Hesperia Days parade was great with Gary, Ana and Brock and all the Luptons. This was the first parade in 29 years I can remember having rain - luckily I had three umbrellas in my car to share. We had so much fun.

I am celebrating one year this month with the Hesperia Star. I can't believe it's been that long. It has been wonderful. A huge thanks you to Peter, Beau and Sharon for being so good to me and letting me "do it my way" 99.9 percent of the time. They have much patience with their "computer challenged pupil" (private joke). I asked the Star to share some of their favorite recipes for my anniversary. Enjoy ...

Also to everyone that has been so helpful sharing their recipes for me to share with all of you. I could not do this without you. Thanks!

Thank you, Claus Enevolden, Director of Marketing for the Daily Press, Desert Dispatch, Hesperia Star and El Mojave. Claus always serves these dishes at his Danish Christmas luncheons. They'll taste just as good in October he says. The secret is in the cottage cheese and the Danish Havarti cheese.
Danish Ham and Tomato Quiche Crust: 2 1/2 cups flour
8.75 ounces hard margarine
6 tablespoons COLD water
1/2 teaspoon salt

Flour and margarine is mixed together (it will get sticky). Quickly, pour in the water. Roll it all into a ball (you can save it in your fridge for 1-2 days). Roll it out into the quiche pan. Lazy version: Buy a pre-made quiche crust at your super market.

Filling: Danish Havarti
1 pack of ham - boiled cold cuts
1/4 of a yellow onion
1 tomato
Salt and pepper
3 eggs
1 container of large curd cottage cheese
1-2 garlic cloves

Preparation:

Preheat the oven to 400 Fahrenheit. Mix the eggs together with the cottage cheese. Add salt and pepper and then crush the garlic cloves into the mix. Cut the ham into small flat squares. Slice the tomato. Shred the Havarti cheese. Chop the onion.

Spread a layer of ham onto the crust. Add onions. Pour the egg mix on top of the ham. Arrange tomatoes on top. Finish by adding a generous helping of Havarti cheese on top of it all. Bake for 35-45 minutes (if it looks burnt, put foil on top of quiche). Let sit for 10-15 minutes before serving.

The secret to happy living is not to do what you like but to like what you do.
No, these are not Swedish meatballs, the Danish ones are different.

Danish Meatballs
1 pound ground pork (or half ground pork and half ground veal)
Half to 1 whole onion; finely chopped or minced
1-2 tablespoons flour
Some milk
1-2 eggs
Salt and pepper

In a large mixing bowl, combine meat with onion, eggs, salt and pepper.

Work in the flour and add the milk at last. It is a constant balance between adding flour and milk. You don't want it too dry, or too wet. Practice makes perfect; let sit for 10 minutes.
In a heavy skillet, melt butter and turn heat to low. Use a tablespoon to measure and form the meatballs. Put the meatballs, one at a time, into the skillet and cook on all sides till brown (approximately 10-15 minutes). Serve meatballs warm or cold, with potato salad or potatoes au gratin.

Peter Day - our editor of Hesperia Star since October 2003 and before that was assistant editor in 2002. Peter has a daughter attending Sultana High School.
Peter says this chile-cheese recipe is a Day family favorite. His mother got the recipe in the 1970's from longtime friend, Peggy Grannis. Its better the next day, so it's usually made a day in advance.

Chile-Cheese Casserole 1 can Ortega green whole chilies
1/2 pound Jack cheese
1/2 pound Tillamook medium cheese
1 tablespoon flour
1 can evaporated milk (slightly less than a large can)
1 small can tomato sauce
2 eggs

Wash chilies and dry with paper towel; remove seeds. Mix flour with milk and eggs and beat.
Place chilies in the bottom of casserole. Cover with both kinds grated cheese.
Pour milk, flour and egg mixture over the cheese and chilies.

Bake at 350 degrees for 45 minutes or until brown on top. After removing from oven, pour over tomato sauce and let it stand for 5 minutes.

One of the biggest thrills in life comes from doing a job well.
Peter's Avocado, Mandarin Orange Salad
This is a very simple salad recipe that goes well with the Chile-Cheese casserole. Put your favorite types of lettuce in a salad bowl - Romaine, iceberg or other.

