People That Cook


 A List of Our Class Favorites
From People Who Cook
  • Bran Muffins: Charlotte
  • Chicken and Dumplings: Charlotte
  • BBQ Sauce: Charlotte
  • Baking Powder Biscuits: Charlotte
  • Caesar Salad: Sandi
  • Apple Pie Dough and Filling: Sandi
  • Corn Chowder: Sandi
  • Mexican Chili: Sandi             
  • *****NEW ADDITIONS****
  • Over Night Oven French Toast: Cheryl
  • Make Ahead Eggs Benedict: Cheryl
  • Zucchini Squares: Cheryl
  • Fresh Strawberry Pies: Cheryl
  • Japanese Chicken Wings: Wendy
  • Brenda's Seafood Chower: Wendy
  • Hashbrown Quiche: Wendy
  • Chicken Casserole: Wendy
  • Kentucky Fried Chicken: Juanita
  • Potatoe Casserole: Juanita
  • Fish Chowder: Juanita
  • Home Made Ice Cream:  Juanita
  • Chicken Chili: Roy & Marj
  • Artichoke Soup: Kathy
Cooking can be a passion or pergatory. A pleasure or penance. Regardless of your take on the stove, oven and fridge segment of your life, it is a necessity that most of us can't avoid.
We all look for something new and interesting to eat, hopefully not too complicated or time consuming and with as little clean up as possible. And so the idea of sharing our success and family secrets. You never know, there may be a book in the making!
Charlotte Gooch Nelson is a great host and as she tells it, her mother provided the inspiration for her cooking and her hospitable ways. Charlotte can’t do enough to make you feel warm and welcome, from food to drink to the telling of tales, is there a better friend to have than a wonderful cook!
Bran Muffins
Source:         Mabel Gooch: Charlotte Gooch Nelson   Date:       January 2011
Comment: Use half whole wheat and half unbleached white flour in all these recipes for great results. Double the recipe and freeze what you can’t use right away.
  • 1 egg
  • 1 c brown sugar
  • Beat the above then add
  • 1 tsp vanilla
  • 2/3 c vegetable oil
  • 1 c sour milk (1 tbsp vinegar added to regular milk) or regular buttermilk
  • 1 tsp baking soda
  • 1 c flour
  • 2 c all bran (original all bran is fine)
  • 1 c raisins
  • ½ c chopped walnuts or pecans
  • Pour into buttered muffin tins. Bake at 350 until done, about 20 min.
Chicken and Dumplings
Source:        Mabel Gooch: Charlotte Gooch Nelson   Date:       January 2011
Comment: You’ll want to have company when making this soup as it makes lots and its delicious!
  • Place a whole chicken (or equal amount of chicken parts) in a large pot, cover with water
  • Add 4 sprigs parsley, 1 bay leaf, 1 chopped onion, 4 chopped carrots, 4 chopped celery, 1 c frozen peas and season to taste with pepper and salt
  • Bring to a boil and simmer for 1 ½ to 2 hours
  • After cooled, remove the meat from the bone and dice meat. Return to pot
  • Add 3 or 4 oxo cubes to the chicken broth to add flavour
  • In a bowl, mix 2 c flour (half whole wheat, half white), 2 tbsp baking powder, 1 tsp salt
  • Add 1 1/3 c cold milk and 3 tbsp vegetable oil. Using a fork, stir until blended, but don’t overmix
  • Drop spoonfuls of the dough into the hot soup and cover with lid
  • Bring soup to a boil then reduce heat to simmer
  • DO NOT remove lid as dumplings will fall. Simmer for 20-30 min.
  • If you prefer your soup thickened, mix ½ c flour with 1 c cold water and pour into soup prior to adding dumplings. Stir to prevent lumps
BBQ Sauce
Source:         Mabel Gooch: Charlotte Gooch Nelson   Date:       January 2011
Comment: For those lucky turds who can still barbecue outside here’s a great Teriyaki sauce that is scrumdillicious.
