COOK OF THE WEEK - SANDRA MENNEN

Sandra Mennen is the Bank Iowa employee being highlighted this week. Sandra is a Certified Financial Planner at Bank Iowa. She and her husband, Kel, have lived in the Humboldt area since 1999. Kel is self-employed. Sandra grew up in Dumont. Kel grew up in Allison. They met on a blind date and went bowling with his church group. That must have been a blind date that went well since they ended up a married couple! They have one child, Kelly, living in Grinnell, and two grandchildren, Isaac and Greta. Sandra and Kel attend the Faith United Methodist Church in Humboldt. “The best part of working at Bank Iowa is helping people make financial decisions that can impact them, not only now, but will affect their future as well. Sandra sees the future of Bank Iowa and the Humboldt community to be very bright.” “People here in Humboldt care about each other and have a lot of community pride,” Sandra said. Sandra and her husband agree on their favorite hobby of fishing. She also enjoys golfing. She shares a picture with us today of one of her BIG CATCHES! I think that fish would make into lots of fish tacos, which she says is their favorite menu. She prefers crappie filets when making the fish tacos. She shares her recipe for fish tacos with us today and also several other tasty recipes.Fish Tacos Dredge walleye or crappie filets in dry corn muffin mix. Pan fry each side in 2 to 3 tablespoons of Canola oil. Layer onto a flour tortilla shell with:shredded cabbageFrank’s Red Hot Sweet Chili Saucefresh tomato, choppedshredded Cheddar cheeseShrimp and Angel Hair Pasta6 ounce angel hair pasta15 to 20 frozen shrimp1 tablespoon basil1/4 teaspoon red pepper flakesParmesan cheese2 teaspoons minced garlic2 tablespoons butter2 tablespoons olive oil1 pint cherry tomatoes, cut in half Sauté shrimp and tomatoes in the butter and oil. Sprinkle on basil and pepper flakes. Mix with boiled pasta. Sprinkle with parmesan cheese.Egg Salad1 dozen eggs1/2 cup Miracle Whip2 tablespoons milk1 tablespoon sugar2 teaspoons dried onion flakes Cut hard-boiled eggs in half lengthwise. To the yolks, add Miracle whip, milk, sugar and dried onion flakes. Mix until all yolks are mashed. Spoon or squeeze some yolk mixture back into each half egg white. Sprinkle with garlic salt.Spicy Italian Pasta Skillet2 cups dry rotini pasta, uncooked 16 ounces Italian sausage1 medium onion, chopped1 medium zucchini, quartered lengthwise, sliced8 ounce can sliced mushrooms1/2 cup shredded carrots14 ounces crushed tomatoes1/2 teaspoon crushed red pepper flakes1 cup shredded Mozzarella cheese Brown sausage; add onion, zucchini, mushrooms and carrots. Cook and stir 5 minutes or until sausage is no longer pink and vegetables are crisp-tender. Add tomatoes and pepper flakes, heat to bubbling. Add cooked pasta. Serve with Mozzarella cheese.Cabbage and LeekSoup1/2 head cabbage, chopped1/2 to 1 cup leeks, chopped1-1/2 cups beef broth Simmer until cabbage is tender. Add cubed potatoes and sliced polish sausages.Orange Chicken3 to 4 boneless, skinless chicken thighs, cut into large bite sized pieces Dredge in 1/2 cup cornstarch, 1/4 cup flour and 1/2 teaspoon salt. Roll chicken pieces in beaten egg. Dredge in cornstarch/flour mixture again. Fry until light brown in Canola oil. Drain oil and add bottled orange sauce. Simmer until coated and hot. Serve with teriyaki noodles or Lo Mein noodle.Brunch Bars2 eggs1-1/3 cups sugar2-1/4 cups flour1/2 teaspoon salt1/2 teaspoon baking soda1 teaspoon vanilla15 ounce can fruit cocktail1/2 cup walnuts1-1/3 cups coconut Beat the eggs first, then add the sugar and beat until frothy. Add the flour, salt, soda, vanilla with fruit cocktail alternating flour and fruit cocktail. Beat until well blended. Pour into a 15 x 11 inch jellyroll pan. Top with the walnuts and coconut. Bake for 30 to 35 minutes in a 350 degree oven.Glaze:1 stick of margarine1/4 cup sugar1/4 cup evaporated milk Boil the three glaze ingredients for 2 minutes. Cool cake for 5 minutes and then pour the glaze over the top of the baked cake.Lemon Meringue Pie2 egg yolks + 1 egg1/2 cup sugar3 tablespoons cornstarchpinch of salt1-3/4 cups water1/2 cup sugar1/2 cup lemon juiceone prepared pie crust Beat the 2 egg yolks and 1 egg, saving the whites of the eggs for the meringue. Add 1/2 cup sugar, cornstarch and salt; stir this mixture into the boiling water, sugar and lemon juice mixture. Cook until thick. Cool and pour into baked pie shell. Prepare the meringue and cover the pie with meringue and bake until brown. 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.Those wishing to send online condolences can send them to masonlindhart@gmail.com and we will see that it gets to the family. Be sure to put the deceased’s name in the subject line.