COOK OF THE WEEK - FRIENDSHIP GROUP

Last week I had the opportunity to visit one of the small Friendship Groups that were organized in the Faith United Methodist Church probably four or five years ago. This particular Friendship Group happens to be the one that Harold and Janice Nostrom were also a part of so when I mentioned the group doing a Cook of the Week for me they all agreed that this would be a perfect time to do this and be in memory of Janice Nostrom. Harold was also there and thought it was a wonderful idea. When I contacted daughter Carolyn for a few of her mom’s recipes her dad had already told her what the group was doing. Lois Ann Johnson shared a picture of the group with me that includes everyone except Harold and Janice who were absent the evening this picture was taken probably a year or so ago. The whole group worked together getting recipes to me and wa-la, we have a Cook of the Week article. Anyone who knows me knows that I am always trying to dream up another new Cook of the Week whether one person or a group, so watch out if you run into me – you or your group might just become the next Cook of the Week! Lois Ann Johnson gave me a little history about the group. Back when Pastor Wally Paige and Pastor Dave Hobbs were still here, it all started when Dave had some of the congrega-tion do a survey for a class he was taking. After the results had been compiled, the idea came up to form small groups within the congregation, optional of course, and let everyone get better ac-quainted. After all we had three centers at that time (now four) and also Humboldt had more than one service so this large spread-out church family really didn’t all know each other. The congregation was to sign up if they were interested; then groups were organized and Lois Ann says, “I think it was a random thing. Our particular group chose to meet monthly and pret-ty much did with the exception of once or twice. Sometimes we have met in homes and most of the time at a restaurant.” Through the years, they have now decided to always meet on a Monday night and finally came up with the third Monday because that seemed to suit everyone. After visiting with the whole group I’ve come to the conclu-sion that they are all good cooks but their “Blue Ribbon Cook” was definitely Janice Nostrom. Her famous Sweet Dough Caramel Cinnamon Rolls rated Number One at the State Fair (see her picture included in this article) and the many pies she always made for the State Fair and the Clay County Fair (a pic-ture of her pies also included).Sweet Dough CaramelCinnamon RollsBy Janice Nostrom(and Harold)1-1/2 cups warm water (105 to 115 degrees)1 package dry yeast1/3 cup nonfat dry milk1/2 cup butter1/2 cup white sugar1 teaspoon salt1/2 teaspoon Tones clear vanilla1 beaten egg5 to 5-1/2 cups bread flour Dissolve the yeast in the warm water. Add the dry milk, butter, sugar, salt, vanilla and the beaten egg. Mix together well. Slowly mix in the flour to make a soft dough. Turn out onto a lightly floured board and knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl turned over to grease all sides. Cover and let rise until double in bulk, about one hour. Punch dough down. Roll out onto a lightly floured board and with a rolling pin form into a 12-inch by 16-inch size.Roll filling:1/4 cup melted butter1/3 cup white sugar1-1/2 to 2 teaspoons Tones cinnamon Spread onto the dough the melted butter. Sprinkle with the cinnamon and sugar, which has been mixed together, sprinkle evenly over the batter. Roll up in a jellyroll manner. Cut 8 rolls – 2 inches wide and put in the 2 (8 inch by 8 inch pans) which have the caramel syrup mixture in the bottom. I use a thread to cut the rolls. It works beautifully and keeps them from squishing to-gether.Caramel Syrup mixture:1/2 cup butter1/4 cup white syrup1 cup brown sugar3 tablespoons whipping cream1 to 1-1/2 cups toasted pecans Mix together butter, brown sugar, syrup and whipping cream in a saucepan. Bring to a boil using a candy thermometer, 225 degrees. Pour into 2 (8 x 8 inch) pans and evenly distribute pecans on top of syrup. (This syrup needs to be made while bread is rising the first time.) Let rolls rise until doubled in size. Cover with saran wrap and a towel. Remove saran wrap and towel and bake in a 350 degree oven for 18 to 22 minutes. When removing them from the oven let them set about 4 minutes before inverting them onto nonstick paper. I use freezer paper and it works great.Seven Grain BreadBy Janice Nostrom(and Harold)1-2/3 cup water (70 to 80 degrees)1-1/4 teaspoons dry yeast3 tablespoons nonfat dry milk powder2 tablespoons shortening1/3 cup honey2 teaspoons salt1-1/2 cups white bread flour3 cups whole wheat flour3/4 cup seven grain cereal2 tablespoons flax seed, ground, optional Dissolve the yeast in the warm water and add the rest of ingredients in order given. Mix well, knead until smooth and elastic. Place in a bowl that has been greased and let rise until double in bulk. Remove, punch down and shape into loaves. This recipe will make 2 medium loaves or 1 large and 1 smaller loaf. Put into well-greased pans and let rise until double in bulk. Bake approximately 25 minutes at 365 degrees or until golden brown. Cover with foil if neces-sary to prevent burning.Apple Pie with CrumbToppingBy Janice Nostrom(and Harold)5 cups sliced apples1/2 cup sugar1 teaspoon cinnamon Mix