COMMUNITY BRIEFS
COTTAGE GROVE SENTINEL JANUARY 3, 2018 7A
Betty Kaiser's
Cook's Corner
942-1317 or email bchatty@bettykaiser.com
H
appy New Year 2018 everyone! At
our house, we’re starting off the
New Year with…Leftovers! And I’ll
bet your refrigerator is full of the same.
Oh, sure, the pecan pie is probably all
gone but there’s plenty of leftover ham
or turkey to go around and around and
around.
It must be time for soup! This year I’ve
got leftover ham and that means lima
bean or split pea soup. The problem
with sharing soup recipes is that it’s
hard to nail down the exact amount of
ingredients to use. I make soup by the
seat of my pants. A little bit of this, a
little bit of that, etc.
Good soup making is not simple. You
don’t just pop everything in a pot and
walk away. Creating a delicious soup
takes time. Most soups call for layer-
ing ingredients. The broth or liquid is
your base. The veggies and meat are
your center and the seasonings are your
fi nal touch. Yes, soup can be made in a
crockpot but it still needs attention.
A soup’s liquid is a balancing act. Thin
or thick? I start out with the recom-
mended recipe amount but inevitably
add more liquid. Seasoning also var-
ies. I always need to add more at the
end. The amount of salt is a tough
call. I look for low sodium broths and
love Mrs. Dash’s products. Crushed
red pepper fl akes and a few drops of
green Tabasco Sauce really brighten up
vegetable soups. I also use concentrated
chicken, ham or vegetable bouillon.
At my house soup begins in the morn-
ing by sautéing the well-known Mire-
poix (2 parts onion, 1 part each celery
and carrots) that is then added to the
broth with other liquids and seasonings.
Unless it’s a stew that needs to have the
meat tenderized, I add meat toward the
end of the process.
The following recipes are best with ham
off the bone. Place ham bone in a large
kettle and cover it with water. Bring to
a boil and simmer for about one hour
or until the meat starts to fall off the
bone. Remove the bone and meat from
the water and set aside. Skim the fat
from the broth and return to the stove
to prepare the soup. Add ingredients
per recipe. While soup is simmering
remove remaining ham from the bone
and cut into bite-size pieces. Discard
the bone.
These soups can be ready to eat in just
3 hours. They’re best if simmered long
on low heat. Finish seasoning an hour
before serving for a brighter fl avor.
They can also be made the day before
serving. Enjoy!
CORRECTION
In the Dec. 13 edition of The Sentinel in an article titled, "How much a month?"
a local realtor was identifi ed with the incorrect spelling of his name. The correct
spelling is Darin Hemenway. The Sentinel regrets the error.
CGSENTINEL.COM
ore
We Fetch You M yo
ur door!
…and deliver it all to
HAM AND LIMA BEAN SOUP
Simmer ham bone (as above) in 3 quarts water. Remove bone. Skim broth.
Soup:
2 cups dried lima beans
1 medium onion, chopped
4 stalks celery, diced
2 large carrots, shredded
Ham broth (above); add more water as needed
1-2 pints tomatoes
1 8 ounce can tomato sauce
3 whole cloves
2 bay leaves
1 teaspoon basil
1 teaspoon thyme
Last hour additions:
1 chicken or ham bouillon cube
2 tablespoons brown sugar
3 cups chopped ham
Lima Beans: Rinse dried beans, place in pot on stove and cover with cold water;
bring to a boil. Turn off heat and let sit for one hour. Drain and add to 3 quarts of
the broth with the following:
Sauté the onion, celery and carrots in butter. Add to broth with the remaining
ingredients. Simmer all afternoon to blend fl avors and fi nish cooking beans. Thirty
minutes before serving add bouillon cube, brown sugar and chopped ham. Taste to
adjust seasonings. Serve with corn bread and a salad. Serves 6-8 generously.
KCD’S SPLIT PEA SOUP
Simmer ham bone (as above) in 3 quarts water. Remove bone. Skim broth.
Soup:
2 cups dried split peas (or 1# bag)
Ham broth (above) or 2 32-ounce cartons chicken broth
1 large onion, minced
3 celery stalks and leaves, chopped
3 large carrots, grated
2 medium potatoes, grated
1 large bay leaf
1 teaspoon each basil and thyme
Pinch of cayenne pepper
1 teaspoon ham or chicken base
Last hour additions:
Garlic salt and lemon pepper to taste
3 cups shredded ham
Add the split peas to 3 quarts of the ham bone broth. Bring to a boil uncovered
for 2 min; remove from heat. Cover and let stand (1) hour. Sauté the onion, celery
and carrots in small amount of oil. Add to broth with potatoes, and seasonings.
Simmer long and low until very tender, stirring often. Add water as needed. One
hour before serving add: 1 teaspoon each basil and thyme plus 2 teaspoons liquid
smoke and shredded ham. Taste for more salt and pepper or other seasonings.
Serves 8.
Laws
Continued from A1
While redeemers have
seen a fi ve-cent jump in
can returns, a new law ef-
fective Jan. 1 will extend
those returns to nearly all
bottles rather than just
beer and soda cans.
House Bill 3391 will also
go into effect, allowing
undocumented individuals
to obtain no-cost abor-
tions.
The controversial bill
will eventually require
that companies provide
health insurance plans that
include women's health
options.
The legislature debated
more than 700 bills during
its session.
Bonus law: Already in
effect, the new distracted
driving law has seen state
troopers patroling Inster-
state-5 in Dec. Anyone
caught touching their cell
phone while behind the
wheel will face a fi ne. The
third strike brings jailtime.
South Lane Physical Therapy LLC
Did you know?
W. STU HOGG
PT, OCS, COMT
Your referral is good
here! No need to
drive to Eugene.
Storage
Continued from A1
facility to be spilt in half.
One side will be used to
store evidence securely
while the other side may
be used as an instruction
area in the future, com-
plete with fi rearms train-
ing that utilizes simula-
tors.
"It will allow us to store
vehicles that we're waiting
for search warrants on and
it will keep them out of
the rain," Gagner said.
The current storage units
are paid on a monthly
basis, a savings that will
come back to the police
department once the new
facility is completed.
Orthopedic • Sport • Spine
MARIE WILLIAMSON
PTA
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