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Archive Page for 2007




                            CHRISTMAS AT ARLINGTON CEMETERY


                                                                                      Rest easy, sleep well my brothers,    
                                                                           Know the line has held, your job is done,
                                                               Rest easy, sleep well.
                                                                         Others have taken up where you fell,
                                                                         The line was held.
                                                               Peace, peace, and farewell.

     These wreaths - - some 5,000 - - are donated by the Worcester Wreath Co. of Harrington,
     Maine.  The owner, Merrill Worcester, not only provides the wreaths, but covers the
     trucking expense as well. He's done this since 1992. A wonderful guy.  Also, most years,
    groups of Maine school kids combine an educational trip to DC with this event to help out.
    Making this even more remarkable is the fact Harrington is in one of the poorest parts of
    the state


Thanksgiving Day in America is celebrated on the 4th Thursday of November and is a time to give thanks.
We celebrate by having a gathering of family and friends with a feast of turkey, dressing, vegetables and

My aunt "Bill", yes that's right, her given name was Willie, but preferred "Bill", was known for her cooking
skills as was my mother. We all gathered at her farmhouse and while she roasted the turkey, and baked the
ham, other family members did the vegetables and desserts and with the help of children set the tables. Oh,
how good everything was. All vegetables were homegrown and canned for later use. Green beans, corn,
tomatoes were the main veggies. Peaches and apples came from Wisconsin or Michigan. They were made into
oh so delicious pies. We also enjoyed pumpkin pies topped with real whipped cream. A special frozen fruit
dessert was served,  I wish I had that special recipe!!!

Times have changed and families are scattered all over the world but with all the new technology they can
stay in touch. E-mail, IM, phone calls or snail mail, take your pick. We all like to hear from family and

Randy sent me a recipe from Yahoo Foods that would be good even if turkey was used instead of chicken:





There is so much history connected to November 11th, known as Veteran's Day. World War 1 was known
as " the war to end all wars" but according to recent history it didn't happen that way,

Over the years Armistice Day was changed to Veteran's Day to honor all America's veterans for their
 patriotism, love of country and willingness to serve and sacrifice for the love and peace for their country.
Many men and women have sacrificed their lives for us. We should honor them and their families on this

For more information on this special occasion go to




                                   OCTOBER FUN
Tailgating is associated with football      but you don't have to be a tailgater or a football fan to enjoy
these recipes from "Mario Tailgates NASCAR Style", 
     but first he has a few grilling tips:

The main culprit for not producing beautifully browned and juicy hot dogs and brats is a grill that is too hot,
Mario says. Nothing is easier to serve at a tailgate than hot dogs and fresh or smoked brats. And nothing is easier
to screw up. The main culprit for not producing beautifully browned and juicy hot dogs and brats is a grill that
is too hot. Brats, sausages, and dogs all require a low-sustained heat and regular turning to be cooked through
and hold on to their juices, which is, after all, where the flavor is. Too high a heat, and they will char on the
outside before the inside is done. This also causes the skin to crack and all the goodness to seep out and sizzle
uselessly in the fire.

There are many different kinds of sausages and brats. Hot Cajun sausages, like andouille, are great on the grill
These are smoked, so they only need to be heated through. Italian hot and sweet sausages are also incredibly
good. Brats come in all kinds of flavors with varying degrees of heat. Some brats are smoked, and so only need
a quick stay on the grill. Others are fresh, and should be cooked longer.

This is the way they cook brats out at Lambeau Field before Packers games (and if anyone knows about brats,
it's those guys.) It requires placing a saucepan filled with beer, a little butter, and lots of sliced onions on the
grill. Put the brats in the beer bath and let them cook through. You then finish them on the grill for just
a minute or two to allow them to pick up some flavor. Serve with mustard (never ketchup) and some of the
beer-soaked onions and sauerkraut. It's important to know that the brats for this recipe are not pre-cooked
brats. Cooking those at Lambeau like eating your brat with ketchup. These are rookie mistakes, and you're
allowed to screw up one time, unless you cost the team the game.

