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  • Lentil Soup

    Mel and I make this soup quite often. We wanted a lentil soup and Mel came across an Alton Brown recipe that sounded fairly quick but delicious. We've modified it in a few spots in order to fix it into words but we've only really followed the recipe once. Its a good guide though. I like smelling each spice separately for a few moments before mixing all the spices together in a little bowl. Smell the resulting concoction before adding it to the soup.

    Patrick and Melinda

  • Dutch Meatball Soup

    Soups with this flavour are called "Beppe's Soup" by the Bakker clan.  Pake usually makes really small meatballs.  The delicious flavour is a combination of the Dutch meatball spice and the Honing brand Spring Vegetable Soup mix.  Maggi is also used to flavour it.  My version is a little different from Beppe's but it is the same basic taste.

    Gert Bakker

  • Chilli

    This recipe freezes well.

    Cindy Gravenhof

  • Chicken Soup

    Our RCYF (young people) has an annual soup and pie supper.  We serve vegetable soup, pea soup, chilli, chicken soup, creamed chicken taverns and potluck pies.  I like the chicken soup recipe and make half a recipe (omitting Lipton soup) often for our family.  I use whatever broth forms while cooking the chicken.

    Elda Vander Schaaf

  • Beef Stew

    The past couple of years I have made this quite often.  I usually include all of these ingredients, amounts may vary. I like to savour the smell so I often let it simmer for hours.  Freeze the extra for a future busy time, or bring some to a neighbour or friend.  This has to be nutritious!

    Elda Vander Schaaf

  • Chicken and Almond Casserole

    We had this at the bridal shower I attended in MI.  It was delicious.  Just wanted to pass it along.  I remember Dave's Aunt Cindy saying something about a special kind of almond she used (Spanish Marcona almonds).  I have no idea where you would find them.  I'll probably try regular almonds first! (Recipe by:  Char Veenstra)

    Libby Nyland

  • Squash Sausage Bake

    Here is another really tasty recipe.  It called for zucchini but since our spaghetti squash is the most abundant this fall, I used it.  Dad and I both rank this to be a keeper recipe. I halved the recipe for an 8 inch glass pan, baking it at 325 for about 45 minutes as we went to Bird's Hill for a walk/jog. This is the halved amounts.

    Gert Bakker