His cooking gets ‘no respect’
“I love to cook,” David Bohlander said. “But I guess I can associate with Rodney Dangerfield in that. ’I just don’t get no respect, ya know’ when it comes to my culinary skills.”
David said he never seems to have any time to take on any real serious projects in the kitchen.
“This must be a little known secret, because when I announced to my associates at Paylessfoods where I am manager of frozen and dairy departments I was to be this week’s ‘Cook of the Week’ it took awhile for the laughter to stop,” he said. “Then the first word of advice I got was, ‘don’t forget to include the steps as to how to turn on the microwave!’”
There are some foods that are points of contention in the Bohlander house.
“My wife does enjoy two things that I would rather avoid, cheesy Italian pastas and anything with hot tuna in it,” he said. “Once when I accidently got into the salt instead of the sugar I ended up with what would have been really bad homemade pumpkin pie. Luckily I realized what I did and that is one jack o’ lantern that never made it to the oven.”
The son of Jack and Idella Bohlander, Bohlander is a native of this area, growing up in Mobridge along with his three sisters Penny Faehnrich, Roxanne Turner and Melissa Perman. He attended Glenham High School, was involved in farming, worked in farm/ranch retail, a variety of construction jobs and held a three-year mission pastorate in Dupree.
He and wife Jane, the daughter of Tom and Jean Petersen, have three children, Stephanie Kosters, Rhiannon Smith and Leah Bohlander.
He received his bachelor’s degree in secondary education from Northern State University and has completed 23 hours towards a master’s in secondary education. He taught for 11 years, eight at Aberdeen Christian School and three years in Dodge City, Kan.
“I believe one of my former students from Aberdeen Christian School is employed with the Tribune (Kelsey Majeske),” he said.
David has an assortment of eclectic hobbies:
“I have been a fan of baseball about as long as I can remember, and so I spend some time on that,” he said. “I also enjoy building model cars, especially all the muscle cars from the ‘60s and ‘70s.”
Bohlander said he loves to read, with non-fiction his genre of choice.
“I figure that I always get enough comedy relief, drama or science fiction at work, so why waste time reading about it in books,” he said. “I actually spend some of my lunch hours at our new and very nice library addition. Right now I am reading through Ken Burns’ History of Baseball.”
Though a busy man, he said he always finds time for his grandest hobby at this point in time, spending time with his family.
DAVE BOHLANDER’S RECIPES
Oven fried potatoes
3 baking potatoes
1 Tbsp. butter (melted)
1/4 tsp. of salt (we prefer to use seasoned salts such as our local Rick’s Specialty)
1/8 tsp. pepper
Wash and cut potatoes into thin slices (you may peel them if you desire, but we leave skins on). Place sliced potatoes on a greased baking sheet. Brush with butter and then sprinkle with pepper and salts. Bake at 350 degrees for approximately 30 minutes. Makes 4 to 6 servings.
Slow cooker BBQ Ribs
6 lbs. of spareribs
Container barbeque mix
28 oz. can crushed or chunky tomato sauce
1/3 cup brown sugar
2 Tbsp. red wine vinegar
1 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
1 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. paprika
1 tsp. garlic powder
Pinch of cayenne powder
1/2 tsp. salt
Mix tomato sauce and brown sugar in bowl and then add the other ingredients and mix again. Cut racks of ribs into thirds so as to have them fit into the slow cooker. Pour barbeque mix over ribs and cook on low for 6-8 hours. If in a hurry you may cook on high for 3-4 hours. This is a quick and easy way to fabulous ribs.
1 can cream of celery soup
1 cup rice
4 Polish sausages
2/3 cup water (or more if needed)
1 can peas (drained)
Shredded cheddar cheese
Optional: may add mushrooms
Bring soup and water to a boil. Add rice, let simmer, then add cut up sausage and peas. Simmer until rice is done. Remove from heat and add shredded cheddar on top.
2 Tbsp. flour
1/2 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. paprika
1 3/4 lbs. boneless beef round steak
10 3/4 oz. can cream of mushroom soup
1/2 cup of water
1 envelope dried onion soup mix
9 oz. jar sliced mushrooms (drained)
1/2 cup sour cream
1 Tbsp. minced fresh parsley
Combine flour, garlic powder, pepper and paprika in slow cooker.
Cut meat into 1 1/2 x 1/2-inch strips. Place in flour mix and toss until meat is well coated.
Add mushroom soup, water, and soup mix. Stir until well blended.
Cover. Cook on high for 3-3 1/2 hours; on low for 6-7 hours.
Stir in mushrooms, sour cream, and parsley. Cover and cook on high 10-15 minutes or until heated through. Serve with rice.