Home Page

Statement of Faith

Pictures

Tim's Testimony

Mary's Testimony

Home Church Information

Field Information

Mary's Corner

Contact

Do you know for sure?

Current Prayer Letter Text

Iglesia Bautista Fe

Mary's Corner Recipes

As a missionary wife I wanted to share some recipes and ideas that I have learned. They might be a help to some of you.
While in language school, Arequipa, Peru I have had to do most of my cooking from “scratch”. I found most of my “scratch” recipes from old cookbooks and off some websites. There are many food products not offered here (in Peru) so we do the best we can. As far as spices and salad dressings: I brought dry salad dressing mixes with me to Peru and spices that I use the most. I have made “notes” after some recipes because I personally had to make alterations as to what was available here. So, here are some recipes that you might want:

Just click on the recipe name below to view it.

MAIN DISHES

MINI CHEDDAR LOAVES

Meat mixture: 1 egg, ¾ c. milk, ½ c. quick cooking oats, ½ c. chopped onion, 1 c. or 4 oz. shredded cheddar cheese, 1 t. salt, and 1 pound ground beef.

Sauce for the tops:2/3 c. ketchup, ½ c. packed brown sugar, 1 ½ t. prepared mustard.

Mix all of the above ingredients together. Makes 8 loaves. Pour sauce over them. Bake at 350 for 45 minutes or until meat is no longer pink.

(I made this recipe several times for the groups that visited in Arequipa and it was a success. I have made this recipe for up to 55 people. (If you want this recipe in large quantities just contact me by email and I’ll send it to you.) Return to top

MACARONI AND MEAT

1 pound ground beef, 1 onion, chopped; 1 can tomato soup, 3 c. cooked macaroni

Brown ground beef and onion in skillet, drain; add in the tomato soup and heat through. Add cooked macaroni and beef mixture to casserole dish and bake for 30 minutes in the oven at 350 degrees.

NOTE: I learned this recipe from my mother-in-law years ago. If canned tomato soup is not available where you are, try using a small can of tomato paste with 1 c. water as a substitute for the soup. I personally like adding a bit of ketchup into the mixture as well. (My family enjoys recipe.) Return to top

CHICKEN MACARONI CASSEROLE

1 ½ c. uncooked elbow macaroni (about 5 oz.), 1 c. shredded cheddar cheese, 1 ½ c. diced cooked chicken or turkey, 1 can (4 oz) mushroom stems and pieces, drained, 1 can (10 ½ oz) condensed cream of chicken soup, 1 c. milk, ½ t. salt.
Heat oven to 350. Stir together all ingredients; pour into un- greased 1 ½ quart casserole. Cover; bake 1 hour. Four to six servings.

(This is our family’s favorite dish. Here in Peru they have powdered packages of soup, with this in mind I used half of the soup mixture and put in about 1 c. water and 1 c. milk, and then mixed this in with the other ingredients.) Return to top

ONE “SKILLET” SPAGHETTI

1 pound ground beef; 3 medium onions, chopped; 10 ½ ounces spaghetti, broken into thirds; 2 pounds diced tomatoes, undrained; 1 c. chopped green peppers; ¾ c. water; 12 ounces sliced mushrooms, drained; 1 ½ t. chili powder; 1 ½ dried oregano; 1 ½ t. sugar; 1 ½ t. sugar; 1 ½ c. shredded cheddar cheese.

In large skillet, brown beef and onions; drain. Stir in uncooked spaghetti and the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until the spaghetti is tender. Sprinkle with cheese; cover and heat until melted. Makes 6 servings.

NOTE: If you do not have canned diced tomatoes where you are, chop up the required amount of tomatoes and add a small can of tomato sauce in the skillet. I have found that this recipe does not fit well in a regular size skillet; so, I cook the beef and onions in the skillet and then transfer them to a large pot and then add all the other ingredients listed above. Return to top

TURKEY TETTRAZINI

2 c. broken spaghetti, uncooked, in small pieces; 1 chicken bouillon cube; ¾ c. boiling water; 1 can cream of mushroom soup; 2 T. chopped onion;1/8 t. celery salt; 1/8 t. pepper, salt; 1 ½ c. cubed turkey; 6 oz shredded cheddar cheese.

