Shepherd’s Pie

Shepherd’s Pie

2 lb hamburger
1/2 cup chopped onion
1 tsp salt
1/4 tsp black pepper
1 – 8 oz cream cheese
1 can cream of mushroom soup
1 cup milk
shredded cheddar cheese
worchestershire to taste (optional)

Mashed potatoes: (you may have mashed potatoes left over)
5 lb potatoes         2 Tbsp butter
1 – 8 oz cream cheese      1 cup sour cream
1 tsp salt          milk – until right consistency

Fry hamburger, onion salt and pepper. Add cream cheese, cream of mushroom soup, milk (worchestershire sauce if you’d like). Stir ‘til smooth and spread across bottom of baking dish. Peel and chunk potatoes, cook in water ‘til soft. Drain. Whip potatoes ‘til smooth, then add other ingredients in order given. Mix well. Spread on meat mixture. Top with cheddar cheese. Bake at 350° for 30 minutes or until hot, but not boiling.

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In October 2008, Pastor Mark and I made, what would be for us, the first of many trips to Sugarcreek, Ohio. Back in July 2006, we had been searching for some Mennonites concerning the canning of our poultry and fish and other items for the South East Asian Products Company. Cambodia has very little refrigeration, so canned meat products are the ideal way to supplement a diet lacking in protein. This, along with the microeconomics of such a venture, will bring jobs and income for the older (18 and up) young adults at our children’s homes. In addition to the employment  opportunities, we will have the income to help pay the expenses of the children’s homes, teachers’ salaries and, first and foremost, the spread of the Gospel of Jesus Christ to all of Cambodia and beyond!

Well, back to Sugarcreek and the blessed families of Matthew Miller, Larry Gingerich, Pastor James, Linus and Dwight. The five or six trips we have made to Ohio always include a family meal. The first time I sat at the Miller’s table and the unforgettable spread of simply good food, I forgot to bring my camera. On a very recent trip, we were treated to Anna Miller’s Shepherd’s Pie. I have included her recipe below, so enjoy this easy-to-assemble dish and invite some friends to a time of food and fellowship. Keep the Miller and Gingerich families in prayer as they prepare to move all 18 members to Cambodia! God bless you all!

Bob Roth

Mango Tilapia

4 Tilapia filets
1 tbsp cooking oil (or butter)
salt and pepper to taste
For the Mango Salsa:
1 large, ripe mango – peeled and diced
4 strips roasted, sweet, red peppers – diced
2 Roma tomatoes – diced
1 tbsp of cilantro – chopped
2 tbsp Thai sweet chili sauce
2 tbsp pineapple juice

Take all the ingredients for the Mango Salsa, mix all together in a bowl and set aside in refrigerator for 1 hour. If you like, you can add an additional tsp of sugar and mix into the chili sauce.

The fresh Tilapia filets are best, but I have used the frozen filets. Melt the butter or oil in a pan and add the filets. Add the salt and pepper to your taste. Top the filets with 1 or 2 tbsp of the salsa. Simmer, without turning, for 7 minutes. Cover for an additional 3 minutes, allowing the fish to finish cooking and the sauce to thicken slightly. Add some steamed rice and stir fried veggies to compliment the fish. Savor the food and fellowship the Lord has provided. Enjoy!

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Today started with a refreshing extended time in prayer for all those around the world serving the Lord who I know personally — from Bill Richardson, serving a Bible translation ministry here in the U.S., to Dr. Lemuel Ng studying in Malaysia, from Amilcar and family in Guatemala to Pastor Sinai and Somalay in Cambodia. I’m in awe of what the Lord is doing in these places and who He’s doing it through. There are many new milestones on the schedule this year and I can hardly wait for the next praise report or the opportunity to be personally involved in the planning. In August, SEAPC will return to Sihanoukville, Cambodia for our “Friends Around the Table” gathering for a time of refreshment, fellowship, prayer and planning for those involved in any part of the ministry. At the last “Friends” gathering, we stayed at the Don Bosco Hotel and Cooking School. This was a training center for Cambodians wishing to go into the hotel and restaurant management industry. The food was very good and the service was excellent. We all took additional time to compliment and interact with the large class.

This past week, while considering what article to write, I put myself through my own cooking school. The recipe below I have had in many places and enjoyed them all — Mango Tilapia. Maybe take some time during you meal to consider a short-term mission trip with SEAPC and get to taste and see what the Lord is doing in any number of the countries we (and that does include you!) are involved in.

Bob

Cambodian Fruit Smoothie

Ripe red flesh from 1 round
watermelon
1 inch fresh ginger, peeled and grated
sugar or sweetened condensed milk to taste
To serve:
crushed ice
2 limes cut into wedges

Press the melon flesh and ginger through a juicer or put into a blender and puree until smooth. Add water and ice cubes if necessary for the blender blades to run. Add sugar or sweetened condensed milk to taste. Then pour into a pitcher half-filled with crushed ice. Serve immediately in glasses with lime wedges for squeezing. Use the ripest, sweetest fruit you can find to cut down on added sugar. Use your creativity on the fruit: banana, mango, pineapple and coconut.

