Worldwide Ward Cookbook

It’s time to mix it up a little in the kitchen with the Worldwide Ward Cookbook—favorite dishes from Latter-day Saint cooks around the world and right next-door. With comfort-food recipes gathered from across America as well as 46 other countries, you’ll find homemade classics along with dishes that may be difficult to pronounce, but are easy to enjoy. And nearly all 440 of these simple and economical recipes are made from ingredients available in most local groceries, so you can delight your family and friends again and again.
As you turn the more than 340 pages of this charming book, you’ll discover recipes for real food cooked by real people around the globe—dishes for every occasion and every taste. Enjoy a traditional British Sunday dinner, or delight your family and friends with a delicious Finnish glass cake. You may even want to whip up a batch of Brigham Young’s favorite buttermilk donuts. You’ll find savory soups to sweet treats, creamy casseroles, entrées with a little bit of kick, and dishes that younger taste buds will like. But perhaps your favorite part of this delightful book will be the stories behind the recipes—snippets that will bring a smile, and maybe even inspire you to start a few new traditions. So pull out the pans, fire up the stove, and create some new favorites with the abundance of appetizing ideas found in your Worldwide Ward Cookbook.


Try out a receipe from the cookbook:

Little Pink Chicken (Sweet-and-Sour Chicken)
2 large chicken breasts
1/2 tsp. garlic salt
Cornstarch
1 egg beaten with 1 Tbsp.
water1 C. sugar
1/3 C. vinegar
1/3 C. ketchup
1/4 C. chicken broth
1 tsp. salt
2 Tbsp. soy sauce
Cut chicken in pieces and sprinkle with garlic salt. Let sit one hour. Dip in cornstarch, then in beaten egg. Fry in hot oil until brown. Place in casserole dish. Combine sugar, vinegar, ketchup, chicken broth, salt, and soy sauce. Microwave or five minutes, stirring mixture halfway through. Pour over chicken and bake uncovered at 350 degrees for 30-45 minutes, until the sauce is thickened. Makes 6-8 servings.

Submitted by Linda Robinson, Belgrano Ward, Belgrano Stake, South American South Area Mission, Buenos Aires, Argentina
While serving as area missionaries in the South American South Area, we frequently had the elders who were assigned to our ward for dinner. I asked one of the elders if he had any requests, since we always like to give them a taste of home. He asked me, “Do you how to make that little pink chicken like my mother makes?” I told him I didn’t but would email her to see if she could teach me how. His mother, Beverly Christensen of Logan, Utah, sent me the little pink chicken recipe. It has become a favorite of the Robinsons, Ruckers, and the Camerons – all South American South Area missionaries.