Make sure you let everyone know that the brats and dogs are on the grill -- as great as they taste when they
are first cooked, that's how lousy and they are once they've rested for a while. They're dry and wrinkled and
need a lot of condiments to make them even remotely palatable.

Mario says:
Here are a couple of recipes for brats and sausages, two of my fave tailgate foods:
Brats are the universal tailgating food. I've found some version of them at every track I've visited. I've included
them in the main course section. but I've known tailgaters to eat them for breakfast, lunch, and, at Bristol where
the race is run at night, for a midnight snack. Keep in mind that the average brat does not fit easily into the average
hot dog roll, so keep your eye out for larger buns (no, I don't mean those buns). Serves 4.

- 4 to 8 brats, depending on the usual brat consumption of your crew
- 4 to 8 buns, depending on the number of brats you're grilling
- Mustard

• Grill the brats slowly over a medium fire. I like to leave one area of the grill cool, so if there are any flare-ups,
  I can move the brats there for safety.
• Cook the brats for 8 to 10 minutes, turning them as needed to keep from charring, until they are nicely brown
the outside and juicy inside.
• Serve in a bun with mustard.
                       * * * * * * * * * * * * * * * * * * * *
Sausage and Peppers
A classic Italian dish, though it's probably more popular here than in Italy. So much of the success of this meal
depends on the quality of the sausage. It would be worth it to investigate whether there is an Italian butcher in
your area that makes their own sausage. Try a few of the flavors. Just keep tabs on which are hot sausages and
which are sweet so there won't be any unpleasant surprises. Serves 6.

- 2 pounds Italian sausage, sweet and/or hot depending on your preference
- 3 tablespoons olive oil
- 2 red bell peppers, stemmed and seeded and cut into 1/2 inch strips
- 1 green bell peppers, stemmed and seeded and cut into 1/2 inch strips
- 1 yellow bell peppers, stemmed and seeded and cut into 1/2 inch strips
- 1 medium onion, cut in half lengthwise and then into thin slices
- 1 small fennel bulb, bottom trimmed, then cut in half lengthwise and then into thin slices
      (fennel is an herb that has seeds for seasoning and a bulb like root that is used as a vegetable.
            that has a licorice (anis) flavor. MP)

Prepare enough coals for a medium-hot fire. Arrange the coals
   so one side is medium and one side medium-hot.
• Arrange the sausages over the medium side. Cook, turning as each side browns, until they are cooked through,
   about 12 minutes.
• While the sausages are cooking, place a skillet, preferably cast iron, on the medium-hot side of the grill. Add
   the olive oil and the peppers and onion and cook, stirring frequently, until they soften, about 12 minutes.
• When the sausages are done, add them to the pan with the pepper and stir so the peppers pick up some of
   the sausage flavor.
• Serve immediately hot with some Italian bread and red wine.

  * * * * * * * * * * * * * * * * * * * * * *
Credit: Special to NASCAR.COM
Mario Batali is a renowned chef, restaurateur, television personality, and author of several cookbooks, including
"Mario Tailgates NASCAR Style".
    * * * * * * * * * * * * * * * * * * * *  * *                                            


 Oktoberfest is a German  beerfest. With the traditional words "O'zapft is!" - "the barrel has been tapped"- 
                                                         Octoberfest officially begins.

I have wanted to make a beef saurbraten but the instructions were complicated.  I found this and it looks easy.

Stew Beef Sauerbraten
Submitted by: Edwina Hoffer     (From

"This is the quickest and easiest way to make Sauerbraten that was handed
down by my grandmother. Our family has always used a pressure cooker.
However, a *Dutch oven or large pot may be substituted but this would increase
the cooking time."
Yields: 4 servings

2 tablespoons shortening
2 pounds cubed beef stew meat
5 cups water
1 cup white vinegar
1 teaspoon browning sauce
3 bay leaves
salt and pepper to taste
1/2 cup water
2 tablespoons all-purpose flour

1. Melt the shortening in a pressure cooker pot or Dutch oven, over medium-high heat. Add the
stew beef; cook, turning occasionally, until the outside is browned. Pour in the water,
vinegar and browning sauce. Add the bay leaves and season with salt and pepper to taste.
2. Close the lid on the pressure cooker and bring to full pressure. Adjust the heat as needed.
Once the pot comes to full pressure, cook for 15 minutes. Remove from the heat and release
the pressure according to the manufacturer's instructions. While the pressure is releasing,
mix together the flour and 1/2 cup of water in a cup. Pour this into the pressure cooker,
and cook over medium-high heat, stirring frequently, until thickened.


