Mafe Tiga (Peanut Butter Sauce & Rice)

1 pound ground beef
1 onion, thinly sliced


1 teaspoon salt

pepper, to taste
beef bouillon cube, optional


¼ cup smooth peanut butter
¼ cup tomato paste
2 cups hot water

Simmer at least 5 minutes
Serve over hot rice (½ – ¾ cup per person)

Yassa Poulet (Chicken and Rice)
Combine and marinate in fridge for 15-60 minutes:

1 chicken, cut into chunks or strips
6 medium onions, thinly sliced
4-8 cloves garlic, minced
2 large chicken bouillon cubes
½ teaspoon black pepper
½ cup vinegar or ¼ cup lemon and ¼ cup lime juices
4 heaping teaspoons mustard (optional)

marinated chicken in
½ cup oil

4 cups hot water
1 small potato per person, peeled and cut into chunks (optional)

Simmer 30-60 minutes until meat is tender
Serve over hot rice (1/2-3/4 cup per person)

French Toast
Thanks to David Moerschel for this fabulous new recipe

Start with the batter
Mix Well:

one egg per person
¼ cup of milk per person
1 teaspoon of cinnamon (or more to taste)
1 tablespoon of oil (not olive)

Quickly dip the toast into the batter, but don’t let it sit too long

Put the bread into a butter greased frying pan on medium heat

Cook on one side until it is “toasted” or crispy

Just before bread is “toasted,” place a bit of butter on the top of each slice. Then when when you flip it, the butter will be between the pan surface and the bread to grease it.  It is done when the second side is toasted.

Serve with powdered sugar and pancake syrup

Black Beans and Rice
Cook one cup of white rice with a dash of salt

Heat 1 tablespoon olive oil in a large skillet on medium high
Sauté 3-4 minutes:
1 small onion, chopped
½ green bell pepper, thinly sliced

Add and Sauté 1 minute more:
3 cloves garlic, minced

2 16 oz cans black beans, drained and rinsed
2 tablespoons vinegar
¼- ½ teaspoon cayenne pepper powder

Add, if Desired:
Ground cumin
Garlic salt
Chicken Bouillon

Bring to a boil.  Reduce heat.  Simmer 5 minutes.

Stir in:
Cooked rice
1 teaspoon dried oregano
Salt, to taste
Pepper, to taste

Spicy Beef and Potato Soup
Brown: 1 pound ground beef.  Drain.

4 cups cubed and peeled potatoes
1 onion, chopped
3 cans (3 oz) tomato sauce

Stir in:
4 cups water
2 teaspoons salt
1½ teaspoons pepper
½- 1 teaspoon hot pepper sauce

Bring to a boil.  Reduce heat and simmer 1 hour.

Sprinkle with parsley.

Banana Fritters (Donuts)
Mash well in bowl:
4 ripe bananas

Add & Mix well:
1 ½ cups flour
1 egg
½ cup sugar
1 teaspoon vanilla
2 teaspoons baking powder
Pinch of salt

More flour if needed to make loose dough

Drop by spoonful into hot (not boiling) oil
Fry until brown, turning to make sure fritters are cooked through

Remove from oil, roll in powdered sugar

Fudgy Banana Muffins
1 ¼ cups all-purpose flour, sifted
1 cup whole wheat flour, sifted
¾ cup packed brown sugar
1 ½ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt

4 medium ripe bananas, mashed
1 ¼ cups milk
1 egg, beaten
1 tablespoon vegetable oil
2 teaspoons vanilla extract

Stir into dry ingredients until moistened

Fill muffin cups 1/3 full

Break 6 milk chocolate candy bars (1.5 oz each) into 12 pieces

Place two pieces in each muffin cup.
If you do not have 2 candy bars, substitute chocolate chips

Top with remaining batter

Chop remaining candy bar pieces very finely and sprinkle over batter

Bake at 4oo° F for 15 minutes

Cool 5 minutes before removing from pans to wire rack

Yields 18 muffins

Chocolate Cookie Muffins

1 ¾ cups all- purpose flour
¼ cup sugar
3 teaspoons baking powder

Cut in:
1/3 cup cold butter or margarine
until mixture resembles course crumbs

Beat together:
1 egg
1 cup milk

Stir into dry ingredients until moist

Fold in 16 chocolate cream filled sandwich cookies, coarsely chopped

Fill muffin cups 2/3 full

3 tablespoons all-purpose flour
3 tablespoons sugar
4 chocolate cream filled sandwich cookies, finely crushed

Cut in until crumbly:
2 tablespoons cold butter or margarine
Sprinkle over each muffin

Bake at 400 F for 16-18 minutes

Cool 5 minutes before removing from pan to wire rack

1 cup vanilla chips
1 tablespoon shortening, butter or margarine
Drizzle over cooled muffins

Yields about 12 muffins

Chicken Noodle Soup
Boil 1 piece boneless, skinless chicken breast. Shred.

Bring to boil:
About 2 liters water
2-3 carrots
1-2 onions
2-4 cloves fresh garlic (or garlic powder to taste)
salt & pepper to taste
1-2 chicken bullion cubes (if desired)

Meanwhile, Combine for Noodles:
4 tablespoons water or chicken broth
5 tablespoons oil
1 beaten egg
1 teaspoon salt
1¾ to 2½ cups flour

Knead. Roll out very thin and cut into strips.

Add strips to boiling chicken broth. Do not cover.

Add corn starch to thicken, if desired. Serve immediately with bread and butter.

Recipe serves 2 hungry missionaries or 4 adults.

Cappuccino Muffins
2 cups all-purpose flour
¾ cup sugar
2½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt

Stir together until dissolved:
1 cup milk
3 tablespoons instant coffee granules

½ cup melted butter or margarine
1 beaten egg
1 teaspoon vanilla extract

Stir into dry ingredients until moistened.

Fold in:
¾ cups semisweet chocolate chips

Fill muffin cups 2/3 full

Bake 17 to 20 minutes at 375°F

Cool 5 minutes before removing from pans to wire racks.

Yields 14 muffins

French Crepes
3 Tablespoons butter. Set aside.

1 cup all-purpose flour, then sift into large mixing bowl

¼ cup confectioner’s sugar
2 eggs, beaten
1 cup milk
3 tablespoons butter, melted
1 teaspoon vanilla extract

Mix batter with whisk or mixer until smooth and no lumps remain.

Pour ¾ cups batter into heated non stick crepe (or small frying) pan. If you do not have a non stick pan, or if yours is scratched, you will need to add butter between each crepe.

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