COOK OF THE WEEK - LYNN KIST

I met Lynn Kist while roaming around in their store, Kist Korner, on Sumner Avenue in Humboldt months ago. She has quite a collection of dishes, glasses, bowls, furniture, etc., which I love to look at. The first time I visited with her she was planning ahead and talked about starting a small coffee shop. Lynn and her husband, Kevin Kist, are the shop owners of Kist Korner. Their store opened in October last year and on Dec. 17 of 2014 they opened the café part of their shop. When I was in there for this interview the warm delicious aroma of coffee wafted through the air. She serves soup at noon and is open mornings and afternoons for coffee and muffins and brownies. She told me that she has had a lot of encouragement and help from Juanita Skow and her daughter, Dee Hesse, who have helped out with lots of recipe suggestions. She sort of laughed and said, “My store is a solution to hoarding! I love to go to sales and turning around and reselling some of the items is a good way to make a turn-a-round of the items that I can’t use or don’t really need in my own home.” Lynn Kist was born in Virginia and grew up in Colorado. Her husband, Kevin, was born in Wisconsin and ended up in Colorado. They met while both were volunteers in the Civil Air Patrol. They both had children in the Civil Air Patrol, an Auxiliary of the Air Force. The youth are considered cadets. One of the things the youth learn or do is aerospace education. Some go into the military and some into the academy. Lynn and Kevin got married about a year ago and came to Iowa about that same time. Between the two of them they have six children. Five of the kids live in Colorado. One child lives in Kentucky. They have five grandchildren. Along with going to sales and reselling, Lynn loves to bake. When her kids were at home two of their favorite meals were lasagna and shepherd’s pie. She said they were both so easy to toss together. She has shared some of the homemade soups she serves in their café and some favorite family desserts.TACO SOUP (Lynn says this recipe is thanks to a customer but she doesn’t know her name)2 pounds ground beef1 onion chopped4 cans stewed tomatoes2 cans corn, not drained1 can pinto beans, not drained1 pkg. powdered ranch dressing1 pkg. taco seasoning1 can kidney beans, not drainedBrown meat and onions, drain. Add all other ingredients and bring to a boil. Reduce heat, cover. Simmer for 10 to 20 minutes. Garnish with Fritos.BEEF, VEGGIE and BARLEY SOUP(Dee Hesse)1/2 pound browned hamburger1/2 cup chopped onion1 clove minced garlic5 cups water1 (14 ounce) can tomatoes3/4 cup Quaker quick barley1/2 cup sliced celery1/2 cup sliced carrots2 beef bouillon cubes1/2 teaspoon basil1 bay leaf1 (9 ounce) pkg. frozen mixed veggies Brown meat, add onion and garlic and cook until tender. Drain. Stir in all other ingredients except frozen veggies. Cover. Bring to a boil. Reduce heat. Simmer 10 minutes, stirring occasionally. Add frozen veggies. Cook about 10 minutes until tender. May need to add additional water if soup is too thick. Makes 8 (1 cup) servings.ITALIAN VEGETABLE SOUP(Juanita Skow)1 pound ground beef1 cup diced onion1 cup sliced celery2 cloves minced garlic1 (16 ounce) can tomatoes1 (15 ounce) can tomato sauce1 (15 ounce) can kidney beans, not drained2 cups water5 teaspoons beef bouillon granules1 teaspoon parsley flakes1 teaspoon salt1/2 teaspoon oregano1/2 teaspoon basil1/4 teaspoon black pepper1 cup sliced carrots2 cups shredded cabbage1/2 cup elbow macaroni Brown beef and drain. Add all ingredients except cabbage and macaroni. Bring to a boil. Lower heat, cover and simmer 20 minutes. Add cabbage and macaroni. Bring to a boil. Simmer until veggies are tender.CALICO BEANS(Bob Kist, Kevin’s cousin)1/4 pound bacon1 pound hamburger1 medium onion, chopped1 cup brown sugar2 tablespoons vinegar1/2 cup