Renee Uthoff of Monette is today's dinner bell feature. She and her husband, Tony, have one daughter, Kristin, who will be 16 years old in April. Kristin is an honor roll student at Buffalo Island Central High School.
Mrs. Uthoff serves as secretary for the BIC Superintendent's office in Monette. She started working at the school in August of 2001. She formerly worked at MidSouth Bank in Monette. She admits that some days her job can get hectic but she enjoys working with the staff and faculty at BIC. Mr. Uthoff works for EcoLab, a company that sells water treatment chemicals.
The Uthoffs are active members of Mt. Pleasant General Baptist Church. Mrs. Uthoff teaches the primary class and Mr. Uthoff serves as assistant teacher to the young people and assistant song leader. Mr. Uthoff has been a member of the New Hope Gospel Quartet for the last four years. The family enjoys traveling to different churches and meeting new people through the music ministry.
Spending time with family is very important to Mrs. Uthoff. She is the daughter of Jim and Ola Fletcher of Black Oak, and Mr. Uthoff is the son of Dewayne and Sharon Uthoff of Tecumsch, Mo., formerly of Monette.
"My hobbies include anything to do with family activities. We are just ordinary people that enjoy simple things. We have two dogs, Shortstop and Taz, that are spoiled rotten," Mrs. Uthoff said.
They bought a house at Northview Estates three years ago and she has enjoyed taking care of her home and working in her yard.
Most women just put up with football but Uthoff admits that she is a real football and Nascar fan.
"Tony likes football and Nascar too, but really I think I enjoy it more than he does," she said.
Shopping may not fall under the category of hobbies, but Mrs. Uthoff and Kristin enjoy bargain hunting together.
She does not call herself a gourmet cook but over the last decade she has had to learn healthy cooking. Mrs. Uthoff was diagnosed with diabetes 11 years ago and has been on insulin shots ever since.
"Insulin, at least for me, has improved greatly over the years. I have a good diabetic doctor in Jonesboro that helps, also," she said. "Counting carbohydrates and testing my sugar is now a way of life. Every once in awhile, I fall off the wagon, so to speak, and have one too many Snickers but most of time I do well with the medication and diet.
She uses a formula that her doctor helped her with to see how much insulin she needs depending on her diet.
"Most people with low or high blood sugar can use the same diet. My diabetic recipes are not original but they are good and my family also enjoys them. Tony's favorite is the hot dip recipe," she said.
Sugarless Peach Crumb Bake
2 cups fresh peaches
1/3 cup graham cracker crumbs
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 tsp. margarine, melted
Layer sliced peaches in bottom of an 8 inch square baking dish. Spray with cooking spray. Combine graham cracker crumbs, cinnamon and nutmeg in small bowl, stirring well. Add margarine and mix. Sprinkle crumbs over peaches and bake at 350 degrees for 30 minutes.
Sugar Free Apple Tarts
1 pkg. dried apples
Sweet N Low
Cook apples in water until tender and most of the water cooks out and let cool. Roll each biscuit flat. Place a spoonful of apples in the biscuit center. Spoon one half package Sweet 'N Low over apples. Close pastry edges together, using wet fork. Place on cookie sheet sprayed with Pam, brush with melted oleo. Bake at 350 degrees until golden brown.
Dieter's Pina Colada Pie
1 (15 oz.) can crushed pineapple, undrained
1 small package sugar free instant vanilla pudding mix, dry
1 cup unflavored yogurt
1/2 tsp. coconut flavoring
Mix above ingredients together. Pour in crust and refrigerate for at least three to four hours.
12 graham crackers, crushed
8 tsp. margarine (diet if possible)
2 pkg. Sweet 'N Low or any artificial sweetener
Mix together and press in pie plate
Hot N' Spicy Vegetables
Since stir-fried vegetables cook quickly, they're packed with more nutrients, flavor, and color than vegetables that are cooked by slower methods.
2 teaspoons cornstarch
2 teaspoons spoonable sugar alternative
1/4 to 1/2 teaspoon dried red pepper flakes
1/2 cup water
pound fresh broccoli
2 teaspoons vegetable oil
1 medium onion, thinly sliced and separated into rings
3 medium carrots, scraped and diagonally sliced
1-1/2 pounds small fresh mushrooms, halved
1. Combine first four ingredients in a small bowl, stirring well.
2. Trim off large leaves of broccoli. Remove tough ends of lower stalks. Cut flowerets off broccoli spears; cut spears into 1/4 inch diagonal slices. Set flowerets and spears aside.
3. Coat a wok or large heavy skillet with oil; heat at medium-high (375 degrees) until hot. Add onion; stir-fry two minutes. Add broccoli and carrot; stir-fry five minutes or until crisp-tender. Add mushrooms; stir-fry two minutes.
4. Stir in cornstarch mixture; cook, stirring constantly, until sauce is thickened. Serve immediately. Yield: 8 (2/3-cup) servings.
2 lbs. ground beef browned and drained (I always use ground chuck)
1 small onion, chopped
1 can Rotel, may drain some juice off if desired
2 cans pinto beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can hominy, drained and rinsed
3 cans whole peeled tomatoes -- chopped, do not drain
1-1/2 cups water
1 tsp. salt and pepper
1 pkg. taco seasoning
1 pkg. ranch dressing mix
Mix all ingredients in large pot, bring to simmer and cook for about 20 minutes or so. Serve with shredded cheddar cheese on top and over tortilla chips.
I like to let mine simmer for about 30 to 40 minutes. You can use any type of beans preferred.
1 can Rotel
1 can whole tomatoes (chopped)
2 tsp. Accent
1 tsp. jalepeno seasoning
1 tsp. garlic salt
1 tsp. cumin
2 tsp. Olive Oil
1/2 cup chopped onion
Chop tomatoes until coarse texture in blender (not soupy). Use onions as taste prefers. Add remainder of ingredients and warm on stove. Do not boil.