Lynden Christian Centennial Cookbook: 1910-2010

By Lynden Christian Schools

Favorite recipes compiled by Lynden Christian 2010

• Language: English
• Publisher: Lulu.com
• Release date: Oct 19, 2022
• ISBN: 9781387521418

Book preview

Lynden Christian Centennial

Cookbook

2010

Copyright 2010

All Rights Reserved

ISBN 978-1-387-52141-8

There are many people we would like to thank for helping to create Lynden Christian's Centennial Cookbook.

Thank you to Becky Van Hofwegen, of Simply Enjoy Photography, for sharing her creativity and eye for design - the cookbook cover and dividers trnly capture the art of cooking and the tools that help us to create delicious meals.

Special thanks to Holly Stockman who opened her cupboards and allowed us to photograph her wonderful collection of vintage cooking gadgets and utensils.

Many thanks to Trish Stap, our project manager, who kept us all going with her enthusiastic spirit, editorial skills and meticulous attention to the details of this project.

Most importantly, we want to thank our Heavenly Father for all of you who contributed old and new recipes, memories and stories. This cookbook wouldn't have been possible without your help. We hope you enjoy sampling all of the delicious recipes inside!

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Table of Contents

Appetizers . . . . 15

Beverages / Punch .... 35

Soups .... 41

Salads - Fruit .... 73

Salads - Pasta .... 85

Salads - Green .... 95

Side Dishes .... 109

Main Dishes - Beef .... 133

Main Dishes - Pork .... 161

Main Dishes - Poultry .... 179

Main Dishes - Fish/Meatless .... 225

Breads & Rolls .... 239

Desserts .... 275

Bars, Cookies, and Candy .... 337

Miscellaneous .... 389

Heritage Recipes & Tips .... 407

Slow Cooker Recipes .... 423

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Appetizers

Alaskan Wasabi Dip

Mindy Mellema

8 oz. brick cream cheese

1 oz. wasabi

poppy seeds

sesame seeds

soy sauce

rice crackers

Cut cream cheese brick lengthwise and spread wasabi in between like a sandwich. Sprinkle poppy seeds and sesame seeds on a plate and coat the wasabi cream cheese sandwich with seeds. Right before serving, pour soy sauce over top and serve with rice crackers.

Personal Notes: LC Mom of Abby, Emily & Luke. My sister brought this recipe from Girdwood, Alaska and it has been made very popular after I brought it to a couple of social events. Thanks Cary!

Antigua Shrimp Salad or Dip

Tamera (Carlson) Vandenney

1/4 c. lime juice

1/4 c. tomato ketchup

2 tsp. Tabasco pepper sauce

1/2 c. chopped tomatoes

1/4 c. chopped green onion

1/2 avocado, chopped

1 lb. large shrimp, fully cooked ( small shrimp if making dip )

Mix all ingredients. Serve with crackers or tortillas. For salad, lay large lettuces leaf on plate and spoon shrimp mixture on salad leaf.

Enjoy.

- 17 -

Appetizers

Artichoke Dip

Kristi (Visser) Grande, Class of'93

1 pkg. (8 oz.) cream cheese, softened 1/2 c. mayonnaise 2 cloves garlic, pressed

1 red bell pepper, chopped

1/2 c. shredded Swiss cheese

1/3 c. green onions, sliced

2 jars ( 6.5 oz.) marinated artichoke hearts, drained & chopped

In a medium bowl, mix all ingredients. Place in a 8x8 baking dish and bake at 375° for 20 minutes until bubbling & slightly browned.

Serve with toasted French bread slices, sourdough or crackers.

Avocado-Feta Salsa

Stacey Rorvig

2 plum tomatoes, chopped

1 avocado, chopped

1/4 c. red onion, finely chopped

1 clove garlic, minced

1 T. fresh parsley, snipped

1 T. fresh oregano, snipped

1 T. olive oil

1 T. red or white wine vinegar

4 oz. feta cheese, coarsley crumbled

pita or tortilla chips

In a medium bowl, combine tomatoes, avocado, onion, garlic, parsley, oregano, oil and vinegar. Stir gently to mix. Gently stir in feta cheese. Cover and chill for 2 hours or up to 6 hours. Serve with pita or tortilla chips. Makes 12 (1/4 c.) servings.

Personal Notes: Don't worry about using dried herbs if you don't have fresh. Just add a tsp. instead since they are more intense in flavor. I always double this recipe, you will be amazed at how delicious it is and how quickly it is gobbled up!

