Dueck Family Cookbook

Filling the Kohma The Dueck Family Cookbook

Edited by Lisa Heinrichs Designed by Jane Heinrichs

Filling the Kohma The Dueck Family Cookbook

Edited by Lisa Heinrichs Designed by Jane Heinrichs

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Mie hungat, Mie schlungat, Mie schlackat de Buck.

Bie Grootvodash im Tjalla Doa licht eene Wruck.

Me hungers, Me shlungers, Me shakes in the belly.

At Grandfather’s in the basement There lies a turnip.

- Low German Rhyme (The Windmill Turning 55)

Text copyright © 2010 Lisa Heinrichs and the Dueck Family Illustrations copyright © 2010 Jane Heinrichs All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior permission of Lisa Heinrichs or Jane Heinrichs.

First Edition The illustrations for this book were done in ink and watercolour.

The text is set in Lucida.

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TABLE OF CONTENTS Introduction Story of John R. and Tina Dueck Breads and MuďŹƒns Breakfast Foods Salads and Dips Soups Meats Fish and Poultry Vegetarian Canning Cookies and Dainties Cakes Pies Household Family History Maps Ancestor Charts Bibliography Index of Recipes by Title Index of Contributers Notes

4 6 9 21 31 43 61 75 93 113 121 145 167 181 189 198 204 216 218 222 224

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Introduction I first had the idea to put together a family cookbook when I spotted a talk on the subject advertised at our local library. Since I love to cook and I love family history I thought this would be a perfect project for me to take on. Indeed, it has truly been a rewarding experience to contact family members, share recipes and stories, and try new dishes.

The cookbook is divided into two parts. The first part is the story and recipes of the John R. and Tina Dueck family. The recipes in this section include family favourites from each branch of the family. In addition, there are a large number of recipes which have been passed down by Grandma, and submitted by her children.

For these recipes I have indicated “Tina Dueck” as the contributor, although she was rather the originator of the recipes than the contributor. I was surprised at the number of Grandmaʼs recipes that were actually written down, as I expected in her generation most of the cooking would have been done by memory. I did have to test many of her recipes to add instructions and baking times.

Aunt Marilyn wrote me that until Marcella began high school, Grandma stuck to a fairly predictable “meat and potatoes” menu.

However, her repertoire soon expanded to include recipes such as chili, shepherdʼs pie, and pizza. That diversity of foods has grown through the generations and you will note that the recipes in this cookbook go beyond the traditional Mennonite recipes to include foods with a variety of cultural influences. Another thing to note about the recipes in this book, as my brother Jeffrey pointed out, is the abundance of desserts. One thing that hasnʼt changed is that the Duecks love their desserts!

The second part of the book is a section on the family history of the John R. and Tina Dueck family. I have included ancestral family trees, the story of our ancestors complete with maps, photos, and even family folklore. It is unique to have a family history written in this way, as most family books begin with one common ancestor and work their way down. In this case I have started with common descendants and have told the story of their past.

I want to thank the Dueck family and even some of the extended Janzen family for becoming involved in this endeavor by submitting recipes and memories, answering my many questions, and for the unique Dueck humour which frequently popped up in the long chains of emails. A special thanks to Jane Heinrichs for offering to do the design and illustration of the book. The beautiful product is a testament to your artistic talent and good taste.

Another special thank you goes out to my mother, Grace Dueck,

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who spent hours typing out many of Grandmaʼs old recipes from her notebooks, proofreading the whole cookbook, and being my go-to person for family information, photos, etc. My in-laws, Ed and Ruth Heinrichs, also contributed to this book by proof-reading it to catch any errors that I missed. Thank you also to my husband Robert and son Luke who bore with me as I tried new recipes and spent long hours working on the computer. I couldnʼt have done this without your love, patience, and support.

- Lisa Heinrichs

A Note from the Designer You may notice that all of the water colour illustrations have yellow gingham details. This is a tribute to Grandmaʼs (Tina Dueckʼs) yellow gingham apron that we all remember so fondly.

- Jane Heinrichs

Low German words used in this cookbook: Eadschocke: Potatoes Eia: Eggs Kohma: Pantry Komst Borscht: Cabbage soup Menjsel: A flour and milk/water mixture used as a base for soups or gravies.

Mia Grope: Large cauldron used to heat water for washing laundry.

Vaspa (pronounced faspa): A light lunch in the afternoon usually consisting of buns, cheese, pickles, jam, etc.

Worscht: Sausage Wrennetje (pronounced Verenitje): Perogies filled with cottage cheese (in other Mennonite traditions it might be fruit).

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Story of John R. and Tina Dueck John R. Dueck was born in Friedensfeld, Manitoba on June 13, 1923 to Peter and Justina (Unger) Dueck. He spent the majority of his childhood growing up on the farm. At the time, it was thought that the farm was the best place to raise a family, although his father was not a farmer at heart and therefore was never very prosperous in his farming endeavors. John has always been known as a quiet and unassuming person. As a child he was afflicted with a condition which they called “St. Vitusʼ Dance” which caused such intense shaking that he had to stay home from school for months at a time.

Tina Janzen was born in Giroux, Manitoba on February 21, 1929 to John and Getruda (Penner) Janzen. Even as a child she was known to have strong opinions and a quick temper. However, this was balanced with her dreamy, imaginative side. She loved to read, and her books inspired many of her imaginings. Although she worried that she would never get married because of her red hair, freckles and bunions, a fellow clerk at the PJ Loewen store took notice of her, and on May 7, 1950 she was wed to John Dueck.

John and Tina did not have much in the way of material wealth. They were blessed with seven children, and while John made his living at Penner Farm Services (previously A.K. Penner and Sons) for 31 years, Tina cared for the household. She found ways to scrimp and save such as making over second hand clothes for the children, growing food in the garden, and canning the plentiful produce from her garden in which she took great pride.

The children had a loving upbringing and grew up close.

A love of music, games, and puzzles was fostered.

In 1971 Tina swallowed a soup bone which led to years of complications and surgeries. John took good care of her during this time. She passed away on July 13, 1993 at the age of 64 years.

She has been greatly missed by her husband and family.

John moved out of their home in Blumenort in 1997 and into the Woohaven Manor in Steinbach. He passes his time enjoying many visits with friends and family. He stays sharp by working on daily crosswords in the newspaper and is always up for a good game of Scrabble.

Despite the geographical diversity of the family, we remain close. Those in Manitoba and Alberta respectively meet for family functions throughout the year. At Christmas many family members congregate in Steinbach or Winnipeg where the traditions of singing, games, and puzzles are passed on to future generations.

- Lisa Heinrichs

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Breads and Muffins

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Breads and Muffins

Mom’s Brown Bran Bread __________________________________________________________ Dissolve: 2 pkgs active dry yeast (4 ½ tsp) in ½ cup lukewarm water 2 tsp sugar Dissolve: ¼ cup lard or vegetable oil ¼ cup sugar 2 Tbsp salt in 2 cups boiling water Add: 2 cups cold milk Add: yeast mixture 6 large handfuls of bran (1-2 cups) 3 cups white flour Let stand for 15-20 minutes. Knead in: 5-6 cups white flour Knead for 10 minutes. Place in large bowl and let rise 1 hour.

Punch down and let rise another 15-20 minutes. Put in pans (4 - 8x4 inch loaves or 3 - 9x5 inch loaves) and let rise 1 hour.

Bake at 375°F for 35-40 minutes. __________________________________________________________ Marilyn Heinrichs Tina Dueck

Many of Grandma’s recipes call for lard. However, in most cases you may substitute another kind of shortening such as vegetable shortening, margarine, or butter.

- Lisa Heinrichs 10

Breads and Muffins

Brown Bread – Mom Dueck __________________________________________________________ A hearty variation on Momʼs Brown Bran Bread.

Scald: 2 cups milk 4 Tbsp lard Add: 1 cup water to cool Soak: 2 pkgs active dry yeast (4 ½ tsp) in 1 cup water 2 tsp sugar Let stand for 10 minutes.

Add: ¼ cup sugar 2 Tbsp salt scalded milk flour: 2 cups bran 2 cups rye flour 2 cups white flour 4 -5 cups whole wheat flour Knead dough, and place in bowl. Let rise to double (about 1 hour). Punch down and rise for 15 minutes then punch down again. Put in 4-8x4 inch pans and let rise 1 hour. Bake for 50 minutes at 350 degrees Farenheit. __________________________________________________________ Jo Dueck Tina Dueck

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Breads and Muffins

Oatmeal Bread __________________________________________________________ Combine in large bowl: 1 cup quick oats ½ cup whole wheat flour ½ cup brown sugar 1 Tbsp salt 2 Tbsp margarine Pour over: 2 cups boiling water Stir to combine.

Dissolve: 1 pkg dry yeast in ½ cup warm water When batter is cooled to lukewarm, add yeast.

Stir in: 5 cups white flour When dough is stiff enough to handle, turn onto floured board and knead 5-10 minutes. Place in greased bowl, cover, and let rise until doubled. Punch down and let rise again. Shape into 2 loaves and place in greased 8x4 inch pans. Let rise until doubled. Bake at 350 ̊ F for 30-40 minutes. Cool on a rack, brushing loaves with margarine for a soft crust. When doubled, recipe yields 3 - 9x5 inch loaves. __________________________________________________________ Lisa Heinrichs

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Breads and Muffins

Flax Bread __________________________________________________________ 3 cups water, lukewarm 4 Tbsp yeast ½ cup honey 2 cups milk 4 eggs, beaten 1 cup oil 1 tsp salt 1 cup ground flax 2 cups bran 4 cups white flour 6 cups whole wheat flour Soften the yeast in the 3 cups of water, let rise slightly. Beat together eggs, honey, oil, milk, and salt. Then beat in the yeast once it has risen somewhat. Beat in the flax, bran, and white flour. Let this rise for 30 minutes, then beat or knead in the whole wheat flour. Let rise for about 45 minutes to 1 hour.

Form into loaves and put into greased loaf pans. The dough will be quite sticky, so grease your hands well before shaping loaves. Let rise for 45 minutes to 1 hour. Bake at 350 degrees for 45 minutes. Yield: 4 - 9x5 inch loaves.

______________________________________________________ Rachel Reimer

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Breads and Muffins

Mom’s Buns __________________________________________________________ Dissolve and let stand 10 minutes: 2 pkgs yeast (4 ½ tsp) ½ cup warm water 2 tsp sugar Add: 3 ½ cups milk 1 ½ cups boiling water yeast mixture (from above) flour to make a thin batter Stir together and let rise 20 minutes. Add: 1 ¼ Tbsp salt 1 ½ cups melted lard or vegetable oil 12 cups flour (approximately) Add enough flour so that dough is tacky to the touch, but no longer clings to fingers. Knead for 10 minutes. Then place in large bowl to let rise until double in bulk. Punch down, then let rise again. Take larger pieces of dough and pinch off buns.

Place on pans to rise until double in bulk. Bake at 375° F for 12-15 minutes or until browned to taste. _____________________________________________________________ Marilyn Heinrichs Tina Dueck

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Breads and Muffins

Cornbread Squares __________________________________________________________ 1 cup cornmeal 1 cup flour ⅓ cup sugar ½ tsp salt 1 Tbsp baking powder 1 ¼ cups buttermilk 1 large egg, beaten ¼ cup vegetable oil Preheat oven to 350 degrees. Grease 8x8 inch pan.

Combine dry ingredients in a bowl. Mix wet ingredients in another bowl, then add to the dry, mixing until just combined (batter will appear quite wet). Spoon into greased pan.

Bake 25 – 30 minutes or until a toothpick inserted into the center of the cornbread comes out clean.

Cool on a rack, cut into squares and serve. __________________________________________________________ Jo Dueck

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Breads and Muffins

Italian Cheese Bread __________________________________________________________ 2 1 1 1 1 1

½ cups flour tsp salt tsp sugar Tbsp instant yeast cup warm water Tbsp oil

Topping: ¼ to ⅓ cup Italian dressing ¼ tsp garlic powder ¼ tsp dried thyme ¼ tsp salt ¼ tsp dried oregano dash pepper ½ cup shredded mozza cheese 1 Tbsp Parmesan cheese In a bowl, combine first four ingredients. Combine water and oil; add to flour mixture. Add additional flour if needed to form soft dough. Place in a greased bowl and let rise for 20 minutes. Place on a 12” pizza pan.

Combine seasoning and dressing and brush onto dough.

Sprinkle cheeses over dough.

Bake at 450° F for 15 minutes or until golden brown. _____________________________________________________________ Rachel Reimer

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Breads and Muffins

Bran Muffins __________________________________________________________ The molasses in these muffins adds a nice rich colour and taste. ¼ cup shortening ½ cup brown sugar ¼ cup molasses 2 eggs, unbeaten 1 cup milk 1 cup flour 1 ½ tsp baking powder ½ tsp baking soda ¾ tsp salt 1 ½ cups bran ½ cup raisins Cream shortening and sugar together. Add molasses and eggs, and beat together well. Add milk, and then bran. Combine flour, baking powder, soda, and salt together. Add to liquid ingredients. Add raisins, if desired. Place in greased muffin pans. Bake in 400° F oven for 18 – 20 minutes. Makes one dozen large muffins. __________________________________________________________ Tina Dueck Grace Dueck Rachel Reimer

We can make a fairly educated guess as to the origin of Grandma’s recipe, as it can still be found today on the box of Quaker Natural Wheat Bran.

- Lisa Heinrichs 17

Breads and Muffins

Pumpkin Loaf _____________________________________________________________ 1 ½ cups sugar ½ cup oil 2 eggs 1 ⅔ cup flour ¼ tsp baking powder 1 tsp baking soda ¾ tsp salt ¼ tsp cinnamon ½ tsp cloves ½ tsp nutmeg 1 cup pumpkin ½ cup nuts (optional) 1 cup raisins (optional) Mix all ingredients together; pour batter into a greased loaf pan. Bake at 350° F for 45-50 minutes. Yields 1 loaf.

______________________________________________________ Rachel Reimer

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Breads and Muffins

Banana Bread ______________________________________________________ 2 cups all-purpose flour ¾ cup whole wheat flour 1 cup unpacked brown sugar 1 ½ tsp baking powder ½ tsp baking soda 1 tsp cinnamon ½ tsp salt 3 egg whites (I often just use 2 whole eggs) 2 Tbsp butter melted ¾ cup plain yogurt or sour cream (whatever you have on hand) 1 tsp vanilla 2 cups mashed bananas (approximately 4 medium bananas) ½ cup chopped walnuts (optional) ½ cup chocolate chips (or however many you desire!)

Preheat oven to 325°F. Combine flours and next 5 ingredients in a large bowl. Set aside. In a medium bowl, beat eggs, butter, yogurt/sour cream and vanilla and whisk until smooth.

Add bananas and whisk again. Add banana mixture to flour mixture. Stir until dry ingredients are moistened. Stir in nuts/ chocolate chips. Bake 1 hour and 20 minutes in a 9x5 inch loaf pan (You can spray the loaf pan with non-stick spray - I just line it with wax paper which works well).

Note: I usually keep an eye on this loaf in the last 20 minutes as, depending on how hot your oven bakes, the outside might get over-done while the middle is still raw. If this is happening I just turn down my oven temperature and bake it a little longer rather than hotter. _____________________________________________________________ Cori Reimer

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Oatmeal Bread (p. 12)

Brown Bread - Mom Dueck (p.11) 20

Breakfast Foods

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Breakfast Foods

Rührei (Scrambled Eggs) I _____________________________________________________________ 3 eggs beaten ½ cup milk ½ cup flour 4 Tbsp cream salt Mix all ingredients into a smooth dough, except eggs, which you beat well, and fold into first mixture. Put 2 Tbsp fat in frying pan and heat. Pour in egg mixture and brown on both sides, cutting and turning while browning. Some like the rührei in larger chunks, others finer. It depends on what you are used to. Serves 2. _____________________________________________________________ Tina Dueck Grace Dueck

Rührei (Scrambled Eggs) II _____________________________________________________________ 2 Tbsp flour pinch of salt & pepper 4 eggs ½ cup milk Mix flour, salt, pepper and eggs well. Add milk. Put 1 tbsp fat into frying pan. Heat and add eggs. Fry slowly stirring constantly, until it is golden brown and done. _____________________________________________________________ Tina Dueck Grace Dueck

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Breakfast Foods

Old Fashioned Frittata _____________________________________________________________ Uncle John called this the “Poor Manʼs Omelette” when we made it for a family dinner.

1 Tbsp oil 1 ¼ cups bread cubes ⅔ cup milk 6 eggs, beaten ½ cup grated cheese dried minced onions and parsley to taste ½ tsp salt 1. Preheat oven to 350° F. Combine bread and milk in a bowl and soak 15 minutes.

2. Combine eggs, cheese, onions, parsley, and salt in separate bowl. Add milk and bread mixture.

3. Heat 1 Tbsp oil in a non-stick, ovenproof skillet. Pour in egg mixture and cook over medium heat without stirring for 5 minutes. When browned and starting to set, place pan in the oven for 10 minutes to finish cooking on the top. _____________________________________________________________ Jane Heinrichs

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Breakfast Foods

Ham ‘n’ Cheese Strata _____________________________________________________________ This is great for Christmas morning. Prepare the night before and bake in the morning.

12 slices bread white or whole wheat, crusts removed 1 pound fully cooked ham, diced 2 cups (8oz) shredded cheddar cheese 6 eggs 3 cups milk 2 tsp Worcestershire sauce 1 tsp ground mustard ½ tsp salt ¼ tsp pepper dash cayenne pepper ¼ cup minced onion ¼ cup minced green pepper ¼ cup butter, melted 1 cup crushed cornflakes Arrange six slices of bread in the bottom of a greased 9x13 inch pan. Top with ham and cheese. Cover with remaining bread. In a bowl beat eggs, milk, Worcestershire sauce, mustard, salt, pepper and cayenne. Stir in onion and green pepper, pour over layers in pan. Cover and refrigerate overnight. Remove from the fridge 30 minutes before baking. Pour butter over bread and sprinkle with cornflakes. Bake uncovered at 350 degrees for 50-60 minutes. Let stand 10 minutes before serving. Yields: 8-10 servings. _____________________________________________________________ Cathy Reimer

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Breakfast Foods

Egg Burritos _____________________________________________________________ 1 medium red pepper, chopped 5 green onions, sliced 8 egg whites 1 Tbsp fresh parsley 4 flour tortillas ½ cup monterey jack cheese, shredded ⅓ cup salsa Heat lightly greased skillet over medium heat until hot. Add pepper and onions. Cook and stir for 3 minutes or until vegetables are tender crisp.

Add eggs. Reduce heat to low. Cook and stir for 3 minutes or until set. Sprinkle with parsley.

Warm tortillas in the microwave for 1 minute on high. Place ¼ egg mixture on each tortilla. Sprinkle with cheese. Fold sides to enclose filling. Serve with Salsa.

Serves 4 _____________________________________________________________ Joshua Mitchell-Dueck

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Breakfast Foods

Huevos Rancheros _____________________________________________________________ Sauté in oven proof skillet: 2 Tbsp oil 1 green pepper, chopped 1 large onion, chopped 2 cloves garlic, minced Add: 2 cups canned tomatoes, chopped (no or little juice) ½ tsp salt 1-2 Tbsp chili powder ½ tsp cumin 1 tsp oregano ½ tsp basil (optional) Cook over medium heat for 20 minutes.

Break into sauce: 6 eggs Cover with: 6 slices mozzarella cheese Bake in a preheated oven (350° F) for 15-20 minutes until eggs are done. _____________________________________________________________ Marilyn Heinrichs

I have some distinct memories of breakfast at Grandma and Grandpa’s. On Sunday mornings Grandpa would do a devotional from “Our Daily Bread.” Grandma drank her coffee, and if she wanted a refill all she had to do was tap her mug on the table and Grandpa would come fill it up again. She did this because she had trouble swallowing, and she was not able to speak right away after swallowing. After breakfast I watched in fascination as Grandma removed the curlers from her hair and fashion it into her usual “bubroll.”

- Lisa Heinrichs 26

Breakfast Foods

Cornmeal Wheat Pancakes _____________________________________________________________ 1 cup boiling water ¾ cup cornmeal Stir together until thick. (Cold water and cornmeal may also be cooked together in the microwave 3 - 5 minutes, until thick) Beat into cornmeal: 1 ¼ cups buttermilk 2 eggs 1 Tbsp honey or molasses (writer prefers molasses) 1 ½ cups whole wheat flour 1 Tbsp baking powder 1 ½ tsp salt ¼ tsp baking soda Sift together and stir into cornmeal. Do not beat. Fry by the spoonful on greased, medium-hot fry pan.

Serves 4. (These pack a punch!) _____________________________________________________________ Cori Reimer

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Breakfast Foods

Whole Wheat Waffles _____________________________________________________________ 2 eggs 1 ¾ cups milk ¼ cup canola oil ¼ cup unsweetened apple sauce 1 tsp vanilla 1 ½ cups whole wheat flour ½ cup crushed flax seed ¼ cup wheat germ 4 tsp baking powder 1 Tbsp sugar ¼ tsp salt Beat together eggs, milk, oil, applesauce and vanilla. Beat in all dry ingredients until smooth.

One recipe is enough for 4 people. _____________________________________________________________ Cathy Reimer

Tina Dueck making strawberry sauce for waffles with Jeffrey 28

Breakfast Foods

Golden Waffles _____________________________________________________________ Serve with blueberry or strawberry sauce, maple syrup, custard sauce (p. 30), ice cream and/or any fresh fruit.

2 cups once-sifted pastry flour or 1 ⅔ cups once-sifted all-purpose flour 3 tsp baking powder ½ tsp salt 1 Tbsp granulated sugar 2 eggs, separated 1 ⅔ cups milk ¼ cup salad oil or melted shortening Preheat waffle maker at medium setting. Sift together flour, baking powder, salt and sugar. Place egg whites in small mixing bowl; beat at high speed until stiff but not dry.

Combine egg yolks, milk and oil or melted shortening in large mixing bowl; beat at medium speed until blended – about 30 seconds. Mix in dry ingredients and continue to beat at medium speed, scraping sides and bottom of bowl with rubber scraper, just until blended – about 1 minute. Fold in beaten eggs whites. Pour batter evenly over grids, using about 7/8 cup for each 4-section waffle. Bake until signal light goes out.

Makes four 4-section waffles. _____________________________________________________________ Marcella Parr Tina Dueck

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Breakfast Foods

Custard Sauce _____________________________________________________________ 3 Tbsp flour ½ cup sugar few grains salt 2 eggs 2 cups milk 1 tsp vanilla Mix flour, sugar, and salt. Add to slightly beaten eggs. Scald milk, on stove or in microwave, and add gradually to egg mixture. Cook over hot water, stirring constantly until mixture thickens. Add vanilla. _____________________________________________________________ Tina Dueck Grace Dueck

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Salads and Dips

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Salads and Dips

Spinach & Strawberry Salad _____________________________________________________________ spinach or Romaine lettuce cut up strawberries – as many as desired ½ cup of toasted almonds Serve with sesame-poppy seed dressing: ⅓ cup sugar ¼ cup vinegar ½ cup oil 2 Tbsp poppy seeds 2 Tbsp sesame seeds ½ tsp Worcestershire sauce ¼ tsp paprika 1 ½ tsp minced onion This is enough dressing for 8 servings. _____________________________________________________________ Cathy Reimer

Craisin Salad

_____________________________________________________________ spinach or 1 head red leaf lettuce ½ cup pine nuts croutons ⅔ cup dried cranberries Dressing: 1 cup salad dressing (mayonnaise) ¼ cup Golden Italian dressing ¼ cup honey 2 Tbsp chopped dill Serves 6-8 _____________________________________________________________ Cathy Reimer

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Salads and Dips

Broccoli Salad __________________________________________________________ 3 cups broccoli florets, cut small 1 cup raisins 10 slices bacon, fried and crumbled or ½ cup bacon bits ½ cup red onion, diced ½ cup raw sunflower seeds ½ cup cheese, shredded Mix together in a large bowl. Set aside.

