Column from March 5

Looking back into local history

Next year, the city of Othello will be 100 years old. The committee planning the events for the celebration has been meeting regularly and lots of fun things are planned.

The next meeting is Thursday, March 5, at 4:30 p.m. It’s at City Hall and anyone who would like to help is welcome.

There are several subcommittees set up to tackle a variety of projects for what the committee hopes to be a year-long celebration, culminating with the big event on May 23, 2010, the actual date of incorporation.

I’m sure everyone can find a way to take part – from researching the history of the area to helping plan the parade.

I enjoy looking at historical events, especially when they are in the Pacific Northwest or where I live, so this centennial is particularly interesting to me. I also like to try recipes from the past. Most are from books that feature local cooking aficionados or those local folks have entered in county fairs. I have quite a collection of area fund-raising cookbooks.

They offer some unique foods and ways to prepare them.

One of the books I particularly enjoy was sold by the Othello Christian Church. The price on the cover is $3.50, so you know it has to be an “antique!”

It was fun looking at the advertisements in the book. They included many businesses that have been gone for a number of years, including Coast to Coast, Hostetter Ford, Johnny Mercer Realty, Week’s Steak House and more.

I talked to Dixie Fultz, who is a member of the church. She estimates the cookbook is about 25 years old.

She has many recipes in the book. Here’s one of her fun, easy recipes.

Stuffed frankfurters

6 tablespoons chopped onions

¾ cup shredded carrots

3 tablespoons salad oil

4-1/2 cups bread cubes (whole wheat or Hollywood)

¾ cup evaporated milk

1 teaspoon salt

¼ teaspoon pepper

½ teaspoon poultry seasoning or rubbed sage

12 frankfurters

Heat onions and carrots in salad oil; cook slowly for about 5 minutes. Combine bread cubes, milk and seasoning or sage. Add onions and carrots. Mix well. Split franks lengthwise on one side only; fill with bread stuffing. Place side by side in shallow pan. Bake at 350 degrees for about 15 minutes or until lightly brown. Yield: 6 servings.

I’m curious if they still make Hollywood bread. And do you think many people still call them frankfurters?