- 18 -

Appetizers

Baked Crab Dip

Chad Chambers, Class of '87

8 oz. cream cheese

1 T. Worcestershire sauce

1/2 tsp. horseradish

1 c. crab meat

1 tsp. lemon juice

grated onion

Mix all ingredients in bowl. Place mixture into glass 8 inch square baking dish. Either microwave on medium power for 10 minutes or bake at 3 50° for 25 minutes.

Best Guacamole

Liz Doucet

8 oz. cream cheese

2 avocados, smashed

1/4 c. onion, chopped

1 T. lemonjuice

1/2 tsp. salt

1/4 tsp. garlic salt

1/4 tsp. Tabasco sauce

1 c. tomato, chopped

Mash and mix all ingredients except tomato. Fold m chopped tomatoes. Serve with large scoop Fritos.

Personal Notes: Always a hit at get togethers with family and friends.

- 19 -

Appetizers

Black Bean Salsa

Mindy Mellema

2 cans black beans, drained

2 cans com, drained

red pepper

green pepper

yellow pepper

1 bundle green onions

1 bundle cilantro

4 T. lime juice or 1 lime

6 to 8 roma tomatoes, seeded and

1 jar Pace picante sauce salsa, medium chopped

salt, pepper, chili powder, cumin to

taste

Chop and mix all ingredients together in large bowl. Dip tortilla chips or eat as a salad.

Personal Notes: Husband, Rick, class of '87; and children, Abby, class of' 19 Emily & Luke, class of '21.

Black Bean Salsa

Karen (Byeman) Kok, Class of'78

1 can black beans

1 can com with peppers

2 firm tomatoes

1/2 red onion

3 green onions

2 finn avocados

1/2 c. vegetable oil

1/4 c. cider vinegar

1 pkg. dry Good Seasons Italian

dressing mix

Rinse and drain black beans. Drain com and add to beans. Dice tomatoes, finely dice red onion, slice green onions and cut up avocados. Mix together. Combine dressing ingredients. Add to salsa and mix all together. Refrigerate. Serve with taco chips.

- 20 -

Appetizers

Caramel Apple Dip

Ruth Wiersma, Class of '75

1 pkg. (8 oz) cream cheese, softened

1 c. brown sugar

3/4 c. dry roasted peanuts, chopped

1 tsp. vanilla

Cream together the cream cheese and brown sugar. Heat in microwave for about 1 minute. Add peanuts and vanilla. Chill if desired, but this is very good warm or cold. Serve with sliced apples.

Chicken with Lime-Chili Sauce

Cristi (Van Dalfsen) Miles, Class of'76

3 boneless, skinless chicken breasts

3 scallions, chopped

2 T. vegetable oil

1 T. :fresh lime juice

2 tsp. honey

2 tsp. fish sauce

2 cloves garlic

3/4 c. rice wine vinegar

3/4 c. sugar

1 T. peanuts, finely chopped

1/2 tsp. red pepper flakes

appetizer skewers

1 T. chopped cilantro, plus whole

leaves

Cut chicken into I-inch cubes and place in ziploc bag. Combine scallions, oil, lime juice, honey, fish sauce and garlic in blender.

Pour over chicken; marinate and chill for 30 minutes or up to 3

hours. For the dipping sauce, ,cook vinegar and sugar over med-high heat in small saucepan. Simmer until reduced slightly, about 4 minutes. Cool, then add cilantro, peanuts and red pepper flakes. Cook chicken on grill pan or in a large skillet til cooked through. Thread chicken cubes onto skewers with a cilantro leaf and serve with dipping sauce. Makes about 30 appetizer skewers.

- 21 -

Appetizers

Chili Snack Mix

Leslie Roosma, Class of '97

1 pkg. (16 oz) com chips

1 can (11 1/2 oz) mixed nuts

1 pkg. (11 oz) pretzel sticks

1 pkg. (6.6 oz) goldfish crackers

1 c. butter, cubed

1/2 c. brown sugar

1 T. garlic powder

1 T. chili powder

1/2 tsp. baking soda

In a large bowl, combine the com chips, nuts, pretzels and goldfish. In a small saucepan, bring butter, brown sugar, garlic powder and chili powder to a boil. Remove from the heat; stir in baking soda. Pour over snack mixture and toss to coat. Transfer to three greased 1 0x5 inch baking pans. Bake at 3 5 0° for 10-12

minutes or until lightly toasted. Cool completely on wire racks.

Store in airtight containers. Yield: 6 quarts.

