My favorite recipes - Meet Tara Chittenden, Tekoa

Jana Mathia | Oct 21, 20100

As a stay-at-home mom for 15 years, Tara had to worry only about managing her household and keeping up with four boys. Now, as the deputy city clerk of Tekoa, she helps manage the town and still keeps up with her family.

"I’ve never had a sit down job," Tara said from her desk at the Tekoa city hall.

The family moved to Tekoa from the Puyallup/Spanaway area two years ago. Her husband Rich changed jobs and his brother, who lives in Rosalia, talked them into relocating to Whitman County. The family made the move in August 2008 and two months later she started working for the city.

"I was very lucky to find a job so soon," she said. Rich works as branch manager at US Bank in Colfax.

Three of the boys still live at home, Caleb, 17, Matthew, 13, and Cody, 9. The eldest, Ricky, 20, is currently serving in the military in Afghanistan.

While the move was somewhat of a culture shock, the family has adjusted. Tara noted the boys love it here and already have tons of friends and are constantly busy. That keeps her busy following them to football, baseball and basketball games.

"We love the school," Tara said.

An avid outdoorsman, Rich also loves the area with easy access to hunting and fishing. He has always kept the freezer stocked with venison so it is a regular part of their diet—which leaves Tara constantly on the lookout for venison recipes.

She has only been hunting with him once. After they were married they had one day of honeymoon and then it was opening day of hunting season. Trying to be a good bride, she went out with him and that was the last time she went hunting.

The boys also love to hunt, so they get to accompany dad while mom stays home.

Not having the convenience of having things close by is one of the biggest adjustments the family had to make, but the lack of convenience has also proven beneficial to their eating habits. With a fast food place on every corner, the Chittendens used to eat out a lot. Now they eat at home more often.

"It’s better for us and healthier," Tara said.

Even though healthier, there are some old favorites they miss.

"We miss our teriyaki place," Tara lamented.

The other thing she misses is family members on the west side. With the exception of Rich’s brother and his family in Rosalia, their families all remain on the west side. Tara is looking forward to Christmas when they will go see her mother.

Tara has another part-time job in Tekoa. Three times a week she goes to the Tekoa Community Church in the morning to do secretarial work and prepare the bulletin. Then in the afternoon she is at the city hall, where she handles water/sewer and garbage bills, monthly leases, dog tags, cemetery and building permits.

"I love my job," she said. She had some previous computer experience, but nothing like what she does now.

Tara enjoys reading all kinds of books. When time permits, she also likes to exercise.

With everyone settled into jobs and school, the Chittendens look forward to hanging out in Tekoa for a while. Tara said they plan to stay in the area at least until the boys finish school.

"It’s a good community," she said.

Recipes:

Dan’s Chili

2 lb. extra lean ground beef, browned

1 can French onion soup

1 lg. onion

2 lg. cans crushed tomatoes

3 cans chili beans

3 tsp. sugar

Salt and pepper to taste

Jalapeno peppers to taste (optional)

Accent seasoning, if desired

Brown beef and add soup. Bring to a slow boil. Add remaining ingredients and simmer for 2 hours.

Skillet Cornbread

1 1/4 cup cornbread

3/4 cup all purpose flour

1/4 cup oil

1 tsp. sugar

1/2 tsp. salt

1 cup milk

1 egg, slightly beaten

Mix all ingredients well. Pour into a large, greased skillet and cook, uncovered, on a stove top for 25 to 30 minutes on medium heat.

Grandma’s no-cook cookies

1/2 pkg. miniature marshmallows

24 graham crackers, crumbled

1 cup cut up dates

1 cup chopped nuts (walnuts or pecans)

1 can Eagle Brand milk

1 pkg. coconut (I think angle flake is best, but can use either)

Mix all but coconut together in large bowl. Make into balls and roll in coconut. Set on cookie sheet and refrigerate.

They can be made ahead and frozen if needed.

Thumbprint

3 cups pecans, finely chopped

1/4 cup Crisco

1/4 cup soft butter

1/4 cup brown sugar

1 egg yolk (save white)

1/2 tsp. vanilla

1 cup sifted flour

1/4 tsp. salt

Mix together shortening, butter, brown sugar, egg yolk and vanilla. Sift together and stir in flour and salt. Mix well and chill before using. Roll into balls the size of a small nut. Drop balls into slightly beaten egg white. Roll in minced nuts. Place one inch apart on a greased cookie sheet. Bake for 5 minutes at 375 degrees. Remove and press thumb in center of each ball. Return to oven and bake 8 to 10 minutes. Fill the center with almond flavored frosting, colored as you wish.