STORY BY KAREN BOSSICK

PHOTO AND RECIPE BY KATHY PERCIVAL

Today Blaine County Democrats get to sleep in.

The party faithful have been rising early all week to prepare breakfast for 15 veterans participating in a just-ended snow sports camp sponsored by Higher Ground Sun Valley.

Janie Davidson, Sara Burns, Susan Preucil prepared veggie casseroles, while Bev Robinson, Karen Bliss, Jeremy Fryberger and Kathy Percival cooked up meat and egg dishes. Michelle Stennett, Andrea Nelson, Lara McLean and others provided raisin and blueberry breads, homemade scones, coffee cake and fruit.

“All so the vets start each day with a hot and hearty breakfast,” said Percival.

The Blaine County Democrats have been providing breakfast to the vets for four years in appreciation of their service to the country.

Oak Street Foods in Bellevue donated deli sandwiches for lunch, and Perry’s Restaurant in Ketchum donated chips and macaroons and other fresh-baked cookies. Higher Ground pitched in with cereal, yogurt and beverages.

“Gary Vinagre, a retired Realtor who volunteers with Higher Ground, asked if we would help and we said we’d be happy to,” said Janie Davidson, former chair of the Blaine County Democrats. “We do several outreaches to the community. For instance, we run a blood drive and we provide a yearly scholarship for a high school student. We think it’s important we participate in our community. It’s not just about asking people to vote. We want to build a strong community.”

Often, the chefs have to cater with particular dietary choices from providing gluten-free bread to skipping any dishes that use squash because someone doesn’t like squash. This year, for instance, Sara Burns made a vegan dish with almond flour, and Janie Davidson made a vegan casserole using plant-based sausage and non-dairy cheese.

That doesn’t keep the chefs from sharing old family favorites.

“I love to share my mother’s super easy recipe from circa 1960 for PTA and swim meet potlucks. Remember those?!!!” Percival said.

KATHY PERCIVAL’S CHILI CHEESE RICE                                                       Serves 8

3/4 cup Jack Cheese, sliced in thin strips

1/2 cup Cheddar cheese, grated

3 Cups cooked white rice

MIX TOGETHER:

3 Eggs 

1 Pt. Sour cream

1 large can green chilis

Butter or grease casserole dish

Layer:   1/2 of rice

                1/2 of mixture

                1/2 cheese

Add next layer of rice, mixture and cheese

Bake @ 350 degrees, 1/2 hour

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