LOIS ANN JOHNSON

It was obvious when I visited Lois Ann Johnson that she was a pet lover. On the wall was a big picture of her dog, Max, who was 9 years old when he passed away last year. And coming to the door with Lois Ann was Kobey, who she adopted from a friend last spring when Kobey was 10 years old. Kobey just quietly sat at our feet while we visited. Lois Ann also had a 15-year old cat, Scamp, who just passed away one month ago. I managed to get Lois Ann’s picture beside her picture of Max. That evening when I got home she had sent me a picture of Kobey, which I’m also including today. Lois Ann is a retired church secretary. She was married to her husband, Richard, for 46 years before he passed away in 2001. Lois Ann grew up in Ottumwa. She graduated from Cedar Falls College, which was at that time Iowa State Teachers College. After she and Richard were married they lived in the Waterloo and Cedar Falls areas for about 30 years. They moved to Humboldt, transferring with Richard’s job in the Electric Utility Business (NIMECA). She told me she has lived in Humboldt for 20 plus years. Together they had four children who all grew up in Cedar Falls. She is a proud grandmother of five grandchildren and one great-grandchild. Lois Ann is an active member of Faith United Methodist Church in Humboldt. She stays very busy singing in the choir, playing hand bells and playing the violin. She also is a part of the Charity Circle and United Methodist Women. PEO Chapter OA and the Hospital Auxiliary are two more organizations that keep her busy. She works in the Hospital Auxiliary Coffee Shop at the Humboldt Hospital at least once a month. Her hobbies include gardening (in the summer), cooking and caring for pets. Her preferred menu would be rib eye steak, rare, baked sweet potato and corn on the cob when in season. It was evident that she loves to cook by all the appealing recipes she shared with us today.Grammy’s Baked Beans This was her mother’s recipe and her family loves it!32 ounce can pork and beans3/4 cup brown sugar1 teaspoon dry mustard1/2 cup catsup1/2 cup chopped onionSeveral strips of bacon (yourchoice as to how many) Brown bacon in skillet until crisp; set aside to drain. Sauté chopped onion in bacon drippings until slightly soft, but do not brown. Cut up cooked bacon, add rest of the ingredients and put in a greased casserole dish. Depending on what temperature the rest of your meal is cooking, I usually do 400 degrees for about 1 to 2 hours. If a lower temperature is used, it will take longer. Try to get most of the juices to reduce so the beans are thicker and not runny.Stuffed Mushroom Appetizers Lois Ann received this recipe from her sister.1 package hot pork sausage1-1/2 teaspoons oregano1 cup Parmesan cheese, divided1/2 teaspoon Worcestershire sauce1/2 teaspoon garlic powder8 ounce cream cheese, softened1 large egg yolk(3) 8 ounce packages mushrooms, stems removed A day before serving, brown the sausage in skillet; add oregano; cool. The next day, combine all of the ingredients together (except the mushrooms) and put about a tablespoon of the mixture in the cap of each mushroom. Sprinkle with a little of the reserved cheese; sprinkle with paprika. Put in an oiled baking dish and bake 350 degrees (uncovered) for about 25 minutes. Best if appetizer is served at room temperature.Asparagus Roll-Up Appetizers30 slices bread (I use white sandwich bread)(2) 8 ounce containers herbed cream cheese, room temperature1/4 cup grated Parmesan cheese1/4 cup Mayonnaise1/4 teaspoon seasoning salt30 asparagus spears, cooked (I cut each spear in half if they are long)1/4 cup butter, meltedpaprika Preheat oven