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Pioneer Potluck: About Dad's hat and Sunday School

Posted: November 12, 2013 - 3:42pm  |  Updated: November 13, 2013 - 9:32am

1940-50s on a farm East of Fort Collins, Colorado

 

As I begin this article I want to thank all the Veterans of all the wars and ask God to please watch over and protect them and their families.Our America it is much safer because of you!

My dad loved to go to Sunday School and Church and wanted to drag along everybody in the surrounding area with him. Sometimes we had as many as 14 kids of all ages jammed in the 4-door pea green Dodge. Mom would never go with us as she would say – “I have to get the Sunday dinner going.”

We always took our bath on Saturday night and polished our shoes. We decided what to wear and went to bed early.

Sunday morning was breakfast and getting ready for Sunday School and Church. Dad would milk the cow, bring in the milk, put it in jars and put it in the “fridgrater.”

He would wash his hands and face and shave, go into the bedroom and change from milk clothes into his Sunday clothes. He had a ritual that never changed. He would stand in the closet in his boxer shorts and his v-necked T-shirt and reach for his hat on the top shelf of the closet and put it on his head. Then unbutton the nicely starched and ironed white shirt and put that on, button the top button from the top down, go stand in front of the mirror on the “dresser” — an oak, finely carved beautiful piece of furniture that you do not see these days — flip up the collar on his shirt and put his tie on. Next he put on his socks, then pulled on his suit pants, put the belt through the loops, tucked in his shirt and buckled his belt. Then came his shoes and next  his suit coat. He would walk out of the bedroom all dressed up and handsome and say “You ready?” He would give Mom a kiss on the cheek and go sit in the “pea green Dodge” until everyone got in. He would start the engine, put it in “go gear” and off down the dirt road we go.

PS — “Pea-Green Dodge” was all one word and one that Mom named it because she hated the color of the new car.Dad did not have a choice of color after World War II – and because they had a surplus of white and Army green paint – it was mixed together and used on the newly assembled cars.It was ugly! We never said we were getting in the car — just getting in the peagreendodge.

We made several stops along the way as he picked up neighbor kids, but before we got to church we had to endure his singing! I smile as I recall how he loved to get everyone to join in “Oh that Strawberry Roan — she was a sun fishing sun of a gun. Oh that strawberry roan. She would jump through the air with the greatest of ease, she would turn on a dime and leave you some change — Oh that Strawberry Roan!” Then he would go right into “Big Rock Candy Mountain. Where the mountains were candy and the clouds were fluff, and the rivers were lemonade and…”

The closer we got the Fort Collins he would change into hymns. “The Old Rugged Cross” and “I Come to the Garden Alone- while the dew is still on the roses and He walks with me and He talks to me...”Then he would slide right into “Nearer My God To Thee” one of his favorites.Then “Into My heart, Come into My heart, Lord Jesus.” ... then at the top of his lungs he would belt out ... “Jesus Loves Me, this I know ... Jesus Love Me, This I Know — fooor the Bible tells meeee soooo!”He would glance in the rear view mirror every once in a while to see if we all were singing with him. I owe my non-singing ability to our Dad — his flat monotone voice was full of happiness, cheerfulness and love. I sing that way too – but only in the car all by myself!

He taught Sunday School with the same and enthusiasm as he sang, reading stories out of the Bible and telling stories that had great morals. His enthusiasm was contagious and we all at one time ended up teaching Sunday School or playing the piano in “Little Church.” This was taught by Mrs. Reverend Grether, as we called her. She was a little-itty-bitty lady with a big, big smile and lots of love and kindness. “Little Church” was for “Little Guys” who could not sit still in” Big Church.” So instead of just babysitting, she had little church, complete with rows of chairs, hymn books and Bibles on every chair. We were very important to her and we felt that importance. Anyone who could play the piano was the pianist.I had that honor for a while and it helped me get over my fright of being in front of people by playing the piano, however well I played.Mistakes were not mistakes in her book, she just sang over the top of the mistakes and the pianist just caught up whenever they could. She was a grand lady. There were snacks afterward. When we heard Big Church let out we could get our coats and wait for parents to come and get us.

After church we would all pile into the pea green Dodge. Dad would go around the block and down the street to Poudre Valley Creamery, for the long awaited ice cream cone. We all piled out of the car, filed into the creamery and picked out our own flavor of hand dipped, wonderful tasting ice cream, that was made right there from cows’ milk that was gathered from the surrounding farms including my Dad’s. We would file back out into the car, scoot in and sit real still, way back in our seats and lick and lick and lick, just to see who could make their ice cream cone last the longest. Dad was always the first to get eaten.

We would head home with ice cream mustaches and smiles on our face and singing at the top of our lungs ... of course!

