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Recipes & Rides

Eat healthy… Ride Safely!

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CONTENTS

Breakfast Fare

Delicious Entrees

Thirst Quenchers

Veggies and Extras

Desserts and Cookies

Long Rides and Day Rides

Many recipes meet the standards of:

American Heart Association Look for the Heart-Smart Symbol ♥

American Diabetes Association

Lose weight, exercise, and watch your carbs to stay healthy!

American Cancer Society Eat a variety of healthful foods and adopt a physically active lifestyle.

The Recipes and Rides herein have been contributed by members of the Lewis-Clark Riders and are

meant to be informational only.

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Wake up! Wake up!

CRACKER BARREL HASH BROWNS Shirley Dobyns – Lewiston, ID

1 pkg. (1 lb. 14 oz.) frozen shredded hash browns 16 oz. sour cream 1 can cream of chicken soup 1 stick butter ¼ cup chopped onion 1 teaspoon salt 2 cups grated cheddar cheese 1 teaspoon pepper Put potatoes in a 9 x 13 pan. Season with salt and pepper. Mix sour cream, onion and add chicken soup. Mix well. Pour over potatoes. Spread cheddar cheese on top with butter cut into cubes. Bake 350 degrees for 40 minutes - until top is light golden brown.

MAKE-AHEAD BREAKFAST CASSEROLE

Shirley Dobyns – Lewiston, ID

8 slices white bread, cubed 6 eggs, beaten 2 ½ cups milk 1 teaspoon salt ½ teaspoon dry mustard 2 cups shredded cheese (cheddar) 1 lb. Pork sausage or ham (brown & drained) Layer bread, cheese and sausage. Combine eggs, milk, salt and mustard. Pour over bread cheese and sausage. Refrigerate overnight. Bake at 350 degrees for 1 hour.

OMELET’S ♥

Vegetable oil spray 2 teaspoons margarine Dash white pepper

Egg substitute equivalent to 2 eggs Pinch salt NOTE: You can use real eggs, but cholesterol count goes up. One egg equals 71% of total healthy cholesterol intake. Lightly spray a small nonstick skillet with vegetable oil spray. Add margarine and place over medium-high heat. In a small bowl, combine remaining ingredients, beat and pour mixture into pan. With 1 hand, move pan back and forth. Use other hand to stir eggs in a circular motion with a fork. Do not scrape bottom of pan. When omelet is almost cooked, add 1 of the fillings listed under variations. Fold omelet over with fork while holding pan at a 45º angle. Roll omelet onto plate to serve. Variations: add 1/4 cup chopped cooked broccoli 1/2 ounce shredded low-fat cheddar cheese; add 1/4 cup seeded chopped tomato 1/2 ounce shredded low-fat Monterey Jack cheese 1 teaspoon freshly chopped cilantro - hot pepper sauce to taste; 1 teaspoon each freshly chopped dill, basil and parsley - sprinkle 1 tablespoon grated Parmesan cheese; add zucchini and ham with 1 tablespoon grated Romano cheese and 1 teaspoon chopped fresh basil.

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FRESH BERRY SYRUP Try serving this delicious syrup warm over pancakes, waffles, or French toast. Serves 8 at 2 tablespoons each. 1 cup fresh blueberries, blackberries, strawberries, or raspberries ½ cup unsweetened apple juice 1 ½ teaspoon cornstarch or arrowroot powder 3 tablespoons sugar ½ teaspoon lemon peel, grated 1 tablespoon lemon juice Puree the berries with the apple juice. Transfer to a saucepan and add the cornstarch or arrowroot powder. Cook over medium heat until bubbly. Add in the sugar, lemon peel, and lemon juice. From American Diabetes Association: Per serving: Calories 38, Total Fat 0g, Cholesterol 0mg, Sodium 2mg, Total Carbohydrate 10g, Dietary Fiber 1g

MORNING RUSH-HOUR BURRITO This breakfast travels well in rush-hour traffic. Serves one.

1 Tablespoon cream cheese, low-fat 1 6-inch flour tortilla 1 teaspoon strawberry jam, low sugar 1 New Zealand kiwi fruit, peeled and thinly sliced

Spread the cream cheese over the tortilla. Spread the strawberry jam over half of the tortilla. Place the kiwi slices over the other half of the tortilla. Fold the two sides together and serve.

APPLE COFFEE CAKE ♥

Serves 9 Vegetable oil spray 1/3 cup firmly packed brown sugar 1/3 cup quick-cooking oatmeal 1 1/2 tablespoons all-purpose flour 1 teaspoon cinnamon 1 1/2 tablespoons margarine, melted 1 1/2 cups sifted flour 2 1/2 teaspoons baking powder 1/2 teaspoon cinnamon 1/2 cup sugar 1 egg white, beaten until frothy 1/4 cup vegetable oil 3/4 cup skim milk 1 Granny Smith apple, grated 1/4 teaspoon vanilla

Preheat oven to 375ºF. Lightly spray a 9-x-9-x-2-inch square pan with vegetable oil spray. Mix together brown sugar, oatmeal, 1 1/2 tablespoons flour and 1 teaspoon cinnamon. Add melted margarine to form crumb topping. Set aside. In a large bowl, sift together remaining flour, baking powder, 1/2 teaspoon cinnamon and sugar. Set aside. In a medium bowl, combine egg white, oil, milk, apple and vanilla. Mix until well blended. Add to dry ingredients. Stir lightly, just until dry ingredients are moistened. Pour into prepared pan. Sprinkle topping over cake and bake 30 to 35 minutes. Remove from oven, cut into 9 squares and serve hot.

