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.