Favorite Recipes 2002: Lynden Christian Schools

By Lynden Christian Schools

A Collection of recipes compiled by Lynden Christian 2002

• Language: English
• Publisher: Lulu.com
• Release date: Oct 20, 2022
• ISBN: 9781387521494

Book preview

Favorite Recipes

A Collection of Recipes from

Lynden Christian School

Lynden Washington

2002

"Linking Head & Heart

Home & School

Child & God"

Copyright 2002

All Rights Reserved

ISBN 978-1-387-52149-4

The mission of Lynden Christian School is to be an effective instrument of God. Together with Christian parents and the church, we educate children and young people so that they may grow and mature into perceptive and caring Christians.

Finally, our goal is to produce citizens who will have a transforming influence in the world.

Serving the Christian family with quality Christian

·education

• A Christian home, a Christian church, and a Christian

school unite to work and support each other in raising

children that love God and their neighbors.

• Christian education prepares our children for life

challenges with the knowledge, skills and values to

shape our culture and change the world.

• Schools need stability and tradition for strength and

continuity. Established in 1910, Lynden Christian School

certainly contributes toward that end.

Lynden Christian School believes the school is an extension of the Christian home, designed to reinforce the faith and values of parents.

• We believe that policies and procedures governing the

school should be consistent with the standards of the Bible, which is God's inspired Word.

• We believe that this is God's world, that He holds it in His hand, and that every part of creation must be claimed for Him.

• We believe that each child is unique in God's sight, created in His image to live a life of faith and service.

• We believe that the Christian faith must be applied to all areas of life- that in Christ lie hidden all the treasures of wisdom and knowledge

• We believe that teachers are vitally important role models who embody the Spirit of Christ

• We believe that parents have the right and responsibility to teach the Christian way and to establish Christian schools to assist them in this God-given task.

As an educational institution, our goal is to present Christ as the focal point, and that the students and their families desire an education from a Christian perspective.

For no one can Jay any foundation other than the one

already laid, which is Jesus Christ. - /Corinthians 3: 11

��

J� {970 ...

Our history can be traced to hearty families who settled in Lynden in the late 1800s, courageous pioneering Christians from Michigan, Iowa, the Dakotas and the Netherlands. They sought a Christian education for their children founded on the Word of God. By 1910, the group had formed Lynden Christian School with Articles of Incorporation and a school board.

Until the construction of a two-room schoolhouse on Grover Street was completed in 1911, the first 72 elementary students were instructed in rented quarters. By 1930, the school offered junior high education; Lynden Christian expanded to include secondary education in a newly-built facility dedicated in 1947. Only two years later, visionary supporters began the first phase of a new elementary school complex near the high school on Drayton Street.

By 1965, the current high school building was dedicated and the First Street building became the middle school, creating a compact and unified campus.

Always pressing on, supporters moved forward in faith during the next two decades with more campus expansions and

improvements; an industrial arts and agriculture building in 1977, a multi-million dollar middle school in 1994, and a Central Office in 1999. Over the past several years, Friends of Lynden Christian School, the umbrella organization for the Society's auxiliary fundraising and booster groups, has funded renovations and upgrades in the elementary building as well.

With God's blessing, Lynden Christian School has enjoyed steady growth over the decades and, spurred by the vision and sacrifice of those before them, supporters have continued to meet expansion challenges while striving for excellence.

We would like to express our appreciation to the many people who gave so generously of their time and energy in collecting, submitting and typing these treasured recipes.

May your families be blessed with good food, good fellowship and good health. Enjoy!

Holly Stockman

Karen Kildall

Adriana Silvis

Karrin Haan

Sue Littlejohn

Carolyn Ward

Appetizers & Beverages ........ 1-14

Soups & Salads .................... 15-50

Vegetables

& Side Dishes .................. 51-68

Main Dishes ........................ 69-124

Breads & Rolls .................. 125-140

Desserts ............................ 141-182

Cookies & Candy .............. 183-220

This & That ...................... 221-236

Index

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Helpful Hints

• You won't need sugar with your tea if you drink jasmine tea or any of the lighter-bodied varieties, like Formosa Oolong, which have their own natural sweetness. They are fine for sugarless iced tea, too.

