Jerry & Mamie Roberts

 

 R E C I P E S

(recipes good for missions' convention banquets)   
(please scroll down for more recipes)

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Our daughter, Stefanie Howard and I were in the country of BELIZE recently--while there we were able to be in the 3 LACC schools.  This type of Haberno hot sauce is on every table where we ate.  IF you like "hot sauce" -- ENJOY!

BELIZIAN STYLE HABANERO HOT SAUCE

1 sm onion, chopped; 2 Cloves garlic, chopped; 1 Tblsp Vegetable oil; 1 cup carrots, chopped; 2 cups water; 3 or 4 Habernero chilies; 3 Tblsp lime juice; 3 Tblsp white vinegar; 1 Tblsp salt.

Saute onion in oil until soft.  Add carrots & water.  Bring to boil, reduce heat & simmer until carrots are soft.  Remove from heat.  Add chilies, lime juice & salt to carrot mixture.  Place in processor and puree until smooth.  Pour into sterilized jars & seal.

Honduran recipe-August 2008

Oven Baked Sweet Plaintains (Platano)

4 very ripe plantains (or platanos in the U.S.) (when skin is yellow with spots...they're perfect!

Preheat oven 450 degrees.  Coat a nonstick cookie sheet with cooking spray; cut ends off plaintain & peel; cut each plaintain on the diagonal into 1/2" slices; arrange in single layer & coat tops with cooking spray.  Bake, turning occasionally for 10-15 minutes until plaintains are golden brown and very tender.

(cooking time-20 minutes/ with 5 minutes of preparation time)  Serves 4

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GALLO PINTO RICE AND BEANS (Costa Rica)

3 CUPS "DAY OLD" COOKED RICE
2 CUPS COOKED BLACK BEANS
2 TABLESPOONS ONION, FINELY CHOPPED
1 TABLESPOONS BELL PEPPER, FINELY CHOPPED
2 TABLESPOONS FRESH CORIANDER, FINELY CHOPPED
3 STRIPS BACON, COOKED, DRAINED, CRUMBLE
2 TABLESPOONS OIL
1/2 TABLESPOON WORCESTER SAUCE
1/2 TABLESPOON TABASCO SAUCE, (OPTIONAL)
Saute onion & bell pepper in oil on medium heat.  Add beans and cook 2 minutes longer.   Add rice & mix, cook 3 minutes more.  Add Worcester Sauce, Tabasco Sauce & coriander; mix well.  Garnish with bacon crumbs.  If desired, top with sour cream.  (Que delicioso!-how delicious)
 
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A TASTE OF BOLIVIA
(a standard first course dish at many Bolivian celebrations)
  SOPA DE MANI
2 CUPS SKINLESS RAW PEANUTS
2 QT CHICKEN BROTH OR 2 QT WATER WITH 2 CHICKEN BOUILLON CUBES
1 LARGE ONION, DICED
4 LARGE POTATOES, DICED
 4 CARROTS, DICED 1/4 CUP UNCOOKED RICE
1 CUP PEAS FRESH PARSLEY
CHOPPED FRENCH-FRIED POTATOES

Grind peanuts into very fine pieces.  Place peanuts, chicken broth, onion, potatoes & carrots into large pot.  Cook 30 minutes.  Add uncooked rice & peas.  Serve hot, garnish top of each bowl of soup with parsley & French-fried potatoes.

Please check back time to time for recipes from other countries.  Thanks!