Jodi Fox handles German recipes, but not afraid to accept help

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By Sandy Bond
Photo by Leonard Studio

Jodi Fox knows how to bake and prepare good old-fashioned ethnic German food. However, with a busy career as a fifth-grade teacher and wife in a two-career family, she finds herself preparing spaghetti and hamburger “help” right out of the box.Jodi has always loved children and finds enormous gratification as a fifth-grade teacher at the Mobridge-Pollock Middle School.

“I enjoy watching them grow and learn new things,” she said.

The daughter of Patty and the late David Eszlinger, Jodi and her younger sisters, Stefani, 23, and Kari, 17, were born in Ashley, N.D., and moved to Belle Fourche when Jodi was 12 and in the sixth grade. Her mom is self-employed and runs an animal shelter. Jodi graduated from Belle Fourche High School. She received her bachelor’s degree in elementary education from Black Hills State University at Spearfish. She and Shawn Fox were married last summer.

The son of Kenny and Roxie Fox, Shawn and his two older brothers, Wade, 28, and Jesse, 30, grew up on the family ranch near Belvidere. Wade continues to work on the ranch and Jesse is a diesel mechanic in Gillette, Wyo.

Shawn received his associate’s degree in criminal justice from Western Dakota Technical Institute. He was employed as a police officer for the Mobridge Police Department before accepting a position as deputy sheriff for the Walworth County Sheriff’s Department.

She and Shawn enjoy tending a small garden in the summer and incorporating some of the fruits of their labor at their table.

Parents and doting grandparents will surely recognize some of her favorite books and authors.

They include: Roald Dahl, author of “Charlie and the Chocolate Factory,” “The Fantastic Mr. Fox,” and “James and the Giant Peach,” Eric Carle, author of “The Very Hungry Caterpillar,” and “The Grouchy Ladybug,” and Louis Sachar, author of “Holes.”

“Of course these are children’s authors,” she said, “but I enjoy reading them with my students as well.”

Although she doesn’t have a favorite artist, she said, she enjoys listening to country music.

She and Shawn enjoy Kate, their 1-year-old Belgian Malinois or Belgian Shepherd.

JODI FOX’S RECIPES

Spaghetti

Rotini noodles  (boiled on the side)

1 lb. hamburger (browned)

½ green pepper (sliced)

½ red pepper (sliced)

Garlic and mushroom spaghetti sauce

Brown hamburger and peppers. Add spaghetti sauce.  Strain noodles and mix with hamburger and peppers.

Asparagus Wrapped in Bacon

Bunch of asparagus

1 pkg. bacon (“I use turkey bacon.”)

Salt and pepper to taste

Olive oil or melted butter

Preheat oven to 400 degrees. Wash and trim ends of asparagus. Wrap bacon strip around piece of asparagus and place on baking sheet. Sprinkle with salt and pepper and drizzle with olive oil or melted butter. Bake for 10 to 15 minutes.

Mini Brownie Treats

1 pkg. fudge brownie mix

1 pkg. Hershey Kisses, Hugs or Caramel

Prepare brownie mix according to package directions for fudge-like brownies. Fill paper-lined cups miniature muffin cups 2/3 full. Bake at 350 degrees for 18 to 21 minutes or until toothpick comes out clean. Immediately top each with a chocolate kiss. Cool for 10 minutes. Makes about two dozen with regular size baking cups and 4 dozen with mini size baking cups.

Chocolate Chip Cheesecake Bars

¾ cup shortening

¾ cup sugar

1/3 cup packed brown sugar

1 egg

1½ tsp. vanilla extract

1½ cups flour

1 tsp. salt

½ tsp. baking soda

1½ cups miniature chocolate chips

Filling

2 packages (8oz each) cream cheese softened

¾ cup sugar

2 eggs

1 tsp. vanilla extract

In a large mixing bowl mix cream cheese, shortening and sugars until light and fluffy.  Beat in egg and vanilla. Combine the flour, salt and baking soda.  Gradually add to the creamed mixture until blended.  Fold in the chocolate chips. Set aside 1/3 of the dough for topping.  Press remaining dough into a greased 13-in. x 9-in. baking pan.  Bake at 350 for 8 minutes. Meanwhile in a small mixing bowl beat cream cheese and sugar until smooth.  Beat in eggs and vanilla.  Spoon over crust. Drop teaspoonfuls of reserved dough over filling.  Bake at 350 for 35-40 minutes or until golden brown.  Cool on a wire rack.  Cover and store in the refrigerator. Makes about three dozen.

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