• Calorie-free club soda adds sparkle to iced fruit juices, makes them go further and reduces calories per portion.

• For tea flavoring, dissolve old-fashioned lemon drops _ _or hard mint candy in your tea. They melt quickly and keep the tea brisk!

• Most diets call for 8 ounces of milk and 4 ounces of fruit juice. Check your glassware. Having the exact size glass ensures the correct serving amount.

• Make your own spiced tea or cider. Place orange peels, whole cloves, and cinnamon sticks in a 6-inch square piece of cheesecloth.

Gather the corners and tie with a string. Steep in hot cider or tea for 1 O minutes or longer if you want a stronger flavor.

• Always chill juices or sodas before adding to beverage recipes.

• To cool your punch, float an ice ring made from the punch rather than using ice cubes. Not only is this more decorative, but it also inhibits melting and diluting.

• Place fresh or dried mint in the bottom of a cup of hot chocolate for a cool and refreshing taste.

• One lemon yields about ¼ cup juice; one orange yields about 1/3 cup juice. This is helpful in making fresh orange juice or lemonade!

• Never boil coffee; it brings out the acid and causes a bitter taste.

Store ground coffee in the refrigerator or freezer to keep it fresh.

• Always use COLD water for electric drip coffee makers. Use 1 to 2

tablespoons ground coffee for each cup of water.

• Seeds and nuts, both shelled and unshelled, keep best and longest when stored in the freezer. Unshelled nuts crack more easily when frozen. Nuts and seeds can be used directly from the freezer.

• Cheeses should be served at room temperature, approximately 70°.

• To prevent cheese from sticking to a grater, spray the grater with cooking spray before beginning.

Appetizers

hTICHOKE DIP

1 lg. can artichoke hearts, cut in

1 c. mayonnaise

quarters

1 c. Parmesan cheese

1 c. grated mozzarella cheese

1 tsp. garlic powder

Mix well and bake at 350° for 35 minutes. Serve warm with crackers.

Yuki Caldwell

hTICHOKE PARMESAN DIP/SPREAD

1 can artichokes (not marinated)

¾ c. light mayonnaise (not salad

1 small can green chili peppers

dressing)

1 c. fresh grated Parmesan cheese

¾ c. sour cream

Mix all ingredients and pour into small baking dish. Spread evenly.

Bake at 350° for 25 minutes. Serve warm with small sourdough rounds or slice baguette.

Linnet !Andrews

{lJ_AKED CRAB DIP

1 pkg. (8 oz.) cream cheese

1 T. Worcestershire sauce

½ 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 and either microwave on medium power for 10 minutes or bake at 350° for 25 minutes.

Xatfiy Cfiambers

Appetizers & Beverages 1

{lJ__ OURS IN CHEESE SPREAD

1 clove garlic

. ¼ tsp. each: dried basil, dried dill

2 (8 oz.) pkg. cream cheese,

weed, dried marjoram,

softened

dried thyme and pepper

1 tsp. dried oregano

Put garlic in food processor until finely chopped. Add cream cheese and remaining ingredients. Process until smooth. Scrape down sides when needed. Yield: about 3 c. Things to do with spread: serve on crackers with summer sausage, spoon into fresh mushroom caps and bake at 350° for 15 min., spoon onto baked potato or stir into mashed, combine 1 c. spread with ½ c. milk and toss with 12 oz. of hot pasta.

Susan Strauser

{lJ__RUSCHETTA

¼ c. mayonnaise

1 tsp. oregano

1 c. grated mozzarella cheese

½ tsp. pepper

2 Roma tomatoes, chopped

¼tsp.basil

¼ c. chopped black olives

1 loaf baguette

¼ c. grated Parmesan cheese

Cut baguette into 1 inch slices and butter. Place on cookie sheet, buttered side up. Mix all ingredients; divide evenly on bread slices and spread. Bake at 350° for 15 min. Serve warm.

