Thank you Rosa Parks

1/28/09 Chatterbox Betty Kaiser “It’s a great day to be an American — is it not?” Keith Jenkins, pastor of Church Jubilee, posed that rhetorical question to thunderous applause at the opening of the Rosa Parks Plaza dedication in Eugene on Martin Luther King Jr. Day. And indeed it was a great day to be an American. Hundreds of kids and dogs, moms and dads, office workers and senior citizens of all colors and creeds gathered in frosty weather under a bright blue sky to unveil a statue in honor of the legendary Rosa Parks.

Some of the participants at the renaming of the Lane Transit District’s Eugene Plaza Station could appreciate Parks’ contribution to the Civil Rights movement more than others. At some time or in some way they had been victims of segregation or discrimination. Those of us who grew up on the West Coast rode public transportation, ate in restaurants and attended school with people of all races weren’t quite on the same page. For us, the Rosa Parks incident was a huge wakeup call. Until then, my generation was clueless that the freedoms we enjoyed were way different that the segregation life-style of the Deep South. The events of 1955 educated us. First there was the brutally evil murder of 14-year old Emmett Till in Mississippi for allegedly flirting with a girl. He was black and she was white. An all white jury set the perpetrators free. Then came Rosa Parks of Montgomery, Alabama. One day after work, she was weary and refused an order to go to the back of the bus. The law dictated that blacks pay their money, go back outside and come in the bus by the back door. On this particular day, she sat down up front, refused to budge and was arrested. It was 100 days after Till’s murder. Park’s actions galvanized the black community into a boycott of public transportation that spread throughout the country and she became known as the mother of the Civil Rights Movement. From that day forward, the entire nation’s attention was riveted on the Deep South. We could no longer ignore that it was a dangerous time for Americans who were people of color. For most of us, it was a gut-wrenching time to be an American. We watched in horror as fire hoses and police dogs were used to control our fellow citizens. Martin Luther King, Jr. organized and led a nonviolent response to the brutal ways the black population was being treated. Victories were interspersed with violent setbacks. Bus, school and lunch counter desegregation successes were followed by the murder of Medgar Evers. A bomb killing four girls followed King’s triumphant “I have a Dream” speech before 250,000 people. Thurgood Marshall became the first black Supreme Court Justice but the following year King was shot and killed. At the age of 35, King was the youngest man to win the Nobel Peace Prize. Now, 41 years after his death, his life of non-violence is still the gold standard for conduct in the face of injustice and hatred. As a young woman in Los Angeles, I used to walk a mile down the hill from my house to begin a series of transfers that would take me across town to Pepperdine College. First I caught a bus on Crenshaw Blvd. Then I transferred to a streetcar and finally to another bus that dropped me off at 78th and Vermont Ave. Some of the neighborhoods that we drove through were a little rough— even dangerous. In those areas it paid to look straight ahead and keep your mouth shut if you wanted to stay out of trouble. And so I marvel at the courage of Rosa Parks. She was a woman of color, talking back to “the man” as it were. She had a lot to lose by opening her mouth. But on that day in 1955, she didn’t care what the repercussions of her actions would be. At the dedication, area middle and high school students read some of Park’s comments about her courageous decision to sit down in a forbidden front seat and stay there: “He (the bus driver) pointed at and said, ‘that one won’t stand up.’ The policemen came near me and only one spoke to me. He asked me if the driver had asked me to stand up. I said ’yes.’ “He asked why I didn’t stand up. I told him I didn’t think I should have to stand up. So I asked him: ‘Why do you push us around?’ And he told me, ‘I don’t know but the law is the law and you are under arrest.’ And I told him to go on and have me arrested. “Our mistreatment was just not right and I was tired of it. I knew someone had to take the first step and I made up my mind not to move. When I made that decision, I knew that I had the strength of my ancestors with me.” Later, King said of her, “If it had to happen, I’m glad it happened to Mrs. Parks. She is a fine person. No one can doubt her intent.” There was an audible murmur when the bronze statue was unveiled. As the news media closed in with their big cameras, little girls clamored to sit next to the serene Parks. One child looked deeply into her face. Adults lovingly caressed her cheek, murmured and moved on. Many had tears in their eyes. One lady standing near me softly said, “ I’m thrilled to be part of this day.” I think that she spoke for all of us. It is a great time to be an American! Now let’s get to work and keep it that way.

