Downstream Dispatch-Wahkiakum County Eagle

2021-11-24 02:53:52 By : Ms. Tracy Liu

Sivakiyakum County and Nasser News

Karen's grinder and grandma's Thanksgiving cooking fun.

Congratulations, Comet: The Naselle Comet football team traveled across the state to Pomeroy last weekend and returned home with a 72-42 victory. They advance to the state 1B semifinals. They will head to Moses Lake this Saturday to play a game with Almira-Coulee-Hartline at 1pm. The winner will advance to the State Championship at the Tahoe Mountain High School in Tacoma at 12 noon on December 4th.

Sad news: If you didn't read Jacquey Ostervold's obituary in Eagle last week, I hope you still have a copy of you. Her history is very interesting. Like many depression families, she experienced a lot in her childhood. Her story has historical significance and is closely related to the history of Cathlamet. She was 86 when she died. Our prayers are with all family members.

Thanksgiving, and then Christmas holidays. The word last week was family. This word has been with me for several days and finally brought me back to my grandmother Nellie. I always remember my grandma's restaurant and the food she likes to cook. I found her old cooking fun recipe last night and I was attracted by the taste of her kitchen, so here are three Nellie Hammond recipes taken from her copy of her cooking fun. This cookbook became very popular during the economic downturn, because many of her cookbooks have very few ingredients but good taste. The first edition was published in 1931. Grandmother's copy is the sixth edition in 1946. It is still on sale today. How many of you have one?

First: Ham with raisins and apple juice. It can make about 1-1/2 cups. It goes well with hot and cold ham and ham sandwiches. Mix in a pan: ¼ c. Brown sugar (firm packaging), 1-1/2 tons of corn starch, 1/8 tons. Salt. Stir 1 degree Celsius. Fresh or bottled cider, ¼ c. Cut the raisins in half, 8 whole cloves, and 1 stick of cinnamon. Cook and stir these ingredients for ten minutes. Add 1 ton of butter. Remove the spices and eat while hot. (I suggest you try this, if you like it, then double it.)

Second: Molded cranberry sauce. Pass a food chopper, and a pound of cranberries. Add the grated rind of an orange, 1 degree Celsius. Chopped walnuts or pecans, ½ c. Fresh orange juice, 3-1/2 tons of lemon juice, 1-1/2. c Sugar. Let's stand for one night. Soak a T. gelatin in three T. water. Dissolve a packet of lemon-flavored gelatin in a glass of boiling water. Add the soaked gelatine slices. Stir until dissolved. Mix these ingredients with the cranberry mixture. Peel, chop and add three sour apples. Put the salad in the mold in the refrigerator. When it hardens, demould it (put a cold mould pan in hot water for a few minutes, then demould it quickly as it becomes loose) and place it on a large plate of lettuce leaves.

Third: sweet potato cakes. Use a regular pie pan or any baking pan. Peel and cut into ¼-inch slices: four medium red sweet potatoes. Put it in a saucepan and boil it with a gallon of water and ¼ ton of salt. Boil them until they are barely soft. Carefully transfer the slices to a pie pan or baking pan. Do not discard the liquid. Cover the slices with the remaining boiling liquid in the pot, then add ¾ degree Celsius sugar (white or brown), 2-1/2 tons of freshly grated nutmeg, 1 ton of cinnamon, ½ degree Celsius of chopped pecans or walnuts, 2 tons Or more whiskey, rum or orange juice (or any combination of them!). Spread butter on the potatoes, then put a layer of pie crust on top. Bake the pie in a hot oven at 450 degrees for about 20 minutes or until the grid turns brown.

Now, from my own recipe collection, if children like to cook, they can make weird cakes. Mine and Donna Klint are different in her book, but they are both very good. In an 8x8" pan, put 1-1/2 grams of flour, 1 gram of sugar, 3 tons of dry cocoa, ½ ton of salt, 1 ton of baking soda, 6 tons of oil, 1 ton of vinegar, 1 ton. Vanilla, 1 c . Cold water. Put the dry ingredients in an 8x8" pan. Drill three wells in the dry mixture. Pour the oil into the first well, pour the vinegar into the second mouth, and pour the vanilla into the third mouth. Pour water on top and stir with a fork until smooth. Bake in the same pan where the batter is mixed. Bake at 350 degrees for 30 minutes.

Photo of the week: The grinder in my storage room. It is an excellent tool for making hard meats, fruits and vegetables. Fix it on the table top, put something on the floor below to catch the ground juice, then put a low plate on the table to catch minced meat or whatever you are dealing with. I used a meat grinder in Alaska for many years to grind moose meat into burgers.

Good news: The aquaculture program of the Naselle Youth Camp will raise salmon from egg to fry stage, and then release it in Pete Creek. This will be the first time that the aquaculture project has carried out salmon breeding in the creek flowing through the facility since Hank Nelson ran the project.

November 25: Thanksgiving. The Skamokawa area will provide two community meals. Duck Inn from noon to 6:25 US dollars, of which 5 US dollars to Sheriff's Shop with Cop program, or at 2 pm to Skamokawa Grange Potluck

December 1: Noon at the high-end lunch club in Rosburg Hall.

December 4: At the art exhibition at Grace River Farm from noon to 4 pm, local artists Gail Wahlstrom, Kristo Novoselic, Noreen Fitts, Sandra Prucha and Carol Ervest will exhibit artworks. Oh, it's my birthday! In addition, the Open Garage Sale will be held at Johnson Park from 1-3 pm

December 5th: The Finnish American Folklore Festival will host an annual Christmas concert at 1:30 at the Naselle Community Center, followed by a family trip and soup dinner at the Naselle Community Center.

December 10: The Skamokawa Fire Protection Association will provide sleigh rides (fire trucks) with Santa Claus in Johnson Park at 5 pm. Children can meet Santa Claus and see the fire truck. Bring your camera!

December 11: Craft Day at Johnson Park from 1 to 3 pm

December 12: Kovu Puusii bake $10 at the Naselle Community Center from 1 to 3 pm, and then eat cookies with Katie at the community center from 4 to 6 pm. $10 per person or $20 per family. A Christmas story movie will be screened at the Naselle God Assembly at 6 pm. free. To register for any course, please contact Haleigh See at (360) 852-3730.

December 18th: Appelo Archives holds a kantele course from 10 am to noon. Call to register (360) 484-7103.

December 19: A Christmas market will be held in the community center from 1 to 4 pm, and then tree lights will be illuminated from 5:30 to 6:00. For indoor or outdoor vendor booths, the fee is $20. Contact Haleigh See to reserve space at (360) 852-3730. From 6 pm to 10 pm, drive a light tour of Naselle and the wider area to watch the Christmas lights.

Premium lunch: The next CAP boxed lunch will be held on December 2, including chicken reuben casserole, baked potatoes, San Francisco mixed sauce, berry orange salad. Pick up at Rosburg Hall at noon. Please call Denise at 360-762-3111 to book your packed lunch.

Keyword of the week: children.

P.O. Box 368 Cathlamet, WA 98612 Tel: (360) 795-3391

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