MY FAMILY RECIPES
 

Here you will find recipes that have either been passed down in our family,
or a recipe I like so much, I will include it here for all to enjoy.
Other than a can of bud, food is pretty high up on my list of likes!
My German background is shown in the cabbage rolls and perogies recipes,
and most others are simple for all to make. Eat and enjoy
 

CAUTION
If your on a diet, you might as well skip this section,
because I have NO Soybean, Eggplant, or Tofu in any of these recipes.
No sense in checking back later for any of the above either!
If you want fat, high cholesterol and probably bad for ya food,
you have come to the right spot!
That I can guarantee are included below, in most of the recipes!
Treat yourself, it's better than Drugs!
 

POEM FROM A 1905 BLUE RIBBON COOKBOOK
We may live without poetry, music and art,
we may live without conscience, and live without heart,
we may live without friends, we may live without books,
but civilized man cannot live without cooks!
                        by:  Lord Lytton

 


Password protected recipe books

My Mom's Black Recipe Book

I have also now added a copy of the
 1929 St. Ignatius,
Winnipeg MB.
Cookbook

to this web site.
In this Cookbook are recipes
submitted by:
(Mrs. J.) Olga Twomey
nee Forster
Also on some of the pages are little additions
written by Peggy Twomey, nee Johnston.

Also a Ukrainian Cookbook has been added-
Bread Section only

Note- these 3 Cookbooks
 are Password Protected
contact me for access
 if you are a family member
or a Close Friend
Click this Button, to Contact the Web Editor, If your a Family Member, to receive a User ID and Password to Continue on


You can view a few Public Recipes below


 
Printing Instructions

Do NOT try and print this whole page out
unless you have lots of paper!
To print an Individual recipe
Just highlight the recipe with your mouse
Right click the mouse, then choose "Copy",
Then open Notepad, or other Word Processor,
Then click on the "Edit" button, and then "Paste".

Now you can print from the Word Processor Software.

 


  INDEX
 
  • 1.   MISC ITEMS -      My Secret Smoked Salmon / Xmas Tree PreservativeCleaning Solution
  • 2.   DRINKS - Russian Tea
  • 3.   SAUCES AND DIPS-   My Seafood DipJoan's Mustard Sauce
  • 4.   SALADS  -   Aunt Goody's pea salad  /  Aunt Emilie's Seafood Mold  /   Mom's 4 Bean Salad
  • 5.   SOUPS- Mom's Tomato Soup  /    Grandma Gesell's Borscht (Beet Soup)
  • 6.   NOVELTY ITEMS  -   Maureen's Nuts and BoltsBeef Jerky  / Mom & Dad's Sausages
  • 7.   POTATO DISHES   -   Scalloped Potatoes
  • 8.   MAIN COURSE  -      Grandma's Beans with PorkPenny's Sweet & Sour Spareribs
                                                  Gesell Holopchi (Cabbage Rolls) Gary's Lasagne Roll-ups /
                                                   Gesell Perogies  /  Alaska Baked Beans

  •                                        Lois Gent's Seven Layer Dinner   /   Mom's GoulashBuz's Fish Croquettes
                                                      Elaine Olson's Five Hour Stew
  • 9.   TARTS AND MUFFINS  -   Butter tartsSeven Week Bran Muffins Grandma Gesell's Sour Cream Tarts
  • 10.  PIES  -   God's Flapper Pie   /    Aunt Dolly's Saskatoon Pie
  • 11.  COOKIES- Grandma Gent's Molasses CookiesNana's Honey Cookies  / Aunt Goody's Dad's Cookies
  • 12.  CAKES - Matrimonial cake  Aunt Dot's Cheese Cake  /   Aunt Emilie's Boiled Raisin Cake
                                      Aunt Emilie's Puffed Wheat Cake
  • 13.  FROSTINGS  -   Seven Minute Frosting
  • 14.  BREAD AND PASTRY  -   Aunt Dolly's Pastry Mix  / Aunt Kathleen's Yorkshire Pudding
  • 15.  PICKLES- Mom's Sweet and Sour CarrotsGesell Dill Pickles / Gesell Pickled BeetsXmas Pickled Onions


  • 16. My Mom's Black Family Recipe Book
                   (requires user ID and Password to view)
       If your a family member, please contact me for access

    Click this Button, to Contact the Web Editor, If your a Family Member, to receive a User ID and Password to Continue on

     

    1. MISC ITEMS


    SMOKED SALMON
     MY  "SECRET" RECIPE

    Funny thing about smoking fish,
    Everyone is an expert!
    Everyone uses a secret ingredient
    Why, Who cares! Share and enjoy I say
    I do request a small piece afterward as a sample
    to see if you followed my recipe right!!!
    Start with fresh fish,
    but works with thawed frozen as well.
    Clean and wash the salmon
    I de-fin and remove the head and tail at this point
    Cut into fillets, I leave backbone on one side for me
    and guests get the clean no bone side.
    (I like the flesh next to the bone best anyway!)
    Cut fillets into approx 6 in long pieces
    or whatever is best for your smoker
    I use a Little Chief smoker myself.
    Homemade is just as good.
    I place the fillets skin side down
    in a Rubbermaid style container
    with a good lid, 1 layer at a time

    mix together the following:
    3/4 cup coarse salt
    1 cup white sugar
    and 1 cup brown sugar
    sprinkle this mixture over top of each fillet
    This will create its own brine and cure the fish
    leave in this brine for 6 hrs

