6/18/08 "Romancing the Rose"

6/18/08 Chatterbox Betty Kaiser Has June gloom got you down? Then read on. Today’s trio of stories include a romantic couple dancing in the moonlight, the fragrant Portland Rose Festival and a lovely June bride to brighten your day. Ron and Linda Palmer’s son Matt and daughter Kirsten play major parts in these events, We begin with the popular Portland festival as a backdrop and end with a Virginia countryside wedding. The Portland Rose Festival Foundation announced “Romancing the Rose” as the winner of its much anticipated poster contest on April 25. Matt Palmer and his wife Trae‘s image adorned the winning entry. A beautiful oil painting of them by Trae’s uncle Ted Chilless (noted portrait artist and retired architect) was the contest winner and they waltzed into history for the year 2008. The poster scene displays a romantic couple (the Palmers) that has been dancing all night. In the daybreak scene, the sun is beginning to rise over Mt. Hood, illuminating the buildings of downtown Portland. Palmer and his wife are gazing lovingly at each other and holding a beautiful rose in their clasped hands. Those who know Matt say that it depicts his profile perfectly. Matt is a 1989 graduate of Cottage Grove High School where he was class president in both his junior and senior year. An outstanding athlete, he was an All-state performer in track and field; and he also made the winning touchdowns his senior year when CGHS beat both Churchill and Sheldon High Schools. He was Cottage Grove’s Junior First Citizen in 1989 and went on to graduate from the University of Oregon in 1994. Matt and Trae were married in 2002 and now live in Portland where he is an insurance broker and she an insurance executive. They have an adorable three-year old daughter Camillia who someday will admire her parents — on poster board — as they gracefully danced their way into hearts all across the City of Roses. Now, here’s a little FYI for you in case you’ve never been to the Rose Festival: put it on your calendar for next year. Everything is grand about this event. There is a grand floral parade; a grand floral run; a grand floral walk; grand food and a colorful Dragon Boat Race at Tom McCall Riverfront Park. There are bagpipes, clowns, dancing girls, horses, marching bands and drum majorettes. Bigfoot even made an appearance this year on the Oregon Realtors Float. And yes, there are also roses. This year, Clackamas County Circuit Judge Susie Norby got into the romantic spirit of the event by conducting a contest and choosing three couples to be publicly remarried on a float during the parade. Each couple’s had a romantic or sentimental connection with the festival. In 2007 the Rose Festival was named the best event in the world, winning the highly coveted Grand Pinnacle Award. It also garnered kudos as the second largest all-floral parade and best overall parade in the U.S. This year an estimated two million people attended dozens of events during the festival, generating about $80 million dollars! Pretty impressive. As this event ended on the west coast, another was about to begin on the east coast. There, a long-standing courtship was about to culminate in marriage. Matt’s sister, Maj. Kirsten Palmer, United States Air Force and her fiancé Capt. Roger Lang were counting down the days to their wedding on (appropriately enough) — Flag Day, June 14. Kirsten, like her brother, was student body president her senior year at Cottage Grove High School. At Lincoln Middle School, after studying the solar system, she first got the bug to become an astronaut. But first she would have to be admitted into the U.S. Air Force Military Academy and become a pilot. The academy’s rigorous admission standards dictated that she perform multiple community service projects and do well academically and athletically. She rose to the challenge in all three areas. Well, her community service record was stellar, including four years as a counselor at the outdoor school and as a page for Sen. Bob Packwood; her grades were good; and athletically, she excelled in volleyball and track. In 1991, three weeks after graduation from high school, Kirsten was on her way to the U.S. Air Force Academy; a great education; a new way of life and a lifetime career. As a cadet she received free tuition, room and board and a monthly allotment. The Air Force has been her home ever since. Along the way she decided against becoming a pilot and received a Bachelor of Science in Management degree. She found this field challenging and has been stationed at Arizona, Germany and So. Carolina . Currently she is at the Pentagon. The couple-to-be met when they were both assigned to the 75th Airlift Squadron at Ramstein Air Base in Germany. He has been a pilot for 9 years, flying everything from the C-9 medevac aircraft to the C-20 (Gulfstream 3) and C-37 (Gulfstream 5) aircraft. He is now at Andrews Air Force Base where he transports our nation’s senior leadership around the world. Last week, family and friends happily traveled to Virginia and the Historic Long Branch for the ceremony. This breathtaking 1811 manor house sits at the foot of the picturesque Blue Ridge Mountains. The manor’s decor includes a long winding staircase, 18th and 19th century furnishings and an outdoor terrace. The grounds are graced by acres of gardens with 400 acres are devoted to care of horses. At the time of this writing, in the beautiful setting above, Kirsten and Roger have said their “I do’s” and are looking forward to a future of shared joys. Congratulations and best wishes to them and the entire family. May all your tomorrows be coming up roses! Betty Kaiser’s Chatterbox is about people, places, family, and other matters of the heart. Read her weekly columns in the Cottage Grove Sentinel.