above together and pour into unbaked pie crust. Next mix the next ingredients for the crumb topping:1/2 cup sugar3/4 cup flour1/3 cup solid margarine Cut 3 ingredients together and sprinkle on top of the apple fill-ing. Bake at 350 degrees for 1 hour.Pie CrustBy Janice Nostrom(and Harold)4 cups flour1-1/2 cups lard1 teaspoon salt1 tablespoon sugar1 egg, beaten1/2 cup ice cold water1 tablespoon vinegar Combine the flour, sugar and salt. Add the lard and cut into the dry ingredients using a pas-try blender. When mixture is well blended, add the egg, water and vinegar, which have been beaten together. Mix together until mixture feels like play dough. Divide into 4 equal parts. This should make 2 double crust pies and possibly 1 single crust.Dutch Apple PieLois Ann JohnsonPastry:1-1/4 cups flour1/2 teaspoon salt1 teaspoon sugar1 teaspoon baking powdercut in 1/2 cup soft butterThen add:1 egg yolk mixed with 2 table-spoons milk. Press into pan. Mound peeled and sliced ap-ples (as many as you wish) in pan on top of pastry; then add topping and bake until apples are done.Topping:3/4 cup sugar1/4 teaspoon cinnamon1-1/2 tablespoons flour3 tablespoons soft butter Mix well. Serve with ice cream or whipped cream.No Peek Stew(variation from traditional)Phyllis and Larry Torkelson(2) 10-3/4 ounce cans Campbell’s Tomato Soup3 soup cans of water, mix together until smooth1 pound stew beef, cut into smaller chunks1 pound package of baby carrots OR 5 or 6 carrots, sliced5 red-skinned potatoes, medium size, cut into chunks (leave skin on)10 ounce package frozen peas1 to 2 stalks celery sliced optional1/2 onion, chopped OR you can use a capful of dried minced onionsalt and pepper to taste Put in a medium-sized roaster pan or Dutch oven and bake, covered, at 250 degrees for 4 to 5 hours. Will serve six.Max’s Favorite Apple PieMax Redenius2 Pillsbury crusts5 cups Granny Smith apples, peeled and sliced (about 8)1/4 cup flour3/4 cup sugar1/2 teaspoon cinnamon1 teaspoon vanillaslivers of butter (about a half stick) Mix all ingredients together, except butter. Place in piecrust and put slivers of butter on to. Top with top piecrust. Poke a couple holes in top crust. Sprin-kle with a little sugar before baking. Bake on bottom rack for 45 minutes at 350 degrees or until done. Sausage SoupLinda and Bob Lynch1 pound sausage, browned (I use Jimmy Dean)4 carrots4 medium potatoes1 can chicken broth1 can watersage to taste1/4 pound Velveeta cheese Brown meat, then add water and broth. Bring to a boil. Add chopped carrots and potatoes and sage. After vegetables are cooked, add cheese.Peach Cobbler Coffee CakeKathy and Steve StamperFilling:21 ounce can peach pie filling16 ounce can peach slices, well drainedTopping:1 cup firmly packed brown sugar1 cup flour1/2 cup quick-cooking oats1/2 cup butter, softenedCake:1 cup sugar1 cup butter, softened2 eggs, slightly beaten1-1/4 cups sour cream1 tablespoon vanilla3 cups flour1 teaspoon baking soda1 teaspoon baking powder1/2 teaspoon saltGlaze:1 cup powdered sugar1 to 2 tablespoons milk Heat oven to 350 degrees. Stir together filling ingredients in one bowl. In another bowl mix topping ingredients until crum-bly. In a large bowl beat sugar and 1 cup butter until fluffy. Add eggs, sour cream and vanil-la. Add remaining cake ingredi-ents. Beat 1 to 2 minutes. Spread half of the batter in a greased 9 x 13 inch pan. Spread with the filling. Drop by spoonsful the rest of the batter over the filling. Sprinkle with the topping. Bake 60 to 70 minutes or until done. Cool 15 minutes. Drizzle glaze over cake. Yields 15 servings.Chili Hashbrown Bakewith CheeseJan Squires1-1/2 pounds ground beef1 can Sloppy Joe sauce1 can chili with beans1 package frozen hashbrowns2 cups shredded cheddar cheesesweet basil Heat oven to 425 degrees. Brown hamburger and drain. Stir in Sloppy Joe sauce and chili with beans. Place meat mixture into oiled 9 x 13 inch pan. Top evenly with hash-browns. Cover with foil. Bake 30 minutes. Uncover, top with cheese. Cook 10 to 15 minutes longer until cheese is melted and bubbly. Garnish with sweet bas-il.Holiday PicklesJan Squires1 gallon whole dill pickles1 cup white vinegar1 tablespoon whole cloves3 to 5 garlic cloves, minced5 to 6 whole cinnamon sticks2 jars maraschino cherries2 jars pearl onions, drained1 tablespoon oil11-1/4 cups sugar1 tablespoon mustard seed Remove pickles. Save the juice. Slice pickles in 1/2 inch slices. Set aside. In a large pan place sugar, spices, vinegar and pickle juice. Cook over medium heat until sugar dissolves. Bring mixture to a boil. Reduce heat and simmer for 10 minutes. Cool slightly. In a large bowl, combine pickles, cherries and onions. Pour liquid over pickle mixture. Stir in oil. Cover and refrigerate for 48 hours, stirring occasionally. Divide mixture among jars. Cover and store in the refrigerator up to 1 month. Yield: 6-1/2 quarts. If you are reading this, then you probably enjoy new recipes. If you would like to share some of your recipes with the com-munity YOU could be Cook of the Week. Please contact me, Sally Cuthbertson, if you would like to be in this column some week. I can be reached by phone at 515-373-6346 or 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 Cook’s of the Week. Also, if you are new in town, this is a good way to introduce yourself to the Humboldt community 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.