My favorite recipes

Tricia Grantham spent 27 years caring for the elderly from the Colfax office of the Council on Aging, which covers all of Whitman County. One of her duties was accompanying clients to medical appointments. After retiring in 2006, she has continued to be involved in serving the elderly in other ways.

Tricia has been asked, but has confirmed that she is no relation to the Earl of Grantham on Downtown Abbey.

She has been on the Friends of Hospice board since 2001. Friends of Hospice serves all of the county by providing services to individuals and families at the end of life. Annie Pillars, said Tricia, does an amazing job as executive director, and donations from the communities help do this. Annie also facilitates all of the grief support groups in the area.

A member of Threshold Singers, Tricia and the group sing to people at the end of life, working through Hospice. They go to all kinds of places, and she sings with Threshold Singers in Phoenix when they live there in the winter.

Harpist for the group is Daniella Clark, who also plays at Pullman Regional Hospital several times a month.

Tricia grew up in Glendora, Calif., in the San Gabriel Valley near Pomona. She graduated from San Diego State University in social work.

Walt and Tricia married Aug. 5, 1978, and five days later moved to Pullman, Wash., where Walt joined the WSU mechanical engineering faculty. He was a faculty member for 32 years, and they have lived in Pullman for 37 years.

Walt earned a PhD in aerospace engineering from the University of Arizona and educated students who were preparing to work in the aerospace industry. He also advised student groups at WSU.

Son Christopher lives in Hugo, Minn., with his wife Kirstin and daughter Iris, age two. Tricia visits them twice a year and truly enjoys being a grandmother.

Tricia has served for nine years, five years as president and also as a member of the board of Pullman Regional Hospital District 1A. She considers it “a pleasure to be associated with it.” Tricia was appointed to the board to finish a retiring member’s term just as Pullman Regional Hospital opened and was then elected to a six-year term.

Lack of space, a vision of expanding services, and improved parking were impetus for the vision to build a new hospital.

Specialists from Spokane and Lewiston/Clarkston coming to rural hospitals is a great boon. She credits hospital administrator Scott Adams with having the vision to see what medical care could be in Pullman.

Pullman Regional, Gritman, and Whitman Hospital and Medical Center have a surgical practice with four general surgeons.

Tricia is an active member of Community UCC-Congregational Church in Pullman, where she is involved with the thrift shop and mobile meals, and was formerly a choir member.

Recipes:

Lasagna

from Betty Crocker’s “Family Dinners in a Hurry” cookbook, 1970, with adaptations.

1 pound ground beef/sausage

3 8-ounce cans tomato sauce OR 1 6-ounce can tomato paste and 1 16-ounce can whole tomatoes

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon dried basil

1/2 teaspoon dried oregano leaves

1/2 teaspoon garlic powder

1 8-ounce package (9) lasagna noodles

1 8-ounce package shredded or sliced mozzarella cheese

1 1/2 cups (12 ounce carton) creamed cottage cheese

1/2 cup grated Parmesan cheese

In medium skillet, cook and stir ground beef until brown. Drain off fat. Stir in tomato sauce, salt, pepper and other spices. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 20 minutes. (I simmer it for several hours.)

Cook noodles as directed on package. Drain. In an ungreased 13 x 9-inch baking dish, alternate layers of one-third each noodles, mozzarella cheese, cottage cheese, and meat sauce, ending with 1 1/4 cups meat sauce. (At this point, casserole can be covered and refrigerated several hours before baking.)

Heat oven to 350 degrees F. Bake casserole uncovered 45-50 minutes. Sprinkle with Parmesan cheese. 6 servings.

Chicken Divan

1 10-ounce package of frozen broccoli spears (or equivalent fresh)

2 cups cut up cooked chicken or turkey

1 can cream of chicken soup

1/3 cup mayonnaise

1 teaspoon lemon juice

1/2 cup shredded sharp cheddar cheese

1 teaspoon curry sauce

1 Tablespoon cooking sherry (optional)

1/2 cup buttered bread crumbs

Salt and cook broccoli until not quite tender. Drain VERY well! Place in 13 x 9-inch casserole, end to end. Top with chicken or turkey pieces. Mix soup, lemon juice, mayonnaise, curry powder and sherry together and pour over chicken. Top with cheese and bread crumbs. Bake 45 minutes at 350 degrees F.

Can be made ahead and refrigerated overnight. Also good with asparagus instead of broccoli.

Georgia Broccoli Salad

1 bunch broccoli, stem ends removed

1/2 cup pecan halves

1/2 cup sweet onion, slivered (I use purple onions to add color.)

1/4 cup red bell pepper, sliced thin

1/4 cup Craisins

Dressing:

1 Tablespoon sugar

2 Tablespoons white wine vinegar

1/2 teaspoon soy sauce

1 clove garlic, minced

1/2 teaspoon coarsely ground pepper

1 Tablespoon light olive oil

Spread pecans on a baking sheet and toast at 350 degrees for 5 minutes while you prepare the rest of the salad.

For the dressing, in a small bowl whisk together the sugar and vinegar. Stir in the soy sauce, garlic and pepper. Whisk in oil until smooth. Set aside.

Remove pecans from the oven and cool. In a serving bowl, combine broccoli, onion slivers, pepper match sticks and Craisins. Break pecans in half lengthwise. Just before serving, pour dressing over salad and toss to coat. Scatter toasted pecans on top.