FRENCH TOAST BAKE

1/2 cup melted butter (1 stick) 1 cup brown sugar 1 loaf of thickly sliced bread 4 eggs 1 1/2 cup milk 1 teaspoon vanilla Powdered sugar for sprinkling Cinnamon for sprinkling

Melt butter in microwave & add brown sugar; stir till mixed. Pour butter/sugar mix into bottom of 9 x 13 pan; spread around. Beat eggs, milk, & vanilla. Lay single slices of bread in pan. Spoon 1/2 of egg mixture on bread layer. Sprinkle some cinnamon over bread/eggs. Add 2nd layer of sliced bread. Spoon on remaining egg mixture. Cover & chill in fridge overnight. Bake at 350 for 45 minutes (covered for the first 30 minutes). Sprinkle with powdered sugar & cinnamon. Serve with warm maple syrup

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DDiinnnneerr IIss SSeerrvveedd

LASAGNA Darlene McCollum – Spokane, WA

1 ½ pound ground beef 1 can (28 oz) whole tomatoes 1 can (12 oz) tomato paste 1 tsp basil leaves 2 teaspoons garlic salt ½ tsp oregano leaves 2 cups creamed cottage cheese ½ cup grated Parmesan cheese 3 packages (4 oz each) shredded mozzarella cheese 12 ounces lasagna noodles, cooked and well drained In Dutch oven or large skillet, cook and stir meat until brown. Drain off fat. Add tomatoes, break up with fork. Stir in tomato paste, garlic salt, oregano leaves and basil leaves. Heat to boiling, stirring occasionally. Reduce heat, simmer uncovered 20 minutes or until mixture is consistency of spaghetti sauce. Heat oven to 350 degrees. Stir together cottage cheese and ½ cup Parmesan cheese. Set aside 1 cup of the meat sauce and ½ cup of the mozzarella cheese. In un-greased baking pan, 13 x 9 x 2 inches, alternate layers of 1/3 each noodles, remaining meat sauce, remaining mozzarella cheese and the cottage cheese mixture. Spread reserved meat sauce over top; sprinkle with ½ cup Parmesan cheese. Sprinkle reserved mozzarella cheese across lasagna. Bake uncovered 45 minutes. Let stand 15 minutes before cutting. Cut into 3 inch squares. Serves 8

TURKEY CASSEROLE

2 packages Mrs. Cubbison’s stuffing mix 1 cup fresh frozen peas 1 can cream soup (celery, chicken, or mushroom) 1 soup can of milk ¼ lb butter or margarine ½ onion – diced 1 cup cooked turkey or chicken (more if desired) 1 celery stalk – dice Preheat oven to 400 degrees. Melt butter (or margarine) and mix with the breadcrumbs. Spread about 2/3 of this mixture into a 13” x 9” glass dish or cake pan. In a medium saucepan, heat the cream soup, milk, frozen peas and turkey or chicken, mixing together until smooth. Do not let the mixture come to a boil. Sautee the onion and celery and add to the soup mixture. Pour the mixture over the layer of breadcrumbs. Top with remaining breadcrumbs. Bake for 35 to 50 minutes, or until breadcrumbs are brown. This delicious meal usually serves at least 4 adults and as many as 6 (depending on how hungry they are!). The original recipe suggested serving this with turkey (or chicken) gravy. This makes a great potluck dish!

BACON DUMPLINGS

MAKES ABOUT 8 LARGE DUMPLINGS 2 cups flour Pinch of salt 1-1/2 tablespoons baking powder 1 teaspoon dried parsley Pepper to taste 2 large eggs Milk 1 tablespoon bacon grease 3-4 tablespoons browned and crumbled bacon

Sift together the flour, salt and baking powder into a large bowl. Gently stir in the parsley and pepper. Beat the eggs in a measuring cup and add enough milk to make 1/2-cup liquid. Add the egg mixture and bacon grease to the dry ingredients, stirring with a fork just until blended. (If the dough seems too dry, add a little more milk.) Add the crumbled bacon and stir until combined. To cook, drop by spoonfuls onto simmering broth, soup or stew. Cover and cook until done, about 12 minutes. Note: Dumplings can be made large or small as desired. Adjust the cooking time as needed.

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CHICKEN BREAST CASSEROLE Shirley Dobyns – Lewiston, ID

2 boxes frozen broccoli (thawed) 3-6 chicken breasts 2 cans cream of chicken soup 1 cup Miracle Whip or Ranch Dressing 1 Tablespoon lemon juice Grated cheddar cheese Stove Top Stuffing (or bread crumbs)

Cut chicken breasts into 1-inch cubes. Layer chicken and broccoli into a 9 x 12 pan sprayed with Pam. Mix soup, lemon juice and Miracle Whip (or Ranch Dressing), and pour over the chicken and broccoli. Put a layer of grated cheese on top. Place in a 9 x 12 pan (or similar size). Cover the top with Stove Top dressing or finely chopped dried breadcrumbs. Bake at 350 degrees for 1 hour. Breadcrumbs should be golden brown and the casserole bubbling when done.

