MY FAVORITE RECIPES By Mary Collins: Meet Charlotte Snekvik

Charlotte Snekvik gives a tour of the Palouse Food Pantry. She is one of the coordinators for the organization, coming on the heels of a varied career that included 13 years working as a para-educator in the Seattle area.

Charlotte Snekvik is one of the coordinators for the Palouse Food Pantry. She came to this position when she and her husband, Don, attended a senior luncheon and were asked if they would be able to help with the food pantry distribution that day. They found themselves in charge of the pantry. They have been helping their community since 2013.

Charlotte grew up in Cleveland, Ohio, until the summer before her high school senior year when her family moved to Phoenix, Ariz. After graduation, she worked in an office for a while. She then met and married her husband Don. When Boeing offered him a position working on the first 747, they moved to Washington state. The couple raised three children, Kevin, Vicki and Cindy. Two of their children live here in Whitman County, and one on the west side of the state. They have seven grandchildren, ages 10 - 17 .

Charlotte worked as a para-educator at a middle school in the Seattle area for 13 years.

Upon retirement, Charlotte and Don sold their home of 29 years and moved into a motorhome hoping to be able to travel, only to find themselves working for the resorts where they stayed. One of their sons-in-law, a local regional property manager, needed a maintenance man and asked Don to work for him, and so they headed to Whitman County. Searching for a place to settle down, they found Palouse to be friendly and welcoming and so decided to make it home.

“We enjoy being able to help people,” said Charlotte.

The Palouse Food Pantry distributes food on the last Wednesday, of the full work week, each month. In 2017, they are presently serving 36 families each month. Distribution takes places at the Calvary Chapel of the Palouse located at 215 E. Church Street, between 1 - 2 p.m. and 4:30 - 6 p.m.

Recipes

Peanut Butter Chocolate Chip Cookies

2-¼ cups all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 cup soft butter (can use part cooking oil)

1 cup peanut butter

¾ cup granulated sugar

¾ cup packed brown sugar

1 tsp. vanilla extract

2 large eggs

2 cups (12 ounces) chocolate chips

1 cup chopped nuts

Preheat oven to 375 degrees. Combine flour, baking soda and salt in a small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla until creamy. Add eggs and beat well. Gradually beat in the flour mixture. Stir in chocolate chips and nuts. Drop by tablespoon onto ungreased cookie sheet. Bake 9-11 minutes or until golden brown. Remove to rack and cool for two minutes.

Frito Casserole

From Linda Arrasmith

1 pound hamburger

1 onion

1 tsp. cumin

1 tsp. chili powder

¾ tsp. oregano

16 oz. tomato sauce

2 cans beans drained and rinsed

Fritos

Cheese

Cook first six ingredients together for 10-15 minutes in a casserole dish. Layer crushed Fritos, meat mixture, one can of beans and cheese. Repeat layers. Top with Fritos. Bake at 340 degrees until cheese melts. Makes four servings.

Zucchini Bread

2 cups grated zucchini

3 eggs slightly beaten

1 cup oil

2 cups sugar

3 tsp. vanilla

3 tsp. cinnamon

3 cups flour

1 tsp. salt

1 tsp. soda

1/4 tsp. baking powder

Beat - Zucchini, eggs, oil, sugar and vanilla.

Sift - Cinnamon, flour, salt, soda and baking powder.

Mix together. Bake at 350 degrees in two large loaf pans for 45 min. or until done.