Cris Holder found out at a young age that meatless spaghetti doesn’t impress a young man.
Cris recently started as the bookkeeper and customer service representative at the office of the Mobridge Tribune and Reminder. She is also the co-owner with her husband Dave, of Holder’s Repair Service, Inc., in Selby.
The couple have two children, Tiffany, who is a senior at Arizona State University in Tempe, Ariz., and Landon, who is a sophomore at Black Hill State University in Spearfish. They also have a Yorkshire Terrier named Bently.
Cris was born in Sioux Falls, but her family moved to Hoven while she was in seventh grade. She graduated from Hoven High School in 1985.
She said she doesn’t do much cooking now that her son and daughter are in college, but they cook together when they come home to visit. She and Landon baked cookies together when he was younger.
But she did try once to impress a boyfriend with spaghetti just after she graduated from college.
“When my friend and I made it, we just warmed up the sauce and cooked the spaghetti,” she said. “When I did that for him he asked where the meat was! It was at that point I realized I needed to fry up hamburger for it. My cooking skills have really improved since that time”
Cris said her mother was a single parent and didn’t have a lot of time to teach her to cook, so she learned on her own. She said now that the kids are gone, she doesn’t spend much time cooking. She keeps busy with her new job and with Holder Repairs. Her husband’s father John, also works at the business
“We just celebrated our 20th year in business,” she said. “We fix farm equipment as well as mowers, tillers, etc.”
Cris has also worked at the Walworth County Sheriff’s Office (for eight and half years) and worked at several banks in the area.
When she is not working, Cris likes to read, watch HGTV and enjoy family time. She also likes taking Bently for walks when time and the weather permits.
Chris Holder’s Recipes
1/2 pound hamburger
1/4 cup diced onion
1/2 tsp. salt
4 6-inch flour tortillas
1 4-ounce bottle of taco sauce
1/2 cup shredded cheddar cheese
2 Tbsps. butter
2/3 cup water
3-4 beef bouillon cubes
2 Tbsp. chopped green chili peppers
1/2 cup sour cream
Cook beef and onion, drain, stir in salt. Divide meat into tortillas, top each with taco sauce and 1 Tbsp. cheese. Roll up and place seam side down in baking dish.
Melt butter, blend in flour and bouillon, stir in water. Cook and stir until thickened and bubbly. Stir in chilies.
Gradually stir half of hot mixture into sour cream, and return this mixture into remain hot mixture in saucepan. Pour over tortillas.
Bake uncovered at 350 degrees for about 15 minutes. Sprinkle with cheese and bake 2 more minutes or until cheese is melted.
Refried Bean Platter
1 can refried beans
2 small cartons jalapeno chip dip
1 12-ounce carton of sour cream
1 package shredded cheddar cheese
Spread beans in a large square pan (or plate)
Mix chip dip and sour cream, spread over beans. Sprinkle with shredded cheddar.
Can add black olives, diced tomatoes, green onion, etc., whatever you like.
Chill and serve with taco chips.
1 can chili with beans
6 to 8 ounces of cream cheese
Mix together and heat in microwave
Serve with taco chips
Chicken and Broccoli Alfredo
1/2 package linguine
1 cup fresh or frozen broccoli flowerets
2 Tbsp. butter
1 pound skinless, boneless chicken breast, cut into 1 and 1/2 inch pieces
1 can cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. coarse ground black pepper
Prepare linguine according to directions in 3-quart saucepan. Add broccoli during the last four minutes of cooking. Drain well.
Heat butter in 10-inch skillet over medium high heat. Add chicken and cook until well browned, stirring often.
Stir in soup, cheese black pepper and linguine mixture. Cook until mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
2 pounds ground beef
1 egg, beaten
1/2 cup milk
2/3 cup raw rice
1 tsp. salt
Mix all ingredients, form into balls about 2 inches in diameter. Brown in a pan on top of the stove. Place in a baking dish.
Mix two cans of either cream of chicken or cream of celery soup or one of each.
2 Tbsp. chopped onion
1 tsp. salt
pepper to taste
Mix and pour over meat and bake one hour at 375 degrees.
Chocolate Covered Honey Rice Krispie Treats
1/2 cup honey
1 cup white corn syrup
4 Tbsp. butter
1 1/3 cups peanut butter
5 1/2 cups Rice Krispies
1 12-ounce bag of chocolate chips
In large saucepan, cook corn syrup and honey over medium heat, stirring frequently, until hot.
Remove from heat, stir in peanut butter. Mix in cereal and cool a bit before pressing into buttered 13-inch pan. Melt the chips over hot water, stirring until smooth. Spread over cereal mixture. Chill until firm, 15 minutes.