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Lavonne Hoover moved to Gilmore City with her family when she was 12 years old. Her parents are the late Doris and Leonard Johnson. She is the oldest of seven children. Lavonne graduated from Gilmore City-Bradgate High School. She says she is retired, but with all of her many volunteer projects and her part-time work at the Gilmore City Post Office delivering rural mail, she stays very busy!
Lavonne is the mother of two children. Her daughter is Lisa (Rob) Palermo of Carol Stream, IL. Her son is Jeff (Tawny) Hoover who lives in Gilmore City. She is the proud grandma of four grandchildren, two of whom are twins. Lucas and Addison, 6, are the children of Lisa and Rob. Jeff and Tawny have two children, Coltin is 8 and Lily is 4.
Lavonne belongs to the Faith United Methodist Church attending the Gilmore City center. She is on several committees and currently is the president of the Gilmore City United Methodist Women and also will hold a District UMW office starting in 2014. She is one of the many leaders we are so fortunate to have for the ecumenical After School Program in Gilmore City.
As a member of the Gilmore City City Council she also is on several committees including the Gilmore City Fun Days Committee and the Hometown Pride Committee. She is also on the Pocahontas County Economic Development Commission.
Being so busy with so many activities, Lavonne doesn’t do a lot of cooking but when she does she usually chooses a recipe from one of her family members. She is sharing several of these with us today.

From her sister, Connie Dudding.
15 ounce can tomato sauce
12 ounce can tomato paste
1/2 teaspoon garlic salt
1/2 teaspoon Lawry’s seasoning
1 teaspoon Italian seasoning
1-1/2 pounds hamburger or
12 lasagna noodles
2 (8 ounce) packages
mozzarella cheese
16 ounce container cottage
cheese (she uses about 3/4 of
this container)
Brown sausage or hamburger. Mix and heat sauce, paste, salts and seasonings. Add meat to the sauce mixture. Cook noodles according to package directions.
Layer: Meat sauce, 4 noodles, meat sauce, 4 noodles, cottage cheese and 1 package mozzarella cheese, 4 noodles and rest of sauce and other package of mozzarella cheese.
Bake in a 375 degree oven covered for 25 minutes, then uncover and bake for an additional 25 minutes.

Apple Crisp
Also from her sister, Connie.
10 cups apples, peeled, cored
and sliced in a 9x13 inch pan
1 cup white sugar
1 tablespoon flour
1 tablespoon cinnamon
Pour 1/2 cup water evenly over all.
1 cup quick cooking oats
1 cup flour
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted
Crumble evenly over the apple mixture. Bake at 350 degrees for about 45 minutes.

Mom’s Brownies
1 stick butter
2 cups sugar
4 eggs
1 teaspoon vanilla
1/2 cup milk
1-1/3 cups flour
2/3 cup of cocoa
Cream butter and sugar, add eggs and vanilla. Add milk and mix in flour and cocoa. Bake in 350 degree oven for 20-25 minutes. Cool and frost with your favorite frosting.

Lisa’s Scotcheroos
1 cup white sugar
1 cup white syrup
1 cup peanut butter
6 cups Rice Krispies
1 teaspoon vanilla
12 ounce bag chocolate chips
6 ounce bag butterscotch chips
1 tablespoon peanut butter
Bring the sugar and syrup to a boil. Add 1 cup peanut butter. Stir well. Add vanilla and Rice Krispies. Stir well. Put on a lightly greased cookie sheet. Melt together the chocolate and butterscotch chips and the 1 tablespoon of peanut butter. Spread on the Rice Krispies mixture and cool.

Ham Balls
From her sister Carolyn Holt.
2-3/4 pounds Fareway ham loaf
1-1/2 cups of graham cracker
2 eggs
1 cup of milk
1can tomato soup
1 cup brown sugar
2 tablespoon vinegar
Mix cracker crumbs, eggs, and milk with the ham loaf. Make into balls size of large egg; place in 9x13 baking dish. Mix together sauce ingredients; pour over ham balls. Bake at 350 degrees for 1 hour.

Butter Cake
From her sister, Barb Randolph.
1 box of yellow or white cake
4 eggs
3/4 cup vegetable oil
3/4 cup of water
1 package vanilla instant
1 teaspoon vanilla
1/2 cup nuts
1/4 cup sugar
2 teaspoons cinnamon
Beat first six ingredients for 8 minutes. Mix together nuts, sugar, and cinnamon. Alternate batter and topping in a Bundt pan. Bake in a 350 degree oven for 40 minutes. Cool and invert.
1 cup of powdered sugar
1 tablespoon milk
2 teaspoons vanilla

Doris’s Sugar Cookies
From her sister-in-law, Cheryl Johnson.
2 cups sugar
4 cups flour
1 teaspoon salt
2 cups Crisco
1 teaspoon cream of tartar
2 teaspoons vanilla
2 eggs
1 teaspoon soda
Mix all together. Roll out and cut. Bake in 350 degree oven for 8-10 minutes. Cool and frost.

Tawny’s Heavenly Bars
Layer 1:
2 cups brown sugar
2 cups peanut butter
1 cup dark Karo Syrup
1/2 package instant French
vanilla pudding (reserve other
half for second layer)
Melt in microwave and add 4 cups Rice Krispies. Put in 9x13 inch pan. Cool.
Layer 2:
Beat together:
2/3 stick of butter
3 cups powdered sugar
1/4 cup milk
1/2 package instant French vanilla pudding
Spread on cooled first layer. Let this layer set up slightly before topping with the third layer.
Layer 3:
Melt together:
1 package milk chocolate chips
1 cup peanut butter
Spread over first 2 layers. Cool and keep refrigerated.

Hash Brown Egg Bake
1 package Simply Potatoes hash
1 stick butter or margarine,
8 ounces shredded cheddar
1 to 2 cups diced cooked ham
12 eggs, beaten
1 cup milk
Place hash browns in bottom of sprayed or greased 9x13 inch pan. Drizzle melted butter over hash browns. Bake at 425 degrees for 25 minutes. Reduce oven heat to 350 degrees.
Mix together ham and cheddar cheese; put over cooked hash browns. Beat eggs and milk together. Pour over ham and cheese. Bake uncovered, for 30-40 minutes.
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.