By Amy Larson

Leslie Lindsay’s Chocolate Cake

INGREDIENTS

2 ½ c. flour

2 tsp. baking soda

1 tsp. salt

¾ c. shortening

2 c. sugar

2 eggs

1 c. sour milk

½ c. cocoa

1 c. boiling water

PREPARATION

• Combine flour, soda, and salt. Set aside. Mix shortening, sugar, and eggs well. Add flour mixture. Combine with sour milk, cocoa, and boiling water. Bake at 350 degrees for 30-35 minutes. Walnuts may be added to cake before baking.

FROSTING INGREDIENTS

1 stick butter

1 package of cream cheese (8 oz.)

1 16 oz. package of powdered sugar

3 Tbs. cocoa (or to taste)

walnuts

NOTE: This Utah native who grew up near a reservation, managed a bed and breakfast on a Hawaiian island, and who has influenced the lives of hundreds of Nampa children as a preschool teacher, is also one of the best hostesses in the valley. No matter where Leslie Lindsay has lived, she and her son, Sam, have provided a hearty welcome to anyone looking to feel at home. There is always food and interesting conversation waiting just on the other side of the Lindsay family’s door.

Janet Hobbs’ Summer Grillers

Grilled Veggies with Balsamic Vinegar:

Slice zucchini, summer squash, eggplant, and onions. Cut tomatoes in half. Drizzle olive oil and balsamic vinegar over veggies. Add fresh basil, oregano, salt, and pepper. Place in grilling tray/ basket. Grill for approximately 15-20 minutes until veggies are ‘wilted’.

Grilled Tangy Honey Fish:

2 tsp. extra virgin olive oil

1 Tbs. clover honey

1 Tbs. spicy Dijon mustard

2 tsp. fresh, grated ginger

1 lb. salmon filets

• Mix all ingredients; then brush liberally on fish.
• For this recipe, fish should be carefully grilled. Those enjoying the fish should aim for it to be flaky, yet not overcooked.

NOTE: Fourth of July or any other summer excuse to get together in the Hobbs’ s backyard are epic events, with Janet preparing the food and her husband Nicholas traditionally at the grill. It’s not uncommon for a water fight to ensue, with Janet occasionally acting as instigator. Although she travels the world, what makes Janet continue to call the Gem State “home” is that she cross-country skis near Idaho City or McCall, bikes everywhere, and boats on any Idaho lake.

These recipe pages are brought to you by THE IDAHO DAIRY COUNCIL.