My Favorite Recipes: Meet James Woomack

James Woomack is a retired Navy aircraft mechanic and an active member of the Garfield food pantry, American Legion and Ladow Grange.

James Woomack knows that life can be difficult. He was born into poverty, orphaned at an early age and spent several years in a state children’s home in Oklahoma before going to live with a relative in Indiana for his teen years. During his early teen years he worked for area farmers raising hay and corn. On his own at 16, he worked for a tobacco farmer for room and board to finish high school. On his 18th birthday he joined the Navy. He left the Navy after four years and did a brief stint as an automobile serviceman/salesman, but the Navy was his real calling and he reenlisted and served for a total of 26 years. While in the Navy he worked as an aircraft mechanic.

He retired as Chief Petty Officer in 1993. After his Navy career, James lived in Oklahoma and Kansas where he worked as a potable water system operator, lab technician, sewer system operator and aircraft assembler. His last position was as an inspector for special mission military aircraft.

James' wife was also a member of the U.S. Navy. They had three children. His children now live in the northwest, one son in Seattle, one in Spokane and his daughter in Tekoa.

When he fully retired, James moved to Farmington to be near his grandchildren. One of the organizations he became involved in was the Garfield Food Pantry which is operated under the umbrella of the local American Legion and Ladow Grange. They serve households in the greater Garfield-Farmington area. In 2016 they served about 90 households each month. James likes his work with the food pantry because he enjoys visiting with the customers. He also participates in the Whitman County Food Coalition.

James' other interests include fishing, collecting HO model trains and travel. On sunny days he can be seen enjoying the road in his red Corvette.

Recipes

Cowboy ChilI

1 lb. extra lean ground beef

1 medium yellow onion, chopped

1 tsp dried oregano

1/8 cup of sugar

2 (15 ounce) cans red kidney beans

2 (15 ounce) cans whole corn

2 (15 ounce) cans diced tomatoes with green chilies

1/2 tsp salt

In a large saucepan, cook ground beef and onion over medium heat, stirring until beef is browned, about 10 minutes. Add sugar and stir well. Add tomatoes, kidney beans, corn with liquid and oregano into beef mixture. Reduce heat to low. Cover and simmer, stirring occasionally for a half hour. Add salt. Cook, stirring, for 15 minutes longer.

Note: The flavor of the chili actually improves once the ingredients blend, making this the perfect do-ahead meal.

Refrigerate chili until ready to use, and then reheat over low heat.

Burritos

Large flour tortillas

2 cans refried beans

2 lbs. hamburger

Salsa

1 large onion, chopped

Salt and pepper

2 cans ground olives

2 cans green chilies

Cook hamburger and drain. Combine all above ingredients. Roll in tortilla with cheese on top of bean mixture. Shredded cheese: Mozzarella, Longhorn jack and Monterey jack; one pound each. Wrap in foil. Cook at 350 degrees for 30 minutes.

Flat Bread

2 cups flour

1/2 tsp baking powder

1 tsp salt

Sufficient amount of milk

Divide dough into round pone. Fry in ¼ inch of oil until golden brown on each side.