By Amy Story Hinsel’s Green Soup INGREDIENTS 4 tomatillos 2 jalapenos 1 poblano or bell pepper 1 small onion 1 clove garlic 2 c. chicken broth 1 c. diced chicken (cooked) Small bunch cilantro 1 lime 1 Chayote
By Amy Story St. Patty’s Melt INGREDIENTS For the patty: 1 lb. ground beef 1 large onion, thinly sliced 8 slices rye bread 4 slices Swiss cheese 4 slices cheddar cheese Butter, for grilling Salt, pepper, and garlic
In Search of Purple Gold By Bob Johnson We arrived in northern Idaho at the tail end of huckleberry season last year. Depending on the winter snowpack—which insulates the huckleberry bushes so they can survive winter’s freezing temperatures—and
By Amy Story Cold-Weather Clam Chowder INGREDIENTS Three 6.5 oz. cans of minced clams, strained with reserved broth 1 large onion, diced 2 stalks of celery, diced 2 medium carrots, diced 3 medium potatoes, diced 3/4 c. butter
By Amy Story German Wintry Weather Snack INGREDIENTS Marble rye toast slices Liverwurst to taste Cream cheese to taste Nutella™ to taste Honey to taste Molasses to taste Butter to taste Cayenne pepper to taste Nutmeg to taste
By Amy Story Perfect Pumpkin Snickerdoodles GENERAL INGREDIENTS 2-1/2 c. flour 1 Tbsp. corn starch 1 tsp. cream of tartar 1 tsp. baking soda 1/4 tsp. baking powder 1-½ tsp. cinnamon 1/2 tsp. each of ground nutmeg, ground
By Amy Story Better Than Anything Cake INGREDIENTS 1 18.25-oz. package lemon cake mix 2 c. lemon pudding ( instant or cooked pie filling, canned pie filling, lemon curd) 2 c. of broken lemon cream-filled cookies 1 8-oz.
By Amy Story Perfect Peach Cobbler Cookies INGREDIENTS 2 c. all-purpose flour 1/2 tsp. baking soda 1/2 tsp. salt 1/2 c. butter, room temperature 1/2 c. granulated sugar 1/2 c. brown sugar, packed 1 large egg 1 tsp
By Amy Story Apple Fritter Nibbles INGREDIENTS Nonstick cooking spray 1 1/2 c. flour 2 tsp. baking powder 1/2 tsp. kosher salt 2 tsp. ground cinnamon Pinch of nutmeg 1/4 c. melted butter 1/4 c. sugar 1 large
By Amy Story Buffalo Chicken Beer Cheese Sandwiches INGREDIENTS For the Buffalo Chicken 1/2 lb. shredded chicken Frank’s Hot Sauce™ to taste Melted butter to taste For the Beer For the Beer Cheese 3 Tbsp. butter 3 Tbsp.
