3,000 copies in print today. Another on the way.
It was at an August long weekend reunion that this large Swan Valley-area farm family started talking about creating a cookbook.
The Hogg family had a wealth of recipes to share, with a mother who was indisputably the best of the best among home cooks. Vida Hogg had also taught her children a thing or two about the link between sharing great food and community life.
Verneece Eggie is the youngest of the now-late Jack and Vida Hogg’s 12 children. She and a team of her sisters have carried on the family’s reputation for good cooking, regularly volunteering as take-charge cooks for all sorts of community dinners, church suppers, fundraisers, and sporting events, and serving as cooks at church camps.
“Thanks to our parents’ dedication to family and community, we have a very strong sense of community,” Verneece writes in a brief tribute to her family.
They grew up in a home where there was always room for one more at the dinner table, and room for overnight guests too, she notes.
The Hogg family always enjoyed abundant food to share too. While Vida tended her big garden, milked cows, and served delicious homegrown meals, their father could always be counted on to provide his family ample food too. Jack was a skilful hunter and fisher and farmer, writes Verneece.
“Dad could always keep meat on the table.”
The Hogg family published the cookbook in 1993, naming it the Jack and Vida Hogg Family Cookbook -Kitchen to Kitchen. Around 3,000 copies are now in print. People tell the Hoggs they appreciate this cookbook because the recipes it contains produce simple, basic, wholesome and delicious meals, says Verneece.
“They don’t require a lot of fancy ingredients,” she says. That’s a common complaint about many recipes not from community-based cookbooks, she notes.
Jack and Vida’s extended family now number 205 persons. They continue to gather every other year for family reunions at the community centre in the Big Woody District west of Swan River.
Another cookbook is on the horizon. It will be called Jack’s Brats. We’re always looking for favourite recipes from readers. Do you have one to share? Can we help you track down a specific recipe? Let us know if you’re looking for something and we’ll publish your requests.
Use a No. 60 ice-cream scoop and the rim of a sour cream container to make excellent burger portions using this recipe. One and a half times this recipe is sufficient meatballs to serve 100 people as a second meat choice.
10 lbs. lean ground
1 tsp. garlic powder
4 c. dry bread crumbs
1 tbsp. salt
4 c. water
1/2 tsp. pepper
6 eggs, well beaten
4 tsp. baking powder
1/3 c. (1 pkg.) onion
1 tbsp. onion powder
Mix well, form into 1/3-to 1/2-cup patties. Layer with wax paper and freeze on cookie sheets. Excellent for barbecuing. For meatballs roll into balls, place on parchment-lined cookie sheets and bake in 400F oven for 30 to 45 minutes.
2-1/2 c. flour
1/2 tsp. salt
1/4 c. oil
To make filling:
1 Dutch oven volume of
mashed or riced
2 tsp. onion powder
1/2 tsp. garlic powder
PEROGIES WITH CHEESE/ POTATO FILLING
3/4 c. boiling water
1 egg, well beaten
1 c. margarine
1/4 tsp. pepper
1 c. Cheese Whiz
1/4 c. cheddar
SEND RECIPES OR RECIPE REQUESTS TO:
Manitoba Co-operator Recipe Swap
Box 1794, Carman, Man. R0G 0J0
QUICK BUTTERMILK CINNAMON BUNS
A camp favourite!
1-1/3 c. buttermilk
1/2 c. warm water
1/2 c. sugar
2 tsp. salt
2 tsp. baking powder
1/2 c. margarine
2 tbsp. yeast
5 to 6-1/2 c. flour TOPPING:
1/3 c. margarine
5 to 6-1/2 c. flour
Mix yeast in 2-1/4 cups flour. Add to other ingredients. Beat at low speed on mixer for 2 minutes. Add remaining flour, enough for soft dough. Knead for 5 minutes. Roll, spread with margarine and brown sugar, sprinkle with cinnamon. Roll as for jelly roll, cut, put in pans. Let rise for 1 hour and bake at 375F for 25 minutes. Can be drizzled with thin almond icing before serving.
Tripling the recipe uses 1 litre of buttermilk.
Mix flour and salt. Beat egg and oil, stir into flour. Add boiling water. Knead until smooth and let rest in plastic bag for 15 minutes. Keeping dough warm makes it much easier to work with. This amount of dough makes 4 to 5 dozen perogies.
*If this ingredient isn’t available, just leave it out, for a slightly less “cheesy” flavour to your finished perogie.
Mash the above ingredients together well. When cooled, make into balls using a Tupperware melon baller. This will make about 28 to 30 dozen filling balls. Place filling in centre of dough circles and pinch well. Cook or place on a cloth and parchment paper-ined cookie sheets and freeze. When cooking perogies add a generous amount of vinegar to water, this helps to prevent sticking.
Jocelyn Hagan of Virden is looking for a recipe for a white bread made from cold mashed potatoes and also one for a very fluffy chocolate icing.
Trinia Kell of Elm Creek is looking for a recipe for a homemade candy that has milk powder as an ingredient. She is also looking for a recipe that makes a fudgy peanut-butter slice or a candy, and for pie or cake recipes using fresh strawberries.