This morning, the skies over Pipi’s Pasture are gray, and a light rain is falling.
Just yesterday I received a nice letter from Karen Pruitt, a former Craig resident who now lives in Michigan.
This week I’ve been hungry for meat loaf, one of my favorite meat dishes. Our family likes it, too, especially our son, Jamie, who could live off meat loaf sandwiches. I always make sure there’s meat loaf in the refrigerator when he’s here.
I am amused when I hear people refer to today’s mail as “snail mail.” When I was a kid growing up on the ranch, we didn’t have a telephone — not until I was about 14 — so mail was the only way we had to communicate with people who didn’t live in the community.
When I was a kid growing up on the ranch, a trip to town was a big deal.
This past week I got to meet Mary Burnett in person. Mary lives in Craig and previously has contributed recipes in this column.
his week, I was thumbing through the recipe cards in my old metal recipe file. I started the file before I was married, so it contains some recipes from my mother and other relatives. I took out a recipe for “Never Fail Mayonnaise” that was given to me by my Aunt Lila Osborn, who passed away some years ago.
This morning, as I looked out on Pipi’s Pasture, I was thinking about how gentle Pipi is. In fact, all of the cows in our little herd are tame. We need to be able to work them on foot or by four-wheelers, we need to walk out among them to vaccinate and ear-tag calves, and we need to check them at night during calving season.
What a week! First, my oven stopped heating, or so I thought.
Several years ago, I think maybe at Easter, I featured a recipe for “Pig-licking Good Cake” in this column.
Carol Peterson, director of dining at the University of Northern Iowa, granted me permission to reprint two of the university’s soup recipes in this column.
A lot of melting is going on right now in the feedlot at Pipi’s Pasture. As a result, we’re having to deal with a gooey mixture of manure and dirt.
Last week’s “Spicy Sausage Casserole” recipe inspired at least one readers to take a stab at it.
When we were kids growing up on the ranch at Morapos, we didn’t have a television, telephone, computer or any of the electronic games kids have these days.
The theme for this year’s Colorado 4-H Leadership Development Conference was “4-H Has Got the Magic.” The conference was held at the Renaissance Hotel in Denver from Jan. 25 to 28. The conference was attended by 4-H members from throughout Colorado. Representing Moffat County’s 4-H program were Will Pilgrim, Seth Morgan, Mitchell Davidson, Austin Luker and Samantha Pearce. Michelle Pilgrim was chaperone for the Moffat County group.
Next week this column will feature a soup recipe that was developed at the University of Northern Iowa. It took a while to obtain permission to reprint the recipe, so this week’s column features a recipe I found on an old, yellowed newspaper clipping hiding in a book. I have not tried this recipe, but it sounds good, so I hope to soon.
As I look out on Pipi’s Pasture, I’m reminded of winter days when I was a child growing up on the ranch at Morapos (south of Hamilton). Memories take me back to when I was in the elementary grades, around 7 to 9 years of age.
This week’s recipe can be found in the “Family Mealtimes” flier produced by the Colorado Beef Council (and funded by Beef Checkoff dollars). According to the flier, the recipe provides “an excellent source of protein, vitamin B6, vitamin B12, selenium, and zinc and is a good source of fiber and iron.” Besides that, it’s easy to prepare, it’s quick and it’s delicious.
There are lots of talented young people in Moffat County, and this year 4-H members have a chance to use their artistic talents to vie for the cover of the 2013 Moffat County Fair Book. Each year’s book features a unique cover design. Past covers have been designed by Moffat County Extension Office personnel, but this year the Fair Board has decided to try something different. They are having a contest for the 2013 Moffat County Fair Book cover, and they’ve opened it to 4-H members. The deadline to enter is Feb. 28, so if you’re a 4-H member who’s interested in entering the contest, you’ll have to hurry.
Years ago I had cut out of a newspaper (I can’t remember which one) a recipe for a taco casserole. I recently found the yellowed clipping tucked into the pages of one of my cookbooks. We had never tried it — until now. We liked it, and I hope you will, too.
A couple of weeks ago this column featured a recipe for “Sausage Bean Soup”. The seasoning ingredients were a tablespoon each of dried onion and dried chopped green pepper. A few days after the recipe appeared in the column, Chuck and Ginger Osborn of Craig called to tell me that they couldn’t find any dried green pepper in the Craig stores. They looked in Steamboat, too. No luck.
This week’s “From Pipi’s Pasture” is a reflection on the accomplishments of the young people who competed in two winter livestock competitions—the 2013 Arizona National Livestock Show and the 2013 National Western Stock Show. One evening during the last week of the Stock Show our granddaughter Megan (Prather), of Bailey, called to tell us that her registered Columbian ewe, Jolie Chose, was selected as the Supreme Ewe in the Natural Colored Sheep Category, winning over other Champions in their wool breed classes. (The Natural Colored Sheep Category places emphasis on wool production.)
Six Moffat County 4-H/FFA members competed in livestock competition during the National Western Stock Show hosted last month in Denver. Competing were Andrea Maneotis, Alexi Goodnow, Jerica DeLong, Brice White, Call Camblin, and Mackenzie Camblin. The results of competition are as follows:
This month local youth and adults are exhibiting animals, competing in the rodeo, or otherwise participating in events at the National Western Stock Show in Denver. My granddaughter Megan is competing in livestock competitions, too, and when she talks about the Stock Show it brings back memories of the years (and years and years) ago when I was a 4-H member. As a teenager, I exhibited steers at the National Western.
It’s cold outside, and everybody’s talking about it. Here at Pipi’s Pasture it is a little warmer than in Craig, but no matter whether the thermometer reads -24 degrees or -30 degrees, one thing is for sure—it’s plenty cold. There are signs typical of the changing seasons on a ranch or farm. You know that it’s a cold winter because:
This week I came upon a recipe that brought back memories. It came from a time when I was a young mother. I did a lot more cooking then. I’m not sure why—perhaps I just had more energy.
Four Moffat County 4-H members and one 4-H member formerly of Moffat County competed in the 2013 Arizona National Livestock Show in Phoenix, held the last week of December 2012. Exhibiting livestock were Call and Mackenzie Camblin of Maybell, Andrea Maneotis and Jerica DeLong of Craig, and Megan Prather of Bailey, formerly of Craig.
Boy, has it been cold, and if the weather forecast is correct we’re in for some more frigid temperatures this weekend. I don’t know about you, but as far as I’m concerned, there’s nothing that hits the spot than a pot of hot homemade soup when it’s cold outside. The soup smells so good when it’s cooking, too.
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.”)