TTAATTEERR--TTOOPPPPEEDD DDIINNNNEERR Darlene McCollum – Spokane, WA

1 lb ground beef ½ cup chopped celery ½ cup chopped onion 1 can cream of celery soup 1 16 oz can French style green beans, drained 1/3 cup milk ½ teaspoon salt dash of pepper 1 16 oz package frozen potato rounds Cook ground beef with celery and onion until brown, drain excess fat. Combine beef mixture, beans, soup, milk, salt & pepper in 1 ½ quart casserole. Stand frozen potatoes upright on top of beef mixture. Bake in preheated 350 –degree oven for 40 –45 minutes

TTAATTEERR TTOOTT CCAASSSSEERROOLLEE

Shirley Dobyns – Lewiston, ID 1 bag Tater Tots 1-2 can green beans 1 can cream of mushroom soup 1 can cream of chicken soup 1-2 cups shredded Cheddar cheese chopped mushrooms (optional) 1 pound hamburger chopped onions (optional) Cook hamburger (and onions if desired) then drain. Spray 9 x 12 pan with Pam or other cooking oil. On the bottom layer Tater Tots. Next layer with the hamburger and onions. Then layer the green beans. Mix the cream of mushroom soup and the cream of chicken soup together. Pour soup mixture over layers in casserole dish. Sprinkle shredded cheese over the top. Sprinkle as much cheese as you want. Bake at 350 degrees for 45-60 minutes. The cheese on the casserole should be golden brown when done.

FFAASSTT CCHHIILLII ♥

Roberta Persoon – Lewiston, ID

½ pound crumbled and browned hamburger 1 – 15oz can kidney beans 1 can Italian-style diced tomatoes 2 tsp chili powder After cooking hamburger, put everything into a kettle and simmer for 30 minutes. Serve with cornbread or biscuits and a salad on the side. This is a quick and healthy dinner!

DDUUAANNEE AASSHH’’ss RREEAALLLLYY FFAASSTT CCHHIILLII

Duane Ash – Lewiston, ID Two variations: 1. Get yourself invited to dinner at Persoons’ on chili night and enjoy! 2. Buy a can of your favorite chili and heat in microwave. Not as much fun as variation #1, but quick!

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CCHHIICCKKEENN SSAALLAADD ♥ Charlotte Ash – Lewiston, ID

3 boneless & skinless chicken tenderloins or 1 boneless and skinless chicken breast cooked and diced 4 slices cooked bacon (crisp and crumbled) 4 stalks crisp celery, sliced thinly 2 cups cooked shell pasta ½ cup sliced almonds, shelled sunflower seeds, or chopped cashews Dressing: 3 – 4 tablespoons sugar 1 tablespoon vinegar ½ cup light mayo Add chicken, bacon, celery, pasta, and nuts/seeds, stir together. Add dressing just before serving, making sure all ingredients are evenly coated. Serve with breadstick or baguette roll.

BARLEY HOT DISH ♥ Charlotte Ash – Lewiston, ID

Brown 1 ½ pounds lean ground beef with ½ cup chopped onion and ½ cup chopped celery in a skillet with 3 tablespoons salad oil. In a large mixing bowl, add beef to 1 can peas (un-drained), 2 cans (1 pound each) stewed tomatoes (I like to use Italian style for the extra flavor), 1 can mushroom soup, 2 ½ cups water, ½ cup chopped green pepper, ¾ cup barley, 2 ½ tablespoon salt, and ¼ teaspoon pepper. Pour all into a 13” x 9” un-greased cake pan. Bake at 375 degrees for 1 hour and 15 minutes. Feeds up to 6. Serve with warm rolls and sprinkle grated cheddar cheese over it just before serving.

VELVEETA LIGHT and EASY PASTA PRIMAVERA Number of Servings: 6 Serving Size

3 cups Rotini pasta 2 cups water 1 package frozen vegetable blend (16 oz) ½ pound VELVEETA LIGHT ¼ teaspoon garlic powder ¼ teaspoon black pepper Bring pasta and water to boil in large saucepan; simmer 10 minutes or until pasta is tender. Add vegetables, prepared cheese product and seasonings. Stir until prepared cheese product is melted and mixture is thoroughly heated. American Diabetes Association.

OVEN-BARBECUED CHICKEN ♥

Serves 4

Vegetable oil spray 1/4 cup water 1/4 cup white or cider vinegar 3 tablespoons vegetable oil 1/2 cup chili sauce or ketchup 3 tablespoons Worcestershire sauce 1 tablespoon dry mustard Freshly ground black pepper to taste 2 tablespoons chopped onion One 2 1/2- to 3-pound frying chicken, cut into serving pieces, skinned, all visible fat removed Preheat oven to 350° F. Lightly spray a large baking pan with vegetable oil spray. Combine all ingredients except chicken in a saucepan over medium-high heat. Reduce heat and simmer 10 minutes. Set aside. Rinse chicken pieces and pat dry. Place in prepared pan. Pour half of the barbecue sauce over chicken and bake, uncovered, 50 to 60 minutes, basting with remaining sauce every 15 minutes. Optional Cooking Method: Immerse chicken in sauce. Remove and cook over charcoal, basting frequently with remaining sauce. Make sure to cook until completely done.

