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Family Recipes

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FC: Family, Food & Fellowship Around the Table with the Brown Family

1: When I first decided to create this book it was just for me. I wanted to start trying to cook for my family and what better place to get tried and true recipes than from the extended family that had been providing me with delicious food my whole life. In our family, food never comes on its own. The reason we gather around the table is to share stories and memories. Opa and Uncle John and now Dad, Ian and Jason can sit with anyone and tell story after story of hunting, fishing and the good ol’ days. I am an eager listener to hear those wonderful stories and remember times at the cottage or in the kitchen with my “first Oma” Mary Brown and my “adopted Oma” Tante Margaret Braun. Rollkuchen feasts at Tante Katie’s or Christmas dinners in Tante Micha’s basement show how well our family knows Food and Fellowship go together. Not to mention the Clifford family reunions at Uncle Cam's cottage and all the amazing meals my mom has served! This little, humble book I started just for myself has blossomed into a family project with lots of contributors and I am so thankful for it all. I will cherish this book and hope that you will enjoy reading it and cooking from it as much as I enjoyed hearing the stories, looking at the pictures and putting it all together. - Lindsey Brown Ecker | 1

2: Table of Contents | Starters 4 Mains 16 Baking/Desserts 38 | "When I was a little girl I remember being at Oma & Opa Braun’s. Oma always seemed to be baking or cooking something. I would help her in the kitchen and I would always want to taste what she was mixing. When I asked for too much she would tell me “ Wann ye toe fail diech aete, dann waut dien hinja eng toup backe.” (If you eat too much dough your hind end will clog up). I think the joke was lost on me as a kid, but looking back it was really funny because Oma was such a quiet, demure lady that it is hard to imagine her saying something like that. " Sandy Bartlett | "John's story takes me right back to Opa and Oma's yard. It's funny, just last week I told a friend about Oma Braun's homemade grape juice. I think I do that whenever I drink Welch's . I also remember being out in the tomato field with my siblings and cousins Ron, Dave, and Jim, just about ready to expire, when along comes Uncle Henry to the rescue with a watermelon or a muskmelon (mushmelon as Uncle Henry called them) just in time for afternoon coffee break. I never remember uncle Henry picking tomatoes but, I sure remember his ability to cheer us up every time he came with his treats. I always secretly admired Uncle Henry and Tante Katie because somehow they'd discovered the way to farm without tomatoes and always made us laugh!" - Bill Braun | 2

3: COMMUNAL MEALS AND MITTAG SCHLAFF Growing up on the farm in the middle of the twentieth century was filled with many blessings. There was a lot of togetherness around the table. When we would plant early tomatoes or chop tobacco, or harvest corn it always meant eating communally at Opa and Oma Braun's (John J 1900-74 and Maria 1900-1979) or at Uncle Henry and Aunt Katie's or out in the field, pooling the food. We would move from one place to another depending on what needed to be harvested. I remember Oma Braun being a very good cook and for dessert there was always cream of wheat and then canned peaches or strawberries on top. Then after a big dinner (dinner was the big noon meal in those days), we followed Opa outside and took a nap (mittag schlaff) beside the well in front of his house. Then before we knew it we were back in the field. John Braun | 3

4: "I also remember going to Ontario to visit Oma and Opa a while after Oma had a stroke. It was her first time cooking since then and she made delicious sloppy joes!" - Jordan Brown Grossman | 4

5: Tortilla Soup - Neely Brown 1 lb ground beef 2 cans black beans 1 can diced tomatoes 1 can kernel corn (with chili peppers) 1 can green chili peppers 2 cans chicken broth (I use low sodium) 1 packet taco seasoning 1 white onion 1 can mild rotelle Cook onions and beef, add taco seasoning, open all cans and pour into pot. Bring to a boil then simmer on low for about 30 minutes to let flavors marry. | A recent memory: This past November we got to celebrate Thanksgiving with the Browns in Atlanta. Neely made an amazing turkey and all the fixin's but the most impressive was the beautiful table setting! There were pumpkins and candles with corn and we each had our own place card on a yummy chocolate bar! We sat around that table talking until 1am and can't wait for our next reunion. Perhaps in the Yukon to meet baby Micah!

6: Appetizer Quiche – Aunt Sheila Brown 10 eggs 1/2 cup flour 1 tsp baking powder dash salt 1 7 oz can diced green chillies 2 cups of cottage cheese or sour cream (or 1 cup of each) 1lb grated med cheddar cheese 1/4 cup butter melted in a 9 x 13 " pan Beat eggs, add flour, baking powder, salt and mix. Add chillies, cheese (I use the one cup of each) and melted butter. Mix until blended (I don't use an electric mixer, just a whisk, it has a nicer texture.) Pour into buttered pan. Bake at 400 for 14 min, then at 350 for 35 min. Let stand for 10 min before cutting. Also nice cold. Will freeze. I added sliced turkey pepperoni, sliced green olives and thin slices of tomatoes on top, which was a big hit. You could add any ingredients you use in quiche. (this works well in the Pampered Chef large bar pan, otherwise use any 10 x 15 jelly roll pan.) | 3 Bean Salad - Aunt Janet Clifford Brown 19 oz can chickpeas (rinsed & drained) 19 oz can kidney beans (rinsed & drained) 19 oz can black beans (rinsed & drained) 1/4 cup chopped green onions Dressing 1/4 cup vegetable oil 2 tbsp red wine vinegar or freshly squeezed lemon juice 1 tsp sugar 2 garlic cloves, crushed 1 tsp oregano (dried leaves) 1/2 tsp Dijon mustard 1/2 tsp salt and pepper Whisk together. Stir with beans. Refrigerate. Serves 6. | 6

7: Caesar Salad Dressing – Andrea Braun 3-4 cloves of garlic, minced 1 tsp Worcestershire sauce 2-3 drops of Tabasco sauce A squirt of anchovy paste 1 egg 2 Tbsp. red wine vinegar 1 tsp. lemon juice 1/4 tsp dry mustard Place all of the above in the blender and mix together. Slowly add 1 cup oil until thick. Just before serving break Romaine lettuce into pieces and add Croutons and Parmesan cheese to taste. Pour the dressing over the lettuce, toss and serve. | Green Bean Vinaigrette – Lois Braun 3 lbs. fresh green beans 1 Tbsp. grated onion 1/2 tsp sea salt 3/4 tsp. fresh ground pepper 1 Tbsp. Dijon mustard 3 Tbsp. white wine vinegar Blanch the beans and chill. Combine and whisk in 1/2 cup olive oil and 1 tsp. fresh lemon juice Pour this dressing over the beans and marinate in the refrigerator for at least 4 hours. | 7 | I also have to mention Uncle Hank and Tante Micha. I always think of cherry and peach pie when I think of Tante Micha. Actually Mom and Tante Mary were pretty able with the pastry themselves. I've also been away from Ontario long enough to like tomatoes again. Uncle Hank has helped me a lot with my own greenhouse and I love the fact he's lived long enough to really flourish in the love of planting and growing things." - Bill Braun

8: Orange Mandarin Jello - Aunt Joan McLandress 1 tin of pineapple tidbits drained 1 tin of mandarin oranges drained 1 cup of cottage cheese (doesn’t matter what kind) 1 small container of cool whip 1 small orange jello powder (don’t add water, just use the powder) Mix together and refrigerate. Aunt Joan always doubles it because it’s great for groups. | Asian Coleslaw – Aunt Joan McLandress 1 lb. Shredded cabbage 1/2 cup chopped onion 1/2 cup chopped green onion 1 cup sunflower seeds 1 pkg. Mr. Noodle chicken soup (set seasoning aside) Keep noodles in package and pound into small pieces with a heavy spoon. Mix all ingredients together including seasoning. Dressing 1 cup white sugar 1/2 cup white vinegar 1/2 cup vegetable oil Mix ingredients together, add to dry mixture. Tastes better if you make it a day ahead. Lasts in the fridge for 3-4 days. | 8

9: Maple Pecan Brie – Lindsey Ecker 4 sheets phyllo pastry 1 cup butter melted 300 gram brie 1 cup maple syrup You can also top with: 1 cup brown sugar pesto 1 cup dried cranberries mango, red onion, pine nuts 1 cup pecans chopped currants, apricots & almonds Separate phyllo sheets and brush with butter and layer on top of each other. Place brie in center of phyllo sheets. Place syrup, sugar, cranberries and pecans on top of brie (you can mix these all together in a bowl if you like but you don’t have to). Fold up phyllo over brie, pinch together and brush with butter. Bake at 400 for 20 minutes on a cookie sheet lined with parchment! ** Let the brie rest for a few minutes before trying to move it to a serving dish or you’ll have a mess or bake it in a dish you can serve it in so you don't have to transfer it** Puff Pastry seems to hold it together better. | Hot Spinach Dip – Judy Koop 1 pkg chopped spinach 3/4 tub sour cream (1 1/2 cups) 1/2 cup alfredo sauce 2 pkg cream cheese softened 1/4 cup onion chopped 2 tsp crushed garlic (or to taste) 1 cup each cheddar and mozzarella Mix all ingredients in mixer. Spread into a 9x13 baking dish. Top with shredded cheddar and mozzarella. Bake at 350 for 15 minutes then broil until cheese is bubbly. Serve hot with crackers, tortillas, scoops, pita bread or thinly sliced French bread. | 9 | "I remember having Thanksgiving dinners in Uncle John and Tante Margaret’s basement before they moved into the condo. Uncle John would go out in the bush and cut some brightly colored branches from trees and decorate the basement with them. Although the group was a bit smaller than at Tante Miche’s it all made for great memories." - Sandy | "I also remember Dad getting branches from the bush to decorate the basement." - Judy

10: Mulligatani – Jason Ecker, Janet Clifford Brown, Joanne Clifford Brown This is a popular recipe as you can see! 1 tbsp butter 1 cup celery, onions, carrots chopped 1 clove garlic 4 chicken breasts cubed 2 tsp curry powder, 1 tsp cumin, 1 tsp chili powder 6 cups chicken broth 1 can tomatoes drained and cut up 1 cup uncooked long grain white rice 1 tsp salt, 1 tsp black pepper 2 cups granny smith apples peeled and cubed 1 cup parsley, 1 cup sour cream, 1 tbsp lemon juice In a pan melt butter and sauté celery, onions, carrots and garlic. Cook chicken and then add all cooked ingredients to a stock pot (I sauté everything in the bottom of my stock pot to keep all the flavour bits). Add spices and broth and bring to a boil; reduce heat to simmer. Add tomatoes, rice, salt and pepper and simmer until rice is tender. Add apples, parsley, sour cream and lemon juice before you serve. | Lentil Soup – Oma Mary Brown (Jason and I have tweaked it a bit) 1 lb pork sausage cut in pieces (Farmer’s sausage or bratwurst) 2 medium onions chopped 1 garlic clove (we add 5-6) 4 medium carrots (1.5-2 c. chopped) 2 cups lentils 1 tsp marjoram 1 large can tomato juice 2 cans water Montreal chicken/steak seasoning salt and pepper to taste Brown sausage in bottom of stock pot and cook onions and garlic until tender. Add carrots, lentils, marjoram, tomato juice, water and spices. Bring to a boil and then lower heat to simmer 30 minutes until lentils are done. Oma’s recipe says to seal it in jars.