2 Tbsp sugar 1 Tbsp apple cider vinegar ¾ cup mayonnaise Combine sugar and vinegar and stir to dissolve. Stir in mayonnaise until well blended. Pour over the broccoli mixture and stir together. __________________________________________________________ Lisa Heinrichs

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Salads and Dips

Pear, Goat Cheese, and Carmelised Pecan Salad _____________________________________________________________ lettuce (we like to use a mixture of butter lettuce and baby arugula lettuce but really any lettuce type will do. A head of butter lettuce with an equal volume of another lettuce makes a nice sized salad.)

2 red pears (or Bartlett pears) Sweet and Spicy Candied Pecans (see below for recipe) Dijon-Honey Dressing (see below for recipe) 120 grams of fresh goat cheese Tear up chosen lettuce in a large salad bowl. Thinly slice in red pears. Add pecans and salad dressing and toss until well mixed. Then break in the goat cheese on top of tossed salad.

Sweet and Spicy Candied Pecans _____________________________________________________________ nonstick vegetable oil spray 3 Tbsp light corn syrup 1 ½ Tbsp sugar ¾ tsp salt ¼ tsp (generous) freshly ground black pepper 1 ⁄8 tsp cayenne pepper 1 ½ cups pecan pieces Preheat oven to 325°F. Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet. Place large piece of foil on work surface and grease foil. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. Can be made up to 3 days ahead. Store airtight at room temperature.

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Salads and Dips

Dijon-Honey Dressing _____________________________________________________________ 4 tsp honey 4 tsp apple cider vinegar 1 ½ tsp Dijon mustard ⅓ cup corn oil salt and pepper to taste Whisk honey, vinegar, and mustard in small bowl to blend.

Gradually whisk in oil. Season with salt and pepper.

Options: - Instead of making Dijon-Honey Dressing, buy Kraft Raspberry Vinaigrette - Try using other cheeses such as Feta, Blue Cheese, Asiago, Gorgonzola - Try using other types of nuts too, such as walnuts, almonds, or hazlenuts _____________________________________________________________ Terry Klassen Cori Reimer

This salad was made initially by Jeff and Romain when we celebrated Christmas with them prior to their trip to California in December, 2009. We enjoyed it so much we made it as our contribution to our dinner with Marcella, Steve and Dad in Steinbach on Christmas Day. We were also to have some salmon for this meal, which we had bought in Winnipeg a few days before. Well, on the day of our meal the large piece of salmon reeked when we opened the package so we were left sharing the smaller piece of salmon among 5 people, supplemented with farmer sausage. We learned that Cori also makes a variation of this salad.

- Terry Klassen 35

Salads and Dips

Caeser Salad Dressing _____________________________________________________________ ½ cup mayonnaise ¼ cup chicken broth (I try to use low sodium/fat if possible) 2 Tbsp Parmesan cheese 1 ½ Tbsp lemon juice 1 Tbsp red wine vinegar 1 hard-boiled egg 2 cloves garlic minced ½ tsp Dijon Mustard ½ tsp Worcestershire sauce 1 ⁄ tsp black pepper 8 1 large head of romaine lettuce, torn croutons (your choice) Combine the first 10 ingredients in a blender or food processor and blend until smooth. Cover and refrigerate for at least 1 hour.

Toss Romaine and dressing in a large bowl until lettuce is evenly coated with dressing. Add croutons just before serving.

Sprinkle with additional Parmesan Cheese and black pepper if desired.

Serves 6 (approximately) ____________________________________________________________ Cori Reimer

36

Salads and Dips

Applebee’s Oriental Chicken Salad __________________________________________________________ Oriental Dressing: 3 Tbsp liquid honey 1 ½ Tbsp vinegar 4 tsp mayonnaise 1 Tbsp Grey Poupon Dijon mustard 1 ⁄ tsp sesame oil 8 Salad: chicken strips – baked and cut into slices (1-2 per person) 3 cups chopped romaine lettuce 2 ½ cups coleslaw mix 1 green onion – chopped 2 Tbsp sliced almonds ⅓ cup chow mein noodles Mix salad and serve with Oriental dressing. Serves 2 – 3 persons as an entrée. __________________________________________________________ Jo Dueck Julia Bewernick

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Salads and Dips

Main-Dish Tuna Salad _____________________________________________________________ Cook and drain as directed on package: 7 oz. noodles, spaghetti rings, or macaroni Combine in large mixing bowl: cooled, cooked pasta 1 7-oz. can chunk tun 1 cup chopped celery ½ cup finely chopped scallions with greens ½ cup chopped sweet pickles (optional) 3 hard-boiled eggs, chopped ½ cup mayonnaise 2 Tbsp sweet pickle juice (optional) 1 Tbsp prepared mustard ½ t. salt dash pepper Chill and serve on lettuce leaves.

Sprinkle with paprika.

Serves 6-8 _____________________________________________________________ Grace Dueck

Hauns UllarichKjieltje wull hee nich, Spakj kjräjch hee nijch, Aulsoo bleef hee hungarich.

Hans UllarijchNoodles wanted he not, Bacon got he not, Therefore stayed he hungry.

Low German Rhyme (The WIndmill Turning 56) 38

Salads and Dips

Vinaigrette à la française _____________________________________________________________ A tasty salad dressing that I learned to make in France.

1 Tbsp balsamic vinegar 1 Tbsp dijon mustard 1 Tbsp olive oil salt pepper ½ minced shallot 1 small crushed garlic clove Whisk balsamic vinegar, dijon mustard, and olive oil with a fork. Add salt and pepper, ½ a minced shallot and a crushed garlic clove and let sit for a few minutes. Whisk again before mixing into salad. Serve with green lettuce, thinly sliced pear, roasted walnuts, and goat cheese. _____________________________________________________________ Jeffrey Klassen

Cheesy Pizza Dip _____________________________________________________________ 1 pkg cream cheese (8 oz) ⅔ cup sour cream ½ cup pizza sauce ¼ cup shredded cheddar ⅓ cup chopped red pepper ½ tsp oregano ¼ tsp red pepper flakes ¼ tsp garlic powder ½ cup mozzarella cheese Mix ingredients together and pour into oven-proof baking dish. Bake at 350° F for approximately 5-10 minutes. Serve with bread or crackers. _____________________________________________________________ Julia Bewernick

39

Salads and Dips

Jane’s Peach and Black Bean Salsa _____________________________________________________________ 3 peaches or nectarines, diced 1 kiwi, diced 1 red pepper, diced 1-19 oz can black beans, drained and rinsed ¾ cup parsley, chopped 3 green onions, chopped 3 tsp honey ½ tsp salt ½-¼ tsp tabasco or Red Hot (hot pepper sauce) juice of ½ lime or ½ lemon Toss ingredients and serve. _____________________________________________________________ Jane Heinrichs

Hummus _____________________________________________________________ 8 oz. chickpeas 2 garlic cloves minced 6 Tbsp lemon juice 4 Tbsp tahini 5 Tbsp olive oil 1 tsp cumin salt and pepper to taste Drain chickpeas and mash into a paste with blender or food processor. Mix garlic, lemon juice, and tahini, and add to chickpeas. Process until smooth and then gradually add olive oil. Add cumin and season with salt and pepper. _____________________________________________________________ Cori Reimer

40

Salads and Dips

Spinach & Artichoke Dip _____________________________________________________________ 2 cups shredded Mozzarella cheese ¼ cup Parmesan cheese ½ cup sour cream half of a 10 oz. package spinach thawed, drained and squeezed dry 3 cloves garlic, crushed ¼ tsp pepper 1 (14 oz.) can artichoke hearts 2 (8 oz.) blocks cream cheese Combine 1 ½ cups Mozzarella and 2 tablespoons Parmesan and the rest of the ingredients in a bowl and mix well.

Spoon mixture into a ½ quart baking dish. Sprinkle with ½ cup Mozzarella and 2 tablespoons Parmesan.

Bake at 350° F for 30 minutes or until bubbly and golden brown. _____________________________________________________________ Cori Reimer Rachel Reimer

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Applebeeʼs Oriental Chicken Salad (p. 37), Cornbread Squares (p. 15) and Homemade “Shake and Bake” chicken (p. 78)

Honey Spice-Rubbed Pork Tenderloin (p. 72) with Crispy Potato Wedges (p. 98) and salad topped with Vinaigrette à la française (p. 39) 42

Soups

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Soups

Sweet Potato and Apple Soup _____________________________________________________________ A perfect soup for autumn. ¼ cup vegetable or olive oil 2 or 3 shallots, minced salt and pepper 2 large sweet potatoes cut into small cubes 2 cloves of garlic 2 apples cut into small cubes (unpeeled) 2 cups vegetable broth 1 Tbsp garam masala 1 Tbsp cumin 1 tsp curry powder 2 tsp cinnamon 1 tsp cayenne pepper ⅓ cup sour cream milk Heat the oil in a large pot. Add the shallots, and a dash of salt and pepper, and cook them until they begin to soften. Add the sweet potatoes and garlic and cook until they begin to turn golden brown and soften. You may have to add more water and/or oil during the process. Add broth, apples and remaining spices. Simmer for 20 minutes with the cover on, stirring occasionally. After this time, the apples should be fully cooked and the spices will be nicely blended into the soupy mixture.

Transfer the mixture into a blender and blend it into a purée (you may have to do this in batches). Return the puree to medium heat. Stir in sour cream and add milk until you reach the desired consistency. Bring to a gentle boil before serving. Salt and pepper to taste.

Makes a whole bunch of servings. Enough to freeze and then some. _____________________________________________________________ Jeffrey Klassen

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Soups

Curried Carrot and Yam Soup _____________________________________________________________ 2 1 1 2

Tbsp olive oil onion, chopped - 2 garlic cloves, minced stalks of celery, chopped (optional)

In large soup pot sautĂŠ the above ingredients until soft.

1 1 6 3

pound carrots, chopped pound yams, chopped cups broth - vegetable or chicken tsp curry powder

Add to soup pot and bring to a boil. Simmer until carrots and sweet potatoes are tender, about 20 minutes. Remove from heat and purĂŠe.

1 tsp lemon juice salt and pepper to taste Add and stir well. Serve with a dollop of yogurt or a sprinkle of cilantro leaves. _____________________________________________________________ Cori Reimer

45

Soups

Butternut Soup _____________________________________________________________ Sauté slightly in butter: 3 cups butternut squash 1 onion, chopped 1 apple, chopped 1 potato, chopped Add: 1 tsp curry 2 chicken cubes 2-3 cups water (may substitute milk) Cook until squash is soft. Blend it or put it through a sieve.

Serve hot. Nice with a dab of sour cream and a sprig of parsley. _____________________________________________________________ Marcella Parr

Ruzje, Petruzhe, Waut ruschelt emm Stroo?

Doa gone de Janstjes Enn ha Kjeene Schoo.

De Schusta haft Lada Kjeene Leestjes doatoo, Dan kaun hee de Janstjes uck Moake kjeene Schoo.

Ruzhe, Petruzhe (Little Peter) What rustles in the straw?

There go the little geese And they have no shoes.

The cobbler has leather No lasts for it So he can’t make Any shoes for the Little Geese.

Low German Nursery Rhyme sung to the tune of “O Come Little Children”/”Ihr Kinderlein Kommet.”

46

Soups

Pumpkin Soup _____________________________________________________________ Melt in a large saucepan: 2 Tbsp butter or margarine Sauté for 5 minutes: ¼ cup chopped green pepper 2 Tbsp chopped onion large sprig of parsley (1 Tbsp dried parsley) ¼ tsp thyme leaves 1 bay leaf Add: 1 cup canned tomatoes 2 cups pre-baked, mashed pumpkin (or canned pumpkin) 2 cups chicken broth or stock (or 2 cups water and ½ a bouillon cube) 2-3 medium potatoes cubed Cover and simmer for 30 minutes, stirring occasionally.

Blend together: 2 Tbsp flour 1 – 2 cups milk (depending how creamy you want it - you can also use part cream) Stir into soup.

Add: salt and pepper to taste. few drops of Worcestershire (optional) Cook soup until it comes to just below the boiling point. Serve in bowls, sprinkle generously with grated mature cheddar cheese (optional). Garnish with parsley. Serves 6. _____________________________________________________________ Marcella Parr Jane Heinrichs

47

Soups

Chicken Tortilla Soup I _____________________________________________________________ 1 Tbsp olive oil 1 cup chopped onions 2 cloves garlic 2 cups shredded cooked chicken breast (2 breasts) 1 cup frozen corn 1 can (19 oz.) black beans rinsed and drained ¼ cup white wine – optional 1 tsp cumin 1 tsp Worcestershire sauce ½ tsp chili powder 1 can tomato soup 1 chopped tomato 3 cans of liquid chicken broth (1 carton) Cook chicken breast in the oven for 30 minutes at 350 degrees. Sauté onions and garlic in olive oil. Stir in chicken and next 9 ingredients. Reduce heat and simmer one hour.

Serve with salsa, sour cream and crushed taco chips. _____________________________________________________________ Jo Dueck

Chicken Tortilla Soup 48

Soups

Chicken Tortilla Soup II _____________________________________________________________ 4 flour tortillas (6 inch) 2 Tbsp Italian dressing ½ lb chicken breasts (2 Costco size) 1 red pepper, chopped 6-8 mushrooms 1 cup frozen corn 1 can diced tomatoes, undrained garlic powder onion powder chili powder salt and pepper 2 cups chicken broth juice from 2 limes (optional) 1 cup shredded cheese Cut tortillas into strips and toss with 1 Tbsp dressing. Spread in single layer on greased baking sheet. Bake at 400°F until crisp (8-10 minutes).

Cut chicken into bite sized chunks and brown with 1 Tbsp dressing. Add veggies and cook for 5 minutes. Add tomatoes, seasonings and broth. Stir together and bring to a boil. Reduce heat to medium/low and simmer 15 minutes. Stir in lime juice if adding.

Ladle soup into bowls and top with cheese, sour cream and tortilla strips (or taco chips if you donʼt make the tortilla strips). _____________________________________________________________ Julia Bewernick

49

Soups

Scandinavian Pea Soup _____________________________________________________________ 1 ½ cups yellow split peas 4 ½ cups water 1 tsp salt 2 - 4 cups chopped ham, bacon or sausage (1 lb.) ½ cup chopped onions ½ cup carrots, celery or green peppers 2 cups milk cayenne and nutmeg to taste Wash peas and drain. Add water and salt to peas. Bring to boil for 2 minutes Remove from heat, cover and let stand 1 hour.

Do not drain water. Add ham, onions, and carrots to peas.

Cover and simmer about 1 ½ hours or until peas are tender.

Stir in milk, cayenne and nutmeg to taste.

Heat through and serve. Serves 4.

Optional: Add cooked pot barley or alphabet macaroni at the end. _____________________________________________________________ Marilyn Heinrichs Grace Dueck Tina Dueck

Although Mom’s creativity blossomed in her gardening, her early years of cooking were more of the prosaic kind. She followed a few recipes which came from Grandma Janzen such as gooseberry jam filled oatmeal cookies, yet she often developed new variations on the old recipes. For example, Mom’s borscht and other soups were in my opinion tastier than the old pioneer recipes, which makes sense since there were more herbs and spices available in Mom’s day. Her pumpkin pie had the winning edge over most other varieties although I have to add that pumpkin pie is always a favourite of mine, no matter what the variation unless it is too insipidly sweet.

- Marilyn Heinrichs 50

Soups

Cabbage Borscht _____________________________________________________________ Boil for 1 ½ hours: 2 lbs pork soup bone 2 qts cold water Strain broth.

Add: 2 carrots - cut or shredded 1 medium head cabbage - chopped fine 2 medium potatoes - cubed 1 medium onion - chopped or minced 1 tsp salt 10 allspice - whole 1 small bay leaf 1 ½ Tbsp parsley or bunch of fresh parsley dash of pepper ½ star aniseed (optional - Mom never put this in) Cook vegetables, seasonings and stock until vegetables are tender.

Then add: 1 - 1 ½ c. tomato juice Bring to a boil.

Just before serving, add: ½ c. cream Optional: add ½ green pepper, chopped _____________________________________________________________ Tina Dueck as remembered by Marilyn Heinrichs Grace Dueck

51

Soups

Komst Borscht _____________________________________________________________ 2 lbs of soup meat and bones Cover with water and simmer for 1- 2 hours.

Remove bones and meat and add: 2 potatoes chopped 2 – 3 carrots diced 1 onion chopped small bunch parsley or 1 ½ Tbsp dried parsley Boil till almost tender.

Add: 5 – 6 cups finely shredded/chopped cabbage 1 tin tomato soup 1 Tbsp chicken in a mug 1 tsp salt ¼ tsp pepper 1 tsp dill or fresh dill small piece of star aniseed or ¼ tsp aniseed 10 peppercorns 3 whole cloves (put last four spices into a small piece of cheesecloth so it can be removed later) Remove meat from bones and add to the soup. Simmer and enjoy! _____________________________________________________________ Jo Dueck

52

Soups

Hamburger Soup _____________________________________________________________ Fry together: 4 lbs. hamburger 6 onions Add: 1 quart corn 1 quart beans 1 quart peas 1 stalk celery ½ cabbage 6 carrots 1 cup ripe beans or substitute cooked rice fresh parsley to taste 1 cup alphabet macaroni (optional) water enough for 10 quarts (40 cups) 2 - 10 oz. cans tomato soup or to taste Bring to a boil.

Before serving add: 1 cup table cream or to taste _____________________________________________________________ Grace Dueck Tina Dueck

53

Soups

Cheese and Corn Chowder _____________________________________________________________ First sauté: ¼ - ½ cup onion ¼ - ½ cup green pepper Combine in saucepan: sautéed onions and green pepper ½ cup water 2 cups diced potatoes 1 cup diced carrots 1 cup chopped celery 1 tsp salt ¼ tsp pepper Cover and simmer 10 minutes.

Add: 2 cups cream-style corn (or cream your own with a sauce thatʼs not too thick) Simmer 5 minutes. Add: 1 ½ cups milk ⅔ cup grated cheese Stir until cheese melts and chowder is heated through. Do not boil. Serves 4. _____________________________________________________________ Grace Dueck

54

Soups

Cream of Cauliflower Soup _____________________________________________________________ Cook in salted water until soft: 1 medium head cauliflower, chopped (can also substitute broccoli) Sauté in large saucepan until yellow: 4 Tbsp butter or margarine ¼ cup chopped onion Blend in: ¼ cup flour Add: 3 cups chicken broth 2 cups milk 1 tsp Worcestershire sauce cauliflower and cooking water Cook until mixture thickens slightly. Add: 1 cup shredded cheese Stir to melt cheese and serve sprinkled with herbs. If you wish, this soup may be puréed in the blender. Serves 6-8. __________________________________________________________ Grace Dueck

55

Soups

Bean Me Up, Scotty - (Black Bean Soup) _____________________________________________________________ 2 tsp olive oil 1 cup onions, chopped 1 cup red pepper, chopped 1 cup carrots, chopped 1 clove garlic, minced 1 jalapeno pepper, seeded and minced 3 cups low fat beef or chicken broth 1 cup crushed tomato 2 cans (19 oz each) black beans, drained and rinsed 2 Tbsp cilantro 1 Tbsp lemon juice 1 Tbsp brown sugar 2 tsp dried oregano 1 tsp chili powder 1 tsp ground cumin 1 tsp Worcestershire sauce ½ tsp thyme Ÿ tsp black pepper 6 Tbsp low fat sour cream In a large soup pot cook and stir onions, red pepper, carrots, garlic and jalapeno in olive oil for 5 minutes, until vegetables begin to soften. Add all remaining ingredients, except sour cream. Bring to a boil and simmer until cooked, 20-30 minutes. Puree soup until smooth with food processor. Top each bowl of soup with a tablespoon of sour cream. _____________________________________________________________ Cathy Reimer Cori Reimer

56

Soups

Lentil Soup _____________________________________________________________ 1 tsp olive oil 1 ½ cups chopped onions 1 cup chopped celery 2 cloves garlic minced 7 cups low-fat chicken broth 1 can diced tomatoes, undrained 1 can (10 oz ) crushed tomatoes 2 cups dried lentils 2 cups carrots, chopped 2 cups peeled, diced yams or sweet potatoes 2 tsp dried oregano 1 ½ tsp ground cumin 1 tsp coriander 1 tsp salt ½ tsp black pepper 1 ⁄ tsp ground nutmeg 8 2 cups packed, chopped, fresh spinach In a large pot cook onions, celery and garlic with olive oil.

Cook and stir till vegetables begin to soften approx 5 min.

Add all remaining ingredients except spinach. Bring to a boil and simmer for 30 minutes. Add spinach and simmer for 15 more minutes. _____________________________________________________________ Cathy Reimer

57

Soups

French Onion Soup _____________________________________________________________ 4 Tbsp unsalted butter 2 pounds yellow onions, sliced into ¼ inch half circles 1 tsp sugar 1 Tbsp all-purpose flour ½ cup dry sherry 3 cups beef stock (homemade tastes best) 2 tsp chopped fresh thyme or ¾ tsp dried thyme Salt and freshly ground pepper 1 small French baguette, sliced crosswise into ½ inch pieces 6 oz Gruyere cheese, grated on the large holes of a box grater (about 3 cups) Melt butter in a large Dutch oven or heavy pot on medium-low heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar , and cook, stirring as needed to keep onions from sticking, until they are soft, golden brown, and beginning to caramelize (about 1 hour).

Sprinkle flour over onions, and stir to coat. Add sherry, stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavours to combine.

Season with salt and pepper to taste.

Meanwhile, lightly toast bread under a broiler; set aside.

Ladle hot soup into six warmed ovenproof bowls. Arrange the bowls on a baking pan. Place 1 or 2 slices of toasted bread over each bowl of soup. Sprinkle grated cheese over bread in each bowl, and place under the broiler until cheese is melted and crusty brown around the edges. Watch carefully so that bread doesnʼt burn. Serve immediately. _____________________________________________________________ Lisa Heinrichs

58

Soups

Mom’s Tomato Soup _____________________________________________________________ 1 cup gravy (fat) liquids poured off from beef roast.

Place in fridge over night to let fat rise. Peel off hardened fat and discard. Pour remaining ʻgelʼ into a pot.

Add: 1 quart tomato juice 1-2 Tbsp finely minced or shredded onion 1 bay leaf one small bunch of parsley salt and pepper to taste Bring to boil and simmer Meanwhile, mix in a sealed container (tupperware): 1 rounded Tbsp flour ½ cup milk Shake up and down and sideways to make a “menjsel” The amount of flour depends on the desired thickness of the soup.

Add flour/milk mixture to soup with some extra milk to taste (maybe ½ cup).

Add: 1 Tbsp butter Option: Separately cook noodles, broken into 1 inch pieces to make three cups of cooked noodles. Drain and add to soup.

Instructions for eating: Eat as many bowls of soup as possible and keep a tally on the steamed up windows of the kitchen or dining room. _____________________________________________________________ Marilyn Heinrichs Tina Dueck

59

Komst Borscht (p. 52)

Sweet and Sour Chicken (p. 86) 60

Meats

61

Meats

Veal Pot Roast – Mom Dueck _____________________________________________________________ 3 ½ - 4 lbs veal or beef rump roast 1 Tbsp dry mustard 1 tsp poultry seasoning (or dash of each sage, marjoram, and thyme) 1 Tbsp brown sugar 1 Tbsp salt ½ tsp pepper 1 Tbsp flour 2 Tbsp salad oil 1 bay leaf 3 Tbsp cider vinegar or regular vinegar 1 onion sliced (or shredded) ¼ cup water Wipe roast with paper towel. Mix next 6 ingredients in a small bowl and rub well into the roast. Brown roast well, on all sides in hot oil in large skillet. Put in slow cooker and lay onion slices over top. Combine remaining ingredients and pour over roast. Cover and cook in slow cooker on low 6 – 8 hours (or on high 3 – 4 hours). Can also be baked in 325°F oven for 3 hours. Discard bay leaf. Slice thinly and serve with hot gravy.

