Awhile back some readers and I were talking about mincemeat. These days, people mostly use canned mincemeat to make their pies, but when I was growing up, women made their mincemeat “from scratch.” I never paid much attention as to the ingredients because I have never liked mincemeat. So this week as I was looking through “Cattlemen’s Favorite Beef Recipes,” a brochure printed by the Colorado Cowbelles in 1957, I found this week’s recipe. I had no idea there were so many ingredients in mincemeat! Please keep in mind, should you ever decide to use the recipe, that food safety guidelines have changed since 1957. I’m not sure what the safety guidelines would be for preparing food in crocks. Check it out.
Pipi’s pasture is covered with snow, and we’re delighted to finally have some moisture! However, the snow means lots more work where chores are concerned. For example, snow has to be plowed around the house so we can get our cars out, and also on the feedlot and to the hay yard. Gates have to be shoveled out, especially where the snow has drifted, so we can get into the corrals. Hoses, used to fill stock tanks, have to be brought into the heated shop or back portion of the house so they won’t freeze. Then they have to be carried back out, unrolled, laid out, and once the tanks are filled, drained and rolled back up again.
I haven’t had the time to try the fruit cake bars or fruit cookies yet. I’m so thankful for the snow (I keep thinking about more green grass this year), but it surely has made for more chores. However, I did take some time to make clam chowder a couple of nights ago, and it was delicious. Last year I asked readers if they had a clam chowder recipe and most said they used an oyster stew recipe, substituting clams for the oysters. So that’s what I did. These are the ingredients I used: two 7 ½ ounce cans of minced clams, 3 slices of bacon (cut up), 2 medium potatoes (peeled and diced), 1 large onion (chopped), ¾ cup chicken broth, ¼ teaspoon black pepper, 1/8 teaspoon salt, 1 cup whipping cream, and ¾ cup milk. I looked at some oyster stew recipes in cookbooks. Some of the recipes called for ½ teaspoon dried thyme and a clove of minced garlic, but I didn’t use these two ingredients in my chowder.
Last week’s “Over a Cup of Coffee” featured a recipe for “Holiday Fruit Bars”. I had not taken the time to try the recipe so I asked for feedback from anyone who baked the cookies. Lois Stoffle, of Maybell, tried the recipe. She reported that the cookies were moist and tasty and that they are a good substitute for fruit cake. Lois added a little nutmeg and a little ginger to the ingredients. Thanks, Lois! Then today Marilyn Riedman called from Williamette Valley, Ore. She also baked the cookies.
When my sisters, brother, and I were growing up on the ranch, it was tradition for Dad to cut the Christmas tree. Before he left to get the tree, we kids always reminded him that we wanted a tall tree. Our sister Charlotte Allum remembers at least one time when Dad came back and teased us that he couldn’t get through the deep snow to find a tall tree so he had to bring a short one. We were pretty worried, but, of course, the tree was tall as usual. I remember decorating the tree the same day that Dad brought it home, but Charlotte recalls Dad putting the tree in water for a couple of days before he brought it into the house and set it up. By that time we had gotten down the box of decorations. We could hardly wait until the tree warmed up and the icicles and snow in the branches melted.
It is less than two weeks until Christmas! This week I came across the cookie recipe for this column. I haven’t tried it yet because I’m a wee bit behind with my holiday chores. I haven’t even decorated the tree yet. Anyway, I intend to try the recipe soon because my husband likes fruit cake, and these cookies are made with candied fruits.
This time of year my memories go back to those years when my brother, sisters and I were growing up on the ranch. Perhaps my fondest memories are associated with the Christmas tree. During those years we didn’t put up the Christmas tree the day after Thanksgiving as many families do today. That’s because our parents grew up with the tradition of decorating the tree on Christmas Eve. It was also a tradition that Dad cut our evergreen tree. My sister, Darlene Blackford, remembers that it was “kind of hard to get Dad going” when it came to cutting the tree. That’s probably because he didn’t see any reason to get in a hurry until at least a couple of days before Christmas. (As memory serves, there may have been times when he didn’t cut the tree until December 24.)
