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 Breakfast .............................................................................. 1 Beverages ............................................................................. 4 Appetizers ............................................................................ 8 Soups .................................................................................... 11 Salads ................................................................................... 18 Main Dishes .......................................................................... 21 Vegetables ............................................................................ 50 Sauces .................................................................................. 57 Breads .................................................................................. 59 Snacks .................................................................................. 64 Desserts ............................................................................... 66 Index by Country .................................................................. 78 General Index ....................................................................... 81 i Introduction n Food has always drawn people together. It n 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 n 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. n 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 spices, tastes and foods. ii Breakfast Breakfast Casserole Serves 12 Huevos Rancheros 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 Mexico. It might wake 6 eggs you up with a start! 2 C. milk 2 slices bread, cubed 1/2 C. oil 1 tsp. mustard corn tortillas 1 lb. sausage meat, fried and drained 6 eggs, fried or poached 6 slices bacon, cut up, fried crisp and salsa drained parmesan or romano cheese 1/2 C. shredded cheddar cheese Heat oil in skillet. Fry one corn tortilla 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 beans 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 onion, diced May they find naught but joy and 8 eggs, slightly beaten peace And happiness therein. Sauté peppers and onions in the hot oil, add diced tomatoes and simmer one minute. Add submitted by Jaquelin Mikaelsen eggs, cook just until done. Add salt and pepper to taste. Ruth Bronson, Mexico 1 Granola I Granola II Makes 5-6 lbs. cereal Makes 2-3 lbs. cereal Long before granola became popular, This version calls for honey—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 frying 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. coconut 1 3/4 C. skim milk powder 2 C. sunflower seeds (or sesame seeds 3/4 C. nuts (peanuts, walnuts 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. sugar 1/2 C. vegetable oil 2 C. corn oil 1/2 C. water 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 cardamoms milk 3/4 C. sugar grated cheese (Farmer cheese) 1/2 C. melted butter 1 egg 2 C. water butter 2 Tbsp. chopped almonds 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 cardamom cheese, egg and butter. Serve with sugar. in butter. Reduce heat. Add sugar and water, Joyce Andrews, Bolivia 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 ginger, 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., halva ; see Breakfasts). 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.