The cold, blustery day did not keep hungry people away!
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Lentil Stroganoff
1 1/4 cup lentils cooked in 3 1/2 cups water until tender (45 minutes to an hour)
or 1 16 ounce can of lentils, drained
1/2 Tbsp. oil
2 cups sliced mushrooms or a 12-16 oz. can, drained
1 medium onion, diced
2 cloves garlic, minced
2 Tbsp. flour
1 teaspoon mustard
1 can condensed mushroom soup
1/2 cup plain yogurt
1/2 tsp black pepper
3 cups uncooked egg noodles

  • While the lentils cook, boil the noodles per package instructions. Drain.
  • Grease casserole dish. Preheat the oven to 350.
  • Saute mushrooms, onions and garlic until the onions wilt.
  • Sprinkle with the flour. Stir and cook 2 to 3 minutes more. Add mustard, soup and yogurt to the pan. Stir again to make a thick sauce.
  • Combine all of the ingredients and spread in the casserole dish.
  • Sprinkle with parsley and bake for 30 minutes.

’til next time,