COOK OF THE WEEK - JENNY ABENS

Correction to a recipe of Sharon Miller’s Crescent Roll Casserole: Where Sharon’s recipe calls for a cup of Parmesan cheese, she says she prefers to use cheddar or Monterey Jack instead. (Sounds pretty good either way!) Just which taste your family prefers! Jenny Abens has been a teller at Bank Iowa in Gilmore City for 37 years. When asked what she enjoyed best about working at Bank Iowa, Jenny stated, “It is my customers in Gilmore City that I like the best.” Jenny and her husband, Paul Abens, have been married for 40 years. They both grew up in the Gilmore City area and both graduated from Gilmore City-Bradgate Schools. Jenny went on to study at Wartburg College, Moody Bible Institute and graduated from Buena Vista College in Storm Lake. Paul also attended Hawkeye Technical School after high school. They have two children and five grandchildren. Katy is married to Tyler; they have five children. Patrick is married to Taylor. Jenny and Paul attend the Faith Community Church in rural Palmer. Jenny’s parents are Roger and Marian Benjamin who now reside in Humboldt and Paul’s mother is Milly Abens (Ron Abens, deceased) from Pocahontas. Jenny says she learned to cook from her mom, who was also a former employee of Bank Iowa and has twice been “Cook of the Week.” Several of her recipes are included: Stuffing, Apple Pie, Strawberry Pie and a Coffee Cake recipe she submitted the first time she was featured in your paper. Her secret for serving good food was in her love for the people who gathered around the table. “Anyone can follow a recipe, but it takes someone special to make a meal memorable.” Jenny lists her hobbies as reading, crocheting and gardening. Paul lists his hobbies as gardening, reading and fishing. A favorite menu of theirs is any grilled meat, swamp rice and salad. She also shares her swamp rice recipe with us today.Coffee Cake4 cups flour1 cup shortening1 teaspoon salt1/3 cup warm water1 package yeastpinch of sugar2/3 cup milk1/3 cup sugar2 eggs, beaten Scald milk and 1/3 cup sugar and let cool. Cut together flour, shortening and salt. Combine water, yeast and a pinch of sugar and add to flour mixture. Stir together. Add scalded mixture and eggs. Mix well. Divide in two. Roll out one half and put in bottom of 11 x 17 inch pan. Cover with 1 can of pie filling, or a little more. Roll other half and put on top. Cut slits and let set for 30 to 45 minutes. Bake for 25 minutes at 350 degrees. Frost.Fried Apples1/2 cup butter6 to 8 apples, peeled and slicedCook until apples are tender.2 teaspoons cornstarch1/2 cup cold water1/2 cup brown sugar1/8 teaspoon cinnamon Combine above 4 ingredients and pour over apples. Simmer about 2 minutes.Swamp Rice2 cups (1 small box) Minute Rice1 can cream of mushroom soup2 small cans mushrooms1 envelope dry onion soup mix1 stick of margarine, melted Bake at 350 degrees for 45 minutes, covered.Candy Store Fudge (This is a customer favorite at Christmas. I make it for our “goody tray” we have out during December.)1/2 pound butter12 ounce and 6 ounce package chocolate chips8 ounce package marshmallows3 tsp. vanilla2 cups chopped nuts4-1/2 cups sugar13-1/2 ounce can evaporated milk Place the following ingredients in a large bowl: butter, chocolate chips, marshmallows, vanilla and nuts and set aside. Slowly bring to a boil, stirring constantly, the sugar and evaporated milk and stir for exactly 6 minutes. (Start timing at the rolling boil stage). Mixture scorches easily. Pour this mixture over the ingredients in the bowl and mix with electric mixer until well blended, pour into buttered 9 x 13 inch pan. Refrigerate for 12 hours – if you can wait that long! Makes 6 pounds.Strawberry PieCrust:1-1/2 cups flour1/2 teaspoon salt2 tablespoons sugar1/2 cup oil3 tablespoons milk Combine. Press into a large pie pan and bake at 350 degrees until brown.Pie Filling: Bring to boil:1 cup water3 tablespoons cornstarch1 cup sugarAdd:4 or 5 drops red food coloring 4 tablespoons strawberry Jell-O (1/2 package)Add:At least 2 cups strawberries. Cool and top with Cool Whip.Apple PieFor 8 inch or 9 inch pie.4 cups apples, heaping1 cup sugar2 heaping tablespoons flourvanillaa shake of salta shake of cinnamon Combine and put in pie shell. Top with a second crust. Bake 15 minutes at 400 degrees. Then turn oven down to 350 degrees and bake for 30 to 45 minutes longer.Stuffing for Three People1/4 cup celery2 cups mushrooms1/2 cup onion1/3 cup water2 tablespoons butter1 teaspoon parsley flakes1/2 teaspoon salt1/8 teaspoon pepper1/8 teaspoon thyme1/8 teaspoon sage4 slices bread Combine and bake at 350 degrees for 45 minutes to 1 hour.Best Ever HotChocolate Sauce Melt 1 cup chocolate chips (1/2 sweet, 1/2 bittersweet) with 1/2 cup oleo or butter. Add 2 cups powdered sugar, 1-1/2 cups Pet milk (actually 1 can). Boil 8 minutes after it comes to a rolling boil. Stir if you don’t have a heavy pan. Store in refrigerator. Take out what you want to use and heat for hot chocolate or ice 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.