Feed Medical Lake

Feed Medical Lake Helping feed the community.

12/11/2024

Well, friends, it's been a while since I was on this page. Busiest time of the year and NEW GREAT GRANDSON. I'm thinking of closing out this page now and just posting foodie news on my Jo Jo Williams page. I'll see. Stay warm out there.

10/26/2024

Here's another great recipe for the holidays.
WASSAIL

Makes about 1 ½ quarts (10 half-cup servings)

1 cup pineapple juice, chilled
1 cup orange juice
½ cup lemon juice
2/3 cups sugar
2 cinnamon sticks
15 whole cloves
1 (750 mL) (25.3604 oz.) bottle rose wine

In a medium saucepan, combine all ingredients except wine. Bring to a boil; reduce heat and simmer 15 minutes. Remove spices. Add wine; heat through. Serve warm; garnish as desired.

Non-alcoholic Wassail: Omit the wine. Decrease the sugar to ½ cup. Proceed as above, adding one (25.4 oz.) bottle pink catawba grape juice.

This recipe can be doubled.

Nutritional Information (per ½ cup serving)
Calories 131.5
Total Fat .1 g
Saturated Fat 0 g
Polyunsaturated Fat 0 g
Monounsaturated Fat 0 g
Cholesterol 0 mg
Sodium 4.4 mg
Potassium 170.2 mg
Total Carbohydrates 21.2 g
Fiber 0.1 g
Sugars 19.1 g
NET Carbohydrates 21.1 g
Protein 0.5 g

I think I posted this next one before, but it's too good to not post twice. Served warm, room temp, or frozen, it's a winner.

RHUBARB NUT BREAD
(Earlene Williams' recipe – my sister)

Yield: 2 loaves (9x5)

1 ½ cups brown sugar
¾ cup oil
1 egg
2 ½ cups unsifted flour
1 cup milk mixed with 1 tablespoon vinegar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
2 ½ cups chopped rhubarb (fresh or frozen-unthawed, unsweetened)
½ cup walnuts or pecans
½ cup sugar
1 tablespoon butter

Preheat oven to 325°F. Generously grease and flour pans. Using electric mixer, beat brown sugar, oil and egg in large bowl. Add next 6 ingredients and mix on low speed. Fold in rhubarb and nuts. Turn into pans.

Thoroughly blend sugar and butter and sprinkle evenly over batter. Bake until toothpick inserted in center comes out clean, about 1 hour. DO NOT OVERBAKE. Liquid from rhubarb will bubble a little and that's okay. Cake is still done. Cool completely on rack and then remove from pans.

Nutritional Information (per serving)
Calories 155.6
Total Fat 7.1 g
Saturated Fat 0.8 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 4.0 g
Cholesterol 7.2 mg
Sodium 124.9 mg
Potassium 96.0 mg
Total Carbohydrates 25.5 g
Fiber 0.7 g
Sugar 17.4 g
NET Carbohydrates 24.8 g
Protein 1.7 g

Now, I have posted just a few of my favorites, and I likely have over 1,000 recipes in my cookbook. I am now taking requests for recipes from you. I have categories such as casseroles, beverages,, bread and grain, main course, etc. PM your requests. If I have a recipe for that, I'll post it. Ready...set...go!!!

10/25/2024

Found this in Facebook: Wednesday, December 11, 1-3 PM, Second Harvest Inland Northwest is hosting a Mobile Market at 1603 N. Belt St., Spokane, WA 99205-4038. "We’re here to help you and your family with free food. Visit our walk-up Mobile Market for fresh and nonperishable items. No appointment or paperwork needed – just come by if you need a hand. We’ll serve up to 50 families (or while supplies last). Keep an eye on our calendar for any last-minute changes."

Put it on your calendar and go if you need food.

10/24/2024

It's what's for dessert.

PUMPKIN PIE
2 eggs, slightly beaten
2 cups pumpkin, cooked, mashed
¾ cup sugar
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves
1 2/3 cup (13 fl. oz.) evaporated milk or light cream
1 (9”) unbaked pie shell

Mix ingredients in order given. Pour into shell. Bake 425°F for 15 minutes. Reduce temperature to 350°F and bake 45 minutes. Cool. Garnish.

