8 — THE BAKER COUNTY PRESS
FRIDAY, MARCH 18, 2016
Local
Internationally inspired food OTEC holds
Homemade Goodness
By Eileen Driver
Having just celebrated
St. Patrick’s Day with Irish
dishes and looking forward
to Easter with American
dishes, I started thinking
about what food I eat on a
regular basis that originat-
ed in other countries.
I really like Mexican
food, Italian food and Chi-
nese food. There is some
great French food out
there as well, but there are
still a lot of countries and
cuisines out there I have
not tried yet.
So today we are going to
expand our horizons and
venture forth to our kitch-
ens and explore whole new
foods from other countries
and see if we can find any
new favorites.
Let’s start out with some-
thing easy.
I really enjoy a good
stew so since Goulash
means stew will head to
Hungary for our first trip
to new and delicious taste
sensations.
Besides, it cooks in a
crockpot, so how hard can
that be?
Hungarian Goulash
2 tablespoons vegetable
oil
2 pounds stew meat, cut
in 1-inch cubes
1 large onion, sliced
1 ¾ cup beef broth
1 (6 oz) tomato paste
1 clove garlic, minced
½ cup ketchup
2 tablespoons
worcestershire
sauce
1 tablespoon
brown sugar
2 teaspoons
salt
¼ teaspoon
caraway seed
(optional)
2 teaspoons
paprika
¼ teaspoon
pepper
½ teaspoon dry
mustard
1/4 cup cold
water
3 tablespoons flour
Heat oil in skillet over
med-high heat. Cook stew
meat in oil about 10 min-
utes until browned.
Place beef and onions in
slow cooker.
In medium bowl mix
together rest of ingredients
except water and flour.
Pour mixture over beef
and onions in crockpot and
stir together.
Cook on low 8-10 hours
or high 4-5 hours until
meat is tender.
In small bowl mix flour
and cold water together
until well mixed. Slowly
stir into beef mixture in
crockpot.
Turn crockpot to high
for 30 minutes. Serve over
warm egg noodles.
I love slow cooked
tender beef and this one
was very tasty. Now on to
Mongolia for a different
way to fix beef.
This one has oriental fla-
vors and also cooks in the
crockpot so still really easy
to make and oh so tender.
Mongolian Beef
2 pounds sirloin steak
sliced very thin,
1 medium onion, sliced
thin
1 red pepper, sliced
¾ cup soy sauce
1 cup water
1 tablespoon garlic
½ teaspoon ground
ginger
½ cup hoisin sauce
½ cup apricot jam
3 tablespoons cornstarch
3 tablespoons cold water
Place steak and onions
in crockpot. In medium
bowl mix soy sauce, water,
garlic, ginger, hoisin sauce
and apricot jam.
Pour over steak and
onions. Cook on low 68
hours.
Half hour before dinner,
mix cornstarch and cold
water till well blended. Put
crockpot on high, add red
peppers and slowly stir in
cornstarch mixture. Cook
30 minutes more.
Serve over rice.
Now my mother will
tell you that I have been
a picky eater all my life.
I just like to know what’s
in my food before I eat it.
So when I saw this recipe
I said Hoisin Sauce? What
the heck is that?
So I looked for an
ingredients list and found
this recipe to make it from
scratch. Of course once I
saw it had peanut butter in
it I knew it had to be good.
Homemade Hoisin
Sauce
Makes ½ cup
3 tablespoons soy sauce
1 tablespoon water
2 tablespoons molasses
1 tablespoon creamy
peanut butter
1 tablespoon rice or
white wine vinegar
½ teaspoon garlic pow-
der
¼ teaspoon hot sauce
2 tablespoons cornstarch
In small sauce pan com-
bine all ingredients except
cornstarch. Heat over
medium heat until peanut
butter and molasses have
dissolved.
Increase heat to me-
diumhigh and whisk in
cornstarch until no lumps
remain.
Simmer 12 minutes until
slightly thickened.
Can be used as mari-
nade, dip or stir fry sauce.
Stores in refrigerator 12
weeks.
As long as we have the
apricot jam out let’s try
this yummy chicken recipe
from another part of the
world.
Russian Apricot
Chicken
1 (12 oz) jar apricot jam
1 bottle Russian salad
dressing
2 pounds boneless skin-
less chicken breasts
½ onion, chopped
Place chicken breasts in
slow cooker. Mix apricot
jam, Russian dressing
and onions together until
well blended. Pour over
chicken. Cook on low 8
hours. Serve with mashed
potatoes.
Okay , Russian Dress-
ing? Never had it so had
to find out what was in it.
Homemade Russian
Dressing
1 tablespoon finely
chopped onion
1 cup mayonnaise
¼ cup chili sauce or
ketchup
4 teaspoons bottled
horseradish
1 teaspoon hot sauce
1 teaspoon Worcester-
shire sauce
1/4 teaspoon sweet
paprika
Fine sea salt
Use a large heavy knife
to mince and mash the
onion into a paste.