Betty Kaiser’s Chatterbox is about people, places, family, and other matters of the heart.

Superbowl Snacks

01/21/08 Cook’s Corner Betty Kaiser Football fans all over the U.S.A. are looking forward to watching the 2009 Super Bowl on Feb.1 in Tampa Bay Florida. They are also looking forward to eating their way through the entire game as they sit in front of large and small screen television screens, Snack foods tend to be traditional high fat goodies that fill us up and out. What to do? Well, I wish that I had an answer but I don’t. Are there acceptable alternatives to chips, pizza, chili dogs and beer for those who traditionally nosh on them during games? Probably not. Men and women’s appetites are different. The intricacies of a cucumber sandwich and the adorable shapes of tea sandwich breads may fascinate us ladies but football games call for something more substantial. I can guarantee you that the guys are usually hankering for a main course — something to go with their carrot and celery sticks and Ranch dressing. So, here’s a mix of ideas to hopefully please everyone. Most of them are oldies but goodies. All of them have been stolen from other cooks. When it comes to appetizers I don’t have an original bone in my body. Now folks, remember: think simple. Dole out the work. Don’t do it all yourself. Appetizers are tedious at best. Pre-assembled veggie trays from the market are a great time saver. Peanut butter filled pretzels are really yummy and all you have to do is open the bag! You get the idea. Mix the homemade with the packaged. Guests will think you’re a genius. Finally, a word about the alligator wings recipe. I have had this recipe forever. BUT did you know that you could actually buy the real deal alligator “wings”? Yep. I found a place online (Cajun Ed’s) that sells the front legs of the gators marinated. You defrost them overnight and bake them at 165° F. until tender. They also sell “Turducken” a boneless duck and chicken separated by cornbread and pork stuffing. Really! I kid you not! But I digress. Back to real life and more mundane eating tips. Here’s a semi-healthy Super Bowl appetizer menu to enjoy.

Super Bowl Snacks Pretzels Peanuts Vegetable tray with Ranch dressing Bruschetta Primavera Hot Alligator Wings Chili ‘n Cheese Rollups Taco Dip

Bruschetta Primavera

2 large tomatoes, peeled, seeded, diced ¼ cup fresh parsley, chopped 2 tablespoons fresh basil, chopped (or 1 teaspoon dry) 2 large cloves garlic, minced 12 slices crusty bread, 1/3-1/2 cup olive oil In a small bowl stir together tomatoes, parsley, basil and ½ the garlic with salt and pepper to taste. Set aside. Stir the remaining garlic into olive oil. Arrange bread slices on a baking sheet. Broil in the oven, turning often until the bread is golden brown, about 1 minute. Remove and immediately brush one side of each slice with garlic oil. Top each slice with 1 tablespoon of tomato mixture and place on platter. Serve immediately. Bread will soften if allowed to stand but still be tasty.

Hot Alligator Wings Serves 8-10 (maybe!)

50 chicken wings Seasoned salt 2 cubes margarine 3 cloves pressed garlic 2 tablespoons sweet basil 1 tablespoon tarragon 112-ounce jar Frank’s Red Hot cayenne pepper sauce (Durkee) 6 ounces beer (to thin sauce if needed) 16 ounce bottle Ranch dressing Preheat oven to 350° F. Sprinkle wings with seasoning salt. Bake on cookie sheet in single layers in oven 15-20 min. When done, remove and drain on paper towels. Melt margarine and add garlic, basil, tarragon and hot sauce. Heat sauce and add cooked chicken wings. Cook and stir frequently 7-10 minutes or until wings are hot and well coated. Use beer to thin if sauce becomes too thick. Serve on platter with side dish of Ranch dressing to cool things down!

Hilton Head Culinary Health Taco Dip

8 ounces light cream cheese 32 ounces 1% cottage cheese 1 cup sharp cheddar cheese 8 ounces Mild or hot taco sauce 3 cups Shredded ice berg lettuce 6 each Roma tomatoes, diced 2 each Green onions, top and bottom, diced, 1 tablespoon Cilantro, fresh, chopped In food processor, puree cream cheese and cottage cheese and spread cream mixture on large platter. Top with taco sauce Then layer lettuce, cheese, tomatoes, onions and cilantro. Serve with baked corn tortilla chips or baked pita chips. Serves 8.

