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COOK OF THE WEEK - TONIA PETTERSON

Living in Humboldt for nearly two years has made a big difference in the lives of Tonia Petterson, her husband, Eric, and their children. Tonia definitely does not miss the traffic they came from in Sioux Falls, SD. The Hy-Vee store she came from is about three times bigger than the one here in Humboldt where she is the Store Director. Tonia says they all enjoy living in a smaller town but sometimes miss the luxuries found in a bigger city.
Tonia grew up in Dow City and graduated from Boyer Valley High School and Briar Cliff University. She met Eric in Sioux Falls, SD, both being involved with Park and Recreation volleyball. Eric graduated from Canton High School, Dakota State University and South Dakota State University. Eric is a middle school teacher in Fort Dodge.
Tonia and Eric have four children. Hunter, 16, and Shelby, 14, are both students at Humboldt High School, Hunter being a junior and Shelby is a freshman. Chloe, 3, attends preschool at St. Mary School. Their youngest is Cayden who is 8 months old. The family attends Our Saviour’s Lutheran Church. Tonia is involved with Rotary Club. Her hobbies include spending time with family, volleyball and reading. Eric’s hobbies include woodworking and coaching basketball and baseball.
One of her family’s favorite meals is Impossible Cheeseburger Pie, which is included in her recipes today.

Impossible Cheeseburger Pie
(large size)
1 pound ground beef
1-1/2 cups chopped onion
1 teaspoon salt
1 cup Bisquick
2 cups milk
4 eggs
2 cups cheese
Cook beef, onion and salt. Mix Bisquick, milk and eggs together. Put this on top of meat mixture in 9 x 13 inch pan. Bake for 30 minutes in a 400-degree oven. Add cheese. Bake 10 more minutes.

Buttermilk Brownies
1 stick margarine (1/2 cup)
1/4 cup cocoa
1 cup water
1/2 cup shortening
Bring to boil. Pour over the dry ingredients.
2 cups flour
2 cups sugar
1/2 teaspoon salt
2 eggs
1 teaspoon soda
1 teaspoon vanilla
Mix well. Add 1/2 cup buttermilk. Bake on large cookie sheet (with sides) at 350 degrees for 25 minutes.
Frosting:
3 tablespoons margarine
3 tablespoons milk
1 cup sugar
Boil for one minute or so. Remove from heat. Add 1/2 cup chocolate chips. Beat to spread. Don’t let frosting get too hard before putting on cake or brownies.

Hot Chocolate Mix
8 quarts powdered milk
16 ounces Nestle Quick powder
1-1/2 cups powdered sugar
6 ounces Coffee Mate
Mix all ingredients together in large bowl.
For 1 cup of cocoa, add boiling water to 2-4 tablespoons of mix.

Overnight Egg Bake
Butter
6 slices of bread
Meat (ham, bacon, browned
sausage, etc.)
onions, chopped
12 oz. Colby cheese, shredded
12 eggs
2 cups milk
1/3 cup butter, melted
Butter bread on both sides, then cube. Place in buttered 9 x 13 inch pan. Combine meat, onions and Colby cheese. Mix and spread over bread cubes. Combine eggs, milk and butter; mix well and pour over cheese mixture. Cover with foil and refrigerate overnight. Bake covered at 350 degrees for 1 to 1-1/2 hours. Uncover for the last 10-15 minutes.

Beef Taco Skillet
1 pound ground beef
1 can (10-3/4 oz.) Campbell’s Tomato Soup
1/2 cup salsa
1/2 cup water
6 flour tortillas (6” cut into 1”
pieces)
1/2 cup shredded cheddar cheese
Cook beef in skillet until well browned, stirring to break up meat. Pour off fat. Stir in soup, salsa, water and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese. Makes 4 servings. May add 1/2 cup sour cream with the soup.

Three Cheese Garden Pizza
1 package (10 oz.) refrigerated
pizza crust
1 small onion, sliced into rings
1 medium zucchini, sliced
2 plum tomatoes, slices
1 cup mushrooms, sliced
2 garlic cloves, pressed
1 cup (4 oz.) shredded
mozzarella cheese
1 cup (4 oz.) shredded cheddar
cheese
1/4 cup (1 oz.) grated fresh
parmesan cheese
1 teaspoon Italian seasoning
Preheat oven to 400 degrees. Roll pizza crust into a 14-inch circle. Bake crust for 7 minutes. Remove from oven. Press garlic over crust, spread evenly. Sprinkle mozzarella and cheddar cheese evenly over crust. Top evenly with onion, zucchini, mushrooms and tomatoes. Grate parmesan cheese over vegetables. Sprinkle with Italian seasoning. Bake 15-18 minutes or until crust is golden brown. Remove from oven and cut into wedges. Serves 8.

Original Potato Casserole
10 cups frozen hash browns
1/4 cup + 2 tablespoons butter or
margarine
1 can cream of chicken soup
12 oz. sour cream
1/2 cup green onions
1/2 cup milk
1 cup crushed corn flakes
2 cups shredded cheddar cheese
salt and pepper to taste
Preheat oven to 375 degrees. Pour 1/4 cup melted butter into a 9 x 13 inch baking dish. Add 5 cups frozen hash browns. Mix soup, sour cream, milk and green onions in separate bowl. Pour 1/2 mixture over hash browns. Sprinkle 1 cup shredded cheese on top. Add remainder of hash browns and mixture on top. Sprinkle on remaining cheese, then cover with crushed corn flakes. Drizzle 2 tablespoons melted butter on top. Bake for 55 minutes.

Sugar Cookies
1 cup butter
1 cup powdered sugar
1 egg
2 cups flour
1 teaspoon cream of tartar
1/2 teaspoon soda
1/4 teaspoon salt
1 teaspoon vanilla
Cream butter and sugar. Add egg. Sift dry ingredients and add to the first mixture. Chill for 4 hours. Roll into balls and flatten with glass dipped in sugar or roll out with rolling pin and cut and sprinkle with sugar. Bake 375 degrees for 8-12 minutes.

Cheesy Chicken Enchiladas
2 cups Cheddar cheese,
shredded
1/2 cup green onions, chopped
2 cups chicken, cooked and
chopped
2 cans cream of chicken soup
1 cup sour cream
4 oz. can chopped green chilies
8-10 flour tortillas
Combine cheese, green onions and chicken. Set aside. Mix soups, sour cream and chilies. In each tortilla, spoon in 2-3 teaspoons chicken mixture and soup mixture. Roll up and place seam-side down in 9x13 inch sprayed pan. Pour remaining sauce on top; sprinkle with additional cheese. Bake 20 minutes at 350 degrees. Garnish with lettuce and tomato.
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.