Column from May 28, 2009

One salad of a good time

Now that Memorial Day has come and gone, we can all get ready for the long, hot days of summer in the Columbia Basin.

Anyone who might be new to the area, let me say that’s not an exaggeration.

It’s not unusual for us to see temperatures over 100 degrees, which typically means it’s too hot to cook.

If it’s too hot to cook, what do you do for meals?

Everyone you talk to will have a different solution. For us, it’s often a barbecue, either at home or at a park where there are lots of shade trees.

Sometimes, we will just have burgers and chips. Other times, we may get more elaborate. Chicken or a nice juicy steak is always good cooked on the grill, too.

We can always plan on making a day of it and head for one of the lakes. In that case, we might take along fixings for sandwiches for lunch and everything needed for a grand cookout in the evening.

In that case, we want food that’s a little more interesting.

Whatever meat you might choose, salads are great to take to round out the meal. You can stop at a local store and pick up prepackaged salads, make a simple lettuce salad with dressing or prepare your own at home.

Of course, if that’s the plan, you want to fix a salad that doesn’t heat up the house … otherwise, you defeat the purpose.

You also want a salad that’s simple to make.

Years ago, a good friend gave me one of the best recipes for a bean salad. I’ve had several other ones and this one beats them all hands down.

In the spirit of summer fun, I’m going to share it with you. Enjoy!

Three bean salad

One can each of regular size cans of yellow green beans, green green beans, garbanzo beans and red kidney beans

Few slices of onion, optional

Drain beans and toss lightly with onions in a large bowl.

Combine:

2/3 cup vinegar

1/2 cup sugar

1/3 cup oil

1 teaspoon salt

1/4 teaspoon pepper

Pour over beans. Refrigerate until cold and well-blended.

Column from May 21, 2009

Honoring those who serve

Each year, Bess Hampton Memorial Gardens, the cemetery south of town, is decorated to the hilt. Not only do families bring flowers galore to their loved ones’ graves, the local VFW post – with the help of many volunteers – lines the perimeter with flags.
It’s positively gorgeous!
I’m not one to visit cemeteries very often … not for any other reason than I never seem to find the time. But I make it out there several times on Memorial Day as I do have friends buried there.
Of course, my husband Eric is there all that day. For the few people who don’t know him, he’s the one decked out in his uniform.
Eric retired with 40-plus years of service to our country and he continues to do what he can. One of those ways is to oversee the cemetery on Memorial Day, which includes walking around visiting with people, answering questions and making sure no veteran’s grave is without a little flag.
I’m very proud of the duty he has performed for our country.
That’s why I’m including one of his favorite recipes in today’s column.
Eric grew up in Smyrna, which is just below Royal City on Crab Creek. His father was a railroad section foreman there and his mother ran the post office.
Gilbert and Alyene Morgan are buried in the American Legion Cemetery at Highway 17 and Sutton Road. Eric’s grandparents are there, too, as well as many family friends.
He will run out there on Memorial Day to take flowers for their graves and to hoist the flag.
Smyrna – and many of the original homesteaders – was there before Royal City existed. The women in the area formed the Crab Creek Cacklers Ladies Club in 1934. The group not only met for companionship and to socialize, they also worked on many projects and contributed to various community needs and organizations.
Eric remembers when Florence Chadbourne made congo bars. Often included in neighborhood potlucks or social events, they were his favorite cookie when he was a child.
We are fortunate to have this recipe, as well as many others Eric loved when he was young. In 1982, the Crab Creek Cacklers published a fundraiser cookbook and Florence’s recipe is included.

Congo bars

2-3/4 cups sifted flour
2-1/2 teaspoons baking powder
½ teaspoon salt
2/3 cup shortening
3 eggs
1 cup nut meats, broken
1 package chocolate chips
2-1/4 cups brown sugar

Mix and sift flour, baking powder and salt. Melt shortening and add brown sugar; stir until well mixed. Allow to cool slightly. Add eggs, one at a time, beating well after each addition. Add dry ingredients, then nuts and chocolate chips. Pour into 10-by-15 inch greased pan. Bake at 350 degrees 25 to 30 minutes. When almost cool, cut into squares.