First of all this week, I have a note about “Kenny’s Soup”, featured in last week’s column. I made a pot of soup last week and refrigerated the leftovers. The next day we warmed mugs of soup in the microwave. It was even tastier than on the day it was made. Thanks for the recipe again, Kenny! This week’s cookie recipe is good anytime, and it’s especially “handy” during the holidays . That’s because the dough for these “Refrigerator Cookies” can be stored in the refrigerator and then sliced and baked when friends show up for coffee.
This is part three of a three-part story concerning awards and recognitions presented at Moffat County’s 4-H Achievement Night, which took place Nov. 14 at the Moffat County Fairgrounds Pavilion. High Point Shooting Sports Awards were based on project score and shooting score. The 2012 High Points Awards went to: • .22: Senior Grand Champion- Natasha Sloan and Senior Reserve Champion- Dylan Villa; Junior Grand Champion- Kaitlyn Ahlstrom and Junior Reserve Champion-Lane Tuck. • Air Pistol: Senior Grand Champion- Dylan Villa and Senior Reserve Champion- Dakota Lee.
There’s nothing that our son Jamie and young adult grandchildren Kenny and Megan like to do more than cook dinner. First, one of them cuts up potatoes and gets them cooking (I think probably frying). The other two check out the refrigerator to see what leftovers are available. They probably check out the pantry, too. Anyway, they mix everything together to make a delicious meal. I think they mostly enjoy the challenge of making a meal from what’s on hand.
Now that 2012 is behind them, 4-H members are enrolling for the 2013 year. In order to help both new and “old” 4-H members learn more about 4-H and the opportunities that are available to them through the Moffat County 4-H program, the Extension Office in Craig is having an Open House from 5 to 7 p.m. Dec. 5 at the Extension Office, 539 Barclay St. Activities at the open house will include: meeting 4-H leaders and project leaders; project and program information; enrollment; rules and regulations; expectations; and meeting 4-H Council members, Junior Leaders, and office staff. There will be still more activities and refreshments, too. This week’s story is Part II of the many awards and recognitions from Achievement Night, hosted Nov. 14 at the Moffat County Fairgrounds Pavilion.
This Thanksgiving morning, over a cup of coffee, I’m wondering how my “Tapioca Fruit Salad” will go over during Thanksgiving dinner. (We’re going to drive to our son and family’s home for dinner a little later today.) The recipe for the salad was featured in last week’s column. Since my husband doesn’t care much for orange gelatin, I experimented with the recipe. I brought the tapioca and juice to a boil as called for in the recipe but then dissolved peach gelatin in the mixture. When it cooled, I added drained, sliced peaches and mandarin oranges, also drained. (I used the fruit juice to mix the tapioca.) I added the 8-ounce container of whipped topping and poured the salad into a 9x13-inch dish and put it in the refrigerator to set up. Later I took a spoonful of the salad from a corner of the dish so I could taste it.
Moffat County’s annual 4-H Achievement Night was Nov. 14 at the Fairgrounds Pavilion in Craig. Special guests, families, and 4-H members gathered to celebrate the many accomplishments that 4-Hers had during the 2012 year. “What’s Your H?”, the State 4-H promotional slogan for the coming year, was featured on the cover of the Achievement Night programs. (The slogan refers to the “H” words in the 4-H pledge.) The evening’s events began with a Welcome, Presentation of Colors, and Pledges, led by 4-H Agent JD Sexton. It was followed by the introduction of guests, including the Moffat County Commissioners, Moffat County 4-H Foundation, Moffat County Fair Board, several buyers, supporters, donors, and volunteer leaders. The first award of the evening, presented by Sexton, recognized the Outstanding 4-H Leaders for 2012. Each year the recipient(s) of the award are selected by the Moffat County 4-H program. Shawn Polly and Sarah Polly, this year’s recipients, have spent countless hours with project members in the Archery program. They have been leaders for six years.