In casserole dish combine the boiling water, bouillon cube, soup, onion, salt, pepper. Mix this together with a wire whisk and then add the turkey, spaghetti, and half of the cheese. Mix this well and then on the top add the rest of the cheese. Cover and bake for 45 minutes at 350. Makes 6 servings.

NOTE: In Arequipa we did not have canned soup so I used the powdered soup mixes and used half of the powdered soup mixture along with 1c. water and 1 c. milk and added this into the casserole in place of canned soup. Return to top

CHICKEN STIR FRY

2 c. broccoli (fresh); 1 c. carrots—sliced thinly; 1 c. celery—chopped; 1 onion cut into wedges; 1 pound chicken breasts; 3 T. cornstarch; 3 T. soy sauce; 1 t. garlic powder; 1 c. water; 1 t. chicken bouillon granules

Cut chicken breasts into bite size pieces, put into a Ziploc bag and add the cornstarch. Shake well, and then add the soy sauce and garlic. Shake well until combined. Let set in the refrigerator for 30 minutes. While this is marinating in the refrigerator, chop up the veggies.
In a large skilled with 1 ½ T. oil, cook the chicken until no longer pink, this takes about 10 minutes. Remove the chicken, and add the veggies and another 1 ½ T. oil in the same skillet. Stir fry these for several minutes, return the cooked chicken to the skillet with the veggies. Add the water and chicken bouillon granules. Stir together until boiling and the liquid begins to thicken. Serve immediately upon hot rice. Makes 4 servings. Return to top

SWEET N SOUR MEATBALLS

1 pound ground beef; 1 egg; 1 T. cornstarch; 1 t. salt; 2 T. onion—chopped, form into balls. Brown in oil and set aside.
Sauce: In a large sauce pan add: 1 T. oil; 1 c. pineapple juice, heat over low heat and add this mixture: 3 T. cornstarch; 1 T. soy sauce; 3 T. vinegar; 6 T. water; ½ c. sugar. Cook until juice thickens. Add to the liquid mixture 4 slices pineapple—cut into chunks, 1 green bell pepper---cut into strips. Add the meatballs into liquid mixture as well and heat thoroughly and serve over hot rice. Makes 5 servings. Return to top

HEARTY HAM CASSEROLE

2c. fully cooked ham, cubed; 2 c. diced cooked potatoes; 1 (15.25 oz) can whole kernel corn, drained; ¼ c. parsley; 1 T. chopped onion; ¼ c. butter or margarine; 1/3 c. all-purpose flour; 1 ¾ c. milk; 1/8 t. pepper; 1 c. shredded cheddar cheese or process cheese.

In a large bowl, combine the first four ingredients; set aside.
In a saucepan, sauté onion in butter for 2 minutes; stir in flour until blended. Gradually add milk and pepper. Bring to a boil; cook and stir for 2 minutes. Removed from the heat; pour over the ham mixture and stir until combined. Transfer to a greased 11 x 7 baking dish.
Cover and bake at 350 degrees for 25 minutes. Uncover and sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Makes 4-6 servings. Return to top

TATER TOT CASSEROLE

1 pound ground beef, 1 can cream of chicken soup; American cheese slices, Tater Tots.

Brown ground beef, drain. Add in cream of chicken soup and about ½ can of milk. Mix together, pour into baking dish and on top add slices of American cheese. How many slices depends on how much space you have. Usually it takes about 6 slices. On top of this lay half fried Tater Tots and bake for about 30 minutes.

NOTE: If Tater Tots are not available where you are: peel and cube(very small cubes) about 5 potatoes. Fry until almost done and add on top of the meat mixture. This is just as good. There were no Tater Tots in Arequipa, so I had to improvise. Return to top

ITALIAN BEEF STIR FRY

1 pound beef round steak, cut 1/8 – ¼ “ thick; 2 cloves garlic, crushed; 1 T. olive oil; 2 small zucchini, thinly sliced; 1 c. cherry tomato halves; ¼ c. Italian dressing; 2 c. hot cooked spaghetti; 1 T. grated Parmesan cheese.