Personal Notes: I usually make it in a big roaster pan and stir it after the first 10 minutes in the oven and pop it back in for 10

minutes intervals (stirring after each) until it's nicely toasted all the way through.

Christmas Eve Turkey Pizza

Ruth Wiersma, Class of'75

1 lg. ready made pizza crust

2 to 3 T. softened cream cheese

1 can whole jelled cranberries

1 bunch small green onions, chopped

1/4 to 1/2 lb. smoked deli turkey, pinch of garlic salt

chopped into bite size pieces

2 c. grated cheese (blend)

Put pizza crust on a lightly grease baking sheet. Spread a thin coating of cream cheese over pizza crust. Top with cranberries, turkey, onion, salt and cheese. Bake on baking sheet at 350° for 15

to 20 minutes or until cheese bubbles. Cut into pizza slices and serve while still hot.

-22-

Appetizers

Crab Cakes

Mandy Van Hofwegen

1 c. chopped crab meat

1 T. lemon juice

1/2 c. fresh Parmesan cheese

2 chopped, sauteed cloves of garlic

1/4 c. fresh chives

1/2 tsp. season-all salt

1/2 c. light mayonaise

bread slices, quartered, crusts removed Spray a baking sheet with non-stick spray. Mix ingredients and spread on bread slices. Bake at 400° for 10 tol2 minutes.

Crab/ Artichoke Dip

Chris (Kuiper) Kenner, Class of'81

16 oz. fresh dungeness crab

8 oz. cream cheese, softened

16 oz. can artichokes, chopped

8 oz. yellow onion, chopped

1 c. mayonnaise

2 drops Tabasco

pinch kosher salt

1 tsp. garlic, minced

8 oz. shredded Parmesan cheese

Combine all ingredients and mix well. Put in shallow casserole dish and bake at 3 50° for 20 minutes. Serve with focaccia bread, crackers, or chips.

- 23 -

Appetizers

Creamy Crab Dip

Karrin (Zylstra) Simpson, Class of '80

2 pkg.(8 oz.) cream cheese

1 carton (8 oz.) sour cream

1/4 c. mayonnaise

1 tsp. lemon juice

1/2 c. grated cheddar cheese

1 tsp. dry mustard

1/2 tsp. Worcestershire sauce

1/8 tsp. garlic powder

lots of fresh crab or 2 cans (6 oz.) crab meat, rinsed and drained

Combine cream cheese, sour cream, mayo and lemon juice together until smooth. Stir in cheese and seasonings. Add crab. Put in lightly greased 1 1/2 qt. casserole dish. Cover and refrigerate.

Bake at 350° for 30 to 35 minutes or until bubbly. Sprinkle with additonal cheddar cheese. Bake 5 to 10 minutes longer or cheese is melted. Serve with crackers or vegetables.

Dave's First Down Dip

Connie (Douma) Bums, Class of '62

1 tsp. chopped garlic

1/2 c. chopped green onions

2 c. softened cream cheese

1/2 c. diced tomatoes

1 T. sour cream

1 each grilled chicken breast ( diced) 1 can black beans

1 T. fresh chopped basil

1 c. mixed grated cheese

1 bag tortilla chips

Tabasco sauce and seasoned salt to

taste

Soften the cream cheese by beating it until smooth in a mixer. Add all the other ingredients except cheese and mix by hand until combined. Add the seasonings as desired. Top with grated cheese.

This dip may be served hot or cold. For the hot dip, pour mix into an oven safe bowl and bake at 3 50ůntil the cheese is brown and bubbly approximately 13 minutes. Serve with chips.

-24

Appetizers

Goat Cheese-Pesto Crostini Cristi (Van Dalfsen) Miles, Class of '76

1 rustic baguette

1/2 c. pesto

5 oz. goat cheese

1/3 c. sun-dried tomatoes

Preheat oven to 375°. Cut baguette into 1/2 inch slices and place on baking sheet. Bake 5 minutes ( can drizzle with olive oil before baking). Spread some goat cheese over the baguette slices and then top with pesto. Place a few sun-dried tomato slices over the top for great color.

Grilled Shrimp Skewers

Maria De Vries

8 ( 4 inch) wooden skewers

24 lg. shrimp

1/2 c. light soy sauce

2 cloves garlic, finely chopped

1 T. fresh ginger, grated

1 T. sesame oil, toasted

2 T. white wine vinegar

1 T. fresh lime juice

1/4 c. peanut oil

salt and pepper

2 T. sesame seeds, toasted

Place skewers in water and soak for 1 hour. Combine soy, garlic, ginger, sesame oil, white wine vinegar, lime juice and peanut oil together in a large bowl. Add shrimp to marinate while skewers soak. Thread 4 shrimp on to each skewer so that shrimp lay flat, in the same direction and up against each other. Season with salt and pepper. Heat grill. Grill shrimp 2 minutes per side or until just cooked through. Place shrimp on a platter and sprinkle with sesame seeds.

