Our prepare dinner this week is 95-year-old Vera Klindt of Sioux Rapids, who enjoys life in her hometown.
“I lived on the farm for 57 years and helped my husband Harold with the farm,” Vera defined. “Then I moved to city 20 years in the past and now I stay with my daughter, Paula. I couldn’t do it with out her.”
Vera has 4 daughters – Pat Fitzpatrick of Storm Lake, Pam Jacobson and Paula Klindt, each of Sioux Rapids and Peggy Milton in Laurens. She has 10 grandchildren.
“Earlier than Covid, I went to the Dinner Date group downtown and Rodney Cleveland’s espresso store,” she commented.
Vera has accomplished some touring along with her daughter.
“We went to Wyoming to see my grandsons a 12 months in the past final fall,” she talked about. “Then this previous fall, we went to Wisconsin to see one other grandson. I prefer to keep up a correspondence with my household.”
Vera’s brother, 93-year-old Eugene Johnson, lives close by, north of Marathon.
“Eugene and I get collectively weekly,” she stated.
The Johnson household has excellent genes. Vera’s mom lived to be 97.
“After we lived on the farm, we needed to prepare dinner for everybody, even the helpers,” she famous. “Now Paula cooks for me.”
“We keep our weight,” Paula smiled.
These are two of Vera’s favourite recipes from her mom and her mother-in-law.
Garnet Johnson’s Cooked Pineapple Salad
3 tbsp. sugar
2 tbsp. flour
1 tbsp. butter
2 eggs, barely crushed
Small can crushed pineapple, drained and maintain juice
12 minimize up giant marshmallows (or 1 cup mini marshmallows)
1/2 cup walnuts
2 sliced bananas
Drain juice from pineapple, and blend juice with sugar, flour, butter and eggs. Prepare dinner till thick. Let cool. Then add the pineapple and marshmallows. Chill. Proper earlier than serving, add two sliced bananas and chopped nuts. Makes a small salad, double if you would like extra.
Christine Klindt’s Baked Custards
3 eggs, crushed
1/3 cup sugar
Sprint of salt
1 tsp. vanilla
2½ cups half and half, scalded
Combine eggs, sugar, salt and vanilla. Stir in half and half regularly. Pour into six 6-ounce ovenproof cups. Put a caramel in every cup. Minimize caramel in half so it’s going to soften higher. Sprinkle with nutmeg. Put cups into 9x13x2” cake pan and placed on oven rack. Pour extremely popular water into pan inside half inch of cup tops. Bake till knife inserted in center comes out clear, about 45 minutes. Take away cups from water and funky. Eat heat or refrigerate.