LEWISTON – Karin Fogg’s history in the kitchen has taught her a number of things. However, she wasn’t as confident in the early days as she is now. “I didn’t really cook until I got married 22 years ago and moved away. My husband was in the Navy and stationed in Virginia, and I had to cook. I had some of my mom’s recipes and a Betty Crocker cookbook. I tried a number of recipes. I met friends and we shared a lot. That’s how I really got my start. My husband and I weren’t really ones for going out a lot, so we had a lot of home-cooked meals.”

One lesson Fogg has learned is that not all cooking is as complicated as it may seem, while some recipes continue to be a challenge. “So many people believe that making cheesecake is difficult, but I enjoy it. It was nowhere near as hard as people made it out to be.”

Fogg’s husband, Rob, loves apple pie, but that has proven to be a challenge over the years. “One of my most memorable experiences was my apple pie crust that I made one Thanksgiving when Rob came to visit me before we were married. It didn’t turn out very well. Finding the recipe that works well has been hard. But, I do what I can, even if the crust is store- bought.”

Fogg is a big fan of using herbs and spices. “I love basil, garlic and rosemary. I try to keep fresh spices in my kitchen at all times. It really adds a lot to a dish.”

When looking for new ideas for dishes, Fogg turns to her subscriptions of Taste of Home and Southern Living magazines. “I love trying new things and sharing it with family and friends. Fortunately, I’m not afraid of giving new things to them, and they aren’t afraid to try them.” Fogg is also the family member who hosts many of their special events and holiday dinners.

“Yeah, holidays have become my thing. I guess I’ve even taken over the big ones, like Christmas. But I love doing it!”

Besides cooking at home, Fogg has taken her cooking experience to work. As an special educational technician for fifth- and sixth-graders at Montello Elementary School in Lewiston for 16 years, she has shared her love of cooking with students. “In past years, I had a room with a stove, so I was able to do it more often. I still try to do some sort of a cooking activity with my students, though, about twice a month. We all have a great time with it.”

The Foggs live in Lewiston with their two dogs. They both enjoy pasta dishes and are also meat and potato lovers. Fogg’s interests outside the kitchen include doing cross-stitching and being a member of the Red Hat Society.

Low-fat Alfredo sauce over fettuccine
12 ounces uncooked fettuccine

2 teaspoons margarine or butter

1 teaspoon olive oil

3 large garlic cloves, minced

¼ cup finely chopped red bell pepper

¼ cup sliced green onion or sweet onion

¼ cup chopped fresh parsley or 3 teaspoons dried parsley flakes

1 pound shrimp or scallops

1 tablespoon all purpose flour

1 (12 ounce) can fat-free evaporated milk

½ teaspoon basil leaves

¼ teaspoon dried oregano leaves
¼ cup grated Parmesan cheese
Cook fettuccine to desired doneness as directed on package. Drain.

Meanwhile, in large nonstick skillet or Dutch oven, melt margarine with the olive oil over medium-high heat. Add garlic, shrimp or scallops; cook 5 to 8 minutes until tender. Add bell pepper, green onions or sweet onions, parsley and flour; cook and stir 1 minute.

Gradually stir in evaporated milk; blend well. Bring to a boil, stirring constantly. Cook 3 to 5 minutes or until sauce boils and thickens, stirring frequently.

Remove skillet from heat; stir in basil and oregano. Add cooked fettuccine; toss gently to coat. Sprinkle with Parmesan cheese.
Chicken pie
Ingredients for filling:
1 chicken (simmer in salted water and debone)

1 to 1½ cups chicken broth

1 can cream of chicken soup (undiluted)
Ingredients for topping:
1 cup all purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 cup milk

1 stick margarine, melted
½ teaspoon pepper
Cut up cooked and deboned chicken, put in an 8-by-8-inch casserole dish. Combine soup and chicken broth, and pour over chicken.

Mix dry ingredients for the topping with milk and melted margarine. Pour over chicken. Bake 35 to 40 minutes, until brown. Bake at 425 degrees.
Cinnamon rolls
Ingredients for rolls:
4½ cups all purpose flour, approximately

1 package active dry yeast

1 cup milk

1/3 cup sugar

1/3 cup butter

1 teaspoon salt

2 eggs
Ingredients for filling:
3 tablespoons butter

½ cup sugar
2 teaspoons ground cinnamon
In a mixer bowl, combine 2 cups flour and the package of yeast. Heat milk, 1/3 cup sugar, 1/3 cup butter and 1 teaspoon of salt until just warm (115 to 120 degrees), stir constantly. Add to flour mixture; add the eggs. Beat at low speed of electric mixer for half a minute. Beat 3 minutes at high speed.

Stir in as much of 2 to 2½ cups of all purpose flour as you can mix in with a spoon. On a floured surface, knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball, put in a greased bowl and turn once. Cover; let rise in a warm place until doubled (about 1 hour).

Punch down; divide in half. Cover; let rest 10 minutes.

Roll half of the dough into a 12-by-8-inch rectangle. Melt the 3 tablespoons butter; spread half of it over dough. Combine ½ cup granulated sugar and the cinnamon; sprinkle half of it over dough. Roll it up jellyroll style, beginning from longest side. Seal. Slice into 12 pieces.

Place in a greased 9-by-11-by-1½ inch baking pan.

Repeat with the remaining dough. Bake in a 375 degree preheated oven for 20 to 25 minutes. Cool slightly; remove from pans. Drizzle with a powdered sugar icing.

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