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CHICKEN TERIYAKI WITH VEGETABLES ♥ Serves 8; 2 skewers per serving

6 boneless chicken breast fillets (approximately 4 ounces each), skinned, all visible fat removed 2 medium zucchini, sliced 16 cherry tomatoes 16 fresh mushrooms 4 medium onions, cut into 8 wedges each 16 wooden or metal skewers MARINADE: 1/8 cup light soy sauce 5 tablespoons firmly packed brown sugar 1 1/4 tablespoons acceptable vegetable oil 1 teaspoon ground ginger 1/3 cup sherry 1 teaspoon hot pepper oil

Combine marinade ingredients in a covered container. Rinse chicken and pat dry. Slice lengthwise. Stir to mix well. Wipe mushrooms with a clean, damp cloth. Set aside. Place chicken, zucchini, tomatoes, mushrooms and onion in marinade. Stir to coat evenly. Cover and refrigerate for 1 hour, turning occasionally. Preheat broiler. Remove chicken and vegetables from marinade. Place chicken and vegetables alternately on each skewer. Place skewers on broiler pan and broil 4 inches away from heat for 3 minutes. Turn and broil an additional 3 minutes.

Autumn Chopped Salad

*6 to 8 cups chopped romaine lettuce *2 medium pears, chopped *1 cup dried cranberries *1 cup chopped pecans *8 slices thick-cut bacon, crisp-cooked and crumbled *4 to 6 oz. feta cheese, crumbled *Poppy seed Salad Dressing (I like T. Marzetti) *Balsamic Vinaigrette (I like Newman's Own Light Balsamic Vinaigrette)

*On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.

MOM’S FRIED CHICKEN

1 whole chicken, cut into serving pieces Flour for dredging, about 1-1/2 cups Salt and pepper to taste Shortening and/or oil (approximately 1/2 cup)

Put flour on plate or in bowl; add salt and pepper and combine well. Coat chicken pieces with flour mixture; shake off excess. Meanwhile, heat large frying pan over medium-high. Add enough oil to generously cover the bottom of the pan, about 1/4 inch. Continue to heat until oil is hot, but not smoking. Add chicken pieces, skin side down. Fry on each side until golden brown. Reduce heat to medium. Add a little water to the pan, just enough to slightly cover the bottom. Cover and continue cooking for about 35 minutes, turning pieces several times. The water should evaporate before turning. This allows for additional browning. Add a little water after each turn. When chicken is done, allow any water left in pan to evaporate. Remove chicken from pan, make gravy if desired, and serve. Variation: Brown chicken as above, then place, covered in 400° F preheated oven for 40-45 minutes. This results in a somewhat drier meat for those who prefer it that way, as my father did

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THIRST QUENCHERS

KOOL-AID PUNCH Shirley Dobyns – Lewiston, ID

46 oz. can pineapple juice 1 ½ cup sugar 3 pkgs. Strawberry or cherry Kool-Aid (unsweetened) Ginger ale (to make 5 quarts) Mix day before. Add enough water and ginger ale to make 5 quarts. Freeze. Break up; pour ginger ale over frozen mixture. Add strawberries or cherries and pineapple rings for decorations. Serve.

PINEAPPLE ORANGE COOLER ♥

1 ½ cups pineapple juice 1 ½ cups orange juice 2 Tbsp. lemon juice 1 ¼ cups seltzer water (or diet ginger ale) 4 thin orange slices Combine pineapple and orange juices and lemon juice in a 2-quart pitcher. Set aside. Fill four 12oz glasses with ice, divide fruit juice mixture among them, then top with seltzer water (or diet ginger ale). Stir briskly to mix and garnish with orange slices. Serves 4.

HEAVENLY HOT CHOCOLATE ♥

½ cup skim milk ½ cup evaporated skim milk 1 ¼ tsp sugar 1 Tbsp Dutch-process cocoa powder 1 tsp water Peppermint candy Combine milks and sugar in saucepan. Heat, uncovered, over low heat until milk bubbles gently – about 5 minutes. Mix cocoa powder and water to form thick paste in cup or mug. When milk is ready, slowly pour it into cocoa paste, stirring until smooth. Serves 1.

FROSTY FRUIT SMOOTHIE ♥ 1 medium banana, peeled and cut into chunks 1 cup orange, pineapple, grape, or apple juice, or cranberry juice cocktail ½ cup skim milk 1 tsp vanilla extract 3 ice cubs Pour juice, milk, and vanilla extract into a blender. Add ice cubes and banana. Cover and blend until smooth. Pour into two glasses and garnish as desired (garnish suggestions: orange slice, Maraschino cherry, or mint sprig). Serves 2

Cook’s Note: you can add a cup of strawberries for a great strawberry-banana smoothie!

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Veggies & Extras

SEAFOOD DIP Shirley Dobyns – Lewiston, ID

3 pkgs. Cream cheese (8 oz. size) 1 lb. White crab or shrimp 1/3 lb. Butter (melted) 1 small onion (diced) Salt, pepper and garlic to taste. Melt butter, wilt onion, and add the cream cheese and blend. Add the crab or shrimp and mix. Season to taste. A real crowd pleaser. I always get a compliment when I serve this.

SWEET AND SOUR SAUCE

1 cup of pineapple juice 1 cup ketchup ½ cup white vinegar 1 cup water 1 cup sugar Mix all ingredients in a medium saucepan. Heat on medium high. Add about ½ cup cornstarch, thinned with ¼ cup cold water. Heat and stir until it thickens as desired. Pour over meatballs or chicken.

BROCCOLI SALAD ♥ Editor’s Note: This is GREAT!!! Don’t be last in line at the potluck!

