Worldwide Ward Cookbook

Fruit Salsa and Cinnamon Chips

Fruit Salsa:

  • 2 kiwis, peeled and diced
  • 2 apples, peeled, cored, and diced
  • 1 pound fresh strawberries, diced
  • 1 (8-ounce) package frozen raspberries, thawed
  • 2 tablespoon granulated sugar
  • 1 tablespoon brown sugar
  • 3 tablespoon fruit preserves, any flavor
Cinnamon Chips:
  • 10 (10-inch) flour tortillas
  • vegetable oil for frying
  • 2 cups cinnamon-sugar mixture to taste
Fruit Salsa: In a large bowl, mix kiwis, apples, strawberries, raspberries, granulated sugar, brown sugar, and fruit preserves. Cover and chill for at least 20 minutes.

Cinnamon Chips: Cut tortillas into strips or triangles. Heat oil in frying pan. Drop tortilla strips into hot oil a few at a time. When golden brown, remove and immediately drop into cinnamon-sugar mixture. Coat chips with mixture, then place on paper towels. Allow chips to cool. Serve with fruit salsa.

Nancy Leavitt Logandale 5th Ward Logandale Nevada Stake Logandale, Nevada

Cranberry Chicken

  • Chicken pieces
  • 1 (16-ounce) can cranberry sauce (jellied or whole berry)
  • 1/2 cup Catalina salad dressing
  • 1 envelope onion soup mix
Arrange chicken in baking dish. Combine cranberry sauce, Catalina dressing, and onion soup mix. Pour over chicken pieces and bake at 350 degrees for 1 hour.

Janice Fortie Felicita Ward Escondido South Stake Escondido, California

Japchae (Sweet Potato Noodles with Veggies and Beef)

  • 1 (1 1/2-pound) package sweet potato noodles
  • 10-12 dried pyongo or shiitake mushrooms
  • vegetable oil for sauteing
  • 1 pound ribeye or Boolgogi beef, sliced into strips
  • 4 garlic cloves, minced
  • 1 tablespoon plus 1/2 cup soy sauce
  • 2 teaspoon plus 2 tablespoon sesame oil
  • 2 teaspoon sesame seeds, toasted
  • 2 bunches of spinach, thoroughly washed with roots trimmed
  • 2 teaspoon salt
  • 2 medium onions, sliced
  • 2 carrots, shredded or cut into thin strips
  • 1 small green pepper, seeds removed and cut into thin strips
  • 1 bundle green onions, cut into 1-inch pieces
  • 1 tablespoon sesame seeds, toasted, plus additional for garnish (optional)
  • 1/2 cup sugar
Cook the sweet potato noodles in boiling water for 4-5 minutes; drain and rinse thoroughly in cold water. Using scissors, cut the noodles into 6- to 7-inch lengths for easier eating. Soak the mushrooms in cold water for about 1 hour; squeeze the liquid from the mushrooms and slice. Heat vegetable oil in a skillet. Add the mushrooms, beef, and 2 cloves of minced garlic, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1 teaspoon whole sesame seeds; saute until beef is cooked, about 3-4 minutes. Remove from heat and set aside.

In boiling water, blanch the spinach. Squeeze the water form the leaves and cut in half. In a bowl, combine spinach, 2 cloves of minced garlic, 1 teaspoon salt, 1 teaspoon sesame oil, and 1 teaspoon crushed sesame seeds; mix well. Set aside to marinate.

Heat vegetable oil in skillet. Add the onions, carrots, green pepper, and 1 teaspoon salt; saute for 3-4 minutes. Add the green onions and stir-fry for an additional minute. Remove from heat and set aside. In a large bowl, thoroughly combine noodles, beef mixture, spinach, onion mixture, 1/2 cup soy sauce, 2 tablespoons sesame oil, 1 tablespoon whole toasted sesame seeds, and 1/2 cup sugar. Serve warm, sprinkled with whole sesame seeds if desired. Serves 10-12 (or one Korea Seoul West Mission Elder).

This recipe is my favorite! The sweet Korean Relief Society sisters generously prepare incredible lunches for our missionaries when we have zone conferences and almost always include this recipe because it's a missionary favorite.

