At a time when there seems to be little, if any at all, good news, I actually have some today.
Pasties are back! Seattle Laestadian Lutheran Church will hold its annual Harvest Market, complete with the pasties, from 9 a.m. to 3 p.m. Nov. 8.
The church is at 22420 102nd Ave. SE, Woodinville, off Paradise Lake Road in the Maltby area. Look for signs at Highway 522 and Paradise Lake Road.
Pasties will sell for $4 each, $45 per dozen. BUT, you can save some bucks by preordering. Orders for the pasties received by Oct. 24 are discounted to $3.50 per pasty, or $42 per dozen.
Preordered pasties will be available for you to pick up from 9 a.m. to 3 p.m. at the Harvest Market. In case you were wondering, they are wrapped and freezer ready, and come with baking directions.
To preorder your pasties by mail, send your name, complete address and telephone number or e-mail address, with the amount of single pasties at $3.50 each, or a dozen pasties at $42, along with your payment, to SLLC, P.O. Box 981, Monroe, WA 98272. Checks or money orders should be made payable to SLLC.
To order by phone, call 425-583-7184; or by e-mail at harvestmarket08@gmail.com.
You can also order the pasties online at a new Web site specifically for the Harvest Market: www.harvestmarket.weebly.com. This Web site includes directions and a map, plus additional information.
The Harvest Market will again offer a hot pasty, salad and beverage, served from 11 a.m. to 2 p.m., for $5.95. Baked goods galore, jams and jellies, crafts and more also will be available for purchase.
Next, and oddly enough, although stews are popular, not everybody jumps for joy when they show up on the table. Still and all, the cook can’t help but hope there will some day, somewhere, be a recipe that will make the grade. Maybe this new version, courtesy of Kraft Foods, will be IT.
You’ll notice the marinade is discarded but, personally, I’d dump it right in there with everything else. And I’d definitely throw in the thyme, with maybe a sprinkle of other herbs, too. Especially if I were using some of my grandson Conner’s excellent venison. Let’s see what we make of:
PERFECT WINTER BEEF STEW
3/4cup zesty Italian dressing
2pounds beef for stew (such as chuck roast), cut into 1-inch chunks
6slices bacon, chopped
3cups sliced fresh mushrooms
1large onion, chopped
6carrots, sliced
11/2pounds potatoes, peeled, cut into large chunks
1can (141/2 ounces) each stewed tomatoes, undrained, and beef broth
1/2teaspoon dried thyme leaves (optional)
Pour dressing over beef in shallow glass dish; refrigerate 30 minutes to marinate. Meanwhile, cook bacon in large saucepan over medium heat 5 minutes or until crisp, stirring occasionally. Remove bacon; discard drippings and drain bacon on paper towels. Add mushrooms and onions to saucepan; cook over medium-high heat 20 minutes, stirring occasionally.
Remove beef from marinade; discard marinade. Add beef, carrots, potatoes, tomatoes, broth, thyme and bacon to saucepan; stir. Bring to boil, stirring occasionally; cover. Simmer on low heat 1 hour and 30 minutes or until meat is done and sauce is thickened, stirring occasionally and removing the lid for the last 15 minutes.
Makes 8 servings, 1 1/4 cups each.
The next Forum will appear in Monday’s Time Out section.
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