Serving Waitsburg, Dayton and the Touchet Valley
Serving Waitsburg, Dayton and the Touchet Valley
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If this sounds familiar, it is. I used this recipe last year (and the year before) about this time. It’s worth repeating. I used to make this after Thanksgiving when I had a family and was trying to stretch all the leftovers I could. It’s very good and would be handy if there is still “leftover” company. A review was received on the Sausage Stuffed Acorn Squash. Zenoby sent a message saying she made the recipe but used what she had handy, changing the bread crumbs to rice, no celery and Parmesa...
Does your Thanksgiving always include sweet potatoes? Is it the recipe with the marshmallows on top? This sounds really good. I read the reviews and I'm glad I did. It was given a 5 star which is as good as it gets. First, the recipe says to bake the sweet potatoes and split them like a baked potato, then put the sauce on it. Most of the reviews said they cut them into cubes, and then baked them, and add the sauce. Second, the recipe called for a ¼ cup of Crisco. Most if not all said they used butter. I'm going to try to make it for...
Albondagas means "meatball" in Spanish. This is considered a Mexican soup. What caught my attention originally, was I thought the description said rice meatballs, thinking it was rice balls formed like meatballs. So I mentioned to my yoga class I was going to make this soup that had rice balls. They asked, "How do they stay together?" Good question!! I then went back to actually read the recipe and of course it uses hamburger and rice, which stays together nicely. I'm also guilty of speed reading the recipe. I thought the cilantro went into...
I had put a recipe in called the same, though it was a little more complicated. I found this handwritten one in my recipe drawer and it's the one I had made before. One can't get more "fall" than apples and acorn squash. If you would like the other version, please let me know. It made more stuffing and used sage and mushrooms. It also added an egg to the mixture. In my notes, I didn't say whether I used one or two acorn squash. One of my downfalls when I copy a recipe is I think I will remember. I'm going to say two, but if you use up the...
I am totally going to try this. We have a church potluck coming up next Sunday, and it's a breakfast potluck, I'm declaring this to be also ok for a morning treat. I was going to put in the Pumpkin Yeast Bread that I made, but I wasn't overly impressed with it. The recipe calls for a cup and half of pumpkin but the pumpkin taste doesn't really come throughw. The bread was a bit heavy, maybe because I used bread flour and wasn't able to get in the required six and half cups of flour. Anyway, all that to say, I won't make it again. This recipe...
This recipe, or perhaps a combination of, is being shared by Joe, who makes great dinners, and I make great breads and desserts. He looks up, for instance, recipes for butternut squash soup, and takes a little of this and that from each. He made this for dinner, which was both delicious and nutritious and I made pumpkin yeast bread to go with it. All I could have added was some dollar store fall leaves for decoration!! This is what he gave me to put in, with alternatives at the bottom....
Sent to me by Jean Nelson and to her "from my sister-in-law's mother, Salma Julian" I have put this in before. It's a great cake that doesn't need frosting, in my opinion. It has a lot of grated apple. When I first made it, I thought there wasn't enough dough for all the apple, but it folded in fine and seemed to disappear when baked. Another apple cake came into my email and it sounded inviting. Snickerdoodle apple cobbler. But when I checked the ingredients, it called for apple pie filling and caramel on top. It seemed way too sweet, but if...
I thought I had put this recipe in before, but I don't see that I did. If you are still getting zucchini and thinking of ways to use it, then here is another zucchini bread recipe. I've made it and it is very good, without being overly sweet. It comes from the King Arthur Flour web site and since I am a "Facebook Friend", I get the recipes on Facebook. One of the descriptions is "its moist, dense and super chocolatey." INGREDIENTS: 2 large eggs 1/3 c. honey ½ c. vegetable oil ½ c. brown sugar 1 tsp vanilla extract 1 tsp salt...
First, I made the zucchini soup this weekend, adding potatoes like Wendy did. The crockpot was full. I added a lot of fresh tomatoes we needed to use up and added water, as the can of tomatoes didn't have a lot of juice. We also added, besides the sausage, a few bratwurst, cooked and frozen, into it. I got a late start so I had to put it all in a large soup pan on the stove top to finish. Very good and so good for you. This tuna recipe came to my email from Allrecipes.com. I like...
Times Business Manager Teeny McMunn recently traveled to her 50th class reunion in Miles City, Montana, this is the second article in a series. I am back home, with almost 2000 miles on my car and half of Montana’s bug population on my grill. I spent Friday and Saturday night in Spokane, and walked the fund -raiser walk Saturday morning. I left Sunday morning, traveling the route I had traveled many times, and it felt as comfortable as an old coat I found in the closet. I stopped at the $10,000...
I ran this recipe in 2017, but Julie B asked me for it again. A while ago, I accidently deleted my recipe file, then deleted my recycle bin file. I was able to find it in our Dropbox application, so score one for technology! I was going to make it for dinner, but we had to use up some chicken so I will make it later. Like most, we have an abundance of tomatoes to use plus a large gifted zucchini. Julie said the soup is very tasty and freezes well. We are on the downside of light dinners but not quite ready for heavy winter dinners. This soup...
I am going to go to my 50th class reunion in Miles City, Montana. True story—part of my job is to type up the Pioneer Portraits, 10 years, 25 years, 50 years, etc and I thought to myself, they sure have kept some old books, until I saw that 50 years was 1969, the year I graduated! When I was 18, the concept of still living at 68 was not anything I could have imagined. If I thought of it at all, it would be me in a flowered dress with pin curls in my hair. One of my classmates started a F...
