COOK OF THE WEEK - BRITTANY DETRICK
Brittany Detrick is another one of the many Bank Iowa employees. Brittany has worked as a bank teller for 2-1/2 years. She enjoys meeting the customers and the fast pace of the drive up! Brittany has been married to Paul Detrick for 9 years. They were married October 2006. Brittany’s parents are Kent and Sue Ellsworth of Humboldt. Paul’s parents are Tom and Julie Detrick of Humboldt and Jerry and Geri Schall of Dakota City. Paul is an electrician. Brittany grew up in the Mason City area. She moved to the Humboldt area in 1993. Brittany and Paul are both graduates of the Humboldt High School. Brittany also graduated from La’ James International College. She previously worked as a hairstylist in Fort Dodge for 9-1/2 years. Brittany and Paul have two children. Ava, age 7, attends second grade at St. Mary’s School. Emmett is 3 years old. Brittany’s hobbies include reading and anything outdoors in the summer. Paul’s hobbies are hunting and fishing. Brittany shares some of her family’s favorite recipes with us today.Monkey Bread1 pack (12 to 15) frozen dinner rolls1 pack butterscotch cook and serve pudding1 stick of butter1/2 cup brown sugar1/2 teaspoon cinnamon1/2 cup pecans or walnuts (optional) Spray Bundt pan with cooking spray. Place frozen rolls in pan. Sprinkle dry pudding mix over rolls. Add nuts at this time. Heat butter, brown sugar and cinnamon until melted. Whisk together, then spread over rolls. Cover with a damp paper and let rise for 8 hours. Bake in a 350 degree oven for 15 to 20 minutes or until brown. Let cool for 20 minutes before flipping pan over onto a plate or Tupperware.Carrot Cake2 cups flour2 cups sugar3/4 cup oil4 eggs2 teaspoons soda2 teaspoons vanilla1/2 teaspoon salt3/4 teaspoon cinnamon2 containers carrot baby food Beat all together and bake in a 350 degree oven for 30 minutes in a 9 x 13 inch pan.Carrot Cake Frosting8 ounce package cream cheese, softened6 tablespoons butter2-1/2 cups powdered sugar1 teaspoon vanilla Mix well. Spread over cooled cake. Refrigerate.Perfect Beef BurgerCombine:1 pound ground round or sirloin1/2 cup quick-cooking oatmeal1 egg2 tablespoons Worcestershire sauce1 teaspoon garlic powder1/2 teaspoon salt1/2 teaspoon pepper Mix well. Form into 4 patties. Grill or pan fry over medium-high heat for 3 to 5 minutes per side or until internal temperature reaches 160 degrees. Tip: Turkey can be used instead of beef.Shrimp Salad3 cups spiral pasta (cooked, drained and cooled)1 cup mayonnaise1/2 cup ranch dressing1/3 cup cocktail sauce2 tablespoons lemon juice1 teaspoon Worcestershire saucesalt and pepper1 pound cooked shrimpfresh tomatocucumbergreen onion1/4 cup chopped red pepperparsley Mix together. This is better if made ahead of time.Chipped Beef Gravy1/4 cup butter or margarine1/4 cup flour2 cups milk1/2 teaspoon Worcestershire sauce Dice dried beef meat. Add butter. Cook for 3 minutes. Mix flour thoroughly. Add milk. Boil for 5 minutes. Stir. If you want to reduce saltiness of meat, rinse the beef first. Serve over mashed potatoes or toast.Detrick House Chili1 pound ground beef1 can diced tomatoes16 ounce can tomato juice1 small onion2 cans chili beans or 1 chili bean and one kidney beangreen pepper, chopped1 can of mushroomssalt and pepper to tastechili powder to taste Cook all day on low in crockpot. Serve with crackers or Fritos and shredded cheese.Breaded Pork Tenderloins4 to 6 tenderized pork slices from meat counter1 cup flour1 tablespoon Cavender’s All-Purpose Greek seasoning (Mix flour and seasoning together well)2 eggs beaten1 sleeve of Ritz crackers, finely crushed First, dredge pork slices in flour, then egg wash on both sides. Last, coat both sides with crackers. Deep fry at 350 degrees. Serve on a bun with lettuce, tomato, onion, pickles, ketchup and mustard.Mexi Corn Dip2 cans Mexi corn, drained1 cup sour cream1 cup mayonnaise2 cups shredded cheese1 tablespoon cumin1 tablespoon cayenne pepper Mix seasonings with sour cream and mayo, then add corn and cheese.* Sometimes I add more finely chopped red and green peppers.* Best if made 24 hours prior to serving.* Serve with chips. 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.
