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These recipes were used at a 'Guatemala Special' event at St.John the Baptist Catholic Church, Mankato, on October 8, 2015. The work of Common Hope in Antigua was illustrated by members of First Congregational Church. The work of the San Lucas Toliman Mission was described by members of two Catholic churches, St. John's and Holy Rosary, North Mankato.

Here is a list of FairTrade baking ingredients that can be purchased locally and used in the preparation of these dishes:
Cocoa Powder, Granulated Sugar, Brown Sugar, Bananas (St.Peter Food Co-op), Olive Oil.

These items can be found at the Mankato Farmers' Market, some on a seasonal basis:
Apples, Cabbage, Carrots, Chicken, Cilantro, Corn, Eggs, Garlic, Green Beans, Onions, Peppers, Radishes, Tomatoes. 


(Recipe makes about 3 dozen depending upon thickness of cookie)

1 1/2 cupflour1/4 pepper
3/4    cupcocoa powder1     cupgranulated sugar
3/4    tsp.cinnamon1 1/2 tsp.vanilla
1/4    tsp.cayennne pepper1egg
1/4    tsp.salt1 1/2 stickscold unsalted butter

Mix egg, vanilla and sugar with mixer on medium speed until mixture is white and creamy. Cut the cold butter into small pieces. Add to mixture and stir well. Mix dry ingredients in a separate bowl and slowly add to wet mixture. Do not over mix, as fat should remain “marbled.” Divide dough into two equal parts and roll each portion into an 8” log on a sheet of wax paper. Wrap each log in its piece of wax paper and place in the freezer for 4 to 8 hours. Remove from freezer, preheat oven to 350*F, and slice logs into ¼ inch rounds. Place on a greased cookie sheet 1” apart and bake 8-12 minutes or until small cracks appear on top.


 2 1/2  cupsflour1 1/4 cupsmashed bananas
1/2 cupgranulated sugar1/4 cupmilk
1/2 cuppacked brown sugar3 T.vegetable oil
3 1/2 tsp.baking powder1egg
3/4  tsp.salt1 1/2 tsp.lime zest
1/2  tsp.cinnamon1 T.lime juice
1/2 tsp.ground allspice  

Preheat oven to 350* F. Grease bottom only of 9”x5”x3” loaf pan. Mix all ingredients in a large bowl and beat for 30 seconds. Pour batter into prepared pan and bake until pick comes out clean, about 60-70 minutes. Cool slightly in pan, then loosen sides from pan with a knife and turn loaf out of pan to cool completely. Can be cut when completely cooled. Will store in refrigerator up to one week.


1mango, peeled & chopped1/4red onion, diced
1red pepper,diced garlic powder to taste
1tomato, diced salt to taste
2avocados, peeled & chopped lemon juice to taste

Combine all ingredients in a medium-sized bowl. Cover and chill 20-30 minutes before serving. Serve with chips.


4 very ripe plantains (skin should be yellow with black spots, flesh just slightly soft).
Cooking spray (or olive oil)

Directions: Preheat oven to 450*F. Coat a non-stick baking sheet with cooking spray or brush with oil. Cut ends off plantains and peel. Cut each plantain on the diagonal in ½ inch slices. Arrange on baking sheet in a single layer and brush (or spray) tops of slices with olive oil. Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.


1yellow cake mix1 (8.5oz.)can cream-style corn
1 pkg.vanilla instant pudding mix milk - see directions
4eggs1 tsp.vanilla
1/2 cupvegetable oil  

Preheat oven to 350*F.
Grease and flour a bundt pan or tube pan. (Note: made mini cupcakes for event)
Preparing the creamed corn: mash and strain, then add milk to corn to make 1 cup.
Mix all ingredients together in a large bowl on medium speed for 2 minutes. Pour batter into prepared pan. Bake for about 55 minutes, until pick inserted in center comes out clean. Cool for 15 minutes, then turn out of pan. When cool, dust with powdered sugar. (Note: mini cupcakes baked in 20 min.)


