It's always winning day in Ames with Halbur tailgate
Tuesday, September 7, 2010
Amy and DJ Halbur (both 1991 Kuemper grads) have three children; daughter, Kasey, 10, a fifth-grader at Kuemper; son, Cooper, 9, a third-grader at Fairview; and son, Creighton, almost 3. The family uses an old Cy Ride bus to tailgate outside of Iowa State football games with family and friends. Amy is astute at putting together popular spreads for the events.
If you would like to share your family’s favorite recipes, or know someone with western Iowa ties who we should feature in an upcoming article, please send an email to Jane Lawson at firstname.lastname@example.org describing recipes and the stories behind them. Also, if possible, include the recipes and a digital photo of the cook or baker and family members. We can also make arrangements to have photos mailed.
HALBUR — If it’s a Saturday morning and Iowa State has a home football game Amy (Heinrich) Halbur is waiting anxiously for her husband, DJ, to finish his daily chores on their livestock farm near Halbur.
She is ready to get on the road in their 17-passenger Cy Ride bus to head to Ames to begin tailgating before cheering on her favorite team. They have season tickets to the Cyclone games and a parking spot on the north side of the football field near Hilton Coliseum.
Amy said in the past it has taken her about half an hour to pack up the family suburban, but this year, it may take a bit longer to load the food and drinks, plus plenty of family, and friends. Amy bid on a 2002 Cy Ride bus in July on eBay and won. She wasn’t expecting to win, but she and DJ had been looking to purchase a tailgate bus for several months.
Amy graduated from Iowa State University in 1995 and went on to earn her nursing degree from Creighton University in Omaha, Neb., in 1996. Her heart remained true to cardinal and gold even after her time at Creighton. She also thought the bus would be fun since Iowa State and Kuemper have the same school colors.
This will be the first football season with the bus, but they have already taken it on a few short trips such as the high school state baseball tournament to watch Kuemper play in Des Moines at Principal Park in July. She and DJ (both 1991 Kuemper grads) have three children; daughter, Kasey, 10, a fifth-grader at Kuemper; son, Cooper, 9, a third-grader at Fairview; and son, Creighton, almost 3.
Amy says she enjoys cooking for family, friends, and her co-workers at St. Anthony Regional Hospital, where she is a surgical nurse. She said she tries new recipes given to her by friends or found online.
Game Day is a big deal for the Halbur family. Family from both the Heinrich and Halbur sides, along with friends, meet in Ames to cheer on the Cyclones. Amy says she loves tailgating and tries to make everything coordinate from red and gold plates and napkins to tortilla chips with salsa (which is red) and cheese sauce (which is gold). She says she practically needs a checklist to make sure she doesn’t forget any necessities. When she has forgotten something, she has found tailgaters are the friendliest people around.
Greek Pasta Salad
Amy likes to make this salad in the summertime when tomatoes are in season. It goes well with the hamburgers and pork patties (courtesy of the Halbur Family Farm) they grill at the games and at Lake View after a day of boating. Amy’s surgical team also loves the leftovers.
1/2 cup olive oil
1/2 cup red wine vinegar
1 -1/2 tsp garlic powder
1- 1/2 tsp dried basil
1 -1/2 tsp dried oregano
3/4 tsp ground black pepper
3/4 tsp white sugar
2 -1/2 cups elbow macaroni (cooked)
3 cups fresh sliced mushrooms
15 cherry tomatoes (sliced in halves or quarters)
1 cup sliced red bell pepper
3/4 cup crumbled feta cheese
1/2 cup sliced green onion
3/4 cup pepperoni slices
Cook pasta according to directions and drain. Whisk together olive oil, vinegar, garlic, basil, oregano, pepper, and sugar. Combine with pasta and toss with remaining ingredients. Refrigerate overnight.
This dip is reminiscent of a familiar sandwich, the BLT. Amy says she always has plenty of bacon on hand and likes to make this tasty dip in the warmer months.
