COOK OF THE WEEK - FARM BUREAU


Humboldt County Farm Bureau board of directors pictured: Front row (l to r): Chuck Thompson (treasurer), J. D. Myers (president), Nick Bowden (vice president), Joel Zeman (voting delegate). Back row (l to r): Doug Adams, Clint Hartmann, Emily Lynch, Mark Olson, Brent Naeve. Not shown are Norm Olson, Amanda Pederson and Joe Olson who also serve on the board of directors.

Humboldt County Farm Bureau is a grassroots organization that is proudly celebrating 100 years of helping farm families prosper and improve their quality of life. The county Farm Bureau was officially organized on Sept. 6, 1916 with 251 members. Henry Olson served as the first president of the board and quickly took action to address the agricultural needs in the county.
In the early 1900s Farm Bureau carried out a wide range of activities including seed corn campaigns through the rural schools, soil testing and the securing of farm laborers. They also organized a boys’ acre corn club with 52 members and a county purebred livestock breeders association. They proposed deep waterway systems for field drainage and petitioned a plan to eradicate tuberculosis from the county. They also brought in home economics specialists to help teach canning methods and childcare. Farm Bureau was involved in honey, oat, potato, corn and soybean productions as well as orchard pruning, cream scoring, and poultry culling and selection. Besides countless demonstrations, Farm Bureau also offered several training schools on such things as clothing, millinery and nutrition. Like today, they also kept a close watch on legislative issues and lobbied for policies that helped benefit the farming communities.
Humboldt County Farm Bureau continues to work hard to achieve prosperity, environmental quality and educational improvement in our community by supporting key areas such as energy, health, family farms, and much more. Farm Bureau gives back to the community through several ways such as scholarships, teacher supplement grants, promoting 4-H and FFA, promoting the Humboldt Farmers Market, hosting shopping sprees and organizing an annual Honor Flight BBQ for our local veterans. Throughout the year Farm Bureau also donates to Youth Environmental Ag Days, the Humboldt County Fair, Safety Day Camp, Take Root Workshops and Meals from the Heartland.
Farm Bureau also offers its members many benefits such as free exchange ads in the Spokesman, no-cost accidental death insurance, and savings on hotels, Morton Buildings, qualifying Ford vehicles, Case IH tractors, Polaris off-road and electrical vehicles, Grainger Industrial Supplies, LASIK eye surgery and many other discounts.
Farm Bureau would like to thank all members for your continued support over the past years and welcome new members to join our efforts in growing Iowa’s resources to help ensure a good quality of life for all Iowans.
Visit us on Facebook or www.iowafarmbureau.com to learn more about Farm Bureau. Help us celebrate 100 years of success by thanking your local farmers for the safe and abundant food they provide and take time to try one these delicious recipes the board has provided.

Five-Spice Millionaire’s Bacon
from J.D. Myers
1 pound thick-cut bacon
1 tablespoon lower-sodium
soy sauce
1/4 teaspoon Chinese
five-spice powder
1 cup packed brown sugar
(light or dark)
1/4 teaspoon crushed red
pepper flakes
Position a rack in the center of the oven and heat the oven to 400 degrees. Line a large rimmed baking sheet with aluminum foil and set a rack over the foil. Arrange the bacon in a single layer on the rack, leaving no space between the slices. In a small bowl, combine the soy sauce and five-spice powder, and brush the mixture over the bacon. In another small bowl, combine the brown sugar and red pepper flakes.
Evenly sprinkle the mixture over the bacon, covering each slice completely. Bake, rotating the sheet halfway through, until the sugar is melted and the bacon is brown and shiny, about 30 to 40 minutes. Let cool on the rack for about 5 minutes, then loosen the slices from the rack with a metal spatula. Continue to cool for another 5 minutes before serving; the bacon will crisp as it cools. (Serves 6 to 8 people.)

Chocolate Chip Pudding Cookies
from Nick Bowden
2-1/4 cups flour
1 teaspoon baking soda
1 cup oleo
3/4 cup packed brown sugar
1/4 cup sugar
3 ounce package instant
vanilla pudding
1 teaspoon vanilla
2 eggs
12 ounces chocolate chips
Cream oleo and sugars. Add eggs. Beat. Add vanilla, baking soda and pudding. Mix, add flour. Mix well. Add chocolate chips. Bake at 375 degrees for 8 to 10 minutes.

