COOK OF THE WEEK - JENNIFER GATTON

This week’s cook not only enjoys working with food at home, it’s part of her job. Jennifer Gatton, daughter of Allan and Lois Watnem, grew up in Ottosen and graduated from Twin Rivers High School. She attended Waldorf College in Forest City, and South Central Technical College in Albert Lea, MN. Jennifer moved back to Humboldt in July of 2010, and is currently employed as a dietary aide at Humboldt County Memorial Hospital. Jennifer is the mother of two sons: Zachary Holldorf who lives in Ankeny; and Zane Holldorf who lives in Shakopee, MN. Besides cooking, Jennifer enjoys reading and singing. She attends Our Saviour’s Lutheran Church in Humboldt, where she sings in the choir and is also a member of the Humboldt Community Chorus. A favorite menu of Jennifer’s is meatloaf, baked potato and creamed peas.Meatloaf2 pounds ground beef1 cup milk1 onion (diced)1/4 teaspoon sage1/2 teaspoon Worcestershire sauce1/2 teaspoon salt1/2 teaspoon pepper1/2 teaspoon dry mustard1/2 teaspoon garlic salt Mix all ingredients together and put into a large loaf pan or baking dish. Bake at 350 degrees for 1-1/2 hours.Tater Tot Casserole2 pounds ground beef1 onion (diced)32 ounce package tater tots2 cans French-style green beans, drained2 cans cream of mushroom soup3/4 can milk In large frying pan, brown ground beef and onion. Put ground beef in the bottom of a 9x13 baking pan. Add a layer of tater tots then green beans. Pour soup and milk over the top. Keep a few tater tots and put on top. Can put a bag of grated cheese on top if desired. Bake at 350 degrees for 1 hour.Sour Cream Salmon Loaf15-1/2 ounce can salmon8 ounce carton sour cream1/2 cup melted butter or margarine1 egg, beaten2-1/2 cups corn flakes Measure the corn flakes and crush into crumbs. Drain half the liquid off the salmon. Combine all of the ingredients and place in a loaf pan. Bake for 40 minutes at 350 degrees. *If firmer textured loaf is desired use less butter or margarine and add one more egg.Stove Top Goulash1-1/2 pounds ground beef1 onion, diced1 can diced tomatoes with juice1 can vegetable soup1/2 – 3/4 cup flat egg noodles or elbow macaroni Brown the ground beef and onion. Add tomatoes, soup and noodles. Cook at low temperature until noodles are tender, about 20 minutes.Broccoli Casserole2 cups cooked rice2 packages chopped broccoli (uncooked)1/2 cup chopped onion1/2 cup chopped celery3 tablespoons margarine1 can cream of mushroom soup1 can mushroom pieces or 1/4 cup water16 ounce jar Cheese Whiz Place rice and broccoli in casserole. In a frying pan, sauté onion and celery in the 3 tablespoons margarine. Mix in the mushroom soup, mushroom pieces or water and cheese whiz. Pour over rice and broccoli and mix together. Heat in oven at 350 degrees for 30 minutes or until cheese bubbles.Rhubarb Crunch3 cups rhubarb, diced1-1/2 cups sugar1 cup brown sugar1/2 cup butter or margarine1 egg1/2 teaspoon baking powder1/4 teaspoon salt1 cup flour1/2 cup milk Mix rhubarb and sugar together and spread in baking pan. Mix brown sugar, margarine, egg, baking powder, salt, flour and milk together. Pour over rhubarb and bake at 375 degrees for 45 minutes.Caramel Rolls2 packages refrigerator biscuits1 cup brown sugar1/2 cup (1/2 pint) whipping cream Butter a round cake pan. Add brown sugar and whipping cream. Cut each biscuit into 4 pieces and place on top of brown sugar and whipping cream. Bake at 350 degrees for 20 minutes. *Use 4 packages of biscuits for 2 pans.Salad Dressing Cake1 cup sugar3 tablespoons cocoa2 teaspoons soda1 cup salad dressing (such as Miracle Whip)1/4 teaspoon salt1 cup water2 cups flour1 teaspoon vanilla Mix sugar, cocoa, soda and salad dressing well. Add water, flour and vanilla and mix well. Pour into 9x13 cake pan and bake at 350 degrees for 30 minutes or until toothpick inserted in center comes out clean.Fudge Frosting:6 tablespoons margarine6 tablespoons milk1-1/2 cups sugar1/2 cup chocolate chips Place margarine, milk and sugar in a saucepan and bring to a boil. Remove from heat. Add the chocolate chips and beat until spreading consistency. Spread on cooled cake. 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.