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Jayne Shaffer

 By Betty Street

Jayne Shaffer chose her own middle name when she was seven years old. Back when she was Jayne Hathaway, all of her friends had middle names except for her; so one day she sat down with a very good friend and together they explored various names to find one she liked. They agreed upon Elizabeth; and from that day forward, Jayne Elizabeth Hathaway had a very satisfactory middle name.
Jayne grew up on a farm near Hitchcock with three brothers and one sister. Those brothers meant she didn’t have to milk cows, but she cleaned chickens, helped take care of a large garden and also helped can the large amounts of produce from said garden. And she learned how to cook by helping her mother in the kitchen.
Jayne said, “There were lots of cats, dogs, horses, cows and pigs” on the farm, and the kittens were some of her favorites. She mentioned as a small child getting up early in the morning, going outside and carrying a kitten around under each arm for a time before breakfast.
Her family moved to town just before her senior year in high school. She graduated from Hitchcock High in 1966.
She wanted to be a nurse, so Jayne went to the Methodist School of Nursing in Mitchell. One weekend while in college, she went with a friend to a homecoming dance at Huron College, where she met future husband Loris Shaffer. They were married in 1967 and she says Loris still takes very good care of her.
Loris entered the teaching profession and they moved to Mobridge 31 years ago. In the intervening years, Jayne and Loris had three children. Lori is married to Steve Braley and they live with their two daughters in Sioux Falls. Lisa married Jeff Fastnacht and they live in Ellendale, N.D., with their son and daughter. Son Chris and his wife, Jen, and their three sons and one daughter live in Marshall, Minn.
Jayne recently retired from 31 years of working at Mobridge Regional Hospital. Loris works at Runnings. He’s been there for the past ten years after retiring from his teaching career. The Shaffers are selling their house in Mobridge and buying a home in Huron. Their departure date, if all goes well and things close on time, is set for May 10.
Jayne is particularly pleased to move to Huron because that location is three hours closer to two of their children and their families, and also because the house they’re buying is across the street from where her sister, Gayle Klinsky, and brother-in-law live.
Gayle hosts theme-based fancy tea parties complete with hats, gloves, jewelry, grand china and special finger foods including specially decorated cupcakes. One of Jayne’s goals is to assist at future tea parties and she’s looking forward to them immensely.
Cooking in the Shaffer household has changed over the years. At family gatherings, Jayne was always asked to bring her special meatloaf, which was made with two pounds of beef hamburger and one pound of pork sausage and a non-specified amount of crushed Wheaties. Seasonings included salt, pepper, a squirt of mustard and an egg.
Cooking now for just the two of them is more complicated because portion sizes are of necessity much smaller. Jayne said, “Cooking was fun when Chris was home because he had a hollow leg. But Loris doesn’t like leftovers.”
Jayne’s cooking disaster is one that’s happened to many cooks: forgetting about eggs put on the stove to hard boil. She went out into the garden and got distracted. When she came into the house, all eight eggs had boiled dry in the pan and then exploded all over the ceiling. The pan was, of course, burned.
In retirement, Facebook is important in keeping Jayne in touch with her family. She’s constantly communicating with not only her daughters and son and their families, but also with nieces and nephews that otherwise she might not know very well. Facebook can be terribly misused, but for this lady, it’s a means to share news, offer support and encourage each other.

JAYNE SHAFFER’S RECIPES

Chicken Normandy
Crust:
1 pkg. (8 oz.) seasoned bread-stuffing mix
1/2 c. butter, melted
1 c. water
Filling:
2 1/2 c. cooked diced chicken
1/4 c. mayo and 1/4 c. salad dressing (mixed)
1 tsp. salt
1 1/2 c. milk
1/2 c. chopped onion
2 eggs
1/2 c. celery, chopped
Topping:
1 can cream of mushroom soup (undiluted)
1 c. grated Cheddar cheese
The day before serving, combine crust ingredients; mix lightly and spread half of mixture in buttered 9×13 baking dish. In a bowl, combine chicken, onion, celery, mayo and salt. Spread over the bottom crust mixture; top with reserved crust mixture. Beat together eggs and milk, pour over all. Cover with foil and refrigerate overnight. An hour before cooking, remove casserole from refrigerator; spread soup over the top. Bake at 325 degrees for 40 minutes then sprinkle with cheese. Bake for 10 minutes more. Yields 12 servings.

Cranberry Salad
1 3-oz. box raspberry Jell-O
1 3-oz. box orange Jell-O
2 c. boiling water
1 can whole cranberry sauce
1 20-oz. can crushed pineapple, well drained
1/2 c. celery
1/2 c chopped walnuts
Dissolve Jell-O in boiling water. Add cranberry sauce and stir until dissolved. Cool until syrupy. Add remainder of ingredients and pour into 9×9 or 8×8 pan. If doubling ingredients, use 9×13 pan.

Blueberry Salad
2 small pkgs. lemon Jell-O
1 large ctn. cottage cheese
1 large ctn. Cool Whip
1-pint blueberries
Can add lemon juice
Yellow food coloring
Mix dry Jell-O with Cool Whip. Add cottage cheese, lemon juice and food coloring. Fold in blueberries.

Papa’sApple (Ugly) Cake
Beat good:
2 c. white sugar
2 eggs
Then add:
1 c. vegetable oil
2 c. flour
2 tsp. soda
1 tsp. salt.
2 tsp. cinnamon
Dash nutmeg
2 tsp. vanilla
Mix together and gradually add:
4 c. peeled and chopped apples
Do not mix too long.
Add if desired:
1/2 c. walnuts, chopped
Place in large, 9×13 greased and floured pan. Bake at 325 degrees for 1 1/2 hours. Frost the cake or use whipped cream or a butter sauce.

Morning Glory Muffins
2 c. flour
1 c. sugar
2 tsp. soda
2 tsp. cinnamon
1/2 tsp. salt
3 eggs
1 c. oil
2 tsp. vanilla
2 c. grated carrots
1 c. apple
1/2 c. raisins
1/2 c. chopped walnuts
1/2 c. coconut
Mix together dry ingredients. Beat eggs. Add oil and vanilla. Stir in flour and remaining ingredients. Bake in muffin pans about 20 minutes at 350 degrees. Makes 24.

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