When we watch our high school teams play basketball, it is often wondered; exactly what kind of food they eat to provide their energy. Today we have three generations of state basketball champion winners and from these winners we have that answer for you in today’s Food Stuff.
Our family of three basketball state champs include Layne Harris, his son, Shayne Harris and Shayne’s son, Tanner Harris. All attended or now attend Sugar-Salem High School.
Layne was on the Sugar-Salem winning team in 1962. He was a four-year letterman in basketball as well as playing football and baseball. Shayne was on the SSHS winning team in 1993 as a senior and the next year, the team won back to back state titles. That 1994 team included Shayne’s brother, Rob. Tanner was on the SSHS 2019 winning team. Tanner and his dad were also involved in football and baseball at the school.
Layne remembers participating in sports and before a game, his mother, Lena Harris, would usually prepare a meal of steak and potatoes for the energy he needed in a game. His all-time favorite food would be his mom’s chicken and noodles over mashed potatoes. His wife, Beverly, a Sugar-Salem graduate and cheerleader, would choose halibut and shrimp as a favorite food. Following high school, Layne went on to get his college education at Utah State University and came back and coached at Sugar-Salem. Layne and Beverly have six sons; Trent, Kevin, Lance, Shayne, Robbie and Brandon and one daughter, Shannon. All of them were involved in sports at Sugar-Salem.
Shayne was a good eater and likes most foods but his favorite is steak and potatoes and banana cream pie, with real whipping cream on top. His mother, Beverly, usually fixed him potatoes and some type of meat before a game or beans. Shayne is married to Holly Burch from Oakley, Idaho. They met at Ricks College. Holly played sports for her high school which included basketball, volleyball and ran track. Her dad, Jim, was a state basketball winner in 1972, representing Oakley High school.
Shayne and Holly’s family include six children; Parker, who is serving a mission for his church in Cape Coast, Ghana, Tanner, Carter is in the 8th grade and likes to eat crepes, Ashlyn is in the sixth grade and likes Chinese food. Kolter in the fourth grade and he and his brother Cooper, who is in preschool, both like shells and cheese. Cooper especially likes pancakes too. All of the Harris children are involved in a variety of sports which include basketball, baseball, softball, volleyball, football and any other sport that involves a ball.
Shayne is a graduate of Ricks College and Idaho State University and in between his education served a mission to Sao Palo, Brazil for his church. He and his dad and sons operate a family farm in the Newdale area raising potatoes, grain and hay. Activities for the Harris families include sports most of the time, year-round. When they get a little time, they enjoy camping, snowmobiling and keeping up the legacy of riding horses and hitching up the shire horses, summer and winter. This legacy was established by Henry Harris, who was the matriarch of this four generation Harris clan.
Tanner is a junior at Sugar-Salem and the tradition now before a game is being fed by moms of the team and usually it consists of some type of pasta to keep them full of energy for the game. It seems to have paid off.
Both Layne and Shayne like to cook in Dutch ovens and grill so that is always a special time for the family. Beverly and Holly usually contribute cooking the side dishes and desserts. Cookouts are either in the back yard or out on a campout. For some reason, it seems to taste better by being cooked outside, according to the men. Shayne is also a breakfast cook and can make a “mean” omelet.
Although this family was able to enjoy the experience of sports and the state championships, they all agree that it was always “team work” and they could not have done the job alone. Looking back, strict training rules also were beneficial to the team. They also believe that the great “Idaho” potato has played an important part of food on their dining table and are proud to be from Idaho.
We thank these great athletes today and have shared some of their favorite foods in today’s Food Stuff.
Banana Cream Pie
(Layne, Shayne and Tanner Harris)
2 cooked pie shells
2 packages Dream Whip
1 large package INSTANT banana cream pudding mix
3 cups milk
1 teaspoon vanilla
5 or 6 bananas
2 cups heavy whipping cream
1 teaspoon vanilla
½ to ¾ cup sugar
Whip together one cup of milk, two packages Dream Whip and vanilla until stiff. Then add two more cups of milk and box of instant pudding mix. Mix until well blended. Let stand until thick. Meanwhile, cut up half of the bananas into two pie shells. By then the cream mixture will be thick. Dollop pie filling onto each pie shell, dividing equally between the two pie shells. Whip the whipping cream and add vanilla and sugar. Beat until stiff. Top the pie with cream and serve.
Slow Cooker Cheesy Tortellini
1 package (20 ounces) refrigerated mixed cheese tortellini
1 24-ounce (1 jar) tomato and basil pasta sauce
1-1/2 pounds cooked sausage
4 cups shredded Mozzarella cheese
½ teaspoon garlic powder
2 teaspoons dried Basil leaves
Spray inside of 4-6 quart slow cooker with non-stick cooking spray. Pour ½ jar of pasta sauce on the bottom. Spread out ½ of Tortellini evenly in a layer on top of the sauce. Sprinkle garlic powder evenly over the layer of Tortellini. Spread out two cups of Mozzarella over the Tortellini. Pour remaining ½ jar of pasta sauce over cheese. Spread out remaining Tortellini in layer on top of the sauce. Spread out last two cups of Mozzarella over the Tortellini layer. Sprinkle evenly with dried Basil leaves. Cook on high for one hour and 30 minutes or low for three hours, or until done. Enjoy!