    When done, rinse off all the salt
    Towel dry each piece with paper towel
    Place on cooking racks on table and air dry for 1-1/2 to 2 hrs
    until fish is glazed over
    I use a large fan blowing over the fish to speed this up
    It is very important the fish is glazed before smoking
    Don't rush this step for a good result

    I use Bought Alder chips and Apple chips
    1/2 and  1/2
    (this isn't critical since I don't think even an expert could tell
    the difference once smoked!)
    Vine maple also makes a good smoke
    remember no bark on the wood, and no cedar
    Adding water to chips creates creosote, so don't go overboard on it
    adding water extends chips, but you only use 2 trays of chips
    per batch so no big cost there!

    I smoke for 5-7 hours- thin pieces
    and 10-12 hrs for thicker pieces
    (this depends on weather outside, colder longer, warmer less)
    On colder days I place the cardboard box it came in, over the smoker
    I have even used an old blanket on one cold day!

    Now the secret part! Don't tell anyone!
    after 1 hour of smoking I baste each piece
     with one of the following mixtures

    1. Honey, soy sauce and sweet and sour sauce
    2.Or for those so inclined to abide
     in a touch of alcohol (it cooks off, darn!)

    use Rum, Honey and Soy Sauce.
    (I have even added a little dill weed
     and other herbs, garlic etc in this sauce at times)

    (I am sure any alcohol could be substituted
     as I have tried lots, even brandy!)

    To say the least the last is my favorite mixture!
    At about the 3-4 hour mark I baste them again
    Switch racks around after every 2 hours
    place thin pieces with thin and thick with thick
    makes it easier to remove later on
    Easier to control the amount of smoke each piece receives
    Only 2 batches of chips required
    My little chief lasts 1 hour for each load
    rest of the time the fish is cooking, just like an oven on low
    With using the bastes, the time my fish would last in the fridge
    is probably reduced, since you are trying to dry the fish to cure it,
    and by adding bastes, you add moisture.
    but the flavour is worth it
    My smoked salmon doesn't get a chance
     to sit around and go bad

    Trust me!

    I refrigerate, after the salmon is cold, in sealed bags,
    since my wife complains about the smoke smell on everything if I don't!
    Boneless pieces for guests remember, cause it just looks nicer
    Save a piece for me!!!!
    (I would smoke my toast if I could, I love the flavour!)
    (Rum on toast, hey that doesn't sound bad!!!)



    XMAS TREE PRESERVATIVE
     
    4 Tbls. micronized iron
    2 cups clear light corn syrup
    4 Tbls. chlorinated liquid household bleach
    Mix all of the above with 1 gal hot water
     


    HOMEMADE  CLEANING  SOLUTION
    Window / Mirror


    1 pt rubbing alcohol
    1 Tbls. liquid dish detergent
    blue food coloring (optional)
    Mix all ingredients in empty 1 gal bleach bottle or equiv.
    fill rest of jug with water and mix well
    Excellent on chrome, windows, counter tops etc.
     Return to index

     

    2.  DRINKS



    RUSSIAN TEA
    FRIEND ROSE STRUMECKI'S RECIPE

    4 pkg. orange tang
    4 pkg. lemon tang
    2/3 cup instant tea
    1 cup w sugar
    1 tsp cinnamon
    1/2 tsp ground cloves
    Mix well and store in air-tight container in a dry place
    to make 1 cup tea, mix 1 cup boiling water and 2 tsp mix

    Return to index


    3.  SAUCES & DIPS 


    SEAFOOD DIP
     MY CREATION

    (forget where I got it from?)
    1 CUP mayonnaise
    1 cup chilli sauce
    3-4 tbls drained horseradish
    dash of hot pepper sauce (to taste)
    Lemon juice to taste (1/2 - 1 tsp)
    -
    Blend mayonnaise with chilli sauce,
    stir in remaining ingredients
    serve as dip with crab or shrimp
    Makes 2 cups
     




    MUSTARD SAUCE
     JOAN GENT'S

    Excellent as a replacement for straight mustard on everything
     
    1 cup w. sugar
    4 dessert (soup) spoons dry mustard (2 tsp= 1 desert spoon)
    4 eggs well beaten
    2/3 cup vinegar
    in a heavy pot put sugar and mustard and mix well
    Add well beaten eggs and vinegar, mix well
    Cook slowly, stirring constantly until thickened about 20 min
    makes about 1 pt
    Keeps in fridge indefinitely
     

    Return to index

     

    4.  SALADS


    PEA SALAD

    AUNT GOODY GESELL'S
     

    We used to have fish and chips on Fridays and we weren't
    even Catholics, go figure!
    but this pea salad was usually served with them.

