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Family helps with eating but not with cooking

Spare time is at a minimum for Cindy Keller as she just started a new job and is busy with two children in school. But when she has time, she spends it with family, enjoying life’s little pleasures.
“We enjoy taking the dogs for walks and just spending time together,” she said.
Cindy works in reception and circulation at the Tribune, a job she started in late August. She and husband Wade, who works for the Corson County Highway Department, live in Mobridge with their two school-age children, Katelyn, 13, who is a seventh-grader at Mobridge-Pollock Middle School and Patrick who is in fifth grade at M-P Upper Elementary School. Cindy has two grown children, James Poland, 32, who lives in Nebraska, and Nicole, 29, who lives in Mobridge.
The family has two dogs, Lucky and Butch, and two cats, Tabby and Baby.
Cindy was born and raised in Valentine, Neb., and graduated from high school there. Wade is from Trail City. They met when he was working road construction in the Valentine area.
“We met and just hit it off,” she said. “We had a long-distance relationship for awhile, before I moved to Mobridge.”
Her first visit to the area was a memorable one. Wade went to Nebraska to bring her to Trail City during Thanksgiving. Cindy recalled walking into a home filled with his 10 siblings, their spouses and children.
“Then he disappeared,” she laughed. “Two of his sisters came up to me and helped get acquainted with the rest of the family.”
Wade told her he knew she would be okay, even with that big crowd.
Cindy said she learned to cook from her Grandmother Peters, but she was very young. Her mother taught her the basics and how to wash the dishes. Cindy said she also learned a lot from Dorothy Poland, her ex-mother-in-law.
“She still answers questions for me and gives me ideas,” said Cindy.
Her family has different tastes and favorites for meals.
“I don’t get much help cooking, but they all know how to help eating,” she said.
She said she wasn’t going to confess to any cooking disasters (some things just went out with the garbage without anyone knowing), claiming practice makes perfect sometimes, but also said her family probably has some mishap stories.
“I did blow up some boiled eggs a long, long time ago,” she said. “They hit the ceiling and made such a mess for me to clean up.”
She and Wade have a garden with corn, tomatoes, beans, beets, onions, carrots, strawberries, rhubarb and weeds.
“Wade mostly takes care of the garden,” she said. “I enjoy the flowers more.”
Cindy also likes to read and enjoys crafting.

Cindy Keller’s Recipes

Best Fresh Frozen Corn
12 cups corn (cut off the cob)
6 Tbsp. sugar
1 1/2 tsp. salt
1 1/2 tsp. lemon juice
3 1/2 cups water.
Bring all ingredients to boil and boil for five minutes. Sit the kettle in cool water and change often, or set in ice water. When cool, bag and freeze.

Scalloped Corn
1 can creamed corn
2 cans whole kernel corn (drained)
1 stick butter
2 eggs
8 oz. cream cheese
1 box Jiffy corn muffin mix
Melt butter and cream cheese. Beat eggs and muffin mix all together. The mixture should be the texture of a cake mix.
Bake at 350 degrees for 45 minutes to an hour.

Zucchini Bread
6 beaten eggs
2 cups oil
3 1/2 cups white sugar
2/3 cups brown sugar
1/4 cup sour cream
4 tsp. vanilla extract
1/4 tsp. almond extract
Mix above ingredients together well.
4 cups peeled and shredded zucchini
6 cups flour
2 tsp. baking soda
1/2 tsp. baking powder
2 tsp. salt
4 tsp. cinnamon
1 cup chopped nuts
Mix dry ingredients, add to batter
Add zucchini and nuts. Do not over mix.
Bake at 325 degrees for one and quarter to one and half hours.

Cheesy Potato and Carrot Foil Bake
4 slices bacon, cooked and crumbled
3 large potatoes, thinly sliced
3 medium carrots, peeled and shredded
1/4 cup sliced green pepper
1/2 cup diced onion
salt and pepper to taste
1/4 cup butter
1/2 tsp. caraway seed
Fold 36-inch by 18-inch foil in half and form pouch. Put potatoes in pouch and add carrots, green pepper and onions. Sprinkle with salt and pepper, dot with butter and sprinkle with caraway seeds.
Fold edges of foil to seal, leaving space for steam.
Grill over slow coals for 55 to 60 minutes, turning several times.
Open package and add bacon and 1 cup shredded Monterey Jack cheese.
Seal and return to coals until cheese melts.

Pumpkin Cheese Bread
2 1/2 cups sugar
8 oz. cream cheese
1/2 cup margarine or butter
4 eggs
1 10-ounce can pumpkin
3 1/2 cups flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. baking powder
1/4 tsp. ground cloves
1 cup chopped nuts
Combine sugar, cream cheese and margarine, blend well. Add eggs, one at a time and mix well. Blend in pumpkin. Add combined dry ingredients, mixing only until moist. Pour into two greased and floured pans.
Bake at 350 degrees for one hour, cool in pans for five minutes and then remove from pans.

Overnight French Toast Casserole
1 stick butter melted
12 slices of bread
1 cup brown sugar
1 tsp. cinnamon
1 tsp. vanilla extract
5 eggs
1 1/2 cups milk
Pour melted butter into 13-inch by 9-inch pan. Mix brown sugar and cinnamon. Whisk eggs, milk and vanilla together.
Layer bottom of pan with half of bread. Sprinkle half of brown sugar mix over it. Layer second half of bread. Pour egg mixture over all, making sure all is covered.
Sprinkle remaining brown sugar mix on top. Cover and refrigerate overnight.
In morning preheat oven to 350 and bake for 30 minutes. Uncover and bake for 15 minutes more until browned and set.