The following recipe can be found on page 55 under Doughnuts & Sweet Rolls in the Breads & Rolls section of the R.M. of Mossey River Homecoming Cookbook. It was submitted by Albina Rudkavich (Katchur) and Gerald Rudkavich who were connected to the North Lake School.
Potato Doughnuts
4 cups mashed potatoes
4 cups milk
1 cup sugar
1 cup margarine
1/4 cup Mazola oil
4 teaspoons salt
6 eggs
2 packages yeast
Let yeast rise in a bowl of warm water, then add to the above ingredients. Add enough flour to make a soft dough. Knead and let rise until double in bulk. Punch down and let rise again. Make into doughnuts and fry in hot oil until lightly browned on each side.
Glaze:
2 cups white sugar
2 cups milk
2 cups icing sugar
1 teaspoon salt
2/3 cup butter
2 teaspoons vanilla
Bring to a boil. Keep warm. Put in 1 tablespoon maple flavouring. Dip hot doughnuts, then drain.
There are 108 recipes under Breads & Rollsand 23 Doughnuts & Sweet Rolls in the R.M. of Mossey River Homecoming Cookbook. These were provided by 28 contributors and 1 “In memory of” submission who were connected to 10 schools.
Page
Recipe
Schools
Contributors
48
Zucchini Loaf
Skala School
Sophie Tomchuk (Kostyshyn-Warelis), In memory of Mike Kostyshyn
The following recipe can be found on page 47 under Quick Breads & Loaves in the Breads & Rolls section of the R.M. of Mossey River Homecoming Cookbook. It was submitted by Jean Masiowski (Mullen) who was connected to the Mowat School. She was my paternal great aunt, sister-in-law to my grandmother Pauline Johnston (Masiowski).
Zucchini Bread
3 eggs
1 cup oil
2 teaspoons vanilla
2 cups sugar
2 cups grated zucchini
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon baking powder
1 cup raisins
1/2 cup chopped walnuts
Blend oil, eggs, vanilla, sugar and zucchini; add flour and dry ingredients, mixing well. Stir in raisins and walnuts. Pour into 2 greased loaf pans. Bake at 350 degrees F for 1 to 1-1/4 hours.
The following recipe can be found on page 45 under Quick Breads & Loaves in the Breads & Rolls section of the R.M. of Mossey River Homecoming Cookbook. It was submitted by Helen Pascal (Masiowski) who was connected to the Mowat School. She was my paternal great aunt, sister to my grandmother Pauline Johnston (Masiowski).
Lemon Raisin Loaf
1/4 cup butter
1/2 cup sugar
2 large eggs
1-1/4 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup raisins
2 teaspoons grated lemon rind
1/3 cup honey
1/4 cup lemon juice
Cream butter and sugar until fluffy; add eggs, eating until thoroughly blended. Sift flour with baking powder and salt. Add the flour mixture to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients. Fold in the raisins and grated lemon rind.
Turn into a buttered 9 x 5 x 3 inch loaf pan. Let stand for 15 minutes. Bake at 350 degrees F for 50 minutes to 1 hour (or until loaf is browned and done).
Dissolve the honey in the lemon juice; pour over hot loaf. Cool in the pan on a rack for 20 to 30 minutes before turning out. Yield: one loaf (serves six).
There are 108 recipes under Breads & Rollsand 15 Quick Breads & Loaves in the R.M. of Mossey River Homecoming Cookbook. These were provided by 18 contributors who were connected to 8 schools.
The following recipe can be found on page 40 under Breads & Buns in the Breads & Rolls section of the R.M. of Mossey River Homecoming Cookbook. It was submitted by Debra Moore and Marilyn Moore (Johnston) who are connected to the Mowat School. They are my paternal cousin and aunt.