 1 (170gm)  pkgdried, sweetened cranberries1/4 cup chopped green onion
 1 (250gm) pkg cream cheese spread 4 large tortillas, flour, wheat or spinach
 1 cup crumbled feta cheese  

Combine the first four ingredients in a bowl and mix well. Divide mixture evenly among the tortillas and spread. Roll up tightly, wrap in plastic and refrigerate at least one hour. Cut each roll into 12 slices before serving.
Variation: add a thin slice of ham on top of cheese spread before rolling tortillas.


6-8whole wheat tortillas2/3 cupdiced cherry tomatoes
2 (8oz) pkgscream cheese2 (4oz) pkgsfeta cheese
2/3 cupmedium chunky salsa2 (2.5oz) cansjalapeno infused ripe olives***

Mix all ingredients together and spread on tortillas all the way to the edges. Roll up each tortilla, cover and chill overnight. Cut into ¾ inch slices just before serving and arrange on plate, cut side facing up.
*** olives optional


2 lbs.medium shrimp, peeled & deveined1/2 cupketchup
1onion, diced6 T.shrimp cocktail sauce
1bunch cilantro, chopped2 tsp.Worcestershire sauce
1jalapeno, seeded & diced1/4 cupmayonnaise (or more to taste)
6 T.lemon juice salt & pepper to taste

Blanche shrimp in boiling water for 5 minutes, then shock in ice water. Strain when cooled. Place shrimps in a bowl. Add lemon juice and marinate in refrigerator for 2 hours. Pour off lemon juice. Add salt, pepper, ketchup, shrimp sauce, Worcestershire sauce, mayo, onion, chilies and cilantro. Marinate (in fridge) for 2 more hours.  Serve with crackers of one’s choice. Serves 4-6.


1medium head/cabbage, chopped3-4 T.olive oil
2small carrots, grated1 tsp.salt
1small onion, sliced1 tsp.brown sugar
1/2 tsp.cayenne pepper (or paprika)1/4-1/3 cuprice vinegar
1/2 tsp.oregano1/4 cupwater

Bring a pan of water to the boil and add cabbage. Remove cabbage from boiling water in 1 minute or less, discarding the water. Put cabbage in a large bowl. Add prepared carrots, onion, cayenne, oregano, olive oil, salt, brown sugar, vinegar and water. Chill in refrigerator at least 2 hours before serving.
Serves 6-10.


3avocados (1" cubes) Dressing
1 (14oz) canhearts of palm2  tsp.rice vinegar
1 cupwhole kernel corn1 T.lime juice
1 cupcherry tomatoes, halved1/3 tsp.Mexican oregano
2 T.diced red onion1/2 tsp.salt
3 T.pumpkin seeds (pepitas) 1/4 pepper
  Garnishes 1/4 tsp.sugar
 2 radishes, sliced 1/4 cupolive oill
2 T.chopped cilantro  

Cut avocados into 1" cubes. Rinse hearts of palm and cut in 1" slices. Place salad ingredients in a bowl and toss gently. Place all dressing ingredients in a small jar, cover and shake very well for about 30 seconds. Pour dressing over salad and mix gently. Place garnishes over salad and serve.


2 (15oz) cansblack beans, rinsed & drained2 T.fresh  lime juice
1/2 cupchopped yellow onion1/4 tsp.ground cumin
1/3 cupchopped cilantro1/4 tsp.chili powder
clove garlic, minced1/2 salt
1small jalapeno, seeded & diced1/4 pepper
  2 T.cotija cheese***

 *** optional garnish

Put black beans, onion, cilantro, garlic, jalapeno, lime juice, cumin, chili powder, salt and black pepper in a food processor or blender. Blend until smooth. Pour the bean dip into a bowl and garnish with cotija cheese (if using). Serve with tortilla chips and/or cut up vegetables. Serves 6.


