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COOK OF THE WEEK - KELLEY SMITH-LARSON

A native of South Sioux City, NE, this week’s cook, Kelley Smith-Larson, has called the Humboldt area home since the fall of 1988. Kelley, the daughter of Richard and the late Karon Smith, graduated from South Sioux City High School, earned a Bachelors of Science degree in Biology and Psychology from Wayne State College in Wayne, NE, and an Associate Degree in Nursing from Iowa Central Community College in Fort Dodge.
Kelley met her husband, Russ, through mutual friends in Fort Dodge. Russ, the son of the late Maurice and Jeannette Larson, grew up in the Bode area and graduated from Twin River Valley High School. The couple has been married for 20 years. They are the parents of three children, Bryan, Samantha, and Tara. Bryan graduated from Humboldt High School this past May and will be attending Iowa State University this fall. Samantha will be a senior, and Tara will be a junior at Humboldt High School.
Kelley works as a Patient Care Coordinator at Humboldt County Memorial Hospital and Russ is a farmer. The family attends Our Saviour’s Lutheran Church in Humboldt where Kelley has been a member of the Stewardship Committee as well as helping with various youth programs. The Larsons have also helped with the After Prom program for the past two years.
Besides cooking, Kelley enjoys reading, running, and cycling. Russ enjoys skiing, welding, and riding his motorcycle. Both enjoy following their teens’ activities.
A favorite menu is beef stroganoff.

Baked Chicken Sandwiches
8 slices white bread
4 slices American cheese
2 whole cooked chicken breasts,
cooled and cubed
3 eggs
1-3/4 cups milk
Salt, pepper, and garlic salt to
taste
1 cup crushed corn flakes
1 tablespoon melted butter
10-3/4 ounce can cream of
mushroom soup
1/2 can milk
Arrange 4 slices of bread in greased, 9 x 9 shallow baking pan. Top each slice with a slice of cheese, 1/4 of the chicken and another slice of bread. Beat eggs, add 1-3/4 milk and seasonings and pour over the bread. Mix the corn flakes and melted butter, and layer over bread. Mix soup and 1/2 can milk together and pour over the corn flakes. Bake at 350 degrees for 1 hour.

Golden Chicken Nuggets
1 pound boneless, skinless
chicken, cut up
1/4 cup French’s Sweet and
Tangy Honey Mustard
2 cups French’s Fried Onions,
finely crushed
Preheat oven to 400 degrees. Toss chicken with mustard in a medium bowl. Place crushed fried onions into a baggie. Toss chicken in onion, a few pieces at a time, press gently to adhere. Place nuggets in shallow-baking pan. Bake for 15 minutes. Serve with additional honey mustard.

Michigan Meatloaf
2 eggs, beaten
3/4 cup soft bread crumbs
1/2 cup tomato juice
2 tablespoons parsley
1/2 teaspoon oregano
3 teaspoons salt,
1/4 teaspoon pepper
1 small clove garlic, minced
2 pounds lean ground beef
8 thin slices boiled ham
1-1/2 cups shredded mozzarella
cheese
8 ounce package sliced
mozzarella cheese
Combine eggs, bread crumbs, tomato juice, parsley, oregano, salt, pepper and garlic. Mix with beef. On large sheet of foil, place beef mixture and flatten out to make a 10 inch by 12 inch rectangle. Arrange ham on beef mixture and sprinkle with shredded cheese. Roll up and place on cookie sheet. Bake at 350 degrees for 1-1/2 hours, then top with sliced cheese.

Tuna Monte Cristo
Sandwiches
4 thin slices cheddar cheese
4 oval slices sourdough or
challah bread
1/2 pound deli tuna salad
1 egg, beaten
1/4 cup milk
2 tablespoons butter or
margarine
Place one slice cheese on each bread slice. Spread tuna salad evenly over 2 slices of cheese topped bread and top with other 2 slices of bread. Combine egg and milk in shallow bowl. Dip sandwiches in egg mixture, turning to coat well. Melt butter in large skillet over medium heat. Add sandwiches, cook 4 – 5 minutes per side.

Cranberry Jell-O
2 small packages or one large
cranberry Jell-O
2 small packages frozen
raspberries
1 cup applesauce
1 teaspoon lemon juice
3 cups hot water
Dissolve Jell-O in hot water. Add frozen raspberries, melt. Add applesauce and lemon juice. Chill until set.
Topping:
1-1/2 cups miniature
marshmallows
2 cups sour cream
Mix ingredients together and let set in refrigerator over night. The next morning, whip and spread over Jell-O.
*Other flavors of Jell-O may be used; a mixture of black cherry and cranberry is good.

Spinach Salad
1 pound spinach, washed and
dried
1 pint strawberries, sliced
1/2 red onion, sliced into rings
1 cup celery diced
Combine ingredients in large salad bowl.
Dressing:
1/4 cup salad dressing
1/2 cup red wine vinegar
1/2 cup sugar
3 drops Tabasco sauce
Place ingredients in a container with a lid and shake to combine. Pour over salad right before serving and sprinkle with caramelized almonds
Caramelized Almonds:
1 small package almonds
1 tablespoon water
2 tablespoons sugar
Combine ingredients in a small frying pan until sugar is dissolved and coats almonds.

Easy Rolls
3 cups lukewarm water
1/2 package yeast (1 teaspoon)
1 stick margarine, melted
1 cup sugar
2 eggs, beaten
1 tablespoon salt
10 -12 cups flour
1/2 teaspoon mace (optional)
Dissolve yeast in water and add to the rest of the ingredients at 5 p.m. Punch down every hour until 10 p.m. Make into rolls (size as desired). Place on baking pans and cover. Let stand overnight, if desired and bake in morning at 350 degrees for 8 minutes (or until golden brown). Frost with favorite frosting.
Frosting:
1/2 cup shortening
1 tablespoon butter
2 tablespoons flour
1 tablespoon milk
1 egg white
1/2 teaspoon salt
2 teaspoons vanilla
2 cups powdered sugar
Place ingredients in large mixing bowl and beat for 10 minutes.

Rhubarb Cake
1-1/2 cups sugar
1/2 cup margarine
1 egg
2 cups chopped rhubarb
1/2 cup sour cream
1/2 cup buttermilk
1 teaspoon soda
2 cups unsifted flour
1/2 cup nuts (chopped)
1 teaspoon salt
1 teaspoon vanilla
Cream sugar and margarine. Add the rest of the ingredients. Pour into a greased 9 x 13 pan. Add topping.
Topping:
Brown sugar (1/2 -3/4 cup)
Cinnamon (1 – 1-1/2 teaspoons)
Mix together and sprinkle over cake batter. Bake at 350 degrees for 40 minutes. Cool and top with whipped topping.

Crazy Cake
3 cups flour
2 cups sugar
1/2 cup cocoa
2 teaspoons soda
1 teaspoon salt
In a large mixing bowl, stir the above together and add:
1 cup vegetable oil
2 cups water
2 tablespoons vanilla
Mix well together, stirring by hand. Pour into greased 9 x 13 pan and bake in a 350-degree oven until done. (A toothpick inserted in the center will come out clean.) Cool.
Frosting:
1 stick margarine
1-1/2 cups sugar
1/3 cup milk
In a small pan melt the margarine. Remove from heat and stir in sugar and milk. Spread over 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.