My Favorite Recipes: February 13, 2020

Meet Debi Anderson, Colfax

 

February 13, 2020

Debi Anderson; Tami Schwartz; Nancy Thorson

Left to right: Debi Anderson with business partners Tami Schwartz and Nancy Thorson.

Debi Anderson has lived in Whitman County her whole life and has been painting things for as long as she can remember. As a child growing up in Colfax, there was a ceramics shop that her mother brought her to, where she started small in projects that she would sometimes display at the fair. Since that time, Debi has moved onto bigger and bigger projects.

Being a housewife and stay-at-home mom while raising her five kids, she would often paint things when she wanted a change. Her husband Richard complains that there were times he'd return from a weekend away hunting and have to double check the address, because she had painted the interior into different colors than from when he'd left.

"If I didn't like the way something looked, I didn't mind taking a paintbrush to it," said Debi.

Debi helped as part of the team that painted the furniture in the new Davenport Towers. She is also one of the original members of the Colfax Arts Council as the first president, which is one of her proudest accomplishments. She was also part of the team that did the first mural in Colfax, on the side of what is now Dusty Attic.

"I can't imagine not being artistic with something," explained Debi.

Debi started doing some furniture when her kids were little, but blames Hen House Chicks and Nancy Cochran for introducing her to decorative painting and the chalk paints that she uses now.

Being a part of Route 26 Vintage Market with Nancy Thorson and Tammy Schwartz is one of Debi's favorite accomplishments.

"I have the best partners in the world. I can't say enough good about my two business partners," said Debi.

The three met while Debi worked at the Whitman Antique mall more than 15 years ago and have remained close ever since. They formed their company in 2016 and the following spring they had their first show. This coming April 3 and 4 will be their fourth spring show, coinciding with Mom's weekend at Washington State University.

All three women have husbands that are supportive of their business and help make things easy for them.

"I know we can do without them, but they do make it easy," said Debi.

Debi feels they have been fortunate. They have a great following for their shows and vendors they appreciate. The biggest struggle the ladies have is finding hotel rooms for the vendors, as there doesn't seem to be enough hotel or motel rooms in Colfax to accommodate everyone over that weekend.

Currently Debi is dedicating a table she painted to Kelly Campbell, who got a kidney transplant from her husband last summer, as part of National Donor Month.

Recipes

"All three of these recipes are husband favorites," said Debi.

Crock Pot Peanut Clusters

"I love peanut clusters, and it doesn't get any easier than this. Absolutely no easier," said Debi.

1 jar unsalted peanuts(16 oz.)

1 jar salted peanuts (16oz.)

1 12 oz. package semi-sweet chocolate chips

1 12 oz. milk chocolate chips

2 10 oz. packages peanut butter chips

2 1 lb. packages or white almond bark or vanilla candy coating

Layer all ingredients in a large crockpot, starting with the peanuts. Break apart the bark into chunks and place into the crock pot as the last layer.

Turn the pot on low, cover with lid and leave sitting for 1 hour, then remove the lid and stir to combine.

Replace lid and leave sitting for another 30 minutes keeping an eye on it to make sure it doesn't burn. Stir again then spoon mixture onto wax paper.

Allow candy to harden for at least 1 hour.

Spaghetti Salad

"It's one of my family favorites."

1 package angel hair pasta

1 cup sour cream

1 cup mayonnaise

1 to 2 Tbsp dill weed

Cook pasta as directed on package. Rinse in cold water and set aside. Mix sour cream, mayonnaise and dill together and stir into pasta. Better if prepared an hour or so before serving.

White Chicken Enchiladas

"This is the sort of stuff I love to cook, and all these are just good. We have friends from Brazil who will request these when they're up."

10 soft tortilla shells

2 cups cooked and

shredded chicken

2 cups shredded

Monterey Jack cheese

3 Tbsp butter

3 Tbsp flour

2 cups chicken broth

1 cup sour cream

1 4 oz. can diced green

chilies (these are not hot)

Preheat oven to 350 degrees.

Grease a 9" x 13" pan.

Mix chicken and 1 cup cheese, then roll up in tortillas and place in the pan. In a sauce pan, melt butter, stir in flour and cook one minute. Add broth and whisk until smooth.

Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to a boil, you do not want to curdle the sour cream.

Pour over enchiladas and top with remaining cheese. Bake 22 minutes and then under high broil for 3 minutes to brown the cheese.

 

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