Chile ‘n Cheese Roll-Ups Makes 48 appetizers

8 ounces light cream cheese, softened 2 tablespoon ranch salad dressing mix 1 cup cheddar cheese, shredded 1 4-ounce can diced green chiles ½ cup green onions, sliced ½ cup ripe olives, pitted, chopped 4 (6-inch) flour tortillas Blend cheeses, chiles, onions and olives in bowl. Spread ½ cup cheese mixture on each tortilla. Roll up jelly-roll fashion. Wrap each tortilla in plastic wrap and chill at least one hour. To serve, cut each roll into 12 (½ inch thick) slices. Serve with salsa. Note: These keep well. Make ahead! Double or triple recipe as needed. The preparation process will go faster if you use larger tortillas.

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 via email: bchatty@bettykaiser.com

Turning Life's Corners

01/14/08 Chatterbox Betty Kaiser

“Join me, friends, in this distinctively modern adventure, the almost certain journey into old age." Wayne Booth

Every journey has certain defining moments — especially the aging one. I remember the first time that someone offered me a senior discount. I was 60 years old and had ordered lunch at Taco Bell when the checker leaned over and whispered, “Are you by any chance a senior?” Standing there with my silver hair and wrinkled face, I could hardly say ‘no!’ So I fessed up to being a senior and received a complimentary soda with my lunch. Until then, I had never really thought about the perks or ramifications of aging. I was prematurely gray-haired at 37. At 60 years of age I was blessed with abundant energy, and didn’t feel a day over 49. But thanks to a senior discount, I was mentally on a new journey to being "older." Yesterday I turned another corner as I headed down that senior road. I celebrated my seventieth birthday — that’s 7-OH! — Gulp. I’ve been giving myself pep talks ever since. I say things like “Really, Betty, you were born an ‘old soul.’ Now that you’ve lived 24,500 days, your physical body has just caught up with your spiritual side. Deal with it!” So far it’s not working. The truth is that anyone old enough to experience the blackouts of WW II, recall the presidency of Harry S. Truman and remember when Alaska and Hawaii where NOT United States — is no longer a spring chicken. Many years ago, my then 80-year old neighbor Sallie introduced me to the difficulties of aging as she turned the various corners of life. Some days, frustrated and tearful, she would throw her apron over her head and say, “Oh, Betty, I’ve turned another corner!” I learned from her that as the numbers start to add up on this journey, the corners become more difficult to turn. I was born on a Friday, January 13, 1939, in Oklahoma City to unwed parents — in hard economic times. There are no records or even anecdotal knowledge of the first few years of my life. Eventually abandoned to an orphanage, I have only hazy memories of that era. Those were the years of the Great Depression, World War II and the so-called Dust Bowl migration. Wind driven, gritty dust storms blew through wide areas of Oklahoma and the Texas Panhandle. Unable to grow crops and feed their families, thousands of people fled the area and headed for hope in California. I was among them. Somehow, this tiny, orphaned, five-year old girl made her way to California with other migrants. In 1945 a family in Los Angeles began proceedings to adopt me. It was not an ideal situation for any child. My new mother was grief-stricken after losing a three-year old son to spinal meningitis. The family decided that adopting a child would compensate for her loss. They were wrong. We were not a mother and daughter match made in heaven. In fact, we were polar opposites. A life had been stolen from her and I was full of life. She was in mourning, anxious, sickly and controlling. I was a healthy outgoing, adventuresome and fearless child. I was her worst nightmare and she became mine. Two more children were added to the family and I assumed the role of nanny. It was a tense, fearful atmosphere. Every school day dad prepared breakfast while I packed lunches for my siblings and myself. I shared responsibility for household tasks with a housekeeper, was generally ignored and was clearly the family’s stepchild. My young life had turned another corner. School and church activities were literally my salvation. Unappreciated at home, I thrived on the warmth of acceptance and praise that I found in the classroom. Most of the time I talked too much and giggled too loudly but I loved learning and the freedom to be me. Sundays I lived to go to church where I learned that God loved me. ME! Wow. What a revelation. From that point on my soul was connected. I had someone to trust. I was safe in heaven’s corner. This old soul learned at a young age that life would always be challenging but with God anything was possible — even a successful teenage marriage. I met my future husband at 16, married at 19 and had three kids by the age of 23. Between the wedding vows, baby steps and growing pains those were exciting, exhausting and wonderful times. As the years unfolded, we learned that daily life is a seesaw. Sometimes you’re up and sometimes you’re down! Many years, the challenges seemed to outweigh the joys: times of serious illness, unemployment, the deaths of family and friends all took their toll on our happiness quotient — but never for long. Joy was always just around the corner. For 50 years, whatever the circumstances, our life has been a paraphrase of the old Captain & Tennille song, “Love kept us together.” We are often bewildered at the events that beset us but we are always bound together in love. 2008 was a celebratory year for the Kaiser Klan. Chuck turned 70 and together we celebrated our golden wedding anniversary; Kathy and Tim celebrated their silver wedding anniversary; John and Betsy opened the doors of a new church in Templeton; Jeff returned to school for a Ph.D. in music; and our grandsons filled our hearts with hope and laughter. The bulk of my life’s journey is behind me. Perhaps yours is also. Now comes the question: what does our “almost certain journey into old age” hold? I don’t know — but bring it on! And may God grant each of us the grace to meet its challenges and enjoy the ride as we turn the corners.

