Filling the Kohma

The Dueck Family Cookbook

Edited by Lisa HeinrichsDesigned by Jane Heinrichs

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Filling the KohmaThe Dueck Family Cookbook

Edited by Lisa HeinrichsDesigned by Jane Heinrichs

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Mie hungat,Mie schlungat,

Mie schlackat de Buck.Bie Grootvodash im Tjalla

Doa licht eene Wruck.

Me hungers,Me shlungers,

Me shakes in the belly.At Grandfather’s in the basement

There lies a turnip.

- Low German Rhyme((The Windmill TurningThe Windmill Turning 55)The Windmill Turning 55)The Windmill Turning

Text copyright © 2010 Lisa Heinrichs and the Dueck FamilyIllustrations copyright © 2010 Jane Heinrichs

All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or other-wise, without prior permission of Lisa Heinrichs or Jane Heinrichs.

First Edition

The illustrations for this book were done in ink and watercolour.The text is set in Lucida.

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Introduction Story of John R. and Tina Dueck

Breads and Muffi nsBreakfast FoodsSalads and Dips

SoupsMeats

Fish and PoultryVegetarian

CanningCookies and Dainties

CakesPies

HouseholdFamily History

MapsAncestor Charts

BibliographyIndex of Recipes by Title

Index of ContributersNotes

469213143617593113121145167181189198204216218222224

TABLE OF CONTENTS

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Introduction

I fi rst had the idea to put together a family cookbook when I spotted a talk on the subject advertised at our local library. Since I love to cook and I love family history I thought this would be a perfect project for me to take on. Indeed, it has truly been a rewarding experience to contact family members, share recipes and stories, and try new dishes. The cookbook is divided into two parts. The fi rst part is the story and recipes of the John R. and Tina Dueck family. The recipes in this section include family favourites from each branch of the family. In addition, there are a large number of recipes which have been passed down by Grandma, and submitted by her children. For these recipes I have indicated “Tina Dueck” as the contributor, although she was rather the originator of the recipes than the contributor. I was surprised at the number of Grandmaʼs recipes that were actually written down, as I expected in her generation most of the cooking would have been done by memory. I did have to test many of her recipes to add instructions and baking times. Aunt Marilyn wrote me that until Marcella began high school, Grandma stuck to a fairly predictable “meat and potatoes” menu. However, her repertoire soon expanded to include recipes such as chili, shepherdʼs pie, and pizza. That diversity of foods has grown through the generations and you will note that the recipes in this cookbook go beyond the traditional Mennonite recipes to include foods with a variety of cultural infl uences. Another thing to note about the recipes in this book, as my brother Jeff rey pointed out, is the abundance of desserts. One thing that hasnʼt changed is that the Duecks love their desserts! The second part of the book is a section on the family history of the John R. and Tina Dueck family. I have included ancestral family trees, the story of our ancestors complete with maps, photos, and even family folklore. It is unique to have a family history written in this way, as most family books begin with one common ancestor and work their way down. In this case I have started with common descendants and have told the story of their past. I want to thank the Dueck family and even some of the extended Janzen family for becoming involved in this endeavor by submitting recipes and memories, answering my many questions, and for the unique Dueck humour which frequently popped up in the long chains of emails. A special thanks to Jane Heinrichs for off ering to do the design and illustration of the book. The beautiful product is a testament to your artistic talent and good taste. Another special thank you goes out to my mother, Grace Dueck,

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who spent hours typing out many of Grandmaʼs old recipes from her notebooks, proofreading the whole cookbook, and being my go-to person for family information, photos, etc. My in-laws, Ed and Ruth Heinrichs, also contributed to this book by proof-reading it to catch any errors that I missed. Thank you also to my husband Robert and son Luke who bore with me as I tried new recipes and spent long hours working on the computer. I couldnʼt have done this without your love, patience, and support.

- Lisa Heinrichs

A Note from the Designer

You may notice that all of the water colour illustrations have yellow gingham details. This is a tribute to Grandmaʼs (Tina Dueckʼs) yel-low gingham apron that we all remember so fondly.

- Jane Heinrichs

Low German worLow German worLow German ds used in this cookbook:

Eadschocke: Potatoes

Eia: Eggs

Kohma: Pantry

Komst Borscht: Cabbage soup

Menjsel: A fl our and milk/water mixture used as a base for soups or gravies.

Mia Grope: Large cauldron used to heat water for washing laundry.

Vaspa (pronounced faspa): A light lunch in the afternoon usually consisting of buns, cheese, pickles, jam, etc.

Worscht: Sausage

Wrennetje (pronounced Verenitje): Perogies fi lled with cottage cheese (in other Mennonite traditions it might be fruit).

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Story of John R. and Tina Dueck

John R. Dueck was born in Friedensfeld, Manitoba on June 13, 1923 to Peter and Justina (Unger) Dueck. He spent the major-ity of his childhood growing up on the farm. At the time, it was thought that the farm was the best place to raise a family, although his father was not a farmer at heart and therefore was never very prosperous in his farming endeavors. John has always been known as a quiet and unassuming person. As a child he was affl icted with a condition which they called “St. Vitusʼ Dance” which caused such intense shaking that he had to stay home from school for months at a time. Tina Janzen was born in Giroux, Manitoba on February 21, 1929 to John and Getruda (Penner) Janzen. Even as a child she was known to have strong opinions and a quick temper. However, this was balanced with her dreamy, imaginative side. She loved to read, and her books inspired many of her imaginings. Although she worried that she would never get married because of her red hair, freckles and bunions, a fellow clerk at the PJ Loewen store took no-tice of her, and on May 7, 1950 she was wed to John Dueck. John and Tina did not have much in the way of mate-rial wealth. They were blessed with seven children, and while John made his living at Penner Farm Services (previously A.K. Penner and Sons) for 31 years, Tina cared for the household. She found ways to scrimp and save such as making over second hand clothes for the children, growing food in the garden, and canning the plentiful produce from her garden in which she took great pride. The children had a loving upbringing and grew up close. A love of music, games, and puzzles was fostered. In 1971 Tina swallowed a soup bone which led to years of complications and surgeries. John took good care of her during this time. She passed away on July 13, 1993 at the age of 64 years. She has been greatly missed by her husband and family. John moved out of their home in Blumenort in 1997 and into the Woohaven Manor in Steinbach. He passes his time enjoy-ing many visits with friends and family. He stays sharp by working on daily crosswords in the newspaper and is always up for a good game of Scrabble. Despite the geographical diversity of the family, we remain close. Those in Manitoba and Alberta respectively meet for family functions throughout the year. At Christmas many family members congregate in Steinbach or Winnipeg where the traditions of sing-ing, games, and puzzles are passed on to future generations.

- Lisa Heinrichs

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Breads and

Muffins

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Breads and Muffins

Mom’s Brown Bran Bread

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Dissolve:2 pkgs active dry yeast (4 ½ tsp) in ½ cup lukewarm water2 tsp sugar

Dissolve:¼ cup lard or vegetable oil¼ cup sugar2 Tbsp salt in2 cups boiling water

Add:2 cups cold milk

Add:yeast mixture6 large handfuls of bran (1-2 cups)3 cups white fl our

Let stand for 15-20 minutes. Knead in:5-6 cups white fl our

Knead for 10 minutes. Place in large bowl and let rise 1 hour. Punch down and let rise another 15-20 minutes. Put in pans (4 - 8x4 inch loaves or 3 - 9x5 inch loaves) and let rise 1 hour. Bake at 375°F for 35-40 minutes.__________________________________________________________Marilyn HeinrichsTina Dueck

Many of Grandma’s recipes call for lard. However, in most cases you may substitute another kind of shortening such as vegetable shortening, margarine, or butter.

- Lisa Heinrichs

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Breads and Muffins

Cornbread Squares

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1 cup cornmeal1 cup fl our⅓ cup sugar½ tsp salt1 Tbsp baking powder1 ¼ cups buttermilk1 large egg, beaten¼ cup vegetable oil

Preheat oven to 350 degrees. Grease 8x8 inch pan.Combine dry ingredients in a bowl. Mix wet ingredients in another bowl, then add to the dry, mixing until just combined (batter will appear quite wet). Spoon into greased pan.Bake 25 – 30 minutes or until a toothpick inserted into the center of the cornbread comes out clean.Cool on a rack, cut into squares and serve.__________________________________________________________Jo Dueck

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Breads and Muffins

Italian Cheese Bread

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2 ½ cups fl our 1 tsp salt 1 tsp sugar 1 Tbsp instant yeast1 cup warm water1 Tbsp oil

Topping:¼ to ⅓ cup Italian dressing ¼ tsp garlic powder ¼ tsp dried thyme ¼ tsp salt¼ tsp dried oreganodash pepper½ cup shredded mozza cheese1 Tbsp Parmesan cheese

In a bowl, combine fi rst four ingredients. Combine water and oil; add to fl our mixture. Add additional fl our if needed to form soft dough. Place in a greased bowl and let rise for 20 minutes. Place on a 12” pizza pan.

Combine seasoning and dressing and brush onto dough. Sprinkle cheeses over dough.

Bake at 450° F for 15 minutes or until golden brown. _____________________________________________________________Rachel Reimer

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Breads and Muffins

Banana Bread

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2 cups all-purpose fl our¾ cup whole wheat fl our1 cup unpacked brown sugar1 ½ tsp baking powder½ tsp baking soda1 tsp cinnamon½ tsp salt3 egg whites (I often just use 2 whole eggs)2 Tbsp butter melted¾ cup plain yogurt or sour cream (whatever you have on hand)1 tsp vanilla2 cups mashed bananas (approximately 4 medium banan-as)½ cup chopped walnuts (optional)½ cup chocolate chips (or however many you desire!)

Preheat oven to 325°F. Combine fl ours and next 5 ingredients in a large bowl. Set aside. In a medium bowl, beat eggs, but-ter, yogurt/sour cream and vanilla and whisk until smooth. Add bananas and whisk again. Add banana mixture to fl our mixture. Stir until dry ingredients are moistened. Stir in nuts/chocolate chips. Bake 1 hour and 20 minutes in a 9x5 inch loaf pan (You can spray the loaf pan with non-stick spray - I just line it with wax paper which works well).

Note: I usually keep an eye on this loaf in the last 20 minutes as, depending on how hot your oven bakes, the outside might get over-done while the middle is still raw. If this is happen-ing I just turn down my oven temperature and bake it a little longer rather than hotter._____________________________________________________________Cori Reimer

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Oatmeal Bread (p. 12)

Brown Bread - Mom Dueck (p.11)

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BreakfastFoods

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Breakfast Foods

Rührei (Scrambled Eggs) I

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3 eggs beaten½ cup milk½ cup fl our4 Tbsp creamsalt

Mix all ingredients into a smooth dough, except eggs, which you beat well, and fold into fi rst mixture. Put 2 Tbsp fat in frying pan and heat. Pour in egg mixture and brown on both sides, cutting and turning while browning. Some like the rüh-rei in larger chunks, others fi ner. It depends on what you are used to. Serves 2. _____________________________________________________________Tina DueckGrace Dueck

Rührei (Scrambled Eggs) II

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2 Tbsp fl ourpinch of salt & pepper4 eggs½ cup milk

Mix fl our, salt, pepper and eggs well. Add milk. Put 1 tbsp fat into frying pan. Heat and add eggs. Fry slowly stirring con-stantly, until it is golden brown and done. _____________________________________________________________Tina DueckGrace Dueck

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Breakfast Foods

Egg Burritos

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1 medium red pepper, chopped5 green onions, sliced8 egg whites1 Tbsp fresh parsley4 fl our tortillas½ cup monterey jack cheese, shredded⅓ cup salsa

Heat lightly greased skillet over medium heat until hot. Add pepper and onions. Cook and stir for 3 minutes or until veg-etables are tender crisp.

