What fun I had putting my column together to share with all of you! On January 29th, Gary and I went to Fort Benning, Georgia to see our son Seth graduate from U.S. Army Officer Candidate School. We met many wonderful people and some of Seth's friends shared their recipes with me.
I want to thank the U. S. Army Recruiting Station in Hesperia for also sharing with me. The Station Commander is Arthur Garcia. They help at various functions for the Recreation and Park District rodeo, city council functions and much more. If you have any questions, call the recruiting office at 948-7049. They are located at 15550 Main Street, Suite A3.
Congratulations to Sharon Strickland at the Hesperia Star. Her daughter Elizabeth joined the Army and just left for basic training at Fort Jackson, South Carolina. My heart goes out to all our men and women in the military. God bless all of you!
Seth Peters' hometown is Hesperia, California. Juniper Elementary School teacher and retired Lieutenant Colonel Harry Payne was Seth's first military influence. Mike Smith (he is now the current Director of Career and Adult Education) was also a great mentor. At Hesperia High during his junior year, Robert Kirk motivated Seth to take the Armed Forces Vocational Aptitude Battery Test. Seth decided to join the Army. In 1994, three weeks after graduation, he left for basic training. In 2004, he graduated cum laude from Colorado State University with a degree in Business Management. On January 29, 2009, Seth graduated with honors as a Distinguished Military Graduate.
Here's one of Seth's favorite recipes from his Dad.
Seth's Macaroni and Cheese with Hot Dogs
1 box Kraft macaroni and cheese
Slice hot dogs in fourth-inch pieces and fry until tender. Set aside.
In saucepan (follow instructions on package) make the macaroni and cheese. Then add the fried hot dog slices and mix well. So simple and so good.
"Duty, honor, country: Those three hallowed words reverently dictate what you ought to be, what you can be, what you will be." - Douglas MacArthur
Ryan Durling's hometown is Sacramento, California. He was born and raised in Santa Rosa, California. Ryan is an avid basketball player and played for Mendocino College. He graduated from Sacramento State University in 2005 with a Bachelor of Science in Criminal Justice. He loves water skiing, sports and good food. Ryan is 27 years old. He also graduated U.S. Army Officer Candidate School in January 2009.
Here is one of Ryan's favorite recipes from his mother.
Ryan's Spinach Dip
1 cup mayonnaise
1 cup sour cream
3/4 package chopped spinach, thawed and drained
1 medium red onion
1 package Knorr leek soup mix
1 sourdough bread bowl
Mix all ingredients together. Refrigerate for three hours. Pour into bread bowl and use the cut-up bread pieces to dip with.
"I would hope that our beloved country will drink deep from the chalice of courage." - Douglas MacArthur
Zachary Long's hometown is Danbury, Connecticut. He graduated from Davidson College in Davidson, North Carolina. He played four years of football at Davidson. Zachary is an Armor Officer. He also graduated U.S. Army Officer Candidate School in January 2009.
Veal cutlet was Zachary's favorite meal during football season. His mom would make it to help him gain weight.
Zachary's Veal Cutlets
4 boneless thin veal slices or 1 1/4 pounds thinly sliced veal cutlets
1 tablespoon olive oil
1 clove garlic, thinly sliced
1/2 cup beef broth
1/4 cup half-and-half
Freshly ground black pepper
Cut each piece of veal in half to make 8 small pieces. In large skillet, heat olive oil with garlic over medium heat until hot. Add veal. Cook until brown, turning occasionally. Add beef broth. Cover; reduce heat to low and simmer 15 minutes or until veal is cooked through and tender. Transfer veal to warm serving platter; keep warm. Add half-and-half to mixture in skillet. Simmer for 5 to 8 minutes, stirring occasionally, until liquid is reduced and thickened, and scraping bottom of skillet to loosen browned bits. Remove garlic. Spoon sauce over veal. Season to taste with pepper.
"Farming looks mighty easy when your plow is a pencil and you're a thousand miles from the cornfield." - Dwight D. Eisenhower
Joel Concannon's hometown is Pennsville, New Jersey. He graduated from Montclair State University, New Jersey with a degree in Political Science. Joel is 22 years old and is married to his beautiful wife Alexandra. He also graduated U.S. Army Officer Candidate School in January 2009.
Joel's mom makes these cinnamon buns at Christmas.
Joel's Sticky Buns
18 frozen dinner rolls
1 3-ounce box butterscotch pudding (cook-n-serve)
1/2 cup nuts
1/2 cup butter, melted
1/2 cup brown sugar
Place frozen rolls in bundt pan. Sprinkle pudding over rolls. Pour melted butter over rolls and sprinkle brown sugar on top. Sprinkle nuts on top of everything. Leave overnight and bake early in the morning in a 350 degree oven for 20 to 25 minutes. It is delicious!
"The most vital quality a soldier can possess is self-confidence." - George S. Patton
Sergeant Matthew Twiss is sharing a favorite recipe from his mother. He works at the Hesperia Army Recruiting Station and his hometown is Downingtown, Pennsylvania.
Matthew's Hot Crabmeat Dip
8 ounces Velveeta cheese, cubed
8 ounces cream cheese (light or regular)
1 can crabmeat, drained
1 to 2 tablespoons onion, diced
3 tablespoons mayonnaise
Couple drops hot sauce
Mix all ingredients. Cover and bake in a 350-degree oven until melted and bubbly. You can uncover dip for a crusty top. Serve with Triscuits.