Recipes: The Northwest Voice

Sweet Memories - And a recipe for homemade jam!

One of the many signs that warm weather has arrived are the various fresh fruit stands I see as I drive around the Northwest. My husband and I love to pull over and bring home a basket or two of sweet berries - even when we are out of town. Being just the two of us, it is not uncommon to have a lot left over. Last summer, my grandmother taught me how not to let the berries go to waste: make homemade jam!

Growing up on a farm during the Depression, my grandmother's mother canned or pickled anything she could put her paws on. My grandmother Rose would stand on her tiptoes in the kitchen, gripping the tile counter top, quietly learning how to get through the upcoming winter. Her favorite thing was washing strawberries and helping her mama in the jam-making process. It was a time for them to talk about an array of things and make memories that Rose still holds precious. As Rose taught me last summer, we were able to create a new generation of memories.

If you are looking for something special to do with your child this summer, this is a wonderful opportunity to bind together in a unique way, as well as a way to enjoy local produce while learning a new skill! I have outlined the jam-making process for you to try this summer - this is exactly the way my grandmother learned as a child (one exception: they did not use pectin; I do because the jam lasts longer).

I just brought home a flat of berries I bought on Snow Road (tastes like sunshine and sugar!) and am now ready to make some strawberry jam. Go get yours and meet me back here....

1. In addition to the fruit, you will need 8-ounce jelly jars, a box of powder pectin, a giant pot to act as a boiling-water canner, a funnel, a ladle, and some tongs. These can be found for the best price at Wal-Mart or Win-Co.

2. Fill the pot up with water and get it to a rolling boil. This takes about 30 minutes on my stove (I suggest making the jam on a summer morning, before the day really gets cooking!). Once the full boil is achieved, put the jars and lids in for sterilization - this is crucial. Ten minutes is sufficient. **After you take the jars and lids out with the tongs, let them air dry. Leave the water on a full boil - this is what you will cook the jam in later.**

3. While the boiling is going on, wash the berries in cool water, remove the hulls, and find something to begin crushing them with (I use a potato masher). You will need 5 cups of crushed berries. This takes a bit of time - be patient and enjoy hanging out with your kids while you work together! *It is recommended to NOT use a food processor - the fruit turns into a puree; besides, that takes all the fun out of it!

4. In a separate pot, toss in the berries with a box of powder pectin, as well as 4 tablespoons of *fresh* lemon juice. Stir well and allow this to reach a full boil, stirring occasionally. When the full boil is reached, pour in 7 cups of sugar - all at once. Again, allow this to reach a rolling boil. Stir constantly for one minute. Remove from heat and skim off any foam (my grandmother taught me to add two tablespoons of butter to cut down on the foam).

5. Working on a towel-covered countertop, place the funnel over the sterilized jars (one at a time, of course!) and ladle in the goodness. Leave 1/4 inch headspace and make sure the jar rim is clean by wiping with a paper towel. Seal up the jars tightly and drop into the boiling water using the tongs. Boil (covered is best) for ten minutes. After that time, turn off the flame and let the jars sit in the hot water for an additional five minutes.

6. Using the tongs, take out each jar and let them cool on a towel. You will hear a *POP* - that means the lid sealed. You want to hear that sound (I have grown to love it!). If you don't hear the pop, put the jars in the fridge - that usually does the trick.

I tie a ribbon around the jars and hand them out as gifts (I even sell them at work during Christmas). Enjoy experimenting this summer with various fruits; there are countless recipes online. Make some "sweet" memories this summer!

Pasta Primavera

Last night I made a super easy spring dish that anyone could make and the total cook/prep time was something like 20 minutes. It made enough to serve four, but you could easily add more veggies and pasta to serve more people. You could also add cubed chicken, turkey or ham for some protein. Feel free to change out the veggies based on your likes/dislikes or what you happen to have on hand. Hope this helps some of you trying to figure out an easy, tasty meal for dinner.

Pasta Primavera

Ingredients
● 1 snack pack baby carrots
● 1 bunch asparagus, woody ends broken off
● 1/3 cup frozen peas
● about a handful or two of fresh broccoli florets
● 1 1/2 to 2 cups dried pasta of your choice
● 1/4 cup alfredo sauce (I used store bought, but you could certainly make your own)
● 1/4 cup milk
● 1 tsp olive oil
● 1 clove garlic, pressed

Directions
Cook pasta according to package directions. I happen to have a big pot with a steamer insert that goes on top so I steamed the broccoli and carrots on top of the cooking pasta. If you don't have one of these, steam the broccoli and carrots separately. You could even microwave them if you want. The veggies should be just tender and not mushy. My pasta directions said 9 minutes and this was the perfect amount of time for the veggies too.

