COOK OF THE WEEK - LIVERMORE LIBRARY BOARD

The Library Board of the Livermore Public Library consists of five volunteer members, one director and one assistant. The Library board provides community input, provides financial approvals and supports their community events sponsored by their library. I asked the board for a little bit of history on the Livermore Public Library. Floyd started out by saying, “The ‘Equality Club’ started in the kitchen of Julia Behounek” in 1935.” Then Myrna pulled out a book of history either of Livermore or the Livermore Public Library and the following are excerpts taken from a writing in 2005 of the library. The Livermore Public Library started in 1935, when the late Julia Behounek felt the need for a public library for her young boys, who were avid readers. Julia began discussing the need for a library with fellow Equality Club members, who were inspired by her enthusiasm. Julia served as chairman of the Livermore board for 25 years. Mrs. L. E. Cockrill, wife of the Liver-more School Superintendent, was acting chairman of the committee in charge of estab-lishing a public library in Livermore in 1935. Members of the Equality Club planned benefit card parties, afternoon teas, and various other fundraising projects – plus donations – got the ball rolling for a library. With the aid of Livermore’s Federated Club and the Twentieth Century Club, they cleaned a small empty building on the present Pete Wilson property across from the Methodist Church. Townspeople shared books from their home bookshelves for the first Livermore Library. The Equality Club purchased books with the pro-ceeds from their many fundraisers. The official opening date was Dec. 19, 1936, in the old town hall. Bernadine Hoganson was the first librarian. She served as librarian for 10 years, until Feb. 6, 1946. The small building was primitive and hard to heat, so the books were moved to the back of the Post Office for a while. If the librarian wasn’t there, the postmaster would check out a book for the customer. In June of 1938, Mayor Ole Nelson appointed the first Livermore Library Trustees: Ger-trude Boyd, Julia Behounek, Bertha Baessler, Ardis Hamm, Bernadine Hoganson, Kate Hammond, Marie Hanson and Edith Johnson. These ladies set the rules and standards for the new library! Finally the town was persuaded to allow the library to occupy a room in the town hall. Once again the members of the Equality Club worked hard to pay for shelves and minimum equipment. The town paid for the utilities and a small salary for the librarian. She started out with $10 a month and was open two afternoons a week. The Equality Club was established in 1911, and disbanded on Sept. 27, 1978. They were avid longtime friends of the Livermore Library and strong and faithful supporters. Without their devotion to organize a library in Livermore, it could have been years before it was started. A major grant was received from the Kinney Lindstrom Foundation. With this grant the town purchased the brick building, built in 1930, which was the former Veterinary office at the end of Main Street. The remodeling was paid for with MIDAS Grant money and the equipment was purchased with money from the Kinney Lindstrom Grant money. When the local liquor store was remodeled, the shelves were purchased by the library for additional shelving. The li-brary’s (then 4,000 volumes) was much better accommodated in the new 20’ by 50’ facility, which was at one time a pool hall. It was not an easy task getting the building ready for service to the public. A lot of people volunteered their help. Kirk Hundertmark donated all the wiring of the new library building. The library was opened for the Livermore Centennial Celebration on June 20-22, 1980, but the official grand opening was held on Sunday, Nov. 2, 1980, with 108 persons attending. In December of 1987, a monetary gift was given by Marjorie Baker Robinson of Las Vegas, NV, honoring her parents, Stephen and Hattie Baker. Years ago Baker had been a Livermore livestock buyer. This was the