After a long period of silence, I wrote another poem today. I don’t know what it is, but sometimes I really want to write, and have no words. Other times, like today, the words just roll out. This poem comes at what I hope is the end of many years of a difficult healing process. I hope you will sense my joy.
I must apologize for taking so long to report back to you concerning my very first mission trip. Please forgive me. You have faithfully supported me in prayers, funding and much joy. Thank you so much!!
Photos from my trip are posted online here, at the Kodak Gallery . Please register (free, no obligation), then enjoy the pics.
I have a Returning Report for you, but my web site is under some renovation, and I don’t currently have the ability to upload the file for you! My sincere apologies!
This, too, is one of my mom’s recipes. This is one of my favorites!
Ingredients: 3 cups sugar 1/2 cup evaporated milk or 1 cup milk 1 tsp vanilla extract 1 cup chopped pecans 1 cup chopped dates
Boil sugar and milk to 236º (soft-ball stage) Add vanilla extract, nuts, and dates Cool slightly (5 minutes) Beat till stiff Shape into roll in wax paper Regrigerate for AT LEAST 2 Hours Slice and serve cold.
Double recipe can be made in 4-quart pot. Coconut can be substituted for a portion of the dates
I got this recipe from my mom, Peggy Ward, as I did Mrs. Zapata’s Pralines. These, too, are a favorite Christmas candy. BE SURE TO READ the recipe all the way through before beginning!
Make fondant several days in advance. Stuff dates with fondant and dust with powdered sugar.
Fondant: 2 cups sugar 2 Tbsp light corn syrup (or 1/8 tsp cream of tartar – she used syrup) 1 1/2 cup boiling water
Cook ingredients in deep, 2-quart saucepan. Stir over low heat until surgar dissolves, then bring to boiling. Cover and cook 3 minutes; uncover and cook, WITHOUT SITRRING, to soft-ball stage (238º).
Wipe sugar crystals from sides of pan several times during cooking with fork wrapped in damp cloth.
Immediately pour on platter or porcelain table top rinsed with very cold water. Do NOT scrape pan. cool until fondant feels only slightly warm to touch; do not move during cooling.
Scrape fondant from edge of platter toward center with spatula or wooden spoon. Work with spatula until creamy and stiff, then knead until smooth and free from lumps. If very stiff, knead only a small amount at a time. Wrap in waxed paper and place in covered container to ripen at least 24 hours. May be kept in refrigerator 3-4 weeks.
Shape into 1″ x 1/4″ cylinders. Stuff pitted dates. Fondant may be dipped in chocolate.
My Grandmother Scott worked in a Mexican Mission in Dallas, and her Mexican interpreter and co-teacher was Mrs. Zapata. I met her or her children once. These are Mrs. Zapata’s wonderful pralines with my mom’s comments. Mother liked to make these at Christmas time. Maybe I’ll try to make them this year. I have a candy thermometer now. BE SURE TO READ the recipe all the way through before beginning.
Ingredients: 2 1/2 cups evaporated milk 5 cups sugar 1 tsp. cinnamon 1/2 stick butter or margerine 1 tsp. vanilla extract
Mix (except for the vanilla) and start cooking as you would fondant (see Stuffed Dates). Cook to soft ball stage (236º) Remove from heat — cool 1 minute. Add 1 tsp. vanilla extract Beat with electric beater till creamy. Pour by spoonfuls over whole pecans (2 or 3 in each piece)
“I put large sheet of heavy-duty aluminum foil on the cabinet. Arrange pecans on it while candy is cooking, then it is easy to remove candy even if it is a little soft or a little hard.
“It takes a LONG time for this to cook – when it gets thick you should control heat to keep a very slow boil and stir the bottom slowly but frequently. It burns easily. The more you stir, the grainier it gets, but you have to stir to prevent burning.
“Good luck - “Sugar is pretty expensive for experimenting and this goes wrong easily. It takes practice.”
I heard this little bit of advice a number of years ago, and it still seems to be good! When considering whether or when to replace something, follow these few little “rules”. Use it up. Repair it. Wear it out. Make it do. It’s not financially wise to just go out and buy whatever we feel like. We need to stop, evaluate, then make wise choices. There are times these little rules won’t apply, but many times they will save us time, money, and much embarrassment. They can help free us up to spend our resources in ways we truly desire to. Let’s plan for the long haul, not just the immediate crises.
Blessings to you!
This is a “recipe” I received from a friend when I got married (1968). I know times have changed, but people have not, so I figure this is just good advice for interpersonal relations!!
“Preserving a Husband”
Some women keep their husbands constantly in hot water; others freeze them; a goodly number roast them; a few just put them in a stew; others keep them in a pickle. It cannot be supposed than any husband will be a good man aged this way, but they are really delicious when properly treated.
Don’t keep him in a kettle by force, as he will stay there himself if proper care is taken. If he should splutter and fizz, don’t be anxious, some husbands do this. add a little sugar in the form of what confectioners call “kisses”, but no vinegar or pepper on any account.
A little spice improves him, but it must be used with judgement. Do not try him with something sharp to see if he is becoming tender. Stir him gently awhile lest he lie too long in the kettle and become flat and tasteless.
If you follow these directions, you will find him very degestible, aggreeing nicely with you, and he will keep as long as you want him. …It’s worth trying, isn’t it?
This dish is a generational tradition in my family, and we all love it!!
MIX the jello with the heated cherry juice (drained from the cans)
Make cream cheese balls & add before jello is set:
Photos of the Memorial Gathering for my father’s passing. (I’m the lady in the turquoise top.) I’m learning to trust Almighty God day by day.