Add eggs. Reduce heat to low. Cook and stir for 3 minutes or until set. Sprinkle with parsley.

Warm tortillas in the microwave for 1 minute on high. Place ¼ egg mixture on each tortilla. Sprinkle with cheese. Fold sides to enclose fi lling. Serve with Salsa.

Serves 4 _____________________________________________________________Joshua Mitchell-Dueck

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Breakfast Foods

Huevos Rancheros

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Sauté in oven proof skillet:2 Tbsp oil1 green pepper, chopped1 large onion, chopped2 cloves garlic, minced

Add: 2 cups canned tomatoes, chopped (no or little juice)½ tsp salt1-2 Tbsp chili powder½ tsp cumin1 tsp oregano½ tsp basil (optional)

Cook over medium heat for 20 minutes. Break into sauce:6 eggs

Cover with:6 slices mozzarella cheese

Bake in a preheated oven (350° F) for 15-20 minutes until eggs are done. _____________________________________________________________Marilyn Heinrichs

I have some distinct memories of breakfast at Grandma and Grandpa’s. On Sunday mornings Grandpa would do a devotional from “Our Daily Bread.” Grandma drank her coffee, and if she wanted a refill all she had to do was tap her mug on the table and Grandpa would come fill it up again. She did this because she had trouble swallowing, and she was not able to speak right away after swallowing. After breakfast I watched in fascination as Grandma removed the curlers from her hair and fashion it into her usual “bubroll.”

- Lisa Heinrichs

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Breakfast Foods

Cornmeal Wheat Pancakes

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1 cup boiling water¾ cup cornmeal

Stir together until thick. (Cold water and cornmeal may also be cooked together in the microwave 3 - 5 minutes, until thick)

Beat into cornmeal: 1 ¼ cups buttermilk2 eggs1 Tbsp honey or molasses (writer prefers molasses)

1 ½ cups whole wheat fl our1 Tbsp baking powder1 ½ tsp salt¼ tsp baking soda

Sift together and stir into cornmeal. Do not beat. Fry by the spoonful on greased, medium-hot fry pan.

Serves 4. (These pack a punch!) _____________________________________________________________Cori Reimer

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Breakfast Foods

Whole Wheat Waffles

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2 eggs1 ¾ cups milk¼ cup canola oil¼ cup unsweetened apple sauce1 tsp vanilla1 ½ cups whole wheat fl our½ cup crushed fl ax seed¼ cup wheat germ4 tsp baking powder1 Tbsp sugar¼ tsp salt

Beat together eggs, milk, oil, applesauce and vanilla. Beat in all dry ingredients until smooth.

One recipe is enough for 4 people._____________________________________________________________Cathy Reimer

Tina Dueck making strawberry sauce for waffl es with Jeff rey

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Salads and Dips

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Salads and Dips

Spinach & Strawberry Salad

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spinach or Romaine lettuce cut upstrawberries – as many as desired½ cup of toasted almonds

Serve with sesame-poppy seed dressing:⅓ cup sugar¼ cup vinegar½ cup oil2 Tbsp poppy seeds2 Tbsp sesame seeds½ tsp Worcestershire sauce¼ tsp paprika1 ½ tsp minced onion

This is enough dressing for 8 servings. _____________________________________________________________Cathy Reimer

Craisin Salad _____________________________________________________________

spinach or 1 head red leaf lettuce½ cup pine nutscroutons⅔ cup dried cranberries

Dressing: 1 cup salad dressing (mayonnaise)¼ cup Golden Italian dressing¼ cup honey2 Tbsp chopped dill

Serves 6-8_____________________________________________________________ Cathy Reimer

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Salads and Dips

Broccoli Salad

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3 cups broccoli fl orets, cut small1 cup raisins10 slices bacon, fried and crumbled or ½ cup bacon bits½ cup red onion, diced½ cup raw sunfl ower seeds½ cup cheese, shredded

Mix together in a large bowl. Set aside.

2 Tbsp sugar1 Tbsp apple cider vinegar¾ cup mayonnaise

Combine sugar and vinegar and stir to dissolve. Stir in mayon-naise until well blended. Pour over the broccoli mixture and stir together. __________________________________________________________Lisa Heinrichs

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Salads and Dips

Main-Dish Tuna Salad

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Cook and drain as directed on package:7 oz. noodles, spaghetti rings, or macaroni

Combine in large mixing bowl: cooled, cooked pasta1 7-oz. can chunk tun1 cup chopped celery½ cup fi nely chopped scallions with greens½ cup chopped sweet pickles (optional)3 hard-boiled eggs, chopped½ cup mayonnaise2 Tbsp sweet pickle juice (optional)1 Tbsp prepared mustard½ t. saltdash pepper

Chill and serve on lettuce leaves.

Sprinkle with paprika.

Serves 6-8 _____________________________________________________________Grace Dueck

Low German Rhyme (The WIndmill Turning 56)

Hans Ullarijch- Noodles wanted he not,Bacon got he not,Therefore stayed he hungry.

Hauns Ullarich-Kjieltje wull hee nich,Spakj kjräjch hee nijch,Aulsoo bleef hee hungarich.

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Salads and Dips

Vinaigrette à la française

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A tasty salad dressing that I learned to make in France.

1 Tbsp balsamic vinegar1 Tbsp dijon mustard1 Tbsp olive oilsaltpepper½ minced shallot1 small crushed garlic clove

Whisk balsamic vinegar, dijon mustard, and olive oil with a fork. Add salt and pepper, ½ a minced shallot and a crushed garlic clove and let sit for a few minutes. Whisk again before mixing into salad. Serve with green lettuce, thinly sliced pear, roasted walnuts, and goat cheese. _____________________________________________________________Jeffrey Klassen

Cheesy Pizza Dip

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1 pkg cream cheese (8 oz) ⅔ cup sour cream ½ cup pizza sauce ¼ cup shredded cheddar ⅓ cup chopped red pepper½ tsp oregano¼ tsp red pepper fl akes¼ tsp garlic powder½ cup mozzarella cheese

Mix ingredients together and pour into oven-proof baking dish. Bake at 350° F for approximately 5-10 minutes. Serve with bread or crackers. _____________________________________________________________Julia Bewernick

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Applebeeʼs Oriental Chicken Salad (p. 37), Cornbread Squares (p. 15) and Homemade “Shake and Bake” chicken (p. 78)

Honey Spice-Rubbed Pork Tenderloin (p. 72) with Crispy Potato Wedges (p. 98) and salad topped with Vinaigrette à la française (p. 39)

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Soups

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Soups

Butternut Soup

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Sauté slightly in butter:3 cups butternut squash1 onion, chopped1 apple, chopped1 potato, chopped

Add:1 tsp curry2 chicken cubes2-3 cups water (may substitute milk)

Cook until squash is soft. Blend it or put it through a sieve. Serve hot. Nice with a dab of sour cream and a sprig of pars-ley. _____________________________________________________________Marcella Parr

Ruzje, Petruzhe,Waut ruschelt emm Stroo?Doa gone de JanstjesEnn ha Kjeene Schoo.De Schusta haft LadaKjeene Leestjes doatoo,Dan kaun hee de Janstjes uckMoake kjeene Schoo.

Ruzhe, Petruzhe (Little Peter)What rustles in the straw?There go the little geeseAnd they have no shoes.The cobbler has leatherNo lasts for itSo he can’t makeAny shoes for the Little Geese.

Low German Nursery Rhyme sung to the tune of “O Come Little Children”/”Ihr Kinderlein Kommet.”

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Soups

Pumpkin Soup

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Melt in a large saucepan:2 Tbsp butter or margarine

Sauté for 5 minutes:¼ cup chopped green pepper2 Tbsp chopped onionlarge sprig of parsley (1 Tbsp dried parsley)¼ tsp thyme leaves1 bay leaf

Add:1 cup canned tomatoes2 cups pre-baked, mashed pumpkin (or canned pumpkin)2 cups chicken broth or stock (or 2 cups water and ½ a bouillon cube)2-3 medium potatoes cubed

Cover and simmer for 30 minutes, stirring occasionally.

Blend together:2 Tbsp fl our1 – 2 cups milk (depending how creamy you want it - you can also use part cream)

Stir into soup.

Add:salt and pepper to taste. few drops of Worcestershire (optional)

Cook soup until it comes to just below the boiling point. Serve in bowls, sprinkle generously with grated mature cheddar cheese (optional). Garnish with parsley. Serves 6. _____________________________________________________________Marcella ParrJane Heinrichs

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Soups

Chicken Tortilla Soup I

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1 Tbsp olive oil1 cup chopped onions2 cloves garlic2 cups shredded cooked chicken breast (2 breasts)1 cup frozen corn1 can (19 oz.) black beans rinsed and drained¼ cup white wine – optional1 tsp cumin1 tsp Worcestershire sauce½ tsp chili powder1 can tomato soup1 chopped tomato3 cans of liquid chicken broth (1 carton)

Cook chicken breast in the oven for 30 minutes at 350 de-grees. Sauté onions and garlic in olive oil. Stir in chicken and next 9 ingredients. Reduce heat and simmer one hour.

Serve with salsa, sour cream and crushed taco chips. _____________________________________________________________Jo Dueck

Chicken Tortilla Soup Chicken Tortilla Soup

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Soups

Chicken Tortilla Soup II

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4 fl our tortillas (6 inch) 2 Tbsp Italian dressing ½ lb chicken breasts (2 Costco size) 1 red pepper, chopped6-8 mushrooms1 cup frozen corn1 can diced tomatoes, undrainedgarlic powderonion powderchili powdersalt and pepper 2 cups chicken broth juice from 2 limes (optional) 1 cup shredded cheese

Cut tortillas into strips and toss with 1 Tbsp dressing. Spread in single layer on greased baking sheet. Bake at 400°F until crisp (8-10 minutes).

Cut chicken into bite sized chunks and brown with 1 Tbsp dressing. Add veggies and cook for 5 minutes. Add tomatoes, seasonings and broth. Stir together and bring to a boil. Re-duce heat to medium/low and simmer 15 minutes. Stir in lime juice if adding.