Cut beef steak crosswise into 1” strips, cut each strip crosswise in half.
Cook and stir garlic in oil in large non-stick skillet over medium high heat for 1 minute.
Add beef strips (1/2 at a time) stir fry 1-1 ½ minutes. Season with salt and pepper, if desired. Remove; keep warm.
Add zucchini to same skillet. Stir fry 2-3 minutes or until tender-crisp.
Return beef to skillet with tomato and dressing, heat through.
Serve beef mixture over hot pasta, sprinkle with Parmesan cheese.

NOTE: If cherry tomatoes are not available where you are try using whole tomatoes and cut up in chunks or whatever way you desire. Return to top

Angel Biscuits

2 packages (1/4 ounce each) active dry yeast
¼ c. warm water
2 c. warm buttermilk
5 c. all-purpose flour
1/3 c. sugar
1 T. baking powder
1 t. baking soda
2 t. salt
1 c. shortening
Melted butter or margarine

Dissolve yeast in warm water. Let stand 5 minutes. Stir in buttermilk; set aside. In a large mixing bowl, combine flour, sugar, baking powder, soda and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast/buttermilk mixture; mix well. Turn out onto a lightly floured surface; knead lightly 3-4 times. Roll to a ½ inch thickness. Cut with a 2-1/2 in. biscuit cutter. Place on a lightly greased baking sheet. Cover and let rise in a warm place about 1-1/2 hours. Bake at 450 for 8-10 minutes. Lightly brush tops with melted butter. Yield: about 2 ½ dozen. *
*Note: If you desire to freeze these you can! After you have cut out the biscuits, put into a container, if you are making layers of biscuits in the container I suggest that you either put plastic wrap or wax paper in between the layers. This will make it easier when you want to remove some for later on. When you do remove the frozen biscuits, put on baking sheet and let them thaw and rise. This will take about 2 hours, and then bake as normal. Return to top

SOUPS AND SALADS

SEASHELL PASTA SALAD

1 (12 oz.) pkg. large shell pasta, cooked according to package directions, rinsed with cold water and drained; 1 (14.5 oz) cans diced tomatoes, drained; 2 medium carrots, diagonally sliced; ½ red bell pepper, cubed; ½ green bell pepper, cubed; 1/3 c. sliced green onions; 1 (2.25 oz) can sliced ripe black olives, drained (optional); 1 c. Italian salad dressing; ¼ c. grated Parmesan cheese; ½ t. salt; ¼ t. pepper.

In large bowl, stir together all ingredients until well mixed. Cover and refrigerate 1 hour before serving. Makes 10 cups salad.

NOTE: If canned, diced tomatoes are not available where you are cut up fresh tomatoes equal to 2 cans of diced tomatoes. Personally I prefer the fresh cut up tomatoes over canned ones for this recipe. Return to top

MINESTRONE SOUP

1 ½ c. dry navy beans; 2 medium carrots, chopped (1 cup); 6 slices bacon; 1 large onion, chopped (1 cup); 2 stalks celery, chopped (1 cup); 1 clove garlic, minced; 2-16 oz cans tomatoes, cut up; 2 c. finely shredded cabbage; 1 medium zucchini, sliced; 1 17-oz can peas, drained; 1 t. dried basil; ½ t. ground sage; 1 ½ c. uncooked fine noodles.

Rinse beans. Combine beans and 9 cups water. Bring to boiling; reduce heat. Simmer 2 minutes. Remove from heat. Cover; let stand 1 hour. (or soak beans in the water overnight) Do not drain. Add carrots. Cover; simmer 2 ½ to 3 hours. Cook bacon till crisp. Drain, reserving 2 T. drippings. Crumble bacon; set aside. Cook onion, celery, and garlic in reserved drippings till almost tender; drain. S stir into beans along with the undrained tomatoes, cabbage, zucchini, peas, basil, sage, 2 t. salt, and ¼ t. pepper. Bring to a boil; stir in noodles. Reduce heat; simmer 25 minutes more. Stir in bacon. Serves 8.

