With October being National Breast Cancer Awareness Month, the Humboldt County Memorial Hospital Radiology Department would like to pro-mote the importance of good breast health. They have found their Annual 5K Going the Dis-tance to Make a Difference has been a great way to bring people together to support the cause because, when Breast Cancer strikes, it affects not only the patient, but the entire support system of that individual. From experience, I know that early detection is very important! About 20 years ago, a regular mammogram check-up detected a small spot, which was later determined to be cancer, on myself. The very small lump was removed, followed by radiation and today, I am cancer-free thanks to the early detection of mammograms. I was only about 50 years old so, ladies, don’t wait until you are old. When your doctor recommends you get your first mammogram, don’t put it off. They are very important! Humboldt County Memorial Hospital is an accredited facility with three board certified mam-mographers and one board certified sonographer. They offer flexible scheduling for screening mammograms, Monday through Friday, and diagnostic mammo-grams are scheduled with a radi-ologist on site Thursday mornings. The six women who work in the Radiology Department pooled some of their favorite recipes and are sharing the following recipes with us today for your enjoyment. Candy Cane HotChocolate Mix2-1/2 cups sugar2 cups powdered sugar2 cups non-dairy creamer1-1/2 cups Hershey’s powdered cocoacrushed candy cane pieces Combine all ingredients to-gether and store in container. To use, add 1/4 cup mix into a cup of hot water, or hot milk for a creamier taste. (For a festive look, add a dollop of whipped cream, additional candy cane sprinkles and a candy cane stir stick.Best Ever Scotch-A-Roo2 cups peanut butter2 cups brown sugar2 cups corn syrup Heat on stove until sugar is dissolved, then pour over 12 cups of corn flakes. Spread in 11 x 15 inch pan. For topping, melt 1 bag of milk chocolate chips with 1 bag of butterscotch chips and spread over bars.Taco Soup1 pound hamburger1/2 cup chopped onion1 package taco seasoning1 package ranch seasoning1 can chili beans1 can white corn or Mexican corn, undrained1 can pinto beans, undrained1 can Rotelle tomatoes, undrained3 to 4 cups watersalt and pepper to taste Brown hamburger and onion. Then add the remaining ingredi-ents and bring to a boil and simmer. May garnish with crushed Doritos, sour cream and cheddar cheese. Great in the crockpot too!Peanut Butter Bars1 cup softened butter1 cup sugar1 cup brown sugar3/4 cup peanut butter2 eggs1 teaspoon vanilla1 teaspoon baking soda2 cups flour2 cups oatmeal Cream butter, sugars, peanut butter, eggs and vanilla together. Mix in baking soda and flour, then add oatmeal. Spread in a greased jelly roll pan. Bake at 350 degrees for 17 minutes. Cool and frost with powdered sugar icing.Sweet and SourChicken5 chicken breasts, cubed4 eggs, beaten Season cubed chicken breasts with salt and pepper, coat with corn starch, then dip in beaten egg. Fry in olive oil (1/3 cup) until done and transfer to a cake pan or a glass pan and top with the following:1/2 cup ketchup1/4 cup soy sauce1-1/2 cups sugar3/4 or 1 cup white vinegar2 teaspoons garlic saltfrozen stir fry veggies (optional, but good!) Preheat oven to 350 degrees. Bake 15 minutes, toss and bake another 15 minutes. Serve over rice. Serves 6 to 8.Cheeseburger Soup1/2 to 1 pound hamburger, browned and drained1/2 cup onion3/4 cup grated carrots1/2 cup diced celery1 teaspoon basil4 tablespoons butter3 cups chicken broth4 cups diced potatoes, peeled1/4 cup flour8 ounces or more Velveeta cheese, cubed1-1/2 cups milk3/4 teaspoon salt1/4 teaspoon pepper (or more to taste!)1/4 cup (or more) sour cream Brown hamburger. Set aside. Sauté onions, carrots, celery and basil in one tablespoon butter until tender (approximately 10 minutes). Add broth, potatoes and beef. Bring to a boil. Re-duce heat, cover and simmer 10 to 20 minutes, or until potatoes are tender. Meanwhile, melt butter in saucepan, add flour, cook and stir for 2 to 3 minutes or until bubbly. Add flour mix-ture to soup. Bring to boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat, blend in sour cream.Florentine Artichoke Dip1 package frozen spinach (thawed, drained)8 ounce can artichoke hearts (drained, chopped)3 cloves garlic (minced)1/2 cup mayonnaise(2) 8 ounce packages cream cheese2 tablespoons lemon juice1 cup grated parmesan cheese Preheat oven to 375 degrees. Lightly grease a 7 x 11 inch dish. Mix all ingredients in dish and cover with foil. Bake for 20 minutes. Uncover and bake 5 minutes more.Chicken Fingers with Honey Mustard4 to 8 skinless, boneless chicken breast1 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper3/4 cup milk1 cup vegetable oil for frying Cut chicken in half by 2 inch strips. Mix flour, salt and pepper in a bowl. Dip chicken in milk. Roll in flour mixture to coat well. Place chicken on waxed paper. Pour 1/4 inch of oil into large skillet. Heat over medium-high heat until 350 degrees. Place chicken in hot oil. Fry, turning once, for about 3 minutes on each side or until golden brown and crisp. Drain on paper towels. Serve with honey mustard sauce.Honey Mustard:1/2 cup honey1/4 cup Dijon mustard Prepare 1 to 2 days ahead so flavors can blend.Pumpkin Bars2 cups sugar1 cup oil4 eggs2 cups pumpkin2 cups flour2 teaspoons soda2 teaspoons cinnamon Mix sugar, oil and eggs. Add pumpkin, mix well. Then add flour, soda and cinnamon. Mix well. Pour into a greased jelly roll pan. Bake in a 350 degree oven for 25 to 30 minutes. Cool. Frost with cream cheese frosting.Vegetable Pizza2 packages crescent rolls Press into a large pan and bake 10 minutes in a 350 degree oven until lightly brown.(2) 8 ounces cream cheese2/3 cup mayonnaise1 tablespoon dill weed1/2 to 1 teaspoon garlic salt Mix and refrigerate overnight for flavors to blend. Spread mix-ture over baked crescent rolls and top with veggies.Cowboy CaviarIngredients for Salsa:1 can of black eyed peas, drained and rinsed1 can of black beans drained and rinsed1 can of yellow corn, drained and rinsed1 small diced red onion1 small diced yellow onion3 diced celery sticks3 bell peppers, diced (we like to use a variety of green, red and yellow)1 jar of mild jalapeños, sliced and drained1 jar of green olives, sliced and drained1 small can of sliced black olives, drainedIngredients for Marinade:1 cup vegetable oil1 cup apple cider vinegar1 pkg. dry ranch mix Combine salsa ingredients in a large bowl. Combine marinade ingredients in a saucepan on the stove and bring to a boil. Cool completely. Once marinade is completely cooled, pour over salsa. Let salsa marinate over night in fridge and drain the next day. Serve with tortilla chips. 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 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.

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