Homemade Holidays, 2015

e H d a o l m i d e a m ys o H AVORITE RECIPES FROM LOCAL READERS OF ALL AG F G N I R U T ES F EA

November 2015 - A special publication of the Moscow-Pullman Daily News and Lewiston Tribune

2 | Saturday, November 21, 2015 |

HOMEMADE HOLIDAYS

MOSCOWPULLMAN DAILY NEWS & LEWISTON TRIBUNE

staff ff are are the th he Heart of the Holidays for the patients, staff and “The kitchen andd staff community members mbers mbe bbe s at a Gritman Gr Gritman Grit ri an Medical Center.” — Erin Richardson, Coordinator of Food Services

Hot Artichoke Dip from Gretchen Bowman, Dietary Aide 1 - 8 1⁄2 oz. can or jar of marinated artichoke hearts, art drained and chopped 1 cup mayonnaise 1⁄2 teaspoon onion salt or a small amount of minced onion 1⁄4 teaspoon garlic salt or one clove garlic, minced 1 cup grated Parmesan cheese Combine all ingredients. Spoon into ovenproof dish.

Bake at 350°F for 15-20 minutes.

Serve with crackers or sliced baguette.

Red and Green Christmas Salad from Erin Richardson, Coordinator of Food Services Serves 8 Vinaigrette: 1⁄4 cup white vinegar 2 tablespoons lemon juice 1 tablespoon hot, dark mustard (such as Dijon) 1⁄2 teaspoon salt 1⁄4 teaspoon ground pepper 3⁄4 cup extra virgin olive oil Place vinegar, lemon juice, mustard, salt, and pepper in a mixing bowl, and whisk until well blended.

Gradually drizzle in the oil while whisking until emulsified.

Place dressing in a covered jar and refrigerate. Shake well before using. (Yields approximately 1-1/4 cups) Salad ingredients: 12 ounces baby spinach 2 ripe avocados 1 pomegranate Rinse the spinach and pat dry. Place in a large serving bowl.

De-seed the pomegranate and add seeds to the bowl.

[Tip: To quickly de-seed a pomegranate, fill a large bowl with cold water. Break apart the exterior hull and remove the seeds with your fingers under the water.

The seeds will sink and the membrane will float to the surface. You can then easily scoop out the membrane and exterior shell, then drain the water to retrieve the seeds. Working under water also prevents your hands from getting stained.]

Cut the avocados in half, discard the pits, and slice lengthwise into thin segments, then across to create chunks. Scoop away flesh from the skin with spoon.

Add avocado chunks to salad bowl.

Heat 2⁄3 cup of the vinaigrette (recipe above) in microwave for 30 seconds to 1 minute until warmed, but not hot. Drizzle dressing over greens and toss. Serve immediately.

Easy Christmas Toffee from Julita Carroll, Caterer Toffee ingredients: 2 cups butter 2 cups white sugar 1⁄4 teaspoon salt

GRITMAN

Topping: 2 cups semisweet or milk chocolate chips 1 cup finely chopped almonds (or whatever topping you like, we have also used granola).

In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil and cook until the mixture becomes a dark amber color, and the temperature has reached 285° F (137°C). Stir occasionally.

While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.

As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate chips over the top, and let it set for a minute to soften. Spread the chocolate into a thin even

layer once it has melted. Sprinkle the nuts over the chocolate, and press in slightly. Covering your hands with plastic bags will minimize the mess.

Place the toffee in the refrigerator to chill until set.

Break into pieces, and store in an airtight container.

Eggnog Bread Pudding from Chris Grove, Chef 2 cups eggnog 1 cup sugar 2 eggs 1 teaspoon nutmeg 1 teaspoon vanilla extract 8 slices of bread cut into 1 inch cubes (we like to use cinnamon bread but raisin bread would be good as well) 1 can sweetened condensed milk Heat oven to 350° F. Spray a 2-quart baking dish with cooking spray.

In a large bowl, combine eggnog, sugar, eggs, nutmeg, and vanilla. Blend until smooth. Fold in bread cubes.

Pour into prepared dish. Bake for 40-45 minutes, or until a knife inserted comes out clean.

Once cooled, pour sweetened condensed milk over the top.