    1 can cold cooked peas
    3 Tbls. soft cheddar cheese (cubed small pieces)
    3 Tbls.  sweet pickles (cut into small pieces)
    3 Tbls. raw onion (cut up into fine pieces)
    Miracle whip
    salt and pepper
    Drain the peas, combine ingredients
    add enough miracle whip to mix and moisten to
    consistency required.
    Add salt and pepper to taste
    This is the only way I can eat canned peas!



     SEAFOOD MOLD
     AUNT EMILIE  BACKMAN'S
     

    We ate this at Aunties place in Hirsch Sask.
     years ago and loved it!


    1 small tin tomato soup
    8 oz Philadelphia cream cheese
    Mix together
    Add 1/2 cup chopped celery
    2 & 1/2 cup chopped green pepper (optional)
    1/2 cup chopped onion
    1/2 cup mayonnaise
    1 small tin broken shrimp
    3 hard boiled eggs (chopped)
    Soften 2 envelopes Knox plain gelatin
    in 1/2 cup water.
    Dissolve over small pan hot water.
    Mix all together and pour into fish mold or equiv.
    Serve this with Crackers



    4 BEAN  SALAD
    MY MOM'S 
     

    1 can each of:
    green, yellow, lima and kidney beans (all drained)
    2 med onions, sliced thin
    1 green pepper chopped small
    1/2 cup celery chopped small
    Place all of above in large glass jar with a tight lid
    Boil the following ingredients for 2 minutes:
    2/3 cup white vinegar
    3/4 cup w. sugar
    1/3 cup salad oil
    1 tsp celery seed
    1/2 tsp salt
    1/4 tsp ground pepper
    Let cool and pour over vegetables above
    Let stand for 24 hours, stirring several times
    carefully with a wooden spoon so as not to cut the beans up too bad

    Return to index


    5.  SOUPS
     
     


    TOMATO SOUP

    1 SMALL CAN TOMATOES
    2 CUPS MILK
    CHOPPED ONIONS
    SALT AND PEPPER TO TASTE
    Mix all ingredients and cook at med heat
    Do not boil or milk will curdle
    Add 1 level tsp baking soda just as it starts to heat up
    and milk won't separate and spoil the look of the soup
    Great on a cold winter day!
     



    BORSCHT
    GRANDMA AMALIE (MAE) GESELL'S
     
    (NEE WENDEL)
     


    This is an old family recipe, which frankly
    tastes better than it looks
    due to the beet content, this soup is a bright beet color.
     
    3 Qts Water (12 Cups)
    5 - 6 medium beets, shredded

    3 or 4 medium onions, cut fine
    pepper and salt to taste
    tie up sprig of dill (must be fresh)
    remove dill after cooking for 1 hr
    3/4 cup washed rice added to soup
    cook till rice is done
    mix very smooth 1 cup flour with water and 1+1/2 cup vinegar
    put in soup and boil till soup thickens, stir constantly.
    beat up 3 eggs real good and mix with 3 cups sour cream
    Take soup off the stove till it isn't boiling, wait 20-30 min.
    and add cream and egg mixture

    DO NOT BOIL after you add cream and egg mixture
    My Mom uses a large blue pot for this
    Some like a stronger vinegar taste, so serve with vinegar shaker
     
     

    Return to index


    6.  NOVELTY ITEMS
     
     


    NUTS AND BOLTS
     MY WIFE MAUREEN'S
     (NEE TWOMEY)

    3 CUPS Olive Oil
    4 Tbls. Worcestershire sauce
    2 tsp garlic salt
    2 tsp seasoned salt
    1 tsp celery salt (optional)
    1 tsp onion salt (optional)
    Heat above 4 items over low heat
    You will add 1/4 of the above mixture every 1/2 hour during cooking
    stirring between
    Maureen uses 2 large turkey roasters

    Mix together the following cereals
    1 box cherrios
    1 box shreddies
    1 box crispix
    1 box life

    add 1 kg peanuts (salted or not depending on your pref.)
    1 pkg. almonds (optional)
    1 pkg. mixed nuts (optional)
    .75 kg pretzels (broken into bite size pieces)
    1 box cheese nips (optional)
    1 box shoe string potato chips (optional)
    Bake at 250 deg F for 2 hrs
    Stir every 1/2 hour, (adding oil and spices above each time)
    You can sub butter for the oil but we watch our cholesterol now!!
    The oil is very good anyway, and also good for you.
    Not greasy on the hands as much either.



    BEEF JERKY

    1 tsp hickory smoke flavoured salt
    1 cup soya sauce
    1/4 tsp pepper
    1/2 tsp onion powder
    1 Tbls. Worcestershire sauce
    1/4 tsp garlic powder
    flank steak
    Slice steak into 1/8" strips.
    Mix all ingredients and soak steak in the mixture for 1 hour
    Bake in oven at 150 deg F for 5-7 hours
    Make lots , it won't hang around
     

    Return to index



     SAUSAGE RECIPE

    MOM AND DAD'S

    12 LBS MEAT- 60% PORK / 40% BEEF
    OR ALL PORK
    12 TSP SALT
    6 TSP PEPPER
    2 TSP ONION POWDER
    3 TSP GARLIC POWDER
    9 TSP SAGE
    Put in 6 cups water with the meat and mix real good,
    then add the spices.

