

Variations:

• Place banana slices or apple chunks in bottom of dessert dishes. Spoon chantilly over the top.

• Add 1 package dry jello to chantilly and mix. This variation adds color and sweetness.

• Decorate with fruit, e.g. orange jello with orange slices.

Chantilly may be stored in the refrigerator or freezer. It may be served frozen also. Sharon Groff, Bolivia

Maizillos About 3 dozen These corn meal cookies from Bolivia are usually prepared for All Saints’ Day.

3 cups yellow corn meal 2/3 cups flour 1 cup sugar 1 cup butter-flavored Crisco, softened 1 1/2 tsp. cream of tarter 2 eggs, unbeaten 1/2 tsp. salt

Mix corn meal, flour, sugar, Crisco, and cream of tarter as you would for a pie crust. Add the eggs and the salt. Mix well and form the mixture into long rolls. Chill overnight. Slice and bake the cookies at 350° until lightly brown. Marge Erickson, Bolivia

Farina Balls Serves This is an easy Nepali sweet which is suitable for mission festivals’ “tasting booths” or teas.

4 T. butter or margarine 1 cup farina (Cream of Wheat) 1/2 cup brown sugar 1/2 cup white sugar 1 cup milk Optional: 1/2 tsp. cinnamon 1/4 tsp. cloves 1/2 tsp. rosewater 1 T. raisins

Melt the butter in a frying pan. Fry farina in butter, stirring constantly, until it turns golden brown. Add sugar and milk.

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Cook until it becomes thick enough to roll into balls. Before rolling, add the spices and raisins, stir, and cool until you can handle it. Mary Thoreson, Nepal

Flán I Sweet Custard Serves 6-8 This dessert is famous in Mexico, but is popular in other Latin American countries as well. My children love it with fruit on top.

1 can sweetened condensed milk 1 tall can evaporated milk 1/2 C. sugar 6 eggs Optional: 1/2 fresh coconut, shredded Caramel: 3/4 C. sugar

Make the caramel first by putting sugar in a saucepan over medium heat and stirring till melted and a golden brown. Watch so it doesn’t burn! Pour into a round casserole or baking dish. Roll hot caramel around edges so as to cover most of the dish.

Mix condensed milk, evaporated milk, sugar and eggs together. Add coconut. Pour into baking dish which has been lined with the caramel.

Bake at 325° for 45 minutes in a water bath. I always place the bowl into a 9X13“ pan with hot water in it. Flán is done when an inserted knife comes out clean.

Cool and refrigerate. Invert onto serving plate when ready to serve. (You might have to go around the edges with a knife befor inverting.) Cindy Lindquist, Ecuador

Flán II Sweet Custard Serves 8 This version of Flán comes from the Philippines and calls for more flavoring than the Latin American variety above.

8 eggs 2 C. milk 1 C. sugar juice of 1 lemon Cinnamon Nutmeg 3 Tbsp. brown sugar Grated coconut, toasted

Beat the eggs and milk together. Add sugar, lemon juice, and spices to taste. Let stand while you caramelize brown sugar by heating it in a heavy pan and stirring constantly. When sugar is liquid and golden brown, pour it into a 2 qt. baking dish. Cool. Pour custard mixture over the caramelized sugar. Set baking dish in a pan of water and bake for 1 hour at 325°. Serve cold with toasted coconut.

Mango Canela Mango with Cinnamon Serves 4-6 Fresh mangoes are the best—but canned mangoes can be used. Chill the fruit in the refrigerator overnight.

1 lb. can mangos 1/4 C. shredded coconut 1 tsp. cinnamon

Place mango section in a dessert bowl. Top with coconut and sprinkle with cinnamon. Cindy Lindquist, Home Office

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Capirotada Bread Crumb Casserole Serves 8-10 What a sweet way to use up bread crumbs! This dessert is best served when hot.

Bread crumbs sliced banana sliced apples raisins blanched chopped almonds chopped roasted peanuts bits of diced tomato SYRUP: 1 qt. water 1 stick cinnamon 1 clove 1 lb. dark brown sugar

Make syrup by boiling together the water, cinnamon, clove and brown sugar for several minutes.

Butter a casserole and add a layer of bread crumbs. Add bananas, apples, raisins, almonds, peanuts and tomato. Repeat with bread crumbs and fruit again and again until the casserole is full. Add cubes of Monterrey Jack or brick cheese on top.

Pour the syrup over the whole thing.

Bake in 350° oven for 30 minutes.

Serve with enriched milk or cream. Ruth Temple, Mexico

Amarillos en Leche Sweet Bananas in Milk Serves 6-8 Plantain bananas can be found in most large grocery stores. They are ripe when all black.

4 plantain bananas 4 Tbsp. butter or margarine 1/2 C. sugar 1/4 lb. cheese cut in strips 1 cinnamon stick or 1/2 tsp. ground

cinnamon

Peel the plantains and cut in half lengthwise. Make a slit in each half lengthwise being careful not to cut all the way through.

