CFNCW Holiday Cookbook 2018

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Recipe: A list of ingredients with some instruction on how to combine them. The result: A warm dish that nourishes friends and family and brings them around a common table to enjoy one another’s company.

Indeed, a recipe reflects the truism that “the whole is much greater than the sum of its parts.” This saying resonates with us at CFNCW. The work that you have trusted us to do—to manage a myriad of charitable assets that benefit hundreds of nonprofits and students every year—is comprised of many parts. When those parts combine with the people behind them – the donors, the professional advisors, the nonprofit leaders and staff, the scholarship recipients, our volunteers who read hundreds of applications, and our neighbors in need who benefit from the work of our local charities – we end up with a whole that is much greater than the sum of its parts. We end up with a community.

We are grateful to you, for your role in all of this, for making charitable giving a priority and for caring for this cherished place that we all call home.

—Your friends at the Community Foundation of NCW

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Contributors / Table of Contents Dennis Bolz Microwave Caramel Corn / Scones / Chocolate Chip Pie..................................4 Mall Boyd Hunt Boyds Buttermilk Pancakes; Prime Rib ..............................................................5 Pam Brulotte Apple Crisp...............................................................................................................6 Matt Canlis Granny Wallace's Shortbread...................................................................................7 Bart & Sheila Clennon Jarlsberg Vegetable Bisque; Cheesy Hash Browns w/Rosemary........8 Judy Cleveland Blueberry Pie / Potato Salad...........................................................................10 Mollie (with help from Judy Conner) Pumpkin Ice Cream Pie................................................11 Betsy Cushman Roasted Ratatouille...........................................................................................12 Claudia DeRobles Crockpot Posole - Hominy Soup.................................................................13 Jennifer Dolge Crushed Pineapple Cookies..............................................................................14 Lila Edlund Smoky Candied Bacon Sweet Potatoes................................................................15 Leslie Freytag Mom’s Meatloaf...................................................................................................16 John Hamilton Mom’s Pecan Pie................................................................................................17 Deb Hartl Lasagna / Olive Cheese Bread..................................................................................18 MaryLou Johnson Mother’s Egg Nog..........................................................................................20 David Kolde Special Cheesy Potatoes.......................................................................................21 Hank & Stephanie Manriquez Cranberry Pear Relish / Pumpkin Custard..............................22 Danielle Marchant Magic Cookie Bars......................................................................................23 Ken Marson Pecan Pie / Pistachio Dessert.................................................................................24 Craig Nelson Pumpkin Pie............................................................................................................25 Claire Oatey Debbie's Chicken Paprikash Soup.......................................................................26 Jeff Ostenson Jeff's Super Simple Rack of Lamb.......................................................................27 Katie Pauly Dried Apples..............................................................................................................28 Maria & Mario Reyes Flan de Queso..........................................................................................29 Steve & Julie Robinson Breakfast Casserole / Buttermilk Scones.............................................30 Ron Skagen Lutefisk......................................................................................................................31 Denise & Abe Sorom Sausage Ragu & Grandma Toni’s Molasses Raisin Cookies................32 Terry & Suzanne Sorom Thankful Soup........................................................................................33 Gil & Kay Sparks Finnish Coffee Cake........................................................................................34 Russ Speidel Pecan Pie................................................................................................................35 Mark Spurgeon Chocolate Honey Tart / Jewel Swirls...............................................................36 Mike Steele Celebration Cheese Balls.......................................................................................37 Beth Stipe Christmas Morning Sticky Buns..................................................................................38 Kris Taylor Armenian Lamb and Green Beans Stew.................................................................39 Ray & Betty Lee Taylor Cherry Coconut Bars.............................................................................40 Barbara & Earl Tilly Krumkake......................................................................................................41 Susan & Peter Valaas Cornbread Taco Bake............................................................................42 Mary Ann Warren Eggs a la Martin.............................................................................................43 Anne & Bob White Mabel McMillan’s Christmas Cookies ........................................................44 Page 3

Dennis Bolz

Microwave Caramel Corn 8 quarts of popped corn = 1 full cup un-popped corn Combine and boil for 2 minutes: 1 cup butter; 2 cups brown sugar, ½ cup light corn syrup; ½ tsp. salt Stir in: ½ tsp. soda; 1 tsp. vanilla Place popcorn and caramel syrup in a large paper shopping bag. Stirring to mix well. Close bag and microwave on high for 1 ½ minutes. Stir and heat another 1 ½ minutes. Spread out on cookie sheet to cool.

Scones

Dennis & Jocelyn Bolz

Sift together: 2 cups of flour 1/3 cup granulated sugar 1 Tbsp. baking powder 1/8 tsp. salt

Dennis has served on our board since 2016. He is a Chelan County PUD commissioner and retired Wenatchee School District administrator who brings a wealth of knowledge, perspective and good humor to the Community Foundation’s board. You can always count on Dennis for a good story, told with a twinkle in his eye, leaving you both entertained as well as informed.

Thank you for sharing your wisdom with us, Dennis!

Fold in approximately 1 cup of desired fruit or nuts.

Whip until fluffy: 1 and ½ cup of heavy whipping cream. Fold into mix.

Scoop onto sheet try covered with parchment, brush with melted butter and bake at 350 for approx. 15-20 minutes.

Bud’s Chocolate Chip Pie From Royers’ Round Top Café 1 cup sugar 1 cup packed brown sugar 1 cup all-purpose flour 2 large eggs, lightly beaten ½ cup melted unsalted butter (any butter works) ½ cup coarsely chopped pecans or walnuts ½ cup chocolate chips 1 (10-inch) pie shell Mix sugar, brown sugar and flour together, stir in the eggs and then the butter…combining well. Fold in the nuts and chocolate chips. Spread in the prepared crust and bake at 325 degrees for 60 to 70 minutes or until a knife inserted in the center comes out clean (just a thin film is just about right). This pie freezes exceptionally well, if it lasts that long!

Yield: 8 servings (small slices go a long way!)

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Hunt Boyd’s Buttermilk Pancakes “These pancakes were the specialty of Tom’s father, Hunt Boyd, and continue to be enjoyed by our family whether we have them for breakfast, brunch or dinner.”

2 eggs, beaten 2 ½ cups buttermilk, added to eggs 1 ¼ cups unsifted flour ¾ tsp. salt ¾ tsp. baking soda ¾ tsp. baking powder ¼ cup (½ stick) melted butter Sift dry ingredients into egg/buttermilk mixture and stir only until moistened. Do not beat.

Stir in the melted butter.

Cook the pancakes using a tablespoon or 2 of the batter Makes small, delicious pancakes. We serve them with butter, powdered sugar and lemon wedges, but they are also good with syrup.

Prime Rib “My sister, Leena Der Yuen, taught us this foolproof method of cooking rare prime rib and we use it for every Christmas dinner.”

Have the roast (any size) at room temperature for three hours before starting Preheat the oven to 375 Salt and pepper the roast and place it in the preheated oven for 1 hour.

Turn off the oven (DO NOT OPEN DOOR) 30 minutes before you want the roast to come out of the oven to rest, turn the oven back on to 375 Remove the roast and let rest for at least 15 minutes (we use a bit longer resting time so we can bake the Yorkshire pudding). The roast is pink and perfect.

Mall Boyd Mall served on our board from 2001-2012, serving as Board Chair from 2009-2011 - the first woman to hold that post! She is an outstanding cook, Vegas-worthy card player, and an active hiker and skier. Mall currently serves her community in Rotary and as Hospital Commissioner for the Cascade Medical Center.

We miss Mall’s great sense of humor, thoughtful contributions, and steadfast leadership… at least now we have her famous pancake recipe!

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Apple Crisp “Before we moved to Leavenworth to start München Haus and later Icicle Brewing Company, we were farming hops and apples in the Lower Yakima Valley. Fall harvest time meant lots of amazing apple varieties so this was the perfect recipe for family and community gatherings. We are thankful for all of the hard work that goes into growing the wonderful fruit for this recipe and harvesting it so that we may enjoy it with others.”

Filling: 6 cups sliced apples (may also use peaches)

Pam Brulotte Pam is a new member of our board, having joined us in the summer of 2018. Pam has built a thriving business in Icicle Brewing and München Haus in Leavenworth and is committed to improving the quality of life in our community. We are all raising our glasses to welcome Pam to the CFNCW family!

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Topping: 1 cup butter 1 cup sugar 1 ½ cup packed brown sugar 1 cup flour 1 cup oatmeal.

Combine in mixer and blend together until crumbly.

Place 6 cups of sliced apples in 8x13 inch baking dish. Top with topping mixture and sprinkle with salt and cinnamon to taste.

Bake at 350 degrees for 40 minutes. May serve with ice cream.

Makes 12 servings

Granny Wallace’s Shortbread “This recipe is dear to my family because in Scotland we lived across the street from Jane (Granny) Wallace. Our home was called "The Manse" and hers was called "Manse View." Granny Wallace indeed saw everything we did, for better and for worse, but always for the best in that we become known by this dear neighbor, and we grew to know and love her. Years later, at the American debut of the film "Godspeed" in Wenatchee, Granny Wallace's shortbread stole the show at the overcrowded Liberty Theater Reception. Sue Simmons of Pitcher Canyon baked dozens of batches of the shortbread in her own effort to bring Wenatchee neighbors together around the sumptuous piles of Scottish treats. So bake some yourself . . . and consider giving half the batch to neighbors you either already know, or need to meet!”

