COOK OF THE WEEK - JUDY THOMPSON

A cook – a nanny – a secretary, Judy Thompson has done all of these things during her lifetime. It was a pleasure to visit with Judy. I learned that she and her husband, David, will be celebrating their 27th anniversary this New Year’s Eve. They live in Gilmore City. Together they have five grown children. David has one son, Steve Thompson who lives in Dakota City. Her children are Dave Claman of Boise, ID, Janice Gafford and Don Claman, both of Gilmore City, and Deb Schnetter of Pocahontas. They are grandparents to nine grandchildren and the proud great-grandparents of 14 great-grandchildren. Judy grew up in Fort Dodge and graduated from Fort Dodge High School. Her husband, David, grew up in Chorley, England, graduated in Chorley, England and came to the United States in 1967. Judy says when our warm weather comes back she plans on walking and exercising. She also enjoys going to casinos. She said they don’t go often and only sometimes they are lucky at their game. She also loves to cook. Judy has been retired for about three years. Many years ago she worked as a secretary in Fort Dodge. More recently she has worked for about 15 to 20 years in daycare in several towns. She has also worked in the Humboldt Hospital kitchen and also for about four years cooking at Springvale Senior Living in Humboldt. She worked as a nanny in Humboldt from the time the baby was tiny until he was old enough to go to school. She still babysits with that family occasionally when they need her. They will be spending Christmas at her home with her two daughters and one son. Several grandchildren and two great-grandsons will also be present. She was happy to share some of her favorite recipes with us today.Pot Roast Cut slits in any size roast. Pour 1/2 cup of vinegar over roast and marinate overnight. Then drain vinegar off. Pour 2 cups of coffee and 2 cups water over roast and cook on low for 4 to 5 hours in a slow cooker. You may have to add a little more coffee or water. Roast will be very tender.Brownies3/4 cup cocoa1 cup liquid shortening2 cups sugar4 eggs1 teaspoon vanilla Mix above together.Add:1-1/4 cups flour1 teaspoon baking powder1 teaspoon salt Stir in. Mix well. Spread in a greased 9 x 13 inch pan. Bake for 30 minutes in a 350-degree oven. DO NOT over bake. Cool slightly. Cut into 24 squares.Strawberry Pretzel Salad10 ounce package frozen strawberries3 tablespoons brown sugar8 ounce tub Cool Whip1 cup white sugar2-1/2 cups crushed pretzels3/4 cup butter, melted8 ounce package cream cheese6 ounce box strawberry Jell-O Combine pretzels, brown sugar and butter and press into a greased 9 x 13 inch pan. Bake in a 350-degree oven for 10 minutes. Make Jell-O according to directions and add the strawberries. Refrigerate until partially set. Beat cream cheese and white sugar until smooth. Blend in Cool Whip. Spread over cooled crust, making sure you spread completely to the edges to create a seal so the Jell-O doesn’t leak through to the crust. Pour the Jell-O over the cream cheese layer. Refrigerate.7-Up Salad2 boxes lime Jell-O2 cups 7-Up8 ounce package cream cheese2 cups boiling water1 cup crushed pineapple, drainedwalnuts (optional) Cut cream cheese into small pieces. Dissolve Jell-O in boiling water for 2 minutes. Add 7-Up, crushed pineapple and cream cheese. With mixer on low, mix until cream cheese has blended well. Chill until firm. Walnuts may be added when close to firm.Marinated Carrot Salad1 can tomato soup3/4 cup vinegar2/3 cup sugar1 teaspoon dry mustard1 teaspoon Worcestershire sauce1/2 teaspoon salt2 pounds carrots2 small onionsmedium green pepper Cook carrots until tender, about 8 to 10 minutes. Drain and combine with onions and green pepper. Pour sauce over all. Cover and refrigerate overnight.Chocolate Chip Cookies1/2 cup oatmeal2-1/4 cups flour1-1/2 teaspoons soda1/4 teaspoon cinnamon1 cup (2 sticks) butter, softened3/4 cup white sugar3/4 cup brown sugar (firmly packed)2 teaspoons vanilla1 teaspoon lemon juice2 eggs3 cups chocolate chips1-1/2 cups walnuts Preheat the oven to 350 degrees. Cover 2 cookie sheets with parchment paper. Place oats in a blender until finely ground. Combine oats, flour soda, salt, and cinnamon in a mixing bowl. Cream butter, sugars, vanilla and lemon juice together using an electric mixer. Add eggs, beat until fluffs. Stir flour mixture into the egg mixture. Blend well. Add chips and nuts and mix well. Scoop into round balls. Place 2-1/2 inches apart on a cookie sheet. Bake until lightly browned, about 16 to 18 minutes.Iowa CakeBoil:3/4 cup butter1-1/2 cups waterAdd:2 cups sugar2 cups flour2 teaspoons soda1/2 teaspoon salt1/2 cup cocoa2 beaten eggs1 teaspoon vanilla Mix well. Batter will be very runny. Bake in a 350-degree oven for 30 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 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.