NOTE: If navy beans are not available you might try Kidney beans, they work just as well and are tasty in this soup. If you don’t have bacon on hand, you might try adding bacon bits to this, each teaspoon of bacon bits equals one slice of bacon. Return to top

NO FUSS POTATO SOUP (One of my husband’s favorites)

6 c. peeled potatoes, cubed; 5 c. water; 2 c. chopped onion; ½ c. chopped celery; ½ c. thinly sliced carrots; ¼ c. margarine; 4 t. chicken bouillon granules; 2 t. salt; ¼ t. pepper; 1 can evaporated milk; 3 T. parsley

Combine first nine ingredients. Cover and cook until tender. Add milk, parsley. Mix well. Cover and cook until heated through. Serves 8-10 people. Return to top

Mary’s Chicken Noodle Soup (My husband's absolute favorite)

1 whole chicken
1 ½ c. carrots, chopped
3 onions, chopped
1 ½ c. celery, chopped
8 chicken bouillon cubes
1/2 t. garlic powder
1 T. salt (or salt to taste)
½ t. pepper (or pepper to taste)
¾ package of pasta, break into thirds (I prefer Linguine)

First cook chicken in large pot in water until done 1-2 hours. When done, remove chicken from pot (we are of course using the broth for the soup.) Discard skin/fat from chicken, pick off meat and put back in pot. To this add the chicken bouillon cubes, salt, pepper, garlic and vegetables. Let these cook for an hour, (during the cooking process you will need to add more water) then add the desired pasta. Return to top

DESSERTS (Pies, cakes, cookies)

Pie Crusts

Many ladies I have spoken with have trouble making pie crusts. I have been using this particular pie crust recipe for 25 years and it does well. It is out of an old Betty Crocker cookbook.

8 or 9 inch One-crust Pie

1 c. flour (all purpose); ½ t. salt; 1/3 c. plus 1 T. shortening; 2-3 T. cold water

8 or 9 inch Two-Crust Pie

2 c. flour (all purpose); 1 t. salt; 2/3 c. plus 2 T. shortening; 4-5 T. cold water

10-Inch Two-crust Pie

2 2/3 c. flour (all purpose); 1 t. salt; 1 c. shortening; 7-8 T. cold water

Measure flour and salt into bowl. Cut in shortening thoroughly, until crumbly. I feel personally that it is best to use a Pastry Blender, you get better results this way. Sprinkle in water, 1 T. at a time, mixing until all flour is moistened and dough almost cleans sides of bowl. (1 to 2 teaspoons of water can be added if needed)
Gather dough into ball; shape into flattened, round shape on lightly floured surface. (For 2 crust pie, divide dough in half). Roll out dough to fit pie plate and ease into plate or pan. Cut away extra dough that hangs over. If making a two crust pie, when you have put your bottom crust in, add your pie filling according to directions, and then roll out the other half of dough and put over filling. Pinch together the top and bottom, sealing, so as the juice will not leak out. Put several small slits in top crust so steam can escape. It is always best to put a cookie sheet under your pie while it is cooking. Sometimes juices comes out from the pie while baking and the cookie sheet catches the juice instead of the juice going to the bottom of your oven. Return to top

APPLE PIE

6 cups thinly slice, peeled cooking apples (2 pounds); 1 c. sugar; ¼ c. brown sugar; 2T. all purpose flour; 1 t. cinnamon; dash of nutmeg; pastry for double crust pie; 1 T. butter.

