COOK OF THE WEEK - BARB ADAMS

How many people out there LOVE to mow their yard? That is exactly the word Barb Adams used when she shared with me some of her activities and hobbies. She said, “I LOVE to mow my yard.” She also does her son’s yard out in the country. She loves being in the quiet of nature, she told me. Barb Adams started her life in Emerson NE, and graduated from Emerson-Hubbard High School. She met her late husband, John, while working at the Nebraska State Bank in South Sioux City, NE. She was the only single girl working there at the time when this new single guy was hired to also work at the same bank. All the employees kept trying to get them together but Barb says, “I ignored him for a couple of years!” After a couple of years they did start dating and ended up getting married June 1, 1969. Barb’s mother is Helen Oetken of Madison, SD. Her father is deceased. John was raised in Humboldt and graduated from the Humboldt High School. He earned his business education at NDT School in Sioux City. His parents were Lloyd and Mary Adams. When John’s dad was retiring from farming John and Barb moved back to Humboldt and farmed on the family farm that their son, Doug, now farms. Barb said she didn’t really want to come to Iowa to live on a farm, but after a couple of years she gave in. Eventually John was employed and retired from Bank Iowa here in Humboldt. Barb worked as a Program Technician for Farm Service Agency for 22 years before she retired from there. After her children were a little bigger, she attended Iowa Central in Fort Dodge for a year. Barb has two children and six grandchildren. Her daughter, Julie, lives in Georgia and works at BB and T, which is a bank. She works as an Investment Counselor. Her son Doug farms the family farm and also works for NRCS. Doug’s wife, Kim, is a Microbiologist working at the Fort Dodge Labs in Quality Control. Barb’s six grandchildren are Austin Saathoff, who just graduated this spring and will be going to Northwestern in Orange City. John Felix will be in the sixth grade when school resumes this fall. Doug and Kim’s children are Elena, 9; Dalia, 6; Tyler, 4; and Tommy, 3. Barb belongs to Faith United Methodist Church in Humboldt and is active in several other organizations. She is in Chapter BV of PEO; on the Mission Committee at her church; adult Sunday school class; United Methodist Women and Rebecca Circle. Barb added, “I guess I’ve gone to Sunday school all of my life.” She is also in a prayer group and has helped organize and gone on many mission trips. Her hobbies include reading, tending to her many flowers and loves her lawn mowing as I stated earlier. When eating alone, she enjoys just eating a salad. Her grandchildren’s favorite meal would be a ham dinner, including mashed potatoes, green bean casserole, and a salad. Scotcharoo’s are a favorite of her grandchildren, also. Barb shared some good sounding recipes, two of which are easy to prepare ahead and store easily so are used on their mission trips.Elegant Potatoes Makes a lot and stores well for mission trips.9 large potatoes1 cup sour cream(2) 3 ounce packages cream cheese2 teaspoons garlic saltsalt and pepper4 tablespoons butter to put on top Boil potatoes drain, mash them up with a mixer. Add other ingredients and mix until fluffy. Put in buttered baking dish (she uses a 9 x 13 inch pan). Top with butter. Bake in a 350-degree oven for 30 minutes. Can refrigerate uncooked potatoes for up to 2 weeks.Three Bean Casserole Another dish used on the mission trips. Brown together:1 pound bacon1 onion1 pound hamburger Drain fat and combine with:2 cans pork and beans2 cans butter beans2 cans drained red kidney beans1/2 cup catsup3/4 cup brown sugar3/4 cup white sugarsalt and pepper Cook in crockpot on low for 6 to 8 hours.Popcorn Salad1 cup celery, diced1 can water chestnuts, drained and chopped1/2 pound bacon, fried, drained and crumbled1/4 cup sugar1/2 cup onion, diced1 cup cheese, shredded1-1/2 cups Miracle WhipBag of microwave popcorn or 6 cups of popped popcorn Mix all ingredients together (except popcorn) and let set overnight in refrigerator. Make a bag of microwave popcorn or use 6 cups or more of popped popcorn and add just before serving. Can add shredded carrots, if desired. Spinach and Strawberry Salad2 bunches spinach, cleaned and torn up1 cup cashews, salted is preferred2 baskets of strawberries, slicedDressing:1/2 cup oil1/2 cup sugar1/4 teaspoon Worcestershire sauce1/4 cup cider vinegar1-1/2 teaspoons chives, snipped if fresh (she uses dried chives)1 tablespoon poppy seeds2 tablespoons sesame seeds Combine spinach, strawberries and cashews; mix the dressing well and pour over salad just before serving.Tasty Reuben Soup(4) 14-1/2 ounce cans chicken broth4 cups shredded cabbage2 cups uncooked medium egg noodles1 pound fully cooked Kielbasa or Polish sausage, halved and cut into 1-inch slices1/3 cup chopped onion1 teaspoon caraway seeds1/4 teaspoon garlic powder1 cup (4 ounces) shredded Swiss cheese In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat, cover and simmer for 15 minutes or until cabbage and noodles are tender. Garnish with cheese.Rhubarb Salad2 cups rhubarb1/2 cup water1 cup sugar Cook the above and then add 1 package of red Jell-O and 1 cup of boiling water. Add chopped celery and nuts.Yummy Rhubarb Pie2 cups cut up rhubarb2/3 cup sugar1-1/2 cups water3 ounce package raspberry Jell-O8 ounces Cool Whip2 graham cracker crusts Cook rhubarb, sugar and water. Add Jell-O and stir until dissolved. Chill until syrupy, then stir in Cool Whip and pour into crusts. Chill. Makes 2 pies. If you are reading this, then you probably enjoy new recipes. If you would like to share some of your recipes with the community YOU could be Cook of the Week. Please contact me, Sally Cuthbertson, if you would like to be in this column some week. I can be reached on my cell phone at 515-368-350, if you wish to be contacted by me or you may email me at sacuthbe@msn.com. I will be happy to email or send you my short questionnaire and set up a time to come and visit you at your convenience. I’m always looking for NEW Cook’s of the Week. Also, if you are new in town, this is a good way to introduce yourself to the Humboldt community and surrounding communities. I look forward to visiting with you. 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.