COOK OF THE WEEK - LAVONNE HOOVER

Lavonne Hoover moved to Gilmore City with her family when she was 12 years old. Her parents are the late Doris and Leonard Johnson. She is the oldest of seven children. Lavonne graduated from Gilmore City-Bradgate High School. She says she is retired, but with all of her many volunteer projects and her part-time work at the Gilmore City Post Office delivering rural mail, she stays very busy! Lavonne is the mother of two children. Her daughter is Lisa (Rob) Palermo of Carol Stream, IL. Her son is Jeff (Tawny) Hoover who lives in Gilmore City. She is the proud grandma of four grandchildren, two of whom are twins. Lucas and Addison, 6, are the children of Lisa and Rob. Jeff and Tawny have two children, Coltin is 8 and Lily is 4. Lavonne belongs to the Faith United Methodist Church attending the Gilmore City center. She is on several committees and currently is the president of the Gilmore City United Methodist Women and also will hold a District UMW office starting in 2014. She is one of the many leaders we are so fortunate to have for the ecumenical After School Program in Gilmore City. As a member of the Gilmore City City Council she also is on several committees including the Gilmore City Fun Days Committee and the Hometown Pride Committee. She is also on the Pocahontas County Economic Development Commission. Being so busy with so many activities, Lavonne doesn’t do a lot of cooking but when she does she usually chooses a recipe from one of her family members. She is sharing several of these with us today.Lasagna From her sister, Connie Dudding.15 ounce can tomato sauce12 ounce can tomato paste1/2 teaspoon garlic salt1/2 teaspoon Lawry’s seasoning salt1 teaspoon Italian seasoning1-1/2 pounds hamburger or sausage12 lasagna noodles2 (8 ounce) packages mozzarella cheese16 ounce container cottage cheese (she uses about 3/4 of this container) Brown sausage or hamburger. Mix and heat sauce, paste, salts and seasonings. Add meat to the sauce mixture. Cook noodles according to package directions. Layer: Meat sauce, 4 noodles, meat sauce, 4 noodles, cottage cheese and 1 package mozzarella cheese, 4 noodles and rest of sauce and other package of mozzarella cheese. Bake in a 375 degree oven covered for 25 minutes, then uncover and bake for an additional 25 minutes.Apple Crisp Also from her sister, Connie.10 cups apples, peeled, cored and sliced in a 9x13 inch pan1 cup white sugar1 tablespoon flour1 tablespoon cinnamon Pour 1/2 cup water evenly over all.Combine:1 cup quick cooking oats1 cup flour1 cup packed brown sugar1/4 teaspoon baking powder1/4 teaspoon baking soda1/2 cup butter, melted Crumble evenly over the apple mixture. Bake at 350 degrees for about 45 minutes.Mom’s Brownies1 stick butter2 cups sugar4 eggs1 teaspoon vanilla1/2 cup milk1-1/3 cups flour2/3 cup of cocoa Cream butter and sugar, add eggs and vanilla. Add milk and mix in flour and cocoa. Bake in 350 degree oven for 20-25 minutes. Cool and frost with your favorite frosting.Lisa’s Scotcheroos1 cup white sugar1 cup white syrup1 cup peanut butter6 cups Rice Krispies1 teaspoon vanilla12 ounce bag chocolate chips6 ounce bag butterscotch chips1 tablespoon peanut butter Bring the sugar and syrup to a boil. Add 1 cup peanut butter. Stir well. Add vanilla and Rice Krispies. Stir well. Put on a lightly greased cookie sheet. Melt together the chocolate and butterscotch chips and the 1 tablespoon of peanut butter. Spread on the Rice Krispies mixture and cool.Ham Balls From her sister Carolyn Holt. 2-3/4 pounds Fareway ham loaf1-1/2 cups of graham cracker crumbs2 eggs1 cup of milkSauce:1can tomato soup 1 cup brown sugar2 tablespoon vinegar Mix cracker crumbs, eggs, and milk with the ham loaf. Make into balls size of large egg; place in 9x13 baking dish. Mix together sauce ingredients; pour over ham balls. Bake at 350 degrees for 1 hour.Butter Cake From her sister, Barb Randolph.1 box of yellow or white cake mix 4 eggs3/4 cup vegetable oil3/4 cup of water1 package vanilla instant pudding1 teaspoon vanillaTopping:1/2 cup nuts1/4 cup sugar2 teaspoons cinnamon Beat first six ingredients for 8 minutes. Mix together nuts, sugar, and cinnamon. Alternate batter and topping in a Bundt pan. Bake in a 350 degree oven for 40 minutes. Cool and invert. Frosting:1 cup of powdered sugar1 tablespoon milk2 teaspoons vanillaDoris’s Sugar Cookies From her sister-in-law, Cheryl Johnson.2 cups sugar4 cups flour1 teaspoon salt2 cups Crisco1 teaspoon cream of tartar2 teaspoons vanilla2 eggs1 teaspoon soda Mix all together. Roll out and cut. Bake in 350 degree oven for 8-10 minutes. Cool and frost.Tawny’s Heavenly BarsLayer 1:2 cups brown sugar2 cups peanut butter1 cup dark Karo Syrup1/2 package instant French vanilla pudding (reserve other half for second layer) Melt in microwave and add 4 cups Rice Krispies. Put in 9x13 inch pan. Cool.Layer 2:Beat together:2/3 stick of butter3 cups powdered sugar1/4 cup milk1/2 package instant French vanilla pudding Spread on cooled first layer. Let this layer set up slightly before topping with the third layer.Layer 3:Melt together:1 package milk chocolate chips1 cup peanut butter Spread over first 2 layers. Cool and keep refrigerated.Hash Brown Egg Bake1 package Simply Potatoes hash browns1 stick butter or margarine, melted8 ounces shredded cheddar cheese1 to 2 cups diced cooked ham12 eggs, beaten1 cup milk Place hash browns in bottom of sprayed or greased 9x13 inch pan. Drizzle melted butter over hash browns. Bake at 425 degrees for 25 minutes. Reduce oven heat to 350 degrees. Mix together ham and cheddar cheese; put over cooked hash browns. Beat eggs and milk together. Pour over ham and cheese. Bake uncovered, for 30-40 minutes. 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.