Carlene Rhodehouse of Egin/Parker, shows her grand prize winning cherry pie filling that she won at the Fremont County Fair this past week. She has shared this recipe, plus other family favorites in today’s Food Stuff. In addition to winning the pie filling recipe, she also won a blue rosette ribbon for the cherries themselves.

Carlene Rhodehouse of Egin/Parker, shows her grand prize winning cherry pie filling that she won at the Fremont County Fair this past week. She has shared this recipe, plus other family favorites in today’s Food Stuff. In addition to winning the pie filling recipe, she also won a blue rosette ribbon for the cherries themselves.
It is always fun to be a winner; however, our featured cook today is not only the winner in one category but also the grand champion winner for her pie cherry filling and the winner of a blue rosette ribbon for her cherries themselves. Carlene Rhodehouse is a winner in those categories.
Carlene grew up in New Plymouth, Idaho. She attended Ricks College and Brigham Young University in Provo. She came to St. Anthony, to teach home economics and Spanish. It is while there teaching in St. Anthony that she met her husband, Brent Rhodehouse. They live in Egin/Parker, Idaho. Brent is retired from BMC, and she is now retired from teaching at South Fremont High School.
Four children make up the Rhodehouse family. Blair and wife, Kate, live in Midland, Georgia. Blair is a physician with the Army and is a sports medicine specialist. They have three children.
Bryce and wife, Britta Bartschi, live in Temple, Texas, and have five children. Bryce is a physician and will complete his final year this year to be a cardiologist.
Daughter Christa is married to Brady Fielding. He is a chiropractor, and they live in Idaho Falls with their four children.
Brian and wife, Emily Forsberg, were just recently assigned to Pearl Harbor in the Navy. He is a supply officer. They have two girls.
Carlene is enjoying retirement after 32 years of teaching; 25 of those years were Spanish and at least one class of home economics each year. She enjoyed her time at the high school and watching her own children in their athletics. All were active, and each son can claim a state champion title in their own sport during these years. As adults, they now like to golf. The family was also active in 4-H with pigs and horses.
Cooking from scratch is Carlene’s method of feeding her family. She was taught by her mother who was also a home economics teacher. A favorite of Carlene’s family was always a Sunday dinner or Dutch oven chicken. Of course, Carlene loved to make desserts. She can’t choose a favorite food but sweets are at the top of her list. Her husband is a meat and potato person. The kids liked rib-eye steaks, peas and potatoes, sweet and sour chicken, homemade bread, cherry pie or any kind of pie. Carlene loved to make pies at Thanksgiving. Now in their retirement, Brent and Carlene make it a date once a week to eat out; sometimes fast food and sometimes eating inside a restaurant, and they like to support the local food establishments.
Carlene’s hobbies include gardening, sewing craft projects and visiting her children who have made her a grandmother 14 times. The grandkids love coming to Idaho as often as possible too. Brent keeps busy puttering and maintaining their 5 acre garden and yard. They enjoy the bottled green beans, freezer jams and freezer corn throughout the year as well as fresh from the garden.
The Rhodehouse family enjoyed camping, working together, playing all sorts of sports together, and just spending time together as a family.
Today, in Food Stuff, Carlene Rhodehouse has shared her prize-winning cherry pie filling recipe that she won at the Fremont County Fair and other family favorite recipes.
Cherry Pie Filling or Cherry Topping
(Tammy Warnberg and Carleen Rhodehouse)
About 6 cups pitted pie cherries
3-4 cups sugar or to taste
2 cups water
1 teaspoon almond flavoring, or to taste
Red food coloring (start with a few drops until you like the color)
½ cup cornstarch
Put cherries in Fruit Fresh as you are pitting them to prevent some browning. Put cherries in a large pan. Mix the cornstarch with some of the sugar. Mix all of the ingredients in the pot and bring to a boil. Cook for a couple of minutes to cook the cornstarch. Pour in clean canning jars. Seal. Process in a boiling water bath for 10-15 minutes (depending on your altitude) or follow the guidelines in a canning book.
