Some friends sent us this recipe in preparation for a virtual Burn's Supper – and we were surprised that the kids rated it highly! No sheep entrails required.
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.
This recipe actually originated in a grocery store. They were giving out samples and it tasted so good that I took the recipe sheet home with me and later tried it out. Suggested pairing: Bruschetta Fresca. Yum.
"I cooked some black beans last night for a lunch burrito today...and made sure there was enough left over for this. I hadn't flavored the beans while cooking yesterday. After cooling and pouring off all the water, except just barely enough to cover them, I added garlic powder, onion powder, olive oil, balsamic and oregano. Today, after they'd been marinating for a while, they were so delicious that I could have had them over some white rice and called that dinner. Instead..."
I thought I'd share a recipe for mushroom lentil burgers that I made this past weekend and really enjoyed.
We had a delicious dish for supper tonight, and I thought I would send the recipe along in case anyone else wanted to try it.
Auntie Gena gave me this recipe after we had it for lunch during a visit to Glenmount in 1999. Then Edward and I made it for Mom's birthday a few years ago when we were in Winnipeg before our wedding. Everybody there liked it, even though some weren't so sure when they saw so many mushrooms go into it. I'm typing the halved recipe (it will make one pie).
This is the recipe we use for our pizza crust every Saturday night. Dawn made it at Dordt once and when she had the pizza in the oven, opened the microwave and found the margarine. The pizza tasted fine, so now we just leave out the margarine.
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!