Options: Add potatoes, carrots, parsnips, etc. partway through baking time.

Add ½ cup water or more if neccessary. _____________________________________________________________ Tina Dueck Jo Dueck Marilyn Heinrichs

Janelle reminded me of a Christmas past when her Dad, John, was left in charge of stirring the gravy for the dinner. He didn’t tend to it long enough, and the gravy ended up burning to the bottom of the pot. The family has never let him live this down.

- Lisa Heinrichs and Janelle Dueck 62

Meats

Beef Paprika _____________________________________________________________ ¼ cup shortening 2 lbs beef chuck or round, cut into 1-inch cubes 1 cup sliced onion 1 small clove garlic, minced ¾ cup catsup 2 Tbsp Worcestershire sauce 1 Tbsp brown sugar 2 tsp salt 2 tsp paprika ½ tsp dry mustard dash Cayenne red pepper 1 ½ cups water 2 Tbsp flour ¼ cup water 3 cups hot cooked noodles (spiral egg noodles) Melt shortening in large skillet. Add meat, onion and garlic.

Cook and stir until meat is brown and onion is tender. Stir in catsup, Worcestershire sauce, sugar, salt, paprika, mustard, cayenne and 1 ½ cups water. Cover and simmer 2 to 2 ½ hours.

Blend flour and ¼ cup water. Stir gradually into meat mixture.

Heat to boiling, stirring constantly. Boil and stir 1 minute.

Serve over wide spiral egg noodles.

Serves 6 to 8. _____________________________________________________________ Grace Dueck

63

Meats

Easy Beef (Ground Chicken) Enchiladas _____________________________________________________________ 2 lbs ground meat 1 Tbsp minced dry onions (can also mince 2-3 Tbsp fresh onions) 2 Tbsp cumin 1 tsp salt 1 tsp coriander 1 ½ - 1 ¾ cups salsa 4 cups shredded cheese (Monterey Jack or medium cheddar) 10 large whole wheat tortillas 1 ¼ - 1 ½ cups sour cream Fry meat, onions, cumin, and salt until meat is browned. Add coriander, 1 cup salsa, and 2 cups shredded cheese. Spoon ¾ cup meat mixture down centre of each tortilla. Dot with about 1 tablespoon of sour cream. Roll tightly and place in oiled 9 x 13 inch pan and 1 small pan. Cover with ½ cup - ¾ cup sour cream, ½ cup - ¾ cup salsa, and 2 cups of shredded cheese.

Bake at 400°F for 15 minutes or until cheese is browned. _____________________________________________________________ Marilyn Heinrichs

Until Marcella started high school, our meals were basically of the meat and potatoes variety. It was beef or chicken roast with mashed potatoes and cooked peas or corn and sometimes pie for Sunday dinner, fruit preserves, bread, cheese and a chocolate cake or lazy daisy cake for vaspa and the rest of the week we ate soups, farmer sausage, fried or mashed potatoes, fried or boiled eggs, hamburgers and cooked veggies. I am sure there were other foods as well, but these are the ones I remember most vividly.

-Marilyn Heinrichs 64

Meats

Southwestern Lasagne _____________________________________________________________ 1 ½ lbs of ground beef 1 onion chopped 1 can (15 oz) pizza sauce 1 can (14 oz) diced tomatoes undrained 1 can (2 ¼ oz) sliced ripe olives drained 1 tsp salt ¼ tsp garlic powder ¼ tsp pepper 1 cup cottage cheese 1 egg ½ pound Monterey Jack cheese, thinly sliced 8 corn tortillas (8 inch) ½ cup shredded cheddar cheese Brown meat with onion. Stir in pizza sauce, tomatoes, olives, salt, garlic powder and pepper, bring to a boil Simmer for 20 minutes. Combine cottage cheese and egg and set aside.

Spread ⅓ of the meat sauce in a greased 9x13 inch pan. Top with half of the Monterey Jack cheese, half the cottage cheese mixture and half the tortillas. Repeat layers, ending with meat sauce. Sprinkle with cheddar cheese. Cover and bake at 350°F for 20 minutes. Uncover and bake 10 minutes longer. _____________________________________________________________ Cathy Reimer

One winter, when household funds were rather scarce, Mom had bought many pounds worth of farmer sausage from Bergman Meats in Blumenort on sale that fall which we ate at least one meal per day for the following four or five months. With the farmer sausage came the variation of potatoes and peas. Some meals we ate sausage, peas and potatoes, other meals we ate peas, potatoes and sausage which became a joke in the family. It sounds funnier in Low German. Worsht, Eadschocke ‘n peas oda, Eadschocke, peas ‘n Worsht.

-Marilyn Heinrichs 65

Meats

Easy Three-Step Lasagne _____________________________________________________________ I made this a lot with my roommates in university.

2 ½ cups grated cheese (save ½ cup of this for later) 2 cups cottage cheese 1 egg 1 tsp salt 1 jar spaghetti sauce (may add sautéed hamburger or chopped vegetables (peppers, mushrooms, carrots, etc.)) ½ tsp oregano ½ package of lasagne noodles, uncooked (9 or 10) ⅔ cup water Mix cheeses, salt & egg together.

Mix sauce (and meat / veggies) with oregano.

Layer the ingredients in a pan as follows: Spread a third of the (meat) sauce on the bottom of the pan.

Layer half of the lasagne noodles over the sauce.

Spread half of the cheese mixture over the noodles.

Spread another third of the (meat) sauce over the cheese.

Layer the rest of the noodles.

Spread the remainder of the cheese mixture over the noodles.

Spread the last third of the (meat) sauce over the cheese.

Top with the ½ cup of cheese set aside previously.

Pour water around the edges of the pan. Cover with tin foil and bake 1 hour at 350 degrees F. Cool (covered) for 20 minutes before serving. _____________________________________________________________ David Mitchell-Dueck

66

Meats

Cabbage Rolls _____________________________________________________________ 1 lb lean ground beef 1 lb ground pork (or breakfast sausage meat - not in links) 2 eggs ½ cup rice cooked in 1 cup water 1 ⁄ tsp pepper 8 2 Tbsp onion soup mix 1 tsp baking powder 1 small cabbage 2 Tbsp butter 14 oz canned tomatoes 10 oz tomato sauce 10 oz tomato soup Cook cabbage in microwave with a bit of water. Cool, then peel leaves off head. As you peel leaves off you may find that the ones underneath are not cooked enough, and then you will have to microwave the cabbage head for a few more minutes.

Mix next seven ingredients and roll in cabbage leaves. Fry in butter or put in roaster with 2 Tbsp of butter on bottom. Bake ½ hour at 400°F uncovered, then turn and bake another half hour (if not frying). Mix tomatoes, tomato sauce, and tomato soup in a bowl then pour over cabbage rolls in roaster. Cover and bake another hour at 350°F. __________________________________________________________ Lisa Heinrichs

67

Meats

Sweet and Sour Meatballs and Sauce (Grandma’s recipe) _____________________________________________________________ 1 ½ lbs ground beef ¼ cup oatmeal 1 egg 1 tsp salt ½ tsp pepper ½ tsp chili powder Mix and form into small meatballs. Place on a cookie sheet and bake for 20 minutes at 400 degrees.

Sauce: ½ cup chopped onions 1 Tbsp flour ¾ cup ketchup 1-2 Tbsp vinegar 1 cup water 2 Tbsp brown sugar few drops Worcestershire sauce Mix in a pot and start to simmer while meatballs are baking.

Add meatballs and simmer for 20 minutes. Serve with rice. _____________________________________________________________ Tina Dueck Jo Dueck Grace Dueck

Sweet and Sour Meatballs and Sauce (Grandmaʼs recipe) 68

Meats

Shepherd’s Pie _____________________________________________________________ 2 tsp vegetable oil 2 carrots diced 1 onion chopped 1 lb ground beef ⅔ cup beef stock 2 Tbsp ketchup 1 Tbsp Worcestershire sauce 1 tsp salt ½ tsp pepper ¾ cup peas 3 cups mashed potatoes 1 egg beaten 1 cup shredded cheddar cheese ⅓ cup sour cream In skillet heat oil over medium heat. Cook carrots and onions for 3 minutes. Add beef and cook until browned. Drain off fat. Stir in stock, ketchup, Worcestershire sauce, peas, salt and pepper and cook for a few more minutes. Spread evenly into a large pie pan or casserole. Stir together mashed potatoes, egg, shredded cheese and sour cream. Spread on top of meat mixture. Bake at 350 degrees for 30 minutes to brown potatoes and heat everything through. _____________________________________________________________ Jo Dueck

Etiquette: One day, when I was still a pre-schooler, Cathy came home from school with news about how the table should be set and how cutlery should be held while eating. Paying close attention, I grabbed my fork and knife “just so” and proclaimed: “Look Cathy, I do the rules!”

- David Mitchell-Dueck 69

Meats

Calico Beans _____________________________________________________________ 14 oz can baked beans (OR pork & beans) 14 oz can lima OR broad beans (drained & rinsed) 14 oz can kidney beans (drained & rinsed) 1 medium onion ¼ to ½ lb. bacon 1 lb lean ground beef dash of pepper ½ cup brown sugar ½ cup ketchup 2 Tbsp vinegar 1 tsp chili powder ¼ tsp cayenne pepper Cut up bacon and sauté with onion. Add beef and cook until done. Drain off fat. Add pepper, sugar, ketchup, vinegar and spices. Add beans, stir well and bake for 1 hour at 325° to 350°. _____________________________________________________________ Ruth Barber-Dueck

Froag: Woo jeit et?

Auntwuat: Opp twee Been, auss en Gaunta.

Question: How goes it?

Answer: On two legs, like a gander.

Low German Pun on the word jeit. It can mean “walk” specifically - or “go” generally. (from The Windmill Turning 86) 70

Meats

Italian Sausage & Tomato Sauce _____________________________________________________________ A spicy, ďŹ lling sauce that goes well with any pasta. olive oil 1 eggplant, peeled and cubed 1 zucchini, sliced 3 tomatoes, cubed 1 small can of tomato paste 1 link of spicy Italian sausage, cooked and sliced 1 clove of garlic 1 shallot Heat the olive oil in a large frying pan or skillet. Add the shallot and cook until it starts to brown. Add the eggplant, zucchini and garlic and cook until they are soft. Add the tomatoes and tomato paste and bring to a boil. Add the Italian sausage and cook for another ten minutes on medium heat. Serve on top of pasta. _____________________________________________________________ Jeffrey Klassen

Italian Sausage and Tomato sauce

71

Meats

Honey Spice-Rubbed Pork Tenderloin _____________________________________________________________ ¼ cup Catalina dressing 1 lb pork tenderloin 1 tsp chili powder 1 tsp garlic powder 1 tsp dry mustard ½ tsp paprika 1 Tbsp honey Brush 2 Tbsp of dressing over pork. Mix dry ingredients together and rub into pork. Let stand for 10 minutes or refrigerate for 24 hours.

Preheat grill to medium heat. Place pork on grill and grill for about 20 minutes, turning occasionally. Mix remaining 2 Tbsp dressing and honey. Brush on pork while grilling. _____________________________________________________________ Julia Bewernick

When Marcella started grade nine in the Blumenort High School, she studied Home Economics. I remember this very clearly because part of the course was devoted to nutrition and the proper setting of tables. After we all learned that the fork was to be situated on the left of the plate and the knife and spoon on the right, we began to set our table ‘in the right way’ even for everyday meals. Marcella also urged Mom to make salads more regularly, rather than serving the ever present cooked peas, corn or carrots as the vegetable entree for each meal. Suddenly foods like pizza, chili con carni, rice and casseroles appeared on the menu. Even something as foreign as Shepherd’s Pie appeared on the menu.

- Marilyn Heinrichs 72

Meats

Baked Ham with Marmalade Mustard Glaze _____________________________________________________________ 4 kg (8 lb) semi-boneless ham, ready-to-eat (shank or butt) 1 cup apple juice 2 cups orange juice In a small bowl combine the following glaze ingredients and set aside: ¼ cup packed brown sugar ¼ cup orange marmalade 2 Tbsp Dijon or grainy mustard 1 tsp low-sodium soy sauce Preheat oven to 325° F. Remove skin and all but ¼ inch thick layer of fat on ham. Diagonally score (shallow cut) fat side of ham to form diamond shapes. Place fat side up in roasting pan. In saucepan, bring apple and orange juices to simmer, then pour over ham. Bake in a 325° F oven, basting occasionally, for 1 hour and 45 minutes.

Brush ⅓ of the glaze over the ham. Cook for 45 minutes longer, brushing with remaining thirds of glaze every 15 minutes or until meat thermometer reaches 130°F. Remove from the oven and let stand for 10 minutes before slicing. Serve hot or cold. _____________________________________________________________ Ruth Barber-Dueck Marilyn Heinrichs

73

Meats

Garden Supper Casserole _____________________________________________________________ This casserole is a useful way to use up leftover ham.

Mix: 2 cups cubed soft bread ½ cup shredded sharp cheese 2 Tbsp margarine, melted Spread half the mixture in greased 1 qt. casserole and top with: 1 cup cooked peas or other vegetable (I use frozen peas) Sauté until tender: 3 Tbsp margarine 2 Tbsp chopped onion Blend in: 3 Tbsp flour 1 tsp salt 1 ⁄ tsp pepper 8 Cook over low heat, stirring until mixture is bubbly. Stir in: 1 ½ c. milk Cook, stirring constantly, until thickened. Stir in: 1 cup cooked beef, chicken or pork, diced (I use cubed ham) Pour over peas. Arrange on top: 1 large tomato, sliced (optional) Sprinkle with remaining bread mixture. Bake uncovered at 350° for 30-35 minutes.

Serves 4. _____________________________________________________________ Grace Dueck

74

Fish and Poultry

75

Fish and Poultry

Baked Salmon/Fish _____________________________________________________________ 4 salmon fillets or other fish cut into bite size pieces 2 cups chopped fresh spinach 1 cup sliced mushrooms 1 tomato chopped ½ c Italian dressing or Sundried Tomato dressing Mix all ingredients and place into greased baking dish. Bake at 375° for 35 minutes. Serve with cooked brown rice. _____________________________________________________________ Cathy Reimer

Asian Grilled Salmon _____________________________________________________________ 1 ½ pounds salmon fillets Place in a baking dish or on a piece of tin foil if planning to grill on the BBQ. ½ cup green onions or chives, chopped Sprinkle evenly over salmon.

2 1 1 1

Tbsp Tbsp Tbsp Tbsp

soy sauce garlic, minced sesame oil ginger root, peeled and minced

Whisk 4 above ingredients together and pour over salmon.

Bake at 350°F for approximately 15 - 20 minutes until the fish is flaky. Or, if grilling, bring sides of tin foil together and seal edges and grill. _____________________________________________________________ Cori Reimer

76

Fish and Poultry

Quiche Du Val _____________________________________________________________ 1 - 9” unbaked pie shell (see p. 168 for an oil pastry crust recipe) 1 can tuna (salmon or shrimp) ½ cup mayonnaise ½ cup milk 2 eggs 1 ½ cups shredded cheddar or Swiss cheese ⅓ cup chopped onions dash of pepper (no salt) Mix ingredients together and pour into pie shell. Bake at 350°F for 35-40 minutes. _____________________________________________________________ Marilyn Heinrichs Marcella Parr

Our Tuna Casserole _____________________________________________________________ A crustless variation on the Quiche Du Val. 1 ½ cups macaroni 1 can water packed tuna ½ cup mayonnaise 1 cup milk 2 eggs 1 ½ cups shredded cheese ½ cup chopped onions dash of salt and pepper.

Cook and then drain the macaroni. Combine remaining ingredients and put in a buttered casserole dish. Bake (covered) at 350°F for 45 minutes or until set. _____________________________________________________________ Marilyn Heinrichs

77

Fish and Poultry

Homemade “Shake and Bake” _____________________________________________________________ Combine in a bowl: 2 cups dry bread crumbs 1 ½ tsp salt 1 ½ tsp paprika 1 tsp celery salt 1 tsp onion salt ¼ tsp pepper 1 tsp poultry seasoning (optional) ¼ cup vegetable oil Blend ingredients with fork or pastry blender until well mixed.

Keeps unrefrigerated in tightly covered container.

When ready to use: Preheat oven to 350 ̊F. Put ½ cup coating mix in plastic bag.

Moisten chicken pieces with water and shake one piece at a time in bag. Add more mix as needed. Lay chicken skin-side up in greased pan (may also use skinless chicken) and bake 1 hour or until cooked through. No turning needed. _____________________________________________________________ Lisa Heinrichs

Jim really liked the Quiche du Val and wanted to make it for himself, but didn’t want to bother with making pastry. So, I developed a simpler recipe that became a family favourite. Jim loved pasta and often made this recipe, especially for guests.

- Marilyn Heinrichs (See previous page: Our Tuna Casserole) 78

Fish and Poultry

Chicken B.B.Q. Marinade _____________________________________________________________ ¾ cup ketchup ¾ cup oil 5 Tbsp lemon juice 5 Tbsp soya sauce Stir ingredients together and marinade chicken for up to 24 hours in the refrigerator. _____________________________________________________________ Grace Dueck

Chicken Barbecue Sauce _____________________________________________________________ This is the marinade we always used at home when I was growing up. Yum! Marinate chicken for several hours, or overnight.

2 cups vinegar 1 cup vegetable oil 2 eggs 3 ⁄ cup salt 8 3 ⁄ tsp poultry seasoning 8 5 ⁄ tsp pepper 8 _____________________________________________________________ Grace Dueck Tina Dueck

I remember barbecues and picnics in Grandma and Grandpa’s yard. We often had a big party in June for all of the birthdays.

- Julia Reimer 79

Fish and Poultry

Barbecue Sauce for Chicken _____________________________________________________________ ½ cup vegetable oil ½ cup vinegar ¼ cup water 2 tsp salt ½ tsp pepper 1 tsp poultry seasoning ½ tsp garlic powder 3 Tbsp teriyaki sauce Marinade 4 hours or overnight in the refrigerator. _____________________________________________________________ Jo Dueck Marilyn Heinrichs

Raising chickens, feeding them, going into the back yard with their food, calling ‘tee-pa teepa tee-pa teepa tee-pa teepa teepa” was a huge part of our yearly supply of food. The chickens knew that when we came calling, there would be food, so they all gathered at the front of the pen, waiting, as soon as we stepped out the back door and started calling.

- Grace Dueck 80

Fish and Poultry

Chicken with Pineapple _____________________________________________________________ 4-6 pieces of chicken flour to coat 1 - 14 oz can pineapple 1 medium onion ½ tsp accent spice (optional) pinch of salt pinch of pepper 4 Tbsp cornstarch 1 chicken bouillon cube Season chicken pieces with salt and pepper, coat in flour, and brown in a frying pan with a small amount of oil. Meanwhile, dissolve the bouillon cube in 1 cup boiling water, then add cornstarch. Pour in mixing bowl and add remaining ingredients. Place chicken pieces in a roaster or casserole and pour the mixture over the chicken, cover and bake for about 1 hour at 350 degrees F. Serve with Rice. _____________________________________________________________ Marcella Parr Marilyn Heinrichs

Sweet and Sour Baked Chicken with Carrots (p. 87)

81

Fish and Poultry

Turkey Stuffing _____________________________________________________________ 4 cups bread cut into cubes (easiest to do when frozen) 3 Tbsp chopped onions ½ - 1 cup celery, chopped 1 tsp salt ¼ tsp pepper ¼ tsp sage ¼ tsp poultry seasoning ½ cup raisins (optional) 1 apple, chopped ⅓ cup butter or margarine, melted 1 egg lightly beaten Thaw turkey. Take out organs and wash turkey. Mix all stuffing ingredients together. Stuff into turkey and cover both ends of turkey with foil. Truss turkey - first the neck, then the body. Pat turkey dry, then rub with butter. Sprinkle with salt.

Bake at 325°F until internal temperature (taken in the thigh) reaches 180°F. Baste every hour with ½ cup vinegar and ½ cup melted butter. Take foil off turkey for the last 30 minutes of roasting to brown all over. _____________________________________________________________ Tina Dueck Marilyn Heinrichs Grace Dueck

One Thanksgiving most of the family was away from Manitoba so my Mom and I decided that we would have a small dinner with Grandpa and I was going to make the turkey. It was my first attempt and I wanted everything to be perfect. When I took the turkey out of its packaging it only had one leg! It crippled my attempts at perfection, but it still tasted good!

-Jane Heinrichs 82

Fish and Poultry

Oriental Chicken with Plum Sauce _____________________________________________________________ ½ cup plum sauce ¼ cup teriyaki sauce 6 bone-in chicken thighs or equivalent (eg. 3 or 4 chicken legs with thighs attached) Spray baking dish with Pam. Dish should be just large enough to hold chicken. Mix sauces in baking dish, add chicken, and turn to coat. Roast uncovered at 425°F. Baste after 20 minutes. Cook another 10 minutes and baste chicken again. Bake until done. Total baking time will be about 45-50 minutes.

Serve with cooked rice - brown or basmati. _____________________________________________________________ Marilyn Heinrichs

Easy Mushroom BBQ Chicken _____________________________________________________________ chicken breasts (frozen is fine) fresh mushrooms, sliced (to taste) BBQ sauce (to taste) Place chicken in a baking dish and sprinkle mushrooms over top. Pour your favourite BBQ sauce over top, as much as you like. It doesnʼt need to be drenched and the chicken doesnʼt need to be completely covered either. You might need to add a little bit of water so it doesnʼt get too dry. Bake at 350°F until the chicken is done. _____________________________________________________________ Rachel Reimer

83

Fish and Poultry

Chicken in Champagne _____________________________________________________________ 4 chicken breasts (with skin and bone) salt and freshly ground pepper chervil, tarragon, or thyme 1 Shallot, quartered 1 cup Champagne or sparkling wine Place the chicken breasts in a roasting pan, and season them.

Pour ½ cup of the Champagne over breasts. Make a slit in each breast and insert a piece of shallot.

Place the pan under the broiler, skin-side down, for 3 minutes, until the skin is nicely browned. Turn and broil the other side for 5 minutes.

Remove the chicken from the broiler, baste with pan juices, and add the remaining ½ cup Champagne. Adjust the oven temperature to 475 degrees and bake the chicken for 30 minutes, basting once or twice.

Serve over brown rice. Sautéed mushrooms add a special touch and go beautifully with Champagne.

In a warm frying pan with a touch of olive oil, add clean, roughly cut mushrooms, and cook for a few minutes. Add a few drops of lemon juice, freshly chopped sage, seasoning to taste, and 1 Tbsp butter.

Pour the cooking juices from the chicken over the meat and rice. Serve the remainder of the bottle of Champagne with the meal. _____________________________________________________________ Jane Heinrichs

I remember hearing a story when I was growing up that was from before my time. Apparently Grandma had set a butterball turkey in the sink to thaw, and the “boys” decided to play catch with it.

David claims it was John who grabbed it first and started passing it to him and Conrad. Grandma was trying to be upset about it, but ended up cracking up with laughter.

- Lisa Heinrichs 84

Fish and Poultry

Chicken Romaine _____________________________________________________________ 1 – 3 lb. chicken – cut up (can also use boneless chicken thighs or breasts - use only 2-2.5 lbs boneless) flour 3 Tbsp shortening 1 medium sliced onion 1 large clove garlic - minced 1 tsp seasoned salt (I just use regular salt) ½ tsp dried basil, crushed dash hot pepper sauce (Tabasco) 1 10 ½ oz. can Condensed Tomato Soup 1 cup water ½ cup diced celery 2 oz. Natural Swiss Cheese (½ cup shredded) - I use cheddar cheese Coat chicken lightly with flour. (I also add paprika and salt and pepper to the flour).