3 sticks salted butter, softened (3/4 lb) 1 cup powdered sugar (4 oz) 1 cup cornstarch (4 oz) 2 cups flour (10 oz) Dump all in a mixer until a soft dough forms. (Can double – but barely!) Roll it out ½” thick onto a floured board. Cut into 2” circles. Prick with a fork.

Bake 30 minutes at 300F, followed by 30 minutes at 200F. Sprinkle with superfine sugar (or granulated sugar) right when it comes out of the oven. Transfer to racks to cool.

Matt Canlis Matt joined our board in 2017.

As the Pastor of Trinity Church in Wenatchee, Matt is a leader in the faith community and brings this important voice and perspective to the work of the Community Foundation. Matt spent 13 years as a Parish Minister in Scotland before settling in Wenatchee; he shares this recipe from his experience there.

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Bart & Sheila Clennon The Clennon family is near and dear to our hearts here at the Community Foundation. Bart served on our board from 2009 to 2017, and we leaned heavily on his expertise in financial and managerial matters during a period of rapid growth here. We will always be grateful to Bart, Sheila and their lovely family for their dedicated service!

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“Family, family everywhere" for 30 plus years describes the Hildebrand/Clennon holidays as 25 to 30 relatives converged into two Wenatchee homes for Christmas. Because of the number of people, our meals were simple, but ones we looked forward to each season. We all took part in the food preparation and relish, today, those times of nonstop talking, laughing, and sharing.

Christmas Eve was a casual buffet style dinner at the Hildebrand house, where my 5 siblings and I grew up: Fresh Roasted Turkey Sandwiches, Hand-picked Bread Dressing and Gravy, Jarlsberg Vegetable Bisque, Christmas cookies and candy.

Christmas Dinner was a formal affair at the Clennon house. Our claim to fame was seating everyone at one table! Beef Tenderloin Roasts, Holiday Cheesy Hash Browns with Rosemary, Broccoli with Browned Butter and Parmesan, Waldorf Salad, Rolls, Pumpkin Pie and Apple Crisp.

Over the years we have lost and gained many loved and loving lives. Our numbers have doubled and, although we manage to all be together for milestone events, the holidays are spent in smaller groups. We have welcomed many new tastes and modern food ideas from our kids, but we think we can say that in all our households there still remains a pretty familiar Christmas Dinner, complete with nostalgia.�

Jarlsberg Vegetable Bisque Serves 6-8

3 Tbsp. butter 3 Tbsp. flour 4 cups chicken broth 2 cups chopped broccoli ¾ cup sliced carrots ½ cup chopped celery 1 small onion, chopped 1 clove garlic, minced ½ tsp. dried thyme Salt & pepper to taste 1 cup heavy cream 1 ½ cups grated Jarlsberg cheese In large heavy saucepan, melt butter, add flour – cook and stir several minutes. Remove from neat. Gradually blend in broth. Bring to boil, stirring. Add next 8 ingredients – cover and simmer until vegetables are tender, 8 – 10 minutes. This part can be done ahead. Before serving, add cream and blend in cheese.

Cheesy Hash Browns with Rosemary from the kitchen of Nana Pat (Hildebrand) 1 quart half and half 4 Tbsp. dry minced onion 6 Tbsp. butter Salt and pepper 1 ½ bags Hash Browns (partially thawed) 2 cups American Cheese, available at the Safeway deli I Tbsp. minced fresh rosemary (optional) In a large frying pan, heat the first 4 ingredients on low heat until the onions soften (20 – 30 min). Do not boil. Add the hash browns and cook until soften – stirring off and on for 30 minutes. Consistency should be creamy – add milk if it gets too thick. Add 1 ½- 2 cups cheese, mixing it in. Add rosemary a teaspoon at a time – too much is not good. Put in a flat casserole, sprinkle cheese on top. This can be made ahead. Cook 30 minutes at 350 degrees.

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Blueberry Pie 1 cup sour cream 2 Tbsp. four ¾ cup sugar 1 tsp. vanilla ¼ tsp. salt 1 egg, beaten 2 ½ - 3 cups blueberries, fresh One 9” pie shell, uncooked Blend all ingredients, mixing in blueberries last. Bake @ 400 degrees for 25 min. then add/sprinkle on topping mix and bake additional 10 min.

Judy Cleveland Judy was the Chief Financial Officer for CFNCW. When Judy told us she planned to retire, there was collective panic in the office because we all knew that finding someone who could match her expertise, kindness, and depth of knowledge would be next to impossible. We will forever be indebted to Judy for her steady hand and careful management of CFNCW’s assets for so many years. And, we miss the beautiful fresh-cut bouquets that she shared from her amazing garden!

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Topping: 3 Tbsp. flour 3 Tbsp. butter 3 Tbsp. chopped pecans Mix until crumble. Add brown sugar if preferred.

Chill before serving

Potato Salad Red potatoes: 6-7 medium size potatoes; boil until tender when pierced with a fork. Make sure they are tender clear to the center.

Chill potatoes until cold. Peel and dice potatoes.

2-3 hardboiled eggs, chilled and diced. ½ cup chopped sweet onion ½ cup chopped dill pickle Dressing: Mix together 2 Tbsp. prepared mustard 3 Tbsp. white vinegar 3 Tbsp. salad oil 1 tsp. lemon pepper or 1 tsp. salt Toss potatoes, eggs, onion and pickle with dressing.

Add Best Foods Mayonnaise 1 ½ cups more or less according to taste and mix.

Pumpkin Ice Cream Pie “In the early years of the Conner marriage, we traded every other year hosting Thanksgiving with family and friends. When it was not Mom's turn to host she was charged with taking the vegetable, salad, and dessert. For dessert, everyone expected pumpkin pie, but Mom did not like making pumpkin pie and the kids did not particularly enjoy pumpkin pie, so she experimented with alternatives. This was THE hit - documented by the request for the recipe when the kids grew up with families of their own, and became the tradition!!”

1 cup canned pumpkin 1/2 cup brown sugar 1 t. cinnamon 1/4 t. nutmeg 1/4 t. cloves 1/4 t. salt

Add all ingredients to a saucepan, stir at low heat.

Boil one minute. Cool. Combine with 1 quart vanilla ice cream (I use a hand mixer.) Pour into graham cracker crust (or shortbread) and freeze. Sprinkle top with chopped walnuts (optional.)

Mollie Conner

(with help from Judy Conner)

No doubt Mollie is a remarkable golden doodle…but it is her “mother” Judy that we need to talk about here. Judy Conner has been a pillar of support and advocacy for the work of the Community Foundation.

She has kept us laughing over the years with her sharp wit and charmed us with her beautiful hand-made cards. Her deep belief in the importance of charitable giving made her an invaluable resource to us during her time at Cordell Neher and continues in her retirement. We love you, Judy!

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Roasted Ratatouille (From The Herbfarm Cookbook) 1 medium eggplant (about 1 ¼ pounds) 1 medium zucchini (about 4 ounces) 1 large red bell pepper 1 pound ripe plum tomatoes (about 6) 1 head garlic ¼ cup plus 1 tablespoon extra-virgin olive oil 2 tablespoons finely chopped fresh rosemary 2 tablespoons finely chopped fresh sage 1 tablespoon finely chopped fresh thyme About ¾ teaspoon salt Freshly ground black pepper to taste 2 teaspoons red wine vinegar or sherry vinegar ¼ cup coarsely chopped fresh basil 2 tablespoons fresh bread crumbs

Betsy Cushman Betsy has been a dedicated board member since 2016 and a founding member of the Methow Valley Fund Advisory Committee since 2006. Betsy is a reliable sounding board for us, a trusted member of her community and staunch advocate for the needs of the people in Okanogan County. As the founder and Executive Director of Methow Recycles, Betsy has great foresight and deep commitment to a healthy planet Earth. Thanks for all you do, Betsy!

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Roasting the vegetables

Preheat the oven to 425. Line a large baking sheet with parchment paper. Cut the eggplant in half, leaving the cap on. With the tip of a chef’s knife, score the flesh in a diamond pattern, making cuts 1 inch apart and almost to the bottom without piercing the skin. Cut the zucchini lengthwise into 4 slices. Pierce the pepper in several places with the tip of a knife.

Cut the tomatoes crosswise in half and poke out the seeds with your finger. Cut off the top quarter of the head of garlic. Stir ¼ cup oil, the rosemary, sage and thyme together in a small bowl.

Spread out all the vegetables on the baking sheet and brush them with the herb mixture, coating all sides of the zucchini and pepper. Sprinkle the vegetables with the salt and black pepper and roast until the eggplant is tender, the zucchini begins to brown slightly, the pepper skin is blackened, the tomatoes are shriveled, and the garlic is soft, about 40 minutes. All the vegetables should cook in approximately the same amount of time. Let the vegetables cool until you can handle them.

