Wednesday, September 3, 2008

Mormon Missionaries' Eclectic Food Tastes: More LDS Mission Recipes

I have been perusing the various LDS Mission sites. A few of them actually include recipes for missionaries. Missionaries really have an interest in food while on a mission.

The Alabama Birmingham Mission has a few southern recipes to remind alumni of down home cooking. A few mouth-watering dishes include:

Kentucky Scramble
Country-Style Sausage with Fried Apple Rings
Boiled Grits
Fried Grits
Quick, Creamy Microwave Grits
Sausage Gravy (for Biscuits and Gravy)

Spoon Bread with Corn
Skillet Cornbread and Corn Sticks
Baking Powder Biscuits/Cheese-and-Herb Biscuits
Hush Puppies

Southern Chicken Salad with Boiled Dressing
Coleslaw with Boiled Dressing

Boiled Greens
Smothered Okra

Maryland Fried Chicken with Cream Gravy
Kentucky Fried Chicken
Southern Fried Chicken with Onion Gravy
Barbecued Spareribs
Ham Hocks and Black-eyed Peas
Southern Fried Fish
End-of-the-Week Gumbo
North of New Orleans Gumbo
Ham and Sausage Gumbo
Tomato-Okra Gumbo
Chicken and Sausage Gumbo
Corn Bread and Bacon Stuffing
Red Beans and Rice

Basic Pastry for Single-Crust Pies
Sweet Potato Pie
Pecan Pie

The Australia Sydney South/East Mission offers a pumpkin soup recipe and anzac biscuits.

The Buenos Aires West Mission has a section about food. It describes foods that missionaries like and don't like. It talks about the culture significance of Mate. Mate is drunk in social gatherings. Some mission president don't think it conforms with the Word of Wisdom while others don't have a problem so check mission rules before imbibing. There is also a discussion about how to obtain American foods and information about South American soda pops. Apparently the writer of the piece had a soft drink habit.

The Argentina Cordoba Mission give some simple facts about their mission and its food and practices. The short list says:


  • Milk in a plastic bag
  • Lunch meat with eggs in it
  • Coke in glass bottle
  • Alfajores, empanadas, dulce de leche, facturas
  • Liquid Yogurt
  • Cow parts (tongue, utter, stomach)
  • Mate and all its aspects
  • Eucalyptus used as a candy flavor, not a cough medicine
  • Chinchulines (intestines)
  • Asado and chimichurri...
  • Dulce de Membrillo con queso blanco.
  • Oil on mashed potatoes instead of gravy.
  • Amargo Serrano.
  • Raisins with seeds in them.
  • El Dulce de Alcayota.
  • Las Tortas Fritas.
  • Milanesa a la Napolitana
  • Soda (seltzer) with EVERYTHING drinkable!
  • Jugo fuerte de naranja y manzana
  • Locro
  • Asado
  • La Palangana
  • Helado! (dulce de leche granizado was the best!)...but only in the summer!
  • Dulce de batata and Dulce de batata con chocolate
  • Bread with every meal
  • Peeling fruit with a knife
  • Chorri Pan vendors
  • Empanadas Riojanas (Deep Fried!)
  • The Bolivia Cochabamba Santa Cruz and La Paz Missions contribute the following recipes:

    Aji de Pollo (Doug Yates)
    Alfajores (Marc Lerro)
    Api (Don Gingell)
    Arroz con Leche (Ginger Allred)
    Chicharron (Marc Lerro)
    Chimichurri (Marc Lerro)
    Churros (Marc Lerro)
    Cunape (Lindsay Clark)
    Humintas (Marc Lerro)
    Masaco de Plátano (Paul Justham)
    Masaco de yuca (Paul Justham)
    Papas a la huankaina (Doug Yates)
    Picadillo (Marc Lerro)
    Picante (Q'oqo) de pollo (Paul Justham)
    Pique a Lo Macho (Marc Lerro)
    Sajta de Pollo (John Reading)
    Salteñas (John Reading)
    Somó (Aaron Waldrip)
    Sopa de Maní (Gerald Tsosie)