In skillet, brown chicken in hot shortening.

In separate skillet, sauté onion, garlic and celery.

Put chicken and sautéed vegetables in large pot, and add salt, basil, hot pepper sauce, tomato soup, and 1 cup water. Simmer, covered, for 50 – 55 minutes, or until tender.

Stir in cheese before serving.

Serve with hot buttered noodles. _____________________________________________________________ Tina Dueck Grace Dueck

85

Fish and Poultry

Sweet and Sour Chicken _____________________________________________________________ ⅔ cup vinegar ⅔ cup sugar ½ cup ketchup 2 Tbsp Worcestershire sauce 1 tin of pineapple tidbits with juice 2 Tbsp cornstarch ½ cup water 2-3 chicken breasts cut into bite-sized pieces salt, pepper, onion powder, garlic powder, and ginger powder to taste Bring vinegar, sugar, ketchup and Worcestershire sauce to a boil. Add pineapple. Mix cornstarch and water together and add to mixture. Stir well and set aside.

Brown chicken until no longer pink. Add salt, pepper, onion powder, garlic powder and ginger powder. Cook together and then add sauce. Garnish with toasted sesame seeds and serve over rice. _____________________________________________________________ Julia Bewernick

Pet Chicken: When I was in grade 6, our school class raised two chickens (in class!) through the winter and into spring. At the end of the school year, a draw was made to see who would take them home for the summer. My name was drawn as one of the winners and a chicken came home with me that evening and joined the rest of the flock we were raising. This chicken, however, was so tame that I would take it out of the coop and it would follow me around the yard. Fortunately, I never became too attached to it, since it ended up with the rest of the chickens in our family freezer that fall.

- David Mitchell-Dueck 86

Fish and Poultry

Sweet and Sour Baked Chicken with Carrots _____________________________________________________________ 2 onions 4 carrots 2 sweet green peppers 2 kg chicken legs ¼ cup all-purpose flour ½ tsp EACH salt and pepper 2 Tbsp vegetable oil ½ cup orange juice ¼ cup liquid honey ¼ cup soy sauce ¼ cup tomato paste 1 Tbsp cornstarch 3 cloves garlic, minced Cut each onion into 6 wedges. Cut carrots into half inch chunks. Seed, core, and cut green peppers into 1 inch pieces.

Scatter vegetables in large roasting pan; cover and roast in 400° oven until slightly tender – about 10 minutes. Meanwhile, grasp skin at end of each chicken thigh with paper towel; pull to bony end of drumstick and cut off skin at bony end with sharp knife. In shallow dish, combine flour, salt and pepper.

Press chicken into flour mixture to coat all over. In large nonstick skillet, heat 1 Tbsp of oil over medium- high heat; brown chicken in batches, adding remaining oil if necessary, about 8 minutes. Arrange on vegetables. In measuring cup, whisk together orange juice, honey, soy sauce, tomato paste, cornstarch and garlic. Pour over vegetables and chicken.

Cover and roast for 20 minutes; uncover and roast, basting occasionally, until chicken is golden and juices run clear when legs are pierced – about 20 minutes.

Makes 6 servings. _____________________________________________________________ Ruth Barber-Dueck

87

Fish and Poultry

Chicken Curry _____________________________________________________________ ¼ cup butter or margarine ½ cup chopped onion ¼ cup chopped green pepper ¼ cup chopped celery 1 apple, pared and thinly sliced 2 tsp medium curry powder 1 tsp hot curry powder ¼ to ½ tsp salt ¼ cup Gold Medal flour 2 cups chicken broth* 2 cups cubed, cooked hicken 3 cups hot cooked rice ¼ to ½ cup chopped peanuts or other desired condiments.

Melt butter in large saucepan. Add onion, green pepper, celery and apple slices; cook and stir gently until onion is tender. Stir in curry powder, salt and flour. Cook over low heat, stirring until mixture is hot. Remove from heat.

Stir in broth gradually. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in meat; heat through, stirring occasionally, about 10 minutes. Serve over rice.

Pass around peanuts, etc. to sprinkle on top. Our favourite condiments are pineapple chunks, peanuts, sunflower seeds, and banana slices.

Serves 4 to 6. *Chicken broth can be made by dissolving 2 chicken bouillon cubes in 2 cups boiling water, or use canned chicken broth. _____________________________________________________________ Grace Dueck

88

Fish and Poultry

Stir-Fried Chicken _____________________________________________________________ Cut in strips: 1 lb partially frozen chicken Combine: 2 slices fresh ginger root, minced (optional) 2 tsp cornstarch 2 tsp cooking sherry (optional) 1 Tbsp soy sauce Âź t. sugar Add to chicken and toss to coat. Let stand 20 minutes.

Heat in skillet: 2 Tbsp oil Add: 2 scallions, chopped 1 clove garlic, minced ½ tsp salt Approx. 2 cups of any of these vegetables, sliced: mushrooms, peas, green beans, celery, carrots, green pepper Stir-fry just until vegetables are crisp-tender. Remove vegetables from skillet. Add chicken and stir-fry 2-3 minutes.

Return cooked vegetables to skillet and stir to reheat. Serve over rice.

Option: Just before returning vegetables to skillet, add a sauce of 1 cup beef broth and 2 tsp cornstarch.

Serves 4 _____________________________________________________________ Grace Dueck

89

Fish and Poultry

Chicken and Black Bean Burritos _____________________________________________________________ 1 Tbsp vegetable oil 1 onion, chopped 2 cloves garlic, minced ¼ tsp EACH salt and pepper 4 boneless, skinless chicken breasts, cubed 1 jalapeno pepper, seeded and minced 1 sweet red pepper, chopped 1 540ml can black beans, drained & rinsed 1 cup salsa 8 large whole wheat tortillas 2 ½ cups shredded Cheddar cheese ½ cup light sour cream Heat oil over medium-high heat. Fry onion, garlic, salt and pepper until soft – about 3 minutes. Add chicken, peppers, beans and salsa; cook stirring until chicken is no longer pink inside – about 10 minutes. Let cool. Spoon about ¾ cup of filling down the centre of each tortilla; sprinkle each with ¼ cup cheese. Fold. Place seam down in greased 9x13 inch glass dish. Sprinkle with remaining cheese. Bake at 400° F for about 15 minutes. Serve with sour cream.

To freeze ahead: Refrigerate unbaked burritos until cold. Cover and wrap in heavy-duty foil and freeze for up to 1 month. Bake from frozen, loosely covered in foil for about 25 minutes at 400° F. Makes 8 servings. _____________________________________________________________ Ruth Barber-Dueck

90

Fish and Poultry

Turkey (Chicken) and Black Bean Chili Mole _____________________________________________________________ Sauté: 1 small onion - chopped 2 tsp olive oil - add water as needed 1 garlic clove - crushed Cook 2-3 minutes Add: ½ lb ground chicken/turkey Cook 3 minutes.

Add: 1 small tin tomato paste 2 cups black beans or kidney beans or a mixture - drained and rinsed 1 ½ tsp dried oregano ½ - 1 tsp salt 1 tsp chili powder 1 tsp cumin Stir and cook 1 minute.

Add: 1 tsp unsweetened cocoa powder water as needed Simmer uncovered until done (5-10 minutes). _____________________________________________________________ Marilyn Heinrichs

91

Fish and Poultry

Turkey Chili Con “Carne” _____________________________________________________________ oil for seasoning frying pan 1 lb lean ground chicken or turkey (or even beef) 1 large onion 1 large bell pepper (any colour) 1 tsp garlic powder or crushed garlic ½ tsp salt 1 Tbsp chili powder 1 tsp dried oregano ¼ tsp cumin ½ tsp hot point or tabasco sauce 1 small tin tomato paste (¼ cup) 2-3 small tomatoes, chopped finely 2 cups undrained kidney beans 2 dashes pepper Sauté onions and garlic and bell peppers in a little oil until soft.

Keep aside. Saute chicken/turkey in a little oil until cooked through. Combine all ingredients and simmer 15-20 minutes.

Serve with rice or whole-wheat rolls. _____________________________________________________________ Jane Heinrichs Marilyn Heinrichs

92

Vegetarian

93

Vegetarian

Black Bean Chili _____________________________________________________________ Sauté: 1 medium onion, chopped 8 – 10 mushrooms, chopped (can use one tin of mushrooms) 1 green pepper, chopped 2 cloves garlic, chopped or minced Add: 1 tin (2 cups) black beans, drained 1 tin (2 cups) whole tomatoes, chopped uice from tomatoes and up to ½ cup water – as necessary 1 cup frozen peas 2 cups chopped pepperoni sausage - hot or mild (optional - I usually skip this) 2 Tbsp parsley 1 Tbsp chili 1 tsp each: dried basil, oregano and cumin 1 tsp salt or to taste 2 dashes of pepper Bring to boil, then simmer for 7 – 9 minutes.

Serve with cooked rice or buns with shredded cheese. (I have served this over baked potatoes – a nice change). _____________________________________________________________ Marcella Parr

Grandma came over every summer to help with shelling corn. I remember us both getting grossed out whenever we would find a worm in our cob.

- Julia Bewernick 94

Vegetarian

Cowboy Hot Pot _____________________________________________________________ 1 onion sliced 1 red pepper, sliced 1 sweet potato or 2 carrots, chopped 3 Tbsp sunflower oil 115 g or 4 oz. green beans, chopped 1 – 400 g or 14oz can baked beans 1 – 200 g or 7 oz. can sweet corn 1 Tbsp tomato purée 2-3 Tbsp barbeque sauce 115 g or 4 oz. cheese (sharp or smoked) cubed 450 g or 1 lb potatoes, thinly sliced 2 Tbsp butter, melted salt and ground black pepper Fry onion, pepper & sweet potato or carrots gently in oil until soft.

Add green beans, baked beans, sweet corn, tomato purée and barbecue sauce. Bring to boil. Simmer 5 minutes.

Transfer vegetables to shallow oven-proof dish and cover with cheese.

Cover with sliced potatoes, brush with butter, season and bake at 375 degrees for 30 – 40 min.

Serves 4 – 6. _____________________________________________________________ Marcella Parr

95

Vegetarian

Indian Egg Curry _____________________________________________________________ 2 Tbsp oil 2 large onions 2 cloves garlic, minced 1 tsp turmeric 1 tsp ground ginger 1 tsp cumin 1 tsp paprika 1 ½ tsp coriander ½ tsp salt ¼ tsp ground pepper cardamom and cloves to taste 1 ½ cups canned tomatoes 4 hard boiled eggs, cut in half Sauté oil, onions and garlic until onions are transparent. Add spices and fry for 2 minutes. Add tomatoes and simmer, covered, for up to 20 minutes. Add eggs and simmer 5 minutes. _____________________________________________________________ Jane Heinrichs

Red Lentil Coconut Curry _____________________________________________________________ 1 large onion, minced 1 Tbsp oil In large soup pot, sauté over medium-high heat until onion is transparent but not browned.

1 Tbsp garlic, minced 1 Tbsp ginger root, peeled and minced 2 tsp curry powder ½ tsp each: ground turmeric, ground cumin, pepper 96

Vegetarian ¼ tsp ground red pepper ¼ tsp ground cinnamon 2-3 bay leaves Add and reduce heat to medium-low. Cook and stir constantly for 3 minutes; do not let spices and onion brown.

13.5 oz/400ml can coconut milk ¼ cup tamari or soy sauce 1 cup tomato sauce Add and simmer on low heat for 20 minutes, stirring often.

2 cups dried red lentils, rinsed 5 cups water In separate saucepan cook for 15 minutes. Add, with liquid, to soup pot.

1 medium head cauliflower, cut into 1 ½ inch florets 1 large sweet potato, peeled and cut into 1 inch cubes ¼ head cabbage, cut into 1 ½ inch chunks 1-2 cups peas (optional) Add to soup pot and cook over medium heat just until tender.

If using peas, add at the end of the cooking time. Serve over brown rice with toppings (optional): Indian chutneys and pickles, fresh diced pears, roasted sunflower seeds, plain yogurt.

I donʼt really love cauliflower so I omit it altogether, use ½ a head of cabbage and add ½ a package of frozen spinach.

I like to eat it with Naan bread, plain yogurt and peanuts. _____________________________________________________________ Rachel Reimer

97

Vegetarian

Crispy Potato Wedges _____________________________________________________________ ¼ cup olive oil ½ tsp each salt, basil, thyme, oregano ¼ tsp paprika 4-6 potatoes ½ cup parmesan cheese Combine oil and seasonings in a large bowl. Cut unpeeled potatoes into wedges. Coat in bowl with oil mixture. Place in a single layer on a baking sheet. Bake in a 450 degree oven for 15 minutes, then turn. Sprinkle with parmesan cheese and bake 15 minutes longer or until tender. Yields 4 servings. _____________________________________________________________ Lisa Heinrichs

Oven Yam Fries _____________________________________________________________ 2 medium sized yams peeled and cut into thin sticks or wedges 2 Tbsp oil Place chopped sweet potato in a bowl and coat with oil. ⅓ cup Parmesan cheese 2 Tbsp garlic, minced 1 tsp paprika ½ tsp ground red pepper ¼ tsp habarnero pepper flakes (optional) Sprinkle on sweet potato wedges and mix well. Spread on baking sheet in a single layer and bake at 425 degrees until tender and golden brown (approximately 20 - 30 minutes). Stir regularly. _____________________________________________________________ Cori Reimer

98

Vegetarian

Squash Gratin _____________________________________________________________ 2 ½ lb winter squash (I used butternut squash), peeled and cut into 1-inch cubes ¾ cup heavy cream (I used whipping cream, which has a little less milk fat. You might want to add more cream than suggested to ensure a moist dish) sea salt and fresh cracked pepper 3-4 sages leaves, chopped (you can chop them easily with scissors) ⅔ cup grated parmigiano-reggiano cheese (I used asiago instead and it was SCRUMPTIOUS) Preheat oven to 400° F with rack in middle.

Toss squash with cream, sage leaves, salt and pepper in a 2quart SHALLOW baking dish. Baked, covered, for 30 minutes.

Stir in half of the cheese and sprinkle the remainder on top.

Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken). _____________________________________________________________ Jeffrey Klassen

99

Vegetarian

Vegetables Au Gratin

__________________________________________________ Preheat oven to 350°F. Prepare: 1 ½ lbs or about 4 cups cooked vegetables (especially good are sliced carrots, cabbage, green beans, zucchini, broccoli, cauliflower, small onions, yams or a combination) Toss together: ½ cup crushed cornflakes 1 Tbsp oil or margarine Set aside for topping.

Sauté in saucepan over low heat: 3 Tbsp oil or margarine ⅓ cup (or more) chopped onion Stir in: 3 Tbsp flour 1 tsp salt 1 ⁄ tsp pepper 8 Cook, stirring, until bubbly. Add: 1 ½ cups milk Cook and stir until smooth. Add: 1 cup (4 oz.) grated cheese Stir until melted; remove from heat. Add: cooked vegetables 1 Tbsp dried or fresh snipped parsley Spread mixture in shallow 1 ½ -quart baking pan. Sprinkle crumb mixture evenly over top. Bake 20 minutes or until sauce is heated and bubbly. Let stand 3-5 minutes before serving.

Serves 6-8. _____________________________________________________________ Grace Dueck

100

Vegetarian

Mark’s Spinach-Garlic-Pesto Pasta

_____________________________________________________________ two bags of fresh spinach 3-4 tomatoes (to taste) olive oil garlic (3-5 cloves) pesto (lots) fusilli pasta cheese (preferably parmesan) Blanch fresh spinach in a pot of boiling water until wilted.

Drain spinach, squeeze to release water, pack into a tight ball and chop finely.

Put one tbsp or two of olive oil in frying pan, brown crushed garlic. Add spinach and chopped tomatoes, fry on low to medium heat until fragrant and tomatoes are soft. You want to slowly infuse the flavours for about 10 min, or as long as it takes to cook the pasta.

Meanwhile, boil a pot of fusilli pasta (usually takes 9-10 min).

Drain pasta and toss with a generous amount of pesto. (several Tbsp at least, you want the pasta to be light green, coloured, and very flavourful).

Put pasta on plate, top with spinach/tomato sauce, and shred cheese on to taste.

Options: Add pre-toasted pine nuts to spinach in frying pan Add goat cheese to spinach in frying pan Add blue cheese to spinach in frying pan Add chili flakes to spinach in frying pan Garnish with chopped fresh avocado _____________________________________________________________ Mark Rutherford

101

Vegetarian

Pesto _____________________________________________________________ 1 cup packed basil leaves and tender stems (may use part spinach) 1 - 3 cloves garlic ⅓ cup pine nuts, toasted 3 - 6 Tbsp Parmesan cheese ½ tsp salt or to taste 2 sprigs flat parsley (optional) Finely chop the above ingredients in the food processor. ⅓ - ½ cup olive oil Add oil gradually while food processor runs to make a thick paste (or just blend in the oil in increments).

Serve with pasta, crackers, etc.

Freeze in ice cube trays and add to soups or pasta dishes. _____________________________________________________________ Cori Reimer

Markʼs SpinachGarlicPesto Pasta (p. 101)

102

Vegetarian

Lemon Zucchini Pesto _____________________________________________________________ Serve as a side with any Italian dish, or spread on bread with olive oil and parmesan.

8 - 10 medium zucchini, grated 3 - 4 spring onions, minced Lemon Pesto: 2 lemons, juice and zest basil leaves, big handful 5 - 6 cloves of garlic 3 Tbsp toasted pine nuts Âź cup olive oil salt and pepper to taste 3 Tbsp grated parmigiano cheese Steam the zucchini and onions until they are just done.

Squeeze out the liquid.

In food processor or mortar, combine all the pesto ingredients and blend well, working in the cheese in the end.

Combine the pesto and vegetables in a saucepan and heat through. _____________________________________________________________ Jane Heinrichs

103

Vegetarian

Lentil Burgers _____________________________________________________________ 1 tsp olive oil ½ large onion, shredded 1 tsp ground ginger 1 ½ tsp minced garlic ½ Tbsp chili powder ½ Tbsp allspice cayenne pepper to taste salt to taste 1 cup cooked white rice (Uncle Benʼs is ok) 1 ¼ cups cooked lentils (or one can of lentils -you can buy them in the canned beans aisle) 1 carrot, shredded ½ cup dry breadcrumbs ¼ cup chopped fresh parsley ½ Tbsp lime juice whole wheat hamburger rolls Heat olive oil in a large nonstick pan over medium heat. Add onion, ginger, garlic and cook for 2 minutes. Mix in spices and salt, continue cooking until tender. Add cooked rice, lentils, and carrot. Simmer on low heat until thick, about 6 minutes.

Pour mixture into a bowl and add breadcrumbs, parsley and lime juice. Mash together and shape into patties (you can make 4 big ones or 6-8 smaller ones).

Return patties to pan with a little oil and brown for 3 minutes on each side.

Serve with rolls, ketchup, mayo, cheese, tomato slices, avocado slices, jalepeno, etc. _____________________________________________________________ Jane Heinrichs

104

Vegetarian

Wrennetje _____________________________________________________________ Combine in a bowl: 1 lb dry curd cottage cheese 1 ½ Tbsp onions, finely chopped (optional) ½ tsp salt 3 egg yolks Mix well with hand until cottage cheese is in fine curds. Set aside.

Combine in separate bowl: 3 egg whites, lightly beaten 1 cup milk 2 tsp salt 3 - 3½ cups flour Mix together, adding flour as necessary until dough is stiff enough to roll out. Turn onto floured board. Roll out half of dough 18⁄ ” thick, and cut into squares or circles 5” in diameter.

Use large cookie cutter or invert small bowl on dough and cut around with knife. Place 1 rounded tablespoon cottage cheese mixture on each circle and fold over to form half circle; pinch edges firmly. Repeat with remaining dough and dough scraps.

In saucepan, heat 4-6 cups water to boiling. Add 1 tsp salt.

Drop wrennetje into boiling water, several at a time. Cook five minutes. Remove with slotted spoon and drain. Keep hot.

Serve with cream gravy.

Optional: Fry wrennetje in hot butter with onions.

If freezing, spread wrennetje on cooling racks covered with wax paper. Place on flat surface in the freezer until they are solid. Remove from racks and place in ziploc bags. _____________________________________________________________ Lisa Heinrichs

105

Vegetarian

Wrennetje (Grandma Dueck) _____________________________________________________________ Dough: ½ cup milk 2 egg whites (reserve yolks for cottage cheese) 1 whole egg salt 1 ½ - 2 cups flour Mix well into a stiff dough. Set aside while preparing the filling.

Cottage Cheese: 1 500g package dry curd cottage cheese 2 egg yolks 1 - 2 Tbsp canned milk salt and pepper Mix well until cottage cheese is in fine curds.

Roll out dough to about 18⁄ inch thickness. Cut into circles or squares and put one heaping spoonful of cottage cheese mixture in the centre of each. Bring the opposite corners together and pinch edges well to seal. Set wrennetje on a floured board until all the dough and filling has been used. To cook, drop a few of the wrennetje into salted, boiling water for about 10 minutes. Drain and serve hot with cream gravy. _____________________________________________________________ Marilyn Heinrichs Tina Dueck

Perogies (wrennetje): Mom used to make large cottage cheese perogies with white sauce and two kinds of fruit sauce (blueberry and strawberry). This was in the days when double- and triplepane windows were not in vogue and so our dining room window always got fogged up. John, Conrad, and I used the window as a way to track how many perogies we each ate and I recall seeing the number 10 up there on several occasions!! I also recall not eating the next day, too!! I think we also did this when she made chicken noodle soup. - David Mitchell-Dueck 106

Vegetarian

Cream Gravy for Wrennetje _____________________________________________________________ 1 cup milk 1 ½ Tbsp flour 4 Tbsp butter or margarine 1 ⁄ tsp pepper 8 ¼ tsp salt 1 cup sour cream minced onion - optional Melt butter in saucepan and add flour and optional onion and cook until bubbly. Add milk and bring to a boil on medium heat. Add salt and pepper. Turn the heat off and whisk in the sour cream. Reheat slowly. Do not boil. _____________________________________________________________ Lisa Heinrichs Tina Dueck - ingredients

Wrennetje I remember hearing an anecdote about Mom and Dad, which happened early on in their relationship. Apparently, they were at Mom’s parents’’ place for a meal (Grandma and Grandpa Janzen), where perogies were being served. Dad has been quoted as asking, after taking the first few bites of his perogies: “Hia es de Wrennetje, oba wua es de Glomms?” “Here are the perogies, but where is the cottage cheese?” Can you imagine him asking that?

I suppose his Mother always packed more cottage cheese into the perogies than his mother-in-law did! And he thought his motherin-law’s perogies were too doughy!

- Grace Dueck 107

Vegetarian

Jeff’s Flatbread

_____________________________________________________________ 5 tsp butter or margarine ½ tsp each of garlic, basil, and oregano dash of Cayenne Pepper Italian-Style Gourmet Flatbread (two cheese) 2 medium tomatoes ¼ large green pepper shredded cheese Melt butter/margarine and add garlic, basil, oregano and cayenne pepper. Spread butter mixture onto flatbread. Slice 2 medium tomatoes and top flatbread. Chop ¼ of a large green pepper and put on flatbread. Sprinkle with shredded cheese and bake at 350º F for 7 minutes, then broil for 2 minutes. __________________________________________________________ Grace Dueck

Vegetable Tostadas

____________________________________________________________ 2 cups kidney or romano beans - mashed 1 ½ cups Monterey Jack or cheddar cheese - shredded 1 tomato - chopped 1 small onion - chopped finely or shredded ½ cup green pepper - chopped 1 clove garlic - minced 1 Tbsp parsley 1 Tbsp oregano 3 dashes cayenne salt and pepper to taste Mix and spread on 8 corn tortillas (or 4 or 5 large whole wheat tortillas). Bake on a greased cookie sheet at 450°F for 5-8 minutes or until cheese is melted. Or broil until cheese is melted (approximately 5 minutes). _____________________________________________________________ Marilyn Heinrichs

108

Vegetarian

Stuffed Peppers

_____________________________________________________________ 2 cloves garlic, minced 1 cup chopped onion half of a 10 ounce package frozen spinach, thawed, squeezed dry and chopped 1 can (28 oz ) diced tomatoes, undrained 1 can (5 oz) tomato paste 1 tsp Worcestershire sauce 1 tsp oregano 1 tsp dried basil ½ tsp ground cumin ¼ tsp salt ¼ tsp pepper 6 large red, yellow or green peppers 3 cups cooked brown rice (1 ½ cups of uncooked rice) 1 can (19 oz) black beans, drained and rinsed Cook 1 ½ cups of rice.