Dad's Day Dinner

6/11/08 Cook’s Corner

Betty Kaiser

This Sunday is Father’s Day and many dads will be requesting their favorite dishes to be served. On Mother’s Day the family often goes out to eat but on Father’s Day we stay home. Who better to cook the meal than the one who knows dad best?

My husband was a picky eater when we married 49 years ago. In fact, our first fight was about food. One night he came home from work and wolfed down a delicious beef, cheese, noodle casserole that I had prepared. “Wow,” he said, that was great. What’s in it?”

I distinctly remember gulping and planning my plot of escape. This casserole was chock full of cottage cheese, cream cheese and sour cream. Except for American cheese, his family adamantly did not like any other cheese products! Sure enough, he was pretty angry that I had tricked him into eating foods that he didn’t like.

Well, he got over it and wily female that I am, I have gastronomically surprised him more than once in our years together. Today, the noodle, meat and cheese recipe is an often requested family favorite. I became very successful at introducing new foods into his diet but sometimes I went too far.

Liver and onions was one of my huge failures. My family loved liver and onions with bacon. And I was sure that if he just tried it that he would love it too. Wrong! After all these years if I eat liver, I eat it alone or with our daughter. He won’t touch it.

Chuck’s Father’s Day dessert request is always the same: cheesecake. Honestly, the man never has met a cheesecake that he didn’t crave a bite of. I, on the other hand, am not particularly fond of it. Except for an Italian cheesecake with a ricotta filling by our Italian friend Ralph Anderson, I’d probably never eat one at all.

Chuck helped Ralph set up ”Marianne’s,” Ralph’s first restaurant in Ventura, CA. He would come home and regale me with tales and secrets of homemade Italian sausage or potato gnocchi (a kind of potato pasta dumpling). But he was especially enamored of the vanilla bean scented ricotta cheesecake and ricotta-filled cannolis.

This year’s Father’s Day dinner will feature a similar Italian Cheesecake and another old favorite, a beef brisket that I’ve been making for nearly 40 years. The brisket recipe is fabulous and oh, so easy. The leftovers (if there are any) make great sandwiches and the barbecue sauce is equally good on other meats.

Barbecue Beef Brisket

6-pound beef brisket

3 tablespoons liquid smoke

1 teaspoon garlic powder

1 teaspoon onion salt

1 teaspoon celery salt

¼-cup Worcestershire sauce

Black pepper to taste

Place brisket in a large glass bowl or baking pan. Sprinkle brisket with liquid smoke, garlic powder, onion and celery salt. Cover with plastic wrap and then foil; place in refrigerator and allow to stand overnight.

The next day sprinkle meat with Worcestershire sauce and pepper; place in baking pan or slow cooker. Cover with foil (or lid) and bake 5 hours at 275-degrees F. Uncover and bake 1-hour longer with barbecue sauce (recipe follows).

Brisket Barbecue Sauce

1 cup catsup or tomato sauce

1 teaspoon salt

1 teaspoon celery seed

¼ cup brown sugar

¼ cup Worcestershire sauce

1 cup water

1 onion, finely minced

¼ cup vinegar

¼ cup margarine

Combine ingredients in saucepan and simmer 15 minutes.

Italian-style Ricotta Cheesecake

Graham Cracker Crust

2 cups graham cracker crumbs

1 cup finely ground almonds

½ cup melted butter

½ cup light brown sugar

1 teaspoon cinnamon

1 teaspoon sugar

Ricotta Filling

3 tablespoons cornstarch

3 tablespoons flour

2 8-ounce packages Neufchatel (reduced fat cream cheese) softened

1-1/2 cups sugar

1 (15-ounce) container low fat or whole milk ricotta cheese

4 large eggs

1-1/2 tablespoons lemon juice

1 tablespoon lemon zest

1 vanilla bean, split lengthwise and scraped

1 tablespoon vanilla extract

½ cup melted and cooled butter

2 cups sour cream (not low fat)

To assemble crust:

Heat oven to 350-degrees F.