This morning while I was filling the stock tank in Pipi’s Pasture, I was thinking about what I’m going to take to Thanksgiving dinner. We always celebrate with our son’s family, and I usually bake pies and cook up something else. So I was making a shopping list in my head. That got me to thinking about Thanksgiving dinners when I was growing up on the ranch. I’m sure that my mother had a shopping list, but it probably was for the basics (flour, sugar, and seasonings) because most of our dinner was homegrown. For example, turkey was the main dish, and we raised it on the ranch. The dressing was made from homemade bread that was sliced, dried, seasoned, and cut into cube-size pieces. I can’t remember not having turkey on Thanksgiving, but if we had ham, it was homegrown, too, and even smoked in our smokehouse. Mom made her own rolls from a “Three Hour Roll” recipe. They were served with butter that was churned from cream that came from our milk cow.
Last week a couple of readers asked me about a “Pumpkin Roll” recipe. I didn’t have one so I appealed to other readers. In a few days I had a “Pumpkin Roll” recipe, sent in by Dorothy Martin. I’ve been so busy since I received the recipe that I haven’t had time to try it. If you bake this pumpkin recipe, call and let me know how you like it. And thanks so much. Dorothy! To make “Pumpkin Roll”, you will need these ingredients: For the cake — 3 eggs, separated (save the egg whites); 1-cup sugar; 2/3-cup pumpkin; 1-teaspoon lemon juice; 3/4-cup flour; 1 teaspoon baking powder; 2 teaspoons cinnamon; and 1/2-teaspoon salt.
Moffat County’s annual 4-H Achievement Night is less than a week away. On November 14, 4-H members, their families, and 4-H leaders will celebrate the 2012 4-H year. And then enrollment will begin for the 2013 4-H year. To join 4-H, a youngster must be 8 years old by December 31. However, there is a 4-H program for younger children, and that’s what this week’s “From Pipi’s Pasture” is all about. Cloverbuds is a program for children of ages 5 to 7, as of December 31.
This past weekend some of you called with a question about “Diane’s Favorite Pumpkin Cake” recipe that was featured in last week’s column. The recipe within the “body” of the column was correct, but there was an error on the “card” at the end of the column. Somehow “one cup of rice” got inserted in the ingredients for the frosting. There is no rice in the frosting. So, the corrected recipe card is included at the end of this column. I appreciated your calls, and I’m sorry for any inconvenience. This week’s recipe isn’t pumpkin, for a change. Instead, the recipe is for a beef casserole that I make occasionally — when I have time to make it. It’s a good recipe for cold weather.
This past Saturday, as Pipi ate hay in the pasture next to my cottage office, I was thinking about the fall time of year when I was a kid growing up on the ranch on Morapos Creek. I remember the season for three things- gathering cattle, shipping calves and hunting season. In September the cattle were gathered from summer pasture, and about October the calves were sorted off. My dad, his brothers and at least one neighbor had their calves trucked to Craig where they were loaded onto train cars and “shipped” to the Denver Stockyards to be sold. Usually Dad and one of the other ranchers went with to Denver, too, so they could take care of the calves and see them sold. Meanwhile, the men who stayed home got ready for hunting season.
I have enjoyed all of the calls regarding the “Pumpkin Pie Cake” recipe from this column of about three weeks ago. I’m glad that you enjoyed the cake. This week’s column features another pumpkin recipe. I have not tried this one because the oven has been “busy” baking banana squash from our garden—at least on the days that I have been home. However my sister, Darlene Blackford, has made it, and she got the recipe from her mother-in-law, the late Virginia Blackford of Rocky Ford.
Welcome to “From Pipi’s Pasture.” It’s a brand new look for my agriculture and livestock stories. The name comes from a real live cow named “Pipi” that lives in the little pasture next to the cottage office where I do lots of my writing. Pipi is an older black and brown cow with a white face and speckled nose. Her ears are short because their tips froze one cold spring night when she was a calf. Perhaps it’s the ears that cause Pipi to be somewhat grumpy looking. However, grumpy is really not the case. The drawing of Pipi was done by my brother, Duane Osborn of Hamilton.
