Hello Hesperia, this month I would like to honor our officers of the law and anyone that works with law enforcement.

Every day they put their life on the line for us! In the '60s I worked for Judge Madsen at the Colton Justice Court. After that, I worked at the Sheriff's office - Frank Bland was sheriff and Floyd Tidwell was under-sheriff. Later Floyd was elected sheriff of San Bernardino County. And now we have our wonderful, Sheriff Gary Penrod.

I am honored to share these recipes. How many people have to go to work with a bullet proof vest and carry a gun? They have families themselves, and attend events for their children that they deeply care about. Thanks to all of you for being there for us. I am so happy we have you.

P.S. An extra special thank you to Lee, Lance and Whitey!

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Captain Clark is Hesperia's new Captain and he wanted to share a little something about himself. He has been employed by the San Bernardino County Sheriff's Department since September of 1985. Past assignments included the Training Division, Apple Valley, Victorville and Fontana - most recently, he served as commander of the Barstow Sheriff Station.

Lance is married with two daughters, both of whom received full athletic scholarships to major universities, by playing fast-pitch softball. His hobbies include coaching and woodworking. Welcome to Hesperia, Captain Lance Clark!

Here are a couple of recipes from the Clark household. Both are fairly easy to make.

Irish Stew
1 pound lean mutton (lamb) pieces
1 pound carrots; peeled and roughly chopped
1 pound onions; peeled and roughly chopped
1 pound potatoes; peeled and roughly chopped
Salt and pepper
Pinch of thyme

Place mutton with thyme in sauce pan and add cold water to cover. Slowly bring to a boil and simmer for one hour. Add onions, potatoes and carrots; season to taste. Continue cooking until vegetables are tender. Adjust seasoning.

May be served alone or with cooked green cabbage or sprouts.

The highest reward for man's toil is not what he gets for it, but what he becomes by it...Author Unknown
Clark Family Creamy Swiss Enchiladas
6 Tortillas
1 1/4 cups cooked chicken; diced, shredded or canned
1/2 cup green chilies, diced
1/2 cup mild green chili salsa
2 tablespoons sour cream
1 teaspoon salt
1 cup heavy cream
1 cup Swiss cheese; grated

Mix together chicken, green chilies, salsa, sour cream and 1/2 teaspoon salt.

Mix heavy cream and 1/2 teaspoon salt in pie plate. Dip tortillas in cream and fill with chicken mixture. Roll and place in ungreased baking dish.

With any left-overs, pour this mixture, over enchiladas and top with cheese. Bake in a 350 degree oven for 20 to 30 minutes.

Roxanne Walker is the spokesperson for Hesperia Sheriff's Department. She has worked for the Hesperia station for 18 years. She said her family never thought she'd ever win first place, for anything she did in the kitchen, but Roxanne fooled them on this one.

Roxanne's Espresso, White Chocolate and Macadamia Nut Bark
10 ounces European white chocolate; finely chopped
8 ounces bittersweet or semisweet chocolate; finely chopped
1 3/4 cups (9 ounces) unsalted, *macadamia nuts; toasted and halved
2 teaspoons freshly ground coffee (fine-grind and not instant)

Butter a 15 x 10 jelly-roll pan; line with waxed paper.

Place white chocolate in top pan of double boiler or in a heatproof bowl. Set over (but not touching), barely simmering water. Place the bittersweet or semisweet chocolate, in the top pan of another double boiler or in a heatproof bowl, set over (but not touching) barely simmering water. Stir both frequently until melted and smooth.

Stir 3/4 cup of the nuts into the white chocolate. Pour the white chocolate into the prepared jelly-roll pan to form 3 stripes the full length of the pan, one down each side and one down the center. Mix 1/2 cup of the nuts and the coffee into the bittersweet or semisweet chocolate. Pour this chocolate onto the prepared pan, forming 2 stripes the length of the pan, between the white chocolate stripes. Draw the tip of a small knife back and forth across both chocolates to form a marble pattern. Tilt the pan to swirl the chocolates together. Sprinkle with the remaining 1/2 cup nuts. Refrigerate, uncovered until firm, at least one hour.

Gently peel the candy from the waxed paper. Holding the candy with the waxed paper (to prevent fingerprints on the chocolate), break into large irregular pieces. Store in an airtight container in the refrigerator for up to two weeks.

*If you prefer, chopped, toasted almonds, can be substituted for the macadamia nuts. Either way, the result is an elegant, beautifully marbled after-dinner candy. Purchase a European-made white chocolate such as Lindt or Callebaut for the best texture.

