Column from November 12, 2009

Setting up for a celebration

You wouldn’t think manual labor could be so much fun!

Sunday, a bunch of us got together and went out to put up the Othello Centennial signs. We started at Napa and installed the first one at First and Columbia.

While there, Mayor Shannon McKay showed up and we put him to work, too. Then, it was off to the second site at Broadway, in front of Evergreen Implement.

All went well. The signs were easy to install … until they started on the third.

The ground in front of the field west of east of Wal-Mart on Main Street was more solid and it took more effort to dig the holes for the posts.

But a little extra elbow grease and the sign was up and ready to alert everyone that next year is the 100^th anniversary of Othello.

The signs look great. They are very bright and colorful and should be easily seen by folks coming into town.

The centennial committee has lots of fun plans for next year. Sean Bates, who is also involved with the American Fiesta Amistad, is helping with setting up the entertainment for the big event on May 22 and 23.

He’s looking for local acts that would like to perform that weekend.

It should be lots of fun as there will be things to do for both young and old.

The committee meets the first Thursday of each month at 4:30 p.m. at city hall. Anyone who would like to help with the planning is welcome to attend.

Also, if you’d like more information, you can call Ken Caylor, committee chair, at 488-0550. He’s a busy man, so if he doesn’t answer, be sure to leave a message.

I picked this week’s recipe for no other reason than because these cookies are yummy. I had planned to make them Sunday afternoon, but I spent more time out watching the signs going up than I had planned.

Maybe I’ll get them made next weekend!

Pineapple cookies

1/2 cup shortening

1/2 cup brown sugar

1/2 cup sugar

1 can (8 ounces) crushed pineapple, drained

2 eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon baking powder

1/4 teaspoon soda

1/4 teaspoon salt

1 cup chopped nuts

Cream shortening and sugars until light. Beat in pineapple, eggs and vanilla. Sift dry ingredients and add to sugar mixture. Add nuts.

Drop by teaspoonfuls onto greased cookie sheet. Bake at 325 degrees for 8 to 10 minutes or until lightly browned.

Makes about five dozen.

Column from November 5, 2009

Don’t throw out that jack-o-lantern

Halloween is over and the question will inevitably come up: What do you do with the pumpkin? Many people make pie filling for Thanksgiving, which is just around the corner.

There are other ideas for that funny-faced creation, though.

I had a request to find a recipe for empanadas. The lady who asked me said she’s tried to ask some of the local cooks, but they say to use a pinch of this and a pinch of that.

Across the Internet, there are many recipes for these traditional Mexican desserts. I turned to my handy Better Homes and Gardens Mexican Cook Book, which is a standard when I want to cook this cuisine. It’s 30 years old and it often comes in handy.

I grabbed a glass of iced tea and sat down at the kitchen table to see what it had to offer. Sure enough, there was just the recipe I was looking for!

So, here it is and I hope some of you give it a try.

Empanadas (dessert turnovers)

3 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup lard or shortening

2 eggs

1/2 cup milk

Pumpkin filling

Fat for deep-fat frying (optional)

Powdered sugar or granulated sugar

Stir together flour, baking powder and salt. Cut in lard or shortening until mixture resembles cornmeal. Beat eggs with milk. Add to flour mixture, stirring until combined (use hands, if necessary).

Form dough into a ball; cover and chill one hour. Divide dough into 16 portions. On lightly floured surface, roll each part to a six-inch circle. Place about 3 tablespoons filling on each. Moisten edges with a little water; fold in half, pressing edges with a fork to seal. Fry or bake as directed below. Makes 16.

To fry: Fry empanadas, a few at a time, in deep hot fat (375 degrees) for about four minutes or until golden, turning once. Drain on paper toweling. Sprinkle with powdered sugar.

To bake: Place empanadas on baking sheet. Brush tops with a little milk; sprinkle with granulated sugar. Bake at 400 degrees for about 15 minutes or until golden brown.

Column from October 29, 2009

Italian cuisine right here in Othello

We had a marvelous Italian meal Friday – tomato basil raviolini soup, dinner salad, meat balls and ravioli, garlic bread and spumoni ice cream for dessert.

It was so tasty and the waiters were very accommodating.

To top it off, we didn’t have to go far to enjoy our dinner. We were a mere four blocks from the new Italian Gardens at Reichert’s Showhouse.

Bob and Donna Reichert sent me a special invitation to try out their new addition to the Showhouse. On Fridays and Saturdays, you can plan a night out for dinner and a movie for a very reasonable price.

Dinner is $15 per person ($10 for sixth-grade age and younger) and movie tickets are only $5 with the meal (or $3.50 for the younger crowd).

What a deal!

The Reicherts have always been innovative and this is just another example of that. Bob and his staff wait on tables and make sure you’re enjoying yourself, while Donna prepares your meal using an old family recipe for the sauce.

And as you eat, you get to enjoy the lovely scenery of Italy on the big screen behind the tables.

Dinner is served from 4:45 to 6 p.m. Reservations are required by calling (509) 488-9796.

Other days are available for groups. You can call the same number to find out more information about that.

It’s a perfect night out for any occasion!

