Toggle sidebar


Vegetarian Chili

Janel got this recipe from a friend (Becky Lehman) and when we make chili, this is the recipe we usually fall back on. You can adlib with a few things (we've added corn and mushrooms, for example) and if you need a little protein, you can add ground meat easily.

We had buckets of this at our wedding reception. Literally.

1 chicken or 1 kg beef
8 potatoes
8  pieces of corn cob (ie 3 cobs cut in 3)
4 carrots in bite size pieces
1 packet green beans (i think like half of the big bags bought in stores)
3 scoops (cups?) of rice
1 onion, cut in 4
salt, oregano, pepper to taste

(For 8)

Canning Salsa

It's not as good as the fresh salsa, but it does last longer which can be helpful if you have a lot of tomatoes to use and want to save some jars for the future. I believe this one originated with the "More With Less" cookbook.

This is the Hodnefield way of preserving corn.  It has a good sweet flavor and when eaten in the middle of winter, almost seems as good as fresh.

Combine the following in a greased casserole dish:

1 pkg. (1 cups) frozen corn
1 can Cream-style corn
3/4 cup milk
3 Tbsp. margarine
1 tsp. minced onion
1 cup soda cracker crumbs
1/2 tsp. salt
1/8 tsp. pepper
2 eggs (slightly beaten)

Bake for 30-40 minutes at 350ºF.

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!