     Return to index

    7.  POTATO DISHES


    SCALLOPED POTATOES
     
    Gesell recipe I think!

    3-4 med potatoes
    1 & 1/2 Tbls butter
    1 & 1/2 Tbls. W. flour
    1/2 tsp salt
    few grains pepper
    1 cup scalded milk
    1/8 chopped onion
    few grains paprika
    grated cheese (optional)
    bake at 350 deg

     Return to index


    8.  MAIN COURSE
     
     


    BEANS WITH PORK
    GRANDMA AMALIE (MAE) GESELL'S
    (NEE WENDEL)

    Soak beans in 2 cups water overnight, in the morning add 1 tsp b. soda
    and boiling water to cover.  Boil 20 min.  Skim off scum and drain.
    Rinse beans in clean water.
    Mix
    - 1/2 cup Brown sugar
    -1/4 tsp dry mustard
    -pepper and salt
    -1 cup Ketchup
    -1 Tbsp lard
    Add water to cover.  Keep adding water when too dry
    Cook at least 3 hrs in 350 deg F. oven.
    Put about 1& 1/2 lbs pork on top after the beans have cooked for 2hrs
    These are a real gas to eat!!!???



    SWEET AND SOUR SPARERIBS
    TWOMEY FAMILY FRIEND, PENNY'S RECIPE
     

    Brown 2-3 lbs of ribs that have been dipped in seasoned flour,
    then in 2 eggs slightly beaten with 1 tsp water.
    Place in casserole and add sauce-
    1 cup water
    3/4 cup brown sugar
    2 Tbls. Soya sauce
    1/2 cup w. vinegar
    Bake at 350 deg F for 1 to 1-1/2 hrs
    Finger Licking-good!


    CABBAGE ROLLS
    HOLOPCHI
    GESELL FAMILY RECIPE

    1-1/2 cups uncooked rice
    2 tsp salt
    1-1/2 lbs lean beef hamburger
    (you can use 1/2 pork and 1/2 beef for a different flavour)
    3 cups water
    1 med onion (minced)
    garlic salt (optional for some, mandatory for me!)
    1 large head of green cabbage, Blanched till pliable*
    *Alternate-The cabbage I use has been frozen
     for a couple days, or longer, then thawed

    That way the leaves just fall apart,
    and no blanching required

    It is the easiest method of all.
    If you use the thawed version,
    as I do, be sure to cut out all of the heart
    or thick part of the leaf before rolling.
    I use these scraps for the bottom layer to prevent burning.
    Blanched is best, but slower.

    Put rice, water and salt on stove and bring to rolling boil
    then turn to low.  Cook until tender and water all used up.
    Mix this with the onion, raw hamburger and salt and pepper to taste
    Take head of cabbage from deep freeze night before making the rolls.
    separate into leaves.
    Put rack in bottom of heavy roaster.  Lay a couple leaves in bottom
    I use the small center leaves for this.
    Roll mixture in each leaf.  Layer in pan.
    Put water in bottom of pan approx 1-2 cups
    add 1/2 can chunky tomatoes, with juice, in middle of layers
    and top with rest of can spread on top
    Cook for 1-1/2 to 2 hrs in oven or top of stove
    needs to be watched closely if on top of stove so that it doesn't go dry
    We eat these with ketchup, salt and pepper and believe it
    or not beehive corn syrup.  The syrup tastes very good with them.

     Return to index

     



    LASAGNE  ROLL-UPS

    MY FRIEND GARY COX
    FROM AIYANSH BC,
     GAVE ME THIS WINNER!

    500gm lasagne noodles
    3 eggs
    1 pkg. chopped frozen spinach thawed and well drained
    4 cups ricotta cheese
    (Cottage cheese can be substituted but ricotta is better)
    4 cups shredded mozzarella cheese -Abt. 500gm
    2/3 cup Parmesan cheese grated
    2 cloves garlic -(minced puree)
    1/2 tsp each basil, and pepper
    2 jars Catelli pasta sauce- herb and garlic sauce with mushrooms
    500gm Italian sausages

    Cook lasagne according to directions. Put a couple drops of oil in the
    water to stop the noodles from sticking.
    Brown sausage & drain.
    In medium bowl beat eggs;  stir in spinach, ricotta cheese,
    2 cups mozzarella cheese, parmesan cheese, garlic, basil and pepper.
    Pat lasagne noodles dry.  spread mixture evenly on lasagne noodles.
    Roll up each noodle.  Spread 1/2 jar of sauce in each of two 13 x 9 baking dishes.
    arrange roll-ups seam side down in sauce.
    Top with remaining sauce and last 2 cups of mozzarella cheese.
    Bake covered @350 deg F. for 35 min.
    Remove covers and bake 10 minutes more
    makes 20 roll-ups.
    These serve easier than lasagne, taste better, and freeze great
    you can freeze as many as you want in a bag.
    This would be a great catering dish, for weddings etc.
    I love pasta dishes and this is a great one.
    Thanks to Chef Gary!



