Heartland Cuisine: Huron Area Community Theatre

© 2018-Huron Plainsman

Huron Area Community Theatre

The Huron Area Community Theater will present the comedy, “Let Him Sleep ‘til it’s Time for His Funeral” by Peg Kehret, at 7 p.m. nightly from Thursday, July 19-21, and at 2 p.m. on both Saturday and Sunday at the Huron Community Campus, 939 Ohio Ave. S.W.
Tickets will be available at the door, as well as at Jensen Livestock Inc., and the De Smet Event Center.
In this convulsively funny comedy directed by Annette Bowen and Leo Jensen, everything goes from bad to awful for John.  John is anxious about turning 50 and having done nothing with his life.
His loving wife, Marianne, decides to show him he is wrong by hosting a surprise funeral instead of a birthday party. 
Sounds strange, but her intentions are good — she wants him to know how much he is loved.  From there the confusion escalates into a big mess involving their daughter and the neighbors. This delightful mess is amazingly resolved in a hurricane of enjoyable hilarity.
Talent featured in the play includes; Jensen, Kristy Hubbard, Jim Thomas, Stephanie Sauder, Katrina Baltzer and Kurt Dean.

Recipes

Red White and Blue Stained Glass Jell-O

By Annette Bowen, Director

Ingredients
    2 large boxes of Jell-O (in this case red & blue)
    water
    2 packs of gelatin
    1 can sweetened/condensed milk

Method
In 2 separate cake pans use 1 box of Jell-O per pan and 1 cup of hot water. Stir and dissolve the Jell-O and pour in pan.
Store in the fridge overnight.
Cut your Jell-O into small cubes, place in a 9x13 inch baking dish. Arrange and mix the cubed Jell-O in pan. Using 2 cups of hot boiling water, dissolve the 2 packs of Gelatin in a mixing bowl. Stir until gelatin is dissolved.
Add sweetened condensed milk and Stir and mix well.
Give your mixture time to cool down to room temperature. Pour your mixture over the cubed Jell-O.
Place in fridge for at least 7 hours. Serve cold and enjoy.

Stuffed Peppers and Mushrooms

By Kurt Dean (Mr. Jansen)

Ingredients
    15 mushrooms

    7 jalapenos

    1 package cream cheese

    1 pound sausage

    4 cups Mozzarella cheese

    Lots of garlic



Method
Lightly Brown the sausage and drain. Remove stems from mushrooms and set aside.
Half jalapenos and discard seeds, dice mushroom stems.

Mix cream cheese, 3 cup mozzarella, stems, and sausage and garlic

Pack into mushroom caps and pepper halves covering with a thick layer of cheese and any leftover stuffing
Bake 350 F for 35 minutes or until cheese is golden brown.

Chocolate Chip Cookies

By Katrina Baltzer (Elizabeth Dollefson)
    
Ingriedients
    2 2/3 cups Shortening
    2 cups Sugar
    2 cups Brown Sugar             
    5 eggs
    4 teaspoons vanilla
    6 cups flour
    2 teaspoons baking soda
    2 teaspoons salt
    2 cups chopped nuts
    3 cups chocolate chips

Method
Heat oven 350 F.  Mix shortening, sugars, eggs and vanilla thoroughly. Blend dry ingredients; stir in to shortening mix. 
Mix in nuts and chocolate chips. Bake 10 Minutes.

One Pot Sweet and Savory Pork Loin Supper

By Jim Thomas (Russ Westmore)

Ingredients
   1/4 cup soy sauce

   1 tablespoon olive oil

   1 tablespoon cider vinegar

   1 teaspoon minced garlic

   1 teaspoon brown sugar

   1/2 teaspoon red pepper flakes

   1/2 teaspoon ground allspice

   1/4 teaspoon nutmeg

   1/4 teaspoon dried thyme

   1/4 teaspoon black pepper

   pinch of cinnamon

   pinch of salt

   2 pounds pork tenderloin

   1 pound fresh green beans, whole

   3 medium potatoes, washed and sliced

   seasoning
   1 teaspoon My House Seasoning
   Equal parts garlic powder, onion powder, black pepper...combine and store in an airtight container



Method
Whisk together the first 12 ingredients. Place the pork tenderloin in a Ziploc bag and pour in the marinade. Place in the fridge for at least 4 hours.
Snip the ends of the green beans and place them in the bottom of a Dutch oven, top the green beans with the potatoes and sprinkle with the house seasoning.
Remove the pork tenderloin from the Ziploc bag and place on top of the veggies. Cover and place in a 400 F oven for 1 hour. Remove and uncover. Return to the oven for 30 more minutes.
Allow to rest for 5 minutes before slicing.

Caramel Krispie Balls

By Kristy Hubbard (Marianne Dollefson)
 
Ingredients
    1stick butter
    1 can sweetened/condensed milk
    1package Kraft caramels unwrapped

Method
Melt together in microwave stirring every minute until completely melted Dip marshmallow with toothpick in Carmel mixture and roll in rice Krispies.

One Awesome Bowl

By Leo Jensen (John Dollefson) Director
 
Ingredients
    3 Cups of the most colorful sugary cereal you can find
    1 ½ cups 2% ice cold milk

Method
Measure out cereal in large bowl, pour milk over top.  Stir with large spoon.  Sit back and enjoy. 

Grandma Nita’s Creamed Rice

By Stephanie Sauder (Jackie Westmore)
             
Ingredients
     1quart milk
     1cup white rice
     ¼-1/2 cup sugar
     Sugar and cinnamon to taste
 
Method
Combine milk and rice in Dutch oven.  Cook uncovered in a 350 F oven for about an hour, stirring occasionally until rice is totally soft.  Add sugar.   
Serve in individual bowls with cinnamon and sugar sprinkled on top. This recipe works in a slow cooker too.
Note: Whole milk makes it creamier (and even more delicious)

© 2018-Huron Plainsman

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