11: Potato Salad – Tante Margaret and Tante Agatha 50-60 people (made for 250 once!) 20 lbs of potatoes 2 dozen eggs 1 cup onion greens (2 scant bunches) 1 litre of salad dressing (miracle whip and a bit of French dressing) 2 Qt of sour cream 1 cup salt, 1 tbsp pepper Mustard and vinegar optional Boil potatoes, cool and cut into cubes. Boil eggs and slice. Mix all ingredients together and serve. | Cabbage Salad/Coleslaw – Tante Margaret (50 people) 1 cup sugar 1 cup vinegar 1 tbsp salt 1/2 tbsp pepper 1 qt Miracle Whip 1 cabbage 1 tbsp dry mustard 1 cup carrot shredded 1 cup green onions 1 cup celery 1 cup red onion Mix well. | 11 | This is a story about the mother and mother-in-law of Oma Margaret Braun, Oma Mary Brown, Oma Michi Driedger, and Oma Katie Brown. When our parents John and Margaret and Jake and Mary and our younger siblings Judy and Jim travelled to the Yukon in 1972, Dave Brown and I (John Braun) were left alone to take care of the farm. We were seventeen at the time and had the watchful eye of our Opa and Oma Braun on us (John J. and Maria Braun). I think our Oma thought we would probably both starve to death on our own so she invited us over for supper. I remember Opa bragging about what a good cook Oma was and she was that. She had made home made noodles and farmer sausage for this particular evening meal and we watched as Opa ate heaping platefuls. Dave and I ate our fill of heaping platefuls too and then pushed back our chairs to make room for our swollen bellies. Oma Braun offered us more but we declined. She seemed puzzled and asked us in German "Seit ihr krank? (Are you sick?) She thought we were not eating enough and perhaps did not want to be responsible for our demise while our parents were gone. - John Braun

12: Summer Borscht - John and Velma Brown 8-9 cups of water 1/2 cup (scant) barley Boil for 30 minutes Add 2 Tbsp beef soup base 2 Tbsp chicken soup base 1-1/4 c. chopped onion greens 1 c. chopped dill 1 c. chopped sorrel or 1/2 c. very finely chopped rhubarb 1 Tbsp vinegar 1/4 c. chopped parsley 2 cloves garlic very finely chopped 1/2 c. chopped beet leaves 3-4 med-sized diced potatoes salt and pepper to taste 2 c. diced ham/cut up farmer sausage Boil 20 minutes. Add 1 cup buttermilk or more if desired. Reheat but do not boil. If you do not have sorrel and beet leaves, substitute chopped fresh spinach | Darrell’s Squash Soup – Uncle Darrell Brown 1/4 cup heaving whipping cream 1/2 teaspoon black pepper 1/2 teaspoon nutmeg 1 large onion 1/4 cup extra virgin olive oil 1 buttercup squash 3 cups chicken stock Cook squash in microwave (wrap in plastic wrap and cook on high for 10 min). Chop onion into fine pulp. Cook onion in olive oil until soft (low heat). Add chicken stock to onions and oil. Add pepper and nutmeg. Bring to a boil. Scoop out squash and add to chicken stock. Simmer and puree. Add whipping cream (if using). | On Suzanne's sixth birthday, Velma organized a birthday party and Suzanne invited several friends. Velma asked Suzanne, "what food do you want for your birthday?". Without hesitation, she replied, "BORSCHT" Knowing that other little six year old girls would not want borscht for such an occasion, Velma had to spend a long time persuading Suzanne that something like fancy shaped banana sandwiches would be a better choice. Finally she gave in, but to this day, borscht is a favourite. - John Braun

13: Prize Winner Borscht - Tante Margaret 2-3 lbs meaty beef soup bone 2 qts cold water 1 1/2 tsp salt 1 large onion chopped 1 large fresh beet peeled and grated 1 small cabbage chopped 2 carrots sliced 1/2 green pepper diced 4 potatoes cubed 2 sprigs fresh dill & 1/2 tsp dill seed or dry dill weed 1-2 tbsp fresh chopped parsley 1 10oz can tomato soup 1/4 cup ketchup salt and pepper Cover bones with water. Bring to boil, skim and simmer for 1-2 hours. Discard bones after removing meat and set meat aside. Add salt and next 5 ingredients to boiling stock. Cover and cool 10 minutes. Add potatoes, dill and parsley. Cook until potatoes are done and add meat and ketchup. Serve with or without cream. | Borscht - Saskatoon - Tante Margaret 1/2 lb meat cut in bite size pieces 1 tbsp each salt and pepper 1 stalk celery 1/2 cup onions 1/2 cup shredded beet 3 cups shredded cabbage 1 1/2 cups each carrots and potatoes dill 1 can tomato soup Enough water to make 16 cups Cook meat, onions and celery with salt and pepper for 2 hours and then add the rest of the ingredients. | 13

14: Icicle Pickles – Aunt Peggy Dunmore 11 Qt basket of pickling cukes 1 lb pickling salt 2 tbsp alum 8 lbs white sugar 5 pints vinegar Small handful of pickling spices in cheesecloth bag Wash pickles in the washing machine! In cold water, on gentle with NO soap. Cut pickles lengthwise. Boil pickling salt in 1 gallon water and pour over cukes. Let stand 4-7 days in the salt water then drain. Pour boiling water over pickles and let stand in plain water 1 day and drain. Dissolve alum in hot water and pour over pickles then let stand 1 day and drain. Boil sugar in vinegar with pickling spices and pour over pickles then let stand 1 day. Drain this syrup into a kettle to reboil and again pour over pickles and let stand. Do this 3 days in a row, on the 4th morning boil again, put pickles in jars pour in syrup and seal. This takes a bit of time and effort but everyone who has tried them says it’s totally worth it! | Flat Bread (an easy to make homemade cracker) John and Velma Brown 2 Tbsp sesame seeds 2 Tbsp poppy seeds 2 Tbsp flax seeds 1/2 cup cracked wheat or natural bran 1 cup whole wheat flour 1 cup all purpose flour 1 Tbsp sugar 1 tsp salt 1/3 cup margarine or butter 3/4 cup buttermilk Combine dry ingredients. Cut in butter. Add buttermilk. Mix well. Shape into a long roll and cut into 10 pieces. Roll out each piece as thinly as possible on a lightly floured surface. Bake on ungreased cookie sheets, 350-375 for 12 minutes until golden. When all have been baked, turn off heat; place all flat breads on to one baking sheet and return to oven and leave in the oven until it has cooled. This allows the flatbread to become crisp. Break into pieces and store in an air tight container. | 14

15: Chicken Noodle Soup - Tante Margaret 1/2 cup finely chopped onion chopped parsley (not a full bunch) 4-6 chicken thighs 6-8 cups of water salt and pepper to taste Place onions and parsley in a cloth bag and put in pressure cooker with chicken (keep bone in) and 6-8 cups of water. Cook for 1 hour or longer if not using a pressure cooker. Remove cloth bag of seasoning and bones from meat and add noodles of choice. | Over the years I have compiled many memories surrounding the good food and the friendship we have shared around that food. I think the friendship is a key ingredient around these meals. How else could we hold high a meal of hot dogs and beans over an open fire on the ice, on the shores of Monohan. Shop parties where the surroundings were less than pristine but the company was always the best. Stories told of great catches, good hunts, and lots of adventures. Cousin Johnnie and I each chugging down a quart mason jar of milk in the tomato field after a thick peanut butter and honey sandwich until we had a brain freeze. Chocolate roll cake yearly from Tanta Margaret on my birthday, fresh platz and zwieback, homemade whip cream on sweet buns. Making watermelon syrup in the orchard. Tanta Micha's pineapple delight or her peach platz. Mom's blueberry and apple pies. I'm thankful to have been blessed with a life that has included so many family frienships and memories created around the table. God is Great and God is good let us thank him for our food and our families we share it with. - Dave Brown | 15

16: 16 | I began cooking at a young age and soon discovered that I enjoyed the preparation of food that others might enjoy, and, more than that, the special time spent together with family and friends. I think back to the fabulous Christmas gatherings at Aunt Isabel’s, Dad's birthday parties, the birthdays and Christmas Eve gatherings of the Tiessen and Brown families, weekends at Janet and Darrell's and family picnics. All of these memories are about sharing good food with the people we love. This book looks back to those great times and looks forward to all the meals and gatherings to come! - Joanne Brown

17: Citrus Rice & Black-Eyed Peas Sharmila Sukhdeo Clifford 1 1/2 cups basmati rice 2 tbsp vegetable oil 1 onion finely chopped 1 cup coconut milk 1 cup water 2 tbsp finely grated orange rind 1 1/2 tsp (7 ml) salt 1 cup canned black-eyed peas or green peas | Spicy Sauteed Fish with Olives and Tomatoes Sharmila Sukhdeo Clifford 1/4 cup olive oil 2 pounds Tilapia 1/2 cup chopped fresh parsley 1/2 teaspoon dried crush red pepper 4 cups cherry tomatoes, halved 1 cup kalamata olives 6 garlic cloves Heat olive in heavy skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olive and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish. Serve over rice--goes well over a vegetable fried rice. | Rinse rice in several changes of water until water runs clear. Drain well. Heat 2 tbsp (25 ml) oil in a large saucepan. Add onions and cook gently on low heat until very tender. Add drained rice and cook with onions a few minutes. Add coconut milk and water. Bring to a boil, reduce heat to low, cover and cook gently 15 minutes. Gently stir in orange peel, salt and peas. Cover and cook on very low heat 5 more minutes. | 17

18: Chicken Case-a-dee-ahhhs - Aunt Janet Clifford Brown 1 cup canned chickpeas drained, rinsed, and mashed 1/2 cup low-fat sour cream 1/2 cup salsa (mild, medium, or hot) 1 large clove garlic, minced 8 7-inch flour tortillas 1 teaspoon vegetable oil (or Pam spray) 1 chicken breast half, cooked and shredded 1/4 cup each chopped sweet red pepper and green onions 1 tablespoon chopped fresh coriander 1 cup shredded reduced-fat Monterey Jack cheese (4 oz) Preheat oven to 400 F. Combine mashed chickpeas, 2 tablespoons sour cream, 2 tablespoons salsa, and garlic in a small bowl. Mix well. Set aside. Spray/Brush one side of each tortilla with oil. Arrange 4 tortillas, oil-side down, on a baking sheet. Spread 1/4 chickpea mixture over each tortilla, leaving a 1/2 inch border. Combine shredded chicken, red pepper, green onions, and coriander in a small bowl. Spread 1/4 chicken mixture over chickpeas, followed by 1/4 cheese. Cover with remaining tortillas, oil-side up. Bake for 8-10 minutes, until tortillas are a light golden brown. Remove from oven. Let cool 5 minutes before cutting. | Indian Appleous 500 - Aunt Janet Clifford Brown 12 boneless, skinless chicken thighs (about 2 1/4 lb) 1 cup chopped onions and red bell pepper 2 tsp minced garlic 1 1/2 tbsp grated ginger root 3 tsp each curry powder and chili powder 1 tsp each ground turmeric and ground cinnamon 1 can (14 oz398 ml) light coconut milk 1/4 cup mango chutney, Grated zest of 1 lemon, 1/2 tsp salt 1 cup peeled, cored, and chopped Golden Delicious apples 1/2 cup frozen green peas 2 tbsp minced fresh cilantro You’ll need a skillet with a lid. Spray with cooking spray and place over medium-high heat. Add chicken and cook until lightly browned, about 2 minutes per side. Remove chicken and keep warm. Add onions, red pepper, and garlic to the same skillet. Cook and stir until vegetables begin to soften, about 3 minutes. Add ginger root, curry powder, chili powder, turmeric, and cinnamon. Cook and stir for 1 more minute. Add coconut milk, mango chutney, lemon zest, and salt. Mix well. Stir in chicken pieces and apples. Cover and simmer over low heat for 15 minutes. Add peas and cilantro. Simmer, uncovered, for 5 more minutes.

19: Maple-Glazed Spiced Carrots - Neely Brown 8 ounces peeled baby carrots 1/4 cup water 2 tablespoons unsalted butter 2 teaspoons maple syrup 3/4 teaspoon lemon juice 1/4 teaspoon curry powder pinch of salt pinch of ground cinnamon pinch of cayenne pepper Combine all ingredients - bring to a boil, reduce the heat to medium-high and cook, stirring frequently for 5 minutes. Reduce heat to low and cook until the liquid has reduced to a glaze and the carrots are tender, about 10 minutes | Roasted Red Snapper with Tomato Salsa – Sharmila Sukhdeo Clifford Can substitute any white-fleshed fish fillet or Salmon works really well---our fav is with Salmon 1 1/2 pounds (750g) fish fillets Salt and pepper 3 plum tomatoes, seeded and diced 1 small mango (ripe is best), peeled, pitted and diced 1 jalapeno chili pepper 1/2 lemon, quartered and thinly sliced 2 tbsp (25 ml) chopped fresh parsley 2 tbsp (25 ml) olive oil Season fish with salt and pepper. Place fish fillets in a single layer on baking sheet lined with parchment paper or foil. In a mixing bowl combine tomatoes with the mango, jalapeno, lemon, parsley, olive oil and 1 tsp (5ml) salt. Spoon salsa over fish. Bake in a preheated 425F (210C) oven for 12 to 15 minutes or until fish just begins to flake. | 19 | I have so many happy memories of my two "Omas" and food. I remember Oma Brown making me peaches and cream oatmeal and packing marshmallow snacks to take to our stump stools in the bush. I remember learning how to knead bread and the bread cupboard still smelling like her 20 years later when Opa died. I remember Oma Braun playing tea party with me under the table in the basement with peppernut cookies, riding bike all over the road while trying to eat a big date filled cookie and learning how to bake zwiebach with Alisha and Suzanne. - Lindsey

