Leader food writer Kathleen Brotherton is offering website readers one stellar recipe a week in the “My Leader Yummy” feature on Wednesdays. Weekly, she’ll tell you how to prepare an awesome dish in your own kitchen and what you’ll like about it.

One advantage to allowing your children access to the kitchen and letting them help you cook when they’re youngsters is they sometimes grow up to be very good cooks. Usually it’s daughters who follow in Mom’s footsteps and enjoy cooking, but I’ve been blessed with three wonderful sons who often cook, and even better than their mother.

Mothers tend to be “general” cooks; they cover the basics, providing a variety of good, healthy and tasty dishes for any kind of meal, while sons tend to “specialize” in one area, like grilling or making casseroles or even chilis or soups. At least this has been the trend in our household.

Our little church, Glade Chapel in the Hillsboro area, has potluck dinners several times a year and our son, Darin, likes to surprise us each time with something new he’s discovered or something of his own invention.

Sometimes, if he has something in mind, but doesn’t have a recipe for it, he’ll search online for a recipe. But, before he takes the new concoction to one of the potlucks, he usually makes it at home and tries it out on our three grandchildren. If it passes their “taste test,” then he’ll make a batch for church on Sunday.

About five years ago, he found a burger recipe online that was such a big hit everyone at church asked how to make it. If you like “sliders,” you can’t beat the taste of these burgers.

Since the burgers aren’t made into patties, but instead are made by spooning ground beef onto hamburger buns, you wouldn’t think they could match the taste of those little wonders at White Castle. But if you throw a few dill pickle chips and add a slice of American cheese on top of the burger and then close your eyes and take a bite, you’ll be convinced you’ve opened a bag of sliders.

Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.

 DARIN’S WHITE CASTLES

3 pounds lean ground beef

2 cans cream of mushroom soup (undiluted)

2 envelopes dry onion soup mix

8 ounces cheddar cheese, shredded

Brown the ground beef. Then add the mushroom soup to the beef, followed by the dry onion soup. Last, sprinkle the cheese over the beef mixture and combine until thoroughly mixed.

Scoop by tablespoonfuls onto hamburger buns and then place “burgers” on a large cookie sheet with edges touching. Wrap the entire pan in foil and bake at 325 to 350 degrees for 20 minutes. Then they’re ready to eat.