Mix together all ingredients in bowl. Press mixture into the bottom of a 9X2-inch springform pan. Bake 15 minutes or until lightly browned. Prick with fork if it bubbles up. Cool.

To assemble filling:

Reduce oven temperature to 325-degrees F.

Pour hot water about 1-inch deep in a pan larger than the springform baking pan and place in oven.

Using an electric mixer beat the softened cream cheese with sugar until smooth. Beat in the ricotta cheese until smooth. Then, beat in eggs, one at a time.

Beat in the lemon juice; lemon zest; inside scrapings of vanilla bean; vanilla extract; melted and cooled butter; and sour cream. Finally, combine the cornstarch and flour; lightly mix them with other ingredients.

Pour batter into pre-baked crust. Place the springform pan in the larger pan in the oven. Bake the cheesecake 1 hour or until barely set in the center. Turn off the oven, leaving the cheesecake inside for 1 hour longer. Remove from oven and cool on a rack. Refrigerate before removing from pan. Delicious topped with fresh berries, homemade strawberry freezer jam or canned cherry pie filling.

Serves 12.

Keep it simple and keep it seasonal! Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes that are delicious, family oriented and easy to prepare. Contact her at 942-1317 or email bchatty@bettykaiser.com

Like father, like son

Jun 4th, 2008 BETTY KAISER "Off we go, into the wild blue yonder, Climbing high into the sun; Here they come zooming to meet our thunder, At 'em boys, give 'er the gun!" This partial refrain from the U.S. Air Force's stirring anthem seems a fitting introduction for today's Father's Day column the careers of local resident and retired Chief Master Sgt. Henry W. Habenick and his son, newly retired Master Sgt. W. Eric Habenick. This father-son duo shares not only a family bond but a deep love of country and dedicated service in the U.S. Air Force. Initially, dad's enlistment came from necessity; his son's from the lure of flight . Both entered as young, raw recruits and ended up at the top of their game. Henry (aka Hank) did not plan on going into the military. He had plans for college when he graduated from Santa Barbara High School in 1959. Those plans changed when his father informed him that he would be expected to start paying rent. Young, jobless and with no particular skills, Hank considered his options. On July 5, 1959 he met a military recruiter and signed up for the Air Force. It was his first job, and the sky was the limit. After completing basic training at Lackland AFB, Texas, he was trained as a flight engineer and assigned to Osan, Korea. Later, in England, as the cold war began heating up, he was involuntarily assigned to a top-secret , classified project and returned to the U.S. This new cross training on the Minuteman ICBM program changed the course of his life and defined the rest of his career . While training on the Minuteman in Illinois, he met and courted his future wife, Kay. They were married after he was assigned to Vandenberg Air Force Base. They have two children: Kristen and Eric. Although far from her family, Kay says that it was easy to adjust to military life. Her father was a schoolteacher who liked to move around. Her mother's motto was "Wherever I hang my hat it's home." This attitude set an example for Kay and Hank's new life together. They were off and climbing. "I was used to living on very little," Kay adds. "It was super easy to adjust to military life and income. We shopped at the commissary, had a housing allowance and bought a trailer to live in. The military was good to us. We'd do it again." Thanks to the Air Force and his own hard work, Hank received his desired college diploma in 1974, fifteen years after enlistment. He received numerous awards, including the prestigious Gen. Thomas S. Power Strategic Air Command Maintenance Man of the Year award in 1976. He was promoted to Chief Master Sergeant for his contribution to the SAC's intercontinental mission. Hank retired from active duty in 1982 and worked another 17 years for TRW Inc. In all, he served the nation's ICBM force for nearly 40 years. As a current board member of the Air Force Missileers, he proclaims himself "one of the few dinosaurs left!" As Hank's career was ending, son Eric's was just beginning, and his parents were not at all surprised when he chose to follow in his dad's footsteps . The wild blue yonder had been calling him for a long time. Eric had wanted to be a pilot since preschool. In fact, his parents laugh when they say he washed out of preschool because he didn't pay attention in class. Instead of coloring with the other kids, he was always looking out the window, watching the airplanes. When Hank came home from work Eric would say, "Daddy, daddy! Car, car!" He wanted to go down to the flight line where the action was. He jumpstarted his career by joining the Jr. ROTC in high school. After graduation, like his dad, he headed for the recruiting office . He was ready to fly , but there were no openings unless you were a college graduate. That's when it helps to have a friend in high places. His dad called a friend (who called a friend) and closed doors started opening. Eric enlisted in the Air Force as an Aircraft Loadmaster in 1987, graduating from basic training as an Airman First Class. During his career he garnered many awards and worked his way up the ranks. Among others he participated in exercises and operations in Panama, Kuwait, Antarctica, Somalia, Sarajevo, Kosovo and Iraq. So what does a loadmaster do? Well, in the Air Force world the pilot is the boss of the cockpit. He flies the plane. The loadmaster is in charge of the rest. The load he carries can be anything from paratroopers to a 65-ton M1 Abrams tank or a dignitary like Hamid Karzai, Afghanistan. "It is a great responsibility for a young person to be in charge of a multi-million dollar aircraft," Eric says. "One day we would fly into an Army post to pick up ammunition and airlift it to the war zone; other times we would airlift relief supplies or marines who had been in Afghanistan for 18 months"¦ The military trains to do one thing to go to war and protect U.S. interests anywhere and anytime. To be able to put all that training into action "¦gives you a great sense of accomplishment and pride. I did my best to give the public the best security possible." Eric loved his job and at 39 years of age was not ready for a medical retirement. Diabetes made it a necessity, as he was no longer considered worldwide deployable. Although he will continue to serve in a new career with the Transportation Security Administration, it will not be the same. "Retiring is bittersweet," he says. "There is something very special about flight . Watching the sun come up over Europe at 37,000 ft., or going 300 knots only 250 ft. above Afghanistan takes you to a realm very few get to experience. And to think"¦I got paid for it. Amazing!" His retirement ceremony at Hickam Air Force Base, Hawaii, was fittingly held in the back of a C-17 pulled out for the occasion. His wife Theresa arranged a reception and slide show following the ceremony that had many reaching for a Kleenex to dab their eyes. Their children, Brit and Chelsey, also received recognition. As the reception ended, Hank shared a few remarks , and a rainbow appeared behind him as he saluted his son. A fitting blessing on this father-son duo who have served their country well in the Air Force's "wild blue yonder." Happy Father's Day to all! Betty Kaiser’s Chatterbox is about people, places, family, and other matters of the heart. Read her weekly columns in the Cottage Grove Sentinel.

