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COOK OF THE WEEK - DONNA LISCUM

It was obvious that I was visiting Hawkeye fans as I stepped into the porch of Donna Liscum. There were several indications sitting or hanging in the porch. But what really caught my eye was the beautiful woodwork in Donna’s home. They live in the house that her dad, Wilbur Nissen, grew up in. His mother (Donna’s grandmother) lived to the age of 104. It was under different ownership for a while but when Donna and Larry moved back to the Renwick area, they purchased the home and lived in the basement while she refinished all of the woodwork. What a job! And she did a beautiful job on it.
Donna and Larry Liscum celebrated their 60th wedding anniversary in October of 2013. The picture she gave me to use is of their complete family on their 60th wedding anniversary. They grew up in Renwick and were high school sweethearts, both graduating from Renwick High School. They had two children, Curtis and Chris. Curtis and Deb live in Cedar Rapids. Their daughter Chris passed away five years ago. Their son-in-law Mark Lockner resides in Fort Dodge. Donna and Larry are proud of their four grandchildren and almost 10 great-grandchildren. They are looking forward to that 10th great-grandbaby in April.
They are both retired but Larry still works part-time at the Boone Valley Hardware Store in Renwick. Donna and Larry attend the Renwick Baptist Church. Donna is a member of the Cosmopolitan Club in Renwick and is the regional treasurer of the Mid-America Baptist Women for Iowa and Minnesota. She enjoys reading books and fishing at their cabin in Minnesota. Larry also enjoys their fishing trips to Minnesota.
Their favorite menu is party chicken with wild rice casserole and lemon pie. Donna shares these recipes and some other delicious looking ones with us today.

Lemon Pie Filling
This was her great-grandmother, Candace Richardson’s recipe, which was in the UM Ladies Society cookbook in 1924. She made a few changes to her great-grandma’s recipe and came up with what she uses today. She also uses the never fail meringue on top. She never uses any other recipe for her lemon pie! She says, “This is the best!”
1-1/2 cups sugar
3/4 tablespoon butter
3 egg yolks (save the whites)
1 whole egg
3 tablespoons cornstarch
1-1/2 cups hot water
juice and grated rind of 1 lemon,
(not more than 1/4 cup lemon
juice)
Mix all together in a large microwavable bowl (at least 2 quart size) and microwave for 8 minutes, stirring about twice. Pour into a cooled pie shell.

“Never Fail” Meringue
2 tablespoons sugar
1 tablespoon cornstarch
1/2 cup water
Combine ingredients in saucepan and cook until thick and clear. Beat 4 egg whites with 1/2 teaspoon salt and 1/2 teaspoon vanilla until soft mounds form. Add 6 tablespoons sugar gradually. Beat well after each addition. Add cornstarch mixture. Continue beating until stiff peaks form. Spoon onto pie filling. Bake at 400 degrees for 10 to 12 minutes. This will also be a “mile high” meringue.

Party Chicken
(serves 8)
Line a 9 inch square pan with dried beef. Wrap 8 half chicken breast (boned) with bacon and place on dried beef.
Mix one carton of sour cream and one can of mushroom soup and pour over chicken. Bake in 250-degree oven for 3 hours (uncovered). She likes this because you can bake longer (if needed).

Wild Rice Casserole
This recipe came from a friend.
1 stick butter
1 medium onion, chopped
Sauté the butter and onion.
Then add:
1 small can mushrooms, juice
and all
1 can beef broth
1 can water
1 cup wild rice
1 envelope Lipton Onion Soup
Place in 2-quart casserole. Bake at 350 degrees covered for 2 hours.

Escalloped Carrots
4 cups cooked sliced carrots
1 medium onion, diced
3 tablespoons butter
1 can cream of celery soup,
undiluted
1/2 teaspoon salt
dash of pepper
1/2 cup grated cheddar cheese
1-1/2 cups dry seasoned package
stuffing mix (or croutons)
1/4 cup melted butter
Place carrots in bottom of a casserole dish. Sauté the onions in the butter. Combine onion with the soup, salt, pepper and cheese. Spoon this mixture on top of carrot layer. Toss the stuffing or croutons with the 1/4 cup butter and scatter on top. Bake in 350 degree oven for 30 to 40 minutes.

Mashed Potatoes
5 pounds (9 large) potatoes
(2) 3 ounce packages cream
cheese
1 cup sour cream
2 teaspoon onion salt
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or oleo
Cook potatoes and mash until smooth. Add rest of ingredients and mix well. Put in greased dish. Cover and refrigerate up to two weeks. Bake in a 350 degree oven for at least 30 minutes. This serves 14 adults.

Breakfast Quiche
1 pound Jimmy Dean sausage,
cooked and drained
2 cans mushrooms
Add:
1 tsp. flour
1-1/2 cups shredded cheddar
cheese
3 eggs (beaten)
1 cup milk
1/4 teaspoon salt
1/4 teaspoon dry mustard
Put all into one Pillsbury pie crust. Bake in a 400 degree oven for 30 to 35 minutes.

Frozen Fruit Cups
Mix together well:
1 quart buttermilk
1 teaspoon vanilla
1/8 teaspoon salt
1 cup sugar
Add:
20 ounces undrained crushed
pineapple
12 maraschino cherries, diced
Pour into cups and freeze.

Frozen Chocolate Pie
baked pie crust
10 oz. Hershey candy bars,
almond bars are the best
Melt with 1/3 cup water. Mix with 8 ounces Cool Whip. Pour into crust and freeze.

Ice Cream Dessert
Recipe if using a 9 x 13 inch pan:
4-1/2 cups Ritz crackers (3 tubes
in 12 ounce package
12 tablespoons sugar (or 1-1/2
cups)
18 tablespoons melted butter or
oleo (or 2 sticks plus 2
tablespoons)
1/2 gallon vanilla ice cream and
1 quart sherbet, spread on top
of crust
Freeze.
Recipe if using 8 x 10 inch pan:
3 cups crackers
8 tablespoons sugar (or 1 cup)
12 tablespoons melted butter (or
1-1/2 sticks)
1 quart vanilla ice cream and 1
pint sherbet spread on top of
crust
Freeze.

Coke Cake
In a sauce pan:
1 cup (or (10 oz.) Coke
1/2 cup oleo
1/2 cup vegetable oil.
Bring this to a boil.
In a bowl:
2 cups flour
2 cups sugar
3 tablespoons cocoa
1 teaspoon soda.
Mix and add:
2 beaten eggs
1/2 cup buttermilk
1 teaspoon vanilla
1-1/2 cups small marshmallows
Pour hot mixture over this mixture. Bake 45 minutes in 350 degree oven.
Topping in a pan:
½ cup oleo
3 tablespoons cocoa
6 tablespoons Coke
Boil, then add 1 teaspoon vanilla and 1 pound powdered sugar (or 3-1/2 cups) and nuts. Put this on the cake while cake is still warm.

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 County and surrounding communities. I will 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.