To cook on the stove top, use a Dutch oven and simmer for about 1 1/2 hours, or until meat can easily
cut with a fork. Mix together the flour and 1/2 cup of water in a cup. Pour this into the Dutch oven,
and cook over medium-high heat, stirring frequently, until thickened.


Football  really starts in September but the big state homecoming  game  is held at the same time the
 state fair is on going here in Raleigh.  What a traffic jam!!  I am already tired of it. ( I am so  not a sports fan! ).



          September 11, 2001 is a day in our lives and in the history of our country that will never be forgotten.
                                 A tribute to that day can be found at



Labor Day is celebrated the 1st Monday in September and generally means the end of the summer season. In my
opinion it extends into October. We still have time to include many outdoor activities, such as swimming, hiking
(if it's not too hot), camping, riding your sports vehicle, or cooking on the grill. (Lester's sport).

Labor Day historically signifies the end of summer back in the good ole days of the 1800s. Nowadays with daylight
savings time, the evenings are longer so our cookouts can last way past Halloween. Remember Lake Myers? We
can't do Lake Myers anymore but we can still cook out in our backyards and still have fun.

Randy sent me this recipe and Lester grilled it this past Labor Day weekend to surprise Brenda Proctor with his
culinary expertise during our impromptu Mini-Reunion.

Bacon-Mushroom Burger from
Serves: 6
6 slices bacon (about 3 oz.)
2 lbs. Ground Beef
1/4 cup plus 2 tablespoons onion, chopped
1/4 cup plus 2 tablespoons white mushroom, chopped
Salt and freshly ground black pepper to taste
Vegetable oil cooking spray

1. Cook the bacon over medium heat in a skillet until cooked by not crispy. Drain on paper towels and when cool
enough to handle, tear or chop into small pieces.
2. Combine the beef, bacon, onion, mushrooms, salt, and pepper in a large bowl. Using your hands, mix well.
Form into 6 patties. Refrigerate until ready to grill.
3. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should
be hot.
4. Grill the burgers for about 5 minutes. Turn and grill for 4 or 5 minutes longer for medium-well burgers.

MP: Side dishes:  the usual potato or macaroni salad, sliced tomatoes and fresh corn on the cob or maybe sautéed
asparagus seasoned with a dash of garlic powder, a sprinkle of parmesan cheese served hot or cold.  uuummm!

                                                     *     *     *     *     *     *     *     *     *    *
                                           SPECIAL DAYS IN SEPTEMBER THAT SHOULD BE REMEMBERED

Besides Labor Day, September has other days to be remembered such as VJ Day on the 2nd, Patriots Day on the 11th,
Constitution Day the 17th, US Air Force Birthday the 18th, POW/MIA Day on the 19th and Gold Star Mothers Day on the

2. VJ DAY: Japan signed formal surrender (1945). [MP. I remember that day. I was baby sitting my niece]

11. PATRIOTS DAY: Occurs on Sept 11, designated in memory of those who died in the September 11, 2001 attacks. It is a
discretionary day of remembrance. This day was originally celebrated in honor of the battles that began our fight for

17. CONSTITUTION DAY: On Sept 17, 1787 the Constitution was finally signed by 39 brave men who changed the course of

18. AIR FORCE BIRTHDAY: US Air force was established when W. Stuart Symington was sworn in as the first Secretary of
 the Air Force Sept. 18, 1947. Happy 60th birthday!!