This past week I received a letter and recipe from Jody Meakins (Linden) of Meeker. Jody grew up on a dairy farm in the Meeker area and after college she taught at Ault High School in Ault. That’s where she met my sister, Darlene, who was also teaching at Ault. They have remained good friends ever since. Jody sent a recipe for “Un-stuffed Pepper Soup”. She wrote that the first time she tasted the soup was at the Meeker Café when it was featured as the soup of the day. Jody said she “had to try it” and set out to duplicate the soup. She started with several similar recipes and modified them to suit her taste. The result is this week’s recipe.
This week’s recipe for “Peach Bread” comes from my sister, Charlotte Allum of Fort Collins. I have not tried the recipe yet, but both of my sisters report that it’s good. An added bonus is that you can use any kind of peaches—fresh, frozen or canned. To make “Peach Bread”, you will need the following ingredients: 1-1/2 cups sugar, 2 eggs, 1/2 cup margarine or shortening, 2 cups mashed peaches (fresh, frozen, or canned), 2 cups flour, 1 teaspoon cinnamon, 1 teaspoon soda, 1 teaspoon baking powder, pinch salt, 1 teaspoon vanilla and 1/2 cup nuts (optional). Preheat the oven to 350 degrees. Grease and flour pans. (Charlotte added a note to the recipe: “very important to grease and flour.”)
This week’s column features yet another zucchini recipe- a good one, too- and I’ve tried it! The recipe came from a 2010 Gooseberry Patch “Classic Christmas Recipes” cookbook. I called Jean Towry from Gooseberry Patch (Oxmoor House, Inc.) who graciously gave permission so that I could reprint the recipe in this column. (Thanks so much.) To make “Squash Casserole”, you will need the following ingredients: 8 ounces ground pork sausage (hot sausage if you like spicier dishes), 3 zucchini (sliced), 1 onion (finely chopped), 2 tablespoons butter, 2 (8 3/4-ounce) cans cream-style corn, 2 cups shredded Monterey Jack cheese, 3/4 cup cornbread stuffing, and 1 (4 1/2-ounce) can chopped green chiles (drained).
The results are in for judging of the General 4-H Projects exhibited at the 2012 Colorado State Fair, and exhibitors from Northwest Colorado have brought home lots of ribbons, including some Champion and Reserve Champion honors. All of the projects qualified for State Fair during local fair competitions. Following are the results for 4-H exhibits from Moffat, Routt, and Rio Blanco Counties.
Most of us recognize the word “homesteader.” After all, characters in western movies and novels are often homesteaders. Some of us even have grandparents and great grandparents who were homesteaders. But did you know that some of the homesteaders were single women? That’s what “Staking Her Claim: Women Homesteading the West” is all about. This nonfiction book was written by Marcia Meredith Hensley who did years of research about single women homesteaders.
Remember the zucchini brownie/bar cookie recipes that were printed in this column on Aug. 11? I had several inquiries about the recipes. Then Donna Deakins of Craig made the “Zucchini Brownies” from the column. She brought me a brownie, too. It was delicious. At the time I wrote the column, I wondered about the olive oil ingredient for this recipe. Although olive oil is good for us, I don’t particularly like its taste. However, I could not detect any olive oil in Donna’s brownie. In case you missed this recipe or it’s confusing which recipe is which, here is the “Zucchini Brownies” recipe one more time.
Eight Moffat County 4-H/FFA members and two former Moffat County 4-H members exhibited livestock during the 2012 National Western Stock Show held in Denver during January. In livestock showmanship, exhibitors, according to age, are divided into several heats, from which small numbers of exhibitors are selected to participate in final age-division classes to pick the top overall showmen. Makayla Goodnow of Craig was named Reserve Grand Champion Senior Showman with her Junior Market Goat. Megan Prather of Bailey, formerly of Craig, was selected Reserve Grand Champion Junior Showman in Junior Ewe Lambs.
