COOK OF THE WEEK - DAVID BOSWELL

David Boswell’s first words on his questionnaire were “I do not ‘Cook’!” But he does enjoy producing the food for the family members that he relies on to feed him. David enjoys producing beef and produce from the garden. “Nothing is better than a grilled hamburger dressed with fresh lettuce, onion and tomato from the garden,” he said. David is the Regional President at Bank Iowa. He has been at Bank Iowa for 22 years. I asked David what he liked best about working at Bank Iowa. His reply was “the solid, dedicated staff, the customers (I learn a lot from customers), and the variety of businesses.” He went on to say “that the Humboldt Community is well positioned for growth and stability. Humboldt County is a strong agricultural community with a diverse industrial base that provides many opportunities. Bank Iowa is proud to serve and support this growing community.” David and his wife, Jennifer, were married July 9, 1988. They met on a blind date while they were both working in Fort Madison. They moved back to the Humboldt area in February 1994. David grew up in Nevada. His parents are Eldon and Marilyn Boswell of Nevada. He graduated from Nevada High School and Iowa State University. Jennifer is a native of Humboldt. Her parents are Gerry Christensen and the late Chris Christensen of Humboldt. Jennifer graduated from Humboldt High School and Luther College. Jennifer is a second grade teacher at Taft Elementary School. David and Jennifer have two children. Madison lives in Dyersville and is getting married in October of this year to finance’ Doug Simon. Allison attends Belmont University in Nashville, TN. David and Jennifer attend Zion Lutheran Church. David is very active in organizations, being on the Humboldt County Memorial Hospital Board, Pheasants Forever and the Humboldt County Fair Board. His hobbies include raising beef cattle and gardening. Jennifer’s hobby is reading. David lists any favorite menu to include beef. He told me his recipes today are from the family members he relies on to feed him. He went on to say that would be his wife, his mother and recipes from his mother-in-law. Again he stated, “He produces the food! Someone else has to fix it!”COMMENT CARROTS6 to 8 carrots or 20 ounce bag1/2 teaspoon salt4 tablespoons butter1/3 cup sugar1/4 teaspoon ginger1/4 teaspoon nutmeg1/8 teaspoon dry mustard1/4 cup carrot liquid or water Cook the carrots in a small amount of water until crisp-tender; drain. Cut to the size you want and place in baking dish. Combine butter, sugar, salt, ginger, nutmeg, dry mustard and liquid from cooked carrots or water and heat to boiling. Pour hot mixture over carrots and bake at 350 degrees about 30 minutes. Baste several times during baking.Very Best Ham Balls5 pounds ham loaf (I get it at Fareway already mixed)2 cups milk2 eggs3 cups graham cracker crumbs1 teaspoon onion saltSauce:1/2 cup catsup1/2 teaspoon dry mustard1 cup brown sugar1/4 cup + 2 tablespoons vinegar Mix together (easiest to use hands) ham loaf, graham cracker crumbs, milk, eggs and onion salt. Form into balls and bake in greased pans 1 hour at 300 degrees. Mix sauce ingredients and pour over meatballs after 1 hour. Bake uncovered another hour at 250 degrees.Honey Wheat Bread3 tablespoon butter or margarine, melted1 cup milk1/4 cup honey1 tablespoon salt Warm the above ingredients to luke warm. Add 2 packages quick rising yeast that has been dissolved in 1-1/4 cups warm water. Then to this mixture add 3 cups whole-wheat flour and 2 to 3 cups white flour. I usually add 2 cups white flour and then add the rest as I need it or while I am kneading the dough. After kneading the dough put it in a greased bowl and let rise until doubled in bulk. Cover with a towel or plastic wrap. This usually takes about an hour. Punch down then and form into 2 loaves and put in greased loaf bread pans. Let rise again until doubled and then bake in 350 degree oven for about 35 minutes. Remove from the oven and brush with melted oleo or butter. Then remove from pans. NOTE: If the top of the loaves are getting too dark, cover loosely with foil the last 15 minutes of baking.Sugar Coated Pecans1 egg white1 tablespoon water1 cup white sugar3/4 teaspoon salt1/2 teaspoon ground cinnamon (I usually add more)1 pound pecan halves Preheat oven to 250 degrees. Grease baking sheet. In a mixing bowl, whip together the egg white and the water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet. Bake at 250 degrees for 1 hour. Stir every 15 minutes.Easy Pie Crust5 pounds of flour3 pounds butter flavor Crisco1 tablespoon salt30 ounces regular 7-Up Measure flour into large bowl. Slowly mix in 3 pounds of butter flavored Crisco using pastry cutter. Little by little, pour in 7-Up and mix together using your hands until it has a play dough like consistency. Form into balls a little bigger than your fist. Wrap the balls of dough in Press and Seal wrap and place in freezer container or freezer bag. When ready to make pie, remove ball of dough and thaw on counter at room temperature or in refrigerator overnight.Molasses Cookies3/4 cup Crisco1 cup sugar1/4 cup Brer Rabbit Molasses1 egg2 cups flour1/4 teaspoon salt2 teaspoons soda1 teaspoon cinnamon1 teaspoon cloves1 teaspoon ginger Cream shortening and sugar. Add eggs and beat well. Mix in the molasses. Add the dry ingredients and stir well. Make into small balls and dip them in sugar. Bake at 350 degrees on ungreased cookie sheet.Ice Cream Dessert1/2 cup butter2 squares chocolate3 egg yolks2 cups powdered sugar1 teaspoon vanilla3 egg whites1/2 cup nuts1 box vanilla wafers1/2 gallon of ice cream Melt butter and chocolate. Add egg yolks. Then add powdered sugar, vanilla and nuts. Last add stiffly beaten egg whites. Line a 9 inch by 13 inch pan with crushed vanilla wafers. Pour chocolate mixture over crumbs. Add 1/2 gallon vanilla ice cream (or flavor of choice) and top with the rest of vanilla wafer crumbs. Freeze. 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 Redenius, 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 Cooks 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.