Brown the plantains in the butter. Remove to a plate and put the strips of cheese in the slits. Return the plantains to the pan and cover them with the sugar and the milk. Add the cinnamon. Cover and cook over moderate heat for 10 minutes. Remove the cover and cook another 20 minutes until the milk just about disappears and turns caramel color. Serve warm or cold. Paula Quam, Ecuador

Caramel Bananas Serves 6 There are more than 20 varieties of bananas grown in Ecuador. This recipe calls for the common yellow kind.

CARAMEL SAUCE: 5 Tbsp. butter 1 C. brown sugar 4 Tbsp. cream 1/2 tsp. vanilla

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Bring to slow boil. Boil 2 minutes. Peel common bananas and cut in half lengthwise and then again crosswise. Place bananas in the caramel sauce. Cook for a few minutes. Serve immediately over 6 scoops of vanilla ice cream. Paula Quam, Ecuador

Banana al Chantilly Serves 8 Another wonderful banana dessert!

3 Tbsp. cream 4 bananas 1 C. sugar 1 C. water 3 egg whites 1 Tbsp. lemon juice 1 package unflavored gelatin 1 C. cream, whipped and sweetened for

topping

Dissolve the gelatin in 1/2 C. of cold water. Place in a small sauce pan 1/2 C. sugar and the remaining water. Add the gelatin mixture and let cook for a few minutes until the gelatin is completely dissolved. Remove from heat and let cool a little.

Beat the egg whites with the remaining 1/2 C. sugar until stiff peaks form. Mash the bananas. Mix with the lemon and 3 Tbsp. cream. Mix the bananas, gelatin and the egg whites together. Put the mixture in the freezer. Stir 2-3 times until it is frozen. Serve adorned with the sweetened whipped cream and banana slices. Paula Quam, Ecuador

Easy Pumpkin Dessert Serves 9 Squash may be substituted for pumpkin.

your favorite pumpkin pie recipe one small white cake mix 1/2 C. melted butter or margarine

Make your favorite pumpkin pie recipe. Pour into an 8X8 inch pan. Sprinkle dry cake mix over mixture. Over this, dribble melted butter or margarine.

Bake at 425° for 15 minutes, then lower to 350° for 30 minutes. Florence Olson, Home Office

Strawberry Mold Serves 10-12 This delicious yet light dessert from Florence’s kitchen will surely bring requests for seconds!

1 15 oz. pkg. frozen strawberries 2 3-oz. pkgs. strawberry gelatin 3 C. boiling water 4 C. miniature marshmallows 1 C. heavy whipping cream 1 small angel food cake, cut in 1/2 in.

cubes

Thaw and drain strawberries, reserving syrup. Dissolve gelatin and marshmallows in boiling water; add syrup. Chill until almost thickened. Whip until foamy. Fold in strawberries, whipped cream, cake cubes and remaining marsh-mallows. Pour into lightly oiled 10 C. ring mold. Chill until firm; unmold and garnish with extra whipped cream and fresh strawberries. Florence Olson, Home Office

Mango Ice Cream 1 qt. ice cream The recipe comes from Kenya, but it could represent any tropical country. Canned pineapple may be substituted for fresh mango.

4 or 5 ripe mangos, peeled, pitted, and mashed (2 cups)

1 C. heavy whipping cream 1/2 C. sugar 2 Tbsp. lemon peel, cut in tiny ribbons 1/2 C. condensed milk 1/2 tsp. salt

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Whip the cream with the sugar until stiff. In a 2 qt. bowl, combine the mashed mangos, lemon peel, condensed milk and salt. Fold in the whipped cream. Pour into freezer trays or a 6-cup mold and freeze. To serve, garnish with chopped pistachio nuts. Cindy Lindquist, Home Office

Gulab Jammon Dessert Balls Serves approximately 4 Gulab jammon must be served warm. Note the slight variations of the same dish from Bangladesh following this recipe.

3/4 C. milk powder 1/4 C. white flour 2 Tbsp. melted butter or shortening 2-3 Tbsp. milk or yogurt pinch of baking soda

Mix milk powder, flour, baking soda, butter and milk thoroughly. Form into walnut sized balls. Deep fat fry in hot oil until slightly brown on all sides. Remove from oil, and drain slightly.

Syrup: 1 1/2 C. sugar 3/4 C. water few drops lemon juice (optional)

Prepare syrup and boil for about three minutes before using. When gulab jammons are slightly drained, drop into hot syrup and let stand for about two to three minutes. Serve hot. Brenda Mellsen, Pakistan

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Gulab Jamun Dessert Balls Serves 6-8 This version from Bangladesh calls for cardamom and the syrup calls for rosewater.

2 C. flour 2 C. dry milk powder 2 tsp. baking powder 1/2 tsp. baking soda 3/4 tsp. ground cardamom 1/2 C. butter 1 C. milk vegetable oil for frying Syrup: 3 C. sugar 1 Tbsp. rosewater 4 C. water

Boil syrup ingredients together until thick. Keep warm, or rewarm to serve.

Sift together dry ingredients, and cut in butter until mixture resembles cornmeal. Add milk, mix well. Knead on lightly-floured surface until smooth and elastic. Roll into balls the size of cherries (or larger). Fry in vegetable oil at 335°-340° a few at a time, until evenly browned. Immediately drop into warm syrup. Serve hot. Lois Ottesen, Bangladesh

Alfajores I 3 dozen cookies Alfajores are Bolivian cookies made with pie crust dough and a caramel filling.