While pasta and veggies are cooking, brown garlic in olive oil in medium pan. Add peas and asparagus. Cook until asparagus is just tender. Remove from heat

Drain pasta and mix with all of the vegetables. Stir milk and alfredo sauce into the steaming dish. This will create a light alfredo flavor without overwhelming the vegetables. If you prefer more sauce or a thicker sauce feel free to add more and/or leave out the milk.

Enjoy!

Traditional Norwegian potato bread made easy!

Lefse (pronounced "lefsah") is a traditional Norwegian potato bread that visually resembles a tortilla but has its own unique taste. My grandparents and parents made it every year during the Christmas holiday. I remember my mother covered in flour, standing over a hot wood stove, turning lefse. There was flour all over the kitchen and all over her! Potato skins were heaped in the garbage after an assembly line of family members finished peeling what seemed like hundreds of potatoes. It took forever to make enough for a Norwegian family get together! We ate it with butter on it, rolled up like "pigs in a blanket." Some people put butter and sugar on it and others wrap it around sausage.

My Norwegian ancestors are probably all taking one good turn around their grave because using instant potatoes would seem totally wrong to them. I think it tastes just as good and is certainly much faster and less messy, to say nothing of easy! It's good. It's a staple at our house at Christmas. This recipe came from an online Norwegian cookbook.

Instant Potato Lefse

4 cups potato flakes
3 cups boiling water
1 1/2 cups margarine (butter)
3 tsp salt
4 tsp sugar
1 1/3 cups whole milk
1 cup Half & Half (light cream)

Place dry ingredients into 3 quart bowl. In a saucepan, bring to boil water, milk, Half & Half, and margarine. Stir liquid into bowl of potato mixture until smooth. Refrigerate overnight.

Lefse dough:

2 cups chilled potato mixture
1 cup flour

Work together with hands until flour has been absorbed. If sticky, add flour. Place about 1 cup of dough on floured board and roll as thin as possible. Cut with 4" cookie cutter or 1 pound coffee can. Set griddle to 400 degrees. Bake on hot griddle until light brown blisters appear; turn to complete baking. Repeat process until all of potato mixture is used. Yield: 100 (3") pieces.

— Published in "Revisiting Norse Kitchens." Submitted by Jan Eri & Anne-Mette Bjørgan, Tanum, Norge

From the Kitchen of Marguerite Mosier

Marguerite and her husband Dr. Jack Mosier have lived in the Northwest since 1990. They have four children and five grandchildren. Jack is retired from the State of California Department of Education. Marguerite enjoyed being a stay at home mom with her children. Her hobbies include oil painting, china painting and ceramics. This is a great recipe to make ahead for your holiday breakfast.

Eggs Fluff

1/2 c butter - melt in casserole

Mix and add:

10 eggs

1/2 c flour

1 tsp baking powder

dash salt

8 oz can diced green chilies

1 pint cottage cheese

1 lb shredded jack cheese

Bake at 400*

Can be refrigerated overnight. If cold, it takes about 30 min

From the Kitchen of Connie Rogers

Connie and her husband Herman have lived in the Northwest for 21 years.

They have two sons, two grandchildren and four great grandchildren. They

have been volunteering at the Kern County Fair since 1964. They are

currently co chairmen of Mineral and Mining. This recipe for Avocado Pie

surprises most people about how good it tastes. It is easy to prepare

and tastes like a lemon pie.

AVOCADO PIE

1 can sweetened condensed milk

1 ripe avocodo

3 1/2 oz lemon juice

Blend in blender. Pour into a graham cracker shell. Cover with cool whip and chill. I put it in the freezer.

From the Kitchen of Cathy Blackmon

Cathy has lived in Northwest Bakersfield for the last year. She

has one son. Cathy is has been employed as the much loved

Activities Director at the Hallmark of Bakersfield Assisted Living

Facility for the last four years. This recipe for Steak Spaghetti

was given to her by a great aunt and has become a family favorite.

Steak Spaghetti

2 lbs round steak, cubed

1 bunch parsley chopped (leaves only)

4 stalks of celery, diced

1 bell pepper, diced

1 large onion, diced

garlic to taste (3 pods)

1 large can tomatoes

1 can water

1 tsp allspice

1 tsp nutmeg

2 tsp cinnamon

2 lbs spaghetti

Brown round steak cubes. Add parsley, celery, bell pepper, onion and garlic. Sautee slowly until lightly colored. Then add tomatoes, water and spices. Cook 4 – 5 hours at a simmer.

Cook spaghetti and then wash. Add a little oil and mix with fingers. Pour into a casserole dish and add sauce. Grate cheese on top if desired. Sharp works well.

Enjoy!