Betty Kaiser’s Chatterbox is about people, places, family, and other matters of the heart. Read her weekly columns in the Cottage Grove Sentinel.

Back to healthy eating: Black beans, rice and corn salsa (with chocolate cake?)

01/07/09 Cook’s Corner After weeks of eating rich holiday foods, it’s time to take a deep breath and return to healthier eating: less fat, meat and sugar — and more vegetables. To start with a clean slate, open the refrigerator door and begin. Discard the last of the rich spinach dip, pumpkin pie and other leftovers. Wipe down the empty shelves and head for the cupboards. Pull out the junk food — candy, chips, cookies, etc. — and throw them into the trash. If you can keep them out of the house then they won’t go into your mouth! I use our vegetarian-vegan son as an example. Jeff was home for the holidays and his visits are always an enlightening culinary experience. His vegetarian diet keeps him slim, trim and healthy. He eats lots of rice, beans, tofu, tempeh and of course — vegetables. His carbohydrate intake is mind-boggling and his salads are so huge they would put a rabbit to shame! He is not food deprived. My husband and I are not vegetarians but I do make an effort to incorporate a couple of meatless meals into our menus every week. Eating vegetarian does not have to be an all or nothing at all choice. I have some great recipes ranging from soups to casseroles that help cut down the amount of saturated fat in our diet. Sometimes I sneak healthy food into our diets. Try these ideas: Roast a pan full of vegetables. They’ll taste richer and sweeter. Or, if you’re not a salad person, add extra lettuce to your sandwiches. If you can’t give up cheese (me!) put ½ slice on your sandwich instead of two. Can’t give up bacon? Eat two slices instead of six! The old “less is more theory” works every time. Today’s traditional main dish vegetarian recipe is adapted from the wonderful Williams-Sonoma Vegetarian cookbook. I guarantee that everyone in the family will enjoy it. The last recipe is a light as air cake that I made for Jeff’s Dec. 26 birthday. It’s very similar to the well-known Wacky Cake recipe and it’s Vegan! Enjoy!