Sauté garlic and onions until tender (approximately 5 minutes).

Add next 10 ingredients. Bring to a boil, then simmer for 10 minutes.

Prepare peppers for stuffing. Cut off tops with stems and remove seeds. Blanch in boiling water for 2 minutes or cook in the microwave for a bit till they start to soften.

Remove sauce from heat and stir in rice and beans.

Stuff peppers evenly with filling. Stand upright in a small roasting pan. Add ½ cup water to roasting pan. Cover and bake at 375°F for 35 minutes. _____________________________________________________________ Cathy Reimer

109

Vegetarian

Yam Quesadillas _____________________________________________________________ 1 Tbsp olive oil 1 ½ cups onion, minced 2 cloves garlic, minced Sauté in a large fry pan until onions are translucent.

2 tsp dried oregano 1 ½ tsp basil 1 ½ tsp marjoram 1 ½ tsp chili powder pinch of ground red pepper or to taste Add to onion/garlic mix and cook another minute.

4 cups yams, cooked and mashed Add and heat through, frequently stirring to prevent sticking.

Add salt and pepper to taste.

Note: Can also sauté raw, shredded sweet potatoes with onions and garlic until soft 8 tortillas 1 cup cheese Serve with sour cream and salsa.

Optional serving method: Spread filling and cheese on tortillas, fold tortillas in half, brush lightly with oil and bake at 400 degrees for 15 - 20 minutes. Serve with sour cream and salsa. _____________________________________________________________ Cori Reimer

110

Vegetarian

Mexican Macaroni and Cheese _____________________________________________________________ 2 cups elbow macaroni 1 ½ cups colby monterey jack cheese, shredded ¼ cup ripe olives, sliced ½ cup milk ¼ tsp salt ½ cup small red pepper, chopped 1 can chopped green chilies, drained (4.5 oz/115 g) Cook and drain pasta as directed on package. Add cheese, olives, milk, salt, peppers, and chilies. Stir until blended.

Cook over low heat, stirring occasionally, for about 5 minutes or until cheese is melted and hot. Serves 4. _____________________________________________________________ Joshua Mitchell-Dueck

Macaroni and Cheese _____________________________________________________________ 1 cup macaroni, cooked and drained 1 cup grated cheese 2-3 eggs, beaten ½ cup milk 2 Tbsp butter, melted (optional) 1 Tbsp parsley flakes ½ tsp salt and a dash of pepper Place macaroni in greased casserole dish. Sprinkle with cheese. Combine and beat together eggs, milk, butter, parsley, salt, and pepper. Pour over macaroni and cheese.

Bake 25-30 minutes at 350° F, leaving uncovered for the first 15 minutes. _____________________________________________________________ Marilyn Heinrichs

111

Vegetarian

Marilyn’s Ratatouille _____________________________________________________________ 1 medium sized onion, chopped 2 cloves garlic, minced 1 medium sized green pepper, sliced 2 medium or small zucchini, cut into cubes 1 small eggplant, cut into cubes ½ cup raw cashews or peanuts, chopped (optional) 1 Tbsp cider vinegar 1 tin tomato paste (about ½ a cup) pinch of thyme 1 Tbsp honey 1 tsp dried basil 1 tsp dried oregano 1 tsp pepper 1 medium sized tomato, optional Throw all the ingredients in a pot, add water if necessary, bring to a boil and then simmer 20-25 minutes. Serve with baked potatoes or in pita pockets. _____________________________________________________________ Jane Heinrichs

112

Stuffed Peppers (p. 109)

Canning

113

Canning

Fruit Preserves _____________________________________________________________ See page 120 for a general guide on canning fruit.

¼ cup sugar/quart

1 cup boiling water/quart _____________________________________________________________ Tina Dueck Grace Dueck

Mom had been blessed with seven children. Her only resources were her ability to work hard, her relentlessly strong will, and her lush garden which provided – only at the tending of her skillful hands – juicy carrots, bright green lettuce, sweet strawberries, crimson raspberries, and numerous other nutritious eats for her young family. She canned countless quarts of cucumbers, cabbage, and peaches. Rows of pints filled with corn, peas, and beans lined her pantry shelves. Her kids called it her “kohma”, the Low German word for pantry.

- Grace Dueck 114

Canning

Carrot Pudding _____________________________________________________________ 1 cup finely ground suet 1 cup raw carrots, grated 1 cup raw potatoes, grated 1 cup white sugar 1 cup raisins 1 egg ½ tsp nutmeg ½ tsp cloves ½ tsp ginger 1 tsp cinnamon 1 tsp soda 1 tsp baking powder ½ tsp salt 1 cup flour Beat egg. Combine ingredients in above order. Double or triple recipe. Fill jars approximately one half to three quarters full. Fasten the lids tightly and process 2 and a half hours. _____________________________________________________________ Tina Dueck Grace Dueck

When we cleared out the kohma/pantry when Grandpa was moving to Woodhaven we found some 7 year old canned carrot pudding that Grandma had made. We were all so tired and hungry from packing that we spooned it out over ice cream (regardless of its age) and ate it all up. It was delicious!

- Jane Heinrichs 115

Canning

Tomato Catsup _____________________________________________________________ 1 gallon tomato juice 4 mid-sized onions, finely chopped 1 Tbsp salt 1 cup sugar ¾ cup vinegar 2 tsp ginger 1 tsp turmeric 1 tsp paprika 1 tsp nutmeg 1 tsp mustard Add all ingredients to a pot. Bring slowly to a boil and simmer uncovered for about 2 hours or until catsup reaches the desired consistency. Stir frequently while simmering to prevent catsup from burning to the bottom of the pot. Catsup mixture will be reduced to about ¼ of the initial volume. Transfer to pint jars, fasten lids tightly and process 35 minutes. Homemade catsup will have a different flavour and consistency to the store-bought variety. _____________________________________________________________ Tina Dueck Grace Dueck Cathy Reimer

I remember it always seemed like hours when Mom made this catsup. She would cook it forever, and it had to be stirred a lot otherwise it would burn onto the bottom of her pot, which it almost always did in spite of all the stirring. I remember it often had a slight taste of burnt catsup. She had saved ketchup bottles from when she bought ketchup and perhaps asked others to save bottles for her. She used these for her home cooked catsup. Once she had poured the catsup in the bottles she put a cork into each bottle, and then dipped the corked top into melted paraffin wax in order to seal them. An awful lot of work for the number of bottles she had in the final end.

-Cathy Reimer 116

Canning

Relish _____________________________________________________________ 4 cups onions 4 cups cabbage 12 green peppers 10 green tomatoes Put these 4 ingredients through food chopper.

Let stand overnight.

Drain, and rinse with water.

Add remaining ingredients and boil 5 to 10 minutes. ½ cup salt 2 Tbsp mustard seed 1 Tbsp celery seed 1 ½ Tbsp turmeric 6 cups sugar 4 cups vinegar 2 cups cold water 2 Tbsp corn starch Pour into pint jars. Process in canner. _____________________________________________________________ Tina Dueck Grace Dueck

As cousins, one of our favourite games at family gatherings was playing hide-and-seek in the dark in Grandma and Grandpa’s basement. Our hiding places included the Kohma (pantry), the Mia Grope (laundry tub), and under the stairs. One year one of us had the brilliant idea to hide in the deep freeze in the Kohma. We would take Grandpa’s warm winter coat stored in the bedroom closet and wrap it around ourselves as we crouched in the cold freezer. We did check first to make sure we could open the door from the inside, but it still wasn’t the safest place to hide. My parents were pretty appalled when they found out many years later.

- Lisa Heinrichs 117

Canning

Aristocrats - Bread and Butter Pickles _____________________________________________________________ 2 quarts cucumbers sliced very thin 6 medium onions sliced very thin Soak the cucumbers and onions, once sliced, in salt water. For every quart of water needed to cover the cucumbers and onions add ¼ cup salt. Soak for 2 hours, then drain well.

Boil the following: 2 cups vinegar 2 cups sugar 1 tsp ginger 1 tsp mustard seed ½ tsp pepper 1 tsp celery seed ½ tsp turmeric Once this brine comes to a boil add cucumbers and onions and cook gently for 25 minutes. Put into pint jars and seal.

Yield 4-5 pints. _____________________________________________________________ Cathy Reimer Tina Dueck

I have many memories of going to Grandma and Grandpa’s for vaspa. Pumpernickel bread, strawberry jam and New Bothwell cheese were always on the menu. We would often have tea with honey in it as well. I remember Grandma making it a game to see who could stir their honey into their tea without their spoon hitting the side of the mug. In retrospect, this may have been more of an attempt to encourage us to stir our tea more quietly than a game but it was fun nonetheless!

-Rachel Reimer ...And, Grandpa would always put so much honey in our lemon soother tea that my Mom said he was making us “honey with tea” and not vice versa.

- Jane Heinrichs 118

Canning

Apple Cider (Grandma’s recipe) _____________________________________________________________ Dolgo Crab apples water sugar Step 1 Chop up Dolgo Crab apples (1 slice through the middle to open up the flesh); pour boiling water over chopped apples and let stand for 24-36 hours.

Ratio: 2 litres chopped apples to 3 litres boiling water Step 2 Pour mixture through sieve (discard apple pulp).

Boil juice, adding sugar (ratio: 200 ml sugar for 5 litres juice).

Note: Grandmaʼs ratio was 2 cups sugar for 20 cups juice, but I think that makes the apple cider too sweet.

Pour through cheesecloth (to remove apple seeds & other small particles) and into self sealing jars. I heat my jars in the oven at about 200 degrees F (just below boiling point) to avoid cracking the glass with the hot liquid.

Other Notes: 1. When buying sugar, assume that 1 kg of sugar is approximately 1 litre of sugar; this way you can calculate how much sugar youʼll need (since sugar is bought by the kilogram).

2. Four litres of mixture gives about 3 litres of juice.

3. The Dolgo Crab is perfect for this, since it gives a bright red juice and is quite sour; a sweeter apple does not work as well. _____________________________________________________________ David Mitchell-Dueck Tina Dueck

I remember picking and eating crab apples from the big tree in Grandma and Grandpa’s yard.

- Julia Bewernick 119

Canning

A General Guide on How to Preserve Fruit: 1. Gather all your materials. You will need: Sterilized jars (either new, or make sure they have no cracks or nicks in them) Sterilized lids (use brand new lids every time) and rings Sugar Water Fresh, ripe Fruit Knife if cutting required Water bath canner At least one cooking pot Canning funnels and tongs (jar lifters) are very useful 2. Get the water heating in your canner.

3. Prepare sugar syrup for fruit, by cooking water and sugar (Grandmaʼs syrup recipe is found on p. 114). Some people prefer a heavier syrup with more sugar. This is a matter of taste.

3. Wash fruit, and peel and cut it up if needed (i.e. peaches need to be cut up, raspberries do not) 4. Pack fruit in jars tightly, but without crushing it.

5. Fill jars with syrup, but leave ¼ - ½ inch head space at the top. It is a good idea to remove any bubbles by running a rubber spatula or table knife along the outside of the fruit.

6. Wipe rims of jars to ensure that no syrup has leaked onto the rims of the jars, and fasten the lids and rings on the jars.

7. Place jars in water bath canner. They should be covered with 1-2 inches of water. Process (leave in boiling water) for the recommended length of time. This will depend on your altitude and the food you are canning, so do some research before you begin. Usually fruit is processed for 20-40 minutes.

8. Remove your jars and allow to cool. Test the seals on the jars. If the centre of the lid is concave and not able to move if pressed they are sealed. Lids may be heard popping for the first hour or so after canning - do not be alarmed. If a jar is not sealed properly, then use that jar first and store in the fridge. The sealed jars should be able to be stored for at least one year.

Notes: - Jars can be sterilized in boiling water for 10 minutes or in a dishwasher if it has a sterilize cycle.

- An easy way to peel peaches is to blanch them in boiling water for 30 seconds, and then douse them in ice cold water. The peel will slide right off if the fruit is ripe.

- The method above describes the “cold pack” method. To use the “hot pack” method, boil the fruit in the prepared sugar syrup for 5 minutes and then pour fruit and syrup hot into the canning jars.

-Lisa Heinrichs

120

Cookies and Dainties

121

Cookies and Dainties

Syrup Cookies _____________________________________________________________ The following two recipes are the oldest ones in the book.

They date back to Grandmaʼs grandmother, Agatha (Friesen) Janzen.

2 cups syrup 2 cups brown sugar 3 eggs 2 cups lard or shortening ½ cup milk 6 tsp baking powder flavouring - nutmeg or vanilla or lemon flour to roll Cut and bake in moderate oven. _____________________________________________________________ Agatha (Friesen) Janzen (Tina Dueck’s grandmother) (Janzen Cookbook and Memories xiii)

122

Cookies and Dainties

Gingersnaps _____________________________________________________________ 2 1 2 2 1 4 4 1 2 1 1

cups brown sugar

½ cups lard

eggs cups white sugar tsp ginger cups flour (or more) tsp soda tsp cloves tsp cinnamon tsp pepper cup molasses

Mix, roll and bake in slow oven OR form in small balls. Pat down with fork dipped in flour. _____________________________________________________________ Agatha (Friesen) Janzen (Tina Dueck’s grandmother) (Janzen Cookbook and Memories xiii)

Gingersnaps

123

Cookies and Dainties

Ginger Snaps _____________________________________________________________ This recipe was passed down from Great Grandma (Getruda) Janzen.

2 cups flour 1 Tbsp ginger 2 tsp soda 1 tsp cinnamon ½ tsp cloves ½ tsp salt ¾ cup shortening 1 cup sugar 1 egg ¼ cup molasses Cream shortening and sugar. Beat in egg and molasses. Sift in dry ingredients. Blend well. Form small balls and roll in sugar. Bake 2” apart in 350 degree oven for 12-15 minutes. These cookies will flatten during baking and crack as snaps should.

Mom always put dough in refrigerator for a while (sometimes overnight), making the dough easier to handle. _____________________________________________________________ Minnie and Irene Janzen (Tina Dueck’s sisters)

Great Grandma Janzen made these gingersnap cookies that were hard as rock, but tasted really good when dipped in milk. I remember looking forward to having those when we would go visit her.

-Julia Bewernick 124

Cookies and Dainties

Chocolate Chip Cookies _____________________________________________________________ 1 ½ cups flour 1 tsp baking soda 1 tsp salt 1 cup butter ¾ cup brown sugar ¾ cup white sugar 2 eggs 1 Tbsp hot water 1 tsp vanilla 1 cup chopped nuts 1 package (6oz) chocolate chips 2 cups rolled oats Combine flour, baking soda, and salt. In a separate bowl, cream butter and sugars together. Mix in eggs and vanilla.

Combine wet and dry ingredients and add hot water. Fold in nuts, chocolate chips, and rolled oats. Bake at 350°F for 1012 minutes. _____________________________________________________________ Grace Dueck Tina Dueck

Cake and Cookies: When I was in junior high, Mom and Dad went on a 1 or 2 week trip to Ontario, leaving me, John, and Conrad home alone (not sure what they were thinking, actually!) Having left us some money for food, we went to the store and purchased a Dare chocolate cake and a bag of Oreo cookies. After a “ rmal” meal of Worscht, Eadschocke, and peas, we polished off “no the entire cake and all of the cookies...I believe that John had most of the cookies!!

- David Mitchell-Dueck 125

Cookies and Dainties

Yo - Yo Cookies _____________________________________________________________ ¾ cup shortening 1 ¾ cups brown sugar 1 tsp baking soda 2 Tbsp warm water 2 eggs, beaten 2 cups flour ¼ tsp salt 1 tsp vanilla ⅓ cup toasted sesame seeds raspberry jam Cream shortening and sugar. Dissolve soda in warm water and add to beaten eggs. Add flour, salt, vanilla and sesame seeds.

Drop by teaspoons onto greased cookie sheets spaced well apart. Bake for 8-10 minutes at 375° F. Cool slightly and put together with raspberry jam. _____________________________________________________________ Rachel Reimer

Icing Recipe for Cookies _____________________________________________________________ I never use a recipe to make icing for my cookies, but this recipe is a starting point for novice bakers. You can adjust ingredients to taste.

4 cups confectionersʼ sugar ½ cup butter 5 tablespoons milk 1 teaspoon vanilla extract Mix ingredients together and spread over cookies. _____________________________________________________________ Lisa Heinrichs

126

Cookies and Dainties

Pumpkin Cookies _____________________________________________________________ 1 cup butter 1 cup brown sugar ½ cup white sugar 1 egg 1 tsp vanilla 1 cup pumpkin purée 2 cups flour 1 tsp baking soda 1 tsp cinnamon ½ tsp salt 1 cup oatmeal ¾ cup chocolate chips Cream butter and sugars together in a bowl. Add egg, vanilla, and pumpkin and mix well. In a separate bowl combine flour, baking soda, cinnamon, and salt. Add dry ingredients to egg mixture and stir. Fold in oatmeal and chocolate chips. Drop by spoonfuls onto a baking sheet. Bake at 350°F for 10-12 minutes. _____________________________________________________________ Julia Bewernick

127

Cookies and Dainties

Molasses Cookies _____________________________________________________________ 1 cup sugar 1 cup molasses 1 cup butter ½ cup sour milk (buttermilk) 4 cups flour 1 egg 2 tsp soda 2 tsp ginger 1 tsp vanilla Cream together sugar and butter. Add egg, molasses, and sour milk. In separate bowl combine dry ingredients then add to wet ingredients. Work in enough flour to make a soft dough. Dough should be smooth, but not sticky. Roll no thinner than ¼“. Cut out cookies and bake at 350° F for 8 – 10 minutes. Ice two cookies together, then top with icing and coconut (long). _____________________________________________________________ Grace Dueck Marilyn Heinrichs Tina Dueck (passed down from Great Grandma (Getruda) Janzen)

128

Cookies and Dainties

Chocolate Drops _____________________________________________________________ ½ cup butter 1 cup brown sugar ½ cup cocoa ⅔ cup milk 1 ⅓ cups flour 3 tsp baking powder ¼ tsp salt 1 tsp vanilla 1 egg walnuts (optional) Cream together butter and brown sugar. Add egg, vanilla, and milk and mix well. Mix dry ingredients separately, then add to wet ingredients. Drop by teaspoon onto cookie sheets.

Bake at 375° F for 8 minutes. I ice them with white icing, and sprinkle chopped almonds on top. _____________________________________________________________ Grace Dueck Tina Dueck

Hupps, hupps, hupps, hupps, seedatje, Bäbetje felt vom FeedatjeStad sijch aun de groote Tee, Enn brellt “oo-weh, oo-weh, oo-weh” Hop, hop, hop, hop seedatje, Baby falls from the little hayloadBumps himself on the big toe And yells “ouch, ouch, ouch.”

Low German Nursery Rhyme to be said while bouncing child on the knee. Substitute baby’s name with “tje” suffix on second line.

Baby “falls” with the baby in the rhyme. Adult grabs the big toe and gently pulls it on the last line.

129

Cookies and Dainties

Quick-Mix Oatmeal Cookies _____________________________________________________________ Spread gooseberry jam between these cookies to achieve Grandmaʼs Oatmeal Gooseberry Cookies. These were passed down from Great Grandma (Getruda) Janzen.

1 cup flour ½ tsp salt ½ tsp baking powder ½ tsp baking soda ½ cup brown sugar ½ cup white sugar ½ cup butter 1 egg 1 Tbsp water 1 tsp vanilla 1 ½ cup rolled oats Sift flour, salt, baking powder, and soda together into mixing bowl. Add remaining ingredients (except oats). Beat until smooth, about 2 minutes, then fold in oats. Shape into small balls and place 2 inches apart on greased cookie sheet. Bake at 350 degrees for 10-12 minutes. Yield: 2 ½ dozen cookies _____________________________________________________________ Grace Dueck Cathy Reimer Tina Dueck

I remember picking gooseberries to make this jam. The gooseberry bushes were disgustingly thorny. I hated picking them. It took forever to get an ice cream pail full of berries. Once they had been picked them we had to pick the blossom end off of each berry, also a ton of work, because gooseberries are about the size of a blueberry. We also had to check for tiny worms that burrowed into the berries. Needless to say it was a ton of work to get a few jars of jam. The jam is quite tart because gooseberries are very sour, but between sweet cookies, it is quite euphoric.

Certainly a labour of love.

- Cathy Reimer 130

Cookies and Dainties

Gooseberry Jam (Filling for Oatmeal Gooseberry Cookies) _____________________________________________________________ gooseberries sugar Preferably freeze berries first. Thaw by heating. This will yield some fluid. Measure berries and sugar in equal amounts. Cook until jelling, stirring regularly. Test by putting jam into an iced saucer to see if thick enough. This will take approximately 20 to 30 minutes. _____________________________________________________________ Minnie and Irene Janzen (Tina Dueck’s sisters)

Several years ago (great aunt) Minnie called me up and told me that I wasn’t an accomplished “Janzen Frau” until I had learned to make those cookies. A week later I drove to Irene and Minnie’s and Minnie and I spent the afternoon in the brambles in their back garden picking gooseberries. It was very hot, and the bushes were very prickly. After a few hours we had enough pails full and we carried them through their back door into the kitchen. Despite the heat and the prickles, the famous Oatmeal Gooseberry Cookie was passed on to the next generation.

-Jane Heinrichs 131

Cookies and Dainties

Peanut Butter Cups _____________________________________________________________ 9 ounces white chocolate, Swiss confectionery bars, or white baking bars, chopped 1 ½ cups creamy peanut butter 8 squares (8 ounces) semisweet chocolate, chopped ⅓ cup lightly salted peanuts, chopped (optional) Arrange 60 miniature (1” by ¼”) paper or foil baking cups in jelly-roll pan.

In heavy 2-quart saucepan, heat white chocolate and ¾ cup peanut butter over low heat, stirring occasionally, until melted and smooth. Divide peanut butter mixture evenly among baking cups. Refrigerate 10 minutes.

Meanwhile, in heavy 2-quart saucepan, heat semisweet chocolate and remaining ¾ cup peanut butter over low heat, stirring occasionally, until melted and smooth.

Spoon warm chocolate-peanut butter mixture on top of chilled mixture in baking cups; sprinkle with peanuts if using.