Ladle soup into bowls and top with cheese, sour cream and tortilla strips (or taco chips if you donʼt make the tortilla strips). _____________________________________________________________Julia Bewernick

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Soups

Scandinavian Pea Soup

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1 ½ cups yellow split peas4 ½ cups water1 tsp salt2 - 4 cups chopped ham, bacon or sausage (1 lb.)½ cup chopped onions½ cup carrots, celery or green peppers2 cups milkcayenne and nutmeg to taste

Wash peas and drain. Add water and salt to peas. Bring to boil for 2 minutes Remove from heat, cover and let stand 1 hour. Do not drain water. Add ham, onions, and carrots to peas.

Cover and simmer about 1 ½ hours or until peas are tender. Stir in milk, cayenne and nutmeg to taste.

Heat through and serve. Serves 4.

Optional:Add cooked pot barley or alphabet macaroni at the end._____________________________________________________________ Marilyn HeinrichsGrace DueckTina Dueck

Although Mom’s creativity blossomed in her gardening, her early years of cooking were more of the prosaic kind. She followed a few recipes which came from Grandma Janzen such as gooseberry jam filled oatmeal cookies, yet she often developed new variations on the old recipes. For example, Mom’s borscht and other soups were in my opinion tastier than the old pioneer recipes, which makes sense since there were more herbs and spices available in Mom’s day. Her pumpkin pie had the winning edge over most other varieties although I have to add that pumpkin pie is always a favourite of mine, no matter what the variation unless it is too insipidly sweet. - Marilyn Heinrichs

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Soups

Mom’s Tomato Soup

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1 cup gravy (fat) liquids poured off from beef roast.Place in fridge over night to let fat rise. Peel off hardened fat and discard. Pour remaining ʻgelʼ into a pot.

Add:1 quart tomato juice1-2 Tbsp fi nely minced or shredded onion1 bay leafone small bunch of parsleysalt and pepper to tasteBring to boil and simmer

Meanwhile, mix in a sealed container (tupperware):1 rounded Tbsp fl our½ cup milkShake up and down and sideways to make a “menjsel”The amount of fl our depends on the desired thickness of the soup.

Add fl our/milk mixture to soup with some extra milk to taste(maybe ½ cup).

Add:1 Tbsp butter

Option: Separately cook noodles, broken into 1 inch pieces to make three cups of cooked noodles. Drain and add to soup.

Instructions for eating:Eat as many bowls of soup as possible and keep a tally on the steamed up windows of the kitchen or dining room. _____________________________________________________________Marilyn HeinrichsTina Dueck

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Komst Borscht (p. 52)Komst Borscht (p. 52)

Sweet and Sour Chicken (p. 86)

61

Meats

62

Meats

Veal Pot Roast – Mom Dueck

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3 ½ - 4 lbs veal or beef rump roast1 Tbsp dry mustard 1 tsp poultry seasoning (or dash of each sage, marjoram, and thyme)1 Tbsp brown sugar 1 Tbsp salt ½ tsp pepper 1 Tbsp fl our 2 Tbsp salad oil 1 bay leaf3 Tbsp cider vinegar or regular vinegar1 onion sliced (or shredded)¼ cup water

Wipe roast with paper towel. Mix next 6 ingredients in a small bowl and rub well into the roast. Brown roast well, on all sides in hot oil in large skillet. Put in slow cooker and lay onion slices over top. Combine remaining ingredients and pour over roast. Cover and cook in slow cooker on low 6 – 8 hours (or on high 3 – 4 hours). Can also be baked in 325°F oven for 3 hours. Discard bay leaf. Slice thinly and serve with hot gravy.

Options: Add potatoes, carrots, parsnips, etc. partway through baking time.Add ½ cup water or more if neccessary._____________________________________________________________Tina DueckJo DueckMarilyn Heinrichs

Janelle reminded me of a Christmas past when her Dad, John, was left in charge of stirring the gravy for the dinner. He didn’t tend to it long enough, and the gravy ended up burning to the bottom of the pot. The family has never let him live this down. - Lisa Heinrichs and Janelle Dueck

67

Meats

Cabbage Rolls

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1 lb lean ground beef1 lb ground pork (or breakfast sausage meat - not in links)2 eggs½ cup rice cooked in 1 cup water1⁄1⁄18⁄8⁄ tsp pepper2 Tbsp onion soup mix1 tsp baking powder1 small cabbage 2 Tbsp butter14 oz canned tomatoes10 oz tomato sauce10 oz tomato soup

Cook cabbage in microwave with a bit of water. Cool, then peel leaves off head. As you peel leaves off you may fi nd that the ones underneath are not cooked enough, and then you will have to microwave the cabbage head for a few more minutes. Mix next seven ingredients and roll in cabbage leaves. Fry in butter or put in roaster with 2 Tbsp of butter on bottom. Bake ½ hour at 400°F uncovered, then turn and bake another half hour (if not frying). Mix tomatoes, tomato sauce, and tomato soup in a bowl then pour over cabbage rolls in roaster. Cover and bake another hour at 350°F.__________________________________________________________Lisa Heinrichs

68

Meats

Sweet and Sour Meatballs and Sauce (Grandma’s recipe)

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1 ½ lbs ground beef ¼ cup oatmeal 1 egg 1 tsp salt½ tsp pepper½ tsp chili powder

Mix and form into small meatballs. Place on a cookie sheet and bake for 20 minutes at 400 degrees.

Sauce: ½ cup chopped onions 1 Tbsp fl our¾ cup ketchup 1-2 Tbsp vinegar1 cup water 2 Tbsp brown sugarfew drops Worcestershire sauce

Mix in a pot and start to simmer while meatballs are baking. Add meatballs and simmer for 20 minutes. Serve with rice. _____________________________________________________________Tina DueckJo DueckGrace Dueck

Sweet and Sour Meatballs and Sauce (Grandmaʼs recipe)

71

Meats

Italian Sausage & Tomato Sauce

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A spicy, fi lling sauce that goes well with any pasta.

olive oil1 eggplant, peeled and cubed1 zucchini, sliced3 tomatoes, cubed1 small can of tomato paste1 link of spicy Italian sausage, cooked and sliced1 clove of garlic1 shallot

Heat the olive oil in a large frying pan or skillet. Add the shal-lot and cook until it starts to brown. Add the eggplant, zuc-chini and garlic and cook until they are soft. Add the tomatoes and tomato paste and bring to a boil. Add the Italian sausage and cook for another ten minutes on medium heat. Serve on top of pasta. _____________________________________________________________Jeffrey Klassen

Italian Sausage and Tomato sauce

72

Meats

Honey Spice-Rubbed Pork Tenderloin

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¼ cup Catalina dressing 1 lb pork tenderloin1 tsp chili powder 1 tsp garlic powder1 tsp dry mustard ½ tsp paprika1 Tbsp honey

Brush 2 Tbsp of dressing over pork. Mix dry ingredients to-gether and rub into pork. Let stand for 10 minutes or refriger-ate for 24 hours. Preheat grill to medium heat. Place pork on grill and grill for about 20 minutes, turning occasionally. Mix remaining 2 Tbsp dressing and honey. Brush on pork while grilling. _____________________________________________________________Julia Bewernick

When Marcella started grade nine in the Blumenort High School, she studied Home Economics. I remember this very clearly be-cause part of the course was devoted to nutrition and the proper setting of tables. After we all learned that the fork was to be situ-ated on the left of the plate and the knife and spoon on the right, we began to set our table ‘in the right way’ even for everyday meals. Marcella also urged Mom to make salads more regularly, rather than serving the ever present cooked peas, corn or carrots as the vegetable entree for each meal. Suddenly foods like pizza, chili con carni, rice and casseroles appeared on the menu. Even something as foreign as Shepherd’s Pie appeared on the menu. - Marilyn Heinrichs

75

Fish and

Poultry

78

Fish and Poultry

Homemade “Shake and Bake”

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Combine in a bowl: 2 cups dry bread crumbs1 ½ tsp salt1 ½ tsp paprika1 tsp celery salt1 tsp onion salt¼ tsp pepper1 tsp poultry seasoning (optional)¼ cup vegetable oil

Blend ingredients with fork or pastry blender until well mixed. Keeps unrefrigerated in tightly covered container.

When ready to use:Preheat oven to 350 ̊F. Put ½ cup coating mix in plastic bag. Moisten chicken pieces with water and shake one piece at a time in bag. Add more mix as needed. Lay chicken skin-side up in greased pan (may also use skinless chicken) and bake 1 hour or until cooked through. No turning needed. _____________________________________________________________Lisa Heinrichs

Jim really liked the Quiche du Val and wanted to make it for him-self, but didn’t want to bother with making pastry. So, I developed a simpler recipe that became a family favourite. Jim loved pasta and often made this recipe, especially for guests. - Marilyn Heinrichs (See previous page: Our Tuna Casserole)

81

Fish and Poultry

Chicken with Pineapple

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4-6 pieces of chickenfl our to coat1 - 14 oz can pineapple1 medium onion½ tsp accent spice (optional)pinch of saltpinch of pepper4 Tbsp cornstarch1 chicken bouillon cube

Season chicken pieces with salt and pepper, coat in fl our, and brown in a frying pan with a small amount of oil. Meanwhile, dissolve the bouillon cube in 1 cup boiling water, then add cornstarch. Pour in mixing bowl and add remaining ingredi-ents. Place chicken pieces in a roaster or casserole and pour the mixture over the chicken, cover and bake for about 1 hour at 350 degrees F.

Serve with Rice._____________________________________________________________Marcella ParrMarilyn Heinrichs

Sweet and Sour Baked Sweet and Sour Baked Chicken with Carrots (p. 87)Chicken with Carrots (p. 87)

82

Fish and Poultry

Turkey Stuffing

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4 cups bread cut into cubes (easiest to do when frozen)3 Tbsp chopped onions½ - 1 cup celery, chopped 1 tsp salt¼ tsp pepper¼ tsp sage¼ tsp poultry seasoning½ cup raisins (optional)1 apple, chopped⅓ cup butter or margarine, melted1 egg lightly beaten

Thaw turkey. Take out organs and wash turkey. Mix all stuff -ing ingredients together. Stuff into turkey and cover both ends of turkey with foil. Truss turkey - fi rst the neck, then the body. Pat turkey dry, then rub with butter. Sprinkle with salt. Bake at 325°F until internal temperature (taken in the thigh) reaches 180°F. Baste every hour with ½ cup vinegar and ½ cup melted butter. Take foil off turkey for the last 30 minutes of roasting to brown all over. _____________________________________________________________Tina DueckMarilyn HeinrichsGrace Dueck

One Thanksgiving most of the family was away from Manitoba so my Mom and I decided that we would have a small dinner with Grandpa and I was going to make the turkey. It was my first attempt and I wanted everything to be perfect. When I took the turkey out of its packaging it only had one leg! It crippled my at-tempts at perfection, but it still tasted good! -Jane Heinrichs

91

Fish and Poultry

Turkey (Chicken) and Black Bean Chili Mole

_____________________________________________________________

Sauté:1 small onion - chopped2 tsp olive oil - add water as needed1 garlic clove - crushed Cook 2-3 minutes

Add:½ lb ground chicken/turkey Cook 3 minutes.