Food and Family

Four times a year, I receive the magazine "Kraft Food & Family" in my mailbox. I always look forward to it showing up.

Yesterday, the summer 2009 issue arrived!

What makes it one of my favorites? The magazine is chock full of quick and easy recipes, kitchen tips and coupons. These recipes use Kraft ingredients, so it's never a chore to do the shopping.

Plus, to top it off, the magazine is free! And you can sign up for a newsletter that includes even more recipes and kitchen tips!

Check out the Kraft website at this link.

Column from May 14, 2009

Celebrating a mother’s love

Mother’s Day may be over, but it should go on year-round.

One of my favorite quotes is by Washington Irving. He said, “A mother’s love endures through all.”

Many of us are fortunate to not have to do much “enduring.” Our children and spouses are healthy, we have good jobs and no one has shut off the power!

That’s not always the case, however.

Sunday, we traveled to Spokane with Fernando Moreno and some of his employees from McDonald’s to serve brunch to some 50 people at the Ronald McDonald House.

We had a great time. (The picture is of one little guy who loved the grapes we brought to share!)

It’s amazing the people you meet there. These are folks who are staying at the house mainly because they have children in the nearby hospitals, such as Sacred Heart or Deaconess. Their children are suffering from any one of many different afflictions that put these families into situations most of us will never have to face.

For us, we first became acquainted with the staff there when my grandson was born 5-1/2 years ago. He was four months premature and weighed 1 pound, 10 ounces. He spent a little over four months in the neonatal intensive care unit at Sacred Heart. Weekends were often spent in Spokane.

His mother was there most of the time. She would stay for a two or three week stretch, come home for a day or two and head right back up to do it all over again.

While he was in the hospital, his mother and father (my son) spent many nights at the Ronald McDonald House. The staff is so helpful and caring. They go out of their way to make sure everyone is as comfortable and secure as possible.

Today, my grandson is like most other 5 year olds. He loves to run and play, ride his bike and go to preschool. He’s rambunctious and healthy, temperamental and smart.

You’d never know by looking at him that he had such a precarious start in life.

Since then, we try to do something for the families at the Ronald McDonald House two or three times a year. We understand the fears they face and the loneliness of being away from their families at such a stressful time.

And that’s why we helped serve a great Mother’s Day brunch this past weekend.

For the brunch, the menu was pretty simple – pancakes, eggs, potatoes, bacon, sausage, English muffins and fruit. We kept it easy as families at the house come and go throughout the day, shuttling back and forth from the hospitals.

A basic menu meant they could stop in when they had the chance and enjoy a good breakfast, a meal that is often neglected when dealing with sick children and unusual schedules. We were just glad everyone enjoyed the food and got plenty to eat.

If time permits, there are a number of recipes that can be prepared to make breakfast a special occasion. Here’s one that can be made up the night before and popped into the oven just before serving.

Additional ingredients can be added, such as spices or seasonings, mushrooms or onions. Adjust baking time accordingly.

Breakfast potato casserole

6 cups hash brown potatoes

6 eggs, scrambled

6 (1-ounce) slices processed cheese

6 slices bacon, crumbled

Layer ingredients in a greased 13-by-9 inch baking pan in order given. Cover and refrigerate overnight.

Preheat oven to 325 degrees and bake, uncovered, for 30 to 45 minutes. Serves six.

Column from May 7, 2009

Feeding a crowd

The Othello Sandhill Crane Festival committee had a wrap-up meeting last week. The date has been set for next year’s event (March 26 to 28).

I’ve been involved in the festival for many years. I started just reporting on the event and the committee must have thought I should be a part of it since I was already there, anyway.

This year, the economy did have an effect on attendance. Some callers said they couldn’t afford to travel over the mountains. Others phoned at the last minute to say they were able to make it after all.

Most of the attendees were from the eastern side of the state, especially Spokane. They could show up the day of the festival and drive back home that evening, making it more economically feasible for those folks.

Still, a great time was had by all. Evaluation questionnaires came back with positive feedback. The majority rated the bus trips, lectures, banquet and children’s activities as “excellent.”

