Eastern Iowa Farmer Fall 2020
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country cookbooks<br />
Meatloaf<br />
Maribeth Penningroth<br />
“Grace Lutheran Church”<br />
1 1/2 pounds ground beef<br />
1 1/2 Tablespoons salt<br />
1/4 cup chopped onion<br />
3/4 cup milk<br />
3/4 cup oatmeal<br />
1/4 Tablespoon pepper<br />
1 egg, beaten<br />
Topping:<br />
1/3 cup catsup<br />
1 Tablespoon firmly packed<br />
brown sugar<br />
1 Tablespoon dry mustard<br />
Combine and shape into loaf<br />
and place in shallow baking pan.<br />
Topping: Combine ingredients and<br />
spread on top of meat loaf. Bake in<br />
350-degree oven about 45 minutes.<br />
Cocoa Chiffon Cake<br />
Gwendolyn Thiede<br />
“St. John’s Lutheran Church<br />
1890-1990 Centennial<br />
Cookbook, Preston, <strong>Iowa</strong>”<br />
3/4 cup boiling water<br />
1/2 teaspoon red food<br />
coloring<br />
1/2 cup cocoa<br />
3 teaspoons baking powder<br />
2 teaspoons vanilla<br />
7-8 eggs, separated<br />
1 3/4 cups sifted cake flour<br />
1 3/4 cups sugar<br />
1 teaspoon salt<br />
1/2 teaspoon cream of tarter<br />
Boil water; add cocoa and<br />
coloring. Stir until smooth then<br />
cool. Sift together flour, sugar, salt,<br />
and baking powder. Put sifted dry<br />
ingredients in a bowl. Make a well<br />
in center of dry ingredients. Add<br />
in order 1/2 cup cooking oil, 7-8<br />
unbeaten egg yolks, 2 teaspoons<br />
vanilla, then cooled cocoa mixture.<br />
Beat with a spoon until smooth. In<br />
another bowl, put 7-8 egg whites<br />
and 1/2 teaspoon cream of tartar.<br />
Beat until very stiff. Pour chocolate<br />
mixture gradually over beaten egg<br />
whites; fold in gently. Do not stir.<br />
Pour into 10-inch ungreased angel<br />
food or fluted tube pan. Bake<br />
at 325 degrees for 55 minutes,<br />
then at 350 degrees for 10 to 15<br />
minutes. If using a 9-inch tube<br />
pan, bake at 325 degrees for 50 to<br />
55 minutes.<br />
Alvelda’s<br />
Potato Salad<br />
(Serves 50-great for potlucks)<br />
Sandy Thillmony Sander<br />
“North Bend Writer’s Group and<br />
North Bend Community Center<br />
and Association 2007”<br />
10 pounds of potatoes<br />
2 dozen eggs - boiled<br />
1/4 cup onion<br />
3 Tablespoons pickle relish<br />
3 Tablespoons sugar<br />
Salt and pepper<br />
1 Tablespoon celery seed<br />
1 cup chopped celery<br />
1 quart salad dressing (Miracle<br />
Whip)<br />
3 Tablespoons prepared<br />
mustard<br />
Cook potatoes with skins on<br />
until done. Cool. Peel and dice.<br />
Add rest of ingredients and mix<br />
well. Refrigerate. Will serve about<br />
50 people.<br />
*Note: This is the best potato<br />
salad! I loved this as a kid, when it<br />
was brought to family gatherings.<br />
As an adult, I tried to find a similar<br />
recipe, but always fell short. After<br />
I moved back from Texas, at the<br />
first family reunion I had attended<br />
in years, there it was! I will never<br />
lose this recipe again! You can<br />
make this in smaller batches, and<br />
it is just as good.<br />
Turkey Dressing<br />
Sandwiches<br />
Mike Herrig<br />
“Bellevue Fire and Rescue<br />
Established 1871”<br />
8 cups turkey or chicken<br />
2 packages Stove Top<br />
dressing (make as directed)<br />
1 can chicken broth<br />
1 can of cream of chicken or<br />
mushroom soup<br />
1 package of hamburger buns<br />
Mix ingredients together and<br />
heat in a crock pot. Serve on buns.<br />
one call for all your fuel needs!<br />
Front row: Jason sullivan, tom Henricksen, Brian schoel, Bob Mohr, Mike schultz, Mark Boeding, paige seeser, denise witt,<br />
John Gunderson, scott nissen. Back row: Brent seeser, randy seeser, terry raab, Jeff paulsen, Michael Kroyman,<br />
andy Burmeister, Lowell King, duane reedy, tom witt, dylan strunk. not pictured: cathy nelson, dave Hansen, Kevin dell<br />
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eifarmer.com fall <strong>2020</strong> | <strong>Eastern</strong> <strong>Iowa</strong> <strong>Farmer</strong> 119
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