Black Beans and Rice with Corn Salsa Serves 4-6

Beans 2 cups dried black beans 1 large green bell pepper, seeded and diced 1 large yellow onion, chopped Garlic Mixture ¼ cup olive oil 6 cloves garlic, finely chopped 1/3 cup fresh flat-leaf parsley ¾ cup fresh cilantro, chopped 1 tablespoon brown sugar 1 teaspoon ground cumin (more if desired) 1-1/2 teaspoons dried oregano Salt and freshly ground pepper ¾ cup dry white wine (or combination water & red-wine vinegar) Rice 1 cup basmati rice 2 cups water Salsa 2 cups frozen corn OR kernels from 3 ears fresh corn 2 fresh jalapeno chilies, seeded and minced OR 1 can diced green chilies (milder than jalapenos) 2 tablespoons fresh lime juice ½ cup finely chopped red onion 1/3 cup chopped fresh cilantro Prepare beans Pick over the beans, rinse and drain. Place in a large pan and cover with plenty of water. Let soak 3 hours. Drain well. Add onion, bell pepper and water to cover by 2-inches. Bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, until the beans are tender, about 1 hour. Remove from the heat and reserve the beans in cooking liquid. Prepare salsa While the beans are cooking, make the salsa: Cook corn kernels 30 seconds in boiling water. Drain, place in a bowl and let cool. Add the chilies, lime juice, red onion and cilantro. Salt and pepper to taste. Mix well and set aside. Prepare garlic mixture In a large frying pan over medium heat, warm the olive oil. Add the garlic, parsley, cilantro, brown sugar, cumin, oregano, salt and pepper to taste. Sauté, stirring occasionally, until the garlic is golden, about 10 minutes. Prepare rice Rinse and drain rice. In a heavy saucepan, combine water and ½ teaspoon salt; bring to a boil. Add the rice, stir once and cover pan with lid. Reduce the heat to low and cook for 20 minutes. Check to see if rice is tender and water absorbed. If not, cover and cook a few minutes longer. Meanwhile, add wine to the garlic mixture and simmer over high heat about 5 min. or until reduced by one-fourth. Reduce heat to medium, add beans and cooking liquid; simmer, uncovered until the liquid has evaporated about 15 minutes. To Serve Spoon the rice into individual bowls. Top with beans and salsa.

Vegan Chocolate Cake

1-1/2 cups sifted unbleached flour 1 cup unrefined sugar 3 tablespoons cocoa 1 teaspoon baking soda ½ teaspoon salt 6 tablespoons canola oil 1 tablespoon white vinegar 1 teaspoon vanilla 1 cup cold water Preheat oven to 350° F. Prepare 8” square baking pan. Sift dry ingredients into large bowl. Make 3 holes in sifted ingredients. Pour oil into one, vinegar into second and vanilla into third. Pour cold water over all and stir until well blended. Pour into pan and bake 24-30 minutes. Do not overbake or it will burn.

Frosting

¼ cup margarine 2-1/4 cups powdered sugar 2 tablespoons soy milk 1 teaspoon vanilla Mix together margarine and 1 cup of powdered sugar in mixer. Alternate adding remaining sugar with milk. Mix until smooth. Stir in vanilla.

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.

Slow cooking, spicy soups for Christmas Eve supper

12/24/08 Cook’s Corner

Betty Kaiser

The day before Christmas is one of the busiest days of the year.  With Christmas day nipping at our heels, there’s still much to do. Even if the house is clean, the shopping done and the packages all wrapped and under the tree, the kitchen calls. And if you’re the chief cook and bottle-washer at your house the last 24 hours are especially crazy-making.

In the midst of pie baking and cookie frosting we often eat junk food the night before the big event. But you can put together a quick healthy meal if you use your Crock-Pot or slow cooker. Assemble your recipe in the morning and let the slow cooker do the work for you.

Getting organized is simple. Check your ingredients list and set them all out on the countertop before you begin. Now is not the time to be snobbish and think that you have to make everything from scratch. Gather up those frozen or canned items from your cupboard and freezer and put them to work by combining them into a guilt-free tasty meal.

As soon as you get the main dish cooking, assemble a crisp green salad. Top the greens with shredded carrots, sliced cucumbers, green onions and a few black olives. Cover and refrigerate until dinnertime. That night serve everything with store bought French bread and you’ve got a meal fit for a king.

Most slow cooker recipes say that you do not have to brown meat or sauté vegetables. I disagree. Ground beef should always be lightly browned and drained well. In fact, I always brown beef products when using them in soups and stews.

I also briefly sauté onions, celery and carrots before simmering them with the recipe ingredients. The resulting product from this sweating procedure is much more flavorful than if added raw. This mixture is called a “mire poi” or equal parts carrots, celery with twice as much onion. It can be used as a flavor base for a myriad of dishes.

Slow cookers do have limitations. It is generally okay to simmer meats and sauces all day but you may have to add extra spices before serving. Remember to cook chicken pieces at low heat or they become too soft if cooked too long on high heat. A whole chicken will retain its shape and flavor nicely but at the end of the cooking process, I often brown mine in the oven to intensify the flavor.

