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Cook's Corner

At a glance
What: “Masterpieces From Our Kitchen – A Taste of Bach”
Cost: $10
Sold at: Bach Collegium office, 202 W. Rudisill Blvd., and Dr. Stan Young D.D.S., 6038 E. State Blvd., or go to
Diana Parker | The Journal Gazette
Bach Collegium member Martha Young often uses the music group’s cookbook, “Masterpieces From Our Kitchen: A Taste of Bach.”

Music group creates book

– Martie Young, 58, likes to collect cookbooks. But in her collection of 75 to 100 cookbooks, her favorite is “Masterpieces From Our Kitchen: A Taste of Bach,” a creation of the music group Bach Collegium of which Young is a member.

Since most of her days for the last 39 years have been spent as a chair-side assistant, bookkeeper and office manager for her husband’s dental practice, Young, a resident of Allen County, looks for recipes that are simple and quick to throw together.

“I can always find something good and easy in here,” she says looking through the cookbook.

Many of Young’s family’s favorites are in the cookbook. She said Mary Weick, one of the cookbook organizers, sent out emails to the group’s members soliciting recipes.

Young and her husband, Stan Young, have three children – Colleen, Matt and Chrissy – and five grandchildren.

Marge Punke, one of the cookbook organizers, says they are hoping to raise awareness and money for the collegium with the cookbook, which has 316 recipes.

In addition to Weick and Punke, other cookbook committee members included Karen Johnson, typist, and Lois Pasche, proofreader.

“I actually did not get involved in the project until it was time to key all the recipes into the program that the publisher used,” Johnson says.

She continues, “Mary Weick gave me an instruction sheet and a large stack of recipes. The recipes were sorted into categories. As I recall, the categories were named with musical terms – like ‘Prelude’ for appetizers. Then, every evening I sat down in front of my computer, logged in to the (Morris Press) website and started typing. It took almost two weeks to get them all in accurately.”

The women were asked if any of them had any experience in publishing a cookbook.

Punke says, “I had done several other cookbooks for other volunteer organizations – church, hospital auxiliary, seminary student wives and Red Cross.”

Johnson said she also had been involved in other cookbook encounters.

“My sorority put together a cookbook that I did all the typesetting, adding in clip art with wise and funny sayings. We photocopied ours and bound them ourselves with comb binds,” she says.

Taco Dinner

3 pounds round steak, cut into 1-inch cubes

4 to 5 tablespoons oil

1 teaspoon salt

4 to 6 tablespoons chili powder (or to your tasting)

1 teaspoon oregano

1 teaspoon ground cumin

3 cloves garlic, minced

2 (15 1/2 ounces) cans beef broth

In Dutch oven, brown meat in hot oil. Drain most of oil then add remaining ingredients. Cover and simmer slowly, 5 to 6 hours. Stir occasionally. If using crock pot, use 1 can beef broth and cook 10 hours. To serve: On a layer of cooked rice, place shredded cheddar cheese, then meat sauce. Top with shredded lettuce, chopped tomatoes and diced onion. May add sour cream if desired. May substitute 3 bouillon cubes and 3 cups water for the 2 cans of broth. Makes 4 to 6 servings.

Penny’s Special Asian Coleslaw

2 packages of ready-to-use slaw mix

2 (3-ounce) packages Ramen noodles

2 (2.25-ounce) sliced almonds

2 (9-ounce) packages sesame seeds


1/2 cup oil

1/2 cup white vinegar

1 tablespoon soy sauce

6 tablespoons sugar

2 packages of seasoning from Ramen noodles

Set aside noodle flavor packets. Crush noodles and add almonds and sesame seeds. Toast this mixture under broiler. Combine the dressing ingredients separately and shake well. Combine slaw, dry ingredients and dressing in a large bowl and toss until well coated. Note: Dish does not stay crisp as leftovers. Makes 8 to 10 servings.

Cook’s Corner is a weekly feature. If you know of someone to be profiled, write to Cook’s Corner, The Journal Gazette, P.O. Box 88, Fort Wayne, IN 46801-88; fax 461-8648 or email