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COOK OF THE WEEK - SALLY CUTHBERTSON

Sally Cuthbertson (center), new Cook of the Week.

I’m taking this opportunity to introduce myself to you as the new “Cook of the Week” editor, Sally Cuthbertson. I have lived in Gilmore City for 19 years, moving back to this area after retiring with 32 years of service from Northwestern Bell/US West Communications. I grew up on farms near Rolfe and Havelock with my parents, B.M. (Ozzie) and Elsa Cuthbertson, and two sisters and one brother.
A month after graduating from Havelock-Plover High School I started working as an operator at NWB in Pocahontas. After nine years all telephones went direct-dial. I then transferred to Des Moines and held various clerical and service rep jobs at NWB. Later we went through a big transition when seven baby bells all merged into one big company of US West Communications. Since my retirement, that company has been changed to Qwest and is now CenturyLink.
After retiring I drove a bus for Co-City Transportation and also managed their small office scheduling rides and drivers until MIDAS in Fort Dodge completely took over the operation. I also worked for Manpower in Fort Dodge, being assigned to Webster County Butler and Rhodes Abstract Company as a typist. My eight-week assignment turned into 1-1/2 years. At that time I was offered a permanent job but about that same time my Dad was in need of more care. I quit working for Manpower and within a few months I was staying with Dad almost full time for two years in Rolfe before he moved into the Long Term Care Unit at the Humboldt Hospital.
Both parents have passed, but I continue to enjoy helping or visiting the elderly people. I am a Hospice and Respite Volunteer and also volunteer a lot at LTC, often helping with the parties that they have. Occasionally LTC also asks me to ride on the bus with one of their residents to go to a doctor’s appointment.
I never had any children of my own but hold many kids close in my heart. While living in Des Moines, one young man from my church lived with me for three of his four high school years. Since living in Gilmore City I had an Exchange Student from Germany for a year. I count those two boys as my children and because of one of them I even claim one granddaughter who has graduated and is attending college at DMACC in Ankeny.
I have nine nieces and nephews who have been blessed with children giving me 19 great nieces and nephews ranging in age from 18 down to 2 years. I really enjoy being able to get together with my extended families.
I am an active member of Faith United Methodist Church, attending the Gilmore City Center. I stay busy currently being the secretary for our local United Methodist Women’s group and Publications Secretary for the North Central District UMW. I also am on several committees for my church.
I will enjoy working with the public and hope that when I call on YOU that you will consider being our “Cook of the Week.” Please call or email me if you have never been chosen but would like to share your recipes and I will make sure your name is on my list for future cooks. I can be reached at 515-373-6346 or email me at: sacuthbe@msn.com. My goal is to contact people from every town in Humboldt County and maybe a few scattered nearby.

Eggnog Pie
I found this recipe a long time ago in Mom’s Kitchen-Klatter Cookbook. Today when I went to look it up I saw my Mom had written “Very Good” so I decided I wanted to share this with all of you. This was enjoyed by my extended families especially at Christmas time.
1 teaspoon unflavored gelatin
1 tablespoon cold water
1 cup milk
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3 egg yolks, beaten
1 tablespoon vanilla
1 cup whipping cream, whipped
1 baked pie shell
Dash of nutmeg
Soak gelatin in cold water. Scald milk in top of double boiler. Combine sugar, cornstarch and salt and mix thoroughly. Add to scalded milk and cook until thick and smooth; then cook 15 minutes longer, stirring constantly. Stir a small amount of mixture into the beaten egg yolks. Return to double boiler and cook a few minutes longer. Add gelatin and butter or margarine.
Cool. Add flavoring. Fold whipped cream into custard mixture. Pour into baked pie shell. Sprinkle top generously with nutmeg. Garnish with pastry stars if you wish. Chill pie until ready to serve.

Dad’s Slow Cooker Roast Beef
We first got this recipe from a dear aunt of mine. Often when I got home from church, my dad would have left a message on my phone that he had a roast in the slow cooker and would be inviting me up to eat lunch with him. I miss those days, especially his calls!
3 or 4 pound roast (chuck is as
good as any other)
can or bottle of Coke or Pepsi
1 envelope of dry onion soup
mix
1 can cream of mushroom soup
Add potatoes, carrots and onions on top of the roast. Cook until done.
After roast is done, remove the meat and vegetables. Thicken the meat juices with cornstarch and water. This makes a delicious gravy.