Assembling

Preheat the oven to 375. With a large spoon, scoop out the flesh of the eggplant without breaking the skins. Peel and seed the red pepper under running water. Chop the eggplant pulp, red pepper, zucchini, and tomatoes coarsely and combine the in a large mixing bowl. Squeeze the garlic out of its skin into a small bowl and mash it with the back of a fork, then stir it into the chopped roasted vegetables along with the vinegar and basil.

Taste and season with additional salt and pepper if needed.

Put the eggplant shells in a shallow baking dish in which they fit comfortably and spoon in the ratatouille, dividing it between the halves. At this point the dish can be covered and refrigerated for up to 2 days. Drain any liquid that accumulates in the baking dish. Sprinkle the top with the fresh bread crumbs and drizzle with the remaining 1 tablespoon olive oil. Bake the ratatouille until it’s heated through and starts to bubble around the edges, 25 to 35 minutes. Serve hot or warm.

Crockpot Posole-Hominy Soup “This meal is a favorite in the fall and winter for my little family of three. My daughters love it. This is a very non-traditional way of making posole but it is delicious! My girls would not eat the traditional one so I had to come up with a recipe of my own. The De Robles sisters are first generation in the U.S. Mom cooks traditional Mexican food every day, from homemade corn tortillas to tamales. Her Spanish rice is amazing, just saying. Her posole is one for the books, rich in flavor and color. This recipe does no justice to what she can cook. Posole to us means family, tradition, culture but overall it is HOME. Note to Reader: I don’t cook using recipes so this was challenging to write down. I also don’t taste my food as I prepare it. My skills haven’t failed me yet. “ 2-25oz cans of Juanita’s Foods Mexican Style Hominy - empty hominy in strainer then rinse 3- chicken breasts (Rinse prior to use) 5-10 cloves of peeled garlic (depending on how much you like garlic) ½ onion - Peel and cut one onion in ½ 1 tsp. dried oregano ¼ to ½ package of Menudo Mix (found in the Hispanic food section at store, any brand) 1 container of chicken broth Water Salt to taste Garnish: chopped cilantro, cabbage, fresh chopped onion, lime - good to eat with tortilla chips!

• Place chicken breast along bottom of crock pot.

Then add hominy, garlic, onion. Pour chicken broth over ingredients. Add water to cover all ingredients leaving two inches at the top.

• Rub oregano in palms of your hands to add to ingredients in crockpot.

• Cover and set on low overnight. Remove onion if still whole. Remove chicken breasts and shred.

Place shredded chicken in crockpot. Kernels of hominy should be soft.

• Sprinkle ¼ package of the Menudo mix and stir.

Add more salt to taste. Cook for another hour.

Add water if too dry.

• Serve in bowl. Garnish with cilantro, cabbage, and onion. Squeeze lime over garnish.

• Sprinkle menudo mix for additional spice and flavor.

Claudia DeRobles Claudia joined the board of CFNCW in 2012 and now serves as our Secretary/ Treasurer. As a branch manager for Cashmere Valley Bank, Claudia’s financial expertise is invaluable to us. In addition, her steady, thoughtful and analytic approach to decision-making make her a welcome addition to our Executive Committee this year. Thank you, Claudia!

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Crushed Pineapple Cookies “My Gran loved to bake, especially around the holidays. Her kitchen would be covered in flour, with baking pans and cooling racks and old tupperware containers filled with wax paper covering every inch of counter space. When I was a little girl, she asked me to bake with her. If you know me today, you know I don’t bake! It may have started back then, because after a few hours of mixing and dropping several dozens of cookies on pans, I exlaimed to my Gran, “I don’t want to make any more damn cookies!” No holiday passes without the nostalgic memories of Gran making cookies for family, friends, and neighbors - her own way of giving. I wish she was still here to make some damn cookies with me.”

Jennifer Dolge As our Director of Donor Services and Communications, Jennifer is the glue that keeps us together here at CFNCW. Her talents are endless: writing, design, communications, strategy – and just being a genuinely kind and thoughtful person – her touch is evident in everything we do and say at the foundation. We can’t imagine this office without you, Jen! Thanks for your dedication.

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2 cups white sugar 1 cup shortening (room temp) Cream thoroughly Add 3 eggs 1 can #2/12 size slightly drained crushed pineapple Mix well 4 ½ cups flour 2 tsp baking powder 1 scant tsp salt 1 tsp soda Add and mix all ingredients well. Drop by teaspoon on greased cookie sheet. Bake at 350 for 10 – 12 minutes.

Smoky Candied Bacon Sweet Potatoes “Our holiday meals are full of people of all ages and dietary needs. Finding something most everyone could eat and enjoy was certainly something to be thankful for. Even the kids eat their veggies with this one.”

Prep time: 15 minutes Cook time: 40 minutes Servings: 10-12 3 lbs. sweet potatoes, peels on and scrubbed 6 oz. bacon, sliced into 1-inch pieces 1/2 cup pecans, roughly chopped 1/3 cup pure Grade B maple syrup 1 tsp. chili powder ½ tsp. sea salt ½ tsp. cinnamon ¼ tsp. cayenne powder • Preheat oven to 400 degrees.

• Cut the sweet potatoes into even cubes then toss them with all ingredients in a bowl.

• Spread in a single layer on a rimmed baking sheet lined with parchment paper and roast for 20 minutes. Stir and continue roasting for 15 minutes.

• Turn the oven to broil and brown the potatoes for an additional 5 minutes. Watch the nuts closely and pull the tray out early if they begin to burn.

Make Ahead Tips: Combine all the ingredients together and store in an airtight container in the refrigerator for up to 3 days before cooking. Continue with step 3 on the day of the meal.

Leftovers: Store in the refrigerator and consume within 5 days. Reheat, uncovered, in a 350 degree oven.

Lila Edlund Lila’s smile greeted visits to the Community Foundation for 17 years, from 19982015. As the Director of Administration, Lila managed all the details of our grants and scholarship programs, office management, and everything in between. She was incredibly organized, always had a positive attitude, and had a keen eye for good fashion! Thank you Lila, for all your years of dedication to the foundation!!

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Mom’s Meatloaf “Mom’s Meatloaf – this is a version that I have adapted over the years. The secret is the mix of beef and pork. Although this is not a “Christmas” recipe – it is great to make ahead and freeze prior to baking to have on hand for an easy dinner. Serve with a salad and roasted, baked or mashed potatoes.”

Leslie Freytag Leslie joined the CFNCW board in 2017 and enthusiastic member of the Marketing and Development Committee. Leslie’s extensive experience in marketing and branding, as well as her infectious smile and positive attitude, makes her an outstanding member of our team. We feel like we have just scratched the surface of Leslie’s expertise and now that we know about Gee Gee’s Fluffy Pancakes and Mom’s Meatloaf, we may never let her go!

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2 cups fresh bread crumbs ¾ cup minced onion ¼ cup minced green pepper 2 eggs 1 lb. chuck, rump or round, ground 1 lb. pork shoulder, ground 2 Tbsp. horseradish 2 ½ tsp. salt 1 tsp. dry mustard ¼ cup whole milk or evaporated milk ¾ cup catchup • When it’s convenient, prepare bread crumbs, minced onion, green pepper.

• 1 hour before serving: heat oven to 400*F. • In large bowl, with fork, beat eggs slightly. Lightly mix in meats, then crumbs, onion, pepper. (Meat will be juicier and more tender if you handle it as little as possible.) Add horse-radish, salt, mustard, milk, ¼ cup catchup; combine lightly but well.

• In bowl, shape meat into oval loaf; transfer to shallow baking dish, broil-and-serve platter or 9” x 5” x 3” loaf pan; smooth into shapely loaf. Spread top with ½ cup catchup. Bake 50 minutes.

• Serve from baking dish, pouring off excess juices.

Or, with 2 broad spatulas, lift loaf to baking dish onto heated platter. Spoon some juices over the meat. (Nice chilled, then served sliced, too.) Use juices for making gravy if desired.

Makes 8 servings

Mom’s Pecan Pie 1 9-inch pie crust 3 eggs ½ cup sugar ½ tsp. salt 1/3 cup butter, melted 2/3 cup dark corn syrup 2 cups pecan halves (best if fresh) Prepare pastry. Heat oven to 375 degrees. Beat eggs, salt, sugar, butter and syrup with large spoon or rotary beater until well combined. Stir in nuts.

Pour into pastry-lined pie shell. Bake for 40-50 minutes or until filling is set.

John Hamilton As the former COO of Central Washington Hospital, John offers his keen management expertise and deep knowledge of the community to his work as a Trustee of CFNCW. Since joining the board in 2016, John’s kindness, thoughtfulness and commitment to this community has impressed us all. Thank you John - and we’ll take a slice of that pie, please.

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Lasagna “One of our favorite family meals is Ree Drummond’s lasagna and “Heart Attack Cheese Bread.” (We renamed it.) The lasagna has a great flavor profile, texture, and fresh colors which helps to set the tone for a relaxed, fun evening to share with family and friends. Add some red wine and you’ll be a rock star! My husband is a hunter. When we’re fortunate enough to have elk in the freezer, this lasagna recipe is a wonderful dish to serve to everyone; even those who think they don’t like game meat. Venison works equally as well.”