Refrigerate overnight. Store candies in airtight container in single layer. Refrigerate for up to 1 week or freeze up to 1 month. _____________________________________________________________ Lisa Heinrichs

132

Cookies and Dainties

Cream Puffs _____________________________________________________________ 1 cup flour ½ cup butter ¼ tsp salt 4 eggs 1 cup boiling water Place butter and boiling water in sauce-pan. Keep on low heat until butter is melted. Sift flour and salt together and add all at one time to the boiling water and fat. Stir vigorously until mixture leaves sides of pan and forms a ball. Remove from heat and add unbeaten eggs one at a time. Beat thoroughly after the addition of each egg. Drop by tablespoonfuls onto a greased baking sheet, placing about 2 inches apart. Bake at 425 degrees for 30 minutes or until beads of moisture no longer appear on surface. Makes 12 to 15 cream puffs. When cool, cut a slit in the side of each and fill with whipped cream or custard. _____________________________________________________________ Grace Dueck

133

Cookies and Dainties

Brownies _____________________________________________________________ ½ cup butter or margarine. ¼ cup cocoa 2 eggs 1 cup sugar ¾ cup flour ½ cup chopped walnuts (pinch of salt) Melt cocoa and butter together. Beat eggs until frothy, add sugar, flour, nuts & salt. Add cocoa mixture. Pour into an 8” x 8” greased pan. Bake at 350° F for 30 minutes or until edges show signs of pulling away. _____________________________________________________________ Marcella Parr

Lemon Bars _____________________________________________________________ 1 cup sifted flour ¼ cup icing sugar ½ cup butter 2 eggs ½ tsp baking powder 1 cup sugar 2 Tbsp flour 2 Tbsp lemon juice grated lemon rind Mix 1 cup flour, icing sugar & butter. Pat into 9 x 9 inch pan.

Bake 15-20 minutes at 350° F. Mix the rest and pour over baked crust. Bake 25 minutes longer. Frost it with icing sugar and lemon juice. _____________________________________________________________ Marcella Parr

134

Cookies and Dainties

Chipits Party Bars _____________________________________________________________ Base: 1 cup flour 1 tsp baking soda 1 cup brown sugar ¼ cup soft butter ½ cup coconut ½ cup oatmeal Mix and press into 9x9 inch greased pan.

Topping: 2 eggs 1 cup chocolate chips (1-6 oz package) ½ cup brown sugar ½ cup walnuts ¼ cup melted butter 1 Tbsp flour Mix and spread over base. Bake at 350 degrees for 35 minutes, or until it pulls from the side. Do not over bake!! _____________________________________________________________ Jo Dueck Grace Dueck Tina Dueck

Chipits Party Bars 135

Cookies and Dainties

Chocolate Oat Squares _____________________________________________________________ 1 2 2 4 3 2 1 1 1 1 2

cup plus 2 Tbsp margarine (divided) cups packed brown sugar eggs tsp vanilla (divided) cups rolled oats ½ cups flour ½ tsp salt (divided) tsp baking soda cup chopped walnuts or peanuts(optional) can (14 oz.) sweetened condensed milk cups chocolate chips

Cream 1 cup butter and brown sugar. Beat in eggs and 2 teaspoons vanilla. Combine the oats, flour, 1 teaspoon salt and baking soda; stir into creamed mixture. Press two thirds of the oat mixture into a greased 9 x 13 inch pan. In a saucepan, combine milk, chocolate chips and remaining butter and salt. Cook and stir until chocolate is melted. Remove from heat and stir in remaining vanilla and nuts if using.

Spread over crust. Sprinkle with remaining oat mixture. Bake at 350° F for 25 minutes or until golden brown. _____________________________________________________________ Rachel Reimer

I also have very fond memories of summer picnics in the park before attending a show at the Rainbow Stage. We would play tag, frisbee, frisbee golf and walk down to the river and watch the boats in the afternoon. Then we would have a picnic supper and it was always a treat when Grandma brought her Chocolate Zucchini cake for dessert.

-Rachel Reimer 136

Cookies and Dainties

Matrimonial Date Cake _____________________________________________________________ 1 ¾ cups rolled oats 1 cup brown sugar ¾ cup butter 1 ½ cups flour 1 tsp soda ¼ tsp salt Filling ½ lb dates 1 cup sugar 1 cup water Cook dates, sugar, and water together until thick and smooth.

Cool slightly. Make a crumb mixture with oats, sugar, butter, flour, soda, and salt. Spread half of crumb mixture into an 9x9 inch square pan and press down. Spread with date filling and sprinkle the rest of the crumb mixture on the top. Bake at 350 degrees for about 30 minutes, until the edges are slightly browned. _____________________________________________________________ Grace Dueck Tina Dueck

137

Cookies and Dainties

Butter Tart Bars _____________________________________________________________ Base: 1 ¼ cups flour ⅓ cup brown sugar ½ cup butter Mix and press into a 9x9 inch cake pan. Bake at 350° F for 15 minutes.

Filling: ⅓ cup butter 1 cup brown sugar 3 eggs, beaten 2 Tbsp milk 1 tsp vanilla ½ tsp lemon juice 2 Tbsp flour 1 cup raisins Cream butter and sugar, add eggs. Blend in milk, vanilla, lemon juice, flour and raisins. Spread over base. Return to oven and bake for 20-30 minutes until filling is set. _____________________________________________________________ Rachel Reimer

138

Cookies and Dainties

Granola Bars _____________________________________________________________ 2 cups oats 1 cup slivered almonds ½ cup coconut ½ cup craisins ½ cup sunflower seeds 1 cup peanut butter 1 cup brown sugar ⅓ cup butter 2 tsp vanilla 1 tsp cinnamon ½ tsp nutmeg ½ tsp salt 1 large egg (For a little treat add 2 handfuls of chocolate chips after adding the egg. If adding chocolate chips, cut sugar down to ½ - ¾ cup.)

Preheat oven to 350°F and grease and line a 9 inch square pan with wax paper.

Toss oats, almonds, coconut, craisins, and sunflower seeds together in a bowl. Mix peanut butter, brown sugar, butter, vanilla, spices and salt together and melt.

Pour melted mixture over oat mixture and stir until blended. Stir in egg (and chocolate chips if using) and spread granola into prepared pan. Bake for 30 minutes; cool for 20 minutes before chilling for 2 hours.

To cut, lift granola out of pan with wax paper and cut into bars. _____________________________________________________________ Julia Bewernick

139

Cookies and Dainties

Lemon Crumble _____________________________________________________________ 2 1 1 1 1 1 4

cups rolled soda crackers cup unsweetened coconut ¼ cups flour ½ tsp baking powder cup white sugar cup butter, softened Tbsp milk

Lemon Filling: 1 egg juice and rind of one lemon 1 cup sugar ¼ cup butter ¾ cup boiling water 1 Tbsp cornstarch Prepare filling: Beat one egg and add juice and rind of one lemon; add 1 cup sugar, ¼ cup butter and ¾ cup boiling water.

Thicken with 1 tbsp cornstarch. Let come to a boil and cook until thick.

Mix dry ingredients until crumbly. Add milk. Press ⅔ of dry mixture into 9x9” pan. Then spread filling and sprinkle on remaining crumbs. Press lightly with spoon. Bake in moderate oven at 350° F for 25 – 30 minutes. _____________________________________________________________ Grace Dueck Tina Dueck

140

Cookies and Dainties

Tangy Lemon Squares _____________________________________________________________ Quote from Edmontonʼs “City Palate” magazine: “Kerri (the chef) claims to have been kissed by strangers whoʼve fallen in love with these luscious lemon squares.”

Base ¾ cup butter, softened ½ cup granulated sugar 2 cups all-purpose flour ¼ tsp salt Topping 1 ½ cups granulated sugar 4 eggs ¼ cup all-purpose flour ⅓ cup fresh lemon juice 2 Tbsp grated lemon zest Preheat oven to 325° F. Grease a 13 x 9 inch baking pan. In a medium bowl, beat butter and sugar until fluffy and pale. Stir in flour and salt just until dough is crumbly. Pat dough evenly over base of prepared pan. Bake for about 30 minutes or until golden brown.

In a medium bowl, beat together sugar and eggs until well combined. Beat in flour, lemon juice, and lemon zest.

Pour topping over crust. Return pan to oven and bake for a further 20 minutes or until topping sets. Let cool completely in pan or wire rack. Cut into squares*. *Be careful with this, as the base is really hard to cut through! _____________________________________________________________ Jeffrey Klassen

141

Cookies and Dainties

Cinnamon Rolls _____________________________________________________________ 1 pkg yeast 1 tsp sugar ¼ cup water 1 cup scalded milk, cooled to room temperature 1 ½ cups flour Dissolve yeast and sugar in water. Add scalded milk and flour.

Set in warm place to rise.

When light, add: ¼ cup sugar 2 eggs 5 Tbsp lard 1 tsp salt flour enough to form dough (about 3 cups).

Roll out, spread generously with butter, brown sugar and cinnamon. Roll up and cut into one inch slices. Place rolls in a greased pan. Set in warm place to rise. Bake at 375° F for 1520 minutes. _____________________________________________________________ Grace Dueck Tina Dueck

142

Cookies and Dainties

Cream Cheese Icing _____________________________________________________________ This icing is the perfect accompaniment to Grandmaʼs cinnamon buns.

8 4 2 2

oz cream cheese, softened Tbsp butter, softened ½ cups icing sugar tsp vanilla

Beat ingredients together and spread over cinnamon buns or carrot cake. _____________________________________________________________ Lisa Heinrichs

Puffed Wheat Squares _____________________________________________________________ ⅓ cup butter ½ cup syrup 1 cup brown sugar 2 Tbsp cocoa 1 tsp vanilla 8 cups puffed wheat Mix everything but puffed wheat and heat until bubbling. Add puffed wheat. Pour and press into a greased 9 x 9 inch pan.

Let cool and cut into squares. _____________________________________________________________ Grace Dueck Tina Dueck

143

Chocolate Chip Cookies (p. 125)

Lemon Crumble (p. 140)

144

Cakes

145

Cakes

Red and White Chocolate Cake – Mom Dueck _____________________________________________________________ Cream: 1 cup sugar 1 egg ½ cup butter Mix: 4 Tbsp cocoa ⅓ cup boiling water 1 tsp vanilla 1 tsp cream of tartar 1 tsp baking soda ¼ tsp salt 1 ½ cups flour ⅔ cup buttermilk Mix all ingredients and bake in a 9 x 9 inch square pan or round pan at 350 degrees for 30 – 35 minutes. 1 ½ recipes is enough for a bundt pan, or double the recipe for a layer cake. _____________________________________________________________ Tina Dueck Jo Dueck Grace Dueck

We would always have chocolate cake for our birthdays, and I think most often it was Red and White Chocolate Cake. Mom would often bake it in two round layer cake pans, layer it with jam in between, and then spread chocolate icing over top. Often she would put a penny in the cake, and whoever got that piece was considered lucky.

- Grace Dueck The Red and White Chocolate cake was named after the Red and White Flour company. They released cookbooks to promote their flour, and that’s where Grandma got her recipe. But rest assured, the cake tastes just as good using any other brand of flour!

-Jane Heinrichs 146

Cakes

Red Chocolate Cake _____________________________________________________________ ⅓ cup lard or butter 1 cup sugar 1 ½ cups flour ½ cup sour milk 1 egg ⅓ cup hot water ½ tsp vanilla 1 ½ tsp baking soda 5 Tbsp cocoa pinch of salt Cream butter and sugar. Add egg and vanilla. Mix cocoa and water and add to egg mixture. Mix flour, baking soda, cocoa, and salt in a separate bowl. Add to egg mixture alternating with sour milk. Bake in a greased 8” x 8” pan at 350°F for 3035 minutes.

Note: Sour milk can refer to buttermilk, or milk that has been soured by adding 1 Tbsp lemon juice or white vinegar to a cup of milk. _____________________________________________________________ Grace Dueck Tina Dueck

147

Cakes

Secret Chocolate Cake

_____________________________________________________________ Preheat oven to 350 degrees F. 2 cups beets, cooked, peeled and chopped* ½ cup applesauce Purée in blender until smooth. Set aside. *Note: I use only 1 cup of beets, otherwise the beet taste gets too strong for my liking.

1 ½ cups sugar ½ cup oil ½ cup plain yogurt or sour cream 3 eggs Combine in a large mixing bowl. Beat for 2 minutes. ½ cup cocoa 1 ½ tsp vanilla Add along with puréed beets; beat another 90 seconds.

1 ½ cups white flour 1 cup whole wheat flour 1 ½ tsp baking soda ½ tsp salt 1 tsp cinnamon (optional) Gradually sift into the batter, mixing it with a spoon but stirring only until blended. Stir in. ½ cup chocolate chips and/or chopped nuts Pour into greased 9 x 13 inch baking pan. Bake for 40 - 50 minutes. To bake in a bundt pan, pour half of batter into the greased pan, sprinkle with chocolate chips, then add the remaining batter.

Option: Can also substitute shredded, raw zucchini or summer squash for the cooked beets. The beets give the cake a nice colour and make it nice and moist. _____________________________________________________________ Cori Reimer

148

Cakes

Fondant au Chocolat _____________________________________________________________ 7 oz. good quality unsweetened chocolate ⅔ cup butter ¾ cup sugar ½ cup flour 3 eggs Preheat oven to 300°F. Soften butter. Melt the chocolate over a bain-marie or extremely low heat. In a large bowl, cream butter with a wooden spoon or electric mixer. Add sugar and beat until light and fluffy. This is much easier using an electric mixer. Add one egg, and stir until fully incorporated, then add a small amount of flour. Continue adding eggs one at a time, alternating with flour and incorporating fully until adding the next portion. Add chocolate into the mix, stirring well.

Pour batter into a greased pan. Bake for 25 to 30 minutes.

To ensure the cake is not too fully cooked, stick a knife or toothpick into the cakeʼs centre at 25 minutes of baking to ensure it has not dried out. _____________________________________________________________ Jeffrey Klassen and Romain Chareyron

We always had ice cream to ‘garnish’ our desserts att family gatherings. My Dad would always wait to go last to take his ice cream.

At first we thought he was being generous, but actually he just wanted to make sure everyone had gotten some before he cleaned out the container! It was a family joke that if any anyone ran out of ice cream in their freezers my Dad must have eaten it all on his last visit.

-Jane Heinrichs 149

Cakes

Zucchini Chocolate Chip Cake _____________________________________________________________ 1 cup oil (or a little less) 1 tsp vanilla 2 eggs ½ cup cocoa ½ tsp baking powder 1 tsp baking soda 1 cup sugar ½ cup buttermilk 1 tsp salt 2 ½ cups flour 2 cups zucchini grated ½ cup chocolate chips Cream wet ingredients together (oil, sugar, eggs, milk, vanilla).

Add dry ingredients (flour, baking soda, baking powder, salt, cocoa). Mix until just combined. Add zucchini and chocolate chips. Pour into a 9 by 13 inch pan. Bake at 350° F for 30-40 minutes (depending on the oven). In my oven, it sometimes takes less than 30 minutes.

Icing: Combine icing sugar, cocoa and milk until a glassy-spreadable consistency is achieved. Spread glaze on top of cake and then sprinkle with a few chocolate chips. _____________________________________________________________ Jane Heinrichs Marilyn Heinrichs Tina Dueck

I always loved Grandma’s chocolate chip zucchini cake - what a treat!! - Julia Bewernick I remember a time when David baked this zucchini cake for Sheila’s birthday. Jeff took one bite out of the cake and said, “I’m not eating this, there are green peppers in here!” Eventually we convinced him that it would taste good if he ate it with lots of ice cream. He was quite young at the time. - Jane Heinrichs 150

Cakes

Chocolate Chiffon Cake _____________________________________________________________ 1 ¾ cups Robin Hood Flour 1 ½ cups sugar 3 tsp baking powder 1 tsp salt ½ cup salad oil 5 egg yolks 1 cup boiling water ½ cup cocoa 2 tsp vanilla 1 cup (7-8) egg whites ½ tsp cream of tartar Stir boiling water and cocoa until smooth. Set aside to cool.

Spoon flour into dry measuring cup. Level off and pour into mixing bowl. Add sugar, baking powder and salt; stir well to blend. Add water and cocoa mixture. Add oil, egg yolks, and vanilla to dry ingredients in bowl. Blend, then beat 2 minutes with electric mixer at medium speed or by hand (150 strokes per minute) until smooth.

Beat egg whites in large bowl until foamy. Add cream of tartar and beat until very stiff peaks are formed.

Fold egg yolk mixture into beaten egg whites very carefully, using rubber scraper.

Turn batter into ungreased 10” tube pan. Bake on lower rack at 325°F for 55 minutes, then increase heat to 350°F. and bake 10 minutes more.

Invert pan on funnel and allow cake to hang suspended until cold. When cooled, run knife around edge to loosen cake; shake out. Frost cooled cake if desired.

Yield: One 10” tube cake.

I ice the cake with a ʻfrostingʼ made of chocolate pudding and whipping cream. (I usually use packaged chocolate pudding [Magic Moments Swiss Milk Chocolate] and cool whip) _____________________________________________________________ Grace Dueck

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Cakes

Mocha-Cinnamon Angel Food Cake or Cupcakes _____________________________________________________________ Every time Iʼve brought these to a family gathering they have been inhaled.” - Jane Heinrichs 1 ½ cups granulated sugar ½ cup + 1 Tbsp sifted cake flour ½ cup unsweetened cocoa powder 1 tsp cinnamon 1 tsp espresso powder or instant coffee granules ¼ teaspoon salt 12 egg whites, at room temperature 1 ¼ tsp cream of tartar 2 tsp vanilla extract 1 Tbsp confectionersʼ sugar (optional) Preheat the oven to 375°F; arrange an oven rack in the lower third of the oven. Sift ¾ cup of the sugar, the cake flour, cocoa powder, cinnamon, espresso powder, and salt onto a sheet of wax paper.

In a medium bowl, with an electric mixer on low speed, beat the egg whites until frothy and small bubbles appear, 12 minutes. Sprinkle with the cream of tartar; with the mixer on medium speed, add the remaining ¾ cup sugar in a slow, steady stream beating until all the sugar is incorporated. With a rubber spatula, scrape the sides and bottom of the bowl.

Add the vanilla; beat until the egg whites are stiff but not dry.

Sift one-third of the flour mixture over the egg whites; with the rubber spatula, quickly fold into the whites, being careful to scrape the sides and bottom of the bowl. Repeat with the remaining flour mixture, making sure all the flour is blended into the whites. Scrape the batter into an ungreased 9” or 10” tube pan; with the spatula, smooth the surface. Bake in the lower third of the oven until a toothpick inserted in the center of the cake comes out clean, 25-30 minutes. Run a knife around the edge of the pan; invert the cake onto a platter and cool completely. Dust with the confectionersʼ sugar (if using).

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Cakes Optional: Make this cake as cupcakes by following these instructions: Scrape the batter into cupcake paper cups and place in muffin tins. Smoothe the surface. Bake in the lower third of the oven until a toothpick inserted in the centre comes out clean, about 13 minutes.

Icing for cupcakes: 8 heaping Tbsp icing sugar 5 heaping Tbsps cocoa 4-5 Tbsps milk Mix until a glassy texture and drizzle over the cake/cupcakes.

Tips to get the fluffiest egg whites: - start with whites at room temp - use a metal bowl (copper especially) - clean the bowl and beaters (scrupulously clean and dry) _____________________________________________________________ Marilyn Heinrichs Jane Heinrichs

T first fall I was dating Robert we were invited to a The Thanksgiving gathering at John and Jo’s. There was a fairly large contingent of the family present, and Robert and I offered to bring dessert. We chose this Caramilk Cheesecake, which is a recipe from his brother. When it came time to serve the cake we sliced it into pieces and placed each on a plate with a fork. Robert microwaved the caramel sauce to reheat it, and artistically drizzled it over top. By the time we had set the plates on the table, the caramel sauce had hardened so much that it had cemented the forks and cakes in place. Some forks were so well stuck that the plates could be held in midair, just by lifting the fork. The lesson we learned was not to overcook the caramel sauce (and don’t try a new recipe the first time you meet your future inlaws)!

- Lisa Heinrichs (see recipe on next page) 153

Cakes

Caramilk Cheesecake _____________________________________________________________ Crust: 1 ½ cups of Oreo crumbs 4 Tbsp (¼ cup) butter Mix together and press into the bottom of a 9-inch springform pan.

Cheesecake: 1 ½ lb cream cheese, softened ½ cup light brown sugar 4 eggs 2 tsp vanilla 1 cup sour cream 2 cup (12 oz) melted milk chocolate, cooled slightly 4 Caramilk bars, segmented or Caramilk Bites Beat softened cream cheese and sugar until light and fluffy.

Add eggs one at a time, beating for a minute between additions. Beat in vanilla, sour cream, and milk chocolate.

Fold in Caramilk pieces. Pour into crust. Bake at 350 degrees for 1 hour.

Caramel Sauce: ½ cup whipping cream 2 cups sugar ½ cup water ½ tsp lemon juice Boil whipping cream in microwave and set aside. Dissolve sugar, water, and lemon juice in saucepan. Cook over medium/high heat until very light brown. Remove from heat.

Add hot cream slowly, stirring fast (this will bubble furiously).

The longer you leave the sugar, the darker and more burnedtasting the caramel sauce. Note that the sugar continues to brown after you stop heating, so get the cream in fast.

Slice cake into individual pieces and drizzle caramel sauce on each one before serving. _____________________________________________________________ Robert and Lisa Heinrichs

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Cakes

Refrigerated Cheese Cake _____________________________________________________________ 30 graham wafers, crushed fine (2 cups) 6 Tbsp melted butter or margarine Enough for 8 x 12 inch Pyrex dish. Line bottom of dish.

(I like lots of crust, so I play around with these amounts) 2 egg yolks, beaten ½ cup milk 1 cup sugar (white) 2 packages unflavoured gelatine ½ cup cold water 1 lb cream cheese 1 tsp vanilla 2 egg whites ½ pint (1 cup) whipping cream Cook egg yolks, milk, and sugar until thick. Remove from stove and add gelatine which has been soaked in ½ cup cold water. Cool. Add all this to cream cheese and vanilla, which have been creamed well. Beat 2 egg whites stiff but not dry and fold into cream cheese mixture. Whip ½ pint whipping cream.

Add to above. Refrigerate. This cake will never fail you. Itʼs so fluffy and light and just melts in your mouth.

Serve with choice of fruit toppings. _____________________________________________________________ Grace Dueck

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Cakes

Blueberry Coffee Cake _____________________________________________________________ 2 cups flour 3 tsp baking powder ½ tsp salt ¾ cup sugar ¼ cup shortening 1 egg 1 tsp vanilla ¾ cup milk (sour cream) 1½ cups blueberries 2 tsp sugar 2 tsp grated lemon rind or lemon juice Cream sugar, shortening, egg and vanilla. Add milk and blend well. Add blended dry ingredients, stirring only until flour is moist. Spread half the batter in bottom of pan. Spoon blueberries on top and sprinkle with 2 tsp. sugar and lemon juice. Spread remaining batter on top. Sprinkle with topping mixture. Bake at 375°F for 35 minutes.

Topping Mixture Mix: ½ cup flour ¼ cup brown sugar Cut in ¼ cup butter Until mixture is crumbly. _____________________________________________________________ Grace Dueck from Jo Dueck

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Cakes

Blueberry Streusel Cake _____________________________________________________________ 2 cups flour 2 tsp baking powder ½ tsp cinnamon ½ tsp salt grated peel of 1 lemon ½ cup butter 1 cup brown sugar 1 egg 1 tsp vanilla ½ cup milk 2 cups fresh blueberries Streusel: ½ cup flour 3 Tbsp brown sugar ½ tsp each nutmeg and cinnamon 3 Tbsp butter Preheat oven to 350°F. Spray 9 inch springform pan. Mix streusel until crumbly. Set aside.

For cake, blend butter and sugar. Add egg and vanilla and mix until smooth. In separate bowl, mix flour, baking powder, cinnamon, salt and peel. Add ½ of the milk and stir until smooth. Add ½ of the flour mixture to the butter mixture and stir until just mixed. Repeat with remaining milk and flour mixture. Stir in berries. Batter will be thick. Pour into pan and sprinkle with streusel mixture. Bake at 350°F for 40-50 minutes. _____________________________________________________________ Julia Bewernick

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Cakes

Neighbour’s Cake _____________________________________________________________ 2 cups brown sugar 4 Tbsp butter 4 Tbsp shortening 1 cup rolled oats 1 cup boiling water 2 eggs (beaten) 1 cup flour ½ tsp salt 1 tsp cinnamon ½ tsp cloves 1 tsp baking soda ½ cup chopped dates ½ cup chopped walnuts Mix brown sugar, butter, shortening and rolled oats; add boiling water and mix thoroughly. Let stand 20 minutes, then add thoroughly beaten eggs.

