Not horsing around in the kitchen
By DOUG CLOUGH
ODEBOLT – Kris Schroeder has been known to horse around with her husband Rick Schroeder, something she even admits on her home’s answering machine message.
In fact, as of today, they’ve been doing so for exactly 33 years. That’s how long the Schroeders have been married and raising quarter horses on their farm south of Odebolt in Sac County.
“I love living on a farm and everything about farming,” said Schroeder. “My passion though has been for our livestock, especially our horses.
“We like quarter horses because they are so versatile. They have wonderful looks and temperament, as well as great ability. We’ve sold horses stateside and in Canada. People like to rope, rodeo and trail ride with our horses.”
Horsing around, however, is not something that Schroeder is accused of in the kitchen.
Schroeder has had plenty of cooking experience starting with her upbringing.
“I am the middle child of 13 kids,” Schroeder said. “During silage chopping, we’d feed an additional eight men three meals a day. My mom needed help when we were growing up.
“You learn what works and what doesn’t. “
Sitting around the Schroeders’ oblong oak table, handmade at the Amish Furniture Store, in Kalona, it’s easy to see that Kris Schroeder is serious about family mealtime as one of the most important moments of the day.
“You might notice that I don’t have any protection on this table against marks,” Schroeder said. “I like every mark that is left on the table by our family and friends; it shows that we’ve used the table for good times. I want to remember those times when I look at the table.”
This is duly emphasized by Schroeder’s recipe choices that accompany this Farm Cook edition. Each of the couple’s five children – Seth, Katie, Kara, Tyler and Kallie, from oldest to youngest – were consulted by their mother for a favorite recipe.
Katie, an Iowa State University equestrian club member, enjoys her mother’s taverns, or loose-meat sandwiches. Rick Schroeder said his favorite is gingersnaps, a non-traditional soft version.
Four of Schroeder’s six recipes are dessert-oriented.
“I like to bake … probably too much,” Schroeder said in recognition that Kallie, her youngest, and a junior at Odebolt-Arthur/Battle Creek-Ida Grove High School, is headed for a 2014 graduation.
“It’s a good thing that baked goods often freeze well. It’s always easier for me when I have four or five to cook for. I’m just going to have to cut my recipes back.”
It’s apparent, however, that the couple will not lack for a busy schedule as they eye an empty nest.
Aside from managing their horses and grain operation, that includes hay, oats, corn and beans, Rick Schroeder works full-time for an area farmer, and Kris Schroeder serves as a preschool teacher’s aide for the Odebolt-Arthur Community School District.
Reared on a farm near Arthur, Schroeder is no stranger to busy farm life and moments of horsing around.
“Growing up, I walked beans and baled hay and made time to be involved in sports, band and many other activities,” she said. “I enjoy being busy and being on the farm with family. It’s a great life.”
Granny sheet cake
1 cup water
3 rounded tablespoons cocoa
2 sticks omargarine
Bring to a boil. Remove from heat and add the following all at once.
2 cups sugar
2 cups flour
1 teaspoon salt
Stir by hand until smooth.
With mixer add the following:
1 teaspoon vanilla flavoring
1/2 cup milk with 1 teaspoon baking soda added to milk.
Pour into greased 15-by-10-inch pan. Bake 25 minutes at 350 degrees. Ice with chocolate chip frosting.
Chocolate chip frosting
Melt 6 tablespoons margarine, 6 tablespoons milk and 1 and 1/2 cups sugar.
Bring to a full boil for 30 seconds. Remove from heat.
Add 1/2 cup chocolate chips and 1/2 teaspoon vanilla.
Stir while chips melt. Let set a little while and it will harden.
3/4 cup shortening
1 cup brown sugar
1/4 cup molasses
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 3/4 to 2 cups flour
Cream together first four ingredients until fluffy. Stir dry ingredients together, stir into molasses mixture. Chill dough 1 hour.
Preheat oven to 375 degrees. Shape dough into 1-inch balls. Roll balls in granulated sugar, place 2 inches apart on cookie sheet. Bake for 10 min.
Taco hash brown
Brown 1 pound ground beef with onion. Add one can diced tomatoes and one can corn.
Add the following seasoning: 1/2 teaspoon chili powder, 1/2 teaspoon coriander, 1/2 teaspoon garlic powder, 3/4 teaspoon cumin, dash cayenne pepper, salt and pepper.
Put in big lasagna-size pan. Mix 1 can cream of chicken soup and 1 can milk.
Pour 1/2 mixture over meat mixture. Spread a little cheddar cheese on top. Put 1 bag Tater Tots on top and pour remaining soup mixture on top.
Bake at 350 degrees for 45 to 60 minutes.
3 pounds ground beef, browned and drained
1 tablespoon mustard or more if desired
2 cans tomato soup (undiluted)
A dash Worchestershire sauce
Mix all ingredients and simmer in a crockpot for 4 to 6 hours on low.
2 cans white meat chicken
3/4 cup Miracle Whip
3/4 cup sour cream
1 package Knorr vegetable soup mix
1 can water chestnuts
Mix all ingredients and refrigerate. Great for a sandwich, crackers, or vegetables.
Cream together: 1/2 cup margarine, 3/4 cup sugar and 1 egg.
1 1/2 cup flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
Pat into a greased pizza pan and bake 400 degrees for 12 minutes.
8 ounces cream cheese (softened)
1/2 cup sugar. Mix together and spread on cooled crust.
Arrange fruit of your choice on cream cheese layer. “I like sliced strawberries, grapes, kiwi fruit and bananas,” Kris Schroeder said.
1 1/2 cups pineapple juice
2 tablespoons sugar
2 tablespoons cornstarch
Cook on stove until thick. Remove from heat. When cooled spread glaze on top of fruit.
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