Deb Hartl Deb joined our board in 2015; her great sense of humor, marketing instincts, and knowledge of the Upper Valley community has been deeply appreciated on the Grants and Marketing Committees. As the Human Resources Director for Sleeping Lady Mountain Resort and Icicle Broadcasting as well as the Executive Director of the Sleeping Lady Foundation, Deb’s extensive experience in organizational management helps us tremendously when it comes to strategic planning and program development.

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1 Tbsp. olive oil Salt 10 oz lasagna noodles 1 lb mozzarella cheese 1 ½ lbs hamburger 1 lbs hot breakfast sausage 4 garlic cloves, finely chopped 2 14.5 oz cans whole tomatoes 2 6 oz cans tomato paste Freshly ground black pepper 10 – 12 basil leaves ¼ cup chopped flat-leaf parsley 3 cups low-fat cottage cheese 2 eggs, beaten 1 cup Parmesan cheese • Preheat oven to 350.

• Bring a large pot of water to a boil. Add the olive oil and a dash of salt. Cook the lasagna noodles according to the package directions until al dente.

• Drain the noodles and lay them flat on a piece of aluminum foil.

• Grate the mozzarella cheese. Set aside.

• In a large skillet over medium-high heat, sauté the hamburger, sausage, and garlic until brown.

Drain off the excess fat.

• Add the tomatoes with their juice, tomato paste, ½ teaspoon salt, and freshly ground black pepper.

• Stir together well. Simmer over low heat, uncovered, for 45 minutes, stirring occasionally.

• Cut the basil into a chiffonade by staking leaves on top of one another and rolling them tightly, then cutting across.

• Finely chop the parsley. Add half the herbs to the

meat mixture and stir together.

• In a medium bowl, combine the cottage cheese, eggs, ¼ cup of the Parmesan cheese, and the other half of the herbs • Stir together well. Now let’s assemble the lasagna!

• Begin by laying 4 lasagna noodles in the bottom of a deep rectangular baking pan. The noodles should slightly overlap.

• Spoon half the cottage cheese mixture onto the noodles. Spread to distribute evenly.

• Sprinkle half the mozzarella on top of the cottage cheese mixture.

• Spoon just under half the meat mixture on top of the mozzarella. Spread evenly, being careful not to disrupt the layers below.

• Now repeat the process, beginning with a layer of lasagna noodles…

• Followed by the cottage cheese mixture…

• Followed by the mozzarella…

• Ending with a thick layer of meat mixture.

• Sprinkle the remaining ½ cup Parmesan over the top.

Bake for 35-45 minutes until the lasagna is hot and bubbly. Allow to stand 10 minutes before cutting into squares.

Olive Cheese Bread From “The Pioneer Woman Cooks” by Ree Drummond “The cheese bread is a perfect pairing with the lasagna. It’s also a very flexible recipe as you can adjust the toppings to fit your preferences. We like olives but these could be replaced with tomatoes, basil and artichoke hearts. Be creative!

Makes 8 generous servings 1 14.5 oz can black olives, drained 16 oz jar pimiento stuffed green olives, drained 2 green onions ¼ pound (1 stick) butter, softened ½ cup mayonnaise (real mayo, no substitutions) 1 pound Monterey Jack cheese, grated 1 loaf crusty French bread • • • • • •

Preheat the oven to 325.

Place the black olives on a cutting boards.

Chop them roughly until most of the large pieces are broken up.

Place the green olives on the cutting board and give them a rough chop.

Slice the green onions, then chop them up roughly.

In a large bowl, combine the butter, mayonnaise, Monterey Jack cheese, chopped olives, and green onions.

• Stir until thoroughly combined. At this point, grab the nearest cracker and take a taste.

Repeat as needed.

• Slice the French bread loaf in half lengthwise. Spread the olive-cheese mixture in an even layer on each half.

• Bake for 20-25 minutes, until the cheese mixture is thoroughly melted and beginning to turn light brown and bubbly. But into diagonal slices and serve immediately.

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Mother’s Egg Nog “This recipe has been handed down from my mother, Mary Ellen Miller. Being proud Irish but always the lady, she had a tendency to make her Egg Nog recipe on the strong side. She continued her generosity through her philanthropy, supporting her favorite causes through the Community Foundation endowments. Drink Up and Happy Giving!”

Mary Lou Johnson Mary Lou served on CFNCW’s board from 2007 through 2016.

An exemplary ambassador to the community, Mary Lou was a dedicated member of site visit teams, the Scholarship Committee and our marketing and communications efforts.

Mary Lou helped us begin our “Partners in Giving” program and remains a dedicated member of our scholarship review process. Her family’s deep roots in the Wenatchee Valley are evident in her dedication to improving the quality of life in this place she loves.

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• Beat separately yolks and whites of 6 eggs.

• Add 1/2 cup sugar to yolks while beating and 1/4 sugar to the whites after stiff.

• Fold in egg whites with yolks.

• Stir in 1 pint rich cream and 1 pint milk.

• Add 1 pint whiskey and 1 ounce Jamaican rum.

• Stir thoroughly and serve chilled with nutmeg.

• Keep cold.

• Makes 5 pints egg nog.

Special Cheesy Potatoes Shredded hash brown potatoes, big bag 16 oz sour cream 1 can cream of celery soup 2 cups of cheddar cheese ½ cup of margarine ½ cup of onion ½ cup of celery ½ cup of green pepper 1 tsp. salt 1 tsp. ground oregano ½ tsp. of pepper Sauté onions, celery, green pepper with the margarine.

Mix all ingredients in large mixing bowl and place in 9 x 13 greased glassware, put a little cheese sprinkled on top.

Bake at 350 degrees for 30-40 minutes.

David Kolde David Kolde joined the CFNCW board in 2017. David is a Family Medicine Physician as well as the Director of Primary Care at Confluence Health. His knowledge of the healthcare sector in this community and his perspectives on personal wellness help us greatly in our grant-making and community partnerships. Thank you, Dave!

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Cranberry Pear Relish 4 cups fresh cranberries 2 cups sugar 1 cup fresh squeezed orange juice 1 Tbsp. finely grated orange zest 2 slightly under-ripe pears (Anjou or Bosc) – diced 2 tsp. cinnamon 1 tsp. ground cloves Combine all of the ingredients in heavy saucepan and stir well. Cook over medium heat and boil until the berries pop open, approx. 10 minutes. Skim off foam and let relish cool to room temperature. Refrigerate. Can be stored for up to 2 weeks in refrigerator.

Hank & Stephanie Manriquez Although they now reside in Ohio, Hank and Stephanie are still dear friends of CFNCW. Hank served on our board from 2014 to 2016 and kept us smart (and laughing) with his keen business instincts and great sense of humor. Stephanie ran a private catering service in Leavenworth and would often provide her delicious dinners for our board meetings. The recipes below come from Stephanie’s collection and we can assure you they will be fabulous.

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Pumpkin Custard 1 can (15 ounces) solid pack pumpkin 2 eggs 1 cup half and half 2/3 cup brown sugar 1 tsp. cinnamon ½ tsp. ginger ½ tsp. allspice ½ tsp. salt Topping ¼ cup brown sugar ¼ cup chopped pecans 1 Tbsp. melted butter Combine first six ingredient; beat until smooth. Pour into four custard cups or ramekins.

Place in large pan: pour HOT water around cups to depth of at least 1 inch. Bake, uncovered at 350 for 20 minutes. Sprinkle topping over the custard and continue to bake for another 30 minutes or so – until a knife inserted near the center comes out clean.

Serve warm or chilled – top with a small dollop of whipping cream – ENJOY!

Magic Cookie Bars “I have been making these cookies for over 20 years. They are truly magic as when they are served people believe that I am truly a master baker.”

Non-stick cooking spray 1 ½ cup graham cracker crumbs ½ cup butter, melted 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk 2 cup semi-sweet chocolate chips 1 1/3 cup flaked coconut 1 cup chopped nuts HEAT oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray.

COMBINE graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with fork.

BAKE 25 to 30 minutes or until lightly browned.

Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds. For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into bars.

Variations Substitute chocolate chips or nuts with candy coated pieces, dried cranberries, raisins, minimarshmallows or butterscotch chips.

Danielle Marchant Danielle joined CFNCW’s board in 2013. As a Partner at Davis Arneil Law Firm, Danielle brings her legal expertise to her governance role at the Community Foundation. We rely on her quick analytic and riskassessment skills as well as her sharp wit. Danielle has chaired our Nominating Committee for the past four years, helping us queue up the next wave of CFNCW board members.

Thanks for all you do, Danielle!

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Pecan Pie “The pecan pie is my mother’s recipe; she is originally from the Memphis area. The Pistachio Dessert is one our family uses often.”

Beat these ingredients together: 3 eggs 2/3 cup sugar 1/3 tsp. salt 1/3 cup melted butter 1 cup dark corn syrup Mix in: 1 cup pecan halves Pour into unbaked pastry. Bake at 375 for about 4050 minutes, until set.

Ken Marson Ken Marson is closing in on one full decade of board service to the Community Foundation this year. Last year he completed is two-year term at the helm as President. Ken is a joy to work with. He is a steady, kind, and thoughtful leader who always kept our compass set on the true meaning of our work here. His ongoing compassion for those who suffered losses during the wildfires, his dedication to helping them rebuild, and his commitment to supporting fellow nonprofits as they face challenges and transitions have been inspirational to us. Thank you Ken, for your dedicated service!

