COOK OF THE WEEK - CAROLYN HARTMANN

There is a welcoming warmth when you enter the home of Carolyn Hartmann. The décor of her home just makes you feel welcome, along with the good food she serves everyone! Carolyn and Steve Hartmann live in Dakota City and have been married for 14 years. They both graduated from Humboldt High School and met while both were working at Chantlands where they both are still employed. Carolyn is the Human Resources Coordinator and Steve is a Project Manager. They have one son, Clint, who is married to Cassie. Clint and Cassie are expecting their first child in April 2015. Clint and Cassie live in Humboldt. Clint has his own business, Hartmann Ag Solutions, and Cassie works at Hy-Capacity. Carolyn’s parents are Harold and Janice Nostrom of Humboldt. Steve’s parents are Jeannette and Arnold Brodale of Ottosen. Carolyn was active in 4-H while growing up and still supports 4-H by being on the 4-H Foundation Board and the 4-H Youth Committee. She strongly attributes 4-H to her knowledge of baking, cooking and sewing. She encourages youth to be a part of 4-H. I’m sure we can give lots of credit to Carolyn’s mother, Jan, also for her talent and knowledge in baking, cooking and sewing. Carolyn and Steve attend Faith United Methodist Church at the Humboldt center. Carolyn is a wedding coordinator at her church. Carolyn’s hobbies are card making, scrapbooking, sewing, baking and cooking. A favorite day of Carolyn’s would be to spend all day in her crafting room and/or kitchen! Steve enjoys trapshooting. With all the other things that keep Carolyn so busy, she also sells Celebrating Home, which in the past was called Home Interiors. She has been an independent consultant since 1992. Going to one of Carolyn’s Celebrating Home parties is how I first met Carolyn. They are fun parties! She loves making delicious food with the baking dishes that Celebrating Home has. She is so creative in the menu she presents to her guests. A favorite menu for them would be chicken fajitas or taco soup and served over a bed of lettuce to create a taco salad. She makes both of these in her bean pots. Some of the recipes she shares with us are made in the bean pots. She even makes delicious desserts in a bean pot. How original!Chicken Fajitas2 onions, sliced2 peppers (red and green), sliced1 carton fresh mushrooms, sliced2 to 3 teaspoons taco seasoning OR 1 package of fajita seasoning4 chicken breasts or 2 whole chicken breasts Layer onions, peppers and mushrooms on the bottom of the bean pot. Sprinkle with seasoning. Put chicken breasts on top. Cover bean pot with lid and bake in microwave on high for 18 minutes. Shred up the chicken meat. Serve in tortillas with sour cream and cheese or eat plain without putting in a tortilla. 5 Hour Beef Stew1-1/2 to 2 pounds of cubed beef2 cups cubed carrots2 cups cubed potatoes1 cup celery, chunked3/4 cup onions, chopped2-1/2 cups tomato juice3 tablespoons minute tapioca1 tablespoon sugar Mix together in beat pot. Cover and bake in a 250-degree oven for 5 hours. Don’t peek!Taco Soup1 pound ground beef, cooked and drained28 ounce can kidney beans* 28 ounce can diced tomatoes*14 ounce can corn* *DO NOT DRAIN LIQUID unless you want a thicker soup. Add all ingredients into the bean pot. Add 1 packet of taco seasoning and stir. Cover. Cook in the microwave for 20 minutes. Serve with sour cream, cheese and corn chips.Easy Vegetable Soup1 pound ground beef1 medium onion, chopped28 ounces diced tomatoes, undrained16 ounce package frozen vegetable blend of your choice16 ounce can kidney beans, undrained 14-1/2 ounce can beef broth1 envelope taco seasoning1 garlic clove, mincedshredded cheddar cheese, optional Brown ground beef and onion, drain. In the bean pot, put all the ingredients except the cheese. Microwave for 15 to 20 minutes on high until it is all heated through. Garnish