Dough for Cabbage Buns
4 cups flour
3 tablespoons sugar or less
1/2 teaspoon salt
1/2 pound lard
1 cup sour cream
3 eggs
Packet yeast
Dissolve yeast in 1/2 cup water and 1 teaspoon sugar. Beat eggs and 1 cup sour cream. Cut lard into flour, then add egg mixture. Add yeast mixture, mixing with spoon. Knead until dough comes away from fingers. Place in refrigerator overnight.
Fill with favourite filling and make at 350 degrees F until golden brown.
The following recipe can be found on page 30 under Breads & Buns in the Breads & Rolls section of the R.M. of Mossey River Homecoming Cookbook. It was submitted by Helen Pascal (Masiowski) who was connected to the Mowat School. She was my paternal great aunt, sister to my grandmother Pauline Johnston (Masiowski).
Ukrainian Easter Bread
3 envelopes yeast
1/3 lukewarm water
2/3 cup scalded lukewarm milk
1/2 cup flour
Put yeast in sugar and water; let stand for 10 minutes. Add milk and flour, beating well. Let rise, then add:
10 egg yolks
2 egg whites
1 cup sugar
1 teaspoon salt
1/2 cup melted butter
1 teaspoon vanilla
5-1/2 to 6 cups sifted flour
2 cups raisins
Juice from 1 orange and skin (grated) from 1 lemon may be added
Beat yolks and whites until foamy; add sugar in small amounts. Add salt, butter and vanilla (other flavourings if desired). Add to dough, then add enough flour to knead as for bread. Add raisins and knead for 15 minutes. Let rise and form into small loaves or half fill small cans. Let rise. Bake in 325 degree oven.
There are 108 recipes under Breads & Rollsand 27 Breads & Buns in the R.M. of Mossey River Homecoming Cookbook. These were provided by 36 contributors who were connected to 13 schools.
Page
Recipe
Schools
Contributors
25
Korovai Bread (Ukrainian Wedding Cake Dough)
n/a
Anna Gashyna (Kawvulka)
26
Dough for Doves
Pine View School, Zelena School
Anne Gashyna (Haweylyshen), Nick Gashyna
26
Easter Paska
Rice Lake School
Stephanie Zwarich (Glena), Mike Zwarich
27
Easter Paska continued
Rice Lake School
Stephanie Zwarich (Glena), Mike Zwarich
28
Paska
Mossey River School
Eileen Bornn (Tawse), Ben Bornn
28
Pasky (Easter Bread)
Mossey River School
Bertha Buhler (Bornn)
29
Easter Bread (Babka)
Fork River School
Andrea Zurba, Alden Zurba
30
Ukrainian Easter Bread
Mowat School
Helen Pascal (Masiowski)
30
Very Good Bread
Zelena School
Stella Shumsky (Fostyk)
31
Alice’s Overnight Bread
Bicton Heath School, South Bay School
Mona Snyder (Little)
31
Anise Kuchen Bread
Borden School
Olga Rosteski (Atamanchuk)
32
No-Fault 100% Whole Wheat Bread
Fork River School
Kathy McGill (Buller)
32
No Yeast Bread
Cork Cliff School
Ann Kornik (Burak)
32
Brown Bread
n/a
Helen Gashena (Chwartkowski)
33
Sandwich Loaf
Nordheim School
Mary Bergen (Rempel)
34
Spiral Herb Bread
Mossey River School
Olga Lundy (Lundy)
35
Low-Cal Dill Bread
South Bay School
Mary Clouson (Pomozybida)
36
Tomato Cheese Bread
South Bay School
Mary Ellen Bobinski, Larry Bobinski
36
Buns
Pine View School
Helena Sharna (Dale)
37
Fermipan Instant Yeast Buns or Bread
Pine View School, Fork River School
Florine Dahms (Cottick)
37
Air Buns
South Bay School
Helen Chaychuk (Zdarski)
38
Mom’s Overnight Buns
n/a
Janie Galloway, Scott Galloway
38
Overnight Buns
Skala School
Phyllis Momotiuk (Kolochuk), Michael Momotiuk
38
Two Hour Buns
Skala School
Bonnie Chaychuk (Momotiuk)
39
Hot Cross Buns
Don School
Phyllis Momotiuk (Kolochuk)
40
English Muffins
Zelena School, Fork River School
Judy Kostyshyn, Jennifer Kostyshyn, Melissa Kostyshyn, Ron Kostyshyn
The following recipe can be found on page 21 under Beverages in the Appetizers & Beverages section of the R.M. of Mossey River Homecoming Cookbook. It was submitted by Jessie Chipney (Semchyshyn) who was connected to the North Lake School.
