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The Best from the Land

The Best from the Land

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

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

ii Table of Contents

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

i Introduction

Food has always drawn people together. It The idea for a World Mission Prayer League is my hope that this recipe book may draw our cookbook came to me several years ago, as I whole Prayer League family closer together, as sat with my family around the kitchen table in we learn to appreciate and enjoy the foods that the Mission Home in Camrose, Alberta. represent the peoples and cultures we love. We were visiting (and eating) with Florence I would like to thank all of you who took the Olson, talking about our work in the Home time to write down recipes and send them in. Office and her work as Mission Home hostess. Without you there wouldn’t have been a recipe We agreed that one of the rich benefits of our book! Thanks also to my husband, Chuck, for “home” assignments was getting to know his patience with me, as I tried to work the missionaries from all of our Prayer League computer and make it do what I wanted it to fields. do. Chuck was also responsible for the layout, As missionaries pass through our offices in editing, and correcting. All I did was type in the Minneapolis and Camrose, they often share recipes! foods that they have learned to prepare in their Finally, I want to dedicate this book to various countries of service. Many of us have Margaret Lindell, who has made “coming enjoyed Arun Manaen’s Alu Dum. We may home” feel so good to many of us returning have tasted Linda Nelson’s Sopa de Maní, or from various fields. Out of her kitchen have Joyce Andrews’ Salteñas. Many of us have, of come foods from around our Prayer League course, favorite recipes from the countries of fellowship—Nepali, Bolivian, Kenyan, Chinese, our service—or recipes we have collected and many more besides. It is a place where the while traveling or from our friends. foods in this recipe book really happen. How good it would be—so we thought while More importantly, of course, it is a place where sitting around Florence’s kitchen table—to we meet as a family, share food and fellowship collect favorite recipes from all of our Prayer together, and encourage one another for work League family, assemble them in one in God’s mission. resource, and make them available to the entire family. Thank you, Margaret for your open hospitality. Thanks for being a friend. 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 Cindy Lindquist 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 , tastes and foods.

ii Breakfast Breakfast Casserole Serves 12 Stop in the Home Office in Camrose, Alberta, Serves 6 and Florence is sure to serve you the best home-cooked meals you’ve ever had! Be sure you are fully awake before you eat this delicious breakfast from . It might wake 6 eggs you up with a start! 2 C. 2 slices bread, cubed 1/2 C. 1 tsp. corn tortillas 1 lb. sausage , fried and drained 6 eggs, fried or poached 6 slices , cut up, fried crisp and drained parmesan or romano 1/2 C. shredded cheddar cheese

Heat oil in skillet. Fry one for each Mix and refrigerate overnight in 9X12 inch pan. serving—until limp, NOT crisp. Remove and Bake at 325° for 45 minutes. drain. Place on serving plate; top with fried or poached egg. Pour salsa over egg and tortilla. Florence Olson, Home Office Sprinkle with cheese if desired. This dish is best served with hot refried MY KITCHEN PRAYER and sausage. And of course, plenty of soft and warm corn tortillas. Top it off with some hot Bless my little kitchen, Lord, coffee. I love its every nook, Ruth Temple, Mexico And bless me as I do my work. Huevos Revueltos Wash pots and pans and cook. Scrambled Eggs, a la Mexicana May the meals that I prepare Serves 6-10 Be seasoned from above This is another version of Huevos Rancheros, With Thy blessing and thy grace using fresh vegetables instead of salsa. But most of all, Thy love. 2 T. oil 3 tomatoes, diced So bless my little kitchen, Lord, 3-4 small green chili peppers, chopped And those who enter in; fine 1/2 , diced May they find naught but joy and 8 eggs, slightly beaten peace And happiness therein. Sauté peppers and in the hot oil, add diced tomatoes and simmer one minute. Add submitted by Jaquelin Mikaelsen eggs, cook just until done. Add and pepper to taste. Ruth Bronson, Mexico

1 Granola I Granola II Makes 5-6 lbs. Makes 2-3 lbs. cereal Long before granola became popular, This version calls for —it comes out missionaries around the world had been sweet and crunchy. cooking up “missionary cereal.” It is very much 5 C. old fashioned or slow cooking like granola, of course, but often prepared in a rolled oats (or use 21/2 C. rolled big pan on the stovetop instead of baked oats with 21/2 C. rolled wheat, in the oven. rolled rye, rolled barley, or rolled 16 C. oatmeal (about 3 lbs.) triticale) 1 C. 1 3/4 C. skim milk powder 2 C. sunflower seeds (or seeds 3/4 C. nuts (, or 1 C. wheat germ pecans) 1 C. raisins 3/4 C. wheat germ 1 C. chopped peanuts 1/2 C. sunflower seeds 1/2 C. sesame seeds Mix together. 1 C. raisins 1 C. unsweetened coconut (large flakes Mix: are best) 1 tsp. salt 1/2 C. honey 2 C. 1/2 C. oil 2 C. 1/2 C. 1 C. water 1 tsp. vanilla Combine all dry ingredients in a large pan. cinnamon, optional Heat honey, oil and water on low heat until well blended. Add liquid ingredients to dry Pour over oatmeal mixture and mix well. Put ingredients and mix until everything is moist into two 9X13 pans. Bake at 350° for 1 hour or and sticky. Place the pan containing the until dry and brown. Stir every 15-20 minutes. mixture in a oven heated to 250° for 1 to 1 1/2 Add raisins after baking. hours. Stir the mixture every 15 minutes for even toasting. Laura Wendler, Home Office Berit Eriksson, Home Office

“Kesho kesho ita kuja.” “Tomorrow, tomorrow will come.” (Swahili proverb)

2 Cream of Wheat Halwa Pesque Serves 4 Serves 4-6 Halwa may be made from plain Cream of Serve pesque instead of oatmeal some Wheat—with a delicious twist from Pakistan. morning. It can be used as a simple supper Served with pooris (Bread section) and chai also. (Beverage section), you’ll be eating a typical 1 C. quinoa, washed Pakistani breakfast. 3 C. water 1 C. Cream of Wheat salt to taste 2 peeled milk 3/4 C. sugar grated cheese (Farmer cheese) 1/2 C. melted 1 egg 2 C. water butter 2 Tbsp. chopped and/or pistachios (optional) Wash quinoa and cook in water. When fully cooked, add salt, milk to desired consistency, Lightly brown Cream of Wheat and cheese, egg and butter. Serve with sugar. in butter. Reduce heat. Add sugar and water, Joyce Andrews, stirring well. Cover and cook over slow fire until Cream of Wheatis tender. Add nuts. Cook until all moisture evaporates. Serve warm or hot. “Ghar bhi apna, pet bhi apna.” Alice Ellis, Pakistan “The house is yours, and your Suji Halwa stomach is yours.” (Pakistani proverb) Serves 4-6 [Meaning: Make yourself at This version calls for raisins instead of nuts. home!] 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

3 Beverages Chai Variations As tea is boiling, add : Chai I fresh , or Serves 6 cinnamon stick, or cinnamon leaf, or Chai is common through most of Asia and 1/4 tsp. ground black pepper as a served to every visitor. It is often served with substitute for sugar, or both a salty or spicy snack (e.g. pokaras; see 1 cardamom seed Side Dishes) and a sweet snack (e.g., ; see ). Another variation comes from Tibet: 4 C. water butter 4 C. rich milk soda 4-5 tsp. tea leaves 8-12 rounded tsp. sugar Add to tea and churn it up till foamy.

Paul and Becky Hagen, Nepal Boil water and tea together, then add milk and sugar and bring to a boil again. In Pakistan, Bo-Jha Suma one cardamom seed per cup is often added Tibetan Butter Tea with the tea leaves and boiled for a while. Ruth Olson, Pakistan Serves 4 Tea is a common hot drink in many Asian Chai II countries. Hospitality is graciously shown by Serves 6 offering tea to your guests, no matter what time of day or who your guest may be. Chai is Swahili for tea as well—and a main beverage in . Hospitality in this African Tibetan tea is a stout and nourishing drink, country always includes chai along with bread. especially appropriate during the cold days of winter. Tibetans will drink this tea several times 4 C. water a day. Cathy enjoys it most when she thinks of 3-4 tsp. tea leaves it as a . 6 whole cardamom seeds, cut in half 3-4 pieces of cinnamon sticks 4 C. water 1/4 - 1/2 C. sugar 1/2 C. loose tea 1/2 C. milk Boil ingredients together. When boiling, add 3- 3 Tbsp. butter 4 C. milk and bring to boil again. Try 1/2 C. salt evaporated milk for a special treat. Boil tea leaves 10 minutes. Add a pinch of Gail Koski, Kenya baking soda to extract color from leaves. Strain tea into deep pot. Add milk, butter, and salt. “Haraka haraka haina baraka.” Churn with a wooden spoon. Reheat, serving “Hurry, hurry brings no blessing. hot. Keep extra tea in a Thermos bottle. “ Cathy Grosz, Mongolia (Swahili proverb0

4 Charcoal Sour Milk Batido de Banano Banana Shake Servings depend on size of gourd Serves 1 Don’t screw up your nose until you try this unusual drink from Kenya. Laura Wendler says Batidos are different from licuados—they turn it is delicious—though it doesn’t look very out thicker. Delicious! appetizing in the gourd. This drink is especially good with (see Side Dishes). 1 banana 1/2 C. milk 1 large gourd, dried 2 Tbsp. sugar charcoal 1/2 tsp. vanilla fresh milk 1/2 C. chopped ice pinch salt, if desired Coat inside of gourd with charcoal. Fill gourd grated lemon peel, if desired with milk. Plug opening and set aside a few days (2-3 days is usually enough if the weather Put milk, sugar, and salt in a blender. Add is warm). Open and enjoy. The milk should be peeled banana, vanilla and ice. Blend well until a gray color. foamy. Laura Wendler, Kenya Variations: Add a peeled orange to the mixture, or, substitute flavoring for the vanilla. If Licuado you like a sweeter drink, add 2 tsp. honey Serves 4 before blending. Joyce Andrews, These nutritious and refreshing drinks are popular in Mexico, Ecuador, Peru and Bolivia. Ponche de Café They may go by different names from place to Coffee Punch place—but all are just as good. Be sure to tart with cold, fresh milk. Serves 2-4 4 C. cold milk Try this delicious iced coffee drink from fruit of your choice (favorites include: Ecuador on a hot afternoon. banana, , peach, berry, pineapple, ) 1 C. chopped ice 2 Tbsp. sugar 1 C. strong HOT black coffee 1 tsp. vanilla 2 Tbsp. cream 2 Tbsp. sugar Mix in blender until smooth and creamy. 1/2 Tsp. vanilla Yummy! Put the ice in a . Pour the hot coffee on Linda Nelson, Bolivia top of the ice. Add cream and sugar and serve Thus says the Lord of hosts, “ in little glasses, adding a pinch of instant coffee on top. gardens and eat the fruit of them.” Cindy Lindquist, Home Office (Jeremiah 29:5)

5 Café con Leche Espuma de Naranja Foamy Orange Drink Serves 6 Serves 6 Heat 6 cups of milk in saucepan. Pour into cups. Add instant coffee and sugar to taste. Try this orange drink for breakfast— Ecuadorian-style. It is similar to the familiar An Ecuadorian breakfast often consists of café Orange Julius. con leche and a pansito—a breakfast bun. Some cheese and fruit are optional. juice of 6 oranges Cindy Lindquist, Home Office juice of 1 lemon 1/2 C. sugar Te con Limón 6 eggs, separated 1 packets of gelatin Serves 6 2 Tbsp. water

In Ecuador, tea is not tea unless served with Mix orange juice and lemon juice with sugar. fresh lemon wedges. Serve hot tea to guests Beat egg yolks and add. Dissolve gelatin in with a plate of lemon wedges and a sugar water and add to mixture. Chill. Beat egg bowl. whites until stiff and divide into six glasses. Fill A typical afternoon tea includes goodies— glasses with chilled orange mixture. , cubes of cheese, crackers, jam, buns, Cindy Lindquist, Home Office peanuts, , sliced sausage or hot dogs, hard candies, and possibly a , Wimbi Uji depending on the occasion and the financial Lemon Drink status of the host and hostess. serves 2 Cindy Lindquist, Home Office This thick and nourishing drink is usually Mexican Hot served in cups or gourds. Wimbi is available as Serves 4 millet flour, from natural food stores. 1 1/2 C. water Mexican chocolate may be found in Mexican 1/4 C. wimbi, heaping food stores. Sugar and cinnamon give it its 1/4 C. sugar distinctive flavor. juice of 1 lemon 2 3-oz. Mexican chocolate 6 C. milk Measure water into a saucepan. Measure wimbi into a bowl. Add water from the Combine in a saucepan and heat on a medium saucepan to the wimbi in the bowl and stir to setting. Stir constantly until chocolate is make a smooth . melted. Just before serving, whip into a froth Bring remaining water in saucepan to a boil. with a molinillo (Mexican wooden beater)—or Stir in wimbi paste. Add sugar. an egg beater, or blender. Cindy Lindquist, Home Office Cook until mixture thickens and boils. Stir in lemon juice. Gail Koski, Kenya

6 de Carnaval Api Festival Drink Corn Flour Drink Serves 8-12 Serves 8 Chicha is made from one or more whole Api is a corn drink popular in Bolivia, often grains. What follows is a traditional recipe from served with buñuelos. White or is Bolivia. When cool, it may be served ground to make traditional api. Try substituting immediately—though in Bolivia it is often left to corn flour—or placing a special order from a “mature" for a slightly fermented beverage. missionary returning from Bolivia! Traditionally, the maturing process is accelerated by chewing the grains first, spitting 1/2 C. api, white or purple 2 qts. water them into a large pot and adding the rest of the 1 C. sugar ingredients after fermentation takes place. 2 tsp. cinnamon sticks 1 Tbsp. anise seed juice from one small lemon 1 Tbsp. cinnamon 1/2 Tbsp. cloves Mix api in water and add cinnamon sticks. Let 1 tsp. black pepper boil for 10 minutes. Add sugar and lemon juice. 1 tsp. paprika Serve hot with buñuelos. 1 Tbsp. sesame seeds Jacqueline Mikaelsen, Bolivia 1 C. dry 1 C. quinoa Tejti 1 C. whole grain barley Rice Drink 1 large French bread Serves 8-12 Toast barley, rice, quinoa, sesame seeds and mix with the rest of the ingredients. Cook with Tejti may be served immediately, cold or hot. In water. Drain liquid into a large pot, adding fresh Bolivia, the beverage is often left to “mature” water and cooking again until grains are fully for several days before serving. Ground cooked. Cool and collect liquid again. Add peanuts give the drink an interesting twist. some fruit to liquid—like apples, pineapple 2 C. dry rice skins, etc. Add French bread. Cool thoroughly 1/2 lb. peanuts and serve. 1 large stick cinnamon Chicha will mature in four to five days, if left in 6 whole cloves a covered pot and stirred periodically. Add sugar to taste. Toast rice in a frying pan without . Cook in 3 qts of water, with cinnamon and cloves. When Joyce Andrews, Bolivia rice is fully cooked, add 2 more qts of water. Toast the peanuts in a slow oven, being careful “El que nace para tamal, del cielo not to burn them. Grind toasted peanuts in a food processor until oil is separated. Keep the le caen las hojas.” oil for later. Put ground peanuts in the pot with . Add brown sugar to taste. Serve “He who is born to be a , in cups, with several drops of oil on top. depends upon heaven for his This beverage will mature in four to five days. covering.” (Mexican proverb) Joyce Andrews, Bolivia 7 Appetizers Boiled Duck Egg Cebiche 1 egg per person Ecuadorian Cocktail The benefits of this traditional Filipino food are Serves 4-6 legendary. Balut is said to be a remedy for infertility, a cure for many common ailments, Cebiche can be made in many different ways— and a powerful stimulant. Balut is a delicacy with raw fish, clams, shrimp, oysters, and any that, as someone said, is an acquired taste. other type of seafood. The following is a traditional Ecuadorian recipe using shrimp. duck eggs, with ducklings fully formed and ready to hatch within the egg 24 large shrimp 3 slices lemon Boil the eggs until done. Serve warm, or 3 slices onion cooled. Balut may be served as an appetizer or small bunch of parsley as a “pick-me-up” any time of the day. If duck eggs at the proper stage of development are Cook shrimp in water containing lemon, onion, difficult to find, one may puchase balut any and parsley. Boil for 3 minutes. Don’t overcook. morning of the week from vendors walking the Remove shrimp, peel off shells, and cut into streets of . pieces. Chuck Lindquist, Home Office : 1 Tbsp. sauce Plantain Chips 1 Tbsp. chili sauce juice of green lemons About 4 1/2 C. juice of yellow lemons When plantains are thinly sliced and fried, they salt become crisp and light. When sliced thicker, juice of 1 orange they are a good vegetable to serve with a Latin to taste American meal. dash of sugar 3 large plantains, peeled and sliced Marinate shrimp in sauce overnight in thinly at a diagonal refrigerator. Serve with corn nuts or popcorn. salt Cindy Lindquist, Home Office Cover plantain slices with ice water. Let stand for 30 minutes. Pat dry. “Part of the secret to success in Heat oil to 375°. Fry around 12 slices at a time, life is to eat what you like and let turning occasionally, until golden brown. the food fight it out inside.” (Mark Remove, drain and sprinkle with salt. Twain) Cindy Lindquist, Home Office

8 Atún con Philippine Fried Egg Rolls, Shanghai Chunky Dip Style About 2 1/2 C. salsa Approximately 10 egg rolls Pico de Gallo is probably Mexico’s most Typically this dish would be a main course popular salsa. Here it is mixed with tuna to item, but has been adapted here to be used as made a different but delicious dip. an appetizer. 1 can (6 1/2 oz.) tuna, well drained 1/2 lb. ground 3/4 C. chopped red onion 1/2 lb. shrimp, chopped fine 1 large tomato, chopped 1/2 C. water chestnuts, chopped 1 jalapeño pepper, seeded and 1/2 C. green onions, chopped chopped 1 tsp. salt 1 Tbsp. lemon juice 1 tsp. freshly ground pepper snipped fresh cilantro 1 egg Tortilla chips 1 Tbsp. 1 pkg. egg roll wrappers (sold in the PEPPER ALERT!!! It is important to be careful oriental section of grocery stores) when seeding and chopping hot peppers. If the 1/2 C. oil of the pepper should get in your eyes or stay on your skin too long, it can be very Combine pork, shrimp, water chestnuts, green painful. The safest way is to use plastic gloves. onions, egg and soy sauce. Season with salt and pepper. Place a level tablespoon of filling Break up tuna. Gently mix in remaining on each egg roll wrapper and seal with a few ingredients except cilantro and chips. When drops of water. Deep-fry in hot oil and drain on mixed, sprinkle with cilantro and serve with paper towel. tortilla chips. Serve with sauce. Cindy Lindquist, Home Office Shanghai

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 —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)

9 Empanaditas I Empanaditas II Serves 6-8 About 24 turnovers An is a filled turnover; an This recipe calls for pastry made from scratch. empanadita is a smaller version of the same, If you don't have the time, buy ready made pie- often served as an appetizer. This dish is very crust pastry and prepare as directed. popular not only in the , but in many 2/3 C. parts of as well. 2 Tbsp. butter or , softened PASTRY: 2 C. all-purpose flour 1 14-oz. package of double-crust pastry 1/2 tsp. salt (makes about 12-16 four-inch 4-6 Tbsp. cold water squares) 1 egg, separated 1 Tbsp. milk FILLING: 1 Tbsp. vegetable oil FILLING: 2 Tbsp. minced garlic 1 can (41/2 ounces) deviled ham 1/4 C. minced onion 1/4 C. grated cheese, Cheddar 1/4 C. minced tomatoes 1 tsp. prepared mustard 1 C. each ground , ground pork and dash pepper ground or chopped chicken salt and pepper to taste CHICKEN FILLING: 1 C. chopped hard-boiled eggs (4-5 1/2 C. finely chopped cooked chicken eggs) 2 Tbsp. or chili sauce 1 C. chopped sweet pickles 2 Tbsp. chopped pimento-stuffed