Add:1 small tin tomato paste2 cups black beans or kidney beans or a mixture - drained and rinsed1 ½ tsp dried oregano½ - 1 tsp salt1 tsp chili powder1 tsp cumin Stir and cook 1 minute.

Add: 1 tsp unsweetened cocoa powderwater as needed

Simmer uncovered until done (5-10 minutes). _____________________________________________________________Marilyn Heinrichs

92

Fish and Poultry

Turkey Chili Con “Carne”

_____________________________________________________________

oil for seasoning frying pan1 lb lean ground chicken or turkey (or even beef)1 large onion1 large bell pepper (any colour)1 tsp garlic powder or crushed garlic½ tsp salt1 Tbsp chili powder1 tsp dried oregano¼ tsp cumin½ tsp hot point or tabasco sauce1 small tin tomato paste (¼ cup)2-3 small tomatoes, chopped fi nely2 cups undrained kidney beans2 dashes pepper

Sauté onions and garlic and bell peppers in a little oil until soft. Keep aside. Saute chicken/turkey in a little oil until cooked through. Combine all ingredients and simmer 15-20 minutes.

Serve with rice or whole-wheat rolls. _____________________________________________________________Jane HeinrichsMarilyn Heinrichs

93

Vegetarian

94

Vegetarian

Black Bean Chili

_____________________________________________________________

Sauté: 1 medium onion, chopped8 – 10 mushrooms, chopped (can use one tin of mush-rooms)1 green pepper, chopped2 cloves garlic, chopped or minced

Add: 1 tin (2 cups) black beans, drained1 tin (2 cups) whole tomatoes, choppeduice from tomatoes and up to ½ cup water – as necessary1 cup frozen peas2 cups chopped pepperoni sausage - hot or mild (optional - I usually skip this)2 Tbsp parsley1 Tbsp chili1 tsp each: dried basil, oregano and cumin1 tsp salt or to taste2 dashes of pepper

Bring to boil, then simmer for 7 – 9 minutes.

Serve with cooked rice or buns with shredded cheese. (I have served this over baked potatoes – a nice change). _____________________________________________________________Marcella Parr

Grandma came over every summer to help with shelling corn. I remember us both getting grossed out whenever we would find a worm in our cob. - Julia Bewernick

101

Vegetarian

Mark’s Spinach-Garlic-Pesto Pasta _____________________________________________________________

two bags of fresh spinach3-4 tomatoes (to taste)olive oilgarlic (3-5 cloves) pesto (lots)fusilli pastacheese (preferably parmesan)

Blanch fresh spinach in a pot of boiling water until wilted. Drain spinach, squeeze to release water, pack into a tight ball and chop fi nely.

Put one tbsp or two of olive oil in frying pan, brown crushed garlic. Add spinach and chopped tomatoes, fry on low to medium heat until fragrant and tomatoes are soft. You want to slowly infuse the fl avours for about 10 min, or as long as it takes to cook the pasta.

Meanwhile, boil a pot of fusilli pasta (usually takes 9-10 min). Drain pasta and toss with a generous amount of pesto. (sever-al Tbsp at least, you want the pasta to be light green, coloured, and very fl avourful).

Put pasta on plate, top with spinach/tomato sauce, and shred cheese on to taste.

Options:Add pre-toasted pine nuts to spinach in frying panAdd goat cheese to spinach in frying panAdd blue cheese to spinach in frying panAdd chili fl akes to spinach in frying panGarnish with chopped fresh avocado_____________________________________________________________Mark Rutherford

102

Vegetarian

Pesto

_____________________________________________________________

1 cup packed basil leaves and tender stems (may use part spinach)1 - 3 cloves garlic⅓ cup pine nuts, toasted3 - 6 Tbsp Parmesan cheese½ tsp salt or to taste2 sprigs fl at parsley (optional)Finely chop the above ingredients in the food processor.

⅓ - ½ cup olive oil

Add oil gradually while food processor runs to make a thick paste (or just blend in the oil in increments).

Serve with pasta, crackers, etc.

Freeze in ice cube trays and add to soups or pasta dishes. _____________________________________________________________Cori Reimer

Markʼs Spinach-Garlic-Pesto Pasta (p. 101)

107

Vegetarian

Cream Gravy for Wrennetje

_____________________________________________________________

1 cup milk1 ½ Tbsp fl our4 Tbsp butter or margarine1⁄1⁄18⁄8⁄ tsp pepper¼ tsp salt1 cup sour creamminced onion - optional

Melt butter in saucepan and add fl our and optional onion and cook until bubbly. Add milk and bring to a boil on medium heat. Add salt and pepper. Turn the heat off and whisk in the sour cream. Reheat slowly. Do not boil. _____________________________________________________________Lisa HeinrichsTina Dueck - ingredients

I remember hearing an anecdote about Mom and Dad, which happened early on in their relationship. Apparently, they were at Mom’s parents’ place for a meal (Grandma and Grandpa Janzen), ’ place for a meal (Grandma and Grandpa Janzen), ’where perogies were being served. Dad has been quoted as asking, after taking the first few bites of his perogies: “Hia es de Wrennetje, oba wua es de Glomms?” “Here are the perogies, but where is the cottage cheese?” Can you imagine him asking that? I suppose his Mother always packed more cottage cheese into the perogies than his mother-in-law did! And he thought his mother-in-law’s perogies were too doughy! - Grace Dueck

WrennetjeWrennetje

108

Vegetarian

Jeff’s Flatbread_____________________________________________________________

5 tsp butter or margarine½ tsp each of garlic, basil, and oreganodash of Cayenne PepperItalian-Style Gourmet Flatbread (two cheese)2 medium tomatoes¼ large green peppershredded cheese

Melt butter/margarine and add garlic, basil, oregano and cayenne pepper. Spread butter mixture onto fl atbread. Slice 2 medium tomatoes and top fl atbread. Chop ¼ of a large green pepper and put on fl atbread. Sprinkle with shredded cheese and bake at 350º F for 7 minutes, then broil for 2 minutes. __________________________________________________________ Grace Dueck

Vegetable Tostadas____________________________________________________________

2 cups kidney or romano beans - mashed1 ½ cups Monterey Jack or cheddar cheese - shredded1 tomato - chopped1 small onion - chopped fi nely or shredded½ cup green pepper - chopped1 clove garlic - minced1 Tbsp parsley1 Tbsp oregano3 dashes cayennesalt and pepper to taste

Mix and spread on 8 corn tortillas (or 4 or 5 large whole wheat tortillas). Bake on a greased cookie sheet at 450°F for 5-8 minutes or until cheese is melted. Or broil until cheese is melted (approximately 5 minutes). _____________________________________________________________Marilyn Heinrichs

111

Vegetarian

Mexican Macaroni and Cheese

_____________________________________________________________

2 cups elbow macaroni1 ½ cups colby monterey jack cheese, shredded¼ cup ripe olives, sliced½ cup milk¼ tsp salt½ cup small red pepper, chopped1 can chopped green chilies, drained (4.5 oz/115 g)

Cook and drain pasta as directed on package. Add cheese, olives, milk, salt, peppers, and chilies. Stir until blended. Cook over low heat, stirring occasionally, for about 5 minutes or until cheese is melted and hot. Serves 4. _____________________________________________________________Joshua Mitchell-Dueck

Macaroni and Cheese

_____________________________________________________________

1 cup macaroni, cooked and drained1 cup grated cheese2-3 eggs, beaten½ cup milk2 Tbsp butter, melted (optional)1 Tbsp parsley fl akes½ tsp salt and a dash of pepper

Place macaroni in greased casserole dish. Sprinkle with cheese. Combine and beat together eggs, milk, butter, parsley, salt, and pepper. Pour over macaroni and cheese. Bake 25-30 minutes at 350° F, leaving uncovered for the fi rst 15 minutes. _____________________________________________________________ Marilyn Heinrichs

112

Vegetarian

Marilyn’s Ratatouille

_____________________________________________________________

1 medium sized onion, chopped2 cloves garlic, minced1 medium sized green pepper, sliced2 medium or small zucchini, cut into cubes1 small eggplant, cut into cubes½ cup raw cashews or peanuts, chopped (optional)1 Tbsp cider vinegar1 tin tomato paste (about ½ a cup)pinch of thyme1 Tbsp honey1 tsp dried basil1 tsp dried oregano1 tsp pepper1 medium sized tomato, optional

Throw all the ingredients in a pot, add water if necessary, bring to a boil and then simmer 20-25 minutes. Serve with baked potatoes or in pita pockets. _____________________________________________________________Jane Heinrichs

Stuff ed Peppers Stuff ed Peppers (p. 109)(p. 109)

113

Canning

114

Canning

Fruit Preserves

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See page 120 for a general guide on canning fruit.

¼ cup sugar/quart1 cup boiling water/quart _____________________________________________________________Tina DueckGrace Dueck

Mom had been blessed with seven children. Her only resources were her ability to work hard, her relentlessly strong will, and her lush garden which provided – only at the tending of her skillful hands – juicy carrots, bright green lettuce, sweet strawberries, crimson raspberries, and numerous other nutritious eats for her young family. She canned countless quarts of cucumbers, cab-bage, and peaches. Rows of pints filled with corn, peas, and beans lined her pantry shelves. Her kids called it her “kohma”, the Low German word for pantry. - Grace Dueck

115

Canning

Carrot Pudding

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1 cup fi nely ground suet1 cup raw carrots, grated1 cup raw potatoes, grated1 cup white sugar1 cup raisins1 egg½ tsp nutmeg½ tsp cloves½ tsp ginger1 tsp cinnamon1 tsp soda1 tsp baking powder½ tsp salt1 cup fl our

Beat egg. Combine ingredients in above order. Double or triple recipe. Fill jars approximately one half to three quarters full. Fasten the lids tightly and process 2 and a half hours. _____________________________________________________________Tina DueckGrace Dueck

When we cleared out the kohma/pantry when Grandpa was mov-ing to Woodhaven we found some 7 year old canned carrot pud-ding that Grandma had made. We were all so tired and hungry from packing that we spooned it out over ice cream (regardless of its age) and ate it all up. It was delicious! - Jane Heinrichs

116

Canning

Tomato Catsup

_____________________________________________________________

1 gallon tomato juice4 mid-sized onions, fi nely chopped1 Tbsp salt1 cup sugar¾ cup vinegar2 tsp ginger1 tsp turmeric1 tsp paprika1 tsp nutmeg1 tsp mustard

Add all ingredients to a pot. Bring slowly to a boil and simmer uncovered for about 2 hours or until catsup reaches the de-sired consistency. Stir frequently while simmering to prevent catsup from burning to the bottom of the pot. Catsup mixture will be reduced to about ¼ of the initial volume. Transfer to pint jars, fasten lids tightly and process 35 minutes. Home-made catsup will have a diff erent fl avour and consistency to the store-bought variety. _____________________________________________________________Tina DueckGrace DueckCathy Reimer

I remember it always seemed like hours when Mom made this catsup. She would cook it forever, and it had to be stirred a lot otherwise it would burn onto the bottom of her pot, which it almost always did in spite of all the stirring. I remember it often had a slight taste of burnt catsup. She had saved ketchup bottles from when she bought ketchup and perhaps asked others to save bottles for her. She used these for her home cooked catsup. Once she had poured the catsup in the bottles she put a cork into each bottle, and then dipped the corked top into melted paraffin wax in order to seal them. An awful lot of work for the number of bottles she had in the final end. -Cathy Reimer

121

Cookiesand

Dainties

122

Cookies and Dainties

Syrup Cookies

_____________________________________________________________

The following two recipes are the oldest ones in the book. They date back to Grandmaʼs grandmother, Agatha (Friesen) Janzen.

