My favorite recipes

Rachel Kovanda, the daughter of Allen and Kathy Morgan of Colfax, graduated from Colfax High School in 2001. Rachel was very active in music in high school, then graduated from the University of Idaho with a bachelor’s degree in vocal music education with piano emphasis. She and a friend convinced the Hampton School of Music to design this degree for them. Her husband Ben graduated from the University of Idaho in mechanical engineering.

Ben Kovanda is a Montana farm boy from Columbus, and his parents continue to farm. They live on Rachel’s grandpa’s family farm. He has his own consulting firm, BK Engineering, and is project manager for Palouse River Rock, a gravel and excavator supplier.

Rachel taught choir for three years in Boise at Fairmont Junior High, which was a great experience. She really enjoyed the age group. She has given private lessons for 12 years.

Rachel and Ben knew each other in college and reconnected at a friend’s wedding. They dated long distance for six months and then he was able to arrange a transfer with his company to Boise. After dating for a year, they became engaged in January of 2007. They married that June at Colfax First Baptist Church followed by a reception at the Morgan family farm.

After moving back to Whitman County, Rachel worked at The Daily Grind, substitute taught and she remodeled their house. Kayla was born a year after they moved back.

Now a stay-at-home mother, Rachel teaches private voice, piano and beginning guitar lessons. She sells Pampered Chef items.

Rachel started selling Pampered Chef because of the gifts she received. Although she doesn’t have many parties, many people call her to order items they want. She likes to cook and enjoys people, so the combination is natural.

Ben and Rachel are parents of Kayla, 4, and Audrey, 1 1/2 years old. Kayla does gymnastics and is in AWANA at Colfax First Baptist Church, where she loves her Cubbies group. She loves music, singing and dancing. Audrey tries to keep up with her big sister.

Rachel learned to cook with her mother, preparing harvest meals, gardening and canning. Both grandmothers made cooking enjoyable, and Rachel loved the lessons they taught.

The crockpot and some Pampered Chef pots--the deep covered baker and others--are busy day favorites for managing her time. They grill a lot, and Ben is the grill expert.

The Morgan family rents a big house not too far away for a get together and to enjoy holidays. They are usually together from Christmas Day through New Year’s Day. Instead of gifts for the adults, they rent the vacation place for their gift and buy presents for the children. For some holidays or just to visit, they travel to Montana to Ben’s family.

This year was the 40th anniversary for both the Kovanda and Morgan parents. The whole Morgan family went to Hawaii for the Morgan celebration. Rachel and Ben love to camp. They have an RV, and go boating.

At their church, Rachel participates in the Praise Team, and Ben serves on the trustees committee. Ben and Rachel started a new program, First Friday, at Colfax Baptist Church. They offer free child care on the first Friday of each month at the church from 6 to 9 p.m. This allows parents of young children some time on their own.

Recipes:

Hominy Taco Chili

1 pound ground beef

1 large onion, chopped

2 cans (15 1/2 ounces each) hominy, drained

2 cans stewed tomatoes

1 can whole kernel corn, drained

1 can pinto beans, rinsed and drained

1 can black beans rinsed and drained

2 cups water (or more)

1 envelope taco seasoning mix

1 envelope ranch salad dressing mix

2 teaspoons ground cumin

1/2 teaspoon garlic salt

1/2 teaspoon pepper

Cook beef and onion over heat and drain. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 30 minutes. Also can be cooked in a crockpot. Serve with corn chips, sour cream and grated cheese. My go-to fall and winter soup! Freezes well!

Corn Bread

From my mother, Cathy Morgan.

A family favorite!

1/2 cup butter

3/4 cup white sugar

2 eggs

1 cup buttermilk (Bulgarian is the best!)

Can also make buttermilk by putting 1 Tablespoon vinegar in a 1 cup measuring cup and filling to the top with milk)

1/2 teaspoon salt

1/2 teaspoon soda

1 cup corn meal

1 cup flour

Preheat oven to 375 degrees F. Melt butter, then stir in sugar. Add eggs and beat in buttermilk and soda. Add dry ingredients and pour into 9-inch round pan or muffin pan. Bake at 375 for 30-35 min (or less for muffins).

Pickled Beets

I enjoyed learning how to make these along side my grandmother,

Lucile Miller, one summer day.

Each recipe makes about 4 pints. I usually triple the recipe and make 12 pints.

2 cups sugar

2 cups water

2 cups cider vinegar

1/2 teaspoon ground cloves

1/2 teaspoon allspice

1/2 Tablespoon cinnamon

Wash and cook beets. Cut tops and discard skins. Slice/dice to desired size for eating into a large bowl. Combine above ingredients and bring to a boil. Add cut beets and cook 10 minutes. Keep beets warm (but not boiling) while you fill the jars.

Have jars and rings sterilized and hot in dishwasher. Put lids in a saucepan on the stove and cover with water. Have hot and ready. Fill jars with beets and liquid 1/2 inch from the top. Wipe jars with hot washcloth, and tighten down with lids and rings. It is very important to keep jars/ beets/sauce/lids all hot! They will seal within 12 hours. YUMMY with green salads, or just for eating!

Potato Salad

From my Grandmother,

Virginia Morgan.

This is one of those family recipes where the recipe is just a "guideline" Adjust proportions as needed!

Potatoes (8-12 depending on size)

Mayonnaise

Eggs, hard boiled (8-12)

salt and pepper

Sauce:

1 egg

1/2 cup half and half

salt and pepper

2 teaspoon vinegar

1 Tablespoon sugar

1 Tablespoon bacon grease (from cooking 4-5 pieces of bacon)

Clean and peel potatoes. Cook over medium heat until desired doneness. Also cook eggs. Dice potatoes and boiled eggs into a large bowl. Make sauce by putting an egg in small saucepan and stir with a fork. Add the rest of the ingredients and cook on low until it bubbles and thickens. It will curdle. Pour over potatoes and eggs and add mayonnaise till desired moistness. Add salt and pepper. A family favorite for generations!