Darlene McCollum – Spokane, WA

1 bunch broccoli (4 – 5 cups) cut into bite size pieces 1 cup raisins ¼ cup red onion, chopped 1 cup sunflower seeds 10 strips bacon, cooked and crumbled (optional) Dressing: 3 – 4 tablespoons sugar 1 tablespoon vinegar

½ cup mayo Add dressing just before serving.

COLORFUL VEGGIE COINS ♥ Darlene McCollum – Spokane, WA

3 medium carrots, thinly sliced 2 medium yellow summer squash, sliced 2 medium zucchini, sliced 1 small head cauliflower, broken into florets 2 garlic cloves (used garlic salt) 4 tablespoons margarine 1 cup chicken broth (used 1 cup Wyler’s chicken, garlic & herb shakers) 1 teaspoon salt ½ teaspoon pepper Place vegetables in shallow 3 qt baking dish. Melt 2 tablespoons butter. Stir in broth, salt & pepper. Pour over vegetables. Dot with remaining 2 tablespoons butter. Cover and bake 350 for 50 minutes or until vegetables are tender. Yields 12 – 15 servings

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PROVENCAL CARROTS 4 servings/ serving size: ½ cup

4 large carrots, peeled and sliced diagonally into ½ inch slices 1 tbsp. olive oil ¼ cup vegetable broth 3 garlic cloves, minced 1 tsp. fresh minced thyme ½ tsp. sugar ¼ tsp. salt ¼ tsp. fresh ground black pepper 1 tbsp. minced fresh parsley Heat olive oil in a large non-stick skillet. Add carrots and sauté on medium high heat for 6-8 minutes. Add broth and lower heat to medium low and simmer for 3 minutes. Add garlic, thyme, sugar, salt, and pepper and continue to cook, covered, for about 3 minutes until the carrots are tender. Sprinkle with fresh parsley. American Diabetes Association.

CAULIFLOWER WITH CHEDDAR/PARMESAN CHEESE SAUCE 4 servings/ serving size: about ½ cup

1 small head cauliflower, broken into florets (about 2 cups) 2 tbsp. margarine 1 tbsp. flour 1 ¼ cup 1% milk ½ cup finely shredded reduced fat cheddar cheese ¼ cup grated Parmesan cheese ¼ tsp. salt ¼ tsp. fresh ground black pepper Steam the cauliflower in a vegetable steamer set over boiling water, covered, for about 6 minutes until the florets are tender. Drain and set aside. Melt margarine in a non-stick skillet over medium heat. Add flour and stir until mixture is smooth. Slowly add the milk and constantly whisk the sauce until it is thickened. Remove the sauce from the heat. Slowly add the cheddar and then Parmesan cheese and stir until cheese melts, but sauce is smooth. Season with salt and pepper. Pour sauce over the cauliflower. American Diabetes Assoc.

CREAMY CUCUMBER SALAD Number of Servings: 4 Serving Size: 1/4th of recipe

To Toast Nuts: Spread nuts in a single layer in a baking pan. Bake at 350 degrees F for 8 to 10 minutes, stirring occasionally. 2 cucumbers, thinly sliced 2 plum tomatoes, diced ½ cup thin sweet onion slices ½ cup Lite Ranch Dressing 2 tablespoons chopped pecans Toss cucumbers, tomatoes and onion with dressing. Sprinkle with pecans just before serving. American Diabetes Association

APPLE COLESLAW 6 servings/ serving size: ½ cup

1 cup shredded red cabbage 1 cup shredded green cabbage ½ cup shredded carrot ¼ cup diced granny smith apple 2 Tbsp. raisins 2 Tbsp. apple cider vinegar 3 Tbsp. unsweetened apple juice concentrate ½ cup low fat mayonnaise Fresh ground pepper and salt to taste

In a large salad bowl, combine the first five ingredients. Whisk the remaining ingredients together. Add to the salad. Toss well. Cover and refrigerate for 30 minutes before serving.

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CRUSHED CHEESY POTATOES 4 smaller potatoes (red, yellow, whatever) 1 TBS olive oil 1 garlic clove 1 TBS chives Salt & Pepper 2 TBS grated cheese (suggestion: Pepper Jack) 1 TBS Parmesan Any other herbs and spices you like

Preheat Broiler. Wash potatoes well and place in salted water. Bring to boil and cook till fork tender (15-20 minutes). Mix oil with crushed garlic clove. Set aside. Line a baking sheet with parchment. Place the potatoes on the parchment. Using a potato crusher, crush the potatoes carefully. You may also use a paper towel and press the potatoes with your palm. Pour some garlic oil over each potato. Sprinkle some salt and pepper. Add some Parmesan/Pepper Jack cheese and chives. Broil for 7-10 minutes or until nice and crispy.

PAPPY'S POTATO SOUP

1 tablespoon butter 1 medium onion, finely chopped 6 large potatoes, peeled and diced Water 2 to 3 cups milk 2 tablespoons butter Salt and pepper to taste

Sauté the onions in the 1 tablespoon butter in a medium saucepan over medium-high heat until softened. Add potatoes and just enough water to cook, about 1 cup. Season lightly with salt. Bring to a boil; cover and reduce heat to low. Simmer until potatoes are tender, about 15 minutes. Add the milk, remaining butter, salt and pepper to taste. Continue to cook over medium heat until hot; do not boil. With a potato masher, mash some of the potatoes right in the pot to slightly thicken the soup.