Flatten pastry to a thickness of 1/8 inch. Cut Cut shortening and margarine into flour and into 4-inch squares. Set aside. salt until meal-like. Sprinkle in water, 1 Tbsp. at a time, tossing with fork until all flour is In a medium skillet, heat oil. Sauté garlic, onion moistened and pastry almost cleans side of and tomatoes. Cook until garlic is brown and bowl. Gather pastry into a ball; divide into onions turn transparent. Add veal, pork and halves. Shape one half into a flattened round chicken. Season with salt and pepper. Cook for on lightly floured cloth-covered board. Roll 20-25 min., until meat is done. Add eggs and pastry into rectangle, 10X13 inch. Cut into 3- pickles. Cook for 5 min. longer. Allow the inch circles. Place on ungreased sheet. mixture to cool. Prepare filling(s). Beat egg white slightly. Brush Preheat oven to 400°. Fill each piece of on edges of pastry circles. Place 1 Tbsp. filling with a spoonful of the mixture. Fold to form a on center of each circle. Fold pastry over filling; triangle. Wet the edges with water and seal. press edges with fork to seal. Arrange on a cookie sheet and bake the pastries for 25-30 minutes. Heat oven to 375°. Mix egg yolk and milk; brush turnovers with egg yolk mixture. Bake Note: Empanaditas can be made ahead of time 18-20 min. or until light brown. and refrigerated. To heat chilled empanaditas, heat oven to 350° and bake about 8 min. or Cindy Lindquist, Home Office until hot. Cindy Lindquist, Home Office

10 Sopa de Maní II Soups Peanut Soup Sopa de Maní I Another version of Bolivian peanut soup. Peanut Soup Besure to begin early in the day! Serves 8 2 lb. soup bones with meat 2 qts. water Soups are a very important part of the Latin 3 tsp. salt American diet. The noon meal is not complete 1/2 onion, chopped unless it starts with una sopa— a soup. Sopa 3 carrots cut in 2 in. julienne strips de Maní is a traditional soup from Bolivia. 1 stalk celery, chopped 6 small potatoes, quartered 1 lb. meat 1-2 tomatoes soup bones 1/4 C. rice water to fill a crock pot or pressure 1/2 tsp. cooker 1/4 tsp. ground cumin, or to taste 1 onion, chopped 1/4 tsp. pepper 1 small tomato, chopped 2/3 C. raw peanuts 1 Tbsp. chopped parsley 1/2 C. fresh or frozen peas 1 Tbsp. oil 1/2 C. peas GARNISH: 1 carrot, chopped 2 potatoes cut in 1 in. fine julienne 1/2 C. raw peanuts, ground in blender strips with some water parsley

Cook soup bones and meat till tender. (Cook Cook bones, water, and salt for 15 minutes in overnight in the crock pot for convenience.) pressure cooker or simmer until meat is tender. Slice meat from bones and cut stew meat into Cut meat from bones and cut in small pieces. bite size pieces. Add to . Discard bones and fat from broth. Add meat, Put onion, tomato and parsley in blender. vegetables, quartered potatoes, rice and Simmer in oil until onion is done. Add to soup seasonings. Simmer 20-25 minutes. stock. Add carrots and ground peanuts. Prepare peanuts. Remove skins by Simmer for 30 minutes. Season with salt and just until skins loosen or soaking in warm pepper. water. Cover with water in blender. Blend at Amy Norberg, Home Office highest speed until a fine milky emulsion. Add peanuts when other ingredients are almost done. Return to boil and simmer 5 minutes. “El enfermo que come no muere.” Add peas the last minute or two. While soup simmers, prepare garnish. Wash “The sick who eat do not die.” dry potatoes strips. Fry in deep fat until slightly (Ecuadorian proverb) 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

11 Fanesca Cook peas, corn, lima beans, kidney beans, Holy Week Soup flat beans, lentils, potatoes separately. Using a large pot, fry garlic and onion in Server 12-15 colored fat. Add salt and cumin. Whirl rice and This soup is served throughout Ecuador on 2 C. milk together in blender. Add to pot along Good Friday, with bread or a garnish of fried with all the cooked vegetables. plantain or boiled egg. The first disciples had to Cook washed codfish in 3 C. milk. Add to pot. endure hardship and uncertainty after Jesus Blend toasted peanuts with 1 C. milk. Add to was crucified. They huddled together for safety the soup. Boil soup for 10 minutes, stirring and for sharing of food. Each brought what often so the mixture doesn’t stick or burn. they had and put it in the pot—a little rice, a Before serving, add cream and cheese. Keep pound of lentils, a squash, a bit of dried fish, the heat low and stir until cheese is dissolved. etc. The result, we are told, was fanesca— and Add egg and plantain before serving for fellowship in a day of crisis. garnish. 2 lbs. Note: Do not use water to make this dish. 1 lb. yellow winter squash Fanesca should be thick, but a bit of milk can 5 large leaves be added if desired. 3/4 lb. peas 1 lb. kernel corn Paula Quam, Ecuador 1/4 lb. lima beans 1/4 lb. kidney beans Sopa de Fideos 3/4 lb. flat or northern beans Soup 1/2 C. cooked lentils 1 lb. potatoes, cubed Serves 4 4 garlic cloves Vermicelli, or very thin , are used in this 1/4 C. colored fat (you may color fat by traditional Mexican recipe. using achiote, paprika, or a few drops of red food coloring) 1/2 C. vermicelli noodles, uncooked 1 large onion, finely chopped 1 Tbsp. bacon fat 1 Tbsp. salt 1 small onion, chopped fine 3 tsp. cumin 3 Tbsp. tomato puree 1 C. cooked rice 5 C. broth 2 C. milk 1/2 C. grated white cheese (Monterey 1 lb. dried codfish, washed Jack or white cheddar) 3 C. milk 1/4 toasted peanuts Heat fat and add noodles and fry until light 1 C. milk brown. Remove from pan. In the same fat, 1 C. cream sauté onions until soft. Add tomato puree and 1 C. grated white cheese cook for 2 or 3 minutes. Combine puree, noodles and broth in a large pan until noodles GARNISH: are tender. Add salt and pepper to taste. hard cooked eggs, chopped Sprinkle with cheese and serve. fried plantain bananas Cindy Lindquist, Home Office

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

12 Papas Locas Basic Quinoa Soup Crazy Potato Soup Serves 4-6 Serves 8 Quinoa is what some nutritionists are calling This soup calls for “red fat”—made with a the “supergrain of the future.” Its origin is high traditional Ecuadorian coloring, achiote. Use a in the Andes mountains and was, along with generous amount of paprika or a few drops of corn and potatoes, a for the Inca red food coloring if you don’t have achiote on people. The Incas called it the “mother grain.” hand. Better yet, ask a friend from Ecuador to Quinoa contains more protein per weight than bring you a package of the real thing! any other grain. It is a complete protein, with 1/4 lb. or side pork an essential amino acid balance similar to milk. 2 lbs. peeled potatoes, quartered Quinoa is now being raised in the U.S. and can 1 quart salted water be found in health food stores and in some 1 large onion, chopped supermarkets alongside of gourmet rice. 2 garlic cloves, chopped 1 onion, chopped 1 Tbsp. red fat 1 Tbsp. vegetable oil 2 tsp. cumin 5 C. stock or water and meat extract 1 tsp. oregano 1/2 C. rinsed quinoa 1 can milk (about 1 2/3 C.) 1/4 C. grated cheese white cheese, cubed sliced green onion

Cook pork in pressure cooker for 1 hour or until Optional vegetables: tender. Cook potatoes in water. 1/2 C. each of cabbage, carrots, Fry onion and garlic in red fat. Add cumin and tomatoes oregano when onion is tender. 1/4 C. each of celery and green pepper

When pork is tender, cut it in small pieces and Sauté onion (and optional vegetables) in oil. add it and its cooking water to the potatoes and Add stock or water with meat extract. Add potato water. Add onion mixture. Bring to boil. quinoa and simmer 30 minutes. Add canned milk. Heat thoroughly and serve Serve hot, garnished with cheese and green with cheese. onion. Paula Quam, Ecuador Corrine Fenner, Bolivia

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

13 Repe Sopa de Bolas de Verde Green Banana Soup Banana Ball Soup Serves 6-8 Serves 8-10 This soup tastes best when the bananas are This is a banana soup recipe similiar to the one still very green. In fact, the greener, the better! above, but adds soup meat instead of cheese and uses plaintain bananas instead of the 7 very green bananas common variety. Children love to fish the 2 lbs. potatoes “banana balls” from this tasty soup! 1 C. grated soft white cheese 3 Tbsp. milk 1 lb. soup meat, cubed 1 qt. water 10 C. water salt to taste 1 lb. potatoes, cubed to taste (optional) 1 small piece cabbage, chopped 4 green plantain bananas Variation: 2 Tbsp. lemon juice 1 C. cooked peas 2 Tbsp. oil 1 medium onion, chopped Peel bananas and break into small pieces. 2 garlic cloves, crushed (Don’t use a knife—it will turn the bananas 1 green pepper, chopped black.) Peel and cut potatoes into small pieces. 1/2 tsp. cumin 2 eggs, beaten Heat water to boiling and add bananas a few at 1/2 C. flour a time. (Try not to let water stop boiling or 2 C. milk bananas get tough.) When bananas are soft, salt to taste add potatoes. Mash when potatoes are soft. Add cheese and salt to taste. Add milk and Place the meat in the water to cook. After 20 coriander just before removing from stove. minutes, add the potatoes and cabbage. Repe made properly looks a lot like Peel and grate the green plantains. Add lemon — dishwater but it tastes good! juice. Fry the onion, garlic, green pepper and Carol Lackey, Ecuador 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 “Better to go home and make a net remaining onion mixture and fry for a few than to go down to the stream and minutes to season the meat. wish for fish.” (Chinese proverb) 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

14 Locro de Papas Blend avocado with the lemon juice. Bring Potato Soup broth to a boil. Add dissolved cornstarch, stirring constantly. Add cream or milk. When Serves 6-8 ready to serve, pour broth onto blended avocados. Do not boil as this would make the Locro is a popular soup served throughout soup bitter. Ecuador. My family has learned to love it! Cindy Lindquist, Home Office 2 lb. potatoes, peeled and cut into pieces with Chicken 1 Tbsp. oil or colored with achiote, or paprika and a dash of red Serves 6 pepper This is a hearty chicken-rice soup from the 1 small onion, chopped Philippines. It can be made over the stove or in 2 qts. water a crock pot. 1 C. milk 3 Tbsp. cream 1 chicken, cut up salt to taste 2 cloves garlic 1/4 C. grated white cheese 1 in. fresh ginger root cut into narrow strips or crushed Sauté onion in the colored fat. Add water. Heat 1 onion, chopped to boiling. Add potatoes and boil until done, 1 Tbsp. oil stirring often. The soup should be thick. Add 6 C. water water only if necessary. Add cheese, stir till green peppers, chopped melted. Optional: You may add 2 beaten egg 1 C. rice yolks to give the locro additional color. salt to taste 1 Tbsp. seeds, optional Cindy Lindquist, Home Office 2 Tbsp. chopped green onions 1 Tbsp. fried garlic

Server 6-8 Sauté garlic, ginger and onion in oil in a large skillet. Add chicken and brown. In a large pan Save overripe avocadoes for this smooth, place water, chicken, green peppers, rice, and delicately flavored Ecuadorian soup. salt. Cook over low heat. Stir thoroughly and 2 large avocados check frequently to avoid sticking. juice of one lemon Simmer for about 1 hour or until chicken is 2 Tbsp. cornstarch, dissolved in a bit of tender and rice is done. Before serving, add milk safflower seeds, green onions and fried garlic. 2 qts. chicken broth 1/2 C. cream or milk salt and pepper to taste “Kuziba ufa hujenga ukuta.” “Filling cracks builds walls.” (Swahili proverb)

15 Gardener’s Soup With Soy Milk With Soy Milk Serves 8-10 Serves 6-8 Cooking with soybeans is one of Jeannette Make your tomato soup even more healthy— Engesather’s specialties. Part of her ministry in use soy milk. Soy milk can replace cow’s milk Peru and Ecuador is teaching people how to in any recipe, except when the recipe calls for cook with soy products. Soybeans are a sour milk. legume that is both nutritious and economical. 1 onion, chopped 5 C. soy milk 3 C. water 6 C. water, including the water used to 1 chicken cook carrots 2 C. whole cooked tomatoes, blended 3 C. potatoes, cooked and blended with 1/2 C. boiled potatoes, blended some of the water mentioned 2 C. soy milk above salt, pepper and other to 1 large onion, chopped taste 2 tomatoes, peeled and chopped parsley or green onions as a garnish 2 C. carrots, cooked and chopped 2 caiguas Sauté onion in a bit of oil. Add water and Swiss chard, optional bouillon cube. Add blended vegetables. salt, pepper, and other condiments to Season to taste and let cook for a few minutes. taste Add soy milk and heat. Do not boil. Serve hot. Sauté onion in a bit of oil. Add tomatoes, Garnish with parsley or green onions. caigua and the Swiss chard. Add water and the blended potatoes. Let boil a few minutes. Jeannette Engesather, Ecuador 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)

16 Sopa Marinera everything well, adding more clam broth as Fish Soup needed. Season with salt and pepper. Add croutons. Serves 6-8 Transfer to a serving dish. Serve hot with hard- This is a seafood lover's delight! My husband boiled eggs and parsley as a garnish. loves it. Unfortunately, he doesn't get it very Cindy Lindquist, Home Office often. 2 lbs. fillets of any white fish Norwegian Fish 3 C. water Serves 4 1 C. chopped leeks 1 onion, quartered The Prayer League hasn’t any work in 30 clams Norway—but we do have a few Norwegian 1/2 C. minced onion missionaries! For this recipe, Northern or 1 C. Walleye Pike is recommended. 1/4 C. oil 2 lbs. fish salt and freshly ground pepper to taste 2 quarts water 1 tsp. sugar 3 tsp. salt 2 Tbsp. minced garlic 1/2 tsp. pepper 1/4 C. croutons 1 large onion, diced 2 Tbsp. raw rice 1 large potato, diced 1/2 lb. squid, sliced into 1/2-inch-thick 1 carrot, grated rings 1 16-oz. carton sour cream 1/2 lb. medium-size , shelled 3 Tbsp. flour and deveined

2 C. fresh or frozen crab meat, cooked Bring the fish to a boil. Turn off heat and 2 hard-boiled eggs, sliced carefully lift out of broth. Remove the bones 2 Tbsp. minced parsley and return the fish to the broth. Add salt,

pepper, onion, potato and carrot. Cook 20 In a small pot, boil fish fillets in water with the minutes, or until vegetables are done. Add flour onion and leeks. Strain and set aside the stock. to sour cream. Ladle some broth into sour Cut fish into chunks. Set aside. cream and stir. Add this to chowder and bring In a small pot, boil clams in enough water to to a boil. Let rest 10 minutes before serving to cover until they open. Strain and set aside improve flavor. clam stock. Remove clams from their shells. Agnes Baker, Home Office In a small skillet, sauté onion and tomato sauce in 1 Tbsp. . Season with salt, pepper and sugar. “Barriga llena, corazon In a large saucepan, heat the rest of the olive contento.” oil and brown the garlic. Remove garlic and set aside. Fry the croutons in the same oil. “When the stomach is full, the Remove and set aside. Add the rice, squid, heart is content.” (Ecuadorian proverb) 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

17 Salads Fresh avocados and fresh lemon juice are the Raitha secrets to good guacamole. Cucumber and Onion 3 very ripe avocados 2 tomatoes, diced Serves 2-4 1 large onion or 1 bunch green onions, This salad is very refreshing, and can be chopped served with rice dishes or curry. This is another 1 can green peeled chilies, chopped recipe from Fauzia, a friend from Pakistan. lemon juice to taste salt to taste 1 C. plain yogurt 1/2 tsp. chili powder Mash avocados with a fork or food processor, 1/2 tsp. cumin powder not too smooth. Add other ingredients. Serve 1/4 tsp. garlic powder with tortilla chips as a snack or as a salad on salt to taste shredded lettuce. small bunch cilantro 1 small onion, chopped Cindy Lindquist, Home Office 1/2 cucumber, chopped 1/2 tomato, chopped Ensalada Rusa Russian Salad Beat yogurt till smooth and add all ingredients. Serves 6 Serve cold. Cindy Lindquist, Home Office Although this is called "Russian Salad", it is a favorite in many Latin countries. Raitha 2 C. diced cooked potatoes Yogurt Salad 1 C. diced cooked carrots 1/2 C. cooked peas Serves 4 1 tsp. grated onion Here is another version of the same salad. 1 C. diced celery 1 C. diced cooked beets 1 C. plain yogurt to taste pinch of dash of dry mint leaves Cook vegetables and let cool. Combine all the dash of powdered cumin ingredients and serve on a bed of lettuce. If dash of ground black pepper desired, garnish with slices of hard-boiled egg 1/4 finely chopped onion and a slice of black olive.

1 potato, boiled and diced, or Sharon Peske, Peru 4 oz. spinach, cooked, or 1 cucumber, cut up, or “Better is a dinner of herbs where 1 squash, cut up, or love is, then a fatted ox and hatred 1 small , fried in butter and with it.” (Proverbs 15:17) cooled

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

18 Chicken and Quinoa Salad Beet Salad Serves 4 Serves 4 Quinoa is known as the "mother grain of the This is a popular salad served in the Andean Incas"; it has been a basic foodstuff among the countries. A trick for taking the strong taste out people of the Andean altiplano for hundreds of of onions is to soak the onion slices in water years. It is now being cultivated and harvested and rub them together with your hands, then in the Rocky mountains, and is available in rinsing them in clear water. most grocery stores on the gourmet rice shelf. beets, grated and cooked 4 C. cooked quinoa 1 onion, sliced very thinly 1/2 C. coarsely chopped walnuts 1 tomato, diced 1 C. cooked chicken, cubed equal parts and oil 3/4 C. golden raisins, plumped in hot salt to taste water and drained 1/2 C. thinly sliced scallions Cool the beets. Add oil and vinegar dressing. 1 C. celery, thinly sliced Add salt. Put in serving bowl. Garnish with 1/4 C. olive oil plenty of sliced onions and diced tomatoes. 1/4 C. rice vinegar or lemon juice Joyce Andrews, Bolivia 1/4 tsp. pepper lettuce leaves, washed and dried Salpicón paprika Bolivian Chicken Salad parsley Serves 6 Lightly toss salad ingredients. Chill for one hour. Arrange on lettuce leaves. Add a sprinkle This is a special occasion dish in eastern of paprika, garnish with parsley and serve. Bolivia. It is always served at weddings, birthdays, graduations and other special Corrine Fenner, Bolivia occasions. It is a Potato Salad with chicken “Mazi mboru haraba ya nzima.” and vegetables. Because chicken is more expensive than beef or pork, it is a special “A bad coconut spoils the good treat! ones.” (Swahili proverb) 20+ large potatoes, cooked and cubed 1 cooked and de-boned chicken (cubed) “Ek hath se thalli nahin bajti.” 2 C. carrots, diced and cooked 2 C. green peas, cooked “One hand doesn’t clap.” (Pakistani 1 C. sliced green olives proverb) mayonnaise to taste salt and pepper to taste [Meaning: It takes two to start a fight.] Mix and chill. Serve on lettuce beds. In Bolivia this dish is accompanied by and lettuce and tomato salad with vinegar and oil dressing. Linda Nelson, Bolivia

