
In 1952, on land donated by a community member, the Canfield Community Centre was constructed. The members of the Canfield community felt it was time to provide a spot for residents to hold events and family gatherings. They fundraised to see it to fruition. In the early 1970s, the addition of a kitchen and new entrance was constructed. The volunteer Community Hall Board is still responsible for the day-to-day operation of the centre. It currently works in conjunction with Haldimand County to provide a public space for community gatherings.
The volunteer board holds fundraisers to raise the necessary monies for hall operations and maintenance. One recent fundraiser was the Canfield Hall Fall Marketplace held in October. This event saw over 20 vendors offering a wide range of products for sale. The volunteers usually provide a delicious hot lunch for sale at these events. Pictured here are some of the board members who were busy in the kitchen that day: Doug Murphy, Dawn Turnbull, Stacy Barnes, Bob Sorge, and Bart Barnes. Board members absent from the photo include Joan Winkworth, Betty Sorge, Ellen Guenther, and Tony Dalimonte.
I spoke with Stacy Barnes about some of their recipes. The coleslaw is courtesy of Betty Sorge. She makes a delicious dressing! Stacy said the pulled pork was just a recipe that she had used for her family. The baked beans started with a recipe given to her, but she tweaked it by eliminating some ingredients and adding others, to make it her own.
Enjoy!
Coleslaw
- 10 cups of shredded cabbage mix
- Dash of pepper
- 2 cups of mayonnaise
- 1 cup of sugar
- ¼ cup white vinegar
- 2 tablespoons celery seed
- 1 tablespoon of salt
- 2 teaspoons of garlic powder
Combine dressing ingredients. Mix in with the shredded cabbage mix.
Baked Beans
- 5 cans of pork and beans (in tomato sauce)
- 2 cans of kidney beans (drained and rinsed)
- 1 can of chick peas (drained and rinsed)
- 2 cups of ketchup
- 1/2 tablespoon dried mustard
- 1/2 cup brown sugar packed
- 1/3 cup fancy molasses
Mix all together in a Crock Pot and cook on low for 6 hours. Or bake in a dish in the oven at 300°F for 1 to 2 hours until thickened and the chick peas and kidney beans are tender to your liking.
Pulled Pork
- Dry Rub:
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 1/2 teaspoons each salt and pepper
- 1 teaspoon ground mustard
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 – 2 tablespoons oil
Pork Butt Roast or Pork Shoulder
- 1 cup each apple cider vinegar and chicken broth
- Barbecue sauce
- Mix dry rub ingredients. 24 hours before cooking, rub roast with oil and cover in the dry rub. Refrigerate, wrapped in plastic wrap.
- Remove the roast from the fridge. Heat another 1 to 2 Tbsp of oil in your roasting pan and sear the roast on each side until browned.
- Remove from heat and add the vinegar and broth. Cook at 250°F for 6 to 8 hours until the roast is falling apart and fully cooked.
- Remove the roast from the pan and discard the juices. Put the roast back into the pan and shred the meat. Add your favourite barbecue sauce. Heat through to warm the barbecue sauce. Serve on buns.