20: Tomato Sauce – Linda Driedger 1 large dutch oven tomatoes (can blend or put through a processor to separate skin and seeds) 3 large onions 3 cloves garlic 2 tbsp salt 1 large chilli pepper bay leaf 1 tsp chili powder 1/4 cup vinegar 1/4 cup sugar Cook and simmer 2 hours in a pot that does not burn on bottom. Ladle into mason jars with boiled lids and immerse in a boiling bath. I’ve made this recipe every summer for the last 25-30 years. | Ravioli – Linda Driedger Mix 2 cups seminola flour and part regular white flour 2 eggs 2 tbsp olive oil ice water Mix by hand or with a dough hook. Chill in fridge Use a noodle maker to flatten the dough. Flour the outside chunk of dough and repeatedly send through the noodle maker. Filling 1 egg 1 tbsp fresh parsley, 1 tsp lemon thyme 5 basil leaves shredded 1 clove garlic minced 1/4 cup parmesan cheese 1/4 cup romano cheese 1/4 cup feta cheese Use tomato sauce or a white Alfredo sauce. The ravioli is slipped into boiling water. The trick to make the dough stick together is an egg wash, just water and a beaten egg. This recipe is from Sarah from Tuscany, Rome. She taught Fred and I and Vic & Helen Huebert to make gnocchi, ravioli, noodles and a wild boar roast in September 2009. | 20

21: Guyanese Style Curried Chicken - Sharmila Sukhdeo Clifford 1 chicken (cut into small pieces) 2-3 cloves garlic 1 medium onion 2 tbsp masala (curry) powder 2 tbsp coriander 1/2 tsp turmeric 1/2 tsp freshly ground ginger 4 tbsp sunflower (corn) oil hot peppers (optional) salt water Heat the oil, add the onion and garlic, fry until glazed. Add the masala powder, coriander, turmeric and ginger stirring. Immediately after this, the chicken with the peppers (optional), and salt (to taste). Stir and add water (the chicken should just be covered). Cook with medium heat until tender. | Guyanese Style Chinese Fried Rice - Sharmila Sukhdeo Clifford 2 tbsp sunflower or vegetable oil 225g (8oz) Cooked long grain rice 75g (3oz) Smoked lean bacon, finely diced 75g (3oz) Peeled prawns 2 eggs, beaten 100g (4oz) Fresh or frozen peas, blanched 6 Spring Onions Salt and freshly ground black pepper Garnish with spring onion tassels Heat the oil in a large frying pan or wok, until just smoking. Stir in the rice and stir fry for 1 minute, then add the bacon and prawns. Continue to cook for a further 5 minutes over a high heat. Stir in the beaten eggs, peas and spring onions, and cook for a further two minutes. Season to taste. Serve piping hot, garnished with spring onion tassels. Note: For best results, slightly undercook the rice. This will stop the whole thing from becoming a slodgy mess. | 21

22: Puff Pastry Pot Pie – Aunt Isabel McFarlane 5 cups chicken broth 1/4 cup butter 1 onion and carrot chopped 1/2 cup flour 5 cups chicken cooked and cubed 1 cup baby peas rinsed 1 pkg puff pastry thawed In a frying pan melt butter and cook onion and carrot for about 5 minutes. (add spices if you want but Aunt Isabel doesn’t and it tastes great!) Stir in flour and cook 1 minute. Add broth and bring to boil, simmering for 8 minutes until sauce is thick. Place chicken cubes and peas in 9x13 pan and pour sauce on top. Roll out puff pastry and place on top. Cut a few slits in the top and bake at 425 for 30 minutes. | Fish Fillets with Lemon Butter Sauce Grandma MJ Clifford 1 lb. Fillets 2 tbsp melted butter 1 tbsp lemon juice 1 tbsp parsley flakes Arrange fillets in greased baking dish. Combine rest of ingredients, pour over fish. Bake at 400-500 4 minutes per inch thick. | I will always cherish the memories of the weekly dinners with aunt Isabel and sometimes Isabel Campbell when I lived in London. Swiss Chalet, Angelo’s and especially the Little Beaver were our favourite hangout spots where I often almost fell asleep at the table from late nights of studying and the coziness of comfort food. Lindsey

23: Meat Pershki – Maida Tiessen #1. Prepare: 2 cups warm water 2 pkg dry yeast (quick rise) 1/4 cup sugar Mix and let rise 15 minutes | #2. Mix in big bowl: 1/4 cup softened margarine 1 egg Then add yeast mixture. Then add 6 - 6 1/2 cups flour to make a soft dough. (I start kneading by the 5th cup and then add more flour slowly as I knead the dough) Refrigerate dough in bowl for 1 - 2 hours with a damp paper towel on top of bowl. | #3. Brown 1 1/2 pounds ground beef and 1 finely chopped onion. Add 3 cups finely shredded cabbage (I also shredded a few carrots) When soft, mix in 1 pkg of powdered Lipton or Knorr onion soup mix and some tomato paste (or half can of tomato soup) Add salt and pepper to taste. Let cool. | #4 Break off a quarter or so of dough at a time and roll out into thin sheets (thickness of a loonie or two?? You'll know when you fold over your first meat pocket if it's too thin) Cut out circles. I used a really wide mug. You don't want them to be too small. Fill with a little beef filling. Fold over and pinch edges well. Let meat pockets rise until puffy for another 5-10 minutes on the counter while you continue to roll out more pershki. Brush melted margarine on top half of pockets then bake at 350 for 15-25 minutes (light brown). Yummy! | My mom and one of my Aunts always used to make these. These freeze well and are good for lunches or with a salad or bowl of soup! They take a few hours to make but are TOTALLY worth it! I made 4 cookie sheets full of pershki. I had leftover ground beef mixture that we sometimes eat with some rice. | 23

24: Verenke – Oma Mary Brown 1 cup hot water 2 eggs 1 tsp salt 1/4 cup shortening 3 1/2 cups flour and flour to roll Mix together. Roll out, cut with cookie cutter. Fill with cottage cheese and salt and pepper to taste and close. Boil. Serve with mixture of cream, flour and maple syrup (this is how dad remembers it) | Vereneki – Tante Micha February 1997 Dough Filling Sauce 1 c. hot water cottage cheese 1/2 cup butter 1/2 cup Crisco 1 tbsp clear gel 1 tbsp flour 1 tsp salt 3 egg yolks sour/sweetcream 1 cup flour 1 tsp salt salt to taste Mix in, beat 3 egg whites and add. Go easy, 1 cup flour. Mix with spatula and put in freezer to cool. Roll out like pie dough. Put about a tbsp of filling in the middle, pinch sides shut and boil about 5 minutes. | HOW MANY VERENIKE CAN YOU EAT? In childhood, we always ate verenike with molasses syrup and melted butter and maybe even a little sugar on top. It was the way my father liked them. When our children were young, Velma made verenike with cream gravy and farmer sausage. Sometimes we would count how many we could eat at one sitting. It was always a favourite. When Peter and John M. would return home from university, Velma would ask what food they would like her to make. They often said "verenike". - John Braun | 24

25: Rollkuchen – Tante Katie 3 cups flour 1/4 tsp baking soda 2 tsp baking powder 2 tsp salt (I use a little more) 2 eggs 1/2 cup shortening and margarine 1 cup Half and Half milk Roll out quite thin and deep fry in Crisco. | Rollkuchen – Tante Margaret 2 1/2 cups flour (1/2 cup more if necessary) 1 tsp baking powder 1 1/2 tsp salt 3 eggs beaten 1 cup whipping cream 1/2 cup 2% milk Lard for frying Combine dry ingredients in a bowl. Beat eggs and combine wet ingredients (milk, cream, eggs) in food processor. Slowly add dry ingredients to wet until a dough forms. Add more flour if necessary. Should resemble pie dough. You can always add more flour before rolling out. Cover dough in plastic wrap and let sit in fridge for one hour or overnight. Roll out dough to 1/8’’ thickness and cut into desired shape and size. Heat lard on stovetop and fry. | Living with two families instead of one means that you do a lot of sharing. We children, cousins and siblings to each other, often talked about "the moms and dads" in the plural when we were referring to our parents. (Many years later there was a group called the mamas and the papas and I always assumed they stole that from us.) Our grandparents were John J. (1900-1974) and Maria Braun (1900-1979), but we also had a sense of sharing all of our maternal grandparents. I referred to Tante Mary's parents as Opa and Oma Fast and usually went over to Dave's house to investigate what excitement might be afoot whenever Oma and Opa Fast came driving onto their yard. Every so often, probably in order to ease my mother's load, her mother Oma Driedger would come over and spend several days baking at our house. She was also referred to as Oma Driedger by Uncle Jake and Tante Mary's children. I remember her making lemon buns; sweet pastry with lemon filling and icing on the outside. What I do not remember is whether I ever shared any with my cousins. I would like to think I did. John Braun. | 25

26: Veggie Lasagna- Aunt Janet Clifford Brown 1 cup chopped onions 3 cloves garlic, minced 2 cups sliced mushrooms 1 c. each diced carrots, sweet red pepper, zucchini 1 can (28 oz) tomatoes, undrained, (diced/cut up) 1 cup tomato sauce (e.g. Ragu) 1 can (5oz) tomato paste 1 tablespoon reduced-sodium soy sauce 2 teaspoons dried basil 1 teaspoon dried oregano 2 teaspoons brown sugar 1/2 teaspoon each black pepper, red pepper flakes 9 lasagna noodles uncooked 2 cups low-fat cottage cheese 1 egg white 1/2 cup Parmesan cheese 1 10-oz package frozen spinach, chopped 1 cup shredded reduced-fat mozzarella cheese 3/4 cup shredded reduced-fat sharp cheddar In a large pan soften onions, garlic, mushrooms, carrots, red pepper, and zucchini. Add next 9 ingredients. Mix well. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 mins. In a bowl combine cottage cheese, egg white, Parmesan cheese, and spinach. In a separate bowl, mix cheeses. To assemble lasagna, spray a deep 13x9-inch baking pan with non-stick spray. Spread 1 cup sauce over bottom of pan. Layer 3 noodles. 2 cups sauce over noodles, followed by 1/2 of the cottage cheese/spinach mixture, and 1/3 of the cheese. Repeat. Layer final 3 noodles on top, followed by 2 cups sauce (you should be left with 1/3 of the cheese). Cover with foil and bake at 375 F for 30 mins. Uncover, and sprinkle with remaining cheese and cook 10 minutes more. Let lasagna cool for 10 minutes before slicing. (Be patient. It’ll hold together much better if you wait!) | 26 | "One hilarious time I remember was when we had Mom & Dad in Mason celebrating her birthday. We unknowingly had purchased candles that don’t go out and Mom tried and tried to blow them out, and eventually we pulled them out & put them in the sink to get them to stop!" - Aunt Janet

27: Stuffed Pork Loin – Jason Ecker Pork 1 tablespoon extra-virgin olive oil 1/4 cup minced onion 1/4 pound pork breakfast sausage, casings removed 1 Granny Smith apple—peeled, cored and diced 1 garlic clove, minced 1/2 teaspoon chopped thyme 1/2 teaspoon chopped sage 1/2 cup finely chopped collard greens (2 large leaves, stemmed) 4 ounces fresh goat cheese, at room temperature Kosher salt and freshly ground pepper Two 1-pound pork tenderloins 6 slices of bacon Sauce 1 tablespoon extra-virgin olive oil 1 garlic clove, minced 1 Granny Smith apple—peeled, cored and diced 3/4 cup apple cider 1/2 cup dry Riesling 1/4 cup chicken stock or low-sodium broth 1/2 teaspoon chopped sage 1/2 teaspoon chopped thyme Kosher salt and freshly ground pepper | 1. In a frying pan, heat the olive oil, add the onion and cook over moderate heat until translucent, about 3 minutes. Add the sausage and cook. Add the apple, garlic, thyme and sage and cook until the apple just begins to soften, about 2 minutes. Stir in the collard greens and cook until wilted, about 2 minutes. Transfer the mixture to a medium bowl and let cool to room temperature. Mix in the goat cheese and season the stuffing with salt and pepper. 2. Using a long, thin knife and beginning at a thick end, cut a 1-inch-wide pocket through the center of each pork tenderloin. Fill the pork tenderloins with the stuffing. Wrap the bacon strips securely around them; try to cover any exposed stuffing with the bacon. 3. Sear the pork tenderloins over moderately high heat, turning four times, then bake or grill until the internal temperature reaches 140. Transfer the pork tenderloins to a cutting board, cover tightly with foil and let rest for 10 to 15 minutes. 4. For sauce, in a medium saucepan, heat the oil. Add the garlic and cook until fragrant. Add the apple, cider, Riesling, chicken stock, sage and thyme and simmer until the apple softens, about 7 minutes. Transfer the contents of the saucepan to a blender and puree until smooth (be careful that blender lid is on tight! Otherwise you have sauce everywhere and are not a good sous-chef Lindsey...). Strain the sauce back into the saucepan and boil until it coats the back of a spoon, about 5 minutes. Season with salt and pepper. We doubled the recipe and used a pork loin instead of tenderloin and it worked really well! | 27