Chicken Tortilla Soup
from Nick Bowden
2 teaspoons olive oil
4 cloves garlic, chopped
1/2 bell pepper, chopped
1 medium onion, chopped
1 medium jalapeño pepper,
chopped
Sauté in a large pot until soft, then add:
4 small chicken breasts
2 teaspoons cumin
1/4 teaspoon cayenne
2 cans diced tomatoes
2 cups corn
1 teaspoon chili powder
4 cans chicken broth
2 cans tomato sauce
Bring to a boil and boil for 15 minutes. Shred chicken and simmer 30 to 45 minutes.

Sugar Cookie-Cookie
Butter Bars
from Emily Lynch
Sugar Cookie Layer*:
2 cups sugar
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 sticks butter, softened
2 teaspoons vanilla extract
2 large eggs
*Instead of the homemade cookie recipe, Emily uses 2 rolls of refrigerated sugar cookie dough.
Cookie Butter Layer:
1 stick of butter
1 cup cookie butter**
1/2 cup powdered sugar
** (Can be found at Hy-Vee. The brand name is Zoet Speculoos cookie butter in the peanut butter aisle.)
Chocolate Layer:
1 stick of butter
1 cup of chocolate chips
Preheat the oven to 350 degrees. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. On medium low speed, beat the butter and sugar for about three minutes, until it is light and fluffy. Then add the vanilla, and one egg at a time, combining for about 30 seconds after each addition. Gradually add the flour mixture until it is well combined, scraping down the sides of the mixing bowl as necessary. Press the cookie dough into the bottom of a 9 x 13 inch pan and bake for about 20 minutes. Let it cool on the counter for about 10 minutes, then put it in the refrigerator for a half hour.
While the Sugar Cookie layer cools, make the next layer. Soften the butter in the microwave for about 30 seconds. Add the cookie butter and put it back in the microwave for another 30 seconds at half power. Whisk in the powdered sugar until it is smooth. Put it over the cooled sugar cookie layer, and spread it until it is even. (It does not have to be completely cooled.) Put it back in the refrigerator for another 30 minutes.
While the Cookie Butter layer cools, melt the butter and chocolate together, either over low heat on the stove top, or in the microwave on half power. Once the Cookie Butter layer is set, spread the chocolate layer over it and let it set for another 30 minutes up to an hour. When you get ready to cut the bars, make sure they come to room temperature, or the chocolate will crack and break.

Nacho Casserole
from Emily Lynch
3/4 cup Minute Rice
1 pound ground beef or turkey
1 can corn
1 can Mexican style stewed
tomatoes
1 envelope taco seasoning
1/2 cup water
1 cup crushed tortilla chips
1-1/2 cups shredded cheddar
cheese
In a lightly greased 2 quart baking dish, spread rice in bottom. Brown meat and drain. Stir in corn, tomatoes, seasoning and water, mixing well. Spoon meat mixture over rice. Cover and bake at 350 degrees for 25 minutes. Top with chips, then cheese. Bake uncovered for 5 minutes or until cheese is melted.

Tator Tot Casserole
from Joel Zeman
Brown 1 to 2 pounds of hamburger. Put in casserole pan. Put vegetables (green beans or whatever you have or like), mixed veggies are also good! Add 1 or 2 cans of celery soup. Layer with Velveeta cheese. Top with tator tots. Bake for 30 minutes in a 350 degree oven.

Crescent Roll Taco Pizza
from Chuck Thompson
1 pound ground beef
1 envelope taco seasoning mix
(2) 8 ounce cans Pillsbury
crescent rolls
16 ounce can refried beans
(may use the jalapeno kind)
2 to 3 cups shredded cheddar
cheese or Mexican blend
1/2 cup chopped tomatoes
1/4 cup sliced black olives
4 green onions, chopped
Heat oven to 375 degrees. Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions. Unroll crescent rolls into rectangles. Place in ungreased 11-1/2 inch by 16-1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust. Bake at 375 degrees for 11 to 13 minutes or just until golden brown. Microwave beans in a microwave safe bowl for 1 minute. Carefully spread beans over warm crust creating a thin layer. Top with cooked beef mixture, sprinkle with cheese followed by tomatoes, black olives and green onion. Return to oven for 3 to 6 more minutes until cheese is melted.
Serve immediately.

Pancakes
from Amanda Pederson
1-1/2 cups flour
3 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1-1/2 cups milk
1 egg
3 tablespoons butter, melted
1 teaspoon vanilla
Add dry ingredients first. Combine wet ingredients, adding one at a time and whisk. Fry the size you want in a skillet.