Transfer to a small bowl
and whisk in the mayon-
naise, chili sauce, horse-
radish, hot sauce, Worces-
tershire, and paprika.
Season with salt.
Dressing can be prepared
ahead and refrigerated, in
an airtight container, up to
two weeks.
Suspect in custody after
double shooting at Warm
Springs Reservation
At approximately 8:45
a.m. on Wednesday, March
16th, the Warm Springs
Police Department re-
ceived a report of a double
shooting at a residence on
the Confederated Tribes
of Warm Springs Reserva-
tion.
Inside the residence,
officers found two adults
who had each been shot
multiple times.
A 34-year old woman
was taken by AirLink
helicopter to a hospital in
Bend for treatment. She is
currently in critical condi-
tion.
A 35-year old man who
was taken by ambulance to
Bend for treatment is listed
in serious condition. The
female victim is a tribal
member; the male victim
is not. There were two ad-
ditional adults in the home
who were not physically
injured.
Approximately 100
yards from the residence,
responding officers also
found a 24-year old wom-
an lying on the ground
next to a rifle. She is cur-
rently in custody, and, after
questioning by the FBI
and Warm Springs Police,
she will be lodged in the
Warm Springs Correctional
Facility later today. The
suspect is related to at least
some of those who were in
the home at the time of the
shooting.
The suspect will likely
be transported to Portland
on Thursday to make an
initial appearance before
a federal magistrate. Until
formal charges are filed,
the FBI will not release the
suspect's name.
Assistant United States
Attorney Scott Kerin will
be prosecuting this case.
All defendants are
presumed innocent until
proven guilty.
Do you buy
this newspaper
off the racks
every week?
Why not turn
a habit into a
subscription?
See page 11
for how to
subscribe.
As low as
$29.95/year.
coffee klatch
for members
Sunny Werner/ The Baker County Press
Robbie Fast of Chaves Consulting attended.
BY SUNNY WERNER
Sunny@TheBakerCountyPress.com
On Tuesday, March 15, the members of Oregon Trail
Electric Cooperatives’s (OTEC’s) Board of Directors
hosted an open coffee klatch for member consumers at
Mad Matilda’s Coffee in Baker City.
Historically, Oregon Trail Electric Cooperative was
begun by three local Baker residents in 1987.
Dick Haynes along with Peggi and Glenn Timm col-
laborated to form a cooperative to own and operate the
utility locally.
To prove community support for their plan, the Timms
and Haynes collected one cent each from 700 Baker
residents. They then secured a $33,000,000 loan from the
Cooperative Finance Corporation.
As one of the largest electric cooperatives in Oregon,
OTEC serves consumers in Baker, Grant, Harney and
Union counties. With over 30,000 meters in all four coun-
ties, and a network of overhead and underground lines
of nearly 3,000 miles, the current system represents an
almost $150,000,000 investment.
The OTEC Board of Directors has responsibility for
overseeing this large system. Regular Board meetings are
held at the OTEC Headquarters on 23rd Street in Baker
on the fourth Tuesday of every month at 9:00 a.m.
The Open House at Mad Matilda’s was held to offer
community members and OTEC voters the opportunity
to meet the Board in an informal setting. Board members
and senior staff were present.
Not many community members took advantage of the
opportunity, possibly due to the inclement weather condi-
tions on Tuesday.
Kathleen Keifer, local photojournalist, was in atten-
dance.
Sandy Lewis, a member of Baker’s City Council, said
she was there to find out more about OTEC, and was
particularly interested because her husband had been
employed in Portland at Portland General Electric.
Roberta “Robbie” Fast made an appearance, explain-
ing that, as she worked for Chaves Consulting, “We work
closely with OTEC, and we run the voting for them dur-
ing their elections.”
The next Annual Membership meeting will be Saturday,
April 30. The meeting will be held at the Baker County
Events Center.
Oregon to
incentivize
movies, TV
filming in state
Governor Kate Brown will sign Senate Bill 1507, ex-
panding the Oregon Production Investment Fund (OPIF).
The tax incentive program is designed to increase the
capacity for more film, TV, and new media projects in
Oregon and encourages productions to operate in rural
parts of the state.
"Promoting the creative industry Oregon is so well
known for has a direct economic impact, generating more
than $160 million per year," Governor Brown said. "Now
that we are sharpening our tools to promote growth in Or-
egon, I challenge the film, video, and new media industry
to expand your projects to all corners of the state. Over
the last decade, you all have set the bar very high and I
look forward to you making an even greater impact here
in Oregon for years to come."
Since the introduction of the OPIF in 2005, Oregon
Film tracked the economic activity directly attributed
to the incentive programs as rising from just below $10
million per year, to now over $160 million per year. More
than 100 individual projects and hundreds of local com-
panies have benefitted from OPIF, generating more than
$1 billion in tracked economic activity since its inception.