A sampling of recipes
By CLAYTON RYE
HANLONTOWN – It was a moment when the left hand met the right hand and together they were to create something better than either could have individually.
That sentence may border on the grandiose but it is what happens when the food writer (me), as part of his job with Farm News, comes home with recipes where the writer’s wife, Suzzanne Rye, examines the recipes and tries them for herself.
Suzzanne Rye loves to cook and is referred to frequently by the food writer and husband (me) as Mrs. Food. Trips to the grocery store where Suzzanne Rye is in her element occur two and three times a week.
The food writer, on the other hand, does not understand recipes and his main interest in them is wanting to know when it is ready. Ingredients and instructions are a foreign language, even after many years.
Suzzanne Rye loves recipes with vegetables and words such as “stir fry.”
The food writer wants to know where are the meat and potatoes.
It was Suzzanne Rye’s idea that a good story for Farm News would be an entire meal using recipes that were brought by the food writer that have become her own favorites.
The food writer wanted to know where are the meat and potatoes.
The meat part of this story is Sharon Barkema’s meatball recipe.
Sharon Barkema said her meatballs are requested by people for her to bring to potlucks.
The food writer met Sharon Barkema and her husband Keith of Goodell in Hancock County when doing a story on their activities in the organization Farm Rescue.
Suzzanne Rye made the meatballs on an 11 by16 baking sheet using a mixer to mix the meat for not over 30 seconds. She said they yielded 34 meatballs and freeze well.
“My meatballs turned out perfectly because I followed the recipe. They were moist, seasoned well, and had good flavor,” said Suzanne Rye.
The recipe used for the mashed potatoes came from Tracie Eden of Woden,
Suzzanne Rye liked that the ingredients fit in her Kitchen Aid mixer for ease in mixing.
She also liked the versatility of the recipe in that it can be made ahead of time as it can be stored overnight in the refrigerator. The leftovers reheat easily, can be served as is or made into patties by frying with butter.
“I cooked these in a buttered casserole dish but they can also be made in a crock pot,” said Suzanne Rye.
The salad came from Andrea and Allison Brown of New Providence in Hardin County.
Suzzanne Rye said the salad dressing can be made ahead of time and keeps well and she liked that it added crunch to the meal as an addition to the meatballs and potatoes.
“It was true to its title crispy,” she said.
The chosen vegetable were carrots using a recipe from Diane Walrod who lives in Cerro Gordo County, just south of Hanlontown.
Tim and Diane Walrod are beekeepers and this recipe uses honey as an ingredient.
Suzzanne Rye said the carrots can be cooked 10-12 minutes for crisp or tender carrots or at 20 minutes for softer carrots.
“These are pretty and sweet,” she said. “Who doesn’t like carrots? The honey enhances the natural sweetness of the carrots. There are usually no leftovers as they disappear with the first setting. These are good to serve to children.”
The apple pie is from a recipe furnished by Louise Piper of Garner.
Louise Piper is well known as a competitor at the Iowa State Fair and Clay County Fair, winning many prizes with her food entries.
Suzzanne Rye used Granny Smith apples for the pie that required an extra 10-15 minutes of cooking time. She covered it with aluminum foil the last 10 minutes so it wouldn’t over burn.
She said it is a nice balance of sweetness and spice cinnamon.
“This is my favorite recipe in the fall. I think of Louise Piper in the fall during apple season. She always gives a recipe that is going to work,” said Suzanne Rye.
It is important to follow the recipe exactly when cooking in the fall with fresh, local apples, she added.
The Melt in your Mouth Chocolate Chip Cookie recipe was furnished by Kay Kopacek of Britt.
Suzzanne Rye likes the recipe as it is great for grandchildren because they taste good.
“They do melt in your mouth,” she said.
Karla Pals of Belmond in Wright County is the source for the granola recipe.
Suzzanne Rye liked the recipe because all the ingredients were on hand including the maple syrup.
She agrees with Karla Pals as it is very good served at breakfast.
There are more of Suzzanne Rye’s favorite Farm News recipes such as the Wirtjes family’s recipe for oatmeal dinner rolls and Emilyrose Pfaltzgraff’s recipes using goose eggs as an ingredient.