beginning of a great opportunity for the library to build a new reference and quiet study room and meeting area for those in need of a place to gather. In April of 1988, the Livermore Library Board started fundraising campaigns for the new addition. The town supplied the land and received private donations, a carnival, bicycle raffle, pork chop supper, donkey ball game, ice cream social and benefit auction were held, plus funds matched by the A.A.L. of $750. The dream became a reality with a lot of hard work and generosity of the Livermore community and friends of the library. The new addition was started in the fall of 1988. An open house for the new 24’ x 28’ addition was held April 1, 1989, with a large crowd in attendance. In the summer of 2002, the Livermore Library was given an opportunity to receive a grant from the Bill and Melinda Gates Foundation. The grant papers were filed and the librarian at-tended many classes, then on Aug. 25, 2003, they received two new XP Gates computers, plus a nice printer, miscellaneous programs, updates and computer training. This was a great im-provement for the patrons of the library. This year marks the 80th an-niversary of the Livermore Library. An open house will be held on Friday, Aug. 7, to celebrate the library’s anniversary. Come say “hello” to the Library Board members and staff at the Livermore Library. The library is maintained from funds from the City of Livermore and Humboldt Coun-ty, State of Iowa – State Aide, video, DVD and CD rentals, copy and fax machine use. These funds pay the librarian’s salary, building insurance, lights, water, fuel, and all other expenses associated with maintaining a public library. The library welcomes and greatly appreciates memorial gift money, which is saved until a piece of equipment or some improvement must be made that is not in the budget. The city owns the building and pays for the building repairs, snow removal and mowing. This small town library receives a lot of good complements for its building and services. The Library Board is sharing the following recipes with you today.Slow-Cooked TurkeySandwiches(Carol McKenna)6 cups cubed cooked turkey2 cups cubed Velveeta cheese1 can cream of chicken soup1 can cream of mushroom soup1/2 cup finely chopped onion1/2 cup chopped celery In a 3-quart slow cooker, combine first six ingredients. Cover and cook on low for 3 or 4 hours or until onion and celery are tender and cheese is melted. Serve on buns. Yields about 24.Sugar Free Rhubarb Sauce(Carol McKenna) Very good on Pancakes!2 cups rhubarb2 tablespoons tapioca1 can diet 7-Up1 package Sugar Free Strawberry Jell-O Cook Rhubarb, tapioca, and 7-Up until rhubarb is tender. Remove from heat. Stir in Jell-O well. Refrigerate.Banana Oatmeal Breakfast Cookies(Carol McKenna)1 banana, mashed (1/2 cup)1/2 cup peanut butter1/2 cup honey1 teaspoon vanilla1 cup oatmeal1/2 cup whole wheat flour1/4 cup non-fat dry milk powder2 teaspoons cinnamon1/4 teaspoon baking soda1 cup dried cranberries, blueberries, or raisins Preheat oven to 350 degrees. Lightly spray cookie sheet. Stir together banana, peanut butter, honey and vanilla. Add the rest of the ingredients. Drop by spoonsful on cookie sheet. Bake 14 to 16 minutes or until golden brown.Mom’s Tie-In-Knot Rolls(Myrna Nickles)1-1/2 cups hot water2 teaspoons salt1/2 cup sugar1/2 cup shortening2 beaten eggs1 package yeast, dissolved in 1/2 cup warm water7 cups flour Pour hot water over salt, sugar and shortening. Let stand until lukewarm, then add eggs and yeast mixture and flour. Knead until smooth and elastic. Let rise until double in size. Punch down and let rise again. Roll out to 1/2-inch thickness. Slice in strips one inch wide and 4-5 inch long. Dip in melted butter or oleo, then into a mixture of cinnamon and sugar. Tie in a knot and place on greased pan lined with brown sugar and chopped nuts. Let rise again, then bake at 350 degrees for about 25 minutes.Icy Punch(Myrna Nickles) Mix together and stir:2 small or 1 large cherry Jell-O3/4 cup sugar 2 cups boiling waterAdd:46 