    The Brazil Florianópolis Mission offers us this information about the food there:

    Fifth, The Food
    • Churrasco! A Brazilian way of preparing steak grilled and served with vegetables, potatoes, and other local foods. Go eat at Rodizio Grill ( or any other Brazilian steakhouse to see what it will be like.
    • Pizza, pizza, pizza. Be prepared to eat things on pizza that you never imagined possible. There are all-you-can-eat pizza buffets in every city. Make sure you try the chocolate and banana pizza! There is also a Pizza Hut in Florianopolis.
    • Chocolate cake. What more can I say? You better like chocolate.
    • Coxiñias. Chicken and stuff wrapped in dough and fried. Very, very good! Pastel is good too, especially the cheese ones!
    • Real fruit juice squeezed right from the fruit!
    • I never boiled water or milk. I only got sick when I would eat linguiça (very strong sausage; the c is pronounced like an 's') that was cooked in a pan in its fat.
    The Bulgaria Sofia Mission has some very interesting delights to share with us about their food a long with several recipes.

    About Bulgaria: Food

    The cuisine of Bulgaria is very similar to the cuisine of Turkey, and other Mediterranean countries. There is an abundance of fresh fruits and vegetables in the summer. A missionary favorite, Shopska Salad, is made from tomatoes, cucumbers, peppers, onions and Bulgarian Feta cheese (cirene). Bulgarians love to make jams, jellies and homemade juice from cherries, apples, peaches, apricots and quinces.

    In the winter the Bulgarians turn to more hearty fare. Dishes made from potatoes, cabbage, and carrots stewed with lamb or chicken are commonly served. At every meal bread is a must. Bulgarian bread is the best in the world! It is made fresh all day long. The most famous Bulgarian food product is, of course, yogurt. The bacteria that is in yogurt originated in Bulgaria. It comes plain and in a variety of fruit flavors—yummy!

    Bulgarian Recipes

    We've created a Bulgarian Cuisine group on Group Recipes, a new web site dedicated solely to sharing and discovering recipes.

    We've already added some classic traditional recipes and we'd love to find out what your favorites are! If you have a Bulgarian recipe that you'd like to share with us, you can sign up for a Group Recipes account, add your recipe to the site, and then add it to our Bulgarian Cuisine group.

    I am sure you will enjoy many of these missionary foods from throughout the world. I know that missionaries really have fixation for food. Check out my Missionaries and Food Slide Show.

    The Chile Osorno Mission and Chile Santiago West Mission have four recipes for Empanadas Fritas, Chilean Potatoes, Porotos, and Chilean Corn Pie - Pastel de Choclo. I think they may be duplicates.

    The Chile Santiago North Mission offers the following Chilean food information:


