My favorite recipes - April 8, 2010

Jana Mathia | Apr 08, 20100

Rich, Amanda, Bryce, Ashley and Lynda

For Lynda Kramlich, this spring will mark new experiences with gardening.

Since having three children, her springs have been devoted to their needs. This year, the youngest, now a freshman at Colfax High School, decided to try his hand at golf – this opened up a whole new window of time for Lynda.

“Vegetables is what I’m going to venture into,” she said. Lynda has long had a flower garden. In past years she did some gardening, but this year she plans to learn more about the planting end of things.

Lynda Krouse Kramlich was born and raised in Colfax.

Shortly after graduation, she married Rich Kramlich, had her first child and settled down in Colfax. She and husband Rich have three children Amanda, who now works at Bliss in Colfax; Ashley a Colfax senior, and Bryce, a freshman.

Ever since they were young, Lynda has helped her children in their activities.

“My kids have been pretty active in sports,” she noted. Including baseball, the three have also participated in basketball and football. This will be Bryce’s first spring season in golf.

The children also entered animals in the fair through 4H. When Bryce was in kindergarten he won a raffle for a pygmy goat which they bottle fed and raised.

“That was the start of it,” Lynda said. The kids moved on to horses, sheep and swine.

When her parents, Jim and Elaine Krouse, are out of town, Lynda’s kids take care of the birds they keep next door. Lynda said her parents started with chickens, but now have a menagerie of fowls on property next to the Kramlich family.

Lynda this summer will mark her fifth year working as clerk for the city of Colfax. Prior to that, she was an assistant for dentist Robert Smith for 12 years.

In her free time, she enjoys reading.

“I don’t get in a lot of that though,” she said. She may have more time after Ashley graduates this year. She plans to attend North Idaho College.

The Kramlich family likes to camp and barbecue.

Lynda was a volunteer fireman and EMT before her children were older. Rich was also a volunteer fireman and played on the Colfax softball team in Pullman.

He now works at WSU but spends a lot of his free time volunteering for the sheriff’s office where he has trained to be in the reserves.

Although it will still be a few years before Bryce moves out of the house, Lynda already has plans for what to do with her empty nest. When the kids are gone, she plans to convert one of the extra rooms into a work station for scrap-booking.

“I have so many pictures,” she said.

Even after their own children depart Colfax High School, the couple still plans to follow the hometown teams.

“It’s not a bad place to live,” she said of Colfax.

Recipes:

Bailey’s Baked Beans

1/4 lb. bacon, cut up

1 lb. hamburger

2 onions

1 (53 oz.) pork and beans

1 cup brown sugar

1 (28 oz.) can tomatoes

2 tsp. chili powder (optional)

Brown bacon, hamburger and onions and drain. Mix together with remaining ingredients and bake at 300 degrees for at least two hours or place in crock pot for 4 to 6 hours.

BarbecueD Pork Chop Supper

6 small red potatoes, cut into quarters

6 med. carrots cut into 1 inch pieces

8 pork chops

1 tsp. salt

1/4 tsp. pepper

1 bottled (28 oz.) barbecue sauce

1 cup ketchup

1 cup cola

2 Tbsp. Worcestershire sauce

Place potatoes and carrots in a 5 qt. slow cooker. Top with pork chops. Sprinkle with salt and pepper. Combine the barbecue sauce, ketchup, cola and Worcestershire sauce; pour over chops. Cover and cook on low for 8-9 hours of until meat and vegetables are tender.

Marinating Sauce

3/4 cup pineapple juice

1/3 cup soy sauce

3 Tbsp. brown sugar

1 garlic clove

3/4 tsp. ground ginger

sesame seed

1 flank steak (chick or other but of beef)

Mix ingredients together and marinate meat. Soak overnight is best, especially with flanks.

Rhubarb Crunch

8 cups fresh rhubarb pieces

2 cups sugar