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COOK OF THE WEEK - NADINE PAGE

Wandering through the Humboldt Farmers Market last Saturday, I met someone who was anxious to be a Cook of the Week for our paper. It appears that Nadine Page from Pocahontas loves to bake because she takes baked goods to three different Farmers Markets – Humboldt, Pocahontas and Rolfe.
She lists some knitting as her other hobby, baking being her favorite hobby! Nadine has been married to her husband, Gordon, for 21 years. He now resides at the Care Center in Pocahontas.
Nadine has two children and Gordon has four children. Nadine and Gordon met when their kids were dating and went to school together. Nadine grew up and graduated from Pomeroy and Gordon grew up in Dakota City and graduated from Humboldt.
Nadine’s two children are Sheryl Trenary who lives in Vinton, and Brian Petersen from Pocahontas. Gordon’s four children are Brenda Rosendahl of Osawatomie, KS; Mary Tilley of Eagle Grove; Doug Page of Des Moines; and Kevin Page of Eagle Grove. Together they have 14 grandchildren and several great grandchildren.
One of her grandchildren, Michael Petersen, is shown in the picture with Nadine. Nadine’s church is Faith Community Church. She states that her family’s favorite menu is roast beef, mashed potatoes and roast carrots. Their favorite dessert is ice cream or strawberry shortcake. Nadine shares the following recipes with us.

RHUBARB MUFFINS
1-1/4 cups brown sugar
1/2 cup oil
1 egg
2 teaspoons vanilla
1-1/2 cups rhubarb
1 cup buttermilk
1/2 cup nuts
1/4 teaspoon walnut flavoring
2-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
TOPPING:
1 teaspoon melted butter
1/3 cup sugar
1 teaspoon cinnamon
Mix together and put on muffins before baking. Bake in a 350-degree oven for 20 to 22 minutes.

ZUCHINNI BREAD
3 eggs, beaten
1 cup oil
1-1/2 cups brown sugar
1-1/2 cups sugar
2 cups zucchini
3 teaspoons vanilla
3 cups flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
3 teaspoons cinnamon
1/2 cup nuts
Beat eggs, add sugar and oil. Add to grated zucchini. Mix together vanilla, salt, flour, soda, baking powder, and cinnamon. Add this mixture to the zucchini mixture. Stir in nuts. Bake in a 350-degree oven for 50 minutes. Makes 3 regular loaves.

BANANA NUT BREAD
1/2 cup shortening
1 cup sugar
2 eggs, beaten
Cream together then add the following:
2 cups flour
1 teaspoon soda
3 mashed bananas
1/2 cup nuts
Mix well. Bake in a 350-degree oven for 50 minutes.

RED DEVIL’S FOOD CAKE
2 cups cake flour
1/2 cup Crisco
1-1/2 cups sugar
1-1/2 cups cocoa
2 eggs
1/2 cup milk
2 teaspoons soda
1 cup boiling water
Vanilla
Cream Crisco, sugar and cocoa. Add eggs. Add flour and soda alternately with milk. Add boiling water and mix at slower speed. Bake in a 350-degree oven for 30 to 35 minutes.

OATMEAL RAISIN COOKIES
2 sticks margarine
1 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups flour
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups oatmeal
1 cup raisins
Beat together the margarine and sugars until creamy. Add eggs and vanilla. Beat well. Add the rest of the ingredients. Mix well. Bake in a 350-degree oven for 8 to 10 minutes.

EVERYTHING COOKIE
1 cup sugar
1 cup brown sugar
1 cup oil
1 egg
3-1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon soda
Mix all ingredients together. Form into small balls and drop in sugar. Bake in a 350-degree oven for 8 to 10 minutes.

PEACH PIE
Crust:
1-1/2 cups flour
1 stick of butter
milk
Mix and roll into crusts.
FILLING:
3 cups peaches, cut up
1 cup sugar
3 tablespoons flour
1/2 teaspoon almond flavoring
1 tablespoon butter
2 eggs beaten
Blend sugar, flour, almond flavoring and butter. Add eggs. Add peaches. Put in pie crust and bake in a 450-degree oven for 50 minutes.

RHUBARB PIE
(2 crust pie)
3 cups rhubarb
1-1/2 cups sugar
1/2 teaspoon almond flavoring
1 tablespoon butter
2 eggs beaten
4 tablespoons flour
Bake in a 450-degree oven for 50 minutes.

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 our next Cook of the Week. Please contact me, Sally Cuthbertson, if you would like to be in this column some week. I can be reached on my cell phone (515-368-3650) if you wish to be contacted by me or you may 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 Cooks 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 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.