I interviewed Donna in January 2003 for the Recipe Corner column in The Othello Outlook. She told me at that time she has used the sauce recipe for years. She also said he always cooks a sit-down supper at her house.

Donna is a familiar face on weekends for movie goers in Othello. She can be found behind the ticket booth at Reichert’s Showhouse, so several people said they enjoyed reading about her and were going to try her recipe.

As a special treat for readers of Table Scraps, I’m reprinting her sauce recipe.

Italian pasta sauce

1 medium onion, diced

2 garlic cloves, diced

1/4 pound butter (“It has to be butter not margarine,” Donna said.)

12-ounce can tomato paste

1/2 teaspoon oregano

2 teaspoons seasoning salt

1 teaspoon sweet basil

1 teaspoon rosemary

15-ounce can tomato sauce

28-ounce can crushed tomatoes

2 bay leaves

Sauté onion and garlic in butter until brown. Add tomato paste and stir while cooking for about five minutes on medium-low heat.

Add oregano, seasoning salt, basil and rosemary (“crushed first in the palm of your hand,” Donna said).

Stir this with the paste for a few minutes, then add the tomato sauce and crushed tomatoes. Stir mixture and add the bay leaves, which Donna said are important. Cook for a minimum of 3 hours.

Donna said she adds browned hamburger or her favorite meat balls while the sauce is cooking for a better taste. She also said you can substitute olive oil for the butter.

Column from October 22, 2009

An Italian meal can make an evening special

We sure had fun at the annual Old Hotel Art Gallery auction.

It’s been four years since I last attended and there were lots of new faces. It was great catching up, seeing old friends and meeting new folks.

Our city administrator did a great job, as usual, as the emcee. And the Bookers kept the floor alive during the auction.

There were door prizes and games, plus a great Italian buffet complete with wine and dessert.

What a super way to spend a Saturday evening in Othello!

I won a couple items at the silent auction – a photo collage picture frame that I will fill with some of my wildlife photos and a basket of kitchen items, which I plan to give to my sister for Christmas.

My mother never cared much for cooking. She was a great cook, she just didn’t like doing it.

But her four daughters all learned to cook and enjoy it.

So anything that has to do with the kitchen makes a nice gift for any of us.

The basket I bid on contains note pads, recipe cards, a pocket calendar, dish towels and a recipe box. I know my sister will enjoy using those items.

She’s always been praised for her excellent meals. Years ago, she put together a recipe book for us. That was in the days before computers, so it’s all type written.

Not long ago, I told her I still had it and she was surprised it’s survived this long! Well, of course, I do refer to it now and then because these are some great meal items.

There is no way I could go wrong mixing up one of her recipes. Here is one of her favorite Italian recipes.

Rotelle with creamy tomato meat sauce

1 pound spiral noodles

2 tablespoons margarine

1/2 cup diced onion

1 pound ground beef

2 cups heavy whipping cream

1/2 of a small can (6 ounces) tomato paste

1 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon ground nutmeg

1/4 cup chopped parsley

Parmesan cheese

Cook noodles as directed on package in boiling salted water.

Melt margarine in skillet; add onion and cook until soft. Add ground beef and cook until done.

Add whipping cream, tomato paste, salt, pepper and nutmeg and bring to a boil. Lower heat and simmer 3 or 4 minutes, stirring often, until cream sauce thickens and reduces slightly. Stir in parsley.

Drain noodles. Pour sauce over noodles. Serve cheese separately.

Column from October 15, 2009

Discover a new old book this month at the library

Most of my friends know I’m a voracious reader. When I’m not writing, that’s what I’m typically doing in my spare time.

In fact, I never go anywhere without a book. I’m currently reading Across the Endless River. It’s the new fictionalized story of Jean-Baptiste Charbonneau, the son of Sacagawea, by Thad Carhart.

The novel tells the tale of Baptiste’s life after the Lewis and Clark Voyage of Discovery.

I read just about anything, from non-fiction to history to memoirs to fiction novels. That’s why I made sure to get my free copy of “The Maltese Falcon” at Othello Community Library.

Everyone is invited to stop by the library and pick up their copy. It’s a great opportunity to read (or reread) an old classic. The book was selected by Mid-Columbia Libraries as part of the nationwide Big Read event. The purpose is simple … to get folks reading!

There are several activities planned here at the Othello library to coincide with reading the book. Stop by the library for a current schedule or call 488-9683 for more information.

At one point in the story, the main character Sam Spade is having a light supper with Brigid O’Shaughnessy. They are enjoying a loaf of freshly sliced French bread and some liverwurst spread.

I’m not a fan of liverwurst, but I do like appetizers for a light snack every now and then. One of my favorites, which I don’t get very often so they are always a treat, is stuffed mushrooms.

If you’re getting together with friends to discuss “The Maltese Falcon,” you might want to whip up a batch of these.

Sausage-stuffed mushrooms

12 to 15 large fresh mushrooms

2 tablespoons butter or margarine, divided

2 tablespoons chopped onion

1 tablespoon lemon juice

1/4 teaspoon dried basil

Salt and pepper to taste

4 ounces bulk Italian sausage

1 tablespoon fresh parsley

2 tablespoons fine dry bread crumbs

2 tablespoons grated Parmesan cheese

Remove stems from the mushrooms; set caps aside. Finely chop stems; place on a paper towel and squeeze to remove any liquid.

