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Mom, daughter share cooking chores

By Staff | Jun 26, 2009

Working together is a common theme on the Korver dairy farm. Mother Marilyn and daughter Katie fill in for each other whether its tending to the kitchen or calving chores.

ALTON – One of the first things Katie Korver remembers baking was chocolate chip cookie bars using the Toll House recipe.

“I was about 10, just beginning 4-H,” recalls Korver. “Baking didn’t interest me that much, I would rather be outdoors.” So instead of taking the time to bake the dough as cookies, Korver improvised by making bars instead.

“My dad really liked it that way so I still do it in a 9-by-13-inch pan today.”

The bars provided the perfect snack before afternoon chores on the Korver dairy farm located near Alton in southeastern Sioux County. Korver’s parents, Don and Marilyn Korver, milk 100 registered Holstein cows. Her brothers Tim, Brad, with wife Janora, both returned back to the farm upon graduation from South Dakota State University in Brookings.

“It has been good to have them back,” said Marilyn. “The workload is shared, but Don still gets up at 4 in the morning. We have implemented a few changes on the farm using what the boys learned.”

Sharing calf chores and cooking times in the kitchen, mother and daughter can keep busy on the century family dairy farm.

A major addition was the compost barn that was built last year. When not milking, the cows are in the compost barn, so called because of the wood chips that provide bedding for the cows. Twice a day a tiller is run through the wood chips, which naturally decompose.

“The cows are out of the rain and snow,” said Marilyn. “They have feed in front of them all day and (they) really seem to like the barn.”

Katie Korver’s responsibility has been to feed the baby calves. In the summer, the calf huts are under the trees for shade. In the winter the calf huts are moved into a more sheltered area that receives sunlight. When she is unable to do chores, the calf feeding duties went back to her mother Marilyn and sister-in-law Janora.

Last fall Katie Korver left home to attend SDSU. While “the boys” graduated with degrees in dairy science, she said she is more interested in education – specifically early childhood education.

Katie Korver also served as Sioux County’s 2009 dairy princess, her reign will end June 15. During this year she has sought out opportunities to promote dairy. A highlight was meeting Iowa’s secretary of agriculture, Bill Northey.

Milk is the best companion beverage when serving German chocolate-caramel bars at the Korver home.

Besides appearances in parades and dairy events, Korver presented a program to the four first grade classes in Orange City in August 2008 before she left for college.

Entitled “The day of life in a cow,” Korver used photos from her own family farm, enlarged them on the computer, then explained what cows eat and drink, how they sleep and the milking process.

A few days later her mother was substitute teaching the class. One little girl came up to her saying “I want to grow up to be a princess just like Katie.”

Spaghetti casserole

1-pound spaghetti

48-ounce spaghetti sauce

2 pounds hamburger

Minced onion, garlic powder, oregano

1/2 to 1 cup of pepperoni

2 cups Mozzarella cheese

Cook spaghetti and drain. Spread in greased 9 by-13-inch pan. Brown hamburger, drain.

Mix 32 ounces of sauce with ground beef. Spread on top of noodles. Pour remaining sauce on top.

Sprinkle onion, garlic powder and oregano to taste. Top with pepperoni and other toppings of choice. Cover with Mozzarella cheese.

Bake 45 minutes in 350 degree oven. Makes a very full pan. Easily feeds 12.

Note: If cut in half, put in 8-by-11-inch inch pan)

Taco casserole

2 pounds ground beef

1 medium onion, chopped

Salt and pepper to taste

1 package Taco seasoning

1 10-ounce can cream of chicken soup

1 10-ounce can cream of mushroom soup

1 small can ripe olives

1/4 cup sour cream

1 large bag Doritos chips

1 pound grated Cheddar cheese

Lettuce

Tomatoes

Brown the beef, onion, salt and pepper; drain. Mix in seasoning, soups, beans, sour cream and olives (cut up). Put crushed chips in bottom of buttered 9-by-13-inch pan. Put half of meat mixture over chips; sprinkle cheese on top of beef mixtures and rest of crushed chips. Bake at 350 degrees for 45 minutes. When ready to serve, put lettuce and tomatoes (chopped) on top. Serve with taco sauce.

Stove Top Classic one-dish chicken bake with vegetables

1 2/3 cups hot water

1 6-ounce package Stove Top Stuffing Mix for Chicken

1 1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces

1 10-ounce can of condensed cream of chicken soup

1/3 cup sour cream

1 1/2 cups Mozzarella cheese

1 16-ounce bag of frozen mixed vegetables; thawed, drained

Preheat oven to 400 degrees. Add hot water to stuffing mix. Stir just until moistened. Set aside.

Place chicken in 13-by-9-inch baking dish. Mix soup, sour cream, cheese and vegetables; spoon over chicken. Top with prepared stuffing.

Bake 30 minutes or until chicken is cooked through -170 degrees.

Makes about 6 servings, about 1 1/3 cups each.

Substitute note: Use boneless chicken thighs, cut into 1-inch pieces, for the chicken breasts.

German chocolate-caramel bars

Serves 15

114-ounce package light caramels ( about 48)

1/3 cup evaporated milk

1 package German chocolate cake mix

3/4 cup butter, melted

2/3 cup evaporated milk

1 cup chopped nuts

1 6-ounce package chocolate chips

Melt caramels in 1/3 cup of evaporated milk. Combine cake mix and melted butter and the rest of the evaporated milk. Press 1/2 of this cake mixture into a 9-by-13-inch pan; bake at 350 degrees for 6 minutes. Pour nuts and chocolate chips over baked dough. Then pour caramel mixture over the top. Crumble remaining cake mixture on top and return to oven for 15 20 minutes. Cut into squares.

Original Toll House bars

(“When the kitchen starts to smell good, then I know the bars are about done” – Katie Korver)

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter, softened

3/4 cup granulated sugar

3/4 cup brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups, or 12 ounce package, of Semi-Sweet Chocolate Morsels

Preheat oven to 375 degrees.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts.

Grease 9-by-13-inch pan. Spread dough into pan and bake 20 to 25 minutes at 375 degrees. Check with a toothpick.

Contact Renae Vander Schaaf by e-mail at renaefarmnews@gmail.com.

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