MY FAVORITE RECIPES By Linda Marler

Mar 25, 20150

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Endicott Coffee Ladies

The Endicott coffee ladies are a driving force of the Endicott community and are actively seeking new members.

Regulars at the coffee table in the Endicott Food Center deli include Anne Lowe, Helen Jane Hughes, Jerine Grey, Gail Bilow, Ila Stuart, Sharon Huff, Pat Byers and a few who could not join the group recently for an interview.

Helen Jane and Sharon grew up in Endicott and never really left. Jerine grew up in Endicott and returned with her husband after retirement. Pat Byers and her family moved here many years ago when they bought land. Anne, from Colfax, and Willie Lowe lived many places, including 22 years in Alaska, while he worked for the U.S. Forest Service. Moving to be closer to her daughter, Val Siler, is Ila Stuart. Gail Bilow is a newcomer.

These women are an active part of the Endicott Community Club, and many details of the club’s activities are discussed and planned at the Food Center coffee table. Actively seeking new members, the Endicott Community Club was started in 2002 to support the community with a number of activities. A list of their projects includes:

The Flag Project at the Endicott Cemetery. Military flags and a POW flag are displayed on the perimeter of the cemetery during Memorial Day weekend, and the club is actively seeking donations of more veterans’ flags of those laid to rest in Endicott. They freely admit borrowing the idea from the Colfax Cemetery because of how beautiful it looks with all of the flags billowing in the breeze.

The German Dinner and Silent Auction on the first Sunday of November. For decades an Endicott cultural and food tradition, the dinner was begun by the parent-teacher group in Endicott and was recently revived by the community club. Money raised goes back into the community. Many out-of-towners join in this celebration of their German roots.

Fourth of July. The Endicott Development Association began the celebration, later taken over by Endicott Parks and Recreation, and now Endicott Community Club is involved. Once there were fireworks and an ice cream social. Now added are a cook shack for burgers and hot dogs, pickup baseball games, pies, games, live entertainment and a kids’ parade down the long sidewalk through the school grounds.

Wine Tasting. This October event is a thank you and is free to the community.

Free Bingo at the Endicott Food Center. This event has just begun and no money is exchanged, with prizes for winners donated. It is planned as a fun way to get together with neighbors.

Christmas Tree Lighting, Santa with pictures, and Fireworks. On the first Saturday in December, many decorations are up; Santa Claus arrives on a fire truck at the Food Center with gift bags furnished by Jenny and Leslie, and the tree downtown is lighted. Fireworks complete the festive evening. Photos with Santa, cookies, hot chocolate and coffee are shared at the Food Center. Members really appreciate Dan Helt’s lighting display on the south side of town, which gathers more admirers each year.

Endicott Swimming Pool. The ECC has provided funds for a pool cover and lounge chairs.

Movie Nights. Movies are shown indoors in bad weather and outdoors in pleasant summer weather with the help of Tony and Nancy Anderson.

Endicott Elementary and Endicott-St. John Middle School. The community club raises money for extracurricular activities and to provide teachers with classroom funds. Santa pictures are also taken at school.

Library Project. Helping support the Whitman County Library branch project was an important contribution by the club.

Community Calendar. The ECC puts out the Endicott community calendar.

Fire Hydrant. Since the town needs a replacement fire hydrant, the community club bought one, and it should be installed shortly.

Park Maintenance. There are two small parks to maintain by the post office and the community club lot. Often school students help with outdoor projects.

“It gives kids a sense of community,” one member shared. As for the exclusivity of this busy club, “If you want to be involved, you can be.”

Next activities on the calendar include a flea market and bake sale. The Flea Market will be May 16 on the Community Club lot at D and Third streets. Flyers will be posted at the Endicott Food Center, or check out the Endicott Community Club’s Facebook page or their ad on Channel 8 on Colfax Cable nearer May 16.

On May 16 there will also be a bake sale to benefit Relay for Life. The coffee ladies invite everyone to Endicott to participate.

Recipes:

Tortellini Soup

by Gail Bilow

1 can Campbell’s French onion soup

1 pound hamburger, browned

3 1/2 cups water

1 9-ounce package tortellini with cheese (fresh)

1 9-ounce package frozen green beans

1 zucchini, chopped (optional--add last)

salt and pepper

3-4 drops Tabasco

1/2 teaspoon basil

1 teaspoon oregano

1 teaspoon garlic powder

Mix ingredients and simmer 20 minutes. Can freeze in small containers.

Artichoke

Rice Salad

by Anne Lowe

1 package chicken Rice-a-Roni, cooked as directed and cooled

2 green onions, chopped

1/2 green bell pepper

2 jars marinated artichoke hearts, cut up

8 stuffed green olives, sliced

1/4 teaspoon curry powder (optional)

1/3 cup mayonnaise

marinade from one jar of artichokes

salt and pepper to taste

Chill and add 1 small can mushrooms, 1 can or equal amount of frozen shrimp, thawed.

After the Rice-a-Roni is cooled, add next four ingredients. Mix curry powder, mayonnaise, and marinade together and add to prior mixture. Chill and before serving, add 1 can mushrooms and 1 can shrimp or equal amount of frozen shrimp thawed.

Lemonade Springtime Salad

by Sharon Huff

1/4 cup maraschino cherries

1 cup whipped cream

1 small can lemonade, made according to directions

1 package vanilla pudding

1 package Knox gelatin

1 can mandarin oranges, drained

1 small can crushed pineapple, drained

1 cup miniature marshmallows

1 cup almonds

Dissolve gelatin in 1/4 cup lemonade. Cook pudding in 1 3/4 cups lemonade. Add gelatin mixture and cool.

Fold in remaining ingredients and let set, refrigerated.

Peachy Fruit Salad

by Jerine Grey

1 21-ounce can peach pie filling

1 20-ounce can pineapple chunks, drained

1 11-ounce can mandarin oranges, drained

2 medium firm bananas, sliced

1 cup green grapes

1 cup miniature marshmallows

In a bowl, combine all ingredients; stir gently. Refrigerate until ready to serve. Yield: 6-8 servings.

Sorters’ Special

by Ila Stuart

2 packages butterscotch chips

3 cups crushed corn flakes

17-ounce package coconut

2 cups creamy peanut butter

1 1/2 cups chopped nuts

In a large bowl, crush corn flakes; add coconut and chopped nuts.

In a double boiler, melt chips until smooth and add peanut butter.

Pour chips-peanut butter over dry mixture. Stir gently; this is better if you don’t smash ingredients. Drop by spoonfuls onto waxed paper. Let dry thoroughly and store in an airtight container.

Old-Fashioned Snickerdoodles

by Helen Jane Hughes

1/2 cup butter or margarine

3/4 cup sugar

1 medium egg

1 teaspoon baking powder

1/4 teaspoon salt

1 2/3 cups flour

2 1/2 Tablespoons sugar mixed with 1 1/2 teaspoons cinnamon

Preheat oven to 400 degrees F. Combine butter or margarine with sugar in large bowl. Add egg and beat until creamy. Add baking powder, salt, and flour until mixture forms thick dough.

Put cinnamon-sugar into 1-inch balls. Roll balls in cinnamon-sugar mixture. Place on greased cookie sheet. Using bottom of cup, press balls to flatten slightly. Bake 10 minutes.

Pumpkin Ice

Cream Pie

by Pat Byers

1 1/2 cups graham cracker crumbs

1/3 cup white sugar

1/2 cup butter melted

Mix crumbs and sugar; add butter slowly (may not need all of it). Mix and press into 10-inch pie plate. Chill until set.

Filling:

1 cup canned or mashed pumpkin

1/2 cup brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon ginger