  • ¼ c brown sugar (Splenda is fine too)
  • ¼ c soy sauce
  • 2 tbsp lemon juice
  • 1 tbsp vegetable oil
  • ¼ tsp ground or mashed ginger root (fresh)
  • 1 garlic clove crushed
  • Combine ingredients and marinate steak or chicken for about 3 hours or up to a day before grilling
  • Keeps for a week
Baking Powder Biscuits
Source:         Mabel Gooch: Charlotte Gooch Nelson   Date:       January 2011
Comment: keep an eye while baking as everyone’s oven cooks differently.. These are so good with butter and Roger’s Syrup
  • 2 c flour (again, half whole wheat and half white)
  • 4 tsp baking powder
  • ½ tsp salt
  • Mix above and then cut in ¼ c margarine or bacon grease (no calories here!) with pastry blender.
  • Add 2/3 c cold milk and mix with a fork, but don’t overmix
  • Roll out on a floured surface to about ½ in thickness
  • Cut with a cookie cutter and place on baking sheet.
  • Bake in hot oven, about 425 for 10 to 15 minutes
I made my first harvester's meal when I was twelve. My mother was in the field running the truck and she didn't like cooking anyway, so I was elected. I made roast beef, mashed, veg and a fabulous apple pie, that my grandmother taught me. The round of applause from my five uncles and my dad sealed my fate as a cook. And now that I'm retired I have lots of time to experiment. I still make apple pie (see below) but have broadened my horizons somewhat. Enjoy! Sandra Haga Scott
Caesar Salad
Source: Sandra Haga Scott                     Date: November, 2010
We had a housekeeper/nannie from Honduras for 13 years in Toronto. Karita looked after our son and we looked after her. She was Jehovah's Witness but had a run-in with the congregation when she left her husband. Daniel put on his Tony Soprano impression when a group from her church showed up at our door one night and they never returned. In return Karita taught me how to make a proper Caesar Salad.
  • Wash & thoroughly dry romaine lettuce. If not dried properly the dressing won’t stick to the lettuce. Never cut lettuce, always break into pieces.
  • In a large wooden bowl put the following and the whisk just to blend well.
    • 1 tsp mustard, Keen’s hot or Dijon, as you prefer
    • 1 tbsp. red wine vinegar
    • 3 tbsp Worchester sauce
    • 1 clove smashed garlic (or thru a squeeze)
    • 1 room temp egg yolk. No white: room temp ensures you have a thicker sauce
    • Dash or 3 or more of Tabasco sauce
    • Freshly ground pepper. And a bit of salt
  • Then add about ¾ cup of virgin olive oil. Add in a steady stream, whisking the entire time. Add more if not thick enough or too strong tasting.
  • That’s it, except of course add the best fresh parmesan you can find and croutons. Also add extra pepper if desired.
  • This makes alot of dressing so use only 1/3 or ½ for each salad and keep rest for up to a week in fridge. Always put dressing into the bowl and with a spoon flatten against the sides of the bowl and then add lettuce. This ensures all lettuce is coated evenly. Then add cheese, croutons and pepper. Don't mix more than necessary or the lettuce will wilt.
  • The surprise is you can actually make it in a blender. Add first lot of ingredients and blend for a minute, then put on a slow speed as you add the olive oil. It will be thicker than if made in a bowl but just as good.
  • I've learned that salads are the best when served cold. Keep everything as cold as possible.
Apple Pie Dough and Filling
Source:         My Grandmother, Olive   Date: prehistoric times (about 1965)
Comment: My grandmother taught me to bake a good apple pie long before I appreciated the skill. The key is the crust. You can put almost anything into a tasty, flaky pie crust and be assured of rave reviews.
(crust recipe makes 2 pies)
5 c        flour (unbleached is best)
1 lb       Tenderflake lard (you can substitute a mix of butter and veg shortening but don’t)
2 tbsp    sugar
¼ tsp    salt
5 tbsp    water
5 tbsp    vodka (this is my update, we drank rum and rye when she was cooking!)
