Taste of Home - December 2007/January 2008 - Doridro

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FIELD EDITOR’S FAVORITES............classiccomfortRecipescan befound onpage 33FIELD EDITOR:Merle DyckElkford,British ColumbiaFAMILY:Merle and husbandDarrell have twogrown sons each andfive grandchildrenbetween them.JOB:Merle works full-timeas an insurance broker.Darrell is a heavyequipmentoperator ata coal company.ACTIVITIES:Elkford Public Libraryboard. “We do manyfood-related fund-raisersand thank-you dinnersfor volunteers.”HOBBIES:Member of a creativewriting group.For holidays and special occasions, I plan a dinner that’s hearty andcomforting, but also a cut above an everyday meal. I’ve served thesefavorite foods for New Year’s Eve, for my husband, Darrell’s, and myanniversary and for birthdays—they never fail to please.On the menu are Chicken Cordon Bleu, Bacon’n’ Cheese Stuffed Potatoes, Mixed Bean Salad,Sweet Milk Dinner Rolls and Lemon MeringuePie. (You’ll find the recipes opposite and onpage 33.)Slices of Chicken Cordon Bleu look so attractiveshingled on a platter or individual plates. Thistraditional but elegant entree picks up such goodflavor from the ham and Swiss cheese filling.Bacon ’n’ Cheese Stuffed Potatoes are deliciouswith the chicken. You can prep them earlyand just pop them in the oven when it’s time.I’m a dump-and-pour cook a lot of the time.Although I know what the ingredients are, oftenI’m not sure how much of each goes in. But I dostray off the beaten path on occasion to try anew recipe or do a special dinner like the oneI’m sharing here.Lumberjack-Size Buns!A nice addition to any meal, Sweet Milk DinnerRolls are a variation of a recipe I got from themother of a childhood friend.There’s a funny story that goes with thisrecipe: When I was young and first married (thefirst time around), I didn’t realize how much thebuns would rise. My then husband said he wasembarrassed eating those huge “bunwiches” onhis lunch break at the local sawmill. I told himhe was likely the envy of the lumber pile!Mixed Bean Salad—another dish that can bemade ahead—is great for anything from a barbecueto a fancy dinner. My friend Jennette usedto bring this salad to the company golf tournamentand potlucks when we worked togethersome years ago.My mom is 87, and when she is invited somewherefor dinner, she brings one of her homemadepies. Her Lemon Meringue Pie has alwaysbeen my choice.Deeply Rooted in B.C.I was born in the West Kootenay Mountains,and in 1967, our home was flooded out whenBC Hydro built the High Arrow Dam (sold usdown the river, we say). With heavy hearts andin order to make a financial and emotional recovery,a few families moved to the QueenCharlotte Islands, where we made new friendsand a new life and stayed for 7 years.As an adult, I lived in northwestern BritishColumbia for 25 years. Then, 7 years ago, Imoved to Elkford, a picturesque open-pit coalmining community in the southeastern part ofthe province.I met Darrell here in Elkford. We enjoy camping.For our first trip—to a remote lake for 2weeks—he filled his travel trailer’s small freezerwith meat.I couldn’t figure out how to keep bread andbuns fresh for that length of time. So I opted tobring a can of yeast and a bag of flour instead.I’d never baked in a travel trailer— let alonecamped in one. But I surprised myself and impressedmy husband with my fresh baked goods!As you can see, I’m just an everyday person wholikes to cook…and I’m happy to be a Taste of Homefield editor. Hope you’ll enjoy my favorite meal!By Merle DyckElkford, British Columbia46 TASTE OF HOME \ December & January 2008 tasteofhome.com
I’m a dumpand-pourcooka lot of the time.Although Iknow what theingredients are,often I’m notsure how muchof each goes in.Bacon ’n’ CheeseStuffed PotatoesPREP: 1-1/4 hoursBAKE: 30 min.4 medium baking potatoes1/4 cup butter, cubed1 cup (8 ounces) sour cream1 cup (4 ounces) shreddedcheddar cheese4 bacon strips, cookedand crumbled3 to 4 green onions, slicedBake potatoes at 400° for 1 hour oruntil tender. Cool slightly. Reduceheat to 350°.Cut each potato in half lengthwise.Scoop out pulp, leaving thin shells. Ina large mixing bowl, mash the pulpwith butter. Stir in the sour cream,cheese, bacon and onions. Spoon orpipe into potato shells.Place on a baking sheet. Bake for30-35 minutes or until heatedthrough. Yield: 8 servings.MIXEDBEAN SALADCHICKENCORDON BLEUSWEET MILKDINNER ROLLSLEMONMERINGUE PIE
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Taste of Home - December 2007/January 2008 - Doridro

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