19 M’Baazi Salad Dressing Pea Beans Makes three cups Serves 8 Ruby Patzold served this dressing through the M'Baazi means “beans” in Swahili. This is a many years of her service in Pakistan. Her cold pea salad that can be used as an successors still serve it, I am told! appetizer or salad. 1/2 C. cold evaporated milk 1 C. dried pea beans 2 tsp. dry mustard 1 qt. boiling salted water 2 tsp. salt 1/2 C. chopped onions 2 tsp. sugar 1/2 C. chopped green pepper 2 C. chilled corn oil 1 tsp. salt 1/2 C. white vinegar 1/4 tsp. crushed red pepper 4 Tbsp. oil To the cold evaporated milk add mustard, salt 1 C. (or use 1 C. milk and and sugar. Mix at low speed with electric mixer. 1/2 C. finely grated coconut) Slowly add chilled corn oil, beating constantly. Add vinegar at once, and beat again. Simmer beans in water until tender (about one This dressing may be used with raw hour). Drain. vegetables, or for tuna, potato or macaroni In a 2 qt. saucepan, sauté onions, green salads. pepper, red pepper in oil. Add salt. Ruby Patzold, Pakistan Add drained beans and continue to sauté until the onions are brown. Add coconut milk. Simmer gently until the coconut milk thickens. “Ap to Eid Chand ho gaya hai.” Place in bowl and chill until thoroughly cold. Serve on small plates lined with lettuce leaves. “You have become the moon of Eid Garnish with parsley sprigs and tomato to me.” (Pakistani proverb) wedges [Meaning: I haven’t seen you for a “Kuanza si kufika.” long time!] “To begin is not necessarily to arrive.” (Ssahili proverb)

20 Main Dishes Rice with Chicken Arroz Graneado Serves 4 Serves 7 This is a very popular dish in Ecuador, one that is served on many different occasions. It can Arroz graneado and boiled potatoes are be made as simple, using the basic recipe, or absolutely basic food in Bolivia. Sometimes as complicated as you want it to be by adding both are served in the same meal. A typical vegetables and different cooked to the dinner consists of sopa (soup), and segundos rice mixture. (second or main course). If there is company, there may be a simple , usually fresh 1 broiler-fryer chicken, cut in small fruit. pieces 3 Tbsp. olive oil Sample menus using arroz graneado might 1 onion, chopped include: 1/4 C. chopped green pepper 1. Sandwich , arroz graneado, salad of 1 clove garlic, minced finely cut lettuce, tomatoes, onions, oil and 1 1/2 C. chicken stock vinegar. Serve with bottled salsa. 1 C. raw rice 4 tomatoes, peeled and quartered 2. Roast chicken, arroz graneado, salad as 1 3 oz. jar pimentos, cut up above. 1/8 tsp. salt and pepper to taste 3. Arroz graneado, ripe plantains sliced the 1/2 C. cooked green peas, for garnish long way and fried in a little oil, fried eggs, and salad as above. Put the eggs on top of the rice Sauté chicken in oil until brown. Remove to 1 and serve with bottled salsa. 1/2 or 2 qt. casserole. Add onions, green 1-2 tsp. oil pepper and garlic and cook until tender. Stir 2 C. rice stock, rice, tomatoes, pimentos, and salt seasonings into onion and green pepper 4 C. water mixture. Pour over chicken. Bake covered at 350° for 30-35 min. or until done. Put oil in kettle. Bottom should be well Inky Thompson, Ecuador 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

21 Arroz Chaufa Arroz Mexicano Fried Rice Mexican Rice Serves 4-6 Serves 4-6 This recipe comes from Peru, though the This rice dish is referred to as Sopa Seca, or ingredients make one think it is an oriental Dry Soup. A Sopa Seca is a dish in which all recipe. This is an example of how foods have the liquid has been absorbed by a starchy changed with influences from different cultures. ingredient, such as rice or tortillas. 4 Tbsp. oil 1C. 4 C. cold cooked rice 2 Tbsp. oil 3/4 C. chopped scallions 4 C. tomato juice 1/4 tsp. ground ginger 4 Tbsp. butter 1 1/2 C. julienne cut roast pork, cooked 1/2 tsp. cumin chicken and/or chopped shrimp 1 tsp. salt 1 tsp. salt 1/2 green pepper, cleaned and chopped 1 C. cooked vegetables (optional) 2 garlic cloves 2 Tbsp. soy sauce 1 1/2 C. chopped onion 2 eggs 2 large tomatoes, chopped

Heat oil in a deep skillet. Add the white part of Rinse and drain rice. Dry on paper towels. In a scallions and ginger. Warm rice in skillet and large frying pan, heat oil and fry rice until it add pork, chicken and/or shrimp, scallion turns brown. In another saucepan, heat tomato greens, salt and vegetables. Make a hollow in juice and add to rice. Add rest of ingredients the center of pan and pour in eggs. Stir until and cover. Cook over low heat until tomato they begin to set, then mix into rice mixture. juice is absorbed. Pour in soy sauce and mix well. Cindy Lindquist, Home Office Sharon Peske, Peru “Chamal jatee bascha, bhus jatee urcha.” “Just as rice stays put [in the winnowing pan], so chaff blows away.” (Nepali proverb)

22 Frijoles a la Mexicana Beans, Mexican Style Serves 6-8 Server 6-8 Refried beans are delicious served with Frijoles can be used in making refried beans by tortillas, rice, egg dishes, , etc. Or whip in mashing and refrying them. Try refried beans some cheese and serve as a casserole. on tortilla chips as an appetizer. Beans 2 lbs. dried beans ( kidney, pinto, combined with corn or rice make a complete brown, etc.), sorted and washed protein, so no meat is needed for a balanced meal. Soak beans in slightly salted water overnight. 1 lb. beans (pinto, pink or black) 1/2 onion, chopped 6 C. cold water 1/4 C. oil 1 onion, halved 2 cloves garlic, mashed 1 Tbsp. oil

2 tsp. salt Cook beans 4-6 hours until very tender. Sauté 2 Tbsp. chopped onion onion and garlic in oil. Remove onion and 1 Tbsp. oil garlic. Drain beans, reserving liquid. Fry beans

in remaining oil, mashing them with a potato Clean and dry beans, picking out pebbles and masher. Fry 2 minutes. Add reserved liquid bad beans. Wash in a colander. Place in a and onions and garlic, simmer. large pan with the water and soak overnight. Do not drain. Serve with warm tortillas, or tortillas that have been fried crisp. Add the halved onion and slowly bring to a boil. Cover and reduce to a simmer. When the Ruth Bronson, Mexico 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)

23 Rellenos Chiles Rellenos con Queso Stuffed peppers Stuffed Peppers with Cheese Server 6-8 Serves 4 Of course, using fresh green peppers Anaheim green peppers work very well for this (Anaheim peppers) is the only real way to recipe. They aren’t as hot as others and yet prepare chiles rellenos, but using canned give a good “peppery” taste. Be sure to take all chiles is easier and available all year long. the seeds and veins out. That’s where the hot comes from! 2-3 small cans whole green chiles Monterrey Jack cheese, grated 4 peppers 6-7 eggs cheese, cut into strips 1 C. sour cream 1 egg, beaten 1/4 tsp. salt 2 Tbsp. flour 1/8 tsp. pepper pinch of salt oil Rinse and dry chiles; stuff with cheese. Wash, de-vein and slit peppers in half Beat eggs until frothy. Add sour cream , salt lengthwise. Parboil and drain. and pepper. Mix. Slice cheese into strips, 1/2 X 1 1/2”. Place a In oiled casserole, layer egg mixture, chiles, piece of cheese inside each pepper. and extra cheese. The last layer should be cheese. Make a batter of egg, flour and salt. Dip each pepper into the batter and fry until golden Bake at 350° for 1/2 hour or until fork comes brown in hot oil. Turn pepper and brown other out clean. side. Drain on paper towel and serve hot with Cindy Lindquist, Home Office 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)

24 Squares Green Serves 4 Serves 6 If you like chilis rellenos but don’t like all the This recipe is a good approximation of work, here’s a simpler Americanized version. Sanborn’s famous green enchiladas—a standard of excelence throughout Mexico, in 1 can whole green chilies (2-4 oz.) my estimation. It is my favorite 1 lb. Monterey Jack cheese recipe. 2 eggs 1 C. sour cream 1 lb. green tomatillos (small green 1/4 tsp. salt tomatoes with a dry leaf covering) 1/8 tsp. pepper 1-3 green Serrano (or Anaheim) chilies 1 Tbsp. chopped onion Remove seeds from chilies. Slit one side. Lay 1 Tbsp. chopped cilantro one layer on bottom of greased 8x8” pan. 1 clove garlic Grate cheese and sprinkle 1/2 on top. pinch of soda the rest of the chilies and then the rest of the pinch of sugar cheese. Beat the eggs until frothy. Add sour 1/4 C. light cream cream, salt and pepper. Mix. Pour over chili 2 C. white sauce layer. Bake uncovered in 350° oven for 45 1/3 lb. cheddar cheese (or white minutes or until set. Chihuahua cheese) salt and pepper Cindy Lindquist, Home Office 2 chicken breasts (cooked and Arroz Tapado shredded) Rice with Meat Sauce 18 corn tortillas

Serves 6 Peel tomatoes and wash, with chilies. Cover with water and boil. When cooked, mix in This recipe is a favorite of the Peske family. blender together with garlic, onion and cilantro. 4 C. cooked, hot rice Pour mix into deep saucepan with hot oil and 1 clove garlic, crushed fry, adding sugar and soda. Then add white 1/4 C. chopped onion sauce, cream and half of the cheese. Add salt 2 small tomatoes, chopped and pepper. 1/2 lb. Dip each tortilla in hot oil to get soft. Place bit 1/4 tsp. pepper of chicken in middle and roll up. Place in 1/2 C. seedless raisins casserole dish. Pour sauce over all and 2 hard boiled eggs, slices sprinkle with rest of cheese. Bake at 375° until 1 Tbsp. chopped parsley cheese melts and turns golden (about 20 min.). Serve very hot. In a medium frying pan sauté onion, garlic, and tomatoes in oil. Add the meat, salt and pepper. This dish is best accompanied by refried beans When the meat is cooked, add raisins, eggs and guacamole. and parsley. Grease individual molds or a Jan Tollefson, Mexico 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

25 Enchiladas Suizas Enchilada Casserole Serves 8-10 Serves 6 I learned this recipe from my mother. It is a This enchilada recipe can be made ahead and favorite Mexican dish—and one of my personal stored in the refrigerator until ready to bake. favorites as well. Serve with refried beans and 8-9 thin corn tortillas a lettuce salad and you will be ready for a 1 lb. lean fiesta! taco seasoning and salt to taste 6 large chicken breasts, cooked and 1 jar sauce with mushrooms deboned cheddar cheese, shredded 24 corn tortillas, softened by quickly immersing them in hot oil and Place tortillas on bottom of greased casserole. draining on paper towels Save balance for later. Brown ground beef. green taco sauce Add seasonings and sauce. Place 2/3 meat mixture on top of tortillas. Add remaining on top Spread about 1 Tbsp. taco sauce on softened of the meat mixture. Cover with cheese. Bake tortilla. Place pieces of chicken on the tortilla, 40 min. Add fried onions, if desired, before roll up and place in shallow pan. Top with the serving. following sauce: Beth Rice, Mexico 2 Tbsp. minced onion 2 Tbsp. butter Menestra 1 Tbsp. flour Beans with Rice 1 tsp. salt 1 can (1 lb. 4 oz.) tomatoes, strained Serves 4-6 1 clove garlic, minced This is a very typical Ecuadorian meal. You 2 tsp. chili powder may use any type of dried beans, from kidney 1/4 tsp. Tabasco sauce beans to lentils, navy beans to pinto.

Sauté the onion in the butter over low heat. 1/3 C. chopped onion Add the flour and stir until bubbly. Add all other 2 cloves garlic, chopped ingredients and stir over heat until boiling. Pour 3 Tbsp. oil over tortillas. 1/2 lb. pork, cut into small pieces or 6-8 slices bacon, chopped Monterrey Jack cheese 1 tsp. cumin sour cream or whipping cream (1/2 1 tsp. salt pint) 1/4 tsp. pepper 1 1/2 C. beans soaked overnight or 4 C. Cover enchiladas with a generous layer of canned beans shredded cheese. Spoon on sour cream or 4 medium tomatoes whipping cream. Broil at 550° until cheese is browned and sauce is boiling. Sauté onions and garlic in oil in a heavy pot. Cindy Lindquist,, Home Office 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

26 Ají de Gallina Tortilla Casserole Chicken Stew Serves 4 Serves 6 In Mexico cooks make their own sauce at Note that this Peruvian recipe suggests to home, but it takes time and some ingredients garnish with boiled potatoes and serve with are difficult to find outside of Mexico. rice—a lot of . This is very typical throughout Latin America. 12 corn tortillas, stale or several days old Note too that this recipe calls for “yellow” 1 jar (12 oz) mild or hot enchilada sauce potatoes. Potatoes in the Andes are yellow in 3/4 C. chopped onion color, not white. Potatoes originated in the 3/4 C. grated Monterey Jack cheese Andes and are a staple food. 3 sprigs fresh cilantro or coriander 1 C. hot chicken broth 1 4-5 lb. chicken, boiled in 1 qt. water with 1 leek, 1 onion and 1 carrot and salt Cut the tortillas into 1/2 in. strips. Heat oil and 3/4 C. oil sauté tortilla strips until they are golden, but not 1 onion, finely chopped brown or hard. Remove strips and drain on 1 clove garlic, crushed absorbent paper. 1/2 tsp. cumin seed Lightly grease a casserole and make a layer at 2 C. soft bread soaked in 1 C. the bottom with almost half of the tortilla strips. evaporated milk Place about half of the cheese in a later over 3 Tbsp. blended hot peppers the tortilla strips. Cover the cheese with about 1 C. grated cheese half of the chopped onion, 1 Tbsp. cilantro, and 2 lbs. boiled and peeled yellow about 3/4 C. of the enchilada sauce. Repeat potatoes layers of tortillas, cheese onions and sauce. Remove chicken meat from bones and shred. Pour the hot chicken broth over the dish. Cover Save the stock. In 1/2 C oil, brown onions, and bake in a 350° oven until the tortilla strips garlic, and cumin seed. Add soaked bread are soft and the cheese is melted, about 30-40 crumbs and simmer for 15 min. Pass through min. blender for a creamier sauce. In remaining 1/4 Serve at once. Garnish with sliced radishes C. oil, fry hot pepper; add it to the first mixture and shopped cilantro, if desired. together with chicken and cheese. Simmer 10 min., thinning with chicken stock and adding Marge Stromberg, Mexico salt as necessary. The sauce should be rather “Joto gorje toto borshe na.” thick. Garnish with potatoes and serve with rice. “The amount of rain is not Sharon Peske, Peru proportional to the volume of thunder.” (Bengali proverb)

27 Salteñas I 1 egg + 1 Tbsp. milk, beaten, set aside Gelatin Mix: Makes 24 salteñas 4 C. beef broth 4 Tbsp. Knox Gelatin This recipe comes to us after a lot of work and experimentation—Nathan and Pam Andrews Dissolve gelatin in hot broth and set aside in worked with the recipe until their salteñas bowl. turned out just like the ones in Bolivia. Bolivians make both chicken and beef Cook onion and chili peppers in small quantity salteñas. of water till liquid almost evaporates. Add shortening and cook 10 min. Save 4 Tbsp. of NOTE: Crust and Filling need to be prepared this and set aside to brush over salteñas later. one day ahead. Add meat, fry lightly 5 min. Remove from heat, CRUST: add potatoes, raisins, sugar, salt tomato paste. 6 C. flour Mix well, add to gelatin mixture, add peas and 1 Tbsp. sugar carrots. 1 tsp. salt Mix in bowl, cool, refrigerate till next day. 6 Tbsp. shortening 3 large eggs NEXT DAY: Roll dough into rounds, fill with 2 1/4 C. Tbsp. filling, 1 olive on one end and 1 piece of 1/2 C. milk diced egg on the other. Fold dough together and crimp to seal in juice. Put on floured Mix and knead well. Wrap in damp cloth, and baking sheets. store in refrigerator over night. Next day, allow Melt saved shortening and coat each salteña dough to come to room temperature. Divide before baking. Bake at 500° for 10 min. into 24 pieces. Remove from oven. Brush with egg and milk FILLING: mixture. Bake another 10 min. or until golden 1/4 C. chopped onion brown. 10-20 dried red chili peppers, chopped CHICKEN SALTEÑAS: Boil chicken and use and ground (depending on taste, broth with gelatin. Omit tomato paste and size of chilies, and sense of raisins. Put a piece of chicken in each salteña. adventure) 3/4 C. lard or shortening Joyce Andrews, Nathan and Pam Andrews, Bolivia 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

28 Salteñas II 2 1/2 C. lard 2 12 C. hot water Serves 25 11/2 Tbsp. salt 1 Tbsp. sugar Salteñas are a Bolivian . They feature potatoes, meat and vegetables. This recipe Dissolve salt and sugar in hot water and let yields enough for one salteña each. cool until lukewarm. Melt lard and cool until FILLING: lukewarm. Add water to flour and mix well. Add 2 1/2 C. diced potatoes melted lard gradually to dough and mix well 2 1/2 C. ground lean meat with your hands. Turn out on board and knead 1 C. peas until the dough is smooth and elastic. Cut off a 1/2 C. diced carrots little of the dough and roll out to 1/8” thick. 1/4 C. raisins Keep rest of dough covered with a cloth. Cut 1/4 C. onions dough with a round cutter 5” in diameter. Put a 1/2 C. lard heaping Tbsp. of filling in center of circle. Put 1 Tbsp. sugar an olive and a piece of boiled egg on top of 1 Tbsp. salt filling. Bring edges of dough together over 18-20 dried red chili peppers filling to the center and seal by doubling over 2 Tbsp. arnatto seeds edges and pressing together tightly. Brush top 1 C. unflavored gelatin of each salteña with arnatto seed liquid. Bake 25 ripe olives on a greased cookie sheet in oven at 400° for 2 hard-boiled eggs 25 minutes or until brown. Jaqueline Mikaelson, Bolivia Peel and dice potatoes. Cook in salted water until almost done. Hull and cook peas until Lomo Saltado tender. Grind meat. Peel and dice carrots. Peruvian Beef Strips Cook until tender. Peel and dice onion. Grind the chili peppers. Add a little cold water to Serves 4-6 peppers as you grind them. Cook onions and peppers in a little water until the onions are Serve lomo saltado with rice. tender. Melt the lard and pour over the arnatto 1 lb. tenderloin or cooked beef seeds. Let stand about 10 minutes or until the 2 onions, sliced in strips lard has absorbed color from the arnatto 2 tomatoes, peeled and cut into large seeds. Drain off the arnatto seeds. Add half the pieces seed liquid to ground pepper and onions. 1 hot pepper, cleaned and cut in strips (Reserve the rest of the arnatto seed liquid to chopped parsley paint salteñas before baking.) Add salt, sugar salt and pepper to taste raisins, and raw meat to cooked peppers and 1 lb. potatoes, cut into strips onions. Mix well. Pour over vegetables. Add gelatin and mix well again. Set aside to cool. Cut meat into small pieces or strips and brown NOTE: Arnatto seeds are not readily available in oil. Add remaining ingredients and cook until in many countries. If you cannot find them, put tender. plenty of paprika into the melted lard. This will give you a similar coloring, although the taste French-fry potatoes. Mix with meat mixture. will not be the same. Serve hot with rice. DOUGH: Sharon Peske, Peru 8 C. sifted flour

29 Sopa Seca Estofado de Pollo “Dry” Soup Peruvian Chicken Stew Serves 4-6 Serves 6 If “dry” soup doesn’t sound too appetizing, In Latin America, stew is not served alone as it think of this as a Rice Dish. Sopa seca is is in the United States. It is served over rice or actually delicious—especially when served alongside of rice. alongside enchiladas or chiles rellenos. 1 medium chicken, cut into 6 pieces 1 C. long grain rice 1/3 C. cooking oil 1 tsp. safflower oil 1 1/2 C. chopped onion 2 1/2 C. chicken stock 1 clove garlic, crushed 1 small onion, chopped salt and pepper to taste 1 Tbsp. minced parsley or cilantro 1 can (3 oz.) tomato paste (coriander) 3/4 C. sauterne 1/4 C. raisins Wash rice in clear water several times; drain 1/2 C. peas and let dry at least 1 hour. Heat oil in skillet, 1/2 C. diced carrots add drained rice, and stir with wooden spoon 6 boiled yellow potatoes until golden brown. Add stock, onion and parsley or cilantro. Cover and let it simmer for In a medium pot brown chicken pieces in about 20 min. Do NOT stir. If necessary add a cooking oil, then remove. Sauté onions and bit more water. Serve at once. garlic. Add tomato paste, sauterne, salt, pepper, raisins, peas, and carrots and mix well. Ruth Temple, Mexico Place chicken pieces on top, cover, and Seco de Pollo simmer for 15 min. or until meat is done. Add Ecuadorian Chicken Stew boiled potatoes. Serve with rice. Sharon Peske, Peru 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