Pina Colada Slush
26 ounces vodka OR 1/2 vodka and 1/2 rum
48 ounces pineapple juice
1 large can frozen pink lemonade
1-50 mL bottle coco rum extract
Mix all together in an ice cream pail and freeze. Serve with 7-UP, ginger aleor Squirt.
** I buy the coco rum extract at the wine store (Madd Capers) in Brandon.
There are 59 recipes under Appetizers & Beveragesand 16 Beverages in the R.M. of Mossey River Homecoming Cookbook. These were provided by 23 contributors who were connected to 7 schools.
The following recipe can be found on page 16 under Dips in the Appetizers & Beverages section of the R.M. of Mossey River Homecoming Cookbook. It was submitted by Karen Aller (Johnson) and Randy Aller who were connected to the North Lake School.
Vegetable Shrimp Dip
16 ounces cream cheese
1/4 cup chili sauce (or less) (hot)
1/4 cup Catalina dressing (or less)
4 ounces crushed shrimp (small)
2 teaspoons lemon juice
Finely chop celery, onion and green pepper. Add rest of ingredients and dash Worcestershiresauce. Blend all together and chill. Serve with raw vegetables.
The following recipe can be found on page 15 under Dips in the Appetizers & Beverages section of the R.M. of Mossey River Homecoming Cookbook. It was submitted by Gloria Wojtowicz (Miller) who was connected to the Mowat School.
Vegetable Dip
1 cup mayonnaise
1 cup sour cream or plain yogurt
1 teaspoon parsley flakes
3 teaspoons onion flakes
1-1/2 teaspoon dill
1 teaspoon Ac’cent
Mix all ingredients and chill for hour before serving with fresh vegetables.
The following recipe can be found on page 14 under Dips in the Appetizers & Beverages section of the R.M. of Mossey River Homecoming Cookbook. It was submitted by Marilyn Moore (Johnston) and April Mrozowich (Natrasony). While no school is listed in the cookbook, Marilyn Moore is a paternal aunt who attended Mowat School.
Taco Dip
8 ounces cream cheese, softened
1 package taco seasoning mix
1 cup sour cream
1/2 cup mayonnaise
2 cups shredded lettuce
1 cup grated cheddar cheese
1/4 cup chopped green onion
1/4 cup chopped green pepper
1 tomato, diced and drained on paper towel
A few black or green olives, sliced (optional)
Blend cheese, seasoning mix, sour cream and mayonnaise together; spread on a platter or pizza pan. Top with rest of ingredients in order as above. Serve with tacos or crackers.
There are 59 recipes under Appetizers & Beverages and 21 Dips in the R.M. of Mossey River Homecoming Cookbook. These were provided by 31 contributors who were connected to 10 schools.
There are 59 recipes under Appetizers & Beverages and 22 Appetizers in the R.M. of Mossey River Homecoming Cookbook. These were provided by 27 contributors who were connected to 9 schools.
