Cooking for a cause
WALL LAKE – When Maggie Steinkamp decided to collect favorite recipes, her desire to compile a cookbook went far beyond a family project-it became a mission.
“My goal was to get 300 recipes for Mary’s Choice: A Pro-Life Cookbook, and I ended up with 400,” said Steinkamp, 14, who has raised more than $5,000 since late April for Mary’s Choice Pregnancy Resource Center in Sioux City.
Steinkamp learned about Mary’s Choice through her church group at St. Joseph’s Catholic Church in Wall Lake. When the idea of a cookbook began to take shape last fall, Maggie and her mother, Julie Steinkamp, began contacting parishes and Catholic schools throughout west central and northwest Iowa to share recipes.
They asked that contributors provide $5 per recipe to help cover printing costs for the cookbook.
“It was fun to check the mail every day and see what recipes came in,” said Steinkamp, whose family raises corn, soybeans, popcorn, hogs and cattle in Sac County.
Steinkamp also solicited and received recipes from a number of nationally-known pro-life supporters, including National Football League quarterback Tim Tebow, Dr. Alveda King, niece of Dr. Martin Luther King Jr.; Sen. Charles Grassley R-Iowa, and Dr. Ron Paul.
To add an extra element of fun to the cookbook, Steinkamp created a Northwest Iowa Treasure Hunt on page 202. Anyone who can identify the location of her photos featuring unique architectural features of some of the churches she visited can win a free cookbook and $25 cash.
“We’ve given away a couple prizes so far,” said Steinkamp, who added that more than 500 copies of the cookbook have been sold to people in several states, including Iowa, Arizona, Colorado, Kentucky.
A member of the Sac County Innovative Pioneers 4-H Club, Steinkamp plans to enter her cookbook in the 2013 Sac County Fair. She has also entertained the idea of preparing every recipe in Mary’s Choice.
“This isn’t really my cookbook,” said Steinkamp, who learned how much time and dedication it takes to complete a project like this. It’s a northwest Iowa cookbook.”
Mary’s Choice cookbooks cost $15 each (plus shipping) and can be purchased online at www.maryschoice.org, or by contacting Steinkamp at email@example.com.
Hearty country bread
2 tablespoons yeast
1 tablespoon salt
4 cups whole wheat flour
3 cups white flour
1/2 cup honey
4 tablespoons butter
2 1/4 cups water
1 cup oatmeal
Combine yeast, salt, 2 cups whole wheat flour and 1 cup white flour.
Heat honey, butter and 2 1/4 cups water until warm (butter does not need to be completely melted).
Beat honey mixture into flour mixture. Add egg and 1 cup whole wheat flour; beat 2 minutes.
Add oatmeal, 1 cup whole wheat flour and 1 cup white flour. Knead until smooth, adding more flour, as needed.
Let rise 35 to 40 minutes. Cut dough in half. Shape both loaves into a round or oval. Place on greased cookie sheet.
Slash the top of the dough; let rise. Bake at 350 degrees for 30 to 35 minutes.
Chocolate chip cream
Maggie likes this dip because it’s easy and delicious. “It tastes like cheesecake,” she said.
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
3/4 cup powdered sugar
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips
Graham crackers for dipping
In small bowl, beat cream cheese and butter until light and fluffy.
Add powdered sugar, brown sugar and vanilla; beat until smooth.
Stir in chocolate chips.
Serve with graham crackers.
Ranch oyster crackers
2 bags oyster crackers
1 package Hidden Valley Ranch mix (dry)
1 teaspoon dill weed
1/2 teaspoon garlic powder
1 teaspoon lemon pepper
1 cup vegetable oil
Combine ranch dressing mix, dill weed, garlic powder and lemon pepper in large bowl.
Heat oil in microwave for 1 minute.
Add oil to seasoning mix. Add crackers and stir or shake to coat.
Let sit for about 15 minutes before serving.
The crackers will keep for about two to three weeks in a sealed container.
Honey mustard chicken
Julie Steinkamp said she has used for years and remains
a family favorite.
1 whole chicken
2 to 3 tablespoons vegetable oil
About 10 medium potatoes
About 10 carrots, chopped
1 cup honey
1/2 cup prepared mustard
4 teaspoons yellow curry powder
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon garlic powder
5 apples, sliced
Place chicken on a cookie sheet and brush oil on bird. Place in a 350-degree oven until done – 1 to 2 hours – depending on the size of the bird.
Use a meat thermometer to check doneness. Baste bird every 15 minutes or so with pan juices.
Meanwhile, cut in half 10 medium potatoes. Add potatoes and carrots to boiling water and boil for 20 minutes.
While vegetables are boiling, mix honey, mustard, curry powder, ginger, salt and garlic powder.
Bring to a boil, then remove from stovetop. Put chicken and juices in a large roasting pan. Dump the vegetables and sliced apples around the bird. Evenly pour honey mustard mixture over the bird, vegetables and apples. Bake, uncovered, in oven for 20 more minutes.
Oreo Cookie dessert
This delectable dessert has quickly become one of Maggie’s favorite recipes from the Mary’s Choice cookbook.
25 crushed Oreo cookies
6 to 8 tablespoons melted margarine
1/2 gallon vanilla ice cream
8 ounces chocolate chips
2/3 cup evaporated milk
1/2 cup margarine
2/3 cup sugar
Dash of salt
1 teaspoon vanilla
1 12-ounce carton whipped topping
Chopped pecans, maraschino cherries, optional
Mix crushed Oreos and melted margarine together; pat in bottom of 9-by-13-inch pan. Spread softened ice cream on top of cookie mixture.
Combine chocolate chips, evaporated milk, margarine, sugar and salt; bring to a boil for 4 to 5 minutes, stirring constantly.
Cool slightly and add vanilla. Spread 3/4 of the mixture over the ice cream.
Spread whipped topping over chocolate mixture. Drizzle remaining chocolate mixture on whipped topping.
Garnish with chopped pecans and maraschino cherries, if desired.
Keep frozen. Remove from freezer a short time before serving.
Maggie Steinkamp said her grandmother, Myra Steinkamp, of Wall Lake, supplied this recipe, which is always a hit with the grandchildren.
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter or margarine, divided
3 cups chicken broth
4 cups (1 3/4 pounds) diced, peeled potatoes
1/4 cup all-purpose flour
8 ounces processed American cheese, cubed
1 1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
In a 3-quart saucepan, brown beef; drain and set aside. In same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender-about 10 minutes.
Add broth, potatoes, and beef; bring to a boil. Reduce heat; cover and simmer 10 to 12 minutes, or until potatoes are tender.
In small skillet, melt remaining butter. Add flour; cook and stir 3 to 5 minutes, or until bubbly.
Add to soup; bring to boil.
Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper, then cook and stir until cheese is melted.
Remove from heat. Stir in sour cream.
Yield: 8 servings.
Chocolate chip cookies
Dr. Ron Paul, former member of the U.S. House of Representatives, shared this recipe with Maggie for her cookbook.
1 cup Crisco shortening
1 cup granulated sugar
1 cup brown sugar
1 teaspoon vanilla
1 teaspoon baking soda
1 tablespoon hot water
2 1/4 cups flour
1 teaspoon salt
1 cup chopped nuts
1 large bag chocolate chips
Cream shortening, granulated sugar, brown sugar, eggs and vanilla together. Dissolve baking soda in 1 tablespoon hot water, and add to mixture.
Combine with flour, salt, nuts and chocolate chips.
Drop dough by teaspoon on cookie sheet.
Bake at 350 degrees for 10 minutes.
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