Cook of the Week
by Nathan Straus

Katie Klier

Katie Klier has lived on opposite sides of the thermometer. Less than a few years ago she was chilling out in Minnesota, now she lives in Brownsboro and works in Edom.

Ten months ago Klier started her metal sculpting business called Mountain Magic, based in downtown Edom. The metals come out bent, twisted and flattened to look like a variety of objects from crosses to Indian headdresses. Many are colored in metallic blue and red colors.

"That's not paint," Klier said, "that's the way the metal comes out when I'm done."

Metal sculpting is no new task for Katie; she came up with the hobby-turned-job 10 years ago when she lived in Montana.

"I saw scrap metal going to waste," Katie said.

When she first moved to Brownsboro, she tried to maintain a full time job, Klier said. However, her mother was sick with cancer and working a 9 to 5 job every weekday separated the two. But, there was still time for metal sculpting. Katie's craft would fit right in with the arts community of Edom.

In addition to her metal sculpting, Katie is also an accomplished drummer, having started rhythm-work at age seven, though Klier admitted to not having much time to drum these days.

During her musical period, Katie published a music CD and traveled around the country with bands such as the Dalton Gang.

"I've been told I'm one of the best female drummers," Klier said.

While she enjoys fashioning metal and beats, fashioning meals isn't foreign to Katie either.

"It's relaxing and adventurous, " Katie said.

She added the hot food doesn't burn fingers quite as potently as hot metal.

Klier enjoys cooking Mexican and Hungarian food, and supplied a tasty recipe for each category.

Katie's Chicken Enchiladas

1 Lb Chicken breast
1 Can Cream of celery
1 Can Cream of mushroom
1 Jar Mild Picante
1 Can Sliced olives
Shredded Swiss and American
cheese
Flour tortillas
Jalapeæos (optional)
Diced Onions (optional)

Boil the chicken in water and shred it. Dump half the ingredients, except the cheese, olives and anything else not desired in the actual enchilada tortillas, in a big bowl with the chicken. Roll the tortillas onto a Pam-sprayed 9x11 pan, with the ingredients in the bowl put into the tortillas. Layer the rest of the ingredients on top, along with the cheeses, and top off with the jalapeæos and olives. Put aluminum foil on top and heat at 350 Degrees for an hour.

And now for the Hungarian dish:

Chicken Paprikash

24 Oz (1.5 lbs) Boneless,
skinless chicken breasts
24 Oz Sour cream
48 Oz Chicken broth
1 Onion
3-4 Tbsp Hungarian Paprika
2 Tbsp Garlic
1 Tbsp Salt
‰ Tsp Ginger
2 Bay leaves
Cornstarch or flour
Chop the chicken breasts into small pieces, do the same with the onions. But both in a pot with the chicken broth, but only use enough broth to keep everything submerged. Stir in the spices and simmer to let the chicken and onions cook thoroughly. When the chicken and onions are cooked, add cornstarch or flour as a thickening agent by mixing it into the remaining broth and pouring it into the pot. If out of broth, use water. Remove from the heat and let it thicken before adding the sour cream and serving over spaetzel, which is made from the recipe below.
‰ Cup Milk
1 ‰ Cups Flour
3 Eggs

For the spaetzel, just get a pot of water to a high boil and mix the ingredients. Batter should be thicker than Duncan Hines Cake Mix. With a spoon, drop small blobs of batter in boiling water and boil for 20 minutes, then fish out the spaetzel.

Do you know someone who is a great cook?

If you or someone you know would make a good Cook of the Week call Nathan at The Statesman to set up a time to be interviewed. You may also email us your suggestions.

903-852-7641
statesman@embarqmail.com