Billy Whited has lived in the High Desert since 1962. He started with the San Bernardino Sheriffs Department in 1997, working in the Automotive Department in San Bernardino. Billy is now in charge of the automotive division in Victorville, since being transferred up here in January of this year - making it a much shorter drive to work, from his home in Hesperia. Billy has also been an active member of the Apple Valley Sheriffs Posse for Search and Rescue for over 25 year.

Billy always makes more sugared almonds then called for, to make sure the dressing is mixed well, as the sugar settles at the bottom of the jar. He also makes the dressing a day ahead of time, but makes the salad, on the same day it's eaten.

Billy's Mandarin Salad
Dressing:
1/2 teaspoons salt
Dash of pepper
2 tablespoons sugar
1/4 cup salad oil
1 tablespoon parsley
2 tablespoons vinegar

Salad:
1/4 cup sliced almonds
1 tablespoon, plus 1 teaspoon of sugar
1/4 head lettuce
1/4 head romaine
1 cup celery; chopped
2 green onions, with tops; thinly sliced
1 11-ounce can mandarin oranges; drained

Shake dressing ingredients in a tightly covered jar; refrigerate.

Cook almonds and sugar over low heat, stirring constantly until sugar is melted and almonds are coated. Cool and break apart; store at room temperature.

Tear lettuce into bite size pieces (4 cups); add celery and green onions. Salad can be refrigerated up to 24 hours in a fastened plastic bag.

To serve, add mandarin oranges and almonds, mix well with dressing.

No man is above the law and no man is below it; nor do we ask any man's permission when we require to obey it...Theodore Roosevelt
Thank you Deputy Chief, Glenn Pratt, for your over 35 years of service. Glenn is in charge of Corrections and Detective Bureau for San Bernardino County. He first started as a Wrightwood resident deputy for 10 years.

Glenn's Fresh Lime Ice Cream
2 1/2 cups sugar
6 cups half-and-half
1 tablespoon grated lime rind
3/4 cups fresh lime juice
1/8 teaspoon salt

Put in an ice cream freezer and soon you will have some wonderful ice cream.

This great recipe is from Floyd Tidwell who served as the elected San Bernardino County Sheriff, from 1983 to 1991. Floyd has served over 40 years in law enforcement.

Floyd's Sausage Gravy over Biscuits
5 Italian sausages (3 hot and 2 sweet)
1/2 cup flour
1 can evaporated milk
Salt and pepper to taste
Biscuits
Skin sausage and cook in deep pan; cut up as they cook. Remove from pan and leave in grease. Set aside.

Add flour to grease and stir or whip until smooth. Add evaporated milk to the flour and grease. Stir again and add your cooked sausage. Stir well. You may need to add more flour or canned milk, until you reach the right consistency. Add salt and pepper to taste.

Serve over your favorite homemade or store bought biscuits. Delicious!

I have known Dick Lynch since 1961. He was a Colton Police Officer from 1961 to 1971. At the time I worked for Judge Lawrence E. Madsen, with the Colton Justice Court. Thanks Dick - it was great hearing from you!

Dick's Mexican Chicken and Spaghetti
4 to 6 chicken breasts; skinned and cooked (cook in water and save the water)
1 onion, chopped
1/2 green pepper; chopped
2 cans cream of mushroom soup; undiluted
1 pound Velveeta cheese; cubed (or cheese of choice; grated)
1 can Rotel; juice also
1 small jar pimentos; drained and chopped
1/2 pound spaghetti; cook in the chicken water, drain but don't rinse

Bake in a 9 x 13 casserole dish, in a 350 degree oven for 35 to 40 minutes. Cover with foil.

Sergeant Larry Bowman works out of the Hesperia Station. Thanks for this fantastic peanut brittle recipe Larry!

Larry's Homemade Peanut Brittle
Cooking Equipment:
2 quart pan
2 medium to large, cookie sheets
Wooden spoon
Spatula
Can of non-stick cooking spray
Large cutting board

Ingredients needed:
2 cups sugar
1 cup white Karo syrup
1/2 cup water
2 cups unsalted raw Spanish peanuts
2 teaspoons baking soda
1/2 cube (1/4 cup) butter or margarine

Cooking Instructions:
Mix the sugar, Karo syrup and water in pan; place on stove (medium to high heat) and bring to a rapid boil. Add peanuts. While stirring occasionally, cook for at least 15 minutes, until you can smell a roasted scent. This can take any where from 15 to 20 minutes, depending on the stove temperature.

Once you can smell the roasted scent, remove pan from heat. Add baking soda and butter or margarine. Mix together, until all the butter is dissolved. When you first mix the baking soda into the pan, the contents will rise up, which is normal.

When the last ingredients are mixed, spread the contents on the greased cookie sheets. Let cool until the brittle is like a taffy texture. Now take the cookie sheets and place on cutting board, to stretch into a thin layer of peanut brittle. Let cool for approximately 10 to 15 minutes then break peanut brittle into smaller pieces.