I experimented with a recipe for a fancy gelatin salad a couple of weeks ago. It was fancy because two of its ingredients are whipped topping and sherbet. I first made the salad for Thanksgiving dinner, and I thought it was good and our grandson Jaycee really liked it. However, if you’re not crazy about orange flavor, you might not like it. First, the recipe for “Orange Salad” and then I’ll explain how I varied it using a different gelatin flavor. To make “Orange Salad,” you’ll need these ingredients: 2 small or 1 large carton of orange gelatin; 2 cups boiling water; 2 small cans mandarin oranges (drained); 2 cups orange sherbet; and 2 cups whipped topping.
The 2012 National Western Stock Show has come and gone, and this year’s event was memorable for 15-year-old Maybell resident Mackenzie Camblin because she has a new heifer as result of an event. Polly is the name Mackenzie has given the registered Hereford heifer she picked from a herd of registered Hereford cattle at the Largents Ranch in Kaycee, Wyo. The yearling heifer will be bred this summer, probably with an A.I. sire. It’s the beginning of a registered Hereford herd for Mackenzie. “That’s my plan, “ she said. Polly “came about” after Mackenzie caught a calf during the FFA Beef Heifer Wrangle, held during one of the night rodeos during the National Western.
Clam chowder has been on my mind lately, and I don’t really have a great clam chowder recipe, so that’s what I recently requested from readers. In the meantime, I recently fixed a ham. I searched my files for a recipe to use up the leftover ham pieces. That’s when I found a ham chowder recipe. The recipe calls for several ingredients, including vegetables, cubed ham and bacon. (I even thought about adding clams.) Anyway, I made the recipe, which makes a lot of servings, and it was quite tasty. I was wondering if the chowder might even have a more delicious taste if left in the refrigerator overnight. However, as it turns out, there were no leftovers, not because my husband and I ate the entire pot of chowder, but because after putting the chowder in a big bowl, I accidentally hit it with my arm. Chowder ran down the cabinet doors, drenched my socks, and covered the floor in one gooey mess. Pieces of potatoes and ham skipped across the floor to the other side of the kitchen. I hadn’t cleaned up such a mess in a long time.
Recently, over a morning cup of coffee, I checked out my files and cookbooks, searching for main meal recipes to cook for supper. It seems like I always have a struggle deciding what to cook after having all of the luscious food during the holidays. So, I found a recipe for “Whole Meal Ground Beef Casserole” that I’ve made one time before. I cut the recipe from some newspaper a bunch of years ago. The recipe gets its name because the casserole dish has meat, a green vegetable, and potatoes, everything to make a whole meal. It’s a variation on other potato puff casseroles.
Recently, over a morning cup of coffee, I checked out my files and cookbooks, searching for main meal recipes to cook for supper. It seems like I always have a struggle deciding what to cook after having all of the luscious food during the holidays. So I found a recipe for “Whole Meal Ground Beef Casserole” that I’ve made one time before. I cut the recipe from some newspaper a bunch of years ago. The recipe gets its name because the casserole dish has meat, a green vegetable, and potatoes, everything to make a whole meal. It’s a variation on other potato puff casseroles. To make this recipe, you will need the following ingredients: 1 pound ground beef, ½ medium chopped onion, ½ cup chopped celery, 1 package (10 ounces) frozen peas (unthawed), 1 can (10 ¾ -ounce) cream of asparagus soup, ½ cup milk, salt and pepper (to taste), and 1 package frozen potato puffs, unthawed.
Seed catalogs start arriving in the mail each year just before Christmas, some with discount coupons for orders sent in before the spring rush begins. Poring over seed catalogs can cause the senses to trigger memories of warm April/May planting days, the once-a-year odor of richly tilled soils that are “coming alive,” and the feel of garden soil on the hands. So, after the hustle and bustle of the holidays are over, many gardeners like to take out the seed catalogs and pass long winter nights by deciding what to plant in that summer’s garden. Not so with others, however. “Shame on you for doing this to us (writing about seed catalogs) in January,” Craig resident Lorrae Moon said. Moon chuckled.
