Above, nicknamed the "Book Grandma," Debra and granddaughter Morgan cuddle up together for a good story. Below, Debra with her parents Bob and Cathy celebrate their anniversary aboard the Post Falls River cruise.
Debra Howard believes in giving of herself—both in her long career of service to others and in the kitchen. "I enjoy being a part of something bigger than myself," she says from her home near Spokane, Washington. "I believe we have a moral and spiritual obligation to one another.
"I began my career as a speech therapist and have been a special education director, an assistant superintendent and superintendent. My work as special ed director was the most rewarding. I worked to develop inclusive educational programs for students with disabilities and their families."
Now semi-retired, she is active in the International School Leadership Program through Washington State University. "Our students are from the U.S. or Canada and are teachers or administrators in the International Schools in Southeast Asia. They take a two-year course which includes a blend of online and face-to-face instruction, plus an internship. The program is unique in that the students do not have to come to the university campus to complete the course work," says Debra, who recently taught a class in Manila.
"I like learning about other educational systems and approaches and interacting with folks who have a wholly different perspective than in the U.S. system. And of course, I enjoy traveling and seeing and learning about different cultures.
"It has always been a dream of mine to go to Thailand. My dad served there during Vietnam and was given an award from the Thai government for the humanitarian work he accomplished. I had hoped to travel there with a class this summer, but with the recent political turmoil in Bangkok, the trip was cancelled. But I have no doubt that I will get there one day."
Closer to home, Debra is involved in an advocacy program for her church. "It will help our seniors and their family caregivers navigate the systems that they encounter as they age…and ensure that they'll receive the services they need.
"In the last year of my dad's life our family struggled to ensure the best treatment for him, even though we were fortunate to have resources and support…and I wondered how families who did not have all of those supports managed. When you are grieving or scared, you don't always process everything you are hearing, and having a friend help in the process can be valuable. So this is a way for me to be supportive.
"I also like to visit my grandson's classroom," Debra adds. "It is one of the highlights of my week. I work individually with struggling readers, helping them to increase their reading fluency and comprehension. I love to read to children. My grandchildren call me the 'Book Grandma.'
"Our home in Veradale is surrounded by mountains, rivers and trees. My husband Jim and I enjoy the wildlife passing through our yard, and best of all, there is an abundance of fruit orchards in this area. Pears, peaches, cherries and apples find their way into many of my recipes. (Click here to find Debra's Fresh Peach Pie recipe in our Summer catalog and scroll down to find two more of her delicious recipes.)
"Jim and I have fun cooking together for family and friends and sharing recipes. He is a wonderful cook. We're hoping to get a dinner group together now that we have more time to entertain.
"Now that I'm not as busy with work, I enjoy trying recipes that are a little more complicated. Last summer, I experimented with bread baking and sourdough. I like working the dough and feeling how it changes as I knead it. I especially like how much my family enjoys eating it!
"Baking with my grandchildren is also a newfound joy. I want to try cinnamon rolls next. I think the kids will like watching the dough rise…and 'helping' add the filling. They always love to eat the treats we bake together."
Debra's original name for this is Chicken Pot Pie, but it's not really a pie. It's not quite a soup or stew either. What it is, is 100% delicious, especially with the homemade noodles!
Put the chicken, onion, celery, PARSLEY, salt, PEPPER and water in a pot and cook over medium until the chicken is done (ready to fall off the bone), about 45-60 minutes. Once done, remove the chicken and let cool. Discard the skin and bones and set the meat aside. Strain the stock into a clean pot and place on low to simmer.
To make the noodles, combine the egg, water, baking powder and flour. Mix quickly; you don't want to handle the dough too much or let it dry out before rolling. Roll out thinly onto a pastry cloth or tea towel (non terry cloth) and cut into 2" squares. Don't worry if the squares aren't perfect! These can set and dry. If you don't use them all at once, they can be placed in a zip top bag in the freezer and store well.
Add the potatoes, turnips, onion, celery and PARSLEY to the simmering stock and cook until done, about 20 minutes. Add the noodles in layers, 8-10 at a time, let cook a minute and then add the next layer. Once all the noodles are in the pot, cover and cook for about 20 minutes. Arrange servings of chicken on each plate; ladle the vegetables, noodles and some stock over the chicken.
Prep. time: 30 minutes
Cooking time: 90 minutes
Serves: 6-8
Nutritional Information: Servings 8;
Serving Size 1 cup (322g); Calories 280; Calories from fat 25; Total fat 2.5g; Cholesterol 60mg; Sodium 95mg; Carbohydrate 44g; Dietary Fiber 4g.
Debra writes, "This is quick and easy and can be made ahead. It is also very forgiving and is better if it sits overnight before cooking and serving. When my son was in college, he always wanted me to make a big pan of this for him to take back to school."
Preheat oven to 325°. In a bowl, combine the creamed corn, broth, TACO SEASONING, salsa, corn and the chopped chiles. Put a small amount of the mixture in the bottom of a 9x13" pan or 2 quart casserole dish. Add a layer of broken corn chips, then a layer of chicken. Sprinkle with half of the olives and cheese. Repeat the process, ending with the cheese. Bake at 325° for 30 minutes or until the casserole bubbles and the cheese melts. This is one of those recipes that you can vary the ingredients—if you don't have creamed corn use cream of chicken soup, or a mixture of the two. You want enough corn chips to soak up the liquid. If the casserole is too runny, serve over a bed of chips. Have some CRUSHED RED PEPPERS on the table for those who want to add some kick to their casserole.
Prep. time: 20 minutes plus chicken cooking time
Cooking time: 30 minutes
Serves: 8
Nutritional Information: Servings 8;
Serving Size 1 cup (270g); Calories 390; Calories from fat 180; Total fat 20g; Cholesterol 70mg; Sodium 710mg; Carbohydrate 30g; Dietary Fiber 3g.