This is on my dinner menu tonight so I will be able to tell you if it’s any good. Or if it isn’t, find another recipe. It has all the ingredients that go well together and I have an over-large zucchini that needs to be used. Then I will be out of zucchini and I will have to resource more. I don’t do a lot of baking with zucchini but I do have my favorites. Chocolate Zucchini Cake, because it’s moist enough not to need frosting and Chocolate Zucchini Bread, which I have put into the column....
Before I share this recipe (again) I will share with you a feedback I received in the email. When I copy recipes off any website, I read a few of the reviews which are helpful. So this would be like a review for the recipe. I have had several conversations with those who have tried the recipes, but made a “tweak,” but I haven’t been diligent about getting them in the paper. This was from Suzanne. “A while back you showed the above. (Skewered Grilled Potatoes) I tried it and it was AWESOME...
I've never heard of a bread with peaches so this caught my eye. I decided I'd better try the recipe first. I had everything I needed except the cream cheese, which is not often in my refrigerator. I even had yogurt, because I have another recipe that calls for it. I had just bought four peaches, this recipe called for three peaches or two cups. **Measure after two peaches (suggestion). This is a winner. Very moist. I am going to toast it for breakfast. I did not put the glaze on. And next time...
I'm sure I have shared this before, but I didn't see it in my recipe file. A while ago, I accidently deleted my file, then deleted the trash file. Joe was able to retrieve most, but I think some never made it back. First, at this time of year, when dinner comes around, we are hungry, but we want lighter fare and we eat later. So I haven't shared many dinner ideas because what I have been fixing hasn't been any recipes. For instance, today I made a large pasta salad with fake crab, boiled eggs, celery, olives, and cheese. The dressing is a combo...
I debated about whether or not to rerun the recipe for the Lemon Refrigerator Cake, which is light and served chilled and always a hit, but this recipe showed up in my feed. Joe will tell you I prefer potatoes over pasta. For those who barbeque, I thought this would be a great accompaniment but it would go with any entrée. If the day is cool enough, it would be easy to make in the oven. I haven't tried it yet, but we have small Yukons in the refrigerator. Red potatoes are coming on and those are always good. Speaking of red potatoes, my mom...
I'm a popcorn addict; once I start, it's hard for me to stop. So that is why the large bag of Chicka-Pop popcorn from Costco is not allowed in the house (for awhile). This recipe called out to me, but I won't make it until I have a gathering of some sort. Speaking of recipes, Reader Wendy mentioned to me how delicious the Zucchini Sausage Soup was and how often she makes it and often freezes it. Truth be told, I had forgotten it, but if you would like it again, I can send it to you. If anything...
I have two recipes and I’m hoping there is room because they are both short. The first one is one I copied off of Facebook and have had on my desk for a long time. Finally, I bought some fresh strawberries and rhubarb to make it. For me, it’s a keeper. Sweet, with a little tartness. The chia seeds made it thick, but still could easily be used as a spread on pancakes. Refrigerator Jam (that may not have been the title but it’s what is written on the back of this envelope) 1 1/3 c. strawberries 2/3 c. rhubarb 2 Tbsp honey 2 Tbsp chia seeds I pur...
I cut this out of the back of the sugar sack, thinking I'd try it someday. Yesterday was cool enough for me to get interested in baking. I made an old fashioned rhubarb crisp with blueberries and these bars. Since I have been cutting back or having no dessert lately, they will get frozen or shared. But I had to have a "small piece" of the bars to see if they were worth sharing and they are. I like them because they were not very sweet, a bit chewy with the oatmeal, a little bit peanut buttery, a...
Ten Years Ago June 25, 2009 Photo caption: Stabilization and preservation of the historic Wait's Mill got a boost from the Sherwood Trust of Walla Walla this week. Sherwood Trust approved a grant request for $37,000 for emergency roof repairs for the 1865 structure, which has been the focus of preservation and restoration efforts of the Waitsburg Community Revitalization Committee. Two fifth grade students, Emma Philbrook and Stacia Deal wrote inspiring essays about the veterans for Memorial...
As soon as you read, “Strawberry Fields” didn’t the Beatles song, ‘Strawberry Fields Forever,’ come to mind? And now that will be stuck in your head today Fresh strawberries are on. I haven’t tried this salad yet, but I will soon. It sounds delicious and healthy. INGREDIENTS: 1 (5 oz) bag spring mix greens 1 pint fresh strawberries, thinly sliced ½ red onion thinly sliced ¼ cup dried berries, (cranberries or cherries) ½ c. feta cheese crumbles ½ c. praline pecans 6 slices bacon, cooked and...
My first thought and attempt was to copy and paste this article from All Recipes about potato salad and the 1000 (or close) different ways to make it. I had no idea. I tried to cheat and send it to Dena, but it didn’t fly. Guess it was like 1400 words and would have taken a whole page, just for potato salad. Some make it hot, some make it cold, and some make it in the pot nine days old. The article listed the different potatoes one can use; I prefer either baked potatoes or red potatoes. I...
Ten Years Ago June 11, 2009 Twenty-six members of the Class of 2009 received diplomas and tossed their mortar boards at the 113th commencement of Waitsburg High School last Friday, June 5, 2009. At the reunion of the Waitsburg Alumni Asso- ciation on May 23, Sally Chase Baker, daughter of Bette Chase of Waitsburg and the late Berger Chase shared the inspiring story of Tony Lloyd with those in attendance. Baker’s presentation underscored the differences in communications that were typi- cal d...
This recipe came out of the Costco Connection magazine so I’m guessing they sell spareribs. First, via my friend Bill P, we have a new saying. Nothing can be as bad as eating Dill Pickle soup. I got a firm, “What was I thinking?!” LOL. It came into my email and I was curious, so shared, and it certainly invited conversation. Second, I made the Blueberry Buttermilk Coffee Cake again because I needed to use up the buttermilk, and the topping that I made but didn’t get on top of the batter as it s...