Some foods will retain their texture and color best if added in the last hour of cooking. I always precook noodles and rice, adding them about 30 minutes before serving. Otherwise they turn to mush. Broccoli, in my opinion, should never be cooked in a slow cooker. It develops a very strong taste and turns a really ugly green.

Of course, the holidays are not the only time to use your slow cooker. If you’ve kept the cookbooks that came with yours, you’ll find lots of interesting ideas. But be careful. Depending on your taste buds, some recipes are more appetizing than others.

My first Crock-Pot cookbook from the 1960s has some recipes that never saw the light of day at our house: a spinach casserole with cottage cheese never made the cut; neither did a macaroni, mushroom soup, chipped beef and hard boiled egg casserole. Ugh.

We often eat something spicy and not too heavy the night before holiday meals. The following recipes will fit the bill nicely. I’ve added the macaroni and cheese for the kids among us. Enjoy!

Taco Soup with Black Beans

“Fix-It and Forget-It Cookbook”

1 lb ground beef, browned and drained

28 ounce can crushed tomatoes

15 ounce can corn, undrained

15 ounce can black beans, undrained

15 ounce can red kidney beans, undrained

1 envelope dry Hidden Valley Ranch Dressing Mix

1 envelope dry taco seasoning

1 small onion, chopped

Combine all ingredients, cover, and cook on low 4-6 hours.

Serve with shredded cheese, sour cream, and tortilla or corn chips.

Spicy Chicken Soup

1 cup diced onion

1 clove garlic, finely chopped

1 tablespoon oil

3 cups cooked chicken or turkey, diced

1/2 package dry taco seasoning mix

2 cans diced tomatoes, undrained

1 can pinto beans, drained

1 can whole kernel corn, drained

1 can diced green chilis, drained

2 cans chicken broth

1 teaspoon cornstarch

Cook onion and garlic in oil until tender. Place in slow cooker with remainder of ingredients and cook on low. If the broth is too thin, mix cornstarch with water; add to soup and bring to boil. Just before serving, add a dash of hot sauce. Serves four.

All-Day Macaroni and Cheese

8 ounces cooked and drained elbow macaroni

12 ounces evaporated milk

1-1/2 cups milk (not skim)

2 eggs

4 cups cheddar cheese, divided

1 teaspoon salt

1/2-teaspoon black pepper

Coat slow cooker with non-stick vegetable spray. Place the macaroni in the cooker. Mix the milks and eggs together; add 3 cups of the cheese and pour over the macaroni. Pour the mixture over the macaroni and mix well. Sprinkle with remaining cheese. Cover and cook on LOW 5-6 hours. Do not remove the cover or stir until the mixture is firm and golden around the edges. Serves 4

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

Merry Christmas (the craziness is traditional)