with cheese if desired.Broccoli Wild Rice Soup6 ounce package chicken and wild rice mix5 cups water3 cups frozen chopped broccoli, thawed1 medium carrot, shredded2 teaspoons dried minced onion10-3/4 ounce can condensed cream of chicken soup, undiluted8 ounce package cream cheese, cubed1/4 cup slivered almonds, optional Put rice, contents of seasoning packet and water in the bean pot. Cover and microwave on high for 10 minutes. Add broccoli, carrot and onion. Cover and microwave on high for 10 minutes. Stir in the soup and cream cheese and if needed, cover and microwave another 2 to 3 minutes or until cream cheese is melted. Stir in almonds if desired.Tortellini Soup1-1/2 pounds ground beef14.5 ounce can petite diced tomatoes, undrained10 ounce can Ro-Tel tomatoes and green chilies, undrained15 ounce can whole kernel corn, undrained (if desired)1 package frozen cheese tortellini Brown meat and season to taste, drain grease. Combine meat and remaining ingredients in a bean pot. Cover and cook in the microwave on high for 10 to 15 minutes, stirring halfway through cooking time. Top with cheese and serve with tortilla chips or crushed corn chips.Tater Tot Soup Here’s one the kids will love!1 package frozen tater tots1 small container of sour cream1 package chopped ham2 packages shredded cheese4 cups milk Cook in a 350 degree oven for 1 hour. Midway through, stir thoroughly.Bacon Cheeseburger Soup1 pound Velveeta, cubed1 pound hamburger, browned5 strips bacon cooked and crumbled3/4 bag of hash brown potatoes (cubed kind)1 container Philadelphia Cooking Crème Mix all ingredients in bean pot and microwave on high for 15 minutes, stirring every 5 minutes.Turkey and Broccoli Casserole1-2/3 cups hot water6 ounce package stuffing mix3 cups chopped cooked turkey10 ounce package frozen broccoli florets, thawed and drained (you can thaw in the microwave to speed up time)10-3/4 ounce can condensed broccoli cheese soup or cheddar cheese soup3/4 cup milk Mix turkey, broccoli, milk and soup in bottom of your bean pot. Next mix hot water and stuffing mix together in a bowl and put over the top of the turkey mixture. Cover and microwave 10 to 15 minutes or until heated through.Corn Bread with a Corny Twist2 packages Jiffy Corn bread mix2 eggs1 can cream style corn Mix the above ingredients together. Put in a 9 by 9 inch pan. Bake in a 400-degree oven for 30 to 40 minutes.Garlic Bread(like Monkey Bread)2 cans/tubes of refrigerated biscuitsbuttergarlic powdergrated Parmesan cheese Cut each biscuit in 4 and roll in melted butter. Place in a bean pot or mini bean pot or other pan. Then sprinkle with garlic powder and grated Parmesan cheese. Bake uncovered as directions state on the tube of biscuits.Sunshine Bread9 ounce package yellow cake mix9 ounce package corn bread/muffin mix2 eggs1/2 cup water1/3 cup milk2 tablespoons canola oil Combine the mixes and stir in the rest of the ingredients. Bake in an 8 by 8 inch pan, muffin pans or in the bean pot in a 350-degree oven for 18 to 22 minutes or until a toothpick inserted near the center comes out clean.Beer Bread3 cups self-rising flour1/4 cup sugar1 can beer or sprite1 tablespoon melted butter Mix the ingredients except butter in bean pot. Drizzle with melted butter and bake covered at 350 degrees for 50 to 60 minutes.Carrot Cake16 to 18 ounce box carrot cake mix1 handful coconut1 handful chopped pecans1/2 package white chocolate chips16 ounces sour cream3 eggs8 ounce can pineapple, drained (optional) Mix all of the above together in a bean pot. Place lid on bean pot. Bake 12 minutes on high in microwave. You could put cream cheese frosting on this and use a purchased can of frosting. This cake is also good with cool whip or whipped cream. 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 by phone at 515-373-6346 or 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.