Rhubarb: Tart & Tasty Cakes and Pies

5/28/08 Cook’s Corner
Betty Kaiser

Rhubarb is one of those strange looking plants that makes you wonder who in the world discovered it was edible. Well, wonder no more. Apparently the Chinese discovered it, growing in the wild, way back around 2700 B.C. The actual plant was different than what we eat today but from the same family.

An even stranger rhubarb fact is that the leaves contain poison. We cook and eat the stalks, but throw away the leaves. How the Chinese figured out the good part of the plant from the bad is a mystery. Did someone cook up a batch of leaves and die for them to discover that? We don’t know.

We do know that the rhubarb rhizome (not the same as the food) was and is used medicinally by the Chinese. It was thought to promote blood circulation, relieve pain or inflammation and inhibit intestinal infections. Marco Polo described its now well known laxative qualities when he returned with a bag of it from his travels.

Legend tells us that Ben Franklin brought rhubarb seeds to the states about 1772. It was slow to catch on amongst residents because of its sour taste. High in vitamins A and C; potassium, calcium and fiber, it was used as a spring tonic and an effective counter agent for scurvy. Later, as sugar became more readily available, it took on a new life as a popular pie filling and eventually a wine.

A very old New England cookbook of mine has a recipe for a rhubarb tonic that says in parenthesis: “A drink children like.” It calls for two pounds of rhubarb to be washed, sliced and cooked slowly with 3 cups of water for about 20 minutes. The mixture was then strained; one-third cup of sugar added to the liquid and it was heated until the sugar dissolved. After it cooled the poor kids had to drink it. Bet that got them going!

So what is there to do with a bagful of rhubarb? Well, first, you make many, many pies. Then you experiment with cakes, jams, sauces and relishes. Finally, you chop it, spread it out on a baking sheet and freeze it. Once frozen, place it in heavy duty freezer bags to use during the winter. I don’t recommend canning it because it cooks to smoosh and is not very appetizing looking.