2 cups syrup2 cups brown sugar3 eggs2 cups lard or shortening½ cup milk6 tsp baking powderfl avouring - nutmeg or vanilla or lemonfl our to roll

Cut and bake in moderate oven. _____________________________________________________________Agatha (Friesen) Janzen (Tina Dueck’s grandmother)(Janzen Cookbook and Memories xiii)(Janzen Cookbook and Memories xiii)(Janzen Cookbook and Memories

123

Cookies and Dainties

Gingersnaps

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2 cups brown sugar1 ½ cups lard2 eggs2 cups white sugar1 tsp ginger4 cups fl our (or more)4 tsp soda1 tsp cloves2 tsp cinnamon1 tsp pepper1 cup molasses

Mix, roll and bake in slow oven OR form in small balls. Pat down with fork dipped in fl our. _____________________________________________________________Agatha (Friesen) Janzen (Tina Dueck’s grandmother)(Janzen Cookbook and Memories xiii)(Janzen Cookbook and Memories xiii)(Janzen Cookbook and Memories

Gingersnaps

124

Cookies and Dainties

Ginger Snaps

_____________________________________________________________

This recipe was passed down from Great Grandma (Getruda) Janzen.

2 cups fl our1 Tbsp ginger2 tsp soda1 tsp cinnamon½ tsp cloves½ tsp salt¾ cup shortening1 cup sugar1 egg¼ cup molasses

Cream shortening and sugar. Beat in egg and molasses. Sift in dry ingredients. Blend well. Form small balls and roll in sugar. Bake 2” apart in 350 degree oven for 12-15 minutes. These cookies will fl atten during baking and crack as snaps should.

Mom always put dough in refrigerator for a while (sometimes overnight), making the dough easier to handle._____________________________________________________________Minnie and Irene Janzen (Tina Dueck’s sisters)

Great Grandma Janzen made these gingersnap cookies that were hard as rock, but tasted really good when dipped in milk. I remember looking forward to having those when we would go visit her. -Julia Bewernick

133

Cookies and Dainties

Cream Puffs

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1 cup fl our ½ cup butter ¼ tsp salt 4 eggs 1 cup boiling water

Place butter and boiling water in sauce-pan. Keep on low heat until butter is melted. Sift fl our and salt together and add all at one time to the boiling water and fat. Stir vigorously until mixture leaves sides of pan and forms a ball. Remove from heat and add unbeaten eggs one at a time. Beat thoroughly after the addition of each egg. Drop by tablespoonfuls onto a greased baking sheet, placing about 2 inches apart. Bake at 425 degrees for 30 minutes or until beads of moisture no longer appear on surface. Makes 12 to 15 cream puff s. When cool, cut a slit in the side of each and fi ll with whipped cream or custard. _____________________________________________________________Grace Dueck

134

Cookies and Dainties

Brownies

_____________________________________________________________

½ cup butter or margarine.¼ cup cocoa2 eggs1 cup sugar¾ cup fl our½ cup chopped walnuts(pinch of salt)

Melt cocoa and butter together. Beat eggs until frothy, add sugar, fl our, nuts & salt. Add cocoa mixture. Pour into an 8” x 8” greased pan. Bake at 350° F for 30 minutes or until edges show signs of pulling away. _____________________________________________________________Marcella Parr

Lemon Bars

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1 cup sifted fl our¼ cup icing sugar½ cup butter2 eggs½ tsp baking powder1 cup sugar2 Tbsp fl our2 Tbsp lemon juicegrated lemon rind

Mix 1 cup fl our, icing sugar & butter. Pat into 9 x 9 inch pan. Bake 15-20 minutes at 350° F. Mix the rest and pour over baked crust. Bake 25 minutes longer. Frost it with icing sugar and lemon juice. _____________________________________________________________Marcella Parr

135

Cookies and Dainties

Chipits Party Bars

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Base: 1 cup fl our1 tsp baking soda1 cup brown sugar¼ cup soft butter½ cup coconut½ cup oatmeal Mix and press into 9x9 inch greased pan.

Topping: 2 eggs1 cup chocolate chips (1-6 oz package)½ cup brown sugar½ cup walnuts¼ cup melted butter1 Tbsp fl our

Mix and spread over base. Bake at 350 degrees for 35 minutes, or until it pulls from the side. Do not over bake!! _____________________________________________________________Jo DueckGrace DueckTina Dueck

Chipits Party BarsChipits Party Bars

136

Cookies and Dainties

Chocolate Oat Squares

_____________________________________________________________

1 cup plus 2 Tbsp margarine (divided) 2 cups packed brown sugar 2 eggs4 tsp vanilla (divided) 3 cups rolled oats2 ½ cups fl our 1 ½ tsp salt (divided) 1 tsp baking soda 1 cup chopped walnuts or peanuts(optional) 1 can (14 oz.) sweetened condensed milk2 cups chocolate chips

Cream 1 cup butter and brown sugar. Beat in eggs and 2 teaspoons vanilla. Combine the oats, fl our, 1 teaspoon salt and baking soda; stir into creamed mixture. Press two thirds of the oat mixture into a greased 9 x 13 inch pan. In a saucepan, combine milk, chocolate chips and remaining butter and salt. Cook and stir until chocolate is melted. Remove from heat and stir in remaining vanilla and nuts if using. Spread over crust. Sprinkle with remaining oat mixture. Bake at 350° F for 25 minutes or until golden brown. _____________________________________________________________Rachel Reimer

I also have very fond memories of summer picnics in the park before attending a show at the Rainbow Stage. We would play tag, frisbee, frisbee golf and walk down to the river and watch the boats in the afternoon. Then we would have a picnic supper and it was always a treat when Grandma brought her Chocolate Zuc-chini cake for dessert.

-Rachel Reimer

143

Cookies and Dainties

Cream Cheese Icing

_____________________________________________________________

This icing is the perfect accompaniment to Grandmaʼs cinnamon buns.

8 oz cream cheese, softened4 Tbsp butter, softened2 ½ cups icing sugar2 tsp vanilla

Beat ingredients together and spread over cinnamon buns or carrot cake. _____________________________________________________________Lisa Heinrichs

Puffed Wheat Squares

_____________________________________________________________

⅓ cup butter½ cup syrup1 cup brown sugar2 Tbsp cocoa1 tsp vanilla8 cups puff ed wheat

Mix everything but puff ed wheat and heat until bubbling. Add puff ed wheat. Pour and press into a greased 9 x 9 inch pan. Let cool and cut into squares. _____________________________________________________________Grace DueckTina Dueck

144

Chocolate Chip Cookies (p. 125)Chocolate Chip Cookies (p. 125)

Lemon Crumble (p. 140)

145

Cakes

146

Cakes

Red and White Chocolate Cake – Mom Dueck

_____________________________________________________________

Cream: 1 cup sugar1 egg½ cup butter

Mix: 4 Tbsp cocoa⅓ cup boiling water1 tsp vanilla1 tsp cream of tartar1 tsp baking soda¼ tsp salt1 ½ cups fl our⅔ cup buttermilk

Mix all ingredients and bake in a 9 x 9 inch square pan or round pan at 350 degrees for 30 – 35 minutes. 1 ½ recipes is enough for a bundt pan, or double the recipe for a layer cake._____________________________________________________________Tina DueckJo DueckGrace Dueck

We would always have chocolate cake for our birthdays, and I think most often it was Red and White Chocolate Cake. Mom would often bake it in two round layer cake pans, layer it with jam in between, and then spread chocolate icing over top. Often she would put a penny in the cake, and whoever got that piece was considered lucky. - Grace Dueck

The Red and White Chocolate cake was named after the Red and White Flour company. They released cookbooks to promote their flour, and that’s where Grandma got her recipe. But rest assured, the cake tastes just as good using any other brand of flour! -Jane Heinrichs146 -Jane Heinrichs146

163

Cakes

Fluffy White Frosting

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1 ½ cups sugar ½ cup water 3 egg whites 1⁄1⁄18⁄8⁄ tsp cream of tartar1⁄1⁄18⁄8⁄ tsp salt1 tsp vanilla

Combine sugar and water in saucepan. Cook over medium heat, stirring until sugar is dissolved. Bring to a boil. Cook until syrup reaches 236° - 238° F, or forms a soft ball when dropped in very cold water. Beat egg whites, cream of tartar and salt in large mixing bowl until moist, stiff peaks are formed. Pour hot syrup in a thin stream over egg whites. Beat constantly until frosting holds stiff peaks. Add vanilla. Yield: 8 inch or 9 inch layer cake _____________________________________________________________Grace DueckTina Dueck

164

Cakes

Ginger Bread – Bake in Bread Pans

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1 ½ cups sugar1 cup lard (butter or margarine)2 eggs½ cup molasses3 cups sour milk3 tsp. baking soda1 tsp nutmeg1 tsp ginger2 tsp cinnamon 2 cups graham fl our (can also use whole wheat fl our or bran)1 cup raisins (optional)4 cups white fl our

Cream shortening and sugar; add eggs, and beat well. Add molasses. Sift dry ingredients and add to creamed mixture alternatively with sour milk. Stir in raisins. Bake at 350° for 35 – 40 minutes._____________________________________________________________Grace DueckTina Dueck

165

Cakes

Tropical Gingerbread – Bake in Bread Pans

_____________________________________________________________

½ cup shortening½ cup sugar2 eggs½ cup molasses1 ½ cups fl our1 tsp. soda1 tsp salt1 tsp ginger½ cup cold water½ cup fl aked coconut

Cream shortening and sugar; add eggs; beat well. Add molasses. Sift dry ingredients and add to creamed mixture alternately with cold water. Stir in coconut. Bake at 350° for 35 – 40 min.