    • Empanadas--A sopaipilla (fried or baked dough) stuff with a meat/olive/onion mixture, or cheese, apples, etc. A recipe for empanadas submitted by Everett Black:
      • Dough:
        • 2 1/2 cups flour
        • 1/2 teaspoon salt
        • 1/4 cup butter
        • 1/4 cup shortening
        • 1 egg
        • 1/4 cup water (will vary slightly)
        • Add salt to flour. Add butter and shortening until mixture is crumbly. Add egg. Add just enough water to make a soft dough. Roll dough out until it's approximately 1/8 inch thick. Cut out dough in circle (between six and eight inches - pan lids and coffee cans work well). Put 1/3 to 1/2 cup of filling in center of circle. Fold dough over. Wet edges with water and press together (with fingers or fork). Bake at 400 degrees F. for 25 - 28 minutes or fry in oil until brown. Makes 12.
      • Filling: (for empanadas de pino)
        • 1 tablespoon vegetable oil
        • 1 large onion, chopped
        • 1/2 pound lean ground beef
        • 1/2 teaspoon paprika
        • 1/2 teaspoon cumin
        • 1/2 teaspoon salt
        • 1/4 teaspoon pepper
        • 10 olives, sliced
        • 1/4 cup raisins
        • 2 boiled eggs, sliced
        • Heat oil in pan. Add onions and saute them until they are transparent. Stir in beef and cook until well-browned. Add paprika, cumin, salt, and pepper. Simmer over low heat for 15-20 minutes (blends flavors). Remove from heat. Add sliced olives and raisins. Blend thoroughly. On each circle of dough (see above) put 1/3 to 1/2 cup of filling, top with egg slice, and cook as directed.
      • You can also use the dough recipe and cheese. Be very careful to seal edges of cheese empanadas before cooking - they make a real mess if they're not sealed well. For a slightly nicer texture, lightly coat outside of empanada with egg white before baking.
    • Porotos--beans
    • Lentejas--lentils
    • Ensalada de Tomates y Cebollas--Sliced tomatoes with chopped onions and oil.
    • Cazuela--Chicken soup, with rice, whole pieces of chicken, and oil
    • Manjar--carmelized sweetened condensed milk (Eagles Brand in the US boiled in the can for about 90 minutes)
    • Pan--wonderful, yet fattening bread, that is really yummy with butter, jam, manjar, etc.
    • Completos--Hot dogs, with buns and all the fixings. Quite nice.
    • Alfajores--Cracker-sandwich filled with manjar and covered with chocolate.
    • Pastel de Choclo (corn pie)
      • 2 onions
      • 2 tablespoons lard
      • 2 lbs ground beef
      • 1/2 cup meat stock (broth)
      • salt
      • red pepper
      • marjoram
      • cumin seed
      • 1/2 cup raisins
      • 8 oz. olives
      • 2 hard boiled eggs
      • 8 ears of corn, grated or ground
      • 2 tablespoons butter
      • 1 cup leche
      • 2 beaten eggs
      • Chop the meat & brown in the lard. Add stock, salt, pepper, and spices. Simmer for 30 minutes. Add chopped onion and when cooked, thicken the gravy with 1 tablespoon flour dissolved in a little water. Pieces of cooked chicken may be added. Place the mixture in a baking dish. Scatter raisins, olives & sliced hard boiled eggs over it. Cover with the following mixture: Cook the corn with the butter & milk, stirring constantly. Add a little sweet basil, salt & sugar to taste, then the egg yolks & the whites beaten stiff. Pour over the meat. Sprinkle sugar and brown in the oven.

    (Thanks to Ben Cloward.)

    The Czech Prague Mission has a few interesting additions, which include, Ovocne Knedliky/Fruit Dumpling, Houskove Knedliky, Zeli, Potato Salad, Breaded Carp, Poppy Seed Kolach, Garlic Soup, Petr Ruda, and Manapua.

    The Denmark Copenhagen Mission has dozens of recipes in an area called the Danish Recipe Machine which includes breads, cakes, desserts and main food dishes. A few samples food items include:
    Æbleskiver , Agurkesalat, Brune Kager, etc.

    The Dominican Republic Santiago Mission has a couple of recipes for flan and Croquetas de Pollo. The Dominican Republic Santo Domingo East Mission has four recipes that are shared: Desecho de concón, Arroz a la parmesana y tocino, Arroz con coco, and Sancocho.

    The El Salvador San Salvador West Mission has a humorous piece called ¡Me gusta sopa de pata! and other Salvadoran delicacies with a subheading of Beans, Beans, the Musical Fruit.