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Pistachio Dessert Crust 1 ½ cubes margarine (3/4 cup) 1 ½ cup flour ½ cup chopped pecans (or walnuts) Mix and press into 9 x 13 in pan. Bake at 350 for 15 minutes.

First Layer 1 8 oz. pkg. cream cheese (room temp) 1 cup powdered sugar Mix and spread on cooled crust.

Second Layer 2 pkg instant pistachio pudding mix (4 serving size) 3 cup cold milk Beat 2 minutes and spread on first layer. Top with Cool Whip and some pecans. Chill dessert.

Pumpkin Pie 1 1/2 cups granulated sugar 1 tsp. salt 2 tsp. ground cinnamon 1 tsp. ground ginger 1/2 tsp. ground cloves 5 large eggs 1 - 29 oz. can of pumpkin filling 2 cans (12 fl. oz. each) evaporated milk 2 unbaked 9-inch deep-dish pie shells • Mix sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

• Pour mixture into pie shells evenly.

• Bake in preheated 425 degree F. oven for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Craig Nelson As the District Manager of the Okanogan Conservation District, Craig’s knowledge Okanogan County communities as well as his broader expertise in environmental conservation and stewardship has made him an invaluable member of CFNCW’s board since he joined in 2016. We appreciate the extra effort Craig makes to attend meetings in Wenatchee and we hope he brings this pumpkin pie with him next time!

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Debbie’s Chicken Paprikash Soup

Claire Oatey Claire joined CFNCW’s staff in 2017 taking on the role of Director of Community Grants. Claire has done an outstanding job managing our busy grant programs and continuing the upward trajectory of the Nonprofit Practices Institute, which offers professional development opportunities for our nonprofit partners. We are delighted that Claire and her husband Cam have joined the Wenatchee community!

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“This is my mom’s famous soup recipe that we enjoy every Christmas Eve as a family. When my older brother and I were younger, we would watch The Muppet Christmas Carol and eat this soup by the fire. We can still sing pretty much every song in that movie word by word. Lucky for us, we were able to bring back the Muppet and soup tradition this past year now that my niece and nephew are old enough to appreciate the magic of it all.”

6 half chicken breasts, cut in cubes (or 3 packages of stir fry cut into pieces) ¼ cup butter 1 ½ cup chopped onions 1 ½ cup sliced mushrooms 10 chicken bouillon cubes 2 teaspoons paprika 1 teaspoon pepper 2 teaspoon salt 16 ounces sour cream 1 fresh tomato • Sautee the chopped onions and sliced mushrooms in butter.

• Fry chicken pieces in butter mixture.

• Put 6 cups of water and bouillon cubes in large pan. Pour in sautéed veggies, chicken and add the chopped tomato and spices. Simmer for one hour.

• Fold in sour cream at the end (do not boil after sour cream has been added).

Jeff’s Super Simple Rack of Lamb “When the pressure’s on and you need to deliver an elegant and festive feast but don’t have the culinary capacity, here’s an easy and reliable rack of lamb recipe that never fails to impress.”

1 rack of lamb 1/2 cup Dijon mustard 1 cup Panko or bread crumbs Salt and pepper to taste • Trim excess fat off rack, if needed.

• Salt and pepper lamb to taste • Let the rack of lamb stand at room temperature for an hour or two to come to room temp.

• In a frying pan with medium to high heat, sear each side of the rack for up to 30 seconds to seal in moisture. Let cool.

• Spread Dijon mustard liberally on the top (meat and fat) side of the rack • Sprinkle Panko or bread crumbs liberally on top of the mustard (add spice to the Panko if you’re looking for more of a kick!).

• Cook at 375 until internal temps are appropriate to taste.

• Once the Panko has crisped and has browned, tent with foil to avoid burning.

• Once desired internal temps are reached, pull from oven and let stand for 5 minutes or so.

• Carefully cut each rib from rack and serve.

Pairings Goes great with mashed or scallop potatoes, and medium bodied red wine such as Syrah, Grenache, or a stronger Pinot.

Jeff Ostenson When we need some great insight and advice on how to reach audiences, we turn to Jeff. As owner and founder of North 40 Productions, Jeff lives in the world of effective and innovative communications.

He has helped CFNCW launch its crowd-funding campaigns, Give Methow and Give NCW, and his participation on our Marketing and Development Committee keeps us asking the right questions and pushing our creative envelopes. Jeff’s dedication to the Wenatchee valley through his myriad of volunteer commitments and causes inspires us all.

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Dried Apples “Since moving to Wenatchee in 1989, we have dried sliced apples at the holidays for gift giving and sharing at home. The smell of apples drying in our dehydrator and the sight of bagged dried fruit ready for sharing are one of my favorite holiday traditions.”

Katie Pauly Katie served on CFNCW’s board from 2009 to 2017, half of those years she was on our Executive Committee culminating in a two-year term as Chair and finally one year of immediate Past Chair. Katie’s deep love for this community, her intelligence, authenticity, and good humor is an inspiration for all who worked with her.

Katie continues to support CFNCW in many capacities – including a weekly Pilates class she offers to staff that we have affectionately named “K-Pow!” Katie: Our cores are stronger and our hearts are warmer thanks to you!

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• Gather 10-20 pounds of your favorite apple (or pear) variety, choosing fruit that tastes good fresh.

• Slice fruit thinly and uniformly with a sharp knife, then place on dehydrator trays until all trays are full.

• Set dehydrator to top temperature (usually 135165 degrees depending on dehydrator brand) and dry for about 12 hours.

• Change tray position of lower and upper trays during drying to keep the lower trays from overdrying.

• Experiment with how dry you want the fruit….we prefer a firm but not crunchy texture.

• Remove dried fruit from racks into large open bowls to cool before bagging for storage or gift giving.

Flan de Queso | Cream Cheese Flan “We are so grateful to live in such an outstanding giving community who has embraced us since the day we arrived. Folks who smile and say Hello, who take time for each other. Wenatchee will always be in our hearts, we can’t do enough to give back.”

1/2 cup sugar 1 tablespoon water 12 ounces evaporated milk 14 ounces condensed milk 1 8-ounce package of PHILADELPHIA Cream Cheese, at room temperature 5 eggs 1 teaspoon vanilla extract 1 teaspoon cinnamon powder • Preheat oven to 350°F. • In a heavy, small pan, combine sugar and water over medium-low heat until sugar dissolves.

Boil but do not stir, hold the pan’s handle and slowly swirl pan to incorporate sugar and water to resemble amber syrup. Do not burn.

Approximately 8 minutes.

• Immediately pour syrup into 9-inch cake pan.

Carefully swirl the cake pan around to cover the entire bottom in syrup. Set aside.

• In a large mixing bowl, whisk in eggs, cream cheese, evaporated milk, condensed milk, cinnamon and vanilla.

• Pour into prepared cake pan and cover lightly with aluminum foil. Place covered cake pan in a large roasting pan. Fill roasting pan half way up with boiling water as a bain-marie.

• Bake for one 1 hour and 25 minutes or until toothpick inserted comes out clean.

• Remove baking pan from oven and let cool in the baking pan with water. Remove from water and refrigerate overnight. (Needs to be cooled before turning over) • Run a small knife around flan to loosen. To unmold, place a plate atop the cake pan, hold plate firmly and invert. Shake gently and allow flan to settle onto plate. (If the caramel syrup does not loosen up, place the pan in hot water so it unsticks and then invert and the caramel candy will flow over..)

Maria & Mario Reyes Maria Reyes is a former board member for CFNCW. She and her husband Mario are both pillars in this community – providing dynamic leadership to a great many organizations and causes throughout the Wenatchee Valley. They are excited to welcome a new grandchild to their family this past year!

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Breakfast Casserole 5 cups cubed French or sourdough bread 3 Tbsp. melted butter 1 cup grated Swiss cheese 1 cup grated sharp cheddar cheese 8 eggs 1 ½ cups milk ¼ cup dry white wine 3 green onions, sliced 1 tsp Dijon mustard ¼ tsp pepper 1 lb lean sausage (I prefer turkey or chicken), cooked *optional ¾ cup sour cream 1/3 cup grated Parmesan cheese

Steve Robinson Steve joined our board in 2011; the same year that Pybus Market opened and the beginning of Steve’s face and name becoming synonymous with Wenatchee’s now beloved gathering place. As Executive Director of Pybus Market, and in his previous role as General Manager at the Wenatchee World, Steve has cultivated countless community partnerships and honed his marketing and management expertise to a fine point. CFNCW benefits greatly from Steve’s participation on our board and we always look forward to seeing his warm smile when he walks through our doors.

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Spray or oil a 9/13” baking dish. Place bread cubes in dish. Drizzle butter over bread cubes. Top with grated cheeses and green onions. Sprinkle cooked sausage meat over top. Mix eggs, milk, wine, mustard, and pepper. Pour egg mixture over other ingredients in baking dish. Cover with foil and refrigerate for at least an hour. (Perfect to make ahead, and refrigerate overnight!) Bake for 1 hour at 350 degrees, until nearly cooked through. Mix sour cream and Parmesan cheese, while casserole is baking. Remove foil and spread sour cream mixture over top of casserole. Return to hot over, and bake an additional 10 – 15 minutes. Remove from oven.

