Jaimie learns cooking methods from several family members


By Sandy Bond

Jaimie Mauck admits she absolutely loves food, and “eats a ton.”
“But everyone wonders where it goes,” she said, “because I stay so thin!”
She receives inspiration from nearly every member of her family; each has their forte. Her grandmother was the baker in the family, her grandfather loved to cook wild game, her dad is the grilling expert and her mom enjoys experimenting with many different recipes.
“Everyone in my family can cook,” she said.
That includes her mother-in-law, Helen Mauck.
She, husband Toby and their son, Stryker Cruz, 4, live in Mobridge where Toby is employed in the family business, East River Lumber and Grain Trucking and Heartland Waste, with Toby’s folks, Kent and Helen Mauck. Jaimie is self-employed as a cosmetologist working at Hair by Hannah, enjoying the creativity and diversity of doing hair color, cuts and styles, manicures and pedicures, shellac, facials and waxing.
“I’ve always been super creative and artsy,” she said. “I feel blessed that I get to wake up every day and go to a job that I love!”
“I work some late nights at the salon, so we usually go to Kent and Helen’s for supper,” she said. “Helen is a fantastic cook, everything from scratch, and I’m trying to learn from her and I’m always asking questions!”
The daughter of Darin and Amy Perkins, Jaimie was born in Rapid City. She and her siblings Josh, 30, Marcia, 28, and Amanda, 24, grew up in Las Vegas, Nev., as her dad had a 21-year career with the U.S. Air Force. They moved back to the Black Hills in 1999, after he retired. He is the Civil Service Commissary Manager and her mom is the billing coordinator at Black Hills Pediatric Dentistry.
After graduating from Sturgis High School in 2000, she went to dental assistant school and cosmetology school, graduating in 2007.
As a family, she said, they incorporate “tons of fruits and vegetables” into their meals. Although her gardening expertise extends to her flowers, Helen raises a big garden and loves to share.
“I love cooking spaghetti with salad and garlic bread,” she said. “Love it. I cooked that once a week when I was pregnant.”
Preparing dips and appetizers, she finds, are some of her favorites, although “I do bake a cake once in a while.”
Finding out too late that too many cooks can spoil the cookies, she and her girlfriend attempted a team effort. They kept forgetting who put what into the batter.
“When they came out of the oven, they were hard as rocks,” she said. “Even my friend’s dog wouldn’t eat them!”
Although she doesn’t have a favorite author, her more recent reads have included the “Twilight” series by Stephanie Meyer. With an eclectic love of music, she’s currently listening to the sounds of Adele, Maroon 5, Little Big Town, Staind and Rhianna.
They dote on their cats, Lola, Lila, Virlene, Bandit and Sparky.
Self-described as “pretty laid back,” she enjoys games, movies and shopping.
The first few rays of summer find the family at the river.
“I’m a fish,” she said.
“Most of all I enjoy just being a mom,” she said, “ and spending time with my son.”


Veggie Pizza
2  8-oz. refrigerated crescent rolls
16 oz. cream cheese
1 cup mayonnaise or salad dressing
1 pkg. of Knorr’s vegetable soup mix
Assorted fresh veggies, cut small (carrots, celery, broccoli, cauliflower, radishes, green peppers, onion)
Press roll dough into one 10×15 or 2 pizza pans and bake 15 minutes at 375 F. Mix cream cheese, mayo, and soup mix and spread on top of crust. Sprinkle diced veggies on top.

Cheesy Vegetable Soup
4 cups of chicken broth
1 small onion
2 medium carrots
1 stalk of celery
2 medium potatoes
1 16-oz. pkg. frozen broccoli/cauliflower
1 can cream of chicken soup
1/2 lb. Velveeta cheese
Chop onion, carrots, celery, and potatoes. Boil in broth till done. Add frozen veggies and cook till thawed. Add soup and cheese. Cook till cheese melts and is all heated through, but don’t boil.

Spinach Dip
1 16-oz. sour cream
1 cup real mayonnaise
1 pkg. Knorr’s vegetable soup mix
2 cans water chestnuts- chopped
2 10-oz. packs of frozen spinach
Thaw, drain, and squeeze liquid out of spinach. Mix in all other ingredients. Chill and serve.

Tom & Jerry Batter
12 eggs
1/4 tsp each of nutmeg, cinnamon, allspice, cream of tartar
2 1/2 lbs. powdered sugar
Dark brandy
Light rum
Dry milk
Beat egg whites until dry, then add spices. Beat yolks and add sugar (gets very thick). Fold in beaten whites. Store in covered container in fridge up to two weeks.
Tom & Jerry
Reconstitute dry milk and heat but do not boil. Put generous amount of batter in cup. Add 1/2 jigger each rum and brandy. Fill with hot milk and sprinkle nutmeg on top … Enjoy! (A big family favorite that my Grandma makes around the holidays!)

Want to read more?

Click here to subscribe to our online e-edition or click here to have our print edition delivered to your door.


Mobridge Spotlight



News Archive