- 25 -

Appetizers

Holiday Chicken Salad

Kristi (Visser) Grande, Class of'93

1 c. mayonaise

1 tsp. paprika

1 1/2 c. dried cranberries

1 c. celery, chopped

2 green onions, chopped

1/2 c. green bell pepper, minced

1 c. pecans, chopped

1 tsp. salt

4 c. cubed chicken meat ( or canned

pepper to taste

chicken, drained)

Mix together all ingredients & chill for 1 hour. Serve on crackers or bread.

Hot Artichoke Dip

Janice Korthuis

8 oz. grated Parmesan cheese

2 cans artichokes, cut up & drained

16 oz. sour cream

2 pkg. (8 oz.) cream cheese

5 tsp. garlic, minced

salt and pepper to taste

Mix all ingredients with a mixer until well blended. Place mixture in a greased 7x 11 dish and bake in 3 50° oven. Serve with assorted crackers. I often make a half batch for a smaller group.

Personal Notes: LC mom. Married to Randy Korthuis, class of'80.

- 26 -

Appetizers

Mango Pepper Quesadillas

Josh Levien, Class of '97

2 c. mango, diced

1 c. fresh jalapeno peppers, chopped

8 oz. cream cheese

1 c. pepper jack cheese, grated

8 lg. flour tortillas

Soften cream cheese for 1 hour. Spread cream cheese over one half of each of the tortillas. Top with two parts mango to one part jalapeno peppers. Sprinkle with cheese and fold tortillas in half.

Over medium low heat place quesadillas on BBQ, continue to flip quesadillas as the the cream cheese and cheese melts together and outside becomes toasty brown. Remove from grill, let cool for 2

minutes and cut into triangles.

Personal Notes: For those who can't handle the heat, the amount of peppers can be reduced.

Mexican Com Dip

Becky Van Hofwegen

3 cans Mexi-com

1 c. sour cream

1 c. mayonnaise

1 can ( 4 oz.) diced green chilies

1 can (4 oz.) dicedjalapefi.os

2 to 3 green onions

Tabasco sauce

garlic powder

3 c. Mexican blend shredded cheese

Drain and rinse Mexi-com. Drain green chilies and jalapefios.

Finely chop green onions. Mix all ingredients together in a large bowl, adding as much Tabasco and garlic powder as desired. For a milder flavor, do not use entire cans of chilies and jalapefios. Can use light sour cream and mayonnaise if desired. Serve with tortilla chips. Can be chilled 24 hours prior to serving.

- 27 -

Appetizers

Nacho Dip

Shirley Rubbert

1 lb. hamburger

2 c. mozzarella cheese

1 pkg. taco seasoning

1 jar (16 oz.) salsa

1 lg. can refried beans

1 c. cheddar cheese

1 pt. sour cream

Brown, hamburger with taco seasoning. Spread refried beans on bottom of 9x 13 glass pan. Hamburger over beans; then mozzarella cheese; then cheddar cheese; then salsa. Cover with foil and bake for 30 minutes at 350°. When ready to serve, add sour cream.

Pepperoni Pizza Dip

The Kruck Family

1 pkg. (8 oz) cream cheese, softened

1 1/2 c. sour cream

1 tsp. oregano

1 1/8 tsp. garlic powder

1 1/8 tsp. crushed red pepper (opt.)

1 1/2 c. pizza sauce

1 1/2 c. pepperoni

1 1/4 c. green onion, sliced

1 1/4 c. green pepper, sliced

1 1/2 c. mozzarella cheese, shredded

In small bowl, blend together cream cheese, sour cream, oregano, garlic powder and red pepper. Spread evenly in 9 or 10 inch quiche or pie plate. Spread pizza sauce evenly on top. Sprinkle with pepperoni, green pepper and onion. Bake at 350° for 10 minutes.

Top with cheese and bake 5 minutes more or until cheese is melted. Serve with vegetables or crackers.

Personal Notes: I make it without the pepperoni for a vegetarian version. Which is just as yummy!!

-28-

Appetizers

Pizza Dip

The Zylstra Family

1 pkg. cream cheese

1 jar pizza sauce

2 to 3 c. mozzarella cheese

Smooth package of cream cheese onto bottom of pie plate. Layer jar of sauce on top, add cheese. Bake at 350° for 20 minutes or until cheese is melted.