    The Hungary Budapest Mission offers this wise counsel about food in their mission:


    Hungarian food is really good. It's spicy, too. The main flavor is paprika, which comes in many varieties, not just the red powder you sprinkle on deviled eggs. Paprikas are peppers, and the legendary Hungarian can eat food that will fry a lesser man's mouth. In reality not every Hungarian likes hot peppers, but a large majority of them do. A proper Hungarian meal starts with soup, has a main course, and ends with sütemény. Some favorites are stuffed cabbage (töltött káposzta - cabbage leaves stuffed with rice and pork), stuffed paprika (töltött paprika - peppers stuffed with rice and pork, served in a tomato sauce), goulash (gulyás - a soup with large pieces of meat and various vegetables), chicken paprika (paprikás csirke - diced chicken in a sauce flavored with paprika and sour cream. Served with noodles or galuska) and potatos paprika (paprikás krumpli - potatos in a paprika sauce, also often served with noodles). They cook with more oil than most Americans, but it certainly tastes good. Pork is king, as historically it was the easiest to keep ahold of. (Hungary was occupied by Turks for a good long time, and Muslims don't eat pork.) A great event to see is a pig killing (diszno vágás), a family affair that starts with killing and butchering a fattened pig and ends with sausage making and a very fresh meal. It's quite an event, especially in the country.

    There's no worry about water or special viruses. I believe Hungary is the only mission in the Eastern Bloc that doesn't require the famous "peanut-butter" shot. Mothers can be relieved, because food is plentiful, safe, and actually quite good. There's even more and more opportunities to find "foreign foods" like peanut butter.

    The Italy Catania Mission has a few unusual Italian dishes, including, Pasta al tonno e capperi, Panelle, Pandoro, and Panettone. The Italy Rome Mission has several recipes for the following categories:

    A few missionary favorites from the Japan Hiroshima Mission are:

    The Japan Tokyo North Mission has seven favorites which are listed: GYOZA SANDWICH, Omu Rice (Omelet Rice), Katsudon, Baby fried ice creams, Tonkatsu, Tempura, and Japanese Curry Rice. The Micronesia Guam Mission offers us the following delicacies:

    Boonie Pepper Chicken
    Chuukese Tempura
    Corned Beef Surprise
    Pickled Green Papaya
    Shrimp Adobo in Coconut Milk
    Siu Pao (from the Philippines)
    The Nicaragua Managua Mission has the following to say about food from their area:



    Take Mangos and Jocotes. Peal. Add Pinaple pulp and boil with sugar water until it is one sticky mess. Serve. (This is a favorite Easter Dish, and quite good.)

    Bean Soup

    1. boil beans with garlic pepper, and onions. 2 Remove beans and crush. 3.Replace beans and simmer 4. Add eggs (just crack and egg and drop in boiling water).


    Boleos are like bread sticks that have been baked to a hard crust and very light. Commonly served with cheese or Pinolillo.


    sent in by Doinisio Rogriguez
    Buñuelos son masa (de yucca) revuletos con huevos, cuajada y luego se hacen bolas no muy grandes y se frien. Despues se sirven con miel, La miel se hace con azucar, agua, canela y clavo de color. ... in english Buñuelos 1. take dough made of ground up yuca root. eggs, and quajada (kind of a cheese base product) 2. deep fry in until a golden brown 3. serve with syrup.

    Cajeta de Leche

    Take milk and boil. As milk is comming to a rolling boil, slowly add sugar. Let cool. If all is well the Cajeta should be brown and sticky. If you've done real well it sould be semi-solid, although it is still good in pudding form.

    Cajeta de Coco

    Take boiling corn syrup with a little water and add shredded coconut and sugar. Add coco powder or rasberry extract to color. Let cool. NOTE: Emilio Arteaga informs me that this is good with added cachews. Never Tried it, sounds good!

    Carne Asada

    Take one char-broiled steak, serve with Nicaraguan style salad, vinagre, chilis and sliced tomatoes


    (Submitted by Emilio Arteaga) Cook Barley with pieces of pinaple, cinamon, and clavos de olor.Blend and sieve about 3/4th of the mixture. Recombine Add rasberry extract, sugar and water.


    Nicaraguan cheese is usually white and very salty. I haven't found a cheese quite like it here.


    Take ground up pinaapple cores, or ground up corn cobs your choice ( grind to about the size of rock salt or a little smaller). Soak a third of your mixture in in rasberry extract and another third in vanilla extract (the real stuff, not immitation). Mix it all together and serve with water and sugar.