Be sure to cook fresh rhubarb in non-reactive stainless steel or Teflon coated pans. Its high acid count will react unpleasantly with aluminum, iron or copper pots. Enjoy the following recipes that are variations on some old favorites.

Strawberry Rhubarb Coffee Cake

Filling
3 cups sliced rhubarb, (1-inch pieces, fresh or frozen)
2 pints strawberries, mashed
2 tablespoons lemon juice
1 cup sugar
1/3-cup cornstarch

Cake
3 cups flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter or margarine, cut in small pieces
1-1/2 cups buttermilk
2 eggs
1 teaspoon vanilla

Topping
¼ cup butter or margarine
½ cup quick oatmeal
¼ cup flour
¾ cup sugar

Preheat oven to 350° F.

In a large saucepan combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat for about 5 minutes. Combine sugar and cornstarch; stir into strawberry rhubarb mixture. Bring to a boil over medium heat, stirring constantly thickened; remove from heat.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter pieces with a pastry blender until mixture resembles coarse crumbs.

In a separate bowl, beat together buttermilk, eggs and vanilla; stir into crumb mixture. Spread half of the batter evenly into a greased 9x14x2-inch baking dish. Carefully spread filling over the batter. Drop remaining batter evenly over filling with a tablespoon. Set aside.

In a small saucepan over low heat, melt butter. Remove saucepan from heat; stir in oatmeal, flour and sugar until mixture is crumbly; sprinkle over batter. Lay foil on lower oven rack to catch any hot, juicy spills. Bake for about 45 minutes, or until cake tests done. Cool cake in pan on rack. Cut into squares to serve.

Rhubarb Cherry Pie

1 pound rhubarb, cut in 1/-inch slices (about 3 cups)
1 (16 ounce ) can pitted tart, red cherries, drained
1-1/4 cup sugar
¼ cup quick cooking tapioca
Dash cinnamon
5 drops red food coloring
1 double crust pie dough recipe

Preheat oven to 400° F.

Combine sliced rhubarb, cherries, sugar, tapioca and red food coloring; let stand 10-15 minutes. Roll out pie dough and line a 9-inch pie plate with pastry, leaving a 1-inch overhang. Pour in filling.

Roll out remaining pastry to about a 10-inch round. Cut strips of dough, ½-inch wide. Lay half of strips on top of filled pie at 1-inch intervals. Fold back every other strip. Starting at the middle, weave crosswise strips over and under. Dampen edge of pie slightly with water and fold lower crust around entire rim of pie, pressing well to seal. Flute pastry edge.

Set pie on a foil-lined baking sheet and bake 40-50 minutes. Cool slightly and serve with vanilla ice cream.

Keep it simple and keep it seasonal!

Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes 

that are delicious, family oriented and easy to prepare.

