Spirit of Dakota 2021 shares recipes

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The 2021 Spirit of Dakota Award will be presented on Saturday, Oct. 2, at the 35th Anniversary Celebration and Award Banquet to be held the Huron Event Center.

The event is open to the public with social hour at 5:30 p.m. and dinner at 6:30 p.m. Banquet tickets need to be purchased in advance by contacting the Huron Chamber and Visitors Bureau at 605-352-0000 or 800-487-6673. The public is also invited to an art show from 4 to 6 p.m. in the lobby of the Event Center.

Ten outstanding women from across South Dakota have been nominated for this prestigious award. All nominees will be recognized during the awards ceremony for their achievements and leadership within their communities and state.

The nominees are Angela Ehlers, Presho; Robyn Freedom Flickmyer, De Smet; Roberta Hindberg, Tea; Caryn Hojer, De Smet; Sandra Larson, Box Elder; Coleen Liebsch, Arlington; Jody Moritz, Faulkton; Kristi Noem, Pierre; Marileen Tilberg, Onida; and Linda Witt, Bristol.

The award bears the same name as the nine-foot bronze sculpture of a pioneer woman by South Dakota Artist Laureate Dale Lamphere, which stands outside the Huron Event Center.

The award, like its namesake, honors the spirit of pioneer women as women today carry on this rich legacy of courage and strength.

The Spirit of Dakota Award winner is chosen by a statewide commission including Tona Rozum, Mitchell (chair), Ginger Thomson, Brookings; Julie Garreau, Eagle Butte; Marsha Sumpter, Kadoka; Jean Hunhoff, Yankton; Suzette Kirby, Sioux Falls; Bev Wright, Turton; Carol Johnson, Watertown and Julie M. Johnson, Aberdeen.

The 35th anniversary celebration is hosted by the Spirit of Dakota Award Society. Committee members include Marilyn Hoyt (chair), Carol Milbrandt, Shelley Noonan, Bette Poppen, Sarah Radke, Linda Schwartz, Cheryl Dick, Terri Anderson-Schlader, Deannie LeRoux, and Mary Helen Wipf.

The event involves many volunteers as Huron rolls out the red carpet for the award nominees and guests. To begin the festivities, the nominees will be hosted in the afternoon to a Tea in the Country at the home of Rodney and Beckie Freeman (chair).  Assisting with the tea are Darcy Haber, Erica McNeil, Jane Meekins, Sarah Rubish, and Jenny Sorben.

The Spirit of Dakota Award Society is grateful to all who make the event a success, including the following sponsors: Paul R. Christen, Dakota Provisions, and Earl Nordby daughters Diane DesLauriers and Linda Scher.

Arizona Sunshine Lemon Pie
Marilyn Hoyt
1 large lemon
4 large eggs
1 stick (8 Tbsp.) melted butter
1 tsp. pure vanilla
1 ½ cups sugar
1 unbaked pie crust
Pre-heat oven to 350 degrees. Cut lemon in small chunks leaving rind on. Remove seeds. In a blender or food processor, blend together lemon chunks, eggs, butter, vanilla and sugar until mixture is smooth and creamy. (It should be fairly runny.) Pour into unbaked piecrust. Bake at 350 degrees for about 40 minutes. If crust becomes too brown, cover gently with foil and finish baking. Serve with a dollop of fresh whipped cream.

Cottage Cheese Salad
Linda Schwartz
1 (11 ounce) can mandarin oranges, drained
1 (8 ounce) can crushed pineapple, drained
1 (6 ounce) package orange Jello (dry)
1 (22 ounce) carton cottage cheese
1 (8 ounce) carton frozen whipped topping, thawed

Mix ingredients together. Gently fold in whipped topping as final step. Chill and serve.

Cheesy Potato Soup
Sarah Radke
5 cups diced potatoes
1 1/2 cups diced carrots
1 1/2 cups diced celery
2 Tbsp. parsley
2 cups Velveeta cheese
2 cups diced ham
2 tsp. salt in water
1 cup diced onions
2 1/2 cups milk
1 can evaporated milk
1 cup whole milk
One-fourth cup butter
1 tsp. pepper
Put all ingredients into crockpot and cook for about one hour on high. Simmer on low for 2-3 hours before serving. Stir often.

Pistachio Bundt Cake
Shelley Noonan
1 pkg. Pillsbury White Cake Mix

1 pkg. Instant Pistachio Pudding mix

1/2 cup oil

1 cup water

4 eggs

Blend 8 minutes, put 2/3 batter in greased bundt pan. To remaining batter add 3/4 cup Hershey chocolate syrup, mix well and pour on top of batter in pan, do not stir. Bake 350 degrees 50 minutes. Cool 10 minutes then remove from pan. Drizzle powdered sugar icing on top.

Chocolate Chip Bars
Bette Poppen
1 cup brown sugar
1 cup white sugar
3 eggs, well beaten
1 cup vegetable oil
2 tsp. baking soda
One-half tsp. salt
1 tsp. vanilla
3 ½ half cups flour
1 (12 ounces) pkg. chocolate chips
Mix sugars and beaten eggs together, add vegetable oil. Sift flour, soda and salt and mix with first ingredients. Add vanilla and chocolate chips Place in greased jelly roll pan. Back 350 degrees for 25 minutes.

Pizzawiches
Carol Milbrandt
1 lb. ground beef
1 medium onion (chopped)
1 can tomato soup
1/8 cup salad oil
1 tsp. garlic salt
1/2 tsp. oregano
1/4 lb. sharp cheddar cheese (grated)
1 small can black olives (chopped)
Brown beef and onion. Drain off fat. Add soup, oil, garlic salt, and oregano. Grate in cheddar cheese and chopped olives. Spoon mixture onto English muffin halves and top with cheddar cheese. Broil until bubbly and lightly browned. Meat mixture also freezes well.