COOK OF THE WEEK - KELLEY SMITH-LARSON

A native of South Sioux City, NE, this week’s cook, Kelley Smith-Larson, has called the Humboldt area home since the fall of 1988. Kelley, the daughter of Richard and the late Karon Smith, graduated from South Sioux City High School, earned a Bachelors of Science degree in Biology and Psychology from Wayne State College in Wayne, NE, and an Associate Degree in Nursing from Iowa Central Community College in Fort Dodge. Kelley met her husband, Russ, through mutual friends in Fort Dodge. Russ, the son of the late Maurice and Jeannette Larson, grew up in the Bode area and graduated from Twin River Valley High School. The couple has been married for 20 years. They are the parents of three children, Bryan, Samantha, and Tara. Bryan graduated from Humboldt High School this past May and will be attending Iowa State University this fall. Samantha will be a senior, and Tara will be a junior at Humboldt High School. Kelley works as a Patient Care Coordinator at Humboldt County Memorial Hospital and Russ is a farmer. The family attends Our Saviour’s Lutheran Church in Humboldt where Kelley has been a member of the Stewardship Committee as well as helping with various youth programs. The Larsons have also helped with the After Prom program for the past two years. Besides cooking, Kelley enjoys reading, running, and cycling. Russ enjoys skiing, welding, and riding his motorcycle. Both enjoy following their teens’ activities. A favorite menu is beef stroganoff.Baked Chicken Sandwiches8 slices white bread4 slices American cheese2 whole cooked chicken breasts, cooled and cubed3 eggs1-3/4 cups milkSalt, pepper, and garlic salt to taste1 cup crushed corn flakes1 tablespoon melted butter10-3/4 ounce can cream of mushroom soup1/2 can milk Arrange 4 slices of bread in greased, 9 x 9 shallow baking pan. Top each slice with a slice of cheese, 1/4 of the chicken and another slice of bread. Beat eggs, add 1-3/4 milk and seasonings and pour over the bread. Mix the corn flakes and melted butter, and layer over bread. Mix soup and 1/2 can milk together and pour over the corn flakes. Bake at 350 degrees for 1 hour.Golden Chicken Nuggets1 pound boneless, skinless chicken, cut up1/4 cup French’s Sweet and Tangy Honey Mustard2 cups French’s Fried Onions, finely crushed Preheat oven to 400 degrees. Toss chicken with mustard in a medium bowl. Place crushed fried onions into a baggie. Toss chicken in onion, a few pieces at a time, press gently to adhere. Place nuggets in shallow-baking pan. Bake for 15 minutes. Serve with additional honey mustard.Michigan Meatloaf2 eggs, beaten3/4 cup soft bread crumbs1/2 cup tomato juice2 tablespoons parsley1/2 teaspoon oregano3 teaspoons salt, 1/4 teaspoon pepper1 small clove garlic, minced2 pounds lean ground beef8 thin slices boiled ham1-1/2 cups shredded mozzarella cheese8 ounce package sliced mozzarella cheese Combine eggs, bread crumbs, tomato juice, parsley, oregano, salt, pepper and garlic. Mix with beef. On large sheet of foil, place beef mixture and flatten out to make a 10 inch by 12 inch rectangle. Arrange ham on beef mixture and sprinkle with shredded cheese. Roll up and place on cookie sheet. Bake at 350 degrees for 1-1/2 hours, then top with sliced cheese.Tuna Monte Cristo Sandwiches4 thin slices cheddar cheese4 oval slices sourdough or challah bread1/2 pound deli tuna salad1 egg, beaten1/4 cup milk2 tablespoons butter or margarine Place one slice cheese on each bread slice. Spread tuna salad evenly over 2 slices of cheese topped bread and top with other 2 slices of bread. Combine egg and milk in shallow bowl. Dip sandwiches in egg mixture, turning to coat well. Melt butter in large skillet over medium heat. Add sandwiches, cook 4 – 5 minutes per side.Cranberry Jell-O2 small packages or one large cranberry Jell-O2 small packages frozen raspberries1 cup applesauce1 teaspoon lemon juice3 cups hot water Dissolve Jell-O in hot water. Add frozen raspberries, melt. Add applesauce and lemon juice. Chill until set.Topping:1-1/2 cups miniature marshmallows2 cups sour cream Mix ingredients together and let set in refrigerator over night. The next morning, whip and spread over Jell-O. *Other flavors of Jell-O may be used; a mixture of black cherry and cranberry is good.Spinach Salad1 pound spinach, washed and dried1 pint strawberries, sliced1/2 red onion, sliced into rings1 cup celery diced Combine ingredients in large salad bowl.Dressing: 1/4 cup salad dressing1/2 cup red wine vinegar1/2 cup sugar3 drops Tabasco sauce Place ingredients in a container with a lid and shake to combine. Pour over salad right before serving and sprinkle with caramelized almondsCaramelized Almonds:1 small package almonds1 tablespoon water2 tablespoons sugar Combine ingredients in a small frying pan until sugar is dissolved and coats almonds.Easy Rolls3 cups lukewarm water1/2 package yeast (1 teaspoon)1 stick margarine, melted1 cup sugar2 eggs, beaten1 tablespoon salt10 -12 cups flour1/2 teaspoon mace (optional) Dissolve yeast in water and add to the rest of the ingredients at 5 p.m. Punch down every hour until 10 p.m. Make into rolls (size as desired). Place on baking pans and cover. Let stand overnight, if desired and bake in morning at 350 degrees for 8 minutes (or until golden brown). Frost with favorite frosting.Frosting:1/2 cup shortening1 tablespoon butter2 tablespoons flour1 tablespoon milk1 egg white1/2 teaspoon salt2 teaspoons vanilla2 cups powdered sugar Place ingredients in large mixing bowl and beat for 10 minutes.Rhubarb Cake1-1/2 cups sugar1/2 cup margarine1 egg2 cups chopped rhubarb1/2 cup sour cream1/2 cup buttermilk1 teaspoon soda2 cups unsifted flour1/2 cup nuts (chopped)1 teaspoon salt1 teaspoon vanilla Cream sugar and margarine. Add the rest of the ingredients. Pour into a greased 9 x 13 pan. Add topping.Topping:Brown sugar (1/2 -3/4 cup)Cinnamon (1 – 1-1/2 teaspoons) Mix together and sprinkle over cake batter. Bake at 350 degrees for 40 minutes. Cool and top with whipped topping.Crazy Cake3 cups flour2 cups sugar1/2 cup cocoa2 teaspoons soda1 teaspoon salt In a large mixing bowl, stir the above together and add:1 cup vegetable oil2 cups water2 tablespoons vanilla Mix well together, stirring by hand. Pour into greased 9 x 13 pan and bake in a 350-degree oven until done. (A toothpick inserted in the center will come out clean.) Cool.Frosting:1 stick margarine1-1/2 cups sugar1/3 cup milk In a small pan melt the margarine. Remove from heat and stir in sugar and milk. Spread over 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.