19. POW/MIA RECOGNITION DAY: A day to honor returned POW'S and those still missing and unaccounted for from our
nation's wars and to remember it is our responsibility to stand behind those who serve our nation.

24. GOLD STAR MOTHERS DAY: A blue star designated a son or daughter was in military service. A gold star meant that a
son or daughter was lost in combat.

                                        I, too, have a special day this month. Happy Birthday to me! MP


Goodbye July and welcome August! Seems like July just started and August rushed in to take it's place. Still too
darn hot!!! Some kids are already in school because of the year round classes. I'm so glad my school days were from
September til the end of May!

It's a good time to have some cook-outs and Prez Randy has sent me some mouth-watering recipes from Kraft
food & family:

Grilled Bruschetta Chicken
             4 servings

1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing
over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing.
Refrigerate 10 min. to marinate. (MP: I like to marinate it at least an hour) Remove chicken from marinade; discard
bag and marinade.

GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.

TURN chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an
additional 8 min. or until chicken is cooked through (170ºF).

Serving Suggestion:
Serve with buttered egg noodles and grilled or steamed vegetables. (MP: A garden salad might be nice.)

Nutrition Info (per serving)
Calories 200
Total fat 7 gr
Saturated fat 2.5 gr
Cholesterol 75 mg
Sodium 280 mg
Carb 3 gr
Fiber 1 gr
Sugar 2 gr
Protein 28 gr

Honey Spice-Rubbed Pork Tenderloin
            4 servings

1/4 cup KRAFT CATALINA Dressing, divided
1 large pork tenderloin (1 lb.)
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. dry mustard
1/2 tsp. paprika
1/4 tsp. dried thyme leaves
1 Tbsp. honey

BRUSH 2 Tbsp. of the dressing over pork. Mix dry ingredients; rub onto pork. Let stand 10 min. or refrigerate up to
24 hours to marinate.

PREHEAT grill to medium heat. Place pork on grill; cover. Grill 20 min., turning occasionally.
MIX remaining 2 Tbsp. dressing and honey. Brush some of the honey mixture over pork. Continue grilling 5 to 10 min.,
turning and brushing with honey mixture until pork is cooked through (160°F.) Let stand, covered with foil, a few
minutes before slicing.

Serving Suggestion:
Serve with hot cooked rice and steamed vegetables. (MP: Or veggies of your choice, corn on the cob instead of rice, maybe?)

Nutrition Info (per serving)
calories 210
Total fat 7 gr
Saturated fat 2 gr
Cholesterol 65 mg
Sodium 260 mg
Carb 10 mg
Fiber 1 gr
Sugar 9 gr


Strawberry Shortcake is a good finish to these meals. My mother and grandmother did not use the yellow sponge
cakes that are popular today. They made biscuits but added a little sugar and vanilla to the batter. We also had

I am going to try the pork tenderloin the next time Di and Les have dinner with me !!  Les can do the grilling!


                                 FOURTH OF JULY 2007             

      "Hallowed be the day, forever bright its memory in the heart of the Nation.
                                                  Sing to it, poets;
                                               Shout to it, freemen;
               celebrate it with bonfires, parades, and triumphant assemblies"
                                                                  (Daily Alta California, 04 July 1855)

Our country came into being in many ways. Rebellion, acts of treachery, acts of heroism,
                     and many other occurrences between the defenders of the old order and the

supporters of the new---all of these marked the emergence of our nation.

In 1776 a committee of 5 was formed to draft a resolution to be free and
independent States and be absolved from all allegiance to the British Crown.

                1. Thomas Jefferson wrote the draft of The Declaration of Independence.
                2. Benjamin Franklin and John Adams made some corrections.
                3. On July 4, 1776, Church bells rang out over Philadelphia: The Declaration had been officially
                4. John Hancock was the first delegate to sign and the delegates from the
                    13 states signed in geographical order.
                5. Some delegates did not sign until August 2nd or later.
                6. Independence Day was not declared legal until 1941.
                7. There is 1 city in Indiana named Patriot.
                8. There are 30 places in U.S. named Liberty.
                9. There are 5 places in U.S. named America.
              10. Fireworks originated in China.