Cheesy Potato Soup
(Carlene Rhodehouse)
4 cups diced potatoes, about 4
2 ribs celery, diced
1 cup carrots, diced
1 small onion, diced
4 cups chicken broth (may use water and bouillon cubes)
Cook the vegetables in a large pot until tender. Mash some with a potato masher, if desired. In a different saucepan, make the thickening:
1 cube margarine or butter
¾ cup flour
2 cups milk
Melt the margarine, then stir in the flour and cook for about 1 minute until it is thick. Slowly add the milk, stirring well, with the wire whip. Stir in a jar of Cheese Whiz or two cups cheddar cheese. Add to the vegetable pot (don’t drain the water). Stir well and keep on warm until ready to serve.
Servings: 6-8
Cheesecake for a Crowd
(Carlene Rhodehouse)
This is not really a cheesecake or a cake, but a mix of both. It is a great dessert for a crowd.
Bake a white or yellow cake mix in an 11-by-17-inch cake pan (it will be a thin cake.)
Topping: Mix: One 8-ounce package softened cream cheese
½ cup powdered sugar
Beat until fluffy. Fold in 2 cups whipped topping. Top with a Danish dessert mixed with strawberries or raspberries, huckleberries or cherries. Set in refrigerator to set. Serve.
Cheesecake Topping
(Carlene Rhodehouse)
Easy way to make a topping without a packaged mix.
4 tablespoons cherry or raspberry Jell-O
3 tablespoons cornstarch
1/3 cup sugar
Dash of salt
½ cup water
1 cup huckleberries or raspberries
Add Jell-O, cornstarch, sugar and salt together and mix. Then add water and bring to a boil. Fold in fruit and let cool.
Easy No-Bake Cheesecake
(Carlene Rhodehouse)
1-1/2 packages softened cream cheese (or two 8-ounce packages are OK)
1 can sweetened condensed milk
1 teaspoon vanilla
1/3 cup lemon juice
4 ounces whipped topping (1/2 of an 8-ounce container) Can put more in for a creamier cheesecake.
Prepare graham cracker crust in a 9-by-12-inch cake pan. Beat cream cheese until fluffy. Add the sweetened condensed milk, lemon juice and vanilla. Beat until smooth and creamy. Blend in the whipped topping. Fill the cake pan. Chill at least one hour before serving. Garnish with a fruit topping before serving.
Graham Cracker Crust
2 cups graham cracker crumbs (about1-1/2 packages)
½ cup melted butter
1/3 cup sugar
Crush the graham crackers. Add butter and sugar. Mix and press over bottom of 9-by-12-inch cake pan. Bake at 400 F for 10 minutes. Cool.
Note: Sometimes we skip the baking.
Apricot Glazed Chicken
(Carlene Rhodehouse)
2 boneless, skinless, chicken breast halves
¼ cup apricot jam
1-1/2 teaspoons soy sauce
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon melted butter
Cook the chicken on the grill or under a broiler. Combine the sauce ingredients. Brush on the chicken the last 5 minutes of cooking. Turn over and brush on the other side and cook until the chicken is cooked.
Meat and Potato Casserole
(Carlene Rhodehouse)
4 cups thinly sliced, peeled potatoes
2 tablespoons butter, melted
1/2 teaspoon salt
1 pound ground beef
One 10-ounce package frozen corn
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/3 cup whole milk
¼ teaspoon garlic powder
1/8 teaspoon pepper
1 tablespoon chopped onion
1 cup shredded cheddar cheese, divided
Minced fresh parsley, optional
Toss potatoes with butter and salt; arrange on the bottom and up the sides of a greased 9-by-13-inch baking dish. Bake, uncovered at 400 F for 25-30 minutes or until potatoes are almost tender. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle beef and corn over potatoes. Combine the soup, milk, garlic powder, pepper, onion and half cup cheese. Pour over beef mixture. Bake uncovered for 20 minutes or until vegetables are tender. Sprinkle with remaining cheese. Bake 2 to 3 more minutes or until cheese is melted. Sprinkle with parsley, if desired.
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