2013-05-16 / Columns

Eleanor’s Culinary Clips

The Art of Cooking
By Eleanor Magrum

This week I will feature Brenna Schmidt of Kintyre, a senior at Napoleon High School. She will graduate from Napoleon High as salutatorian. She plans to attend North Dakota State College of Science, Wahpeton to study Dental Hygiene.

She enjoys reading, walking, riding horse and spending time with family and friends.

In high school she participated in basketball, volleyball and track. She was a part of the National Honor Society for two years and the high honor roll for four years.

She is the daughter of Garlin and Korlene Schmidt of Kintyre.

She has three sisters, Rikki, a sophomore at the University of Mary, Jacee a sophomore in high school and LaDora an eighth grader.

Cream Cheese Bars
2-8 oz. cream cheese
1 C. sugar
1 egg yolk

1 tsp. vanilla
2 crescent rolls

Line 9x13 inch pan with 1 can crescent rolls, set aside. With hand mixer, blend both cream cheeses, sugar, egg yolk and vanilla. Spread over crescent rolls in pan. Cover top of mixture with other can of rolls. Sprinkle top with cinnamon and sugar. Bake at 350° for 30 minutes.

Brenna Schmidt Brenna Schmidt Creamy Fettuccine
1 C. (2 sticks) butter,
2 C. whipping cream
2 C. grated parmesan
1 box (1 lb.) fettuccine
1/8 tsp. salt
1/8 tsp. black pepper
Fresh basil leaves

Place the butter in a large heatproof bowl. Using a wooden spoon or an electric mixer set on low speed, beat until smooth. Add the cream and parmesan cheese. Stir until well blended; set aside. Bring a large saucepan of lightly salted water to a boil. Add the pasta and cook according to package directions. Drain well and immediately add the hot pasta to the butter mixture in the large bowl. Using two forks, toss the fettuccine in the butter mixture to coat well. Add the salt and pepper. Divide the pasta between 4 serving places. Quickly slice the basil into shreds to equal 1/4 cup. Sprinkle shredded basil over each serving. Serve immediately.

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