Category: Did You Know? by Joyce Word

The weather this past week has been a doozy. I went from mild and balmy to totally icy in just a couple of days, and Texas isn’t in nearly as bad a shape as many of the northern states. The temperature here at my house was a very cool 17ºF, on Friday morning. None of my pipes were frozen mostly due to all the work that was done a couple of years ago. The only problem I encountered was that I had hot and cold water all over the house except the kitchen, it had only hot water! That worked OK as the RO system was working fine. Finally, around 3:30 in the afternoon when the sun was on that side of the house, the pipe thawed out and I had water again. I went out and checked and the pipes were well wrapped. Needless to say, on Friday night, that faucet stayed on with just a fine trickle of water.
This Christmas started out as being a very quiet one, that didn’t last for long! We are actually celebrating on Monday and what began as a small get-together mushroomed into being about 15 to 18 people! As it turns out, I will probably have all four of my children and their spouses, two or maybe three of my grandsons and their families and several friends of the family. We will be serving Mexican Food, as it’s something fairly simple and goes a long way.
Saturday evening, I will go to church in town with my sister and her husband, and then we will go to her house for supper and exchanging of gifts. It will be just the three of us and it has become our tradition, as we have done it almost every year since I’ve been here! We enjoy it so much. For several years, we went to the little country church for Midnight Mass, but since Covid, all Christmas Eve Masses are in town.
Are you planning a get-together, open house or party for New Year’s Eve? If you are, here are a few recipes for dips and some cheese balls if that is what you care to serve.
Italian Dip
2 blocks cream cheese (8-ounce size)
½ cup sour cream (if desired)
1 package Good Seasons® Italian, Zesty Italian or Garlic dressing mix
2 tablespoons grated Parmesan cheese
Beat cream cheese until smooth, beat in sour cream (if used), add dressing mix and Parmesan cheese. Stir together until well mixed.
Chalupa Dip
2 cans (16-ounce size) refried beans (your choice, with or without jalapenos)
1 package taco seasoning mix
3 large avocados (or a package of ready made guacamole)
1 tablespoon lemon or lime juice
1 clove garlic, very finely minced
2 cups sour cream
¼ cup mayonnaise
¼ cup picante sauce (mild medium or hot)
3 to 4 cups finely shredded lettuce
2 small tomatoes, diced and drained well
4 or 5 green onions, sliced thinly, including tops
1 can sliced ripe olives
2 cups shredded Longhorn style cheese or Monterrey Jack cheese
Mix taco seasoning into the refried beans. Spread into a 9×12 clear glass baking dish or onto a large sandwich tray with sides (10 to 12-inch glass cake plate with sides about ½ inch deep). Mix together the avocados with the juice and garlic to make guacamole or spread the package of ready-to-eat guacamole over the beans. Mix together the sour cream, mayonnaise and picante sauce, spread over the avocado mixture. Top with remaining ingredients in order listed. Chill before serving. Serve with tortilla chips
Hidden Valley Ranch Cheese Ball
½ cup mayonnaise
½ cup milk
1 package Hidden Valley Ranch Dressing mix
8-ounces sharp cheddar cheese, shredded
1 package cream cheese (8-ounce)
Toasted almonds or pecans, very finely chopped.
Mix together milk, mayonnaise and dressing mix. Set aside. Have cheese at room temperature for at least one hour. Beat cream cheese thoroughly with electric mixer until smooth. Beat in shredded cheese and dressing mixture. Pack into small bowl which you have lined with plastic wrap. Chill in freezer for 30 minutes. Lift out of bowl with plastic wrap and shape into ball. Roll in chopped nuts.
French Dressing Dip
1 package (8-oz) cream cheese, softened
1/3 cup Kraft French Dressing
2 tbs. catsup*
2 tbs. mayonnaise
2 teaspoons very finely chopped or grated onion
Beat the cream cheese until smooth, and then beat in the French dressing, catsup, mayonnaise and onion until well mixed. Chill before using to allow flavors to blend. Serve with chips.
This is a very good basic dip that also makes a great shrimp dip. *For shrimp dip, I added about a teaspoon of Worcestershire sauce and in place of the catsup, I used an equal amount of the bottled chili sauce and added a couple of teaspoons of prepared horseradish. For shrimp dip, drain and rinse a small can of shrimp, dice finely and stir in with the rest of the ingredients.
Dill Pickle Cheese Ball
1 package (8-oz) cream cheese, softened
¾ cup shredded cheddar cheese, divided use
½ cup shredded mozzarella cheese
¼ cup finely chopped dill pickle, or ¼ dill pickle relish
1½ teaspoons pickle juice
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon salt
Coating:
4 to 5 slices bacon cooked and crumbled (thin sliced bacon)
¼ cup shredded cheddar cheese
1 Tbs. finely chopped fresh dill
In a large bowl, beat cream cheese until smooth; then add the remaining ingredients until well combined and shape into a ball.
In a shallow bowl or plate, mix the bacon, cheese and fresh dill, and roll the cheese ball in this mixture until well coated. Chill before serving.
(Make ‘mini’ cheese balls, about ¾-inch in diameter; roll in the mixture and use a pretzel stick in each one to serve. (They need to be one-bite size, I made mine the size of a walnut and they were too big and my friends ended up having to spread them on chips).
Here’s wishing all my friends and readers a very healthy, happy and prosperous New Year. God bless you and be safe if you’re traveling!

