Wednesday, January 18, 2017

Gregg's Top Secret Spinach Dip

1- 8 oz. pkg. thawed CHOPPED spinach
1- 8 oz.. pkg. cream cheese
1- 16 0z. container sour cream
1 box (2 pkgs.) regular Lipton Onion soup mix
3 tsps. of low sodium Wyler's Chicken bullion
I/2 c, Planters Sunflower Seeds (or, mix it up with differing types!)
1/4 c. lemon juice

Blend wet ingredients together, liberally sprinkling with lemon juice, Fold in dry ingredients until dip is complete; garnish with fresh parsley and Spanish paprika. Serving options include home-made croutons, flavored crackers, breads (including bread torn from the serving bowl), pretzels, or whatever suites your sense of occasion. The ease of the recipe allows you to make it fun or fancy; all of these works are meant be "jumping off" places. Make it YOUR recipe and don't be afraid to play.

Saturday, June 21, 2014

Pickled Eggs

2   T Prepared Mustard
2   C Apple Cider Vinegar
½ C Water
1   C Granulated Sugar
1   T Salt
1   T Celery Seed
1   T Mustard Seed
  Whole Cloves
   Medium Onions, sliced
12   Hard Boiled Eggs

In saucepan, blend mustard with a little vinegar.  Add remaining vinegar, water and next 5 ingredients.  Cover and heat to boiling.  Simmer 10 minutes.  Cool and pour over onions and eggs.  Cover and refrigerate overnight.  After setting dump liquid and place eggs in a 1 to 1 vinegar & water solution for storage.  Serve on relish tray or in salad.  Makes 12.

Sunday, March 10, 2013

Septuagenarian Disco

I was a single father, but I tell you I couldn’t have done it by myself.  I don’t mind telling you it takes a village, people, to raise a child in today’s world.  My son’s name is Randy, and the Y.M.C.A. gave him some place to go after school and kept him off the streets when I had to work late to put food on the table.  Randy was great kid, but he was a kid who marched to the beat of a different drummer.  When I would come home from work I would frequently find him in his room playing his music so loud it would knock the pictures off the wall.  I would stomp upstairs to his room and beat on his door and yell at the top of my lungs, “Turn that noise off!”  “Sure Dad,” he’d reply once he opened the door, “I’ll turn it off, for now, but even you can’t stop the music I hear in my head.”  When he enlisted in the Navy he thought he was such a macho man.  He saw the world, and now he’s retired.  I’m 79 years old. I’ve had a great life living in Key West, Florida  My 60’s were good, and so far the 70’s have been great, but I tell you I’m ready for the 80’s.  But I want to go somewhere else to live out the rest of my sunset years.  Randy’s advice to me was “Go west.”  But where?  San Francisco?  You got me?

This was a writing exercise I did a few months ago.  I took my CD, "The Very Best of the Village People," off the shelf, and wrote this story, using the song titles, which appear in red.

Thursday, March 07, 2013

Watergate Salad

1 can  (20 oz.) Crushed Pineapple in juice, undrained
1 pkg. Pistachio Instant Pudding
1 small pkg. Miniature Marshmallows
½ cup  Chopped Pecans
1 8 oz. package Cool Whip Whipped Topping, thawed

Place all ingredients in a large mixing bowl and fold until well combined.  Chill.

Saturday, August 25, 2012

B. F. Hall

B. F. HALL, one of the prominent and successful citizens of Clarke County, residing on section 31, Green Bay Township, was born in Monroe County, Indiana, November 28, 1834, a son of Warren Hall, a native of Kentucky, and Cynthia (Parks) Hall. They were the parents of nine children – Sarah Ann, B. F., W. N. John W., James M., Samuel L., Albert T., Mary Ann and Sarah M.  Our subject remained in his native county till seven years of age, when his parents moved to Putnam County, Indiana, where he resided nine years. He was reared on a farm, and received a common-school education in the primitive log school-houses. In 1851 he went to Decatur County, Iowa, locating four miles southeast of the present site of Leon, where he lived until 1860.  He was married December 14, 1855, to Miss Martha Ann Walton, of Decatur County, she being a daughter of H. L. Walton. They have three children – Edward P., Charles E. and Della May. In 1860 Mr. Hall bought 160 acres of his present farm, which was at that time unimproved. He has since added to his original purchase, till his farm now contains 545 acres of choice land, with comfortable and commodious residence, and good barns and out-buildings. This is one of the best stock farms in Clarke County, and is located two and a quarter miles west of Weldon. Mr. Hall is a self-made man, having by his own good management, combined with his industry and habits of economy, made his property, and has now a competency for his declining years. He is a consistent member of the Christian church, and a respected citizen of Green Bay township. In politics he casts his suffrage with the Republican party.