Make your favorite pie crust, adding 1/4 tsp. baking powder. Roll and cut in 1 1/2 inch rounds. Prick cookies with a fork. Bake in 350° oven for 7-9 minutes.

CARAMEL FILLING: 1 can sweetened condensed milk

Pour sweetened condensed milk into 2 qt. glass measure. Cook in microwave oven for 4 minutes on medium power, stirring after 2 minutes. Reduce to low. Cook up to 16 minutes, until thick and light caramel colored. Stir briskly every 2 minutes until smooth. Cool.

Make sandwich cookies, using the caramel filling. Joyce Andrews, Bolivia

Arroz con Leche Rice with Milk Serves 4 This pudding is very sweet. It can be used as a dessert or for afternoon coffee. I prepare it rather often.

1/2 C. white rice 1/2 cinnamon stick

1 1/2 C. water 1 C. sweetened condensed milk 2 1/2 Tbsp. raisins cinnamon

Bring rice, water and cinnamon stick to boil. Reduce heat and simmer till water is absorbed.

“He who fails will eat potatoes.” (Nepali proverb) “We’d save a lot of money if we ate more potatoes.” (Mary Thoresen ).

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Add milk and raisins and cook until milk is absorbed by the rice. Remove from heat, take out cinnamon stick and cover. Let sit for a few minutes. Dish into dessert bowls and sprinkle with cinnamon. Serve hot or cold. Cindy Lindquist, Home Office

Alfajores II 2 dozen cookies This recipe for alfajores comes from Peru.

1 C. margarine 3 hard-boiled egg yolks, mashed 3/4 C. powdered sugar 1 1/2-2 C. flour 1 tsp. vanilla 1/2 tsp. baking powder

Sift flour and baking powder together; mix with margarine. Add egg yolks, vanilla, and powdered sugar. Roll out on board to 1/4" thickness. Cut into 2" circles. Bake at 350° for 8 min., until lightly browned. Remove from pan and cool.

Put two cookies together with Manjar Blanco (below) then roll in powdered sugar.

1 can evaporated milk 1 can sweetened condensed milk 4 Tbsp. sugar

Cook 15-20 min. over direct heat, stirring constantly. OR:

1 can sweetened condensed milk

Boil unopened can for 2 hours, always keeping it covered with water. This recipe works well and fills 1 1/2 recipe of cookies. Carol Olson, Peru

Thus says the Lord of hosts, “Plant gardens and eat the fruit of them”. (Jeremiah 29:5)

Pais Rice Dessert Serves 6-8 Rice is a staple in Bangladesh, as it is in many other countries. Here is a rice dessert!

1 C. rice 2 C. water 1/2 tsp. salt 2 C. milk 1/4 C. raisins (or more) 1/2 C. sugar 1 Tbsp. butter 2 whole cloves 2 whole cardamoms 2 sticks cinnamon 1 bay leaf 1/4 C. unsalted peanuts (or more)

Cook rice in water and salt until partially done. Add milk, sugar, butter, spices and raisins and simmer until thick and rice is soft, about 1/2 hour. Add peanuts during last few minutes of cooking. Add more milk during cooking if necessary. Remove spices and serve. Lois Ottesen, Bangladesh

Passion Fruit Pudding Serves 8 This dessert is a favorite of President Moi of Kenya! He was served it recently at church headquarters in Itierio, and commented to all how much he enjoyed it. Served chilled, it is very refreshing on a hot day.

1 1/4 C. fruit pulp 4 C. water 3/4 C. sugar, to taste 2 Tbsp. cornstarch, heaped

Combine pulp, water, and sugar. Stir in cornstarch made into a paste with a little water. Bring to a boil, stirring constantly, and boil one minute. Cool. Gail Koski, Kenya

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Sevia Vermicelli Pudding Makes 5 cups Sevia is traditional “eid” fare, made in every household during the three days of feasting that follow the month-long fast of Ramadan.

1/2 lb. butter 2 cardamom seeds 2 3-inch cinnamon sticks 1/2 lb. vermicelli (thin spaghetti) 3 1/2 C. rich milk (preferably buffalo

milk!) 2 C. sugar 1 Tsp. saffron 1 tsp. water 1/4 C. blanched, shredded almonds 1/4 C. pistachio nuts 1/2 C. raisins

Melt butter, add spices, uncooked vermicelli, and brown slowly for 5 minutes. Add milk, simmer until milk is absorbed and vermicelli is tender, about 20 minutes. Remove cardamom seeds and cinnamon. Add sugar, stir until dissolved. Mix saffron and water, add to pudding. Stir in nuts and raisins. Cover and let stand 5 minutes. Serve warm, garnished with silver-coated candies. Sherryl (Jorgenson) Olson, Pakistan

“Nachnu nasakhne augan terds.” “He who doesn’t know how to dance blames the crooked floor.” (Nepali proverb)

Cherry Cheese Cakes Serves multiples of 30 These cherry tarts are served at every Annual Banquet. Our children look forward to them year after year!

