Grandma lends cooking advice

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By Sandy Bond

Tabitha Kulm and husband David

Tabitha Kulm and husband David

Tabitha Kulm’s Grandma Ida was her inspiration for learning how to cook.
“She used to can and apparently I would only eat her canned peaches, not store-bought peaches,” she said, “so she used to buy them and put them in jars once she ran out so I would eat them.”
Tabitha is a new advertising sales representative at Mobridge Tribune and Bridge City Publishing. She is also a Mary Kay beauty consultant.
She and David, her husband of 19 years, and the couple’s children Alec, 16, Tristan, 13, and Parker, 10, ranch in the Akaska area with their two dogs, Kati and Sara.  She said she keeps busy with the boys’ scouting and church activities and is the assistant scoutmaster of Troop 60 in Selby. Alec was involved in sports, but a car accident this fall sidelined him with a broken leg. All three boys were in the vehicle wearing their seatbelts and were not seriously injured. They were recently honored with a “Saved by the Belt” award by area law enforcement.
After graduating from Mobridge High School in 1992, she attended Northern State University at Aberdeen and South Dakota State University at Brookings. After she and David where married they farmed on a dairy operation.  They eventually moved to Stockholm, S.D., where they lived for eight years.
In November of 2009, Tabitha experienced symptoms similar to those of a stroke and doctors discovered an aneurysm in her brain. She had surgery in which the surgeon threaded a coil through her blood vessels to the aneurysm. The coil keeps the blood from flowing to the weakened area of the vessels, keeping them from bursting under the pressure of blood flow.
“We moved back to the area three years ago after the brain aneurysm was coiled,” she said. “It was pretty tough for the first year and I still have frequent migraines.”
She takes medication to stem the pain of the headaches, but only can take so much.
“The medication can only do so much,” she said. “If I take any more I get so tired I can’t do anything.”
About a year ago, Tabitha and David bought a cattle farm near Akaska, where they raise black and red Angus beef cattle.
Their life is very busy and although they do take time to cook chislic together every once in a while, Tabitha said she misses the Sunday brunches she and David used to cook together on Sundays after church.
Her kids all have different favorites, from meatballs and meatloaf to anything chicken; but her oldest son’s request for tater tot hot dish is puzzling to her.
“I don’t know anybody who really likes it and yet he asks for it all the time,” she said.
She has followed in her grandmother’s footsteps and enjoys canning stewed tomatoes, salsa, and pickles. In a two-career family, because of time constraints she finds herself cooking spaghetti and chili.
A member of the National Home Gardening Club, Tabitha enjoys vegetable and flower gardening, and uses the fruits and veggies of her labor in many of the family’s favorite dishes.
The family likes to camp when there is time and their favorite spot is the Black Hills.
One of the latest books she has read was the popular “The Hunger Games,” by author Suzanne Collins.

TABITHA KULM’S RECIPES

Beef Stroganoff
1 lb. ground beef
1 small onion (chopped)
1 clove garlic
3 Tbsp. flour
1 tsp. beef bullion
¾ tsp. salt
¼ tsp. pepper
1 cup water
1 cup sour cream
3 ½ cup egg noodles
Cook beef onion and garlic. Drain. Mix in flour, bullion, salt and pepper. Stir in water and boil. Reduce heat and simmer for 10 minutes. Add sour cream to beef mixture. Cook for 2 minutes. Serve over cooked noodles.

Salsa
14 cups diced tomatoes
1 cup diced green peppers
2 cups diced onions
½ cup (1 small can) jalapeno peppers
¼ cup fresh cilantro or parsley (chopped) but use only leaves not stems
½ tsp. sugar
½ tsp. garlic powder
½ tsp. chili powder
1 ½ Tbsp. salt
½ tsp. cumin
½ tsp. black pepper
½ tsp. basil leaves
½ tsp. red pepper flakes or crushed red pepper
1/3 cup vinegar
6 oz. tomato paste
Simmer tomatoes for an hour. Add seasonings and vinegar. Simmer for ½ hour. Add onions, peppers and jalapenos. Simmer for 15 minutes. Put in jars. Process in water bath for 15 minutes.

Yogurt Cake
1 box white cake mix
1 oz. carton yogurt (any flavor)
2 egg whites
1 ¼ cup water
Mix together. Put in 9 inch by 13 inch pan sprayed with vegetable spray. Bake at 350 degrees for 30 minutes.
Frosting:
½ of 8 oz.  carton whipped topping
4 oz. of yogurt (same flavor)

 

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