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Marlys uses her tried and true recipes

Life has taken Mobridge resident Marlys Jundt on many adventures as she and her husband Kenton who is the owner/operator of Bridge City Storage have enjoy life spending time on the road.

From leisurely drives in one of Kenton’s classic cars, to trips out-of-country, the pair often takes to the road.

“We visit our children in St. Louis and Phoenix,” she said.  “Each year my sister and I take a trip together. I am leaving soon for Nova Scotia.”

Marlys is a retired teacher who keeps herself busy as a substitute teacher, researching and writing scripts for Klein Museum’s annual Living History, researching and writing a series of historical articles about Mobridge’s Main Street for the Tribune, and helps out at the paper as proof-reader.  She also likes to quilt, bake, read and attend car shows with Kenton. The Jundts have two grown children, Sunny and Dustin

Marlys was born and raised on a small farm south of Rochester, Minn., and is a 1965 graduate of Stewartville High School, Stewartville, Minn.  She graduated in 1969 from Westmar College in LeMars, Iowa with a teaching degree in Science and Home Economics (now called Family and Consumer Science). She taught

Marlys learned to cook from her mother.

“My mother was a great farm wife type cook and always had a large garden,” she said.  “We had large raspberry and strawberry patches on the farm.  My sister and I picked them and sold them at a general store in Racine, Minnesota.  Mom also got 1000 baby chicks every spring.  In the fall we helped butcher them and sell them for fryers.   All the earnings went into the college fund.  She taught me how to make jelly and can fruits and vegetables.  Kenton’s mother was an excellent baker and German cook so taught me about kuchen and strudels.  Sunny and Dustin both like to cook.   Sunny and her husband cook more Phoenix style meals that are grilled or sautéed and with lots of fresh veggies like the cucumber salad.   Dustin and his wife experiment with lots of cooking methods including Asian dishes.   The Mac and Cheese recipe is from them.

Kenton likes the German foods that his mother cooked for them like strudels and stirum.   When Sunny and Dustin were home, one of their favorite meals was Chicken Noodle soup with fat noodles (homemade noodles that I didn’t roll very thin).   Kenton has a big sweet tooth so baking pies, cookies and cakes is always appreciated.

Who taught you to cook

The pie recipe is from a 4-H member that I knew when working as Extension Home Economist for Standing Rock and Cheyenne River.  The biscuit recipe is from a home ec.  student that I taught in Glenham.  There are lots of great cooks in our area.

Any cooking disasters or anything that sticks in your mind about learning to cook?                  

I rarely make microwave popcorn without burning it, and I usually burn the last sheet of cookies when I bake.   

Funny cooking mishaps:

There are many funny things that happen during my cooking classes at school.  When I was teaching in Glenham, one of the girls was make guacamole dip in the blender.  She turned on the blender but forgot to put the lid on.    Green globs went all the way to the ceiling.    It made great pictures!

One group of boys in a Mobridge class was making rolled and cut cookies.   When I went back to check their progress, it looked like a bag of  flour has exploded on them Arts and Travel Club, River Rippers Quilt Guild, Wheel Unlimited car club, U.C.C. church.

May’s Mac and Cheese

½ lb. macaroni, cooked to al dente stage

For Sauce:

½ stick butter

3 tbsp. flour

2 ½ c. whole milk

4 tbsp. minced shallot or onion

½ lb. grated extra sharp cheddar

¼ c. grated parmesan

3 tsp. dry mustard

½ tsp. cayenne pepper

Cook flour, butter, shallot on medium heat for about 3 minutes until golden.   Add milk and simmer for another 3 minutes; stirring to make smooth.  Stir in mustard and cayenne. Add macaroni.  Pour into buttered 9×9 pan.  For topping melt ¼ stick mutter and mix with 1 c. panko breadcrumbs, ¼ cup grated parmesan and 1/8 lb. grated sharp cheddar.  Bake at 400 for 20-25 minutes.  Serves 10.

Stirum

Melt 1/3 c. shortening or oil in skillet.  Make a batter of 4 beaten eggs, 1/3 c. milk, salt and flour.  It will be slightly thicker than pancake batter.  Pour batter into hot skillet.   Brown on one side.   Cut in ¼’s and turn to brown on second side.  Call your husband to come and chop the dough into pieces the size of small beans.  Serve with maple syrup, or salted.  I make cucumber salad to go with this.  Serves 4.

Cool Cucumber Salad

2 large cucumbers or 3 medium, peeled and sliced

1 fresh lime

salt, pepper

olive oil

Slice cucumbers into a bowl.  Cut lime in half and squeeze juice over

cucumbers.   Add salt and pepper to taste

Drizzle with olive oil.

Rhubarb Cream Pie

Blend 1 ½ c. sugar, ¼ c. flour, ¾ tsp. nutmeg.   Beat into 3 eggs.   Add 4 cups chpped rhubarb.  Pour into 9-inch pie shell.   Dot with butter.   Top with lattice-work crust.   Bake at 400 for 50-60 minutes.

Great Biscuits

2 c. flour

4 tsp. baking powder

12/ c. shortening

2/3 c. milk

½ tsp. cream of tartar

½ tsp. salt

1 egg

Set oven to 450.  In a bowl, mix dry ingredients and set aside.  Cut in shortening.  Mix egg and milk in a separate bowl, then add to dry mixture.  Turn out on floured surface and knead just enough to smooth dough.  Flatten to ¾ inch.   Cut biscuits and put in greased pan.   Bake 10-12 minutes.  Makes 1 dozen.