COOK OF THE WEEK - NADINE PAGE
Wandering through the Humboldt Farmers Market last Saturday, I met someone who was anxious to be a Cook of the Week for our paper. It appears that Nadine Page from Pocahontas loves to bake because she takes baked goods to three different Farmers Markets – Humboldt, Pocahontas and Rolfe. She lists some knitting as her other hobby, baking being her favorite hobby! Nadine has been married to her husband, Gordon, for 21 years. He now resides at the Care Center in Pocahontas. Nadine has two children and Gordon has four children. Nadine and Gordon met when their kids were dating and went to school together. Nadine grew up and graduated from Pomeroy and Gordon grew up in Dakota City and graduated from Humboldt. Nadine’s two children are Sheryl Trenary who lives in Vinton, and Brian Petersen from Pocahontas. Gordon’s four children are Brenda Rosendahl of Osawatomie, KS; Mary Tilley of Eagle Grove; Doug Page of Des Moines; and Kevin Page of Eagle Grove. Together they have 14 grandchildren and several great grandchildren. One of her grandchildren, Michael Petersen, is shown in the picture with Nadine. Nadine’s church is Faith Community Church. She states that her family’s favorite menu is roast beef, mashed potatoes and roast carrots. Their favorite dessert is ice cream or strawberry shortcake. Nadine shares the following recipes with us.RHUBARB MUFFINS1-1/4 cups brown sugar1/2 cup oil1 egg2 teaspoons vanilla1-1/2 cups rhubarb1 cup buttermilk1/2 cup nuts1/4 teaspoon walnut flavoring2-1/2 cups flour1 teaspoon baking powder1/2 teaspoon saltTOPPING:1 teaspoon melted butter1/3 cup sugar1 teaspoon cinnamon Mix together and put on muffins before baking. Bake in a 350-degree oven for 20 to 22 minutes.ZUCHINNI BREAD3 eggs, beaten1 cup oil1-1/2 cups brown sugar1-1/2 cups sugar2 cups zucchini3 teaspoons vanilla3 cups flour1-1/2 teaspoons baking soda1-1/2 teaspoons baking powder3 teaspoons cinnamon1/2 cup nuts Beat eggs, add sugar and oil. Add to grated zucchini. Mix together vanilla, salt, flour, soda, baking powder, and cinnamon. Add this mixture to the zucchini mixture. Stir in nuts. Bake in a 350-degree oven for 50 minutes. Makes 3 regular loaves.BANANA NUT BREAD1/2 cup shortening1 cup sugar2 eggs, beaten Cream together then add the following:2 cups flour1 teaspoon soda3 mashed bananas1/2 cup nuts Mix well. Bake in a 350-degree oven for 50 minutes.RED DEVIL’S FOOD CAKE2 cups cake flour1/2 cup Crisco1-1/2 cups sugar1-1/2 cups cocoa2 eggs1/2 cup milk2 teaspoons soda1 cup boiling waterVanilla Cream Crisco, sugar and cocoa. Add eggs. Add flour and soda alternately with milk. Add boiling water and mix at slower speed. Bake in a 350-degree oven for 30 to 35 minutes.OATMEAL RAISIN COOKIES2 sticks margarine1 cup brown sugar1/2 cup sugar2 eggs1 teaspoon vanilla1-1/2 cups flour1 teaspoon soda1 teaspoon cinnamon1/2 teaspoon salt3 cups oatmeal1 cup raisins Beat together the margarine and sugars until creamy. Add eggs and vanilla. Beat well. Add the rest of the ingredients. Mix well. Bake in a 350-degree oven for 8 to 10 minutes.EVERYTHING COOKIE1 cup sugar1 cup brown sugar1 cup oil1 egg3-1/2 cups flour1 teaspoon cinnamon1/2 teaspoon salt1 teaspoon cream of tartar1 teaspoon soda Mix all ingredients together. Form into small balls and drop in sugar. Bake in a 350-degree oven for 8 to 10 minutes.PEACH PIECrust:1-1/2 cups flour1 stick of buttermilk Mix and roll into crusts.FILLING:3 cups peaches, cut up1 cup sugar3 tablespoons flour1/2 teaspoon almond flavoring1 tablespoon butter2 eggs beaten Blend sugar, flour, almond flavoring and butter. Add eggs. Add peaches. Put in pie crust and bake in a 450-degree oven for 50 minutes.RHUBARB PIE(2 crust pie)3 cups rhubarb1-1/2 cups sugar1/2 teaspoon almond flavoring1 tablespoon butter2 eggs beaten4 tablespoons flour Bake in a 450-degree oven for 50 minutes. 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 our next 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 (515-368-3650) 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 Cooks of the Week. Also, if you are new in town, this is a good way to introduce yourself to the Humboldt County 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.