By ANTON RIECHER
The Devine City Council held two closed executive sessions during its regular meeting Dec. 13 – one to discuss a possible settlement regarding city efforts to condemn three Devine Municipal Airport hangars and another to review applications for city administrator.
No action was taken following either closed session.
In November the council voted to condemn hangars 8, 8A and 10 by means of eminent domain. The formal motion refers to acquisition for “the Public Use of Designing, Developing, Constructing, Enlarging, Extending and Improving the Devine Municipal Airport.”
More than 27,715 square feet of hangar space is involved in the action.
The council also voted in November to advertise in professional publications for a new city administrator. City Administrator John Vidaurri resigned effective October 22, 2021, leaving city secretary Dora Rodriguez to step into his vacated role on an interim basis.
The city is seeking candidates with five years’ experience as a city manager or administrator who also hold a bachelor’s degree and degrees in public administration, management or business.
In other action, the council asked city attorney Thomas P. Cate to draft an amendment to the city’s alcoholic beverage ordinance based on the discussion among the council members.  The draft motion was made by District 4 council member Josh Ritchey and seconded by District 5 council member Debbie Randall.
Mayor Cory Thompson said the current ordinance restricts alcoholic beverages within a 300-foot radius of schools and church. However, downtown Devine is all but officially dry due to an overlap of these radiuses often surrounding churches that are no longer in use.
“I’m often getting requests from business owners who want to sell alcohol but are located within these zones,” Thompson said.
City staff has been unable to find any official reason why the council chose to enforce a standardized 300 foot radius for these locations back in 1976, he said. Whereas modern minutes record the council’s action in detail, older minutes tend to be brief and uninformative, Thompson said.
Today, the ordinance is often not enforced 100 percent, particularly during events such as the Fall Festival or October Fest. Thompson noted that the Veterans of Foreign Wars chapter is within 100 feet of school property.
“For the most part I would like to see the ordinance go away but there are certain points I’d like to keep,” he said.
In particular, the mayor wants to keep the official closing time at 1 a.m. He also wants to continue requiring application for city permits to serve alcohol.
An addition that Thompson proposed to the ordinance is no glass bottles on public property. Alcohol would be allowed but containers must not be obviously displayed.
“Places like Marble Falls or parks in Travis County alcohol cannot be visible,” Thompson said. “If the beer can is in a coozie no one has a problem. On the other hand, no one wants to see an open ice chest.”
Noting that the ordinance had previously been amended in 1981 and 1990, Thompson said it has always been an “ever evolving document.”
“We can always readdress this,” he said.
In other discussion about ordinances, the council tabled action on fence restrictions under consideration by the planning and zoning commissioners. In particular, Randall expressed concern about fences that obscure traffic by being too tall, too close to the corner or opaque.
Some board fencing makes it impossible to see the cars waiting at stop signs at certain intersections, Randall said. Ritchey said he would like to see any new ordinance focus on safety factory rather than the style of fencing.
“Lots of stuff in their now is not palatable to a lot of folks, including me,” he said.
The council also discussed new code requirements regarding the collection of solid waste. Randall said she was in favor of requiring homeowners to promptly collect their waste containers after trash has been collected. 
She said an impromptu survey via Facebook that she conducted found that most people would support rules to get the containers out of the street and off the curb. However, some folks simply replied “just let people be,” she said.
Thompson said leaving the containers in the street often restricts the flow of traffic on narrow residential streets. Also, maneuvering around the containers can make exiting driveways more hazardous.
The council took no action but asked Cate to draft changes for a future vote.
Misty Thompson of Thompson Houston Real Estate addressed the council about obtaining an extension on master plan approval at the 13.71-acre Cactus Flats subdivision. The council granted a three-year extension.
“We were not aware there was a time limit,” Thompson said. “Approval was only good for three years.”
To date only four houses have been built in the subdivision.
Also regarding subdivision development, the council approved a $103,693 road construction project for Shaver Street between West Davis Avenue and Kempf Street. The council voted 4-0 to approve based on a motion by Ritchey.
The council voted to make a correction in an earlier proclamation in honor of National Wreaths Across America Day on Dec. 17. Among the 3,702 participating locations across the country Devine was represented by the Devine Current Events Club, not the Devine Garden Club.
Business woman Brittany Sullivan-Ott offered the city council a deal during its regular meeting, offering to pay to repaint two sadly faded “Welcome to Devine” signs.
“It’s very faded in my opinion,” she said. “I’m tired of driving by it.”
Repainting the signs will cost $1,500 apiece, she said. Her only stipulation was to add the logo of her two businesses – C&R Grill and Alamo Truck Accessories – to the refurbished signs.
Other than that, Sullivan-Ott asked only for help installing the replacement signs. Both signs are located on Devine ISD property.
The motion by District 4 council member Josh Ritchey, approved 4-0 by the council, puts a four year limit on the new signs. Once expired Sullivan-Ott can replace them again or turn the honor over to some new willing entrepreneur.

