Angie Kotnik and husband Jon live in the Princeton area, where they have raised two sons – Ryan, 25, and Adam, 22. Ryan is a welder living in Hutchinson and Adam is finishing college at the University of Wisconsin, River Falls, to get a BS degree in exercise science. Adam just became a father, giving Angie and Jon a new grandchild.
Angie is a clerk at Thrifty White Pharmacy in downtown Princeton. Jon works in quality control for a company in the Twin Cities. The two met when they were attending technical college in Hutchinson.
Angie spent her earliest childhood years in Hutchinson and then moved to Lake City where she graduated from high school. Jon is originally from Eveleth.
Angie enjoys reading, vegetable and flower gardening, baking and cooking. Both she and Jon enjoy family time. One of Jon’s interests is restoring a 1969 Mercury Cougar.
1 cup flour
3 T powdered sugar
1/2 cup butter
Mix flour, sugar and butter and place on bottom of 9×13-inch glass baking dish. Bake 15 minutes at 350 degrees.
3 beaten eggs
1 3/4 cups granulated sugar
1/4 cup flour
3/4 tsp. salt
3/4 tsp. baking powder
2 1/2 cups cut up rhubarb
Hand mix the ingredients and pour over the baked crust. Bake for 35 minutes at 350 degrees. Option: Add a layer of thinly sliced strawberries and sprinkle with sugar before baking. You may need to add up to five more minutes of baking time.