My Favorite Recipes By Linda Marler

Meet Teri Calhoun, Colfax Post Office

The new Colfax postmaster arrived in August and was officially named to her position on Dec. 15, 2012. Teri Calhoun moved to the Colfax Post Office from Lewiston, where she served in a supervisory position. Prior to that, she was a supervisor in Moscow for 16 years.

Mark and Teri Cahloun

Teri was born in Spokane and since her father was a school principal and then a superintendent, the family moved several times. She graduated from Wapato High School. Her husband grew up on a Wapato apple orchard.

From there, Teri attended Yakima Valley Community College to study pre-nursing courses. She had worked in a vet clinic and planned a career in nursing. However, an aversion to human blood inspired her to change plans. Teri was working in a Lamont’s department store in Union Gap when her husband decided to take the postal exam. She decided to take the exam, too, and they both are employees of the postal service. Her 24-year career began as a letter carrier in Toppenish.

The Calhouns live in Moscow where their son and daughter graduated from high school. Teri’s husband is a letter carrier in Moscow, their daughter, 26, is a letter carrier in Pullman, and their son, 28, is a software engineer for Hewlett-Packard in Boise. He is a graduate of the University of Idaho.

Visiting their son takes the Calhouns south on US 95, and they prefer the drive through McCall on the way. He loves Boise, with its easy access to skiing and summer water sports.

Teri and Mark are avid runners, and she is just getting back into the sport after a foot ailment. They enjoy running the Coeur d’Alene half-marathon and the Asotin half-marathon. The huge crowds have discouraged them from running Bloomsday.

The Seahawks are a family passion. Teri and her husband met their son in Arizona for the season opener last August, and they loved going to a football game wearing shorts and sunglasses instead of parkas and earmuffs. They go to games whenever they get a chance. One reason that living nearer their hometown of Wapato would be nice is a shorter drive to watch the ‘hawks.

Loving to cook but having little time is a common theme for working women like Teri. She learned to cook with her mom, who also worked outside the home, and Teri was happy to help with the cooking so there was time for her to take riding lessons and show horses. Fond memories of her grandmother include helping her with holiday meals since the time she was a small girl.

Since Teri and Mark lived in Wapato, they developed a taste for Mexican food. They prepare tacos and enchiladas at home, but tamales made by skilled Mexican cooks are sold all over the Yakima Valley, and the Calhouns cannot compete with those. They enjoy eating a wide variety of food, so it is easy to cook for the family.

Teri complimented the town of Colfax for being so friendly and welcoming, and she is enjoying the hard work of the staff at the post office. Be sure to say “Hi” when you see her there.

Recipes:

Mint Oreo Dessert

1 package Oreo cookies

1/4 cup melted butter

Mint ice cream

Hershey’s fudge sauce (not chocolate sauce)

Cool Whip

Crush one package of Oreo cookies, stir in 1/4 cup melted butter, reserving 1/4 of crushed Oreo mix for topping. Press remainder in the bottom of a 9x13-inch pan.

Cover crust with 1-inch mint ice cream slices. Top ice cream with Hershey’s fudge sauce. Top with Cool Whip, sprinkle with reserved crushed cookies.

Freeze; set out about 5 minutes before serving.

Smokin’ Potato Salad

2 Tablespoons canola oil, plus more for the grill

2 pounds Yukon Gold potatoes (5-6)

2 teaspoons smoked paprika

Kosher salt and freshly cracked pepper

1 cup diced celery (2-3 stalks)

1/2 small red onion, finely diced

1 Tablespoon minced fresh cilantro

1/2 cup sour cream

1/2 cup mayonnaise

1 teaspoon yellow mustard

juice of 1/2 lemon

Preheat a grill to medium; oil the grates well. Slice the potatoes lengthwise about 3/4 inch thick. Place the potatoes in a bowl and add 2 Tablespoons oil, paprika, and 2 teaspoons each salt and pepper. Toss to coat.

Place the potatoes on the grill, cover and cook 5 minutes, rotate them 90 degrees, and cook 5 to 10 more minutes. Flip the potatoes and repeat on the other side. They should be slightly puffed and golden brown. Remove and allow to cool completely. Dice into 3/4-1 inch pieces.

In a large glass bowl, combine the diced potatoes, celery, red onion, and cilantro. In a separate medium glass bowl, combine the sour cream, mayonnaise, mustard, 1 teaspoon salt, 2 teaspoons pepper, and the lemon juice. Adjust the salt as needed. Fold the mayonnaise mixture into the potato mixture until coated. Cover and refrigerate 20 to 30 minutes. Stir and adjust seasonings as needed.

Slow Cooker Sticky Wings

1 1/2 cups packed dark brown sugar

1/2 cup soy sauce

1 Tablespoon fresh grated ginger

8 garlic cloves

1 teaspoon cayenne pepper

6 pounds whole chicken wings

salt and pepper

vegetable oil spray

1/2 cup water

1/2 cup tomato paste

1 teaspoon honey

Stir 1/2 cup sugar, 2 Tablespoons soy sauce, ginger, garlic, and 1/2 teaspoon cayenne pepper into slow cooker. Season chicken wings with salt and pepper, add to slow cooker, and toss to coat. Cover and cook until chicken is tender, about 4 hours on low.

Position oven rack 10 inches from broiler element and heat broiler. Place wire rack on aluminum foil lined baking sheet and coat with vegetable oil spray. Transfer chicken wings to prepared baking sheet, discard braising liquid from slow cooker.

Combine remaining 1 cup brown sugar, water, tomato paste, 6 Tablespoons soy sauce, honey, and remaining 1/2 teaspoon cayenne in a bowl. Brush chicken wings with half of mixture and broil until lightly charred and crisp, 10-15 minutes. Flip chicken over, brush with remaining mixture, and continue to broil until lightly charred and crisp on second side, 5 to 10 minutes longer. Serve hot.