3 8 oz. pkgs. of cream cheese 3 eggs 1/2 tsp. vanilla 1 cup sugar 1 package of vanilla wafer cookies 2 15 oz. cans of cherry pie filling 1 pint whipped cream

Soften cheese, cream with sugar, beat in eggs and vanilla.

Put 1 vanilla wafer in each of 30 cup cake liners, in muffin pans. Fill 1/2 to 2/3 full of cheese mix. Bake at 325° F 20 to 25 minutes or until set.

Cool. Refrigerate or freeze.

To serve, top with pie filling and whipped cream. Five cherries to a tart uses about two cans. For larger gatherings, simply multiply ingredients. Margaret Lindell, Home Office

Simple Chocolate Pudding Serves 6-8 A favorite, especially with a little cream or milk on top.

4 Tbsp. cocoa 4 Tbsp. cornstarch 1/2 C. sugar 1 qt. milk 1 tsp. vanilla (optional)

Mix cocoa, cornstarch, sugar and milk in a saucepan. Cook over medium heat until thick, stirring frequently. Add vanilla. Pour into individual bowls and cool. Jacqueline Mikaelsen, Bolivia

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Cherry Fruit Squares Makes 20-24 squares Coffee breaks are important to our WMPL Council members, too! So on the day that the Council meets, we prepare some tasty morsels to accompany their coffee or tea. A typical and almost traditional treat is this one.

1 C. margarine 1 C. sugar 1 tsp. vanilla 2 eggs, one at a time 2 C. flour 1 can cherry pie filling

Mix margarine, sugar, vanilla, eggs and flour. Spread 3/4 of the batter on a 9X13” greased and floured pan. Pour over filling. Place rest of batter on top, spread a little. Bake 45 minutes at 350°. Sprinkle with sugar after baking. Amy Norberg, Home Office

Saucepan Brownies Serves 15-18 Foods that come from the kitchens of missionaries on the field are almost all made from scratch. No mixes, canned frostings, frozen entrées. But good!

1 C. butter 3/4 C. cocoa 2 C. sugar 2 tsp. vanilla 4 eggs, well beaten 1 1/2 C. flour 1/2 tsp. salt 1/2 C. chopped nuts (optional)

Melt butter. Add cocoa and sugar. Mix well and add vanilla and salt. Beat eggs, add to saucepan. Add flour and nuts. Spread in 9X13 in. greased pan. Bake at 350° for 22-25 minutes. Do not overbake. Frost if desired. Jacqueline Mikaelsen, Bolivia

Buñuelos Makes 20-24 pastries This pastry is popular all over Mexico especially at Christmas time.

4 C. all-purpose flour 2 Tbsp. sugar 1 Tbsp. baking powder. 2 eggs 2 Tbsp. milk 1/4 C. vegetable oil 1 C. warm water 1 C. vegetable oil (for frying) 1/2 C. sugar 3 Tbsp. cinnamon

Mix flour, sugar and baking powder in a large bowl. In another bowl, beat together eggs and milk. Then add to dry ingredients. Stir in 1/4 C. oil and mix. Add warm water and mix until dough can be handled easily. If dough is too dry, add a few more teaspoons warm water, one at a time.

Place dough on a lightly floured board and knead until smooth. Divide dough into 20 to 24 pieces and shape each into a ball. Flatten ball on the board with the palm of your hand. Cover with a cloth for 20 minutes.

On a lightly floured board, roll out each flattened ball with a rolling pin into a large round shape. Let stand for about 5 minutes. (Each should be about 5-7 in. in diameter.)

Heat 1 C. oil in electric frying pan set at 360°. Just before frying, stretch each buñuelo a bit. Fry each buñuelo until underside is golden brown (about 3 minutes). Turn and fry other side until crisp. Remove and drain on a paper towel.

In a small bowl, mix sugar and cinnamon. Sprinkle hot buñuelos with this mixture. Ruth Bronson, Mexico

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Brown Sugar Chocolate Cake 10-12 servings Chocolate and vanilla are popular in Mexico. I've known people who live in the U.S. to go to Mexico and stock up on vanilla because of the distinctive flavor.

1/2 C. butter or margarine, softened 2 C. packed brown sugar 2 eggs 1 tsp. vanilla 6 oz. unsweetened chocolate, grated 2 C. flour 1 tsp. baking soda 1 1/4 C. milk chocolate frosting

Preheat oven to 350°. In a large bowl, beat butter until light. Gradually add brown sugar, mixing together well. Add eggs, one at a time, beating well after each. Stir in vanilla and grated chocolate. Set aside.

Combine flour and baking soda. Add the flour mixture alternately with milk, to butter mixture, and beat until smooth.

Pour batter into a greased and floured 9X13” pan and bake at 350° for 35 to 40 minutes, until a toothpick inserted comes out clean.

Let cool completely on wire rack. Remove from pan and frost with a chocolate frosting. Cindy Lindquist, Home Office

Fruit Kebabs Serves 4 Top off hot Indian curry with fruit kebabs.