30 Roast Chicken a la Boliviana Chicken with Rice Serves 6 Serves 6-8 These spices are very typical in Bolivian This chicken recipe is well known in Kenya and cooking. Compare them to spices from other —with typical East African countries. The cumin/garlic combination is seasonings. delicious! I keep this seasoning on hand at all 3 Tbsp. Kimbo () times. 2 onions 2 1/2 tsp. salt 2 green peppers 2 tsp. paprika 1/2 tsp. ginger 1/2 tsp. ground cumin 2 tsp. powder. 1/2 tsp. ground red (cayenne) pepper 2 lbs. chicken, cut into small pieces 1/2 tsp. garlic powder 2 C. hot water salt to taste Mix condiments and put in a shaker. 2 tsp. baking flour 2 Tbsp. cold water 1 chicken, cut into 6 pieces 3 tomatoes, peeled 15 cloves Shake Bolivian mix generously on both sides of 6 peppercorns each piece. Arrange in ungreased pan. (If you juice from 1/2 of a lemon skin the chicken you might want to grease the pan.) Bake until brown and tender. Time will Melt Kimbo in a pan and add onion; fry until vary a little depending on the size of the light brown. Add gravy powder and mix, then pieces. add ground green peppers, ginger, hot pepper Joyce Andrews, Bolivia and cloves. Mix well together and add chicken. Add lemon juice. Salchipapas Peruvian fast food… Fry for a short while, until meat turns brown, and add some salt. Reduce the cooking heat, Serves 6 and simmer slowly for 10 min. Add water, and leave to boil. Mix flour with cold water “Salchichas” are hot dogs in Spanish; “papas” separately, and add to the mixture. are potatoes. Combining the two brings “salchipapas”. This is Peru’s fast food, sold by Serve with rice prepared with Kimbo. vendors pushing their carts down the streets. It Margaret Wall, Kenya may raise your cholesterol level several points, but it is good! “Hasira, hasara.” 1 pkg. hot dogs or sausages, cut into “Anger brings damage.” circles oil (Swahili proverb) 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

31 Ugali Mhaga Corn meal Vegetables served with Ugali Serves 6 Serve this vegetable dish with ugali. Kenyans use only cabbage, onions and tomatoes. Ugali is the staple food of Kenya. One is not well fed unless served a heaping portion of onions, chopped ugali at least once during the day! cabbage, shredded tomatoes, diced 6 C. water salt to taste 6 C. parsley, or other seasoning Also used: Bring water to a boil. Gradually add cornmeal, cauliflower, broccoli, egg plant, stirring constantly until mushy. Cook a few mushrooms, green beans, minutes stirring often. Continue adding meal, if zucchini, carrot shreds, etc. necessary until ugali is play dough consistency. Cook over low heat 30 min. Turn Fry chopped onion in oil. Add shredded into glass pie plate. cabbage and fry until a bit brown. Add diced To eat, break off size piece and knead tomato, salt and parsley, basil or other . in your hand until pliable. Shape into a ball. Cover, simmer until done. Serve with ugali. With thumb, make a hole in the center. Scoop Gail Koski, Kenya in bowl of meat or chicken broth or vegetables (following recipe) to fill hole. Enjoy! Kima Gail Koski, Kenya Chopped Beef Stew Meat Serves 8 Served with Ugali Kima is a very popular dish in Kenya. Many like this dish with an inch or two of 1 C. chopped onions margarine floating at the top of the soup. 1 tsp. garlic powder 1 tsp. curry powder chicken, cut into pieces or 1/2 tsp. chili powder beef, lamb or goat, cut into 2-3 in. 1 tsp. salad herbs pieces 1/2 tsp. black pepper onions, chopped 1 C. shredded coconut tomatoes, diced 1/2 C. oil parsley, chopped 2 lbs. chopped beef 1/2 C. evaporated milk Brown meat in margarine. Add onions and 2 C. water tomatoes and parsley. Barely cover meat with 1/2 C. tomato juice water and cook until done. Salt to taste. 1/4 C. lemon juice Remove meat from broth and serve in a bowl. Pour broth into sauce dishes, one for each Sauté onions, garlic, curry, chili, herbs, black person. Serve with ugali. pepper and coconut in oil until onions are soft. Laura Wendler, Kenya 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 32 Ku Ku Paka Matake Coconut Chicken Plantains Serves 8 Serve with meal or at tea For an authentic Kenyan touch, serve with Following are three ways to serve plantain traditional hot pepper sauce pilli pilli (in the bananas. Use only green ones. Sauce section.) 1. Cook green bananas (plantains) with skins 3 medium onions, cut in 1/2 in. slices on until done. Cool. Serve with tea. 3 green peppers, cut in 1/2 in. rings 1/2 tsp. ground ginger 2. Peel green plantains. Cut in chunks and 1 tsp. curry powder cook until done. Serve with stew or soup as a 1 tsp. salt “gravy” on top of the plantains. 1 tsp. sugar 3. Fry chopped onion in a good amount of oil. 1 tsp. garlic powder or 3 cloves, Add tomatoes and garlic (if desired) and crushed plantains which have been peeled and cut in 4 whole cloves about 1“ pieces. Add enough water to cover 1/4 C. oil and cook until done. Put on large platter and 4 medium tomatoes put a spoon for everyone around the outside. 2 Tbsp. grated lemon peel Serve with tea. Note: Everyone eats off the 2 3-lb. fryer chickens, cut into 8 pieces platter. each 2 C. coconut milk (or 2 C. milk and 2/3 Gail Koski, Kenya C. dried coconut) 4 medium potatoes, cut into 1 to 2-in. chunks Philippine chicken Serves 4-6 In a 6 qt. or electric skillet, sauté onions, peppers, ginger, curry powder, salt, Adobo is cooked with garlic and soy sauce. sugar, garlic powder, and cloves until The vinegar gives it a zip; be sure to try this vegetables are tender. Add tomatoes and recipe! grated lemon peel. Cook for 2 minutes. Add 2 lbs. chicken, cut-up chicken pieces. Sauté mixture for about 5 3/4 C. vinegar minutes. Add coconut milk and potatoes. 1 1/2 C. water Simmer gently until potatoes and chicken are 1/2 C. soy sauce done. 3 cloves garlic, mashed Remove the chicken pieces. Stir the stew 1/2 Tbsp. peppercorns, or pepper thoroughly but carefully so as not to break up 1 tsp. salt the vegetables. Ladle the stew onto a serving 1 bay leaf platter and arrange the chicken on top. Sauce should be quite thick. Brown the chicken in a little oil. Add remaining ingredients and boil for about 45 minutes, or Cindy Lindquist, Home Office until tender. Serve on top or rice. OPTION: Potato chunks may be added near the end and cooked until tender. Nancy Rusch, Philippines

33 Lumpia Philippine noodles Beef Egg Rolls Serves 6 20 Egg Rolls Pancit (pawn-seet) is similar to very long, thin Serve this recipe from the Philippines with a noodles. In larger cities you can buy pancit rice dish and salad for a complete island meal. noodles in Chinese grocery stores. Thin angel 1 lb. ground beef hair noodles may be substituted. This dish is 1 C. onion, chopped served at birthday parties as it signifies long 1/2 tsp. salt life. dash pepper 1 Tbsp. oil 1/4 large Chinese cabbage, shredded 2 cloves garlic 1 C. bean sprouts 1 med. onion, chopped 1 clove garlic, crushed 2 lbs. chicken, cut-up 1 C. grated carrot 1 3/4 tsp. salt 1 1/2 Tbsp. soy sauce 1/8 tsp. pepper 20 egg roll wrappers 1/2 C. shrimp, boiled (optional) 1 1/4 C. water Brown the beef and onion together. Add the rest 4 C. cabbage, cut-up of the ingredients. Cool. Put about 2 Tbsp. mix- 1/2 C. celery, chopped ture onto an egg roll wrapper. Wrap according 1/2 C. carrots, cut in small pieces to instructions on package. Fry in oil till brown. 1/2 C. green beans, cut-up Cindy Lindquist, Home Office 1 med. package of pancit canton 1 hard cooked egg Lomo Guisado Sautéed Beef Strips Soak noodles in cold water for 10 min. and drain. Sauté garlic and onion in oil until golden Serves 4-6 brown, drain and set aside. In same pan, brown chicken in oil. Add browned onion and Serve this Philippine dish with rice. garlic, salt, pepper and shrimp. Turn heat on 3 Tbsp. cooking oil low and simmer, covered, for 10 minutes. Add 2 Tbsp minced garlic water, cabbage, celery, carrots and beans. 1/2 C. minced onion Bring to boil and turn down on low to simmer 1 Tbsp. fresh ginger with cover on. Cook about 15 min. Then add 3 fresh tomatoes, cut up pancit canton. Mix in and let cook about 5 min. 2 lbs. or round , with cover on. cut into 2-in. strips Serve with sliced boiled egg on top, soy sauce 1/4 C. soy sauce and lemon juice on the side. 5 C. beef broth salt and pepper to taste Nancy Rusch, Philippines 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

34 Chicken Kaldaretta Curry Serves 6-8 Serves variable This Philippine chicken dish is hot and spicy! Spices and herbs are a vital part of cooking in You might want to serve ice cream for , Pakistan and . And the most dessert—it would put out the fire! popular spice in all of these countries may be curry. Curry powder is actually a blend of 2 small onions, chopped spices—sometimes called the spice with a bite. 6 cloves garlic 1 lb. chicken, cut up In the East it is known as the salt of the Orient. salt and pepper to taste Curry powder is a blend of highly aromatic and 4 small red chilies (hot variety) flavorful spices such as , cloves, 2 Tbsp. soy sauce ginger, coriander, cumin seed, cassia, garlic, 1 Tbsp. vinegar black pepper, cayenne pepper, chili powder, 1 small can tomato sauce mace fennel, cardamom, cinnamon, saffron, 3 potatoes, chopped paprika and yellow mustard. Whew! 1 red pepper (sliced), optional 1 green pepper (optional) Curry powder is available in grocery stores, but 1/2 small can of milk you may wish to make your own. Buy fresh 1 small can of spread (optional) whole spices and measure after grinding. Store in a tightly closed canister to preserve Sauté onions and garlic. Add chicken and freshness. sauté. Add salt and pepper. When chicken is 1 tsp. each of cardamom seeds, mace, browned, add red chilies, soy sauce, vinegar cinnamon, chilies, saffron and tomato sauce. Don’t stir. 1/2 tsp. each of cloves, mustard seed, cayenne pepper, paprika Add potatoes, red pepper and green pepper. 1 Tbsp. each of turmeric, coriander, Cover and let cook. After cooked through, add cumin seed milk, and . Mix well. 1/2 Tbsp each of ginger black pepper, VARIATIONS: Beef or pork can be substituted. dried garlic Serve over rice and with a green vegetable. Curry powder may be used with eggs, any Kathi Williams, Philippines 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 “Proti din pepe khao, barir bahire fiery hot! Use your own curry powder (or curry power!) in the following recipes from India, daktar tarao.” Bangladesh and Pakistan. Be bold - curry “A papaya a day will chase the dishes are delicious! doctor away.” (Bengali proverb) Hazel Bjerkestrand, India Beef Curry Serves 4-6 I received this beef curry recipe from the same Pakistani friend. It is delicious stuffed into bread.

35 1 lb stew meat Curry and Rice 1 large onion 1/2 inch fresh ginger Serves 6 5-6 cloves garlic, crushed 1 tsp. salt This recipe uses prepared curry powder—an 1/2 tsp. chili powder adaptation of the “real thing” easier to find and 1/2 tsp. ground mixed spices (curry prepare in the U.S. powder) 2 Tbsp. curry powder, hot or mild 1/4 C. chopped cilantro 1/2 Tsp. cinnamon 2 fresh tomatoes or 8 oz. can tomatoes 1/2 tsp. garlic salt in 1/4 C. water 1/2 C. cooking oil 1/4 C. chopped onion 1/2 C. plain yogurt 2 Tbsp. butter or margarine 1/4 tsp. turmeric 2-21/2 lbs. chicken breasts 1/2 tsp. cumin seeds 1 C. yogurt, plain 2 tsp. salt Wash meat and cut into small pieces. Grind 1/4 tsp. pepper ginger and garlic and add to the meat, with turmeric, salt, chili powder and yogurt. Set Mix curry powder, cinnamon and garlic salt aside. Heat the oil in a pan and fry the sliced mixture. Brown onion in butter. Add the spices onion till golden brown. Add the cumin seeds and fry one minute. Add chicken and brown for and then the meat mixture. Stir for a few about 10-15 min. over medium heat, stirring minutes. Chop the tomatoes and put them in often. Add a little water if spices seem too dry. the pan. Cover the pan with a lid and cook on Add yogurt, salt and pepper. Cover and low heat. When the meat is tender, fry with a simmer slowly until tender. Add a little water if wooden spoon for about 10-15 minutes, until gravy cooks down too much. Serve over plain the oil separates from the meat. Add 1/2 C. boiled rice or pulau. water, the mixed spices and cilantro. Stir and simmer for 5-7 minutes and serve hot with rice Margaret Lee, Bangladesh or pita bread. “Gache kahtal, gophe tel.” Cindy Lindquist, Home Office “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!]

36 Chicken Curry I Chicken Curry II Serves 8 Serves 4-6 Curry recipes vary from country to country. Try This recipe is another version of the popular this recipe from Nepal. I received it from a dear chicken curry dish above. Nepali friend. 2 C. onions 1 chicken 1/2 C. oil 2 onions, chopped 4 cloves garlic, ground into a paste 1 large tomato 1 tsp. water 1 tsp. coriander 1 tsp. turmeric 1 tsp. turmeric 1 tsp. cumin 1 tsp. cumin seeds 2 tsp. coriander 1/2-1 1 tsp. ginger 1 in. ginger 2 tsp. chili 4 cloves garlic salt to taste 1 C. water 4 C. cut-up chicken or lean meat salt to taste 1/2 C. yogurt or 1 C. chopped tomatoes fat 2 bay leaves 1 C. yogurt Fry onions until golden in the oil. Lower heat Wash and cut up chicken. Smash garlic and and add the garlic, water, turmeric, cumin, ginger in water. Heat fat and brown onion. Add coriander, ginger and salt. Fry for 3-4 minutes, chicken , tomato, yogurt and spices (except stirring constantly. Increase the heat, add the ginger and garlic) and brown. Add garlic chicken or lean meat. Fry for 5 minutes. Add mixture and simmer until chicken is tender. the yogurt or tomatoes and bay leaves. Mix Serve with rice. thoroughly. Cover and simmer until meat is tender. Mary Thoresen, Nepal Pat Hafvenstein, Home Office

“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.”]

37 Chicken Karhai India House Curry Serves 4-6 Serves 6 I received this wonderful recipe from Fauzia, a This curry recipe calls for whole seeds which good friend of mine from Pakistan.It is a dry are fried to bring out the flavor. This is the chicken curry, easy and quick to make. It is secret for a full curry flavor. traditionally prepared in a karhai—like a — 4 lbs chicken legs and thighs but a frying pan works just as well. 3 Tbsp. shortening 4 chicken breasts 1 tsp. cumin seeds 1 medium onion, finely sliced 2 tsp. fennel seeds 2 medium tomatoes, chopped 3 medium onions, finely chopped 1/2 C. corn oil 4 oz. fresh ginger 1/2 tsp. chili powder 1/4 head fresh garlic salt to taste 1 tsp. turmeric 1 inch fresh ginger 1 tsp. salt 1/2 tsp. garlic, crushed 1 tsp. ground coriander small bunch cilantro, chopped 1/3 tsp. ground cloves 1 tsp. tomato paste 1/2 tsp. ground cinnamon 1-2 green chilies (optional) 6 oz. tomato paste 1/2 tsp. cumin seeds plain yogurt to taste

Clean and bone chicken breasts and cut in six Fry the cumin and fennel seeds till they pop. pieces each. Mix chicken, chili powder, salt, Add onions and fry till brown. Add ginger and ginger, garlic, and tomato paste. Heat oil in pan garlic and fry about 10 minutes. Add a bit of and sauté the onions. Add the cumin seeds water if it starts to stick. and fry for a few minutes. Stir in the chicken mixture. Add the chopped tomatoes. Cover and Add the turmeric, salt, coriander, cloves, cook on low heat for a few minutes. Remove cinnamon and tomato paste and cook for about from heat and place on a serving dish. Garnish 5 minutes. Add chicken pieces and stir over with chopped cilantro and green chilies. Serve heat for about 10 minutes. Add 3 C. water (just hot with pita bread. to cover) and cook till done. Add yogurt and serve with rice. Cindy Lindquist, Home Office Arun Manaen, India

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.

38 Murgee Badam Almond Chicken Serves 4 Serves 5-6 This marinated chicken recipe comes from Bangladesh. It can be baked or grilled. Anne Scott, a missionary kid from India and dear friend of mine, gave me this recipe. Serve 1 3 lb. chicken it with dhal (in the vegetable section) and 1 C. yogurt chapattis (in the bread section.) Rice and plain 1 tsp. pressed garlic yogurt are a must on the side. 1 tsp. pressed ginger 1 Tbsp. cooking oil 3 lb. frying chicken 2 Tbsp. vinegar or lemon juice 2 tsp. cinnamon 2 tsp. red chili pepper (or less) 1/4 C. oil Salt and pepper to taste 4 Tbsp. paprika 2 tsp. ground cardamom Remove skin and divide chicken into 4 large 2 Tbsp. ground poppy seeds pieces. Make 1/2” incisions along the pieces 1 1/2 tsp. ground ginger right to the bone. Place yogurt and seasonings 2 Tbsp. tomato paste in a large bowl. Marinate chicken in the mixture 2 tsp. salt for 2 hours or more, turning pieces occasional- 4 Tbsp. ground almonds ly. Remove and sprinkle with oil. Bake or grill, 2 Tbsp. sliced almonds about 8 min. on each side. Serve with sliced 1 tsp. saffron in 4 Tbsp. lemon juice tomatoes, onion, chilies and lemon slices. 1/2 C. water Margaret Lee, Bangladesh Cut chicken into serving pieces. Mix ginger, Magloobie salt, paprika and 1 tsp. cinnamon together. Warm meat Rub well into chicken pieces. Set aside for 1 hour. Heat oil in a deep heavy skillet, add Serves 4-6 onions and sauté until golden. Add tomato paste and water and cook over low heat for 1 I got this recipe from a friend who grew up in hour. India. It is a real help when the power goes off and I need to have something “cooking” while Add ground almonds and poppy seeds. away at work, ready to serve when I return. In small skillet, sauté almonds in oil. Add 1 tsp. 3 onions cinnamon and cardamom. Add to the curry. 2 C. lean meat, cubed Soak saffron in lemon juice and add to the 2-3 C. cauliflower or eggplant curry. 2 C. raw rice Cindy Lindquist, Home Office 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

39 Lamb Curry Lamb or Mutton Curry Serves 4-6 serves 4-5 Curry is not a single spice, but a mixture. The This recipe calls for garam-masala, a sauce proportion and variety will vary from place to which can be found in Indian grocery stores place. This recipe calls for 12 spices! (or, if you would like to make it yourself, see recipe in the Sauces section). This curry can 3 Tbsp. vegetable. oil be kept in a very low oven or reheated as 1 large onion, thinly sliced desired. It is delicious with rice pulaos. 3 cloves garlic, crushed 1 Tbsp. grated ginger 1 lb. meat 2 Tbsp. ground coriander 1 Tbsp. set butterfat 1 Tbsp. crushed poppy seeds 1 medium onion 1 tsp. cumin 4 garlic cloves 1 tsp. turmeric 3 medium tomatoes 1 tsp. paprika 1 1/2 C. hot water 1/4 tsp. ground cardamom 1 large sweet pepper or some fresh 1/2 tsp. cayenne pepper herbs pinch ground cloves 1 tsp. turmeric pinch nutmeg 2 tsp. salt pinch mace 1 tsp. garam-masála pinch saffron 1/4 oz. ginger (fresh or root) 2 lbs. cubed leg of lamb 1/2 tsp. chili powder 1/2 C. yogurt 1 1/2 tsp. salt Slice the meat into pieces, removing excess 3 large tomatoes, peeled and chopped fat, then wash. Add butterfat to a saucepan, 1/2 C. water and fry the minced onions, garlic, ginger, and fresh coriander leaves or parsley sweet pepper or herbs. Add turmeric, garam- masala, salt and chili powder; mix well and let Brown onion in oil. Add spices and fry 3 min. sizzle for several minutes. Add the pieces of Add lamb cubes and fry 5 min. Stir in yogurt. meat, stirring a little longer. Place the lid on the Add salt, tomatoes, and water. Cover, simmer saucepan and cook on low heat for 35 minutes, until tender. Garnish with coriander leaves or then add sliced tomatoes and fry for 2 to 3 parsley. minutes longer. Add hot water, bring to a boil and turn the heat to low. Cook for another 35 Lois Ottesen, Bangladesh minutes, until meat is tender. If there is too “Shokooner obhishape goru more much broth, the lid can be taken off for a few minutes and the heat turned higher. na.” Joyce Andrews, Home Office “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.]