Makes approximately three pounds of peanut brittle.

To know what is right and not to do, it is the worst cowardice...Confucius
Deputy Stokes works at the Hesperia Station and has an amazing brownie recipe to share with you.

Stokes' Carmel Brownies
1 German chocolate cake mix
1/2 cup butter; melted
2/3 cup evaporated milked; divided
1/2 bag caramels
1/2 bag chocolate chips

Preheat oven to 350 degrees. Grease a 9 x 13 pan.

In large mixing bowl, combine cake mix, butter and 1/3 cup evaporated milk; mix well. Divide cake mixture in half and spread on bottom of 9 x 13 pan. Bake 10 to 15 minutes.

Meanwhile, unwrap caramels and add to sauce pan, with 1/3 cup evaporated milk; heat until melted. Sprinkle chocolate chips over baked mixture, drizzle caramel over mixture, and then crumble other half of cake mixture over caramel. Finish baking for 10 to 15 minutes.

Deputy Stokes normally doubles the recipe and uses a jelly roll pan - 1 bag of caramels and chocolate chips.

Again, here is another great recipe from Deputy Stokes.

Chicken Croissants
2 cans croissants
8 ounces cream cheese; softened
4 chicken breasts; boiled
Butter; melted
Bread crumbs (Italian style)

Boil chicken, chop into fine pieces. Mix in cream cheese. Put spoonful of mixture into each croissant. Dip croissant into butter, then into breadcrumbs. Bake in a 375 degree oven for 13 minutes or according to instructions on croissant can.

Deputy Farris Short has worked out of the Hesperia Station for over 6 years. He also writes "Short Traffic Tips" for the Hesperia Star. Thank you Farris!

Short's Plop Cookies
1 stick (1/2 cup) real butter
2 cups sugar
1/2 cup cocoa
1/2 cup milk
1/2 cup peanut butter
1 teaspoon vanilla
3 cups quick rolled oats

Melt butter in pan; stir in sugar, cocoa and milk. Boil for one full minute. Remove from stove top, and quickly, add rest of ingredients. Drop by tablespoon size rounds, on greased wax paper and let set-up. Wait for cookies to cool and then eat.

Deputy J. Rangel has been with the Hesperia Station for 6 months. He's married and has been in the High Desert for 6 years.

Rangel's Potatoes
16 medium potatoes
1 can black olives; diced
1 can mild green chilies; diced
1 pound mild cheddar cheese; shredded
1 pound Monterey jack cheese; shredded
Lawry seasoning salt
Garlic salt

Peel and boil potatoes until semi soft (not mushy). Cut 8 potatoes, into 6 to 8 pieces, per potato. Spread potatoes on bottom of oven safe dish; sprinkle with Lawry seasoning salt and garlic salt, followed by a layer of olives, green chilies, cheddar cheese and Monterey jack cheese. Repeat layers, again.

Place in a 325 or 350 degree oven for 20 to 25 minutes or until cheese melts. Serve and enjoy.

The world no longer has a choice between force and law. If civilization is to survive it must choose the rule of law...Dwight D. Eisenhower
Officer Rob Lewis has been with the Los Angeles Police Department for 12 years. Thanks for this great dessert Rob.

Rob's Hot Fudge Sundae Cake
Mix together:
1 cup flour
3/4 cup sugar
2 tablespoons cocoa
2 teaspoons baking powder
1/4 teaspoon salt

Add:
1/2 cup milk
2 tablespoons salad oil
1 teaspoon vanilla
1 cup nuts; chopped (optional)

Mixture will be very thick.

Sprinkle on top:
1 cup brown sugar
1/4 cup cocoa

Pour 1 3/4 cups, of the very hottest tap water, all over the cake. Bake in a 350 degree oven for 35 minutes. Let cool for 15 minutes; serve with ice cream. Spoon the chocolate sauce from bottom of pan, over top.

Bill Blohm is an Officer with the Palm Springs Police Department. I have known his mother for many years - thank you Bill.

Bill's Quick Carbonara
1/4 pound bacon
2 tablespoons olive oil
2 tablespoons butter
1 clove garlic; pressed
2 cups (half pound) ham; julienne strips
1 8-ounce package spaghetti; cooked and drained
1/3 cup grated parmesan cheese
1/4 cup parsley; chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3 eggs
1/4 cup ripe olives; sliced (optional)
2 pimentos; sliced

Brown bacon; drain, crumble and reserve. Pour fat from pan. Add oil, butter, garlic and ham to pan; lightly sauté. Add spaghetti, bacon, cheese, parsley, salt and pepper. Stir well until thoroughly heated.

