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Mom DeKam

This dressing is very good for lettuce or potato salad.

Mom sent this recipe that Aunt Clasina had given her.

This keeps for a couple weeks in the fridge.

  • 9 cups sliced, peeled cucumbers
  • 1 cup diced onions
  • 1 cup diced green peppers

Mix together and pour over vegetables:

  • 2 tsp. salt
  • 1 tsp. celery seed
  • 1 cup vinegar
  • 2 cups sugar

Store in jars in the fridge.

This recipe looked really good on the glossy magazine page where we found it pictured and also tasted really good when we tried it in our kitchen.

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

Mom and I love main dishes loaded with lots of vegetables.  We served this for supper when Dawn, Rachel, Jon, and Erika visited our house in celebration of Gert’s birthday.

This is great for breakfast, dinner, or supper.

This is a nice, moist bread.

Roggesbrood (Rye Bread)

We don’t know why this bread is called Roggesbrood, the Dutch word for rye bread (the recipe calls for cracked wheat flour), but we do know why it has become a family treat--caraway cheese or peanut butter make excellent toppings.  Although finding cracked wheat flour in our part of the U.S. has been a challenge, Canadian stores are more accommodating.

Thoroughly combine in one bowl:

1 1/2 cups sugar
1 2/3 cups flour
1/4 tsp. baking powder
1 tsp. soda
3/4 tsp. salt
1/2 tsp. cloves
1/2 tsp. cinnamon
1/2 cup salad oil
1/2 cup water
1 cup pumpkin
2 eggs

Pour into greased loaf pan and bake 1 hour at 350ºF.

On the farm it was 8 loaves made 3 times a week plus a pan of buns.  Later, as the family grew smaller in town, 2 pans a week was the norm.

Puffed Wheats definitely taste better when something is added to them.  This recipe was a staple in our house before we started making Rice Krispie bars.

We found this recipe in the Western cookbook and immediately liked it because it has a great almond taste without the hassle of rolling crust as for traditional almond patties.