4frozen chicken breasts2 (15oz) jarssalsa (of choice)
2 (15.5oz) cansblack beans, drained and rinsed2 (8oz) pkgscream cheese
2 (15oz) canswhole kernel corn, drained  

Spray a large crock-pot with canola oil. Place chicken breasts on the bottom. Layer beans, corn and salsa over the top. Cook on high about 4 hours. Stir as chicken thaws and shred chicken when done. Put cream cheese on top and cook on low another 30-60  min. Stir gently to blend. (Serve as a hot dip with corn chips.)


1 canartichoke hearts in water, drained4 ozgreen chilies, diced
8 ozcream cheese1 cupmayonnaise
3/4 cupShredded parmesan cheese2cloves garlic, minced
1 cupShredded mozarella cheese salt & papper to taste

Preheat oven to 350*F.
In a mixing bowl, mash drained artichokes with a fork. Add cream cheese and stir until blended. Add mayo, green chilies, garlic, cheeses, salt and pepper. Mix ingredients, then turn into an 8” or 9” pie plate. Bake in 350*F oven until cheese bubbles and starts to brown, about 20-30 minutes. Serve hot with corn chips. Salt & pepper to taste.


1pineapple12prunes, pitted
2apples, peeled & cored1 cupsugar (or more to taste)
1peach, peeled & pitted6cinnamon sticks
2plantains, peeled, cut in 2" pieces1 gallonwater

Slice all of the fruits into bite-size pieces and simmer in the gallon of water along with the cinnamon sticks. After about an hour of simmering, add the sugar a little at a time until desired sweetness is reached. Continue to cook until all fruits are well softened. Cool mixture and puree. If finished caliente is too thick to pour, thin as needed with apple juice.

This fruit punch may be served warm or cold, though ‘Caliente’ translates as ‘hot’. In Guatemala it is traditionally served on special occasions such as birthday parties, baptisms, Christmas and New Year's Eve. Every family has its own recipe, so it is made from a wide variety of fruits in many combinations. (The above recipe suggests fruits that are readily available in the USA, and in this recipe 4 apples could replace the 2 apples and the peach.) This recipe will produce a gallon or slightly more of finished beverage.


1 (15oz) canwhole kernel corn, drained1 T.baking powder
1/2 (to 3/4) cupflour1 tsp.vanilla
1/4 cupbutter1 tsp.ground cinnamon
3eggs1/2 cupsugar
1/4 cupmilk1/2 tsp.salt

Prepare the corn by using a blender or food processor. In a large mixing bowl, beat together the eggs and butter. Add the corn, flour, milk, baking powder, vanilla, cinnamon, sugar and salt. Vary the amount of flour and milk to get the consistency just right: not too wet or too dry. Bake in a greased bread pan at 350*F for about 30 min. or until a toothpick comes out clean. Recipe makes one loaf.

A Guatemalan explanation of their corn bread: “We make sweet corn bread from immature field corn, which is quite firm. You can try that or perhaps use overly ripe sweet corn. (Regular sweet corn is too soft and the bread won’t come out right.) We grind the corn on a stone or with a hand-cranked grinder. You can try a blender or food processor.”


2carrots6green onions, finely chopped
1/2 lbgreen beans mayonnaise, sweet cream or sour cream
2guisquiles (aka chayotte or perulero)*** lemon juice & lemon zest to taste
1red bell pepper, in strips vinegar, salt & pepper to taste

Cut the carrots, green beans and guisquiles in small pieces and cook in a minimum of water, leaving them slightly firm. Cool quickly and mix with the prepared red pepper, green onions and mayo or cream. Finish with lemon, vinegar, salt and pepper to taste. Makes about 10 servings.
***If guisquiles (a kind of squash) cannot be found at the supermarket, potatoes may be substituted.

The name, Russian Salad, seems odd for a Guatemalan dish. Although the derivation is not known, it is a common salad that has a long history in San Lucas Toliman. It is often served in the dining hall at San Lucas Mission.