Pour eggs over mixture, mix well and often, until eggs are cooked. Add olives and pimentos; toss. Decorate with more parsley. Serve at once.

Thank you Brad Garland for this hearty recipe. Brad is a Sergeant with the Fontana Police Department and has 26 years of law enforcement service.

Brad's Sour Cream Enchiladas
1 quart sour cream
1 can cream of chicken soup
1 can Ortega chilies; diced
1 package corn tortillas
Lots of cheese!

In a bowl, combine the sour cream, cream of chicken soup and chilies. In a pan, layer (like lasagna): tortillas, sour cream mixture and cheese. Repeat layers two more times.

Bake, in a 350 degree oven for 25 to 30 minutes, or until heated.

Marc Simpson has been with the San Bernardino Police Department for 13 years. Thank you, Marc, for this wonderful bread.

Marc's Banana Nut Bread
1/2 cup cooking oil
1 cup sugar
3 eggs; beaten
4 bananas; mashed
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons milk
1/2 teaspoon vanilla
1/4 teaspoon nutmeg
1/2 cup walnuts; chopped (optional)

Beat oil and sugar together; add eggs and mashed bananas. Add dry ingredients (sifted). Add milk and vanilla; pour into 2 greased and floured loaf pans. Bake one hour in a 350 degree oven. Store in refrigerator when cool.

Obedience of the law is demanded; not asked as a favor...Theodore Roosevelt
In addition to being a Police Office, Marc Simpson was a United States Marine. Thank you Marc!

Marc's Potato Dish
8 small potatoes
1/4 cup butter
1 cup (or more) cheese; shredded
1/3 cup onion; chopped
2 cups (16-ounces) sour cream
1 can cream of chicken soup
1 teaspoon salt

Boil, chill and shred potatoes. Melt butter then put onion in same dish and microwave for 30 seconds, or less.

In a crock pot, layer potatoes, cheese and rest of ingredients. Mix all together and top with remainder of cheese. Put crock pot on warm setting until heated thoroughly, and then serve.

This great dumpling recipe is from Eric Fyvie from the San Bernardino Police Department. He has 15 years of service with the department.

Eric's Chicken Dumplings
1 whole chicken; cooked and de-boned
6 cans chicken broth
1/2 box (regular size) Bisquick mix
1 small bag frozen corn
8 to 10 medium carrots; cut up
8 to 10 celery stalks; cut up
3 teaspoons parsley flakes
1/2 teaspoon marjoram leaves
1/2 teaspoon bay leaf spice

In large soup pot, put in broth, carrots, celery and spices. Bring to a boil; add chicken and corn. Mix bisquick with milk until dough is soft. Using a spoon, make 1 inches balls of dough and dip in boiling broth; leave in broth until full. After full, go from boiling heat to low heat; cook, uncovered, for 10 minutes. Then on low heat, cover and cook for 10 minutes.

Serve in bowls and enjoy. With left over broth this will make a second batch of dumplings.

Joe works at the Victor Valley Sheriffs Office. He is sharing this vintage recipe with us - it's almost 100 years old!

Cabbage French Kraut
2 quarts cabbage; finely sliced
2 green peppers; chopped
4 small onions; chopped
1 cup sugar
2/3 cup vinegar
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon turmeric
1 1/2 teaspoon white mustard seeds

Mix and let stand at least two hours.

Here are a few recipes from Donna Darow. She works at the Victor Valley Sheriffs Office - thank you Donna.

Donna's Kielbasa Stew
1 pound beef kielbasa sausage; sliced in half, lengthwise, cut into half pieces
1 whole chicken breast; skinned, de-boned and cut in strips
1 medium onion; thinly sliced, separated into rings
1 15.5-ounce can Great Northern white beans; drained
1 15.5-ounce can kidney beans; drained
1 14.5-ounce can Italian stewed tomatoes
1 teaspoon beef flavored instant bouillon

In Dutch oven or large sauce pan, over medium heat, cook kielbasa, chicken and onion until chicken is no longer pink and onion is tender. Stir in beans, tomatoes and bouillon. Bring to boil and reduce heat; simmer uncovered for ten minutes, stirring occasionally.

Donna's Ramen and Cabbage Salad
1 pound bag 3-Color Deli Cole Slaw cabbage mix
1 10-ounce bag Angel Hair Cole Slaw cabbage
3 3-ounce packages chicken flavor Ramen Noodles; uncooked
1/2 cup vegetable oil
6 tablespoons vinegar
6 tablespoons sugar

To make dressing: Mix together in small bowl - oil, vinegar, sugar and flavor packets from ramen noodles; set aside.

In large bowl, empty bags of coleslaw cabbage. Crush ramen noodles then put over coleslaw cabbage. Just before serving, put dressing over salad and toss.