JAN WESTLING

I already knew Jan Westling but one Saturday when I was walking through the Farmer’s Market in downtown Humboldt, she and her daughter, Amber, and her mother were sitting at a table selling cookies and other baked goodies. I found out in visiting with them that Jan and Amber have a lot of shared talents. A week or so later, I visited them in their home. Amber had a lot of talents to share with me. I even got a picture of Amber’s art she has gotten a blue ribbon for in the Webster County 4-H organization which I’m sharing with you today. Jan and Glen Westling reside in Badger, and have three children. They attend Faith United Methodist Church in Humboldt. Jan is the daughter of Jane Tubbs and the late Norman Tubbs. Glen’s parents are both deceased but always lived in and around the Badger area. Jan is an aide for UnityPoint of Fort Dodge. Glen is a wholesale supplier for Echo which is a building supplies company. They actually were introduced to each other by Jan’s sister and brother-in-law, Jill and Tom Pliner. “After meeting, they went out to eat and then the friendship just blossomed,” Jan stated. They were married Aug. 3, 1991. Jan attended Humboldt schools her whole life, graduating from Humboldt High School. Glen attended Badger and Fort Dodge schools, but attended Humboldt High School for a short while and graduated from Humboldt High School. Their three children are Jeffery, who graduated this last May from Humboldt High School. He is attending ICCC and also is working at Hy-Vee in Humboldt. Amber will be going into ninth grade when school starts this fall and Casey will be going into sixth grade. Jan listed her hobbies as sewing, scrapbooking and making candies. Glen enjoys woodworking and gardening. Amber has been active in 4-H of Webster County since she was in fourth grade. She is proud of the many blue ribbons she has received. From seeing her projects I believe she does everything well that she attempts to do. With her dad’s help, she made a chair out of pallets which sits on their front porch. The year her Grandpa Norman passed away, she made a medium sized hope chest in his memory with his picture and the year of his death on the front of it. She wanted to share the picture of that. It has a padded top which can be used to sit on. In another project, she took an old tree stump, made a padded seat on the top of that and they have a little seat to sit on. My favorite was the quilt she made using her t-shirts. Her quilt got a purple ribbon at the county fair, allowing her to go on to the Iowa State Fair. There she received a blue ribbon. She has done a beautiful job on the quilt. I’m not sure I could have done as nice as she did. She also showed me some art she did for 4-H. She is such a busy girl and does each item so well. I was very impressed by this young girl’s many abilities. While in junior high, Amber went out for track because there was no soccer in junior high but in high school she will be very busy in volleyball, basketball, softball and soccer. With keeping up her studies, Amber is obviously a very busy girl with 4-H projects, sports, and studies. She also shared a couple of recipes she likes to bake along with the recipes shared by Jan. Jan stated that their favorite menu is smoked ribs in the smoker and cobbler in the Dutch oven outside, both being meals cooked by Glen. Jan shares Glen’s cobbler recipe plus several others she makes, along with the two that Amber wanted to share with you today.Glen’s Dutch Oven Cobbler1 yellow cake mix2 cans pie filling, use flavor of your choice, apple, blueberry or cherry are good1 small can 7-Up First dump the cake mix in the Dutch oven, then the pie fillings, then the 7-Up on top. Stir just very slightly. Cook over coals about 45 minutes, or until done.Amber’s Blue Ribbon Chewy Brownie Cookies2/3 cup Crisco1 tablespoon water2 eggs1/3 cup unsweetened baking cocoa1-1/2 cups firmly-packed brown sugar1 teaspoon vanilla1-1/2 cups flour1/2 teaspoon salt1/4 teaspoon baking soda2 cups semi-sweet chocolate chips (12 ounces) Combine Crisco, brown sugar, water and vanilla in a large mixing bowl. Beat at medium speed with electric mixer until well blended. Beat eggs into creamed mixture. Combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed until just blended. Stir in chocolate chips. Drop rounded tablespoons, 2 inches apart, onto greased baking sheet. Bake on baking sheet at 375 degrees for 7 to 9 minutes, or until cookies are set. Cookies will appear soft and moist. DO NOT OVERBAKE. Cool on baking sheet for 2 minutes. Remove to foil. Yields 3 dozen cookies.Amber’s Blue RibbonPineapple Banana Nut Bread3 cups flour1 teaspoon salt1 teaspoon baking soda1 teaspoon cinnamon3 eggs, beaten2 cups sugar2 cups mashed bananas, about 31 cup crushed pineapple with juice1 cup chopped nuts1 teaspoon vanilla1 cup margarine Blend together flour, salt, soda, and cinnamon. Beat together well, the eggs, sugar and margarine. Blend in flour mixture and vanilla and beat well. Add bananas and beat well again. Add pineapple and nuts and blend. Pour into greased 7x3x2 inch loaf pans and bake in 325 degree oven for 60 minutes or until done. Allow to cool in pans for 10 minutes. Makes 3 loaves. NOTE: This bread freezes beautifully and is a perfect treat for you and your guests. Serve with ice cream for a double delight. This stays very moist.Pasta Salad1-1/2 cups vinegar3/4 teaspoon garlic salt3/4 teaspoon pepper2-1/4 cups sugar1-1/2 teaspoons prepared mustard20 ounces Rotini pasta, prepared.diced green peppersliced cucumbersliced or diced onion Boil vinegar, garlic salt, pepper, sugar and prepared mustard. While still warm, pour over cooked Rotini pasta. Mix in prepared vegetables. Chill. ServeTortilla Pinwheels8 ounces cream cheese8 ounces sour cream1 small can diced black olives2 cups shredded cheddar cheese1/2 package of taco seasoning1/3 cup chunky salsa1 package (10” or 12”) flour tortillas Mix all ingredients together well (except tortillas). Spread evenly over tortilla shells to 1/2 inch of edge. Roll individually and cut in pinky width slices. Store covered with wax paper between layers. NOTE: Flavor is better if can let sit at least 4 to 6 hours or overnight. Ends of tortilla rolls can be discarded or snacked on for a “taste test.”Cranberry Chicken8 to 10 chicken breasts, boned and skinned1 can whole berry cranberry sauce6 ounce bottle Russian salad dressing with honey1 package onion soup mix. Mix last 3 ingredients; pour over chicken in a 9x13 inch baking dish. Marinate in fridge 3 to 4 hours. Bake, uncovered, in a 300 degree oven for 90 minutes, basting occasionally. Serve over rice or noodles.Grandma Opheim’s Oatmeal Ice Box Cookies1 cup shortening1 cup white sugar1 cup brown sugar2 eggs1-1/2 cups flour1 teaspoon soda1 teaspoon salt3 cups quick oatmeal1/2 to 1 cup coconut1 teaspoon vanilla Mix ingredients together and chill several hours or freeze in oblong roll. Slice and bake in a 350 degree oven for 8 minutes. (Time depends on thickness of slices.) Frost with powdered sugar frosting.Last Minute Salad1 package whipped topping mix1 can apricot pie filling2 large bananas, sliced1 cup white cherries, cut in half and well drained1 can pineapple chunks, well drained1 can Mandarin oranges, well drained1 cup mini marshmallows, optional Prepare whipped topping mix according to package directions. Fold in remaining ingredients and chill.Blueberry SaladChill until firm:2 packages grape Jell-O2 cups boiling water1 large can crushed pineapple, DO NOT DRAIN1 can blueberries, DO NOT DRAINTopping:8 ounce package cream cheese1/2 pint sour cream1/2 cup sugar1/2 teaspoon vanillaChopped nuts, optional Mix together and put over top of Jell-O.Slow Cooked Bread Pudding4 cups French bread cubes, toasted2-1/2 cups milk, scalded, cooled slightly2 eggs, beaten3/4 cup sugar1/4 teaspoon cinnamondash nutmegdash salt1 teaspoon vanilla extract2 tablespoons melted butter1/2 cup raisins, optionaldessert sauce or whipped cream for garnish Lightly butter your slow cooker or bean pot, then add bread cubes. In a small bowl, whisk together the scalded milk, eggs, sugar, cinnamon, nutmeg, salt, vanilla, and melted butter. Pour milk mixture over the bread cubes, then add raisins, if desired. Gently, using a large spoon or spatula, press bread cubes down into mixture so all bread pieces will soak up milk mixture. Do not stir. Cover and cook at 200 degrees for 5 to 6 hours, until bread pudding is set. Serve with a dessert sauce 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.