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  • Pebre (Spicy Salsa)

    Spicy Salsa that i ate with deep fried dough, but it would also be really good with a healthier alternative.

    Jody Van Dorp

  • Tom Kuay (Thai Banana Soup)

    After the CBC team followed Ryan and me on a dumpster run, I was contacted by another dumpster diver who wanted to ask a few questions and we ended up swapping some recipes. When you end up with a bumper crop of bananas, you need some creative ways to use them all because you can only eat so much banana bread! This recipe came from her.

    Laryn Kragt Bakker

  • Eggplant Parmesan

    This one was a favorite for a while and we served it to many guests. I think it originated in the More WIth Less Cookbook.

    Laryn Kragt Bakker
  • Canning Salsa

    Canning Salsa

    It's not as good as the fresh salsa, but it does last longer which can be helpful if you have a lot of tomatoes to use and want to save some jars for the future. I believe this one originated with the "More With Less" cookbook.

    Laryn Kragt Bakker

  • Thousand Island Pickles

    I got this recipe from mom, who said she got it from Jane.  I have made a lot of batches of these.  I can almost taste how good pork roast marinated in juice from these pickles then baked in the oven tasted.

    Elda Vander Schaaf

  • Salsa

    For Christmas 1994 Jonathan gave Elbert a gift he really enjoyed.  It was a bag of potting soil, 12 pots, and a note telling him that each month he would receive some seeds.  As a bonus, he got some for that month as well.  They were for “hot peppers”.  Those hot peppers were his most treasured plants.  They were started in the house, then transplanted and kept on the deck for the summer.  Elbert watched them closely, then harvested the 14 peppers that were produced.  In the late fall, he and Gwen chopped them up for a triple recipe of this salsa.

    Gert Bakker

  • Million Dollar Relish

    Our neighbor lady on Riverton made this a lot in the fall.  It smelled so good as the smell wafted over (through) the chain link fence on those cool late summer evenings..

    Gert Bakker

  • Gena’s Tomato-Trinity Puree

    The chef at the New Orleans School of Cooking said there are two trinities.  The Divine one we knew, and the other, he said, gives a divine flavour and is found in many of the world’s favourite dishes.  It is a combination of onion, celery, and sweet pepper.  Add tomato and oregano and it is Italian.  Add chili and tomato for Spanish or Mexican.  Add curry for Indian.  Add cream for French.  By making a blender puree of those four vegetables, and then canning it, I use up a lot of end-of-the-season garden produce and have a head start on many sauces.  The kids don’t pick out the chunks.

    Gena Van Dorp
  • Sienipurakka

    Mushroom Pie (Sienipurakka)

    Auntie Gena gave me this recipe after we had it for lunch during a visit to Glenmount in 1999. Then Edward and I made it for Mom's birthday a few years ago when we were in Winnipeg before our wedding. Everybody there liked it, even though some weren't so sure when they saw so many mushrooms go into it. I'm typing the halved recipe (it will make one pie).

    Dawn and Edward Berkelaar

  • Wok Vegetables

    Arlo has enjoyed some cooking experience in Home Ec. at school.  He made this for us for supper once.

    Arlo and Heidi Bakker

  • Sweet And Sour Meatballs

    During the first years of our married life, whenever we had supper guests I would make, these meatballs and serve them with steamed rice, vegetables and a salad.

    Gert Bakker