My favorite recipes - Meet Shannon Ashworth, Rosalia

Jana Mathia | Aug 26, 20100

One thing that Shannon Ashworth missed when she moved from Moses Lake to Rosalia in 2006 was the abundance of fresh produce at her fingertips. While she still likes to hit the farmers’ market when she visits Moses Lake, she has learned where to find things locally.

“It takes a little time when you move into a new area, but you can find where the produce is,” she noted.

Shannon worked as a Certified Nurses Assistant for 15 years. She worked at a doctor’s office in Moses Lake until the town grew too big and she decided to move to Rosalia

“Smaller town, change of pace,” she said of her new surroundings.

Shannon continued working as a CNA for a temp agency which eventually placed her at Holy Family Hospital in Spokane. She worked at Holy Family for about six months. Then one day she went into a patient’s room and realized she didn’t care about the person. She knew it was time to take a break and try something else. Shannon still has her nursing license so she can go back when she wants, but she is not to that point yet. She would like to further her education.

“I want to do more,” she said. She added while working at the doctor’s office in Moses Lake her duties included more than the typical CNA which helped encourage a desire to learn more.

One of those extra duties was office work which gave her the experience she needed to start work at Colfax Monument in June of 2007.

“We’re basically just sales here,” Shannon said. She does make it out of the store occasionally to mark graves and clean headstones.

Playing with her daughters Erika, 13, and Grayce, 8, is what brings her the most enjoyment. They like to ride horses, take trips, see movies, and fish. They also like to sing, especially Christian music.

“There’s not a lot we don’t like to do,” Shannon said.

Shannon also likes to cross stitch and is learning embroidery. She also likes to garden and play in the kitchen.

“I love to cook. Absolutely love to cook,” she said.

Her grandmother and mother both cooked a lot. She and her brother, who is now a chef, also did cooking in 4H while growing up.

Her great joy is when she makes something for her family and they really like it—not that everything has been a success.

“I’ve had some clunkers,” she said.

She confessed that she’s been shooting to win the Melt in Your Mouth Chocolate contest at the Palouse Empire Fair, but hasn’t won the prize yet.

Shannon enters other food items and will again be a food judge at the fair this year. She is now the chairperson for the home economics creative hobbies booths.

“It’s fun to get involved with your community one way or another,” she said.

Aside from regular cooking and baking, she also does a lot of canning and preserving. Shannon cans produce from her own garden. Other gardeners give her produce, and she gets produce from farmers markets. If she ends up with too much, she gives the excess to others.

Most recently she made beet relish.

Now that she has learned the sources for various fresh produce, Shannon is able to supply her canning and preserving habit from local sources. But she still visits her old favorites, the Moses Lake and Royal City areas.

Recipes:

Gule’

4 medium potatoes, finely chopped

1/2 to 1 lb. sausage

1 egg

Salt and pepper to taste

1/2 tsp. garlic salt

Enough flour to hold together, start with 2 cups

Combine all ingredients.

Mixture will be sticky. Shape mixture into 2 inch diameter balls.

Boil 3 quarts salted water. While water boils, drop balls carefully into the water. When they float to the top of the water they should be done, but cook at least 30 minutes.

Serve with crispy bacon pieces and/or favorite jam or jelly.

Jerky Marinade

1/2 cup soy sauce

2 Tbsp. Worstershire Sauce

1/2 tsp. lemon pepper, optional

1/2 tsp. garlic powder

1/2 tsp. onion powder

2 Tbsp. liquid hickory smoke

2 tsp. salt

Mix together all ingredients. Let meat soak in marinade for at least 2 to 3 hours.

Zucchini nut cookies

1/2 cup shortening