These recipes can be found using the online search at Farm-News.com.
The search is also useful when looking for seasonal ingredients such as rhubarb or asparagus.
“There’s a great collection of recipes online,” said Suzzanne Rye.
From Sharon Barkema, Goodell
3 pounds hamburger
1 13-ounce can evaporated milk
2 cups oatmeal
1/2 cup onion, chopped
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons chili powder
Mix together and scoop into balls with an ice cream scoop, placing in a baking dish.
Mix and pour over meatballs: 1-1/2 cups brown sugar, 1/2 to 1 teaspoon chopped garlic, 1 tablespoon chopped onion, 2 tablespoons Liquid Smoke, 2 cups catsup.
Bake at 350 degrees for 1hour.
From Tracie Eden, Woden
5 pounds potatoes
1 8-ounce container of cream cheese
1 stick butter
Garlic powder and salt to taste depending on number of potatoes
Peel and cut into small pieces. Boil with salt and chopped garlic added to water.
Drain and mix with a hand mixer with cream cheese, butter, garlic powder and salt.
(Note: Go light on garlic powder at first because it can go strong fast and a little bitter.)
French baby carrots
From Diane Walrod, Hanlontown
1 package (16 ounces) baby carrots or 1 16 oz package of regular carrots, peeled and sliced
1/8 cup water
1 tablespoon fresh tarragon
1 tablespoon butter
1 tablespoon honey
1/2 tablespoon apple cider vinegar
Place all ingredients in medium skillet. Bring to a boil, cover, reduce heat and simmer for 10 – 12 minutes. Uncover and continue cooking until liquid is absorbed, about 5 minutes, Season with salt and pepper.
Yield: 4 servings
Crunchy lettuce salad
From Andrea and Allison Brown, New Providence
1/3 cup sliced almonds
1/4 cup chow mein noodles
1/3 cup vegetable oil
1/4 cup sugar
2 tablespoons vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
8 cups torn iceberg or romaine lettuce
4 green onions with tops, diced
5 bacon strips, cooked and crumbled, optional
Combine almonds and chow mein noodles in a baking pan. Bake, uncovered at 350 degrees for 8-10 minutes or until lightly toasted; set aside.
In a jar with tight-fitting lid, combine oil, sugar, vinegar, salt and pepper; shake well. In a large bowl, toss lettuce, onions, and bacon. Just before serving, add almond mixture and dressing; toss.
Yield: 6-8 servings
Apple streusel pie
From Louise Piper, Garner
1 nine inch unbaked pastry shell
Combine 4 to 4-1/2 cups peeled and sliced cooking apples, such as Wealthy or Haralson, with 3/4 cup sugar and 1/2 teaspoon sugar. Put in pie shell.
For streusel, combine in bowl 3/4 cup flour, 1/4 cup sugar, 1/4 cup brown sugar, and 1/4 teaspoon cinnamon. Mix in with your fingers 1/3 cup butter at room temperature.
Carefully spread streusel over top.
Bake at 375-400 degree oven for 45 to 50 minutes. Watch so does not over brown.
Melt in your mouth chocolate chip cookies
From Kay Kopacek, Britt
1/2 cup shortening
1/2 cup oil
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla
Cream together shortening, oil, brown and white sugar. Add egg and vanilla. Sift, and add flour, soda, salt, cream of tartar and chocolate chips. Drop by small dipper or teaspoon onto cookie sheet. Bake at 375 degrees for 8 minutes. Dough is easier to drop if chilled a bit. Dough freezes well, then thaw and drop onto cookie sheet.
From Karla Pals, Belmond
7 cups old-fashioned oatmeal
1 cup sunflower seeds
1 cup chopped walnuts
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup canola oil
1/2 cup maple syrup (or honey)
Stir together dry ingredients. Combine oil and syrup and pour over oatmeal mixture. Stir well. Divide between two jelly-roll pans and bake at 250 degrees for 40 minutes, stirring every 10 minutes for even browning. Cool and store in a closed container. Keeps at least three weeks. (Other additions could include craisins, raisins, pecans, flax seed or wheat germ.) One of my favorite breakfasts is maple granola with yogurt and fresh fruit.
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