Serving Waitsburg, Dayton and the Touchet Valley
Serving Waitsburg, Dayton and the Touchet Valley
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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...
I'm going to try this as soon as I get rhubarb. We usually have a huge plant to harvest, but it started to come up, then when February's cold spell hit, it went dormant, then never recovered. It is only about 18 inches tall. I think it will be ok next year, hopefully. Do you have any rhubarb to share? Next week I will put in a recipe called: Pineapple & Jalapeno St. Louis Style Pork Spareribs. It is a barbeque recipe. We should be getting barbeque weather soon I found some recipes for potato s...
A while ago I mentioned that a reader said she would like to see more Instant Pot recipes. This came into my email. We all are looking for something quick and easy for dinner. And, by chance, this follows last week's recipe which also used beef stew. INGREDIENTS: 2 Tbsp canola oil ½ onion, dices 2 tsp salt, divided 2 pounds beef stew meat, cut into 1 inch cubes 1 tsp freshly ground black pepper 3 cloves garlic, minced ½ tsp dried thyme 2 Tbsp soy sauce 3 c. chopped mushrooms 2 Tbsp all- purpose flour 3 c. chicken broth 1 (16 oz) p...
The reviews on this recipes spoke highly of it (4.5 stars out of 5) and that it is a keeper, with some revisions. I haven’t made it yet. For one, I don’t often eat or think of Mexican food but I’m trying to remember that many do. One of the commentssaid , and those of us who have cooked with stew meat know, that stew meat doesn’t cook in 10 minutes or so. If it is to get tender, it takes about an hour and half. In my opinion, this would work well in a crock pot or perhaps those with Instant...
So who sat around and thought, I have extra dill pickles, I think I'll make soup out of them? I did not make this, and probably won't, but I'm hoping some reader will. I was talking to a friend this weekend who lives in the Tri-Cities, laughing about putting this recipe in this week. She said, much to my surprise, that there is a restaurant in the Tri-Cities that serves it. I Googled it and found it is common in areas in Canada. Russians have a name for it (Rassolnik) and some dill pickle soups...
Ten Years Ago May 7, 2009 “The river always wins” said USFS Teams fisheries biologist Brian Bair, who with USFWS geomorphologist Dr. Janine Castro addressed 35 attendees at a public meeting held in Waitsburg last Wednesday, April 29 to discuss the results of the just completed assessment of the Touchet River in Waitsburg. The year-long study used Light Detection and Ranging (LIDARY) imagery, aerial photography, bank erosion measurements, and sediments analysis. Photo Caption: The 2009 Jun...
We had this for dinner a few weeks ago and it was delicious. We had a large bag of spinach to use, which prompted the recipe. I’m not fond of heavy cream sauces, like Alfredo, but this was thinned down with chicken broth. I believe we served it over noodles. INGREDIENTS: 2 Tbsp olive oil (divided) 4 chicken breasts halved crosswise Salt and pepper to taste 10 oz Cremini mushrooms (1 pkg sliced) Creamy Parmesan Sauce 4 Tbsp butter 4 cloves garlic minced 1 Tbsp wheat flour 1 c. chicken broth 1 c...
I've been seeing fresh asparagus in the stores and this recipe came in my news feed so I took that as a hint. It turned out very flavorful and didn't take long to put together. I like when two people team up to put a dish together which happens a lot in my household. One person cooked up the bacon and onion (which I added) and I got the crust and filling ready. INGREDIENTS: 1 pound fresh asparagus trimmed and cut into 1-inch pieces 10 slices bacon 2 (8 inch) unbaked pie shells 1 egg white,...
This is one I haven't made, but thought it might be an idea for those who are having guests for Easter morning. It looks hearty enough to "stick to your ribs" until Easter dinner. Plus, it is a make-ahead dish, which is a bonus. Do you have a traditional Easter dinner? Ham and scalloped potatoes, lamb, or perhaps go out to dinner or brunch? I saw a fun idea while searching for a recipe for this week. Everyone has their favorite deviled egg recipe, but in this recipe, they took the hard-cooked...
This is the recipe this week because I needed to come up with something for our church morning potluck and clean-up day. And I needed to use the buttermilk I had. I have plenty of frozen blueberries from last summer. Google makes it so easy to find recipes. I have decided I could go into business called “Potluck Café.” I do like to bake and I do like to share. This recipe makes a large 9" x 13" pan, so as I have mentioned before, bake and share with someone, or anyone and they will appreciate it...