Janice Xortfiuis

l?!IOCOLATY STRAWBERRY DIP

1 (8 oz.) pkg. Neufchatel cheese,

¼ c. cocoa powder

softened

¼ c. milk

2/3 c. powdered sugar

½ tsp. vanilla

Beat cheese until fluffy. Add powdered sugar, cocoa, milk and vanilla; beat on medium speed until smooth. Cover and refrigerate several hours or overnight. Serve with fresh strawberries or other fresh fruit.

Irene

2

�NGEALED CHICKEN SALAD DIP

2 cans chunk chicken or 1 large

1 small onion, grated

can tuna

1 small jar chopped pimento

1 c. mayonnaise

1 can water chestnuts, diced

1 (8 oz.) pkg. cream cheese

2 pkg. unflavored gelatin,

1 can cream of chicken soup

dissolved in ¼ c. water

( cream of celery with tuna)

Cook chicken, mayonnaise, cream cheese and soup until creamy smooth. Add onion, pimento and water chestnuts. Add gelatin after ingredients have warmed. Chill until set. Can be put into mold. Serve with crackers.

,Lori Scfioneveld

�AB SPREAD

8 oz. cream cheese, softened

½ bottle cocktail sauce

1½ T. dried onion

crab meat, drained on a pape,r

1 tsp. lemon juice

towel

1 T. Worcestershire sauce

Mix cream cheese, dried onion, lemon juice, Worcestershire sauce and spread onto a serving plate. Cover with ½ bottle cocktail sauce.

Add crab meat on top. May substitute shrimp for crab. Serve with crackers.

CJJonna Steiger

�AB SPREAD

1 c. mayonnaise

1 c. fresh grated Parmesan cheese

1 can artichoke hearts (water1 squeeze of lemon juice

packed ones), drained and

1 tsp. garlic powder

chopped

½ to 1 lb. crab meat

Mix ingredients together. Put in round pie pan. Grate sharp cheddar cheese on top. Bake for 20 min. at 350°. Use with Waverly crackers.

Jennie 'Berendsen

Appetizers & Beverages 3

�EAM CHEESE DIP

2 (8 oz.) pkgs. cream cheese,

1 pkg. dry vegetable soup mix

softened

1 small jar seafood sauce

1 (8 oz.) container sour cream

crab meat or shrimp

Combine cream cheese, sour cream and vegetable soup mix. Pat these on a serving plate and form into a circle. Make a ditch in the middle, pour sauce into it and top with meat. Serve with crackers.

Cheryl 'Roorda

�EAMY CRAB DIP

2 packages (8 oz.) cream cheese

½ c. grated cheddar cheese

1 carton (8 oz.) sour cream

1 tsp. dry mustard

¼ c. mayonnaise or salad

1/2 tsp. Worcestershire sauce

dressing

1/s tsp. garlic powder

1 tsp. lemon juice

2 cans (6 oz.) crab meat, drained

Combine cream cheese, sour cream, mayonnaise, and lemon juice.

Mix until smooth. Stir in cheese and seasonings. Add crab. Put in lightly greased 1 ½ quart casserole dish. Bake at 350° for 30 to 35

minutes or until bubbly. Sprinkle with additional cheese and bake until melted. Serve with crackers or veggies.

.Xarrin J{aan

�ENCH BREAD TOPPING

½ c. butter, melted

1 chive, diced

½ c. Parmesan cheese

1 c. Best Foods mayonnaise,

1 c. shredded cheddar cheese·

regular not light

Mix it all together and spread on a loaf of French bread that has been cut diagonally. Bake at 350ůntil golden, approximately 20 minutes. It will seem like you have way too much topping, but you need to put it on thick.

Cheryl 'Roorda

4

�ESH SALSA

6 - 8 ripe tomatoes

2 jalapefto peppers

1 small onion

1 bunch cilanto leaves

2 cloves garlic

1 serrano pepper

Dice and mix above ingredients. Serve with tortilla chips.

