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Allie Radintz is a vibrant young woman who is new to our area, just moving here in May of this year. Allie is a nursing assistant and also a full-time nursing student. Allie’s parents are Jay and Pam Radintz of Albert City. Allie graduated from Sioux Central High School, has attended Morningside College and is now attending Iowa Central Community College in Fort Dodge. Her home church is Zion Lutheran Church in Storm Lake. Allie lists her hobbies as all sports, running and horseback riding. Her preferred menu is Italian food.
She seemed excited when I asked her if she would consider being a Cook of the Week. Monday when she gave me her information and recipes she stated that most of them are from her Mom. Usually we can all find our best recipes in our mother’s kitchens!!

Hamburger Buddy
3 cloves garlic, crushed and
2 medium carrots, cut into 2
inch pieces
10 ounces white mushrooms, if
large ones cut in half
1 large onion, cut into 2 inch
1 pound 90 percent ground beef
2 teaspoons dried thyme
3/4 teaspoon salt
1/4 teaspoon ground pepper
2 cups water
14 ounce can beef broth
8 ounces whole-wheat elbow
noodles (2 cups)
2 tablespoons Worcestershire
2 tablespoons all-purpose flour
1/2 cup reduced-fat sour cream
1 tablespoon chopped fresh
parsley or chives for garnish
Fit a food processor with the steel blade attachment for mincing. With the motor running, drop garlic through the feed tube and process until minced, then add carrots and mushrooms until finely chopped. Turn off. Then add onion and pulse until roughly chopped. Cook beef in a large skillet until no longer pink. Stir in chopped vegetables, thyme, salt and pepper.
Cook, stirring often until the vegetables start to soften and the mushrooms release their juices (about 5 to 7 minutes). Stir in water, 1-1/2 cups broth, noodles and Worcestershire sauce; bring to boil. Cover and reduce heat to medium and cook, stirring occasionally, until the pasta is tender (about 8 to 10 minutes).
Whisk flour with the remaining 1/4 cup of broth in a small bowl until smooth, stir in the hamburger mixture. Stir in the sour cream. Simmer, stirring often, until the sauce is thickened, about 2 minutes. Serve sprinkled with parsley or chives if desired.

Apple Turkey Picadillo
2 teaspoons extra-virgin olive
1/3 cup finely chopped red
1 clove garlic, minced
8 ounces (99 percent) lean
ground turkey
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 teaspoon ground pepper
1/8 teaspoon ground cloves
1 Tbsp. cider vinegar
1 medium green apple, peeled
and chopped
1 cup chopped tomato
3 tablespoon chopped green
1/2 teaspoon Worcestershire
1/4 cup scallion greens
Heat oil in a large skillet over medium heat. Add onion and garlic; cook until soft, stirring often, about 2 minutes. Add turkey, cook, stirring and breaking up turkey until lightly browned, 4 to 6 minutes.
Stir in cumin, oregano, salt, pepper and cloves; cook for 30 seconds. Stir in vinegar, scraping up any browned bits. Stir in apple, tomato, olives and Worcestershire sauce.
Reduce heat and gently simmer, stirring often until any liquid in the pan has reduced to a syrupy glaze, about 8 minutes. Stir in scallion greens and serve.

Ham and Cheese Stuffed Chicken Breasts
1/4 cup grated cheese of choice
2 tablespoons chopped ham
2 teaspoons Dijon mustard
freshly ground pepper to taste
4 boneless, skinless chicken
breast halves
1 egg white
1/2 cup plain dry bread crumbs
2 teaspoons extra-virgin olive
Pre-heat oven to 400 degrees. Use a baking sheet with sides; lightly coat with cooking spray. Mix cheese, ham, mustard and pepper in a small bowl. Cut a horizontal slit along thin, long edge of a chicken breast half, nearly through to the opposite side. Open up the breast and place one-fourth of filling in center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with remaining chicken breasts and filling.
Lightly beat egg white with a fork in a medium bowl. Place bread crumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in bread crumb. Heat oil in a large non-stick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes.
Place the chicken, browned side up, on the prepared baking sheet. Bake until the chicken is no longer pink in center or until thermometer measures 170 degrees, about 20 minutes.

Banana Bread
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 eggs, beaten
1-1/2 cups mashed bananas
(about 5 medium)
1 cup sugar
1/2 cup cooking oil
1/4 cup chopped walnuts
Streusel-Nut Topping
Preheat oven to 350 degrees. Grease bottom and 1/2 inch up the sides of a 9 x 5 x 3 inch loaf pan. (Set aside). In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Make a well in center of flour mixture. Set aside. In a medium bowl combine eggs, banana, sugar and oil. Add egg mixture all at once to flour mixture.
Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan. If desired, sprinkle Streusel Topping over batter. Bake for 1 hour or until a wooden toothpick inserted comes out clean. Cool for 10 minutes. Remove from pan. Wrap and store overnight before slicing.
Streusel-Nut Topping:
1/4 cup flour
1/3 cup brown sugar
2 tablespoons butter
1/3 cup chopped walnuts
In a small bowl combine brown sugar and flour. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in walnuts.

Taco Bake
1 package Kraft Deluxe
Macaroni-Cheese Dinner
1 pound ground beef
1 package Taco Bell Taco
Seasoning Mix
3/4 cup sour cream
1-1/2 cups shredded cheddar
1 cup thick-chunky salsa
Heat oven to 400 degrees. Prepare macaroni dinner as instructed on package. While macaroni is cooking, cook 1 pound ground beef with taco seasoning as directed on package. Stir sour cream into prepared dinner; spoon half of dinner mixture into an 8-inch square baking dish sprayed with cooking spray. Top with layers of meat mixture, 1 cup shredded cheese, remaining dinner mixture; cover.
Bake 15 minutes; top with salsa and remaining shredded cheese. Bake, uncovered, 5 minutes more or until cheese is melted.

Cheesy Broccoli-
Potato Mash
1 pound Yukon Gold potatoes,
cut into wedges
3/4 pound broccoli crowns,
chopped (4 cups)
3/4 cup shredded fontina cheese
1/2 cup non-fat milk, heated
1/2 teaspoon salt
freshly ground pepper
Bring 1 inch of water to a boil in a large pot. Place potatoes in a steamer basket and steam for 10 minutes. Place broccoli on top of potatoes, cover and steam until potatoes and broccoli are tender, 6 to 8 minutes. Transfer the broccoli to a large bowl and coarsely mash with a potato masher. Add the potatoes, cheese, milk, salt and pepper and continue mashing to desired consistency. Serve immediately.

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 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.