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  • Surprise Sausage Bundles

    Surprise Sausage Bundles

    Erika made these for us during one of their visits.  They are really tasty and loved by those who enjoy sauerkraut. This recipe has inspired a sauerkraut/sausage pizza.  We'll add that recipe another time.

    Gert Bakker
  • Chicken Divan

    Chicken Divan

    This is a recipe that we really enjoy at our house. It is originally from a cookbook that Gwen's grade 12 class put together. I like to make enough for two meals; we eat it over rice one time, and over pasta the next. Sometimes I omit the chicken bouillon and use chicken stock in place of part of the milk.

    Dawn and Edward Berkelaar
  • Great Northern Beans

    Great Northern Beans

    I was at a friend's house the other day and she had a pot simmering that smelled so good!  When I asked her for the recipe, she laughed, because it was a recipe she had copied from my book.  I made it the next day, and thought I'd pass it on.

    Erika 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
  • 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
  • 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

  • Ollie Bollen

    Back in 1996 I was using powdered milk in quite a bit of baking. Haven’t done that for years. Just use milk in place of water.

    Also, I don’t usually have corn syrup in the house. Honey or sugar replaces that. I warm the milk to about 110F.

    Gert Bakker