Chocolate Peppermint Cookies from Todd Unger, Lead Cook Makes 3 1⁄2 to 4 dozen cookies 1 1⁄2 pound butter 2 1⁄2 cup granulated sugar 1 1⁄2 teaspoon baking soda 1 1⁄2 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon peppermint flavoring 1 cup cocoa 4 cups flour 2 cups chocolate chips 1 cup peppermint candy, mashed Preheat oven to 325°F Cream butter and sugar, add eggs, vanilla, and peppermint flavoring.

Add flour, cocoa, baking soda, and salt; mix together. Add chocolate chips and peppermint candy to mix.

Scoop onto cookie sheet once all ingredients are mixed. Bake on ungreased cookie sheet 12.5 minutes.

Where it feels like family. www.gritman.org

Saturday, November 21, 2015 |

HOMEMADE HOLIDAYS

Dear Readers,

MOSCOWPULLMAN DAILY NEWS & LEWISTON TRIBUNE

At the Moscow-Pullman Daily News, we love celebrating old traditions and startingg new ones. last year we started a new one, our Homemade Holidays Cookbook. This yearr we continue the tradition with our second edition cookbook, showcasing recipes submittted by local readers as well as other tips and tricks for cooking and baking. We hope you u try them all and add them to your holiday cooking recipes.

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Homemade H olida ys FEATURING FAVORITE RE

CIPES FR OM LOC A

L R EA

DERS OF A LL

AGES

Our wish is to watch this cookbook grow over the years. To do this, we need your help. As you cook, bake and celebrate with friends, please feel free to share more recipes and pictures with us for next year’s book. You can send these recipes and pictures to Sadie Williams at swilliams@dnews.com. With your help, the third annual Homemade Holidays Cookbook will be larger and full of even more yummy local recipes.

Thank you for your continued support and readership.

From our newspaper family to yours - Happy Holidays!

Novem ber 2015

- A spec ial publ

ication

Easy Chocolate Fudge In a large pot boil together until it Submitted by Stir until melted (if you wish you reaches 230F on a candy thermomAnna Harlow-Truscott - Pullman, WA can add extras below). Then pour eter. Continually stir so it doesn’t into the 9x13, let cool, cut and scorch.

Generously butter a 9x13 pan enjoy.

Pour over in a big bowl: • 3 cups or 1 1/2 lbs of sugar Optional Ingredients: • 1 bag or 12 oz semi sweet • 12 Tablespoons or 6 oz butter • 1 cup chopped roasted walnuts chocolate chips • 1 1/2 cups of evaporated milk and 1 cups of mini marshmallows • 1 1/2 cups or 7 oz for rocky road fudge mini marshmallows

of the M oscow-P ullman Dai

ly New s and Le wiston

Tribun e

• 1 cup chopped candy canes for mint fudge • 1 cup chopped roasted almonds and a sprinkle of course sea salt on top for salted almond fudge • 1 cup of milk, white, peanut butter, butterscotch, mint chips for extra chocolate fudge • Sprinkle the top with colored sprinkles

Mincemeat Cookies Submitted by Mary Steed - Moscow, ID

• 1 cup shortening • 3 eggs • 1 tsp vanilla

The following recipe was given to my Mother in the 1940s. Growing up we didn’t have chocolate chip cookies the following was our cookie of choice, especially at holidays and to this day it remains a favorite of mine and my adult children now in their 40s.

Probably not as popular with the grandchildren as they all seem to prefer the homemade chocolate chip cookies.

Add:

Mix Together:

• 1 cup white sugar • 1 cup brown sugar

• 1 cup flour with 1 tsp soda • more flour, (Approximately 3 cups) until dough can be handled Divide dough into thirds Roll 1/3 at a time on well floured oil (wax) paper or saran wrap.Shape into a rectangle.Don’t roll too thin.

Spread with filling, I use store bought mincemeat with raisins & apples or one can use homemade mincemeat.

Also one can use any fi lling you like made with apricots, dates, etc.

Spread it over the dough the way

one would make cinnamon rolls.

With help of the paper, roll up the dough like a cinnamon roll, and Chill. Cut into 1/2 inch slices, bake at

350 degrees F until lightly brown. I make these ahead and freeze the rolls then when I want cookies for holidays, I slice and bake.

Holiday Help from our...

Scratch Bakery Full Service Deli Fresh Meat

ROSAUERS

Department Floral Department

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4 | Saturday, November 21, 2015 |

HOMEMADE HOLIDAYS

MOSCOWPULLMAN DAILY NEWS & LEWISTON TRIBUNE

Dave’s All-in-One Dish Pork Chop Dinner Submitted by Dave Hites - Lewiston, ID

• 1 tsp. cinnamon • 1 box of pork stuffing

Preheat oven to 350 degrees.

