COOK OF THE WEEK - VICKIE STEENHOEK

Some people are so fun to visit with! Visiting with Vickie Steenhoek was no different. She is a lovely lady and although lots younger than myself, it just felt like we clicked for the duration of our visit. Vickie and her husband, Dan, moved to Humboldt in 2014 from Windom, MN. Dan is Store Director at our local Hy-Vee store. Vickie grew up in Sioux Center, and Dan grew up in Pella. They met while still in high school while both were working at Hy-Vee. They were married in 1995. They have three children attending school here in Humboldt, which keeps her busy being their taxi to and from many school events and sports. Their children are, Ashley, 14; Austin, 10; and Aiden, 3. They attend Oak Hill Church. Vickie is an experienced piano teacher, having taught piano since she was in college. She also is an Independent Consultant for Thirty-One and has been for three years. Both the piano and Thirty-One bags gave us lots in common to chat about. In fact, she shared a web site with me that I can go to and I can print out sheet music and help me figure out just how “rusty” I have gotten on the piano in my old age after taking piano lessons all of my younger life. In fact, when I got home, I looked up that web site and printed out some free music (that can help figure out what level I’m really at) before I sat down to write this article for the paper. Also Thirty-One was very familiar to me, as I have a niece who got into that when the company was brand new so I’ve been “bagging” for a while too! Vickie and Dan share the love of camping. Vickie enjoys baking, music, sewing and reading. One Christmas she went through 250 pounds of flour making cinnamon rolls. She says it is a “Super Secret Recipe!” But she might make me some for a donation sometime! When they are camping they do a lot of Dutch oven cooking so today she has shared some of their favorite Dutch Oven recipes with us. Since I’m not really a camper, I’m going to try some of these same recipes in the oven. She listed her family’s favorite meal as the “Steenhoek Favorite DO Meal” so I will start with that one. And with Memorial Day Weekend sort of beginning the camping season, this is really a good time to be sharing these recipes with others. She hopes everyone will enjoy Dutch oven cooking as much as she and her family does.Steenhoek Favorite Do Meal1 pound hamburger1 onion, choppedpotatoes, peeled and sliced1 bag mixed frozen vegetablescelery, slicedsalt and pepper, to taste2 to 3 bay leavesbasil to taste2 to 3 tablespoons beef soup mix bouillon1/2 cup water Over a bed of hot coals, brown the hamburger and onion. Prepare additional coals during this time. In the 12 inch deep Dutch oven, layer ingredients in order listed. Sometimes we add a lot more liquid to make it more soup-like, other times, we don’t.Cornbread1 cup cornmeal1 cup flour1 teaspoon baking powder1 teaspoon salt3/4 cup sugar1 cup milk1/4 cup honey1 large egg Prepare dry ingredients before leaving for camp. At camp, in a bowl, mix the dry ingredients with the liquids. Pour into a 12 inch Dutch oven and cover with Dutch oven lid and bake over a ring of 8 coals, with 16 coals in a checkered pattern on top.Dutch Oven Pizza Recipepizza dough (can use your own recipe, from a can, mix or use crescent rolls)pizza saucemozzarella cheesepepperoni and other toppings1 aluminum pie tin Spread dough inside pie tin and up the sides. Top with sauce, cheese, and pepperoni. Place several canning jar rings (or level wads of aluminum foil in Dutch oven) to raise pie tin off bottom. Set pizza in Dutch oven. Cover with Dutch oven lid and bake using 8 to 10 briquettes on bottom and 16 to 18 briquettes on top for 20 to 30 minutes until crust is browned on edges and cheese is bubbly.Steenhoek Favorite andEasy Cobbler Dessert2 cans apple pie filling of your choice, slightly choppedKrusteaz “Cinnamon Crumb Cake” or another brand Use 12 inch Dutch oven. Dump pie filling in bottom of Dutch oven, spread out. Spread the main cake mix evenly over fruit. Sprinkle the cinnamon packet from the cake mix over the dry cake mix. Place Dutch oven over 12 coals, cover with lid, and put 15 coals on top for 45 minutes. Rotate every 15 minutes. When you can smell the cinnamon it is done. No additional liquid is necessary. You can also use canned blackberries, raspberries, peaches, or whatever you like. We like to serve this with Cool Whip.Dutch Oven Ravioli25 ounce package frozen sausage ravioli, thawed45 ounce jar spaghetti sauce (this is a large size)1/4 cup fresh Parmesan cheese (can use grated)1 cup shredded mozzarella cheese1/2 cup water Spray the Dutch oven with cooking spray or line with tinfoil and spray with cooking spray. Put a thin layer of spaghetti sauce on the bottom of a 12 inch Dutch oven. Place a single layer of the ravioli over the bottom of the