| March 2005 |
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Time keeps marching on, here it is the third month in 2005. I can remember when I was a kid it seemed like summer vacation was forever arriving and also Christmas. Now I’m on vacation all the time and I get ready for Christmas all year. Of course, all the time I went to Hampton Grade School we got out of school the end of April. When I taught at U T, I told my students I was cheated out of a whole year of school.
I have made up that time by attending ceramics classes. Bobbie Beals and I went to By JO’s in Davenport in the “70”. Now the building isn’t even there. I still have several pieces I did then. One is a lamp in our living room that is cone shaped stack of fruit in neutral colors of brown with some peach and antiqued. The base was broken one time when we were painting and I replaced it at the classes I go to now.
Bobbie and I go to Susie Q Ceramics at 511 E 22nd Ave A in Coal Valley IL. The last 2 years we have not gone in January and February. Last year we didn’t get back until August and this year it could be April. I drive and I don’t like the ice, snow and cold weather. We always have room for 2 or 3 more passengers if you are interested. Classes are on Monday and Wednesday evenings 7:00 to 9:30pm at the present time. The teacher, Sue Gorge says by the time you read this she will be open on Tuesday night too. I have been trying to talk her into an afternoon class because I hate to drive at night. We retired people like the daylight hours best.
Sue has had her shop open for 27 years in Coal Valley. She started ceramics in the “70’s” with Vivian Haskins of Moline. She started to provide an evening out, to relax, talk to someone other than little children and also learn a new skill. She knows almost everyone connected with ceramics over a large area. New trends are one of her specialties. At the present time she says the new things for spring are Welcome signs about 15 or 16 inches high with alligators, frogs, or turtles. Maybe you have noticed my tomton on my porch. He is a good luck symbol for Swedes. My husband Rocky is 100% Swedish. The ceramics class costs $5.25 per class and you get most of your paints furnished. You also have to pay for glazes, green ware, and firing. You also get to bring your favorite dish or food at the pot- lucks we have before most holidays. Call Sue for a place in class 799-7134. If you are from Hampton, call me for a ride. We usually go Mon or Wed. 755-0362. Come join in all the fun.
Sue even gave me a recipe that has been in her family a long time.
GRANDMA’S POP CORN
3c powder sugar
2 T butter
2 T water
2 qt popped pop corn
Bring the first three ingredients to a hard boil, 250 degrees. Pour over 2qt popped corn. It is better if one person pours and one person stirs very quickly. If you use a little dye in the syrup mixture you can tell if it is all coated. Sue uses blue. You can also double the batch. It sounds like glorified kettle corn.
Bobbie Beals gave me the following recipe she brought to the Hampton Historical Society meeting in February. I brought apple Dumplings so see what you missed out on by not coming to the meeting. All members were invited in the newsletter and everyone else in this paper. You could have had an apple dumpling for free. Our next meeting is May 18, 2005. The meeting is at 7:30 at the Methodist Fellowship Hall. I could make dumplings again. You can try Bobbie’s Cookies and bring some.
SUGAR COOKIES
1c Hellman’s Mayonaise
1c sugar
1 t vanilla
1 t baking soda
2 c flour
Mix Roll in small, size of walnuts, balls and roll in sugar. Dip fork in sugar and flatten balls. Bake 350 degrees about 10 minutes or until brown around the edges. It makes about 3 dozen.
A tipI heard:heatcanned frosting in the microwave until liquid. I think about a minute. All microwaves are different so you need to experiment a little to get it right. You can dip the cookie or pour a little on top. It will make a thin glaze. I always seem to have several partial cans of frosting in the refrigerator.
Rock and I made an interesting casserole for supper the other night. It was from a “Taste of Home” small booklet Casserole Cooking.
ITALIAN POTATO CASSEROLE
“ After one taste, you’ll see why this dish won grand prize in alocal newspaper’s cooking contest. It’s a yummy variation on traditional shepherd’s pie. I’m asked to share the recipe every time I make it and I am always happy to do so” Jackie Jocaby from Gettysburg PA
1 lb bulk Italian sausage
3 cups mashed potatoes (we used instant) I think it would be good with thin sliced potatoes boiled 5 min.
1 c chopped onion
¾ c chopped green pepper
2 cloves garlic minced
1 T vegetable or canola oil
2 c sliced fresh mushrooms
2 c chopped fresh tomatoes ( I used canned I think the fresh would be better)
1 can (2 ¼ oz) sliced ripe olives drained
1 t basil or Italian spice
¼ t salt
1/8 t pepper
¼ c grated parmesan cheese
1 T chopped fresh parsley or 2 t dried
In skillet, cook sausage until no longer pink; drain. Place in a greased 9 in square baking dish. Top with mashed potatoes. In same skillet, sauté onion, green pepper and garlic in oil for 5 minutes or until vegetables are crisp tender. Stir in mushrooms, tomatoes, olives, and spices. Spoon over potatoes within 1 in of edge of dish. Sprinkle Parmesean and parsley on top. Bake uncovered 350 degrees for 35 minuts or when top is lightly browned. 4-6 servings.