COOK OF THE WEEK - KRISTI DAY
Kristi Day is the Bank Iowa employee we are featuring this week. Kristi has been employed at Bank Iowa as a Teller for 15 years. Kristi states, “Working with great co-workers and all the customers in Gilmore City is what I like best about working at Bank Iowa. Bank Iowa is a great place to work and I see the future as a growing bank.” Kristi continues, “We have a lot of great employees to help you out in any direction you would like to go.” Kristi graduated from Humboldt High School. Her mother is Helen Pedersen, also of Humboldt. Kristi has three children. Melissa Ubben is married to Nathan Ubben. They have three children. Kalie is 3 and Nevin and Madisyn are 17 month old twins. Melissa is Manager of Fastenal in Humboldt and Nathan owns Ubben Woodworking. Melissa and her family live in Gilmore City. Michelle Coleman is married to Mike Coleman. They also have three children. Spencer is 8, Addison is 5 and Katelyn is 15 months. Michelle is a stay at home mom and Mike farms with his dad. Michael Day is single and lives by Gilmore City. He works for Martin-Marietta out of Gilmore City. Kristi lists her hobbies as sewing, quilting, hardanger, crochetig and knitting. I confess, I had to look up hardanger. It is a beautiful form of embroidery. Kristi sounds very talented with all of these hobbies. Kristi’s favorite meal is steak, baked potato, sweet corn, fresh green beans and apple crisp. She shares her favorite apple crisp recipe with us today which is a recipe from her mom. Apple Crisp4 cups apples1 teaspoon cinnamon1/2 teaspoon salt1/4 cup waterCrumb Topping:3/4 cup flour1 cup sugar1/3 cup butter Bake at 350 degrees for 40 minutes.Pecan TassiesCrust:(She doubles her recipe.)3 ounce package cream cheese1/2 cup butter or margarine, softened1 cup flourBlend together cheese and butter. Add flour. Chill. Press into ungreased tassie pans.Filling:(She doubles her recipe.)1 egg, beaten slightly3/4 cup brown sugar, packed1 tablespoon margarine or butter, melted1 teaspoon vanilladash of salt1 cup chopped pecans Bake in a 325-degree oven for 25 minutes or until set.World’s Best Sugar Cookies(These are very good.)1 cup powdered sugar1 cup sugar1 cup butter1 cup corn oil2 eggs, beaten1/4 teaspoon salt2 teaspoons vanilla4-1/2 or 5 cups flour1 teaspoon baking soda1 teaspoon cream of tartar Cream together the sugars, oil and butter. Add eggs and flavoring. Mix well. Add dry ingredients, which have been sifted together. Mix well. Drop by teaspoon on ungreased cookie sheet. Bake in a preheated oven at 350 degrees for 10 minutes.Fruit Swirl Coffee Cake1-1/2 cups sugar1 cup margarine1-1/2 teaspoons baking powder1 teaspoon vanilla1 teaspoon almond extract4 eggs3 cups flour1 can pie filling (flavor of your choice) Grease jellyroll pan. Beat sugar, margarine, baking powder, vanilla, almond and eggs in large bowl on low speed. Turn to medium speed for approximately 3 minutes. Stir in flour by hand. Spread 2/3 of batter on greased jellyroll pan. Put pie filling on top. Then take last 1/3 of dough and drop by teaspoons on top.Glaze:1 cup powdered sugar1 to 2 tablespoons milkvanillaEnglish Toffee1 pound butter2 cups sugar(2) 7 or 8 ounce chocolate barsEnglish walnuts or pecans Melt butter in pan on medium high. Gradually add sugar. Keep stirring until it gets thick and dark brown. Grease your cookie sheet and chop up nuts. Sprinkle them on the bottom. Pour toffee slowly over nuts. Let set for a few minutes, then break up chocolate bars and lay them on top until they melt. Spread it all over and then add nuts. Put in refrigerator until set. Take out and set at room temperature. Melt another chocolate bar and spread over the top and add nuts again. Put in refrigerator until set. Break up into pieces.Meatballs2 pounds hamburger1 tablespoon ketchup1/8 teaspoon ginger1/4 cup cream1 tablespoon melted butter1/2 teaspoon pepper Combine and make into 24 meatballs. Brown in skillet. Add 1/4 to 1/2 cup flour to drippings and dissolve 2 beef bouillon cubes in 2 cups boiling water. Add to drippings and make gravy. Pour over meatballs. Bake in a 350 degree oven for 30 minutes.Meat Loaf3 pounds ground beef3/4 cup ketchup1-1/2 teaspoons mustard1 egg3 slices of bread3/4 cup milk1 onionsalt and pepper Mix all together and put ketchup on top. Bake in a 325-degree oven for 1-1/2 hours.Chicken Lasagna2 cups cottage cheese3 ounce package cream cheese or plain yogurt4 cups cooked chicken1 can cream of chicken soup2/3 cup milk1/2 cup onion6 to 8 lasagna noodles6 ounce package stuffing mix1/2 cup melted butter Combine cottage cheese and cream cheese. In another bowl, combine chicken soup, milk, onion and chicken. Then layer with noodles, chicken soup mixture, cottage cheese. Repeat layers. Toss stuffing with butter sprinkled on top. Bake uncovered in a 350 degree oven for 30 to 40 minutes. Let set for 10 minutes before cutting and serving. 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.