1/4 C. butter or margarine 2 Tbsp. honey 1 Tbsp. lime juice 16 maraschino cherries 2 peaches, cut into quarters 8 pineapple chunks 1 banana, cut into thick slices 8 honeydew or cantaloupe balls

Combine butter, honey and lime juice in a saucepan and cook over low heat, stirring occasionally, until syrup comes to a boil. Boil for about 1 minute. Remove and set aside. Arrange fruit pieces on 4 skewers and brush completely with honey syrup. Place under broiler about 4 inches from heat and broil for 3-5 minutes, turning once or twice and brushing with honey syrup. Serve immediately.

Milk Balls in Syrup Makes approximately 12 balls These delicate Nepali pastries call for a unique ingredient: rose flower water. Ask for it in a health food store.

1 egg, beaten 1 C. nonfat dry milk powder 1 C. sugar 2 1/2 C. water 1 Tbsp. rose flower water

Mix together egg and dry milk powder. Shape into 1 in. balls. Combine sugar and water in a heavy saucepan and cook over medium heat, stirring until sugar dissolves. Add 1 tsp. rose flower water. Gently place milk balls in syrup and increase heat until mixture comes to a slow boil. Cover and simmer for about 15 minutes without lifting the cover. Remove saucepan from heat, let cool, and stir in remaining rose flower water. Spoon milk ball

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and syrup into a serving dish and chill in refrigerator.

Saffron Syrup Toast 4 servings This chewy toasted dessert with a unique saffron flavor comes from Pakistan.

1/2 tsp. saffron 1/4 C. plus 2 tsp. water 4 slices bread 1/4 C. plus 2 Tbsp. oil 1 C. sugar 1/2 C. half-and-half chopped almonds chopped pistachios

Preheat oven to 350°. Place saffron in 2 tsp. of water to soak. Set aside.

Remove crusts from bread and cut each slice in half. Fry bread in oil over low heat, until golden brown. Remove bread from oil, drain on paper towels, and place in a 9X13 in. pan. Set aside.

Combine sugar and remaining 1/4 C. water in a heavy saucepan and cook over medium heat, stirring until sugar dissolves. Boil without stirring for about 10 minutes. Remove from heat.

Strain saffron from water, discard saffron, and add the water to the syrup. Pour syrup over bread slices in baking dish. Heat half-and-half to boiling point and pour over bread.

Bake at 350° for 30 minutes. Sprinkle with almonds and pistachios and serve hot or cold. Cindy Lindquist, Home Office

Macaroon Cupcakes 2 dozen cupcakes Chewy and rich, you will certainly enjoy eating these special treats from the Philippines.

1 C. flour 1 C. nonfat dry milk powder 1/2 C. butter or margarine 1 C. sugar 1 egg yolk 1/3 C. evaporated milk 1/3 C. water 2 1/2 flaked coconut

Preheat oven to 350°. Sift together the flour and dry milk powder. Set aside. Cream butter. Add sugar and beat until fluffy. Add egg yolk and evaporated milk, beating well. Mixture will look curdled. Add flour mixture alternately with water, beating well. Stir in coconut. Place cupcake papers in muffin tin and fill halfway with batter. Bake at 350° for 25-30 minutes.

Sharbatee Gulab Rose Petal Pineapple Crush Serves 6-8 Best served on a hot day in Darjeeling!

4 or 5 large roses 2 qts. water 1 1/3 C. sugar 1/4 C. lemon juice 3 C. pineapple, crushed 1 pint crushed ice

Wash roses in cold water. Pluck off petals and place in a large jar or covered pot. Pour water over petals and leave covered for at least 4 hours in a dark place. Do not put near the sunshine. Shortly before serving, strain water off petals, reserving the petals. Mix the lemon juice with the sugar and stir this into the rose water. Mix until sugar is dissolved. Add pineapple and crushed ice. Fill glasses and place a fresh rose petal on top of each glass.

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Chuck Lindquist, Home Office Caramel Corn Serves 12-15 Pat’s caramel corn shows up at Hunky Dory and at many WMPL get-togethers. She’s been known go “garage saleing” to find containers big enough to store all her pop corn!

15 C. popped corn 1 C. brown sugar 1 stick butter 1/4 C. light corn syrup 1/2 tsp. salt 1/2 tsp. soda 1 tsp. vanilla

Put popcorn in a brown paper bag. Combine other ingredients in bowl and microwave full power for 2 minutes. Stir. Microwave for 3 minutes more, stirring after each minute.

Add the soda and the vanilla. (It will foam up.) Pour over the popcorn in the bag. Seal the bag by rolling up the end and shake hard! Microwave the whole bag for 3 minutes, shaking vigorously after each minute. Pour the popcorn on buttered cookie sheets and cool. Pat Hafvenstein, Home Office

“Casart’asinajj mojjsapi. Sarnakanaw ch’amajja.”

“Getting married is sweet indeed; It’s the walk that’s hard.“ (Aymara proverb)

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Jalebis Curly Sweet Dessert Makes 18 jalebis Arun Manaen warns that Americans may find this traditional Indian dessert rather boring. “It is tricky to make. Americans may not have the time for it.”

Properly made jalebis turn out crispy on the outside and soft and sweet on the inside. They can be served hot or cold. Some people like them served with milk.

