My favorite recipes - Meet Penny Gilchrist, Colfax

Jana Mathia | Oct 07, 20100

About 13 years ago, Penny Gilchrist announced to her husband she wanted to turn their home into the Union Creek Guest Ranch, work as a secretary at Bunchgrass Veterinary and do square-dancing. She is still busy with all three, welcoming people into her home, greeting pet patients and staying active with husband Gerald by her side.

“

Jerry and I are so much a team, no way we could do what we do without each other,” she said.

Although Penny was born in Idaho, she has always lived within 20 miles of Colfax. Last month she and Jerry celebrated 52 years of marriage, all of it spent on the Union Creek Ranch.

In 1973 they built their current home. Jerry and his brother farmed together for 20 years until Jerry bought his brother out. He has now turned over operations to their son, but he still helps out.

Fifteen years ago Penny had Jerry build a greenhouse which facilitates Penny’s green thumb. Over time, additions have been added to the greenhouse.

“Every flower you see here, I have raised,” she said, indicating the mosaic of color throughout her lawn and around the house.

The decision to open a guest ranch wasn’t a far leap. Jerry’s mom had always wanted a guest ranch. Penny’s grandmother boarded teachers in Steptoe while Jerry’s grandmother ran a station for the stage line.

Since opening the guest ranch, the Gilchrists have welcomed people of all sorts from all over the world.

“You wouldn’t think this little house could do that. Or that Jerry and I could do that,” Penny commented. Fortunately, it was only after Jerry had partially retired from farming that they started hosting guests.

Penny had some good teachers for the cooking side of the business. Both her mother and mother-in-law were good cooks.

“I learned a lot from them,” she said.

The guest ranch is open almost year-round. Even during the fair, where Penny was in charge of the rodeo grand entry and Pine Grove Grange booth, they had guests.

“You meet some interesting people,” Jerry noted.

Before starting at Bunchgrass, Penny had never worked with the public or computers. She has now become comfortable with both and has expanded beyond normal secretarial work, including prepping for surgery.

“Whatever has to be done, you do it,” Penny said.

Penny and Jerry are also members of The Frolickers square-dance group. Once a year they host the group for a three day event including a bridge dance next to the ranch. The bridge is decorated and people come with campers. There is also a nine-hole golf course set up, a barbeque and home-made boat race down the creek. They have been hosting the affair for about 10 years.

On top of those three year-long activities, Penny adds more to her plate throughout the year by hosting the Fishing Derby at their pond and with responsibilities at fair. During the fair not only does she oversee the grand entry and grange booth, she also welcomes her grandchildren from Sammamish who participate in the fair with art, rabbits and horses.

“That’s one thing about a hometown fair, it makes such deep memories,” she said.

Penny also likes to travel. Five years ago they went on a farm tour of Europe. They have also done cruises with plans to take another cruise and visit Florida this year. For the last 45 years they have spent the week before harvest at Priest Lake.

Penny would just like to find time to go for a walk, but isn’t prepared to give up anything yet.

“Which job do I retire from first?” she asked with a smile.

Recipes:

Nutty Pear Spinach Salad

6 cups fresh baby spinach

1 lg. pear, thinly sliced

2/3 cup coarsely chopped pecans, toasted

1/2 cup dried cherries

1/2 cup crumbled blue cheese

2 Tbsp. balsamic vinegar

1 Tbsp. soy sauce

1 Tbsp. honey

1 1/2 tsp. stone-ground mustard

1 garlic clove, minced

1/4 tsp. salt

1/8 tsp. pepper

1/2 cup olive oil

In a large bowl, combine the spinach, pear, pecans, cherries and blue cheese. In a small bowl, whisk the vinegar, soy sauce, honey, mustard, garlic, salt and pepper. Gradually whisk in oil. Pour over salad and toss to coat. Serve immediately.

Brunch Egg Bake

3 cups shredded cheddar cheese

3 cups shredded part-skim mozzarella cheese

1 jar (4 1/2 oz.) sliced mushrooms, drained

1/2 cup chopped sweet red pepper

1/2 cup sliced green onions

2 Tbsp. butter

2 cups diced fully cooked ham

1/2 cup all-purpose flour

1 3/4 cup milk

8 eggs, beaten

2 Tbsp. minced fresh parsley

1/2 tsp. salt

1/2 tsp. dried basil

1/4 tsp. pepper

Combine the cheeses; place 3 cups in an ungreased 13 x 9 x 2 inch baking dish and set aside.

In a large skillet, sauté mushrooms, red pepper and onions in butter until tender; drain. Spoon into baking dish. Sprinkle with ham and remaining cheeses.

In a large bowl, whisk flour and milk until smooth; stir in the eggs, parsley, salt, basil and pepper until blended. Slowly pour over cheeses.

Bake, uncovered, at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Cinnamon Biscuit Peach Cobbler

1 1/2 cup all-purpose flour

1 Tbsp. plus 1/3 cup packed brown sugar, divided

2 tsp. baking powder

1/4 tsp. salt

1/4 tsp. baking soda

6 Tbsp. cold butter

1/2 cup milk

2 Tbsp. butter, melted

3/4 cup chopped walnuts

3/4 tsp. ground cinnamon

Filling:

1 cup packed brown sugar

2 Tbsp. cornstarch

3/4 tsp. grated lemon peel

1 cup water

9 cups sliced peeled peaches

Combine flour, 1 Tbsp. brown sugar, baking powder, salt and baking soda; cut in butter until mixture resembles coarse crumbs. Stir in milk just until blended. Transfer to floured surface; knead 10-12 times. Pat into a 12-in square. Brush with melted butter. Combine walnuts, cinnamon and remaining brown sugar; sprinkle over dough to within 1/2 inch of edge. Roll up jelly-roll style. Seal dough, set aside.

In a large saucepan, combine brown sugar, cornstarch and lemon peel; stir in water until blended. Add peaches. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Transfer to a greased 13 x 9 inch baking dish.

Cut biscuit dough into twelve 1 inch sliced; arrange biscuits over filling. Bake, uncovered, at 400 degrees for 20-25 minus or until golden brown.

Caramel Chocolate Trifle

1 pkg. (9 oz.) devil’s food cake mix

2 pkg. (3.9 oz. each) instant chocolate pudding mix

1 carton (12 oz.) frozen whipped topping, thawed

1 jar (12 1/4 oz.) caramel ice cream topping

1 pkg. (7 1/2 or 8 oz.) English toffee bits or almond brickle chips

Prepare and bake cake according to package directions for an 8 inch square baking pan. Cool on a wire rack. Prepare pudding according to package directions.

Cut cake into 1 1/2 inch cubes; place half of the cubes in a 3 qt. trifle bowl or large glass serving bowl; lightly press down to fill in gaps. Top with half of the whipped topping, pudding, caramel topping and toffee bits; repeat layers. Cover and refrigerate until serving.