New job brings Shelly to city

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By Katie Zerr

Shelley Frear

Shelley Frear

A job opportunity has brought Nebraskan Shelley Frear to the shores of Lake Oahe, as one of Mobridge’s newest residents settles into the her new job and new home.
Frear, of Columbus, Neb., recently took over as site coordinator of the Sitting Bull College campus in Mobridge. She will also teach at the Mobridge site.
Frear and her husband Jim have been married for 28 years and have two sons, Donald, 24, and Tom, 22. Both attend Chadron State in Chadron, Neb.
She has a bachelor’s degree in history from Chadron State and master’s in history from the University of Nebraska, Kearney. Her major was in Native American studies.
When the position at Sitting Bull College (SBC), a combination of teaching and administration, became available, she deemed it a perfect fit for her career.
“The position at SBC is what I had done in the past at Central Community College (in Columbus),” she said. “I will be working in administration, recruiting, and with the students.”
She said her husband has about five years before he retires from his position, so until that time, they will be living in both Columbus and Mobridge. Eventually, he will make the move to Mobridge.
“We really enjoy fishing but haven’t done much of it for the past couple of years,” she said. “We are looking forward to doing more of that. We also really appreciate the values of living in a small town.”
Frear said since she started her job in March, she has felt very welcomed into the community. For now she is renting a home, but looks forward to finding a home to purchase once her husband joins her in the Bridge City.
Frear said she is a Midwest kind of cook (meat and potatoes). Some of her family’s favorites are meals passed down from her grandmother. She said her grandmother’s lemon cake (recipe below) was one that she remembers from her childhood. The boys especially like the pot roast and beef with homemade noodles that followed. The taco salad and lasagna are also meals her sons request when they come home from college, but she said they like anything that is homemade.
She has tried to make fish a more of a part of her family’s diet.
“I have been eating fresh walleye since I have been in Mobridge,” she said. “It is fantastic!”
In fact, one of her most memorable cooking blunders included a fish dish when she was a newlywed.
“I spent all of this time preparing the dish, hoping to convert him (Jim),” she laughed. “He hated it. I hated it and the cat wouldn’t even eat it!”
Frear loves to garden and put up the produce. She shies away from canning and prefers to freeze her vegetables since the time she blew up the pressure cooker. She loves growing tomatoes and making spaghetti sauce and salsa from the fresh fruit.
Plans are in full swing for a garden on the Mobridge SBC campus this summer, where students and teachers will grow heirloom vegetables.
Frear is also an avid reader and loves to research local history. She and her family also like to go camping and she said she is looking forward to spending time enjoying that in the Mobridge area.
She and Jim also have a six-year-old Labrador retriever, Captain, and three cats, Rose, Mr. Whiskers and Ms. Scraps.

SHELLEY FREAR’S RECIPES

Taco Salad
Make a large tossed salad with 1 head of torn lettuce, 1 cup shredded cheddar cheese, and chopped tomatoes in a large bowl.  Toss is a regular sized bag of Fritos or Doritos (to preference).  Set aside.  Brown 1 pound ground beef in a large pan.  Drain grease.  Add to hamburger 1 can kidney beans – drained – (light or dark to preference) and a can of chili beans with juice.  Add 1/2 to 3/4 cup each of taco sauce and Catalina dressing (can use French or Dorothy Lynch).  Heat on the stove until all is warmed and flavors mixed.  Poor the hamburger mixture in with the lettuce salad and mix well.  Can add extra cheese and chopped black olives before serving.  Can also add a dollop of sour cream when serving.  Can be eaten warm or cold.

One Step Lasagna
Make in a deep 13-inch by 9-inch pan
1 – 1 1/2 pounds of ground beef
8 oz. uncooked lasagna noodles
1 large carton cottage cheese
16 oz jar of spaghetti sauce (or homemade)
3 cups mozzarella cheese
1/2 cup water
1/2 tsp salt
1/2 – 1 cup parmesan cheese
Brown hamburger.  Drain grease.  Add spaghetti sauce, water, and salt to hamburger.  Layer the ingredients in a greased dish as follows: 1/3 sauce mixture, 1/2 noodles, 1/2 container cottage cheese, 1/3 mozzarella cheese.  Repeat the next layer, ending with the mozzarella cheese.  Sprinkle the top liberally with parmesan cheese.  Bake covered with foil for 2 hours at 350 F.

Spaghetti Sauce
2 large onions
12 Roma tomatoes, skins removed
2 garlic cloves
1/3 cup oil
1 can beef broth
4 tsp. basil
2 bay leaves
1 tsp. oregano
2 tsp. salt
12 oz. tomato paste
Saute onion in oil. Stir in chopped tomatoes and cook for 5 minutes.  Add all other ingredients. Simmer for 1 hour, stirring once in a while. Put in containers and freeze. This recipe works well to double and triple the batch when there are a lot of tomatoes coming in from the garden!

Shelley’s Really Good Salsa Sauce
15 large tomatoes
2 large green peppers
4-6 hot red or green peppers (can be omitted if you do not like hot peppers)
3 onions
Put all the ingredients in a food processor.  In a large kettle, bring the blended mixture to a boil and simmer for 1 hour.  Add 2 cups vinegar and 1/8 cup salt.  Simmer again for 4 hours.  Put into hot jars and seal.  Cool and enjoy!

Lemon Cake
1 box of lemon cake mix (can use a white or yellow in a pinch, or make a lemon cake from scratch if you are feeling adventurous)
4 eggs
1 box lemon Jello
3/4 cup oil
3/4 cup water
Mix the above ingredients together and pour into a greased 13×9 cake pan.  Bake at 350 F for 30-40 minutes.
Glaze: 1/4 – 1/2 cup lemon juice.  Mix with enough powdered sugar to make a thin mixture.  Puncture small holes in the baked cake with a fork.  Pour the glaze over the top of the cake and cool.

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