Welcome to Missionary Moms’ recipe page!

(Currently Under Construction)

Share your overseas-friendly cooking secrets by emailing recipes to: formissionarymoms@gmail.com

Staple American Ingredients:

Brown Sugar: 1 cup sugar + 2 TBSP molasses. Add more or less molasses to make dark or light brown sugar.

Vanilla Extract: 3 vanilla beans per 1 Cup of vodka. Slice the vanilla beans in half the long way. Put the cut beans into the bottle of vodka. Let stand for 2 months. Strain if necessary.

Taco Seasoning: 1 tablespoon chili powder, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon crushed red pepper flakes, 1/4 teaspoon dried oregano, 1/2 teaspoon paprika, 1 1/2 teaspoons ground cumin, 1 teaspoon sea salt, 1 teaspoon black pepper

Sour Cream: First, for cooking, using plain yogurt is a good substitute (equal proportions) for eating along with my Mexican food, though, plain yogurt doesn’t cut it, so I buy cream and add about 1 Tb. of vinegar or lemon juice per cup of cream (actually, I start with 1 Tb. and usually end up adding more after testing it).  We can buy bags, boxes or cans of cream here, and each seems to have a different consistency.  A thicker starting consistency will yield a better final consistency, but I can usually get the thinner cream to taste right even if it doesn’t get as thick.  After adding the vinegar or lemon juice I stir it together and let it sit in the fridge for several hours (usually overnight)….I have even put it in the freezer in a pinch…just don’t forget it there very long!  I then test it for taste and consistency, adding more vinegar/lemon juice as needed.  The final product is usually pretty good! (Thank you to Miriam!)

Buttermilk: The same process used to make sour cream is used to make buttermilk from regular milk (1 Tb. to 1 cup) (Thank you to Miriam!)


Gluten Free Pancakes from South America:
1 cup of rice flour
1 cup of banana flour
1/4 cup of quinoa flour
1/4 cup of haba (bean) flour
2 TBS baking powder
1 tsp salt
1/2 cup of sugar
2 cups of milk
5 TBS oil
2 eggs
Mix well and cook on a hot griddle.  Maple syrup is not available here so I make syrup by combining equal amounts of brown sugar and water.  I add a small amount of butter and heat until thickened. (Thank you to Becka!)
English Muffins (Thank you to Amie!)


Atun con Arroz:
This is a very popular dish where I live.  It is so simple to make that it has become a favorite of my family because even my kids can make it.
1 can of tuna
cooked rice (however much one cup makes)
thinly sliced onions
While rice is cooking, prepare tuna by draining.  If the Tuna was packed in water, Add oil.  Add lemon (about 2 TBS and very thin (transparently thin) slices of onion.  Mix and the put on top of cooked rice.  (Thank you to Becka!)
Pumpkin Chicken Lasagne from Phnom Penh, Cambodia
Ingredients :
1 (14.5 ounce) can cream of pumpkin soup (we puree a pumpkin and add some thyme, sage, salt, pepper, and a dash of oregano)
1 cup milk
1 teaspoon vegetable oil
1 pound boneless chicken, chopped
1 (16 ounce) jar spaghetti sauce (you can make your own really easily!)
9 lasagna noodles
1 1/2 cups shredded mozzarella cheese (we omit this and add a tad of parmesan)
1. In a large bowl, combine milk and cream of pumpkin soup. Set aside.
2. Heat oil in a large saucepan over medium heat. Add chicken, and saute until done. Stir in spaghetti sauce; simmer for 15 minutes, stirring occasionally.
3. Spoon 1/3 meat sauce into a 2 quart casserole dish, cover with 3 uncooked noodles, and top with 1/3 soup mixture. Repeat twice. Sprinkle cheese over lasagna.
4. Bake in a preheated 400 degree F (200 degree C) oven for 35 minutes, or until hot and bubbly. Remove from oven, and let stand 15 minutes before serving. (Thank you to Casey!)
Enchilada Sauce (Red) by Charlene Hunt:
¼ C oil ¼ C flour
¾ C tomato sauce 2 C water (or more if needed)
1 – 1 ½ T chili powder
2 chicken bullion cubes (1 large)
1 t garlic powder ( I use fresh)
¼ t pepper
¼ tsp cumin
Heat oil and add flour. Add rest and simmer 20 minutes. (Thank you to Shilo!)
General Tsao’s Chicken (Thank you to Shilo!)
Baked Teryaki Chicken (Thank you to Shilo!)


1 liter of cream (beaten until stiff) + 1 can of sweetened condensed milk  +Flavoring (crumbles cookies, vanilla, mint, berries, etc). Mix well and freeze (Thank you to Becka!)

Amazing Powdered-Sugar-free Frosting (Thank you to Phyllis!)

Wendy’s Frosty Copy Kat Recipe:
1 C water
3/4 C powdered milk
1/3 C sugar
1/8 C cocoa
1/2 tsp. vanilla
1 Tbsp. oil (this may seem weird but it actually does make a difference. It’s still good without it though if you can’t stand the thought of it!)
1 tray of ice-cubes
(Thank you to Shilo!)

Best Ever Pumpkin Pie:
2 cups pureed and drained pumpkin or squash
14 oz can of sweetened condensed milk
2 eggs
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg (I just used 2 tsp pumpkin pie spice this last time in place of cinnamon, ginger and nutmeg)
½ tsp salt
9 inch unbaked pie crust.
Preheat over to 425 degrees.  Whisk ingredients together and pour into crust.  Bake 15 minutes.  Reduce oven temperature to 350 degrees and continue baking 35-40 minutes until knife inserted comes out clean. (I’m pretty sure I just cooked it longer at 350 since it is too hard to regulate the oven here) (Thank you to Shilo!)

Chewy Cocoa Brownies :
Mix well:
¾ cup melted margarine or butter
1 2/3 cups sugar
2 Tbsp water
2 eggs
2 tsp vanilla
Then add:
1 1/3 cup flour
2/3 to 3/4 cup cocoa powder
½ tsp baking powder
¼ tsp salt
Spread in a 9 x13 and bake for 20-25 minutes at 350 degrees.  Excellent with chocolate chips and nuts as well. (Thank you to Shilo!)
Crispy and Creamy Doughnuts (Thank you to Shilo!)


Pumpkin Latte :
2 cups milk
2 tablespoons pumpkin puree (really finely pureed)
a pack of vanilla sugar (or sugar and vanilla, for anyone who lives in
a country where the vanilla is liquid 🙂
1/2 teaspoon pumpkin pie spice (or your own mixture of cinnamon, nutmeg, etc)
1 cup of strong brewed coffee
-Heat it up and whisk it really good to get it foamy. Really good with
whipped cream on top! (Thank you to Phyllis!)

Ginger Ale


An Overseas-friendly cooking site (Thank you to Angela!)

Homemade Chocolate Syrup:

½ cup cocoa powder
1 cup water
2 cups sugar
⅛ teaspoon salt
¼ teaspoon vanilla
Mix the cocoa and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar, and stir to dissolve. Boil for 3 minutes over medium heat. Add the salt and the vanilla. Let cool. Pour into a sterile glass jar, and store in the refrigerator. Keeps for several months. Yields two cups. (Thank you to Shilo!)


9 Responses to “Recipes”

  1. 2 Sarah W November 6, 2010 at 7:31 am

    Thank you thank you!!!!

  2. 3 Ashley L. November 12, 2010 at 6:58 pm

    I just tried Phyllis’s frosting suggestion and it is amazing!

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  1. 1 New Recipes Page! « Missionary Moms Trackback on November 5, 2010 at 6:34 pm
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