Page
Recipe
Schools
Contributors
1
Holiday Cheese Ball
Small Creek School, Fork River School
Rose Ward (Boyko)
1
Crab Mousse
Cork Cliff School
Lillian Procyshyn (Boyechko)
2
Salmon Ball
Pine View School
Judy Filleti (Cottick)
2
Quick Quichettes
Fork River School
Pat Fedorkiw (Zazuliak)
2
Bacon and Onion Tarts
Pine View School
Pauline Krokosh (Pakulak)
3
Crab & Cream Cheese Puffs
Nordheim School
Mary Bergen (Rempel)
3
Bacon Puffs
n/a
Angela Pylypchuk)
4
French Cheese Puffs with Ham
Borden School, Mossey River School
Natalie Beyak (Zurba)
4
Crab-Vegetable Bites
n/a
Lori Davies (Senyk)
5
Funghi alla Parmigiana (Cheese Stuffed Mushrooms)
Cork Cliff School
Alice Dano (Smendziuk)
6
Pepperoni Stuffed Mushrooms
n/a
Lori Davies (Senyk)
6
Cheese Olives
Small Creek School
Joan Seminchuk
7
Crisp Potato Skins
n/a
JennaLee Natrasony, Brett Natrasony, Lance Nastrasony, Gordon Nastrasony, Laurie Nastrasony
In honour of the Homecoming of the R.M. of Mossey River held in Fork River between July 19-21, 1996, a 500-page community cookbook was published by a 6-person cookbook committee. Funded by the Fork River Community Hall, the committee received almost 1,600 recipes which they trimmed down to 1,075.
The six members of the cookbook committee were Emily Pylypchuk (co-ordinator), Marlene Hafenbrak, Kathy McGill, Phyllis Momotiuk, Stella Monchka, and Angela Pylypchuk.
In addition to the committee, thanks were given to Kathy McGill for her artwork, Evelyn Remple (D & E Computer Services) for helping set up the artwork and lettering, and Michelle Monchka for helping with the type.
The cookbook was printed by Gateway Publishing Co. Ltd.
The recipes are divided into 8 sections, each with their own decorative art page and 33 sub-sections.
Appetizers & beverages: appetizers, dips, and beverages.
Canning: jams & marmalades, fruit & juice, dills & pickles, relishes, salsa & tomatoes, soups & vegetables, and fish & meat.
Odds & ends: miscellaneous.
Section
No. of Recipes
Appetizers & beverages
58
Breads & rolls
107
Salads & dressings, soups & sauces
97
Vegetables
52
Main dishes
273
Desserts
367
Canning
116
Odds and ends
8
Total:
1,075
There were 700 unique names listed as contributors and of these 26 may be duplicates that list a married woman under her married name only as well as with her maiden name (eg. Darlene Toews and Darlene Toews (Rosteski)). That said, the total number of unique contributors may be more accurately close to 687.
These contributors were connected to 19 of the 21 schools in the municipality while the two schools not accounted for in the cookbook are Volga School No. 1818 and Winnipegosis School No. 1020.
The Mossey River School’s name was changed to Fork River School in 1962. Borden School was formerly known as Sobiecki School until it was changed in 1944. The Ferley and Mowat Schools were transferred to Dauphin Ochre in 1947.
In the upcoming series of blog posts, I’ll be sharing transcripts of the recipes connected to the Mowat and North Lake Schools in the R.M. of Mossey River. There are 32 recipes connected to the Mowat School and 55 connected to the North Lake School with 85 unique recipes split between them. It’s important to note that there are 5 recipes that overlap as some individuals attended both schools and overall there are 99 recipes that have two schools listed. Below, I will link to the indexes of recipes connected to their schools.
I will be posting an index of recipes from the cookbook by sub-section but I will not be transcribing the full cookbook at this time.
1 There was an unlabelled recipe not connected to any school submitted by my paternal aunt so I’m able to confirm that recipe is connected to the Mowat School. This affects the total number connected to the school.
I enjoy baking more than I enjoy cooking a main meal and this year I decided to make a few goodies for Thanksgiving this Monday. This lead me to one of the books I have in my collection, The R.M. of Mossey River Homecoming Cookbook 1996, that my family purchased while at the reunion.
