My favorite recipes

Janiece Anderson has contributed in many ways to the community and one of her longest commitments was to Friends of Hospice. She was recruited by Kelly Olsen, who became a very close friend and mentor, to be a member of a community bereavement group. From that beginning, Kelly inspired Janiece to volunteer. She started helping with fundraisers, then helped the hospice volunteer coordinator in the office.

That commitment grew into a Friends of Hospice board position where Janiece served as secretary for 12 years, organized the Tree of Light Ceremony, did donations and mailings along with many other things. There are needs for all sorts of talent in hospice program areas. Although training is extensive now, Janiece took whatever training was available while she was volunteering. Janiece served on the board from 2002 until 2014, giving a total of 23 years of service.

Kelly Olsen, Pullman, began the program in Whitman County after caring for her husband who had brain cancer. Most Hospice volunteers are drawn by the loss of a family member or someone close. As far as the care provided by Hospice, they've never heard anyone say they've had a bad experience; it's always praise, she remarked.

Hospice is a comprehensive program of care for terminally ill patients and their loved ones, emphasizing palliative care instead of curative treatment. It is a unique blend of personal care and guidance through end-of-life challenges coupled with professional medical care with sophisticated symptom relief. The many needs of patient and family are included in Hospice care, including medical, social, emotional and spiritual support as needed by the patient and family.

Friends of Hospice gives financial support and advances hospice programs, end-of-life care, education and grief support in Whitman County.

Hospice provides patient services, such as comfort items that are needed and captures the living legacy of hospice patients with audio CD. Caregiver nurturing is provided, such as massage and other support for those caring for loved ones in hospice care. Hospice supports advanced training for volunteers and increases awareness of hospice, palliative care and end-of-life services available locally.

Hospice supports and advocates for advanced care planning by use of community-wide outreach and education. Grief support is another important role of Hospice, offering bereavement support groups.

The annual Tree of Light ceremonies are done to pause and reflect, honoring and remembering our loved ones, with ceremonies in December in Colfax and Pullman.

Through the local library system, Friends of Hospice provides books and resources on end-of-life issues.

Kelly Olsen's guiding spirit and friendship were very important to the founding and success of Hospice and as she aged, she gracefully backed away from duties as she encouraged others to step forward. Her passing was keenly felt by Janiece and her many friends.

There was a retirement party for Janiece when she left the board, with so many lovely cards and kind words. It was, Janiece said, "very hard to give up something you love, but it was time." All these years, she added, Jimmy helped her with this work. The one thing she does not miss is the frequent trips to Pullman.

Jimmy and Janiece Anderson have been married for 54 years. He farmed in the area until retiring in 2001. They raised four boys. On the farm Janiece was quite versatile, driving trucks, cooking for crews, working with cattle, handling the bookkeeping and helping any way that she could. She still is the bookkeeper.

She now enjoys her grandchildren's activities. Their sons are all married now and their grandchildren range in age from 11 to 21 years, and they all live nearby. Of course, Janiece has found other worthwhile things to do. She is making baby quilts and she has great fun working from her stock of fabric.

A new volunteer job is working with the second-third combination classroom teacher at Garfield Elementary School aiding in the classroom. She does anything needed, such as helping students catch up on homework and practicing math facts and spelling words.

Janiece's mother taught her to cook at home, including canning and cooking for crews. She loves baking and has not bought bread for a long time. In addition, Janiece recently completed her second cookbook for her family.

Recipes:

Clam Chowder

One grandson likes this for breakfast!

4 cans minced clams

1 jar clam juice

6-8 potatoes

8-10 slices of thick sliced bacon

3 stalks celery, chopped

1 medium onion, chopped

1 carrot, finely grated

3 cups of half-and-half

1 cup whipping cream

Pour juice from cans of clams and clam juice into crockpot.

Peel and cut potatoes into smaller pieces, adding enough potatoes until they are just covered with the clam juice.

Place clams into bowl.

Slice bacon lengthwise and then across to form small pieces; fry until almost done.

Drain onto paper towel.

