Storm Lake Times Pilot

Susan Briese shares favorite recipes



Susan Briese of Cleghorn at the Sioux Rapids Post Office.

Susan Briese of Cleghorn enjoys her position as “nifty” at the Sioux Rapids Post Office. She has worked there for seven years, first as postmaster, until the post office was downsized. She previously worked at the Cleghorn and Larrabee post offices, starting in January 1992.

“I like meeting the people and chit-chatting about their families and seeing pictures of their new grand babies,” she mentioned.

Susan’s son Jason lives in Joice, where he is co-owner of Sky Rocket Racing.

“They build race car chassis,” she explained. “I have a race car for a grandbaby.”

Susan is active in many organizations.

“I’m on the city council for Cleghorn and treasurer for the community center board. We built it in one year by raising enough money and through grants,” she commented. “We hold two or three fundraisers a year to pay for the upkeep. We sold bricks for $250 with people’s names – in memory of or the family of – to cover one wall in the community center. In fact, we do a few bricks at a time so we’re still doing it now.”

She mentioned that they are also holding a drive-through turkey dinner at the community center on Oct. 25.

In her free time, Susan enjoys playing cards – “anything and everything.”

“I enjoy going to the casino now and then, too.”

Susan ran Sue’s Cafe for 20 plus years in Cleghorn.

“I used to love to cook but now I don’t have anyone else to cook for,” she mentioned. “So sometimes I bring things to work and share things with my co-workers.”

These are several of Susan’s favorite recipes.

Macaroni Salad

1 pound macaroni, cooked and drained

1 onion, diced

2 cups salad dressing

2/3 cup vinegar

2 carrots, diced

1 green pepper, diced

1 cup sugar

1 can Eagle Brand sweetened condensed milk

Mix all together; chill and serve.

Cranberry Salad

1 pound ground cranberries

1½ cups sugar

1 10 oz. bag small marshmallows

20 oz. crushed pineapple, drained

2 pints whipping cream whipped or Cool Whip

Mix cranberries and sugar. Let set for 10 minutes. Combine marshmallows and pineapple; let set a couple minutes. Whip cream and fold all together. Refrigerate overnight.

I buy extra cranberries when they’re on sale or in season. I grind them, add sugar and freeze. Then you can make salad anytime of the year, not just at the holidays.

Chop Chop Salad

1 head cauliflower

1 bunch broccoli

1 pound package carrots

1 large bottle creamy cucumber dressing

Cut up cauliflower and broccoli into bite size pieces. Slice up carrots. Rinse and drain well. Top with creamy cucumber dressing. Mix well and it’s ready to eat.

Copper Pennies Salad

2 pounds carrots, sliced. Cook until done, drain

1 green pepper, diced

1 onion, diced

1 can tomato soup

1/2 cup oil

1/2 cup sugar

3/4 cup vinegar

1 tbsp. dry mustard

Salt and pepper to taste.

Bring all but carrots, green pepper and onion to a boil. Cool. Stir well. Pour over carrots. Refrigerate 24 hours. Keeps well in the refrigerator.

Stuffed Peppers

18 medium green peppers (washed, cleaned out and cooked in water for 10 minutes)

3 pounds hamburger

1 large onion, chopped

3 cans diced tomatoes and 2 cups tomato juice

2½ cups Minute Rice

6 Tablespoons Worcestershire sauce

Salt and pepper to taste

4 cups shredded sharp cheese

Brown meat, onion and salt and pepper; drain grease. Add tomatoes, juice, rice and Worcestershire sauce. Cover and simmer for 10 minutes. Add cheese and stuff peppers. Bake for 30 minutes at 350 degrees. I put a little water in the bottom of the pan.

Grandma’s Butter Cookies

2 cups powdered sugar

2 cups oleo with 2/3 of it real butter

2 eggs, beaten

2 tsp. vanilla

2 tsp almond flavoring

4 cups sifted flour

1 tsp. soda

1 tsp. cream of tartar

Cream butter, add powdered sugar. Mix well. Add eggs, vanilla and almond flavoring. Mix. Add dry ingredients. Chill at least 15 to 20 minutes. Roll out and cut. Bake for 10 to 12 minutes at 350 degrees.

Pretzel Dessert

2 cups coarsely crushed pretzels

3 tbsp. sugar

3/4 cup melted butter

8 oz. cream cheese, softened

1 12 oz. carton Cool Whip

1/2 cup powdered sugar

2 cups miniature marshmallows

1 6 oz. package strawberry Jell-O

2 10 oz. packages frozen strawberries

3 cups boiling water.

Mix pretzels, sugar and butter. Bake for 10 minutes at 350 degrees in a 9 x 13 pan. Cool.

Combine cream cheese, Cool Whip, powdered sugar. Mix well. Add marshmallows and put over cooled crust. Put on Jell-O, strawberries and water after slightly set. Chill.

Strawberry Dessert

1 package strawberry Jell-O

1 cup boiling water

1 pound frozen strawberries

1 large container Cool Whip

1 angel food cake broken into pieces

Melt frozen strawberries in hot water with Jell-O. Let stand until it starts to congeal. Add carton of Cool Whip to Jell-O and strawberries. Mix well and fold in angel food cake pieces. Pour into pan or bowl and let set overnight.