Let rest a few minutes, then serve. Enjoy!

Buttermilk Scones 3 cups flour 1/3 cup sugar 2 ½ tsp baking powder ½ tsp baking soda ¾ tsp salt ¾ c fruit 1 cup buttermilk 1 Tbsp. orange peel (grated) Mix dry ingredients together. Add butter, buttermilk and orange peel. Mix well and form dough into ball with fingers. Pace ball on flowered cutting board.

Roll into ½ inch circle. Cut with heart or other cookie cutter and sprinkle tops with sugar. Place on slightly greased cookie sheet. Bake in preheated (425 degree) oven for 12 minutes. Yields 18.

Lutefisk “Lutefisk is a traditional Thanksgiving and Christmas meal for many Norwegian-Americans. For most people, it takes time (years!) to acquire a taste for lutefisk. I am half Norwegian, and fondly remember family Christmas dinners with lutefisk. If you feel adventuresome, give it a try! (Recipe taken from the “What’s Cooking America” website.)”

Lutefisk (pronounced LEWD-uh-fisk) is dried cod that has been soaked in a lye solution for several days to rehydrate it. It is rinsed with cold water to remove the lye, then baked or boiled, and then served with butter, salt, and pepper. The finished lutefisk usually is the consistency of Jell-O. Find a store that carries the freshest fish and seafood. It is best to purchase the lutefisk the day before you want serve it. (The lutefisk is usually skinned and packaged in plastic.)

Place the lutefisk in a large bowl, and cover with ice water. Change this water two to three times (to remove the lye) and keep in the refrigerator until ready to use. This firms up the fish.

Place the well-rinsed cod in an ovenproof dish, cover with aluminum foil. Put in a preheated oven at 375 degrees F. for 25 to 30 minutes to an internal temperature of 140 degrees F. The fish is done when it flakes easily with a fork.

Suggested serving is ½ to one pound per person, served with hot melted butter. Traditional side dishes are very small cooked frozen peas and rice potatoes or mashed potatoes, and Lefsa. (Lefsa is a traditional soft Norwegian flatbread.)

Ron Skagen As a Douglas County PUD Commission, with a background in Financial Advising, Ron serves on CFNCW’s Investment Committee and provides valuable insight on issues effecting Douglas County residents. He began his board service in 2014 and graced our meetings with his thoughtful questions and warm demeanor.

Enjoy!

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Sausage Ragu “This is a go-to recipe in our household year round – the kids love it and so do we! Compliments of the New York Times.”

Denise & Abe Sorom Denise joined the foundation in 2013 as our Director of Community Grants, working directly with nonprofits across the region. She took the program to a whole new level, by getting to know the needs of the communities we served and finding better ways to propel nonprofits to the next level - through increased funding to stellar workshops and summits.

Now in her role as Director of Philanthropy, she is taking that same thoughtful approach with our generous donors and foundation supporters. Her genuine passion for philanthropy and keen insight of our region has been pivotal to the foundation’s success. Add in three amazing kids, and we can’t thank this Superwoman enough for being a part of our team!

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1 lb sweet Italian sausage or bulk sausage Extra-virgin olive oil 1 onion, minced 1 carrot, minced 1 celery stalk, minced ¼ cup minced flat-leaf parsley, plus extra for garnish 1 28-ounce can whole tomatoes, preferably San Marzano, with its juice 1 large sprig fresh thyme 1 large sprig fresh rosemary 3 tablespoons tomato paste Salt Ground black pepper 1 lb tubular dried pasta such as rigatoni or penne Freshly grated Parmesan cheese, for garnish, optional With the tip of a small, sharp knife, slit open the sausage casings. Crumble the meat into a wide, heavy skillet or Dutch oven and set over medium-low heat. If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil one tablespoon at a time until the meat is frying gently, not steaming. Sauté, breaking up any large chunks, until all the meat has turned opaque (do not let it brown), about 5 minutes.

Add onion, carrot, celery and parsley and stir. Drizzle in more oil if the pan seems dry. Cook over very low heat, stirring often, until the vegetables have melted in the fat and are beginning to caramelize, and the meat is toasty brown. This may take as long as 40 minutes, but be patient: It is essential to the final flavors.

Add tomatoes and their juice, breaking up the tomatoes with your hands or with the side of a spoon. Bring to a simmer, then add thyme and rosemary and let simmer, uncovered, until thickened and pan is almost dry, 20 to 25 minutes.

Mix tomato paste with 1 cup hot water. Add to pan, reduce heat to very low, and continue cooking until the ragù is velvety and dark red, and the top glistens with oil, about 10 minutes more. Remove herb sprigs. Sprinkle black pepper over, stir and taste.

Meanwhile, bring a large pot of salted water to a boil. Boil pasta until just tender. Scoop out 2 cups cooking water, drain pasta and return to pot over low heat. Quickly add a ladleful of ragù, a splash of cooking water, stir well and let cook 1 minute. Taste for doneness. Repeat, adding more cooking water or ragù, or both, until pasta is cooked through and seasoned to your liking.

Pour hot pasta water into a large serving bowl to heat it.

Pour out the water and pour in the pasta. Top with remaining ragù, sprinkle with parsley and serve immediately. Pass grated cheese at the table, if desired.

Thankful Soup “Thanksgiving in the Sorom family means that the family gathers in the living room and just before our turkey feast we have a cup of Thankful Soup. While quietly sipping the soup, we listen as each family member expresses their thanks for the joys and learning from the past year and for the many ways we show love and caring in our family. A young member of the family might say, “I am thankful for our dog Siri because she sometimes helps me eat the food I don’t like and she is fun to hug.”

• MELT 1/4 cup butter in a sauce pan • MINCE 1/3 cup leeks, 1/4 cup celery, 2 Tablespoons green pepper, 2 Tablespoons parsley and ADD to butter and SAUTE until tender • ADD 2 Tablespoons flour, 1/4 teaspoon dry mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper, 1 Tablespoon Worcestershire • COOK one minute, stir in 1 1/2 cups chicken broth • HEAT to boiling for 1 minute ADD 1 1/4 sharp cheddar cheese, stir until melted • COOL for 15 minutes • Put into a blender or use an immersion blender and puree • ADD 1 cup cider (recipe calls for an additional 1/3 cup cream but the cheese really makes it rich enough) • HEAT until hot Notes • Hard or regular cider can be used. Hard cider gives a stronger flavor. Kids prefer the sweet version.

• Recipe calls for 1/3 cup cream but the cheese makes it already quite rich so we do not add it.

• This is a rather small recipe so we triple it for 12- 14 people.

• Top soup with snipped chives.

Suzanne & Terry Sorom Terry Sorom was one of the Founding Trustees of CFNCW back in 1986. He served until 2003 when we finally let him retire. Terry also chaired the committee to replace Ray Taylor when he retired. Terry and Suzanne are generous donors, dedicated volunteers, and active in the Wenatchee Downtown Rotary. Suzanne is an outstanding cook and never misses an opportunity to share her skills with family and friends.

Still active travelers, you never know where they may be at any given time. We are forever grateful for their contributions past and present!

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Finnish Coffee Cake “Kay loves to bake. When she found this recipe, she started baking it around the Christmas holidays. It was such a hit that we stated giving it away as a Christmas treat to family, friends and co-workers. it has become so popular that In a typically holiday season Kay will bake between 50-60 loaves that we give away to others as a holiday treat. Kay reports that it is REALLY easy and can be done in a Cuisinart. This recipe makes 4 loaves at a time (or 3 larger loaves).”

Dissolve: 1 package dry yeast 1/2 cup warm water

Gil & Kay Sparks Gil is CFNCW’s current Board President. His countless hours of dedicated leadership, his careful analysis of all things administrative, programmatic, legal and financial make him ideal for this importance governance role. Gil has offered his expertise to dozens of nonprofit organizations in our region, and helped ensure the growth of community pillars such as Pybus Market. Kay, with her fantastic sense of humor, genuine warmth of personality and her delicious (and nutritious) baked goods, rounds out the “Sparks Package.” Thank you for everything, Gil and Kay!

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Mix, then add to above: 2 cups scalded, cooled milk 1 scant cup sugar 1 tsp. salt 1 tsp. cardamom 4 beaten eggs 2 cups flour (I use King Arthur's Bread Flour) Add and beat until smooth: 3 cups flour Add and beat until glossy: ½ cup melted butter/margarine Add enough flour to make stiff dough: 3-4 cups flour Turn out, cover with an inverted bowl, let rest for 15 minutes. Knead until smooth, put in greased bowl, turn, cover, let rise until double. Punch down, let rise again until doubled again, about 30 minutes Divide into 4 equal parts, then divide each into 3 equal parts. Roll each of the 3 parts into 12-15 inch stick.

Braid, put on greased baking sheet/cooked sheet.

Cover and let rise until puffy, about 20 minutes.

Brush with glaze of beaten egg, pinch of sugar and finely chopped nuts (almonds, walnuts).

Bake for 25-30 minutes in 375 degree oven until lightly bronzed.

Freezes well when well wrapped.