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It was sure great to return home from Thailand and Cambodia to the quickly disappearing snow and much warmer temperatures. Late February, while in Chiang Mai, Thailand with Dan and Deb Ecker of Firstlight International, the temp hit 100 F (35c) with hotter temps to come. I was the first member of his U.S. board to visit our projects in the Seka district, Nongbhulamphu and Chiang Mai. Many newly baptized believers were present  at church and at Dan’s cell groups. They had stories to tell the group and their neighbors about how the Lord has moved in their lives. God is faithful to all who call on his name! Food and fellowship always followed every gathering.

Dan had the time to travel with me to Cambodia and we met with Pastor Mark and our Cambodian team. Mark and five future administrators put together the four-year curriculum outline for our college at  Banteay Meanchey. What an exciting time for the kingdom! That evening we went to one of my favorite Cambodian restaurants, The Khmer Surin. We all enjoyed the dinner and one (or two!) of their specialties – a fruit smoothie. At the Khmer Surin, our smoothies are thickened with sweeten-ed condensed milk which makes them delicious and creamy, my favorite way.  Enjoy the recipe!

Guacamole

Guacamole

3 ripe medium avocados
1 1/2 tablespoons minced onions
1 teaspoons minced jalapeno or
serrano chili
1 tablespoon chopped cilantro leaves
1 1/2 tablespoons fresh lime juice
1/2 tablespoon salt

Cut the avocados in half and remove the pits. Scoop the pulp into a bowl and add the onions, jalapeno,cilantro,lime juice and salt. Mash with a fork to make a somewhat smooth but still chunky mixture. Use it right away or within a few hours. If you like check out my recipe blog for the salsa recipe. Make the corn chips as mentioned above. Enjoy this simple delight. God bless!

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It has been a year since I was in Tibet, and Pastor Mark leaned over to me and said “You know, I think you are going to be the SEAPC food author.” My answer was “sure,” deferring to his wisdom that he saw something that I wasn’t aware of. Auto mechanics — yes. Food author … really? Writing itself, let alone food articles, was not one of my spiritual gifts. Well, eleven articles later and with the constant urging of our team (Christie and Tina) and the desire to bring glory to our Lord, I will attempt to complete another article. My encouragement to do this monthly task comes from 1 Corinthians 10:31 — whether you eat or drink … do it all for the glory of God. Amen!

Well, my trip to Thailand and Cambodia with the food and fellowship that follows, starts tomorrow. Fresh recipes will surely flow from this trip. But my thoughts go south for the moment to our Hispanic friends and a simple but delicious recipe favorite that many of you have eaten but might not have made. Guacamole — when a fruit can be elevated to a dish, appetizer or simply a snack. When I make mine, I include homemade corn chips from store-bought corn tortillas, cut into wedge shapes and either baked or fried in oil. So here’s the recipe. Make enough to eat at one setting or invite some friends and enjoy!

Bob

Chicken Satay

Chicken Satay

2 tbsp vegetable or peanut oil (preferred)
1 tbsp sesame oil
juice of 1/2 lime
2 skinless, boneless chicken breasts,
cut into cubes

For the Dip
2 tbsp vegetable/peanut oil
1 small onion, chopped finely
1 small fresh green chili, seeded/chopped
1 clove garlic, chopped finely
1/2 cup crunchy peanut butter
6-8 tbs water
juice of 1/2 lime

Combine both oils and the lime juice in a non-metallic bowl. Add chicken cubes and cover in the refrigerator for one hour. To make the dip, heat the oil in a skillet. Saute the onion, chili and garlic over low heat, stirring occasionally for 5 minutes until softened. Add the peanut butter, water and lime juice and let simmer, stirring constantly, until the peanut butter has softened to make the dip. Add extra water if needed. Meanwhile, drain the chicken cubes and push them onto 8-12 wooden skewers that were soaked in cold water for an hour prior to assembly. Cook them in a broiler or on the grill (yes, you can do this it in the middle of winter! I do), turning frequently for about 10 minutes. Serve them hot with the dip. I’m sure you will want to make more!

Serves four.

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Our long winter here in Pittsburgh, and the north in general, is getting near the halfway point. My thoughts, prayers and plans are half way around the world with those in ministry in Thailand and Cambodia. They are currently well into the dry season with the temps in the mid 80s F. I have made my travel plans to be in Thailand on February 24 and, Lord-willing, to be able to meet Pastor Mark and our Cambodian team in Banteay Meanchey on March 5. Both parts of the trip will be for planning and to see what the Lord continues to do in both countries.

Back here in the “Burg,” I have the joy of spending many a lunch hour at an excellent local Thai restaurant, not five minutes from my business. It brings me back to Thailand as I open the door to the wonderful aromas and hospitality that it offers — typical of Asian culture.

During our times of fellowship at most local restaurants in Asia, we will start the meal out with an appetizer that prepares us for main course. Most menus include a variety  of local favorites. One, in particular, we all seem to agree on is Chicken Satay. I used a recipe a few months ago with a soy-based sauce, but this one is very Thai because it is basted with a peanut sauce. Give this a try. It’s simple and prep time is about 15 minutes. You can even make it the main course — its that good. Enjoy!

Bob Roth

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