COOK OF THE WEEK - ANGIE FRERK
Angie Frerk is another of the Bank Iowa employees who we are interviewing for our Cook of the Week. Angie has been work-ing at Bank Iowa for 13 years and is a vice president and commercial and ag lender at the bank. Angie and her husband Brad live near Gilmore City and farm by Bradgate. They have been married for eight years. Angie graduated from the Twin River Valley High School and also the University of Northern Iowa. They have two children. Emma is 7 years old and is a first grad-er at Taft Elementary in Hum-boldt. Levi is 4 years old and attends preschool at Kings Kids in Humboldt. They’re family attends Resur-rection of Our Lord Catholic Church in Pocahontas. They enjoy camping and spending time with family and friends. Angie shares some yummy sounding recipes with us this week. They look like fun and tasty recipes to try out.Kim’s Chocolate Chip Cookies2 cups butter flavored Crisco1-1/2 cups sugar1-1/2 cups brown sugar2 teaspoons vanilla4 eggs4-1/2 cups flour2 teaspoons salt2 teaspoons sodachocolate chips Cream Crisco and sugars well. Add vanilla and eggs. Stir. Add flour, soda and salt. Stir in chips. Bake in a 350 degree oven until golden. You can cut the batch in half easily. This batch makes approximately 4 cookie sheets.Caramel Brownies1 package German chocolate cake mix3/4 cup butter, melted1/3 cup evaporated milk1 cup chocolate chips14 ounce bag of caramels1/3 cup evaporated milk Combine cake mix, butter, 1/3 cup evaporated milk. Stir until it holds together. Place half of dough in a greased 9 x 13 inch pan. Bake at 350 degrees for 6 minutes. Sprinkle chocolate chips over the crust. Combine caramels and 1/3 cup evaporated milk and microwave until cara-mels are melted, stirring every minute. Pour over first layer. Spread remaining dough on top. Bake 15 to 20 minutes. Cool completely.Diane’s Egg Bake10 eggs2/3 cup milk1-1/2 cups ham, chopped4 cups frozen hash browns, thawed3 cups shredded cheddar cheese1 cup sour cream1/4 to 1/2 teaspoon salt1/2 teaspoon pepper1 cup corn flakes2 teaspoons margarine Beat eggs until frothy, add milk and beat. Add rest of in-gredients (except the corn flakes and margarine). Put into greased 9 x 13 inch pan; top with corn-flakes and margarine (mix the two together). Bake in a 350 degree oven for 40 to 50 minutes until knife comes out clean.Taco Pie1 tube crescent rolls1 pound hamburger1 envelope taco seasoningolivessour creamshredded cheddarDoritos Grease 9 x 13 inch casserole dish. Place tube of crescent rolls on bottom. Brown hamburger, add taco seasoning with water per instructions. Spoon ham-burger on dough. Add toppings in order. Crunch chips on top. Bake for 20 minutes at 350 de-grees.Mom’s Pizza Dough1 package dry yeast1 cup lukewarm water1 teaspoon sugar1-1/2 teaspoons salt1 tablespoon olive oil1 egg, beaten3-1/2 cups flour Stir yeast into 1/4 cup warm water. Add sugar and let stand 5 minutes. In bowl, combine rest of water (3/4 cup), salt, oil and egg. Stir in dissolved yeast mix-ture. Last, add enough flour to make dough which can be kneaded. Knead well and put into greased bowl and cover with damp cloth or paper towel. Let rise. Pat into 11 x 14 inch pan and prick with fork. Bake in a 350 degree oven for a few minutes. Take out of oven. Cov-er with pizza sauce, toppings and cheese. Bake until cheese is bubbly.Mom’s Corn and Macaroni Casserole15 ounce can whole kernel corn, do not drain15 ounce can cream style corn1 stick margarine, cut into chunks1 cup Velveeta (approximately 1/3 of 2 pound loaf)1 cup dry elbow macaroni Combine ingredients in a 1-3/4 to 2 quart baking dish. Bake covered for 30 minutes. Stir and bake 30 minutes or more in a 350 degree oven.Mom’s Snicker Salad5 Granny Smith apples, peeled and cubed2 boxes instant vanilla pudding2 cups milk12 ounces Cool Whip6 Snicker candy bars, cubed Add pudding to milk. Stir until well blended. Fold in Cool Whip, apples and Snickers. Cool 1 hour.Beef Stew2 pounds stew meat (cook, then cube)1 small bag baby carrots, chopped1 can corn, drained1 can stewed tomatoes, petite diced, don’t drain3 cups frozen green beans (1 pound bag)3 cups frozen peas5 red potatoes, cut upcelery1 teaspoon pepper1 package dry ranch dressing4 cups hot water4 beef cubes (dissolve in the 4cups of hot water) This will make a pot and a half. Simmer 4 to 5 hours.Fern’s Chocolate CookiesCream:1 cup margarine2 cups brown sugar2 eggs2 teaspoons vanillaAdd:8 tablespoons cocoa1 cup milk1 teaspoon salt3-1/3 cups flour1 teaspoon soda Mix well. Drop on cookie sheet. Bake in a 350 degree oven for 10 minutes. Frost with fol-lowing frosting.Frosting: Beat together. May double.2 tablespoons margarine1 teaspoon and a little more cocoa1 tablespoon milk1 cup powdered sugar1 teaspoon vanilla 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.