If apples lack tartness, sprinkle with 1 T. lemon juice, if desired. Combine sugar, cinnamon, flour, and nutmeg (for a very juicy pie omit flour). Add sugar mixture to the sliced apples; toss to coat fruit. Fill a pastry lined 9-inch pie plate with apple mixture; dot with butter. Adjust top crust. Seal and flute edge. Sprinkle some sugar atop, if desired. Cover edge of pie with foil. Bake in a 375 degree oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until crust is golden. Cool. Serves 8

NOTE: I prefer to use green apples; they are tart and make excellent pies and desserts. Return to top

FRESH BLACKBERRY PIE

1 c. sugar; ¼ c. brown sugar; ¼ c. all purpose flour; 1/8 t. salt; 4 cups fresh blackberries; pastry for double crust pie.

Combine sugars, flour, and salt. Add sugar mixture to blackberries; toss to coat fruit. Fill a pastry lined 9-inch pie plate with berry mixture. Adjust op crust. Seal and flute edge. Bake at 375 for 45 minutes. Cool. Makes 8 servings Return to top

PECAN PIE

3 eggs; 2/3 c. sugar; dash salt; 1 c. corn syrup (dark or light); 1/3 c. butter or margarine, melted; 1 c. pecan halves; pastry for single crust Pie.

In a mixing bowl beat eggs slightly with a rotary beater or fork. Add sugar and salt; stir till dissolved. Stir in corn syrup and melted butter or margarine; mix well. Stir in the pecan halves. Place a pastry lined 9-inch pie plate on oven rack; pour in pecan mixture. Bake in a 350 degree oven for 50 minutes or till knife inserted off-center comes out clean. Cover; chill to store. Makes 10 servings.

NOTE: Some ladies have told me that when they make Pecan pie that it turns out runny, I have tried a few other pecan pie recipes and they were runny. But this recipe, if you followed closely, should not be runny. Return to top

COCONUT CREAM PIE

9-inch baked Pie Shell; 2/3 c. sugar; ¼ c. cornstarch; ½ t. salt; 3 c. milk; 4 egg yolks, slightly beaten; 2 T. butter or margarine; 2 t. vanilla; ¾ c. flaked coconut.

Bake pie shell. Stir together sugar, cornstarch and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; blend in butter, vanilla and coconut.

Meringue: From the 4 eggs used in the pie, use the whites for the meringue. In a small bowl whip the egg whites and add ¼ t. cream of tartar until foamy. Beat in 6 T. sugar----one at a time. Continue beating until stiff and glossy. Do not under beat. Beat in ½ t. vanilla. Spoon meringue over pie, carefully sealing meringue to edge of crust to prevent shrinkage or weeping. On the top of meringue sprinkle ¼ c. flaked coconut. Bake at 400 degrees until meringue is a delicate brown. Chill pie for at least 2 hours before serving. Return to top

MOIST CHOCOLATE CAKE (Very Delicious!)

2 c. all purpose flour; 1 t. salt; 1 t. baking powder; 2 t. baking soda; ¾ c. unsweetened cocoa; 2 c. sugar; 1 c. vegetable oil; 1 c. hot coffee; 1 c. milk; 2 eggs; 1 t. vanilla

Sift together dry ingredients in a mixing bowl. Add oil, coffee and milk; mix at medium speed for 2 minutes. Add eggs and vanilla; beat 2 more minutes. (Batter will be thin.) Pour into two greased and floured 9-inch cake pans. Bake at 325 for 25-30 minutes. Cool cakes 15 minute before removing from pans. Cool on wire racks.

Icing: (if you desire)
1 c. milk; 5 T. all purpose flour; ½ c. butter, softened; ½ c. shortening; 1 c. sugar; 1 t. vanilla.
Combine the milk and flour in a saucepan; cook until thick. Cover and refrigerate. In a mixing bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk/flour mixture and beat for 10 minutes. Frost cooled cake. Return to top

BUTTER FROSTING

6 T. butter; 4 ½ to 4 ¾ sifted powdered sugar; ¼ c. milk; 1 ½ t. vanilla

In a mixing bowl beat butter till light and fluffy. Gradually add about half of the powdered sugar, beating well. Beat in the milk and the vanilla. Gradually beat in the remaining powdered sugar, then additional milk, if necessary, to make frosting of spreading consistency. Frosts tops and sides of two 8- or 9- inch layers. Return to top