From the Kitchen of Nancy Haffermann

Nancy and her husband Mike have lived in the Northwest for the last 43 years. They have one daughter and are now raising their grandson, Kyle. Nancy is employed at the Kenneth Mebane Ranches as a corporate secretary. This recipe for Easter Potato Casserole is a family favorite, and is great for holidays, family meals, and pot lucks. Hands on the ranch tell Nancy she is not allowed to come to the branding unless she brings this casserole.

Easter Potato Casserole
• 6 medium potatoes
• 1⁄4 cup butter
• 1 pint sour cream
• 1 can cream of chicken soup
• 1⁄2 cup chopped green onions
• 1 cup shredded cheddar or parmesan cheese
• paprika

Boil potatoes one day ahead. Keep in refrigerator overnight. Slice potatoes into a greased 9- by 13-inch casserole dish. Melt butter in a saucepan. Add sour cream, onions and cheese. Stir until cheese is melted. Spread over potatoes. Sprinkle with paprika. Bake at 350 degrees for 45 minutes.

From the Kitchen of Orell Taylor

Orell has lived in the northwest since 1954. She has three children, five grandchildren and eight great grandchildren. She retired as a bookkeeper from Taylor Equipment Repair. Orell loves playing bingo. This recipe for Easy Banana Nut Cake is a family favorite.

EASY BANANA NUT CAKE

1 pkg yellow cake mix

1 c water

2 eggs

1 T baking powder

3 or 4 ripe mashed bananas

½ c chopped nuts

Blend all ingredients in mixer. Pour into a greased 13” x 9” pan and bake

At 350* for 35 to 40 min. Let cool.

FROSTING

1 pkg cream cheese

¼ stick butter

¾ box of powdered sugar

1 tsp vanilla

Cream all ingredients together until fluffy and spreading consistency. Frost

Cake and sprinkle with chopped nuts.

From the Kitchen of Rebecca Swanson

Rebecca has lived in the Northwest with her husband Mike and their two children for the past six years. She is a licensed cosmetologist and currently works in Shafter at Noggin ‘n Nails salon. Rebecca teaches teen Sunday School at her church. She also sings on the praise team and is part of a trio singing group with her mom and twin sister. She loves fishing, hunting and camping. This recipe for Seafood Jambalaya was given to her by an aunt.

SEAFOOD JAMBALAYA

1 ½ c Minute Rice

1 can beef consommé (Campbell’s)

Water chestnuts

1 lb steamed seasoned Cajun shrimp

1 can mushroom soup (Campbell’s)

1 8 oz can mushroom pieces (drained)

1 c chopped onion

1 c chopped celery

Mix all ingredients together. Cook in rice cooker approximately 45 min.

Can also cook in a large covered pot until rice is tender.

From the Kitchen of Carmel Sitton

Carmel and her husband Vernon have lived in the Northwest for the last eight years. They have two children and six grandchildren. Carmel is employed as an administrative assistant for Colombo Construction. She is currently working on Northwest school district projects. This recipe for Sour Cream Enchiladas is a family favorite.

Sour Cream Enchiladas

Preheat oven to 375 degrees.

8 corn tortillas

1 can cream of chicken soup

8 oz. sour cream

1 small can diced green chilies

2 cups grated cheddar cheese

cooked chicken (optional)

Mix soup, sour cream and chilies. Spread a small amount of the soup mixture in the bottom of a glass baking dish. Heat tortillas in a few drops of oil for easy rolling. Place a large spoonful of the soup mixture on each tortilla. Sprinkle with cheese and roll each tortilla. Place each enchilada in the baking dish. Spread remaining soup mixture over the top. Sprinkle with remaining cheese. Bake 20 to 30 minutes

From the Kitchen of Mandy Muth

Mandy Muth moved here in 1975 from the South. She was raised on grits, green, cornbread, okra and all the "good" foods. When she married her Californian husband, Garold, in 1980 he wouldn't have anything to do with that "good Southern food." She was determined to see if he would eat her grits so she came up with recipe and added jalepeño peppers to give it the California taste. He loved it. She took it to a pot-luck at their church and hasn't been able to take anything else. The people won't stand for her not bringing the grits. Even if you don't like grits, you'll love this. Grits are a corn base and can be bought in any grocery store. They must be "quick" grits and not "instant" grits. They can take the place of potatoes, rice, pasta or any starch. You can also throw in left over ham, sausage and bacon to expand the flavor. If you add meat, serve as your main dish, add a salad and bread and there's your meal.

