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This past Sunday at 11 a.m., the country took time to remember our veterans and thank them for their sacrifice and service. This is the second week of the “Cook of the Week” column’s salute to Veterans Organizations.
This week we are spotlighting the Humboldt County American Legion Posts and their related organizations.
The American Legion was chartered by congress in 1919, as an organization focused on service to veterans, service members and communities. The nation’s largest wartime veterans’ service organization, the American Legion is committed to mentoring youth and sponsorship of wholesome programs in our communities, advocating patriotism and honor, promoting strong national security, and continued devotion to service members and veterans. Today there are over 2.4 million members in 14,000 posts worldwide.
Also founded in 1919, and now at almost one million members from all walks of life, the Auxiliary administers hundreds of volunteer programs. It donates thousands of hours to its communities and to veterans and raises millions of dollars to support its own programs and other worthwhile, familiar charities. This is all accomplished with volunteers.
As the world’s largest women’s patriotic service organization, the Auxiliary embodies the spirit of America that has prevailed through war and peace. Through its nearly 10,500 units, the Auxiliary and the American Legion stand behind America and her ideals.
Adams Post #119 in Humboldt was formed and chartered in 1919; the Auxiliary in 1925. Otto Field #415 in Livermore, Cloverleaf #524 in Bode and Liest Veerkamp #525 in Ottosen soon followed. (Post Hartnett-Johnson #239 in Gilmore City is in Pocahontas County.) Most of the Posts have Auxiliaries, although some may have dissolved. Livermore, however, has a new Auxiliary that was chartered in September 2012.
The American Legion also has another branch, known as The Sons of the American Legion (S.A.L.). Originally formed in 1932, The Sons of the American Legion members include males of all ages whose parents or grandparents served in the U.S. military and were eligible for American Legion membership. Livermore also has a chapter of The Sons of the American Legion.
The following recipes have been taken from “Our Favorite Recipes,” a cookbook that was sponsored by the American Legion Auxiliary Adams Unit #119. (There is no date on the cookbook, a best guess would be sometime in the 60s or early 70s.) The recipes chosen are from ladies who are still members of the Auxiliary.

Apricot Salad
Marian Nelson
1 can apricot pie filling
1 can mandarin oranges (cut up
and drained)
1 cup small marshmallows
1 small can crushed pineapple
1/2 cup shredded coconut
Mix together and chill. Just before serving, add sliced banana and some cut up maraschino cherries. The pie filling provides all the dressing it needs.

Hearty Salad
Yvonne State
1 package lemon Jell-O
1 cup boiling water
8 ounce package cream cheese
1 cup grated carrots
1 can crushed pineapple
1 cup crushed walnuts
1/2 cup whipping cream
1 cup minced celery
Add boiling water to Jell-O and stir until dissolved. Add rest of ingredients and cool.

Porcupine Beef Balls
Alice Warner
1/2 cup uncooked rice
1 pound ground beef
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 medium can tomato soup
1 egg
1 small onion, chopped
Combine rice, beef, salt, pepper, egg, onion and 4 tablespoons of soup. Mix thoroughly and form into balls. Place in casserole and cover with remaining soup. Bake, uncovered, in moderate oven at 350 degrees about 1-1/2 hours. The cover may be removed the last 15 minutes to allow to brown.

Corned Beef Noodle Casserole
Gretchen Clay
10 ounce can corned beef
8 ounce package noodles
1 can cream of chicken soup
1 tall can condensed milk
1/4 pound Velveeta cheese
1 small onion, chopped
2 cups corn flakes
2 tablespoons butter
1/2 can water
Cook noodles and drain. Break cheese into the soup and milk and heat, stirring until smooth. Add onion. Mix all ingredients except corn flakes together and place in long baking dish. Sprinkle corn flakes over the top. Bake for 45 minutes at 350 degrees.

Baked Beans
Yvonne State
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons brown sugar
1/2 cup catsup
1 pound pork sausage
2 tablespoons vinegar
1 tablespoon Worcestershire
2 medium sliced onions
1 pound 5 ounce can pork and
Combine pork sausage with salt and pepper. Form into balls and brown. Combine all other ingredients, except beans, and simmer until thick. Pour sauce over meat balls and simmer 5 minutes. Heat beans until boiling. Pour into casserole, top with meatballs and sauce mixture. Bake slowly (275-300 degrees) for one hour.

Date Pudding
Gretchen Clay
1 cup dates, cut up
1 cup boiling water
2 tablespoons butter
1/2 cup white sugar
1 egg
1 teaspoon soda
1/2 cup walnuts
1/2 teaspoon salt
1/2 cup brown sugar
1/2 teaspoon baking powder
1-1/2 cups flour
Mix dates, boiling water, butter and set aside to cool. Combine sugar, egg, soda, baking powder, salt and flour. Add to cooled date mixture and beat thoroughly. Pour into cake pan and cover with brown sugar sauce. Bake in 350-degree oven about 30-35 minutes. Cool and serve with whipped cream.
Brown Sugar Sauce:
1-1/2 cups brown sugar
1 tablespoon butter
1-1/4 cups boiling water
Mix together until sugar dissolves and butter melts.

Never Fail Gingersnaps
Yvonne State, Caroline Madsen
3/4 cup shortening
1 cup sugar
4 tablespoons molasses
1 egg
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon ginger
2 teaspoon soda
Cream shortening and sugar. Add egg and cream until fluffy. Add molasses, flour, soda, cinnamon, cloves and ginger. Chill dough. Roll in balls and roll in sugar. Place on cookie sheet about 2 inches apart. Bake at 375 degrees for 12-15 minutes. Cool on rack.

Basic Brownies
Laura Seiler
2/3 cup sifted flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup shortening
2 squares chocolate
1 cup sugar
2 eggs, well beaten
1/2 cup walnut meats, broken
1 teaspoon vanilla
Sift flour once, measure. Add baking powder, salt and sift again. Melt shortening and chocolate. Add sugar to eggs, beating thoroughly. Add chocolate mixture and blend. Add flour and mix well, then add nuts and vanilla. Bake in greased 8x8x2” pan in 350 degree over 25 minutes or until done.

Coconut Peanut Butter Bars
Marian Nelson
1 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup margarine
1/2 cup creamy or chunk style
peanut butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup flaked coconut
Grease a 9”x13” baking pan. Sift together flour, baking powder, and salt. Mix together margarine, peanut butter and sugar until blended. Stir in eggs and vanilla, mixing well. Stir in flour mixture, then coconut. Spread evenly in prepared pan. Bake in 350 degree oven for 20 to 25 minutes or until top springs back when lightly touched. Cut into bars. Roll in confectioners’ sugar while warm, if desired.

Cherry-Coconut Bars
Jean Eastman
1 cup flour
3 tablespoons confectioners’
1/2 cup oleo
Heat oven to 350 degrees. With hands, mix flour, oleo and sugar until smooth. Spread thick with fingers in 8” square pan. Bake 25 minutes.
2 eggs, slightly beaten
1 cup sugar
1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup chopped nuts
1/2 cup coconut
1/2 cup maraschino cherries,
Stir ingredients into eggs. Spread over top of baked pastry (no need to cool pastry). Bake 25 minutes. Cool and cut into bars.

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.