COOK OF THE WEEK - GEMUTLICHKEIT DINNER RECIPES

In just a couple of days we have the chance to once again partake of a delicious German dinner at the Zion Lutheran Church right here in Humboldt. Every year I see this long German word, “GEMUTLICHKEIT” in the paper and even after visiting with Marilyn Kuehnast a few weeks ago, I still can’t pronounce it properly but I tried! I do finally know what the word means. Gemutlichkeit simply means “A relaxing good time. This German dinner started back in 1989 with only two of the four committee members still living. Muriel Lerdal was the chairman and is now deceased. Diane Swanson is also deceased. The third original member was Rosemary Diedrick who is in a nursing home. Marilyn Kuehnast was the fourth original committee member and is the lady I visited with about this annual dinner. Marilyn says she now does the publicity part and has for the past 20 years. She takes care of the printing of tickets, doing the newspaper ads, radio ads, etc. This year this delicious meal of German ethnic food will be served from 11 a.m. until 1:30 p.m. on Dec. 5, at Zion Lutheran Church, 1005 11th Avenue North, Humboldt. Their telephone number is 515-332-3279 if you have any questions ahead of time or want to purchase your tickets as I did the day I visited with Marilyn. Until last year, the menu had not changed since the beginning. Last year they changed from fruit soup to applesauce. The menu consists of: Brats and sauerkraut, pork loin, hot German potato salad, potato soup, deviled eggs, applesauce, three kinds of pickles – beet, dill and cinnamon, three kinds of homemade bread – rye, wheat and Stollen, and three kinds of German cookies – Pfeffernusse, Springerle and Lebkuchen. For dessert a Black Forest Torte will be served. Yummy sounding – I can hardly wait! The buffet style meal is served by members. Waitresses are ready to help you with refills of coffee, water or whatever else is needed at the tables. There is also carryout and/or drive-thru available if you would prefer to eat in your own home. This meal is sponsored by Zion Lutheran Women’s Missionary League with supplemental funds from Thrivent Financial. The recipes today are from current committee members and in memory of past committee members. Of course they didn’t divulge their special German recipes for the day to us. We probably couldn’t cook them to taste as delicious anyway.Cream of Vegetable SoupIn memory of Muriel Lerdal Melt 3 tablespoons oleo in a large skillet. Stir in 3 tablespoons flour and cook until bubbly.In blender, pour:1-1/2 cups milk1 cup water1 tablespoon granular chicken bouillon1/4 teaspoon pepper1/2 teaspoon Worcestershire sauce1 to 1-1/2 cups cooked leftover vegetables (broccoli cauliflower, asparagus) Cover blender. Blend only a few seconds, until vegetables are finely chopped. Pour into flour-oleo mixture and heat until hot. Serve in soup bowls topped with grated American cheese.Sweet-Sour Red CabbageRose Mary Diedrick (husband Jerry was the Auditor for Humboldt County for many years)(Microwave)2 tablespoons water2 tablespoons vinegar or lemon juice1/2 teaspoon salt5 cups finely-shredded red cabbage (about 1-1/4 pounds)4 slices bacon, diced1/4 cup brown sugar, packed2 tablespoons flour1/2 cup water1/4 cup vinegar1 teaspoon salt1/8 teaspoon pepper1 small onion, slicedsour cream Mix 2 tablespoons water, 2 tablespoons vinegar, 1/2 teaspoon salt and cabbage in 2-quart casserole. Cover and microwave on HIGH for 4 minutes; stir. Cover and microwave until tender, 6 minutes longer. Drain. Place bacon in 1-quart casserole. Cover with paper towel and microwave on HIGH until crisp, 3-1/2 to 4-1/2 minutes; drain on paper towels. Drain fat from casserole. Return 1 tablespoon fat to casserole. Stir brown sugar and flour into fat in casserole. Add 1/2 cup water, 1/4 cup vinegar, 1 teaspoon salt, pepper and onion. Microwave, uncovered, on HIGH, stirring every minute until mixture thickens, 2 to 3 minutes. Sprinkle bacon on sauce mixture, stir into hot cabbage. Top each serving with sour cream, if desired.Irma Strelow’s Sweet Potato Casserole (Irma was Elmer’s wife.) Elmer was a former pastor. Son, Ted Strelow, is a minister in North Carolina and a friend of this Zion congregation.Marilyn Kuehnast4 medium sweet potatoes1 cup sugar2 eggs1/2 teaspoon salt1/2 stick margarine1/2 cup milk1 tablespoon vanilla1 teaspoon cinnamon1 teaspoon nutmegTopping:1 cup brown sugar1/3 cup flour1 cup pecans or nuts, chopped1/3 cup margarine Cook potatoes, mash and mix in the remaining ingredients. Pour into greased 2-quart baking dish. Combine topping ingredients and pour over the top. Bake at 350 degrees for 35 minutes.Bacon-Water ChestnutDelightIn memory