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  • Twice Baked Au Gratin Potatoes

    These are a favourite I “discovered” one day while making supper.  The two recipes were on top of each other and I accidentally combined them.  They were a hit, and when mom went to make them another time, she found out what I had done and improvised as well.

    Nelvia Van Dorp

  • Sweet And Sour Meatballs

    During the first years of our married life, whenever we had supper guests I would make, these meatballs and serve them with steamed rice, vegetables and a salad.

    Gert Bakker

  • Stir Fry Chicken

    Mom and I love main dishes loaded with lots of vegetables.  We served this for supper when Dawn, Rachel, Jon, and Erika visited our house in celebration of Gert’s birthday.

    Mom DeKam
    Darla DeKam
  • Plate piled high with food.

    Snow On A Mountain

    We had this at a Ladies Rally in Emo, Ontario in June, 1981.  It is a fun meal to serve, good to serve after you've just done a major grocery shopping since there are quite a few ingredients.
    I don't know how many this serves, but would guess at least a dozen. When this is served the ingredients are served in order.  Begin with the rice, then the chicken and gravy, followed by the remaining ingredients in the order given.

    Gert Bakker

  • Ruam

    Real ruam as we had it in Nigeria uses African yam as the staple, and there are many variations on the sauce.  In Canada, we continue to enjoy this version of it occasionally, and almost always on Christmas Eve. This makes a finger food, but you must make sure the potatoes are hot so that the gluten does its work.

    Gena Van Dorp

  • Porcupines

    We all enjoy having this as a main dish.  I usually double the recipe hoping for some leftovers.

    Elda Vander Schaaf

  • Perogies

    A Ukrainian dish usually served either boiled or fried with onions and topped with sour cream.  I don't know what a true Ukrainian would say about our method.  Elbert really likes these.

    Gert Bakker

  • Nasi Goreng

    John and other Dutch immigrant families introduced me to this Indonesian rice classic.  It has become one of the Glenmount recipes people expect to get at buffets--partly because it is one of John’s favourites!

    Gena Van Dorp