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About The Baker County press. (Baker City, Ore.) 2014-current | View Entire Issue (Oct. 14, 2016)
8 — THE BAKER COUNTY PRESS FRIDAY, OCTOBER 14, 2016 Local Dedicated to my father . . . Ground black pepper to taste In a large skil- let put the onion, celery, potatoes and carrots. Drain juice from clams and pour over veg- etables in skillet. Add water just till covered and cook on medium Homemade Goodness heat till vegeta- bles are tender. By Eileen Driver Meanwhile in a large heavy I am dedicating this skillet, melt butter over month’s column to my fa- medium heat. ther who passed away this Whisk in flour until past week and was an smooth. excellent cook himself, Add cream slowly, having been trained as an whisking constantly until army cook. He did have thick and smooth. Stir in a tendency to cook large contents of skillet, heating quantities as he was used hrough but not boiling. to cooking for an army Stir in clams just a few while serving in Korea , minutes before serving so but it was always good to as not to get them tough by eat. One of his favorite things overheating. Season with salt and pep- to eat was Clam Chow- per to taste. der. As a kid I remember My parents and I owned spending many a day at the a deli in Camas, Washing- beach in Washington state ton many years ago and with my family, digging one of our best sellers and clams to make fresh clam of course one of Dad’s chowder, I was not espe- favorite sandwiches was cially fond of the cleaning of the clams part of the day the Rueben. Of course we piled a lot more meat on but the digging part was our sandwiches at the deli fun. I usually have to use than is called for in this canned clams these days recipe, so feel free to em- but it can still taste almost bellish to your stomach’s as good. desire. But don’t forget the Clam Chowder dill pickle on the side, that Serves 8 is just as important as the 2 (6.5 ounce) cans sandwich itself. minced clams Reuben Sandwich 1 cup minced onion Serves 4 1 cup diced celery 8 slices rye bread ( we 2 cups cubed potatoes used swirl rye, but light or 1 cup diced carrots dark will work) ¾ cup butter 8+ slices corned beef or ¾ cup all purpose flour pastrami 1 quart half & half 8 slices swiss cheese 1 ½ teaspoons salt 1 cup sauerkraut, drained Butter Thousand island dressing Preheat a large skillet or griddle to medium heat. Lightly butter one side of each bread slice. Spread thousand island dressing on non buttered side of each bread slice. On thou- sand Island side of 4 of the bread slices layer a slice of swiss cheese, 2+ slices of meat, ¼ cup of drained sauerkraut and 2nd slice of swiss cheese. Cover buttered side out with remaining slices of bread. Grill sandwiches on both sides until golden brown and cheese is melty. Serve hot. One of Dad and mine’s favorite desserts was the Blackberry Cobbler we always had when we went to his parents house for dinner. They had blackberry vines in their yard so picking them was always on the agenda we just had to make sure we put more berries in the bowl than we did in our mouths! Nobody could make Blackberry Cobbler like Grandma did and topped with melting vanilla ice cream it was Heaven on a plate. Blackberry Cobbler Serves 8 ( if you don’t take seconds) 2 ½ cups fresh or frozen blackberries 1 cup sugar 1 cup flour 2 teaspoons baking powder ½ teaspoon salt 1 cup milk ½ cup butter, melted Sugar for sprinkling Vanilla Ice cream In medium bowl gently stir together the blackber- ries and 1 cup sugar. Let stand for about 20 minutes until syrup forms. Preheat oven to 375 degrees. In large bowl mix flour, baking powder, salt and milk. Stir in slightly cooled, melted butter until blended. Drop in clumps over blackberries and juice in 8 inch ungreased square baking pan. Sprinkle sugar lightly over cobbler dough. Bake 45 to 50 minutes until dough is golden brown. Serve with Ice cream. I will always remember my father with love, when- ever I make these recipes and that’s what good food is really all about. The memories we make when sharing good food with the ones we love. Of course I also got my love of peanut butter from my father, when I was just a little girl we had a restaurant down the street from where we lived and he would take them a jar of peanut butter and they would make peanut butter milkshakes just for him. We make them at home now with extra peanut butter so the flavor is unforgettable. Just like my father. Peanut Butter Milk- shake Put in blender 2-3 big scoops of ice cream 2-3 big spoonfuls of peanut butter Splash of milk enough to blend. Pour in cup and enjoy. Huntington sports spooky new haunted forest BY EILEEN DRIVER Eileen@TheBakerCountyPress.com If spooky fun is what you want this Halloween season, then Huntington’s Haunted Forest is the place to be. Open on Saturday after- noon, for a not so scary version for young ones, from 2:30 - 5:00 p.m. pa- cific time as well as Friday and Saturday nights from 6:30 to 10:00 p.m., for the scary version, this is a must-see fun family event. Ella Lyons, an eight year old visitor from Seattle, Washington, who went to the scary night time version said, “ I want it to go again, that was awesome!” Getting to the Haunted Forest is a spooky adven- ture in itself as the drive- way is long and dark and just when you think you are lost you find a sign directing you to a rickety looking old bridge, which looks scary and gives you the chills as you cross it, but is actually perfectly safe. Next visitors will encounter the very nice, but not very nice looking, parking guide who will guide them to the start of their adventure. Not to spoil the surprises in store for visitors, by giv- ing a play by play, but the walk through the Haunted Eileen Driver / The Baker County Press This ghostly pair glows and eerie blue and purple in the night. Forest is filled with imagi- native scenes of glimpses into the beyond, as well as all things that go bump in the night. Guests can wander thru and explore at their own pace or hurry through the scary parts as they like. Melani Lyons, mother of Ella and owner of Dandyli- on Drama, commented, “ It was well worth the price of admission and a wonderful production, especially for their first year.” It will cost $5 per person for the Saturday afternoon kid’s version and $10 per person for the scarier night time version with a 10% discount if there are six or more in any party. The Haunted Forest is sponsored by the Snake River Sternwheeler Asso- ciation and all proceeds go to this non-profit organiza- tion. Those interested can learn more about them at www.lilmillie.com. Check out the Hun- tington Haunted Forest Facebook page for more five-star reviews, then head down to Huntington and follow the signs and you will find it ... dead ahead. Subscribe today for as little as $29.95 per year! Visit www.thebakercountypress.com. Cow hit on Halfway grade Submitted Photo. This black angus cow was the victim of a drunk driving accident on the Halfway/Richland grade last week. At around 8:30 p.m., after dark on Thursday, October 6, a bovine / vehicle collision resulted in the death of both the cow ... and the vehicle. Passersby reported that the driver, Sheila Fae Davis, was out of her vehicle, walking and apparently uninjured shortly after impact. A good samaritan helped put down the suffering animal. Davis was charged with a DUII. Eagle Valley SWCD meeting The Eagle Valley Soil and Water Conservation District will be having their monthly meeting on October 24th at 12 noon in Halfway, OR. Please call the office for more details. The public is welcome, and meals will be avail- able for those who RSVP for the meeting. Please contact Tara at (541) 523-7121 x 100 for a copy of the meeting agenda.