Pecan Pie “My mother grew up in a small town in eastern Texas (Cushing). Every year at Christmas she would make pecan pie – a memory from her childhood home, which we in turn, carried on as a Christmas tradition for our own family. You will note that the “Spry Pastry Mix” she used makes SIX pies; she would make an apple, blueberry or cherry pie for dinner practically every night, and we boys would eat it all!”

Filling 3 Tbsp. butter 3 eggs ½ tsp. vanilla ½ cup brown sugar ¼ tsp. salt 1 ½ cup pecan halves ½ cup milk 1 cup corn syrup Cream butter and sugar. Add other ingredients and blend. Pour into pie shell and bake at 425 for 15 minutes then at 350 for 45 minutes or until knife comes out clean. (Alternate recipe, very chewy and sticky: 1 c sugar; 3 eggs; 4 T butter; 1 t vanilla; 1 c dark corn syrup; 1 c pecans.)

Spry Pastry Mix Mix 7 cups (approx. 2 lbs) sifted flour and 1 Tbsp. salt Divide 1 2/3 cups (1 lb) Crisco into 2 equal parts. Cut in ½ of the Crisco until as fine as meal. (Cut in lightly!)

Cut in remaining Crisco until particles are size of large peas. Do not overmix.

This recipe makes 10 ¼ cups pastry mix - enough for 6 one-crust pies (8 inch) or 1 two crust pie, 2 one-crust pies and 1 dozen tart shells. (A two crust pie take 3 cups mix.) To make pie crust add approximately 1 T water per cup of mix.

Russ Speidel Russ has been with CFNCW since the very beginning. Russ helped the group of founding board members wade through the legalities of establishing a community foundation with the funds from the sale of Chelan County Medical Services Corporation in 1986.

Since that time, 32 years ago, Russ regularly attends and participates in CFNCW board meetings, assisting us in a variety of legal matters. Russ tirelessly promotes the foundation as a way to safeguard the charitable intentions of people in this region, resulting in several legacy gifts that will serve this community in perpetuity. Thank you Russ, for your tremendous dedication!

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Chocolate Honey Tart Non Stick Vegetable oil spray 9 whole chocolate graham crackers (about 5 ounces) 4 Tbsp. (1/2 stick) butter, room temperature, divided 1 Tbsp. honey 1 cup heavy whipping cream 12 oz. bittersweet or semisweet chocolate chips 1 Tbsp. unsweetened cocoa powder Preheat oven to 350 degrees. Spray 9-inch diameter tart pan with removable bottom with nonstick spray.

Grind graham crackers with 3 tablespoons butter and honey in processor until fine crumbs form.

Press crumbs evenly onto bottom (not up sides) of prepared tart pan. Bake until set about 10 minutes.

Cool.

Mark Spurgeon Mark Spurgeon is a renaissance man – a musician, computer coder, photographer, scuba-diver, educator, school administrator, rodeo aficionado, and Port of Douglas Commissioner. He describes himself as “failing retirement” and we believe it! As a member of our Executive Committee and Chair of the Grants Committee, Mark spends countless hours every year joining CFNCW staff on site visits for our grant programs and thoughtfully contributing to the strategic leadership of the organization. Mark is full of stories, and we’ve been enjoying them since he joined our board in 2013.

Thank you Mark – for sharing your retirement with us!

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Bring cream just to a boil in small saucepan. Place chocolate chips in medium saucepans. Pour hot cream into chocolate chip sauce pan. Stir over medium-low heat just until melted and smooth. Pour chocolate mixture over crust in tart pan. Chill at least 45 minutes (firm after 2 hours). Cut into wedges and serve. Can be made 1 day ahead - cover and keep chilled and let stand at room temperature 1 hour before serving.

Jewel Swirls 2 cups flour ½ tsp. soda ¼ tsp. salt ¾ cup butter ½ cup sugar ½ cup sour cream Sift the dry ingredients together. Cream the sugar and butter together. Blend in the sour cream. Then add the dry ingredients. Blend well. Chill 1-2 hours for easier handling. Roll out on floured surface, half of dough at a time. This should make approximately two 14x7 rectangles. Sprinkle each with ½ package of flavored gelatin. Roll up, starting with the 14 inch side. Chill 1-2 hours. Cut into 1/8 inch slices. Place on ungreased cookie sheets. Bake at 325 for 10 minutes, until lightly browned. If you like crunchy cookies bake a little longer. If you like chewy cookies bake until the cookie is slightly brown.

Celebration Cheese Balls 2 packages (8 ounces each) cream cheese, softened 1 cup grated Parmesan cheese 2 garlic cloves, minced In a large bowl, beat cream cheese, Parmesan cheese and garlic until blended. Divide into three portions.

Pine-Nut Pesto Cheese Ball 2 Tbsp. prepared pesto 2 Tbsp. minced fresh basil 10 Tbsp. toasted pine nuts, divided For Pine Nut-Pesto Cheese Ball: Beat one portion of cream cheese mixture and pesto until blended.

Stir in basil. Chop 2 tablespoons pine nuts; stir into cheese mixture. Shape into a ball; roll in remaining pine nuts. Wrap in plastic; chill until firm.

Horseradish-Bacon Cheese Ball 2 Tbsp. prepared horseradish 1/2 cup crumbled cooked bacon 1 green onion, finely chopped For Horseradish-Bacon Cheese Ball: Beat one portion of cream cheese mixture and horseradish until blended. Stir in bacon and onion. Shape into a ball.

Wrap in plastic; chill until firm.

Salsa Cheese Ball 2 Tbsp. tomato paste 1/8 tsp. salt 2 Tbsp. minced fresh cilantro 1 Tbsp. finely chopped onion 1 Tbsp. minced seeded jalapeĂąo pepper Assorted crackers For Salsa Cheese Ball: Beat one portion of cream cheese mixture, tomato paste and salt until blended. Stir in cilantro, onion and jalapeĂąo. Shape into a ball. Wrap in plastic; chill until firm.

Can refrigerate up to two weeks. Serve with crackers.

Mike Steele When Mike joined our board in 2016 he was a mere citizen, Executive Director of the Chelan Chamber of Commerce and an all-around great guy (oh yeah, did we mention that he also used to work in the White House?). Fast forward to 2018 and now Mike is a State Representative for the 12th District. He splits his time between Olympia and Chelan as best as he can, while still carving out time for the Community Foundation.

Mike is as kind, smart and dependable as they come.

We appreciate his board service tremendously!

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Christmas Morning Sticky Buns “I love being able to get up Christmas morning and in 30 minutes warm gooey sticky buns are ready!

This is also super easy to make with kids on Christmas Eve to keep them busy. Hopefully a great way to kick off a ski day!”

24 Rhodes Yeast Dinner Rolls (in the frozen section) thawed but still cold ½ of a 3.5 oz box butterscotch pudding mix (NOT instant) ½ cup chopped Pecans ½ cup brown sugar ½ cup butter, melted

Beth Stipe It’s hard to hear the name “Beth Stipe” and not immediately think of her warm smile and easy laugh. Beth makes everyone she meets feel welcome, important and worthwhile…and it is because she genuinely believes it. Beth took the reins of CFNCW in 2003 and is now in her 15th year as our Executive Director.

Under Beth’s leadership, CFNCW’s assets have grown to $85 million, resulting in additional programs and staff. Our successes are on the radar among foundations nation-wide, and she is well respected across the field. She is a trusted community leader and great friend.

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• Spray a Bundt pan with cooking spray • Cut dinner rolls in half and dip in the dry pudding mix to coat • Sprinkle 1/3 of the nuts in the bottom of the pan • Arrange a layer of rolls, sprinkle nuts, repeat until all rolls and nuts are in the pan • Sprinkle any remaining pudding mix on top • Combine the melted butter and brown sugar until you have a syrup • Pour over rolls • Cover with plastic wrap • Let rise overnight • Remove plastic and bake at 350 degrees for 20 minutes • Cover with foil and bake a final 10-15 minutes • Remove foil, loosen sides with knife and invert on a plate

Armenian Lamb and Green Beans Stew “This is a classic dish of the Eastern Mediterranean.”

1 lb finely ground lamb 1 medium onion, chopped 1 can diced tomatoes, lightly pureed in food processor 1 small can tomato sauce 1 tbsp butter 1 lb fresh green beans, cut in half crosswise ½-1 tsp salt A few grinds of fresh pepper 1 tsp dried basil 1 tbsp dried dill weed ½ tsp garlic powder A few splashes Worcestershire sauce • Melt butter over medium heat in a heavy Dutch oven on the stovetop.

• Crumble and add ground lamb, stirring and cooking until no longer pink.

• Pour off some of fat, put back on stove, add chopped onion, and cook until onion translucent.

• Add tomatoes and tomato sauce and simmer (light boil) for a few minutes.

• Add seasonings and blend.

• Add green beans and mix everything together.

• Bring the pot to a boil, turn down to low, put a tight lid on the pot, and simmer for 30-60 minutes, stirring occasionally, until the beans are tender, but not mushy.

• Finished dish should be “saucy”, so it might be necessary to add water or a little beef broth to the pot during cooking.

• Serve with simple rice pilaf (long grain rice like Basmati, cooked in chicken broth and a pat of butter) and a yogurt/cucumber salad (tzatziki).

