Terri knows her boys' favorite meals
Monday, January 31, 2011
Pictured are Terri Bock’s granddaughters who live in Iowa City. They are the daughters of her oldest son, Jason and his wife, Kristi. The little girl is Avery Lynn and the older one is Alexis. When they come to visit their grandma, Alexis always requests her grandma’s pot roast.
If you would like to share your family’s favorite recipes, or know someone with western Iowa ties who we should feature in an upcoming article, please send an email to Jane Lawson at email@example.com describing recipes and the stories behind them. Also, if possible, include the recipes and a digital photo of the cook or baker and family members. We can also make arrangements to have photos mailed.
Talk to Terri Bock for a few minutes and it’s very clear she has two passions: her family and her job. Terri and her husband have raised three sons and have two granddaughters. Ask her and Terri will gladly tell you how much she loves her job as Recruitment Coordinator and Human Resource Assistant at New Hope Village.
Terri and her husband, Doug, live in Carroll. Doug is shop mechanic at the Glidden Country Store. Oldest son, Jason, his wife Kristi, and their two daughters, Alexis, 10, and Avery, almost 3, live in Iowa City. Jason works for Yellowbook and Kristi is finishing up dental school at The University of Iowa. Son Matthew, of Carroll, works at Heinrichs Linoleum and Carpet and son, Tyler, also of Carroll, will be soon begin a new job at American Home Shield.
Terri loves spending time with her family. As a mother of three, Terri knows all her boys’ favorite meals. She describes herself as very family oriented. Her husband and sons all hunt and fish and like to spend time together.
Terri has worked at New Hope for 23 years. In that time, she has seen the longevity of the staff and says that speaks for itself. She says the staff at New Hope is very dedicated to their clients. She enjoys seeing the staff providing care in such a giving and loving manner. She not only enjoys her job, she feels very strongly about New Hope Village and the services it provides to clients.
Her job is to recruit staff by placing advertisements, screening applicants, and scheduling interviews. She says it’s really neat when someone comes for an interview not knowing anything about New Hope Village and then leaving loving it as much as her. She remembers when she came for her interview 23 years ago, clients came up to her and asked her who she was and what she was doing. Beside her recruitment work, Terri really enjoys daily interaction with clients at New Hope.
This is a perfect meal to feed a hungry crowd or three sons and a few extras. Terri suggests using whichever enchilada sauce you prefer, depending on whether you prefer mild or spicy. If you don’t have a crowd to feed, halve the recipe.
Terri’s sons often request she make these enchiladas for dinner. Terri has had the recipe for over 20 years. It originally came from a New Hope recipe exchange.
2 lbs hamburger
1 medium onion (chopped)
medium-sized can refried beans
2 pkgs large flour tortillas
2 cans tomato soup
2 can cream of mushroom soup
2 can enchilada sauce (mild, medium, or hot)
1 bag shredded cheddar cheese
In a skillet brown 2 lbs hamburger with chopped onion. Add can of refried beans. In a large saucepan add two cans of tomato soup, two cans of cream of mushroom soup, and two cans of enchilada sauce. Mix well and heat through. Take one tortilla shell at a time and dip it into the sauce and brush off excess on side of pan. Place tortilla in 9 x 13 pan and fill with hamburger/bean mixture and then roll each enchilada. Continue until the pan is filled with enchiladas. *This will make 2 pans.
When finished rolling enchiladas, pour remaining soup/sauce mixture over the enchiladas in each pan. Cover with shredded cheese and bake 350 for ½ hour or so.
This is an easy dish to serve on a weekend. Throw it together at lunchtime and by dinner you have a complete meal. Terri likes to serve bread on the side with her oven stew. Husband Doug is the one who asks Terri to make this dish the most.