·         Mix dry ingredients together in a large bowl with a fork. Cut in chilled lard leaving evenly dispersed ‘bits’ about the size of a pea with a pastry cutter.
·         Mix the water and vodka and sprinkle onto the flour mixture. Vodka is made up of water and ethanol. The gluten in flour will not form in alcohol and therefore the pastry won’t be ‘sticky’.
·         Work the dough with a rubber spatula or fork until dough comes together. Divide into 4 even balls. Knead until dough forms a ball, about 8 times. Do not overknead. Flatten balls into 4 inch discs, wrap with saran and put into fridge for half an hour to firm up. If only making one pie, freeze the other balls.
·         Remove and roll out to about 12 inches. I always sandwich the pastry between two sheets of wax paper, makes lifting and moving the dough easy. Line pie plate with dough and return to the fridge until needed
Apple Filling
1 c        sugar
4 tbsp    flour
1 tsp     cinnamon
Pinch     nutmeg
½  c      butter
6-8        apples: McIntosh preferred but Spartan are ok
½ c       cold water
·         Sprinkle half of the sugar (1/2c) into the pastry lined pie pan. Sprinkle half the flour and cinnamon and a bit of nutmeg onto the sugar and blend with a fork. Dot with half the butter (1/4c)
·         Slice apples into the pie shell. Cut enough to make a ‘dome’ of apples (don’t skimp). Add the remaining sugar, flour, cinnamon, nutmeg and butter to the top of the apples
·         Pour the water onto the pie
·         Cover pie with pie crust, flutting the edges and making air holes in the crust. Brush with beaten egg yolk and sprinkle with a bit of sugar
·         Cook pie at 350 degrees for 1 ½ hours or even a bit more, until very bubbly and brown. Serve with vanilla ice cream
Corn Chowder Soup
Source: Myrna-Lea Stack (Sandra Haga Scott) Date: November, 2010
My cousin Myrna-Lea (Haga) Stack lives in the world's most beautiful 900 sq. ft log cabin with seven children and a very talented sign designer / carver / builder, her husband Barry. They built the cabin themselves while raising their children at the foot of Silver Star Mountain in Vernon, BC. One night not so long ago Daniel and I had dinner with them and ML (as we call her) served this customizable soup and homemade biscuits. Yum! And I love her directions.
  • Fry onions in butter
  • add kernel corn and cream corn (with 7 children, probably more than one can!)
  • add cut up raw potatoes
  • add chicken stock soup base, about 1 cup
  • cook the pot of stuff until potatoes are almost cooked and then you can thicken (if you like) with a milk / flour mixture.
  • add more chicken stock to taste
Mexican Chili
Source: Sandra Haga Scott via Mexico
My mother taught me to make chili and it was always a popular Saturday night choice, easy, tasty and great with beer. But this newer version is even better. The key is the black beans as opposed to the traditional kidney beans. And secondly is the use of a blender or food processor to give it a smooth but textured finish.
  • 1 c diced onion
  • 1 c diced green bell pepper (or half red and half green)
  • 1 c diced celery
  • 1 lb hamburger meat (I used NON-LEAN)
  • 1 1/2 c low sodium beef broth
  • 1-2-3 tbsp chili powder (depending on taste and kick)
  • 1 1/2 tbsp ground cumin (lends a real Mexican flavour)
  • 1 tsp dried oregano
  • salt to taste (1/2 to 1 tsp)
  • pepper to taste
  • 3-4-5 cloves of garlic
  • 1 can (28 fl. oz) of diced tomatoe, with juice
  • 1 can (28 fl. oz) black beans, drained
Heat a large nonstick skillet over med. high heat and add about 2 tbsp canola oil. Fry onions for a few minutes, add pepper, fry a few minutes, add celery, fry for a minute and set aside. Fry hamburger meat until browned and then add back the onions, pepper and celery. Add the broth and all other ingredients and bring to a simmer. Reduce heat and simmer for 15 minutes. Remove 1/3 of the chili to a blender or food processor and blend until 'smooth' but with some texture remaining. Return to the skillet and simmer for another 15 minutes. Add more broth if necessary (or water). Ladle chili into soup bowls; top with a dollap of sour cream and some chopped cilantro or parsely. Hum.

