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Current and former Iowa and Benton county residents are encouraged to send in their favorite recipes for publication. Submit recipes through the mail to The NEWSpapers of Iowa County, P.O. Box 208, 100 West Main St., Marengo, Iowa 52301, attention, Melinda; via 24-hour fax, (319) 642-5509, also attention, Melinda, or e-mail to None will be taken over the telephone. If you have questions or need more information, give me a call at (319) 642-5506.

Make sure you double-check the ingredients and preparation instructions before sending them. Be as specific as possible when it comes to sizes and be sure to type or print legibly.

In honor of Parnell’s 125-year celebration, I’m going to feature a recipe from the Parnell centennial cookbook, printed for their 100 year celebration back in 1985, each week until this year’s event, July 30 to Aug. 1.


1/2 C. plus 1 T. margarine, melted

1 C. flour

1 T. sugar

2 8 oz. pkg. cream cheese, softened

2 C. sifted powdered sugar

1/2 tsp. salt

2 tsp. vanilla

8 oz. container Cool Whip

2 3 oz. pkg. raspberry Jell-O

1/2 C. sugar

2 1/2 C. boiling water

2 10 oz. pkg. frozen raspberries, thawed

Combine margarine, flour and sugar for the crust. Press into a 9 x 13-inch pan and bake at 300 degrees for 20 minutes; cool. Prepare cheese mixture by creaming together cheese and powdered sugar. Add vanilla and salt. Fold in 1/4 C. Cool Whip, then fold in remaining Cool Whip. Spread over crust and chill.

Dissolve Jell-O and 1/2 C. sugar in boiling water. Add raspberries. Stir and Chill until partially thickened. Spread over cheese mixture and chill overnight.

Frozen strawberries and strawberry Jell-O may be used in place of raspberries.

Jean and Katie O’Brien, from the Parnell Centennial Cookbook, 1985.


egg white

1/4 C. fine dry bread crumbs

1/4 C. finely shredded carrot

1/4 C. finely chopped onion

1/4 C. finely chopped green pepper

1/2 tsp. salt

1/8 tsp. pepper

2 tablespoon grated parmesan cheese

1 lb. ground turkey or lean beef

1 medium tomato -- sliced

In a large bowl, combine egg white and bread crumbs (if using beef, stir in 2 T. water). Stir in carrot, onion, green pepper, salt and pepper. Add Parmesan cheese and ground meat; mix well. Shape meat mixture into four 3/4” thick patties. Spray a cold grill rack with non-stick spray. Then place rack on grill. Grill burgers on an uncovered grill directly over medium coals for 7 minutes. Turn and grill 8-11 minutes or till no pink remains. Place 1 tomato slice atop each burger and grill 1 minute more.


2 cups crushed fresh strawberries

6 oz. package strawberry flavored gelatin mix

3 C. miniature marshmallows

18 oz. package yellow cake mix, batter prepared as directed on package

Preheat oven to 350 degrees. Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.

Prepare the cake mix as directed on the package and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes.

Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.


4 boneless pork loin chops, trimmed, about 1 pound


1/4 C. soy sauce

1 C. beer — room temperature

2 T. brown sugar

2 tsp. grated fresh ginger root

Combine marinade ingredients together well; place chops in a self-sealing plastic bag and pour marinade over, seal bag and refrigerate 4-24 hours. Prepare medium-hot coals in kettle-style grill. Remove chops from marinade. Place on grill directly over coals, lower grill lid and grill for 10 minutes, turning once.



UPDATED June 15, 2010 9:53 AM

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