My Favorite Recipes: Meet Patti Green-Kent

Patti Green-Kent grew up in Madras, Ore. She moved to Pullman to attend WSU in 1980 and graduated with a BS in agronomy. After graduation, she moved to Palouse in 1983 and has lived there ever since. Patti worked for the USDA-ARS in the wheat breeding program for five years after college. Following that, she has been self-employed. Patti has been married to her husband, Scott, for almost 25 years. The couple are parents to five children who are all grown and married. They also are thankful for the opportunity to foster five other children throughout the years. Two of their children live in Palouse, two in western Wash. and one in Dublin, Ireland. The couple also has two grandsons in Palouse and four foster grandchildren in western Wash. On top of that, they have two springer spaniels as well as "barn" cats that they claim as part of their family.

Patti and Scott have several businesses here on the Palouse. Patti has been a realtor in Whitman and Latah counties for more than 20 years. Scott has had a construction company for nearly 30 years. The couple also raises chickens and hogs, at a hobby level. In her spare time, Patti loves to work in the yard on her flower beds and fruit (strawberries, blueberries, raspberries, blackberries, plums cherries and apples). Patti finds a lot of satisfaction in preserving, baking and cooking in general. She boasts of being very food-centric and looks forward to large family gatherings with a lot of food and fun. One of her newest hobbies is a wine club, and she is passionate about finding the right food and wine pairings.

Patti enjoys the small town life and all of the activities on the Palouse, including camping, fishing, water skiing and being on the water. In closing, her advice to those who are living here on the Palouse is, "Get out there and enjoy the Palouse! It is such a great area and there are so many hidden treasures; little shops, theaters, campgrounds, hiking trails, local events and characters, amazing friends and neighbors!"

Recipes

Refrigerator Rolls

Work:

2 pkgs. yeast

1 cup warm water

1 tsp. sugar

Scald and cool:

2 cups milk

3-3/4 cups sugar

3 tsp. salt

2/3 cup butter

10 cups flour

2 eggs

Combine all above, Knead and refrigerate. Raise for two hours or more if cold, shape, raise, bake at 400 degrees F for 20 minutes.

Continental Baguettes

Combine in large bowl, add two cups of 100-115-degree water, one-and-one-half package yeast and one Tbsp. sugar. Let sit until bubbly and yeast is well proofed.

Add one Tbsp. salt, one-half cup 10-grain or other whole grain mix and one Tbsp. olive oil. Mix well by hand or mixer. Slowly add five to six cups flour. Mix until smooth, it will be a heavy dough. Place on floured board. Knead for about 10 minutes, until no longer sticky.

Cover on board and let rise until doubled, one-and-one-half to two hours. Punch down and shape into long rolls.

Spray French or baguette pan lightly with olive oil spray. Coat pan very lightly with corn meal. Place rolls in pan.

Cover and let rise for about one hour.

Place in COLD oven, set temperature to 400 degrees F and bake for about 35 minutes or until loaves sound hollow when tapped.

When done, remove loaves from pans and place on cooling rack for five to 10 minutes. Serve hot.

Spread

Made in advance

1 cup softened butter

1 cup extra virgin olive oil

1 tsp. parsley

1 tsp. oregano

1 tsp. garlic

You may also add crumbled feta or grated parmesan cheese.

Whip until thoroughly blended and refrigerate. It will be very spreadable, even if chilled.