Mom’s Buttermilk Pancakes
Mom never used a recipe so one time I sat and watched and wrote down the approximate amounts so this would not be a lost recipe. She always used a big Tupperware bowl to make hers. This is a big recipe but they were even better the second and third days keeping them refrigerated.
1 quart buttermilk
8 eggs
2 tablespoons sugar
1-1/2 teaspoons salt
2 teaspoons soda
4 teaspoons baking powder (or
1 tablespoon and 1 teaspoon)
Flour to desired thickness
She couldn’t fry them fast enough for all of our hungry little mouths. She also loved fixing these in later years when her kids also brought grandchildren home to visit.

Mom’s Waffles
7 egg yolks
1-1/2 cups cream or rich milk
2 tablespoons sugar
2 teaspoons baking powder
pinch of salt
About 1-1/2 cups flour
7 egg whites, stiffly beaten
Mix all together except the egg white. After whites are stiffly beaten, fold into the other mixture.
Follow directions on your waffle iron for the amount of batter to add. There are so many different sizes of waffle irons now. Enjoy!

Hot (German) Potato Salad
A perfect hot dish for a church supper. I first tasted this dish when a lady in my former church, Windsor Presbyterian in Des Moines, brought this to a choir potluck.
6 - 8 medium size potatoes (I
use red)
12 slices of bacon (I used the
whole pound)
1-1/2 cups chopped onion
1 cup vinegar
1-1/2 tablespoons sugar
1-1/2 teaspoons salt
1/4 teaspoon pepper
Cook potatoes until tender. Drain and let cool, then peel and cut into 1/4 inch slices. Meanwhile, dice and pan broil bacon. Reserve the bacon drippings. Set aside cooked bacon. Chop 2 medium onions (1-1/2 cups). Put 6 tablespoons of bacon drippings back into the skillet, add onion and cook until it is transparent, occasionally moving and turning with a spoon. Add last 4 ingredients and heat mixture to boiling and until all sugar is dissolved. Add the diced bacon and pour over the hot potato slices and toss lightly to coat evenly.
May be served immediately or may be refrigerated in a casserole and warmed the next day. Heat at 350 degrees for 45 minutes.

Almond Coffee Cake
3/4 cup softened butter
1-1/2 cups sugar
2 eggs
pinch of salt
1-1/2 cups flour
1/2 teaspoon vanilla extract
3 teaspoons almond extract
Cream butter and sugar together. Then add eggs. Mix in flour, vanilla, almond extract and salt. This mixture will be very thick. Spread into a 9-inch greased and floured spring-form pan. Sprinkle with sugar and sliced almonds. Bake for 30 to 35 minutes at 350 degrees. Let cool before taking out of pan.

Avocado and Tomato Salad
4 cups avocados, diced medium
2 cups grape tomatoes or 2 cups
cherry tomatoes
2 cups cucumbers, peeled and
diced medium
1 cup red onion, diced small
4 tablespoons fresh cilantro,
chopped
2 teaspoons fresh garlic, minced
2 tablespoons lime juice
1/4 cup olive oil
salt
fresh black pepper
Toss all ingredients in a bowl. May be served on a bed of lettuce if desired. Makes 8 servings.

Cinnamon Roll Swirl Cake
Batter:
3 cups flour
1/4 teaspoon salt
3 cups flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1-1/2 cups milk
2 eggs
2 teaspoons vanilla
1/2 cup butter, melted
In a large bowl, mix all the ingredients together except for the butter.
Once mixed, slowly pour in the butter. Pour into a greased 9x13 pan.
Topping:
1 cup butter, soft to the point of
almost melted
1 cup brown sugar
2 tablespoons flour
2 tablespoons cinnamon
Mix all topping ingredients together until well combined. Drop evenly over the batter and swirl with a knife.
Bake at 350 for 30-40 minutes.
Glaze:
2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla
While the cake is still warm, drizzle the glaze over the cake.

Aunty Bertha’s Chocolate Cake
This is probably the first recipe I ever tried as a young girl. Both my mom’s and my aunt’s recipe page were spattered from inexperience when adding the boiling water to the rest of the batter. Now I slow the beaters down before adding the hot water!!!
1/2 cup Crisco (or other
shortening)
2 cups sugar
2 eggs, beaten
1 teaspoon vanilla
2 cups flour
1/2 cup cocoa
1/2 teaspoon salt
2 teaspoons soda
1 cup sour milk (can use regular
milk with a teaspoon of
vinegar added to make 1 cup)
1 cup boiling water
Cream shortening and sugar until light and fluffy. Add eggs and vanilla, mixing well. Sift dry ingredients together. Add to the egg mixture alternately with the sour milk. Add the hot water just before putting into a greased and floured 9x13 inch pan. Bake in 350 degree oven for 35 to 40 minutes. Good with any kind of frosting!
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.