One of the memories that sticks out during this reunion is helping my grandmother, Pauline Johnston, serve ice-cream. While I don’t enjoy eating Tiger, Tiger it stands out as one of the most pleasant memories I have with my grandmother. I also remember during one presentation during the festivities that a coordinator read a letter from my great-aunt, Ruth Galbraith, who was unable to attend but wanted to send well wishes as she taught at a number of schools in the area including Mowat.
R.M. of Mossey River Homecoming Cookbook 1996
ACKNOWLEDGEMENT
The publication of the cookbook was in honour of the celebration of he Homecoming of the R.M. of Mossey River held on July 19, 1996.Special thanks to all those who contributed their treasured recipes for our cookbook. The response was overwhelming, we had received almost 1600 recipes.Unfortunately we were not able to print all the recipes. Please accept our apologies for those recipes that space did not permit us to include and also any errors and/or omissions.As you read these recipes in this cookbook, we hope that it will become a cherished memento of an old school friend, an old acquaintance or neighbour, and that it will continue to be read by generations to come.Cookbook committee:
Emily Pylypchuk – Co-ordinator
Marlene Hafenbrak
Kathy McGill
Phyllis Momotiuk
Stella Monchka
Angela Pylypchuk
A special thank-you to Kathy McGill for the beautiful artwork on the cover and divider pages, also to Evelyn Remple of D&E Computer Services for helping us to set up the artwork and lettering. Thanks to Michelle Monchka for helping with the typing.
Many thanks to those who have supported us to make this cookbook a success.
This cookbook has been sponsored by the Fork River Community Hall.
RICE KRISPIE SQUARES
April Mrozowich (Natrasony)
Darren – Fork River School
1/4 cup margarine
1/2 teaspoon vanilla
5 cups miniature marshmallows
or 40 regular, cut in half
6 cups Kellogg’s Rice Krispies
In a large saucepan over low heat, melt margarine. Add marshmallows, stirring until melted and well blended. Remove from heat, then stir in vanilla. Add, Rice Krispies, stirring until well coated. With a lightly buttered spatula, press into a buttered 9×13 inch pan.
** For a festive look drizzle with melted chocolate or sprinkle with cake sprinkles.
Very easy recipe but tasty none-the-less.
CARROT SPICE CAKE
Freda Brown (Benson) – Odda School
In a bowl beat 4 large eggs with 2 cups of white sugar until light. Beat in 1-1/4 cups of vegetable oil, a little at a time, beating well after each addition. Stir in 2 cups sifted all-purpose flour sifted again with 2 teaspoons each of cinnamon and baking soda, and a pinch salt. Stir in 3 cups loosely packed grated carrots (1/2 pound). Add 1 cup chopped pecans or walnuts and teaspoon vanilla. Transfer to well buttered and floured 9×19 inch pan. Bake at 350 degrees F, for 35 to 45 minutes.
Icing
8 ounce pkg. cream cheese
2 cups icing sugar
1/4 cup butter
1 teaspoon vanilla
Cream icing ingredients together.
The carrot cake seemed a little dry by itself but when paired with icing it was a nice combination.
The recipe below is a family favourite. Whenever the grand-kids or great grand-kids went to visit grandma at the farm she would bake each child a whole ice-cream pail full of kiffles. These have a nice cinnamon sugar taste and are good on their own or with a little ice-cream or hot chocolate.
KIFFLES
Pauline Masiowski
1 tablespoon yeast
1/2 cup warm water
1 teaspoon sugar
3 cups floor
1 tablespoons sugar
1/2 teaspoon salt
1 cup butter or margarine
1/2 cup water or milk
2 eggs
Soak first 3 ingredients; meanwhile mix as for pie crust the remaining ingredients, adding yeast mixture, knead until soft and place in fridge over night. In the morning divide dough into 4 or 5 pieces. Roll as for pie in sugar and cinnamon mixture (1 cup sugar and 1 tsp cinnamon). Cut into wedges of 8 per piece and roll from wide end to middle. Bake in over at 350 degrees F for 20 minutes or until golden brown.