12/17/08 Chatterbox Betty Kaiser Hey, everybody, Merry Christmas! How is the shopping going? Is your house decorated? Are gifts purchased and wrapped? Will your extended family drive for hours to enjoy a festive day together? Or will you just drive each other crazy? Will you suffer through preparing grandma’s pearl onions and grandpa’s favorite dish of lutefisk because it’s “tradition”? Are you on the verge of exhaustion? Have you decided that next year you’re really, really going to simplify the holidays? Do you wonder why we work ourselves into a frenzy to do all of this stuff? Well, you have questions and I have answers — traditional ones. First, the disclaimer: I am a Christian who loves Christmas — both the spiritual and the secular. My spiritual traditions include times of worship, prayer, hymns and carols. The other side of that coin is all the crazy hoopla that goes into family celebrations — the decorating, the presents, the food, the fun, the arguments and the fatigue. When things get really crazy, I wonder… if celebrating Jesus’ birthday is the goal for Christmas where did all this other stuff come from? Why don’t we just do cake and ice cream? Over the centuries, his simple birthday party has evolved into the biggest celebration in the world. Because it’s the dead of winter, that’s why. And we’ve got to have something to cheer us up. It’s traditional. Two thousand years ago the early Christians did not celebrate Christmas. It wasn’t until the fourth century that believers could agree on the date that Jesus was born. They chose Dec. 25. A date not necessarily based on fact. But it was convenient. Other (pagan) celebrations were being held at that time of the year — why not Christmas? They added another tradition. The manner of celebration has been bathed in controversy ever since. At first it was a solemn, quiet religious day. Then, so-called pagan cultural influences inspired the Christians to tell the story of the nativity through music, art and dance. Things became a bit earthy and raucous. Finally, after the Reformation, Protestant groups banned celebrations entirely. Christmas was only re-instated after King Charles II was restored to the throne. In the American colonies, Christmas celebrations evolved slowly. The Puritans were very orthodox. It was illegal to mention St. Nicolas’ name, exchange gifts, light a candle or sing Christmas carols. There was a five shilling fine for exhibiting the Christmas spirit. Around the 19th century, the nation embraced Christmas as a family holiday. Slowly they re-incorporated candles, cards and carols into worship. German immigrants to Pennsylvania introduced the tree concept to Americans. Their candle-lit Christmas trees originated as oak trees that were worshipped in the 8th century by Germanic tribes. Martin Luther is credited with bringing a small fir tree into his house and decorating it with candles as a way of mirroring the beauty of the starry outdoors. It became a tradition. The garlands and wreathes that we hang on doors and tables date back to the 16th century. They are attributed to German Lutherans who began the custom of Advent — the period of four Sundays preceding the nativity of Jesus. The circular shape of wreathes symbolizes the love of God that is without beginning or end. Candles are one of the oldest of all Christian symbols. There is no controversy about the meaning of lighted candles in a church. In contrast to darkness, light is illuminating. It means goodness, truth, life and wisdom. The Bible says that Jesus is the light of the world and God is the father of light, so we let the candles burn! So what are we to make of gifts and gifting? Well, I think that 2,000 years ago a precedent was set. The Magi brought appropriate gifts to the infant Jesus. The three gifts were spiritually symbolic and fit for a king of that era. By doing so they demonstrated their joy, honor and respect at his incarnation. Perhaps this could be a template for our gift giving — three items — instead of the entire toy, clothing, sporting goods or jewelry store! A new tradition. The Christmas challenge is to balance the spiritual with the secular. But as we have seen, a lot of the secular has a spiritual background. Christmas is all about worship and sharing joy. We know we’ve succeeded at the later by the smiles on the faces of the ones we love. While most of us are working ourselves into a dither putting together a traditional Christmas, some people get all worked up over whether or not to tolerate the holiday. Some folks are really good at getting hostile about anything that smacks of religion. Recently there was a letter to the editor of the Register Guard exhorting readers to not extend celebratory greetings to strangers. Such phrases as “Merry Christmas” or “Happy Holidays” were distasteful to him. No sharing of well wishes or random people contact for this unhappy guy! Bah Humbug! The kindness of others, be it a smile or a warm greeting, is a blessing not a curse. If someone is celebrating, celebrate with them. It’s a cold, dark and lonely world unless joy is shared. It’s traditional. Years ago the word ‘merry’ had an entirely different connotation than it does today. It meant peaceful and blessed. “Merry Christmas” would then be translated as, “A peaceful Christmas to you” or “May Christmas bring the blessings of God to you.” Peace and blessings are great gifts. Long after all the presents under the tree have been unwrapped, the meals eaten, the guests departed and the decorations put away, the intangibles remain. The hugs, smiles, greetings and warm memories of the season are the best gifts — peaceful blessings. Enjoy your traditions (you can rest later) and Merry Christmas 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.

Classic Candy recipes

12/10/08 Cook’s Corner

Betty Kaiser

Homemade candy is one of my favorite Christmas memories. At our house, candy was a treat. It was not something that we had sitting in the cupboard to chow down on. Most of the year, our candy budget was pretty much restricted to penny candy from the neighborhood drug store. A chocolate bar was five cents and a rare treat.

But Christmas was different. At the holidays, neighbors would drop by with plates of homemade cookies and candy and mother always made her special candied nuts. Sometimes my dad’s business associates gifted us with boxes of See’s Candy. The choices were mind-boggling and we kids always argued over the molasses chips.

Today, a delicious piece of candy is still one of life’s simple pleasures. Reduced to its essence, candy is nothing more than a concentrated source of sugar and water, to which a variety of flavorings and colorants have been added. So you might say that today’s recipes are all about sugar.