                        Enough of history! Let us celebrate this important day!
                                       Having fireworks? Please be careful!
How about a bbq? Chicken? pork? hamburgers? The choice is yours but here is a suggestion
: how about
strawberries on the side?

Randy sent me some strawberry recipes from The Old Farmer's Almanac.
                     These might be good for part of your 4th of July celebration.


              Skewered Fresh Fruit with Lemon Ginger Cream

1/2 pineapple   (MP's suggestion is to use canned pineapple chunks)
3 kiwifruit
12 large strawberries
1/2 melon
12 skewers*
1 cup low-fat sour cream
3 to 4 tablespoons sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon chopped ginger
fresh mint , optional
Cut pineapple into 12 chunks. Peel kiwi and quarter. Stem strawberries. Peel and cut melon into 12 chunks. Skewer
the fruit using one piece of each fruit per skewer. (If serving a crowd, portions and other fruits can be added)
Serve skewers on a platter with bowl of lemon ginger cream and mint.

Lemon Ginger Cream
In a small bowl, combine sour cream, sugar, lemon juice, lemon zest, and ginger. Mix well.

* MP's suggestion:
To do this easier arrange fruit on a serving plate instead of using skewers.

                                      Layered Strawberry Dessert

Yield: 8 servings
Kids adore this. The contributor says this delicious combination of strawberries and pineapple serves eight, but our
tester witnessed four kids, all of them under the age of ten, devouring an entire recipe.

2 packages (3 ounces each) strawberry-flavored gelatin
1 cup boiling water
1 package (16 ounces) frozen sliced strawberries, thawed and drained
1/2 cup chopped walnuts
2 cans (8 ounces each) crushed pineapple, drained
1 carton (16 ounces) sour cream (low fat is ok)
In a medium-size mixing bowl, dissolve the gelatin in the boiling water. Let cool until slightly thickened.

Divide the gelatin between two bowls. Set one in the refrigerator. Add the strawberries, walnuts, and pineapple to
the other bowl, then pour into a 2-quart mold or square baking dish. Stir well. Place in the freezer for 30 to 40
minutes or until set. Remove from the freezer and smooth the sour cream over the gelatin. Pour the remaining
refrigerated bowl of gelatin (if set add a little boiling water to unset it) over the sour cream and place the mold in
the refrigerator until the gelatin is completely set.

    (I, personally, have not prepared these recipes but I will in the future.)

                                                    Happy Father's Day

Father's Day is celebrated on the 3rd Sunday in June. and  this year it is the 17th.  This is a special
day to honor all Dads, to let them know how much they are appreciated and loved.   A phone call, a
letter, a video or e-mail would be very much welcomed by those Dads who cannot not be home on this
special day.

Anyone can be a father, but it takes someone special to be a DAD.

Roses are the official flower on Father's Day, red for fathers who were still living and white
for those who have passed on.

Father's Day is celebrated in many countries and of course dates and customs vary.  Australia
celebrates in September and Finland celebrates in November. It doesn't really matter when this day
is celebrated so long as dad, or other father figures, such as granddads, uncles or stepfathers and
even a big brother, are honored.

                    Things Dads say:
                                 * Don't as me, ask your mother
                                 * This will hurt me a lot more than you
                                 * We're not lost. I'm just not sure were we are
                                 * When I was your age .......
                                 * I love you
                                 * Now you listen to me
                                 * As long as you live under my roof, you'll live by my rules
                                 * Because I said so
                                 * If I told you once I told you a thousand times
                                 * I love you
    The role of father is often relegated to a secondary status as compared to a mother.
    But all of us know that father is just as important for a child as the mother is.
Randy sent me this recipe from and I think it would be a good tasty dish for Dad
and family.

