From an old newspaper clipping. I am writing the recipe as it appeared, and have always made this amount, but I suppose it could be halved easily. I really have no idea how many it serves....have always taken it to a buffet dinner as a side dish. The recipe states 10 main course servings.
With cabbage time here, I have a hankering for this soup. It comes from Dave Patrick, a larger than life radio personality in Montreal many years ago, who used to share his recipes during his show.
I like to get a crusty loaf and make this an 'all-in-one-meal'.....great on a cool autumn night.
Note: Edited 10/06...The last time I made this, I found it a tad short on flavour, so maybe all or part of the water should be changed to chicken broth.
This is a super recipe given to me by a tennis pal many years ago.....not a particularly healthful one, but once in a while why not? I know.....it contains the dreaded 'can of soup' but again, once in a while!
I've checked for this recipe on Zaar and altho' there are several, non exactly like this. This is a favourite in our house.....no idea where it came from, but it's been around a long time. As usual with my recipes, prep. time is app.
I was shopping in a Bulk Food Store one day and overheard a young man asking the clerk where some ingredients would be....said he had to buy for "the best black bean soup in the world"...had the recipe in his hand. Long story short....clerk made a copy for me, and he was right!! Turns out, I see now as I go to post, that it is from 'Moosewood Restaurant Cooks at Home'. I had never heard of Moosewood Restaurant 'til I came to 'Zaar.....must be a super place to eat! Prep. time includes cook time.
This is the other recipe for brussels sprouts from the Bridge series of cookbooks that is so delicious. I think I prefer this one over Sheila's (tolerable) Brussels Sprouts, but they are both really tasty. Cook and prep. times are approximate.
I have 2 great recipes for brussels sprouts, both from the fabulous "Bridge" series of cookbooks. This is one of them. I have to take one or the other every (Canadian) Thanksgiving, when we go to my son's for dinner. Even people who don't like sprouts, like these....I hope you try them. Cooking and prep. times are approximate.
There are many recipes for tourtiere, but I believe this has to be the best. It comes from Jehanne Benoit, a well known cooking teacher in Quebec in years gone by. I don't make it much any more because I loathe making pastry....(it takes a really good flaky pastry to complete it)...but it brings back many wonderful memories of Christmas preparations in Montreal when the kids were small, and the wonderful aroma of this pie baking in the oven. Cooking time reflects oven time.
What a super recipe this is! It looks difficult, but it is just a tad time consuming. Once you've served it, you will forget how long it took you to prepare. I think it comes from an old weekend paper in Montreal.....probably a Margo Oliver recipe. I have divided it into 3 parts to make it look less intimidating.
Edited note: I just made this again yesterday after not doing so for a long time, and feel that 1 cup rice and 2 cups chicken stock would work much better. (The original called for 1 1/2 cups rice and 3 cups chicken stock.)
This is a great recipe to put in the oven and forget. I usually serve it with Sausage & Apple Ring for a brunch. (I will soon be posting that recipe) Servings are approximate. It was given to me by an old friend, Joyce. We have both used it many times.