    PEROGIES
    GESELL
     Lois Gent making perogies
    These are labour intensive
    They fill you up and unlike Chinese food,
    you won't need to eat for a day after!
    It is tradition in our family to eat these with canned prune plums
    and a big dollop of sour cream don't hurt either!
    Cheese Mix
    7 cups dry cottage cheese
    3 medium onions, cut fine and fried in
    4 Tbls. butter until soft, be sure some are quite brown for flavor
    Potatoes about the same amount as cheese, boiled and mashed fine
    (they should be riced if you have a ricer)
    1 or 2 eggs
    Dough Mix
    4 cups w. flour
    4 cups mashed potatoes
    2 & 1/2 tsp salt
    4 eggs
    Make a well and add your eggs and about 2 cups water, maybe more.
    Mix together and lay on cupboard and knead real good like for bread.
    Do this for 15 minutes.  Put under bowl for 15 minutes or longer.
    Rolling Dough
    Take about 1/3 of the dough (leave rest under bowl) Roll out from
    centre, not too thin.
    Cutting dough
    My mother uses a sealer ring, place on floured surface, fill each ring
    with about a tbls. of filling, be sure there is no filling on the edges
    or it will boil out. Pinch edges together real good.  She uses a floured tea towel to lay them
    on till they are all made.
    Boiling Perogies
    Have water boiling in a large kettle, leave enough room for Perogies
    and allow room for boiling, about 3 inches from top.
    Add to water 2 tsp salt.
    Put about 12 perogies in at a time.  Take a wooden spoon (important)
    and Carefully move them from the bottom so they don't stick.
    (don't use anything sharp for this as they cut easy)
    When they come to a boil, boil easy for 5 minutes.  They will
    rise and get a transparent look to them.  Have your browned butter ready to roll them in
    (again use 2 wooden spoons for transferring them)
    When you take them out of the kettle put in a colander before
    you put them in the butter.  Keep in just warm oven till ready to eat.

    Freezing Perogies
    To freeze place separately on cookie sheets till frozen solid,
    then you can put them together in plastic bags as many as you want.
    When you want to use them after frozen you can steam
    them or put them in oven till thawed out and then you brown more
    butter to put over them. Add sour cream and or canned prune plums also.

    Variation to Perogies Recipe
    Friends of ours, the Strumecki's, use sauerkraut as a filling
    and this is very good also.  Only sour cream and salt and pepper on those.
    I have used the wine sauerkraut in the jar and it is very good.
    (Drain sauerkraut very well first so they don't boil apart)

    Perogies are traditional Ukrainian food I believe.
    Very good, not for those on low cholesterol diets, with all the butter!

    Return to index



     


    ALASKA BAKED BEANS

    1 &1/2 cups dry white beans
    2 &1/2  tsps Soya sauce (1st amount)
    1/3 cup chopped onion
    1 can tomato soup- undiluted
    1 - 14oz can pineapple chunks including syrup
    2 Tbls. light Br. sugar
    3 cups cold water
    4 slices side bacon chopped
    1/4 tsp garlic salt
    1 Tbls. Soya sauce (2nd amount)
    2 Tbls. molasses
    Combine beans, water and 1st amt of Soya sauce into bean pot
    and let stand for 12-16 hrs
    If to be served at 6, put the above mixture on to cook at 2
    cook for 50 minutes
    Remove and add all the remaining ingredients and mix well
    Bake for another 3 hours, stirring every hour.
    Do not over bake
    They should be sloppy
    Bake at 325 deg F.
    I served these at my open house when I bought my house in 1974
    They were a hit then and still are
    I like grandma's recipe too, tough to decide, try them both!
    Beans are very good for you, and they sell things
    to add to beans to calm down their effect.


    SEVEN  LAYER  DINNER
    LOIS  GENT'S RECIPE

    thin sliced raw potatoes
    thin sliced raw onions
    1 tin peas (plus juice)
    1 tin tomato soup- diluted with 1 tin water
    thin sliced raw carrots
    1/4 cup raw rice
    1 lb sausage (or prepared Hamb.)
    Into large casserole, greased, place a layer of potatoes,
    carrots, and onions.  Sprinkle rice over all layers, add peas
    Arrange meat on top.  Pour tomato soup mixture over all
    Season and bake (covered) for 1 hr in medium oven
    At the end of1 hr turn meat (if sausage) and leave casserole uncovered
    for 1 more hour of baking
    NOTE- Be sure and cut carrots very thin as they take the longest to cook



    GOULASH


     
    MY MOM'S RECIPE

    1 lb hamburger
    3 med onions (chopped)
    3 cups macaroni
    1- 19oz tin tomato soup
    1/2 to 3/4 cups ketchup
    Fry hamburger and onions till brown
    Boil Macaroni in salted water till done
    Drain
    Mix macaroni, Hamburger & onions
    Add tomato soup and ketchup
    We ate this quite often when I was a kid and still enjoy it.
    I ordered goulash in a German restaurant in Vancouver
    years ago, expecting this treat, and got Hungarian goulash instead.
    That's stew, this is goulash. I was disappointed that night!