Pumpkin Cinnamon Streusel Muffins
Cream cheese filling:
1 8-ounce cream cheese, softened
1 cup powdered sugar
3 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 tablespoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 large eggs
2 cups sugar
2 cups pumpkin (from 20-ounce can)
1-1/2 cup canola or vegetable oil
½ cup sugar
5 tablespoons flour
1-1/2 teaspoons cinnamon
4 tablespoons cold butter, cubed small
Preheat oven to 350 degrees. Line two muffin tins with paper liners. Make the cream cheese filling. Beat together the cream cheese and powdered sugar until well-blended Put in the freezer to chill while you prepare the muffins. In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda. Set aside. In another large bowl with hand held beater or the bowl of a stand mixer, beat together the eggs, sugar, pumpkin and oil until combined. Add the dry ingredients and mix until just combined. Fill each muffin cup 1/3 full of batter. Top with a heaping tablespoon of the cream cheese mixture. Fill the remaining muffin cup with more pumpkin batter. It should be almost to the top. Make sure that the muffin batter on top covers the cream cheese center. Make the cinnamon streusel by combining the sugar, flour, cinnamon and cold cubed butter in a small bowl. Use your hands or a pastry cutter to mix together until it resembles coarse crumbs. Sprinkle some on top of each muffin. Bake for 20-25 minutes or until the muffins have formed a nice peak and spring back when touched lightly. Remove and let cool before serving or eat warm.
Note: A small can of pumpkin will not be enough for two cups so you will need to buy the larger 20-ounce can of pumpkin and measure out two cups.
Crust: 1 cup water
1 cube butter
1 cup flour
2 small boxes instant vanilla pudding
1 8- ounce package softened cream cheese
1 8-ounce tub whipped topping
Boil the water and butter together. Slowly stir in the flour. Remove from heat and pour contents into a bowl. Beat in the four eggs, one at a time. Grease a large cookie sheet and spread the mixture into the pan. Bake at 400 degrees for 20-25
minutes until it is puffy and golden brown. Cool. For the topping: mix two boxes of instant pudding as directed on the box. In a separate bowl, whip the cream cheese and then add to the pudding mixture. Mix until smooth. Spread mixture over cooked crust and let it set in the refrigerator. Spread whipped topping over the pudding layer. Drizzle chocolate syrup back and forth across the whipped topping layer, creating many lines. Lightly pull a knife through the chocolate lines several times to make an impressive design. Refrigerate until ready to serve.
No Fail One-hour bread dough
10-1/2 cups flour
½ cup sugar
1 tablespoon salt
3 tablespoons yeast
3 tablespoons lecithin
Mix all ingredients until blended in a bread mixer. While mixing, add four cups of hot water. Let knead for one minute and check consistency. Sides of bowl should be clean. Knead for five more minutes. Remove from mixer and let rise 20 minutes. Put into loaf pans and bake at 350 degrees for 20-30 minutes, depending on size of pan.
Note: This is great for cinnamon rolls, rolls, pizza crust, pizza pockets, scones, maple bars of anything needing a good bread dough.
Creamy Tortellini and Sausage Soup
1-1/4 pounds ground Italian sausage
1 small white onion, peeled and diced
2 large carrots peeled and diced
4 garlic cloves, minced
¼ cup flour
6 cups chicken stock
1 10-ounce package refrigerated cheese tortellini
5 ounces greens of your choice (mixture of spinach collards and baby kale).
2 cups milk (see recommendations below)
Salt and pepper
Cook sausage over medium-high heat until browned, crumbling as it cooks. Using a slotted spoon, transfer the sausage to a separate plate and set aside. Reserve
two tablespoons of grease in the pan. Stir in onions and carrots and sauté for 4-5 minutes or until the onions are soft and translucent, stirring occasionally. Add the garlic and sauté for an additional one to two minutes or until fragrant, stirring occasionally. Stir in the flour until it’s evenly coating the veggies and cook for an additional one minute, stirring occasionally. Gradually add in the chicken stock and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low and simmer for five minutes. Stir in the cooked sausage, tortellini, your choice of greens and milk and continue simmering for 4 to 5 minutes or until the tortellini is al dente. Taste and season with salt and pepper. (about one teaspoon salt and ½ teaspoon black pepper.) Serve immediately or refrigerate in a sealed container for up to three days.
Sour Cream Banana Cake
2 cups sugar
1 cup vegetable oil
2 teaspoon vanilla
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup sour cream
2 cups mashed, ripe bananas
½ cup chopped nuts, optional
Cream butter and sugar and beat until light and fluffy. Beat in eggs, one at a time. Add vanilla. Add bananas and sour cream. Sift together flour, baking soda, and salt. Add to mixture. Add nuts, if desired. Mix well. Pour into desired baking vessel. Bake at 350 degrees for 20-25 minutes or until done by testing with a toothpick. This timing depends on size of pan used.
Variations: Can be cooked in 9x13 pan, cookie sheet or cupcakes.
Frost with cream cheese icing.
Cream cheese icing:
1 8-ounce softened cream cheese
1 cube butter
1 teaspoon vanilla
Mix together until light and fluffy. Spread on cooled banana cake.