Dueck Family Cookbook by Jane Heinrichs

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

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. 2

TABLE OF CONTENTS Introduction Story of John R. and Tina Dueck Breads and MuďŹ&#x192;ns 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

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,

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).

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

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

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

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

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

Oatmeal Bread (p. 12)

Brown Bread - Mom Dueck (p.11) 20

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

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

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

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

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

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

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

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

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

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

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

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

Komst Borscht (p. 52)

Sweet and Sour Chicken (p. 86) 60

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

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

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

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

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

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 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)

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

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

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

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

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

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

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

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

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

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

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

163

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

164

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

165

Red Chocolate Cake (p. 147)

Sour Cream Coconut Cake (p. 162)

166

Pies

167

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

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

178

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)

180

Household

181

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

182

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

186

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)

189

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)

190

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. 191

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. 193

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). 196

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 1550â&#x20AC;&#x2122;s. However, our research has only traced them as far back as the 1700â&#x20AC;&#x2122;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

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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 Tinaâ&#x20AC;&#x2122;s parents are not included on the trees.

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

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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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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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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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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

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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.