Benjamin Mark Wood used to get this in Switzerland when he went to the
temple from Mulhouse. He says that he put rolled oats in a dish and mixed in
a whole bunch of fresh fruit, yogurt, and other things.
Like many missionary recipes, this one has multiple variations. According to epicurious.com:
The [Swiss] German word muesli means "mixture," and this one can include
raw or toasted cereals (oats, wheat, millet, barley, etc.), dried fruits (such as
raisins, apricots and apples), nuts, bran, wheat germ, sugar and dried-milk solids.
It is usually eaten with milk, yogurt or fruit juice.
- 1 cup flour
- 1/2 tsp salt
- 2 tbsp oil or butter
- 3 eggs
- 1/2 litre (2 cups) milk (or use 1 cup milk and 1 cup water)
- 2 tbsp sugar (optional)
The easiest way to do this is to mix the dry ingredients in a large bowl
and the wet ingredients in another. Slowly add wet ingredients to the
dry, stirring constantly. Beat until smooth. Pour a small amount into a
pan heated at a medium heat. French crepe pan works best. Flip crêpe
when bottom is lightly browned and all batter is no longer liquid.
Lightly brown other side. Serve with jam, (powdered) sugar or for a real
treat, try Nutella.
From an investigator who was baptised in Cherbourg. Thanks to Michael Pohl.
Here's the standard gâteau yaourt, in case anyone's interested:
- 1 pot yaourt (n'importe quel goût)
- 1 pot huile (on utilise le pot de yaourt pour mesurer)
- 2 pot sucre
- 3 pot farine
- 3 oeufs
- 1 sachet levure chimique (= 1 tsp baking powder)
- 1 sachet sucre vanille (= 1 tsp vanilla)
Mélanger tout bien, et puis mettre le mélange dans une moule beurrée et farinée. Faire cuire dans un four moyen (350 F). Thanks to Gayle Toone.
Combine and boil for one minute:
Mix with first three ingredients (do not cook):
- 1/2 cup butter or margarine, melted
- 2 cups sugar
- 1/2 cup milk
- 2 heaping tbsp of chunky peanut butter (optional)
- 4 cups oats
- 1/4 cup cocoa
- 1 tsp vanilla
Stir until well mixed. Drop by spoonfuls on waxed paper.
Thanks to Jeanne (Butler) King.
Hot Dog "Dung"
Gather a generous supply of chiens chauds (hot dogs). Slice the hot dogs at
a 30 degree angle. Set aside. Cook plenty of rice (especially when an AP is
coming for dinner). Add sliced hot dogs to the rice and stir in ample amounts of
ketchup (or to taste). Serve warm and with lots of water.
Thanks to Mark Williams.
Webmaster's note: It should be noted that the number of
dishes containing rice and hot dogs known to (or improvised by) missionaries may
actually exceed the number of cheeses in France. This is among the most basic.
Lemon Rocket Fuel
Combine une boîte condensed sweetened milk (aux USA Eagle Brand, en France Nestlé) with a couple of tablespoons (ou cuillerées à soupe) of lemon juice. The milk
thickens to roughly the same consistency as cheesecake. Thanks to Vaughn Stephenson.
Scott Sessions proposes the following variation:
Crush "Dirty Cookies" (the ones like animal crackers) and add melted margarine
until moldable. Press mixture into a pie tin.
Put 2 or 3 cans of sweetened condensed milk in a large bowl, and saturate the milk
with lemon juice preferably from real lemons. Add a little at a time stirring
thoroughly. Continue this process until the milk can't take any more juice. [If you come up short, this isn't a problem.]
Pour the lemon-milk mixture into the pie crust and fill to top. Refrigerate for an hour and then enjoy your dessert...on the moon! This is so potently sour and
sweet that it sends you to outer space...hence the name...Rocket Fuel.
Webmaster's note: Outside of the
addition of a crust, this is not really different from the first recipe.
Take a quantity of milk (we used to use several litres) and let half of it come
to room temperature. (UHT milk is ideal here!) Bring the other half just to a
boil, remove from heat, and stir in the room-temperature milk. Add 1 plain yogurt
and a can of condensed milk for smoothness. Cut-up fruit can be added here, too.
Wrap a blanket or towels around the pot and let sit overnight. In the morning,
voilà! Homemade yaourt! Thanks to David Shelton.