Linda K. Burton Songpa Ward Young Dong Stake Seoul, Korea

Kozhi (Chicken) Curry

  • 4 tablespoon olive oil
  • 1 teaspoon fennel seeds
  • 1-2 cinnamon sticks
  • 3 medium onions, finely chopped
  • 7-8 garlic cloves, finely chopped or crushed
  • 7-8 tomatoes, finely chopped
  • 1/4 teaspoon chili powder (or 1/8 teaspoon for milder curry)
  • 1 teaspoon turmeric powder
  • 3 tablespoon coriander powder
  • 1 teaspoon garam masala
  • 1 pound chicken, cut into bite-size pieces
  • 2 cups plain yogurt
  • 1 cups cilantro, finely chopped or made into a paste
  • 1 can coconut milk
  • Salt to taste
In a large frying pan, combine the olive oil, fennel seeds, and the cinnamon sticks; cook over medium heat until the cinnamon sticks open and the fennel seeds brown slightly (don't let them get too brown, or they will turn bitter). Add the onions and saute until they turn golden brown. Note: This is the most important step in this recipe, and requires time and patience.

Stir in the garlic, cook for 1 minute, and add the tomatoes; cook until well done. (You may add 1 teaspoon of salt to accelerate the process.) Add the spices one by one and mix well. Cook for 1 minute. Add the chicken. Mix well; cook for several minutes, then stir in the yogurt. Cover and cook for 10 minutes. Stir in the cilantro, coconut milk, and salt, then turn down the heat and cook until the chicken is done. Serve with rice or Indian bread.

I am from India and have lived in the United States for two-and-a-half years as an interpreter for the Church. Ever since I moved here, friends have asked me to cook Indian food for them. Of all the varieties of curries that I have prepared, the one most enjoyed is the South Indian Kozhi Curry recipe from my mom.

Hannah Davidson Bangalore 1st Branch India Bangalore District Bangalore, India

Recette de Feuillete de Saumon au Chevre (Salmon and Goat Cheese Pie)

  • 2 tablespoons butter (or 1 tablespoon butter and 1 tablespoon olive oil)
  • 2 large garlic bulbs, crushed and diced
  • 1/2 pound frozen spinach, thawed and chopped
  • Salt and pepper to taste
  • 2 flaky pie crusts, uncooked (one for the bottom of the pie, the other for the top)
  • 1 pound salmon, frozen or fresh, sliced in 1/4- to 1/2-inch slices
  • 1/3 pound goat cheese, sliced in 1/4-inch slices
  • Salt and pepper
  • 1 cup sour cream or creme fraiche
  • 1 egg yolk, slightly beaten
In frying pan, heat butter; add garlic and cook until yellow in color. Stir in thawed spinach, salt, and pepper, and cook until there is no more water in the pan. Set aside.

Put 1 pie crust in a pie pan. Spread the spinach mixture over the pie crust. Arrange salmon slices on top of the spinach to evenly cover it. Next, place the goat's cheese on top of the salmon, covering it. Stir a little salt and pepper into the sour cream and pour it over the pie. Put the second pie crust over the top of the pie and pinch the edges of the pastry crusts together to seal in the ingredients. Brush the surface of the pie with the beaten egg yolk so that it will have a nice gold color; make several vents in the top of the pie with a fork or a sharp knife. Bake at 375 degrees for approximately 25 minutes. This is good with a fresh green salad and a warm baguette.

This is a delicious French recipe, and my family especially loves the combination of these ingredients. If you've never had cooked goat cheese, you haven't lived! It's wonderful! For a cooking class I took, we brought all of the ingredients to class, made the new recipes, which usually included a dessert, and then brought them home for the family to eat that night. I had this cooking class on Mondays so the desserts were a great family home evening treat for our six children - usually eaten before our "soiree familiale."