28: Fritata – Lindsey Ecker 5 eggs 1/2 cup milk or cream 1 tbsp Dijon mustard 1 cup croutons 1/2 cup shredded cheese of choice 1/4 cup chopped prosciutto or ham 1/4 cup chopped red pepper 1 green onion finely chopped Grease your pan (I use a ceramic pie plate). Whisk eggs, milk and mustard and then add your ingredients (leave some to the side if you want to sprinkle them on top for presentation). Bake at 350 for 20 mins or until set, you can broil at the end to make it puff up and brown but WATCH IT CLOSELY! | Egg Strata – Erin Driedger 16 slices bread with no crust Crumbled browned sausage or back bacon Sharp cheddar cheese shredded 6 eggs 1/2 tsp dry mustard 1/4 cup onion chopped Green and red peppers cut up finely 2 tsp Worcestershire sauce 3 cups milk dash Tabasco 1/4 cup butter and cereal (cornflakes) optional Mix eggs, mustard, Worcestershire, milk, Tabasco and butter. Layer ingredients in a 10x14 pan with 8 slices of bread on top. Pour liquid mix over top. Bake at 350 for 45-60 minutes. Great for Christmas brunch. Make the night before and pop in the oven the next day | 28

29: 1/2 lb fresh mushrooms 2 tbsp butter 1 large bunch broccoli 5 chicken breasts 3/4 c chicken broth 2 cups cream of chicken soup 1 cup miracle whip or mayonnaise 1 1/2 tsp lemon juice 1/2 tsp curry powder 1 tsp Worcestershire sauce 1 1/2 tsp dry mustard Few drops Tabasco sauce 3/4cup white cheddar cheese 3 cups croutons 1/2 cup parmesan cheese Pinch paprika | Cook sliced mushrooms in butter and drain. Cook broccoli till barely tender, drain and chop. Cook chicken and cut into bite sized pieces. Place broccoli, chicken and mushrooms in buttered casserole 10x7. In a bowl combine broth, soup, mayo, lemon juice and seasonings. Pour over mix in casserole and top with cheeses, croutons and paprika. Bake at 350 for 30 mins until bubbling. Tastes great over rice. | Chicken Divan - Joanne Brown | 6 tbsp butter 6 cloves garlic minced 1/2 tsp ground sage 1 tsp salt 1/8 tsp pepper 1 lb fresh or frozen tortellini (Alisha & Jonathan like the cheese) 2 tbsp parsley Cook garlic and butter over low heat. Stir in sage, salt and pepper. Boil tortellini. Drain and return to pot with sauce. Add parsley and toss until coated. (Alisha and Jonathan also add steamed broccoli to the finished pasta) | Tortellini with Garlic Sage Butter Sauce Alisha Koop Weston | 29

30: Rice Pilaf – Jason Ecker | Medium carrot julienne Small onion chopped 1 tbsp butter 3/4 cup long grain rice 11/2 cups broth Chopped fresh spinach In pan melt butter and cook carrot and onion. Add rice til it turns gold and then stir in broth. Bring to a boil and then reduce heat to low. Cover and simmer 20 minutes and then stir in spinach. | Macaroni & Cheese - Joanne Brown 2 tbsp butter 2 tbsp flour 2 cups milk 2 cups shredded cheddar cheese Salt and pepper to taste Cooked macaroni noodles Melt butter, add flour and stir until mixed. Whisk in milk and stir constantly over heat until thickened. Add cheese and mix until melted. Salt and pepper to taste and pour over macaroni. | 30

31: Scalloped Potatoes - Joanne Clifford Brown 2 tbsp butter 2 tbsp flour 2 1/2 cups milk 4 oz herb cream cheese 3/4 cup swiss cheese 1/2 tsp salt 1/4 tsp pepper Pinch nutmeg 5 potatoes sliced 1/4 cup parmesan cheese Melt butter in pan and whisk in flour for 2-3 minutes. Whisk in milk, bring to a boil and then reduce heat to simmer. Add cheese, salt, pepper and nutmeg. Layer sliced potatoes and sauce and sprinkle parmesan cheese on top. Bake at 350 for 1 hour and 20 minutes. | Chicken Casserole - Isabel Campbell 1 1/4 cup diced celery 1/2 cup onion chopped 1 tbsp salad oil (Mazola) 1 can cream of mushroom soup 1/2 cup milk 1/2 cup mayo 2 cups cheddar cheese croutons 4 cups cooked chicken small pieces 12 oz shredded swiss cheese 1/2 cup chopped almonds Sauté celery and onion in oil til soft. Add soup, milk and mayo. In buttered casserole layer 1/2 croutons, 1/2 chicken, 1/2 swiss, 1/2 chicken, 1/2 croutons. Pour soup mix over top and sprinkle with remaining half of cheese and almonds. Bake at 350 for 40-45 minutes. | 31

32: Mix together and sprinkle on top of casserole. Bake at 350 for 30-35 minutes uncovered. This can be made the night before. | Sweet Potato Casserole - Susie Amlin 3 cups sweet potatoes cooked and mashed 1/2 cup sugar 1/2 tsp salt 2 eggs 1 tsp vanilla Mix all ingredients together and pour into greased baking dish. Topping 3/4 cup brown sugar 1/2 cup flour 1/2 cup chopped pecans 1/4 cup butter softened | Spaghetti Carbonara – Jason Ecker 4 slices of bacon chopped 1 small onion chopped 2 cloves of garlic minced 4 eggs 1/4 cup grated parmesan cheese 2 tbsp fresh chopped parsley 1/4 tsp salt and pepper 12 oz spaghetti In a frying pan fry bacon until crisp (we make our bacon in the oven now), drain fat. Add onion and garlic to the pan and fry until softened (4 mins). Meanwhile, in a bowl, whisk together the eggs, cheese, parsley, salt and pepper and set aside. Cook spaghetti noodles til tender, strain and return to pot over low heat. Stir in bacon and egg mixture, stirring until pasta is coated (30 seconds). It’s important not to cook the egg. We sometimes add cream and sautéed mushrooms which is really yummy, and we even had chopped walnuts in it once so it definitely modifies well. | 32

33: Basic Meatballs – Joanne Clifford Brown 4 eggs 1 cup fine dry bread crumbs 1 cup milk 1/2 cup finely chopped onion 1/4 cup finely chopped fresh parsley 2 tsp salt 1-1/2 tsp dry mustard 4 lb ground beef In large bowl beat eggs and stir in bread crumbs until well combined. Stir in milk, onion, parsley, salt and mustard. Add meat and knead with wet hands until well blended. Place meatballs on cookie sheet lined with parchment or non-stick tinfoil and bake at 400 for 25 mins until browned. Let cool then freeze until firm and transfer to Ziplocs. These are great with mushroom sauce, spaghetti or sweet and sour sauce. | Authentic Swedish Meatballs – Peggy Tiessen 3 tbsp butter 1/2 cup chopped onion 1 egg 1 cup light cream 1 1/2 cups soft bread crumbs 1/4 cup finely snipped fresh parsley 1/4 tsp salt Dash of pepper, nutmeg, ground ginger 1 1/2 lbs ground beef (or mix of beef, veal and pork) 2 tbsp all purpose flour 1 tsp instant bouillon granules 1/2 tsp instant coffee crystals (or fine grind coffee) Soften onion in 1 tbsp butter. Beat egg with cream, breadcrumbs and seasonings and add to meat. Form 1 inch balls and brown in remaining 2 tbsp butter. Remove from pan. Add 1/4 cup of water, flour, bouillon and coffee to pan juices and thicken. Bring meat back in pan and baste while cooking for 30 mins. These have just recently become a Brown & Tiessen Christmas Eve must have :) | 33

34: Lasagna – Joanne Clifford Brown 1 lb ground beef 8 oz tomato paste 1 can tomato soup 1 Qt whole tomatoes 1 big can of tomato sauce Onions, peppers, basil, oregano, garlic, salt & pepper to taste 1 tub cottage cheese 2 cups shredded mozzarella cheese 1 cup grated parmesan cheese Fresh lasagna noodles (1 pkg from deli) Brown beef and sauté onions and peppers with garlic. Add paste, soup, tomatoes, sauce and spices and simmer for 30 minutes or more. Layer sauce, noodles, cheeses making four layers ending with cheese. Bake at 350 for 45 minutes. "I add an egg and a pkg of spinach to my cottage cheese and mushrooms to my sauce." -Lindsey | 34 | Mom has made lasagnas and all sorts of amazing meals throughout the years for weeknight suppers, Sunday lunches after church and countless birthdays or special meals when someone was home. She is the glue that keeps our family together. Even now that Jason and Sawyer and I live in Kingsville we can count on yummy meals every Sunday, take out Fridays and meal deliveries when Sawyer was little and we were just trying to stay afloat as new parents! I hope that I can be half the cook she is and that I can help participate in keeping our family gathered around the table making memories.

35: Cabbage Rolls– Oma Mary Brown & Joanne Clifford Brown 1 cup cooked white or brown rice (or more if desired) 2 lbs ground beef and pork, mixed (or just beef/moose meat) 1 1/2 tsp salt 1/2 tsp pepper (or to taste) Cabbage 1 large can tomato juice 1 can condensed tomato soup Onions thickly sliced “Mennonite” or Farmer’s sausage Core the cabbage, place in a large pot of boiling water and take the leaves off as they cook. When you take the leaves out of the water they should be pliable but not mushy. Trim any thick “spines” from the leaves, you can still use the smallest leaves by putting two together. Mix cooked rice, raw meat, salt and pepper. Fill leaves with mixture and roll up. In a large roasting pan, start with a thin layer of tomato juice and some onions. Place cabbage rolls tightly in the bottom and cover with a layer of juice and more onions. Repeat. Mix remaining juice with soup and pour over top. Cut sausage into 2 inch long pieces and place all along the top of the cabbage rolls. Bake for at least 3 hours at 300. Mom has put a full roaster in the oven at 11:00 pm and baked them over night! | 35 | When Oma Braun was living in the apartment beside the home. We would bring over Kentucky Fried Chicken on Sundays and eat in the common room but of course just the chicken wasn’t good enough for her family. She would always have a spread on the table as well. And as usual she would rarely sit down. Always fussing over everyone. Adding more food. Her wonderful rice pudding, zweiback and pfefferminz kuchen - Sandy | These do not last long in our house! Especially when Ian and I were younger and he only ate the inside! Mom has to hide them under things in the freezer to keep them for meals instead of just yummy snacks!

36: Mix together and form balls. Fry in pan with lard, cover to start. | Meatballs – Tante Margaret 2000 1 1/2 lbs beef or part moose 3/4 cup uncooked oatmeal 2 eggs beaten 1/4 cup onion chopped 2 tsp salt 1/4 tsp pepper 1 cup tomato juice 2 potatoes raw chopped in Cuisinart | " Once a year when they got a moose each hunter's wife made some meat and meatballs for a meal at UMEI. People would say they didn't want moose meat so they would take meatballs. We would chuckle to ourselves and not tell them the meatballs were moose too! They didn't know the difference and we had a good laugh at that! " - Tante Margaret | MOOSE ROAST Every year Uncle Jake, Uncle Henry, my father and others would go moose hunting. When they returned, if there was success, my mother would be making moose roast, with potatoes, gravy and often either corn or green beans. Moose tasted different than beef and it was a nice change of diet for a time. Moose meat on the table always represented the cooperation of my mother and father in feeding us. Sometimes the hunting party would put on a moose roast at UMEI as a fund raiser for the school and then our mothers would go to work and put on the community meal. They were very hard workers. John Braun.