The end of 2011 and the beginning of the new year may have found area residents in a reflective mood. These reflections may include reasons to be thankful. For example, a ranch or farm family might be grateful for: • A stackyard full of hay bales. • The previous summer’s plentiful pasture and stock ponds filled with water. • Enough summer pasture to let cattle and sheep graze into fall.
Craig resident Betty Ann Duzik submitted this week’s recipes. She said she adapted the recipes, which originally came from Taste of Home, an annual event sponsored each year by the Craig Daily Press. The first recipe for “40-Minute Hamburger Buns” makes buns that Betty Ann said her husband Pat likes better than the store-bought kind. Betty Ann also uses the recipe to make hot dog buns. To make “40-Minute Hamburger Buns,” you’ll need the following ingredients: 2 tablespoons active dry yeast; 1 cup plus 2 tablespoons warm water (110 to 115 degrees); 1/3 cup vegetable oil; 1/4 cup sugar; 1 egg; 1 teaspoon salt; and 3 to 3 1/2 cups all-purpose flour. In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to make a soft dough.
Here it is at last — the recipe for chocolate mice. It was sent in by Dollie Frentress, of Craig. To make “Chocolate Eve Mice,” you will need these ingredients: 24 double-stuffed cream-filled chocolate sandwich cookies; 1 cup (6 ounces) semisweet chocolate chips; 2 teaspoons shortening; 24 red maraschino cherries with stems (well-drained);24 milk chocolate kisses; 48 sliced almonds; 1 small tube green decorative icing gel; and 1 small tube red decorative icing gel. Carefully twist cookies apart; set aside the halves with cream filling. Save plain halves for another use. In a microwave or heavy saucepan, melt chocolate chips and shortening.
There are memories associated with decorating the house for Christmas for those connected to family traditions. This is especially true with the Christmas tree. Sometimes it’s after all the hustle and bustle that we really take time to reflect on these memories — like the day we take the tree down. For this story, assume that it’s a grandma who is doing the “taking down.” She goes to the storage shed to bring out the boxes marked “Christmas” and “fragile.”
Youth development, life skills, leadership skills, and community service — they’re all part of the 4-H program. Moffat County 4-H members and leaders just celebrated the end of the 2011 4-H year, and now it’s time to enroll for 2012. The 4-H ages, as of Jan. 1 of the current enrollment year, are: traditional 4-H: 8 to 18 years old, and Cloverbuds: 5 to 7 years old. To be eligible for completion of 2012 projects, 4-H enrollment must be received by June 1, 2012.
Over a cup of coffee, one recent morning, my thoughts went to gathering up all of the pumpkins, scarecrows and turkeys that have been decorating the house for the fall holidays. Soon to follow will be Christmas decorating, and cooking up candies and cookies. One of my favorite candy recipes came from the side of a Kroger saltine box. The recipe is easy to make and absolutely delicious. It’s hard to tell from the ingredients, but this candy tastes just like toffee. To make “Saltine Chocolate Pieces,” you will need these ingredients: 1 sleeve (about 37 ) Kroger saltines; 3/4 cup brown sugar; 1 cup butter; 12-ounce (2 cups) semi-sweet chocolate pieces; and 3/4 cup chopped nuts.
Moffat County 4-H members excelled in project work during 2011, and over three weeks the Agriculture & Livestock pages of the Craig Daily Press have featured stories about their achievements that were recognized during the annual 4-H Achievement Night on Nov. 4. The following 4-H members went that extra step to understand and demonstrate the importance of good record-keeping during their project journeys. The Best-Kept Livestock and Horse Records were presented to: • One Enterprise — junior: first place: Josie Timmer, second place: Jared Baker, third place: Joel Ross, fourth place: Tiffany Hildebrandt, and fifth place: Brayden Tuttle. • One Enterprise — intermediate: first place: Sarye Morgan, second place: Sadye Morgan, third place: Keenan Hildebrandt, fourth place: Bryce Tuttle, and fifth place: Brittany Swindler.