Drain grease from fry pan, l leaving a very small amount of grease to cook the celery and onion.

When onion is clear in color, remove from pan and place in bowl with clams.

Add the bacon to the bowl and grate the carrot on top.

Put the bowl in refrigerator with lid ajar to allow for cooling.

When potatoes are cooked, mash, leaving some pieces.

Stir in the ingredients in the bowl.

Add the half-and-half and whipping cream, mixing well.

Add small amount of salt and pepper.

Stir occasionally until heated and ready to serve.

Can be frozen.

Note: Can use half-and-half only or equal amounts of half-and-half and whipping cream.

Meat Loaf Fillets

2 pounds very lean ground beef

2 eggs

1 1/2 cups bread crumbs

3/4 cup ketchup 1/2 cup warm water

1 package onion soup mix*

uncooked bacon**

Sauce:

1/2 cup ketchup

6 Tablespoons brown sugar

1/2 teaspoon nutmeg

1/2 teaspoon dry mustard

Preheat oven to 350 degrees F. Mix all meatloaf ingredients together except bacon. Make individual loaves, about 1/4 pound each. Wrap each loaf with a piece of bacon. Put parchment paper in bottom of baking pan. Arrange meatloaf fillets in pan and bake uncovered one hour at 350 degrees F.

Mix sauce ingredients and spoon over top of loaves. Bake an additional 1/2 hour. Can be frozen. I used onion powder instead of onion soup mix.*

I used 1/2 of a slice of thick bacon.

Basic White Bread

1/2 cup milk

3 Tablespoons sugar

2 teaspoons salt

3 Tablespoons butter or margarine

1 package active dry yeast (2 1/4 teaspoons)

1 1/2 cups warm water (105 to 115 degrees F)

5 to 6 cups white flour (can substitute 1 cup whole wheat flour for 1 cup white flour)

Warm mixer bowl using very hot water; dump out.

In warmed bowl combine 1 cup warm water, 1 Tablespoon sugar and 1 package yeast.

Let it sit for 5 minutes.

In microwave, heat 1/2 cup water, 1/2 cup milk and 3 Tablespoons butter until warm.

(Butter may not be completely melted.) Add water/milk/butter to yeast mixture along with 2 Tablespoons sugar, salt and 5 cups flour.

Attach bowl and dough hook.

Turn to speed 2 for 2 minutes, or until well blended.

Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 3 minutes.

Knead on speed 2 for 7 to 10 minutes longer, until dough is smooth and elastic.

Stop.

Dough will be slightly sticky to the touch.

Place dough in greased bowl, turning to grease top.

Cover, let rise in warm place, free from draft until doubled in bulk, about 1 hour.

Punch down.

Let dough rest for 15 minutes.

Divide dough in half.

Shape each half into a loaf.

Place each loaf in a greased 9x5x3-inch bread pan.

Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Bake at 400 degrees F for 30 minutes or until done.

Remove from pans and cool on wire racks.

Lemon Heavenly Dessert

from Clara Hughes, Calif.--whole family loves it.

First part:

Cookie Crust

1 1/2 cups flour

1 cube margarine

1/3 cup finely chopped nuts (blender)

1/3 cup powdered sugar

Blend all together, press into 9x13-inch pan. Bake at 400 degrees F until light brown. Cool 10 to 15 minutes.

Second part:

Cheese Filling

Cream together:

18-ounce package cream cheese

1/2 cup powdered sugar

1 teaspoon vanilla

Fold into 1 package whipped Dream Whip or 1 small carton of Cool Whip. Spread over the cooled crust.

Third part:

Lemon Topping

1 package (3 3/4 ounces) Jello lemon instant pudding

1 package (3 3/4 ounces) Jello vanilla instant pudding

3 cups cold milk

Cool Whip

Blend the pudding mixes and milk until thick. Pour over cheese filling. Spread Cool Whip over pudding and chill. Serves 10-12. This can be frozen and can also be made a day before serving, as it holds up nicely. This was served at one of the son's wedding instead of wedding cake.