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Show B8 Castle Valley Review, April 2009 SWELL RECIPES Recipes Collected While Traveling the World Kathy Ockey Kelly Luke may be an Emery County native, but she has had the opportunity to travel to many places in the world. She is the daughter of Jim and the late Doris Atwood and was raised with four sisters on a farm in Cleveland. She graduated from high school and then went to Snow College, where she met her husband. He became involved in the military and they found themselves living in El Paso, Texas. She told her husband she hoped they wouldn’t be stationed overseas or in the South but from Texas they went to Germany, back to Texas, Georgia and then North Carolina, not exactly what she had hoped for. Kelly said she actually enjoyed moving around, “If you didn’t like something you knew you wouldn’t be around for very long.” She said, “I learned to find something good about wherever I lived because I didn’t want to be miserable every day. People don’t like things because they don’t give themselves a chance to experience them.” Kelly loved living in Germany, “They have the neatest open air markets there and there is nothing better than eating a Bratwurst from a street vendor.” She said when she first arrived there her husband helped her get settled and then he had to leave for six weeks. He left again later for five months when he was involved in Desert Storm. She was alone with her two young sons but soon met many friends and they enjoyed touring the surrounding areas and especially enjoyed the beauty of Austria. Her daughter, Allison, was born in Wiesbaden, Germany. Kelly and her family eventually made it back to the United States to North Carolina and eventually the couple divorced. She said she was alone and it would have been really easy to return to Emery County but she stayed in North Carolina because her children were settled there with their schools and friends and it would have been too hard at the time to uproot them and move again. Kelly went to school to become a dental hygienist, saying this was one of the most difficult times she has ever had, trying to study and take care of her family because she had, “always been a stay-at-home mom.” She was focused on school, working, and taking care of her three children when her sister and Cleveland resident, Natalie Gardner, urged her to meet Orangeville native, Ted Luke. Kelly was in the middle of school finals and it took some time before they met. They had their first date in Salt Lake and then spent time in Joe’s Valley at the Luke family cabin. They became engaged but Kelly had to return to North Carolina to finish school and after a year they were married. “Everything fell into place for us, how we met and I was able to finish school, and then move back here. I love North Carolina and I grew up a lot there, but I can’t believe I came back full circle. I met Ted, married and we have a good life and good children. It is a good love story. I also can’t believe I will have a daughter graduate from the same high school I did.” Kelly is an excellent cook and her children kept calling her for the recipes to their favorite dishes so she made recipe books for them and also recipes that she has collected from everywhere. Following are some delicious recipes she has collected in her travels. Baked Macaroni and Cheese “I found this recipe in Fayetteville, N.C. and it is my daughter’s favorite” 1 small package macaroni (2 cups) 1 stick butter 4 eggs 3 cups milk, can use a little less 10 ounces cheese, extra on top Cook noodles, drain. Mix rest of ingredients together and add to casserole dish. Sprinkle with extra cheese. Bake 35 to 45 minutes at 375’. Chile Relleno Casserole (Texas recipe) 3- 7 ounce chilies or fresh California chilies (long, whole) 1 pound shredded cheddar cheese 1 pound shredded Monterey jack cheese 4 eggs 3 Tablespoons flour 1 13-ounce can evaporated milk 1 small can tomato sauce Salt and pepper to taste Remove seeds and flatten chilies. If chilies are canned, rinse and open chilies and flatten. Grease baking dish and layer chilies and cheeses. Beat egg while until stiff. Beat egg yolks with flour, salt and pepper, and milk. Fold egg yolks with egg whites and pour over chilies and cheeses. Bake for one hour at 325 degrees. Remove from oven and pour tomato sauce over the top. Bake three more minutes at 325 degrees. Yaki Mon Do (Egg rolls-Suija, Germany) 1 pound lean ground beef (88 percent) 2 medium onions, chopped fine 1/2 small head cabbage, chopped fine 2 large carrots, chopped fine 2 beaten eggs 1 package glass noodles-bean threads (You can find them at Wal-Mart) Salt and pepper 2 tablespoons sesame oil 1/8 cup sesame seeds Spring roll wraps or egg roll wraps Brown ground beef and drain well. Cook glass noodles, drain and chop. Add all vegetables in a large bowl. Sprinkle salt generously, mix and repeat. Squeeze out excess water-make sure all water is gone. Mix with meat and glass noodles. Wrap and fry in hot oil. Kase Kuchen “German Cheesecake-one of my favorites” 1 2/3 cups flour 1 teaspoon baking powder 1 1/3 cup sugar 4 eggs 1 stick butter 3 teaspoons vanilla 24 ounce Ricotta cheese 1 tablespoon lemon juice 3 tablespoon cornstarch 1/2 cup milk Dough: In food processor combine flour, baking powder and ½ cup of the sugar. Add one egg and one teaspoon vanilla and cut in the butter in slices. Knead until ingredients form smooth dough. Roll out and lay in a 10 inch by 3 inch spring form pan. Make sure dough goes half way up the sides. Set aside. Filling: Separate the remaining 3 eggs, mix yolks with the ricotta cheese and remaining sugar, cornstarch, 2 teaspoons vanilla, one Tablespoon lemon juice and the milk. Mix until smooth. Beat the egg whites until stiff and fold into cheese mixture. Pour into pan and bake at 350 degrees for 60-70 minutes until edges are golden. Cool for 10 minutes. Loosen edges with a knife and cool in the pan for one hour. Photo by Kathy Ockey Kelly Luke of Orangeville has discovered incredible recipes in her travels throughout the world. |
