Prepare Ye the Way of the Lord: Mission

When I was a young man I would have been considered a menace to society since I didn't get married until I was 28 years-old. When I first got off my mission I was anxious to get married but my strategy of dating young BYU co-eds didn't work out well for me. Most inevitably had a missionary they were already dating or they were in no hurry to get married.

When I was around twenty-six I had a nightmare one night where I saw eight children with dark hair as adults. I knew that these were suppose to be my children. I then had the impression that I would never know them since I wasn't married. When I woke up I remembered the vividness of the dream and began to think abut my dating patterns. I realized I was a senior dating freshman and sophomore women. I made a conscious decision then to begin dating older women mostly returned missionaries. My dating experience was more challenging after that since the first returned missionary I dated was a braniac who carried a Franklin Covey planner and ran her life on it. She was very intense being in BYU student government and running her brother's student body presidential campaign in which he was subsequently elected. I lasted a month or two and then gave up since the competition was so heavy. The rejection didn't phase me since I had already struck out about ninety times with younger women. I made an adjustment in my dating and began to go out more for the social aspect with little expectation of marriage which made me relax more.

When I went to graduate school I shifted to dating mostly returned missionaries. When I first started I was still a bit impatient and when a few girls I was dating told me that they were going on a mission I thought that a year and a half was too long to wait. A few guys that I knew wrote some of the more attractive sisters in our ward. A few of them hooked up with them after their missions and married them. The funny thing was that three girls I know that I blew off thinking that waiting for them went and came home. When they came back they didn't forget my earlier cavalier attitude and were not impressed enough to go out with me. I lost a friend or two because I didn't take the time to write any of them.

Randy Bott in Home with Honor gives some good advice for those waiting for missionaries:

For those who have someone special waiting, the challenges will be different but just as real. Some missionaries who have sweethearts waiting feel an obligation to marry them. After all, this person has waited faithfully for a long time. However, it is not unusual for missionaries to change dramatically during their missions. Unless the person at home has made similar strides, you may find that you are not as interested in that person as you were before your mission. You may agree to date for a while before setting a wedding date. If either of you has reservations after dating for a while, date other people before making a decision of such eternal consequence.
Within a month of his return from his mission, a friend of mine, who had served an honorable mission, married the girl who had waited for him. Soon after, they divorced. Both he and his former wife are great people. A lot of heartache and disappointment could have been prevented if they had taken the Lord's advice to "be still and know that I am God" (D&C 101:16). Take your time. If your love is eternal, it will wait for a few months until the dust has settled. Plans and preparation take time. Rushing the most important decision you will ever make is hardly a manifestation of spiritual maturity.

If things don't work out, break off the relationship gently and without bitter feelings. It may be that now isn't the right time, but later on might be. Even if things never work out between you, why create an enemy of one who has been a close friend?

Do people wait for missionaries and have everything work out? Sure, all the time. What a blessing to have shared such a sustained spiritual experience with that special someone who becomes your eternal companion. My sister waited for her missionary, and they now have a wonderful marriage and family. Many others have done the same thing. The key is to continue to include the Lord in your dating, courtship, and marriage the way you included him in your missionary activity.

I wonder what the experiences of young men has been in waiting for sister missionaries. I am sure there have been good and bad experiences that people can share. In the end I dated and married a return sister missionary but not one I knew at the Y before my mission.

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:

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

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

SALADS
Southern Chicken Salad with Boiled Dressing
Coleslaw with Boiled Dressing

VEGETABLES
Boiled Greens
Smothered Okra

MAIN DISHES
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

DESERTS
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:

Food
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 (http://www.rodiziogrill.com/) 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!
Information provided by Joyce Brinton-Anderson.
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:

Food
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:

Food

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:

Appetizer Recipes
Drink Recipes
Salad Recipes
First Course Recipes
Second Course Recipes
Side Dish Recipes
Sauce Recipes
Dessert Recipes

A few missionary favorites from the Japan Hiroshima Mission are:

Curry, Rich or Poor

HAWAIIAN BEEF REGALE

ITALIAN SANDWICHES

SALAD ON A SUB

KENT'S & MOM'S HOT'N SLOPPY BURGERS

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:

Recipies
Almibar
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).
Bolios
Boleos are like bread sticks that have been baked to a hard crust and very light. Commonly served with cheese or Pinolillo.
Buñuelos
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
Cebada
(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.
Cheese
Nicaraguan cheese is usually white and very salty. I haven't found a cheese quite like it here.
Chicha
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.
Choco-Bananas
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
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.
Mondongo
Cut beef tripe into pieces about as big as half a dollar bill. Add basil leaves, oregano whatever. Boil in soup form.
Nacatamales
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.
Picos
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.
Pinolillo
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, esi@hssf.com
Salad
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.
Salpicon
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
hierbabuena
Se pone el caldo de res al fuego, cuando hierve se le echan 2 cucharadas de=
masa
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
Tuti-Fruiti
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.
Vigorón
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: (gmot@gate.net) 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

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:

Sizzle

Gaggies

Death in the pan

Swedish pancakes: PDF (requires Adobe Acrobat)

Potato volcano, korv surprise and grease grenades

Gustav burgers

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.

	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)