Monday, April 30, 2012

It's Your Turn to Respond!

We have many friends and family members who are following Elder Schmeltzer's Blog and I would like to invite your help on something.  There are many missionaries who serve in various ages and in many lands. You may be one who has served, or have someone close who has served.  I am sure this is not uncommon; Elder Schmeltzer shared the following this week:

I haven't been eating too well. Just rice and beans and chicken (all boiled). I did find out how to make rice poorage which I like, You soak rice overnight and then boil it in the morning and mix in what is called Cowbell which is powdered milk and stir it as you pour it in once it's boiling and then add in some sugar. The first time I made it I didn't have sugar so I added some pixy stix and it was so nasty. The second time it was so good! I'm going to see if Sister Judd has any simple recipes that I can use to add some variety to my diet.
 If you have a simple recipe, concoction, or food combination that may be easy for a missionary in Ghana please share it with us.  You may leave a comment, send an email directly to Jenny or myself, or send Elder Schmeltzer a note using the address to the right.  Ghana has an abundance of food basics such as chicken, rice and fish.  Think of a favorite and send it along!


  1. Groundnut Stew

    Ingredients (Yields 6 servings):

    3 Tablespoons vegetable oil
    2 medium onions, chopped
    2 carrots, chopped
    1 green pepper, chopped
    1 can tomatoes (28 ounces)
    1 can black beans (14 ounces)
    1 teaspoon salt
    1–2 teaspoons red pepper (to taste)
    ¾ cup chunky peanut butter


    Measure oil into a large saucepan and heat over medium-high heat.
    Add onions and carrots and sauté, stirring with a wooden spoon, until vegetables are softened.
    Add green pepper and continue cooking a about 5 more minutes.
    Stir in canned tomatoes with liquid (do not drain them), canned black beans, salt, and red pepper. Lower heat, cover, and simmer about 15 minutes.
    Stir in peanut butter and continue simmering, covered for 10 more minutes. Serve hot.

  2. Ingredients


    2 lb Ground Beef
    1 tsp Tenderizer
    1 tsp lemon juice
    1 egg, Slightly Beaten
    1 cup onions, Finely Chopped
    1 tsp salt
    1 tsp Black or cayenne pepper
    1 dash garlic powder
    1 tsp Ground nutmeg
    ½ tbl all-purpose flour
    ½ cup Cooking oil


    1 medium Onion, Sliced
    1 cup tomato Sauce
    1 medium tomato, Sliced
    1 Green pepper, Sliced


    In a large mixing bowl combine ground Beef with tenderizer, lemon juice, egg, onions, salt, choice of pepper, garlic, and nutmeg. Cover and let stand for 30 minutes to set and permit seasonings to mingle. Form about a dozen tablespoon-size balls of the seasoned Beef. Spread flour on a plate and roll each ball in flour to coat. Meanwhile, heat oil in a large skillet over medium heat. When oil is ready a toothpick or bread crumb dropped into the skillet will quickly sizzle and begin to brown. Brown all sides of meatballs evenly while using a metal spoon for turning. When meat is finished browning, remove from the skillet with a slotted metal spoon. Place on paper towel to remove excess oil and reserve both meatballs and cooking oil. To prepare gravy return remaining cooking oil to a large, clean skillet and brown all remaining flour. Add onions, tomato sauce, sliced tomato, and green pepper. Cook for 10-minutes over medium heat. Slowly stir in water and thoroughly combine sauce mixture. Add reserved browned meat balls, cover and reduce heat to a simmer. Continue to simmer for approximately 30-minutes, stirring occasionally until gravy is well blended throughout the meatball mixture. Serve hot over rice. Stew goes well with rice, sweet potatoes, yams or pineapple slices.

  3. Chicken Croquettes

    6 oz. shredded chicken
    1 can cream of mushroom soup
    12 crushed crackers (or about 1 cup bread crumbs)
    1 egg, beaten
    1/2 milk

    Combine cracker crumbs, chicken and 1/2 of soup. Form into croquettes (patties). Roll in crumbs, dip into beaten egg and roll in crumbs again. Fry in skillet until brown on both sides, or deep fry until brown. Mix remaining soup with equal milk. Pour over cooked croquette, serve.

  4. Baked Orange Chicken

    4 chicken breasts (or whatever pieces you prefer)
    1/2 cup orange juice concentrate
    3/4 cup seasoned breadcrumbs
    1/4 cup parmesan cheese

    Marinate chicken in oj (best if at least 1/2 hour). Combine bread crumbs and cheese in bowl. Pull chicken from marinade and cover with bread crumb/cheese mixture.
    Bake at 350F for 20 - 30 minutes.