to 375 degrees. Remove crusts from bread and use a rolling pin to flatten each slice. Combine herb cream cheese, Parmesan cheese, seasoning salt and mayonnaise, mixing well. Spread cheese mixture on bread, covering well. Lay one asparagus spear on each slice of bread and roll up; place seam side down on a greased baking sheet. Brush each roll with butter and sprinkle with paprika. Bake 10 to 12 minutes. Hospitality note: These can be prepared in advance and frozen; then baked just before serving.Fruit Salad This is good in the summer when there is a lot of fresh fruit. This salad keeps really well.1 banana1/2 cup orange juice1 tablespoon lemon juice1 tablespoon red wine vinegar1/4 tablespoon olive oil1/4 cup raspberriespinch of saltpinch of cayenne1 or 2 teaspoons poppy seeds1 cup seedless grapes1 cup watermelon chunks1 cup cantaloupe chunks1 cup cut up strawberries1 cup raspberries or blackberries1 cup blueberries Blend first 8 ingredients together; add poppy seeds; set aside. Put all of the fruit in a large container and pour the marinade over.Marinated Tomatoes This recipe is from Lois Ann’s daughter.2/3 cup oil1/4 cup white wine vinegar1/4 cup parsley, chopped1 tsp. fresh dill1 tsp. fresh basil2 cloves garlic, chopped1 teaspoon salt1/2 teaspoon black pepperTomatoes, quartered, add as many tomatoes as you wantStrawberry Pie This recipe is from Lois Ann’s sister.1 cup water1 cup sugar3 tablespoons cornstarch1 package strawberry Jell-O1 to 1-1/2 quarts fresh strawberries, sliced Cook until clear and thick; add Jell-O. Cool; then add strawberries. Pour in prepared and cooled pie shell. Serve with whipped cream.Crust:1/2 cup butter, room temperature2 tablespoons sugar1 cup flour Blend in food processor or with pastry blender. Press into 9 inch pie plate. Bake at 375 degrees for 12 to 15 minutes or until crisp. Cool.Mexican Tortilla Soup This recipe is from Lois Ann’s sister.1 tsp. olive oil1 cup onion, chopped2 cloves garlic, minced2 cups cooked, shredded chicken breast2 cups frozen corn1/4 cup white wine1 tablespoon jalapeno pepper, diced, seeds removed1 teaspoon cumin powder1 teaspoon Worcestershire sauce1/2 teaspoon chili powder(2) 14 ounce cans chicken broth1 can diced tomatoes, undrained1 can condensed tomato soupCrushed tortilla chipssour cream Sauté onion in olive oil over medium heat until soft; add garlic. To that, add all the rest of the ingredients EXCEPT FOR THE TORTILLA CHIPS AND SOUR CREAM. Simmer covered for one hour, stirring occasionally. When ready to serve, pass the tortilla chips and sour cream for garnish.Favorite Meatloaf Family favorite, “comfort food.”1 pound ground beef1/2 pound ground pork (or pork sausage)1 cup cracker crumbs1/2 cup chopped green pepper and onion2 eggs1 teaspoon basil1/2 teaspoon pepper1-1/2 teaspoons salt1/2 cup catsupTopping:1/4 cup brown sugar1/4 cup catsup1/2 teaspoon nutmeg Preheat oven to 350 degrees. Mix meats, cracker crumbs, onion, green pepper, eggs, basil, salt and pepper and catsup in large bowl. Shape in loaf and put in a lightly oiled baking pan. Pour topping mixture over the loaf and bake for 1 hour and 15 minutes.Sloppy Joe Sandwiches Another “comfort food,” afamily favorite.2 lbs. ground beef1 onion, diced2 Tbsp. brown sugar2 tablespoons vinegardash Tabasco1/2 cup diced celery1 tsp. mustard1/2 cup chili sauce1 cup waterdash garlic powder1/2 cup catsup Brown meat and onion; add remaining ingredients; simmer 1 to 2 hours. Serve in sandwich buns with pickles on the side.Italian Spaghetti Family favorite.2 pounds ground beef1 medium onion, chopped1 green pepper, chopped(2) 15 ounce cans tomato sauce(2) 12 ounce cans tomato paste7-1/2 ounce can ripe