30-minute garlic shrimp with pasta

        1 box (16 ounces) angel hair pasta
        1 tablespoon olive oil
        1 small onion, finely chopped
        3 cloves garlic, minced
        2 teaspoons fresh oregano (see Village Tip, below)
        1 teaspoon dried basil
        1/2 teaspoon crushed red pepper flakes
        1 cup white wine or chicken broth
        1 pound shrimp, peeled and deveined
        1 lemon, cut into 6 wedges

Prep Time: 15 minutes
Cooking Time: 10 minutes
Serves 4


        1. Cook pasta according to package directions.
        2. Meanwhile, in a large skillet, heat olive oil over medium-high heat; add onion and garlic.
Cook, stirring,  until light golden, about 3 minutes. Stir oregano, basil, red pepper flakes and wine into
onion mixture.  Bring sauce to a simmer; cook, stirring occasionally, for 3 minutes.
       3. Add shrimp to skillet; cook just until shrimp become firm and pink, about 3 minutes. Drain
pasta in a  colander; transfer to a large serving bowl
      4. Add shrimp mixture to pasta; toss lightly to mix. Squeeze juice of 2 lemon wedges over top.
Serve hot;  pass remaining lemon wedges on the side.
         Per serving: 543 Cal.; 34g Protein; 6g Fat (1g saturated); 87g Carb.; 200mg Sodium; 168mg
Chol.;  4g Fiber

Village Tip
     If there's no fresh oregano handy, you can use 1 teaspoon dried oregano instead.
                     !! Enjoy!!
Happy Father's Day

                                                 NATIONAL FLAG DAY

Who really remembers Flag Day? It sort of slides by every ones memory  -- " I guess we should really put up a flag, maybe
next year".

June 14th is Flag Day. The history of this day can be found at This website is dedicated to the
FLAG OF THE UNITED STATES OF AMERICA. As you read the articles on this site you will find how Flag Day was believed to
have originated in Wisconsin by a school teacher to observe June 14th, the day the Stars and Stripes was officially
adopted, as Flag Birthday. As time passed many other people and organizations adopted this date. It was officially
established by President Woodrow Wilson in 1916 and in 1949 President Truman signed an Act of Congress designating
June 14th of each year as National Flag Day.

Pictured here are 2 of the historic flags:

The first US Flag had 13 stars.   NC was the 12th star being added November 21, 1789.


The present day Flag has 50 stars.  Hawaii was the 50th star being added August 21, 1959.

         FYI: Why is the Flag Patch "backwards" on Military uniforms?
The regulation states that when authorized for application to the proper uniform the American flag patch is to be worn,
right or left shoulder, so that “the star field faces forward, or to the flag’s own right. When worn in this manner, the
flag is facing to the observer’s right, and gives the effect of the flag flying in the breeze as the wearer moves forward.
The appropriate replica for the right shoulder sleeve is identified as the ‘reverse side flag’.
                                                                                                          This info came from the above mentioned web site.

                  MEMORIAL DAY
                                                                                                                                                                Photo by Corey Rehburgs

March 30th is the traditional Memorial Day. It is now observed on the last Monday in May for the convenience of a 3 day
weekend. I am one of many who wish this observance was returned to the traditional day. I guess, being a military wife,
I am more aware of how this day is ignored.

Memorial Day is supposed to honor those who gave their lives for our freedoms. I remember parades and speeches and
going to the cemetery. Now we have stores and car dealers advertising special sales. Is that how we honor those who
paid the ultimate price? I found a web site that shares my feelings


Did you know that Taps, the music played by a bugler at military funerals, has words?  They are not
"official", but, I think they are appropriate.  Here are 2 of 7 verses: 

                                                 Day is done,                     Go to sleep,
                                                 gone the sun,                   peaceful sleep,
                                                 From the hills,                 may the soldier
                                                 from the lake,                  or sailor,
                                                 From the skies.                God keep.
                                                 All is well,                       On the land
                                                 safely rest,                      or the deep
                                                 God is nigh.                     safe in sleep.