First, the disclaimer. Candy in copious amounts is not good for you. Sugar provides empty calories, contributes to overweight, rots teeth and makes kids hyper. It is not the stuff that healthy diets are made from.

On the other hand, a small piece of candy isn’t going to kill you. It’s a treat. A condiment. Something to be eaten in small amounts on special occasions. And special treats should taste wonderful! So don’t waste your calories on cheap, lousy, tasteless confections. Save them for only the best melt-in-your-mouth chocolates, flavorful mints and chewy caramels.

The following recipes are family holiday favorites. The Fantasy Fudge recipe has been around forever, is delicious and freezes well. The truffles are elegant with a minimum of work. Try both of the coatings or just roll them in powdered sugar. You will need a candy thermometer for the divinity and nuts but don’t worry if you haven’t used one before it’s easy. Enjoy!

Fantasy Fudge

Microwave and traditional method

1-1/2 sticks butter or margarine

3 cups sugar

2/3 cup evaporated milk

1 12-ounce package semi-sweet chocolate chips

1 7-ounce jar marshmallow crème

1 cup chopped walnuts

1 teaspoon vanilla

Lightly grease 13x9-inch pan.

Melt butter 1 minute in 4 quart microwave safe, glass bowl. Add sugar and milk; mix well. Microwave 3 minutes and stir. Return to microwave for 2 minutes and stir. Repeat this step again.

Remove from microwave and gradually stir in chips until melted. Add marshmallow, walnuts and vanilla. Mix well and pour into prepared pan. Cool at room temperature. Cut into squares. Makes 3 pounds.

Stove-top method:

Combine sugar, butter and milk in large saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly. Remove from heat and stir in chocolate chips until melted. Add remaining ingredients and beat until well blended. Finish as above.

Chocolate Raspberry Truffles

Truffles:

2/3 cup whipping cream

2 cups semi-sweet chocolate chips

2 teaspoons vanilla

2 tablespoons seedless raspberry jam

Choice of coatings:

One 6-ounce white baking bar OR

1 cup milk chocolate chips

2 teaspoons shortening

Additional toppings: finely chopped nuts, coconut flakes or toffee bits

Heat cream in heavy, 2-quart saucepan just to boiling (do NOT boil). Remove from heat. Add chocolate chips; stir until melted and smooth. Stir in vanilla and jam. Pour into medium bowl. Cover and refrigerate until firm.

Line baking sheet with wax paper and drop chocolate mixture by heaping teaspoons onto prepared sheet. Freeze about 45 minutes or until firm. Roll into balls and return to freezer until ready to coat.

Coatings:

Over hot (not boiling) water, melt baking bar or chocolate chips with shortening. Stir until smooth. Drop frozen truffles, one at a time into melted coating; stir gently and remove with fork, shaking off excess. If desired, roll again in toppings mentioned above. Place on baking sheet and chill until set. Store in refrigerator, in airtight container for 1 week (if they last that long!).

Easy Divinity

(Karo Syrup)

2-1/2 cups sugar

1/2 cup light corn syrup

1/2 cup water

1/4 teaspoon salt

2 egg whites

1 teaspoon vanilla

1 cup coarsely chopped nuts

Mix first 4 ingredients in 2-quart saucepan. Bring to boil over medium heat, stirring constantly. Reduce heat; cook without stirring to 265° F. or until small amount forms hard, yet plastic ball in cold water. Just before temperature reaches 265° F. beat egg whites in electric mixer until stiff peaks form. Beating constantly on high speed slowly pour hot syrup over egg whites. Beat until small amount holds soft peaks when dropped from spoon. Mix in vanilla and nuts. Drop by teaspoonfuls onto wax paper. Makes 40+ pieces.

Mother’s Candied Walnuts

1 cup sugar

1/2 cup water

1/4 cup light corn syrup

10 regular marshmallows

1 teaspoon peppermint extract

3 cups walnut halves

Mix sugar, water and corn syrup in heavy 2-quart saucepan. Bring to boil, stirring, constantly. Cook to 238° F. or until soft ball forms (flattens on removal from cold water). Remove from heat. Stir in marshmallows and peppermint until dissolved. Stir in nuts until well coated. Turn onto waxed paper. Separate nuts while still warm. Makes 1 pound.

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.