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.

Column from April 23, 2009

Serving up the freshness of spring

Spring is finally here (I think) and with it is the beginning of fresh produce.

Already, stands are popping up to sell asparagus, onions and strawberries, which are a great topping for cheesecake.

My children have always loved cheesecake. Of course, they probably come by it naturally, as it is also one of my favorite desserts.

Cheesecake has quite a history. The earliest history dates back to ancient Greece, where it was a popular dish. With the Roman conquest of Greece, the secret fell into Roman hands.

Small cheesecakes were served to athletes during the first Olympic games held in 776 B.C. on the Isle of Delos.

The first recipe was recorded by Athenaeus, a Greek writer, in about 230 A.D.

“Take cheese and pound it till smooth and pasty; put cheese in a brazen sieve; add honey and spring wheat flour. Heat in one mass, cool, and serve.”

Quite a bit different than recipes today!

Cheesecake was introduced to Great Britain and western Europe by the Roman conquering armies. By 1000 A.D., the popular desserts were flourishing throughout Scandinavia, England and northwestern Europe.

In the U.S., there are several styles of cheesecake, with most relying on cream cheese as the main ingredient. Other countries use a variety of cheeses and ingredients to create their own unique recipes.

A quick search on the Internet will reveal thousands of recipes for this smooth and creamy dessert. This one is from one of the cookbooks on my shelf.

New York-style sour cream-topped cheesecake

1-1/2 cups graham cracker crumbs

1/4 cup butter, melted

1-1/4 cups sugar, divided

4 packages (8 ounces each) cream cheese, softened

2 teaspoons vanilla, divided

1 container (16 ounces) sour cream, divided

4 eggs

2 cups fresh strawberries, sliced

Preheat oven to 325 degrees. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 tablespoons of the sugar; press firmly onto bottom of prepared pan.

Beat cream cheese, 1 cup of remaining sugar and 1 teaspoon of the vanilla in large bowl with electric mixer on medium speed until well blended. Add1 cup of the sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.

Bake 40 minutes or until center is almost set. Mix remaining sour cream, 2 tablespoons sugar and 1 teaspoon vanilla until well blended; carefully spread over cheesecake. Bake an additional 10 minutes. Cool. Cover; refrigerate 3 hours or overnight. Lift cheesecake from pan, using foil handles. Top with strawberries just before serving. Store leftover cheesecake in refrigerator.

Makes 16 servings, 1 piece each.

Column from April 16, 2009

Cooking with the stars

When I was a little girl, I loved to watch western movies.
In fact, the one school night I was allowed to stay up late was when Gunsmoke was on TV. I don’t think there is an episode I missed.
In fact, unlike the song says, Matt Dillon did, indeed, ask Miss Kitty to marry him. She turned him down.
Another favorite was The Rifleman. I met Chuck Connors when I was a teen-ager. He was the guest of honor at an American Soap Box Derby parade in Akron, Ohio, where I grew up.
When he fired off his Winchester, it sounded just like the famous opening of that series.
I still enjoy a good western, except now I see the humor in them. Fights break out and no one gets seriously injured, even though they get hit over the head with a bar stool or fly through a window.
And a six-shooter can fire off dozens of rounds before needing to be reloaded.
Imagine how excited I was several years ago to find the cookbook “The All-American Cowboy Grill.”
This book contains recipes from many of the legends of western cinema. The recipes are highlighted by snippets of information about the stars and the roles they portrayed.
Although some of the actors were gone by 2005, when the book was published, family members generously contributed their recipes.
It’s really a fun book and I truly enjoy browsing the pages.
Now, each time I watch a video or DVD of one of those old films, I can also refer to one of my favorite cookbooks.
Most of the recipes are prepared on the grill and with warm weather just around the corner, it’s a good time to think about outdoor cooking.
At our house, my son is the master chef of the grill. He is quite creative and always puts on a good meal.
This is one of the recipes The Rifleman contributed to this great book.

Branded chuck roast

1 (3-pound) chuck roast, 1-1/2 to 2 inches thick
1 teaspoon Accent
1/3 cup wine vinegar
1/4 cup ketchup
2 tablespoons cooking oil
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Sprinkle both sides of roast with the Accent. Place in a shallow baking dish. In a bowl, thoroughly combine the vinegar, ketchup, oil, soy sauce, Worcestershire sauce, mustard, salt, pepper and garlic powder. Pour the mixture over the roast and marinate for 2 to 3 hours, turning once or twice. Place the roast on the grill and cook about six inches from the heat. Turn the roast and baste with marinade every 10 to 15 minutes. Cook for a total of 35 to 40 minutes for a medium-rare roast or until desired doneness.
Note: This dish can also be prepared in the broiler.
Makes 6 to 8 servings.

