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An older sister was looking out for this week’s cook in 1988. That’s the year that she introduced her younger sister, Jamie, to her future husband, David Shiflett. Jamie, the daughter of Randy and Penny Palmer, grew up in the Renwick area, attended Boone Valley School in Renwick and graduated from Humboldt High School. Jamie earned her AA degree from Iowa Central Community College and currently works as a medical laboratory technician. Her husband, David, is the son of Gerald and Paulette Shiflett. He attended St. Mary’s School in Humboldt, graduated from Humboldt High School and is currently employed as the manager at Hog Slat in Humboldt.
Jamie and David were married on March 18, 1989, and are the parents of three children: Ethan, Devin, and Dylan. Ethan, 20, attends Iowa Central Community College in Fort Dodge. Devin, 18, is a senior and Dylan, 15, is a freshman at Humboldt High School. The Shifletts attend St. Mary’s Catholic Church.
Besides cooking, Jamie enjoys gardening and sewing. David enjoys golfing and fishing. The Shifletts have no favorite menu, but enjoy all foods.

Stuffed Pasta
25-30 large stuffing shells
1 cup cottage cheese
4 ounces cream cheese
4 tablespoons grated Parmesan
1 cup mozzarella cheese
1/2 cup bread crumbs
1/2 cup crushed saltine crackers
1 teaspoon salt
1 teaspoon pepper
1 teaspoon nutmeg
3 tablespoons parsley flakes
1 pound ground beef
1 jar marinara (or spaghetti)
Preheat oven to 350 degrees. Cook stuffing shells according to package directions and drain. Combine cottage cheese, cream cheese, Parmesan, mozzarella, bread crumbs, saltines, salt, pepper, nutmeg, and parsley flakes. Stuff shells and place into large casserole pan.
In a large frying pan, brown ground beef and add the jar of sauce to it. Pour meat mixture over shells and garnish with a sprinkle of parsley flakes. Bake at 350 degrees for 45 minutes, or until it bubbles.

Fried Fish
Can be used with most any kind of fish.
3 pounds of fish
2 cups flour
1 egg
1/2 cup milk
2 cups Townhouse crackers,
Cooking oil
Place the flour in a shallow dish. Whisk the egg and milk together and place in another shallow dish. Place crushed crackers into another shallow pan.
Cut fish into 4 inch pieces and dredge first in the flour, then the egg wash, then and the cracker crumbs. Do all fish pieces and set on paper plates or waxed paper.
In a large frying pan that is at least 3-1/2 inches deep. Add cooking oil until it is about 2 inches deep. Heat carefully on medium high heat. (The correct cooking temperature causes fish to sizzle when added.) Cook fish about 3 minutes or so per side.
Keep oil temperature consistently hot by cooking only a few pieces at a time. Drain cooked fish on paper towels and salt and pepper to taste.

Maple Sam Bars
1 cup sugar
1 cup good maple syrup
1-1/2 cups peanut butter
1/4 teaspoon maple flavor
4 cups O’s cereal
In a large pan, heat sugar and syrup until it comes to a full rolling boil. Remove from heat and add maple flavor. Add peanut butter and stir to combine. Add cereal and mix. Put mixture into a 9x13 inch pan. Cool, cut and serve.

Nutty Cookies
1 stick of margarine or butter
1/4 cup oil
1 cup granulated sugar
1 cup brown sugar
1 egg
1-1/2 cup nuts (preferably
almonds or walnuts)
1/2 teaspoon cinnamon
1 teaspoon baking soda
5 tablespoons ground flax seed
2 cups chocolate chips
2-3/4 cups flour
Preheat oven to 350 degrees. Place nuts into a blender and blend until smooth.
Mix margarine, oil, sugars, egg, pureed nuts, cinnamon, soda and flax seed together with a mixer. With a large spoon stir in flour and chocolate chips. (If you like thinner cookies add 3 tablespoons of water.) Drop by rounded teaspoons on cookie sheets and bake until slightly golden. Cool slightly. Store in a tightly sealed container while still warm.

Cocoa Drops
2/3 cup cocoa baking powder
2 cups sugar
1 stick butter
1 cup milk
1/2 cup powdered milk
1 teaspoon vanilla
3-1/2 cups of oats
1/2 cup shredded coconut
1 cup peanut butter (optional)
In a large pan, combine cocoa, sugar, butter, milk and powdered milk. Stir on medium heat to melt butter. Increase to medium high heat and bring to a boil, stirring occasionally. When boil is reached, stop stirring and time for one minute. Remove pan from heat and add vanilla (and peanut butter if desired). Stir in oats and coconut. Drop by spoonful onto cookie sheet and allow to cool. May be frozen.

Chocolaty Crinkles
2 cups granulated sugar
3/4 cup oil
3/4 cup cocoa baking powder
2 teaspoon vanilla
4 eggs
2-1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups powdered sugar
Preheat oven to 350 degrees. In a large bowl mix the flour, cocoa, baking powder and salt. Mix in vanilla, oil and 2 eggs. Add the granulated sugar and the other two eggs. Mix. Cover and refrigerate for 2 hours.
Pour powdered sugar into a medium bowl and drop the cookie dough by spoonfuls into the sugar and roll until covered. Place on cookie sheets and bake 10-12 minutes. Cool and store in an airtight container.

Easy Lemon Bars
1 cup flour
1/2 cup margarine or butter
1/4 cup powdered sugar
1 large package cook and serve
lemon pudding
2 eggs
3/4 cup sugar
2-1/2 cups water
3 tablespoon finely grated lemon
Preheat oven to 350 degrees. Mix flour, margarine and powdered sugar and press into a 9x11 or 8x8 baking pan. Bake for 20 minutes.
While crust bakes, pour the pudding mix into a saucepan. Whisk the powder with the eggs. Add the sugar and whisk again. Add 1/2 cup water and whisk again. When thoroughly mixed, turn on heat to medium-high and add 2 cups water. Mix and stir until cooked and it bubbles. Remove from heat. Let cool for 5 minutes and stir in the lemon peel. Pour into hot cooked crust. Let cool for 20 minutes then place into refrigerator. Best when served the next day. Before serving, sprinkle with powdered sugar.

Frozen Treats
Muffin tins
foil muffin cups
1-1/2 cups milk
1 small package pudding, any
1 cup real whipped cream
1 cup softened ice cream, any
1/2 cup graham cracker crumbs
or crushed cookie crumbs
2 tablespoons melted margarine
Place foil muffin cups in muffin tin. Mix the melted margarine and crumbs and divide equally between muffin cups. Blend milk and pudding mix. Add ice cream and whipped cream to pudding. Pour into muffin cups. Freeze 2 hours before serving.
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.