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DDeesssseerrttss && CCooookkiieess

RED HOT CANDY FLUFF Marie Thompson – Clarkston, WA

1 can (20ounces) crushed pineapple, drained 1/4 cup red hot candies 2 cups miniature marshmallows 8 oz. whipped cream In a bowl, combine the pineapple and candies. Cover and refrigerate for 8 hours or overnight. Stir in the marshmallows and whipped toping. Cover and refrigerate until serving. Yield 6-8 servings

APPLE CHEESE SQUARES Darlene McCollum – Spokane, WA

8 oz. softened cream cheese ¼ cup sugar 1 teaspoon vanilla 1 egg 1 cup margarine, softened 1 ½ cup sugar 1 teaspoon vanilla

4 eggs 3 cups flour 1 ½ teaspoon baking powder ½ teaspoon salt 21 oz. can apple fruit pie filling 12 Maraschino cherries Powdered sugar

In small bowl, beat cream cheese and ¼ cup sugar until light and fluffy. Add 1 teaspoon vanilla and 1 egg, blend well. Set aside. Heat oven to 350 degrees, then, grease 15 x 10 jelly roll pan. In large bowl, beat margarine and 1 ½ cups sugar until light and fluffy. Add 1 teaspoon vanilla and 4 eggs, blend well. Lightly spoon flour into measuring cup, level off. Stir in flour, baking powder and salt, mix well. Spread mixture in prepared pan. Spread apple filling to within 1 inch of edge. Spoon teaspoonsful of cream cheese mixture on apple filling in 4 rows of 6, dividing dessert into 24 servings. DO NOT SPREAD. Place cherries on top of each dollop of cream cheese mixture. Bake at 350 for 35 to 45 minutes, or until golden brown. Cool completely, sprinkle with powered sugar

The following recipes are contributed by Shirley Dobyns – Lewiston, ID

MELT IN YOUR MOUTH SUGAR COOKIES

Cream together until light and fluffy: 1 Cup powdered sugar 1 cup granulated sugar 1 Cup margarine 1 cup vegetable oil Beat in 2 eggs and add the following: 4 cups plus 4 heaping tablespoons flour

1 teaspoon salt 1 teaspoon soda 1 teaspoon cream of tartar 1 teaspoon vanilla 1 teaspoon almond extract

Mix well then roll in small balls and dip in sugar. Place on an un-greased cookie sheet. Flatten with a glass dipped in sugar. Bake at 375 degrees about 10 minutes until light brown. So light and delicious they are like eating cotton candy.

CHOCOLATE OATMEAL COOKIES ♥ Also known as No-Bake Cookies

2 cups sugar 4 Tablespoons cocoa ½ cup butter or margarine ½ cup milk 3 cups oatmeal 1 teaspoon vanilla ½ cup peanut butter pinch of salt

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Put all ingredients into a sauce pan and bring to a boil. Boil 1 minute and remove from heat. Add oatmeal, vanilla, peanut butter and a pinch of salt. Mix until glossy. Spoon onto wax paper. Makes 3-4 dozen.

EASY COBBLER

This recipe is so easy and delicious, it’s sinful. It is also probably one you have already made, but my husband has asked me to submit it anyway because it is so good and very versatile. Also something you can make for last minute guests that they’ll love and it only takes a couple of minutes to prepare and pop in the oven.

2 cans pie filling (apple and peach are our favorites, but you can also use cherry or berry) 1 yellow cake mix (it doesn’t matter if it has pudding in the mix or not)

6+ Tablespoons melted butter or margarine Spray pan with Pam. In a 9 x 12 or similar pan place the pie filling. Cover with the dry cake mix. Break up all the chunks of cake mix before spreading over pie filling. Get an even coverage so no pie filling shows. With a spoon sprinkle the butter over the top of the dry cake mix (I put 6+ because I like more butter than the original recipe calls for). The more butter the more crunchy topping you will have from baking the cake mix and melted butter. Bake at 350 degrees for 25-30 minutes (until top is golden brown).

CINNAMON RAISIN BREAD PUDDING Number of Servings: 6

2 cups fat-free milk 2/3 cup Equal® (or 16 packets) 4 Tbsp. melted butter or margarine 1 egg and 2 egg whites 1 tsp cinnamon ¼ tsp salt 4 cups of 3/4-inch cubes day-old cinnamon raisin bread

Combine milk, Equal®, melted butter, egg and egg whites, cinnamon and salt in large bowl. Stir in bread cubes. Spoon mixture into un-greased 1-1/2 quart rectangular casserole. Bake in preheated 350 degree F oven 30 to 35 minutes or until pudding is set and sharp knife inserted near center comes out clean. Cook’s Note: This recipe came from American Diabetes Association website and reflects a 34% calorie reduction from traditional recipe.

Carrot-Pineapple Jello

1 small can crushed pineapple 1 c. carrots, grated 1/4 tsp. salt 1 small package lemon Jello 2 tbsp. lemon juice 1/2 c. sugar

Drain the pineapple and add enough water to the juice to make 1 1/2 cups. Heat to boiling. Add Jello and stir until dissolved. Stir in sugar, salt, and lemon juice. Chill until slightly thickened. Add pineapple and grated carrots. Chill until firm.

7-Up Salad

1 small package lemon or lime Jello 1 c. boiling water 1 (8-oz.) package cream cheese, broken into small pieces 1 can crushed pineapple, drained 1 tsp. sugar 1 tsp. vanilla 1/2 c. maraschino cherries (optional) 1 c. 7-Up

Dissolve Jello in boiling water, add cream cheese. Beat with an electric mixer at low speed until smooth. Stir in pineapple, sugar, and vanilla. Add 7-Up. Refrigerate until set.

