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Gert Bakker

Another one from Aunt Clasina.  Mom wrote "Combine all above ingredients. You will have the most delicious salad dressing you ever tasted."

This is the recipe Mom used for potato salad.  As I sit here typing this recipe, I see a pan on a bread board on the kitchen windowsill, I can feel the gentle breeze, see the steam coming out of the pan, and recognize the somewhat pungent smell of the mustard dressing - the making of potato salad. Yum!

This salad is quite popular around here.  I like the taste a lot, but don't know how you can reduce the amount of Miracle Whip.  (It tastes great, but seems like a lot of dressing.)

We like the topping on this salad.

This is so good! I make it every Thanksgiving.

This salad recipe was from a family Donna Wynia and I visited quite often while on SWIM in Arizona in summer 1966.  The Bergsmas would take us on a picnic, this salad was usually part of the meal.

Bev sent me this recipe.  Since quite a few of our family are not crazy about coleslaw, this is a great recipe because it keeps for a while.  I usually take out what we need for a meal rather then setting the whole thing out each time. This keeps it fresh, esp. in the summer.

Mix together in bowl:

  • 4 1/2 cups cooked, sliced carrots
  • 1/2 cup chopped onion
  • 1 chopped green pepper

Combine and boil:

Base:

  • 1 large head of Romaine lettuce

Dressing:

  • 1/2 cup salad or olive oil
  • 2 Tbsp. lemon juice
  • 1 Tbsp. vinegar
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 clove of garlic, cut into quarters

Topping: 

We layered the soup ingredients into pint jars and put a round of fabric and a little fiber fill on the flat lid before screwing on the ring.  It was a nice gift for the girls in our girl’s club to give their moms.  The soup is pretty good too!

Our usual Sunday lunch during fall, winter and spring consists of soup and a make-your-own-sandwich table.  This is a common soup served, I guess partly because we have our chickens to feed us after we've fed them for a year.  Our younger kids like the dry chicken noodle soup prepared just with water too, but they know I try to serve lots of vegetables so they like this version as well.  Our garden often supplies the vegetables needed.

A friend made this for one of our annual soup and bun suppers.

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.

The grade 6 class makes this as part of their unit on pioneers.  Then they usually make biscuits with it.  At college Jonathan and Dawn both had roommates from Prince Edward Island (potato country), so they have had this at college as well.

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.