MY FAVORITE RECIPES By Mary Collins: Meet Erma Greene

Erma Greene grew up in New Mexico in a predominately Hispanic community. She went to college at New Mexico State University where she studied health science and biology education. It was there that she met Steve, her husband, whose career as a veterinary anesthesiologist brought them to WSU in 1988.

Erma attended WSU and earned a master’s in education and a Spanish teaching endorsement. She raised a son and daughter who both graduated from Pullman High School. During this time, she also taught Spanish at Lincoln Middle School and Pullman High School. An academic job meant she could spend much of the summer at the lake cabin which may become their northern home. Camp and outdoor activities have always been the family's preferred way to spend time together and they still enjoy biking, hiking and taking walks in the country or around town.

Erma is also a regular volunteer at the thrift shop sponsored by the Community Congregational Church in Pullman. The Thrift Store was organized 65 years ago when the church wanted to build a kitchen for their community hall. It has been a thriving concern ever since. Located in the heart of campus, the shop gets a healthy infusion of new items at the end of each school year as well as on-going donations. Most of its merchandise is priced at less than $5, and many things are available on the "free" tables. It is also able to accept vouchers from various social service agencies.

Income from the shop is returned to the community via support for the United Way, Alternatives to Violence, the Community Action Center and Pullman Child Welfare.

The shop is open Tuesdays from 4:30 to 6:30 p.m., and Thursdays and Fridays from noon until 4 p.m. Parking is available in the church lot.

Erma and Steve have had the chance to travel some since her retirement. This year they joined Steve's mother and sisters on a trip to Portugal and Spain. They also had a major reunion with old college pals in Missouri. Travel is something Erma and Steve both enjoy, so when he joins her in retirement on Jan. 1, 2018, they are going to head to Albuquerque for a few months to see if they like the southwest as much now as Erma did growing up and if being Palouse/Albuquerque snowbirds is in their future.

Erma is a master of Southwestern cuisine and shares two classics here.

Recipes

Red Chile Sauce

This can be used with foods such as beans, tacos, tamales, and enchiladas.

10 dried New Mexico chiles

2 cloves garlic

1/2 tsp. ground cumin, optional

3 cups water or broth

Arrange the Chiles on a baking pan and place in a 200 degree F oven for five minutes, or until the Chiles smell like they are toasted. Take care that they don’t burn. Remove the stems and seeds.

Place the chiles and garlic in the blender, cover with water or broth and purée to a smooth sauce.

Pour sauce into a pot, stir in additional water or broth, bring to a boil, reduce the heat and simmer for an hour. The sauce should be smooth and thick.

Tamales

1 cup red chile sauce

2 lbs. cooked and shredded pork roast or chuck steak

Dried corn husks

6 cups masa

1 cup shortening

2-1/2 to 3 cups meat broth

Combine the meat with the chile sauce and simmer for 15 minutes, adding more water if necessary.

Soak the husks in warm water to soften.

Mix the masa with the shortening and broth. The dough should be soft, but not runny.

To assemble: Spread two tablespoons of the masa dough in the center of a corn husk and top with one tablespoon of meat mix. Fold the sides of the husk toward the center, then fold the bottom and top and tie with a thin strip of corn husk.

Put two cups of water in a large pot, place the tamales on a rack, and steam for one hour. The masa should have a firm consistency.

Remove the tamales from the husks and top with more chile sauce.

Makes 2-3 dozen.