1 1/2 C. flour 1/2 tsp. dry yeast 2 Tbsp. yogurt 1 C. warm water 1 tsp. saffron (a few drops yellow food

coloring may be substituted) oil or butter for frying SYRUP: 2 C. sugar 2 C. water

Mix flour and yeast. Add yogurt and water; stir hard till a smooth batter. Let batter stand while syrup is prepared.

Prepare syrup by boiling sugar and water together over medium heat, until sticky. Keep syrup warm.

Heat oil or butter in heavy pan until near the smoking point. Dribble batter into oil with pastry funnel or plastic squeeze bottle. Shape each jalebi into small circles or spirals, 2”-3” across, by swirling the funnel as the batter pours into the hot oil. Fry 3 or 4 at a time until golden brown on both sides. Remove and dip imme-diately into hot syrup. Drain jalebis in colander, and serve in a row on large serving dish. Arun Manaen, India

Cocadas Coconut balls Makes a few Cocadas are a favorite Ecuadoian sweet, sold at bus stops and by roadside vendors throughout the country. Vendors will carry a tray of cocadas lined in a row—brown and round and looking like so many meat balls.

1 coconut, shredded 3 C. sugar 3 C. milk 3 egg yolks

Mix shredded coconut with milk and sugar. Beat egg yolks, and add to mixture. Heat mixture, stirring constantly, until very thick. Remove from heat and let cool a little.

With buttered hands, remove cocada mixture by spoonfuls and form into small balls, about the size of a meat ball. Place on cookie sheet and bake at 225° until golden brown. Chuck Lindquist, Home Office

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Index by Country Afghanistan

Orange Chicken Pilaf, 46

Bangladesh Chicken Tikka, 39 Curry and Rice, 36 Curry, 35 French Beans Bhaji, 53 Gulab Jamun, 70 Lamb Curry, 40 Mutton Biryani, 41 Pais, 72 Pulau, 42

Bolivia Ahogado, 57 Ají, 63 Alfajores I, 71 Api, 7 Arroz Graneado, 21 Banana Bread, 61 Beet Salad, 19 Buñuelos, 61 Chantilly, 66 Cheese Rolls, 63 Chejje Pancakes, 63 Chicha de Carnaval, 7 Chicken and Quinoa Salad, 19 Humitas, 59, 60 Lagua de Choclos, 55 Layered Hot Dish, 49 Licuado, 5 Maizillos, 66 Pesque, 3 Quinoa Soup, 13 Rice Hot Dish, 49 Roast Chicken a la Boliviana, 31

Salpicón, 19 Salteñas I, 28 Salteñas II, 29 Saucepan Brownies, 73 Sopa de Maní I, 11 Sopa de Maní II, 11 Tejti, 7

Ecuador Amarillos en Leche, 68 Arroz con Pollo, 21 Avocado Soup, 15 Bananas al Chantilly, 69 Batido de Banano, 5 Buñuelos, 61 Café con Leche, 6 Caramel Bananas, 68 Cebiche, 8 Cocadas, 77 Empanadas, 60 Empanaditas, 10 Espuma de Naranja, 6 Fanesca, 12 Gardener’s Soy Milk Soup, 16 Humitas, 59 Licuado, 5 Llapingachos, 54 Locro de Papas, 15 Menestra, 26 Mote Pillo, 54 Papas Locas, 13 Ponche de Café, 5 Repe, 14 Seco de Pollo, 30 Sopa de Bolas de Verde, 14 Sopa Marinera, 17 Te con Limón, 6 Tomato Soy Milk Soup, 16

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Home Office Annual Meeting Pork Chops, 47 Bean Casserole, 48 Breakfast Casserole, 1 Caramel Corn, 76 Cherry Cheese Cakes, 73 Cherry Fruit Squares, 73 Chicken Casserole, 48 Council Meeting Casserole, 47 Easy Pumpkin Dessert, 69 Granola II, 2 Granola, 2 Lemon-Pepper Fish, 48 Norwegian Fish Chowder, 17 Sloppy Joes, 48 Strawberry Mold, 69

India Alu Dum, 50 Chapatis, 62 Chutney, 56 Curried Potato, 50 Curry, 35 Egg Curry, 41 Fish Koftas, 44 Fried Vegetable Patties, 52 Fruit Kebabs, 75 Garam Masala, 58 House Curry, Chicken, 38 Jalebis, 77 Lamb or Mutton Curry, 40 Meeta Dahl, 53 Mixed Fruit Chutney, 56 Murgee Badam, 39 Pooris, 62 Rice Pilau, 43 Sharbatee Gulab, 76 Tomato Chutney, 56

Kenya Chai, 4 Charcoal Sour Milk, 5 Chicken with Rice, 31 Kima, 32 Ku Ku Paka, 33 M’Baazi, 20 Mango Ice Cream, 69 Matake, 33 Meat with Ugali, 32 Passion Fruit Pudding, 72 Pilli Pilli Sauce, 58 Ugali, 32 Wimbi Uji, 6