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LLoonngg RRiiddeess

Oxbow Dam

One of my favorite rides is our end-of-the-year Oxbow Dam overnighter. Our route takes us from Lewiston, Idaho south on Highway 95. We climb up to White Bird Pass and back down to the canyons of the Salmon River.

A quick stop at Hoot’s Café south of White Bird gives everyone a chance to wake up! (We usually leave pretty early in the morning.) After a lot of eye rubbing and some darn good coffee, we head south once again.

At New Meadows, Idaho we turn right and head out of town towards Council. A sharp turn or two later and we’re headed out onto the lonesome prairie towards Cambridge. Long stretches of scrub brush turn into farm land and we start seeing some trees again just at Cambridge.

Here we turn west and head down the canyon to Oxbow on the Snake River. We stay at one of the best campgrounds ever – Copperfield Campground. It’s an Idaho Power campground and is always clean and well-taken care of with plenty of room for everyone. Kwik Kamps and tents abound in our group.

We always take a ride down to the Hells’ Canyon Recreation area and stop at the Hells Canyon Dam – quite an impressive sight. Sometimes, you can see mountain sheep on the rocks near the visitors’ center, or jet boats pushing up or down the rapids.

Our ride home takes us up scenic mountains roads and into Joseph, Oregon where we usually stop for lunch. Afterwards, we gas up and head home. Our route home takes us to Enterprise, Oregon and north to Boggan’s Oasis, Fields Spring State Park, Anatone, Asotin,

Clarkston, and back to Lewiston. The company is always great, the food

always plentiful, and the ride – well, it just about can’t be beat for a weekend getaway!

A Real Long Ride..

Driving Distance: 1153.9 Miles Round Trip

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3-DAY WEEKEND RIDE Lewiston – McCall – Stanley – Salmon – Lolo Loop

781 Miles Overnight 1: Stanley, ID at 327 miles Overnight 2: Hamilton, MT at 537 miles (210 from Stanley) Home: 780 miles (243 from Hamilton) This is a great loop ride for a long weekend. Plan to spend the night camping, or staying in a nice, cozy motel room, or cabin in Stanley,Idaho, just 327 miles from Lewiston. You will be surrounded by the incredible Sawtooth Mountains, which will ensure many breathtaking pictures to share when you get home. After you

get to Stanley, set up camp, and then go enjoy the hot springs near Challis – a satisfying drive before dinner. On the second day, head east and north past Salmon, Idaho, into the mountains, and finally into Montana. Plan your overnight stay in the Hamilton, Montana area. There’s plenty of campgrounds and cozy motels from which to choose there. On day 3, watch out for heavy traffic in spots between Hamilton and Lolo! It’s a heavily traveled area during tourist season. And be sure to gas up at Lolo – it’s your last chance for gas for quite a while. At Lolo, Montana, head due West back to Lewiston via US-12, the Lewis-Clark Trail. There are plenty of historic sites and beautiful country to sooth both your interests and your spirits. This is an incredible 3-day weekend trip, which

can easily be lengthened into a week-long adventure.

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WEEKEND RIDE Lewiston – Southern British Columbia – Coeur d’Alene

602 Miles Again, a good loop ride for a weekend, a 3-day weekend, or even a week, if you have time. For a weekend ride, leave Lewiston and travel north on US-195 to Spokane. Continue north on US-2, which will change to 211, 20, and 31 before you hit the Canadian border. Cross the border north of Metalline Falls. This is a small and friendly border crossing, but due to terror scares (for US and Canada) it might be a good idea to take your passport or birth certificate along with driver’s license. And don’t joke about guns, terrorists, crimes, drugs, or Canada. These people are paid to help protect us, too, and they tend to be a bit more serious than you might expect at such a small place. Remember: a drunk driving arrest in the US is considered a felony in Canada and will make it impossible for you to cross the border. Plan on staying at Ainsworth Hot Springs in the Mermaid Lodge and Motel - a nice clean spot to stay (with kitchenettes!) at nearly 1/3 of the price of Ainsworth Hot Springs Resort. It’s only ½ a block from the Hot Springs! If you would rather camp, then travel a little farther north to the Mirror Lake Campground where you will find a clean, fun place to stay over night. The trip home will take you across Kootenay Lake on the world’s longest free ferry from Balfour to Kootenay Bay. This is a 40-minute scenic crossing that is really quite relaxing. After hopping off the ferry (can motorcycles hop?), you’ll travel south to Creston, BC and on to Bonner’s Ferry, Sandpoint, Newport, Coeur d’Alene, and home again to Lewiston. This is a beautiful trip that may be a bit long for a mere 2- day weekend, but it’s still worth the time and trip. Remember: there’s plenty to see on this route, so if you want to flesh it out to a longer trip (from 3 to 7 days), it can easily be done.

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DDAAYY RRIIDDEESS

Lewiston to Grangeville, Harpster, Stites, Kooskia, Kamiah, & Orofino

Round Trip Driving Distance: 177.7 miles – Food and gas available along route.

