Where She Finds Recipes: She enjoys Taste of Home magazine and clips recipes from newspapers and other reading materials. Church potlucks are always a good resource and she feels that the best recipes are from cookbooks created by organizations around the community.
Beyond Cooking: Jade is known by her grandchildren as MiMi and spends a tremendous of time with them.
She says the computer world allows the mind to be very creative and helps her keep her home-based business in touch with the times.
Jade has donated her time to play the piano for Missoula Children's Theatre for the past six years, as well as for funerals, weddings and other organizations around town.
Always Wanted To: She says, "I've really never wanted for anything. I've been blessed with God's grace and love, good health, a beautiful family, a roof over my head, great friends, and an employer that appreciates my knowledge and skills. I live in Arizona with a pool — what more could a girl ask for?"
Helpful Hints: One important technique is to add 1 tablespoon of flour to the batter when baking cakes, cookies, brownies, etc. This is due to the high altitude in Northern Arizona and helps the baked items rise and be fuller. Also, increase the baking temperature 25 degrees at all altitudes over 3,500 feet. For every 1,500 feet increase in elevation, add one tablespoon more flour.
Her secret to good potato salad is to add 1 teaspoon of sugar to the salad.
For color and flavor, add 1/3 cup of strawberry Jello to divinity candy and never, never, make divinity when the humidity is high.
"We may live without friends; we may live without books; but civilized man cannot live without cooks." Quoted from the 1924 cookbook Jade inherited from her grandmother.
Cabbage Burgers — These are easy and everybody loves them. The German women in Nebraska make these, but they’re made from homemade bread dough that has to rise a half day. A working woman doesn't have that kind of time and these taste the same as from scratch.
1 package of frozen bread dough, thawed (3 loaves to a package)
2 pounds cooked ground beef or turkey, drained
1 large head of cabbage (add to cooked meat and cook cabbage until tender)
Salt, pepper and a dash of garlic salt, to taste
1/2 teaspoon butter per cabbage burger
Tear off a handful of thawed dough and roll out on floured surface. Add a large spoonful of cooked meat and cabbage. To that, add 1/2 teaspoon butter. Seal the edges and put on a cookie sheet. Continue until all is used up.
Bake at 350 degrees or until golden brown. Remove and rub top of roll with butter. Serve hot.
Spring Fling Cake — This recipe was given to Jade at her wedding shower in 1968.
1 box yellow cake mix with pudding (may use chocolate or lemon)
1 small can mandarin oranges, with juice
1/2 cup Mazola oil
1 teaspoon each orange and lemon flavoring (use vanilla with chocolate mix)
Place all ingredients in bowl of mixer and blend well. Pour into greased 9- by 13-inch cake pan. Bake at 350 degrees for about 30 minutes. Cool and leave in pan.
For the great topping:
1 package (3-ounce) instant vanilla pudding
1 can (16-ounce) crushed pineapple, with juice
Mix above and add:
1 carton (9-ounce) Cool Whip topping
1/2 teaspoon each lemon and orange flavoring
Place on cooled cake and refrigerate until serving time.
Peanut Brittle — This brittle is so easy, tender and crunchy. An 80-year old friend gave Jade this recipe and it beats any other brittle she’s tried. Spray a large cookie sheet with Pam and set aside. Add the following three items to a large frying pan and cook on high until golden in color, the peanuts are cracked and you can smell the flavor, about 12 to 15 minutes.
1 package (16-ounce) raw Spanish peanuts
1 cup Karo syrup
1 cup white sugar
Remove from burner and add:
1 teaspoon baking soda
Stir for a short time until soda is mixed in. Pour onto the cookie sheet and cool. Break into serving-size pieces. (Tip: Peanut Brittle doesn't do well with high humidity.)
Layered Mexican Casserole — This is another easy dish and a hit at potlucks.
Spray a 9 x 13-inch cake pan with Pam and layer the following in this order:
Flour, tortillas, refried beans, cheese, your favorite type
1 1/2 cups favorite salsa
Ground beef or turkey, cooked and flavored with taco seasoning
Top with more cheese. Cover and bake at 350 degrees for 30 minutes.
For topping, mix one cup of sour cream with diced tomatoes and spread over top and serve. Use your imagination and add black olives, onions, green chilies, etc.
Homemade Noodles — Jade never serves store-bought noodles. She always makes them from this recipe. Her grown children's friends still ask her about the soup with noodles they ate when they came to her home.
2 beaten eggs
1 teaspoon salt
1 teaspoon celery salt or seed
4 tablespoons milk
Combine above ingredients and add:
2 cups flour, or enough to make stiff dough.
Roll very thin on floured surface. Let stand 20 minutes. Slice into 1/4 to 1/2-inch strips and let dry two hours.
For Soup: Add dried noodles to the broth from a roast or chicken and three beef or chicken-flavored bouillon cubes. Add diced onions and chopped cooked chicken or roast beef. Cook until noodles are tender. Salt and pepper to taste.
Favorite Pancakes — Jade asks, "When is the last time you made your pancakes from scratch?" Now you can with her great recipe. It’s worth the effort.
1-1/4 cups all-purpose flour
3 teaspoons baking powder
1 tablespoon sugar
Dash of salt
1 beaten egg
1 cup milk
2 tablespoons salad oil, melted shortening or bacon grease.
Mix together flour, baking powder, sugar and salt. Combine egg, milk,
and oil. Add to dry ingredients, stirring just until flour is moistened. If too thick, add more milk. For tender pancakes, do not over-mix as batter will become lumpy.
Bake on hot griddle sprayed with Pam. Makes about 12 dollar-size or eight 4-inch pancakes.