olives2 envelopes spaghetti sauce mix3 cups water1 tablespoons oregano1 tablespoon sugar2 cloves garlic, minced1 bay leaf Combine all ingredients in a large saucepan. Simmer for 2 hours, stirring occasionally. Serve over cooked spaghetti and pass the Parmesan cheese.Swiss Steak Another family favorite.2 pounds round steak1/4 cup flour1 teaspoon salt1/4 teaspoon pepper1 large onion, sliced14-1/2 ounce can tomatoes8 ounce can tomato sauce Brown meat; add remaining ingredients. Simmer, covered for 1-1/2 hours. Can also be baked in 350-degree oven for an hour.Beef Stroganoff Old family favorite.1 pound cube steak1/2 cup onion, chopped2 tablespoons butter(2) 14 ounce cans cream of mushroom soup1/4 cup water1/2 cup sour cream1/2 teaspoon paprika1 can mushrooms, drained Sauté cube steak and onion; stir in other ingredients; cover and cook for 45 minutes. Stir often. Serve over cooked noodles.Chicken Broccoli Casserole Lois Ann Johnson served this at a ladies luncheon.1 package long grain and wild rice mix, cooked16 ounce package frozen chopped broccoli, thawed3 cups cooked, diced chicken1 cup American cheese, shredded1 cup fresh, sliced mushrooms1/2 cup mayonnaise1 can mushroom soup1/4 teaspoon dry mustard1/4 teaspoon curry powder1/4 cup Parmesan cheese1/2 cup cracker crumbs1 tablespoon butter Preheat oven to 350 degrees. In a greased 13 x 9 inch pan, layer rice, broccoli, chicken, cheese and mushrooms. In a small bowl, combine mayonnaise, soup, mustard and curry. Pour over chicken mixture. Sprinkle with cheese. Sauté crumbs in butter and sprinkle over cheese. Bake 30 minutes until bubbling. Makes six servings.Rigatoni Salad Another family favorite.1 cup vegetable oil1 cup white vinegar3/4 cup sugar1 teaspoon salt1 teaspoon pepper1 teaspoon garlic powder1 tablespoon prepared mustard1 pound box rigatoni, cookedgreen pepper, cucumber, radishes, onion, cauliflower, celery, oniondried parsleysmall jar pimentos Mix oil, vinegar, sugar, spices, mustard in blender jar and mix well. Pour over cooked and drained pasta and raw chopped vegetables. Let stand in refrigerator for several hours before serving.Easy Pastry3 cups flour1 teaspoon salt1-1/4 cups Crisco1 tablespoon vinegar1 egg8 tablespoons ice water Mix flour, salt and shortening. Add vinegar, egg and ice water that have been stirred together. Makes 3 (9-inch) pie shells. Bake 425 degrees for 8 to 10 minutes if using as pie shell with filling.Cranberry Salad Lois Ann Johnson made this for the Christmas dinner at church last year. This recipe came from a cookbook from First United Methodist Church, Cedar Falls, 1992, which was her former church before moving to Humboldt. 2 cups fresh cranberries1-1/4 cups water1 cup sugar3 ounce package raspberry Jell-O1/4 teaspoon salt1 small can crushed pineapple, drained1/2 cup orange sections1/2 cup chopped nuts Bring cranberries and water to boil. Add sugar and cook 5 minutes. Add Jell-O and salt; cool. Add the drained, crushed pineapple, orange sections and nuts. Pour into a 9 x 9 inch pan and chill until set. I like to serve this with a dollop of mayonnaise. She changed this recipe by omitting the oranges and adding 1/2 cup diced celery and 1/2 cup chopped apples. She also put in 1/2 teaspoon ground cinnamon when mixing in the Jell-O and salt. She likes the flavor of the cinnamon in the salad.Rice and Mushroom Casserole Good with steak.1 cup raw regular rice (UncleBen’s Converted)1 can French onion soup3/4 can water1 stick margarine2-1/2 ounce jar undrained mushrooms Put all ingredients in a 2 quart greased casserole with lid. DO NOT STIR. Bake 325 degrees for 1/1/2 hours. 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.