COOK OF THE WEEK - JUDY DEIMEL

After a week of good German eating at the Zion Lutheran Church, we are back visiting with Bank Iowa employees again. Today, we are meeting Judy Deimel. Judy has worked at Bank Iowa for one year and three months. She works in Customer Service, is also a teller and works with Trust and Bank Secrecy Act duties. She states what she enjoys best about working at Bank Iowa is “helping people.” She sees the future of Bank Iowa and the Humboldt community as “growing.” Judy’s husband, John Deimel, is retired. Judy graduated from Humboldt High School. They have lived outside of our community for many years and just moved back last year. They attend St. Mary’s Catholic Church. Judy is shown in her picture with one of her “children,” a rat terrier mix. Her name is Stella. Stella is eight years old. She also has two more dogs. Comet is two years old and is a rat terrier. Possum is an American Eskimo dog and is eight years old. As with all of the employees, Judy is sharing some of her favorite recipes with us today.Breakfast CasseroleMakes 6 servings.1 pound ground pork sausage10 eggs, lightly beaten3 cups milk2 teaspoons dry mustard8 ounces (2 cups) shredded sharp cheddar cheese6 cups cubed bread1/2 teaspoon black pepper1 teaspoon salt Preheat oven to 325 degrees. In a large mixing bowl, combine eggs, milk, mustard and salt. Distribute half the bread evenly in a buttered 9” by 13” by 2” baking dish. Sprinkle with half the pepper, half the cheese and half the sausage. Repeat layering using remaining bread, pepper, cheese and sausage. Pour egg mixture evenly over casserole. Bake uncovered for 55 to 60 minutes, or until eggs are set. Test with fork if top begins to brown too quickly.Porcupine MeatballsMakes 5 servings1 pound ground beef1/3 cup uncooked rice1 eggonion, salt and pepper to taste Mix ingredients and shape into small balls. Brown, and drain off fat. Place meatballs in casserole dish. Cover with one can tomato soup and one can water. Cover and bake at 350 degrees for one hour.Macaroni, Tomato and Cheese CasseroleMakes 6 servings16 ounces macaroni1 pound ground beef1 medium onion1 green pepper1/2 teaspoon salt35 ounces canned tomatoes8 ounces (2 cups) shredded cheddar cheese Cook the macaroni. Brown the meat. Drain the fat and then add the diced onion and green pepper. Stir the salt into the tomatoes, boil and reduce to low heat. Cook uncovered for 10 minutes. Add the cooked macaroni, half of the shredded cheese and the beef mixture to the tomatoes. Place in a casserole dish. Place the remaining shredded cheese on top of the casserole. Bake uncovered at 350 degrees for 20 minutes.MONSTER COOKIES BARS1 package chocolate chip cookie mix1 package peanut butter cookie mix1 cup softened margarine3 eggs1-1/2 cups old fashioned oatmeal2 cups M and M candies Mix all of the above ingredients together. Grease the pan that is used for baking. If you prefer thick bars, use a 9 x 13 inch pan. For medium thick bars, use a jellyroll pan. Bake at 350 degrees for 17 to 18 minutes or until the center is baked through. Utilize a toothpick to determine if the bars are done. Continue baking until the toothpick comes out clean.Cheesy Rice BakeMakes 6 servings.3/4 cup water, boiling1 cube chicken bouillon1 cup shredded cheddar cheese1 cup evaporated milk1 can (10.75 ounces) cream of chicken soup2 cups instant rice, uncooked1/4 cup pimento (optional)paprika In a 1-1/2 quart casserole, combine water, bouillon cube and cheese. Stir until cheese is partially melted. Add evaporated milk, soup, rice and pimento. Mix well. Bake in 350-degree oven for 30 to 35 minutes. Garnish with paprika and serve. Microwave instructions: Combine ingredients as above. Cook on HIGH power for 6 to 8 minutes. Let stand 5 minutes, then serve.Cinnamon StreuselCoffee CakeMakes 10 servings.2 cups Original Bisquick2/3 cups milk or water2 tablespoons sugar1 egg Heat oven to 375 degrees. Grease round pan, 9 x 1-1/2 inches. Make Streusel Topping (see below); set aside. Stir remaining ingredients until blended. Spread in pan. Sprinkle with topping. Bake 18 to 22 minutes or until golden brown.Streusel Topping:1/3 cup Original Bisquick1/3 cup packed brown sugar1/2 teaspoon ground cinnamon2 tablespoons firm margarine or butter Mix Bisquick, brown sugar and cinnamon. Cut in margarine, using fork or pastry blender, until mixture is crumbly. Sprinkle on Coffee Cake before baking.Sloppy Joe BakeMakes 6 servings.1 pound ground beef1 can (15-1/2 ounces) original style Sloppy Joe sauce2 cups Original Bisquick1/2 cup milk2 tablespoons margarine or butter, softened1 egg4 slices processed American cheese, cut diagonally in half Heat oven to 375 degrees. Grease round pan, 9 x 1-1/2 inches. Make beef and Sloppy Joe sauce as directed on can. Stir Bisquick, milk, margarine and egg until soft dough forms. Spread dough in bottom and up side of pan to within 1/4 inch of rim. Spoon beef mixture evenly over dough. Bake uncovered 25 minutes. Arrange cheese triangles on beef mixture. Bake about 5 minutes or until cheese is melted.Wild Rice SoupMakes 5 servings.2 tablespoons margarine or butter2 medium stalks celery, sliced (1 cup)1 medium carrot, coarsely shredded (1 cup)1 medium onion, chopped (1/2 cup)1/4 cup Original Bisquick1/2 teaspoon salt1/4 teaspoon black pepper1 cup water1 can (10-1/2 ounces) condensed chicken broth1-1/2 cups cooked wild rice1 cup half and half1/3 cup slivered almonds1/4 cup chopped fresh parsley Melt margarine in 3-quart saucepan over medium-high heat. Cook celery, carrot, onion and bell pepper in margarine about 4 minutes, stirring occasionally, until tender. Stir in Bisquick, salt and pepper. Stir in water, broth and wild rice. Heat to boiling, stirring frequently; reduce heat to low. Cover and simmer 15 minutes, stirring occasionally. Stir in half and half, almonds and parsley. Heat just until hot (DO NOT BOIL). TIP: Purchase cooked wild rice to save preparation time. A 15 ounce can contains about 2 cups.Quick Fruit CobblerMakes 6 servings.1 can (21 ounces) fruit pie filling (any flavor)1 cup Original Bisquick1/4 cup milk1 tablespoon sugar1 tablespoon margarine or butter, softened Spread pie filling in ungreased 1-1/2 quart casserole. Place in cold oven. Heat oven to 400 degrees; let heat 10 minutes. Remove casserole from oven. While pie filling is heating, stir remaining ingredients until soft dough forms. Drop by 6 spoonsful onto warm pie filling. Sprinkle with additional sugar, if desired. Bake 18 to 20 minutes or until topping is golden brown. 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.