Sift in flour, spices and baking soda; add dry ingredients including dates and ⅓ cup of the walnuts. Mix thoroughly.

Turn into greased 8-inch pan. Sprinkle with remaining nuts. Bake for 45 min at 350° F. _____________________________________________________________ Grace Dueck Tina Dueck

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Cakes

Princess Elizabeth Cake _____________________________________________________________ 1 cup chopped dates 1 egg 1 tsp baking soda 1 tsp vanilla 1 cup boiling water ¼ tsp salt ¼ cup shortening 1 ½ cups flour 1 cup white sugar 1 tsp baking powder ½ cup walnuts Pour boiling water over dates and soda. Set aside to let cool.

Cream shortening, sugar, egg and vanilla. Add flour, baking powder, salt, walnuts and date mixture. Bake in a greased 9 x 9 inch pan at 350° F for about 60 minutes.

Top with the following: 5 Tbsp brown sugar 3 Tbsp margarine 2 Tbsp cream ½ cup coconut Cover the hot cake. Return to oven and broil for 3 minutes. _____________________________________________________________ Grace Dueck Tina Dueck

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Cakes

Carrot Cake _____________________________________________________________ 2 cups flour ½ tsp salt 1 cup oil (vegetable or cooking) 1 tsp Allspice 3 cups finely grated carrots 2 cups sugar 2 tsp soda 2 tsp cinnamon 4 eggs Sift dry ingredients into large bowl. Add oil and stir well. Add eggs one at a time. Add carrots and blend well. Bake in 9 x 13 inch pan. Bake at 350° F for 40 – 50 min. _____________________________________________________________ Grace Dueck Tina Dueck

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Cakes

Lazy Daisy Cake _____________________________________________________________ 2 eggs 1 tsp vanilla 1 cup sugar 1 cup sifted flour 1 tsp baking powder ¼ tsp salt ½ cup milk 2 Tbsp butter Topping: ½ tsp vanilla 4 tsp melted butter 5 tsp brown sugar 2 tsp cream ⅔ cup coconut Beat eggs and vanilla until thick and creamy. Gradually add sugar and sift together flour, baking powder and salt. Add to beaten eggs. Heat milk and butter to boiling point and add.

Spread batter in greased 9x9 inch pan. Sprinkle topping over batter. Bake in moderate oven (350° F) for 30 – 40 minutes. _____________________________________________________________ Grace Dueck Tina Dueck T

I remember the recipe instructed us to bake the cake first and then put the topping on the cake and cook or broil the topping until it bubbled and turned brown. It seems to me like someone forgot about this step and put the topping on to bake the cake.

We all really liked this idea, because then the topping fell into the batter and this made the cake really moist and yummy, (almost like a secret filling), so I think after that we always baked it that way.

- Cathy Reimer 161

Cakes

Sour Cream Coconut Cake _____________________________________________________________ ½ cup shortening 2 cups brown sugar 2 eggs 2 ½ cups flour ½ tsp salt 1 tsp baking soda 1 tsp baking powder 1 ½ tsp cinnamon 1 tsp ground cloves 1 ¼ cups sour cream or sour milk 1 tsp vanilla Topping 1 cup brown sugar 1 cup coconut ⅓ cup butter, melted ¼ cup cream In a large mixing bowl, cream shortening and brown sugar together until light and fluffy. Beat in eggs and vanilla.

Combine flour, salt, baking soda, baking powder, cinnamon, and ground cloves in a separate bowl. Add flour mixture to creamed mixture alternately with sour cream or sour milk.

Beat well after each addition. Spoon cake batter into greased 9 x 13 inch pan. Combine brown sugar, coconut, butter, and cream. Spoon over cake batter. Bake cake at 350°F for 30-35 minutes. _____________________________________________________________ Grace Dueck Tina Dueck

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Cakes

Fluffy White Frosting _____________________________________________________________ 1 ½ cups sugar ½ cup water 3 egg whites 1 ⁄ tsp cream of tartar 8 1 ⁄ tsp salt 8 1 tsp vanilla Combine sugar and water in saucepan. Cook over medium heat, stirring until sugar is dissolved. Bring to a boil. Cook until syrup reaches 236° - 238° F, or forms a soft ball when dropped in very cold water. Beat egg whites, cream of tartar and salt in large mixing bowl until moist, stiff peaks are formed. Pour hot syrup in a thin stream over egg whites. Beat constantly until frosting holds stiff peaks. Add vanilla.

Yield: 8 inch or 9 inch layer cake _____________________________________________________________ Grace Dueck Tina Dueck

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Cakes

Ginger Bread – Bake in Bread Pans _____________________________________________________________ 1 ½ cups sugar 1 cup lard (butter or margarine) 2 eggs ½ cup molasses 3 cups sour milk 3 tsp. baking soda 1 tsp nutmeg 1 tsp ginger 2 tsp cinnamon 2 cups graham flour (can also use whole wheat flour or bran) 1 cup raisins (optional) 4 cups white flour Cream shortening and sugar; add eggs, and beat well. Add molasses. Sift dry ingredients and add to creamed mixture alternatively with sour milk. Stir in raisins. Bake at 350° for 35 – 40 minutes. _____________________________________________________________ Grace Dueck Tina Dueck

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Cakes

Tropical Gingerbread – Bake in Bread Pans _____________________________________________________________ ½ cup shortening ½ cup sugar 2 eggs ½ cup molasses 1 ½ cups flour 1 tsp. soda 1 tsp salt 1 tsp ginger ½ cup cold water ½ cup flaked coconut Cream shortening and sugar; add eggs; beat well. Add molasses. Sift dry ingredients and add to creamed mixture alternately with cold water. Stir in coconut. Bake at 350° for 35 – 40 min.

Coconut Frosting 1 cup sugar ¼ cup water ¼ tsp cream of tartar dash of salt ¼ tsp vanilla 1 egg white ½ cup flaked coconut Bring to boil sugar, water, cream of tartar, and salt, stirring constantly. Add vanilla. Pour over unbeaten egg white. Beat till stiff peaks form. Spread on gingerbread. Sprinkle flaked coconut on top. _____________________________________________________________ Grace Dueck Tina Dueck

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Red Chocolate Cake (p. 147)

Sour Cream Coconut Cake (p. 162)

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Pies

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Pies

Oil Pastry Pie Crust _____________________________________________________________ 2 ¼ cups all purpose flour 1 tsp salt ½ cup cooking oil (I used canola) 6 Tbsp cold milk In a mixing bowl combine flour and salt. Pour cooking oil and milk into a measuring cup BUT do not stir. Add liquids to flour mixture all at once and stir lightly with a fork. Form into 2 balls. Between 2 sheets of wax paper (12 inch squares) roll each ball of dough into a circle (to the edges of the wax paper).

Dampen the work surface slightly with water to prevent the paper from slipping. Peel off top paper and fit dough, paper side up, into the pie plate. Remove the paper and finish making the pie. Makes 2 crusts for 9 inch pie plates. _____________________________________________________________ Ruth Barber-Dueck

When Terry first joined the Dueck family, he was rather taken aback by how much dessert we ate. After a large meal of chicken roast, mashed potatoes, cooked vegetables, and perhaps a salad, we would dig into our home made pies. Pumpkin, apple, blueberry, chocolate, coconut cream, or whatever it happened to be that day! And we did not settle for small pieces! Terry could not believe his eyes when we all asked for and easily finished a quarter of a pie each!

- Grace Dueck 168

Pies

Fresh Strawberry Pie _____________________________________________________________ 6 cups fresh strawberries 1 cup sugar 3 Tbsp cornstarch 2 Tbsp fresh lemon juice 1 9-inch baked deep-dish pie crust ½ cup whipped whipping cream Mash 3 cups strawberries in large saucepan with fork or potato masher. Add sugar and cornstarch and bring to simmer over medium heat. Stir until thickened and clear, 3 to 5 minutes.

Blend in lemon juice. Remove from heat and let cool. Add remaining 3 cups strawberries, reserving 4 or 5 for garnish.

Spoon into crust. Top with whipped cream and garnish with reserved berries. Refrigerate pie; serve chilled. _____________________________________________________________ Terry Klassen

Grandma protected her strawberries and other garden produce very diligently against blackbirds and robins. She would often bang on the windows loudly and yell at the birds if they got too close to her precious plants. She also set up scarecrows with aluminum foil or mirrors to scare away the pesky birds.

- Jane Heinrichs 169

Pies

Peach Pie _____________________________________________________________ Bottom Crust: ¼ cup butter 1 ½ cups flour ½ tsp salt Filling: 4 cups fresh sliced peaches 1 cup sugar – divided 2 Tbsp flour 1 egg ¼ tsp salt ½ tsp vanilla 1 cup sour cream Topping: ⅓ cup sugar ¼ cup butter ⅓ cup flour 1 tsp cinnamon Cut butter into flour and salt. Press dough into 9” pie pan.

Filling – Slice peaches into bowl. Sprinkle with ¼ cup sugar. Let stand while preparing rest of filling. Combine ¾ cup sugar, flour, egg, salt and vanilla. Fold in sour cream. Stir into peaches. Pour into crust.

Bake at 2 different temperatures. First - bake for 15 minutes at 400° F. Set oven to 350° F. Bake for another 20 minutes.

Prepare topping – mix until crumbly. Sprinkle crumbs over pie.

Bake another 10 minutes, at 400° F. _____________________________________________________________ Grace Dueck Tina Dueck

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Pies

Peach Kuchen _____________________________________________________________ 1 cup flour ¼ tsp baking powder ½ tsp salt 1 Tbsp sugar ⅓ cup oil 1-2 tsp water (only if moistening needed) 8-12 peach halves, cut into quarters (canned or fresh) ¼ cup sugar 1 tsp cinnamon 1 egg, beaten 1 cup plain yogurt or sour cream Preheat oven to 400° F. Grease a 9” pie plate. Combine flour, baking powder, salt and sugar, add oil and water if needed, and pat into the bottom of the pie plate. Arrange peaches on the crust, sprinkle with sugar and cinnamon mixed together.

Bake for 15 minutes. Beat egg and yogurt together. Pour over peaches and bake 30 mintues longer. _____________________________________________________________ Jane Heinrichs

Marilyn’s BBQ Peaches in Syrup _____________________________________________________________ 1 ½ cups water ¾ cup sugar dash of cloves and cinnamon 1 ⁄ cup wine or bourbon 8 4-5 peaches Simmer the first 4 ingredients until reduced to a syrup. Cut peaches in half, remove pits, and grill on the barbeque. Pour syrup over peaches when finished. _____________________________________________________________ Jane Heinrichs

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Pies

Apple/Fruit Crisp _____________________________________________________________ Apples peeled and diced to fill the bottom of a 9x9 inch cake pan Sprinkle with: ¼ cup sugar 1 tsp cinnamon Topping: ¾ cup brown sugar ½ cup margarine 1 cup quick cooking oatmeal ¾ cup flour Mix brown sugar, butter, oatmeal and flour. Press down on top of apples. Bake at 350 degrees until brown, approximately 40 minutes.

Serve with ice cream.

Other seasonal or frozen fruit may be substituted for the apples. _____________________________________________________________ Jo Dueck

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Pies

Apple Crumb Pie _____________________________________________________________ Combine: 2 cups flour 1 cup brown sugar ½ cup oats ¾ cup melted butter Pat half of mixture into a 13” x 9” pan.

In large saucepan combine: 1 cup sugar 3 Tbsp cornstarch ¼ tsp salt 1 cup water Cook until thick.

Add: 1 tsp vanilla Pare: 6 medium apples, sliced thinly Add apples to cooked mixture. Mix and spread evenly over crumbs. Put remaining crumbs over apples. Bake at 350° F for 50 – 55 minutes. _____________________________________________________________ Marcella Parr

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Pies

Rhubarb Dessert _____________________________________________________________ This is my momʼs delicious rhubarb dessert that she often makes in the summer.

Base: 1 cup butter 3 Tbsp sugar 2 cups flour Mix and pat into a 9 x 13 pan. Bake at 350° F for 10 minutes.

Filling: 5-6 cups rhubarb, chopped 1 cup cream or milk 2 cups sugar 6 egg yolks 4 Tbsp flour 1 tsp salt Mix and pour onto crust. Bake at 350° F for 45 minutes.

6 egg whites ¼ teaspoon cream of tartar ¾ cup sugar 2 tsp vanilla Beat egg whites and cream of tartar till foamy. Gradually beat in sugar. Beat till stiff; then beat in vanilla. Pour over cake and brown under broiler. _____________________________________________________________ Rachel Reimer

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Pies

Pumpkin Pie _____________________________________________________________ 1 1 1 1 1

½ cups pumpkin Tbsp flour cup brown sugar tsp ginger tsp cinnamon 1 ⁄ tsp nutmeg 8 ½ tsp mace ¼ tsp salt 3 eggs ½ cup milk Mix pumpkin, flour, sugar, spices and salt. Beat eggs and add.

Add milk, and stir all together well. Pour into deep pie plate lined with good pastry. Bake until firm, about 35 minutes. _____________________________________________________________ Grace Dueck Tina Dueck

For Thanksgiving 2009, when I was testing recipes from the cookbook, I chose to make two pumpkin pies for our Thanksgiving meal. One was Grandma’s recipe, and the other was a Martha Stewart recipe. I had our guests choose which one they liked best.

Hands down Grandma’s pie won out over Martha Stewart’s. Go, Grandma!

- Lisa Heinrichs 175

Pies

Aunt Susie’s Eia Pei _____________________________________________________________ Bake pie crust beforehand 8-10 minutes at 375° F (poke holes in pie crust with a fork).

For Pie: 2 cups milk ½ cup sugar 2 Tbsp cornstarch (or flour) 3-4 egg yolks 1 tsp lemon juice or vanilla For Meringue: 4 egg whites pinch of cream of tartar 3 - 4 Tbsp sugar 1 tsp vanilla Mix dry ingredients. Add egg yolks. Stir in milk slowly, add vanilla or lemon. Cook in a saucepan over low to medium heat, stirring constantly, until it lightly boils. Watch it carefully. Pour into pie crust. Let cool.

Beat together ingredients for meringue and spread over pie.Bake 3-4 minutes at 395 degrees Farenheit to brown meringue. _____________________________________________________________ Jane Heinrichs (from Jim’s Aunt Susie Heinrichs)

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Pies

Coconut Cream Pie _____________________________________________________________ 4 Tbsp sugar 5 Tbsp flour ½ Tbsp salt 2 cups milk 3 egg yolks 1 cup coconut 2 tsp vanilla In a medium saucepan, combine milk, egg yolks, sugar, flour, and salt. Bring to a boil over low heat, stirring constantly.

Remove from heat, and stir in coconut and the vanilla extract.

Pour into a baked 9-inch pie shell and chill 2 to 4 hours or until firm. Top with whipping cream and additional coconut if you wish. Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree oven for 5 to 7 minutes, or until golden brown, stirring occasionally. _____________________________________________________________ Grace Dueck Tina Dueck

In her early years, Mom often sang while she cooked. This was an opportunity for her daughters to join in and harmonize with her.

- Marilyn Heinrichs 177

Pies

Chocolate Pudding (Mom’s Recipe) _____________________________________________________________ Mix: 1 cup sugar (⅔ cup will do) 4 Tbsp cocoa 4 Tbsp flour Add to: 4 cups milk Heat to rolling boil. Add (very slowly): 1 whipped egg (mix with part of pudding first) (original recipe says 2 eggs) Cook to rolling boil. Add: 1 tsp vanilla 1 tsp butter Eat in bowls as pudding, or spoon into baked tart shells. Chill until firm. Makes 50+ tarts.

Schmecht gut! _____________________________________________________________ Grace Dueck David Mitchell-Dueck Tina Dueck

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Pies

Chocolate Pie _____________________________________________________________ 1 3 3 6 2 1 1

cup sugar cups milk Tbsp cocoa Tbsp flour eggs tsp vanilla tsp butter

Mix sugar, cocoa, and flour in a saucepan. Add milk and stir to combine. Heat to a rolling boil, stirring constantly. Beat eggs and mix with part of warm pudding mixture. Add eggs to saucepan and cook to rolling boil. Add vanilla and butter.

Pour into baked 9-inch pie crust and chill until firm. Serve with whipping cream. _____________________________________________________________ Grace Dueck Tina Dueck

Chicken roast and chocolate pie for Sunday dinner (lunch): Every summer (at least until I was in high school), Mom and Dad raised chickens. In spring, Dad would go to the local hatchery and buy about 100 young chickens (still with yellow “fur”) and put them out in our chicken coop. There, he’d set up a heating lamp to keep them warm until they got big enough to “go it alone”. All summer long, we’d feed and water the chickens and watch them grow into young adults. Then, at the end of summer, we would slaughter the flock, de-feather and clean them, then store them in our freezer for winter. Almost every Sunday throughout winter, Mom would make a chicken roast and, on special occasions, several chocolate pies. The chicken was always very tasty and the pie was eaten in “quarter slices” (and we still asked for seconds!!).

- David Mitchell-Dueck 179

Pumpkin Pie (p. 175)

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Household

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Household

Play Dough _____________________________________________________________ 1 cup flour ½ cup salt 1 tsp cream of tartar 1 Tbsp oil 1 cup water food colouring Mix dry ingredients. Add oil, water, and desired colour. Mix well. Cook over medium heat, stirring constantly until mixture forms a ball. Remove from heat and knead until smooth, adding more flour if necessary. Note: for best results, use a teflon pot. _____________________________________________________________ Marilyn Heinrichs

Laundry Soap _____________________________________________________________ This soap will remove impurities from the water resulting in a cleaner, brighter, wash. This soap is for washing clothes by hand in the mia grope the “good old-fashioned way.”

2 Tbsp borax 11 cups water 9 cups lard 1 tin lye (about 1 cup) 2 Tbsp citronella Put first 4 ingredients in a plastic pail in the order given. Mix 20-30 minutes. Add citronella. Put in smaller containers to set. _____________________________________________________________ Marilyn Heinrichs Tina Dueck

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The family eating at a Christmas gathering, 1991

185

Grace, Tina and John (and the apron), 1987

Lisa, Jane, Janelle and Rachel in the Kohma, 1991

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John Dueck (Sr) killing chickens

Tina Dueck始s garden 187

Tina Dueck始s Recipe Book 188

Family History

Schรถnschrieben dated 1808 Muntau (photo courtesy of the Mennonite Heritage Village, Steinbach)

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The “Schönschrieben” pictured on the previous page was created by Tina Dueckʼs great great great grandfather, Johann Koop (1801-1838). It is dated “1808, Muntau,” which means that Johann would have made it when he was 7 years old in Prussia. The art of Schönschrieben was taught in Mennonite schools in Russia and Prussia until 1845 when the Kleine Gemeinde prohibited it on the the grounds that it was sissified.

This Schönschrieben is a New Yearʼs Greeting that was passed down through the generations and brought to Canada in 1874. It now resides in the Mennonite Heritage Village Museum in Steinbach.

Translation is as follows: New Yearʼs Wish Another year has elapsed and in this time God has again poured out his rich blessings far and wide. This, dearest parents, It is well to give much thanks for it. Trusting during my few years and in my short span of life, yet not having experienced much, and knowing little about need and sorrow, still I know in this short time that you have felt (my love).

When seed and bread seemed to be lost, when dust came instead of rain, when usually in green fields now wind sapped the strength, when land and steppe everywhere were bare of growth! Yet again in the spring the Lord lets us see his wonders, that he can give again that which seemed lost to us. That marvel encourages us constantly. Yes, dearest parents, Godʼs grace has again been full of blessings, has replaced the loss and damages and, indeed for us to acknowledge, that he is mighty, strong and plentiful, just and stern and gentle at the same time. If only we would recognize this right of how much he shows us about life.

He permits, he threatens, he punishes at various times, and out of love he continuously endeavors to draw our mind close to Him, to love him above all else. Therefore, dear parents, my plea is that the loving God by his grace will let you see the richest in wishes this year. That you may look upon his power to fulfill His Word (firstly, to overcome evil) according to Godʼs will. Do Godʼs will rather than to hold on to the joys of the year.

Hold to the true fountation and the God-made vow (not legible) and if our life ends here in this year, help us to our fatherland.

I wish this with all my heart.

Montau Johann Kopp January 1808 (Translation from Adams 50)

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Family History of John R. Dueck and Tina Janzen Early Dutch Anabaptists The Dutch Mennonite movement began in the days of the reformation (1500’s). Martin Luther is generally viewed as the leader of the reformation movement, when he posted his “Ninety-Five Theses” criticizing certain practices of the Catholic Church, such as the selling of indulgences, on the door of his local church. These theses were quickly distributed and gained both popularity and dissent. The Anabaptist Movement, which began in Switzerland, took Luther’s criticisms one step further, and began questioning the Catholic practice of infant baptism.

The Anabaptists did not consider an infant capable of receiving baptism on New Testament terms, and began to “rebaptise” themselves as adults. They were greatly persecuted by the Catholic church, and Dutch Anabaptists gained further notoriety when Jan Van Leydon led a violent and extremist take-over of the city of Münster in the name of Anabaptism.

Although the Münster incident left the Anabaptists in a vulnerable position, it set the stage for a preacher, Menno Simons, to step in and provide leadership to the struggling movement in the Netherlands. Menno Simons was a Catholic priest from Friesland in the Netherlands who began to seriously doubt the scriptural interpretations of the Catholic Church. Following the defeat of the Anabaptists at Münster, Simons left the Catholic church, and began to preach as a leader of the Anabaptists. He spoke out against the actions of the Münsterites and preached pacifism and humility. He spent the rest of his life travelling and preaching at Mennonite congregations Menno Simons Monument in Witmarsum, Friesland, Netherlands. in the Netherlands and Germany. (photo by R. Heinrichs) Eventually his followers became known as “Mennists” which evolved into the term “Mennonites.”

In the Netherlands, as elsewhere, the Mennonites experienced religious persecution from the Catholic Church. They were not free to follow their own religion and Mennonites who worshipped together risked being tortured, or even killed. As a result, many of them fled the Netherlands for West Prussia in the mid 1550’s.

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Life in Prussia The ancestors of my grandparents John R. and Tina Dueck can be traced back to the 1700‘s in West Prussia. They settled in the Vistula Delta. For the most part our ancestors were members of Flemish Mennonite churches and retained the Dutch language in their church services until the 1770’s when German became the main language for preaching. (Note that the Flemish Mennonites were not necessarily from Flanders. The terms Flemish and Frisian when referring to churches of the time were not geographical distinctions, but referred to two Mennonite sects who were in opposition to each other over certain church practices). In their homes our ancestors would have spoken Low German, which is a language with both Dutch and German influences. Low German continued to be the mother tongue of our ancestors until Grandma and Grandpa’s generation.

There have been a few folk tales passed down the generations. The following was recorded by Peter Isaac in 1916 and concerns Johann Plett (1765-1833) from Prussia who was a great great great grandfather to both Grandpa and Grandma.

