MINOT – Roger and Phyllis Goodwin are a great team in the kitchen. Married for 56 years, Phyllis said, “We both like to cook so we do it together.”
When these Cooks of the Week are working in the kitchen together, they often divide and conquer. “She does the dry ingredients and I do the wet … they usually come out all right – it’s a fast way to do things,” says Roger.
They had four children in the space of five years, and Roger explains that this was when he got involved with helping with the cooking. Their children, Peter, Ruth, Kaye and Stephen, are all grown now but the Goodwins still love to cook for them, especially baked ham for Easter dinner, one of their favorites.
Phyllis says she got her start in cooking when her older sisters were working at a summer camp in Keyser Falls. They called her and said they needed her to join them at the camp to help. The pastry chef at the camp taught her how to make pancakes, and she’d make them every morning. She continues to make special breakfast treats today with her homemade English muffins.
Roger picked up some of his cooking skills from his mother, who used to cook at church suppers. The Goodwins continue this tradition by cooking for the United Methodist Church of Minot’s church suppers.
The Goodwins like healthy cooking. They shared a few of their rules for the meals they make: “We don’t do anything exotic. We try to keep them on the lean side. And if you know how to boil water, you can cook almost anything.”
They were also interested in sharing this healthy tip: “Steaming vegetables is better for you.”
When they are not cooking, Phyllis enjoys collecting mice (not real ones). She has mice all over the house: they’re stuffed, glass, Christmas ornaments and some named “Mickey.” Roger likes to watch sports and help his grandson, Stephen Donovan, as the official scorekeeper for his co-ed softball team in Auburn.
Four-grain English muffins
Ingredients:
4-4 ½ cups all-purpose flour
1 package Quick-Rise yeast
½ cup whole wheat flour
½ cup wheat germ
½ cup quick rolled oats
1 cup nonfat dry milk solids
3 tablespoons sugar
2 teaspoons salt
2 cups water
¼ cup oil
¼ cup cornmeal
Method:
In a large bowl, combine 2 cups of all-purpose flour, yeast, whole wheat flour, wheat germ, oats, dry milk, sugar, salt and mix well. Heat water and oil and add to flour mixture. Gradually stir in enough flour to make a firm dough.
Knead on floured surface 5 to 8 minutes. Place in greased bowl, turn to grease top of dough. Cover and let rise in a warm place until doubled, about 30 minutes. Punch down on a surface sprinkled with cornmeal, roll dough to ½-inch thickness, and with 3-inch biscuit cutter, cut on the cornmeal. Bake on a lightly oiled griddle or frying pan at 325 degrees for 8 minutes on each side, until deep, golden brown. Cool. To serve, split and toast. Makes 18 to 20 muffins.
Wine barbecue sauce
Ingredients:
2 tablespoons Crisco
1½ cups tomato juice
½ cup vinegar
½ cup sherry
2 tablespoons Worcestershire sauce
2 teaspoons salt
¼ teaspoon pepper
1 teaspoon sugar
¼ teaspoon dry mustard
2 teaspoons minced garlic
1 bay leaf
Method:
Melt Crisco in saucepan. Add remaining ingredients and simmer about 10 minutes. Makes 2½ cups.
The Goodwins’ note: Use for barbecuing meats and poultry with a gourmet touch.
Baked ham
Ingredients:
1 ham
Prepared mustard
Brown sugar
Milk
Method:
Place ½-inch-thick slices of ham in pan. Spread mustard over them. Then sprinkle with brown sugar. Add milk to the top of the ham slices. You can make two to three layers.
Bake 1 hour at 350 degrees.
The Goodwins’ note:
This is also a good method to use for pork chops. You might want to brown the chops first.
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