In a skillet, heat 4-1/2 teaspoons of the butter. Sauté stems and onion until tender. Add lemon juice, basil, salt and pepper; cook until most of the liquid has evaporated. Cool. Add sausage and parsley.

Stuff into the mushroom caps. Combine crumbs and cheese; sprinkle over stuffed mushrooms. Dot each with remaining butter.

Place in a greased pan. Bake, uncovered, at 400 degrees for 20 minutes, basting occasionally with pan juices. Serve hot.

Column from October 8, 2009

Blowing our own horn

What fun it was to attend the annual Washington Newspaper Publishers Association convention and awards dinner this year!

Not only did the staff at The Othello Outlook bring home some great awards – including being selected as the second-place best newspaper in the state for our circulation size – it’s also a great opportunity to network with other journalists, publishers, editors, advertizing representatives in the industry.

Judging is done by fellow newspaper people, so it’s a super pat on the back to win the awards.

Also, congratulations to the folks at the Othello Independent for the advertising awards they garnered. This was their first year entering the competition so the kudos are a great boost for their egos, too!

It’s been about four years since I’ve been to the convention, but I still recognized many of the folks there. It was fun catching up and finding out what everyone has been up to.

On the way home, we took Highway 410 through the Mount Rainier National Forest. We love that drive and even though the weather was cloudy and we couldn’t see the mountain, it’s still beautiful scenery.

Up at the top of Chinook pass, we encountered snow for quite some time. Yes, I did say snow! It came down pretty hard for a while there. I said we needed to find a place to pull over and take a picture because no one would believe us, but there aren’t many stops through that area. In fact, they post signs not to stop on the highway because of avalanche danger.

Of course, it is October, so it’s not unusual to see snow starting in the mountains.

When we got to the bottom, we stopped at one of our favorite places … Whistlin’ Jack Lodge … for dinner. They treated us to a sampler of their delicious corn chowder, which sure hit the spot after driving through snow.

I don’t have their recipe, but here’s one that uses many of the same ingredients.

Corn chowder

½ cup diced bacon

4 medium potatoes, chopped

½ medium onion, chopped

2 cups water

2 (12 ounces each) cans cream style corn

2 teaspoons salt

Pepper to taste

2 cups half-and-half or light cream, scalded

Sauté bacon until browned and crisp; add chopped potatoes and onions. Add water, corn and seasonings; cover and simmer for 15 to 20 minutes. Stir in half-and-half; heat through but do not boil. Serves four.

Column from October 1, 2009

Celebrating a special day

Saturday, we helped friends celebrate their 40^th wedding anniversary. Their kids put on a great feast and we spent the afternoon visiting and catching up, as well as reminiscing about old times.

We really had a lot of fun and I’m certainly glad we went.

Eric and I have been married for six years, so it’s hard to imagine a 40^th anniversary. Of course, by that time, we will be quite old and may not even remember who we are, much less how long we’ve been married!

We did have a fun sixth anniversary. We spent a couple days in Astoria and visited some of the tourist stops there. Then, we traveled down the Oregon coast and stayed at Newport Beach.

After that, we went to Eugene, Ore., to be with my granddaughter, who turned 6 years old on July 5. It was the first birthday I was able to spend with her, so it was very special.

Can you imagine? Jasmine was born just two days after we got married. Makes it easy to remember either how long we’ve been married or how old she is … whichever one we’ve forgotten!

I’m not sure if that will help 33 years from now, though.

One thing I really enjoy about talking to couples who have “put up” with each other for many years is the great stories they tell about their lives together. They always have some humorous tales to share.

In fact, our friends' children put together a great DVD of pictures from throughout their lives together. There were some photos that made everyone laugh, which brought to light some of their stories.

It was a beautiful gift and one they will surely treasure for many years to come.

And the food the kids shared with us was also super … barbecued flavor sloppy joes, beans, salads and cake for dessert.

I really enjoyed the beans. They were some of the best I’ve ever tasted.

Unfortunately, I didn’t get the recipe, but I do have a favorite I’ve used for many years and I’m going to share it this week.

Calico beans

6 slices bacon

1/2 pound ground beef

1/2 cup chopped onion

1/2 cup catsup

1 teaspoon salt

3/4 cup brown sugar

1 teaspoon dry mustard

2 teaspoons vinegar

16-ounce can pork and beans

16-ounce can kidney beans

16-ounce can lima or butter beans

1. Cook bacon until crisp; drain; crumble.

2. Cook beef in same skillet. Add onion and sauté until tender.

3. Combine beef, onion, catsup, salt, brown sugar, mustard and vinegar in three-quart baking dish. Partially drain all the beans; add to baking dish, stirring gently to mix. Sprinkle with bacon.

4. Bake at 350 degrees for 40 minutes.

Makes eight servings.

(Note: I sometimes substitute a package of hotdogs, thinly sliced, for the beef and bacon.)