COOK OF THE WEEK - PAT JOHNSON

The minute I came to Patrilla (Pat) Johnson’s door, I knew she must be a collector of sheep. Her entry and her apartment were adorned with sheep and lambs in pictures, figurines, etc. You name it, she had it! I was able to capture one big picture on the wall behind her chair. I had a really good close-up shot of another single sheep but my camera batteries went dead. Lesson to me – take along extra batteries! Pat went to school in Rockwell City, Eagle Grove and graduated from Goldfield High School. Her husband, Harold, grew up in the Thor area and graduated from the last graduating class from the Thor High School. She enjoyed sharing with me that she and Harold met at church during Luther League and they were married for 66 years before Harold passed away on Oct. 3 of this year. They farmed together for 43 years outside of Thor. In 1994 they moved into Thor and in 2007 moved to Springvale Independent Living. Harold moved to a care center in Humboldt in October of 2008 and in 2009 moved to Long Term Care where he continued to live until the time of his death. With Pat living at Springvale and Harold in Long Term Care, it made visiting him so much easier, especially in the winter months. Pat and Harold raised three children. Nita Fedkenheuer (Bob Nelson) live in Fort Dodge. Ronald (Marlene) Johnson live in Humboldt. Steven is their 55-year old handicapped son and lives in Woodward and works at the Woodward Resource Center. She is very thankful that she has her one son and daughter both living nearby. She is a member of Ullensvang Lutheran Church in Thor. When she was younger she was very active in the Ladies Aid and Circle at church, but she stated, “Not anymore!” She also was very active and held “probably all of the offices” in the Association for the Mentally Handicapped back when she was able to go back and forth to Woodward. She was also at one time chairman of SALT (Seniors and Lawmen Together). Pat says she used to collect coffee mugs and beer steins too but she had to give those up when she moved into her smaller apartment. Along with collecting sheep, she loves to read and work word puzzles. One of her family’s favorite meals was Escalloped Chicken, which she said she made in the crock-pot but you could also make it in the oven. This recipe follows as do several of her family’s other favorites. She says she doesn’t do much cooking anymore because of her back but she still enjoyed going through her recipe books while I was there visiting her.Escalloped Chicken1 chicken, cooked, deboned and cut up Take the broth and thicken it like you would a white sauce. Add the chicken back in. Pour this over, cut up bread crumbsonion, salt, pepper and sage to taste. Mix all together and either bake for about an hour in a 350 degree oven or cook in the crock pot until done.Porcupine Meatballs2 cups or 1/2 pound of ground hamburger1/2 teaspoon salt1/2 cup uncooked rice2 tablespoon chopped onion1 cup diced celery2 cups sieved canned tomatoes Combine hamburger, salt and rice. Shape into balls. Brown the meatballs. Then sauté onions until almost brown, then add chopped celery and sieved tomatoes. Pour this mixture over the meatballs. Bake covered in a 350 to 375 degree oven for 1 hour and 15 minutes.Quick Skillet Spaghetti Casserole Harold and the kids LOVED this!1 pound ground beef1 onion, chopped1 cup uncooked spaghetti(broken up)1/2 teaspoon pepper1 teaspoon salt1 cup catsup2 cups tomato juice large jar of spaghetti sauce Brown meat and onions. Place broken spaghetti over meat and add remaining ingredients. Stir just enough to blend. Cover and simmer on low. Cook 30 to 35 minutes or until spaghetti is done.Pizza Casserole1 pound ground beef8 ounce can tomato sauce4 to 6 slices American cheese (May use other cheese of your choice). 1 can biscuits Brown meat and drain. Place in 9 inch square baking dish. Add tomato sauce and top with cheese slices. Top with biscuits and bake for about 15 minutes or until biscuits are done.Cabbage and Noodles Shred one head of cabbage and place in skillet with 1 stick oleo. Cook until done. While this is cooking, boil water and cook one package of noodles until done. Drain and put into skillet with cabbage. Add salt and pepper as desired.Corn Fritters Pat remembers these when growing up.1-1/4 cups flour1 teaspoon salt1-1/2 teaspoons baking powder2 cups corn2 eggs, separated Sift together flour, salt and baking powder. Beat egg yolks and add corn. Add sifted mixture and beat well. Fold in the well-beaten egg whites. Pour small amount on hot griddle and fry as you would a pancake. Serve with butter and syrup.Apple Crisp6 apples, slicedcinnamon, nutmeg and butter2 cups sugar2 teaspoons baking powder2 cups flour1/2 teaspoon salt2 eggs Arrange apple slices in shallow baking pan and sweeten to taste. Sprinkle with cinnamon, nutmeg and dot with butter. Sift flour, sugar, salt and baking powder in a bowl. Add eggs and mix with a fork until it crumbles. Pour over apples and shake so mixture will settle through the apples. Bake 40 minutes in a 350 degree oven. Other fruits such as rhubarb can be used instead of apples.Quick Chocolate Cake2 cups sugar1 cup milk1 cup cocoa powder1 cup shortening1 cup boiling water2 teaspoons soda2 teaspoons vanilla1-1/2 teaspoons salt2 eggs, beaten3 cups sifted flour Mix shortening, milk, sugar, vanilla and egg in bowl. Sift soda, salt, cocoa and flour together and add to other ingredients. Add boiling water and beat for 3 minutes. Put batter into a greased 9 x 13 inch pan (or larger). Bake 45 minutes in a 375 degree oven.Cracker Jack Cookies1 cup butter or margarine1 cup brown sugar1 cup white sugar2 eggs2 tsp. vanilla1-1/2 cups flour1 teaspoon baking powder1 teaspoon soda2 cups oatmeal 1 cup chocolate chips (or coconut)2 cups Rice Krispies Mix butter and both sugars together. Mix well. Then add eggs and vanilla. Beat. Sift together flour, baking powder and soda and add this to wet mixture. Add oatmeal, chocolate chips or coconut and the Rice Krispies stirring together just until mixed. Drop on cookie sheets. Bake 350 degrees until light brown in color, about 10 minutes.Peach-Pineapple Dessert1 large can sliced peaches, including juice1 large can crushed pineapple, including juice2 (3 ounce) packages orange Jell-O (can substitute strawberry or raspberry)1/2 cup sugar1 white or yellow cake mix Layer both cans of fruit in a 9 x 13 inch pan. Mix dry Jell-O, dry cake mix and sugar together and sprinkle dry ingredients over the top of fruit. Scatter butter or margarine pieces over this. Bake in a 350 degree oven until nicely browned.Snack Bread1 loaf French breadButterGarlic salt2/3 cup mayonnaise1 (8 ounce) pkg. shredded cheddar cheeseDill weed Slice French bread and butter it. Sprinkle with garlic salt. Mix cheddar cheese with mayonnaise. Spread over bread. Sprinkle with dill weed. Bake on a cookie sheet in a 375 degree oven for 15 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.