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  • Gena’s Tomato-Trinity Puree

    The chef at the New Orleans School of Cooking said there are two trinities.  The Divine one we knew, and the other, he said, gives a divine flavour and is found in many of the world’s favourite dishes.  It is a combination of onion, celery, and sweet pepper.  Add tomato and oregano and it is Italian.  Add chili and tomato for Spanish or Mexican.  Add curry for Indian.  Add cream for French.  By making a blender puree of those four vegetables, and then canning it, I use up a lot of end-of-the-season garden produce and have a head start on many sauces.  The kids don’t pick out the chunks.

    Gena Van Dorp

  • Frozen Corn

    This is the Hodnefield way of preserving corn.  It has a good sweet flavor and when eaten in the middle of winter, almost seems as good as fresh.

    Darla DeKam

  • Apple Jelly

    There are a lot of crab apple trees around Winnipeg.  We can usually get a good supply of apples for the picking.  Some varieties (esp. the Rescue crab) are good for apple sauce and jelly.

    Gert Bakker
  • Hot Toddy

    Hot Toddy

    I got this recipe from a friend of mine. Her husband vouches for its medicinal value against the common cold.

    Laryn Kragt Bakker

  • Cinnamon Honey Coffee Ring

    This is a delicious loaf; something like monkey bread but I like to slice it.

    I tried it in an angel food cake pan with disastrous results.  The sauce leaked out all over the oven.  If you don't have a tube pan, you could use two bread pans.

    Gert Bakker
  • Sienipurakka

    Mushroom Pie (Sienipurakka)

    Auntie Gena gave me this recipe after we had it for lunch during a visit to Glenmount in 1999. Then Edward and I made it for Mom's birthday a few years ago when we were in Winnipeg before our wedding. Everybody there liked it, even though some weren't so sure when they saw so many mushrooms go into it. I'm typing the halved recipe (it will make one pie).

    Dawn and Edward Berkelaar