2 lbs beef chunks
2 c onion (diced)
2 c potatoes (quartered)
2 c carrots (chunks)
2 c celery (cut into large chunks)
2 tsp salt
½ tsp pepper
1 tsp sugar
5 T quick cooking tapioca
1 large can tomato juice or 3 cups V-8 juice
Mushrooms (fresh or canned, optional)
Place all ingredients (in order listed) in roaster with tight fitting lid. Bake at 250 degrees for 5 hours. There is no browning necessary. When done gravy will be thick and brown.
Pheasant Wild Rice
Husband Doug and sons Jason, Matthew and Tyler, all love to pheasant hunt. This is a tasty dish that uses the pheasant they harvest in the fall.
2 boxes Uncle Ben’s Long Grain and Wild Rice
cooked pork sausage (1/2 to 1 lb)
can of cream of mushroom soup
cooked pheasant or chicken
Cook 2 boxes of Uncle Ben’s Long and Wild Rice according to the directions on the box. To the rice add cooked pork sausage, onion, one can cream of mushroom soup, mushrooms, and cooked pheasant or chicken and mix together. Heat through and serve.
When her boys were little, Terri used to prepare these rolls on Christmas Eve to bake fresh on Christmas morning.
2 loaves frozen bread dough (thawed)
2 sticks butter
cinnamon (to taste)
2 cups sugar
Thaw dough, break off pieces and form into balls. Melt butter. In a separate bowl combine cinnamon and sugar. Pour a little of the melted butter and cinnamon/sugar in the bottom of the baking dish. Dip ball of dough in butter and then roll in cinnamon/sugar mixture and place in a 9 x 13 pan, continue process placing dough balls side by side. Cover pan with wax paper and place in refrigerator overnight. Bake in morning at 350 degrees for approximately 20-25 minutes.
Terri’s co-workers at New Hope have been treated to this salad at work. Since it uses frozen strawberries and raspberries, it’s perfect for winter when berries aren’t in season. Terri has had this recipe since she and Doug were first married in 1976. It’s definitely a kids’ favorite.
1 large carton strawberry Jell-O
1 large box raspberry Jell-O
1 8-oz cream cheese
2 small frozen cartons of raspberries with juice (thawed)
2 small frozen cartons of strawberries with juice (thawed)
Dissolve strawberry Jell-O into 3 cups boiling water and add the 2 cartons of thawed strawberries and juice to 9 x 13 pan. Place in refrigerator until firm.
Set cream cheese out on counter and bring to room temperature and then add a little bit of milk and mix it so it can spread easily over the strawberry Jell-O mixture.
Dissolve raspberry Jell-O in 3 cups boiling water, add the 2 cartons of thawed raspberries and juice and refrigerate until begins to gel. At that point, pour over cream cheese layer and put in refrigerator until firm.
Quick Caramel Frosting
This frosting can be used on a carrot or spice cake. It’s relatively simple to make and adds that special touch to a boxed cake mix.
¼ cup butter
½ cup brown sugar
pinch of salt
2 Tbsp milk
1 ¼ c powdered sugar
¼ tsp vanilla
Melt ¼ cup butter in saucepan. Add ½ cup brown sugar and a pinch of salt. Cook for two minutes on low heat and then add 2 Tbsp of milk stirring constantly until boiling. Remove from heat and gradually add 1 ¼ cup powdered sugar. Add ¼ tsp vanilla and spread on cooled cake.
Spice Cake Topping
Growing up in Coon Rapids Terri remembers her mother, the late Naomi Pederson, making this for her father, the late Don Pederson, every year. Her father’s birthday was in January and this cake was served especially for him on his special day. It’s an old and favorite family recipe.
Bake spice cake according to box directions and let cool.
Melt 2 Tbsp butter
Add 2 Tbsp flour
1 cup heavy whipping cream
1 cup raisins
1 cup white sugar
Cook until thick and then pour over the cooled cake.
Prepare “White Fluffy Frosting” according to box directions and spread over the raisin mixture. *It is best to refrigerate leftovers.
Content © 2015 Daily Times Herald
Software © 1998-2015 1up! Software, All Rights Reserved