Recommended from a friend: "this meal is healthy, cheap, fairly quick, and flavorful. It can also easily be modified to be gluten free and/or dairy-free, making it a good one to cook for families who have food restrictions. Sometimes I actually use dried chickpeas and fresh vegetables, but canned chickpeas and frozen veggies work well, too."
"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..."
We layered the soup ingredients into pint jars and put a round of fabric and a little fiber fill on the flat lid before screwing on the ring. It was a nice gift for the girls in our girl’s club to give their moms. The soup is pretty good too!
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.
1 chicken or 1 kg beef
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
Wrap in saran wrap and cook in microwave until leaves are easily flexed (about 12 minutes on high):
1 head cabbage
1 lb. hamburger
1 small onion
Add and cook on low for about 10 minutes:
2 medium potatoes (diced)
Remove from heat and add:
1 can condensed tomato soup
1 cup cooked rice
Take this mixture in tablespoons and put in cabbage leaves, fold and put in greased baking dish. Combine the following and pour over the cabbage rolls:
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.
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.
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:
Prepare as directed and place in greased 9x13 pan:
1 box stove top stuffing mix
Cook and spread over first layer:
2 cups (uncooked) or 4 cups (cooked) rice
Spread over rice:
4-6 cups turkey or chicken (cooked and cubed)
Mix and pour over chicken layer:
1 can cream of chicken soup
1 can milk
Bake for 40-45 minutes at 350ºF. More soup may be used if desired.
After frost, blanch:
12 Late Flat Dutch Cabbage leaves
2 lb. lean ground beef
3/4 cup bread or cracker crumbs
1/2 cup ketchup
1 pkg. onion soup mix
2 Tbsp. water
Shred about 1 inch of left-over cabbage in bottom of greased 9x13 pan. Sprinkle with:
1 cup Minute Rice
Fill blanched leaves with the meat mix and roll them up like burritos. Put the rolls in the pan. Cover the whole business with:
This is often requested by Lori and Lloyd. I do find it sticks to the bottom of my casserole even when I grease it. Any suggestions? if not, I’ll keep making it as described, scratch the crust out of the casserole as much as possible, then soak for a while to clean it. I use a 4 quart casserole (mine has pretty irises on it).