Klint shares family recipes | Storm Lake Times

This week’s chef is 95-year-old Vera Klindt of Sioux Rapids, who enjoys life in her hometown.

“I lived on the farm for 57 years and helped my husband Harold on the farm,” Vera explained. Then I moved to town 20 years ago and now live with my daughter Paula. I couldn’t do it without her.”

Vera has four daughters – Pat Fitzpatrick of Storm Lake, Pam Jacobson and Paula Klindt, both of Sioux Rapids and Peggy Melton of Lawrence. She has 10 grandchildren.

“Before Covid, I went to the Dinner Diet set downtown and Rodney Cleveland’s cafe,” she commented.

Vera did some traveling with her daughter.

“We went to Wyoming to see my grandchildren a year ago last fall,” she said. “Then last fall, we went to Wisconsin to see another grandson. I love to keep in touch with my family.”

Vera Klindt of Sioux Rapids with her brother Eugene Johnson.

Eugene Johnson, Vera’s brother, 93, lives nearby north of Marathon.

“Eugene and I meet weekly,” she said.

The Johnson family has very good genes. Vera’s mother lived to be 97 years old.

“When we lived on the farm, we had to cook for everyone, even the helpers,” she said. “Now Paula is cooking for me.”

“We’re keeping our weight off,” Paola smiled.

These are two of Vera’s favorite recipes from her mother and stepmother.

Garnet Johnson’s Cooked Pineapple Salad

3 tbsp. Sugar

2 tbsp. flour

1 tbsp. butter

2 eggs, lightly beaten

Small pineapples can be crushed, filtered and preserved juice

12 large marshmallows (or 1 cup small marshmallows)

1/2 cup walnuts

2 bananas cut into slices

Strain the pineapple juice and mix it with sugar, flour, butter and eggs. Cook until thick. to calm down. Then add the pineapple and marshmallow. goosebumps. Just before serving, add two slices of banana and chopped nuts. Make a small salad, double it up if you want more.

Kristen Klindt Baked Custard

3 scrambled eggs

1/3 cup sugar

dash of salt

1 tsp. vanilla

2½ cups and a half, grated

Nutmeg

caramels

Mix eggs, sugar, salt and vanilla. Gradually stir in half and half. Pour into six 6-ounce ovenproof cups. Put caramel in each cup. Cut the caramel in half so that it melts better. Sprinkle nutmeg. Put the cups in a 9x13x2 inch cake pan and place on the oven rack. Pour very hot water into a bowl about half an inch from the tops of the cup. Bake until a knife is inserted in the center and comes out clean, about 45 minutes. Remove cups from water and cool. Eat food warm or put it in the refrigerator.

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