MISSIONARIES WITH COMMON GLOBAL MINISTRIES

TO SAN PEDRO SULA, HONDURAS

 
   
  Recipes

    Sopa De Mondongo

(Tripe Soup)

Wash 3 pounds of cow tripe with lemon(the lemon eliminates the bad smell and the tripe can be kept in the lemon water until ready to be cooked).  Cook the tripe in water until blanched .  Keep the water to use for the soup.

Fry an onion, green pepper, garlic, and tomatoes in oil, then add the tripe, cut into small pieces.  When cooked, add the water that was used to boil the tripe, and salt and pepper to taste.

Add other vegetables as preferred by your family:  chopped cabbage, patastes, green beans, potatoes, squash, pumpkin, sweet potatoe, mature plantains, casaba.  Add a little sugar, if desired, or serve with sweet crackers crumbled in the soup. 


FRIED PLANTAINS  (MATURE)


Cut four ripe plantains in half lengthwise and then crosswise into six uniform pieces. Saute them quickly in a quarter of an inch of hot oil in a saute pan. Drain on paper towels and serve hot.  Mature plantains are sweet, and good for a desert.

FRIED PLANTAINS (GREEN)

Follow the recipe above but use green plantinas instead of mature ones.  You will need to cook them a little longer.  Green plantains are more like a potato chip.  They can be eaten alone, or made into tajadas con carne.

Chimole

Dice green pepper, tomato, onion and cilantro in quantities as desired.  Sprinkle with vinegar, salt and pepper to taste. 

 

Sopa de Caracol

(Conch Soup)

2 pounds of conch, cleaned

milk from 2 coconuts

4 medium onions

half of a green pepper, chopped

3 mature plantains

2 green plantains (to make the dumplings, if desired)

4

2 pounds of casaba

salt, pepper, oregano, garlic

Clean and peel the conchs with orange or lemon. Mash and into bite-sized pieces.  Cut the coconuts in half, and remove the milk.  Add a little warm water to the coconut milk to make it smoother. 

Saute the onion, green pepper, spices and then add the plantain, casaba, and the dumplings (if desired). 


Add 3 tablespoons of flour to the cocnut milk. Add the coconut-flour mixture to the sauted vegetables.  Boil over low heat until the vegetables are beginning to get soft.  Finally, add the conch, and cook for 10 minutes(the conch will get hard if you let it cook too long). 

Dumplings (Optional)

Peel the plantains and mash them.  Make the mashed mixture into balls to add to the soup.

 

  

Pastel de Tres Leches

(Three Milk Cake)

Tajadas Con Carne Molida

(Fried Plantain Chips with Ground Beef)

Make fried green plantains. 

Crumble ground beef and fry it until browned. 

Place a layer of fried green plantains on a plate.  Sprinkle with ground beef.  Cover with chimole.  Enjoy!

Not to be eaten with a spoon--this is Honduran fast food available primarily from street vendors and small casetas, small take out restaurants.

 

 

  

The crust:

1 1/2 cups of

1/2 cup of sugar

2 teaspoons of soda

1/2 cup of milk

Pinch of salt

6 eggs, separated

Beat all the egg yolks until creamy.  Add the sugar, alternating with the flour and half cup of milk, little by little, beating it.

Beat four of the the egg whites separately until they are stiff, then add them to the yolk mixture.  Grease a  pyrex pan and put the mixture in the pan.  Bake 350 degrees for 35 minutes.  Set aside. 

The Milks:

1 can of sweetened condensed milk

1 can of evaporated milk

1/2 liter of whole milk

Beat the three milks together and pour over the crust.  Make a glaze my beating the other egg whites and covering the milk mixture.  Put in the oven for 3-4 minutes until the glaze is golden. Serve the cake cold.