Coconut Frosting 1 cup sugar¼ cup water¼ tsp cream of tartardash of salt¼ tsp vanilla1 egg white½ cup fl aked coconut

Bring to boil sugar, water, cream of tartar, and salt, stirring constantly. Add vanilla. Pour over unbeaten egg white. Beat till stiff peaks form. Spread on gingerbread. Sprinkle fl aked coconut on top. _____________________________________________________________Grace DueckTina Dueck

166

Red Chocolate Cake (p. 147)

Sour Cream Coconut Cake (p. 162)

167

Pies

168

Pies

Oil Pastry Pie Crust

_____________________________________________________________

2 ¼ cups all purpose fl our1 tsp salt½ cup cooking oil (I used canola)6 Tbsp cold milk

In a mixing bowl combine fl our and salt. Pour cooking oil and milk into a measuring cup BUT do not stir. Add liquids to fl our mixture all at once and stir lightly with a fork. Form into 2 balls. Between 2 sheets of wax paper (12 inch squares) roll each ball of dough into a circle (to the edges of the wax paper). Dampen the work surface slightly with water to prevent the paper from slipping. Peel off top paper and fi t dough, paper side up, into the pie plate. Remove the paper and fi nish making the pie. Makes 2 crusts for 9 inch pie plates. _____________________________________________________________Ruth Barber-Dueck

When Terry first joined the Dueck family, he was rather taken aback by how much dessert we ate. After a large meal of chicken roast, mashed potatoes, cooked vegetables, and perhaps a salad, we would dig into our home made pies. Pumpkin, apple, blueberry, chocolate, coconut cream, or whatever it happened to be that day! And we did not settle for small pieces! Terry could not believe his eyes when we all asked for and easily finished a quarter of a pie each! - Grace Dueck

177

Pies

Coconut Cream Pie

_____________________________________________________________

4 Tbsp sugar5 Tbsp fl our½ Tbsp salt2 cups milk3 egg yolks1 cup coconut2 tsp vanilla

In a medium saucepan, combine milk, egg yolks, sugar, fl our, and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in coconut and the vanilla extract. Pour into a baked 9-inch pie shell and chill 2 to 4 hours or until fi rm. Top with whipping cream and additional coconut if you wish. Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree oven for 5 to 7 minutes, or until golden brown, stirring occasionally. _____________________________________________________________Grace DueckTina Dueck

In her early years, Mom often sang while she cooked. This was an opportunity for her daughters to join in and harmonize with her. - Marilyn Heinrichs

178

Pies

Chocolate Pudding (Mom’s Recipe)

_____________________________________________________________

Mix: 1 cup sugar (⅔ cup will do)4 Tbsp cocoa4 Tbsp fl our

Add to: 4 cups milk

Heat to rolling boil. Add (very slowly): 1 whipped egg (mix with part of pudding fi rst) (original recipe says 2 eggs)

Cook to rolling boil. Add: 1 tsp vanilla 1 tsp butter

Eat in bowls as pudding, or spoon into baked tart shells. Chill until fi rm. Makes 50+ tarts.

Schmecht gut!_____________________________________________________________Grace DueckDavid Mitchell-DueckTina Dueck

179

Chocolate Pie

_____________________________________________________________

1 cup sugar3 cups milk3 Tbsp cocoa6 Tbsp fl our2 eggs1 tsp vanilla1 tsp butter

Mix sugar, cocoa, and fl our in a saucepan. Add milk and stir to combine. Heat to a rolling boil, stirring constantly. Beat eggs and mix with part of warm pudding mixture. Add eggs to saucepan and cook to rolling boil. Add vanilla and butter. Pour into baked 9-inch pie crust and chill until fi rm. Serve with whipping cream. _____________________________________________________________Grace DueckTina Dueck

Chicken roast and chocolate pie for Sunday dinner (lunch): Every summer (at least until I was in high school), Mom and Dad raised chickens. In spring, Dad would go to the local hatchery and buy about 100 young chickens (still with yellow “fur”) and put them out in our chicken coop. There, he’d set up a heating lamp to keep them warm until they got big enough to “go it alone”. All summer long, we’d feed and water the chickens and watch them grow into young adults. Then, at the end of summer, we would slaughter the flock, de-feather and clean them, then store them in our freezer for winter. Almost every Sunday throughout winter, Mom would make a chicken roast and, on special occasions, several chocolate pies. The chicken was always very tasty and the pie was eaten in “quarter slices” (and we still asked for seconds!!). - David Mitchell-Dueck

Pies

180

Pumpkin Pie (p. 175)

181

Household

182

Household

Play Dough

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1 cup fl our½ cup salt1 tsp cream of tartar1 Tbsp oil1 cup waterfood colouring

Mix dry ingredients. Add oil, water, and desired colour. Mix well. Cook over medium heat, stirring constantly until mixture forms a ball. Remove from heat and knead until smooth, adding more fl our if necessary. Note: for best results, use a tefl on pot. _____________________________________________________________Marilyn Heinrichs

Laundry Soap

_____________________________________________________________

This soap will remove impurities from the water resulting in a cleaner, brighter, wash. This soap is for washing clothes by hand in the mia grope the “good old-fashioned way.”

2 Tbsp borax11 cups water9 cups lard1 tin lye (about 1 cup)2 Tbsp citronella

Put fi rst 4 ingredients in a plastic pail in the order given. Mix 20-30 minutes. Add citronella. Put in smaller containers to set. _____________________________________________________________Marilyn HeinrichsTina Dueck

185

The family eating at a Christmas gathering, 1991

186

Grace, Tina and John (and the apron), 1987

Lisa, Jane, Janelle and Rachel in the Kohma, 1991

187

John Dueck (Sr) killing chickens

Tina Dueckʼs garden

188

Tina Dueckʼs Recipe BookTina Dueckʼs Recipe Book

189

Family History

Schönschrieben dated 1808 Muntau (photo courtesy of the Mennonite Heritage Village, Steinbach)

190

The “Schönschrieben” pictured on the previous page was created by Tina Dueckʼs great great great grandfather, Johann Koop (1801-1838). It is dated “1808, Muntau,” which means that Johann would have made it when he was 7 years old in Prussia. The art of Schönschrieben was taught in Mennonite schools in Russia and Prussia until 1845 when the Kleine Gemeinde prohibited it on the the grounds that it was sissifi ed. This Schönschrieben is a New Yearʼs Greeting that was passed down through the generations and brought to Canada in 1874. It now resides in the Mennonite Heritage Village Museum in Steinbach.

Translation is as follows:

New Yearʼs Wish

Another year has elapsed and in this time God has again poured out his rich blessings far and wide. This, dearest parents, It is well to give much thanks for it. Trusting during my few years and in my short span of life, yet not having experienced much, and knowing little about need and sor-row, still I know in this short time that you have felt (my love).

When seed and bread seemed to be lost, when dust came instead of rain, when usually in green fi elds now wind sapped the strength, when land and steppe everywhere were bare of growth! Yet again in the spring the Lord lets us see his wonders, that he can give again that which seemed lost to us. That marvel encourages us constantly. Yes, dearest parents, Godʼs grace has again been full of blessings, has replaced the loss and damages and, indeed for us to acknowledge, that he is mighty, strong and plentiful, just and stern and gentle at the same time. If only we would recognize this right of how much he shows us about life.

He permits, he threatens, he punishes at various times, and out of love he continuously endeavors to draw our mind close to Him, to love him above all else. Therefore, dear parents, my plea is that the loving God by his grace will let you see the richest in wishes this year. That you may look upon his power to fulfi ll His Word (fi rstly, to overcome evil) according to Godʼs will. Do Godʼs will rather than to hold on to the joys of the year. Hold to the true fountation and the God-made vow (not legible) and if our life ends here in this year, help us to our fatherland.

I wish this with all my heart. Montau Johann Kopp January 1808

(Translation from Adams 50)

191

Family History of John R. Dueck and Tina Janzen

Early Dutch AnabaptistsThe Dutch Mennonite movement began in the days of

the reformation (1500’s). Martin Luther is generally viewed as the leader of the reformation movement, when he posted his “Ninety-Five Theses” criticizing certain practices of the Catholic Church, such as the selling of indulgences, on the door of his local church. These theses were quickly distributed and gained both popularity and dissent. The Anabaptist Movement, which began in Switzerland, took Luther’s criticisms one step further, and began questioning the Catholic practice of infant baptism. The Anabaptists did not consider an infant capable of receiving baptism on New Testament terms, and began to “rebaptise” themselves as adults. They were greatly persecuted by the Catholic church, and Dutch Anabaptists gained further notoriety when Jan Van Leydon led a violent and extremist take-over of the city of Münster in the name of Anabaptism.

Although the Münster incident left the Anabaptists in a vulnerable position, it set the stage for a preacher, Menno Simons, to step in and provide leadership to the struggling movement in the Netherlands. Menno Simons was a Catholic priest from Friesland in the Netherlands who began to seriously doubt the scriptural interpretations of the Catholic Church. Following the defeat of the Anabaptists at Münster, Simons left the Catholic church, and began to preach as a leader of the Anabaptists. He spoke out against the actions of the Münsterites and preached pacifism and humility. He spent the rest of his life travelling and preaching at Mennonite congregations in the Netherlands and Germany. Eventually his followers became known as “Mennists” which evolved into the term “Mennonites.” In the Netherlands, as elsewhere, the Mennonites experienced religious persecution from the Catholic Church. They were not free to follow their own religion and Mennonites who worshipped together risked being tortured, or even killed. As a result, many of them fled the Netherlands for West Prussia in the mid 1550’s.

Menno Simons Monument in Wit-marsum, Friesland, Netherlands. (photo by R. Heinrichs)

192

Life in PrussiaThe ancestors of my grandparents John R. and Tina

Dueck can be traced back to the 1700‘s in West Prussia. They settled in the Vistula Delta. For the most part our ancestors were members of Flemish Mennonite churches and retained the Dutch language in their church services until the 1770’s when German became the main language for preaching. (Note that the Flemish Mennonites were not necessarily from Flanders. The terms Flemish and Frisian when referring to churches of the time were not geographical distinctions, but referred to two Mennonite sects who were in opposition to each other over certain church practices). In their homes our ancestors would have spoken Low German, which is a language with both Dutch and German influences. Low German continued to be the mother tongue of our ancestors until Grandma and Grandpa’s generation.

For the most part, Mennonites experienced religious freedom, which meant military exemption, during their time in Prussia. However, in 1789, King Friedrich William II of Prussia

There have been a few folk tales passed down the There have been a few folk tales passed down the generations. The following was recorded by Peter Isaac in 1916 and concerns Johann Plett (1765-1833) from Prussia who was a great great great grandfather to both Grandpa and Grandma.

“A certain man in the neighbourhood had advertised his house for sale. A few days before the sale, the owner was aware of ghost-like noises in the house. This worried him, because it diminished his chance of getting a good price for his property. He reasoned if it should become known in the community, he might not be able tot sell the house at all. When he confided his dilemma to Johann Plett, with the remark that “the devil must be behind all of of this,” Johann remarked, “There is no devil in your house, and I will rid your house of those noises, provided that you tell no one of our arrangement.” The owner was skeptical but agreed. It was wintertime, so the next evening Johann Plett built a fire in the fireplace to keep warm and settled down in the dark room to await the “ghost.” After a while the noise started in the second story and Johann called, “Come down here,” and on the stairs appeared a form so huge that Johann feared the steps would break. The figure had the head of a horse and feet like a camel. In its hand was a large pole or post. The “horrible form” had stood for a few minutes and nothing happened, Johann took the coal shuttle, stirred the fire and gathered up the shuttle full of hot embers and dumped them on the feet of the “ghost,” who quickly shook them off. Then Johann Plett remarked, “If you are a ghost glowing coals can’t burn you, so then you are not a genuine devil” and with that he grabbed the figure, threw it on the floor, tore off its mask, and jerked it back on its feet again and remarked, “Now you can go home; your role of ghost-acting is over.” Johann recognized the man as one in the neighbourhood who had hoped to buy the house cheaply, if his plan succeeded. He was, however, not successful, since Johann Plett spread the news of this episode through the whole community.” (qtd in Loewen 197)

193

passed the “Edict Concerning the Future of Mennonitism,” in which Mennonites were granted continued freedom from military service, but were restricted in their opportunity to purchase land. This was to appease their Lutheran neighbours. In 1801 their right to purchase land was revoked altogether. In 1804 a large number of our ancestors immigrated to the Molotschna Colony in Russia. The Queen of Russia, Catherine the Great, invited the Mennonites to settle there and offered them land and guaranteed freedom from military service “for all eternity”. The Russian government not only provided them with a Russian soldier to protect and accompany them through border crossings into Russia, but the immigrants also received financial support upon their arrival there.

