Little quiet time in Kabisch kitchen
KINGSLEY – If you want to know what’s cooking in Carol Kabisch’s kitchen, one had best be quick. It’s all a matter of how much she’s got on her day’s agenda.
Most often, it’s a quite a bit.
“I grew up as with eight brothers and sisters, and my mother enjoyed cooking,” Kabisch said, while scurrying about the compact kitchen at her rural farm home near Kingsley. “She was always in the kitchen making brownies or cinnamon rolls that we could have hot after we got home from school.”
Carrying on her mother’s enjoyment of being in the kitchen she provided husband, Bob, and children – Bobbi Peats, a nurse at Mercy Medical Center, in Sioux City; and Eric, employed at Farmers’ Cooperative, in Kingsley – with a variety of favorite family recipes.
Kabisch, the daughter of David and Elaine Klingensmith, of Kingsley, pooled her cooking and baking interests to develop her own catering business.
Young Plymouth County 4-H members and Plymouth County fairgoers have benefited from her culinary talents.
According to the Sioux County Iowa State University Extension office, Kabisch is considered the fair’s Pie Lady. She prepares pies for food stand customers.
Kabisch has earned the respect of Kingsley Krowners 4-H Club members with whom she’s worked since her own children were club members.
Baking Christmas cookies to give away to friends and family for 14 years jump-started Kabisch’s operation, Carol’s Catering, throughout the northwest Iowa.
Kabisch said her serving crew is kept busy at a wide variety of community events including weddings, funerals and organizational meetings.
Kabisch participates in the Sioux City Farmers’ Market.
Starting out with the selling of pies at the market, she has since expanded her efforts with lunches.
She said her pies are as popular with market customers they are with other vendors who special-order pies.
Kabisch said the business can make her household schedule erratic, consuming the spare time she enjoys for special family recipes.
Something quick and easy is most often her answer to meal planning.
“We like to do a number of things on the grill,” she said, “it’s definitely quick and easy to clean.
“There’s lots of chicken and rice or casseroles or quesadillas.
“Sometimes it may be a matter of cleaning out the frig and putting things together.”
The arrival of spring will soon see Kabisch’s gardening operation in full bloom.
“We enjoy things fresh,” she said, “as with the cucumbers either raw or in salads.
“And then there’s the rhubarb. I tend to like to use it in combination with almost any of the fruit in my pies, with the exception of peaches.”
Rhubarb dream bars
For first layer:
2 cups flour
1 cut margarine
10 tablespoon powdered sugar
Mix above and press into ungreased 9-by-13-inch pan. Bake at 350 degrees for 15 minutes.
For second layer:
3 cups sugar
1 1/2 teaspoons salt
1/2 cup flour
4 eggs, beaten
4 cups raw rhubarb
Mix above and spoon mixture onto crust. Bake 35 minutes.
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