40 Mutton Egg Curry Serves 6 Serves 4 This recipe from Bangladesh calls for mutton, This egg dish from India may be served with a but lean beef can be used as an alternative. rice pulao or vegetable. The yogurt should be thinned with a little milk. 1 lb. mutton, cut into bite-sized pieces 1/2 C. onions, finely sliced 8 eggs 3 Tbsp. () 2 medium onions, minced 4 tsp. yogurt 4 tomatoes, chopped salt to taste 2 Tbsp. yogurt 1/4 tsp. pepper 1 1/2 Tbsp. butter 1 tsp. ground cumin 2 Tbsp. parsley, chopped 1 tsp. chili powder. 2 tsp. salt 4 cardamom seeds 1 tsp. turmeric 2 tsp. coriander 2 tsp. desiccated coconut (chopped 2 C. rice, washed and drained very fine) 3 oz. butter 1 tsp. garam-masala 1 tsp. whole cumin 1/2 tsp. chili powder (optional) 1 tsp. salt Boil eggs for 10 minutes. Remove shell and cut Fry onions in butter. Take out half of the onions in half lengthwise. Heat the butter and fry the and put aside. Add the mutton and yogurt to onion and parsley. Add turmeric, salt, coconut, the remaining onions and salt to taste. Simmer chili powder and garam-masala. Stir for a until the meat is cooked and a rich brown couple of minutes. Add tomatoes, mix and then (preferably in a pressure cooker). add the yogurt. Place the eggs gently into the pan. With a spoon, cover the eggs with the Add pepper, cumin, chili powder, cardamom, sauce. Cover and simmer for 10 min. Serve and coriander. Fry for a few minutes until well hot. mixed. Joyce Andrews, Home Office 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 “Remove far from me falsehood spoon. Add enough hot water to come 1 inch and lying; give me neither poverty above the level of the rice. Put on the fire and nor riches; feed me with the food bring to boil, simmer slowly till the water has evaporated. Put in a slow oven for 20 min. that is needful for me.” (Psalm 30:8) Serve with a salad and (in Sauces section). “Radhi ni bora kuliko mali.” Margaret Lee, Bangladesh “Blessings are better than wealth.” (Swahili proverb)

41 Curried Eggs “Ek dinko pahuna mito, mito Serves 6 khaoo; Dherai denko pahuna jata sukai Have some leftover hard-cooked eggs from an American “Easter basket”? Turn them into an jaoo.” Indian delicacy!—simply add curry. “A guest for one day is fed 1/4 C. vegetable oil, butter or margarine lavishly; 2 large onions, finely chopped 2 cloves garlic, finely chopped A guest for many days—let him go 2-4 tsp. curry powder wherever he wills!” (Nepali proverb) 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

42 Plain Pulau Vegetable Curry Serves 6-8 Serves 4-6 An invitation to the Ottesen home may mean Many Nepalis would add some coriander pulau—and what a treat it is! Seated on the powder to vegetable . Fenugreek is a floor and eating with your fingers, be prepared favorite addition to cauliflower curry; cardamom for one of the finest meals in all of Bangladesh! is often added to curry. 1/4 C. clarified butter (ghee), or 2 T. oil vegetable oil 1 small onion 1/4 tsp. turmeric 2 cloves garlic, or 1 large 4 whole cardamoms 1 in. piece of fresh ginger (if not 4 whole cloves available, don’t substitute 1 bay leaf, crumbled powder—just leave out) 2-inch stick cinnamon 1 lb. potatoes, cut-up 2 C. long grain rice 1/2 lb. of other raw vegetable, i.e. 3 3/4 C. boiling water or hot stock cauliflower, pumpkin, beans, peas, 2 tsp. salt or spinach. 2 Tbsp. raisins, or more 1 or 2 chopped tomatoes 2 Tbsp. almonds or peanuts, or more 1/2 C. water 2 tsp. clarified butter 1 tsp. cumin 1 onion, chopped 1/2 tsp. turmeric 2-3 hard-boiled eggs 1 tsp. salt

Heat 1/4 C. clarified butter and fry turmeric, Finely chop onion, garlic and ginger and fry in cardamoms, cloves, bay leaf, and cinnamon for oil until the onion is clear. Add potatoes and a minute or two. Add rice and fry for 2-3 other vegetable. NOTE: If you are using beans, minutes, stirring constantly. Stir rice into boiling peas or spinach, wait until the potatoes are salted water or stock. Cover and steam until almost cooked before adding. rice is cooked. Add tomatoes, water, cumin, turmeric and salt. Meanwhile, fry almonds and raisins in 2 tsp. These are the main spices, but others are clarified butter for 1-2 min. Fry onion until added according to taste and availability. brown and crispy. Boil and mash, chop or grate eggs. Serve with rice and split peas cooked well to a thick consistency. These are poured over the Serve on rice garnished with sautéed raisins rice, and the vegetables are served beside it. and nuts, fried onion and finely-chopped eggs. Mary Thoresen, Nepal Lois Ottesen, Bangladesh

43 Indian Rice Pilau Fish Fish Balls Serves 4-6 Serves 4 There are many ways to make pilau. Here is a version that calls for golden raisins and This recipe from India goes well with potato Tabasco sauce! curry and tomato chutney. 1/2 C. slivered almonds 1 1/2 lb. fresh filleted cod 1 large onion 1 small onion 1/4 C. butter or margarine 1 large bunch parsley 1 C. uncooked rice 1 1/2 tsp. salt 2 tsp. curry powder 1 tsp. garam-masala 1 10-oz can chicken broth 2 eggs 3/4 C. water 2 Tbsp. bread crumbs 1/2 tsp. salt 1 Tbsp. ground mango (optional) 1/8 tsp. pepper 1/2 tsp. chili powder Dash Tabasco sauce oil for frying 1/3 C. golden raisins Bring fish to a boil and remove from heat. Drain In a small frying pan, over low heat, toast the and remove bones and skin. Mash well. Add slivered almonds 7-8 minutes, stirring onions and herbs, salt, garam-masala, chili occasionally until they are light brown and powder and ground mango—found in Indian fragrant. Set aside. grocery stores. Mix well and shape into 12 balls. Heat oil. Roll balls in bread crumbs and Meanwhile, peel and chop the onion and melt fry over medium heat. Serve hot. the butter in a heavy saucepan. Stir onion, powder into the melted butter and Joyce Andrews, Home Office cook over moderately low heat, stirring frequently, about 5 minutes. Add the broth, water, salt, pepper, Tabasco Life can never be dull again… and raisins. Bring the mixture to a boil, reduce When once we’ve thrown our heat to low, cover and simmer without stirring, about 15 minutes, or until all liquid is absorbed. windows open wide Stir in the almonds and serve. And seen the mighty world that lies Arun Manaen , India outside And whispered to ourselves this wondrous thing “We’re wanted for the business of the King.”

44 Matar Pullao Jasha Langtso Peas with Rice Tibetan Chicken Serves 4-6 Serves 6 Serve this dish from Pakistan with raisa and Cook jasha in a pressure cooker—but a crock . Basmati rice can be purchased at pot or Dutch oven would work also. Adjust the an Indian or Pakistani grocery store. cooking time accordingly. 2 C. Basmati rice 1 chicken, cut-up 1 medium onion, sliced thinly 5 cm. piece of ginger root 1 1/2 C frozen peas 1 Tbsp. soy bean sauce (soy sauce) 1/2 C. oil 2 Tbsp. wine vinegar 3 C. water 1 tsp. salt 1 stick cinnamon 1 C. water 1 tsp. cumin seeds 3 whole cloves Let chicken pieces set in bowl with all the 1 tsp. whole black pepper ingredients, except the water, for 5 hours. Put salt to taste chicken with mixings into pressure cooker. Add water. Pressure cook for 30 min. Clean the rice and soak in water for 1/2 hour. Cathy Grosz, Mongolia Heat oil in a pan. Fry onion in oil till golden brown. Add cumin seeds, cinnamon stick, Ngopa cloves, black pepper and salt. Stir for a while Tibetan and then add the peas. Fry the peas for 2 minutes and add the water. Let the water come Serves 6 to a boil. Lower the heat to medium and add the drained rice. Stir once only— too much Serve this dish hot. A good complement to the stirring and the rice will become mushy. When chicken recipe above. the water is absorbed by the rice grains, cover 1 pkg. egg noodles the pan with a tight fitting lid and simmer for 1/2 3 small chicken broth cubes hour. Serve hot with raisa and hot sauce. 1 tsp. ginger Cindy Lindquist, Home Office 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

45 Rice Orange Chicken Pilaf Serves 4 Serves 6-8 Try this rice pilaf instead of the plain white Pray for the people of Afghanistan as you variety to spice up your dinner! prepare this rice dish from that country. 1/4 C. butter or margarine 2 medium oranges 3/4 C. chopped onion 1/2 C. sugar 1 C. chopped celery 2 Tbsp. butter or margarine 1 C. raw rice 3 whole medium chicken breasts, 3 chicken bouillon cubes halved lengthwise 2 1/2 C. water 1 C. long grain rice 1 tsp. salt 1 C. water 1/4 tsp. pepper 2 Tbsp. snipped parsley or coriander 1/4 tsp. sage 1 tsp. salt 1/4 tsp. 1/2 tsp. ground ginger sliced onions, fried 1/4 tsp. saffron raisins, fried 1/4 tsp. pepper shelled, undyed pistachio nuts or Heat butter or margarine and sauté onions, slivered almonds celery and raw rice until rice is golden brown. Stir in remaining ingredients. Cover and Remove the peel from half of one orange and simmer for 15 min. or until water is absorbed. chop. Cook chopped peel in boiling water for 5 Reduce heat and let stand 10 min. Garnish minutes. Rinse; drain and set aside. Squeeze with fried onion slices and fried raisins. juice from 2 oranges; add water to measure 1 cup. For , in same saucepan combine Ruby Patzold, Pakistan orange juice mixture and sugar. Bring to a boil, reduce heat. Simmer, uncovered for 5 minutes, stirring occasionally. Remove from heat; set aside. “Do not work for the food that In a skillet, cook the nuts in butter till light spoils; instead work for the food brown, stirring constantly. Remove nuts and set aside, reserving butter. Sprinkle chicken that lasts for eternal life.” (John 6:25, with salt and pepper. Cook chicken in reserved 35) 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

46 Mamaliga Council Meeting Casserole Cornmeal Mush Serves approximately 20 Serves 8-10 The WMPL Council is often served this Mamaliga is the of Romania. It casserole when they meet. It is a lot of work, resembles ugali—the national dish of Kenya. but can be made ahead and frozen unbaked. 1 lb. coarse cornmeal 5 lb stewing hen or two 3 lb fryers 4 qts. water 1 qt. water 2 tsp. salt 2 tsp. salt 1 carrot Pour the cornmeal into boiling, salted water 1 onion very slowly, stirring constantly with a wooden spoon over very low flame. Allow to cook Simmer above ingredients together until meat gently until mass gets very firm, usually about is tender. Cool and take meat off the bones. 35 minutes. When it no longer sticks to the 1 1/2 lb loaf of 2 day old bread pan, empty into a bowl. Cool. Form and cut 1 onion, chopped with a string into slices. 2 ribs celery, chopped These slices of mamaliga can be served in a 6 sprays parsley, chopped variety of ways. They can be served plain with 1/2 C. margarine or butter cheese, or for special occasions, served with 1 tsp. salt meat or fish gravy. These slices may also be 1 tsp. seasoning rubbed with garlic, rolled in melted butter and 6 Tbsp. broth each rolled in a slice of bacon, laid side by side in a baking dish, and baked in the oven until Sauté onion, celery and parsley in margarine golden brown and crisp. or butter. Add to crumbled bread. Add salt, poultry seasoning and broth. …adapted from the Lausanne International Cookbook 1 C. and/or margarine 1 C. flour 4 C. chicken broth “Haba na haba hujaza kibaba.” 1 C. milk 2 tsp. salt “Little by little fills up the 4 eggs

measure.” (Swahili proverb) 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 47 Annual Meeting Pork Chops Sloppy Joes Serves 6 Serves 12 Pork chops always remind me of the many From time to time we receive day-old annual banquets held in the basement of hamburger buns at the Home Office—a gift Trinity Lutheran Church of Minnehaha Falls. To that gives occasion for a “Home Staff Lunch”. serve 400 people, just multiply the ingredients Sloppy Joes is our usual fare and enjoyed by by 68. all. 6 pocket pork chops 2 Tbsp. butter or margarine Stuffing: 1 1/4 lbs. ground beef 1 1/2 C. dry bread cubes 1 medium onion, chopped 2 Tbsp. margarine 1 12 oz. bottle chili sauce 2 Tbsp. chopped onion 1 14 oz. bottle catsup 1/4 tsp. sage 1 can chicken soup 1/4 tsp. basil 1 Tbsp. parsley In skillet, over medium heat, melt butter or margarine. Add ground beef, crumble with fork Stuff chops and brown in pan. Lay in baking until meat is separated. Add onion, cook until dish. Sprinkle with: meat is separated and brown. Transfer into large saucepan. Add chili sauce, catsup and 1/4 C. dried onion soup mix soup. Stir to blend well. Simmer 30 minutes or 1/2 C. water until thickened slightly.

Cover and bake slowly for 1 hr. Recipe can easily be doubled or tripled. Margaret Lindell, Home Office Amy Norberg, Home Office Bean Casserole Serves 6-8 “Commit your work to the Lord Richard and Leslie Urie are great for picnics and you plans will be established.” and this is one of their specialties. (Proverbs 16:3) 1 large and 1 medium can of pork and beans “Radhi ni bora kuliko mali.” 1/3 C. molasses 1 C. brown sugar “Blessings are better than 1 pkg. mild Italian sausage 1 lb. bacon, fried and crumbled wealth.” (Swahili proverb) 2 onions, chopped and fried

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

48 Lemon-Pepper Fish Combine first three ingredients. Add the rest. Pour into baking dish and bake 1 hour at 350°. One fillet serves 2-3 Agnes Baker, Home Office Roberta and Fred Anderson are hosts in the WMPL Mission Home in Seattle—a home Rice Hot Dish away from home for missionaries and Serves 6-8 candidates passing through. Nestled in large pine trees, good food and warm fellowship Hot dishes always go over well at prayer make a visit unforgettable. meetings when every family brings a dish to share. fillets of cod, cut into serving size pieces 3/4 C. chicken, cooked and diced mayonnaise 2 C. raw rice, cooked lemon pepper 2 Tbsp. lemon juice parmesan cheese 1 C. mayonnaise paprika 1 C. grated cheese 1/2 head broccoli, cooked 10 min. Pat fish dry with a paper towel. Spread one 1 pkg. side with mayonnaise, sprinkle with lemon 2 C. milk pepper and parmesan cheese. Lay mayonnaise side down in a greased baking Cook the dry soup and milk till thick. Mix well dish. Cover top with mayonnaise, lemon with all the other ingredients except cheese. pepper and parmesan cheese. Sprinkle with Spread in 9X13” pan and sprinkle top with paprika. cheese. (Note: Peanuts can be substituted for the cheese. Also, tuna can be used instead of Bake for 15 minutes at 450°. It may take a few the chicken, and other vegetables can be used minutes longer if fillets are very thick. instead of the broccoli.) Bake at 350° for 30-40 Roberta Anderson, Seattle min. Chicken Casserole Jacqueline Mikaelsen, Bolivia Serves 6-8 Here is a good “American” company casserole. 1 can cream of mushroom soup 1 can cream of 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. noodles

49 Layered Hot Dish Vegetables Serves 6-8 My children love this dish. It will serve 6-8 Alu Dum persons, with normal appetites—but only 3-4 Theodore and Arun Manaen served at the teenagers! Home Office for 15 years. One could count on 1/2 lb. lean ground beef Arun’s curried potatoes at every WMPL pot 1 can tomato sauce luck! Always serve with plain yogurt. 1 can water 3-4 potatoes, boiled and diced 2 small onions, chopped 3 Tbsp. oil 1 Tbsp. a pinch of cumin, whole or ground 4 med. sized carrots 1/4 tsp. ground coriander 8 med. sized potatoes 1/4 tsp. curry powder salt and pepper to taste 1/2 tsp. salt a pinch of turmeric Brown meat with the onions. Add salt and 1/2 tsp. lemon juice pepper. Peel the potatoes and carrots and slice dash of cayenne thinly. Mix together the carrots and potatoes chopped onions and put into a 2-qt. greased casserole. Place the meat and onions on top of the potatoes and Heat oil in pan. Remove from heat and stir in carrots. Mix the salt, pepper and spices. Add the potatoes and stir over a low Worcestershire together with the water and fire until the potatoes are hot and have tomato sauce and pour over all. absorbed the oil and spices. Bake covered at 350° for 1 1/2 hrs. or until Arun Manaen, India potatoes and carrots are tender. Curried Potato Jacqueline Mikaelsen, Bolivia 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

50 Dhal Curry I Serves 6-8 Serves 6-8 I was taught this recipe by my Urdu language Pakoras resemble onion rings. They are deep- teacher, Able Gill. It is wonderful with rice or fried vegetables, dipped in batter—and a pocket bread; yogurt is a good complement. If popular dish throughout Pakistan. you are serving Pakistani guests, add more 1 1/2 C. garbanzo bean flour (white ghee (oil) and red pepper. flour will do) 1 lb. dhal (lentils, or split peas) 1 C. water (use more if necessary) 2 C. chopped onions 1 Tbsp. salt 1/3 C. ghee (vegetable oil) 1/2 tsp. cumin 1 1/2 tsp. turmeric 1/4 tsp. turmeric 1 tsp. red pepper 1/4 tsp. chili powder pinch of ginger 1/8 tsp. garlic powder 2 tsp. salt 1/2 tsp. coriander spice mixture: ground garam masala, vegetables: cauliflower buds, spinach, cumin, black pepper, cardamom, potato slices, onion rings, eggplant cloves, and cinnamon slices, broccoli pieces, carrot fresh dhaniya (coriander or cilantro) greens, etc.

