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Mel and I make this soup quite often. We wanted a lentil soup and Mel came across an Alton Brown recipe that sounded fairly quick but delicious. We've modified it in a few spots in order to fix it into words but we've only really followed the recipe once. Its a good guide though. I like smelling each spice separately for a few moments before mixing all the spices together in a little bowl. Smell the resulting concoction before adding it to the soup.

We had this at the bridal shower I attended in MI.  It was delicious.  Just wanted to pass it along.  I remember Dave's Aunt Cindy saying something about a special kind of almond she used (Spanish Marcona almonds).  I have no idea where you would find them.  I'll probably try regular almonds first! (Recipe by:  Char Veenstra)

(from "Simply in Season" cookbook)

The chef at the New Orleans School of Cooking said there are two trinities.  The Divine one we knew, and the other, he said, gives a divine flavour and is found in many of the world’s favourite dishes.  It is a combination of onion, celery, and sweet pepper.  Add tomato and oregano and it is Italian.  Add chili and tomato for Spanish or Mexican.  Add curry for Indian.  Add cream for French.  By making a blender puree of those four vegetables, and then canning it, I use up a lot of end-of-the-season garden produce and have a head start on many sauces.  The kids don’t pick out the chunks.

Arlo has enjoyed some cooking experience in Home Ec. at school.  He made this for us for supper once.

Mom and I love main dishes loaded with lots of vegetables.  We served this for supper when Dawn, Rachel, Jon, and Erika visited our house in celebration of Gert’s birthday.

We had this at a Ladies Rally in Emo, Ontario in June, 1981.  It is a fun meal to serve, good to serve after you've just done a major grocery shopping since there are quite a few ingredients.
I don't know how many this serves, but would guess at least a dozen. When this is served the ingredients are served in order.  Begin with the rice, then the chicken and gravy, followed by the remaining ingredients in the order given.

Real ruam as we had it in Nigeria uses African yam as the staple, and there are many variations on the sauce.  In Canada, we continue to enjoy this version of it occasionally, and almost always on Christmas Eve. This makes a finger food, but you must make sure the potatoes are hot so that the gluten does its work.

We all enjoy having this as a main dish.  I usually double the recipe hoping for some leftovers.

John and other Dutch immigrant families introduced me to this Indonesian rice classic.  It has become one of the Glenmount recipes people expect to get at buffets--partly because it is one of John’s favourites!

I first made this when the recipe was given to me and I was asked to contribute it for a World Home Bible League supper.  Lloyd made this for the supper he prepared for our family as a requirement for his Boy Scout God and Family Award.

We like this as a side to the boxes of macaroni and cheese.  It is also good over rice.  Leftovers of rice, ground beef, and vegies added to Campbell’s Tomato Soup is one of Jonathan’s favourite soups.

Cut cross-grain into thin strips (1/8 inch thick):

1 lb. round steak (fat trimmed off)

Combine the following and mix well, then add beef and toss to coat:

1/4 cup Soya sauce
1/4 tsp. garlic powder
1/2 tsp. ground ginger

Set the above aside and cut the following:

1 cup green onion (thinly sliced)
1 cup red and green peppers (cut into 1 inch pieces)
2 stalks celery (slice thinly)

Heat in large pan and cook beef over high heat until browned:

1/4 cup oil

I developed this recipe for a dinner party which featured all Canadian foods (puffball mushroom soup, venison, salmon, fiddle heads, mushrooms, squash, and thimbleberry pie).  Since then I have made it often for special occasions.  The kids don’t like it yet.

Melt in 12 inch frying pan:

1/4 cup butter or margarine

Add, and cook, stirring occasionally until heated but not browned (about 5 minutes):

1 1/4 cups long grain rice

Add and cook until mixture comes to a boil:

2 cans (10 1/2 oz.) beef consommé
or 4 cubes bouillon and 2 1/2 cups water

Turn into a 1 1/2 qt. casserole and bake covered for 30-40 minutes, or until rice is tender.  About 10 minutes before rice is done, stir in: