COOK OF THE WEEK - SAMMI JOHNSON

Sammi Johnson was recommended to me when I visited with Kelsey Stearns a few weeks ago and last Saturday I finally got to meet Sammi when we were both at JoKir’s Wild Farm Fair. Sammi Johnson is an ambitious young lady who is an Assistant Manager at Hy-Vee, right here in Humboldt. She also is a part of ‘Three River’s Kringla’ with Kelsey Stearns (threeriverskringla@gmail.com). They are scheduled to be at the Wine Walk on Saturday, Sept. 19, and Pumpkins and Ponies at Springvale Farms on Saturday, Oct. 10. When they aren’t at some other event on a Saturday, you can usually find them at the Farmer’s Market in Humboldt on a Saturday morning selling their delicious baked goods. Sammi’s parents are Bob and Cindy Johnson of rural Hardy. She has an older brother, Brett, living in Cedar Rapids, and an older sister, Jesi, living in Fort Dodge. She also has a nephew Kane, 14 years old, and two nieces, Saryn, 8 years old, and Gracyn, 6 years old. She graduated from Humboldt High School, attended Iowa Central Community College and then attended Minnesota State at Mankato, MN, and earned a degree in Music Business Industry. She originally was a member of Hardy Trinity Lutheran Church, but now attends Our Saviour’s Lutheran Church. Sammi lists her hobbies as baking, sewing and gardening. I can tell from the recipes she has shared with all of us today that she loves to cook.Great Grandma Hubbell’sOh Henry Bars1/2 cup shortening1 package butterscotch chips1 package chocolate chips1 cup chunky peanut butter Melt above ingredients in a pan over a pan of hot water. Cool, then add:3 cups mini marshmallows2 to 3 cups Rice Krispies Spread in a buttered 9 x 13 inch pan and cool in refrigerator.Homemade Cornbread1/2 cup corn meal3/4 cup sugar1/4 cup oil2 eggs1 cup milk2 teaspoon baking powder1/4 teaspoon salt1-1/2 cups flour Mix altogether. Pour into a greased 9 x 13 inch pan. Bake in a preheated 375 degree oven for 15 to 20 minutes or until tested for doneness.Calico Beans1 pound hamburger, browned1/2 pound bacon, chopped and browned1 cup onion, chopped1/2 cup ketchup1 teaspoon salt1/2 cup brown sugar1 teaspoon dry mustard2 teaspoons vinegar Combine above over medium heat. Add:1 can pork n’ beans1 can kidney beans1 can lima beans, drained Bake in a 350 degree oven for about 45 minutes or until desired thickness.Mom’s CheeseburgerMacaroni1/2 pound ground beef2-1/4 cups water1/2 cup ketchup1 teaspoon dry mustard2 cups elbow macaroni3/4 pound (12 ounces) Velveeta cheese Brown beef and drain. Add water, ketchup and mustard. Bring to boil. Stir in macaroni, reduce to medium, low heat. Cover. Simmer 8 to 10 minutes, until macaroni is tender. Add Velveeta, Stir until melted.Possible substitutions:Tomato juice in place of waterChili powder instead of mustardTomato paste instead of cheesePeanut Butter OatmealDream Bars1 cup melted butter1 cup brown sugar1 teaspoon soda2-1/4 cups oats1-1/2 cups flour1 teaspoon salt1/2 cup peanut butter1 can sweetened condensed milk2 “king size” bags of mini Reese’s peanut butter cups1 cup milk chocolate chipsFor crust: Mix butter, sugar, soda, oats, flour and salt until crumbly. Set aside about 1 cup of mixture. Press rest into lined and sprayed pan. Bake for 10 minutes.Filling: Mix peanut butter and condensed milk. Once crust is baked, spread filling over the top. Sprinkle reserved crumbs on top of filling. Bake another 15 minutes. Top with Reese’s peanut butter cups and chips. Bake another 5 to 10 minutes.Skillet Hamburgers1 pound ground beef1 eggsaltine crackers, crushedonion, choppedsalt and pepper Mix and form thick patties. Cook on top of the stove.One Pan Taco Skillet1 pound ground beef1 large onion, diced2 bell peppers, diced1 can Rotel (diced tomatoes with green chilis)1 cup salsa1 cup white rice1 cup water1 cup beef stock2 teaspoons cumin1/4 teaspoon cayenne1 teaspoon chili powder1 teaspoon garlic powder1 teaspoon paprika1 cup shredded cheddar cheese In large pan, brown beef. When slightly brown, add onions and peppers. When beef is fully cooked, add Rotel, salsa, rice, water, stock and spices. Stir well and cover. Let simmer on low heat until rice is cooked and liquid has cooked off. Top with cheese and stir until melted. 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.