I spent many a wonderful Sunday dinner at the Wickstrom's house. Her mother was a wonderful cook and I'm sure Cheryl Wickstrom Mueller inherited her mother's ability to both entertain and feed a crowd.

Over Night Oven French Toast

Source:         Cheryl Wickstrom Mueller   Date:       March 2011 

-   1/4 cup margarine melted
.       7 eggs
·         2 cups milk
·         1/3 cup sugar
·         1/4 tsp nutmeg
·         1/4 tsp. cinnamon
·         1 1/2 tsp. vanilla
·         French bread loaf cut into 1 inch slices
Pour melted butter into bottom of baking sheet.
Beat next 6 ingredients together.
Dip both sides of each bread slice into egg mixture.  Lay in baking sheet.
Pour any remaining mixture over slices.  Cover and refrigerate overnight.
(Can also be frozen at this state)  Uncover and bake in 450 F for 20 to 25 minutes
Serves 6 to 8
Make Ahead Eggs Benedict
Source:         Cheryl Wickstrom Mueller   Date:       March 2011
·         4 English muffins split
·         l6  slices of Bacon
·         8 eggs (poach them)
·         1/4 cup margarine
·         1/4 cup Flour
·         l tsp. paprika
·         1/4 tsp pepper
·         1/8 tsp. nutmeg
·         2 cups milk
·         2 cups grated cheese
·         1/2 cup white wine
·         l tbsp margarine
·         1/2/ cup corn flakes
Arrange muffin halves cut side up in greased 9 x 13 pan
Fry bacon crisp.  Blot on paper towel put 2 slices on each muffin
Poach eggs and transfer onto the bacon
Melt  margarine mix in flour, paprika, pepper, and nutmeg Stir in
milk until it boils and thickens  Add Cheese and wine. Stire until the
cheese melts Spoon sauce over eggs.
Melt butter i Stir in corn flakes Sprinkle over top of sauce Cover and chill overnight
In morning uncover Bake in 375 F oven for 20 to 25 minutes until heated through
Makes 8 servings.
Zucchini Squares
Source:         Cheryl Wickstrom Mueller   Date:       March 2011
·         4 eggs
·         3/4cup oil
·         1 1/2 cup sugar
·         2cup flour
·         2tsp baking soda
·         2 1/2 tsp cinnamon
·         2Tbsp cocoa
·         1 tsp vanilla
·         3 cups zucchini
Beat eggs and oil sugar and mix in the rest of the ingredients
Grease a large cookie sheet and pour on Bake for 25 minutes at 350 F. Cool.
·         1 -8ounce cream cheese
·         2 tsp butter1 tsp vanilla
·         2 cup icing sugar
·         Beat and spread on cake.
Fresh Strawberry Pie
Source:         Cheryl Wickstrom Mueller   Date:       March 2011
·         1 quart of strawberries washed and sliced
·         Put into a cooked pie crust
In Sauce pan cook
·         2Tbsp cornstarch
·         3/4 cup sugar
·         1 cup water
·         2 Tbsp white corn syrup
Cook until thick add 2 Tbsp strawberry jello stir in and pour over fresh strawberries
and cool in the fridge.  Top with whip cream when ready to serve
Wendy Weber Denbigh is the consummate organizer and we're sure her cooking skills reflect her desire for order combined with creativity. Try these super suppers and decide for yourself! 
Japanese Chicken Wings
Source:         Wendy Weber Denbigh   Date:       March 2011
Cut tips off wings then cut wings in half.  Dip in egg - then flour.  Fry in butter until golden.