Ingredients: Spray a 10 ½ x 9 baking dish with • 4 boneless pork chops, browned 5 cooking spray. minutes.

Place 1 can of apple pie filling on • 1 can of apple pie filling • 1-2 granny smith apples(optional) bottom of dish….you may wish to

Seven Layer Mexican Dip Submitted by Karen Lewis - Lewiston, ID In 13x9 pan layer from the bottom up: • 1 can Re-fried Beans (Large or small as desired) • 1 container Guacamole Dip (16 oz) • Sour Cream & 1 pkg Taco Seasoning (Blend together)

Chill overnight in refrigerator then add: • Shredded Cheddar Cheese • Black Olives • Green Onions (Chopped) • Fresh diced tomatoes (Drain after they are cut to avoid making cheese soggy) Serve with Tortilla Chips

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also add 1-2 thinly sliced granny smith apple(s) and cinnamon on top of pie filling.

Place browned boneless pork chops on top of pie filling.

Place prepared stuffing on top of pork chops.

Cook, covered at 350 degrees,

for 30-40 minutes (depending on thickness of the pork chops).

Remove cover and cook an additional 20 minutes.

ENJOY!

Kerri’s Black Friday Bolognese Sauce Submitted by Kerri Sandaine - Clarkston, WA I always make this bolognese sauce and pasta during the holidays when everyone is tired of turkey sandwiches. It’s delightful, aromatic and highly recommended by my family. • • • • • • • • • • • •

1/2 cup olive oil 1 1/2 cups grated carrots 1 large red onion, diced 2 pounds lean ground beef 2 Tbsp. oregano 2 Tbsp. basil 1 small can tomato paste 5 cloves minced garlic 1 cup red wine 2 Tbsp. Worcestershire 2 cans (28 oz.) whole tomatoes 1 cup milk

• Salt and pepper to taste Heat oil, add carrots and onions.

After a few minutes, make a well in the center of the mixture and add ground beef. Cook until brown and gradually stir into carrots and onions. Add oregano and basil. Make another well and add tomato paste and garlic. Stir together and make another well. This time add the red wine, up to two cups, depending on how much you like wine. Add Worchestershire. canned tomatoes and pour milk in last. Simmer for at least 30 minutes and up to 2 hours.

Serve with your favorite pasta and grated Parmesan cheese. Serves eight.

Lemon Chicken Submitted by Delsie Wiggins Oils and Prayers • 3 chicken breasts, split (6 halves) • ¼ lb. butter • 1/3 c. lemon juice • 3 drops Lemon Essential Oil • 1 ½ T. poultry seasoning In small saucepan, combine butter, lemon juice, and poultry

seasoning. Heat until boiling.

Remove and add Lemon Essential Oil. Reserve a small amount for drizzling over finished dish. Place chicken breasts in a pan under broiler or on grill. Baste liberally on both sides. Broil 20-25 minutes, watching carefully not to char too much. Turn breasts over and baste again. Broil 5-10 minutes or until golden brown. Serve drizzled with remaining seasoning mixture.

Saturday, November 21, 2015 |

HOMEMADE HOLIDAYS

MOSCOWPULLMAN DAILY NEWS & LEWISTON TRIBUNE

Hearty Vegetable Beef Soup

Broccoli Bake

Submitted by Karen Lewis Lewiston, ID

Submitted by Leana Nitcy - Sandpoint, ID

• 5 lbs lean stew meat • 3-4 whole carrots or use mini peeled carrots • 3 stalks of celery • 1 small turnip • 6 Russet potatoes • 1 Small head of green cabbage • 1 small onion

• 2-3 Beef bouillon cubes • 2 can whole kernel corn • 1 can diced tomatoes • 1 can tomato sauce In Dutch oven brown stew meat and chopped onions in a little shortening. Add some water and chopped celery and carrots and bouillon cubes. Simmer about 20

minutes on low. Chop turnip and some cabbage and add to pot simmer another 20 minutes.

Peel and cut up potatoes. Add potatoes, tomatoes & tomato sauce to pot. Make sure there is enough liquid for everything. Simmer on low about 20 minutes; add the can of corn.

Serve with warm bread & a slice of cheddar.