LOUISIANA YUMMY

First Part: 1 stick margarine, melted; 1 c. flour, ½ c. pecans, chopped; ¼ c. powdered sugar.
Melt butter and mix sugar, flour, nuts. Press into 9x13 baking pan. Bake 15 minutes @ 375 or until brown.
Second Part: 8 oz cream cheese; 1 c. cool whip, 1 c. powdered sugar
Mix well and spread on cooled first layer.
Third Part: 1 small package butterscotch pudding; 1 ½ c. milk, beat until thick, about 3-4 minutes and spread on top of second layer.
Top with a thin coat of cook whip and sprinkle with thin shaving of nuts.
Refrigerate for one hour before serving.

NOTE: If cool whip is not available where you are, try using Dream Whip or whatever is available where you are. Chocolate pudding can be used as well if you don’t care for butterscotch pudding. Return to top

CHOCOLATE KISS PEANUT BUTTER COOKIES

2 2/3 c. flour (all purpose); 2 t. baking soda; 1 t. salt; 1 c. margarine; 1 c. sugar; 1 c. brown sugar; 2 eggs; 2 t. vanilla; 5 dozen chocolate kisses. Preheat oven to 375.
Sift flour with baking soda set aside. In large bowl combine margarine and 1 c. peanut butter until well blended, add sugar and brown sugar. Beat until well blended. Add eggs and vanilla, beat until smooth. Stir in flour mixture. Shape into balls. Roll in sugar, place 2” apart. Bake 6 minutes, then put kiss in center, bake 2 more minutes.

NOTE: We do not have Chocolate Kisses here, but I brought some from the States as a special treat. Return to top

Peanut Butter Cookies

¾ c. creamy peanut butter
½ c. (1/2 stick) Crisco or all vegetable shortening
1 ¼ c. firmly packed light brown sugar
3 T. milk
1 T. vanilla
1 egg
1 ¾ c. all-purpose flour
¾ t. salt
¾ t. baking soda

Heat oven to 375. Combine peanut butter, Crisco, light brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. Combine flour, salt, and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork. Bake one baking sheet at a time at 375 for 7-8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cool completely. Return to top

Helpful Hints

Emergency Substitutions

For best results, use the ingredients specified in the recipe. But when you are in a bind, this information can help you find an acceptable substitute.

IF YOU DON’T HAVE...................................SUBSTITUTE:

1 c. cake flour…………………………………1 c. minus 2 T. all-purpose flour
1 T. cornstarch (for thickening)……………….2 T. all-purpose flour
1 t. baking powder…………………………….¼ t. baking soda plus ½ c. buttermilk or sour milk
1 c. granulated sugar…………………………..1 c. packed brown sugar or 2 c. sifted powdered sugar
1 c. honey……………………………………...1 ¼ c. granulated sugar plus ¼ c. liquid
1 c. corn syrup…………………………………1 c. granulated sugar plus ¼ c. liquid
1 square (1 oz) unsweetened chocolate………..3 T. unsweetened cocoa powder plus 1 T. butter or margarine 1 c. buttermilk…………………………………1 T. lemon juice or vinegar plus enough whole milk to make . 1c. (let stand 5 minutes before using)
1 c. whole milk………………………………...½ c. evaporated milk plus ½ c. water or 1 c. powdered milk
2 c. tomato sauce………………………………¾ c. tomato paste plus 1 c. water
1 c. tomato juice……………………………… ½ c. tomato sauce plus ½ c. water
1 clove garlic…………………………………..1/8 t. garlic powder
1 small onion…………………………………..1 t. onion powder or 1 T minced dried onion, rehydrated
1 t. dry mustard………………………………..1 T. prepared mustard
1 t. finely shredded lemon peel.......................... ½ t. lemon extract Return to top

Website Links

Here are some very helpful websites that I have found. These will give information on high altitude cooking, laundry and general household tips and recipes. Return to top
www.tipking.com www.hillbillyhousewife.com www.thecookinginn.com