Betty (Martin) Vander Vorst is a busy person for someone of any age. In her spare time, Betty likes to “run around”, likes to bake, go for coffee, play cards and go to basketball games.
Betty, lives in Pollock now but is originally from Mound City. She attended grade school in Mound City and the attended high school in Herreid.
After she graduated from Herreid High School, she married Wilfred Vander Vorst of Pollock and moved to a farm north of Pollock with her new husband where they made their living milking cows. Betty and Wilfred had four children: Kenny (Georgia) Vander Vorst of Pollock; Terry (Linda) Vander Vorst of Pollock; Peggy (Jeff) Meyer of Miller; and Jeanne (Gary) Askvig of Nashville, Tenn.
When Betty and Wilfred moved into Pollock, while their son Kenny took over the family farm, dust didn’t settle under Betty’s shoes. She went to work at several businesses, including the café, the variety store, the grocery store and the hardware store.
Wilfred passed away in 1989.
Betty’s childhood home was busy as she is the oldest of 13. Her siblings include: Shirleen Starky of North Carolina; Maynard Martin, deceased; Jim, Duane and Davis Martin of Mobridge; Bonnie Quenzer, Jerry, Tom, and Jackie of Colorado; Carol Fellows, deceased; Larry of Pollock; and Steve of Pierre.
Betty said that being the oldest of 12 brothers and sisters meant she had to help raise them and she started cooking around the age of nine. Her mother taught her how to cook, but baking is her all time favorite.
Growing up, the children had to get up early and milk the cows before they went to school. They went to school in Mound City, two and half miles west of their farm.
“We (the children) walked to and back from school each day,” said Betty. “Sometimes we would ride bike, but that meant there would be four on a bicycle.” She remembers her little brother Dave could fall asleep anywhere.
“He loved to lay down in the yard and fall asleep,” she laughed. “One time he fell asleep by the mail box and the mailman almost ran over him. He came to the house and told their parents about it.”
Betty said the family had a good life on the farm. They knew how to work and help each other out. She loves to garden and she has one of the best yards in the town of Pollock, lush green with lots of flowers.
Betty loves to collect teapots. She took the top cupboard doors down in her kitchen as she didn’t need the storage, and nestled her collection of teapots for display.
She is known to always have a smile and is full of fun pranks. It is said that there is never a dull moment when Betty is around.
Betty Vander Vorst’s Recipes
Pumpkin Cake Rolls
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg
Sprinkle of salt
3 whole eggs
1 cup sugar
2/3 cups pumpkin, cooked or canned
1 tsp. lemon juice
1 cup fine chopped walnuts
1 cup powdered sugar
2 3-oz. pkgs. cream cheese
4 Tbsp. butter
1/2 tsp. vanilla
Sift together the first five ingredients and set aside. Beat eggs five minutes with electric mixer or until very thick. Gradually beat in one cup sugar. Stir in pumpkin and lemon juice. Fold dry ingredients in pumpkin mixture.
Spread in greased floured 15×10 baking pan or jelly roll pan. Sprinkle top with finely chopped nuts.
Preheat oven to 375 degrees and bake for 15 minutes. Loosen edges and turn out immediately on a towel sprinkled with powdered sugar. Wax paper will do. Starting at narrow end roll towel and cake together. Cool and unroll. Combine powdered sugar, cream cheese, butter and flavoring and spread over cake. Roll and chill before slicing to serve.
2 cups flour
1/2 tsp. salt
1 tsp. baking powder
3/4 cup warm water
1 cup heavy cream
Mix the 3/4 cup warm water and egg in a standing mixer. Then add 1/2 tsp. salt, 1 tsp. baking powder and 2 cups flour and mix until it makes a soft dough. Let the dough rest for 1/2 hour. Preheat the oven to the lowest setting while you do the next step. Split the dough into two halves and roll out each about the size of a dinner plate. Spread melted butter on half of each piece of dough and fold the dry half over the buttered half. Place on a cookie sheet and lay a flour sack towel over them. Turn off the oven and put the dough in it to rest for about 15 minutes. While the dough is resting in the oven, cut up 3 or 4 potatoes and place in the bottom of an electric frying pan along with 3 Tbsp. butter and cover with water. Bring to a boil. Take the dough out of the oven and stretch to paper thinness. Tumble lightly into a roll and cut into 2-inch lengths. Add strudels to the boiling potatoes and cover. Cook slowly after a boil has been reached for about 30 minutes. Do not uncover while cooking. When finished cooking pour 1 cup of heavy cream over them and serve.
Stovetop One-Dish Chicken Bake
1 1/2 lbs. boneless skinless chicken breast, cut into bite size pieces, (canned chicken works also, just drain and rinse).
Place chicken in a 13×9 inch baking dish.
1 can of corn or bag of frozen, pour over chicken
In a separate bowl mix:
1 can cream of mushroom soup
1/3 cup sour cream
Pour mixture over chicken
In a bowl mix 1 pkg. (6-oz.) Stove Top stuffing mix with 1 2/3 cup hot water just until moistened.
Top chicken with stuffing. Place in oven at 400 degrees and bake for 30 minutes or until chicken is done.
4-6 boneless, skinless chicken breasts
1 can whole berry cranberry sauce
1 envelope of dry onion soup mix
1 8-oz. bottle fat-free Western salad dressing
Spray a 9×13” glass baking dish. Place chicken on bottom. In mixing bowl, mix cranberry sauce, salad dressing and soup mix. Pour over chicken. Cover with foil. Bake at 350 degrees for two hours. Serve over rice. Note: Use only a glass baking dish. There is something about using an aluminum pan and cranberries that will permanently oxidize your pan and cause the chicken to taste funny.
Cranberry BBQ Chicken
1 cup canned cranberry sauce
1/2 cup onions, finely chopped
1/2 cup ketchup
1/4 cup celery, chopped
1 chicken, cut up
4 tsp. cornstarch
1 Tbsp. brown sugar
2 Tbsp. lemon juice
1 Tbsp. vinegar
In 12×7 x 2” baking dish, combine all ingredients except chicken. Place chicken pieces skin side down in dish. Turn skin side up to coat with sauce. Cover with waxed paper. Cook in microwave at medium high for 25 minutes or until chicken is tender. Place chicken pieces on platter. Skim excess fat from sauce. Stir sauce and spoon sauce over chicken, pass remaining sauce. Serves four. Tip: This is a recipe that can be made in a conventional oven, baking for 1 1/2 hours at 350 degrees.