Cook dhal until soft, about an hour. Lentils may Place garbanzo flour in a mixing bowl, and be pressure cooked if you first bring it to a boil gradually add water. Mix thoroughly while and when froth settles down you put on cover adding water, so that all lumps of flour are and bring to pressure on very low heat. Watch broken up. Add a little extra water if necessary carefully and cook about 12 min. to form a batter which is a little thicker than batter. Mix in all seasonings. Let Brown onions in oil. Add spices and watch batter stand while preparing the vegetable. carefully—they can burn easily. Add a little When everything is ready, heat oil in a large water to spice/onion mixture and cooked dhal. saucepan (or wok, if you have one). Simmer for a while and add water as necessary. While simmering, add about 1 tsp. When a small drop of batter place in the oil of mixture of spices. About 15 min. before bubbles and rises to the surface, the oil is serving, add fresh dhaniya leaves if available. ready to begin frying the pakoras. Place a handful of vegetables into the batter. Mix until Optional: Tomato and garlic fried with onion is each piece is completely covered with batter. good also. Remove vegetables one at a time, and drop Alice Ellis, Pakistan carefully in the oil, being careful to avoid splattering. Cook about 5-7 pakoras at a time. When the is a light reddish brown remove from oil. (White flour will not give the reddish tinge.) Drain well. Serve hot. Brenda Mellsen, Pakistan

51 Pakoras ll Stuffed Bread Pockets Serves 6 Makes approximately 12 samosas This pakora version calls for a mixture of and less seasoning. Bits of meat or seafood Samosas are a popular Pakistani food— are suggested as well. resembling stuffed pita bread pockets, usually made in a triangular shape. I got this delicious 1 C. flour recipe from a Pakistani friend, Fauzia. 1 C. garbanzo (chick pea) flour 1 tsp. red chili The filling can be vegetarian, or meat based. 1 tsp. salt Fillings made with hamburger or mixed dash pepper vegetables can be frozen and used within a vegetables: month. However, those made with potatoes potato slices should be eaten within a couple of days. chopped onion spinach leaves 1 phylo dough eggplant slices melted butter or oil chopped coriander filling bits of cooked meat Hamburger filling: Mix all ingredients, adding water to make a 1 medium onion, chopped thick batter. Prepare vegetables or chopped 1 lb. ground beef cooked meat. Mix all together to pancake 1 tsp. minced garlic batter consistency. Deep fry in vegetable oil, 1/2 tsp. each of turmeric, chili powder dropping into hot fat by small spoonfuls. Turn and cumin until both sides are golden. Serve hot with salt to taste yogurt dip. 1 medium tomato, chopped Yogurt dip: 2 Tbsp. oil

Chilled plain yogurt mixed with finely minced Heat the oil in a pot. Add onions and fry till coriander leaves (dhaniya or cilantro), one pink. Add the remainder of the ingredients in large chopped tomato, ground cumin, chopped given order, stir and cook until beef is done. green chilies, and salt to taste. Mix together in blender and serve. Potato filling: Shereen Hassan, Pakistan 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.

52 Thaw the phylo dough as directed. Take one Meeta Dahl sheet and lay on counter, brushing with melted butter. Take two more sheets, and place them Serves 4-6 on top of the first sheet, brushing each one with butter. Dahl is served in India with curry dishes and with rice. It is rich in protein. To eat dahl, use Cut dough sheets in squares. Place about 1 bits of chappati to scoop it up. Tbsp. of filling in each square, folding over to make a triangular shape. Work quickly, 1 C. lentils or yellow peas covering unformed squares with damp paper 6 slices fresh ginger root towel. Place finished samosas on a cookie 1 large onion, sliced tray, and bake 15-20 minutes at 350°. 2 green chilies 1 qt. water Cindy Lindquist, Home Office 1 large onion, diced 1 tsp. garlic powder Fried Vegetable Patties 1 tsp. turmeric Serves variable salt to taste 1/4 C. oil Arun Manaen has made this dish many times for mission potlucks. It is an Indian version of Boil lentils, ginger, sliced onion and chilies in Pakistani pakoras. The recipe does not include water till lentils are soft. Heat oil and sauté measurements, so estimate how much to make chopped onion, garlic powder and salt for 5 for your meal. min. Add to boiled lentils. Add 1 Tbsp. lemon juice before serving. Chick pea flour Garbanzo bean flour Cindy Lindquist, Home Office Besan (Indian) Cumin, ground coriander, red pepper French Beans and salt as desired Serves 5-6 Vegetables: your choice of onion, cabbage, cauliflower, broccoli, This vegetable recipe features fried beans to leafy vegetables, etc. be served with curry and pilau. Tomato chutney (Sauces section) is a good Shred vegetables lengthwise and add to batter. complement as well. Put by spoonful in medium hot oil until light brown. 2 Tbsp. minced onion 2 Tbsp. butter or margarine Arun Manaen, India 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

53 Cauliflower Mote Pillo Fried and Eggs Serves 6 Serves 4-6 Serve this Nepali with a curry dish and rice. If you like hominy, you’ll love this recipe from cauliflower, cut in pieces Ecuador. Try it as a supper dish with a salad! potatoes, cut in pieces onions, chopped 4 C. hominy cinnamon stick 4 eggs cumin 3/4 C. milk black pepper 1/2 lb. bacon cayenne 1/4 C. onion, chopped mustard turmeric Beat eggs, add milk and mix. Fry the bacon salt to taste until crispy. Remove from pan and brown the onion in the bacon grease. Add the hominy and Boil cauliflower and potatoes together. Remove egg mixture. Break the bacon in small pieces from pan. Fry chopped onions in oil with cinna- and return to the pan. Cook and stir as if they mon stick until brown. Add vegetables. Spread were scrambled eggs. Serve hot. spices over vegetables. Add a little water. Steam slowly to blend flavors. Don’t stir too Paula Quam, Ecuador much. Llapingachos Mary Thoresen, Nepal Potato Patties Alu Ko Kufta Serves 6-8 Fried Nepali Potato Balls Walking down the streets of Cuenca, Ecuador Serves 6-8 you might see women with large wok-like frying pans patting, stuffing and frying these wonder- Impress your guests with these fried Nepali ful potato patties. My whole family loves them! potato balls stuffed with vegetables. 2 lbs. potatoes 10 potatoes 2 egg yolks 4 green onions, chopped 3/4 C. white cheese, grated 2 C. cauliflower, chopped 1/2 C. chopped onions 1 C. fresh coriander fat 1 C. tomatoes, chopped achiote, or saffron 1/4 C. 1 lime Peel and boil potatoes. As they are boiling, pinch of salt melt small amount of fat in frying pan. Add achiote, or saffron. When hot, add onions and Boil potatoes. Mix remaining vegetables and fry till soft. 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

54 Mash potatoes thoroughly. Add salt, egg yolks, Refried Beans and onion. Mix well. Make small cakes with cheese in center as filling. Fry until golden Serves 6 brown and crusty. Serve very hot with avocado as a side salad. Mexican food just isn’t Mexican unless you serve hot refried beans alongside the main Cindy Lindquist, Ecuador dish. While living in Mexico we kept a pot of Papa Rellena a la Peruana beans on the stove every day. Peruvian Style Stuffed Potato 5 C. water 2 C. pinto beans Serves 6 salt 2 cloves garlic, mashed This potato recipe is a variation of the 1/2 medium onion, sliced (optional) Ecuadorian llapingacho, using meat and 2 Tbsp. oil or 1/2 ham hock vegetables as a filling instead of cheese. chili powder to taste 6 potatoes 1 egg Bring water to a boil and add beans slowly salt and pepper to taste trying not to stifle boil. Reduce heat and 1 C. ground pork simmer for 30 minutes. Add salt, garlic, and 1 C. ground beef onion. Simmer another 30 minutes. Add oil or 1 chopped onion ham hock, and cook until beans are tender. 2 cloves garlic, finely minced Serve with warm tortillas. oil for frying Cindy Lindquist, Home Office 1 chopped tomato 1 tsp. chopped parsley Plátanos Fritos 1/2 C. seedless raisins Fried Bananas 6 chopped olives 1 hard-boiled eggs, chopped Serves 4 1/4 C. white wine Plantain bananas or cooking bananas are Cook the potatoes, mash well. Add egg and ready to be used when they turn black. Try season with salt and pepper. Sauté the meat, serving them as an accompaniment to any onion and garlic in oil. Add tomato, salt, Latin American main dish. pepper, parsley, raisins, olives, hard-boiled 1 large plantain, sliced crosswise or in eggs and wine. Cook slowly until mixture long slices thickens. Flatten a layer of potato mixture cooking oil against the palm of left hand. Place a salt to taste Tablespoon of meat mixture in the middle. Fold the potato layer around the filling forming an Heat oil. Place plantain slices in hot oil. Let American football shape. Roll in flour and fry in cook till slightly brown. Drain on paper towel. hot oil until browned. Salt to taste. Sharon Peske, Peru Cindy Lindquist, Home Office

55 Lagua de Choclos Tomato Chutney Bolivian Vegetable Stew Serves 6-8 Serves variable This is a simplified chutney recipe, but not as A very popular Bolivian dish. tasty as Naomi’s recipe below. Use it if you are in a hurry. Serve tomato chutney with curry “Lagua" is used in expressions such as ¡mucha dishes and plain yogurt. Add garlic if you like. lagua!—appropriate when someone hits the volleyball too hard, as if they had eaten too 4 or 5 large tomatoes, chopped much lagua. 1 large onion or green onions, chopped 1 green pepper, chopped fine fresh ripe corn, pulled off the cob 1/4 C. fresh parsley, chopped chopped onion pinch of salt lima beans peas Let the tomatoes sit for a while so as to let the parsley juice out. Add other ingredients and mix potatoes, quartered together.

Grind the corn kernels. Fry onion, lima beans, Cindy Lindquist, Home Office peas, parsley and potatoes. Add water or broth, the amount depending on how many you Mixed Fruit Chutney want to serve. When the vegetables are Makes two pounds cooked, add the ground corn. Stir constantly. If it is too thick, add a bit of water or broth. It Chutney is a wonderful complement to hot should have the consistency of cream corn. curry dishes—an attractive dish that adds color to the table as it soothes the burn of curry Add hot pepper and grated cheese as a spices! Ruby Patzold prepares a delicious garnish. mixed fruit chutney—much like this… Joyce Andrews, Bolivia 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

56 Sweet Tomato Chutney Sauces Serves 6 Salsa Picante This recipe calls for a variety of herbs and Hot Sauce spices. It is best, of course, to use fresh herbs—but if you can't, use dried. This is Makes 1 C. sauce delicious with curry dishes. Contrary to popular belief, not all Mexicans like 1 lb. tomatoes their food HOT. But for those of us that do, 1/2 C. sugar here is a sauce that fits the bill. Serve it with salt to taste beans, eggs and meat dishes. 1 tsp. coriander 2 ripe tomatoes 1/4 tsp. turmeric 1 clove garlic, crushed 1/4 tsp. cinnamon pinch of salt 2 or 3 bay leaves 1 small hot chili pepper 2 green chilies 5 cloves garlic Slice tomatoes. Cut out the centers of each 1 onion slice. Place on a plate and crush with a fork. small piece of ginger Add garlic, hot pepper (or hot cayenne 3 sprigs coriander leaves pepper). Mix together well. 1/2 C. water 1/4 tsp. cumin seeds Ruth Temple, Mexico

Cut and clean tomatoes. Cut coriander sprigs. Salsa de Tomate Grind onion, garlic, green chilies into a paste. Tomato Sauce Heat oil in a saucepan. First add cumin seed, Makes 3 C. sauce next the paste made of onion, garlic and chilies. Add coriander and turmeric. When it This is a sauce that can be used over becomes brown, add tomatoes. Add sugar and enchiladas or chiles rellenos (stuffed peppers). salt. Add water. Keep stirring it until it all blends 1 Tbsp. safflower oil together. Add cinnamon and bay leaf. Remove 1/2 med. onion, chopped from heat. 1 clove garlic, crushed Naomi Torkelson, India 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

57 Ahogado Garam Masala Makes 1 C. sauce 10-12 oz. spice This is a wonderful sauce from Bolivia to have This is a basic mixture of spices to be used in on hand. Use it liberally in soups or on meat. curry dishes. It can be found in Indian grocery stores, but, as with most foods, is best when 1 med. onion, chopped home-made. a little chopped parsley 2 Tbsp. oil or shortening 2 oz. black peppercorns 1 tsp. paprika 2 oz. coriander seeds red pepper to taste 1 1/2 oz. caraway seeds (black is preferred) Fry in a pan until when you scoop up a 1/2 oz. cloves spoonful it continues to cook in the spoon. Add 20 or more large cardamoms 1/2 C. water or broth and simmer for 3-5 min. 1/2 oz. cinnamon, ground

Joyce Andrews, Bolivia Remove the skin from the cardamom seeds. Mix ingredients together, except cinnamon, Mexican Pepper-chocolate Sauce and grind in a coffee grinder until a fine consistency, but not a powder. Mix in the Serves 6-8 cinnamon and store in an airtight jar. Mole is a festive sauce used to pour over Joyce Andrews, Home Office cooked chicken or which has been cut Pilli Pilli Sauce into serving pieces. 1 onion, chopped 3 C. sauce oil Pilli-pilli is the little red hot pepper of that 4 squares bitter chocolate accompanies so many meals. Use it with 1 C. smooth peanut butter discretion. 6 C. chicken or turkey stock 2 tsp. ground cumin seeds 2 C. canned tomato sauce 4 Tbsp. toasted sesame seeds 1/2 C. lemon juice 1/2 C. corn meal 1/2 C. white onions, chopped very fine chili powder to taste 1 Tbsp. garlic powder 1 Tbsp. crushed red pepper (pilli-pilli) Cook onion in hot oil until wilted. Place in blender or food processor together with Blend the tomato sauce, lemon juice, onions, chocolate, peanut butter, 1 C. stock, cumin garlic powder and crushed re pepper in a 2-qt. seeds, sesame seeds, and cornmeal. Blend bowl. Keep refrigerated in a covered container. very fine, then add 5 C. more stock gradually. You may add 1/2 C. chopped fresh tomatoes if Add chili powder. Serve over cooked chicken you wish. or turkey pieces. Cindy Lindquist, Home Office Ruth Temple, Mexico

58 Before we complain, let’s put things in perspective: North Breads Americans are not as affected by I increased food prices as people Serves 4 living in Third World countries. A typical North American family may Humitas are corn cakes made from fresh ground corn—not corn meal or corn flour. Field spend up to eighteen percent of corn works best in the U.S. because the sweet their income on food, whereas a corn variety is too juicy and sweet. Many missionary kids have turned down family in a country like India may because it seems too sweet. They prefer spend up to eighty percent of their choclo, the corn served in South America. income on buying food, and yet The first recipe comes from Bolivia and the hunger is not satisfied. (Excerpted second comes from Ecuador. Humitas are from The More-With-Less Cookbook) 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)

59 Humitas II Humitas III Serves 6 Serves 6 This recipe originates with María Chalco, an Every Bolivian kitchen may have its own Ecuadorian woman who has served faithfully in particular slant on traditional recipes. Here is a the homes of many missionary families in recipe for humitas that calls for anise seed and Ecuador. She is known for her delicious cinnamon—and for baking them as an option humitas, among many other specialties. to steaming them. 9 choclos (use fresh ) choclo (use fresh field corn) to make 8 C. of shucked kernals Cut ends off of corn cobs. With thumbs, take 6 Tbsp. sugar the kernels off the cobs. Blend or grind the 2 1/2 tsp. salt corn kernels. Save the cobs. 1/4 tsp. cinnamon 2 tsp. anise 2 heaping Tbsp. butter 4 heaping Tbsp. shortening 2 eggs, separated Farmer cheese 4 oz. grated cheese corn husk leaves 1/4 C. sugar 1 tsp. salt Cut the husks all the way around at stalk end 1 tsp. baking powder and remove leaves carefully, keeping as whole 1/2 C. raisins as possible to use for wrapping. Cut corn from

cobs. Corn should be mature but milky. Melt butter. Set aside. Beat egg whites till Process corn in food processor or blender to fluffy. Mix egg yolks, cheese, sugar, salt, consistency of cream style corn. baking powder, and raisins. Fold in egg whites and melted butter. Add ground corn. Mix corn, sugar, salt, cinnamon, anise. If you must use sweet corn, omit sugar and for a Place cobs in bottom of large kettle along with thicker consistency add some finely ground some corn leaves. Add water. (If you have a cornmeal. Melt shortening and add it hot to steamer, this step can be omitted.) corn mixture. Place corn mixture in center of the most tender Put a heaping Tbsp. of mixture in the center of of the corn leaves. Fold over each edge. Place a leaf and lay a slice of farmer cheese on top. folded side down in kettle on top of cobs or in Fold leaf around and bake 5 minutes or steamer. Cover with more leaves. Cook over until firm in microwave and finish baking in the medium heat for 1/2 hr. oven. You may bake them completely in the Cindy Lindquist, Home Office 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 cans. Joyce Andrews, Bolivia

60 Buñuelos About one dozen Serves 4-6 Empanadas come in all shapes and forms. Serve this Bolivian bread with a hot cup of api They are basically a meat or cheese pie, (see Beverages), or hot chocolate. somewhat like the Finnish pasty. Empanadas 2 C. milk, scalded are served as an appetizer or along with 1 Tbsp. yeast afternoon coffee. 4 C. white flour Dough: 1 Tbsp. sugar 4 C. flour 1/2 tsp. salt 1/2 C. shortening 1/2 tsp. anise seeds 3/4 C. water with 1/2 tsp. salt 1 egg yolk Stir yeast into scalded milk. Mix dry ingredients. Add milk mixture to dry mixture—with more milk Knead well. Form small balls, roll out in 5” if needed. Batter should be thick and stretchy. circles. Fill with one of the fillings below, fold in Let sit for 10 minutes. Heat oil in deep fryer or half and twist edge. Fry in hot, deep fat until frying pan. Take a large spoonful of dough brown and puffed. (about the size or a golf ball) with wetted hands, and stretch out thin. Drop into hot oil. Turn Fillings: buñuelo over to cook and brown both sides. Cheese and chopped hard-boiled egg Ground beef fried with cooked peas Jaqueline Mikaelsen, Bolivia and carrots with spices to taste Left-over roast pork with olives, Buñuelos chopped hard-boiled eggs and Ecuadorian Style raisins Serves 6 Kathy Ulberg, Ecuador 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

61 Banana Bread Whole Wheat Makes 2 loaf pans Makes 16 breads Banana bread!—a great solution for over-ripe Chapatis are known for their puffiness. The bananas anywhere in the world. secret is in the special rolling method. Serve chapatis with curry. 2 C. flour 1 C. mashed bananas 2 C. whole wheat flour 1 tsp. baking powder 1 tsp. salt 1/2 C. margarine 2/3 C. water 1 egg 1 C. sugar In a bowl stir together the whole wheat flour 1/2 tsp. soda and salt. With a fork gradually stir in the water 3 Tbsp milk until a crumbly dough forms. With your hands 1/2 C. chopped nuts, optional work the dough until it holds together. On a floured board knead dough with floured hands Mix all ingredients together well. Put into 2 until it is smooth , but still tacky, about 3 greased loaf pans or a 9”X13” pan. Bake at minutes. 350° for 40 min. Wrap in clear plastic film and let rest for 30 Jaqueline Mikaelsen, Bolivia min. Chapatis Divide the dough into 16 equal pieces. Form each piece into a smooth ball and flatten with Makes 8-10 breads your hand. On a floured board roll each portion into a circle about 5 inches in diameter, rolling Normally, Pakistanis do not add fat to the from the center of the circle out to the edge. dough—but for non-experts, it helps a lot with Turn dough as necessary to achieve a fairly the consistency and handling! even circle. 4 C. whole wheat flour To bake, place rounds of dough directly on the 1 tsp. salt dry grill. As blisters form around the edges, use 3 Tbsp. melted butter a wide metal spatula to press the blisters water as needed to make a soft dough gently but firmly toward the center. When fully

puffed and lightly browned (about 1 to 2 Knead well. Cover with a damp cloth and set minutes), turn breads over and bake 2 minutes aside one hour. Knead thoroughly. Form into 8- more. Serve hot. 10 balls and roll into thin rounds (1/4 in. thick), dusting lightly with flour. To bake chapatis in a frying pan or griddle, preheat dry, heavy frying pan over medium Cook in heavy skillet, ungreased, about 2 heat or an electric griddle set at high heat. minutes on each side until blistered and slightly browned but not hardened. Stack together and Hazel Bjerkestrand, India wrap in a clean cloth to keep warm and soft until ready to serve. Alice Ellis, Pakistan

62 “Khaiko bikh lakcha nu khaiko Pooris I bikh lagdaina.” Makes 2 dozen breads “The poison not eaten cannot hurt This variety of is fried, not baked you.” (Nepali proverb) 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