37: Roast Chicken – Dave Brown (recipe card in Tante Margaret's recipe box!) Brush chicken with 2 tbsp lemon juice and dijonnaise and let sit 1-4 hrs. Dip in seasoned bread crumbs and parmesan cheese and 1/2 tsp thyme. Bake 45 minutes at 350 on greased cookie sheet. | Casserole – Tante Katie 1 lb ground beef browned with salt, pepper, oregano and garlic salt Layer of onion slices Layer of potato slices Layer of cabbage slices 1 can of tomato soup and 1 can of water. Pour over all and cover with cheese. Bake at 325 for a few hours. (longer=better) | We were expecting Nick and Mary Rempel at the French River one Saturday. We had wanted to have one of our famous fish fries that we often bragged about. We tried very hard to catch some pickerel but with no success. Our last resort was to try and catch some perch. Nothing was biting. Ian who was a young boy at the time wanted to cast because he was bored. We were in two boats fishing close together and I said no, it was too dangerous. After some begging I gave in and Ian promised to be careful. His first cast was at eye level and I never saw Uncle John move so fast as the lure came straight for his head. After some apologies Ian cast five more times and caught five nice pike. The rest of us caught nothing. I think he smiled for days. The fish fry was a big hit. - Dave Brown | 37

38: 38 | “You have to eat to cook. You can’t be a good cook and be a noneater. I think eating is the secret to good cooking.” “Dining with one’s friends and beloved family is certainly one of life’s primal and most innocent delights, one that is both soul-satisfying and eternal,” Julie child “The dinner table is the center for the teaching and practicing not just of table manners but of conversation, consideration, tolerance, family feeling, and just about all the other accomplishments of polite society except the minuet.” Judith Martin

39: Healthy Rolls – Lois Braun 1/2 cup bulghur wheat (bulk stores or health food stores) 2 cups water Bring to boil and simmer for 20 minutes. Let cool. 1 cup warm milk 1/3 cup honey 2 tsp. yeast Activate yeast in warmed milk and honey for 10 minutes. Stir in 2 large eggs. Combine with the wheat mixture in a large bowl. Add 1/2 cup oatmeal 1 1/2 cups whole wheat flour 1 tsp. fresh ground pepper 1 Tbsp. Kosher or sea salt 2 1/2 -31/2 cups of unbleached flour Knead together on floured counter until smooth. Let rise until doubled. Shape into rolls and place on greased cookie sheets. Let rise. Brush tops with oil and sprinkle seeds on top(optional). Bake at 375 for 20-25 minutes. (I have used more whole wheat flour than unbleached flour and it worked for me. Even healthier!) | Buns – Aunt Isabel McFarlane 2 pkg orange or brown packaged yeast 2 tbsp sugar 1 cup lukewarm water 2 cups milk 1 tbsp salt 1/4 cup sugar 1/3 cup shortening cut up 8 cups flour Mix yeast, water and sugar together and let stand 15 minutes. Scald milk. In a big bowl mix salt, sugar and shortening and then add scalded milk and stir until shortening is melted. Add flour and then yeast mix and beat well with a spoon (will be hard to do) til it’s able to be handled. Flour your work surface and knead the dough a bit. Shape into buns (about a handful of dough each, don’t fool with the dough too much). Aunt Isabel puts hers into muffin tins but you can place them on a cookie sheet and cover with a tea towel in a warm spot. Let them rise until double in size, at least an hour. Bake at 350-375 8-10-12 minutes depending on your oven. This recipe has never been shared! So I feel very lucky to be able to add it here. | Aunt Isabel's Christmas parties were always the best! All the family was together, there was someone dressed as Santa and everyone got a present. The food and desserts were amazing and plentiful and there was usually snow even if there wasn't at home. | 39

40: Mix milk, Crisco, eggs, sugar and salt. Mix yeast, warm water and sugar and let rise. Put mixes together. Add flour, mix and let rise. Add raisins and 2 more cups of flours making sure to distribute raisins well throughout dough. Let rise again to double in size (covered with tea towel) Line foil pie plate with parchment and butter sides. Makes 12 loaves. Let rise in pie plate a bit and bake at 365-375 for 30 minutes. Brush with beaten egg for last 5 minutes of baking. These are my fav! | Raisin Bread - Tante Margaret 2 1/2 cups whole milk heated to warm 1 cup Crisco or part butter 2 eggs beaten with a handful of sugar 1 tbsp salt 3 tbsp yeast 3/4 cup warm water 1 tsp sugar 6 cups flour 8 cups raisins washed and warm 2 more cups of flour | Hot Cross Buns - Tante Margaret 2011 2 cups of rich milk Rounded 1/2 cup of Crisco heated together with milk 1 cup of sugar 2 large eggs beat well together! 3/4 cup warm water 1 tsp sugar 2-3 tsp yeast together to activate yeast | Add 4 cups of flour to all above and mix well and let rise. Add 1 more cup of flour with 1 1/2 tsp cinnamon in the flour. Add 3 cups of raisins washed and warm, mix and let rise again. Put on pans with parchment, let rise again. Bake 375-400 for 15 mins. 10 mins on bottom rack and 5 on top rack. Ice with icing sugar, butter, cinnamon and hot water mixture. | 40

41: Zweibach – Tante Margaret & Tante Agatha 2 1/2 cups warm whole milk 1 cup Crisco (part butter) 2 eggs beaten 1 tbsp salt 3 tbsp yeast 3/4 cup warm water 1 tsp sugar 5 cups flour Mix yeast with sugar and warm water and let rise. Mix milk, butter, eggs and salt and add to yeast mix. Add flour and salt and mix with mixer on slow. Let rise partly and then add another cup of flour or more (to feel). Let rise to double in size. Pinch off balls and put on pan, placing a slightly smaller ball on top and pushing down in middle. Bake at 375-450 for 15-20 minutes. | Childhood memories for me have a good deal to do with being out in the tomato field. Looking back now I realize how much family time we had together and not just one family but two; our four parents; Jake and Mary Brown, John and Margaret Braun, Linda, Bill, myself, Judy, Ron, Dave and Jim. There were tomatoes all around; red as far as the eye could see bordered by tall green corn fields. As noon would grow closer, our stomachs began to confirm the time. Our stomachs always announced noon about a half an hour before we heard the Heinz whistle. Sometimes we would encourage our mothers, to leave the field early to start making dinner. I think we put alot of pressure on them at times like that because it was already 11:30 a.m. when our stomachs alerted us to our hunger and that did not give them much time to prepare much of anything. I remember them saying sometimes, "Do you think I have time to kill a chicken and make homemade soup in twenty minutes?" Nevertheless I always felt thankful when my mother would bow to the pressure and leave the field. Often we had tomato bacon sandwiches which I really enjoyed. However with the passing years of seeing tomatoes before my eyes, there were some years in my life where I did not eat tomatoes or care for the sight of them. Now however, I always have a couple of dozen tomato plants in my garden and make tomato sandwiches as often as I can for lunch.. It jogs my memory and it feeds my stomach. John Braun | 41

42: Paska - Omas & Tantes 6 egg whites beaten very stiff 6 yolks beaten very stiff with 1 3/4 cup sugar and pinch of salt Pour yolks over whites. Scald 1 1/3 cups of milk (or half and half cream) and 3/4 cup Crisco and butter mixed. Pour this over the eggs. | Add 6 cups of flour and yeast mix (3tsp yeast dissolved in sugar and 3/4 cup of warm water). Add lemon oil flavour and orange peel or vanilla. Let rise, use parchment on tins and let rise again (1hour). Makes 4 pans of buns. Bake at 340 for 15 minutes for small buns and 300 for 25-30 minutes for paska. Ice and dunk in coconut or almonds. | McLeod’s ‘Oh Boy’ Waffles Aunt Janet Clifford Brown Sift together 2 1/4 cups all purpose flour 4 teaspoons baking powder 3/4 tsp salt 1 1/2 tbsp sugar Mix 2 beaten eggs 2 1/4 cups milk 1/2 cup vegetable oil Add all at once to dry ingredients, beating only until moistened. Cook in waffle iron. Can be frozen. | French Toast - Lindsey and Jason 6 slices of apple, raisin cinnamon bread 2 eggs 1/2 cup cream (18% or more) dash of cinnamon 1/2 tsp vanilla lots of butter for the pan! and maple syrup

43: Oatmeal Cookies with Date Filling – Oma Mary Brown 1 cup shortening 1 2/3 cups brown sugar 1 tsp baking soda 2 tsp baking powder 1/2 tsp salt 2 1/2 cups flour 2 cups rolled oats 3/4 cups hot water Mix ingredients together and shape into cookies. Bake at 350 until lightly browned. Date Filling 1 cup dates 1/2 cup cold water or more Add a little margarine when cooked. Cook dates in water until soft and combined. Add margarine. Spread between cookies. Better the next day! | Angel Cream Dessert – Aunt Sheila Brown 1 angel food cake 1-4 oz instant vanilla pudding 1 eagle brand milk (sweetened condensed) 2 cups whipping cream (then whip it) 1 cup cold water 2 cans peach pie filling 1 tsp almond extract Cut cake into 1/4" slices. Lay in bottom of 9 x 13" pan (I just use a plastic container that size). In large mixing bowl, combine milk, water, and extract. Beat well. Add dry pudding mix. Chill 5 min. Fold in whipped cream. Spread 1/2 mixture on cake slices and top with 1 can pie filling (I cut the peaches, it’s a messy job but works better). Add second layer of cake, cream and pie filling. Chill 4 hours till set. Freezes very well. | When I was fairly young I was aware of certain Saturday rituals. One was that I would get a brush cut on Saturdays. Sitting still so long while my mother cut my hair was not such a good way to spend a Saturday from my perspective at the time. On that same day though, my mother would make "Sucre Kuchen", buns with a sugar coating on top. I remember taking a few outside after a haircut and meeting Dave in the cherry orchard to eat sucre kuchen. - John Braun | 43

44: Granny Brown’s Chocolate Chip & Oatmeal Cookies Granny Jessie Brown (Darrell’s mom) 1 cup margarine 1 cup brown sugar 1 teaspoon baking soda dissolved in 2 tablespoons boiling water 1 teaspoon vanilla 2 cups rolled oats 2 cups flour 1 small package chocolate chips (about 1 cup) Mix margarine and brown sugar. Add water/baking soda mixture and vanilla. Mix. Add rolled oats & mix. Add flour and mix. Add chocolate chips and mix. Make into cookies & place on cookie sheets. Bake at 350 F. | Oma's Chocolate chip and/or Cocco cookies – Tante Erna Janzen 1c butter 1 1/2c brown sugar 2 eggs 1 c sour cream 1 tsp vanilla and baking powder 1/2 tsp baking soda 1 tsp salt 3 1/4 c flour 2 cup chocolate chips (*** for cocco cookies replace chips with 1/4c cocoa and only use 3c flour) Mix butter and sugar. Add eggs, sour cream, vanilla. In a separate bowl combine dry ingredients. Blend dry into wet. Add chocolate chips and mix. Bake 375 for 12 mins just till bottom shows colour but not crisp. | Grandma Clifford makes us cookies every week and brings them over on Sunday for lunch. She, like most long time cooks, does not follow a recipe so part of the excitement of the cookies is what flavour and texture they will be each week! No matter what they are always gone within a day or two! | Granny Brown's cookie recipe has made mom a famous cookie baker! She adds reeses chips, pecans and coconut which makes them heavenly! You can also add white chocolate with craisins for a nice change! | 44

45: Oatmeal Chocolate Chip Cookies – Andrea Driedger 1 c butter 1 c. brown sugar 1/2 c. white sugar 2 eggs 2 tsp. milk 2 tsp vanilla 1 3/4 c. flour 1 tsp. baking soda 2 1/2 c. rolled oats 1 1/2 c. choc chips 1 c. chopped nuts Mix all ingredients together, form into cookies and bake 9-10 mins at 375. | Oatmeal Chipits Cookies – Alisha Koop Weston 1 cup shortening 1 cup brown sugar 1/2 cup white sugar 2 eggs 1 1/2 tsp vanilla 2 cups flour 1 tsp baking soda 1 tsp salt 1 1/2 cups oatmeal 1 1/2 cups semi sweet chocolate chips Cream shortening and sugar and then add eggs and vanilla. Mix flour, baking soda and salt and add to creamed mixture. Add oatmeal and chocolate chips. Drop by teaspoon onto parchment papered cookie sheet and bake at 375 for 10-12 minutes. | My mother, Margaret Braun, used to make molasses cookies which were quite large and thick. Then she would put jam in between 2 cookies, making a cookie sandwich. They were substantial and tasty. She often sent these cookies along with my father when he would go hunting at Lower Twin Lake Camp, on Monahan Island near Temagami, Ontario. There was a man who lived near Lower Twin Lake Camp whose name was Ernie Miller. He was of First Nations descent and would sometimes hunt with the Lower Twin Group. When my father shared one of those molasses cookies with him out in the bush, Ernie took the cookie in his hands, marveled at it and exclaimed, "A woman who makes cookies like that must really love her husband !" John Braun | 45