A story is told of Jakob Barkman (1765-1819), who was Grandma’s great great great grandfather. In 1818 he left Prussia with his brother Martin. Before they left, their mother Katherina (Wiens) Barkman gave them a glass of buttermilk and sent them on their way. The two brothers were of military age and wished to avoid conscription. Therefore, they travelled at night and hid under grain stocks by day. They made it all the way to Russia on foot.

Life in Russia and the Formation of the Kleine Gemeinde In Russia, 1812, our ancestors splintered off from the “Grosze Geminde” (large church) to become the “Kleine Gemeinde,” meaning “small church” (today the Kleine Gemeinde is known as the Evangelical Mennonite Church). This movement was led by Klaas Reimer (1770-1837), Grandpa’s great great great grandfather, who felt that the church was too liberal. The Kleine Gemeinde “had very strong ideas on nonconformity, humility, and church discipline. On the positive side diligent reading of the Bible, the writings of Menno Simons, Dirk Philips, and Peter Peters, as well as the Martyrs’ mirror, feet-washing, strict discipline, honesty, etc., were zealously practised” (Bender). At this time of religious upheaval, a movement was started called the “False Humility” movement. Although none of our direct ancestors were involved in this movement, their siblings were (the children of Bernhard Rempel, brothers and sister of Abram (1798-1878) and Peter Rempel (1792-1837)). These individuals flaunted their “humility” by laying in ditches praying and whimpering and burning their extravagant clothing. Brother Johann Rempel even died from complications caused by lying out in the cold too long. Klaas Reimer denounced these actions, and discouraged such dramatic displays of piety within his new church.

194

Eventually land within the Molotschna Colony grew scarce, and in the 1860’s, many of the Kleine Gemeinde moved to the newly formed Borosenko colony which became the new hub of church activity.

However, soon the Kleine Gemeinde faced new challenges. In 1870 news was released that the Russian Government was considering revoking the Mennonites’ freedom from military service. Upon further talks with government officials it was revealed that this would likely result in Mennonites being asked to do alternative service instead of serving time in the military. While the more liberal Mennonite church did not object to this, the Kleine Gemeinde found that it conflicted with their belief that they should live in the world, but not of it. In 1873 the Kleine Gemeinde decided to send delegates to scout out possibilities of resettlement in Canada and the United States. One of these delegates was Terry Klassen’s sixth great grandfather, David Klassen (1700-1780). Terry Klassen is my father, son-in-law to John R. and Tina Dueck.

Folk Story from RussiaFolk Story from Russia

“While still living in the Molotschna Colony and when he was only 13, Peter Penner fell from a horse and the neighbours considered him dead. Funeral preparations were made, the body was washed and laid out on a table. Relatives gathered body was washed and laid out on a table. Relatives gathered around the table to sing some hymns. When they left, one of the relatives noticed that young Peter’s head wasn’t facing straight up, so he returned to straighten it. As he did so, Peter opened his eyes and it was discovered that he was still alive. How surprised and joyous the relatives were one can only assume. Afterwards it was theorized that Peter’s neck had twisted so that he was paralysed.

Later on, this Peter was to outlive four wives and be the father of 25 children. The story is told by John D. Penner, a great-grandson, that Peter Penner in his old age insisted that any problems he had with his fifth wife were surely not his fault because he had learned to live with four previous wives.” because he had learned to live with four previous wives.” (Margaret C. Penner qtd in Loewen 196)

Peter Penner (1816-1884) was Grandma’s great great Grandfather.

195

Part of a passenger list from the SS Prussian which landed on June 18, 1875 in Quebec City. Listed is the Cornelius Plett family. Note that 15-year-old Abram is already considered a labourer, and his sister Catherina is a spinster at 21. Abram is our direct ancestor, as are his older sisters Maria and Margaret, however they were already married by this time and did not immigrate with their father. (Passenger list taken from Archives Canada.ca)

A Mennonite MatriarchElizabeth Rempel (1814-1893) was the great great grandmother to both Grandma and Grandpa. Delbert Plett tells her story in his book Dynasties of the Mennonite Kleine Gemeinde in Imperial Russia and North America. Elizabeth was the daughter of Peter Rempel, and had seen her uncles and aunt become part of the fanatical “false humility movement.” Therefore, it seemed like a wise choice for her to marry the son of Klaas Reimer, founder of the Kleine Gemeinde. However, her husband Abraham soon picked up the nickname of “Fula” (Lazy) Reimer. He and Elizabeth struggled to make ends meet, and often relied on the charity of the church for financial help. Elizabeth, however, was a strong woman full of energy. She worked as a midwife, nurse, undertaker, and later seamstress in order to provide for her family. These undertakings also proved her care and concern for others in her community. Her hard-working nature was passed on throughout the generations. According to Plett, her descendants include “some of the most successful pioneers and entrepreneurs in southeastern Manitoba” (396).

196

Immigration to Manitoba When the delegation returned, it was decided that the Kleine Gemeinde would settle in Southern Manitoba on what was called the “East Reserve.” The Canadian government granted the Mennonites freedom from military service and control over their own schools. Land was plentiful and it was relatively isolated, while still being close enough to Winnipeg to facilitate getting supplies.

Immigration to Manitoba took place in 1874 and 1875. The ships landed in Quebec City where river boats took the immigrants to Winnipeg. From here they bought the supplies they needed and travelled by land to the East Reserve. Settlers hurried to construct “semlins” which were sod houses dug into the ground. Money was low, the winters were harsh, the land had to be broken, but our ancestors worked hard to survive in this new world.

A Semlin (Photo from Loewen 45)

Cornelius P. Dueck tells the following story about Grandpa’s Cornelius P. Dueck tells the following story about Grandpa’s grandfather Peter R. Dueck (1862-1919) who came to Canada as a 12-year-old boy. “When he had grown up, he occasionally went to Winnipeg with products and brought back goods. This was done with horses and sleigh, or buggy. Once, while coming back he encountered a snowstorm and got lost not far from home. Had it not been for a big buffalo fur coat and the protecting hand of God he would have frozen to death...He kept himself and the horses from freezing by constantly walking in circles all night till dawn, when the storm had subsided and he found his way home. Our mother made a blanket from that coat. We still have that blanket in our possession. Mother often tucked us in this blanket in our early years with a hot stone to keep our feet from freezing during long sleigh drives.” (qtd in Dueck, Dueck, and Peters 71).(qtd in Dueck, Dueck, and Peters 71).

197

In Canada our ancestors were actively involved in building their community. For thirty years, Grandpa’s grandmother Maria (Reimer) Unger was the village midwife in Blumenort. Her huband, John F. Unger was the “Brandaeltester,” or fire insurance chief for Blumenort. According to Royden Loewen, “he is remembered as a meticulous man who could sense the value of buildings as well as the cause of the fire” (448). Grandpa’s mother Justina (Unger) Dueck served the community as a Trajchtmoaka (chiropractor) and her grandchildren remember being “cracked” as a regular part of their visits with her. Grandma’s father, John F. Janzen, was the founder of Janzen Garage, started in Ridgewood, and relocated to Blumenort where it is still in operation today.

From the time of the early Anabaptists, community life has always been integral to our ancestors. Although our past is marked by many migrations – from the Netherlands to Prussia, then to Russia, then finally to Canada, our ancestors remained a fairly homogeneous group. Our ancestors were only human, but they worked, worshipped, and struggled together for survival, for their faith, and also for their love of future generations. It is important to reflect on the ways the lives of our ancestors have impacted each of our lives today.

Janzen Garage 1966 (Photo from Loewen 540)

198

MapsThe following maps represent the homelands and

migrations of our ancestors.

The Vistula Delta in West Prussia. Our ancestors likely lived in this region from the 1550’s. However, our research has only traced them as far back as the 1700’s. Boxes are drawn around the names of villages where our ancestors lived. (Map from Schroeder & Huebert 11)

199

Our ancestors were part of the 1803-1804 migration to the Molotschna Colony. (Map from Schroeder & Huebert 13)

200

These two pages show the Molotschna Colony in 1865. You may notice some of the village names were carried over from Prussia. The same happened after the migration to Manitoba. Again, boxes are drawn around villages that our ancestors would have called home. (Map from Schroeder & Huebert 34)

201

202

Being members of the Kleine Gemeinde Church, many of our ancestors moved to the Borosenko Colony in Russia a few years before immigrating to Manitoba. (Map from Schroeder & Huebert 18)

203

Our ancestors immigrated to the East Reserve, Manitoba in1875. For the most part they settled in the North-East corner of the reserve in villages such as Blumenort and Steinbachwhere John R. Dueck and a few of his descendants still live today. (Map from Schroeder & Huebert 73)

204

Ancestor Charts

These pages contain the following ancestor charts:- John R. Dueck- Peter R. Dueck (paternal grandfather of John R. Dueck)- Sarah P. Kroeker (paternal grandmother of John R. Dueck)- John F. Unger (maternal grandfather of John R. Dueck)- Maria P. Reimer (maternal grandmother of John R. Dueck)

- Tina Janzen- Cornelius P. Janzen (paternal grandfather of Tina Janzen)- Agatha K. Friesen (paternal grandmother of Tina Janzen)- John R. Penner (maternal grandfather of Tina Janzen)- Abram L. Plett (maternal great-grandfather of Tina Janzen)- Gertruda B. Koop (maternal great-grandmother of Tina Janzen)

All charts contain photos of the primary individual. The following photos of John and Tina’s parents are not included on the trees.

Justina (Unger) and Peter K. Dueck - parents of John R. Dueck. (Photo from Loewen 441)

Getruda (Penner) and John F. Janzen - parents of Tina Janzen (Photo courtesy of Grace Dueck)

205

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John

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206

Ancestors of P

eter R. D

ueck

Peter R

.D

ueck1862 - 1919b: South R

ussiad: Steinbach

Jacob L.

