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  • 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

  • Fresh Guacamole

    I can't remember where I got this one from originally but I sent it to Patrick in 2008 when he had 4 avocados on hand.

    Laryn Kragt Bakker
  • Janel's Lasagna

    Janel's Lasagna

    This is Janel's specialty lasagna which is always a hit and has the distinct advantage of not having to prepare the noodles before putting the lasagna together -- they cook in the oven with the rest of it. This is Alleia's staple meal and we usually divide the lasagna up into baby food jars to stock in the freezer for a quick meal we know she'll devour.

    Laryn Kragt Bakker

  • Zucchini Jam

    This is good with Pineapple, apricot, or peach Jello.

    Mom DeKam

  • 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

  • Pickled Smelt

    I like these best on crackers, maybe with a dot of mayo.

    Wes and Barb DeKam

  • 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

  • Lemon Spread

    We really enjoy this lemon spread for our toast or bread.  It is a good way to use some zucchini when there is an abundance.  I also peel, slice, and measure the zucchini and freeze it.  Then in the winter when lemons are a good price and I have some extra time, I can make a batch.

    Gert Bakker