Memorial Day is a day to say thanks

May 21, 2008 Cottage Grove Sentinel Opinion Page Editorial Memorial Day is a bittersweet holiday. It is not a frivolous holiday. It is the day we honor the memories of the tens of thousands of men and women who lost their lives in gory, grinding battles in service for our country: i.e. you and me. It is a day to reflect and remember. It is a day to say “thank you” to guardians whom we have never met. It is a day of sorrow. Once upon a time, the observance of Memorial Day was truly a solemn day of mourning. It began as a day to honor the sacrifices of Civil War soldiers. Every year on May 30, entire families spruced up cemetery gravesites with flowers and flags. Businesses closed for the day; parades were held and long-winded speeches were given. Freedom’s memories were shared through stories handed down from generation to generation. Then, in 1971, more than 100 years after the original Decoration Day, Congress got the not-so-bright idea to change things. They changed the official May 30 Memorial Day to a revolving date. Tradition was shoved aside and trumped in favor of a three-day weekend holiday. The observance now falls on the last Monday in May. Somehow that action watered down the spirit and true meaning of the day. We stopped showing respect. Frivolity became more important than meaningful reflection and the offering of prayers. We found other things to do with our time. And little by little, many of us forgot that freedom — past and present — isn’t free. It always comes at a cost. Blood is always shed in wartime. It matters not whether the hostilities are during the American Revolution, World War II, Korea, Vietnam, El Salvador, Grenada, Panama, the Gulf War, Haiti, Bosnia, the cold war with Russia, Afghanistan or Iraq. Loss of life is inevitable. And then came Sept. 11, 2001. It was quickly followed by battles in Afghanistan and Iraq. Suddenly patriotism was back in vogue but this time with a twist. Bloodshed had been expected in other wars but not now. Media hype or delusional thinking seemed to convince us that SHOCK and AWE would overcome body counts. It wasn’t so. The shock was that so many flesh and blood human beings still died. Today, all eyes are on the Middle East. Next to Vietnam, Iraq is probably the most controversial war of the last 50 years. Unlike other wars, the casualty rates are somewhat lower due to modern technology but combatants on both sides of the conflict are still tragically killed, maimed and wounded. Parents lose sons and daughters; spouses are widowed; children are orphaned; the nation loses future greatness. Yes, it is always the soldier who pays the ultimate price and bears the brunt of battle. The government that sends them goes on but the individual life is snuffed out. Therefore, it should always be the soldier who is honored for his or her sacrifice. Oregon does this well. As of this writing, there have been 104 Oregon fatalities in Operation Enduring Freedom and the War in Iraq. Gov. Kulongoski, who attends as many of the funerals as possible, says that he is humbled by each person’s courage and grace. He considers each one a patriot and is forever thankful for their belief in duty, honor and country. The governor’s staff has compiled information about each Oregon service member’s death in Iraq. The site is called “Oregon’s Most Honorable.” Those honored range from 19 to 45 years of age and died in either Afghanistan or Iraq. Four of the young men killed served with the Oregon National Guard, 2nd Battalion, 162 Infantry Regiment of Cottage Grove. The first three were killed in an ambush in Baghdad’s Sadr City when assailants used an improvised explosive device and rocket-propelled grenades Col. Richard Meyers, chaplain for the Oregon National Guard said of these men, “There was nothing about them that was average. These are young men worth commemorating, to say the least.” Sergeant Justin Eyerly, 23, died June 4, 2004, in Baghdad, Iraq. He attended South Eugene High School and his hometown was Corvallis. He worked in web design for the Portland Trail Blazers. Specialist Justin Linden, 22, died June 4, in Baghdad, Iraq. His hometown was Portland and was survived by his wife Sarah. At his funeral, Gov. Kulongoski, Linden’s family, “The people of Oregon wrap their arms around you…Together we have lost a wonderful and courageous young man. First Lieutenant Erik McCrae, 25, died June 4, 2004, in Baghdad, Iraq. He attended Tigard High School and his hometown was La Grande. His wife Heather survived him. He was a mechanical engineer who had graduated college in two years with degrees in math and physics! Specialist Eric McKinley, 24, died June 18, 2004, in Baghdad, Iraq. He attended Philomath High School and his hometown was Corvallis. His fiancée Coventry survived him. He was described as the kind of guy who would give you the shirt off his back. Just seeing the faces and reading the bare bones descriptions of these young servicemen who gave their lives, is humbling. They had so much to live for but they died in the line of duty, following orders and protecting their country. Like so many others, it was their duty to go and do and ultimately die. It now falls to us who remain to hold high a torch of gratitude and keep it brightly burning. May we always be a grateful community and show our respect for the sacrifice of all eras. We must never, ever forget!

Spring Supper

5/14/08 Cook’s Corner
Spring menu
Betty Kaiser

So many recipes, so little time! For some of us, reading a recipe book or column is better than a novel. I guess we could be called (in the best sense of the term) “food junkies.” We collect recipes like others collect precious coins or gems and can never get enough.

Forty years ago I had one recipe box that was barely full. The restaurant business gradually increased the number of boxes and then I added expandable files. The last few years my recipe boxes and files have overflowed into a kitchen drawer filled with manila folders. Now dozens of recipes also languish on the computer.

In the confusion that I call filing, it is easy to forget where I put the latest appetizer, chicken or dessert recipe. In fact, I have been known to spend hours tracking down something as simple as a variation on vegetable soup. Cooking is easy. Organizing is hard.

I think that’s one reason why I enjoy the “food and family” magazine put out by Kraft. Their staff of test kitchen cooks and publishing empire is not only organized but their presentation is beautiful. An added plus is that their motto is similar to mine: “Deliciously simple.”

