By Katie Zerr
Molly English learned to cook at a young age and is known for a couple of her favorite creations; apple pie and crème cheese truffles.
“I don’t give out that recipe,” she said about the truffles.
Molly is a first-year speech-language pathology assistant at the Mobridge-Pollock School District. She said she loves teaching and working with the kids. Originally from Winner, she graduated in 2013 went to College at Mitchell Technical Institute and graduated in May of 2015. Molly joined the Mobridge-Pollock School District at the beginning of the school year.
She was raised on the farm and finds that country-life is a great fit for her. She sees similarities between Mobridge and Winner (except for the lake) as the two cities are about the same size.
“Mobridge is a bit more spread out and you are closer to things here,” she said. “I like the community. It is very welcoming and everyone is very friendly and helpful.”
Molly is an enthusiastic person who loves teaching and enjoys trying and cooking new things. In her spare time she enjoys cooking, baking, crafting, working on the family farm, and spending time with her family. She said she loves baking, is known for her award-winning apple pie, but says she and her dad prefer her peach pie.
Her idea of a great Saturday afternoon is being able to spend time in the kitchen.
“Just put me in the kitchen and tell me what you want,” she laughed.
Molly said there is nothing like making a meal with fresh beef from the farm and the produce from the garden. Her family’s favorites? Her chicken fried steaks and any kind of pie.
“I have been cooking or helping cook since as long as I can remember. I have always helped my mom in the kitchen cooking meals for the family or helping my grandma prepare and cook meals for our pheasant hunters who come to hunt in the fall,” she said. “My grandma has also taught me how to make different foods too. I find myself calling either my mom or grandma and asking their advice of how to cook something often.”
Molly and her grandmother have always planted a small garden together in the summer and she looks forward to spending time home this summer to help with the gardening.
Molly said she couldn’t remember any real kitchen disasters, but does have a cautionary tale about using sharp objects.
“I was once making an apple crisp and as I was slicing the apples with the Pampered Chef slicer my index finger got in the way,” she said. “As I was slicing the apples and the tip of my index finger was sliced right off. “
Molly is a 4-H alumni (she won the pie baking contest three years in row), a member of the Catholic Daughters of America, a Delta Kappa Gamma and is the 2011 recipient of the Hugh O’Brien Leadership Award.
She is also a member of the Mobridge-Pollock Education Foundation.
MOLLY ENGLISH’S RECIPES
2 cans whole kernel corn, drained
2 cups grated cheddar cheese
1 cup mayonnaise
1 cup green pepper, chopped (optional)
½ cup onion, chopped
Salt and pepper to taste
1 (10 ½ ounce) bag of crushed Fritos chili cheese corn chips
Mix first 5 ingredients and chill. Stir in corn chips just before serving.
Carmel Apple Cheesecake
1 graham cracker crust
1 can apple pie filling
2-8 oz. pkgs. cream cheese
1/3 cup + caramel topping
1/2 cup sugar
1 tsp. vanilla
Pre-heat oven to 325
Put 3/4 can apple pie filling in crust. Put 1/4 can pie filling in a saucepan, Add 1/3 cup caramel topping and melt (warm) together. Mix softened cream cheese with mixer until smooth. Add 1/2 cup sugar and 1 tsp. vanilla. Blend until smooth. Pour over pie filling in crust and spread.
Bake at 325 for 20-30 minutes-until set. Cool. Pour caramel topping over pie. (Can garnish with some pecans if desired). Refrigerate.
Stuffed French Bread Loaf
1 large loaf French bread
1 pound ground beef
1 can cream of mushroom
1 ½ cups of Velveeta cheese
Cut 1” of top off 1 Large loaf French Bread. Scoop out the bread from the shell. Brown 1 lb. ground beef with onions. Add 1 can cream of mushroom soup along with 1 1/2 cups of Velveeta cheese (cubed), and bread from inside the loaf. Mix together. stuff mixture into bread loaf shell. Wrap with Foil. Bake at 300 for 1 hour. Slice and serve.
Crock Pot Lasagna
1 pound ground beef
2 garlic cloves, crushed and minced
1 jar spaghetti sauce (such as: Ragu 1 lb. 10 oz. jar)
1 pkg. no-boil lasagna noodles (8oz.)
16 oz. shredded mozzarella cheese
1 pound ricotta cheese or cottage cheese
1/4 cup milk
1/2 cup shredded Parmesan/romano cheese
Salt & pepper to taste
Brown beef, onion, and garlic in a skillet. Drain. Add spaghetti sauce. Mix well. In a separate bowl, mix ricotta cheese, milk and egg. Beat until thoroughly mixed and smooth. Mix in the mozzarella cheese and Parmesan cheese. Grease the slow cooker.
Put 1/4 meat sauce in bottom, layer noodles (break if needed), Layer 1/3 of cheeses on that. Repeat with sauce, noodles, cheese for another 2 layers.
Cook on low for 4-6 hours or until noodles are tender.