This is a great ride from late May through Early October when the weather in the area is usually great, one way or another. From beautiful spring days of green to glorious autumn days with yellows and oranges, this ride is nothing less than beautiful all of the time. Leaving Lewiston, travel East on US-12 until you get to US-95. Travel South on US-95 to Grangeville (lots of historic sights along the way, including the famous Lawyer’s Canyon and Camas Prairie Railroad trestle). At Grangeville, turn left (East) onto Main Street and follow it until it turns into SR-13 – stay on this road (it soon turns into Harpster Grade Road). At the bottom of the hill (great twisties all the way down), turn left or north towards Harpster and Kooskia. (Turning right is another great ride to Elk City, Idaho, but it makes for a lot longer day.) At Kooskia, turn left (West) onto US-12. Travel West on US-12 to Kamiah and back into Lewiston. There are plenty of places to eat and gas up along this route.

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Kamiak Butte County Park – Palouse Loop

Open year round, this lovely Whitman County park has water available only April 15- October 15 depending on the weather, and camping available at $?? per night. Quiet camping, hiking, picnicking, sightseeing, and some good views of the Palouse are among the best things to find here. This park is 13 miles north of Pullman, Washington on State Route 27 (towards the town of Palouse). Be careful and watch for the turn-off at the sign – it’s hard to see, unless you’re looking for it. This beautiful county park has clean restrooms, picnic tables, and a play area (in case kids go), green grass; shade when it’s hot, and good parking. Watch for some gravel in parking area, though. This is a very nice picnic ride and the loop is a beautiful day ride. Clear Creek Rd/Fugate Road Kamiak Butte County Park * SR-27 US-95 US-195

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WWiinncchheesstteerr GGrraaddee ttoo GGiiffffoorrdd//RReeuubbeennss RRooaadd Round Trip Driving Distance: 91.0 miles

Leave Lewiston traveling East on US-12; turn South East onto US-95. At mile 24.3, turn right (South) onto Old Winchester Culdesac Grade Rd [Winchester Grade]. Follow this road all the way into the quaint little town of Winchester, Idaho. There’s a nice place to eat at the first intersection, and gas and a deli at the next intersection. Don’t worry – you can’t get lost – there are only two main intersections in town! Continue East through town on Nez Perce Avenue – this turns into US-95 Business Route and takes you back to US-95. Turn right (South) onto US-95. In just about a mile and a half, turn left (North) onto Gifford/Reubens Road. Follow this road and stay northward until it becomes the Gifford Lenore Grade. At Gifford, continue North on the Gifford Lenore Grade Road. In about 1.5 miles you need to bear left (North-West) onto Magpie Grade and follow this to Cottonwood Creek Road. Cottonwood Creek Road will take you back to US-12, which you will then follow West until you arrive back at Lewiston. This ride is especially beautiful in late Spring and early Summer, but, again, a beautiful ride any time the weather permits (which is at least 6 months out of the year!).

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Round Trip Driving Distance: 91.0 miles

This is a very nice summer and fall ride. The route takes you into some high country, so Spring and late Fall are usually too cold (some snow still lingers until late May around Cavendish area and gravel on roads makes it a little tricky until summer), but the ride is absolutely beautiful! Traveling from Lewiston, go East on US-12, following the Clearwater River to Orofino, Idaho. At Orofino, turn north, crossing the bridge into town. Note: there’s a great burger joint on the right just after the park. Just beyond the park, at the first intersection, turn left – this is marked as Ahsanka Road and Hwy 7. Watch out when you turn, though. Orofino drivers are notoriously slow and, yet, rarely stop for anyone! Follow the Hwy 7 past the hatchery (which is an interesting stop at if you have time) and over another bridge. After 3.8 miles from intersection, there is a road leading up to Dworshak Dam. It’s only about 1 ½ miles up to the dam and there is a very nice visitors’ center there with good parking. Return to the bottom of hill where you turned to go to the dam and turn right (West). You will follow Hwy 7 (also marked as P1) north and west to Cavendish, Southwick, and back down a slightly steep grade to SR-3. Turn left and travel a short distance into the small town of Kendrick where you will find a couple of nice cafes and a pretty good deli inside the local grocery store. There is a very nice city park in Kendrick for a picnic break, with nice, clean restrooms across (north) the street. It’s just a short ride back to Lewiston, and if you need gas, it’s available at both Orofino and Julietta (just south of Kendrick).

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Lewiston to Lochsa – Round Trip 253.7 Miles This is a simple, but long day ride. Follow US-12 East out of Lewiston and continue on US-12 East until you get to Lochsa, Idaho. This beautiful river route follows the Clearwater River to Lowell, Idaho and then follows the Lochsa River. You can go all the way to Missoula, Montana on this road, but for a great day trip, stop before you get to Lolo Pass. If you have time, visit the Lochsa Historical Ranger Station, the De Voto Cedar Grove (3 miles East of Powell Ranger Station) and Colgate Licks on the famous Lewis-Clark Corps of Discovery trail (US-12). This is truly Lewis & Clark country!

Wawaiwai Loop - 75.7 Miles

This is a great one way ride (to Wawaiwai) for a picnic, or as a loop ride. Leave Lewiston and travel West on US-12. Turn right at Walla Walla Community College in Clarkston and travel over the Red Wolf Bridge. Turn left and follow the Wawaiwai River Road 30 miles to Wawaiwai. This is a small park with fishing, camping, berry picking, and picnicking. After leaving Wawaiwai, turn left and go up the hill to the Pullman turn off (if you follow pavement, you’re on the right road). Follow this road to US-195 where you will turn right and return to Lewiston via Colton and Uniontown, eventually ending up on US-95 down the infamous Lewiston Grade (pretty steep) to the Lewis-Clark Valley.