46: Blueberry Buckle - Aunt Janet Clifford Brown Cake 1/2 cup white sugar 1/3 cup butter 1 egg 1/2 teaspoon vanilla 1 cup flour 1 teaspoon baking powder 1/4 teaspoon salt 1/3 cup milk 3 cups blueberries Cream butter with sugar. Beat in egg and vanilla. Separately, stir together flour, baking powder & salt. Stir 1/2 of the flour mixture with butter mixture. Blend in milk and remaining flour mixture. Spread batter in a greased 8x8 inch pan. Cover with blueberries. Topping 1/3 cup brown sugar 1/3 cup flour 1/2 teaspoon cinnamon 2 tablespoons butter Mix together. Sprinkle over blueberries. Bake at 350 F about 40 minutes or until crisp & browned on top and knife comes out clean. (Cooks best in a round spring form pan) Jeff loves blueberries and makes a mean buckle. | Frog Eyes - Tante Erna Janzen and Heidi Janzen 1c butter 1c packed brown sugar 1/2 c white sugar 2 eggs 2 tsp vanilla 2 1/4 c flour 1 tsp baking soda 1 tsp salt (Oma would only use about half that) 1/2 c smarties 1c smarties Cream butter and sugar. Add eggs one at a time and beat. Add vanilla. Add flour, soda, salt and first amount of smarties. Mix well and drop by spoonful onto ungreased pan. Press rest of smarties into top of cookies. Bake 375 for 8-10 min till golden brown but not crisp. | "To this day mom likes to bake a cake to celebrate birthdays. One year, I was in my late teens or early twenties, she put a very light icing on top my birthday cake. When I blew out the candles the icing went flying all over the table! It was sooooo funny!!" - Uncle Dave

47: Watermelon Syrup Cake – Tante Micha Driedger 1 1/2 cups flour 1 cup white sugar 1 tsp baking powder 1/2 tsp salt 1/4 tsp cinnamon Sift above ingredients into mixing bowl Add 2 eggs unbeaten 1/4 cup watermelon syrup (Johnny Braun still makes this for UMEI fundraisers) 1 tsp vanilla 1 tsp baking soda dissolved in 1 cup whipping cream (unwhipped) Beat these ingredients with dry ingredients for 2 minutes on medium speed. Pour into 9x13 pan greased on bottom only. Bake in middle rack at 325 for about 20 minutes. Mix glaze ingredients together with spoon until smooth and pour onto cake while still hot, about 5 minutes after taking out of the oven. This is Daniel Amlin’s favourite! | Watermelon Syrup Cake Oma Mary Brown 1/4 cup scant molasses 3/4 cup sugar 1 heaping tbsp margarine 2 eggs beat well 1 cup sour cream +1 tsp baking soda 1 1/2 cups flour 2 tsp baking powder Beat well. Bake at 375 for 20 minutes. | Glaze 3/4 cup icing sugar 2 tbsp butter 1/2 tsp vanilla 1 tbsp hot water | Now there really is no recipe for watermelon other than you have to seed them and grow them and take care of them. This was my father's job. Watermelon and "mushmelon" as my father called them were important foods on the farm. They were coffee break foods. I remember hardly being able to wait for them to ripen. Often my father got me to help him hoe the melon patch and I remember his watchful care over it. When I was very young, probably around six or so, I remember my father coming into the house and saying in an accusatory tone, "Who has been cutting triangles into the watermelons?!" Dave and I got so excited about ripening watermelons that we went into the patch way too early, took a bread and butter knife and cut triangle plugs out of a few big melons to see if they were red inside. Of course, they were not, and then we would reinsert the plug and then move onto the next big melon in sight. That apparently was not good for them. My father would bring a couple of melons into the field, would open his knife and start cutting pieces. That was the cue to gather and start slobbering over the melons. I sometimes thought this must be pretty close to living in the Garden of Eden. The melons also made their way into the harvest of every crop and it made the harvest season very special in my eyes. I also remember my mother, Tante Mary, Tante Micha, and Tante Katie having "Roll Kuchen und Erboos (russian word for watermelon)" events. I can still see the juice dripping off Larry, Sandra, Eddie and Susie's tanned bellies. - John Braun. | 47

48: Butter Tarts – Grandma MJ Clifford 2 tbsp butter or margarine 1 cup brown sugar 1 egg unbeaten 1 tsp vanilla 2 tbsp cream or milk 1/2 cup raisins 1/8 tsp salt Mix ingredients. Pour in tart shells. (1 dozen). Bake at 350. | Butter Tarts – Aunt Peggy Dunmore 1/4 cup butter (she usually uses margarine) 1/2 cup brown sugar 1 egg 1/2 tsp vanilla 1/2 cup corn syrup 1/2 cup raisins or nuts Cream together butter, sugar, and vanilla. Beat in eggs and corn syrup. Place raisins in tart shells (1 doz) Bake at 375, 15-18 minutes. | Toffee Crunch Grahams Sandy Bartlett 12 graham crackers 1 1/2 c. butter ( no substitutions ) 1 cup packed brown sugar 2 cups sliced almonds Line a cookie sheet with heavy foil. Place crackers on pan. In a saucepan combine butter and brown sugar bring to a boil stirring constantly. Carefully pour over crackers, sprinkle with almonds. Bake at 400 F for 6-8 min. or till bubbly. Cool for 4 min. cut apart and cool on rack. Yield 24 servings A friend made these cookies for a BBQ we had and they were a huge hit. Everyone loved them and asked for the recipe. It is so easy too and quick, and only 4 ingredients. | 48 | "Lots of fun Spring Breaks in Belleville when Joanne, Lindsey, Ian, and even Peggy & Tiessen girls came to celebrate Jeff’s March 17th birthday...Joanne always made a very special birthday cake...3D, special icing, a train shaped one for Ben too." - Aunt Janet

49: Blueberry Oat Muffins – Andrea Braun 1 cup oatmeal 1 cup buttermilk 1 cup flour 1 tsp. baking powder 1/2 tsp. soda 1/2 tsp. salt 3/4 cup lightly packed brown sugar 1 egg, beaten 1/4 cup melted butter 1 cup blueberries Mix oatmeal and buttermilk in small bowl and let stand. Combine dry ingredients. Add egg and melted butter to oatmeal mixture. Mix well. Add oatmeal mixture all at once to dry ingredients. Stir just until moistened. Gently fold in blueberries. Fill well greased muffin cups 3/4 full. Bake at 400 degrees for 15-20 minutes. | Rhubarb crisp (Apple works too) – Tante Katie Brown, Tante Micha Driedger and Oma Penner 1/2 cup sugar Cut up rhubarb 1 cup brown sugar 1 cup flour 1/2 – 2/3 cup margarine Mix sugar with cut-up rhubarb and put into greased 8x8 pan. Mix brown sugar, flour, and margarine. Put this mixture over rhubarb and bake at 350' at least 40 minutes. Option: serve with ice cream or whipped cream. | 49

50: Vanilla Bean Ice Cream – Neely Brown (makes about 1 quart) 1 1/2 cups whole milk 1 1/2 cups heavy (double) cream 1 vanilla bean, split lengthwise 6 large egg yolks 1/2 cup plus 2 tablespoons sugar In a heavy saucepan, combine the milk and 1 cup of the cream. Using the tip of a sharp knife scrape the seeds from the vanilla bean into the milk mixture and then add the vanilla bean. Cook over medium heat until bubbles form around the edges of the pan, about 5 minutes. Meanwhile, combine egg yolks, sugar, and remaining 1/2 cup cream in a bowl. Whisk until the mixture is smooth and the sugar begins to dissolve. Remove the milk mixture from the heat. Gradually whisk about 1/2 cup of the hot milk mixture into the egg mixture, whisking constantly, until smooth. Pour the egg mixture into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4-6 minutes. Do not let the custard boil. Strain through a fine-mesh sieve into a bowl. Discard the vanilla bean. Place the bowl in a larger bowl filled with ice cubes and water. Stir occasionally until cool. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours. Pour the custard into an ice-cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Ryan's toppings: bananas, chocolate syrup, pineapple and strawberries. Neely's toppings: caramel sauce Caden's toppings: chocolate and caramel sauce Emerson's toppings: she likes it straight up. | I remember Uncle Ron and Aunt Sheila buying us an icecream maker for Christmas when we were little and making Turtle icecream and how dad still talks about it! - Lindsey | The summers I spent at grandma and grandpa’s when I skated and grandpa would take me in the big truck with him to do his errands and then we always went to Mikey’s for icecream. He always got me the biggest waffle cone with strawberry icecream, which was a real treat! - Lindsey | 50

51: Chocolate Jelly Roll Oma Mary Brown 3/4 cup flour 3/4 cup sugar 1/4 cup cocoa 2 tsp baking powder 1/2 tsp salt 1/4 cup oil 3 egg yolks 6 tbsp water 1 tsp vanilla Put this in a cookie sheet that has been oiled and put wax paper on top of this. Bake at 350 for 20 minutes. After baking let it cool and put wax paper on top and roll it into a jelly roll. Cover with a cotton tea towel. Filling 3 egg yolks 3 tbsp flour 1 cup water Cook and cool. Add 1/2lb icing sugar, 1 cup margarine, 1 tsp vanilla and beat with beater. | Icing 1 cup milk 4 tbsp. flour 1 tsp vanilla Cook to thicken. Cool and cover. 1 cup crisco margarine 1 cup white sugar 1/4 cup cocoa Beat these 2 mixtures together | This is a story about the mother and mother-in-law of Oma Margaret Braun, Oma Mary Brown, Oma Micha Driedger, and Oma Katie Brown. When our parents John and Margaret and Jake and Mary and our younger siblings Judy and Jim travelled to the Yukon in 1972, Dave Brown and I (John Braun) were left alone to take care of the farm. We were seventeen at the time and had the watchful eye of our Opa and Oma Braun on us (John J. and Maria Braun). I think our Oma thought we would probably both starve to death on our own so she invited us over for supper. I remember Opa bragging about what a good cook Oma was and she was that. She had made home made noodles and farmer sausage for this particular evening meal and we watched as Opa ate heaping platefuls. Dave and I ate our fill of heaping platefuls too and then pushed back our chairs to make room for our swollen bellies. Oma Braun offered us more but we declined. She seemed concerned and asked us in German "Seit ihr krank? (Are you sick?) She thought we were not eating enough and perhaps did not want to be responsible for our demise while our parents were gone. Oma always put on quite a spread. There were three kinds of everything on her table and the family gatherings were always like a banquet . John Braun | 51

52: Cream butter and powdered sugar. Add beaten eggs. Gently spread onto the crust (Judy sometimes puts the crust in the freezer while mixing the filling to make spreading easier) Sprinkle the pecans over the creamed filling and then gently sprinkle the pineapple over that. Top with whipped cream and remaining crumbs. Allow to set a few hours before serving. | Pineapple Squares – Tante Micha Crust 2 cups vanilla wafers (whole box) crushed 5 tbsp melted butter Mix and press into a 9x13 pyrex pan. Save a few crumbs for the top. Filling 1/2 cup butter 1 cup powdered sugar (fruit sugar) 2 eggs well beaten 1/4 cup chopped pecans 1 cup crushed pineapple drained 1 cup nutria whip or cool whip | Melt margarine in a large saucepan. Remove from heat. Add sugar and vanilla and stir until well blended. Add eggs, one at a time, beating well (with spoon) after each addition. Stir together flour, baking powder and salt. Add to saucepan and mix well. Spread in a greased 9x13 pan. Sprinkle chocolate chips and nuts over cookie mixture and press down lightly. Bake at 350 for 35-40 minutes. Do not overbake! *Judy increases the recipe by 25% and bakes it in a cookie sheet with high sides for 20-25 minutes until just golden brown. | Chipits Chewy Nut Bars – Judy Koop 1/2 cup margarine 2 cups firmly packed brown sugar 1 tsp vanilla 2 eggs 1 1/2 cups unsifted flour 2 tsp baking powder 1 tsp salt 1 cup semi sweet chocolate chips 1 cup coarsely chopped nuts (Judy uses walnuts)

53: Cinnamon Pecan Buns Joanne Brown Dough: 1 1/2 lb pizza dough or quick bread dough recipe for bread maker Filling: 1/4 cup margarine, 1/4 cup brown sugar, 1 tbsp cinnamon (I always make extra filling!) Glaze: 3/4 cup margarine, 1 cup brown sugar, 1/2 cup corn syrup, 3 tbsp water 1 1/2 cups chopped pecans) | Roll out dough in rectangle, mix filling ingredients and spread over dough. Roll dough into log and cut into 12 slices. Place slices in greased baking dish close together, cover and let rise 1 hr. Bake 350 for 25-30 minutes. Let cool then carefully invert tray and spoon glaze onto buns. | Cinnamon Buns – Tante Margaret 3 cups milk (scald part of it) 1 cup shortening 1 1/2 cup sugar 3-4 eggs 1 tsp vanilla 3 tbsp yeast 1 tsp sugar 1 1/2 cups warm water 5-6 cups flour Mix milk, shortening, sugar, eggs and vanilla. Mix yeast with sugar and warm water and let rise. Mix two together and add flour and let rise again. Knead in a large bowl adding a little more flour if needed and let rise again. Roll out, add as much brown sugar, cinnamon and butter as you want! Roll back up, cut into buns, place in foil pie plates and let rise one more time. Bake at 375-400 for 10 minutes on the bottom rack and 10 minutes on the top. Icing Mix icing sugar with a bit of butter and boiling water and drizzle on top. | "Tante Margaret and I were making these buns at 6 Pickwick when I fainted and woke up to Oma giving me juice." :- Lindsey | "I remember one year when Oma was visiting us in Whitehorse and she and I were making cinnamon buns and we completely forgot to add the cinnamon! They were the best brown sugar buns I've ever tasted" :– Jordan | 53