    Return to index



    FISH CROQUETTES

     
    MY NEIGHBOUR,
     BUZ TKACHANKO'S Recipe

    2 cups Cooked fish
     (we use salmon but would work with any I am sure)
    2 cups mashed potatoes
    fine chopped onions
    1/4 cup milk
    Mix above 4 ingredients together
    1 &1/2 tsp salt
    1/8 tsp pepper
    2 eggs beaten
    1/2 cup of chopped "fresh" parsley
    2 tsp lemon juice
    flour
    Seasoned bread crumbs
    Veg. oil for deep frying
    Mix together in bowl, fish, potatoes, salt,
    pepper, eggs, parsley, and lemon juice
    refrigerate one hour before shaping into croquettes
    After shaping roll in flour and then in bread crumbs
    Deep fry for about 3 minutes




    FIVE HOUR STEW
     
    ELAINE OLSON'S RECIPE
     

    2 LBS RAW STEW MEAT- DO NOT BROWN
    1 bunch carrots, cut into chunks
    1 cup celery- cut up
    3 onions quartered
    1 tbsp sugar
    salt and pepper
    1 large can tomatoes
    5-6 tbsp instant tapioca
    mix all ingredients together
    Bake in covered casserole
    for 5 hours at 250 f deg
    do not open dish during baking
    This will be brown and juicy after 5 hours
    (could use slow cooker)
     

     Return to recipe index above


     

     

    9.  TARTS AND MUFFINS


    BUTTER TARTS
     
    MAUREEN'S GRANDMA
     OLGA ELIZABETH TWOMEY'S RECIPE
    (NEE FORSTER)

    1/2 cup raisins
    1/4 tsp salt
    1 egg
    1/4 cup br sugar
    1/2 cup syrup
    1/2 tsp vanilla
    Pour boiling water over raisins and let stand for 10 min
    Drain and add br. sugar, salt , syrup, Vanilla and slightly beaten egg.
    Bake in uncooked tart shells
    15 min
    at 400-425 deg F. oven



    SEVEN WEEK BRAN MUFFINS

    2 cups boiling water
    1 lb shortening
    2 cups B. Sugar
    4 cups All Bran Cereal
    1 Tbls. salt
    3/4 cups Natural Bran
    5 & 1/2 cups w. flour
    2 cups Bran Bud cereal
    1 cup w. Sugar
    5 large eggs (6 if small)
    5 tsps b. soda (level)
    1 qt buttermilk
    2 cups raisins
    1/2 cup freshly grated orange rind-( or 2- 1oz bottles)
    Soak bran bus cereal in boiling water.
    Let sit and cool.  In large dishpan, measure the shortening
    and sugar and cream together- Mix well
    Beat in the eggs well.
    Add alternately the All Bran Cereal and Buttermilk
    Sift together the flour, B. Soda and salt. 
     Add along with the natural bran.
    Finally fold in the bran bud cereal mixture,
    washed raisins and orange rind
    DO NOT OVER STIR AT THIS POINT
    Store in tightly covered plastic containers.
    Do not stir after storing.
    Store 1 day before using
    When ready to use, scoop out into greased muffin tins
    or paper baking cups, 2/3 full.
    Do not stir from below.
    Replace tight cover and refrigerate
    Bake at 400 deg F oven for 18 minutes
    (check, may be more or less depending on your oven)
    This muffin mix keeps for 7 weeks in the fridge, thus the name!
    They are really light and delicious
    and full of fibre!
    Return to index


    SOUR CREAM TARTS
     
    GRANDMA AMALIE (MAE) GESELL'S
     (NEE WENDEL)
     

    1 cup sour cream
    1 cup sugar
    3 eggs
    flavour with lemon flavouring
    pour into raw tart crust
    put a few currants on top of each tart
    bake in 325 deg oven until just brown
    These should be kept in the fridge or freezer after baking

    Return to index
     

     

    10.  PIES
     
     

    FLAPPER PIE

    History of recipe:
    I can't describe this pie, but trust me, it is THE BEST PIE ever!
    It originates mostly on the prairies, as people in BC here think I am nuts
    when I say I like flapper pie, but boy they don't know what they are missing!
    Follow this recipe and you too can enjoy it.
    Will try and find a picture to add so you get the idea.
    It's basically a custard style of pie in a graham cracker crumb crust
    God, I am salivating thinking about it!
    WARNING- This pie is labour intensive and time consuming
    to make, as it has to be stirred all the time. But it is worth the effort.
    Your guests WILL come back, trust me!


