COOK OF THE WEEK - MOLLY PEATON

This week’s cook is a Humboldt native who moved to Arizona for a while, but came back and settled in Humboldt. Molly Peaton is the daughter of Linda and Bruce Gunderson. A graduate of Humboldt High School and Iowa Central Community College, Molly works as an operator in the Pharmaceutical Finishing Department at Boehringer Ingelheim (formerly known as Fort Dodge Animal Health). She has been employed there for 22 years. Two children, two grandchildren, two dogs and a cat round out Molly’s family. Christopher, Molly’s son, is deceased. Her daughter, Stephanie, lives in Humboldt and works at West Fork Services. Alexander and Madison Peaton, her grandchildren (Chris’ children), live in Montana. The dogs, Rascal and Bailey, and Mia the cat keep Molly company at home. Molly attends Zion Lutheran Church in Humboldt where she currently serves on the Stewardship committee. Besides cooking and trying new recipes, Molly enjoys singing with the Humboldt Community Chorus, gardening, working on her computer, traveling, volunteering and watching Humboldt Wildcat and Hawkeye Football, NASCAR, and hockey. Mexican and Italian foods are favorites for Molly and in the summer, she loves to use garden vegetables especially in a fresh garden salad. She plans her menu ahead of time and shops it according to the specials listed in the newspaper advertisements.Layered Mexican Casserole1 pound ground beef16 ounce can refried beans15 ounce can tomato sauce1 package taco seasoning mix(6) 8 inch tortillas14-1/2 ounce can cut tomatoes, drained3/4 cup sliced green onions4 ounce can diced green chilies2-1/4 ounce can ripe olives, drained4 cups (16 ounces) shredded cheddar cheeseSour cream (optional)Avocado slices (optional) In a large skillet, brown ground beef; drain. Stir in beans, tomato sauce and taco seasoning. Bring to a boil; reduce heat and simmer 15 minutes. In lightly greased 13x9x2 inch baking dish, place 2 tortillas side by side on bottom of dish. Spread 1/3 of the meat mixture, over tortillas and sprinkle with 1/3 of each of the tomatoes, green onions, chilies, olives and cheese. Repeat layers twice, ending with cheese. Bake at 350 degrees for 40 minutes. Let stand 10 minutes before serving. Garnish each serving with sour cream and an avocado slice, if desired. Makes 8-10 servings.Biscuit Tostadas1 pound ground beef16 ounce jar salsa1 tube large refrigerated biscuits2 cups (8 ounces) shredded Colby-Monterey Jack cheese2 cups shredded lettuce In a skillet, cook beef over medium heat until no longer pink, drain. Add 1-1/2 cups salsa; heat through. Split each biscuit in half; flatten into 4 inch rounds on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until golden brown. Top with meat mixture, cheese, lettuce and remaining salsa. Yield 16 servings.Chicken Casserole4 tablespoons melted butter1 cup 2% milk8 ounces cooked rotini pasta2 cups diced cooked chicken4 cups frozen vegetables (use mixed vegetables or broccoli, carrots and cauliflower) thawed2-1/4 cups shredded cheddar cheese1/4 cup dry bread crumbs or croutons1 tablespoon grated Parmesan cheese Preheat oven to 400 degrees. Combine 3 tablespoons of butter with the milk, pasta, chicken, veggies and cheddar cheese in an 8-inch baking dish. Combine breadcrumbs or croutons, Parmesan, and remaining butter in a small bowl, sprinkle on top. Bake 30 minutes or until heated through. Makes 6 servings.Upside Down Pizza1 pound ground beef*1 medium onion, chopped1 small green pepper, chopped14 ounce jar spaghetti sauce(2) 8 ounce packages shredded mozzarella cheese1 cup milk2 eggs1 teaspoon vegetable oil1 cup all purpose flour1/2 teaspoon salt In large skillet, cook beef, onion, and green pepper over medium heat until meat is no longer pink; drain. Add spaghetti sauce, cover and simmer until heated through. Pour into greased 13x9x2 inch baking dish. Sprinkle with cheese. In a blender, combine milk, eggs, oil, flour, and salt; cover and process until smooth. Pour over cheese. Bake uncovered at 400 degrees for 25-30 minutes or until golden brown. Makes 12 servings. *You may use pepperoni or sausage instead of ground beef.Chris Peaton’s Super Bowl Sunday Dip(In memory of Chris Peaton)16 ounces cream cheese8 ounces sour cream1 tablespoon chili powder1 cup Pace hot sauceSliced jalapeno peppers, to taste Mix all of the above ingredients together and serve with shredded lettuce, chopped tomato, chopped onion and chips.Bean Dip (Aka: Tailgating)15 ounce can refried beans8 ounce carton sour cream1 small can chopped black olives1 medium onion, chopped1 tomato, diced1/4 cup salsaA few jalapeno peppers1 ounce cheddar cheese Combine beans, sour cream, and chopped olives. Spread on bottom of a 9x13 pan then decorate with the rest of the ingredients. Serve with your favorite nacho chips.My Chili1 jar of home canned tomatoes or 1 can of tomato sauce1 large can of diced tomatoes1-1/2 pounds ground beef2 bratwursts with jalapenos inside1 medium onion, chopped1 green pepper, choppedSalt and pepper1 teaspoon chili powderParsley flakesPizza seasoning1 small can of chili beans Brown ground beef and drain. Cook bratwursts and cut into bite-size pieces. Combine all ingredients in a slow cooker and cook for 2-3 hours. Enjoy!Spinach Salad8 ounces fresh spinach1/2 cup feta cheese1/4 small red onion (chopped)1/2 cup dried cranberries2 tablespoons sliced almonds Wash and clean spinach. Tear into bite-sized pieces and place in a serving bowl. Add half of the feta cheese and the onion and toss to combine.Dressing:1/2 cup vinaigrette salad dressing2 tablespoons orange juice1 teaspoon orange zest (optional) Combine dressing ingredients in a small mixing bowl. Pour over salad and toss to coat. Sprinkle with remaining cheese and top with dried cranberries and almonds. Makes 4 servings.Fruited Turkey Salad1 medium apple, cored and diced1-1/4 cups cubed cook turkey8 ounce can unsweetened pineapple chunks, drained1 cup halved seedless grapes1/4 cup fat-free cream cheese2 tablespoons sour cream1 tablespoon lemon juice1 tablespoon mayonnaise In a serving bowl, combine the apple, turkey, pineapple and grapes. In another bowl, beat the cream cheese until smooth. Add the sour cream, lemon juice and mayonnaise. Fold into the turkey mixture. Makes 4 servings.Berry Cheesecake Parfait Prep time 15 minutes, makes 6 servings.8 ounces cream cheese, softened1-1/2 cups cold milk1 package vanilla pudding1-1/2 cups thawed whipped topping, divided 24 vanilla wafers, coarsely chopped1-1/2 cups berries (I used strawberries and blueberries) Beat cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup whipped topping. Layer half each of wafers, berries and pudding in parfait glasses. Repeat layers. Top with rest of whipped topping and enjoy! 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.