63 Cheese Rolls Chejje Serves 6 Serves 6-8 These Bolivian rolls can be made up in a hurry These are no ordinary pancakes! Chejje are for afternoon visitors. corn flour pancakes to be served as part of a meal with rice, cheese or meat, hot sauce and your favorite baking powder biscuit boiled potatoes. recipe 1 egg, separated 4 C. white flour grated white cheese (Farmer cheese 2 C. ground white corn flour works well) 2 eggs 1/2 tsp. salt Make the baking powder biscuit dough oil for frying according to your favorite recipe. Mix in egg yolk. Mix all ingredients in a bowl. Add enough water to make batter very thin. Spread dough out on floured surface into a rectangle, about 1/4 in. thick. Mix grated Pour 3/4 C. batter into hot oil in round frying cheese with beaten egg white. Spread cheese pan. Use enough oil just to cover bottom of mixture over dough. pan. Cook until brown on both sides. Roll up, starting at long end as you would for Serve chejje pancakes with cooked rice, boiled cinnamon rolls. Place on a greased cookie potatoes, fried cheese, pork, or other sheet. Bake 25-30 minutes at 375°. meat, and ají (hot salsa). Joyce Andrews, Bolivia 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

64 Snacks Sesame Seed Candy About one pound and Nuts In Pakistan, sweets are generally served as a Serves 4-6 snack or with tea rather than as a dessert after a full meal. Meals are often followed by fresh Everyone loves a snack! This Nepali snack fruit. uses peanuts, but or other nuts can be used as well. Try adding raisins. 1 C. white sugar 2 Tbsp. butter 2 Tbsp. butter or margarine 1 C. sesame seeds 1/4 tsp. turmeric 1/2 tsp. cumin powder Melt sugar and butter, and add seed. Quickly pour onto buttered cutting board and cut into Fry the above spices for 2 minutes. Add: squares. Mixture hardens quickly, so work fast! 1/3 C. peanuts Ruth Olson, Pakistan

Fry 2 more minutes. Stir in: Bibingkang Malagkit Rice Cakes 1/3 C. coconut flakes 1 tsp. roasted sesame seed Nine cakes 1/2 tsp. salt 1 1/2 C. puffed rice Rice cakes are a popular snack in the 1/2 tsp. cayenne pepper (if you like it Philippines. This recipe calls for malagkit rice spicy) or glutinous (sticky) rice, available in food stores catering to Asians. Mary Thoresen, Nepal 2 C. malagkit rice Nimki 1 C. brown sugar 3/4 C. rich coconut milk Serves 6-8 3 1/2 C. diluted coconut milk from 2 (or canned coconut milk) Another Nepali snack! Get out your rolling pins 1 tsp. salt for this treat. 1/4 tsp. anise seed, if desired 2 C. flour 4 Tbsp. shortening Bring the diluted or canned coconut milk to a 1/2 tsp. salt boil. Add malagkit rice and salt. Simmer until 2 Tbsp. onion seed (optional) quite dry, stirring constantly to keep from Water to make a stiff dough burning. Lower heat and add 2/3 C. brown sugar. Pour the mixture into a 9" square pan Blend all ingredients together. Press into a ball that has been greased. Pour the rich coconut and roll out very thin. Cut into 3/4 in. lengths milk and the rest of the sugar on top of the rice. one way and then every 2 in. across the other Sprinkle with anise seeds. way with a sharp knife. You will end up with Bake in 350° oven for 30 min. rectangles about 3/4 X 2 in. Fry in hot oil until crisp. Nancy Rusch, Philippines Mary Thoresen, Nepal

65 Mochiko “Haraka, haraka haina baraka.” Rice Cakes “Hurry, hurry brings no blessing.” Nine to twelve cakes This version of Rice Cakes calls for a sweet “Pole, pole ni mwendo.” rice flour available in Asian grocery stores. “Going slowly means (eventually) 1 box Mochiko (sweet rice flour) advancement.” (Swahili proverbs) 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.

66 Desserts Maizillos About 3 dozen Chantilly These corn meal from Bolivia are Serves 4 usually prepared for All Saints’ Day. This is a favorite dessert from Bolivia. 3 cups yellow corn meal 2/3 cups flour 1 can evaporated milk 1 cup sugar 3 to 4 Tbsp. sugar, to taste 1 cup butter-flavored Crisco, softened juice from 2 or 3 small limes, to taste 1 1/2 tsp. cream of tarter 2 eggs, unbeaten Cool can of milk, bowl and beaters in 1/2 tsp. salt refrigerator or freezer. (If climate or room temperature is very warm, put can in freezer Mix corn meal, flour, sugar, Crisco, and cream for up to 3 hours, until nearly frozen solid. of tarter as you would for a pie crust. Add the Open entire can to remove.) eggs and the salt. Mix well and form the mixture into long rolls. Chill overnight. Slice Beat milk until it rises and becomes foamy and and bake the cookies at 350° until lightly creamy (no longer liquid). Add sugar to taste. brown. After sugar is dissolved, add lime juice a little at a time. Mix well. Serve in small dessert Marge Erickson, Bolivia dishes. Farina Balls Variations: Serves • Place banana slices or apple chunks in bottom of dessert dishes. Spoon chantilly over This is an easy Nepali sweet which is suitable the top. for mission festivals’ “tasting booths” or teas. • Add 1 package dry jello to chantilly and mix. 4 T. butter or margarine This variation adds color and sweetness. 1 cup farina (Cream of Wheat) 1/2 cup brown sugar • Decorate with fruit, e.g. orange jello with 1/2 cup white sugar orange slices. 1 cup milk Chantilly may be stored in the refrigerator or freezer. It may be served frozen also. Optional: 1/2 tsp. cinnamon Sharon Groff, Bolivia 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.

67 Cook until it becomes thick enough to roll into Flán II balls. Before rolling, add the spices and raisins, Sweet Custard stir, and cool until you can handle it. Mary Thoreson, Nepal Serves 8 This version of Flán comes from the Flán I Philippines and calls for more flavoring than Sweet Custard the Latin American variety above. Serves 6-8 8 eggs 2 C. milk This dessert is famous in Mexico, but is 1 C. sugar popular in other Latin American countries as juice of 1 lemon well. My children love it with fruit on top. Cinnamon 1 can sweetened Nutmeg 1 tall can evaporated milk 3 Tbsp. brown sugar 1/2 C. sugar Grated coconut, toasted 6 eggs Beat the eggs and milk together. Add sugar, Optional: 1/2 fresh coconut, shredded lemon juice, and spices to taste. Let stand Caramel: while you caramelize brown sugar by heating it 3/4 C. sugar in a heavy pan and stirring constantly. When sugar is liquid and golden brown, pour it into a Make the caramel first by putting sugar in a 2 qt. baking dish. Cool. Pour custard mixture saucepan over medium heat and stirring till over the caramelized sugar. Set baking dish in melted and a golden brown. Watch so it a pan of water and bake for 1 hour at 325°. doesn’t burn! Pour into a round casserole or Serve cold with toasted coconut. baking dish. Roll hot caramel around edges so as to cover most of the dish. Mango Canela Mango with Cinnamon Mix condensed milk, evaporated milk, sugar and eggs together. Add coconut. Pour into Serves 4-6 baking dish which has been lined with the caramel. Fresh mangoes are the best—but canned mangoes can be used. Chill the fruit in the Bake at 325° for 45 minutes in a water bath. I refrigerator overnight. always place the bowl into a 9X13“ pan with hot water in it. Flán is done when an inserted 1 lb. can knife comes out clean. 1/4 C. shredded coconut 1 tsp. cinnamon Cool and refrigerate. Invert onto serving plate when ready to serve. (You might have to go Place mango section in a dessert bowl. Top around the edges with a knife befor inverting.) with coconut and sprinkle with cinnamon. Cindy Lindquist, Ecuador Cindy Lindquist, Home Office

68 Amarillos en Leche Bread Crumb Casserole Sweet Bananas in Milk Serves 8-10 Serves 6-8 What a sweet way to use up bread crumbs! Plantain bananas can be found in most large This dessert is best served when hot. grocery stores. They are ripe when all black. Bread crumbs 4 plantain bananas sliced banana 4 Tbsp. butter or margarine sliced apples 1/2 C. sugar raisins 1/4 lb. cheese cut in strips blanched chopped almonds 1 cinnamon stick or 1/2 tsp. ground chopped roasted peanuts cinnamon bits of diced tomato Peel the plantains and cut in half lengthwise. SYRUP: Make a slit in each half lengthwise being 1 qt. water careful not to cut all the way through. 1 stick cinnamon 1 clove Brown the plantains in the butter. Remove to a 1 lb. dark brown sugar plate and put the strips of cheese in the slits. Return the plantains to the pan and cover them Make syrup by boiling together the water, with the sugar and the milk. Add the cinnamon. cinnamon, clove and brown sugar for several Cover and cook over moderate heat for 10 minutes. minutes. Remove the cover and cook another 20 minutes until the milk just about disappears Butter a casserole and add a layer of bread and turns caramel color. Serve warm or cold. crumbs. Add bananas, apples, raisins, Paula Quam, Ecuador almonds, peanuts and tomato. Repeat with bread crumbs and fruit again and again until Caramel Bananas the casserole is full. Add cubes of Monterrey Jack or brick cheese on top. Serves 6 Pour the syrup over the whole thing. There are more than 20 varieties of bananas grown in Ecuador. This recipe calls for the Bake in 350° oven for 30 minutes. common yellow kind. Serve with enriched milk or cream. CARAMEL SAUCE: Ruth Temple, Mexico 5 Tbsp. butter 1 C. brown sugar 4 Tbsp. cream 1/2 tsp. vanilla

69 Bring to slow boil. Boil 2 minutes. Peel Make your favorite pumpkin pie recipe. Pour common bananas and cut in half lengthwise into an 8X8 inch pan. Sprinkle dry cake mix and then again crosswise. Place bananas in over mixture. Over this, dribble melted butter or the caramel sauce. Cook for a few minutes. margarine. Serve immediately over 6 scoops of vanilla ice cream. Bake at 425° for 15 minutes, then lower to 350° for 30 minutes. Paula Quam, Ecuador Florence Olson, Home Office Banana al Chantilly Strawberry Mold Serves 8 Serves 10-12 Another wonderful banana dessert! This delicious yet light dessert from Florence’s 3 Tbsp. cream kitchen will surely bring requests for seconds! 4 bananas 1 C. sugar 1 15 oz. pkg. frozen strawberries 1 C. water 2 3-oz. pkgs. strawberry gelatin 3 egg whites 3 C. boiling water 1 Tbsp. lemon juice 4 C. miniature marshmallows 1 package unflavored gelatin 1 C. heavy whipping cream 1 C. cream, whipped and sweetened for 1 small angel food cake, cut in 1/2 in. topping cubes

Dissolve the gelatin in 1/2 C. of cold water. Thaw and drain strawberries, reserving syrup. Place in a small sauce pan 1/2 C. sugar and Dissolve gelatin and marshmallows in boiling the remaining water. Add the gelatin mixture water; add syrup. Chill until almost thickened. and let cook for a few minutes until the gelatin Whip until foamy. Fold in strawberries, whipped is completely dissolved. Remove from heat and cream, cake cubes and remaining marsh- let cool a little. mallows. Pour into lightly oiled 10 C. ring mold. Chill until firm; unmold and garnish with extra Beat the egg whites with the remaining 1/2 C. whipped cream and fresh strawberries. sugar until stiff peaks form. Mash the bananas. Florence Olson, Home Office Mix with the lemon and 3 Tbsp. cream. Mix the bananas, gelatin and the egg whites together. Mango Ice Cream Put the mixture in the freezer. Stir 2-3 times until it is frozen. Serve adorned with the 1 qt. ice cream sweetened whipped cream and banana slices. The recipe comes from Kenya, but it could Paula Quam, Ecuador represent any tropical country. Canned Easy Pumpkin Dessert pineapple may be substituted for fresh mango. 4 or 5 ripe mangos, peeled, pitted, and Serves 9 mashed (2 cups) 1 C. heavy whipping cream Squash may be substituted for pumpkin. 1/2 C. sugar your favorite pumpkin pie recipe 2 Tbsp. lemon peel, cut in tiny ribbons one small white cake mix 1/2 C. condensed milk 1/2 C. melted butter or margarine 1/2 tsp. salt

70 Whip the cream with the sugar until stiff. In a 2 Gulab Jammon qt. bowl, combine the mashed mangos, lemon Dessert Balls peel, condensed milk and salt. Fold in the whipped cream. Pour into freezer trays or a 6- Serves approximately 4 cup mold and freeze. To serve, garnish with chopped pistachio nuts. Gulab jammon must be served warm. Note the slight variations of the same dish from Cindy Lindquist, Home Office 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

71 Alfajores I Dessert Balls 3 dozen cookies Serves 6-8 Alfajores are Bolivian cookies made with pie This version from Bangladesh calls for crust dough and a caramel filling. cardamom and the syrup calls for rosewater. Make your favorite pie crust, adding 1/4 tsp. 2 C. flour baking powder. Roll and cut in 1 1/2 inch 2 C. dry milk powder rounds. Prick cookies with a fork. Bake in 350° 2 tsp. baking powder oven for 7-9 minutes. 1/2 tsp. baking soda CARAMEL FILLING: 3/4 tsp. ground cardamom 1 can sweetened condensed milk 1/2 C. butter

1 C. milk Pour sweetened condensed milk into 2 qt. vegetable oil for frying glass measure. Cook in microwave oven for 4

minutes on medium power, stirring after 2 Syrup: minutes. Reduce to low. Cook up to 16 3 C. sugar minutes, until thick and light caramel colored. 1 Tbsp. rosewater Stir briskly every 2 minutes until smooth. Cool. 4 C. water Make sandwich cookies, using the caramel Boil syrup ingredients together until thick. Keep filling. warm, or rewarm to serve. Joyce Andrews, Bolivia Sift together dry ingredients, and cut in butter until mixture resembles cornmeal. Add milk, Arroz con Leche mix well. Knead on lightly-floured surface until Rice with Milk smooth and elastic. Roll into balls the size of cherries (or larger). Fry in vegetable oil at 335°- Serves 4 340° a few at a time, until evenly browned. This is very sweet. It can be used as a Immediately drop into warm syrup. Serve hot. dessert or for afternoon coffee. I prepare it Lois Ottesen, Bangladesh rather often. 1/2 C. white rice 1/2 cinnamon stick

“He who fails will eat potatoes.” (Nepali proverb)

“We’d save a lot of money if we ate more potatoes.” (Mary Thoresen ). 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.

72 Add milk and raisins and cook until milk is Pais absorbed by the rice. Remove from heat, take Rice Dessert out cinnamon stick and cover. Let sit for a few minutes. Dish into dessert and sprinkle Serves 6-8 with cinnamon. Serve hot or cold. Rice is a staple in Bangladesh, as it is in many Cindy Lindquist, Home Office other countries. Here is a rice dessert! Alfajores II 1 C. rice 2 C. water 2 dozen cookies 1/2 tsp. salt This recipe for alfajores comes from Peru. 2 C. milk 1/4 C. raisins (or more) 1 C. margarine 1/2 C. sugar 3 hard-boiled egg yolks, mashed 1 Tbsp. butter 3/4 C. powdered sugar 2 whole cloves 1 1/2-2 C. flour 2 whole cardamoms 1 tsp. vanilla 2 sticks cinnamon 1/2 tsp. baking powder 1 bay leaf 1/4 C. unsalted peanuts (or more) Sift flour and baking powder together; mix with margarine. Add egg yolks, vanilla, and Cook rice in water and salt until partially done. powdered sugar. Roll out on board to 1/4" Add milk, sugar, butter, spices and raisins and thickness. Cut into 2" circles. Bake at 350° for simmer until thick and rice is soft, about 1/2 8 min., until lightly browned. Remove from pan hour. Add peanuts during last few minutes of and cool. cooking. Add more milk during cooking if necessary. Remove spices and serve. Put two cookies together with Manjar Blanco (below) then roll in powdered sugar. Lois Ottesen, Bangladesh 1 can evaporated milk Passion Fruit Pudding 1 can sweetened condensed milk 4 Tbsp. sugar Serves 8

Cook 15-20 min. over direct heat, stirring This dessert is a favorite of President Moi of constantly. OR: Kenya! He was served it recently at church headquarters in Itierio, and commented to all 1 can sweetened condensed milk how much he enjoyed it. Served chilled, it is very refreshing on a hot day. Boil unopened can for 2 hours, always keeping it covered with water. This recipe works well 1 1/4 C. fruit pulp and fills 1 1/2 recipe of cookies. 4 C. water 3/4 C. sugar, to taste Carol Olson, Peru 2 Tbsp. cornstarch, heaped

Combine pulp, water, and sugar. Stir in Thus says the Lord of hosts, “Plant cornstarch made into a paste with a little water. Bring to a boil, stirring constantly, and boil one gardens and eat the fruit of them”. minute. Cool. (Jeremiah 29:5) Gail Koski, Kenya

73 Sevia Cherry Cheese Cakes Vermicelli Pudding Serves multiples of 30 Makes 5 cups These cherry tarts are served at every Annual Sevia is traditional “eid” fare, made in every Banquet. Our children look forward to them household during the three days of feasting year after year! that follow the month-long fast of Ramadan. 3 8 oz. pkgs. of cream cheese 1/2 lb. butter 3 eggs 2 cardamom seeds 1/2 tsp. vanilla 2 3-inch cinnamon sticks 1 cup sugar 1/2 lb. vermicelli (thin spaghetti) 1 package of vanilla wafer cookies 3 1/2 C. rich milk (preferably buffalo 2 15 oz. cans of cherry pie filling milk!) 1 pint whipped cream 2 C. sugar 1 Tsp. saffron Soften cheese, cream with sugar, beat in eggs 1 tsp. water and vanilla. 1/4 C. blanched, shredded almonds Put 1 vanilla wafer in each of 30 cup cake 1/4 C. pistachio nuts liners, in muffin pans. Fill 1/2 to 2/3 full of 1/2 C. raisins cheese mix. Bake at 325° F 20 to 25 minutes

or until set. Melt butter, add spices, uncooked vermicelli, and brown slowly for 5 minutes. Add milk, Cool. Refrigerate or freeze. simmer until milk is absorbed and vermicelli is tender, about 20 minutes. Remove cardamom To serve, top with pie filling and whipped seeds and cinnamon. Add sugar, stir until cream. Five cherries to a tart uses about two dissolved. Mix saffron and water, add to cans. For larger gatherings, simply multiply pudding. Stir in nuts and raisins. Cover and let ingredients. stand 5 minutes. Serve warm, garnished with Margaret Lindell, Home Office silver-coated candies. Simple Chocolate Pudding Sherryl (Jorgenson) Olson, Pakistan Serves 6-8 A favorite, especially with a little cream or milk “Nachnu nasakhne augan terds.” on top. “He who doesn’t know how to 4 Tbsp. cocoa dance blames the crooked floor.” 4 Tbsp. cornstarch 1/2 C. sugar (Nepali proverb) 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