1 cup sour cream
1/2 cup mayonnaise
4 ounces cream cheese, room temperature
1/2 cup shredded Cheddar cheese
1/4 cup chopped green onion
1/4 cup diced red or yellow pepper
1 large tomato seeded and diced
1 pound bacon, cooked crisp, drained and cooled
1/2 tsp garlic powder
black pepper to taste
Blend sour cream, mayonnaise, cream cheese, cheddar cheese, onion, red/yellow pepper, garlic, pepper. Crumble bacon and add to mixture. Add tomatoes when ready to serve. Stir well. Serve with crackers or melba toast.
Although extremely simple, Amy says these are always the first to go when she brings them to a party or tailgate.
dried beef (Hormel sliced dried beef, in the shape of small circles)
plain cream cheese, room temperature
baby dill pickles
Spread cream cheese on slice of dried beef and wrap around each pickle.
Amy’s friend, Jodi Miller, of Lake City, introduced her to these gooey treats at a tailgate last year. If she is making them for a crowd, she always doubles the recipe.
16 whole graham crackers
6 tablespoons butter
2 tablespoons sugar
2 cups miniature marshmallows
1 can sweetened condensed milk
15 Hershey’s hugs (white chocolate and chocolate kiss candies)
1/4 cup M&Ms
Heat oven to 350 degrees. Coat 8 x 8 pan with cooking spray. Break 5 crackers into 1 inch pieces and reserve. Crush remaining crackers and combine with butter and sugar and line pan as crust. Bake crust 15 minutes. Spread marshmallows and graham cracker pieces on crust. Pour milk over marshmallows and graham crackers. Top with hugs and M&Ms. Bake 20 minutes until lightly brown. Cool 15 minutes. Chill until firm. Double recipe for 9X13 pan, but do not double sweetened condensed milk, only use 1 ½ cans.
Charlotte’s Sugar Cookies
Amy calls these Charlotte’s Sugar Cookies after her mother, Charlotte Heinrich, of Carroll. Amy grew up in a family of five children, so there were always cookies to be baked and eaten. These cookies are a true family favorite. Amy says her mom always makes these cookies at Christmastime. She frosts them with white frosting and different colored sprinkles. Amy likes to frost them with red and yellow frosting for Game Day, although her sister in laws like the cookies so much, they prefer them without frosting. These round cookies have a light and flaky texture and freeze well before frosting is added.
Mix together with electric mixer:
1 cup margarine
1 cup vegetable oil
1 cup powdered sugar
1 cup white sugar
Add the following to the bowl and mix until combined:
1 tsp vanilla
Combine dry ingredients and add in small batches:
4 cups flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
Refrigerate dough until chilled. Roll into balls. Smash with glass dipped in white sugar. Bake 8-10 minutes at 350 degrees. When cool, frost cookies with red and yellow frosting or white frosting with red and yellow sprinkles.
Amy is well known for her Scotcharoos at work. She’s been told hers are the “best.” She always brings a pan of Scotcharoos and original Rice Krispie treats to share with her co-workers on her birthday each year.
1 cup peanut butter
1 cup white Karo syrup
1 cup sugar
Melt in glass bowl in microwave or on stovetop in pan. Remove from heat. Add 6 cups of Rice Krispies. Mix and spread in greased 9X13 pan.
1 cup butterscotch chips
1 cup milk chocolate chips
Melt together in microwave on on stovetop in pan. Spread on top of Rice Krispies.
Almond Bark Popcorn
This has become so popular among Amy’s co-workers they began keeping popcorn and almond bark in the break room to make this sweet and salty treat. Amy says sometimes she makes individual bags of popcorn for tailgates so everyone can have their own bag. She says if you don’t want the popcorn to be completely coated, use less almond bark.
2 bags microwave popcorn popped (any kind, butter flavor or plain)
1 brick white almond bark
one whole package cashews
Melt almond bark in microwave in a glass bowl (be careful not to overcook, heat until just melted, not boiling, stir to check). Combine popped popcorn with almond bark and toss lightly to coat. When cooled a bit, add M&Ms, cashews and pretzels. Spread on a pan to cool and harden. Chop up with a knife and store in Ziplock bags.
Content © 2016 Daily Times Herald
Software © 1998-2016 1up! Software, All Rights Reserved