There’s no doubt about it, you’ll love the recipes in the “Washington Oakes Retirement Community Cookbook.” No doubt at all. But you’re going to love the reason for the book every bit as much.
So here’s the why, thanks to Linda Wilson, programs supervisor at Washington Oakes, who tells us, “We have a group of ladies here called the AOKs (Acts of Kindness). This cookbook was compiled by them to fund one of their many projects.
“They make care bags for children being transferred or removed from their homes by DSHS. The packages contain pajamas, a stuffed animal, a blanket or quilt and some personal hygiene supplies. The group also sends boxes of treats, supplies and cards to our military troops every month.
“Last month, they collected new and gently used books for the local Boys’ and Girls’ Club. Each child took a book home, and the rest were left for their library.”
Linda winds up with, “A recipe in the Forum from our book and where/how to purchase one could really help the ladies continue to fund their Acts of Kindness projects.”
Before we get to the important ordering info, though, because nobody wants to or should have to take a chance on a pig in a poke, let’s drool our way through some of the cookbook’s “over 100 years of recipes.”
Among them, then, we find appetite grabbers such as Jean Slick’s crock o’ brats (a slow cooker combo of bratwurst, potatoes, sauerkraut, onion, apple and seasonings) and a seafood casserole from Phillis Hatfield; Esther Unruh’s appetizer cheese olive puffs; wedding punch from Helen Healey; three-day coleslaw from Norma Miles and Joyce Sorensen’s orange tapioca salad; Annie Rue’s overnight coffee cake; a coffee ‘n spice cake from Marge Stanton; Elizabeth Armstrong’s almond butter brickle 1940; and cranberry pecan bars from Laurine Ingebright.
Then there’s Edna Parker’s pickled herring, cheeseburger chowder from Rachel in the kitchen and on and on, page by page, each one with irresistible, must-try recipes, including some “heritage” recipes.
There are two ways to get your hands on a copy of the “Washington Oakes Retirement Community Cookbook.” Copies are available for $10 each at the front desk at Washington Oakes, 1717 Rockefeller Ave., Everett.
To order by mail, send a check or money order for $15 each (price includes tax, shipping and handling) to Linda Wilson, Program Supervisor, Washington Oakes, 1717 Rockefeller Ave., Everett, WA 98201.
Now, grab a bib because we’re going to try the book’s recipes for:
Clay Houck’s Paddy Mac’s boxty in the pan (a common Irish dish)
1/2 pound peeled potatoes, cooked in boiling salted water, drained and mashed by hand
2 whole potatoes, peeled and grated
2 eggs
Salt and pepper to taste
11/4 cups flour, or enough to make a dough
1 teaspoon baking powder
2 ounces cooked Irish or Canadian bacon, finely diced
Pinch thyme
Bunch finely chopped chives
1/2 cup heavy cream
2 tablespoons bacon drippings or vegetable oil
Butter (optional)
Mix mashed potatoes and grated potatoes together. Add eggs and salt and pepper and mix well. Add flour, baking powder, thyme, bacon and chives and mix well. Bind all together with cream to make a soft mixture. It should resemble a thick bread batter.
Heat bacon drippings or oil in a heavy skillet over medium heat. Pour out one portion of batter and spread to form a round shape. Cook until golden brown, turning once, about 5 to 6 minutes per side. Remove from pan and keep warm until others are ready. Serve at once with butter, if desired.
Makes 6 to 8 cakes, depending on size.
Ann Walker’s orange bread rolls
11/4 cups scalded milk
1/2 cup shortening
1/3 cup sugar
1 teaspoon salt
1 package yeast
2 eggs, well beaten
1/4 cup orange juice
2 tablespoons grated orange peel (optional)
5 cups flour
Orange topping:
2 tablespoons orange juice
1 teaspoon grated orange peel (optional)
1 cup powdered sugar
Combine scalded milk, shortening, sugar and salt; cool to lukewarm. Soften yeast in this mixture.
Add eggs, orange juice and peel. Beat thoroughly. Add flour and mix to a soft dough. Cover and let stand 10 minutes. Knead on lightly floured board. Place in greased bowl. Let rise in warm place (82 degrees) until doubled in bulk, about 2 hours.
Punch down. Roll dough 1/2-inch thick on floured surface. Cut into 10-inch strips, 1/2-inch wide. Knot each strip to form a roll. Arrange on a greased baking sheet, cover and let rise about 1 hour. Bake at 400 degrees for 15 minutes. Remove from oven and spread with the orange topping.
For the orange topping: In a small bowl, combine the orange juice, orange peel and powdered sugar, mixing until smooth.
The next Forum will appear in Friday’s comics section.
Article source: http://www.heraldnet.com/article/20110511/LIVING/705119985/1042/living02