There I was on Tuesday, with Thanksgiving just two days away. Before I could start cooking dishes to take to our son and family’s house, my husband and I had to clean up leftovers from meals I fixed when our other son and grandchildren were here last week. When thinking of Thanksgiving leftovers, I was considering ways to use up traditional holiday dishes that we find in our refrigerators after the big dinner. Leftover vegetables (from veggie trays) can be used in lunches when we go back to work. Or, they can be chopped up and used in making soups and stews.
You may have noticed that last week’s column was a little short in length. There were supposed to be two recipes in the column, but when the editor tried to retrieve the column from my flash drive device, part of the first recipe was missing. She couldn’t reach me in time to get the entire recipe so she had no choice but to go with just one. So, you’ll find “Pumpkin Cookies” in this week’s column. First, however, is another cookie recipe with pumpkin in its ingredients. It comes from Courtney Ewing, of Moab, Utah. Courtney is a physical therapist who has been helping out at Rehabilitation Services of Craig this week. She says this recipe is quick and delicious. I know that I’m going to try the recipe this weekend. Here it is — just in time for Thanksgiving.
This is the second part of the awards and recognitions from Moffat County 4-H Achievement Night, held at the Moffat County Fairgrounds Pavilion on the evening of Nov. 4. During the year, three 4-H members in the horse project passed advancement levels. Those members are: Mattie Jo Duzik, Level 2 Western; Ripley Bellio, Level 2 Western; and Taylor Duzik, Level 4 Western. Awards were presented to 4-H members enrolled in livestock, horse, dog, rabbit and poultry projects. The following members received awards: • Outstanding Dog Exhibitor Award (composition of points from obedience score, showmanship score and record book score): Emma Balstad.
Celebrating the achievements of the 2011 4-H year was the focus of the annual Moffat County 4-H Achievement Night, held the evening of November 4 at the Moffat County Fairgrounds Pavilion in Craig. In attendance were 4-H members, leaders, parents and special guests. After the welcome, presentation of colors and pledges, 4-H agent Alisa Comstock introduced speaker Rich Wolter. Wolter, a motivational youth speaker, travels all over the world with his message that “Dreams don’t have to stay dreams.” He has spent the last decade mentoring, coaching, motivating and inspiring teens to reach for their dreams.
First of all, I made the “Quick Venison Rotini Soup” featured in last week’s column, using ground beef instead of venison. It turned out to be a thick soup that had a little too much chili seasoning for my taste. The next time, I would add one packet of seasoning and taste the soup before adding the other. I’d also add more liquid (water or juice from tomatoes) and eliminate the sugar.However, this would be for my taste. You might like it just fine.
Thanks to Marlene Meredith, of Meeker, this week’s column features two more wild game recipes. Marlene sent me a packet of wild game recipes that you’ll find in this column every now and then. Since the weather is so cold and snowy, I chose a chili and a soup recipe for this week. I haven’t tried these recipes, but they sound wonderful.
This time of year is a busy time for ranchers. Among their jobs: gathering strays from summer pasture; weaning, preconditioning and selling calves; “preg” testing; winterizing farm equipment; and, for some, hauling in hay. Besides all this work, some ranchers are now busy with another branch of their business — hunting season.
Each year when Halloween rolls around, I think about those years when my siblings and I were growing up at the family ranch on Morapos Creek. Surprisingly, I remember the weather on Halloween night to be crisp and clear, though it undoubtedly had snowed earlier in the month. I remember the crunch of fallen leaves as we were out and about. Whatever the weather was like, we looked forward to the holiday. We girls can’t remember wearing Halloween costumes to school.
It can’t be that Halloween is here already, but here it is and the snow to go along with it. It’s fun to make Halloween goodies with kids, and so I found two recipes in my file that are fun to make and quick, too. Chow mein noodles can be used to make treats for all kinds of occasions. I’ve used them to make haystacks and bird nests. This week’s two recipes are used in making spiders.
Fresh fruits and vegetables provide nutrients that are an important part of our diets. Even when winter sets in, and there are no gardens or produce markets, we still find a wide variety of fresh produce at local grocery stores. What a lot of ways we can prepare fresh fruit and vegetable dishes.