54: Fudgy Brownies – Aunt Peggy Dunmore 1 1/3 cups flour 1 tsp baking powder 1/2 tsp salt 1 cup butter 1 cup cocoa powder 2 cups sugar 4 eggs 1 1/2 tsp vanilla 1 cup chopped nuts Stir flour, baking powder and cocoa powder in a bowl. Cream butter and sugar and blend with eggs and vanilla. Mix all ingredients together and add nuts. Pour into greased 9x13 pan and bake at 350 for 30-35 mins. For frosting, stir all ingredients together and spread over brownies. | Frosting 3 tbsp butter melted 1/4 cup cocoa 1/2 tsp vanilla 2 cups icing sugar 1/4 cup milk | Quick Square Recipe – Great Grandma McLandress 1/2 cup margarine 2 pkg butterscotch chips 1 cup peanut butter 1 small pkg mini marshmallows Melt margarine and chips and stir in peanut butter. Add marshmallows and pour into 9x13 greased pan. Refrigerate. Aunt Isabel often has these on hand for visitors! YUM | Mom remembers Grandma McLandress being an amazing cook who made wonderful meals. She is one of the cooks who inspired mom to love hosting family meals like this one! | 54

55: Peppermint Cookies – Omas 2 eggs 3/4 cups Crisco and a bit of butter 1 1/2 cups sugar 1/2 tsp salt 1 cup whipping cream 20 drops of peppermint oil 3 1/2 cups flour 1 tbsp paking powder Cream eggs, Crisco/butter and sugar. Mix in salt, cream and oil. Add flour and baking powder. Place cookies on cookie sheet and bake at 350-375. Icing Mix icing sugar, bit of butter, boiling water and 10 drops of peppermint oil together and glaze cookies after baking. | Golden Fancies – Omas 1 cup shortening 1/2 cup brown sugar 1/2 cup corn syrup 1/4 cup hot water 1 tsp soda 1 egg 2 1/2-3 cups flour 1 1/2 tsp baking powder Cream shortening, sugar, syrup, water, soda and egg. Add flour and baking powder. Chill dough and then roll into balls and press down. Put peach jam between cookies like a sandwich. Bake at 375-400 for 8-10 minutes. Works best if you bake 2 pans at a time in a convection oven. These are Michael Koop’s favourite. Tante Margaret says she's been making these for 50 years! | 55

56: Cheesecake – Elva Wharram and Aunt Peggy Dunmore 1 pkg lemon jello 1 cup boiling water 28 graham crackers crushed 1/4 cup butter melted 3 tbsp icing sugar 1 cup sugar 1 tbsp lemon juice 1 pkg dream whip or 1/2 cup whipping cream Dissolve jello in boiling water and refrigerate until syrupy. Mix graham crackers with icing sugar and melted butter and press into 9x13 pan. Beat cream cheese with sugar, jello and lemon juice and set aside. Whip dream whip or whipping cream til stiff. Fold in jello mix and pour into pan. Refrigerate. | Shortbread Grandma MJ Clifford Aunt Peggy Dunmore 1 lb butter softened 2 cups brown sugar 4 cups flour Mix well and roll on board. Cut out cookies. Bake at 350 till slightly golden. | Rhubarb Custard Pie - Aunt Sharon Mix together: 3 eggs slightly beaten 3 Tbsp milk Then add: 2 cups sugar 1/4 cup flour 3/4 tsp nutmeg When this is all well blended stir in 4 cups of chopped red rhubarb. Pour into an unbaked 9 inch pie shell. Dot with 1 Tbsp of butter. Bake at 400 degrees for 50-60 minutes. Serve with whipped cream. | Strawberry Custard Pie Aunt Sharon Mix together: 2 Tblsp. flour 1 cup sugar 1/4 cup soft butter 2 beaten egg yolks 1/4 cup milk Fold into this mixture: 2 egg whites beaten until stiff This is enough to fill one single crust pie shell. Bake at 400 degrees for 5-10 minutes and then for another 15-20 minutes at 325 degrees. Allow to cool. Fill with fresh cut up strawberries and top with whipped cream. This pie tastes even better on the second day but is rarely allowed to last that long.

57: Carmel Squares – Tante Micha 1/2 cup butter or shortening 1/2 cup brown sugar 2 egg yolks 1 cup flour 1 tsp baking powder 1 tsp vanilla Cream butter and brown sugar, add egg yolks and vanilla and beat together. Add sifted flour and baking powder to make a fairly stiff dough. Pat into a 9x13 pan. Frosting 2 egg whites beaten stiff 1 cup brown sugar 1/2 cup coconut 1/2 cup walnuts or chocolate chips Add sugar, coconut, and nuts to beaten egg whites and pour onto squares and back at 375 until brown, approx 20-25 minutes. | Pumpkin Chiffon Pie – Tante Micha 3 eggs separated 2/3 cup sugar 1/4 cup canned pumpkin 1/2 cup milk 1/2 tsp salt 1/2 tsp ginger 1/2 tsp cinnamon 1/2 tsp nutmeg 2 tbsp butter 1/2 tsp vanilla 1 envelope unflavoured gelatin 1/4 cup cold water Whipped cream 9 inch baked pie crust Beat egg yolks and stir in 1/3 cup sugar, pumpkin, milk, salt and spices. Cook in a double boiler until boiling, stirring constantly. When ready, take off heat and add butter and vanilla. Dissolve gelatin in cold water and add to hot pumpkin mixture. Chill until slightly thickened. Beat egg whites until stiff, adding remaining 1/3 cup sugar gradually. Fold beaten egg whites into chilled pumpkin. Pour into baked pie crust, chill until firm and top with whipped cream. This is Jeff Amlin’s favourite! | 57

58: Pie and Stollen Dough – Tante Margaret and Tante Agatha Neufeld 6 cups flour 1 tbsp salt 1 lb lard cut in pieces 1/4 inch slab of butter 1 egg 1 1/2 tbsp vinegar 1 1/3 cups cold water Mix flour, salt, lard, and butter in mixer. Place egg and vinegar in measuring cup and fill with water til 1 1/3 cups and whisk. Pour wet into dry in mixer slowly on low. Refrigerate dough 1-2 hrs then roll out quite thin. Stollen: put apple slices 1.5-2 inches from edge of dough. Mix 1 cup sugar with 1 rounded tbsp flour and sprinkle 2 tbsp beside row of apple slices. Put water on dough edges, fold dough over top of apples and pinch together. Beat an egg to brush on top and bake at 450 for 30 mins. Pie: Put same sugar/flour mixture in bottom and fill with apple slices and rest of sugar/flour on top. For one large cookie sheet pie it’s 1 1/2 cups sugar and 1-2 heaping tbsp flour. Start baking at 400 for 1 hr on bottom rack then check with toothpick and move to top rack til golden brown. | "Then there is French River. The men would go out fishing and the women would stay at the cottage and sew or bake, swim, do perms in the lake, chase mice, fight off rattlesnakes. Every evening we would do crafts and when it got dark we would light candles and wait until the men came back from fishing. But the baking was fun. Pies, zweiback, stollen with fresh picked blueberries. We did a lot of berry picking at the French. The food was always great and homemade and we would all sit around the table outside on the porch between the cottage and the boat house. We had a lot of fun at the French." - Sandy Bartlett | 58 | The first time I learned to bake a pie was up north with Tante Margaret. We picked the biggest and juiciest blueberries from in front of their cabin and then we rolled out dough. We made a huge cookie sheet pie and then Tante Margaret gave me my own little round pie plate for my first pie. I was so proud of it! I also remember her and I braving the bats while we cleaned the windows when the boys were fishing. We laughed alot that day! - Lindsey

59: Apricot Platz (Old Family Recipe) 12x18 pan 2 3/4 cup flour 3 3/4 tsp baking powder 1 tsp salt 2/3 cup sugar Make into crumbly mix and add the following. Beat 3 eggs and add to 1 cup of milk and 2 tsp vanilla. Stir only enough to hold together. Grease and flour pan. Put apricots cut in half on top (as many as you like). Crumb Topping 1 1/4 cup sugar 1 1/4 cup flour 3/4 cup melted butter (maybe less Tante Margaret says) Rub together into crumbs and cover fruit. Bake at 350. | Yeast Donuts – Tante Margaret 1 1/4 cup milk warmed 1/4 cup shortening 1 tsp salt 1 tbsp yeast in 1 tsp sugar and 1/3 cup warm water 3 eggs well beaten 3/4 cup sugar beat well with eggs Add 4.5-5 cups flour Mix well and knead a bit. Let rise. Pat out and roll to form donuts. Put donuts near warm fry pan to rise again. Fry. | Chocolate Icing: Icing sugar 1 1/2 cups Cocoa (however dark you want it) Vanilla (little bit) butter (good scoop) boiling water (little bit) | It was 1989 and my parents had decided to take a trip to Germany to visit relatives who had only recently escaped oppression in the former Soviet Union (the Berlin Wall fell shortly after.) The trip would last a few weeks and so Oma, known as Tante Margaret to some, was blessed with the opportunity -- or burdened with the responsibility, depending on perspective -- to look after us kids while our parents were gone. Oma, having ample skill in the area of foodstuffs, thought that freshly-made, homemade donuts might be a nice treat and so she began, first making the dough and then deep-frying. I had just started the third grade and so was young enough to be amazed by the realization that one of the best snacks ever, donuts, could actually be made in one’s own kitchen in “limitless”quantities for “free.” We had started late and had a lot of donuts to fry, so while my younger brother and sister eventually went to bed, I had the privilege of staying up to continue on. I helped out in any way I could, my intrigue for the process matched by the excitement of staying up past midnight-- later than I had ever stayed up before! - John Matthew Braun | 59

60: Lemon Meringue Pie – Joanne Clifford Brown Mom is famous for her beautiful meringue and Ian and I used to be famous for eating it off the top of the pie and leaving the filling. 1 1/2 cups sugar 1/3 cup cornstarch 1/2 tsp salt 4 egg yolks 2 cups boiling water 1 lemon coarsely grated and juice to make 1/2 cup 2 tbsp butter 10 inch baked pie shell Meringue 4 egg whites 1/2 teaspoon cream of tartar 8 tbsp fine white sugar Mix sugar, cornstarch and salt in saucepan. Beat egg yolks. Add 1/2 of boiling water to sugar mixture and whisk until smooth. Whisk remaining boiling water into egg yolks. Whisk all together. Place over medium heat and, whisking constantly, bring to a boil. Turn off the heat and let cook until thickened, stirring constantly. Remove from heat; stir in lemon rind, lemon juice and butter. If mixture seems too thick, add a little more lemon juice until desired consistency. Cool slightly, then pour into baked shell. Top with meringue. Bake at 350 until lightly browned, 10-15 minutes. Cool at room temperature. Meringue: Beat egg whites with cream of tartar until stiff but still moist. At high speed on mixer, continue beating while slowly adding sugar. Whites should be very stiff and opaque but not dry. Pile on top of lemon filling and smooth to edge, being careful to seal. Make decorative curls with back of spatula. | 60

61: Napoleon’s Torte – Oma Mary Brown 1/2 cup margarine 1/2 cup sugar 1 egg 1/3 cup milk 2 tsp baking powder 3 cups flour (estimate, use less) Cream margarine and sugar, add egg and milk. Mix thoroughly, add baking powder and enough flour to make a soft dough that can easily be rolled quite thin. Cut in circles about the size of medium sized plate. Prick with fork. Bake in cookie sheets at 375 till light brown. Makes about 12. When cool put together with the following filling. Filling 2-4 cups milk (scalded) 1/2 cup flour 1 cup sugar 3 egg yolks 1/4cup butter/margarine 3/4 cup milk 1 tsp vanilla Mix flour and sugar together, then add the 3/4 cup milk. Stir this into the scalded milk, cook until thickened. Remove from heat and mix in the egg yolks, butter and vanilla. Better the next day. | Cracker Cake – Susie Amlin 2 pkg vanilla pudding (4 portion size pkgs) 1 box unsalted saltine crackers Cool whip Make pudding according to package. Take a 9x13 pan and line bottom with layer of crackers. Pour of the pudding on top, then place another layer of crackers on top. Pour the rest of the pudding and then one more layer of crackers. Top with container of cool whip and refrigerate at least 12 hours (best if made day ahead) Garnish with fruit or jelly beans. Easy and light! | 61

