DeToy accepts new challenge


No matter what the challenge, Brenda DeToy is the epitome of tenacity and grace under fire; she always lands on her feet.

“Except when I tried out for the cheerleading squad, for the Madison Dragons,” she said. “I never did make it, but I never gave up, either. I had a loud voice. What I lacked was the coordination.”

Brenda will be leaving two jobs, one as school librarian and Dakota Distance Network Spanish E-mentor for the Selby Area School District, and the other as a sales associate at Alco in Mobridge, to accept the position as Walworth County Deputy Auditor.

“It’s an opportune time in my life to face new challenges,” she said.

The daughter of JoAnn (Hoeke) and the late Harlan Haug, Brenda and her brother, Keith, an automotive mechanic in Milbank, grew up in Madison, Minn., where their dad was a member of the Lac Qui Parle County Highway Department and her mom worked for New Ulm Foundry, a firm that specialized in making manhole covers. Brenda graduated from Madison High School in 1978. She met Joe DeToy, the son of the owners of a family restaurant, Freda and the late Tom DeToy, when she went to work for them as a waitress/carhop. After she and Joe were married, they took over the restaurant.

“When I first got married, it was a miracle that my husband and our Norwegian elkhound, Smokey, lived through it. It was bad,” she said.

The first time she attempted to make gravy, it congealed and came out looking like a pudding pop, she said. Her attempt at making a carrot casserole was even worse.

“My son’s response was ‘it’s alright but you don’t have to make it again,’” she said, “and the entire family agreed.”

When they moved to Oregon, Brenda was fortunate to meet two wonderful ladies, Nadine and Peggy Jo, who taught her a lot about cooking and canning.

“Nadine was a gourmet cook while Peggy Jo was more of a meat and potatoes kind of gal,” she said. “They probably saved my husband’s life.”

As time went on, she said, she just got better by practice.

Later they moved back to Minnesota, and opened a restaurant and featured homemade goods. Soon she was on her way to cooking in large quantities.

Her cooking repertoire is extensive but eclectic.

“I’m not picky and enjoy trying new things,” she said.

Her grandmother Ruth comes from Switzerland and moved to America when she was a small child with her parents. They lived in eastern South Dakota and her job when she was 8 was to make the bread for the week.

“Grandma Ruth makes the best rolls and bread,” she said. “When our birthday came around, we would tell her we wanted bread for our birthdays.”

As she got older and when she was married, she said, she would ask Grandma Ruth for the list of exact ingredients and measurements.  Grandma Ruth made a list, but the measurements were not exact. Her response was, “you could tell by the ‘feel’ and texture of the bread.”

Because her parents worked outside the home, her mom would have the kids start the meals and set the table, and do a lot of kitchen chores.

“I was always baking,” she said, “because my parents both took lunches to work. I really enjoyed that.”

After moving to South Dakota, Joe retired. Now they enjoy spending time with their English springer spaniel Sal, and their daughter’s one-year old Chihuahua, Moses.

Brenda said she is a voracious reader and finds herself weeping at “Little House On The Prairie.”

She also enjoys sewing, gardening, and, of course, eating, she said.

Their children both live in Denver, Colo. Joe Ben graduated from Selby Area in 2001, attended Wyoming Tech in Laramie, Wyo., and works in metal fabrication. Danielle, graduated from Selby Area in 2007, and is a customer service representative at Old Navy.

“It’s bittersweet,” she said of her career change, “although I’m definitely excited about opening a new door in my life. I will miss the kids and all of my co-workers so much.”

– Sandy  Bond –

Grandma’s Eggless Banana Bread

1/3 cup shortening

1 cup sugar

2 large, ripe bananas (mashed)

1 teaspoon vanilla

1 teaspoon soda

1/4 tsp. salt

2 cups flour

Cream shortening and sugar. Add mashed bananas and vanilla mixing thoroughly. Add flour, soda and salt. Mix well. Place in greased loaf pan or 3 small ones. Bake in 350 degree oven for 1 hour. This recipe doubles well.


Rhubarb Muffins

1 1/2 cups brown sugar

1 teaspoon cinnamon

2 3/4 cups flour

1 teaspoon salt

2 eggs

1 teaspoon soda

1 cup buttermilk

2/3 cup vegetable oil

1 teaspoon vanilla

3 cups rhubarb (chopped)

Mix together brown sugar, cinnamon, flour, salt eggs and soda. Add buttermilk, vegetable oil, and vanilla. Mix well and fold in rhubarb.


3 teaspoon melted butter

3 teaspoon cinnamon

3/4 cup sugar

Mix together and sprinkle on muffins. Bake at 350 degrees for 22 to 25 minutes.


Shrimp Scampi

1 lb. large uncooked shrimp

5 tablespoons butter

1/3 cup olive oil

4 cloves garlic (finely chopped)

3 tablespoons chopped parsley

3 tablespoons chopped green onion

1 1/2 tablespoons lemon juice

1 1/2 teaspoons basil

1 teaspoon oregano

1 1/2 teaspoons salt

1/4 teaspoon pepper

Cooked pasta or rice

Peel the shrimp, leaving tails attached. Butterfly the shrimp by cutting fairly deeply along the back curve of the shrimp-almost to the other side, but not all the way through. Remove the black vein and flatten the shrimp to a butterfly shape. Preheat oven to 450 degrees. Melt butter and add olive oil, garlic, parsley, green onion, lemon juice, basil, oregano, and salt. Place the shrimp in a large shallow baking pan. Pour butter mixture over the shrimp; sprinkle with pepper. Bake for 5 minutes in 450 degree oven and then run under the broiler for 3 minutes (until shrimp are flecked with brown). Serve with pasta or rice.



Tomato Soup

Full Batch:

8 quarts tomatoes

3 green peppers

6 large onions

1/2 cup salt

6 large carrots

1 bunch celery

4 tablespoons parsley

6 quarts water

Cook all the ingredients until done.


5 lbs. of hamburger browned

“Yummy and Easy!”



Truffle Squares

2 12 oz. bags white chocolate bits

1 14 oz. can sweetened condensed milk

1 tsp. vanilla extract

1 cup lightly chopped pistachios

1 cup lightly chopped dried cherries

1/2 cup mini chocolate chips

Coat a 9-inch by 9-inch pan with cooking spray. Line with waxed paper or parchment paper, allowing excess to overhang the edges of the pan. In a medium saucepan over medium-low heat, combine the white chocolate bits and sweetened condensed milk. Heat, stirring constantly, until the chocolate is smooth. Stir in the vanilla, pistachios and cherries. Transfer to the prepared pan. Sprinkle the mini chocolate chips over the top. Refrigerate until completely chilled (about 2 hours).


Turkey or Chicken Crouton Hot Dish

10 cups seasoned croutons or stuffing mix

1 2/3 cups butter (melted)

2 cups cream of chicken soup

1 cup milk

4 cups chicken or turkey (diced)

2 3/4 cups frozen peas

3 tablespoons onion (chopped)

1/2 cup pimentos

Mix croutons and melted butter; press half of mixture into pan. Mix soup and milk; add chicken, peas, onions and pimento. Pour this mix over dressing in pan. Top with remaining dressing. Bake about 1 hour and 15 minutes. “I always check after an hour.”

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