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Al Article - |4JMcBMvUI«DaUy Gai«tt« W«dii«Mlay, Fttbraory...
|4JMcBMvUI«DaUy Gai«tt« W«dii«Mlay, Fttbraory 5.1969 When Kuehne Cooks It's in a Big Way COOKING ABOARD the USS Detroit in World War II prepared Allen Kuehne, 1027 S. Pearl St., for his present job-cook for 215 at the Wisconsin State School for the Visually Handicapped. Get Fast Action With Gazette Want Ads! m By nUTll FOSTER When most Navy cooks return return home with their recipes, they have to divide them by several liundred in order to get them down to proper size. Not Allen Kuehne, 1027 S. Pearl St. He cooks for 215 students of the Wisconsin Slate School for the Visually Handicapped each day and as one example, prepares 140 pounds of beef round, two whole rounds, when he decides decides to serve Swiss Steak. Kuehne learned the trade when he cooked aboard the light cruiser USS Detroit, and not always under the most pleasant conditions, for three years during World War 11. The Detroit was in low Jima, Japan and the Aleutians "and we saw our share of action," he says. Though students at the state school are visually handicapped, handicapped, some of them totally blind, Kuehne says no thought is given to this when he and Mrs. Bernita Tobin, who heads the housekeeping services, make out the menus each week. "Students have to learn to cope with their handicaps at the school, just as they will when they are out in the world," Kuehne explains. Meals are served family style at numerous tables and serving is done by one of the students who has partial vision. "We get a lot of compliments, compliments, but some gripes, too, A New Way because you can't always satisfy satisfy everyone when you're cooking cooking for that many," he said. A favorite with almost everyone everyone is Kuehne's Italian Spaghetti with a meat sauce that he feels is one of his best recipes. Another meal that never fails to win praise is Swiss Steak as the entree and Chocolate Pie with whipped cream for dessert. Pie is on the menu once a week. Kuehne says his Poppy Seed Cake always makes a hit, too. The day begins early for Kuehne who reports at 5:45 a.m., to have breakfast ready at 7:15. He works until 2:15 p.m., five days a week. Mrs. Dorothy Riedell prepares supper. Kuehne's helper is Mrs. Florence Putney and Mrs. Riedell is assisted by Mrs. Edith Kerl. Mrs. Jean Hanson is relief cook. Kuehne, who is a native of Janesville, left Janesville High School when he was a senior to enlist in the Navy and finished work for his diploma while in the service. After the war, he went to work at the Fisher Body plant but he finds cooking at the state school is much more rewarding than performing the same task over and over as he did at the plant. Variety is the keynote of the menus at the state school. "We mix things up real good," he says. Kuehne and his wife, the former Nancy Hollibush of Janesville. have five children, children, Mrs. Edmund Madisori, Janesville, Tim, a student iat Franklin Junior High School; Mary, Eric and Tam- ara, all Wilson School students. students. The Kuehncs have a grandson, Eddie Madison. Kuehne's hobbies, in addition addition to cooking, include all types of hunting with deer hunting No. 1. His favorite recipes, cut down to family-size, are these: POPPV SEED CAKE Cake: Soak one-third cup poppy seeds in cup water for two hours, then drain off water. Prepare cake: Cream until fluffy three-fourths cup of soft shortening (half of it butter) and l \i cups sugar. Add drained poppy seeds. Sift together together 2>/4 cups sifted cake flour or 2 cups regular flour, 2 teaspoons baking powder and >2 teaspoon salt. Added to creamed mixture alternately alternately with 1 cup water. Fold in 4 egg whites stiffly beaten. Pour into two greased and floured 8-inch cake pans. Bake 30 to 35 minutes in 350-degree oven. Cool. Cream filling: Mix together in top of double double boiler V2 cup sugar, 1 tablespoon tablespoon cornstarch, V2 teaspoon teaspoon salt, 1 cup milk or cream. Bring to a boil, stirring stirring constantly, and boil 1 minute. minute. Remove from heat and add a little of the mixture to 4 slightly beaten egg yolks. Blend into hot mixture. Cook over boiling water, stirring until thick, about 2 minutes. Remove from heat and add IV2 teaspoons vanilla. Spread between the layers of the cake and top with White Wonder Frosting. White Wonder Frosting: Mix in top of double boiler 2 egg whites, two-thirds cup sugar, 3 teaspoons light corn syrup and one-eighth teaspoon cream of tartar. Place over boiling water for six minutes, stirring with finger until you can no longer keep your finger in the mixture. Remove from heat and beat with mixer or rotary beater until it holds its shape. Fold in IV2 teaspoons vanilla. ITALIAN ME.AT SAUCE 2 pounds ground beef 2! 2 cups water 2 pounds canned tomatoes 14 ounces catsup 1 cup chopped onions I2 bay leaf V4 teaspoon thyme 1 pinch garlic salt 1 pinch ground cloves 1 tablespoon Worcestershire sauce •2 teaspoon red pepper 1 tablespoon salt 1 teaspoon sugar Brown beef, add water and simmer. Add remaining ingredients and cook slowly, slowly, stirring frequently, for approximately approximately 2 hours or until thickened. BEEF A LA STROGANOFF 2 ounces (Vi stick) butter 2 ',2 pounds round steak cut in ',2 -inch strips 2I2 teaspoons salt 1 teaspoon pepper 1 teaspoon Accent Vz teaspoon paprika V2 pound onions chopped 3 tablespoons flour Vz cup tomato puree 2 cups beef stock 5 ounces sliced mushrooms 1 ounce (</4 stick) butter >/2 cup sour cream 10 dunces tomatoes, fresh or canned Melt 2 ounces of butter in fry pan and saute the beef. Add paprika and chopped onions onions and brown well, stirring occasionally. Sift the flour and seasonings over the meat and stir until thoroughly blended. Add tomato, ouree and beef stock. Simmer until meat it tender. Saute mushrooms In 1 ounce of butter and-add to meat. Stir in sour cream, add tomatoes and let mixture simmer, simmer, but do not boil, for 5 minutes. Serve on fluffy rice to 8.

Clipped from
  1. Janesville Daily Gazette,
  2. 05 Feb 1969, Wed,
  3. Page 38

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