 

Dad was very patriotic and always made sure we knew what war was all about and why we have our freedom today. During WWII, he was classified as a “4-F” because he was a farmer and they contributed to the war effort by raising food crops for the United States of America. He was proud of that fact but wished once in a while he could join his brothers who served in the Army, Navy and Army Air Force.

Bob was in the Army and served during the Korean War in Okinawa on a missile site.He still has his Secret Class Clearance that he still uses once in a while to repair equipment in remote sites in Alaska. 

My oldest living relative that I know, is Floyd Clark in Kansas who is a WWII veteran. His son Clinton Clark served in the Navy.

 

We thank every one for their dedication and service to our country. 

BOB’S MOMS RUM OR BRANDY BALLS

Bob’s mom and sister, Donna, sent these to Bob for many years in a round cookie tin.  He would eat as many as he could, then store the rest in the freezer and a have treats for the rest of the year. These are so good and easy to make and Bob’s favorite.

Donna advises to double this recipe.

3 cups crushed vanilla wafers-about one box

1 cup powdered sugar

3 tablespoons Karo syrup

1 1/2 tablespoons Cocoa

1 1/2 cups chopped very fine walnuts

I use the food processor to chop the vanilla wafers or buy the vanilla wafer crumbs.  Just barely whirl the walnuts in the processor also, to make fine pieces.

In a bowl mix all ingredients and add

1/2 cup brandy or rum-I found something called White Christmas Rum that works well or Brandy. You may use flavored fruit brandies also.

Mix and shape into 1 inch balls and roll in powdered sugar. Let them stand and then re-roll in powdered sugar. Line a container or a coffee can with waxed paper and on each row of rum balls place wax paper. Put lid on and let them set for at least a week at room temperature. If too dry place of paper towel soaked with rum in the container, wait another week. Bet you can’t eat just one!

BLONDIES

This is a nice change from Brownies-it makes 16 Blondie’s

Set oven at 350°

In a bowl

1 1/2 cups flour

1 teaspoon baking powder

1/4 teaspoons salt

Mix with a fork and set aside

In a mixer bowl:

One stick butter at room temperature

3/4 cups brown sugar

1/4 cup white sugar

Beat until smooth and add:

2 eggs

2 teaspoons vanilla

The flour mixture

Fold in 1/4 cup chopped pecans or walnuts

1/2 cup coffee chips-optional

Spoon into a buttered 9 x 13” pan and sprinkle with 2 tablespoons chopped pecans or walnuts. Bake for 25 to 30 min. or until tests done. Cool on a rack and cut into 16 squares.

 

PEANUT BUTTER BRITTLE

I have had this recipe for a long time.

2 cups white sugar

1/4 cup water

1/2 cup white Karo syrup

2 cups dry roasted peanuts-sometimes I use raw Spanish peanuts.

2 1/2 cups peanut butter-good quality kind

1/2 teaspoon vanilla

1 1/2 teaspoons soda

Boil sugar, water and syrup to 296° on your candy thermometer. Take off stove. Mix peanut butter and peanuts, vanilla into hot syrup. Add soda mixed with a tiny amount of water and beat until well mixed into candy. Spread very thin onto a buttered cookie sheet. Cool and break into pieces. Hide in a cool place or it will disappear!

SANDY’S GREEN CHILI SOUP

I just made this on the wood stove with chicken for Sunday supper….but Sandy’s is the authentic soup.

3 to 4 pound pork roast

Boil till done, cut into pieces. Place back in hot broth.

Add

2 large cans tomato sauce-the 24 oz cans

1 can water

Salt and garlic salt to taste

Jalapeno peppers to taste

Three or four small cans diced green chilies-or one large 27 ounce can-rinsed with water and add to soup. Simmer slowly for two or three hours. This is all to taste, using your imagination.

   

Bob makes this a little different as he adds celery, carrots, onions and sometimes potatoes and hominy. Add one large 27 ounce can of diced chilies to the simmering pork or in most cases, we use a chicken. Either way it is delicious!

Sandy made this long time ago when I visited Mom at her home in Fort Collins.

BAKED FRENCH TOAST

This is so easy. Use leftover bread or buy thick sliced French bread. Homemade bread is even better. 

In a 9 x 13 buttered pan or dish, place

1/3 cup butter

1/3 cup maple syrup

Heat butter and syrup in microwave just a few seconds and pour into dish.

Sprinkle melted butter/syrup with 1/4 cup chopped pecans or walnuts. Arrange 8 to 10 six slices of French bread over the mixture.

Beat: 4 eggs onto 1 1/4 cups milk. 

Pour over bread in dish and sprinkle top of bread with 1/4 cup chopped pecans

Sprinkle with cinnamon.

Refrigerate from 2 to 24 hours

Bake in preheated oven for 35 to 45 min.-sometimes this takes longer. Center should be set. Serve with thick slices of ham and a pineapple ring.

Pass the warm Maple syrup. 

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