    Take pealed bananas, stick a popsicle stick in one end. Freeze. Dip in warm dipping chocolate, sometimes with chopped peanuts. Refreeze, as soon as the chocolate is semi-hard.

    Cosa de Orno

    In Nicaragua you will commenly hear people with baskets over there head shouting "va la cosa de orno". or "Here comes the oven thing". The person could be refering to one of several things but probably is refering to either 1. cornbread (made with corn not corn meal, extremely sweet) or 2. hard baked cookies that are rich in baking powder and corn.

    Gallo Pinto, every missionaries favorite

    1. boiled pinto beans (the reddest you can find) 2. squash a few up 3. add to rice fried in oil 4. mix the two together and let them keep frying until everything is tender. Serve with advacato slices, salty cheese, tejada frita, or nothing at all. If you live down there you *will* learn to love this. (about 3 times a day, every day. But made with all the love in the world, by the most awsome people in the world.)

    Indio Viejo

    - Hervir la carne (cesina es el nombre) con cebolla, chiltoma, sal y ajo Nota: No vaya a tirar el agua con que hirvio la carne - Usar tortillas de maiz (o si quiere puede usar la masa). Ponga a remojar las tortillas con agua y dejarlas por un buen rato y luego licuarla bien para que le salga como masa. - Despues que se cosio la carne va a terner que cortarla en pedazos peque~nos y freirla con tomate, cebolla, achote molido - Luego le echa las tortillas (o la masa) y luego le echa el caldo (el liquedo que quedo cuando hirvio la carne) - Tiene que estarlo meniandolo bien haste que le que un poquito esposo o al gusto que desea pero antes que lo vaya a quitar del fuego pongale hierva buena para darle el ultimo toque final. submitted by: Arana@CSMC.EDU

    Eucalpytous Juice

    Self explanatory, whew this will clear up the nose!!!!


    Milk is often served with ground up bananas and vanilla.

    Misc. Drinks

    Drinks are also made up of carrot juice and sugar or beet juice and sugar. Both taste like cool-aid.


    Cut beef tripe into pieces about as big as half a dollar bill. Add basil leaves, oregano whatever. Boil in soup form.


    To truely make this dish you have to boil the nacatamale in platano leaves, but since they're hard to come by most Nicaraguan emigrants to the US just use tin foil. Start with raw pork meat (people who don't eat pork will substutite turkey or just plain leave out the meat). Place the meat on a ball of masa, which is a doughy substance made of corn meal. Then place just a little bit of mixture of rice, cubed potatoes, and sliced tomatoes. Then wrap in platano leaves and boil. Be sure to tie shut with a string so the water won't tear apart the nacatamales.

    Ox-Tail soup

    Make a soup out of Ox-tails, basil, oregano, and whatever else is nearby.


    To make picos you take ordinary bread dough, roll thin, and cut into large triangles (about 6" long on each side) then you place about a half teaspoon of cane sugar and sprinkle quajada ( a powdery cheese) on top, then fold the corners in to make a smaller triangle (about 3" long on each side) and bake.


    Grind up, baked corn kernals. Add cocoa powder and sugar, suficient to give a sweet taste and brown color. Each glass should have about 2" of this mixture. It is extremly sweet and gritty.

    Fresco de pitahaya

    Peal one pitahaya. chop in blender. add lemon, sugar, and water to taste.

    Pollo Tapado

    Serve cut up chicken fried with cubed potatoes and cubed squash (green squash as in gords) and water. Served on a bed of boiled rice.

    Ropa Viejo

    Boil Chuck Roast or Pot Roast until tender (about 1 - 2hrs pending size) Let cool then tear pices apart Fry with alot onion, tomato, and a bit of green pepper add the juice of one lime, salt, pepper Serve with boiled rice and Nicaraguan salad. Sent by esi seng,


    Nicaraguan salad is typically made out of cabbage, vinagre, and chilies. It is sometimes made with diced tomato though usually not. Lettuce is not common.