Mexico Arroz con Leche, 71 Arroz Mexicano, 22 Atún con Pico de Gallo, 9 Brown Sugar Chocolate Cake, 74 Buñuelos, 74 Capirotoda, 68 Chilaquiles, 27 Chile Relleno Squares, 25 Chiles Rellenos con Queso, 24 Chiles Rellenos, 24 Empanaditas, 10 Enchilada Casserole, 26 Enchiladas Suizas, 26 Flán, 67 Frijoles a la Mexicana, 23 Green Enchiladas, 25 Guacamole, 18 Hot Chocolate, 6 Huevos Rancheros, 1 Huevos Revueltos, 1 Mango Canela, 67 Mole, 57 Plaintain Chips, 8 Plátanos Fritos, 55

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Refried Beans, 23, 55 Salsa de Tomate, 57 Salsa Picante, 57 Sopa de Fideos, 12 Sopa Seca, 22, 30

Nepal Alu Ko Kufta, 53 Cauliflower, 53 Chicken Curry, 37 Farina Balls, 66 Milk Balls in Syrup, 75 Nimki, 64 Puffed Rice and Nuts, 64 Vegetable Curry, 43

Pakistan Beef Curry, 36 Breakfast Halwa, 3 Chai, 4 Chapatis, 61 Chicken Karhai, 38 Curry, 35 Dahl Curry, 50 Gulab Jammon, 70 Magloobie, 39 Matar Pullao, 44 Pakoras I, 51 Pakoras II, 51 Pooris, 62 Raitha, 18 Rice Pilaf, 45 Saffron Syrup Toast, 75 Salad Dressing 20 Samosas 52 Sesame Seed Candy, 64 Sevia, 72 Suji Halwa, 3

Peru Ají de Gallina, 27

Alfajores II, 71 Arroz Chaufa, 22 Arroz Tapado, 25 Ensalada Rusa, 18 Estofado de Pollo, 30 Gardener’s Soy Milk Soup, 16 Licuado, 5 Lomo Saltado, 29 Manjar Blanco 71 Papa Rellena a la Peruana, 54 Salchipapas, 31 Tomato Soy Milk Soup, 16

Philippines Adobo, 33 Arroz Caldo with Chicken, 15 Balut, 8 Bibingkang Malagkit, 64 Chicken Kaldaretta, 35 Empanadas, 10 Flán, 67 Lomo Guisado, 34 Lumpia Shanghai, 9 Lumpia, 34 Macaroon Cupcakes, 76 Mochiko, 65 Pancit, 34

Romania Mamaliga, 46

Tibet Bo-Jha Suma, 4 Chai, 4 Jasha Langtso, 45 Thukpa Ngopa, 45

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General Index A

Adobo, 33 Ahogado, 57 Ají de Gallina, 27 Alfajores, 71 Almond Chicken, 39 Alu Dum, 50 Alu Ko Kufta, 53 Amarillos en Leche, 68 Annual Meeting Pork Chops, 47 Api, 7 Arroz Caldo with Chicken, 15 Arroz Chaufa, 22 Arroz con Leche, 71 Arroz con Pollo, 21 Arroz Graneado, 21 Arroz Mexicano, 22 Arroz Tapado, 25 Atún con Pico de Gallo, 9 Avocado Soup, 15

B Balut, 8 Banana al Chantilly, 69 Banana Ball Soup, 14 Banana Bread, 61 Banana Shake, 5 Bananas, Fried, 55 Batido de Banano, 5 Bean Casserole, 48 Beans with Rice, 26 Beans, Mexican, 23 Beef Curry, 36 Beef Egg Rolls, 34 Beef Stew, 32 Beet Salad, 19 Bibingkang Malagkit, 64

Bo-Jha Suma, 4 Boiled Duck Egg, 8 Bread Crumb Casserole, 68 Breakfast Casserole, 1 Brown Sugar Chocolate Cake, 74 Brownies, 73 Buñuelos, 61, 74

C Café con Leche, 6 Capirotada, 68 Caramel Bananas, 68 Caramel Corn, 76 Cauliflower, 53 Cebiche, 8 Chai, 4 Chantilly, 66 Chapatis, 61, 62 Charcoal Sour Milk, 5 Cheese Rolls, 63 Chejje Pancakes, 63 Cherry Cheese Cakes, 73 Cherry Fruit Squares, 73 Chicha, 7 Chicken and Quinoa Salad, 19 Chicken Casserole, 47, 48 Chicken Curry, 37, 38 Chicken Kaldaretta, 35 Chicken Karhai, 38 Chicken Salad, 19 Chicken Stew, 27, 30 Chicken Tikka, 39 Chicken with Rice, 31 Chilaquiles, 27 Chile Relleno Squares, 25 Chiles Rellenos, 24 Chocolate Pudding, 73 Chutney, 56 Cocadas, 77 Coconut balls, 77

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Coconut Chicken, 33 Coffee Punch, 5 Corn Flour Drink, 7 Cornmeal Mush, 46 Council Meeting Casserole, 47 Crazy Potato Soup, 13 Cucumber and Onion Salad, 18 Curly Sweet Dessert, 77 Curry

Egg, 41, 42 Potato, 50 Curry Spice, 35 Beef, 36 Chicken, 37, 38 Dahl, 50 Lamb, 40 Potato, 50 Rice, 36 Spice, 35 Vegetable, 43