• • • • • • • •

2 pkg. broccoli (whole) 1 small onion, minced 1 small jar cheese whiz ¼ tsp garlic powder 1 small can mushrooms 1 can water chestnuts 1 cube margarine Cracker crumbs Sauté onion in ½ cube marga-

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rine; add garlic powder and cheese, cook until melted. Add water chestnuts and mushrooms. Stir until mixture is covered in cheese. Cut broccoli into pieces and put into a casserole dish. Pour cheese mixture over broccoli and mix together.

Melt ½ cube of margarine and mix with cracker crumbs.

Spread crumbs over broccoli.

Bake at 350 for 35 minutes.

Hay Stacks Submitted by Shubert Family • • • • • • •

Main Ingredient: Crispy Chow Mein Noodles Options: Semi-Sweet Chocolate Chips Butterscotch Chips Chopped Candy Canes White chocolate chips

• Chopped nuts of your choice • Sea Salt • Shredded Coconut Step One: Choose your ingredients.

Step Two: Cover a baking sheet with wax paper.

Step Three: In a large pot melt chocolate and/or butterscotch

papered cookie sheet. chips. Warm until melted. Do Optional: Sprinkle with shredded not over heat. As an option add coconut or sea salt if desired. chopped candy canes, coconut, Step Six: Put in refrigerator to and/or your choice of chopped nuts. stiffen.

Step Four: Thoroughly mix in Step Seven: Eat and enjoy. noodles.

Step Five: As soon as the ingredients are combined and the chocolate is still soft, spoon out tablespoon amounts onto the wax

Lemony Lemon Bars Crust:

• 1 c. butter, softened • 2 c. flour • ½ c. sugar Blend together butter and sugar.

Add flour. Press into the bottom of a 9” x 13” ungreased pan. Bake for 15-20 minutes until golden brown around the edges.

Filling: • • • • •

4 eggs 1 ½ c. sugar ¼ c. flour Juice of 2 lemons 1-2 drops Lemon Essential Oil

Preheat oven to 350º. In a large bowl, combine sugar and flour. In a separate bowl, mix eggs, lemon juice and Lemon Essential Oil. Mix all together and pour over baked crust. Bake for an additional 20

Oils

and

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min. As the bars cool, they will become firm. Once cool, cut into desired size squares. Sprinkle with powdered sugar.

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e Clove Bud e Basil e Black Pepper e Coriander e Cardamom e Fennel e Ginger e Cilantro e Cinnamon e Grapefruit

e Lavender e Oregano e Peppermint e Lemon e Lemongrass e Rosemary e Thyme e Lime e Marjoram e Wild Orange

Call to see how you can use these Essential Oils in your Holiday Recipes.

208-305-6534

oilsandprayers@gmail.com

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Independent Wellness Advocate #1107662

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6 | Saturday, November 21, 2015 |

HOMEMADE HOLIDAYS

MOSCOWPULLMAN DAILY NEWS & LEWISTON TRIBUNE

Almond Butter Spritz Submitted by Anna Harlow-Truscott Pullman, WA • 6 oz Almond Paste, room temperature • 6 oz Sugar • 6 oz Butter (unsalted), soft • 6 oz Crisco • 1/4 cup Egg Whites, room temperature • 14 oz Cake Flour, sifted • Pinch of Salt • 1 T. Lemon Juice and Rum • 1 tsp. Vanilla Pre heat the oven to 350F Cream the Almond paste, sugar, butter, and Crisco until light and fluff y. Slowly add the egg whites, and mix until light and fluff y. Mix in the cake flour and pinch of salt.

Finally mix in the lemon juice, rum and the vanilla.

There are several ways you can shape these cookies. If you have

a Spritz gun you can use that to make the traditional shape cookies using the plates that came with the cookie gun. You can use a piping bag and a star tip and pipe the cookies into pretty rosettes.

A cloth pastry bag works the best for this as do strong hand muscles.

Also you can scoop these cookies with a small scoop or a tablespoon and flatten them with crosshatch pattern using a fork. Also they look very pretty and festive if you sprinkle them with festive sprinkles before baking.

How ever you shape these cookies bake them on a lined cookie sheet with parchment paper or a silicon pad and bake for 8-10 minutes or unit very light golden brown.

Fern’s Sour Cream Sugar Cookies Submitted by Kerri Sandaine - Clarkston, WA

My Grandma’s blue-ribbon sugar cookie recipe is legendary in our family. If we had a dollar for every cookie she ever baked, we’d make Donald Trump look like a pauper. OK, maybe that’s a stretch. But Grandma Fern did love to bake, and my siblings and I grew up eating these delicious sugar cookies on a regular basis.

