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COOK OF THE WEEK - JENNIFER GATTON

This week’s cook not only enjoys working with food at home, it’s part of her job. Jennifer Gatton, daughter of Allan and Lois Watnem, grew up in Ottosen and graduated from Twin Rivers High School. She attended Waldorf College in Forest City, and South Central Technical College in Albert Lea, MN. Jennifer moved back to Humboldt in July of 2010, and is currently employed as a dietary aide at Humboldt County Memorial Hospital.
Jennifer is the mother of two sons: Zachary Holldorf who lives in Ankeny; and Zane Holldorf who lives in Shakopee, MN. Besides cooking, Jennifer enjoys reading and singing. She attends Our Saviour’s Lutheran Church in Humboldt, where she sings in the choir and is also a member of the Humboldt Community Chorus.
A favorite menu of Jennifer’s is meatloaf, baked potato and creamed peas.

Meatloaf
2 pounds ground beef
1 cup milk
1 onion (diced)
1/4 teaspoon sage
1/2 teaspoon Worcestershire
sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1/2 teaspoon garlic salt
Mix all ingredients together and put into a large loaf pan or baking dish. Bake at 350 degrees for 1-1/2 hours.

Tater Tot Casserole
2 pounds ground beef
1 onion (diced)
32 ounce package tater tots
2 cans French-style green beans,
drained
2 cans cream of mushroom soup
3/4 can milk
In large frying pan, brown ground beef and onion. Put ground beef in the bottom of a 9x13 baking pan. Add a layer of tater tots then green beans. Pour soup and milk over the top. Keep a few tater tots and put on top. Can put a bag of grated cheese on top if desired. Bake at 350 degrees for 1 hour.

Sour Cream Salmon Loaf
15-1/2 ounce can salmon
8 ounce carton sour cream
1/2 cup melted butter or
margarine
1 egg, beaten
2-1/2 cups corn flakes
Measure the corn flakes and crush into crumbs. Drain half the liquid off the salmon. Combine all of the ingredients and place in a loaf pan. Bake for 40 minutes at 350 degrees.
*If firmer textured loaf is desired use less butter or margarine and add one more egg.

Stove Top Goulash
1-1/2 pounds ground beef
1 onion, diced
1 can diced tomatoes with juice
1 can vegetable soup
1/2 – 3/4 cup flat egg noodles or
elbow macaroni
Brown the ground beef and onion. Add tomatoes, soup and noodles. Cook at low temperature until noodles are tender, about 20 minutes.

Broccoli Casserole
2 cups cooked rice
2 packages chopped broccoli
(uncooked)
1/2 cup chopped onion
1/2 cup chopped celery
3 tablespoons margarine
1 can cream of mushroom soup
1 can mushroom pieces or 1/4
cup water
16 ounce jar Cheese Whiz
Place rice and broccoli in casserole. In a frying pan, sauté onion and celery in the 3 tablespoons margarine. Mix in the mushroom soup, mushroom pieces or water and cheese whiz. Pour over rice and broccoli and mix together. Heat in oven at 350 degrees for 30 minutes or until cheese bubbles.

Rhubarb Crunch
3 cups rhubarb, diced
1-1/2 cups sugar
1 cup brown sugar
1/2 cup butter or margarine
1 egg
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup flour
1/2 cup milk
Mix rhubarb and sugar together and spread in baking pan. Mix brown sugar, margarine, egg, baking powder, salt, flour and milk together. Pour over rhubarb and bake at 375 degrees for 45 minutes.

Caramel Rolls
2 packages refrigerator biscuits
1 cup brown sugar
1/2 cup (1/2 pint) whipping
cream
Butter a round cake pan. Add brown sugar and whipping cream. Cut each biscuit into 4 pieces and place on top of brown sugar and whipping cream. Bake at 350 degrees for 20 minutes.
*Use 4 packages of biscuits for 2 pans.

Salad Dressing Cake
1 cup sugar
3 tablespoons cocoa
2 teaspoons soda
1 cup salad dressing (such as
Miracle Whip)
1/4 teaspoon salt
1 cup water
2 cups flour
1 teaspoon vanilla
Mix sugar, cocoa, soda and salad dressing well. Add water, flour and vanilla and mix well. Pour into 9x13 cake pan and bake at 350 degrees for 30 minutes or until toothpick inserted in center comes out clean.
Fudge Frosting:
6 tablespoons margarine
6 tablespoons milk
1-1/2 cups sugar
1/2 cup chocolate chips
Place margarine, milk and sugar in a saucepan and bring to a boil. Remove from heat. Add the chocolate chips and beat until spreading consistency. Spread on cooled cake.
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.