My Favorite Recipes: Meet Cheryl Clinton

Cheryl was born in Olympia and grew up in Moses Lake. She graduated from Moses Lake with the class of 1990. Cheryl attended EWU where she met her husband, Mark. Mark grew up in Colfax, but his family relocated to Clarkston when he was in high school. Mark graduated from Clarkston with the class of 1990. He began his college education at Lewis and Clark and later transferred to EWU, where he graduated with a degree in business. They have been married for 23 years, now reside in Colfax and are the proud parents of three children, Michael, Kendall and Kailee.

Cheryl has enjoyed working at the Bakery at Rosauers for the last eight years and Mark has worked as Treasurer of Whitman County the last four years. Before working for the county, Mark previously worked for the City of Colfax as treasurer. The Clintons can often be found volunteering their time in the community when they are away from their day jobs. Their family is involved in several local youth sports, including volleyball, basketball, softball and swim team. They feel that living in Colfax has given their family the opportunity to not only participate in sports, but also serve the community in many capacities.

When their oldest son, Michael, was just five years old, they discovered he had a heart condition which required surgery. It was a frightening experience, but they found so much support in the community. They are happy to report that Michael is doing well and is healthy many years later, but the lessons and gratitude have remained.

Cheryl added that if she would give one word of advice to those who are new in the community or wanting to make a difference, she encourages everyone to "get involved and be invested in the community you live in. There are a variety of ways to be involved and make a difference in our small community. There are no strangers here, everyone knows everyone. This gives ample opportunity to get involved and make an impact."

The Clintons live by these words and can often be found participating in Rotary, Scouting and the Historical Society, as well as serving in many other capacities.

Recipes

Porcupine Meatball Soup

Serves 4 to 5

1 beaten egg

1 10 oz. can condensed tomato soup

1/4 cup long grain rice

1/4 tsp. onion powder

1/4 tsp. pepper

1 pound ground beef

1 tsp. Worcestershire sauce

1/2 tsp. dried oregano, crushed

Combine eggs, 1/4 cup of soup, uncooked rice, onion powder and pepper. Add beef, mix well. Shape into meatballs (about 20.) Place in a large skillet. Mix the remaining soup with the Worcestershire sauce, oregan, and 1/2 cup of water; pour over meatballs. Bring to a boil. Reduce heat. Cover and simmer, stirring often, for about 20 minutes, until no pink remains in the meat and the rice is tender. Serve with rice.

Frozen Fruit Salad

1 Cup heavy cream .or whipping cream

2 small packages (3 oz. each)

cream cheese, softened

1 cup mayonnaise

1 can fruit cocktail (16-20 oz), drained

2-1/2 cups marshmallows (about 24)

In a small bowl, with an electric mixer, beat the chilled, heavy cream to a stiff peak. In a large mixing bowl, with an electric mixer, beat together the cream cheese and mayonnaise. Fold in the whipped cream, fruit cocktail and marshmallows. Turn the mixture into a 9x9 pan. Freeze the salad until firm.