    FILLING
    1/2 cup w sugar
    1/4 tsp salt
    2 Tbls. cornstarch
    1 Tbls. w. flour
    2 cups milk
    2 egg yolks-slightly beaten
    1 Tbls. butter
    1 tsp vanilla
    blend together in saucepan, sugar, salt, cornstarch and flour
    gradually stir in milk until smooth
    cook over moderate heat, stirring constantly until mixture
    thickens and boils.  Boil 2 minutes.  Remove from heat,
    stir a little hot mixture into egg yolks.
    Add yolks to rest of hot mixture slowly, stirring to blend.
    Boil 1 minute stirring constantly.
    Remove from heat
    Blend in butter and vanilla
    cool 10 minutes
    pour into graham cracker crumb crust (recipe below)

    CRUST
    1-1/4 CUPS  graham crumbs
    1/4 cup softened butter
    1/4 cup sugar
    Blend crumbs, butter, and sugar using fingers
    Set aside 1/4 cup crumbs for topping below
    Press remaining crumbs against bottom and sides of 8" pie plate
    Glass preferably as tin will discolor the crust after a day
    Bake in moderate hot oven (375 deg F) for 8 minute
    Cool before adding filling

    MERINGUE
    2 egg whites
    1/4 cup sugar
    few grains of salt
    4 Tbls water
    Beat egg whites and salt until they hold a soft peak
    Gradually beat in sugar a little at a time until meringue is stiff.
    Spread over filling.
    Top with remaining 1/3 cup of crumbs from crust
    Sprinkle on top of meringue
    Bake in hot oven (425 deg F )for 5 minutes
    Cool at room temp for 3 hours before serving
    Then a very important step follows
    PLEASE SEND ME A PIECE!

     Return to index




    SASKATOON PIE
    AUNT DOLLY BACKMAN'S
     
    Best with wild Saskatoons, but tame work in a pinch!
    3 cups Saskatoons
    1 1/4 cups sugar
    dash cinnamon
    dash nutmeg
    1/2 tsp lemon juice
    let simmer a bit after bringing mixture to a boil
    Thicken with 3 tbsp corn starch
    mixed with a little cold water a little at a time
    Put into pie shell and bake

     Return to index

    11.  COOKIES


    MOLASSES COOKIES
     GRANDMA FANNIE GENT'S (NEE DAVEY)

    History of the recipe:
    This recipe was invented by Fannie
     due to sugar rationing during the war

    the only sweetener in this recipe is molasses

    1 Big Cup Molasses
    (what's a big cup? My wife is still wondering!)
    1 tsp b. soda
    1 tsp vanilla
    2 cups sour cream
    2 eggs
    1 cup raisins
    flour-to stiffen
    Dissolve soda in hot water
    Combine all ingredients
    Add flour to stiffen
    Drop from spoon
    Bake at 300-350 degs

     Return to index




    HONEY COOKIES
     MAUREEN'S NANA,
    GRACE AGNES JOHNSTON'S
     (NEE McALINDEN)


    1/2 lb butter
    4 Tbls. water
    2 Tbls. honey
    1 tsp soda
    2 cup coconut
    2 cup rolled oats
    1 & 1/2 cup w. flour
    1 & 1/2 cup w. sugar
    Put first 3 ingredients in saucepan till butter is melted
    add soda. Add remaining ingredients.
    pat into shape, and cook
    350 deg F- 10 minutes



     
    DAD'S COOKIES
    AUNT GOODY GESELL'S
      

    1 cup butter
    2 eggs
    1 1/4 cup w. sugar
    2 cups flour
    2 cups coarse or fine oatmeal
    2 cups coconut
    6 tbsp corn syrup
    2 tsp ginger
    2 tsp cinnamon
    2 tsp allspice
    1 tsp soda
    cream butter and sugar together
    add beaten eggs, syrup and coconut
    sift soda and spices with flour
    add flour and oats together
    roll into small balls
    place in pan with room to spread
    bake in 375 F deg oven till brown
    Return to index

    12.  CAKES

    MATRIMONIAL CAKE
    My Mom's recipe
    AND IS THE BEST!
     
    Date filling
    1 lb dates
    1 cup hot water
    1/4 cup w. sugar
    cook together till dates are soft
    Add 1 tsp vanilla when cooked
    Cool.
    Crust and topping
    1 & 1/2 cup w. flour
    1/2 tsp b. soda
    1 & 1/2 cups b. sugar
    1 cup butter
    Mix together till crumbly
    Add 1 & 1/2 cups rolled oats
    Pat over half mixture in pan
    Press down very lightly*
    (*Harder you press, less crumbly when eaten)
    Put on date filling
    and press remaining crumbs on top
    and again press lightly*
    Bake in 350 deg F oven
    for 20-25 min
    This is a delicious old time recipe!



    CHEESE CAKE
    AUNT DOROTHY OLSON'S
     My favorite after flapper pie!

