
Just in time for holiday gift giving; Good Cheer’s beautifully illustrated 50th Anniversary Cookbook has arrived. The $19.95 cookbook is available at all Good Cheer Stores and some local retailers. Proceeds help the Food Bank, so when you purchase it as a gift, you are giving a gift that gives twice! For an additional $3 we will even mail it for you in early December to an address within the U.S.
The Good Cheer Cookbook is a unique collection of recipes. You’ll find recipes from the original 1960s Good Cheer cookbook, as well as, new ones from our garden volunteers. The cookbook has a soft cover and is 168 pages.

Local foods such as clams, crab and salmon are featured in the ‘old recipes’ section complete with the originators’ handwritten recipes. The original cookbook was entitled ‘Whidbey Island Recipe Specialties’ and was created as a fundraiser to support Good Cheer’s fledgling food bank.
The crab dip recipe from Mrs. Barney Hein (excerpt) – Sam Hein ran a hardware store on 1st before working at the city hall and People’s Bank. Built the Langley Marina, was an avid beachcomber and rock polisher. Loved drinking coffee on their “poop deck” and watching the sun rise over the harbor.
The cookbook has a brief history of Good Cheer plus a pictorial section of the Good Cheer Garden.

The first part of the cookbook has handwritten recipes from old South Whidbey families on everything from how to properly clean clams and make clam fritters to how to catch steelhead off Bush Point and Lagoon Point.

I asked Kathy McLaughlin, the executive director of the food bank, for one of her favorite recipes so that we could provide you with a preview.
Chicken Enchiladas with Pumpkin Sauce
1 lg onion finely minced, divided in half
½ stick butter, divided in half
3 tablespoon olive oil, divided in half
3-4 cloves garlic, minced
1 qt box chicken broth
1/4 cup dry white wine
1 teaspoon ground cinnamon
1 teaspoon ground cumin
3 tablespoon chili powder
kosher salt and pepper to taste
1 1/2 lbs. cooked chicken, shredded
3/4 teaspoon cayenne pepper
3 heaping tablespoons chunky peanut butter
1 tablespoon flour
1 15 oz. can of pumpkin puree
24 corn tortillas
approx. ½ cup chopped scallions
4-5 cups shredded cheese mix, monterey jack and cheddar
approx. ½ cup chopped fresh cilantro
approx 3/4 cup queso fresco cheese
Kathleen Marshall noted that she worked a long time developing this recipe. ” Whenever I made enchiladas I usually tried to doctor up some canned sauce but it always had kind of a bitter taste to it. One time I was reading about authentic Mexican cooking and I noticed they used a lot of pumpkin and squash in some of their dishes. I decided to experiment with pumpkin as a sauce base. I couldn’t believe how great it came out and no one can even tell it’s in there! Of course fresh pumpkin in season would be that much better.”
1. Preheat oven to 350 degrees.
2. Season and bake chicken on prepared baking sheet pan.
3. Saute half of minced onion and minced garlic with half of olive oil and butter in a large skillet until onion is translucent.
4. Sprinkle with flour and cook 2 to 3 minutes. Stir in spices, wine, sugar and peanut butter.
5. Add pumpkin and chicken stock, simmer and reduce down till thickened. Approx 10 minutes. Adjust seasonings to taste if needed. Remove from heat.
6. Chop or shred cooked chicken and saute in a separate skillet with the other half of the minced onion and oil, then add approx 2 ladles of sauce, mix and remove from heat.
7. Make enchiladas – warm tortillas on a lightly oiled pan on both sides till soft and bendable, approx. 30 seconds per side.
8. Fill with approx 1/4 cup chicken filling, drizzle with more sauce and sprinkle with cheese.
9. Roll up and put in greased baking dish. Continue till all chicken filling is used.
10. Cover entire dish with sauce and remainder of cheese mix.
11. Bake at 350 degrees for approx. 20 minutes, till cheese is melted and enchiladas are heated through.
12. Sprinkle with queso fresco and chopped fresh cilantro and serve.
Makes 24 enchiladas
Recipe by
Kathleen Marshall

Good Cheer and Good Cooking!
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