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'Ugh' bread is favorite |
| Channels » Home » News » 'Ugh' bread is favorite |
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December 11, 2003 |
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This article by Jo Hall was reprinted with permission from the Dec. 11, 2003, edition of the Mobridge (S.D.) Tribune.
Judy Goudy, occupational therapist at Beverly Healthcare, finds the most fun time of her work is when her group plans a complete meal, cooks it and then sits down and enjoys it. "It gives them a sense of accomplishment," Goudy said. "They share stories while they chop and slice and cook; the men enjoy it as much as the women."
The first time she introduced her Irish pan bread (recipe below), she heard some say, "Ugh! That doesn't sound any good!" After they made it and had a taste of it, they decided it was a definite favorite. They even try varying it, using dried cranberries instead of raisins, and leaving out the caraway seeds, which some said got stuck in their teeth.
For Thanksgiving Day, they made a typical dinner of stuffed turkey, green-bean casserole (recipe below), cranberry sauce, gravy, right down to the pumpkin pie. "Not a scrap was left after dinner," Goudy said, laughing. "It's a group fellowship, helps restore skills, and they learn to do things for themselves again."
Goudy has two dogs. One, Smokey, had been attached to a resident, and when the resident died, the dog was so upset that Goudy took it home with her to try to help it recover. The other is Toby, a dog that had been abandoned until soft-hearted Goudy adopted it. She usually takes them to the [nursing] center with her, and on days when she doesn't, she hears, "Where's my friend today?"
Goudy is a native of a place near Columbus, Ohio, from a family of five girls and one boy. All were put in an orphanage and put up for adoption. She and an older sister were adopted by a Presbyterian minister and her husband in Ohio and moved to California with them.
"Naturally I got involved with church work, and I rode horses in the San Fernando Valley," [Goudy said]. After graduating from Granada Hills High School, she attended Colorado State University in Ft. Collins, Colo., to become an occupational therapist.
A trip to the South Dakota Black Hills in 1987 convinced Goudy it was a great place to live, and she moved to Hill City in 1990. "Then this job opened in Mobridge three years ago and I came here. I think it is a wonderful town and I love it. The people I work with here at the center are now my family."
Goudy learned to cook from her adoptive parents, both "great" cooks, she noted, and she had home economics in high school. "I love to cook and so far I haven't burned down the house," she quipped.
Editor's note: Below are some of Goudy's favorite recipes.
Irish Pan Bread (1 large round loaf)
5 cups flour, sifted
1 cup sugar
1 Tbsp. baking powder
1 tsp. baking soda
1-1/2 tsps. salt
8 Tbsps. butter
2-1/2 cups buttermilk
1 egg, lightly beaten
2-1/2 cups seedless raisins
3 Tbsps. caraway seeds
After baking:
1 Tbsp. sugar
1 Tbsp. buttermilk
Sift together flour, sugar, baking powder, baking soda and salt. Cut in butter until texture is coarse. Add buttermilk and egg to dry mixture, along with raisins and caraway seeds, blending only until moistened.
Generously grease a large, heavy iron skillet. Turn batter into skillet. Bake at 350 degrees for 1 hour or until firm and browned. Remove from oven. Sprinkle with 1 Tbsp. sugar and drizzle with 1 Tbsp. buttermilk to form a crust as bread cools.
Cool on a wire rack.
Green Bean Casserole
1-1/2 Tbsps. butter
3 Tbsps. all-purpose flour
1-1/2 cups milk
3 to 4 tsps. dry ranch-style salad dressing mix
1/4 to 1/2 tsp. white pepper
1 cup chopped onion
2 cloves garlic, minced
1-1/2 cups sliced fresh mushrooms
1-1/4 lb. fresh green beans, cooked until crisp-tender
1 cup fresh bread crumbs, toasted
Make white sauce by melting butter in small saucepan over low heat. Stir in flour; cook 1 to 2 minutes, stirring constantly. Using wire whisk, stir in milk; bring to a boil. Cook, whisking constantly, 1 to 2 minutes or until thickened. Stir in salad dressing mix and white pepper; set aside.
Preheat oven to 350 degrees. Spray medium skillet with nonstick cooking spray; heat over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender. Remove half of onion-garlic mixture; set aside.
Add mushrooms to onion-garlic mixture remaining in skillet and cook about 5 minutes or until mushrooms are tender. Combine mushroom mixture, green beans and white sauce in 1-1/2 qt. casserole. Combine breadcrumbs with reserved onion-garlic mixture; sprinkle over casserole. Bake, uncovered, until heated through, about 20 to 30 minutes.
Chunky Potato Soup
3 medium red potatoes
2 cups water
1 small onion
3 Tbsps. butter
3 Tbsps. all-purpose flour
Crushed red pepper flakes
Ground black pepper
3 cups milk
1/2 tsp. sugar
1 cup shredded cheddar cheese
1 cup cubed cooked ham
Peel potatoes and cut into 1-inch cubes. Bring water to boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water if necessary; set aside. Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown. Add flour to saucepan, season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes.
Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Store leftover, covered, in refrigerator.
Herb Roast Chicken
1 roasting chicken (about 4 lbs.)
1 12-oz. package herbed bread stuffing
1 cup water
3 Tbsps. butter
1 large onion, chopped
3/4 cup frozen chopped spinach, thawed
2 ozs. prosciutto or baked ham, cubed
2 cloves garlic, minced
2 tsp. dried sage
1/2 tsp. dried rosemary
2 Tbsps. heavy cream
2 Tbsps. lemon juice
Preheat oven to 350 degrees. Place roasting rack in large roasting pan. Rinse chicken; pat dry with paper towels. In large bowl, toss stuffing with water. In large skillet, melt butter over medium heat. Add onion, spinach, prosciutto, garlic, sage and rosemary to skillet; saute until tender, about 5 minutes. Add spinach mixture to stuffing. Stir in heavy cream and lemon juice; mix well.
Spoon stuffing loosely into chicken, filling about 3/4 full. Fold skin over openings and close with metal skewers. Tuck wings under chicken. Place on roasting rack. Roast until chicken is golden and done, about 1 hour and 45 minutes.
Nana's Banana Bread
5 Tbsps. butter
1/2 cup granulated sugar
1/2 cup firmly packed light-brown sugar
1 large egg
2 egg whites
1 tsp. vanilla
1-1/2 cups mashed, very ripe bananas
1-3/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/2 cup heavy cream
1/3 cup chopped walnuts
Spray bottom of 9x5x3 loaf pan with non-sticking cooking spray. Beat butter in mixer at medium speed until light and fluffy. Add both sugars and beat well. Add egg, egg whites and vanilla; beat until well blended. Add mashed banana and beat on high speed 30 seconds. Combine flour, baking soda, salt and baking powder in medium bowl. Add flour mixture to butter mixture alternately with cream, ending with flour mixture. Add walnuts.
Pour batter evenly into loaf pan. Bake at 350 degrees until browned and toothpick inserted comes out clean, about 1 hour 15 minutes. Cool bread on wire rack 10 minutes, then remove from pan onto rack.
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