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Tries different recipes

By Staff | Aug 21, 2015

-Farm News photos by Michele Linck KAY KLEINHESSELINK shows off her cheese-covered baked chicken breast hot out of the oven.

“mailto:fiddelke@longlines.com”>fiddelke@longlines.com

ORANGE CITY Kay Kleinhesselink said she’s a farm girl, born and raised.

Now she and her husband, Mike, also reared on an area farm, live in the remodeled farmhouse in which Kay grew up, about two miles north of Orange City.

Their operation is centered on Kay Kleinhesselink’s family’s original farm, which earned the Century Farm designation in 1977, having been one of the earlier farms founded in Sioux County.

Kleinhesselink said she prepares all kinds of meat entrees, but favors chicken.

-Farm News photos by Michele Linck THESE TWO POTATOES, fresh from Kay Kleinhesselink’s garden, are plenty for doubling the baked chicken breast recipe.

“There are more things I can do with chicken than pork,” she said. “I try to do a lot of different things.”

When it comes to mealtime at the Kleinhesselinks, she said it’s about good, hearty food – comfortable, and not too fancy.

The couple raises grain and hogs. The farrowing pigs and some others are kept on their farm.

The Kleinhesselinks bumped out their kitchen and dining area a few years ago to include a black-brown raised countertop on wood cabinets long enough to accommodate eight white bar stools.

That’s where family and guests sit to visit and keep the cook company without being in the way.

The newly expanded dining area adjoining the kitchen gives the Kleinhesselink family a place for their adult children and grandchild to gather for Sunday dinner.

And it boasts a picture window, which washes the whole space in natural light.

The dining area affords plenty of room for family birthday celebrations and company in addition to the generously long raised kitchen island.

It’s a welcoming space for casual company under the home’s original, and recently rediscovered, tin ceiling.

A few old license plates fill several gaps where the tin is missing, making for a charming contrast to the 21st century kitchen below.

The kitchen is just as friendly on the cook’s side, with lots of work space and easy access to the up-to-date stainless steel refrigerator and oven.

Baked chicken breast

4 boneless chicken breasts

4 to 6 slices Swiss cheese

1 can cream of mushroom soup

Croutons, plain or seasoned

1 tablespoon white cooking wine

1/4 cup melted butter

Put chicken breasts in 8-by-8-inch baking dish.

Mix soup, wine and butter together, then pour over chicken.

Put Swiss cheese over the top of chicken and sprinkle with croutons.

Bake covered at 350 degrees for 45 minutes, then remove cover and bake 15 minutes longer to re-crisp the croutons.

Scalloped potatoes in classic white sauce

2 tablespoons butter, melted

1/2 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon paprika

1 cup milk

1 tablespoon cornstarch

2 medium potatoes

Slice potatoes and place in greased casserole dish.

Melt butter and add seasonings. Mix cornstarch and milk together.

Add to butter and heat in microwave or on stove.

For microwave, heat for 3 minutes, stirring every 60 seconds.

Bake at 350 degrees for 1 hour.

Do not make this dish ahead of time.

This recipe works well when doubled.

Apple crisp

2 cans apple pie filling

1 box, butter pecan cake mix

1/2 stick butter

1 12-ounce jar, caramel topping

Put the pie filling into a slow-cooker, then add the caramel topping.

Sprinkle the cake mix over the top.

Cut the butter into small pieces and lay over the cake mix.

Bake on high for 2 hours, or 3 to 4 hours on low.

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