Cooking and collecting recipes are among her favorite things Things

Topeka Capital-Journal, The, Jan 15, 2003 by Linda Laird Capital-Journal

Scranton resident Sharon Herrmann loves to cook a variety of meals and treats for her family.

Photographs by NICK KRUG/The Capital-Journal

Soups are popular in the Herrmann family with none preferred more than Cheeseburger Soup.

Brownie Cupcakes are the favorite treat of Ron and Sharon Herrmann's grandchildren.

Pull-Apart Bacon Bread is a dish that can be prepared in just more than hour.

By Linda Laird

The Capital-Journal

Sharon Herrmann has lived in the Scranton area of Osage County for most of her life, but she learned to cook around her grandmothers.

One of her grandmothers lived on the prairie 10 miles outside of Council Grove and the other in an apartment near the Plaza in Kansas City, Mo.

"I was like the country mouse going to the city," she said.

Both grandmothers, she said, offered her priceless information on cooking as well as living.

She returned to Osage County for high school and married her high school sweetheart, Ron Herrmann, a retired biology teacher who works for Kansas Department of Transportation. They raise registered Angus cattle on their farm south of Scranton.

She is a beautician for Hair Styles Unlimited at Pauline, where her clients and co-workers enjoy the treats she shares.

A continual experimenter, she makes a recipe over and over until it works Just the way she likes it.

Brownie Cupcakes is a favorite recipe of their two children, Jay, of Manhattan; and Rovonne Birtell, of Scranton; and their five grandchildren.

"The cupcakes need to be put in foil cupcake liners, so they don't stick," she said.

Herrmann said she is always collecting new recipes.

"My husband reads 'Grass and Grain' and I read recipe books," she said. "I have lots of cookbooks around but usually can put things together without a recipe after I've worked it out."

Because she works long hours during the four days she works each week in Pauline, Herrmann said she makes dishes up ahead of time and puts them in the freezer.

She said soups are a favorite of her family, especially Cheeseburger Soup.

Her recipe for Oven-Fried Chicken or Pork Chops came from a dietitian years ago, but she prefers using Rice Krispies as a coating rather than cornflakes.

"The Rice Krispies are just crisper and lighter," she said.

Herrmann said cooking is her therapy.

"You can beat something together, and after it turns out, it offers you so much satisfaction," she said.

She and her husband are part of Wanamaker Nazarene Church in Topeka, where food, she said, is a big part of the fellowship, adding, "Food makes people relax and be more comfortable."

Linda Laird may be reached at

295-1296 or by e-mail at llaird@cjonline.com

Recipes

Cheeseburger Soup

1 pound hamburger 3/4 cup chopped onion 3/4 cup carrots 1/4 teaspoon celery salt or seeds 1 teaspoon basil 3 tablespoons butter 1/4 cup flour 3 cups chicken broth 1/8 teaspoon paprika 4 cups diced potatoes 8 ounces Velveeta 1 1/2 cups milk 1/4 cup sour cream 1/2 cup frozen corn 1/2 cup frozen peas 1/4 teaspoon garlic salt 1/4 teaspoon parsley Salt and pepper to taste In a large pot, brown ground beef. Drain. Saute onion, carrots and basil in butter. Stir in flour; add broth, seasonings, potatoes, vegetables and beef. Cover and reduce heat, simmer until potatoes are tender. Add cheese, milk, stirring until cheese melts. Remove from heat and blend in sour cream.

Taco Soup

2 pounds hamburger 1 chopped onion 1 can pinto beans 1 can kidney beans 1 can chili (no beans) 1 pound Velveeta Corn chips and sour cream 1 1/2 cups corn 2 8-ounces cans tomato sauce 2 cans Ro-tel tomatoes with chilies 2 teaspoons taco seasoning Brown hamburger and onion -- - drain. Mix in beans, chili, corn, tomato sauce, Ro-tel and seasonings. Simmer, then stir in cubed Velveeta cheese. Keep on low as cheese melts and stir often. Serve with chips and sour cream on top. May be put in a large crockpot on low.

Crockpot Corn

2 pounds frozen corn 1 stick margarine 1 8-pound package cream cheese 2 tablespoons sugar 1/4 teaspoon onion salt 1/4 teaspoon paprika 3 tablespoons milk Dash of pepper Combine ingredients and cook slowly in crockpot for 3 to 4 hours. Stir often. You may microwave to melt ingredients together.

Pull-Apart

Bacon Bread

12 slices bacon, diced 2 tablespoons vegetable oil 1 pound loaf frozen bread dough, thawed 1 cup mozzarella cheese, shredded 1 envelope ranch salad dressing Cook bacon for 5 minutes, drain. Roll out dough to 1/2-inch thickness; brush with 1 tablespoon oil. Cut into 1-inch pieces. In a large bowl, combine dough, bacon, cheese, dressing and 1 tablespoon oil; toss to coat.

Arrange in an oval on a greased baking sheet --- layering as needed. Cover and let rise in a warm place for 30 minutes until doubled.