Monday, April 14, 2008

Missions Banquet recipes

We kicked off our Missions convention this week with an International Pot Luck meal at church last night. I decided to make a dish to pass from each of the countries represented by the missionaries who will be speaking this week - Russia, South Aftica, Breece and Bulgaria.

Because it was a big hit, I thought it would be fun to share the recipes I used and if you have any from these countries - please leave your recipe and a comment - I'd love to try them!

The first three recipes I found on the World Heart Circle of International Cooking . The last recipe was from a really cool pastor's wife friend of mine who lives in Russia. They were all delicious and went over well. My personal favorites are the Almond Raspberry Cake and the Salad Olivier!

Greek - Almond Raspberry Cake adapted from The Universal Kitchen by Elisabeth Rozin

1/3 Cup Brown Sugar
3/4 Cup Flour
1/2 Cup Quake Oats
1/2 Cup Chocolate Chips
1/2 Cup Butter -- Chopped
1/2 Cup Butter
1/2 Cup Sugar
3 Medium Eggs
1 Cup Almonds -- Chopped
1/2 Teaspoon Salt
1/2 Teaspoon Almond Extract
1/2 Cup Seedless Raspberry Preserves
Confectioner's Sugar

Combine brown sugar, flour, oats, and chocolate chips, mix well. Cut in chopped butter. Pat the crumb mixture into 9 inch buttered pan. Cream together butter and sugar, add eggs, beat well, add almonds, salt and almond extract, mix well, spread preserves over crust, pour almond batter over the preserves, bake for 40 minutes at 350 degrees, dust with confectioner's sugar and serve.


Bulgarian - Cheese Bread (Tutmanik) adapted from Bulgarian Rhapsody By Linda Joyce Forristal

1 Cup Plain Yogurt
2 Medium Eggs
1/4 Cup Olive Oil
1/2 Pound Feta Cheese -- crumbled
1/2 Teaspoon Salt
2 Cups Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Paprika
1 Teaspoon Caraway Seeds

In medium bowl, mix together yogurt, eggs, oil, feta and salt. Sift together flour and baking powder, slowly add the yogurt mixture and stir well. Pour into a well-greased 8x8 inch baking dish. Lightly sprinkle with paprika and caraway seeds. Bake in a preheated 400 degree oven for 20 minutes or until a toothpick comes out clean.


South African - Sosaties (South Africa) adapted from rice dishes of the world

4 Cups Cooked Rice
4 Pounds Pork -- cubed
4 Large Onions -- chopped
1 Tablespoon Sugar
2 Medium Bay Leaves
1 Tablespoon Curry Powder
1 Tablespoon Turmeric
1/2 Cup Vinegar
Salt And Pepper -- to taste
Paprika -- to taste

Combine all but rice in large bowl. Marinate 24 hours. Pour into large skillet, Boil until pork & onions are tender. Thicken marinade with cornstarch if necessary. Serve over rice.


Russian - Salad Olivier (From a Pastor’s wife)


· 1 ½ Cup ham cubed
· 3-4 cooked potatoes
· 2 pickles
· 4 eggs
· ½ cup peas
· ½ cup carrots diced
· salt and pepper to taste
· mayonnaise

Directions Cook eggs and potatoes. Cool and dice. Add to ham, pickles, peas and carrots. Salt and pepper to taste. Add mayo as desired.

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