CRUNCHY PECAN TOPPING
1 cup coarsely chopped pecans
2/3 cup firmly packed light brown sugar
3 Tablespoons butter, melted
Whipped cream or topping and pecan halves

Mix pecans and brown sugar in a small bowl. Drizzle with butter, stir until mixture is evenly coated. Sprinkle over cooled pie. Broil about 5 inches from heat for 1-2 minutes or until topping is bubbly. Serve while warm OR let cool, garnish with whipped cream or topping and extra pecan halves.

SWEET POTATO PIE
(Eastern Shore, Maryland)

3 cups mashed sweet potato (boiled or baked)
2 cups condensed milk
2 Tablespoons butter, melted
4 eggs
2 ¼ cups granulated sugar
2 teaspoons lemon extract
1 ½ teaspoons vanilla
¼ teaspoon baking powder

Combine sweet potatoes, milk, eggs, and sugar. Beat at high speed with mixer. Add flavorings. Mix baking powder with 1 tablespoon milk and add to potato mixture. Bake at 375°F for one hour. Makes two 9” pies or three 8” pies.

SAME PIE – SKINNIER VERSION
3 cups mashed sweet potatoes (boiled or baked)
2 cups non-fat milk
2 tablespoons margarine
4 egg substitutes
1 cup granulated sugar
½ cup honey
2 teaspoons lemon extract OR 1 tablespoon lemon juice
1 ½ teaspoons vanilla
½ teaspoon baking powder

Combine sweet potatoes, milk, eggs, and sugar. Beat at high speed with mixer. Add flavorings. Mix baking powder with 1 tablespoon milk and add to potato mixture. Bake at 375°F for one hour. Makes two 9” pies or three 8” pies.

Enjoy!

10/23/2024

Holidays are sneaking up on us, so here's three more recipes for ya.

BAKING POWDER BISCUITS (Slow-movin' or Hurry Up, I'm Starvin.'
Makes 10 biscuits (slow-movin')
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 tablespoons oil
¾ cup milk for roll-out biscuits or 1 cup milk for drop (emergency) biscuits
OR
¼ cup powdered non-fat milk (do not reconstitute)
¾ cup water (for roll-out biscuits; 1 cup for drop (emergency) biscuits

Sift dry ingredients together. Mix with oil and milk; roll out 1/2” thick and cut with biscuit cutter; place on ungreased cookie sheet and bake it at 400°F 12-15 minutes until golden brown.
OR...

JOANNA'S EMERGENCY BISCUITS
Makes about 10 biscuits (hurry up, I'm starvin')
2 hands flour (see NOTE, below)
4 hand wells baking powder
1 hand well salt
3 finger short scoop shortening
2 shakes non-fat milk powder (do not reconstitute)
add 1 cup water slowly while mixing until dough consistency. Slap in the pan by the spoonful.

Bake at 400°F (in oven) 12-15 minutes until golden brown (try to not burn them over the campfire).

NOTE: “Hands” of flour = about 2 cups
“Hand wells” are the palm of the hand when the hand is half-way closed = about a teaspoon.
“Three finger” short scoop = what you scoop on the surface with three fingers
held together = about 2 tablespoons
Two shakes of non-fat milk powder is from the box.

This is a good recipe to use when camping and mixing cups and spoons are back home.

COLLARD GREENS
2 pounds chicken drumsticks and thighs
4 bunches collard greens, chopped
Salt and pepper

Wash collard greens that have been chopped. Add to large pot with chicken. Cook uncovered over low flame until chicken is done and greens are tender (greens may take a couple hours). Season with salt and pepper to taste. Let the pot simmer until a lot of the liquid has cooked out.

APPLE CHIP NUT CAKE

2 large gala apples, peeled and chopped
3/4 granulated sugar
1 cup of Choc. chips (divided)
2 large eggs
1 cup of Chopped walnuts (divided) or favorite nut
1 teaspoon of baking powder and 1 teaspoon of baking soda
2 ½ cups of all-purpose flour, (divided)
½ teaspoon of salt
½ cup of butter, softened
1 cup of cold water
1 ¼ brown sugar, (divided)
1 teaspoon of vanilla

Grease a 9x13 pan. Preheat oven 350°F.