Sauce -
·         3 T. soya sauce
·         3 T. water
·         1 cup sugar ( I reduce this to 1/2 cup)
·         1/2 c. vinegar
Cover and bake at 325 F for one hour.  Turn half way through.  Good on any chicken pieces.  Freezes well.  Enjoy!
Brenda's Seafood Chowder
Source:         Wendy Weber Denbigh (Brenda)   Date:       March 2011
·        1 can Cheddar Cheese soup
·        1 lg. can New England Clam Chowder
·        2 ½  cups whole milk
·        Bring to a boil & add:
·        16 oz. bag mixed veggies
·        1 Tblsp. Worcestershire sauce
·        cans crab meat
·        1 can clams (optional)
·        ¼ tea. pepper
-      Heat through. Top with grated cheese
Hashbrown Quiche
Source:         Wendy Weber Denbigh   Date:       March 2011
Press hashbrown's into a pie plate to line bottom.  Melf 1/3 cup butter and drizzle over potatoes.  Bake in oven at 425^ for 20 minutes.
Mix 4 eggs
·         1/2 cup milk
·         shredded swiss cheese
·         shredded cheddar cheese
I then like to add - ham, onion, green pepper, or vegtables depending on what the fridge offers to me!
Bake at 350^ for 35 minutes.  Reheats really well!
Chicken Casserole
Source:         Wendy Weber Denbigh   Date:       March 2011
·         2 pkg of stove top stuffing
·         1 chicken cooked and deboned - or chicken breasts
·         1 medium onion diced
·         1 cup grated carrots
·         1 cup sour cream
·         1 can cream of chicken soup
Boil carrot and onion for 5 minutes - drain.  Add soup and sour cream and chicken.  Make up stuffing.
Put half of stuffing on the bottom of a 9 x 13 pan.  Put chicken mixture over that then more stuffing on top.  Bake at 350^ for 30 minutes. 
We're sure that a man as 'cultured' as Roy Knive, knows good food when he tastes it, so we're confident he and Marj have sent us a real winner.
Chicken Chili
Source:         Roy & Marj Knive (Calgary Herald)   Date:       March 2011
·         3 tbsp oil
·         ½ c finely chopped onion
·         2 cloves garlic, minced
·         1 sweet red pepper, seeded, cored and diced
·         2 jalapeno peppers, seeded and diced
·         5 tsp chili powder
·         ½ tsp cumin
·         ½ tsp ground coriander
·         1 whole chicken, skinned, boned and cut into 1 inch cubes (3 cups)
·         1 can (14oz) stewed tomatoes
·         ½ c sliced, pitted ripe olives
·         ½ c beer
·         ½ oz unsweetened chocolate, grated
·         Garnish: sour cream, grated cheddar cheese, sliced green onion, diced avocado
Heat half the oil in large skillet over high heat. Add onion and garlic, sauté 5 minutes. Add red and jalapeno peppers, sauté over medium heat until peppers are limp, about 5 minutes. Stir in seasonings. Remove seasoned vegetable mixture from skillet, set aside.
In same skillet, brown chicken in remaining oil, stirring until chicken is just cooked through. Return vegetables to skillet. Stir in tomatoes, olives and beer. Simmer, uncovered, over medium heat for 15 minutes. Just before serving, stir in chocolate. Serve immediately with garnishes. Makes 4 servings.
I rode the bus with Juanita Hartung Koster in the early years. She was a skinny, friendly, very pretty girl with a heart of gold. Her mother ran a tight ship that always smelled so fine when I was invited to stop in for a round of 'play'. I loved my mother's kitchen but not as much as Juanita's. I'm sure her family has as much appreciatian for her cooking skills as I did her mother's. So when do I get to come over and play again Juanita?
