“I am given a message to give to you: Eat at regular periods. By wrong habits of eating, you are preparing yourself for future suffering. It is not always safe to comply with invitations to meals, even though given by your brethren and friends, who wish to lavish upon you many kinds of food. You know that you can eat two or three kinds of food at a meal without injury to your digestive organs. When you are invited out to a meal, shun the many varieties of food that those who have invited you set before you. This you must do if you would be a faithful sentinel. When food is placed before us, which, if eaten, would cause the digestive organs hours of hard work, we must not, if we eat this food, blame those who set it before us for the result. God expects us to decide for ourselves to eat that food only which will not cause suffering to the digestive organs.” Counsels on Diet and Foods, 169.
Recipe – Mulligan
1 medium onion, chopped
2 cups walnut burger*
1 20-ounce can stewed tomatoes
1 8-ounce can tomato sauce
1/2 cup water
1 4-ounce can sliced olives
1 cup frozen corn
1/2 teaspoon salt, or to taste
1 teaspoon chili powder, or to taste
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 8-ounce package medium noodles
Sauté onion in small amount of olive oil or water. Add walnut burger and brown a little. Add all other ingredients and simmer for 20–30 minutes. More liquid may be added, if needed, to rehydrate the walnut burger. While this mixture is simmering, cook the noodles in salted water. Add cooked noodles to the tomato and walnut burger mixture. Place mixture in a 9×13 inch casserole and bake at 350 degrees for 30–35 minutes.
*The recipe for walnut burger was featured in the September 2002 LandMarks. Two cups, or one 20-ounce can, of your choice of vegeburger may be used in place of the walnut burger.
Mulligan has been a long-time favorite of Vivian Semmens’ family. Vivian and her husband, Bruce, reside in Lakewood, Colorado.