'Debbie Miedema

�ESH SALSA

4 to 5 tomatoes, cut up

1 tsp. garlic salt

1 jalapefto pepper

small bunch cilantro leaves

¼ c. onion

salt to taste

3 cloves garlic

Cut up the tomatoes. Finely chop jalapefto pepper, taking out the seeds for a milder taste. Finely chop onion. Finely chop garlic or use garlic press. Mix tomatoes, pepper, onion and garlic together. Add garlic salt, salt and finely chopped cilantro.

Melinda 'Bratt

!!/lii.T ARTICHOKE DIP

1 c. mayonnaise

2 cans artichoke hearts ( not

1 c. grated Parmesan cheese

marinated), chopped

1 (8 oz.) pkg. shredded mozzarella

dash of garlic powder

cheese

Mix together and put into a greased 2 qt. casserole dish. Bake uncovered at 350° for 30 min. Serve with crusty French bread or crackers.

Candi Jfosick

Appetizers & Beverages 5

%._TBEANDIP

2 cans Frito bean dip

2 c. shredded cheddar cheese

1 c. sour cream

1 pkg. taco seasoning mix

1 (8 oz.) pkg. cream cheese

20 drops Tabasco sauce

1 bunch green onions, diced

Mix: together bean dip, sour cream and softened cream cheese, Beat in diced green onions, 1 c. cheddar cheese, taco seasoning and Tabasco.

Pour into 8-inch glass Pyrex pan and sprinkle top with remaining cup of cheddar cheese. Bake at 350° for 25 min. Dip in tortilla chips and enjoy! Also a great filling for burritos.

ffi-NE'S MEXICAN DIP

1 lb. hamburger

1 tsp. Worcestershire sauce

1 onion

garlic salt

medium size Velveeta cheese

2 tomatoes

1 can chopped mild green chilis

Brown the hamburger and onion. Microwave Velveeta cheese, chills, and Worcestershire sauce into sauce. Mix together; sprinkle with garlic salt and 2 tomatoes. Put in crock pot 1 to 2 hours.

Jennie 13erendsen

�CHO DIP

1 lb. hamburger

1 c. cheddar cheese

1 pkg. taco seasoning mix

1 (16 oz.) jar salsa

1 lg. can refried beans

1 pint sour cream

2 c. mozzarella cheese

Brown hamburger with seasoning. Spread refried beans on the bottom on 9 x 13-inch glass pan. Layer hamburger, mozzarella cheese, cheddar cheese and salsa. Bake at 350° for 30 minutes, covered. Add sour cream when ready to serve.

Shirley

6

�D FASHIONED FINGERJELLO

2½ env. Knox unflavored gelatin

water

1 large box Jello

Mix unflavored gelatin in 1 ¼ c. cold water. Set aside. Boil 1 c.

water; add the large box of Jello, stir until dissolved. Mix both gelatins together, stir, then add ¼ c. cold water. Put in molds, pan, cups, etc.

sprayed with vegetable oil for easy removal. Refrigerate 1 hour. These are firm, not so sweet and make more for the party!

Julie Wandel

!l!RMESAN ARTICHOKE CHEESE DIP

1 can artichoke hearts (not

1 c. grated Parmesan cheese

marinated)

1 tsp. garlic

½ c. sour cream

optional: ½ c. to 1 c. crumbled

½ c. mayonnaise

smoked salmon

8 oz. cream cheese

Mix all ingredients. Bake at 350° for 20 to 30 minutes. Serve with tortilla chips or bread slices.

Sfi.eri Jansma

iZJ..NEAPPLE CHEESE BALL

2 (8 oz.) pkg. cream cheese

¼ c. finely chopped green peppers

1 (8 oz.) can crushed pineapple

2 T. finely grated onion

2 c. chopped walnuts

1 T. Beau Monde seasoning

Soften cream cheese; blend with drained pineapple, 1 c. nuts, green pepper, onion and seasoning. Mix well and form into ball or roll. Put the second cup of nuts on wax paper and roll cheese ball or log until well coated. Chill. Serve with assorted crackers.

