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Gena Van Dorp

John found this recipe in the Whole Earth Cook Book while in medical school, and used it often on chicken (as the recipe suggested).  We also use it on meatballs, porkchops, spare ribs.  It uses our own honey...

We use the same basic recipe for cauliflower, broccoli, pumpkin, asparagus, or mushroom soups.  Use the desired vegetable in place of potato.  Add complimentary seasonings and herbs.  Use a milder, white cheese with cauliflower and broccoli.  Cumin seasons cauliflower.

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.

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.

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!

This is a favourite family entree, one often served to guests as well.  There are variations by using orange instead of lemon juice, adding various fresh herbs...

I developed this recipe for a dinner party which featured all Canadian foods (puffball mushroom soup, venison, salmon, fiddle heads, mushrooms, squash, and thimbleberry pie).  Since then I have made it often for special occasions.  The kids don’t like it yet.

This is a recipe John made during his medical school days.  It goes really well with creamy soup or with chunks of cheese when hiking.  Since it is a braided bread, chunks are broken off from the loaf instead of being sliced.