Add small slices of avocado and a can of Mandarin oranges and toss with Wishbone Italian dressing.

Beau Yarbrough has worked for the Hesperia Star since spring of 2004. Beau is married and has a three month old son.
Beau's Favorite Macaroni and Cheese 2 cups elbow macaroni (roughly 4 ounces)
1/2 cup chopped onion (pureed is even better)
2 tablespoons butter
2 tablespoons flour
1 teaspoon pepper (roughly)
2 1/2 cups milk
6 cups shredded extra sharp cheddar cheese (16 ounces or so)

Cook the macaroni and drain, placing in a casserole dish, which is then set aside.

In another pan, cook the onion and butter until tender, but not yet browned. Stir in flour and pepper, adding all the milk immediately afterwards.

Cook until slightly thickened and bubbly. Add the cheese, stir until melted. Pour into the casserole dish, stirring to get as much cheese sauce down into the noodles.

Bake uncovered in a 350 degree oven for 25 to 30 minutes.

Every man's work is a portrait of himself.
The hardest part of this recipe is finding the raspberry sherbet.

Beau's Punch 2 liters ginger ale or champagne (or any mix you choose)
1 liter cranberry juice
1 gallon of raspberry sherbet

Mix together and serve in a punch bowl.

Sharon Strickland has worked at the Star since September 2006. Between her and her husband they have five children. The two youngest are high school seniors. This recipe is from her mom's friend, Alice Day. It's been a family favorite for many years. Tasty but messy, be sure to have plenty of napkins on hand.
Mom's Chicken Cacciatore
1 fryer chicken; cut into serving pieces
1/2 cup flour
1/8 teaspoon pepper
1 teaspoon salt
1/2 cup oil
2 medium onions; chopped
1 1-pound can diced tomatoes
4 cloves garlic; crushed
1 teaspoon celery seed
1 8-ounce can tomato sauce
1 1/2 teaspoon oregano
1/4 teaspoon Tabasco sauce
Salt and pepper to taste

Wash chicken and dry with paper towels. Mix together flour, salt and pepper; lightly coat chicken pieces. Add oil to large frying pan and brown chicken on all sides. Remove chicken from pan. Add onions and cook until soft. Add remaining ingredients, expect the chicken. Cover and simmer for 30 minutes.

Add chicken pieces; simmer 30 minutes longer, turning occasionally, or until chicken is tender. Serves 8.

What sunshine is to flowers, smiles are to humanity.
Sharon's Tuna Casserole 6 ounces bowtie pasta
12 ounce can tuna; water packed
3/4 cup mayonnaise or sour cream
1/2 teaspoon salt
10 ounce can cream of potato soup
1/2 cup milk
1 cup celery; chopped
1/3 cup onion; chopped
1/2 teaspoon seafood seasoning salt (I use Johnny's)
1 cup cheese; grated
Bread crumbs
Salt and pepper

Cook pasta and combine with tuna, mayonnaise, celery, onion and seasonings.

Blend together soup with milk, heat through. Add cheese, stir until blended. Add cheese sauce to noodle mixture, mix well.

Turn into a two quart casserole dish. Sprinkle with bread crumbs, salt and pepper. Bake uncovered in a 425 degree oven for 20 minutes.

The way to be happy is to make others happy.

Sheila Mockett has worked at the Daily Press for four years and just transferred to the Hesperia Star office in September 2007.
Sheila's Chicken with White Wine and Mushroom Sauce 4-6 boneless, skinless chicken breasts
1 1/2 cups chicken broth
1 cup dry white wine (chablis or chardonnay)
2 cups half and half
One bunch scallions
2 tablespoons butter (more if needed)
8 ounces white mushrooms sliced

Sauté the chicken breasts in the butter until browned (a few minutes each side). Set aside on a platter in a warm oven. Add another tbsp of butter to the pan and sauté the scallions and mushrooms until just cooked through. Add the wine and broth and simmer until cooked down by one half.

Turn to a very low setting. Stir in the half and half stirring frequently to prevent separation/curdling. When the sauce has thickened a bit, put the chicken back into the sauce and continue to cook over low until heated through. Serve over cooked egg noodles or steamed rice. (I prefer noodles.)