Curry and Rice, 36 Custard, 67

D-F Dessert Balls, 70 Dhal Curry, 50 Dry Soup, 30 Egg Curry, 41, 42 Egg Rolls, 9 Empanadas, 60 Empanaditas, 10 Enchilada Casserole, 26 Enchiladas Suizas, 26 Ensalada Rusa, 18 Espuma de Naranja, 6 Estofado de Pollo, 30 Fanesca, 12 Farina Balls, 66 Festival Drink, 7 Fish Chowder, 17

Fish Koftas, 44 Fish Soup, 17 Flán, 67 Foamy Orange Drink, 6 French Beans Bhaji, 53 Fried Rice, 22 Frijoles a la Mexicana, 23 Fruit Kebabs, 75

G-L Garam Masala, 58 Gardener’s Soup, 16 Granola, 2 Green Banana Soup, 14 Green Enchiladas, 25 Guacamole, 18 Gulab Jammon, 70 Gulab Jamun, 70 Halwa, 3 Holy Week Soup, 12 Hominy and Eggs, 54 Hot Chocolate, 6 Hot Sauce, 57 Huevos Rancheros, 1 Huevos Revueltos, 1 Humitas, 59, 60 India House Curry, 38 Jalebis, 77 Jasha Langtso, 45 Kima, 32 Koftas, 44 Ku Ku Paka, 33 Lagua de Choclos, 55 Lamb Curry, 40 Lamb or Mutton Curry, 40 Layered Hot Dish, 49 Lemon Millet Flour Drink, 6 Lemon-Pepper Fish, 48 Licuado, 5 Llapingachos, 54

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Locro de Papas, 15 Lomo Guisado, 34 Lomo Saltado, 29 Lumpia, 34

M-O M’Baazi, 20 Macaroon Cupcakes, 76 Magloobie, 39 Maizillos, 66 Mamaliga, 46 Mango Canela, 67 Mango Ice Cream, 69 Mango with Cinnamon, 67 Matake, 33 Matar Pullao, 44 Meeta Dahl, 53 Menestra, 26 Mexican Eggs, 1 Mexican Hot Chocolate, 6 Mexican Rice, 22 Mhaga, 32 Milk Balls in Syrup, 75 Mochiko, 65 Mole, 57 Mote Pillo, 54 Murgee Badam, 39 Mutton Biryani, 41 Nimki, 64 Noodle Soup, 12 Orange Chicken Pilaf, 46

P-Q Pais, 72 Pakoras, 51 Pancit, 34 Papa Rellena, 54 Papas Locas, 13 Passion Fruit Pudding, 72 Pea Beans, 20

Peanut Soup, 11 Pepper-chocolate Sauce, 57 Peruvian Beef Strips, 29 Pesque, 3 Pilao, 44 Pilau, 43 Pilli Pilli, 58 Plain Pulau, 42 Plantain Chips, 8 Plátanos Fritos, 55 Ponche de Café, 5 Pooris, 62 Pork Chops, 47 Potato Balls, 53 Potato Curry, 50 Potato Patties, 54 Potato Soup, 15 Potato, Stuffed, 54 Puffed Rice and Nuts, 64 Pumpkin Dessert, 69 Quinoa Soup, 13

R Raitha, 18 Refried Beans, 23, 55 Repe, 14 Rice

Cakes, 64, 65 Chicken Pilaf, 46 Chicken with Rice, 21, 31 Curry, 36 Dessert, 72 Drink, 7 Fried Rice, 22 Hot Dish, 49 Mexican Rice, 22 Pulao, 42, 43, 44, 45 Snacks, 64 With Beans, 26 With Meat Sauce, 25

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With Milk, 71 Rice Cakes, 64, 65 Rice Drink, 7 Rice Hot Dish, 49 Rice Pilaf, 45 Rice with Chicken, 21 Rice with Meat Sauce, 25 Rice with Milk, 71 Rice, Mexican, 22 Roast Chicken, 31 Rose Petal Pineapple Crush, 76 Russian Salad, 18

S Saffron Syrup Toast, 75 Salad Dressing, 20 Salchipapas, 31 Salpicón, 19 Salsa de Tomate, 57 Salsa Picante, 57 Salteñas, 28, 29 Samosas, 52 Sautéed Beef Strips, 34 Scrambled Eggs, 1 Seco de Pollo, 30 Sesame Seed Candy, 64 Sevia, 72 Sharbatee Gulab, 76 Shrimp Cocktail, 8 Sloppy Joes, 48 Sopa de Bolas de Verde, 14 Sopa de Fideos, 12 Sopa de Maní, 11 Sopa Marinera, 17 Sopa Seca, 30 Strawberry Mold, 69 Stuffed peppers, 24 Sweet Bananas in Milk, 68

T-Z Te con Limón, 6 Tejti, 7 Thukpa Ngopa, 45 Tibetan Butter Tea, 4 Tibetan Chicken, 45 Tibetan Fried Noodles, 45 Tomato Sauce, 57 Tomato Soup, 16 Tortilla Casserole, 27 Tuna Dip, 9 Ugali, 32 Meat, 32 Vegetables, 32 Vegetable Curry, 43 Vegetable Patties, 52 Vegetable Stew, 55 Vermicelli Pudding, 72 Warm meat, 39 Wimbi Uji, 6 Yogurt Salad, 18