Cooking with pork
KLEMME – “I didn’t really learn to cook until I was married.”
Beth Schmidt said she credits her mother, Ione Nuehring, and mother-in-law, Mary Ann Schmidt, with instilling her cooking abilities.
“Both Mom and my mother-in-law are very good cooks,” she said.
Schmidt grew up as the fourth of five children on a farm, which is near where she and husband, Jaimie Schmidt, live west of Klemme in Hancock County.
The Schmidts raise corn, soybeans, hogs and cattle.
Schmidt said her mother and mother-in-law knew how to prepare large meals for many family members and additional help on the farm.
“They would get out the pots and pans and use the oven,” she said. “It was a meal.”
She does not remember either of the two women ever using a microwave oven.
The Schmidt family’s meals are based on a farm-to-table philosophy. Most of her ingredients are raised at their home.
The garden includes onions, tomatoes, beets, asparagus, rhubarb, cucumbers, pumpkins and apples.
With an ample supply of beef and pork, Schmidt has two deep freezers full of meat.
Her menus reflect traditional farm meals with a German emphasis.
“We eat meat and potatoes,” she said.
During this late afternoon interview, supper was cooking in the oven.
The meal consisted of round steak using cream of mushroom soup along with salt and pepper. Baking in the oven was one sweet potato, for Beth, plus two regular potatoes, a mini-meatloaf and a green bean casserole.
Schmidt is in her ninth year teaching sixth grade reading and language arts full time at the Garner-Hayfield-Ventura School District. She was a stay-at-home mother until her own children started school.
Schmidt enjoys being a teacher.
“I would be antsy,” she said if she wasn’t teaching,
The Schmidts are parents of three daughters.
Stephanie and her husband, Terence Goettsch, live in Houston, Texas, with their son Henry, 18 months, and are expecting a daughter next February.
Brittney and her husband, Jack Guidarelli, live in Bettendorf.
Brianna Schmidt lives at home where she does whatever is needed, from helping get supper ready to fetching parts and helping with farm work and livestock chores.
Jaimie Schmidt is a member of board of the Iowa Pork Producers and a past president.
Beth Schmidt said her pulled pork recipe is a favorite for gatherings as it is tender and falls apart.
The recipe for party cocktail weenies is popular because bacon is used to wrap the individual weenies.
“Anything wrapped in bacon is good,” she said.
Preheat oven to 325 degrees.
Trim 4 chops. (If needed)
Spray shallow baking dish.
Pour in 1/2 cup milk.
Add 1 teaspoon salt.
Season with 1/8 teaspoon pepper.
Dip each chop in the milk mixture, then roll the chop in dried bread crumbs (or crushed saltines).
Fit into shallow baking dish. Sprinkle paprika over the top.
Cover dish and bake 30 minutes with the cover and 30 minutes without the cover.
Put a 3-pound pork roast into a slow cooker with 2 cups water.
Salt and pepper to taste. (Onions to taste are optional)
Let cook on low for 8 hours. Drain.
Take a wooden spoon and chop up roast.
Add 1/2 jar of favorite barbecue sauce.
Makes many sandwiches or is good plain as well.
Party cocktail weenies
Preheat oven to 350 degrees.
2 packages of favorite cocktail weenies.
1 package of bacon, cut into thirds.
Wrap bacon around cocktail weenies and hold in place with a toothpick.
Put in a single layer on a sprayed cookie sheet.
Sprinkle 1 cup of brown sugar over the top.
Bake for 30 to 40 minutes.
Can be served in a small slow cooker to keep warm.
1/2 cup milk
3 slices bread. Soak all three in milk for a few minutes.
2 teaspoons salt
2 pounds ground pork
1 large onion, chopped
1/2 teaspoon chili powder
1/2 teaspoon oregano
1/2 teaspoon pepper
2 teaspoons garlic powder
1/2 teaspoon Worcestershire sauce
1 can cream of onion soup
Mix all but soup and shape into balls. Brown in 400 degree for 30 minutes uncovered. Drain.
Pour onion soup with 1/2 cup of milk over meatballs and bake 30 minutes at 350 degrees.
4 ounces lasagna noodles
1/4 teaspoon oregano
1/2 pound hamburger
1 can spaghetti sauce
1 cup cottage cheese
1 package mozzarella cheese
1 package cheddar cheese
Cook noodles according to package. Brown hamburger, then add spaghetti sauce and oregano. In a 9-by-13-inch pan, alternate layers of noodles, sauce, cottage cheese and cheeses.
Bake at 400 degrees for 30 minutes.
4 eggs, slightly beaten
3 slices of bread, broken up
8 ounce shredded cheddar cheese
1cup warmed milk
1/2 teaspoon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons minced onion
1 cup ham pieces
Fold in stiffly beaten egg whites and pour in loaf pan.
Bake at 325 degrees for 35 to 40 minutes.
Cheesy potato supreme
1 cup butter
1 32-ounce package frozen hash brown cubes
1/2 tablespoons minced onion
2 cups grated cheddar cheese
1 cup sour cream
1 can cream of chicken soup
2 cups crushed corn flakes
Melt half cup butter. Combine with all ingredients except corn flakes.
Bake, covered, at 350 degrees for 30 minutes.
Melt other half cup butter and add corn flakes. Put on top of potatoes.
Bake for 15 minutes uncovered.
Chocolate chip cookies
1 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs, mixed together
1 6-ounce package of chocolate chips
11/2 cups oatmeal
1 teaspoon vanilla
2 3/4 cups flour
1/2 teaspoon salt
1 teaspoon soda
1/2 teaspoon baking powder
Mix ingredients together in order.
Stir with fork. Roll into balls.
Bake at 350 degrees for 15 minutes.
1 roll sugar cookie dough
1 eight ounce cream cheese
1 cup powdered sugar
1 tablespoon corn starch
1 can pineapple tidbits
1 can mandarin oranges
Fresh fruit, strawberries, kiwi, bananas, etc.
Press cookie dough in cookie sheet. Bake at 350 degrees for 7 minutes. Cool.
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