Serving Waitsburg, Dayton and the Touchet Valley
Serving Waitsburg, Dayton and the Touchet Valley
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Times advertising manager and food columnist Teeny McMunn presents our readers with a special “Recipe Box” this week, featuring five scrumptious courses guaranteed to satisfy the hardest-working harvest crew members out there. Pull up an empty cooler, grab a plastic knife and fork and get ready to gorge on some great chow. No Recipe-Recipe When I called my friend, Joan Smith McMunn, I asked her if she had any harvest recipes. Her reply was as follows: Well, as I remember the long, hot, harvest season we used to have, we did the noon meal for...
It’s that time of year to start using the prolific zucchini. It does freeze well if one wanted to grate it now to use later. There is a study available that says anything with zucchini in it reduces the calories by half (*See note below). There are a lot of chocolate zucchini cake recipes. This is one I have baked several times. If you are a small family or a single person that feels like a whole cake is too much, see #2 note below. ½ c. margarine (I always use butter) 2 ½ c. flour ½ c. cooking oil 1 tsp baking powder 1 1/3 c. sugar 1 tsp baki...
We all need our vegetables. I love vegetable salads at potlucks, but I confess to rarely making them at home, probably because it would take forever to finish it. So most of my vegetables are eaten cooked or raw and plain. I make this salad a lot for potlucks. Most times I have very little left. It is a great combination of sweet and salty. For those who don’t eat bacon, I don’t believe leaving it out compromises the flavor. I had to do a search for this recipe as I’ll be darned if I can find mine. My recipe drawer is much like my recipe box—w...
My breakfast almost always consists of toast with peanut butter and fruit. I am aware that it is a carb breakfast and I do occasionally add an egg. When I change it up, then I have pancakes or French toast. I do love a breakfast/dinner, though, with the works. Which brings me to this recipe. Once you eat homemade bread, it’s hard to go back to packaged bread. It seems summer is too hot to bake, but it will certainly help the bread to rise quickly. This recipe is one of my all-time favorites and doesn’t last long. If you like homemade bre...
For this weekly column, my intention was to use this format: dessert, breads, main meals, vegetables, alternating weekly, and in the order that interests me. Since July fourth is just around the corner (can you believe it?), I thought I would share this recipe. Guaranteed to make you look like a great cook. It is from the Lincoln Heights Garden Club in Spokane. My recipe card, typed laboriously so that no mistakes were made, is discolored and stained. I treasure it. 1 can kidney beans 1 can green lima bean 1 can Van Camp Pork n Beans 1 can S...
I confess I like to read recipes like some like to read a good book. If I find what I think is a good recipe, I can hardly wait to try it. Then I either “delete it” so as not to make the same mistake and bake it again, or “repeat it” with notes on the side. I had thought to copy images of recipe boxes, but I couldn’t decide which was legal to copy and which ones I would get into copyright trouble. So I took a picture of my recipe box, 70’s avocado green, no lid, not organized, and my favorites sticking up so I can find them. No, that is not...