Coconut Cream Pie
from Norm Olson
2 cups milk
1 cup flaked coconut
2 egg yolks
2/3 cup sugar
1/3 cup cornstarch
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 pastry shell, baked
Meringue:
2 egg whites
2 Tablespoons sugar
Pinch of salt
½ teaspoon vanilla extract
In a saucepan, heat milk and coconut (be careful not to scorch). In a mixing bowl, beat egg yolks; stir in a small amount of hot milk mixture. Add sugar, cornstarch and salt; beat until no lumps remain. Add to the saucepan with remaining milk mixture. Cook and stir until thick and bubbly (again, do not scorch). Remove from the heat; stir in vanilla. Pour into baked crust. In a small bowl, beat egg whites until soft peaks form. Add sugar; beat until stiff. Fold in salt and vanilla. Spoon over hot filling and spread to edges. Bake at 350 degrees for 12 to 15 minutes or until peaks are golden brown. Cool, then refrigerate until set before cutting.

Chicken Fettuccine
(Crock Pot)
from Mark Olson
1 chicken breast
1 envelope Italian salad
dressing mix
1 cup water
8 ounce package cream cheese,
softened
1 can cream of chicken soup
1/4 cup grated Parmesan
cheese
14 to 16 ounces cooked and
drained fettuccine
Mix salad dressing mix with water and pour over chicken in crock pot. Cover and cook for 3 hours on low. Remove chicken breast and cut into small pieces. Put back into crock pot. In mixing bowl, beat cream cheese and soup until blended. Stir in cheese. Pour over chicken. Cook 1 hour longer. Serve over cooked fettuccine.

Elegant Potatoes
from Doug Adams
9 large potatoes
1 cup sour cream
(2) 3 ounce packages cream
cheese
2 teaspoons garlic salt
salt and pepper to taste
4 tablespoons butter to put on
top
Boil potatoes, drain, mash them up with mixer. Add ingredients and mix until fluffy. Put in buttered baking dish (I use a 9 x 13 inch pan). Top with butter. Bake at 350 degrees for 30 minutes. Can refrigerate uncooked for up to 2 weeks.

Pop Corn Salad
from Doug Adams
1 cup celery (diced)
1 can water chestnuts (drained and chopped)
1/2 pound bacon (fried, drained and crumbled)
1/4 cup sugar
1/2 cup onion (diced)
1 cup cheese (shredded)
1-1/2 cups Miracle Whip
bag of microwave popcorn or
6 cups of popped popcorn
Mix all ingredients together except popcorn and let set overnight in refrigerator. Make a bag of microwave popcorn or pop your own and add just before serving. Can add shredded carrots, if desired.

Spinach and Strawberry Salad
2 bunches spinach, cleaned
and torn up
1 cup cashews, salted is
preferred
2 baskets of strawberries,
sliced
Dressing:
1/2 cup oil
1/2 cup sugar
1/4 teaspoon Worcestershire
sauce
1/4 cup cider vinegar
1-1/2 teaspoons chives,
snipped (or use dried)
1 tablespoon poppy seeds
2 tablespoons sesame seeds
Combine spinach, strawberries and cashews; mix the dressing well and pour over salad just before serving.

Tasty Reuben Soup
from Doug Adams
4 (14 ½ oz. each) cans chicken broth
4 cups shredded cabbage
2 cups uncooked medium egg noodles
1 pound fully cooked Kielbasa or Polish sausage, halved and cut into 1-inch slices
½ cup chopped onion
1 teaspoon caraway seeds
¼ teaspoon garlic powder
1 cup (4 ounces) Swiss cheese,
shredded
In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat, cover and simmer for 15 minutes or until cabbage and noodles are tender. Garnish with cheese.

Rhubarb Salad
from Doug Adams
2 cups rhubarb
1/4 cup water
1 cup sugar
Cook the above and add 1 package of red Jell-O and 1 cup of boiling water. Add chopped celery and nuts.

Yummy Rhubarb Pie
from Doug Adams
2 cups cut-up rhubarb
2/3 cup sugar
1-1/2 cups water
3 ounce package raspberry
Jell-O
8 ounce carton Cool Whip
2 graham cracker crusts
Cook rhubarb, sugar and water. Add Jell-O and stir until dissolved. Chill until syrupy, then stir in Cool Whip and pour into two crusts. Chill. Makes 2 pies.

Three Bean Casserole
from Doug Adams
Brown together:
1 pound bacon
1 onion
1 pound hamburger
Drain fat and combine with:
2 cans pork and beans
2 cans butter beans
2 cans drained red kidney
beans
1/2 cup catsup
3/4 cup brown sugar
3/4 cup white sugar
salt and pepper to taste
Cook in crock pot on low for 6 to 8 hours.

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 Cook of the Week. Please contact me, Sally Redenius, 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.
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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