Personal Notes: This is a family favorite that is super easy.

Enjoy!!!!

S.O.S. Broiler Buns

Ellen (Cammenga) Korthuis, Class of '78

15 oz can beanless chili

6 to 8 oz. shredded cheese

12 oz can Spam Lite ( or Turkey),

English muffins ( or hamburger buns)

grated

Mix ingredients and spread on open faced buns. Heat in oven or under broiler.

Personal Notes: This standby has been around for decades, so I thought it should be included in the Centennial Cookbook. Neither gourmet nor original, but keep these ingredients on hand for a quick solution: feed unexpected guests; simplify youth group gatherings; cover the after-church socializers; or, with a bowl of soup, it may even pass for supper in a hectic household!

-29-

Appetizers

Shrimp Spread

Robbi Heutink

1 pkg. (8oz.) cream cheese, softened

2 c. mozzarella, shredded

1/2 c. sour cream

1/2 lb. fresh baby shrimp

1/2 c. mayonnaise

3 green onions, sliced thin

1 c. seafood cocktail sauce

3/4 c. tomatoes, finely chopped &

seeded

In a small mixing bowl, beat together the first ingredients. Spread on 1211 round serving platter. Cover with seafood sauce. Sprinkle with cheese, shrimp, onions and tomatoes. Cover and chill 3-4

hours before serving.

Snowman Cheeseball

RoseAnn Rutgers

1 pkg. (8 oz) softened cream cheese

5 c. powdered sugar

1/2 tsp. vanilla

1 bag of flaked coconut

Mix sugar and cream cheese in a bowl. Stir in vanilla. Mix in 1/2

cup of coconut. Roll mixture into a large ball. Sprinkle with remaining coconut. Chill. Serve with fresh fruit or graham crackers.

- 30 -

Appetizers

Spicy Hot Dip

Doris Heusinkveld

2 c. shredded cooked chicken

1 pkg. (8oz.) cream cheese

2 c. shredded cheddar cheese

1 c. ranch salad dressing (not lite)

tortilla chips or celery sticks

minced parsley (opt.)

1/2 c. Louisiana or Franks hot sauce

( chicken/buffalo wing type)

In a 3-qt. slow cooker or over stove on low heat, combine the chicken, cream cheese, cheddar, salad dressing and hot sauce.

Cook till hot and bubbly or in slow cooker cover and heat on low for 1 hour. Serve with chips or celery. Sprinkle the parsley on top ( optional).

Personal Notes: I use Frank's Red Hot Buffalo Wing for sauce.

ENJOY!

Stuffed Mushrooms

Karrin (Zylstra) Simpson, Class of '80

bacon pieces

3 T. onions, minced

3 oz. Parmesan cheese

1 c. mayonaise

large mushrooms

Mix ingredients together except mushrooms. Clean mushrooms and remove stems, fill mushrooms with mixture and bake at 350°

for 15 minutes.

- 31 -

Appetizers

Taco Dip

Cole Moorlag� Class of2021

2 cans refried beans

1 lb. ground beef, cooked

1 pkg. or 1/4 c. taco seasoning

1 jar taco sauce

2 c. shredded cheddar cheese

16 oz. sour cream

sliced olives (opt.)

Cook ground beef and mix in taco seasoning, do not add water. In 9x13, layer refried beans, beef w/ seasoning, cheese, and taco sauce. Bake at 350° for 25-30 minutes. Top with sour cream and olives. Serve with tortilla chips.

Personal Notes: For extra spice, use medium or hot taco sauce and use shredded nacho cheese.

Taco Roll-ups

Holly Stockman

2 pkg. (8 oz.) cream cheese

1/2 c. mayonnaise

1/2 c. sour cream

1 can diced, green chiles

1 small can sliced olives

1 bunch green onions, sliced

1 T. each taco and chili seasoning mix 2 dozen flour tortillas Whip cheese with mixer and add sour cream and mayonnaise. Mix in seasonings. Fold in chiles, olives and onions. Spread over tortillas, roll up and slice.

- 32 -

Appetizers

Texas Caviar

Adele (Spoelstra) Eshuis, Class of '75

2 cans pinto beans, drained

2 cans black beans, drained

2 cans com, drained

1 can green chiles

2-4jalapefios,seeded

1 red onion, minced

1-2 bunches cilantro, chopped

1 each- red, green, yellow, and orange pepper, chopped

DRESSING:

1/2