Phyllis Sauvola-Kangas
Obituary

September 5, 1953 — November 24, 2025

Funeral Service: Monday December 1, 11:00am

Burial & Luncheon to follow
Sign up to help with food below:

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Recipes for food contributions:

Chicken & Wild Rice Soup

1 Med. onion, chopped

2 stalks celery, diced

2 carrots diced

½ Cups butter

½ Cups Flour/GF use sweet rice flour

4 Cups chicken broth

1 Cup ½ & ½

1 Cups Water

2 Cups diced cooked chicken/turkey(rotisserie chicken works well)

2 Cups cooked wild rice with seasonings

1 tsp.dried parsley flakes

Salt & Pepper to taste

  1. Saute celery and carrots in butter. 

  2. Reduce heat; blend in flour. Cook until bubbly. 

  3. Gradually add broth, stirring constantly. Bring to a boil, boil for 1 minute. Reduce heat; add rest of ingredients. 

  4. Simmer for 20 minutes.

Single batch serves 10. Double batch fits in large crockpot.

Cheddar Chowder with Ham

6 potatoes 1 inch cubed

1 med. onion, chopped

1 C. chopped celery

4 Cups chicken broth

¼ Cup butter

2 Cups cubed ham

  1. Sauté butter, onions and celery until tender. 

  2. Add chicken broth and potatoes; boil, covered until soft. 

  3. Partially mash with a wooden spoon. Add ham and cheese sauce (below.) 

  4. Add milk until the desired consistency. Cook until heated through.

C h e e s e s a u c e

¼ Cup butter

¼ Cup flour

2 Cups milk

1- 8 oz. cream cheese

2 Cups shredded cheddar cheese

Salt & Pepper to taste

  1. While potatoes are cooking in a large saucepan, melt butter over low heat. Add flour, salt and pepper. Increase heat. 

  2. Stir constantly till smooth and bubbly. Stirring constantly, add milk. Boil till thickened. 

  3. Continue boiling and stir for 1 minute. Add cream cheese. Stir till melted. Set aside. Potatoes should be ready. Continue with the above instructions.

 Single batch serves 12-15. Double batch fits in large crockpot

Apple Bars (11x15 Jelly Roll Pan)

CRUST 

2 1⁄2 Cups flour 

1 Tbl sugar 

1 tsp. Salt

1 Cup lard or shortening

mix together until crumbly…add a small amount of milk to get consistency of pie crust

Divide dough in half and roll out half to press one half into the pan and up the sides of the pan.

FILLING

6 Cups sliced apples

1 1/2 Cup sugar

2 tsp. Cinnamon

Toss together gently

Crush enough cornflakes for 2/3 cup and sprinkle on top if the crust in the pan; then spread the apple mixture onto the cornflakes.

Roll out the remaining pie crust and lay on top of the apples, crimp the edge like a pie.

Mix together 1 egg yolk and enough milk to make 2/3 cup and brush on top of the unbaked bar.

Bake at 400 for 40 minutes

Glaze 

1 Cup powdered sugar 

1 Tbl Lemon juice 

Brush on top of bars while hot