"Klett Family Comfort Foods" by Jan & Justin Klett

FROM JAN This book has been talked about in our family for many years. When our family was young, we had company from our church family often. Sometimes the kids would prepare menus that would be given to the guests. They would greet them at the door and seat them at the table. We were on a pretty limited budget, but the meals were always prepared with love and served with joy.

Some of the recipes we used are in this book. Several came to me from my mother-in-law, Millie Klett, who was a fabulous cook and an amazing lady who left us too soon. She and my father-in- law, Bill Klett, liked to cook together and had sort of a dance that went on in the kitchen as they weaved in and out preparing their favorite dishes. It was delightful to watch!

My mother, Pat Peetoom, was also a great cook and served great comfort food. She loved to serve a new recipe and then share it with us. Much of her cooking was done without measuring. She would say “That looks about right,” and it would come out perfect. Her recipes tended to be very simple but really good and she taught me so much.

FROM JUSTIN Food has always been a very important part of our family dynamic. Food is used to comfort, to celebrate, and to bring us together. While I did want to have a way to record all of the tasty recipes that I remember from my childhood, I had other reasons, too. First, I wanted to have a small piece of my family to take with me as I go out into the world, and maybe one day start my own family. Second, I wanted the chance to memorialize the people who wrote these recipes. People who I either didn’t get to spend enough time with before they were gone, or selfishly avoided spending time with until it was too late.

I miss you, Grandma & Grandpa Klett. I miss you, Grandma Peetoom.

RECIPES BY JAN KLETT, PAT PEETOOM & MILLIE KLETT

CHILI Takes about 2 hours to make. Serves 4 people.

INGREDIENTS

PROCEDURE

• • • • • • • • • • • • •

1 2 3 4

1 lb ground beef 1 medium onion, diced (or 1 tsp onion powder) 2 cans diced tomatoes (15 oz) (2½ cans is best) 1 tsp ground cumin 1 Tbsp brown sugar 1 can chili beans, undrained 5 tsp chili powder 1 tsp salt 1 bay leaf ¼ tsp pepper ½ tsp salt ¼ cup water 1 Tbsp flour

5 6 7 8

If using onion, sauté in 1 or 2 Tbsp of oil until tender.

Add ground beef, and season with salt and pepper.

Brown the meat well and drain off fat.

Stir in remaining ingredients (add onion powder here), except water and flour.

Bring to a boil and reduce heat to simmer for at least one hour.

Blend flour and water and stir into chili.

Simmer another 30 minutes, stirring occasionally.

Serve hot with sour cream and cheese, if desired.

NOTES • I have always doubled this recipe. If beef is a little too pricey, you can use ground turkey and add some beef bouillon for flavor. I’ve also made this with ground venison provided by a hunter who needed to clear his freezer for the next conquest.

I didn’t care for the gamey flavor, but my men loved it.

• The original recipe called for a quart of tomatoes, as in home canned goodness. One quart is the right amount, so choose the number of cans based on the current size available in the store.

• This works well in a crockpot cooking overnight or during the day while you’re away. Either add the water and flour and cook for another 30 min. on high or leave it out. It tends to be a little thicker when cooked long and slow.

• Best advice: Cook the day before you need it. It’s really good when you first take it off the stove, but it actually tastes better after a day or two when reheated. This also freezes well (one or two months max) and holds its flavor.

SO EASY PEACH COBBLER Takes about 1½ hours to make. Serves 6–8 people.

INGREDIENTS

PROCEDURE

• • • • • •

1 2 3 4

1 stick margarine or butter 1 large can sliced peaches 1 tsp baking powder 1 cup sugar 1 cup flour 1 cup peach juice

5 6 7 8

Set oven at 350° F. Divide stick of butter in several pieces in 8 x 8 pan.

Place in oven until melted.

While butter is melting, mix sugar, flour, baking powder, and juice.

Pour batter over melted butter.

Spoon peaches over top of batter.

Bake for 45–55 minutes or until golden brown.

Serve warm.

NOTES • I’ve noticed that sometimes there isn’t enough juice in the can. You do need the full cup of liquid, so be creative. We’ve added water, milk, apple juice and one time Benjamin added pickly pear juice!

• Best advice: You can serve as is or with whipped cream or ice cream. We have liked it best served it with vanilla or sometimes butter pecan ice cream.

POTATO SOUP Takes about 1½ hours to make. Serves 6–8 people.

