Cinnamon Rolls

2 1/2 c. warm water
2 Tbsp. yeast
Dissolve and add:

1/2 c. sugar
2 tsp. salt
1/2 c. oil
2 eggs
7-9 c. flour, sin preparada (It is more humid here and I need a bit more flour to get the consistency that is workable in Lima.)

Mix and store in frig overnight to make it easier to handle. Roll out, brush with melted butter, brown sugar (azucar rubio mixed with molasses), cinnamon, nuts or raisens. Roll up, cut, and rise for 1 1/2 hours in a warm place. Bake at 350 * for 12-15 minutes. Brush with powdered sugar, melted margerine, vanilla, and water glaze while warm. Enjoy!

These are a big hit with our missionaries! They hang around hoping for seconds. You can double the recipe, but use only 3 Tbsp. of yeast to do so.

Angel Food Cake

1 c. flour, sin preparada
1/2 c. sugar
Mix in a bowl and set aside.

1 1/2 c. egg whites (12 eggs)
1/2 tsp. salt
1 1/2 tsp. cream of tartar (available in downtown Lima at the confectionary shops)
1 1/2 tsp. vanilla
1 c. sugar
Beat egg whites with the salt, cream of tartar, and vanilla until foamy. Add 1 cup of sugar in small portions until the eggs whites hold a stiff peak. Gently fold in the flour mixture using a spatula in 4 parts. Spoon into a tube pan that has been sprayed or greased. Circle twice with a knife to break any air pockets. Bake at 350 * for 1 hour. Cool upside down for an additional hour, then remove. Enjoy!

CREAMY POTATO SOUP

6 c. chicken broth (water and boul cubes)
1 lg. chopped onion
4 c. sliced potatoes
2 t. dill weed
2 t. basil
1 cube butter
8 T. flour
2 t. salt (leave out if not needed)
few dashes white pepper
4 c. milk
In saucepan combine broth, onions, potatoes, dill weed, and basil. Bring to boil. Reduce heat and simmer covered 10 mins. (till potatoes are soft - mash with masher)
In a saucepan melt buter, blend flour, salt, and pepper. Add milk. Cook and stir until thickened and bubbly.
Add to potato puree. Stir and blend until thick and creamy.

BEEF BURRITOS LIMA STYLE

3 chunks beef (or more if you need it) I get Guiso Especial at Tottus. They have very good meat
2 c.beef boul.
1 lg. onion chopped
1/2 t. chili powder
1/2 t. garlic powder
1/2 t. cumin (If you like cumin)
T. red chili sauce (Wong) or salsa, or red chili flakes
Add enough additional water to cover. Cover with foil and cook in oven for about three hours.
Shread meat and thicken with cornstarch/water. Serve on flour tortillas with conduments.

Spanish Rice

1 T. oil
1 c. white rice
4 oz. salsa
2 c. cold water
2 c. chicken broth
Coat pan with oil, saute rice until nice and hot, add water and salsa and boullion. Bring to boil, stir ocassionally. Lower heat and simmer for about 25 mins.

Chewy Brownies

2 c. sugar
2/3 c. cocoa
1 t. salt
1 1/2 c. flour
1 t. baking powder
2/3 c. oil
1 t. vanilla
4 eggs
1 c nuts and chips if available
Bake 350 degrees for 30 mins. about

Quinoa Soup

4 chopped plum tomatos
4 cups chicken broth
1/2 cup quinoa
1 med. yellow onion chopped
4 cloves garlic, minced
1 t. curry powder
2 T. minced fresh tarragon (1T. dry estaragon in Lima)
1/2 t. red chili pepper flakes
salt and pepper
olive oil
Saute garlic in olive oil for 5 mins. add the onions and saute until wilted. Add diced tomatoe and red chili pepper flakes. Saute for 2 mins. and add quinoa. Saute for another 5 mins. and add chicken broth. Stir in curry powder and bring to boil for five minutes. Lower heat and simmer and add tarragon. Simmer for a few more minutes and serve.

Kay Cordon