Dueck

1839 - 1893b: South R

ussiad: K

leefeld, Manitoba

JohannD

ueck1801 - 1866

Klaas

Dueck

1743 - 1826

Helena

Loew

en1806 - 1879

JakobL

oewen

1774 -

Elias

Loew

en1764 -

Elias

Loew

en- 1803

Maria

Vogt

Helena

Fast

1774 -

Catarina

Maria

Rem

pel1840 - 1917

Peter

Rem

pel1814 - 1872

Peter

Rem

pel1792 - 1837

Bernard

Rem

pelb: R

einland, Prussia

Barbara

Fast

- 1818

Katarina

Berchen

1780 - 1831

Elizabeth

Reim

er1815 - 1879

Heinrich

Reim

er1791 - 1884

Durck

Reim

er1762 -b: Platenhof, Prussia

Susanna1763 -

Maria

Fast

1795 - 1865

Abraham

Fast

1760 -b: L

akendorf, Prussia

Elisabeth

Barkm

an1771 -

Peter R

.D

ueck1862 - 1919b: South R

ussiad: Steinbach

Sarah P.

Kroeker

1871 - 1951b: R

ussiad: M

exico

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Ancestors of John F

. Unger

John F.

Unger

1866 - 1918b: R

ussia

Peter H

.U

nger1841 - 1896b: R

ussia

Peter

Unger

1815 -b: L

akendorf,Prussia

Peter

Unger

b:Neuteicherw

ald, Prussia

SaraF

rose

unknown

Heidebrecht

[1] Cornelius

Heidebrecht

1764 -

[2] Abraham

Heidebrecht

- 1776

[3] Peter

Heidebrecht

- 1770

[4] Catharina

Fast

- 1777

Anna

Thielm

ann

JustinaF

riesen1836 - 1905b: R

ussia

Cornelius

Friesen

1810 - 1892

Klaas

Friesen

1774 - 1839b: Prussiad: L

indenau,M

olotschna,U

kraine

IsbrandF

riesenN

olkeP

enner

Elisabeth

Friesen

1776 - 1839b: Prussiad: L

indenau,M

olotachna,U

kraine

Cornelius

Friesen

Anna R

.P

enner?)

JustinaB

ergen1812 - 1840b: Schonseed:W

ernersdorf,M

olotschna,R

ussia

JohannB

ergen1787 -

Johann B.

von Baergen?

1742 - 1800d: Prussia

Gertruda

1763 -

JustinaH

eidebrecht1794 -

[1] Cornelius

Heidebrecht

1764 -

[2] Abraham

Heidebrecht

- 1776

[3] Peter

Heidebrecht

- 1770

[4] Catharina

Fast

- 1777

Maria

Warkentin

1765 -

John F.

Unger

1866 - 1918b: R

ussia

Maria P

.R

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1875 - 1955d: B

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Manitoba

(Photo from Loew

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to fr

om L

oew

en 4

40)

210

Ancestors of T

ina Janzen

Tina

Janzen1929 - 1993b: near G

iroux,M

anitobad: B

lumenort,

Manitoba

John F.

Janzen1896 - 1971b: G

iroux, Manitoba

d: Steinbach,M

anitoba

Cornelius P

.Janzen1863 - 1941

Johann S.Janzen1842 - 1905b: N

eukirch,M

ototschna, Russia

Margareta H

.P

enner1844 - 1889

Agatha K

.F

riesen1871 - 1942

Cornelius P

.F

riesen1844 - 1899

Agatha

Klassen

1848 - 1902

Getruda

Penner

1904 - 1990b: G

iroux, Manitoba

d: Steinbach,M

anitoba

John R.

Penner

1879 - 1952b: G

iroux, Manitoba

d: Steinbach,M

anitoba

Abraham

Penner

1847 - 1918

Margaretha R

.R

eimer

1852 - 1920b: R

osenort, SouthR

ussia

SaraP

lett1881 - 1939b: B

lumenhof,

Manitoba

d: Steinbach,M

anitoba

Abram

L.

Plett

1859 - 1934b: K

leefeld,M

olotschna, S. Russia

d: Foam L

ake,Saskatchew

an

Gertruda B

.K

oop1861 - 1943b: M

araiwohl, Im

perialR

ussiad: G

reenland,M

anitoba

Tina

Janzen1929 - 1993b: near G

iroux,M

anitobad: B

lumenort,

Manitoba

John R.

Dueck

1923 -b: M

anitoba

(Photo courtesy of Grace D

ueck)

211

Anc

esto

rs o

f C

orne

lius

P. J

anze

n

Cor

neliu

s P

.Ja

nzen

1863

- 1

941

Joha

nn S

.Ja

nzen

1842

- 1

905

b: N

euki

rch,

Mot

otsc

hna,

Rus

sia

Cor

neliu

sJa

nzen

1812

- 1

864

Joha

nnJa

nzen

1777

- 1

822

Joha

nnJa

nzen

Bar

bara

Fas

t-

1818

Sara

Siem

ens

1809

- 1

885

Cla

asz

Siem

ens

1758

- 1

834

Han

sSi

emen

sb:

Neu

stae

dter

wal

d

Cat

hari

naF

ries

en17

68 -

b: M

uens

terb

erg

Mar

gare

ta H

.P

enne

r18

44 -

188

9

Pet

erP

enne

r18

16 -

188

4

Mar

gare

tha

Har

ms

1818

- 1

846

Joha

nH

arm

s17

71 -

b: E

llerw

ald,

Wes

tPr

ussi

a

Ann

aN

eudo

rf17

84 -

Cor

neliu

s P

.Ja

nzen

1863

- 1

941

Aga

tha

K.

Fri

esen

1871

- 1

942

(Pho

to fr

om L

oew

en 2

81)

212

Ancestors of A

gatha K. F

riesen

Agatha K

.F

riesen1871 - 1942

Cornelius P

.F

riesen1844 - 1899

Klass W

.von R

iesen1793 - 1870

Abraham

von Riesen

1756 - 1810

Margaretha

Wiebe

1754 - 1810

Carolina S.

Plett

1823 - 1887b: Prussiad: N

ebraska

JohannP

lett1765 - 1833b: Furstenw

erder, Prussiad: B

lumstein, South R

ussia

JohannP

lett1730 -b: Fuerstenw

erder, Prussia

Esther Sm

it(M

arker)1778 - 1855

Agatha

Klassen

1848 - 1902

Martin

Klassen

1822 - 1882

Elizabeth H

.T

oews

1821 - 1854

JohannT

oews

1793 - 1873

Cornelius

Toew

s1766 - 1831

Cornelius

Toew

s1737 - 1800b: Prangenau

Elizabeth

Regier

1735 - 1811

Margaretha

Loew

en1767 - 1823

JohannL

oewen

1738 - 1797b: T

iegenhagen

Anna

Siemens

1734 - 1803

Elizabeth

Harder

1800 - 1860

JohannH

arder1764 - 1826

Agatha K

.F

riesen1871 - 1942

Cornelius P

.Janzen1863 - 1941

(Photo from Loew

en 281)

213

John

R. P

enne

r and

Sar

ah P

lett

(Pho

to fr

om P

lett

Pict

ure

Boo

k 10

0)

Anc

esto

rs o

f Jo

hn R

. Pen

ner

John

R.

Pen

ner

1879

- 1

952

b: G

irou

x, M

anito

bad:

Ste

inba

ch, M

anito

ba

Abr

aham

Pen

ner

1847

- 1

918

Pet

erP

enne

r18

16 -

188

4

Kat

heri

naR

empe

l18

28 -

185

6

Abr

amR

empe

l17

98 -

187

8

[1]

Ber

nard

Rem

pel

b: R

einl

and,

Pru

ssia

[2]

Bar

bara

Fas

t-

1818

Mar

iaH

amm

1795

-

Mar

gare

tha

R.

Rei

mer

1852

- 1

920

b: R

osen

ort,

Sout

h R

ussi

a

Abr

aham

F.

Rei

mer

1808

- 1

892

b: S

outh

Rus

sia

d: S

tein

bach

Kla

asR

eim

er17

70 -

183

7b:

Pet

ersh

agen

, Wes

t Pru

ssia

Hel

ena

Fri

esen

1787

- 1

846

Abr

aham

von

Rie

sen

1756

- 1

810

Mar

gare

tha

Wie

be17

54 -

181

0

Eliz

abet

hR

empe

l18

14 -

189

3b:

Ros

enfe

ld, S

outh

Rus

sia

d: S

tein

bach

Pet

erR

empe

l17

92 -

183

7

[1]

Ber

nard

Rem

pel

b: R

einl

and,

Pru

ssia

[2]

Bar

bara

Fas

t-

1818

Kat

arin

aB

erch

en17

80 -

183

1

John

R.

Pen

ner

1879

- 1

952

b: G

irou

x, M

anito

bad:

Ste

inba

ch, M

anito

ba

Ann

aD

oerk

son

Sara

Ple

tt18

81 -

193

9b:

Blu

men

hof,

Man

itoba

d: S

tein

bach

, Man

itoba

215

Anc

esto

rs o

f G

ertr

uda

B. K

oop

Ger

trud

a B

.K

oop

1861

- 1

943

b: M

arai

woh

l, Im

peri

alR

ussi

ad:

Gre

enla

nd,

Man

itoba

Joha

nn M

.K

oop

1831

- 1

897

b: M

unta

u,M

olot

schn

ad:

Neu

anla

ge,

Man

itoba

Joha

nnK

oop

1801

- 1

838

Joha

nnK

oop

1766

-b:

Sch

oenb

erg,

Pru

ssia

Joha

nnK

oop

1739

- 1

812

Eliz

abet

h17

67 -

Ann

aM

arte

ns18

05 -

186

6

Pau

lM

arte

ns17

69 -

Jaco

bM

arte

ns-

1833

Jaco

bM

arte

ns

Kat

heri

na

Kat

heri

naB

arkm

an18

32 -

192

3b:

Reu

cken

au, S

outh

Rus

sia

d: M

anito

ba

Jaco

bB

arkm

an17

94 -

187

5b:

Neu

stad

terw

ald,

Prus

sia

d: B

lum

enor

t,M

anito

ba

Jaco

bB

arkm

an17

65 -

181

9b:

Neu

stae

date

rwal

d,Pr

ussi

ad:

Neu

stae

date

rwal

d,W

. Pru

ssia

Jaco

bB

ergm

ann

- 17

80d:

Sou

th P

russ

ia

Abr

aham

Ber

gman

n17

08 -

177

7d:

Neu

endo

rf, W

est

Prus

sia

Kat

hari

naW

iens

b: N

eust

aeda

terw

ald,

Prus

sia

d: N

eust

aeda

terw

ald,

Prus

sia

Ger

trud

eK

lass

en18

00 -

184

7d:

Reu

cken

au, S

outh

Rus

sia

Pet

erK

lass

en17

74 -

Ger

trud

eR

eige

r17

75 -

Ger

trud

a B

.K

oop

1861

- 1

943

b: M

arai

woh

l, Im

peri

alR

ussi

ad:

Gre

enla

nd,

Man

itoba

Abr

am L

.P

lett

1859

- 1

934

b: K

leef

eld,

Mol

otsc

hna,

S. R

ussi

ad:

Foa

m L

ake,

Sask

atch

ewan

(Pho

to fr

om P

lett

Pict

ure

Boo

k 99

)

A taste of the Dueck family through the generations. Their

story is told using recipes, memories and family history.