Kids like Mom’s simple meals
By Sara “Kuchenfest” Bertsch
For this mother of two, cooking is not always a priority, at the end of the day it comes down to spending time with her family.
Amber Zornes, a teller at Wells Fargo bank, has two kids. Jacob, 8, and Jazmyn, 6, are the two joys in her life, right next to her husband Anthony.
Amber used to work as a CNA at the Golden LivingCenter in Mobridge before she became a teller at Wells Fargo.
When she’s not working, Amber enjoys going fishing and camping with her family.
“We try to get out camping a couple times a year. Shore fishing we probably do every other weekend,” she said.
Amber is not new to the river lifestyle that Mobridge often sees, as she is originally from Timber Lake. She and her husband moved to Mobridge from the Black Hills about six years ago.
When Amber finds time for herself, she enjoys reading and playing on the computer. Her favorite types of books to read often are in the romance and mystery department.
Amber is not big into cooking, she occasionally likes to bake, but supper sometimes becomes a chore.
“It’s basically come home, cook supper, spend time with kids, wake up and do it all over again,” she said. “I like to bake when it’s not hot out, like banana bread and cookies.”
It’s even harder to cook when she has to do a lot of the work on her own.
“My husband is out of town a lot. He works for Jensen Rock and Sand so he’s out of town Monday through Friday, so I’m basically a single mom during the week.”
When her husband is home, he helps Amber out. He likes to do a lot of the grilling and any other things like that, Amber said.
Mostly, she doesn’t get too creative in the kitchen when it comes to suppertime.
“Cooking wise, it’s just simple things I know the kids are going to eat,” she said.
When holidays come around, Amber doesn’t need to prepare a glamorous meal either. As a family, they go to her mom and dad’s for the holidays. She will help cook the meals, but she has never had any big meals at her house.
Someday, maybe she’ll have the holiday meal, but until then she is just going to worry about her family.
“Basically, it all comes down to family and just spending time with them,” Amber said.
AMBER ZORNES’ RECIPES
1 1/2 pounds hamburger
1 can cream of mushroom soup
1 can of chicken soup
1 1/2 packages of shredded cheese
1 package of taco seasoning
1 (12-ounce) bag of taco or cheese Doritos
Brown the hamburger and drain. Add taco seasoning and soup. Mix well. Line the bottom of a 9 by 13-inch casserole dish with half chips. Pour half of the meat mixture on top. Add a layer of cheese. Add another layer of each. Bake it at 350 degrees for 15 to 20 minutes.
3/4 cup of sliced sweet pickles
1 package of shell macaroni
1 cup of cubed chedder cheese
1 cup of tuna, drained (6 1/2 or 7 ounces)
1/3 cup of minced onion
1 cup of salad dressing or mayonnaise
3/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
Cook the macaroni. Drain, rinse with cold water. Combine macaroni, cheese, tuna, pickles and onions. Stir together salad dressing, salt, pepper and garlic powder. Pour over macaroni mixture. Cover and chill.
2 loaves frozen bread
Let thaw and break apart in little pieces. Roll in sugar and cinnamon. Place in bundt pan.
1/2 cup brown sugar
1/2 cup butter
1/2 cup white sugar
Melt together and add 3/4 cup of ice cream.
Pour over torn pieces. Let rise for 30 minutes. Bake at 350 degrees for 30 to 45 minutes.
Parmesan Baked Pork Chops
4 boneless pork chops (1/2-inch thick)
1 Tbsp. olive oil
1 cup parmesan cheese
1 cup Italian bread crumbs
1 tsp. black pepper
1 tsp. garlic powder
On a plate, combine the last four ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake at 350 degrees for 40 to 45 minutes.