of Diane Swanson (Mother of Karin Sande)1 pound package bacon, cut in one-third sections2 cans water chestnuts, cut in half Roll chestnuts with bacon; secure with toothpick. Bake at 350 degrees for 30 to 40 minutes. Drain grease.Sauce:1/2 cup brown sugar1/4 cup mayonnaise1/2 cup chili sauce mix Mix and pour over bacon and chestnuts. Bake for 10 minutes, or may be left for a longer period of time at 275 degrees.Broccoli SaladDonna M. Day(Roger T., husband)1 bunch fresh broccoli1 medium red onion1 cup raisins10 to 12 slices bacon1 cup Miracle Whip dressing2 tablespoons sugar2 tablespoons vinegar Cut broccoli into bite-size pieces; chop onion. Fry bacon until crisp, then crumble. Mix dressing with sugar and vinegar. Add broccoli, onion, raisins and bacon to dressing, and mix well. Refrigerate several hours before serving. Stir before serving. Yield: 6 to 8 servings.IndiansMarlys Johnson(Roger, husband)2 squares semi-sweet chocolate1/2 cup butter or oleo3 well-beaten eggs1 cup sugar3/4 cup flour1/4 teaspoon salt1/2 teaspoon baking powder1 cup chopped nuts1 teaspoon vanilla Melt chocolate in top of a double boiler (or in the microwave). Add butter and stir until melted. Break eggs into mixing bowl and beat. Add sugar slowly, then the flour that has been sifted with baking powder and salt. Add nuts. Add the vanilla and chocolate mixture last. Mix well and spread in a 9 x 13 inch greased pan; bake at 350 degrees for 20 minutes. Cut into squares while still warm. This was the first recipe my mother taught me to make. I, in turn, did the same with my two daughters.Chicken SpaghettiKarin Sande (Steve) (Karin’s mother, Diane Swanson, was on the original committee. Her father, Jim, still lives in Humboldt)4 boneless, skinless chicken breast halves1 medium onion, chopped2 tablespoons vegetable oil14-1/2 ounce can Italian diced tomatoes, undrained2 cups chicken broth1 teaspoon dried basil1/4 teaspoon pepper8 oz. uncooked spaghetti broken in 2 inch pieces1/4 cup Parmesan cheese, grated In a large skillet, cook chicken and onion in oil until onion is tender; remove and keep warm. Add tomatoes, broth, basil and pepper to the skillet. Bring to a boil; stir in spaghetti. Reduce heat; cover and simmer for 15 to 20 minutes. Return chicken to pan. Cook until juices are clear and spaghetti is tender. Sprinkle with Parmesan cheese.Jim’s Mexican SaladMary Stolle (Ron)(This is their son, Jim’s recipe.Jim lives in California)2 packages wagon-wheel pasta, cooked32 ounce bottle Western dressing1 pound ground beef, browned and drained2 cups shredded sharp cheddar cheese1 large can chili beans3 to 4 green peppers, diced1 package taco seasoning Cook pasta according to package directions; drain and rinse in cold water. Brown meat and drain. Combine all ingredients and mix together. Keep refrigerated until ready to serve. Yield: 2-1/2 quarts salad.Hamburger StroganoffArloa Rapple(husband, Darlow, deceased)1 pound ground beef1/2 cup minced onion1 clove garlic, minced1 can cream of mushroom soup1 cup sour cream2 to 3 cups hot cooked noodles Cook and stir ground beef, onion and garlic until meat is brown. Stir in mushroom soup; simmer, uncovered, 10 minutes. Mix in sour cream; heat through. Serve on noodles. Simple and good!Weiss Kohlsalat(German Slaw)Verla Hinricks (Darrell)formerly Verla Panek, Phys. Ed. teacher in middle school,now living in Waverly1 large head cabbage1/2 cup chopped onions1/2 cup vinegar2 cups sugar1 cup celery, diced1 green pepper, diced2 teaspoons salt1 teaspoon celery seeds1/2 teaspoon mustard seeds Mix all together. Put into a glass jar in the refrigerator until needed. It is ready to serve. NOTE: This will last a long time in the refrigerator.Hershey Bar DessertBev Zinnel (Keith)36 large marshmallows1 cup milk4 ounce Hershey bar1 cup whipping cream1 graham cracker crust Melt marshmallows in milk. Chill in freezer compartment until stiff. Pour in the whipped cream. Grate the Hershey bar and stir into the whipping cream/marshmallow mixture. Pour into graham cracker crust.Crust:20 graham crackers, crushed1/2 cup oleo, melted Mix cracker crumbs and oleo together and press in the bottom of a 9 x 13 inch pan. Pour filling into crust and chill about 2 hours.Vegetable SaladCarol Christiansen (Mert)1 can white corn, drained1 can bean sprouts, drained2 cups celery, diced1 green pepper, diced1 small jar red pimentos1 onion, diced3 carrots, shredded1 head cauliflower, cut in small piecesDressing:6 teaspoons salt1 cup oil1 cup white vinegar1-1/2 cups sugardash of black pepper Combine all vegetables in a large bowl. Mix dressing ingredients well. Pour over vegetables. NOTE: This keeps well in refrigerator. 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.