Now our kids are baking them for their children, and the family tradition continues. Hope you enjoy them as much as we do. (P.S. The secret ingredient is sour cream.)

• • • • • • • • • •

1 cup shortening 2 cups sugar 2 eggs 1/2 tsp. salt 1/2 tsp. mace 1 tsp. baking soda 2 tsp. baking powder 4 cups flour 1 tsp. lemon extract 1 cup sour cream

Combine the ingredients and freeze dough for one hour. Shape into small balls and dip one side in sugar. Bake at 325 degrees for 12 minutes.

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Saturday, November 21, 2015 |

HOMEMADE HOLIDAYS

Lasagna Submitted by Karen Lewis - Lewiston, ID • 1 lb hamburger • 2 jars of Ragu flavored with meat spaghetti sauce • 1 box Lasagna noodles • 1 small curd cottage cheese regular size • 2 eggs • 1/2 cup milk or Ricotta cheese • 4 cups shredded Mozzarella cheese • Grated Parmesan cheese

MOSCOWPULLMAN DAILY NEWS & LEWISTON TRIBUNE

Pineapple Pretzel Salad Mix: milk, cottage cheese & eggs In 13x9 pan Layer from the bottom up:

1. Cooked lasagna noodles 2. Hamburger and spaghetti mixture 3. Cottage cheese, egg, milk mixture 4. Top with shredded Mozzarella 5. Repeat 2 more times - there are three layers total.

6. Sprinkle Parmesan cheese on top 7. Bake at 350 degrees for 1 hour, Brown hamburger, drain and mix take out of oven and let stand at least 15 minutes before cutting. with spaghetti sauce Prepare lasagna noodles

Submitted by Leana Nitcy - Sandpoint ID • 1 8oz. pkg. cream cheese • 1 tub cool whip • ½ cup sugar Mix together above ingredients, whipping until blended. Then add 1 can crushed pineapple to mixture. Set aside.

• • • •

Pretzel mixture: ½ cup crushed pretzels 1 cube butter ½ cup sugar

Mix together, then spread in pan and bake at 375 for about 7 min. or when mixture bubbles.

Remove from oven and set aside to cool.

To serve: Break up pretzel mixture into small chunks and stir into cool whip/cream cheese mixture just before serving.

Boiled Raisin Cake Submitted by Janice Keatts - Lewiston, ID This cake is great for people with dairy allergies because it has none, and it is really moist!

• • • • •

2 cups sugar 2 cups apple juice 1/2 cup shortening 2 cups raisins 1 medium apple, peeled and shredded

In a medium saucepan simmer sugar, juice, shortening, raisins & apple together for 10 minutes, stirring occasionally. Cool 10 minutes.

• • • • • • •

2 cups unsifted all-purpose flour 1 tsp baking soda 2 tsps baking powder 1 tsp ground cinnamon 1 tsp ground allspice 1 tsp ground cloves 1 tsp ground nutmeg

In a large bowl, mix together dry ingredients. Pour cooled sugarraisin mixture into the flour-spice mixture (it will foam and expand that is why you need a larger bowl).

Mix well Pour batter into greased 13 x 19 pan and bake in preheated oven at 350 for 25 to 30 minutes.

Can be frozen

Thelma’s All Bran Rolls Submitted by Kathleen Johnson - Troy, ID • • • • • • • • •

1 cup shortening (Crisco) 1 cup boiling water ¾ cup sugar 1 cup All Bran cereal 1 ½ teaspoon salt 2 pkg. yeast 2 eggs 1 cup lukewarm water 6-7 cups flour

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Mix shortening, boiling water, sugar, All Bran, and salt. Stir until shortening melts. Let stand a few minutes until lukewarm. Add eggs and stir. Add yeast dissolved in the lukewarm water and stir. Add half of the flour and beat two minutes.

Stir in remaining flour and knead well. Dough should not be sticky, but not “dry”. Cover and let rise for about an hour and half. Knead again and let rise for an hour. Then

make into rolls (grease two 13 x 9 pans with margarine or butter). Let rolls rise again for about 45 minutes. Bake at 375 for 20 minutes or until golden brown. You can also put this dough in the refrigerator overnight and let it rise, make rolls, etc. the next day. Makes 24 large rolls or 32 medium rolls.

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Karen Lewis

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509-330-1060

208-301-1807

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