Recently, between snow showers and with spring briefly in the air, I was hungry for something different. But what? In the frig I had defrosted some boneless, skinless chicken breasts. There was also some asparagus, broccoli and sugar snap peas. Even a bag of frozen blueberries and raspberries from last summer. Of course, I could have simply steamed and served these ingredients ‘naked’ but I wanted to dress them up.

Leafing through some old copies of “food & family” I found inspiration for a beautiful, tasty and tangy supper. Good enough to serve guests but simple enough for family. These chicken skewers are so good you’ll wonder why you haven’t tried them before. Try them over hot steamed rice for dinner or a bed of mixed lettuce for an elegant lunch.
I have made a variation on this hollandaise sauce for years. It keeps well without breaking if you just heat but do not boil! Great on many different green vegetables. This no-bake cheesecake dessert is easy to prepare and the recipe easily halved. Enjoy!

Easy Chicken Skewers with Peanut Sauce

¼ cup Kraft Catalina Dressing
3 tablespoons peanut butter
1 tablespoon soy sauce
1 pound boneless skinless chicken breasts, cut into lengthwise slices
2 tablespoons dry roasted peanuts, chopped
¼ cup chopped green onions

Mix dressing, peanut butter and soy sauce in large bowl until well blended. Add chicken; toss to coat. Cover; refrigerate 10 minutes to marinate.

Preheat broiler. Remove chicken from marinade; discard marinade. Thread chicken evenly onto 8 soaked wooden or metal skewers. Place on rack in broiler pan.

Broil, 4-6 inches from heat, 4 minutes on each side or until cooked through. Serve sprinkled with peanuts and onions.

Simple Hollandaise Sauce

½ cup Kraft Mayo Light Mayonnaise
½ cup plain nonfat yogurt
1 teaspoon yellow mustard
1 teaspoon lemon juice

Mix all ingredients in saucepan. Cook on low heat 5 minutes or until heated through, stirring constantly.

Serve over hot steamed fresh asparagus, sugar snap peas or broccoli.

Makes 1 cup or 8 servings (2 tablespoons each)

Philadelphia Fruit Smoothie No-Bake Cheesecake

1-1/2 cups Honey Maid graham cracker crumbs
¼ cup butter, melted
2 tablespoons sugar
4 packages (8 ounces each) Philadelphia Neufchatel Cheese, softened
½ cup sugar
1 package (12-ounces) frozen mixed berries
1 tub Cool Whip Lite whipped topping, thawed, divided

Line 13X9-inch baking pan with foil; extend ends over sides of pan. Mix graham crumbs, butter and 2 tablespoons sugar; press firmly onto bottom of prepared pan. Refrigerate while preparing filling.

Beat Neufchatel cheese and ½ cup sugar in large bowl with electric mixer on medium speed until well blended. Smash drained berries with fork; stir into cheese mixture. Gently stir in 2 cups of whipped topping. Spoon over crust. Cover.

Refrigerate 4 hours or until firm. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Top with remaining whipped topping. Store leftover cheesecake in refrigerator.
Serves 16 one piece each. (Yeah, right!)

All recipes are courtesy of Kraft. Their publications are free and published quarterly. Sign up at kraftfoods.com/share.

Keep it simple and keep it seasonal!

Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes

that are delicious, family oriented and easy to prepare.