In medium bowl combine chopped apples, ½ cup of choc. chips, ½ cup of the nuts and ½ cup of the flour. Set aside. In large bowl cream the margarine with the remaining white and brown sugars. Add eggs and mix well. Add vanilla. Add the remaining flour, the baking powder and baking soda and salt, alternating that with the cold water. Once that is mixed well, fold in the apple/chip/nut mixture. Pour into greased pan.

In small bowl mix remaining ½ cup brown sugar, ½ cup of choc. chips and the remaining nuts and sprinkle on top of the batter. Bake 30 to 45 minutes till toothpick comes out clean. Sprinkle with powder sugar if desired.

10/23/2024

Remember: Even a broken clock is right twice a day.

10/20/2024

It's getting cooler. Time to make soup and/or bake. Here are a couple more recipes to try out.

CORN CASSEROLE
(June Cox's Recipe) Fell in love with Miss June's corn casserole (or pudding) with the first bite. She says just mix together:
2 eggs
2 Tablespoons sugar (or sugar substitute)
1 box Jiffy corn mix
1 can regular corn, drained or undrained (if undrained, bake 30 minutes longer)
1 can creamed corn
1 stick butter
1 cup sour cream

Bake at 325° F for 1 hour. (Oh, I can taste it now!)

Put away the marshmallows! Give this a try instead of the marshmallow fluff we tend to make every year,.

EXOTIC YAM PUDDING Serves 6-8

2 ½ cups shredded raw sweet potatoes or yams (2 medium)
2 eggs
1 cup brown sugar
½ teaspoon salt
½ teaspoon nutmeg
Dash of cloves
4 Tablespoons melted butter
Juice of one (1) orange
2 cups milk or half-and-half

Beat eggs, add sugar, salt, nutmeg, cloves, butter, orange juice and milk. Mix well. Stir in potatoes. Pour into buttered baking dish. Bake at 400°F for one (1) hour. Serve with main course.

10/16/2024

More to consider...

WINTER FRUIT SALAD
Serves 6

2 oranges
2 apples
2 bananas
1 cup nonfat vanilla yogurt
¼ cup raisins
¼ cup pecans or walnuts, optional

Wash fruit and remove stickers. Peel oranges and bananas. Cut all fruit into bite size pieces. Combine fruit, raisins, yogurt and nuts (optional) in a bowl. Mix fruit salad until all ingredients are combines.

Nutritional Information (per serving)
Calories 140
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 30 mg
Total Carbohydrates 34 g
Fiber 3 g
Sugar 25 g
NET Carbohydrates 31 g
Protein 3 g

KALE SALAD
Serves 8

Dressing
¾ cup white sugar
½ cup vinegar
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup extra-virgin olive oil

Salad
1 bunch Kale, stems removed and leaves chopped
½ (16 oz.) pkg. frozen shelled edamame (soybeans), thawed
¼ red onion, sliced thin
1 cup shredded carrot
2/3 cup fresh blueberries
½ cup sweetened dried cranberries (craisins)
½ cup cashew pieces
½ cup shelled, roasted sunflower seeds

Whisk dressing ingredients together in a bowl until sugar is dissolved; set aside.

Toss salad ingredients together in a bowl. Pour half of the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on the side.

NOTE: I use a commercially prepared raspberry vinaigrette rather than take the time to make the dressing recipe above.

Nutritional Information (per serving), with this recipe dressing
Calories 344
Total Fat 18 g
Cholesterol 0 mg
Sodium 239 mg
Total Carbohydrates 41.7 g
Fiber 4.5 g
NET Carbohydrates 37.2 g
Protein 9 g

10/16/2024

What?? More recipes? You betcha!