    Crust
    2 scant cups graham wafer crumbs
    1 tbsp sugar
    1/4 tsp salt
    1/2 cup melted butter
    mix and pat down in cake pan
    Bake at 350 deg f for 15 min
    in a 10 x 14 pan
    cool
    Filling
    8 oz Philadelphia cream cheese
    1 double package dream whip
    1 cup sugar
    mix dream whip as on package
    beat cheese in separate bowl until fluffy
    add sugar a little at a time
    fold into dream whip
    spread on cold crust
    let stand 2 hours
    top with any canned pie filling
    cherry and blueberry are our 2 favorites

     Return to index



    BOILED RAISIN CAKE
     AUNT EMILIE  BACKMAN'S

    Boil 1 cup raisins in 2 cups water until soft
    cream together:
    1/2 cup butter
    1/2 cup w. sugar
    1 well beaten egg
    Drain raisins (save liquid), dry and flour
    Add raisins and 1 tsp ea of the following:
    vanilla, lemon juice, cinnamon, and nutmeg
    Dissolve 2 tsp soda in 1 cup of the raisin water
    add 2 cups sifted flour, then rest of ingredients
    Bake in moderate oven
    40-50 min in loaf pan



     
    PUFFED WHEAT CAKE
     
    AUNT EMILIE  BACKMAN'S

    1 1/2 cups butter
    1 1/2 cups syrup
    3 cups brown sugar
    6 tsps cocoa
    6 tsp vanilla
    Stir in saucepan
    Boil mixture for 2 min
    Pour over 16 cups puffed wheat
    Mix quickly and well until coated
    Put into rectangular pan and cool before cutting

    Return to index

    13.  FROSTINGS
     
     

    SEVEN MINUTE FROSTING
     
    2 unbeaten egg whites
    1 & 1/2 cup w. sugar
    2 tsp light corn syrup-
    (or) 1/4 tsp cream of tartar
    1/3 cup cold water
    dash of salt
    1 tsp vanilla
    Place all ingredients except vanilla in top of double boiler
    (not overheat)  beat 1 min with electric beater
    Place over heat, but not touching boiling water
    and cook, beating constantly till frosting forms stiff peaks,
    about 7 min., remove from boiling water.
    Pour into mixing bowl, if you wish.
    Add vanilla and beat till of spreading consistency about 2 min.
     

    Return to index


     

    14.  BREAD & PASTRY
     
     


    PASTRY MIX
     DOLLY BACKMAN'S ?
    History of recipe:
    Aunt Dolly claims this isn't her recipe
    but no one else claims it and so she gets credit for it
    this makes a very flaky pastry,
    not recommended for tarts, but great for pies

    5 cups flour
    3 tbsp cornstarch
    1 tsp baking powder
    1 tsp salt
    1 lb lard
    1 scant cup of milk
    Mix above
     


    YORKSHIRE PUDDING

    AUNT KATHLEEN WIDDIFIELD'S
     
    4 eggs
    1 cup water
    1 cup flour
    pinch salt
    mix above well
    better mixed awhile before cooking
    preheat oven to 450 F deg
    put grease in muffin tins
    fill 1/2 full
    bake at 450 for 1 min
    turn down to 350 deg for 10 min
    turn off oven and leave in oven till ready to eat
    makes 12 puddings

     Return to index

    15.  PICKLES


    SWEET AND SOUR CARROTS
     MOM GENTS

    2 LBS Carrots-  sliced 1/4" thick
    Cook just until tender, but not overdone,  drain and cool
    1- med onion- chopped
    1- Green pepper chopped

    Sauce-
    1 can tomato soup
    1/2 cup salad oil
    1 cup sugar
    3/4 cup white vinegar
    1 tsp prepared mustard
    1 tsp Worcestershire sauce

    Mix together and store in a glass jar in fridge
    Stir carefully with a wooden spoon



    DILL PICKLES
    GESELL FAMILY RECIPE

    8 QTS. Pickling Cucumbers
    Boiling water bath

    13 cups water
    5 cups white vinegar
    1 cup salt- coarse pickling
    8 cloves garlic
    dill weed -Preferably fresh
    (some on top and some on bottom)

    Wash cucumbers and pack in Hot sterilized jars.
    Boil above mixture and pour over cucumbers in the jars
    screw the lids down and water bath for 5 minutes maximum

    -
    26 cups water
    10 cups vinegar
    2 cups salt
    3 items above does 21 Qts. of dills

     Return to index



    PICKLED  BEETS
     GESELL

    3 Qts. Small Beets
    1 pint white vinegar
    2 cups granulated sugar
    3 tsp ground allspice
    1 Tbls pickling spice (tied up in a gauze bag)
    (above makes 2 Qts. of pickles)

    Boil beets until tender and then peel in cold water.
    As fast as beets are peeled drop them into hot sterilized jars.
    Combine vinegar and sugar and boil 3 min
    Into each qt jar of beets put 1/2 tsp of allspice
    and 4 whole cloves


    XMAS  PICKLED ONIONS
    LOIS  GENT'S RECIPE
      
     Prepare jars of pickled onions per your favorite recipe
    add a couple drops of red food coloring in one jar
    and couple drops of green in another
    these really dress up and add color to your Xmas plate
     
     
     


    My Mom's Black Recipe Book

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    Page last Updated on:
    April 08, 2008

     

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