Memories of Mom

5/7/08 Chatterbox Memories of Mom Betty Kaisers Sunday is Mother’s Day. And whether you call her mom-mama-mother-or mum, it’s a great time to pay tribute to one of the most influential people in your life. In good times and bad, all moms are memory makers, leaving an indelible impression on each precious life entrusted to them. So, today, in honor of mothers, some ‘kids’ who grew up in the 1930s, 40s and 50s, will take us down their mom’s memory lane. Betty Roberts lived in St. Helens, OR during WWII. It was a time of clothing, food and gas rationing. Money was especially tight for a family of five children. “Mom was very sacrificial, always putting us before herself. For my 8th grade graduation she took me to Portland shopping. I found the cutest pair of Wedgie shoes, which we bought with my ration coupon. Later that day, in another store, I put the package down and lost the shoes! Of course, I cried! And we looked everywhere. But no shoes… “Then mom came to the rescue! Bless her heart. She gave up her own ration coupon so we could go back and buy me another identical pair of shoes.” How important was that sacrifice? “Well, if anyone would like to see those shoes, they are still in my cedar chest along with my beautiful graduation dress and jacket. A great memory.” Kay Habenick was born in North Dakota during WWII, while her dad was stationed with the Army in Alaska. Upon reflection, she realized that thinking of her mom puts her whole life in focus. “It was just mom and me for 18 months until my dad came for us, so we bonded maybe stronger than most. She was quiet, sweet and loving. She never raised her voice and taught by example. I only remember one spanking, when she caught me smoking in the fourth grade. She was my best friend my whole life and although she has been gone four years, I still head for the phone when I need to talk to someone when really good or bad things happen.” Audrey Bobbitt was born and raised in Hollywood and a graduate of Hollywood High School, She is a treasure trove of history and stories about that wonderful era but her most loving memories are of her mom. “When I think of my mother I always remember what a gracious and lovely lady she was to everyone who entered her home. During the Great Depression my dad was out of work. But despite those times of rationing, she was able to stretch a casserole to serve our family and whoever else happened to stop by at dinner. She was a truly lovely and kind person. I never heard her criticize anyone. “As my sister and I were growing up I can never recall a time she was mad or yelled at us. We loved her so much and always tried to please her. She set an example of being a wonderful mother and I hope that all young mothers today would like to be remembered as I remember my mother.” Neysa Zurkammer’s husband Dee won my “First Tomato” contest in 2001 and they since been honored to twice win the Cottage Grove “Yard of the Week” award. Neysa has successfully planted flowerbeds all over the country and she gives her mom Nora, the credit. “Mom was a (natural) master gardener who could grow anything and knew every weed by name. In the cold Illinois winters, she started seedlings in our utility room where they got the necessary humidity from our old wringer washing machine. When I was old enough I was outside working with her, pulling weeds, pruning rose bushes and planting.” Thanks to mom’s influence, she hasn’t stopped yet. Charlene Hornick has a funny story about her very genteel, non-swearing mother. Charlotte, her mother, doted on her three grandchildren and delighted in taking their pictures. However, cameras with those early unpredictable flash bulbs were her enemy. Picture taking sessions were the only time this lovely grandmother used the forbidden “damn” word. “Mother would arrange the grandchildren; get the setting just right; ask for smiles and click the camera. She would then ask my dad, “Bill, did the flash go off?” If he said, “No,” she’d say “damn” and we’d do it all again. To this day, any time we stand in front of a camera for picture posterity, we laugh, remember Charlotte and invariably someone says, “Bill, did the flash go off…damn!” Rita Stafford was raised as an only child in Los Angeles. Her mother, in an early attempt at “discipline correctness,” decided that she would not spank her misbehaving 5-year old. Instead, she determined that perhaps her daughter would feel worse if she slapped her mother’s hands whenever she was naughty. “This punishment didn’t last long,” Rita laughs. “She soon discovered that I was thoroughly enjoying it and even giggling as I did it!” Jeannie Hand comes from a large Italian family — 10 kids! Her mother, Maria Teresa Osti came to America in 1914 as a bride, settling first in San Pedro and then in Sierra Madre, CA. Jeannie was the youngest child, born when her mother was in her 40’s. “Although we were poor, Mama thoughtfully shared what we had with our neighbors and friends. Mama would send us younger children around the neighborhood dispensing her bounty whether it was a large catch of fish caught by my brothers; lugs of peaches, tomatoes or corn when they were plentiful; even small bouquets of flowers. An elderly neighbor gratefully received dinner plates of Mama’s ravioli or spaghetti. And if you happened to stop by for a visit you were always offered a cup of coffee. Mama felt very blessed in her life and showed it by sharing her blessings with others.” And finally, comes this very recent memory from Buck Buchanan who made the difficult decision to move back to Los Angeles to care got his ailing mother who went to heaven on January 19. “I still remember mom’s smiling, loving expression when I returned home and got out of the truck. She had a look of awe, calm, relief and pure excitement. I knew that she had released her worry and that I had made the right decision. She was a praying, very proud and elegant woman who loved and accepted everyone. Many of my friends wanted her as their mother! What a legacy. If only I could be as accepting, loving and faithful as she. I declare my mom “priceless.” Well, folks, if you have a priceless mother, I suggest that you tell her so. Add a note to her Mother’s Day card relating your favorite “mom memory.” It will make her day. And God bless all mothers everywhere. It is both the best and most difficult job on earth. Betty Kaiser’s Chatterbox is about people, places, family, and other matters of the heart. Read her weekly columns in the Cottage Grove Sentinel: http://www.cgsentinel.com