ounce can pineapple juice6 cups cold water Stir and freeze in large con-tainer. Take out 2 hours before using and add:2 large bottles of ginger aleDelicious Dessert(Myrna Nickles) Beat 3 egg whites. Gradually add 1 cup sugar and beat till stiff.Then add and mix:20 small soda crackers (crushed)1 teaspoon vinegar1 teaspoon vanilla1 teaspoon baking powder1/2 cup nuts Spread in a buttered 9x13 inch cake pan. Bake 20 minutes at 325 degrees or until golden tan. Cool. Mix:2 cups Cool Whip1/2 cup powdered sugar8 ounce package Philadelphia Cream Cheese1-1/2 teaspoons vanilla Spread on top. Pour 1 can of any berry pie filling over top and refrigerate until serving.Easy Healthy Fresh Salsa(Kris Landolt)20 ripe large Roma tomatoes2 yellow bell peppers2 red bell peppers2-3 jalapeno peppers1 large red onion1 large white onionchopped cilantro and parsley2-3 large cloves of fresh garlic, crushedsalt, pepper and garlic salt (Use Red Hot Sauce, red crushed peppers or habanero peppers) for a hotter taste. Chop all vegetables and stir in with chopped tomatoes and crushed garlic.Option 2 – Cooked Salsa Cook salsa approximately 10 to 15 minutes on medium-low. Add water for desired thickness. Add 1/2 to 1 block of Velveeta Cheese for those cold football nights for dip. Freeze any lefto-ver salsa in a freezer bag for winter. You can add it to spa-ghetti, lasagna, chili or goulash.Easy, Easy (not so healthy) Cream Cheese Dip(Kris Landolt)(2) 8 ounces soft cream cheese1-2 cloves of garlic1 jar of drained sliced green olives1 package of corned beef, if desiredsalt, pepper, garlic powder Blend all ingredients together and refrigerate. Best served with Triscuits.Grilled Rosemary Chicken with Sweet and Sour Dipping Sauce(Melissa Collins)2 tablespoons plus 1 teaspoon minced fresh rosemary2 teaspoons brown sugar2 teaspoons kosher salt1 teaspoon black pepper2 tablespoons vegetable oil more for grill2-1/2 pounds boneless skinless chicken thighs, trimmed of excess fat1 cup orange marmalade1/4 cup vinegar Mix 1 tablespoon rosemary and next three ingredients in a small bowl. Cube chicken into one-inch squares. Skewer chick-en about 6 to 7 chunks per skewer. In a shallow pan drizzle the oil over the chicken and roll to coat. Sprinkle the rosemary mixture over chicken. Warm the marmalade, vinegar and remaining 1 tablespoon rosemary in a saucepan over low heat. Prepare a grill by heating and cleaning the grill grate. Over moderate temperature quickly rub the grate with a pa-per towel soaked with vegetable oil. Place chicken on the grate turning approximately 4-5 minutes per side. Remove from grill and drizzle with prepared dipping sauce. Sprinkle remaining 1 teaspoon rosemary over the top, optional.Grandma Emma’sWine Pudding(Melissa Collins)4 cups wine** or 100 percent grape juice4 tablespoons minute tapioca Cook over medium heat till thickened, best served warm. ** Melissa suggests using Train Wreck Winery “Kate” Wine.Easy Foil Dinner for Two(Melissa Collins)2 lean hamburger patties2 small potatoes, sliced thick1/2 cup mini carrots1/2 cup onions, sliced1/4 cup margarineseasonings to taste Spray large piece of alumi-num foil with cooking spray. Arrange hamburger patties and vegetables in middle of foil. Dot vegetables with margarine. Add seasonings. Fold foil making sure all ends are sealed tightly. Grill on medium heat for 30 minutes. Flip over and grill 20 minutes more.Meatballs for Crockpot(Bonnie Ricker)1 bag original flavor meatballs1 jar sweet/sour saucelarge can pineapple tidbits, drained. Put in crockpot and cook until done.Beer Bread(Bonnie Ricker)2 cups self-rising flour1 can lite beer1 tablespoon sugar Preheat oven to 350 degrees. Mix all ingredients well and place in a greased loaf pan and bake for one hour. This is won-derful with pasta and is great toasted the next day. Cut into 16 slices this is 1-1/2 Weight Watchers points per serving. If you are reading this, then you probably enjoy new recipes. If you would like to share some of your recipes with the com-munity 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.