Please note:

I apologize for not remembering to honor Armed Forces Day on May 19. I apologize because all service men
and women deserve their special day! This day was established by President Harry S. Truman to thank our
many military members for their patriotic service in support of our country.
                                                                                                               Mama Pat



The second Sunday in May is when we show our love for our Mother. {We should do it more often}. We didn’t
always agree with her but as we grew older we realized she really knew what she was talking about.

This year Mother's Day is May 13. In the UK Mothering Sunday is celebrated on March 18.

How do you celebrate Mom's day? When I was young we all gathered at my grandparent's house. Everyone
helped in the kitchen, cooking, setting up tables, older kids {me} taking care of the young'uns. The men were
in the yard, smoking, checking out the cars and talking about the weather, the gardens, politics, and the news.

After the delicious food was eaten, the babies were put down for a nap, older kids were outside playing games
while the grown ups had a quiet time or played cards. Money was scarce in those days so the Mom's usually
got something special that they would not get for themselves.

Now-a-days we go to a restaurant, movie or rent a dvd. The gifts are more extravagant: a diamond necklace
or bracelet or earrings, a faraway vacation, a night on the town which includes dinner at a fancy restaurant,
movie, maybe a trip to the beach, mountains or a cruise. I really think I like the "old days" better as we
spent more time with family.

However you celebrate this day I hope you will make it special . 


This recipe was submitted by Berry Hamrick

The Daily Encourager Special: Easter Story cookies
David Langerfeld
Apr, 7 2006

Easter Story Cookies

You need:
1 c. whole pecans
1 tsp. vinegar
3 egg whites

Pinch salt
1 c. sugar

Zipper baggie
Wooden spoon

Preheat the oven to 300 degrees F. Place the pecans in a zipper baggie and let the children beat them with the
wooden spoon to break them into small pieces. Explain that after Jesus was arrested, the Roman soldiers beat
him. Read John 19:1-3

Let each child smell the vinegar. Put 1 tsp. vinegar into a mixing bowl. Explain that when Jesus was thirsty on the
cross he was given vinegar to drink. Read John 19:28-30

Add the egg whites to the vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read
John 10:10-11

Sprinkle a little salt into each child’s hand. Let them taste it and brush the rest into the bowl. Explain that this
represents the salty tears that were shed by Jesus’ followers and the bitterness of our own sins. Read Luke 23:27

So far, the ingredients are not very appetizing. Add the 1 cup sugar. Explain that the sweetest part of the story
is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalms 34:8 and John 3:16

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white
represents the purity in God’s eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3

Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents
the rocky tomb where Jesus’ body was laid. Read Matthew 27:57-60

Put the cookie sheet in the oven, close the door and turn oven OFF. Give each child a piece of tape and seal the oven
door. Explain that Jesus’ tomb was sealed. Read Matthew 27:65-66


Explain that they may feel sad to leave the cookies in the oven overnight. Jesus’ followers were in deep despair
when the tomb was sealed. Read John 16:20 and 22

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies
are hollow! On the first Easter Jesus’ followers were amazed to find the tomb open and empty. Read Matthew 28:1-9




A man of mystery! He was born into a family of wealth. He supposedly died on March 17. It is believed he was taken
prisoner by Irish raiders. He escaped and worked as a sheppard and turned to his religion, becoming a devout Christian
and eventually becoming a priest.

SLIANTE: An Irish toast
         May you have
           warm words
        on a cold evening.
          A full moon
       on a dark night,
        and the road
       downhill all the
      way to your door.


The shamrock, which was also called the "seamroy" by the Celts, was a sacred plant in ancient Ireland because it
symbolized the rebirth of spring. By the seventeenth century, the shamrock had become a symbol of emerging Irish
nationalism. As the English began to seize Irish land and make laws against the use of the Irish language and the practice
of Catholicism, many Irish began to wear the shamrock as a symbol of their pride in their heritage and their displeasure
with English rule.

The original Irish name for these figures of folklore is "lobaircin" meaning "small-bodied fellow". They were known for
their trickery, which they used to to protect their "pot o-gold".

Did you know that Chicago is famous for dyeing the Chicago river green? That tradition started in 1962.