“A certain man in the neighbourhood had advertised his house for sale. A few days before the sale, the owner was aware of ghost-like noises in the house. This worried him, because it diminished his chance of getting a good price for his property. He reasoned if it should become known in the community, he might not be able tot sell the house at all. When he confided his dilemma to Johann Plett, with the remark that “the devil must be behind all of of this,” Johann remarked, “There is no devil in your house, and I will rid your house of those noises, provided that you tell no one of our arrangement.” The owner was skeptical but agreed. It was wintertime, so the next evening Johann Plett built a fire in the fireplace to keep warm and settled down in the dark room to await the “ghost.” After a while the noise started in the second story and Johann called, “Come down here,” and on the stairs appeared a form so huge that Johann feared the steps would break. The figure had the head of a horse and feet like a camel. In its hand was a large pole or post. The “horrible form” had stood for a few minutes and nothing happened, Johann took the coal shuttle, stirred the fire and gathered up the shuttle full of hot embers and dumped them on the feet of the “ghost,” who quickly shook them off. Then Johann Plett remarked, “If you are a ghost glowing coals can’t burn you, so then you are not a genuine devil” and with that he grabbed the figure, threw it on the floor, tore off its mask, and jerked it back on its feet again and remarked, “Now you can go home; your role of ghost-acting is over.” Johann recognized the man as one in the neighbourhood who had hoped to buy the house cheaply, if his plan succeeded. He was, however, not successful, since Johann Plett spread the news of this episode through the whole community.” (qtd in Loewen 197)

For the most part, Mennonites experienced religious freedom, which meant military exemption, during their time in Prussia. However, in 1789, King Friedrich William II of Prussia 192

passed the “Edict Concerning the Future of Mennonitism,” in which Mennonites were granted continued freedom from military service, but were restricted in their opportunity to purchase land. This was to appease their Lutheran neighbours. In 1801 their right to purchase land was revoked altogether. In 1804 a large number of our ancestors immigrated to the Molotschna Colony in Russia. The Queen of Russia, Catherine the Great, invited the Mennonites to settle there and offered them land and guaranteed freedom from military service “for all eternity”.

The Russian government not only provided them with a Russian soldier to protect and accompany them through border crossings into Russia, but the immigrants also received financial support upon their arrival there.

A story is told of Jakob Barkman (1765-1819), who was Grandma’s great great great grandfather. In 1818 he left Prussia with his brother Martin. Before they left, their mother Katherina (Wiens) Barkman gave them a glass of buttermilk and sent them on their way. The two brothers were of military age and wished to avoid conscription. Therefore, they travelled at night and hid under grain stocks by day. They made it all the way to Russia on foot.

Life in Russia and the Formation of the Kleine Gemeinde In Russia, 1812, our ancestors splintered off from the “Grosze Geminde” (large church) to become the “Kleine Gemeinde,” meaning “small church” (today the Kleine Gemeinde is known as the Evangelical Mennonite Church). This movement was led by Klaas Reimer (1770-1837), Grandpa’s great great great grandfather, who felt that the church was too liberal. The Kleine Gemeinde “had very strong ideas on nonconformity, humility, and church discipline. On the positive side diligent reading of the Bible, the writings of Menno Simons, Dirk Philips, and Peter Peters, as well as the Martyrs’ mirror, feet-washing, strict discipline, honesty, etc., were zealously practised” (Bender).

At this time of religious upheaval, a movement was started called the “False Humility” movement. Although none of our direct ancestors were involved in this movement, their siblings were (the children of Bernhard Rempel, brothers and sister of Abram (1798-1878) and Peter Rempel (1792-1837)). These individuals flaunted their “humility” by laying in ditches praying and whimpering and burning their extravagant clothing. Brother Johann Rempel even died from complications caused by lying out in the cold too long. Klaas Reimer denounced these actions, and discouraged such dramatic displays of piety within his new church.

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Folk Story from Russia “While still living in the Molotschna Colony and when he was only 13, Peter Penner fell from a horse and the neighbours considered him dead. Funeral preparations were made, the body was washed and laid out on a table. Relatives gathered around the table to sing some hymns. When they left, one of the relatives noticed that young Peter’s head wasn’t facing straight up, so he returned to straighten it. As he did so, Peter opened his eyes and it was discovered that he was still alive. How surprised and joyous the relatives were one can only assume. Afterwards it was theorized that Peter’s neck had twisted so that he was paralysed.

Later on, this Peter was to outlive four wives and be the father of 25 children. The story is told by John D. Penner, a greatgrandson, that Peter Penner in his old age insisted that any problems he had with his fifth wife were surely not his fault because he had learned to live with four previous wives.”

(Margaret C. Penner qtd in Loewen 196) Peter Penner (1816-1884) was Grandma’s great great Grandfather.

Eventually land within the Molotschna Colony grew scarce, and in the 1860’s, many of the Kleine Gemeinde moved to the newly formed Borosenko colony which became the new hub of church activity.

However, soon the Kleine Gemeinde faced new challenges.

In 1870 news was released that the Russian Government was considering revoking the Mennonites’ freedom from military service. Upon further talks with government officials it was revealed that this would likely result in Mennonites being asked to do alternative service instead of serving time in the military.

While the more liberal Mennonite church did not object to this, the Kleine Gemeinde found that it conflicted with their belief that they should live in the world, but not of it. In 1873 the Kleine Gemeinde decided to send delegates to scout out possibilities of resettlement in Canada and the United States. One of these delegates was Terry Klassen’s sixth great grandfather, David Klassen (1700-1780). Terry Klassen is my father, son-in-law to John R. and Tina Dueck.

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A Mennonite Matriarch Elizabeth Rempel (1814-1893) was the great great grandmother to both Grandma and Grandpa. Delbert Plett tells her story in his book Dynasties of the Mennonite Kleine Gemeinde in Imperial Russia and North America. Elizabeth was the daughter of Peter Rempel, and had seen her uncles and aunt become part of the fanatical “false humility movement.” Therefore, it seemed like a wise choice for her to marry the son of Klaas Reimer, founder of the Kleine Gemeinde. However, her husband Abraham soon picked up the nickname of “Fula” (Lazy) Reimer. He and Elizabeth struggled to make ends meet, and often relied on the charity of the church for financial help. Elizabeth, however, was a strong woman full of energy. She worked as a midwife, nurse, undertaker, and later seamstress in order to provide for her family. These undertakings also proved her care and concern for others in her community. Her hard-working nature was passed on throughout the generations. According to Plett, her descendants include “some of the most successful pioneers and entrepreneurs in southeastern Manitoba” (396).

Part of a passenger list from the SS Prussian which landed on June 18, 1875 in Quebec City. Listed is the Cornelius Plett family. Note that 15year-old Abram is already considered a labourer, and his sister Catherina is a spinster at 21. Abram is our direct ancestor, as are his older sisters Maria and Margaret, however they were already married by this time and did not immigrate with their father. (Passenger list taken from Archives Canada.ca)

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Immigration to Manitoba When the delegation returned, it was decided that the Kleine Gemeinde would settle in Southern Manitoba on what was called the “East Reserve.” The Canadian government granted the Mennonites freedom from military service and control over their own schools. Land was plentiful and it was relatively isolated, while still being close enough to Winnipeg to facilitate getting supplies.

Immigration to Manitoba took place in 1874 and 1875.

The ships landed in Quebec City where river boats took the immigrants to Winnipeg. From here they bought the supplies they needed and travelled by land to the East Reserve. Settlers hurried to construct “semlins” which were sod houses dug into the ground. Money was low, the winters were harsh, the land had to be broken, but our ancestors worked hard to survive in this new world.

A Semlin (Photo from Loewen 45)

Cornelius P. Dueck tells the following story about Grandpa’s grandfather Peter R. Dueck (1862-1919) who came to Canada as a 12-year-old boy. “When he had grown up, he occasionally went to Winnipeg with products and brought back goods.

This was done with horses and sleigh, or buggy. Once, while coming back he encountered a snowstorm and got lost not far from home. Had it not been for a big buffalo fur coat and the protecting hand of God he would have frozen to death...He kept himself and the horses from freezing by constantly walking in circles all night till dawn, when the storm had subsided and he found his way home. Our mother made a blanket from that coat. We still have that blanket in our possession. Mother often tucked us in this blanket in our early years with a hot stone to keep our feet from freezing during long sleigh drives.” (qtd in Dueck, Dueck, and Peters 71).

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In Canada our ancestors were actively involved in building their community. For thirty years, Grandpa’s grandmother Maria (Reimer) Unger was the village midwife in Blumenort. Her huband, John F. Unger was the “Brandaeltester,” or fire insurance chief for Blumenort. According to Royden Loewen, “he is remembered as a meticulous man who could sense the value of buildings as well as the cause of the fire” (448).

Grandpa’s mother Justina (Unger) Dueck served the community as a Trajchtmoaka (chiropractor) and her grandchildren remember being “cracked” as a regular part of their visits with her. Grandma’s father, John F. Janzen, was the founder of Janzen Garage, started in Ridgewood, and relocated to Blumenort where it is still in operation today.

From the time of the early Anabaptists, community life has always been integral to our ancestors. Although our past is marked by many migrations – from the Netherlands to Prussia, then to Russia, then finally to Canada, our ancestors remained a fairly homogeneous group. Our ancestors were only human, but they worked, worshipped, and struggled together for survival, for their faith, and also for their love of future generations. It is important to reflect on the ways the lives of our ancestors have impacted each of our lives today.

Janzen Garage 1966 (Photo from Loewen 540)

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Maps

The following maps represent the homelands and migrations of our ancestors.

The Vistula Delta in West Prussia. Our ancestors likely lived in this region from the 1550’s. However, our research has only traced them as far back as the 1700’s. Boxes are drawn around the names of villages where our ancestors lived.

(Map from Schroeder & Huebert 11) 198

Our ancestors were part of the 1803-1804 migration to the Molotschna Colony.

(Map from Schroeder & Huebert 13) 199

These two pages show the Molotschna Colony in 1865. You may notice some of the village names were carried over from Prussia. The same happened after the migration to Manitoba.

Again, boxes are drawn around villages that our ancestors would have called home.

(Map from Schroeder & Huebert 34) 200

201

Being members of the Kleine Gemeinde Church, many of our ancestors moved to the Borosenko Colony in Russia a few years before immigrating to Manitoba.

(Map from Schroeder & Huebert 18) 202

Our ancestors immigrated to the East Reserve, Manitoba in 1875. For the most part they settled in the North-East corner of the reserve in villages such as Blumenort and Steinbach where John R. Dueck and a few of his descendants still live today. (Map from Schroeder & Huebert 73) 203

Ancestor Charts These pages contain the following ancestor charts: - John R. Dueck - Peter R. Dueck (paternal grandfather of John R. Dueck) - Sarah P. Kroeker (paternal grandmother of John R. Dueck) - John F. Unger (maternal grandfather of John R. Dueck) - Maria P. Reimer (maternal grandmother of John R. Dueck) -

Tina Janzen Cornelius P. Janzen (paternal grandfather of Tina Janzen) Agatha K. Friesen (paternal grandmother of Tina Janzen) John R. Penner (maternal grandfather of Tina Janzen) Abram L. Plett (maternal great-grandfather of Tina Janzen) Gertruda B. Koop (maternal great-grandmother of Tina Janzen)

All charts contain photos of the primary individual. The following photos of John and Tina’s parents are not included on the trees.

Justina (Unger) and Peter K. Dueck - parents of John R. Dueck. (Photo from Loewen 441)

204

Getruda (Penner) and John F. Janzen - parents of Tina Janzen (Photo courtesy of Grace Dueck)

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(Photo courtesy of Grace Dueck)

Peter K. Dueck 1893 - 1964

Maria Rempel 1840 - 1917

Peter R. Dueck 1862 - 1919 b: South Russia d: Steinbach

Jacob L. Dueck 1839 - 1893 b: South Russia d: Kleefeld, Manitoba

Justina Friesen 1836 - 1905 b: Russia

Tina Janzen 1929 - 1993 b: near Giroux, Manitoba d: Blumenort, Manitoba

John F. Unger 1866 - 1918 b: Russia

Peter H. Unger 1841 - 1896 b: Russia

John R. Dueck 1923 b: Manitoba

Margaret L. Plett 1842 - 1920

Sarah P. Kroeker 1871 - 1951 b: Russia d: Mexico

Franz M. Kroeker 1827 b: Kleefeld, Molotchna

Ancestors of John R. Dueck

Justina R. Unger 1897 - 1989 d: Winnipeg, Manitoba

Maria L. Plett 1850 - 1934

Maria P. Reimer 1875 - 1955 d: Blumenort, Manitoba

Peter R. Reimer 1845 - 1915 b: South Russia d: Blumenort, Manitoba

Klaas Dueck 1743 - 1826

Elias Loewen - 1803

Elias Loewen 1764 -

Johann Dueck 1801 - 1866

Maria Vogt

Jakob Loewen 1774 -

Helena Fast 1774 -

Maria Rempel 1840 - 1917

Heinrich Reimer 1791 - 1884

Durck Reimer 1762 b: Platenhof, Prussia

Ancestors of Peter R. Dueck

Barbara Fast - 1818

Katarina Berchen 1780 - 1831

Sarah P. Kroeker 1871 - 1951 b: Russia d: Mexico

Peter Rempel 1814 - 1872

Peter Rempel 1792 - 1837

Bernard Rempel b: Reinland, Prussia

Catarina

Helena Loewen 1806 - 1879

Jacob L. Dueck 1839 - 1893 b: South Russia d: Kleefeld, Manitoba

Peter R. Dueck 1862 - 1919 b: South Russia d: Steinbach

Susanna 1763 -

Maria Fast 1795 - 1865

Abraham Fast 1760 b: Lakendorf, Prussia

Elizabeth Reimer 1815 - 1879

Elisabeth Barkman 1771 -

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207

Franz M. Kroeker 1827 b: Kleefeld, Molotchna

Franz Kroeker 1799 - 1853

Esther Smit (Marker) 1778 - 1855

Sarah P. Kroeker 1871 - 1951 b: Russia d: Mexico

Peter R. Dueck 1862 - 1919 b: South Russia d: Steinbach

Margaret L. Plett 1842 - 1920

(Photo from Plett Picture Book 37)

Margaretha Wiens 1790 - 1861 b: Prussia d: Lindenau, Molotschna, Ukraine

Jacob or Wilhelm Wiens

Sara Loewen 1822 - 1903 b: Lindenau, South Russia d: Blumenort, Manitoba

Margaretha Ens 1760 -

Isaac Loewen 1787 - 1873 b: Elbing, Prussia (now Poland) d: Heuboden, Borosenko Colony

Isaak Loewen 1759 - 1834 b: probably Elbing, Prussia (now Poland) d: Lindenau, Molotschna, Ukraine

Cornelius S. Plett 1820 - 1900 b: Poland? d: Blumenhof, Manitoba

Johann Plett 1765 - 1833 b: Furstenwerder, Prussia d: Blumstein, South Russia

Johann Plett 1730 b: Fuerstenwerder, Prussia

Isaak Loewen 1735 - 1797 b: Tiegenhoff, Prussia d: Tiegenhoff, Prussia

Ancestors of Sarah P. Kroeker

Peter Unger b: Neuteicherwal d, Prussia

Sara Frose

[4] Catharina Fast - 1777

Anna Thielmann

unknown Heidebrecht

[1] Cornelius Heidebrecht 1764 -

[2] Abraham Heidebrecht - 1776

[3] Peter Heidebrecht - 1770

Peter Unger 1815 b: Lakendorf, Prussia

Peter H. Unger 1841 - 1896 b: Russia

Isbrand Friesen

Anna R. Penner?)

Elisabeth Friesen 1776 - 1839 b: Prussia d: Lindenau, Molotachna, Ukraine

Maria P. Reimer 1875 - 1955 d: Blumenort, Manitoba

Cornelius Friesen 1810 - 1892

Cornelius Friesen

Ancestors of John F. Unger

Nolke Penner

Klaas Friesen 1774 - 1839 b: Prussia d: Lindenau, Molotschna, Ukraine

John F. Unger 1866 - 1918 b: Russia

[4] Catharina Fast - 1777

Maria Warkentin 1765 -

Justina Heidebrecht 1794 -

[1] Cornelius Heidebrecht 1764 -

Justina Bergen 1812 - 1840 b: Schonsee d: Wernersdorf, Molotschna, Russia

Gertruda 1763 -

[2] Abraham Heidebrecht - 1776

[3] Peter Heidebrecht - 1770

Johann Bergen 1787 -

Johann B. von Baergen?

1742 - 1800 d: Prussia

Justina Friesen 1836 - 1905 b: Russia

(Photo from Loewen 449)

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209

Margaretha Wiebe 1754 - 1810

Helena Friesen 1787 - 1846

(Photo from Loewen 440)

Abraham F. Reimer 1808 - 1892 b: South Russia d: Steinbach

Klaas Reimer 1770 - 1837 b: Petershagen, West Prussia

Abraham von Riesen 1756 - 1810

Peter R. Reimer 1845 - 1915 b: South Russia d: Blumenort, Manitoba

Barbara Fast - 1818

Heinrich W. Brandt

Maria P. Reimer 1875 - 1955 d: Blumenort, Manitoba

John F. Unger 1866 - 1918 b: Russia

Maria L. Plett 1850 - 1934

Margaretha Wiens 1790 - 1861 b: Prussia d: Lindenau, Molotschna, Ukraine

Jacob or Wilhelm Wiens

Sara Loewen 1822 - 1903 b: Lindenau, South Russia d: Blumenort, Manitoba

Margaretha Ens 1760 -

Isaac Loewen 1787 - 1873 b: Elbing, Prussia (now Poland) d: Heuboden, Borosenko Colony

Isaak Loewen 1759 - 1834 b: probably Elbing, Prussia (now Poland) d: Lindenau, Molotschna, Ukraine

Esther Smit (Marker) 1778 - 1855

Cornelius S. Plett 1820 - 1900 b: Poland? d: Blumenhof, Manitoba

Johann Plett 1765 - 1833 b: Furstenwerder, Prussia d: Blumstein, South Russia

Johann Plett 1730 b: Fuerstenwerder, Prussia

Katarina Berchen 1780 - 1831

Elizabeth Rempel 1814 - 1893 b: Rosenfeld, South Russia d: Steinbach

Peter Rempel 1792 - 1837

Bernard Rempel b: Reinland, Prussia

Isaak Loewen 1735 - 1797 b: Tiegenhoff, Prussia d: Tiegenhoff, Prussia

Ancestors of Maria P. Reimer

Johann S. Janzen 1842 - 1905 b: Neukirch, Mototschna, Russia

Margareta H. Penner 1844 - 1889

Cornelius P. Janzen 1863 - 1941

Abraham Penner 1847 - 1918

John R. Penner 1879 - 1952 b: Giroux, Manitoba d: Steinbach, Manitoba

John R. Dueck 1923 b: Manitoba

Gertruda B. Koop 1861 - 1943 b: Maraiwohl, Imperial Russia d: Greenland, Manitoba

Sara Plett 1881 - 1939 b: Blumenhof, Manitoba d: Steinbach, Manitoba

Abram L. Plett 1859 - 1934 b: Kleefeld, Molotschna, S. Russia d: Foam Lake, Saskatchewan

Getruda Penner 1904 - 1990 b: Giroux, Manitoba d: Steinbach, Manitoba

Margaretha R. Reimer 1852 - 1920 b: Rosenort, South Russia

Ancestors of Tina Janzen Agatha Klassen 1848 - 1902

Agatha K. Friesen 1871 - 1942

Cornelius P. Friesen 1844 - 1899

John F. Janzen 1896 - 1971 b: Giroux, Manitoba d: Steinbach, Manitoba

Tina Janzen 1929 - 1993 b: near Giroux, Manitoba d: Blumenort, Manitoba

(Photo courtesy of Grace Dueck)

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211

Johann S. Janzen 1842 - 1905 b: Neukirch, Mototschna, Russia

Claasz Siemens 1758 - 1834

Hans Siemens b: Neustaedterwald

Barbara Fast - 1818

Cornelius Janzen 1812 - 1864

Johann Janzen 1777 - 1822

(Photo from Loewen 281)

Johann Janzen

Cornelius P. Janzen 1863 - 1941

Sara Siemens 1809 - 1885

Margareta H. Penner 1844 - 1889

Margaretha Harms 1818 - 1846

Johan Harms 1771 b: Ellerwald, West Prussia

Agatha K. Friesen 1871 - 1942

Peter Penner 1816 - 1884

Catharina Friesen 1768 b: Muensterberg

Ancestors of Cornelius P. Janzen

Anna Neudorf 1784 -

Abraham von Riesen 1756 - 1810

Elizabeth Harder 1800 - 1860

Johann Harder 1764 - 1826

Anna Siemens 1734 - 1803

Elizabeth H. Toews 1821 - 1854

Margaretha Loewen 1767 - 1823

Johann Loewen 1738 - 1797 b: Tiegenhagen

Ancestors of Agatha K. Friesen Elizabeth Regier 1735 - 1811

Agatha Klassen 1848 - 1902

Johann Toews 1793 - 1873

Cornelius P. Janzen 1863 - 1941

Martin Klassen 1822 - 1882

Esther Smit (Marker) 1778 - 1855

Cornelius Toews 1766 - 1831

Cornelius Toews 1737 - 1800 b: Prangenau

Carolina S. Plett 1823 - 1887 b: Prussia d: Nebraska

Johann Plett 1765 - 1833 b: Furstenwerder, Prussia d: Blumstein, South Russia

Johann Plett 1730 b: Fuerstenwerder, Prussia

Margaretha Wiebe 1754 - 1810

Klass W. von Riesen 1793 - 1870

Cornelius P. Friesen 1844 - 1899

Agatha K. Friesen 1871 - 1942

(Photo from Loewen 281)

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213

Peter Penner 1816 - 1884

Abraham Penner 1847 - 1918

Anna Doerkson

Maria Hamm 1795 -

[2] Barbara Fast - 1818

Katherina Rempel 1828 - 1856

Abram Rempel 1798 - 1878

[1] Bernard Rempel b: Reinland, Prussia

John R. Penner 1879 - 1952 b: Giroux, Manitoba d: Steinbach, Manitoba

Abraham F. Reimer 1808 - 1892 b: South Russia d: Steinbach

Klaas Reimer 1770 - 1837 b: Petershagen, West Prussia

Sara Plett 1881 - 1939 b: Blumenhof, Manitoba d: Steinbach, Manitoba

[2] Barbara Fast - 1818

Katarina Berchen 1780 - 1831

John R. Penner and Sarah Plett (Photo from Plett Picture Book 100)

Elizabeth Rempel 1814 - 1893 b: Rosenfeld, South Russia d: Steinbach

Peter Rempel 1792 - 1837

[1] Bernard Rempel b: Reinland, Prussia

Margaretha R. Reimer 1852 - 1920 b: Rosenort, South Russia

Margaretha Wiebe 1754 - 1810

Helena Friesen 1787 - 1846

Abraham von Riesen 1756 - 1810

Ancestors of John R. Penner

215

Paul Martens 1769 -

Johann M. Koop 1831 - 1897 b: Muntau, Molotschna d: Neuanlage, Manitoba

Elizabeth 1767 -

Jacob Martens - 1833

(Photo from Plett Picture Book 99)

Johann Koop 1801 - 1838

Johann Koop 1766 b: Schoenberg, Prussia

Johann Koop 1739 - 1812

Jacob Martens

Anna Martens 1805 - 1866

Katherina

Gertruda B. Koop 1861 - 1943 b: Maraiwohl, Imperial Russia d: Greenland, Manitoba

Peter Klassen 1774 -

Abram L. Plett 1859 - 1934 b: Kleefeld, Molotschna, S. Russia d: Foam Lake, Saskatchewan

Katherina Barkman 1832 - 1923 b: Reuckenau, South Russia d: Manitoba

Katharina Wiens b: Neustaedaterwald, Prussia d: Neustaedaterwald, Prussia

Jacob Barkman 1794 - 1875 b: Neustadterwald, Prussia d: Blumenort, Manitoba

Jacob Barkman 1765 - 1819 b: Neustaedaterwald, Prussia d: Neustaedaterwald, W. Prussia

Jacob Bergmann - 1780 d: South Prussia

Abraham Bergmann 1708 - 1777 d: Neuendorf, West Prussia

Ancestors of Gertruda B. Koop

Gertrude Klassen 1800 - 1847 d: Reuckenau, South Russia

Gertrude Reiger 1775 -

A taste of the Dueck family through the generations. Their story is told using recipes, memories and family history.