Xay Xoeman

Appetizers & Beverages 7

�RIMP SPREAD

1 (8 oz.) pkg. cream cheese,

2 c. shredded mozzarella cheese

softened

2 (4¼ oz.) can shrimp, drained

¼ c. sour cream

3 green onions, sliced

¼ c. mayonnaise

¾ c. finely chopped tomato.

1 c. seafood cocktail sauce

In a small mixing bowl, beat the cream cheese, sour cream, and mayonnaise until smooth. Spread in a 12 inch pie plate or platter. Cover with seafood sauce. Sprinkle with cheese, shrimp, onions and tomato.

Cover and chill. Serve with your favorite crackers or tortilla chips Charlene Jvieuwsma

tANGAPORE CHICKEN WINGS

2 dozen chicken wings, cut in 2

1 tsp. dry mustard

¼ c. soy sauce

½ tsp. garlic salt

¼ c. brown sugar

Stir together soy sauce, brown sugar, mustard and salt. Pour over chicken and marinate 3 hours or overnight. Place in 9 x 13-inch pan and bake 1 hour at 350° turning over once. A single layer of chicken works best.

Jan .J{erwerden

g;__co DIP

1 lb. hamburger

6 oz. hot or med. taco sauce

1 pkg. taco seasoning

1½ to 2 c. mozzarella and

1 can refried beans

cheddar cheese

8 oz. cream cheese, softened

Brown meat; add taco seasoning, beans, cream cheese and taco sauce.

Mix and put in 9 x 13-inch pan. Bake at 250° for 20 to 25 min. Sprinkle cheese on top and bake an additional 5 to 10 minutes until cheese is melted. Could add olives, green onions or tomatoes if desired. Serve with tortilla chips.

!Annetta .J{ommes

8

g'i___co ROLL-UPS

2 (8 oz.) pkgs. cream cheese,

2 T. pimento, optional

softened

2 to 3 green onions, sliced

½ c. mayonnaise

1 T. each: taco seasoning and chili

½ c. sour cream

seasoning

1 can diced, green chilies

1 dozen flour tortillas

1 small can sliced olives

Mix all ingredients together and spread on tortillas. Roll up each tortilla and cut into 1 inch slices. Keep chilled.

J-{ofly Stock.man

�E KEG'S STUFFED MUSHROOMS

8 - 10 large mushrooms

1 tsp. parsley

8 oz. cream cheese

¼ tsp. lemon juice

¼ c. minced onion

can crab

½ tsp. seafood seasoning

dashes of salt and pepper

1/s tsp. dried dill

Clean mushrooms with damp paper towel. Remove entire stem and reserve for another use. Put in pie plate, cavities up. In saucepan, saute onions in a tsp. of butter. When soft, add cream cheese, herbs, lemon juice, salt and pepper. Cook over low heat until smooth. Add crab.

Heat through. Pour over mushrooms. Bake at 350° for 20 min. or until browned. Also excellent as a topping (without mushrooms) over baked fish.

Sue Lik.k.el

Appetizers & Beverages 9

fiGET ABLE PIZZA

2 pkg. crescent rolls

assorted chopped vegetables (as

1 (8 oz.) cream cheese

desired):

1 envelope dry ranch dressing mix onion, green pepper, tomato, 1 c. sour cream

cucumber, celery, broccoli,

1 c. shredded co-jack cheese

cauliflower, carrots, black olives

Spread crescent rolls out flat on cookie sheet, pressing edges together to form one large crust. Bake at 350° for 8 - 10 min. Beat together softened cream, sour cream and dressing mix until smooth. Spread on cooled crust. Top with vegetables (crumbled bacon is good too!) and sprinkle cheese over all. Chill and serve.

vfnn

fiGGIE TORTILLA PINWHEELS

1 (8 oz.) pkg. cream cheese,

¼ c. chopped green onions

softened

¼ c. chopped black olives

4 tsp. dry ranch salad dressing

1/s c. chopped pimento

mix

5 flour tortillas (8 inch)

1 (2¼ oz.) pkg. dried beet chopped salsa