South Carolina Cheese Grits

• 6 cups boiling water
• 1 1/2 cups "quick" white grits
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 lb velveeta cheese, plain or Mexican jalepeño
• 3 eggs
• 1 1/2 sticks butter

Cook grits, covered in boiling water over low heat until thick. Add salt, pepper, cheese and butter. Stir until melted. Add 3 well beaten eggs. Pour into greased casserole and bake 1 hour at 350 degrees.

From the Kitchen of Carol Johnson

Carol and her husband Duce have lived in the Northwest for the last nine years. They have two children and three grandchildren. Carol recently retired as a Supervisor in the civil division of the Kern County Superior Court. This recipe for Santa Barbara Cheese Bread is a family favorite at BBQ’s.

SANTA MARIA CHEESE BREAD

1 LOAF OF SOUR DOUGH BREAD

1 - 2 CUPS MAYONNAISE or MIRACLE WHIP

(YOUR CHOICE)

2 BUNCHES OF FRESH GREEN ONIONS

8 - 10 OUNCES OF MILD CHEDDAR CHEESE

LAWRY'S SEASONING SALT (to your liking)

SOFT MARGARINE

SPLIT LOAF IN HALF; BUTTER BOTH HALVES (set aside)

SHRED CHEESE; PLACE IN A LARGE BOWL

CHOP GREEN ONIONS AND CHIVES; TOSS INTO BOWL

ADD MAYONNAISE AND LAWRY'S SEASONING SALT;

MIX ALL TOGETHER

SPREAD CHEESE MIXTURE ON BOTH HALVES

OF BREAD; PLACE IN IN BROILER;WHEN CHEESE

STARTS TO BUBBLE AND A NICE BROWN APPEARS,

REMOVE FROM OVEN. LET LOAVES COOL A LITTLE,

THEN SLICE IN SERVING PIECES,

SERVE WITH TRI-TIP AND CORN ON THE COB. GREAT

SUMMER MEAL!

From the kitchen of Diane McNamara

Diane and her husband Rob have lived in the Northwest for the last 17 years. They have two sons. Diane works part time for Linda Bratcher Redesign. This recipe for Maple Scones was given to her by a friend.

MAPLE SCONES

3 C flour

1/3 c sugar

2 tsp baking powder

1 tsp cinnamon

½ tsp baking soda

¼ tsp salt

¾ c butter, cut into pieces

¾ c buttermilk

1 tsp maple extract

1 c peeled and diced pears

½ c chopped pecans

½ T sugar (for topping)

Preheat oven to 400 degrees. Combine flour, sugar, baking powder, cinnamon, baking soda and salt in a medium bowl. Cut-in butter until it is the size of peas. Don’t over blend. Stir in buttermilk, maple extract, pears and pecans. Turn mixture onto a lightly floured board and knead several times until smooth. Press into a ten inch circle and cut into 10 wedges with a sharp knife. Place wedges one inch apart on a baking sheet lined with parchment paper. Sprinkle lightly with sugar. Bake 10 min or until golden brown. When cool frost with maple icing.

Maple icing

¾ c powdered sugar

½ cube unsalted butter, melted

4 T pure maple syrup

3 drops maple extract

In a small bowl combine powdered sugar, butter, 3 T maple syrup and maple extract. Stir well. Thin with remaining maple syrup, 1 tsp at a time, until icing is smooth and forms thick ribbons when poured. Spread over cooled scones. Let stand until icing is set.

About 20 min

From the Kitchen of Ray Suggs

Ray has lived in the Northwest since 1989. She is an active member of

Valley Baptist Church. This recipe for corn casserole is a favorite for

her many potlucks.

CORN CASSEROLE

2 eggs (beaten well)

1 can cream style corn

1 ½ c whole milk

1 T sugar

1 T butter (melted)

salt and pepper to taste

Beat eggs well. Mix in corn, milk, sugar, butter, salt and pepper.

Pour into a casserole dish and bake at 350* until light brown.

From the Kitchen of Reva Lucas

Reva has lived in the Northwest since 1944. She has three daughters, six grandchildren and seven great grandchildren. This recipe for hamburger casserole is an old German recipe. It has been a family favorite for many years.

Hamburger Casserole

3 or 4 medium potatoes

1 cup rice

1 lb ground beef

1/2 cup onion (chopped)

15 oz can tomatoes (or tomato juice)

1 tablespoon sugar

salt

pepper

Peel and slice raw potatoes into thin rounds. Layer half of the potatoes into a well greased casserole dish. Season with salt and pepper. Sprinkle half of the uncooked rice over the potatoes. Layer half of the ground beef over the rice. Layer half of the onion over meat and sprinkle with salt and pepper. Continue layering the other half of the ingredients with a layer of meat on top. Cover with tomatoes and sprinkle sugar on tomatoes. You can add a little water if necessary. Bake at 350 degrees about 2 1/2 hours.