Kris Taylor Kris Taylor spent 10 years on the Community Foundation Baord of Trustees, serving two of those years as our Board Chair. Kris’ financial acumen and kind personality made her an ideal leader here and while we miss her presence on our board, she continues to support the foundation in various ways. This recipe looks amazing and we will make it thinking of her. Thank you Kris!

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Cherry Coconut Bars “This has been one of our favorite holiday treats for many years. My daughters now make it for their families.”

Crust 1 c flour ½ c butter 1 Tbsp. powdered sugar Combine ingredients. Pat into the bottom of an 8x8 inch pan. Bake at 350 for 25 minutes.

Ray & Betty Lee Taylor Ray Taylor knows where everything is in our basement.

He is our root system; he is the one who planted the seeds that are today’s reality at CFNCW. As the founding CEO of the Community Foundation in 1986, Ray’s earnest, trustworthy and honest character engendered the support and participation of philanthropic citizens and leaders throughout the region in the critical early years of the foundation. His meticulous record keeping, memory for detail and personable demeanor made him the perfect face of the Community Foundation. Even though Ray retired 15 years ago, he still manages the AZ Wells Fund distribution and continues to advocate for the work of CFNCW throughout the community.

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Filling 2 eggs (beaten) 1 cup sugar ¼ cup flour ½ tsp. baking powder ¼ tsp. salt 1 tsp. vanilla ¾ cup chopped nuts ½ cup coconut ½ cup maraschino cherries, quartered Combine ingredients. Spread mixture over crust and bake at 350 for an additional 25 minutes.

Krumkake “Earl is part Norwegian. His family made Krumkake at Christmas time and we have followed that tradition by always making them on Christmas Eve. Krumkake is a Norwegian waffle or cookie. As you see below, the recipe is simple. We use a special, decorative, two-sided krumkake iron griddle. At first we made them right over the stove burner, but after being in Norway and seeing that Earl's relatives had "gone modern" and were now successfully using electric griddles, we adopted that plan. (We saw no change in the quality!)”

2 eggs 1 cup sugar 1/2 cup melted butter ¾ tsp. vanilla 1 cup sour cream ½ cup milk 2 ½ cups flour Beat the eggs and sugar. Add the cooled, melted butter, vanilla, sour cream, and milk.

Add the sifted flour to the egg mixture. Drop a small tablespoon of batter onto the middle of the griddle.

Bake rapidly-about 30 seconds. Lift the krumkake off the griddle and roll it around a special wooden roller cone. Take it off while still warm and pliable and have a pretty cone cookie. Let the krumkakes dry and then stuff them with whip cream.

Earl & Barbara Tilly When we think of pillars in this community, Barbara and Earl Tilly are top of mind. They are perfect examples of servant leadership – volunteering countless hours through their church and other community groups to helping those in need. Barbara founded the “Packing Friendship” program which now provides thousands of food staples to students in need through school districts in our region. Earl founded the local chapter of Habitat for Humanity and through his work as a state legislator, former Mayor of Wenatchee and as a Rotarian, has overseen so many improvements to our civic life in Wenatchee that we can’t list them all here. This community is a better place thanks to Barbara and Earl. We are forever grateful.

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Corn Bread Taco Bake “After the birth of our last child, a family friend brought this dish over to the house for dinner one night. We all loved it (both the child and the dish) and it has been a family favorite ever since (both the child and the dish).”

Susan & Peter Valaas Peter Valaas joined CFNCW’s board in 2015, shortly after he retired from his career as an anesthesiologist at Confluence Health. After many long days spent in the operating room, Peter tells us that his participation on the CFNCW board has opened his eyes to the myriad of work and activities that happen every day outside of the operating room. He is a tireless member of our site visit teams, helping us make difficult decisions about where our grant dollars should go. He has boosted our Partners in Giving program as well as promoted Donor Advised Funds to his friends and colleagues in the community who share his philanthropic values.

Peter’s critical thinking, extensive knowledge of the region and his sense of humor are greatly appreciated! Thank you Peter!

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1 ½ lbs ground beef/turkey 4 tbsp (or 1 pkg) taco seasoning 1/3 c water 1 can (12 oz) whole kernel corn, drained ½ c chopped green pepper ½ c chopped onions 1 can tomato sauce 12 oz can chopped tomatoes 1 pkg corn muffin mix 1 can (2.8 oz) French fried onions 1/3 c (1 oz) shredded cheddar cheese Brown meat, onions and green pepper in skillet, drain. Stir in taco seasoning, water, corn tomatoes, and tomato sauce. Pour into 2 quart casserole. In separate bowl, prepare muffin mix according to package directions except add ½ can French fried onions. Spoon corn mix around outer edge of casserole. Bake, uncovered at 400 for 20 minutes.

Top corn bread with cheese and remaining onions, bake 2-3 minutes longer. Serves 6

Eggs a la Martin “A family favorite served on special occasions such as Christmas, New Years, and Birthdays or when any one begs.”

Combine together and mix well: 6 Tbsp. nonfat dry milk 3 Tbsp. flour 1/2 tsp. salt 1/4+ tsp. dry mustard 1/8+ tbsp. paprika In a one quart sauce pan combine: 3 Tbsp. butter 1 ½ cups water Add dry ingredients and stir until sauce thickens, then add: 3/4 to 1 cup grated cheddar cheese Let cheese melt, sauce should end up as a medium cheese sauce Generously butter a 9 inch pie pan and carefully break: 6 to 8 eggs into the pan. (1 or 2 per person) Gently pour cheese sauce around eggs until eggs are covered.

Combine and sprinkle over top of eggs: ¼ cup mixture of soft bread crumbs ¼ cup cheddar cheese Bake for 15 minutes in a 350 oven (if you leave it for more than 15 minutes the eggs will be hard cooked and not soft in the center. When dish is cooked carefully spoon out each egg and place on top of toasted English muffin, cover with cheese sauce.

Mary Ann Warren Mary Ann Warren was one of the first women to serve on the CFNCW board. Her background in early childhood education made her an invaluable asset especially during grant review.

Mary Ann loves to travel and has just returned from an African Safari with her daughter Amanda. Over the years, the Warren family has hosted numerous Rotary Exchange Students, so family recipes and hospitality are an important part of family life!

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Mabel McMillan’s Christmas Cookies Preheat oven to 350 degrees CREAM TOGETHER: 2 cubes butter ¼ teaspoon vanilla ¼ cup sugar ½ teaspoon salt Blend until smooth. (Dough will be thick.)

ADD: ½ cups chopped nuts (pecans, walnuts or other)

Anne & Bob White Anne and Bob White are like family to us. Bob was a founding board member in 1986 and has helped us navigate several legalities since our inception. He is a strong believer in the importance of charitable giving and a trusted advisor to many in our community. Anne joined our board in 2014 and has been tirelessly involved in so many aspects of our work, from site visits, to scholarship review teams and Marketing Committee brainstorming, Anne’s presence keeps us smiling and feeling good about the work we do! Thank you Bob and Anne for so many years of service.

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CHILL DOUGH: Shape dough into balls the size of a tablespoon. Roll in your hands and shape into a fat crescent. Place on cookie sheet. (They do not rise.)

BAKE: 15 minutes or more until edges are brown. Handle gently. Place cookies on surface covered with powdered sugar to cool.

Our deepest thanks to all the people—past and present—who have helped shape and grow this organization.

Staff

(Current and Former) Judy Cleveland Jennifer Dolge Lila Edlund Kristy Harris

Brandon Johnson Allison Neher Claire Oatey Denise Sorom

Beth Stipe Ray Taylor

Board of Trustees Vaishali Bhide Dennis Bolz Pamela Brulotte Matt Canlis Lester Cooper Betsy Cushman Claudia DeRobles Leslie Frytag Alan Groff John Hamilton

Deborah Hartl Craig Homchick David Kolde Danielle Marchant Ken Marson Craig Nelson Jeffrey Ostenson Steve Robinson Karen Rutherford Eliot Scull

Ron Skagen Gil Sparks Russell Speidel Mark Spurgeon Michael Steele Peter Valaas Karen Wade Anne White

Trustees Emeritus John Applegate Faviola Barbosa Jim Baxter Krista Beck Mall Boyd Roger W Bumps Darci Christoferson Bart Clennon Judy S Conner Gerald Copp Courtney Cox Lisa Day Richard Dickson Dale Foreman Elmira Forner Leo Garcia Gerald Gibbons Jane Gilbertsen

Jane Hensel Diane Huntsinger-Carson Ken Jackson Dennis Johnson Mary Lou Johnson Frank Kuntz Gregory Lair Melissa Larson Byron Lee Judith Lurie Hank Manriquez Kenneth Martin Maria Reyes Peter Rutherford Leo Sax Jack Snyder Terry Sorom Chris Stahler

Mike Stancil Kristen Taylor Jacki Thomas Barbara Tilly Nevio Tontini Bing Uylangco Mary Ann Warren David Weber Leon McKinney Joe Merritt Mary Murphy Brian Nelson Irma Oliver Katie Kavanaugh Pauly Rosemary Ramirez Robert White Wayne Wright Page 45

9 S Wenatchee Ave, Wenatchee WA 98801 • 509-663-7716 • www.cfncw.org Page 46