    Take cooked sliced beef (as in a pot roast) and grind it up really fine. Then drench the meat in lemon juice and salt. Then serve with tejada frita and rice.

    Sopa de Albondigas

    6 Tazas de caldo de res
    1/2 libra de lomo de cerdo molido
    1 taza de masa para tortillas
    1 cucharada de cebolla molida
    adobo para colorear
    sal y pimienta
    1 taza de caldo de pollo
    1pechuga de pollo molida
    1 cucharada de chiltoma picada
    1 huevo
    Se pone el caldo de res al fuego, cuando hierve se le echan 2 cucharadas de=
    previamente desbaratadas en el caldo de pollo, para que espese. Se revuelve
    el cerdo, pollo, el resto de la masa, cebolla, chiltoma, sal, pimienta,
    adobo, huevo y hierbabuena picada, se amasa y se hacen las alb=F3ndigas, se
    van echando en la olla una a una, cuando hierva de nuevo, se le pone una
    rama de hierbuena.

    Tajada Frita

    1. slice up pealed platanos, thicnkess should be constant for the whole batch but vaires, some like thin others like up to 3/8ths" thick. 2. fry in grease add salt throughout frying.

    Tamarindo Juice

    Every once in a while the supermarkets in the USA will carry a fruit called a tamarindo. They look kind of like a huge string bean, but are brown on the outside and orange on the inside. If you can find some you can make a juice by shelling the tamarindas and squeezing the pulp into a pitcher. (Actually mooshing would be a better verb.) Then you add suger and water to taste, Delicious.

    Fried Cow Tounge

    self explanatory. Usually served in a barbique type sause


    Similar to a fruit coctail drink but instead of the typical U.S. ingredients use: Cubed Papaya, Cantelope, Watermelon, and pinapple. Add a little of mango pulp if you desire.


    Take Boiled Yuca Root. cut up into pieces about 6" long add salad made of sliced cabbage, vinagre and lemon juice. Add chilies. sprinkle with fresly made pork rinds (chicharon)
    or as submitted by gloria: ( Se pone a hervir la yuca en agua con sal, se prepara una ensalada con repollo,tomate, cebolla, chile y se le agrega vinagre y sal al gusto. Al momento de servirlo se pone la yuca en pedazos por arriba el chicharron y por ultimo se le agrega la ensalada.
    The Philippines Ilagan Mission has three recipes that are well liked by missionaries and their families which are: flan, chicken adobo, and lumpia. The Phillipines Manila Mission shares several favorite recipes:

    Chicken and Pork Adobo

    Chicken Curry

    Chicken Tinola


    Fish Ball Soup

    Leche Flan

    Lumpia Shanghai

    Pancit Bijon Guisado

    Pancit Molo

    Pork Bar-B-Q

    Sinigang Na Hipon

    Sweet and Sour Sauce

    GLOSSARY of Philipino Food Terms

    The Phillipines Tacloban Mission also has a few favorites Filipino recipes:

    Sweet & Sour Pork 1

    Sweet & Sour Pork 2

    Pancit Behon or Canton

    Leche Flan

    Beef Adobo

    Chopsuey -- Filipino Style

    Chicken Salad

    Banana Cake

    Adobong Manok

    Palasak Na Letse Plan

    Chicken Arroz Caldo

    The Russia Saint Petersburg Mission has a Sheverma Recipe with its various sauces. The Spain Bibao Mission has a couple of traditional Spanish dishes, Flan and Empanada. This is the fourth recipe for the two dishes so try out the different variations.

    The Sweden Stockholm Mission has a few interesting treats:

    I hope you will enjoy checking out these various foods from LDS mission from around the world. Missionaries really enjoy eating everywhere they go throughout the world. I have seen missionaries eat some interesting things as I have reviewed pictures of them from all the major LDS Mission sites. Tomorrow I will put up a slide show of showing a few things missionaries really enjoy eating.

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