oven. Cover the ravioli with half of the remaining spaghetti sauce. Sprinkle on the Parmesan cheese. Place another layer of the ravioli on top of the sauce. Pour on the rest of the spaghetti sauce. Top the sauce with the mozzarella cheese and add a little more Parmesan cheese. Pour the water around the edge of the pan to add some additional moisture. Use around 7 to 10 coals on the bottom and 17 to 20 on the top of the lid for 45 minutes. The sauce should be bubbling and the cheese will just start to brown.Dutch Oven Salted Caramel Monkey Bread(2) 16 ounce tubes canned biscuit dough (use Grands original or buttermilk)1/2 cup granulated sugar1-1/2 tablespoons cinnamon2 cups light brown sugar (packed)1 cup unsalted butter (plus more for greasing the pan)1/2 cup heavy cream1 teaspoon coarse sea salt (plus more for sprinkling on top) Line the Dutch oven with the Dutch oven parchment paper inserts (or foil) and coat with cooking spray. Chop biscuits into quarters. Mix sugar and cinnamon in plastic bag. Drop each quarter into the bag and shake to coat well. Place the mixture in the Dutch oven. In a separate pan, melt both sticks of butter over medium heat. Whisk in brown sugar, heavy cream and 1 teaspoon of sea salt and bring to a simmer. Reduce heat to medium-low and continuously whisk ingredients for about 3 to 4 minutes, until mixture is well-combined and the brown sugar is completely dissolved. PLAN AHEAD: Salted caramel sauce can be made in advance and chilled for up to two to three days. When you’re ready to use it, just microwave sauce for 30 seconds to restore its syrup-like consistency). Pour 2 cups of the warm caramel sauce over the dough balls; save the remaining sauce for serving. For this recipe it is best to use around 7 to 10 coals on the bottom and 12 to 14 on the top. Check around 30 minutes to see if the dough is done. Pull out the liner to flip the rolls over. Drizzle remaining caramel over top. Sprinkle with sea salt to taste just before serving (optional).Dutch Oven BakedCaramel Apples4 baking apples (Granny Smith apples work great)1/2 cup butter1 cup brown sugar, firmly packed Preheat a 12 inch Dutch oven over coals while preparing apples. When hand over the oven feels hot, the oven is ready to add the pan of apples. Core the apples, keeping the apples whole but just removing the core. VARIATION: To add variety, you could also add some raisins, craisins, and/or some nuts of your choice. Be creative! Place the cored apples in a small pie pan or round baking pan. NOTE: Cleaning is much easier by using the small pie pan inside of the Dutch oven. Pack the core holes of each apple approximately 1/3 full of brown sugar. Place a large chunk of butter on top of the brown sugar. NOTE: If you want to add additional toppings, add them at this point. For the final step, top with additional brown sugar. Place 3 to 4 small chunks of butter in the center of the baking pan and then top with some brown sugar (this creates a caramel sauce as the apples bake). Put pan inside of hot Dutch oven. Set back over coals, and add a few more coals on the lid. Bake for approximately 20 minutes until the apples are soft and the brown sugar and butter have melted into a caramel sauce. When the apples are done, remove from heat and serve warm. NOTE: For an extra-special treat, top the warm baked apples with chocolate and cool whip.Mexican Lasagna Chicken Can be made in a 12 inch Dutch oven or 9 inch by 13 inch casserole.2 pounds shredded chicken1 large onion, chopped1 tablespoon bacon grease or butter10 ounce can green enchilada sauce1 cup chicken broth (from boiling chicken)1/2 tsp. onion powder1/2 tsp. garlic powder1/4 tsp. chili powder1.25 ounce package taco seasoning mix4 ounce can diced green chilies1-1/4 cups sour cream1 teaspoon lime juice10-3/4 ounce can condense cream of chicken soup4 cups cheddar cheese, shredded1 bunch green onions, chopped6 ounce can sliced black olives(12) 6 inch corn tortillas Put chicken in Dutch oven, cover with water and bring to a boil (over full bed of coals) then remove coals to simmer for 10 minutes. In a smaller Dutch oven or skillet melt bacon grease or butter in pan and sauté onions until they are clear. Reserve one cup of broth from chicken then drain chicken and shred with fork. Set aside half of enchilada sauce, half of the green onions, half the cheese, black olives and tortillas. Add all other ingredients to a bowl and mix together. Spread 2 tablespoons of enchilada sauce on bottom of Dutch oven, then 2 cups of mix, then a layer of tortillas, then repeat layering with 3 cups of mixture and a layer of tortillas. Then spread remaining enchilada sauce over top then olives, remaining green onions and cheese. Cook for 45 minutes at 350 degrees with nine briquettes on the bottom and 18 on top. 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.