62: Christmas Pudding – Isabel Campbell 2 lb sultana raisins 4 eggs 2 1/2 cups brown sugar 1 lb ground suet (in the freezer section at Christmas) 1/4 lb mixed peel candied (in baking section at Christmas) 2 tsp cinnamon 1/2 tsp nutmeg 1/2 cup apple juice 1/2 cup butter melted 2 cups flour 2 tsp baking powder 4 cups bread crumbs plain (make your own putting day old bread in food processor) Zest of a lemon Beat eggs, add butter and juice and then remaining ingredients and mix well. Grease bowls or tins and fill 3/4 full (pudding will expand a bit). Steam for 4 hours by putting tins in roasting pan with lid and filling pan with 3-4 inches water. Sauce 3 tbsp butter 1 cup brown sugar 3/4 cup warm water 2 tbsp corn starch Melt butter, add sugar, stir slowly and add water. Cook on low until sugar is melted. Make a paste with cornstarch and a bit of water. Add to sugar mixture, cook and stir until thick. *might need more cornstarch to thicken. | 62 | "When we were kids mom and dad used to invite Uncle Art and Mrs. Murray over for Christmas dinner. That always made for lots of lively conversation! They really appreciated being with us and part of the celebration. Mom has a picture of one of those dinners - it brings back lots of fond memories whenever I look at it." - Uncle Dave "I echo Dave’s comments below about Christmas Dinner with Uncle Art, and Darrell recalls enjoying the stories about smuggling liquor into USA from Canada during Prohibition, as well as stories from the war time (similar to his Dad’s recollection). The family gatherings for Thanksgiving and Christmas turkey dinners were always a hit." - Aunt Janet "I remember Mrs. Murray being a tiny little woman and Grandma heaping her plate with food. She did her best to clean her plate like a good guest but Grandma put a huge slice of pie on her plate for dessert and she looked liked she was going to cry because she just couldn't eat any more." - Dave Brown

63: Strawberry Delight – Lindsey Brown Ecker 1 2/3 cups graham crumbs 5 tbsp sugar 1/8 tsp salt 5 tbsp soft butter 8 oz cream cheese 1/2 cup sweetened condensed milk 1 tsp grated lemon rind 2 tbsp lemon juice 1/2 tsp vanilla 1/2 cup chilled heavy cream 1/2 lb strawberry or strawberry pie filling (blueberry is my other fav!) 2 tbsp cornstarch Mix graham crumbs, sugar, salt and butter, press into 9x13 pan and bake at 375 8 minutes. Blend cream cheese, condensed milk, lemon and vanilla. Beat heavy cream and add to cream cheese mixture and chill. Cook strawberries with cornstarch, cool and place on top of cream cheese mixture. | Chiffon Cake – Oma Mary Brown 1 1/2 cups flour 1 1/2 cups sugar 3 tbsp baking powder 1 tsp salt 1/2 cup Mazola oil 3/4 cup cold water 7 egg yolks 7 egg whites 1/2 tsp cream of tartar Mix first 7 ingredients well. Beat egg whites with cream of tartar and fold into other mixture. Bake at 325 for 70 minutes. | Many years ago we would sometimes have Braun/Brown gatherings in Tante Micha and Uncle Hank's large basement. As a young boy, whenever we would go there, I was pretty sure that Tante Micha would have made strawberry delight. It was a soft cheese cake with strawberries and I think a graham cracker type base. I always ate it so fast I never actually analyzed the contents completely so I may be wrong in my recollection powers. My greater concern was always getting enough pieces off the plate before being stopped by some well-meaning adult. It was that good, that a boy had to do a bit of scheming to get as many pieces as possible. After some years Tante Micha also added pineapple delight to her repertoire and that eased some of the demand on the strawberry delight. I hope that Susie still has that recipe because someday I would like to copy it down. John Braun | 63

64: Strawberry Shortcake - Joanne Brown 1 sponge cake (see below) 1/4 cup concentrated raspberry or strawberry juice 1/2 cup milk 2/3 cups sugar 4 egg yolks 2 pkgs unflavored gelatin 1/3 cold water 1 lb cream cheese (2 pkgs at room temperature, can use light) 1 tsp vanilla 1 cup whipping cream 1 1/2 cups strawberries (enough to cover one layer on the cake) Cut strips of waxed paper to fit sides and extend 1 inch above the side of a 10 inch springform pan. Cut cake horizontally in half; place top layer, cut side up, in pan. Drizzle cut side of each cake layer with concentrated raspberry juice. Cover cake and set aside. Filling: In saucepan, heat milk and 1/3 cup of the sugar over medium low heat until bubbles form around edges of pan. Beat egg yolks; whisk one quarter of the hot milk into yolks, Return to pan and cook, stirring constantly, for about 3 minutes or until thickened. In small saucepan, sprinkle gelatin over water; let stand for 1 minute to soften. Heat over low heat until gelatin dissolves; stir into custard. Place plastic wrap directly on surface and let cool. In large bowl, beat cream cheese with remaining sugar until fluffy. Beat in custard and vanilla until smooth. In separate bowl, whip cream; whisk one-quarter into cream cheese mixture; fold in remaining whipped cream. Spread half of the filling over cake in pan. Place whole stemmed strawberries stem side down to cover surface of cake. Spoon remaining filling over berries. Top with remaining cake layer, cut side down. Cover and refrigerate for 8 hrs-overnight. Whip 1 cup of whipping cream with half an envelope of vanilla sugar and one envelope of "Whip It". Remove springform pan sides and transfer cheesecake to serving plate. Spoon whipped cream onto surface of cake and garnish with fresh strawberries and mint leaves. Sponge Cake Grease and flour 10 inch springform pan. Line bottom with wax paper. In warm bowl, beat 6 eggs until foamy. Gradually beat in 1 cup sugar, beat at high speed for 8-10 mins. Beat in 1 tsp vanilla. Sift together 1 cup flour, 1/2 tsp basking powder and pinch of salt; sift 1/3 over egg mix and fold in. Repeat 2x. Fold in 1/3 cup melted butter. Pour into prepared pan; bake at 325 for 45 mins. Let cool for 10 mins. Turn out onto rack and let cool completely. | 64 | This was always Lindsey's birthday cake in the summer and is a family fav'

65: I remember so many times as a kid sitting around someone’s table with Dad or Mom, Opa or Tante Margaret and just listening to the adults talk. Now with Sawyer, I really want to make sure he gets all of that. All the family get togethers and reunions and chats around the table. Life is busy these days but whatever I have to do to scale back in order to make time for more memories like the ones shared here I want to do it! That’s my hope from this book, that we will all allow a little more time and space for family, food and fellowship around the “Brown” and "Clifford" tables. We will all be blessed by it! | 65 | If you want to eat some amazing food, you need to come to Chateau Brown at Moose Camp. Some might think we just eat this or that but trust me the menu is top notch. If you'd like to see our it, I'll call you when we go shopping for groceries! From pork tenderloin and rib eye steak to chicken wings, soup, oatmeal and of course a fish meal or two we eat like kings! More importantly though is the fun we all have and the great stories and laughter shared at Camp. I've only been privileged enough to go for about 6 years now but I've heard the stories (some every year) about past experiences and all the fun and memories there have been. I'm looking forward to having those stories of my own to share and to have Sawyer share in the "Feast" that is Moose Camp someday. - Jason Ecker | Christmas time was a great memory . Everyone would gather at Uncle Hank and Tante Miche’s. That really long table in the basement and you could smell all the aromas from the kitchen down there as you came down the stairs. Oma and Opa Braun’s Christmas tree was always in the corner. Sharing dinner with all the family and cousins. Catching up on what everyone was doing. - Sandy

66: Golden Fancies 55 Granny B's Choc. Chip Cookies 44 Green Bean Vinaigrette 7 Guyanese Fried Rice 21 Healthy Rolls 39 Hot Cross Buns 40 Hot Spinach Dip 9 Icicle Pickles 14 Indian Apple Chicken 18 Lemon Meringue Pie 60 Lentil Soup 10 Lasagna 34 Lasagna, Veggie 26 Macaroni & Cheese 30 Maple Pecan Brie 9 Maple Carrots 19 Meatballs 33, 36 Meat Pershki 23 Mulligatani Soup 10 Napoleon's Torte 61 Orange Mandarin Jello 8 Oatmeal Cookies, date filling 43 Oatmeal Choc. Chip Cookies 45 Paska 42 Peppermint Cookies 55 Pie dough 58 Pineapple Squares 52 Potato Salad 11 Pumpkin Chiffon Pie 57 Quick Squares 54 Quiche 6 Raisin Bread 40 Ravioli 20 Rhubarb Crisp 49 Rhubarb Custard Pie 56 Rice Pilaf 30 Roast Chicken 37 Roasted Red Snapper 19 Rollkuchen 25 | Angel Cream Dessert 43 Apricot Platz 59 Asian Coleslaw 8 Bean Salad 6 Beef Casserole 37 Blueberry Buckle 46 Blueberry Muffins 49 Borscht 13 Butter Tarts 48 Buns 39 Cabbage Rolls 35 Caesar Salad Dressing 7 Carmel Squares 57 Cheesecake 56 Chicken Noodle Soup 15 Chicken Quesadillas 18 Chicken Pot Pie 22 Chicken Divan 29 Chicken Casserole 31 Chiffon Cake 63 Chipits Chewy Nut Bars 52 Chocolate Jelly Roll 51 Christmas Pudding 62 Cinnamon Buns 53 Citrus Rice with Black Eyed Peas 17 Coleslaw 11 Cocco Cookies 44 Cracker Cake 61 Curry Chicken 21 Donuts 59 Dough 58 Egg Strata 28 Fish Fillet, lemon butter sauce 22 Fish with olives & tomatoes 17 Flat bread 14 French Toast 42 Fritata 28 Frog's Eyes 46 Fudgy Brownies 54 | Index

67: Scalloped Potatoes 31 Shortbread 56 Spaghetti Carbonara 21 Squash Soup 12 Strawberry Custard Pie 56 Strawberry Delight 63 Strawberry Shortcake 64 Stuffed Pork Loin 27 Summer Borscht 12 Sweet Potato Casserole 32 Toffee Crunch Grahams 48 Tomato Sauce 20, 34 Tortellini, garlic butter sauce 29 Tortilla Soup 5 Vanilla Bean Ice Cream 50 Vereneki 24 Waffles 42 Watermelon Syrup Cake 47 Zweibach 41 | What's better than sharing the joy of cooking with the one you love? Lindsey makes a great sous-chef, but don't let her use the blender! We were making a really awesome Stuffed Pork Loin and the sauce needed to blended. I dumped the hot mixture in the blender and Lindsey put the lid on and hit the power. The lid flew off (possibly because the lid was not on all the way, no one was holding the lid or that the blender was on high). Thankfully no one was hurt but there was chunky sauce all over the fridge, cook books and backsplash. All of our friends that were over watching us get their supper ready had a pretty good chuckle out of it. We ended up having enough left to make sauce for the pork, and we're still finding it around the kitchen! - Jason Ecker | I can remember loving to explore in the barn looking for new and exciting things. I always had my cousin John close by and together we dreamed up some pretty good adventures.During one of these explorations we came across a horse harness in the haymow. We went right to work devising a plan on how to best hook it up to a red flyer wagon. This was the kind of wagon you would pull children around in.Without our parents knowledge we hooked this wagon to our fastest horse"Queenie". Our laneway from the barn to the corner of the evergreens was a quarter mile. We got a pair of grinding goggles from the old garage and fashioned a long switch from a branch from the willow tree down by the creek. I remember leaving a few leaves at the end of the switch so it would snap a bit when you switched the horse for more speed. The hardest part was getting the horse to the bush, as it always wanted to turn back to the barn. Upon making the turn back the wagon was usually on only two wheels with dirt flying as we tried to set new records for the quarter mile. Every year when Tante Margaret was Sunday school teacher, she would have her class over for lunch and an afternoon of games. Somehow John and I thought it would be fun to take these young kids for a wagon ride. After a bit Tante Margaret wondered where all of her kids had gone. Well they were lined up for rides on the quarter mile track. With either John or I in the back and one of the kids in the front of the wagon we gave these kids the ride of their lives. Coming back to the house with their teeth full of dirt as it flew off of the horses hoofs. - Dave Brown

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  • Title: Family Recipes
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