My favorite recipes

Nan and Yosh Konishi moved to Rosalia from Spokane in 2000 in order to expand their business. Zoning difficulties in Spokane led them to look for manufacturing space.

“Now we’re glad they did,” said Nan of the zoning officials who suddenly noted they were not in the proper zone after years in business. “It’s the best thing we’ve ever done.”

Nan and Yosh have roots deep in Spokane, Nan having graduated from Rogers High School and Yosh from Lewis and Clark High School.

When Nan returned to school at age 30 to complete her AA degree at Spokane Community College, she met Yosh. They married in 1982 and blended their families. They have five children and seven grandchildren residing from Spokane to California with one in the Army.

They bought property in Rosalia for their business with far more space than in Spokane, as well as living quarters. They moved the furniture manufacturing business, Pinewood Cottage, and are now able to concentrate on retail.

The Konishis have an interest in preserving the rural lifestyle and attitude and the handcrafting of items for daily use. They opened their retail store three years ago. After looking at forming a cooperative and other ways of doing business, they decided to prepare the space and offer it to vendors to sell their items on consignment. The bright, colorful space is filled with all sorts of handcrafted pieces. In order to have a little more help in the store, they charge no consignment fees to vendors who volunteer to work there.

Nan and Yosh do most of the wood products. Two other vendors produce other wood items. The variety of works includes leatherwork, welded metalwork, quilted items, sewn items, hand and machine embroidery, knitted items, paintings in several mediums, photographs, cards and jewelry. When one vendor stops selling, someone else seems to pop up to take their place.

Nan also sees the store as a great place to host demonstrations and classes. At present the lessons are informal, when people gather for “Mellow Mondays” the second and fourth Mondays of each month, from 1 to 8 p.m. They invite people to bring their arts and crafts to work on and to share ideas.

Once a month on a Thursday night, the public is invited to the store to play pinochle, and player ages range from 20 to 96.

Nan’s goal is to help those who want to start their own businesses. She believes that the right people and the right energy are needed to make things happen.

Nan would also like to see a commercial kitchen developed in Rosalia so that people can prepare and sell food items at the store. Her dream is for someone to take the lead, find out what laws and regulations govern setting up a commercial kitchen and then use WSU Extension Service to help with nutritional labeling on products.

In addition to the wholesale furniture manufacturing and the retail store, last month the Konishis opened an antique and secondhand store in an adjoining building. They also refinish and refurbish furniture.

Her involvement in the retail business development has led Nan to chamber of commerce membership and activities, and she serves on the Rosalia Town Council. The town council position reminds her that she has a big job using taxpayer money wisely. Her big goal, both with the business and her community activities, is to encourage all entities in Rosalia to come together and create goals—planning what they want their town to be in the next ten to twenty years.

Recipe:

Nan’s Favorite Veggie Dip

Blend together:

8 ounces cream cheese

1/2 cup mayonnaise

3 teaspoons Hidden Valley Ranch dry powder

Stir in:

3 cups of your favorite fresh veggies, finely chopped: broccoli, cauliflower, celery, green pepper, green onion, radish, carrot, tomatoes (no seeds).

Serve on Ritz crackers (or your other favorites).

Cringle

(From Aunt Ora Riblet)—a favorite for holidays

1 package dry yeast

1/2 cup warm milk

1 cup scalded milk

2 eggs, beaten

2 teaspoons vanilla

4 cups flour

1/4 cup sugar

1 cup margarine

brown sugar and cinnamon

1 beaten egg white

Dissolve yeast in warm water, add to cooled, scalded milk, beaten eggs, and vanilla.

Sift together flour, sugar, and salt. Cut margarine into this dry mixture.

Add liquid mixture and beat thoroughly. Refrigerate overnight.

Roll out three rectangles. Spread melted margarine over each and sprinkle brown sugar and cinnamon generously over margarine.

Fold dough into thirds (overlap each side to the center).

Place on greased cookie sheets. Let rise. Brush tops with beaten egg white and sprinkle with sugar.

Bake at 350 degrees F for 20-25 minutes. Cut into bars. Yum!

Crunchy Bacon Coleslaw

1/2 cup mayonnaise

1 Tablespoon sugar

1 teaspoon cider vinegar

4 cups green cabbage, shredded

1 cup red cabbage, shredded

1/2 cup salted peanuts, chopped

4 slices cooked bacon, crumbled

In large bowl, mix together mayonnaise, sugar, and vinegar. Add cabbage, peanuts, and bacon to the mayonnaise mixture. Stir well. Refrigerate one hour.

Serves 6.

Yard Cake

Great grandmother Netty Konishi’s recipe was published in Ladies Home Journal about 1918, published here without editing.

1 1/2 cup raisins (Boil 15 minutes in 2 cups water.

1/2 cup lard or Crisco, creamed with 1 cup sugar

1 teaspoon nutmeg

1 teaspoon cinnamon

1/2 teaspoon cloves

1 egg (if preferred)

Put 2 teaspoons soda into 2 Tablespoons molasses and add 1/2 cup boiling water. 2 cups flour. Mix in order given. Batter will be thin, but don’t add more flour. Bake in a greased 9 x 13” pan at 350 degrees F for 30-40 minutes.