ketchup1 tablespoon mustardsalt to taste1 large can Pork and Beans, do not drain1 can kidney beans, drained1 can lima beans, drained Brown hamburger, onion and bacon and drain. Mix together brown sugar, vinegar, ketchup, mustard and salt. Add meat mixture and 3 cans of beans. Bake in a 350 degree oven for 1 hour or put in a slow cooker about 2 hours or until done.INDIAN STEW(Juanita Skow)1/4 pound bacon, cut up1 small onion, chopped1 pound hamburger1 can potatoes (cooked and diced)1 can corn (or can use frozen)1 can tomato soup 1 soup can water1 can diced tomatoes1 can chili beans1/2 cup catsup Brown hamburger, onion and bacon and drain. Add all other ingredient. Bring to a boil. Reduce heat and cover. Simmer for 1 hour, stirring occasionally.IRRESISTIBLE BROWNIES3/4 cup flour1/2 cup cocoa1/2 teaspoon baking powder1/4 teaspoon salt1 cup sugar1/2 cup margarine2 eggs1 teaspoon vanilla3/4 cup chopped walnuts (or other nuts) Combine flour, cocoa, baking powder and salt; set aside. In a large bowl combine sugar, butter, eggs and vanilla; beat until creamy. Gradually blend in flour mixture. Stir in nuts. Pour into a greased 8-inch square baking pan. Bake in a 350 degree oven for 20 to 25 minutes. Cool completely. Cut into 2 inch squares. Makes 16.TRIPLE CHOCOLATE CHIP COOKIES(Kevin’s favorite)1 cup butter, softened3/4 cup sugar3/4 cup brown sugar1 teaspoon vanilla2 eggs2-1/4 cups flour1 teaspoon baking soda1 teaspoon salt1 cup milk chocolate chips1 cup semi-sweet chocolate chips1 cup white chocolate chips1 cup macadamia nuts or walnuts or other nut of choice (coarsely chopped) Preheat oven to 365 degrees. Cream butter and sugars. Mix in vanilla and eggs. Add baking soda, salt and flour one cup at a time. Mix well. Stir in chocolate chips and nuts. Drop by large spoonful onto cookie sheet. Bake 9 to 11 minutes until light brown. Move to cooling rack.ZUCCHINI BREAD3 eggs1 cup oil2 cups sugar or honey2 cups grated zucchini2 teaspoons vanilla3 cups flour1 teaspoon salt1 teaspoon baking soda3 teaspoons cinnamon1/4 teaspoon baking powder1 cup chopped nuts Preheat oven to 350 degrees. Sift together dry ingredients. Beat eggs until foamy. Add next 4 ingredients, mix. Add sifted dry ingredients. Mix well. Add nuts. Divide into two greased and floured loaf pans. Bake for one hour. NOTE: Shred and freeze zucchini in two cup servings. Thaw completely before using in recipe.BANANA BREAD3 mashed bananas1 cup sugar1/2 cup butter1 tablespoon water2 cups flour1 teaspoon baking soda1 teaspoon baking powder1 teaspoon cinnamon1/2 teaspoon cloves1/2 teaspoon nutmeg1/4 teaspoon salt1 egg Preheat oven to 350 degrees. Cream butter and sugar. Add bananas, water and egg. Mix in cinnamon, cloves, nutmeg, baking soda, baking powder and salt. Add flour one cup at a time. May add one cup chopped nuts or chocolate chips. Pour into a loaf pan and bake for one hour or until knife in center comes out clean. Recipe doubles easily. NOTE: I buy a lot of bananas and let them ripen well. Then I peel and freeze them 3 in a bag. I use a vacuum sealer so they last a long time. If you are reading this, then you probably enjoy new recipes. If you would like to share some of your recipes with the community YOU could be our next Cook of the Week. Please contact me, Sally Cuthbertson, if you would like to be in this column some week. I can be reached on either my cell phone (515-368-3650) or my home phone (515-373-6346) if you wish to be contacted by me or you may email me at sacuthbe@msn.com. I will be happy to email or send you my short questionnaire and set up a time to come and visit you at your convenience. I’m always looking for NEW Cooks of the Week. Also if you are new in town this is a good way to introduce yourself to the Humboldt and surrounding communities. I look forward to visiting with you. The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.