Dixie Fultz, the committee chair, does a great job heading up the festival. However, it is a lot of work and she is looking for someone who would like to work as a co-chair.

That person must be organized and have the time to devote to helping make the festival a success.

Anyone interested in the position or who knows of someone to recommend can contact me at 855-6677 or Dixie at 488-5061, evenings.

One of the fun things we do at the wrap-up meeting each year is have a potluck. It gives us a chance to visit and informally discuss how we thought the event went.

I have lots of good recipes that work well for potlucks. This year, I was busy and cheated by buying an already-made cake.

This is one of my favorite desserts. The recipe makes enough to serve 48 people.

Texas brownies

2 cups all-purpose flour

2 cups granulated sugar

1/2 cup (1 stick) butter or margarine

1/2 cup shortening

1 cup strong brewed coffee or water

1/4 cup dark unsweetened cocoa

1/2 cup buttermilk

2 eggs

1 teaspoon baking soda

1 teaspoon vanilla

Frosting:

1/2 cup (1 stick) butter or margarine

2 tablespoons dark cocoa

1/4 cup milk

3-1/2 cups unsifted powdered sugar

1 teaspoon vanilla

In a large mixing bowl, combine the flour and sugar.

In a heavy saucepan, combine butter, shortening, coffee or water and cocoa. Stir and heat to boiling.

Pour boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda and vanilla

Mix well, using a wooden spoon or high speed on electric mixer.

Pour into well-buttered 17-/12 by 11-inch jelly roll pan.

Bake at 400 degrees for 20 minutes or until browning test done in the center.

While brownies bake, prepare the frosting. In a saucepan, combine the butter, cocoa and milk. Heat to boiling, stirring.

Mix in the powdered sugar and vanilla until frosting is smooth.

Pour warm frosting over brownies as soon as you take them out of the oven. Cool. Cut into 48 bars.

Tip: If you don’t have buttermilk on hand, substitute 2 teaspoons vinegar or lemon juice mixed into 1/2 cup milk. Or use powdered buttermilk. Mix according to package directions.

Column from April 30, 2009

Appreciation for a cultural heritage

Here in Othello, we have a wonderful melding of two distinctive cultures – Anglo and Hispanic. One of the key ways we celebrate that friendship is in August at American Fiesta Amistad.
Another way many throughout the United States celebrate is by recognizing Cinco de Mayo, which is Spanish for “Fifth of May.”
Cinco de Mayo is a regional holiday in Mexico, primarily celebrated in the state of Puebla, with some limited recognition in other parts of Mexico.
The holiday commemorates the Mexican army’s surprising defeat of French forces at the Battle of Puebla on May 5, 1862, under the leadership of Mexican General Ignacio Zaragoza Sequín.
The battle was significant for at least two reasons. First, while outnumbered almost two to one, the Mexicans defeated a better equipped French army that had not lost a battle for almost 50 years. Second, this battle was important because it would be the last time an army from another continent invated the Americans.
While significant, Cinco de Mayo is not a federal holiday in Mexico. However, the date is observed in the United States and other locations around the world as a celebration of Mexican heritage and pride.
A common misconception in the United States is that Cinco de Mayo is Mexico’s Independence Day. That holiday is actually Sept. 15, which is the most important national patriotic holiday in Mexico.
In recognition of our Hispanic friends here in Othello, I’d like to share one of my favorite enchilada recipes with you. Although it’s obviously been Americanized, it’s really tasty and easy to make.
This is a great way to use leftover chicken or turkey. You can choose whatever kind of salsa your family prefers. I use the medium style.

Chicken Enchiladas

2 cups chopped cooked chicken or turkey
1 cup chopped green bell pepper
1 package (8 ounces) cream cheese, cubed
1 jar (8 ounces) salsa, divided
8 (6-inch) flour tortillas
3/4 pound (12 ounces) process cheese spread, cut up
1/4 cup milk

1. Stir chicken, bell pepper, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted.
2. Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-side down, in lightly greased 12x8-inch baking dish.
3. Stir process cheese spread and milk in saucepan on low heat until smooth. Pour sauce over tortillas; cover with foil.
4. Bake at 350 degrees for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas.
Makes 4 to 6 servings.