SOURCE: Biographical and Historical Record of Clarke County, Iowa, Lewis Publishing Company, Chicago, Illinois, 1886 p. 308-9

John W. Hall

JOHN W. HALL, proprietor of the Osceola creamery, is a native of Whitehall, Indiana, born December 27, 1841. He came to Iowa with his parents, Warren and Cynthia (Parks) Hall, in 1851, they locating near Leon, in Decatur County, where the mother died. The father died in Clarke County.  John W. Hall came to Clarke County in 1860 and settled at Green Bay, where he was engaged in carpentering and contracting for a time. He subsequently engaged in farming, which he followed till 1872.  He was married in Mills County, Iowa, in 1868, to Sarah A. Scott, a native of Wisconsin, but at the time of her marriage living in Mills County. Mr. Hall came to Osceola, where he again began contracting and building, erecting creameries in different parts of the State, and was the contractor on the State Asylum for the feeble-minded. He continued contracting till he engaged in his present business, as successor to I. W. Johnson.  The business was established by Holt & Hall, in 1878, and has always been carried on with success. The building is 30 x 120 feet in size, the rear part being the creamery department, and the front devoted to their butter-and-eggs business. They manufacture about twenty-five hundred pounds of butter daily, and also deal extensively in eggs, shipping a car load a week, their average shipment per year being about 30,000 dozen.

SOURCE: Biographical and Historical Record of Clarke County, Iowa, Lewis Publishing Company, Chicago, Illinois, 1886 p. 397

Saturday, August 18, 2012

Benjamin Franklin Applegate

BENJAMIN FRANKLIN APPLEGATE, farmer, P. O. Eastwood, fifth child of Vincent and Ann (Lemon) Applegate, was born in Mason County, Ky., July 5, 1834. His father was a native of Kentucky, and his mother of Maryland. His grandfather, Richard Applegate, a native of Virginia. The subject of this sketch was married in 1856, to Frances Cardie, daughter of Thomas McLain, of Sterling Township. They had one child--Wesley O., now a resident of Illinois. Mr. Applegate emigrated to Kansas in 1856, and was there during “the border raids," and went with the first excitement to Pike’s Peak; was on the border eleven years, then went to Utah and remained three years, and then returned to Ohio. In 1879, he married a second wife, Elizabeth, daughter of Frank and Johanna Vanbelt, and a native of Ho1land; they have one daughter--Stella. Mr. Applcgate is a member of Locust Ridge Lodge No. 618, I. O. O. F., and his wife of the Catholic Church. He is an energetic farmer.

SOURCE: Josiah Morrow, History of Brown County Ohio, p. 294

NOTE: Frances C. McLain, is the daughter of Thomas E. & Mary Ann (Hiles) McLain and the grand daughter of Isaiah & Hester (Thomas) Hiles, my 3rd great grandparents.

Thursday, August 02, 2012

Cantaloupe Jelly

2 ½ pounds of cantaloupe peeled & diced
 2 ½ cups sugar
 ½ tsp vanilla
1 peel of an orange (¼ cup)

Place cantaloupe in a covered dish with sugar in refrigerator for 24 hours.  Drain cantaloupe pouring off sugar liquid into a large sauce pan. Bring to a boil over medium heat & boil for 5 minutes.  Add diced cantaloupe, vanilla & orange peel. Insert candy thermometer reaches and continue boiling until it reaches jelly temperature.  Pour into sterilized jars  and seal with wax, or water bath all jars for 10 minutes.  Store in a cool dry place.

Thanks to Bobbie Jubell Cook