74 Cherry Fruit Squares Buñuelos Makes 20-24 squares Makes 20-24 pastries Coffee breaks are important to our WMPL This pastry is popular all over Mexico Council members, too! So on the day that the especially at Christmas time. Council meets, we prepare some tasty morsels 4 C. all-purpose flour to accompany their coffee or tea. A typical and 2 Tbsp. sugar almost traditional treat is this one. 1 Tbsp. baking powder. 1 C. margarine 2 eggs 1 C. sugar 2 Tbsp. milk 1 tsp. vanilla 1/4 C. vegetable oil 2 eggs, one at a time 1 C. warm water 2 C. flour 1 C. vegetable oil (for frying) 1 can cherry pie filling 1/2 C. sugar 3 Tbsp. cinnamon Mix margarine, sugar, vanilla, eggs and flour. Spread 3/4 of the batter on a 9X13” greased Mix flour, sugar and baking powder in a large and floured pan. Pour over filling. Place rest of bowl. In another bowl, beat together eggs and batter on top, spread a little. Bake 45 minutes milk. Then add to dry ingredients. Stir in 1/4 C. at 350°. Sprinkle with sugar after baking. oil and mix. Add warm water and mix until dough can be handled easily. If dough is too Amy Norberg, Home Office dry, add a few more teaspoons warm water, Saucepan Brownies one at a time. Serves 15-18 Place dough on a lightly floured board and knead until smooth. Divide dough into 20 to 24 Foods that come from the kitchens of pieces and shape each into a ball. Flatten ball missionaries on the field are almost all made on the board with the palm of your hand. Cover from scratch. No mixes, canned frostings, with a cloth for 20 minutes. frozen entrées. But good! On a lightly floured board, roll out each 1 C. butter flattened ball with a rolling pin into a large 3/4 C. cocoa round shape. Let stand for about 5 minutes. 2 C. sugar (Each should be about 5-7 in. in diameter.) 2 tsp. vanilla Heat 1 C. oil in electric frying pan set at 360°. 4 eggs, well beaten Just before frying, stretch each buñuelo a bit. 1 1/2 C. flour Fry each buñuelo until underside is golden 1/2 tsp. salt brown (about 3 minutes). Turn and fry other 1/2 C. chopped nuts (optional) side until crisp. Remove and drain on a paper

towel. Melt butter. Add cocoa and sugar. Mix well and add vanilla and salt. Beat eggs, add to In a small bowl, mix sugar and cinnamon. saucepan. Add flour and nuts. Spread in 9X13 Sprinkle hot buñuelos with this mixture. in. greased pan. Bake at 350° for 22-25 Ruth Bronson, Mexico minutes. Do not overbake. Frost if desired. Jacqueline Mikaelsen, Bolivia

75 Brown Sugar Chocolate Cake Fruit 10-12 servings Serves 4 Chocolate and vanilla are popular in Mexico. Top off hot Indian curry with fruit kebabs. I've known people who live in the U.S. to go to 1/4 C. butter or margarine Mexico and stock up on vanilla because of the 2 Tbsp. honey distinctive flavor. 1 Tbsp. lime juice 1/2 C. butter or margarine, softened 16 maraschino cherries 2 C. packed brown sugar 2 peaches, cut into quarters 2 eggs 8 pineapple chunks 1 tsp. vanilla 1 banana, cut into thick slices 6 oz. unsweetened chocolate, grated 8 honeydew or cantaloupe balls 2 C. flour 1 tsp. baking soda Combine butter, honey and lime juice in a 1 1/4 C. milk saucepan and cook over low heat, stirring chocolate frosting occasionally, until syrup comes to a boil. Boil for about 1 minute. Remove and set aside. Preheat oven to 350°. In a large bowl, beat Arrange fruit pieces on 4 skewers and brush butter until light. Gradually add brown sugar, completely with honey syrup. Place under mixing together well. Add eggs, one at a time, broiler about 4 inches from heat and broil for 3- beating well after each. Stir in vanilla and 5 minutes, turning once or twice and brushing grated chocolate. Set aside. with honey syrup. Serve immediately. Combine flour and baking soda. Add the flour Milk Balls in Syrup mixture alternately with milk, to butter mixture, and beat until smooth. Makes approximately 12 balls Pour batter into a greased and floured 9X13” These delicate Nepali pastries call for a unique pan and bake at 350° for 35 to 40 minutes, ingredient: rose flower water. Ask for it in a until a toothpick inserted comes out clean. health food store. Let cool completely on wire rack. Remove from 1 egg, beaten pan and frost with a chocolate frosting. 1 C. nonfat dry milk powder 1 C. sugar Cindy Lindquist, Home Office 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

76 and syrup into a serving dish and chill in Cupcakes refrigerator. 2 dozen cupcakes Saffron Syrup Toast Chewy and rich, you will certainly enjoy eating 4 servings these special treats from the Philippines. This chewy toasted dessert with a unique 1 C. flour saffron flavor comes from Pakistan. 1 C. nonfat dry milk powder 1/2 C. butter or margarine 1/2 tsp. saffron 1 C. sugar 1/4 C. plus 2 tsp. water 1 egg yolk 4 slices bread 1/3 C. evaporated milk 1/4 C. plus 2 Tbsp. oil 1/3 C. water 1 C. sugar 2 1/2 flaked coconut 1/2 C. half-and-half chopped almonds Preheat oven to 350°. Sift together the flour chopped pistachios and dry milk powder. Set aside. Cream butter.

Add sugar and beat until fluffy. Add egg yolk Preheat oven to 350°. Place saffron in 2 tsp. of and evaporated milk, beating well. Mixture will water to soak. Set aside. look curdled. Add flour mixture alternately with Remove crusts from bread and cut each slice water, beating well. Stir in coconut. Place in half. Fry bread in oil over low heat, until cupcake papers in muffin tin and fill halfway golden brown. Remove bread from oil, drain on with batter. Bake at 350° for 25-30 minutes. paper towels, and place in a 9X13 in. pan. Set aside. Sharbatee Gulab Rose Petal Pineapple Crush Combine sugar and remaining 1/4 C. water in a heavy saucepan and cook over medium heat, Serves 6-8 stirring until sugar dissolves. Boil without stirring for about 10 minutes. Remove from Best served on a hot day in Darjeeling! heat. 4 or 5 large roses Strain saffron from water, discard saffron, and 2 qts. water add the water to the syrup. Pour syrup over 1 1/3 C. sugar bread slices in baking dish. Heat half-and-half 1/4 C. lemon juice to boiling point and pour over bread. 3 C. pineapple, crushed 1 pint crushed ice Bake at 350° for 30 minutes. Sprinkle with almonds and pistachios and serve hot or cold. Wash roses in cold water. Pluck off petals and place in a large jar or covered pot. Pour water Cindy Lindquist, Home Office 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.

77 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 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)

78 Cocadas Curly Sweet Dessert Coconut balls Makes 18 jalebis Makes a few Arun Manaen warns that Americans may find Cocadas are a favorite Ecuadoian sweet, sold this traditional Indian dessert rather boring. “It at bus stops and by roadside vendors is tricky to make. Americans may not have the throughout the country. Vendors will carry a time for it.” tray of cocadas lined in a row—brown and round and looking like so many meat balls. Properly made jalebis turn out crispy on the outside and soft and sweet on the inside. They 1 coconut, shredded can be served hot or cold. Some people like 3 C. sugar them served with milk. 3 C. milk 3 egg yolks 1 1/2 C. flour 1/2 tsp. dry yeast Mix shredded coconut with milk and sugar. 2 Tbsp. yogurt Beat egg yolks, and add to mixture. Heat 1 C. warm water mixture, stirring constantly, until very thick. 1 tsp. saffron (a few drops yellow food Remove from heat and let cool a little. coloring may be substituted) oil or butter for frying With buttered hands, remove cocada mixture by spoonfuls and form into small balls, about SYRUP: the size of a meat ball. Place on cookie sheet 2 C. sugar and bake at 225° until golden brown. 2 C. water Chuck Lindquist, Home Office

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 point. Dribble batter into oil with pastry funnel or plastic squeeze bottle. Shape each 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

79 Salpicón, 19 Index by Country Salteñas I, 28 Salteñas II, 29 Afghanistan Saucepan Brownies, 73 Orange Chicken Pilaf, 46 Sopa de Maní I, 11 Sopa de Maní II, 11 Bangladesh Tejti, 7 Chicken Tikka, 39 Curry and Rice, 36 Ecuador Curry, 35 Amarillos en Leche, 68 French Beans Bhaji, 53 Arroz con Pollo, 21 Gulab Jamun, 70 Avocado Soup, 15 Lamb Curry, 40 Bananas al Chantilly, 69 Mutton Biryani, 41 Batido de Banano, 5 Pais, 72 Buñuelos, 61 Pulau, 42 Café con Leche, 6 Caramel Bananas, 68 Bolivia Cebiche, 8 Ahogado, 57 Cocadas, 77 Ají, 63 Empanadas, 60 Alfajores I, 71 Empanaditas, 10 Api, 7 Espuma de Naranja, 6 Arroz Graneado, 21 Fanesca, 12 Banana Bread, 61 Gardener’s Soy Milk Soup, 16 Beet Salad, 19 Humitas, 59 Buñuelos, 61 Licuado, 5 Chantilly, 66 Llapingachos, 54 Cheese Rolls, 63 Locro de Papas, 15 Chejje Pancakes, 63 Menestra, 26 Chicha de Carnaval, 7 Mote Pillo, 54 Chicken and Quinoa Salad, 19 Papas Locas, 13 Humitas, 59, 60 Ponche de Café, 5 Lagua de Choclos, 55 Repe, 14 Layered Hot Dish, 49 Seco de Pollo, 30 Licuado, 5 Sopa de Bolas de Verde, 14 Maizillos, 66 Sopa Marinera, 17 Pesque, 3 Te con Limón, 6 Quinoa Soup, 13 Tomato Soy Milk Soup, 16 Rice Hot Dish, 49 Roast Chicken a la Boliviana, 31

80 Home Office Kenya Annual Meeting Pork Chops, 47 Chai, 4 Bean Casserole, 48 Charcoal Sour Milk, 5 Breakfast Casserole, 1 Chicken with Rice, 31 Caramel Corn, 76 Kima, 32 Cherry Cheese Cakes, 73 Ku Ku Paka, 33 Cherry Fruit Squares, 73 M’Baazi, 20 Chicken Casserole, 48 Mango Ice Cream, 69 Council Meeting Casserole, 47 Matake, 33 Easy Pumpkin Dessert, 69 Meat with Ugali, 32 Granola II, 2 Passion Fruit Pudding, 72 Granola, 2 Pilli Pilli Sauce, 58 Lemon-Pepper Fish, 48 Ugali, 32 Norwegian Fish Chowder, 17 Wimbi Uji, 6 Sloppy Joes, 48 Strawberry Mold, 69 Mexico Arroz con Leche, 71 India Arroz Mexicano, 22 Alu Dum, 50 Atún con Pico de Gallo, 9 Chapatis, 62 Brown Sugar Chocolate Cake, 74 Chutney, 56 Buñuelos, 74 Curried Potato, 50 Capirotoda, 68 Curry, 35 Chilaquiles, 27 Egg Curry, 41 Chile Relleno Squares, 25 Fish Koftas, 44 Chiles Rellenos con Queso, 24 Fried Vegetable Patties, 52 Chiles Rellenos, 24 Fruit Kebabs, 75 Empanaditas, 10 Garam Masala, 58 Enchilada Casserole, 26 House Curry, Chicken, 38 Enchiladas Suizas, 26 Jalebis, 77 Flán, 67 Lamb or Mutton Curry, 40 Frijoles a la Mexicana, 23 Meeta Dahl, 53 Green Enchiladas, 25 Mixed Fruit Chutney, 56 Guacamole, 18 Murgee Badam, 39 Hot Chocolate, 6 Pooris, 62 Huevos Rancheros, 1 Rice Pilau, 43 Huevos Revueltos, 1 Sharbatee Gulab, 76 Mango Canela, 67 Tomato Chutney, 56 Mole, 57 Plaintain Chips, 8 Plátanos Fritos, 55

81 Refried Beans, 23, 55 Alfajores II, 71 Salsa de Tomate, 57 Arroz Chaufa, 22 Salsa Picante, 57 Arroz Tapado, 25 Sopa de Fideos, 12 Ensalada Rusa, 18 Sopa Seca, 22, 30 Estofado de Pollo, 30 Nepal Gardener’s Soy Milk Soup, 16 Alu Ko Kufta, 53 Licuado, 5 Cauliflower, 53 Lomo Saltado, 29 Chicken Curry, 37 Manjar Blanco 71 Farina Balls, 66 Papa Rellena a la Peruana, 54 Milk Balls in Syrup, 75 Salchipapas, 31 Nimki, 64 Tomato Soy Milk Soup, 16 Puffed Rice and Nuts, 64 Vegetable Curry, 43 Philippines Adobo, 33 Pakistan Arroz Caldo with Chicken, 15 Beef Curry, 36 Balut, 8 Breakfast Halwa, 3 Bibingkang Malagkit, 64 Chai, 4 Chicken Kaldaretta, 35 Chapatis, 61 Empanadas, 10 Chicken Karhai, 38 Flán, 67 Curry, 35 Lomo Guisado, 34 Dahl Curry, 50 Lumpia Shanghai, 9 Gulab Jammon, 70 Lumpia, 34 Magloobie, 39 Macaroon Cupcakes, 76 Matar Pullao, 44 Mochiko, 65 Pakoras I, 51 Pancit, 34 Pakoras II, 51 Pooris, 62 Romania Raitha, 18 Mamaliga, 46 Rice Pilaf, 45 Saffron Syrup Toast, 75 Tibet Salad Dressing 20 Bo-Jha Suma, 4 Samosas 52 Chai, 4 Sesame Seed Candy, 64 Jasha Langtso, 45 Sevia, 72 Thukpa Ngopa, 45 Suji Halwa, 3

Peru Ají de Gallina, 27

82 Bo-Jha Suma, 4 General Index Boiled Duck Egg, 8 Bread Crumb Casserole, 68 A Breakfast Casserole, 1 Adobo, 33 Brown Sugar Chocolate Cake, 74 Ahogado, 57 Brownies, 73 Ají de Gallina, 27 Buñuelos, 61, 74 Alfajores, 71 Almond Chicken, 39 C Alu Dum, 50 Café con Leche, 6 Alu Ko Kufta, 53 Capirotada, 68 Amarillos en Leche, 68 Caramel Bananas, 68 Annual Meeting Pork Chops, 47 Caramel Corn, 76 Api, 7 Cauliflower, 53 Arroz Caldo with Chicken, 15 Cebiche, 8 Arroz Chaufa, 22 Chai, 4 Arroz con Leche, 71 Chantilly, 66 Arroz con Pollo, 21 Chapatis, 61, 62 Arroz Graneado, 21 Charcoal Sour Milk, 5 Arroz Mexicano, 22 Cheese Rolls, 63 Arroz Tapado, 25 Chejje Pancakes, 63 Atún con Pico de Gallo, 9 Cherry Cheese Cakes, 73 Avocado Soup, 15 Cherry Fruit Squares, 73 Chicha, 7 B Chicken and Quinoa Salad, 19 Balut, 8 Chicken Casserole, 47, 48 Banana al Chantilly, 69 Chicken Curry, 37, 38 Banana Ball Soup, 14 Chicken Kaldaretta, 35 Banana Bread, 61 Chicken Karhai, 38 Banana Shake, 5 Chicken Salad, 19 Bananas, Fried, 55 Chicken Stew, 27, 30 Batido de Banano, 5 Chicken Tikka, 39 Bean Casserole, 48 Chicken with Rice, 31 Beans with Rice, 26 Chilaquiles, 27 Beans, Mexican, 23 Chile Relleno Squares, 25 Beef Curry, 36 Chiles Rellenos, 24 Beef Egg Rolls, 34 Chocolate Pudding, 73 Beef Stew, 32 Chutney, 56 Beet Salad, 19 Cocadas, 77 Bibingkang Malagkit, 64 Coconut balls, 77

83 Coconut Chicken, 33 Fish Koftas, 44 Coffee Punch, 5 Fish Soup, 17 Corn Flour Drink, 7 Flán, 67 Cornmeal Mush, 46 Foamy Orange Drink, 6 Council Meeting Casserole, 47 French Beans Bhaji, 53 Crazy Potato Soup, 13 Fried Rice, 22 Cucumber and Onion Salad, 18 Frijoles a la Mexicana, 23 Curly Sweet Dessert, 77 Fruit Kebabs, 75 Curry Egg, 41, 42 G-L Potato, 50 Garam Masala, 58 Curry Spice, 35 Gardener’s Soup, 16 Beef, 36 Granola, 2 Chicken, 37, 38 Green Banana Soup, 14 Dahl, 50 Green Enchiladas, 25 Lamb, 40 Guacamole, 18 Potato, 50 Gulab Jammon, 70 Rice, 36 Gulab Jamun, 70 Spice, 35 Halwa, 3 Vegetable, 43 Holy Week Soup, 12 Curry and Rice, 36 Hominy and Eggs, 54 Custard, 67 Hot Chocolate, 6 Hot Sauce, 57 D-F Huevos Rancheros, 1 Dessert Balls, 70 Huevos Revueltos, 1 Dhal Curry, 50 Humitas, 59, 60 Dry Soup, 30 India House Curry, 38 Egg Curry, 41, 42 Jalebis, 77 Egg Rolls, 9 Jasha Langtso, 45 Empanadas, 60 Kima, 32 Empanaditas, 10 Koftas, 44 Enchilada Casserole, 26 Ku Ku Paka, 33 Enchiladas Suizas, 26 Lagua de Choclos, 55 Ensalada Rusa, 18 Lamb Curry, 40 Espuma de Naranja, 6 Lamb or Mutton Curry, 40 Estofado de Pollo, 30 Layered Hot Dish, 49 Fanesca, 12 Lemon Millet Flour Drink, 6 Farina Balls, 66 Lemon-Pepper Fish, 48 Festival Drink, 7 Licuado, 5 Fish Chowder, 17 Llapingachos, 54

84 Locro de Papas, 15 Peanut Soup, 11 Lomo Guisado, 34 Pepper-chocolate Sauce, 57 Lomo Saltado, 29 Peruvian Beef Strips, 29 Lumpia, 34 Pesque, 3 Pilao, 44 M-O Pilau, 43 M’Baazi, 20 Pilli Pilli, 58 Macaroon Cupcakes, 76 Plain Pulau, 42 Magloobie, 39 Plantain Chips, 8 Maizillos, 66 Plátanos Fritos, 55 Mamaliga, 46 Ponche de Café, 5 Mango Canela, 67 Pooris, 62 Mango Ice Cream, 69 Pork Chops, 47 Mango with Cinnamon, 67 Potato Balls, 53 Matake, 33 Potato Curry, 50 Matar Pullao, 44 Potato Patties, 54 Meeta Dahl, 53 Potato Soup, 15 Menestra, 26 Potato, Stuffed, 54 Mexican Eggs, 1 Puffed Rice and Nuts, 64 Mexican Hot Chocolate, 6 Pumpkin Dessert, 69 Mexican Rice, 22 Quinoa Soup, 13 Mhaga, 32 Milk Balls in Syrup, 75 R Mochiko, 65 Raitha, 18 Mole, 57 Refried Beans, 23, 55 Mote Pillo, 54 Repe, 14 Murgee Badam, 39 Rice Mutton Biryani, 41 Cakes, 64, 65 Nimki, 64 Chicken Pilaf, 46 , 12 Chicken with Rice, 21, 31 Orange Chicken Pilaf, 46 Curry, 36 Dessert, 72 P-Q Drink, 7 Pais, 72 Fried Rice, 22 Pakoras, 51 Hot Dish, 49 Pancit, 34 Mexican Rice, 22 Papa Rellena, 54 Pulao, 42, 43, 44, 45 Papas Locas, 13 Snacks, 64 Passion Fruit Pudding, 72 With Beans, 26 Pea Beans, 20 With Meat Sauce, 25

85 With Milk, 71 T-Z Rice Cakes, 64, 65 Te con Limón, 6 Rice Drink, 7 Tejti, 7 Rice Hot Dish, 49 Thukpa Ngopa, 45 Rice Pilaf, 45 Tibetan Butter Tea, 4 Rice with Chicken, 21 Tibetan Chicken, 45 Rice with Meat Sauce, 25 Tibetan Fried Noodles, 45 Rice with Milk, 71 Tomato Sauce, 57 Rice, Mexican, 22 Tomato Soup, 16 Roast Chicken, 31 Tortilla Casserole, 27 Rose Petal Pineapple Crush, 76 Tuna Dip, 9 Russian Salad, 18 Ugali, 32 Meat, 32 S Vegetables, 32 Saffron Syrup Toast, 75 Vegetable Curry, 43 Salad Dressing, 20 Vegetable Patties, 52 Salchipapas, 31 Vegetable Stew, 55 Salpicón, 19 Vermicelli Pudding, 72 Salsa de Tomate, 57 Warm meat, 39 Salsa Picante, 57 Wimbi Uji, 6 Salteñas, 28, 29 Yogurt Salad, 18 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

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