Newspaper Archive of
Sidney Herald
Sidney , Montana
Lyft
December 29, 2004     Sidney Herald
PAGE 16     (16 of 16 available)        PREVIOUS     NEXT      Full Size Image
 
PAGE 16     (16 of 16 available)        PREVIOUS     NEXT      Full Size Image
December 29, 2004
 

Newspaper Archive of Sidney Herald produced by SmallTownPapers, Inc.
Website © 2018. All content copyrighted. Copyright Information.     Terms Of Use.     Request Content Removal.




6B . SIDNEY HERALD WEDNESDAY, DEC. 29, I I IIII II I I Measuring ingredients time If you are precise in the kitchen, you're probably one that measures every- thing properly too. I was one of those students that cringed when Mrs. Lang (back then, Miss Hanson) stood over the group as we measured out the recipes accurately. Remember that Delbert? Dry measurements vs. liquid measuring utensils - it's all about the same, isn't it? In my kitchen, I just use the "dump" method. Ah, a little more or "oops" that was a little too much. Well, during my weekend of holiday baking, my hus- band, Dan, and I got a little hun- gry for oat- meal cook- ies. We had been in town to do some shop ping, and bf$ on the way home the [}w e kh b craving hit us at the same time. I told him I'd bake some cookies, (instead of dinner) while he worked on his Benz in the garage. If I can get him to work out there, then that means I get more of my own stuff done in the house. I was happily preparing cookies, feeling domesticat- ed and all. I had mixed my 'Ml God does have a sense of humor cmd He was telling me I'd hoUday ingredients together except for the flour and oats. I looked in the cupboard and saw the Quaker man, which made me smile. The cookie dough is so good with the oats. I couldn't wait to taste it as I dumped a bunch of oats in. Then, I looked at the inside of the lid. YIKES! They were alive and squirming all over. I.@ot so depressed and sick to my stomach. I could- n't save any part of the dough - nor did I want to. There is a moral to this sto- ry: Don't just dump your in- gredients into the bowl. Use your measuring utensils, evenJf you don't look at the measurements on the side of the And, as far as nu tional value, I'm sure would have been protein if I would Just the oatmeal and worm cookies. Needless to say the hunger pains left, and I told Dan not to even think about Joking around about the in- cidenL Maybe God does have a sense of humor, telling me I'd had enough goodies during the holi- ,Q BY I~qllKt KltWAB SIDNEY HEEALD Continuing family tradi- tions during the holidays is part of Marilyn (Leastman) Halvorson's life. Since she was a child, Halvorson found herself beside mom, Barb Leastman, or Grandma Least- man in the kitchen preparing a meal or holiday treat. All four of the siblings at the Leastman home prepared meals, each taking a different evening since their mother worked late. Taught to her were recipes used by the fami- ly' and when she married hus- band, Tom, she soon learned of his family traditions. She happily learned Tom's family recipes as well. Halvorson's love of cook- books started at an early age. She received a Betty Crocker cookbook in 1961. The fa- vorite recipe in that cookbook was "Grandma's Chocolate Layer Cake." This was easily recognized as the favorite, seeing the way its page was toan from the book. The importance of tradi- tion has been carried down through the Halvorson family, with family favorites passed to her three boys, Leif, Cedric. and Haans. "I bought cook- books for the boys when they were two years old, and we still have the "Care Bear, Strawberry Shortcake and the Grandma in the Attic" cookbooks," Halvorson said. "Even though they're not girls, we loved and used those cookbooks." Halvorson also added to the family collection the ' nna of Green Gables" cookbook. Her sons, Leif and Cedric, have married, and this moth- er-in-law will continue shar- ing the family traditions as their family grows. She en- courages her new daughters to learn the family favOl ites. When the weddings took place this summer, Halvorson put together a recipe book en- titled "The Best Way to a Halvorson's Man's Heart is Through his Stomach" cook- book, giving it to her sons' brides. Kitchen utensils were given as gifts for the wed- dings, and under the Christ- mas tree this year were Sprin- gerele rolling pins for the girls. The Springereles are an anise flavor hard-pressed cookie from the German side of the family. Another family favorite is Biscotti, either al- mond or anise, which is Ital- ian. The Sandbakkel is taken from the Norwegian side of the family. "Cedric's wife, Megan, is Polish so she will teach me some of her family favorites," Halvorson said. Two dishes the Halvorson family always make during the holidays are cranberry relish and knepfla soup. "My mother loves the soup, so I make that especially for her at Christmas," Halvorson said. "The cranberry relish is a recipe that I prepared, win- ning $30 for its great taste." Halvorson shares her recipes with Sidney Herald readers as most of them were given by other friends. As the holidays are the season for giving, Halvorson hopes many new friends enjoy these family traditions. Halvorson will receive the "Desserts and More" cook- book from American Profile for preparing many of the recipes listed in today's issue. Thanks Marilyn! hmespunChidneyhemldcm Memorable Biscotti eclbUtter (no substitutes}, 1 cup sugar 3egge OENIEC[SCHWAB Marilyn Halvorson shares a cup of tea from a tea set she received from a friend. Halvorson's recipes are definitely keepers. If you'# a senior citizen that attends lunches at lhe Pedersen Senior Center in Sidney, you know what her cooking is like. 1 teaspoon vanilla extract 3/4-inch slices. Place with cut side soup and I quart of milk. ! teaspoon anise {or aimand) down on ungreased baking sheets. extract Bake for 10 minutes. Turn over; 3 cups Ml-I se flour bake 10 minutes longer Cool com- ['ish 1 tablespoon baking powderpletely on wire racks. Store in an 2 cups raw cranl erries 1/2 teaspoon salt airtight container. Yield: about 2 1 small onion 1 cup chopped almonds 1/2 dozen. 1/2 cup sugar In a mixing bowl, cream butter 3/4 cup sour cream and sugar. Beat in the eggs, one at ........................... 2 tablespoons horseradish a time. Stir in extracts. Combine wIIa Kite Grind the onion and cranberries flour, baking powder and salt: add I/2 cup wild rice together. Add all the other ingredi. to creamed mixture. Stir in 2 cups water ents and mix. Put in a plastic con- almonds. Line a baking sheet with 1/2 onion, dkKI tainer and freeze. About an hour foil and grease the foil. Divide 1/2 pound baton before serving, move the container dough in half. On the foil, form 1 quart half and haft from the freezer to the refrigerator dough into two ll-inch x 3-inch 2 cans Cream M Potato soup compartmeiit tothaw. The relish rectangles. Bake at 300 degrees F 1 pound American cheese wilt be thick, creamy and shock- for 35 minutes or until golden Cook wild rice and water until all ing pink. Makes 1 1/2 pints. brown and firm to the touch, water is absorbed and rice has Remove from the oven; increase popped open like popcorn. Dice temperature to 325 degrees E the bacon and brown with the Using the foil, lift the rectangles onion. Add half and half, potato Norwegian Loaf onto wire racks; cool completely, soup and diced cheese. Simmer 3-4 orAnise Loaf Place on a cutting board; cut diag- hours. (Works well in crock pot.) * onally with a serrated knife into I use 2 cans of Cheddar Cheese 2 cups flour 1/2 teaspoon soda I/2 teaspoon ginger 1/2 teaspoon cloves 1/2 teaspoon cinnamon 2 tablespoons butter warm with butter. Clam Chowder i 2 cans (10 3/4 ounces) Cre of potato Soup 1 pint frozen corn, thawed drained 1 cup slked carrots 1 can {6 1/2 ounces) minced clams, drained Milk Seasoning salt Combine all ifigredients excePt milk in slow cooker. Add miU to desired consistency Cook on lo for 6-8 hours. Yield: 8-10 servi 1/2 cup sugar 5/8 cup honey J Savory Italian Round5 2/3 cups grated Parmesan Cheese !/2 cup Mayo (only Mayo) 114 teaspoon dried hasil 1/8 teaspoon garlic powcW i 118 teaspoon garlic mlt 1/8 teaspoon dried oreganO Dash of Onkm salt ,,j 1 tube (12 ounces) refrlger " buttermilk biscuits In a small bowl, combine the t 1 egg (well beaten) 1/2 cup milk seven ingredients. Separate hiS" Sift together the flour and spices, cults and place on 2 ungreasat Then cream the butter, sugar and baking sheets. Let stand for, rSl 5 add the honey, egg and milk. To utes Flatten biscuits into 4.ha# this, add the flour mix and then circies. Spread about 1 tablesPf add 1/2 teaspoon anise seed and Mayo mixture over each circle 1/2 cup chopped walnuts. Pour in 2 within 1/4-inch of edge. Bakeat loaf tins and let stand 1 hour. Bake 400 degrees F for 10d3 minut ii for 45 minutes at 350 degrees E until golden brown. Serve This compliments a fruit salad ately. with honey salad dressing. Serve ..................... ............................. The list of clubs and organizations will be list - r - i The Sidney Herald needs i Clubs and Organizations Information ii our Web site, www.sidneyhereld.com and will updates on all of the clubs i Name of Club: ii printed once a month in the Sidney Herald. OnlY v'"I and organizations in our area. information provided to us will be included.I Please send the followingi t Note: Many requests for information on information to i Contact person: iAnonymous meetinas, as well as other clubs and org , I homespun @ sidneyherald.com i i zations, has been requested. The present address li ] or drop off this format the i Meeting day and time: i for Gamblers Anonymous is incorrect i i know the correct meeting informat on, please contact, I Herald office, 310 2nd Ave. i Meeting place:_ q i Sidney Herald at homespun@sidneyherald.com I N.E., Sidney, MT 59270 i i 406-433-2403, ask for Deniece. J