As it was getting closer to 12 o’clock (noon) on Sunday, August 14 people were finding places to sit for the Cooking School. There were two long tables filled with donations from those businesses that support the Cooking School. I noticed that this year there wasn’t a stove so I assumed that a microwave was going to take the stove’s place.
There was a curtain behind which workers were busy getting samples ready for the audience to try. Those helpers were Lisa Alesch, Carrie Lux, Kim Hicks, Robin Jenness, Ronda Carver, Christina Wilkens, Gina Rassel, and Ginell Wetter. (Hopefully no one was left out!) These ladies are very much needed for this presentation.
This year’s featured cook was Jean Erickson. She had her daughter-in-law and granddaughter (Emma and Bree) helping her. This was not the first time Jean had been on the stage to cook. She was 1994 Co-cook and has stated that she cooks differently now then she did then. She is now cooking for two instead of a family. There are more shortcuts to make a meal faster. The shortcuts were what she was going to show the audience.
In between Jean and her helpers getting a recipe ready, Gina was calling out ticket numbers for prizes on the table. There was a nice grill that was the grand prize. All those who had already had their number called knew they were not going to be eligible for the grill.
“Meals & Memories” were divided into Casseroles, Meats, Sandwiches, Soups, Vegetables, Snacks, and Desserts. Samples of “Dried Beef Pickle Dip” were passed around. This Dip called for 1 package (3 ounces) dried beef, chopped
1 package (8 ounces) regular or reduced fat cream cheese
1/2 cup reduced fat sour cream
2 Tablespoons chopped green onion
1/2 to 1 cup coarsely chopped dill pickles (not dill relish)
1/4 teaspoon pepper
Soften cream cheese and combine with the remaining ingredients.
Chill before serving. Serve with crackers or fresh vegetables.
We had samples of “Bugle Cookies”
Melt almond bark in the microwave. (I usually start with 2-3 squares). Dip a bugle in the almond bark and then I colored sugar or sprinkles and let set up on wax paper or parchment paper.
“Loose Meat Sandwiches”
1 lb. ground beef
1 small onion, diced
1 cup low-sodium beef broth
2 beef bouillon cubes smashed or 2 tsp. Better than Bouillon beef. Brown hamburger with onion until no pink shows. Add broth and bouillon and cook until liquid is almost gone. Serve on toasted buns with mustard and dill pickles.
Some of Jean’s hot dishes were given away if you had the right ticket number.
Her recipes were easy to make and shortcuts were very helpful.
Then it was time for the Grand Prize to be given away. The Farmers State Bank, State Savings Bank and United Bank of Iowa donated this prize. The winning number went to the back side of the room and the surprised lady holding the winning ticket was Linda Gravenish!