2013-03-21 / Columns

Eleanor’s Culinary Clips

The Art of Cooking
By Eleanor Magrum

This week Kellie Tougas will share her favorite recipes with us. Kellie will graduate from Strasburg High in May.

While in school Kellie has been active in State and International Science Fair, Drama, football cheering and statistician, track,Annual Staff, Junior Staff, Student Council representative, State Close-Up, National Close- Up, National Honor Society, Technology Planning member, School Improvement Board member and Senior Class president.

In the fall Kellie plans to attend University of North Dakota, Grand Forks and study psychology.

Kellie’s parents are Don and Lonna Tougas.

Jalapeno Corn
3 cans corn
1-8 oz. pkg. cream cheese
3 Tbsps. chopped jalapenos
or more if preferred spicy
3 Tbsps. butter
1/2 C milk
Combine all together in
a baking dish. Preheat oven
to 350°.
Bake for 30 minutes or until
cream cheese becomes runny.
Take out of oven and stir
every 10 minutes.
Caramel Bars
32 caramels
8 Tbsps. cream
1 C. flour
1 C. oatmeal
3/4 C. brown sugar
1/2 tsp. baking soda
1/2 tsp. salt
3/4 C. soft butter
1 C. chocolate chips


Kellie Tougas Kellie Tougas Melt caramel and cream together. Mix all other ingredients but chocolate chips. Put 3/4 mixture in a 7x11 pan. Bake for 10 minutes in a 350° preheated oven. Remove from oven and pour on caramel mixture, sprinkle with chocolate chips and remaining crumb mixture. Bake for another 20 minutes.

Return to top