Go to for more info on Ireland and St. Patrick's Day.

            Randy has been sending me recipes from different cooking web sites that he likes. 
Here are a few of them: ( The orange chicken really sounds great)

                        Orange Chicken and Snow Peas from



2 skinless boneless chicken breast halves
  cut into 1/4-inch strips
1/2 cup reduced sodium chicken broth
3 tbs soy sauce
2 tbs dry sherry or orange juice
2 tbs hoisin sauce
1 tbs cornstarch
1 tsp finely grated orange peel
2 tbs  vegetable oil
1 red bell pepper cut into thin strips
2 cups snow peas, trimmed (6 ounces)

1. In a medium bowl, stir together the chicken, broth, soy sauce, sherry, hoisin sauce,
    cornstarch and orange peel.  Let stand at room temperature for 10 minutes.

2. Heat a large nonstick skillet or wok over medium-high heat;  add the oil. When the
    oil is hot, transfer the chicken to the skillet or wok  with a slotted spoon,
    reserving the marinade.  Cook the chicken, stirring quickly and briskly (stir-frying),
    until opaque, about 2  minutes.  Add the red pepper and snow peas;  stir-fry
    for 2 minutes.

3. Stir the marinade to blend; pour over the chicken and vegetables. Stir-fry until
    the sauce thickens, about 5 minutes longer.

    Serves 4

Per serving: 179 Cal.; 15g Protein; 9g Fat (1g saturated); 10g Carb.; 926mg Sodium;
    32mg Chol.; 2g Fiber

Be sure to wash the orange thoroughly before "zesting" (removing the orange part of the peel).
       For easiest zesting, run a fine grater or microplane diagonally (not horizontally) across the
      orange skin. Don't grate too hard, or you'll also get the bitter white pith below the zest.

Quick & Creamy Chicken Stew from

3/4 lb. small red potatoes (about 8) quartered
2 tbs. water
1 tbs. oil
1 lb. boneless, skinless chicken breasts, cut
        into bite-size chunks
1 can (10-3/4 can condensed cream of chicken
1/4 cup Kraft Zest Italian dressing
2 cups frozen peas and carrots
1/2 cup sour cream

Place potatoes and water in microwaveable dish:
cover with lid.  Microwave on high 7 min. or until
fork tender.  Meanwhile, heat oil in large sauce
pan on medium heat.  Add chicken; cook 7 min.
or until browned, stirring occasionally.

Add potatoes, soup, dressing and vegetables to saucepan.
Bring to boil; cover.  Reduce heat to medium-low; simmer
3 min. or until chicken is cooked through and vegetables
are heated through.


Stir in sour cream; cook 1 min. or until heated through, stirring

Per Serving: Calories 430: Total Fat 20g;Sat. fat 6g;
Chol. 95mg; Sodium 1000mg;  Carbs. 29 g; Fiber 4g;
Sugars 5g; Protein 31g

Healthy Living

Trim 70 calories and 8 grams of fat per serving by preparing with
 reduced fat cream of chicken soup, KRAFT Light Zesty Italian
 Reduced Fat Dressing and BREAKSTONE'S Reduced Fat or
 KNUDSEN Light Sour Cream.

Traditional beef stew takes about 1 hour and 15 min. to prepare.
Our version can be ready in 25 min., saving you 50 minutes!

Randy just sent this one from

Baked Pork Chops with Onions


     1/2 tbs. oil
     4 pork chops
     1 large onion, sliced
     1 green bell pepper, sliced
     1 large can tomatoes with juice


Preheat oven to 350 degrees
Fry pork chops lightly in oil for about 3 minutes
Arrange pork chops in lightly greased casserole dish.
Place onion and pepper over pork chops
Pour tomatoes with juice over the pork chops.

Cover with foil and bake for 15 to 20 minutes.

Mama Pat's note:  For more flavor use tomatoes
that are flavored with basil, garlic and oregano.


                                   HAPPY NEW YEAR



                                       To look for previous recipes posted in 2006, click here.


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