MY FAVORITE RECIPES - Meet Dawn Watts, Pullman

Jana Mathia | Jun 10, 20100

For the first six years of her life, Dawn Watts was raised primarily by her grandmother while her mother worked to support her other children.

“She was very instrumental in shaping my life,” Dawn noted.

Later in life, when Dawn was having her own children, her mother cared for her and the new baby for a week while Dawn recuperated.

Dawn has followed those matriarchal examples and extends her mothering nature not only to her own family, but those around her, young and old.

After meeting husband Steve Watts through a blind date set up by a mutual co-worker, Dawn moved from Hermiston, Ore., to Colfax in 1980. They both worked for the McGregor Company, and she continued to work one year after they were married. With the birth of their first child, Dawn switched her occupation to stay-at-home mom for the next 20 years. She raised three children, Keith, Tim and Kristin.

Dawn worked as a fill-in at McGregor’s or as a transcriptionist, but her focus was her family.

When Kristin became a sophomore in high school, Dawn went to work at Whitman Medical Group. Through that job she was asked to manage the newly remodeled Courtyard.

“I love seniors,” Dawn said, noting the example of her grandmother.

After moving to Colfax, Dawn’s neighbor became her mentor and best friend. They have continued to have weekly luncheon dates for over 10 years. Her neighbor taught Dawn a lot about canning and baking. As time has gone on, Dawn has also come to cultivate a love of cooking, herbs and spices.

“I really love to cook now,” she said.

Dawn has learned a lot from watching some of the cooking shows on television. Steve, she says, is her guinea pig for new things, a few of which have been clunkers.

Dawn is also sharing her love of cooking by compiling a recipe book for her mother’s side of the family. She has collected recipes from every relative she can and is compiling them into a cookbook she plans to give as a gift. The cookbook will be dedicated to Dawn’s grandparents.

In 2008 Dawn and Steve found their perfect house in Pullman. With the kids out of the house, they decided it was time for something different. Dawn quit work and has spent the last two years getting settled into their new home. She doesn’t plan to go back to work full-time.

Dawn now travels to Oregon when her mom has doctor appointments and other needs. She also visits and helps aunts, uncles and other family.

Although no longer at The Courtyard, Dawn is still actively involved with seniors. She recently received her five-year pin as the secretary for the Council on Aging board.

“It’s such a good group of people and they do so much for the community,” Dawn said, noting programs like COAST Transportation, Meals on Wheels and meal sites.

Dawn also gets to be a mother to a younger crowd as a house mom for the Washington State Junior Miss program. She was involved with Junior Miss while living in Colfax. She now helps with Pullman’s Junior Miss event.

“You just get attached to those girls,” she said.

During the state event Dawn welcomes out-of-town contestants to her home and does her best to make them comfortable. One of the girls who stayed in her home for the event last year has kept in close contact with Dawn. Dawn went back to Connell for her graduation.

Recipes:

Curried Lentil Soup

1 cup red and yellow lentils, each

5 sun-dried tomatoes

2 tsp. turmeric

1 tsp. paprika

1 1/2 tsp. curry powder

1 lg. dried chile pepper

1 tsp. cumin

2 bay leaves

Heat 2 Tbsp. butter in a lg. pot over medium/high heat. Add 4 smashed garlic cloves and 1 diced red onion; sauté 6 minutes. Add the spices and cook about 3 minutes. Add the rest of the ingredients and 8 cups of water or chicken broth. Simmer until lentils are soft, about 1 hour. Season with salt and pepper to taste.

Warm Salmon and Asparagus Salad

2 lbs. asparagus, ends trimmed

2 Tbsp. plus 2 tsp. extra virgin olive oil, divided plus extra for dish

4 (6 oz.) salmon fillets

2 Tbsp. coarse-grain Dijon mustard

1 Tbsp. white wine vinegar

5 oz. (6 cups) mixed greens

salt and pepper

Heat oven to 450 degrees. Place asparagus in a single layer in a baking dish; drizzle with 2 tsp. of oil season with salt and pepper and turn to coat. Bake until lightly browned, about 20minutes.

While asparagus is roasting, season salmon with salt and pepper. Lightly brush a baking dish with oil. Add salmon and bake until fish flakes easily with a fork, about 10 to 20 minutes. Place mustard, vinegar, remaining oil, 1/4 tsp. salt and 1/8 tsp. pepper in a glass jar with a lid. Close tightly and shake vigorously to combine; adjust seasoning if necessary. Combine greens and 2 Tbsp. of the dressing in a mixing bowl; toss to coat. Drizzle remaining dressing over the fish and serve on top of the greens and asparagus.

Shoepeg Corn Salad

1 can white shoepeg corn, drained

1 can lesur tiny peas, drained, or 1 pkg. frozen peas

1 can French cut green beans, drained

1 cup finely chopped celery

1 medium green pepper, chopped

1 medium onion, chopped

1 sm. jar pimentos

After draining canned vegetables, put in a large bowl with the celery, onion and pimentos. In a saucepan bring to a full boil: 3/4 cup vinegar, 1/2 cup sugar, 1/2 cup salad oil, 1 tsp. celery seed, salt and pepper to taste. Cool. When cool, pour over veggies. Best after refrigerated 24 hours.

Overnight coffee cake

3/4 cup softened margarine

1 cup sugar

2 eggs

8 oz. sour cream

2 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp salt

1 tsp. ground nutmeg

Combine margarine and sugar and cream until light and fluffy, Add eggs and sour cream, mixing well. Pour into a greased and floured 9 x13 baking pan.

Topping:

3/4 cup packed brown sugar

1/2 cup chopped pecans

1 tsp. ground cinnamon

Combine ingredients and mix well. Sprinkle evenly over batter. Cover pan with foil and chill in refrigerator overnight. Remove from fridge 3/4 hour before baking. Uncover and bake in a preheated 350 degree oven for 35-40 minutes.