MARINATED CARROTS
(Amelia Gepford made these for just about every potluck at St. John's Lutheran Church, and she always took home an empty container!)
Serves 8 or more:
2 lb. carrots, sliced 1 medium sweet onion
1 can tomato soup ½ cup canola oil
1 cup sugar 1 teaspoon Worcestershire sauce
¾ cup vinegar 1 teaspoon prepared mustard
1 teaspoon salt ½ teaspoon pepper
½ green bell pepper, sliced

1. Cook carrots, drain, cool.
2. Cut onions in round slices.
3. Cut green bell peppers.
4. Mix with carrots.
5. Mix other ingredients and pour over carrots.
6. Cover, let stand in refrigerator 12 hours.

This will keep in refrigerator well over three weeks.

SUCCOTASH
Serves 4

1 cup cooked corn
1 cup cooked lima beans
½ teaspoon salt
Dash pepper
2 Tablespoons butter

Combine corn and lima beans; add seasonings and butter. Cook slowly over low heat.

NOTE: Some folks like to add tomatoes. Not me.

10/13/2024

Pickled Peppers:

We like sliced hot peppers, especially when we get hungry for some nachos 😀

This batch is a variety of hot peppers - you can use whatever kind you like or are growing or have available to you!

Ingredients -

Jalapeño peppers - or cayenne, habanero, chili, etc...

2 Cups White Vinegar

2 Cups water

2 Tablespoons canning salt

Directions:

Cut the stem off the peppers

Slice or dice the peppers - if you leave the seeds in it you will have hotter peppers so you decide if you want to remove the seeds or not.

*Please wear gloves when handling hot peppers and don't touch your eyes!*

Make the brine:

Put the Vinegar, Water, and Salt into a pot and bring to a boil. Boil gently for a couple of minutes.

Get the water heating in your water bath canner - you need enough water so the water is over the top of the jars by at least an inch.

I fill my clean jars with hot water and put them in the canner while I'm making the brine - this keeps my jars hot and ready.

Also it's a good idea to add a splash of vinegar to the water in your canner or you can add 1/8 teaspoon of cream of tarter instead of the vinegar. Both work equally well ... this helps keep your jars from getting cloudy. The vinegar or cream of tarter goes in the water in the canner and not in the jars.

When the brine is ready remove your jars from the canner using your canning tongs and pour out the water that is inside the jars.

Fill your clean hot jars with your sliced peppers, I used pint size jars - 16 oz. with the this batch peppers but I sometimes use the jelly size jars 8 oz.

Pour the hot brine over the peppers, leaving 1/2 inch headspace.

Wipe the rims of the jars with a damp paper towel to remove any food residue.

Put on lids and bands, tightening the bands to finger tip tight.

Put the filled jars in the hot water in your water bath canner.

Bring the water to a boil.

When the water is boiling begin timing - 10 minutes in a boiling water bath.

When the time is up turn the burner off and let the jars sit in the water for 5 minutes.

Use your canning tongs and lift the jars out.

Place jars on a clean towel.

If you use Superb like me, you will soon hear the deep "POP" sound letting you know the jars have sealed. I still say YAY every time a jar seals! :)

10/11/2024

More recipes from my holiday list of "good eats." I'll be sending some vegetable recipes next. The first one is:

BROILED ZUCCHINI HALVES

Yield: 4 servings of 1 zucchini half per serving

½ cup shredded mozzarella cheese
2 tablespoons diced pimento
2 tablespoons chopped black olives
4 small zucchini, sliced lengthwise
1 tablespoon olive oil

Preheat broiler; place rack 6 inches below heat source. Line broiler pan with foil.

Blend cheese, pimento and olives in small bowl; set aside. Brush zucchini halves on both sides with olive oil. Arrange on prepared broiler pan. Broil 5 minutes or until fork-tender. Spoon 2 tablespoons cheese mixture onto each zucchini half. Broil until cheese melts and browns. Serve immediately.

Nutritional Information (per serving)
Calories 94
Fat 7 g
Saturated Fat 2 g
Cholesterol 8 mg
Sodium 144 mg
Carbohydrates 5 g
Fiber 1 g
NET CARBOHYDRATES 4 g
Protein 5 g

Address

Medical Lake, WA

Opening Hours

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Tuesday 8am - 5pm
Wednesday 8am - 5pm
Thursday 8am - 5pm
Friday 8am - 5pm
Saturday 10am - 4pm
Sunday 10am - 4pm

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+15097141150

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