Column from April 9, 2009

Table Scraps: Those colorful Easter eggs make great salads

Easter is this Sunday.

I truly enjoy the Easter holiday – chocolate bunnies, pretty dresses, special church services, fancy baskets of goodies.

And colorful boiled eggs.

What fun!

My father would buy huge baskets and hide them for us to find on Easter morning. He didn’t make them difficult for us to find, but it was a great surprise nonetheless.

I’ll never forget the first time he didn’t hide them. I got up that morning and tore the house apart looking.

I suppose he thought we had gotten too old for such things.

Oh, I was so disappointed. No Easter bunny? Was it time for me to stop believing?

I took it harder than finding out my parents were the ones who put the presents under the Christmas tree.

That’s why I still get something for my son. Like me, he loves chocolate.

So does my grandson, although we do try to limit the sweets for him. But a little chocolate bunny doesn’t hurt!

Another treat they enjoy is a hard-boiled egg. They especially like the egg salad sandwiches that often follow Easter. Not to mention the deviled eggs they gobble up.

So, what does one do with all those eggs when Easter is over? Granted, you can only eat so many before you get tired of them.

In addition to sandwiches, there are a variety of salads you can make to use up extra boiled eggs.

I found this recipe for a quick and easy macaroni salad years ago and I still make it every now and then. It has a good taste and it’s great for a fast side dish.

Egg macaroni salad

7-1/4 ounce package macaroni and cheese dinner

10 ounce package frozen peas

1 medium tomato, chopped

¾ cup salad dressing

½ cup celery slices

½ cup chopped onion

½ teaspoon salt

Dash pepper

6 hard-boiled eggs

Prepare dinner as directed on package. Add peas, tomato, dressing, celery, onion and seasonings. Chop 5 eggs; add to mixture. Mix lightly and chill. Stir in additional dressing before serving, if desired. Garnish with remaining egg, sliced.

Makes 6 to 8 servings.

Column from April 2, 2009

Cooking up savings in the grocery line

Everyone seems to be in agreement … the economy is making it difficult for family budgets.
This past weekend, I talked to my daughter about that very subject. She is an accountant, so money matters are something she understands.
She lives in Oregon and has a great job. Yet, even she is concerned about layoffs.
She said several people have been let go at her workplace. So far, though, her department hasn’t been affected.
As a single mother, that’s good news for her.
Here in Othello, we have been feeling some of the impact of the current recession. Fortunately, our standard of living hasn’t decreased to the point it has in other parts of the country.
Some of that has to do with the fact that we are an agricultural community and people have to eat. Food is a necessity.
However, we still have had to tighten our belts a little and one way we can do that is in our food budget. That means we need to look for recipes that lower the amount we must spend at the grocery checkout.
There are a variety of meals that can do just that. Stews, soups, pasta dishes … all are economical and can stretch the food dollar. They are also nutritious and tasty.
One of my favorite cookbooks is “The Old-Fashioned Cookbook” by Jan McBride Carlton. It is one that used to belong to my aunt Dorothea Foulkes, who lived in Othello and had lots of friends here.
She was a wonderful cook and she knew how to get the most out of her food budget. For many years, she cooked for a crew of ranch hands out on the dryland wheat farm in the Michigan Prairie area east of Othello.
This book, copyright 1975, combines recipes with a touch of history by explaining where some of the recipes came from and the terms used.
Here’s one recipe that will provide a hearty meal for six.

Farmhouse stew

1 pound ground beef
1 teaspoon butter
1 tablespoon flour
2-1/2 teaspoons salt
1/8 teaspoon pepper
8 cups finely shredded cabbage (a 1-1/2 pound head)
1 cup chopped onion
1 cup chopped green pepper
1 (8-1/4 ounce) can tomatoes, undrained

In 12-inch skillet, sauté beef in butter until crumbly, stirring often. Mix in flour, salt and pepper. Blend in remaining ingredients and heat thoroughly. Cover and cook over low heat for 30 to 40 minutes or until cabbage is very tender, stirring occasionally.