Jody Jones Versailles Ward Paris Stake St. Nom la Breteche, France

Southern Sweet Potato Casserole

  • 3 cups mashed sweet potatoes (5-6 potatoes)
  • 1 cup sugar
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla
  • 6 tablespoons butter, melted
  • 1/2 cup pecans, chopped
  • 3/4 cup cornflakes, crumbled
  • 1/2 cup packed brown sugar
Combine mashed sweet potatoes, sugar, milk, salt, eggs, 1/4 cup melted butter, and vanilla. Mix with hand; put in lightly greased 9 x 13-inch casserole dish. In a small bowl, combine 6 Tablespoon melted butter, pecans, cornflakes, and brown sugar. Distribute topping evenly over the potatoes and bake at 350 degrees for about 1 hour. This dish is always a big hit at Christmas Eve dinner!

Bradley Van Buxton Providence Ward Nashville Stake Nashville, Tennessee

Lumpia (Filipino Famous Egg Roll)

  • 1 pound ground pork
  • 1/2 pound shrimp, peeled and chopped
  • 1/2 cup jicama, peeled and julienned
  • 1/2 cup cilantro, finely chopped
  • 1/2 cup carrots, finely chopped
  • 2 egg yolks
  • 3 tablespoons soy sauce
  • Salt and pepper to taste
  • 12 egg roll wrappers
  • oil (for frying egg rolls)
In a large bowl, combine all ingredients except the wrappers and oil; mix well with your hands. (The filling is not cooked before it is placed in the wrapper.) To wrap, cut a square egg roll wrapper in half to form a rectangle. Along the long end of the wrapper, place a thin line of filling. Roll lengthwise and seal with water. Fry in hot oil until golden brown on all sides, about 3-5 minutes. Drain on paper towels. Serve with sweet-and-sour sauce or ketchup.

I was born and raised in the Philippines. I love to cook, and I love to share recipes. This recipe is a favorite in the Philippines and a favorite of my friends and family.

Beth Clevenger Oxnard 4th Ward Camarillo California Stake Oxnard, California

Sticky Date Pudding

Pudding:

  • 1/2 pound dried dates, chopped
  • 3/4 cup warm water
  • 1 teaspoon soda
  • 1/2 cup butter, softened
  • 1 cup dark brown sugar
  • 1 teaspoon vanilla
  • 3 large eggs
  • 1 1/2 cups sifted self-rising flour
Carmel Sauce:
  • 2/3 cup cream
  • 3 tablespoons butter, chopped
  • 1 cup dark brown sugar
Pudding: Combine dates and water in saucepan; cook over medium heat, stirring occasionally, for 10 minutes or until liquid is absorbed and dates are softened. Take off heat and stir in soda. Set aside. In a large bowl, cream butter, brown sugar, and vanilla. Add eggs one at a time. Fold in flour and cooled date mixture. Spread into 8- or 9-inch-square pan (2 inches deep), greased and lined with waxed paper. Bake at 350 degrees for 45 minutes. Pour 3/4 cup Caramel Sauce (recipe below) over cake, and bake an additional 10 minutes. Serve warm with remaining Caramel Sauce and cream.

Caramel Sauce: Combine all sauce ingredients in a saucepan over medium heat. Stir constantly until butter is melted and mixture is well combined.

Emma Hamilton Cessnock Ward Newcastle Stake East Branxton, Australia

My Grandmother's Banana Pudding

  • 2 egg yolks, beaten
  • 2 cups milk
  • vanilla extract to taste
  • 1 cup sugar
  • 2-3 tablespoons flour
  • 1 bag of vanilla wafers
  • 2 ripe bananas, sliced very thin
  • Frozen whipped topping, thawed
In double boiler, mix eggs, milk, and vanilla extract. Combine sugar and flour and add to wet mixture. Cook until thickened. Line a casserole dish with vanilla wafers and make the following layers: bananas, pudding mixture, vanilla wafers, bananas pudding mixture, whipped topping. Refrigerate at least 4 hours.

Note: You can shorten preparation time by using 1 large instant vanilla pudding and/or 1 large instant banana pudding plus a small carton of sour cream instead of preparing the homemade pudding.

This is a Mississippi staple at all the Church socials. If you've had a missionary serve in Mississippi, he/she has eaten banana pudding!

Lisa Bodin Red Star War Jackson Mississippi Stake Wesson, Mississippi

Excerpted from Worldwide Ward Cookbook: 440 Recipes from LDS Cooks Around the Globe, Covenant Communications, 2009.

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