INGREDIENTS

PROCEDURE

• • • •

1 Peel and dice potatoes and put in a big pot.

2 If you want to add celery and onion, add those with the potatoes.

3 Add just enough water to cover the potatoes.

4 Add some salt and bring to a boil.

5 Reduce the heat to simmer and cook until the potatoes (and veggies) are tender.

6 Do not drain the potato water (the secret ingredient!).

7 Take a potato masher and mash some of the potatoes (keep some of the chunks).

8 Add the butter, sour cream, milk and celery salt or onion powder, if substituting the fresh veggies, as well as salt and pepper to taste.

9 Stir and cook until heated through.

• • • •

6–8 potatoes (about one per person) 1 quart water ½ stick butter 2 stalks of celery (including leaves) or ½ tsp celery salt ½ medium onion or 1 tsp onion powder Salt and pepper to taste ½ cup sour cream 1 cup milk

NOTES • This was one of Grandma Peetoom’s comfort foods served to our big family and sometimes company after church. I remember standing by the stove with Mama when I was in junior high and having her tell me how she made it. I’ve added a couple of things through the years (your dad’s suggestions).

• Mama told me if someone drops by and you need the soup to go a little farther, you can add extra milk and adjust the spices accordingly (maybe a little more butter and sour cream, too). She also told me the smaller you cut the potatoes, the faster they cook so you can feed your family sooner.

• This, like just about any soup, is best second day, but Mama always served it fresh. Makes enough for a family of four with leftovers!

MIXY TRIXY Takes about 1 hour to make. Serves 4–6 people.

INGREDIENTS

PROCEDURE

• • • • • • •

1 Before you start, all the ingredients need to be ready to dump in the frying pan.

2 Beat eggs, add milk and mix well.

3 Fry potatoes in oil in large frying pan over medium high heat.

4 Use enough oil to cover and let the potatoes brown before turning them for best results.

5 After the potatoes are turned, add the hot dogs to brown.

6 When ready, add the eggs to the mixture and stir frequently until the eggs are cooked through.

7 Remove from heat and serve with toast.

4 potatoes, peeled & diced 8 eggs, beaten 1 cup chedder cheese, shredded 4 hot dogs, sliced 4 Tbsp milk 2–3 Tbsp. cooking oil Salt and pepper

NOTES • Everyone has their own way of topping this dish, either ketchup, ketchup and picante sauce, or hot sauce. Have it your way…

• Dad and I have sautéed bell peppers, onion and mushrooms to put on top. It could be added to the recipe before you add the eggs, if you like.

• My mom taught me to add milk to scrambled eggs. Grandma Klett used water so they would be flufflier but didn’t add more fat. I’ve never measured the amount, but I think a tablespoon per two eggs is about right. If you get too much milk, there will be “juice” left in the pan, but they still taste good!

• There is not really a recipe for this one because it can be adjusted to the number of people eating it and whether you want leftovers.

• You can substitute other meat for the hot dogs, and other cheeses for the chedder. You can also add in any veggies that you would like. This is a great dish that will adjust to the number of hungry mouths.

• This is one of Grandpa Klett’s favorite meals (named by Justin*). * Co-author’s note: I named it when I was ten. So it’s not stupid, it’s adorable.

CUBAN BREAD Takes about 1½ to make. Makes two loaves.

INGREDIENTS

PROCEDURE

• 5–6 cup flour (can substitute 1–2 cups whole wheat flour for equal amount of regular flour) • 2 Tbsp dry yeast • 2 Tbsp sugar • 1 Tbsp salt • 2 cups hot water (120–130° F) • 1 Tbsp sesame or poppy seeds (optional—mostly for looks)

1 2 3 4

5 6 7 8

Mix 4 cups of flour with yeast, sugar and salt.

Pour in hot water and beat 100 strokes or 3 minutes with mixer.

Stir in remaining flour until the dough is no longer sticky.

Knead 8 minutes by hand or about 3 minutes with dough hooks (dough should gather around hooks and leave the sides clean).

Place dough in greased bowl and cover with damp towel.

Let rise 15 minutes (needs to be a warm place but not in the oven).

Punch down.

Divide into two pieces.

NOTES 9 10 11 12 13 14 15

Shape into two round loves and place on a baking sheet.

Cut an “X” ½ inch deep on top with a sharp knife.

Optional step: Brush with water and sprinkle with seeds.

Place on middle shelf of a cold oven.

Place a cake pan of hot water on the lowest shelf.

Heat the oven to 400° F. Bake 40 to 50 minutes until deep golden brown.

• Pairs perfectly with any soup or stew.

• I found this recipe in a book called “The Complete Tightwad Gazette.” We were on a really tight budget and I was looking for inexpensive recipes, and I was also learning how to bake bread. It was a really quick bread recipe because it doesn’t require the hours of babysitting you have to give to other bread recipes.