Kentucky Fried Chicken
Source:         Juanita Hartung Koster   Date:       March 2011
(tastes close to the real thing)
·         6 c flour
·         8 tsp salt
·         2 tsp pepper
·         8 tsp paprika
·         4 tsp marjoram
·         4 tsp savory
·         6 tsp poultry seasoning
·         2 tsp thyme
·         1/2 tsp onion salt
·         1/4 tsp garlic salt
Put mix into a container, and store in the freezer.  Use as needed to coat chicken pieces.
Melt butter on a cookie sheet, and bake in the oven at 350 to 375 F., turning as needed until chicken is done.
Potatoe Casserole
Source:         Juanita Hartung Koster  Date:       March 2011
·         8 med boiled potatoes
·         4 oz cream cheese
·         1 beaten egg
·         2 tbsp chopped onion
·         1 tsp minced garlic
·         1 tbsp parsley
·         1 tsp melted butter
Mash potatoes, and add cream cheese.  Beat well with electric mixer. 
Stir in rest of ingredients.
Put into well greased casserole, pour melted butter over the top, and sprinkle with paprika.
Bake at 350 F for 45 min.
This is also great for using up leftover mashed potatoes the next day...they don't taste "left over"
Fish Chowder
Source:         Juanita Hartung Koster   Date:       March 2011
·         1/2 c butter
·         2 tbsp chopped celery
·         2 tbsp chopped parsley
·         2 oz raw scallops
·         2 oz crab meat
·         2 oz raw shrimp
·         10 oz can potato soup
·         2/3 c light cream
·         3/4 tsp salt
Melt butter in medium saucepan.  Add vegetables and cook until soft.
Add fish and cook, covered, until the fish begins to flake...about 5 min.
Stir in remaining ingredients.  Simmer for a few minutes, and serve hot.
Will keep in fridge for 3-4 days.
Spinach Salad
Source:         Juanita Hartung Koster   Date:       March 2011
Toast with a sprinkle of brown sugar:   Poppy Seeds, Sesame Seeds, and Sliced Almonds
Mix that with:
·         1/2 c olive oil
·         1/4c white sugar
·         1/4c brown sugar
·         1/4c red wine vinegar
·         1/4 tsp paprika
·         A little onion, or onion salt
Mix all together
Toss with spinach or romaine lettuce.  Add sliced strawberries
Yum Yum Guaranteed!
Home Made Ice Cream
Source:      Juanita Hartung Koster   Date:       March 2011
·         1 Can Eagle Brand milk   
·         3 egg yolks   
·         2 tbsp water
·         4 tsp vanilla
·         2 c whipping cream
 Beat egg yolks, add milk, water and vanilla. Add beaten cream to the mixture.Freeze 6  hours until firm. Is very good!...and easy....
Many of you will remember spending wonderful but spooky weekends huddled into Kathy Wellman Karry and her sister's basement bedroom, sprawled out on the floor listening to Vicki tell ghost stories. No one remembers her mom's Kathy tells it, she didn't do alot of it. But her's one of her favourites.
Artichoke Soup
Source:      Kathy Wellman Karry   Date:       March 2011
  • ½ cup chopped green onion
  • ½ cup finely chopped carrot
  • 1 cup sliced mushrooms
  • ½ cup finely chopped celery
  • ½ cup butter
  • 1 can artichoke hearts (drained and chopped)
  • ½ tsp oregano
  • 1 bay leaf
  • 1/8 tsp cayenne
  • ½ tsp thyme
  • 4 cups chicken broth
  • 3 tbsp flour
  • 1 cup heavy cream
  • Salt and pepper
Sauté onion, carrot, celery and mushrooms in ¼ cup butter until soft (don’t brown). Add spices, broth and artichokes. Simmer 15 -20 minutes. In a small pan melt ¼ cup butter, add flour and cook for a few minutes, do not let it brown. Stir into soup and cook to thicken. Slowly add cream. Do not let it boil after this point or the cream may separate. Adjust to your taste with salt and pepper.
Serves 4 but this recipe is easily doubled and keeps well in the crock-pot. Enjoy!