GREAT MASHED POTATOES Takes about 1½ hours to make. Serves 8+ people.

INGREDIENTS

PROCEDURE

• • • • • • •

1 2 3 4 5 6 7

9 large potatoes, peeled & diced 6oz cream cheese 1 cup sour cream 2 tsp onion salt 1 tsp salt ½ tsp black pepper 2–3 Tbsp butter

Cook peeled potatoes in boiling water until tender.

Drain potatoes.

Mash with mixer until smooth.

Add remaining ingredients and beat until fluffy.

Place in casserole dish.

Refrigerate overnight (or for several days).

When ready to use, bake at 350° F, or until heated through, for about 30 minutes.

NOTES • Mama said this was a great dish for potluck suppers or picnics.

• Mama used to make Great Mashed Potatoes every year for Thanksgiving, and when it moved to our house, we started making it, too.

• They can be made right away, but they taste best when you let them sit overnight.

• As noted, they can be made ahead, which makes a great dish for the holiday rush or for company.

You can also cook them in crockpot if you are needing the oven for a turkey or some other large dish.

SOUR CREAM RAISIN PIE Takes about 1 hour to make. Makes a 9 inch pie.

INGREDIENTS

PROCEDURE

• • • • • • • •

1 2 3 4 5 6 7 8 9 10 11

2 eggs 1 cup sugar 1 cup sour cream 1 cup raisins ¼ tsp nutmeg tsp salt 1 Tbsp lemon juice Double crust pastry shell

Beat eggs with mixer.

Add sugar and beat again until light.

In another bowl, whip the sour cream.

Fold into the egg mixture.

Add raisins, nutmeg, salt, and lemon juice, and mix.

Pour into pastry shell.

Put on top crust, seal edges, and vent top.

Bake at 450° F for 10 minutes at oven center.

Reduce heat to 350° F, and bake for 20 minutes.

Serve warm.

Refrigerate leftovers.

NOTES • This was Grandpa Klett’s favorite pie from when he was a growing up during the Great Depression.

This was his request for his birthdays up into his 80’s. For birthdays, Grandpa’s mom would fix her kids’ favorite dessert for their special day.

Grandpa and his brother, Hank, had birthdays close together and both loved Sour Cream Raisin Pie and Pineapple Upside Down Cake. Whichever dessert was chosen by the first birthday boy, the other dessert was chosen for the next birthday

so that they both got to enjoy their favorite treats. Grandpa continued this tradition when he had children of his own by apparently convincing Dad that his favorite birthday cake was Pineapple Upside Down Cake even though the rich dessert made his stomach upset. Grandpa was still getting both of his favorites!

• Grandpa always said that he wanted to try a Sour Cream Pecan Pie, replacing the raisins with pecans, but to my knowledge he never made it.

He always used to talk about how good that might taste, though, so that might be something to try.

• You can serve it plain, though it tastes best with ice cream.

MEATLOAF Takes about 1½ hours to make. Serves 6–8 people.

INGREDIENTS

PROCEDURE

• • • • • •

1 2 3 4 5 6

1 packet dry onion soup mix 2 lbs ground beef 2 eggs ¼ cup water cup ketchup ¾ cup dry bread crumbs

Preheat oven to 350° F. In a large bowl, combine all ingredients and mix well.

In a large shallow baking dish, shape into a loaf.

Bake for 1 hour.

Remove from oven and drain the fat off of it.

Let sit for 5 minutes before removing from dish.

NOTES • If you like, you can make a sauce to add on top, then stick it back in the oven for a few minutes to warm it.

• This recipe can also be made into meatballs or divided into two smaller loaves so one can be frozen and used later in the month.

• This used to be a really economical meal. We couldn’t afford roasts, ham or steak, so this was a great main dish. The leftover meatloaf was used for sandwiches the next day and the remainder was cut up and used in spaghetti. Don’t waste it!

• Pairs wonderfully with Great Mashed Potatoes.

From left to right: Justin, Jan, Ron (top), and Benjamin.

ABOUT THE AUTHORS JAN KLETT is a mother of two wonderful sons, Benjamin and Justin, and the wife of Ron Klett. She works in the business office of a small research and manufacturing company by day and serves through her church as much as she can. She doesn’t spend as much time cooking as she used to but still enjoys serving up something tasty for her family and friends.

JUSTIN KLETT is a graphic designer currently based in Urbana, IL. He loves to eat, but has little experience cooking, which makes him almost perfectly unqualified to be a co-author of this book. In his spare time, he enjoys antiquing, binge-watching Netflix, and pursuing a possible career as a voice actor.