This week wasn’t particularly busy for me…I didn’t get a lot of personal stuff done, but I attended/helped with a funeral, and a friend came by and helped me get some yard decoration up and running. Several years ago, my daughter gave me one of the “Star Shower” light displays, and we set that up and it’s looking great…great enough, in fact that I decided that two of the families on my Christmas gift list would be getting one as a gift. I managed to get to Cuero Saturday and shopped at HEB and WalMart and got quite a bit done, and then Sunday I went the other direction to a Walmart and got a little more finished. Monday, I will head to the bank and get cash for gift cards for a few more on my list. Meanwhile, I got to talk to one of my daughters and we settled what I would be doing on Christmas Day! She and her husband will be here with me. Since we no longer have Midnight Mass at our little country church, I will be able to go to early Mass and we will have the whole day together. It has been quite a while since we’ve been able to do this, and I am really looking forward to our visit.

Continue reading “Ten Days…. not much time left”

This, my first column of the last month of this year, is actually going to be in the paper on the 81st anniversary of one of the worst days of infamy our country has known, and like the day of airplanes being flown into the twin towers, it will never be forgotten. This day, of course is December 7, 1941, when Japanese bombers began strafing Pearl Harbor and destroying so many of our war ships and the base where these planes were stationed. It also took an almost uncountable number of lives. The battleship Arizona is one of the most awesome places that I have ever visited. When I went to Hawaii several years ago, each time we went off or onto the Island we passed that museum. We did a tour of it one afternoon and I still get chills when I think of the horror of what went on at that time.
It is time to start thinking about making cookies for Christmas. If you have the time, it is really fun to make cookies with your children and grandchildren! The simplest way to do that, I have found is to make up the dough one day and then have them over the next to cut out and bake cookies. Most of these recipes can be rolled into balls the size of unshelled walnuts before putting them on the cookie sheets; they then will come out pretty much all the same size. When I want to make cookies, I usually will make up three or four batches of dough on one evening and then bake cookies the next evening. This seems to work really well, at least for me. In fact, you can then bake as many or as few as you want, you don’t have to bake up the entire batch of each dough, and then, you have fresh baked cookies when you have company coming over for coffee!
My son and daughters remember very well when my grandmother would come over and “spend” with us a few days, especially at Christmas. She would help me make ‘anise’ cookies and we would always have a very good time!
Applesauce Spice Cookies
1 cup shortening
2 cups sugar
2 eggs, beaten
3½ cups flour
1 teaspoon cinnamon
½ teaspoon ground cloves
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 cup thick, unsweetened applesauce
1 or more cups of mixed candied fruit
¼ cup flour
Preheat oven to 375ºF. Cream shortening and sugar together. Beat egg, add to creamed mixture and blend well. Sift flour, cinnamon, cloves, salt, baking soda, and baking powder together and add alternately with the applesauce to creamed mixture, with flour being added first and last. Dredge the candied fruit in the ¼ cup flour and stir into the dough. Drop by teaspoonfuls onto well greased cookie sheets. Bake 375ºF for 12 to 15 minutes.
This recipe goes by many names, including Ranger Cookies and a couple of other ones as well. They are always delicious, and this recipe is from my Mother’s aunt. It is written out just as she had it in a small cookbook that a group put together for one of our family reunions.
Good Cookies
1 cup shortening
1 cup granulated sugar
1 cup brown sugar
2 eggs
½ teaspoon salt
2 teaspoons vanilla
2 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
2 cups oatmeal
2 cups crisp rice cereal (i.e. Rice Crispies)
1 cup coconut
Preheat oven to325ºF. Cream shortening and sugar very well, add eggs, salt and vanilla. Beat well until blended. Add flour sifted with soda and baking powder. Fold in oatmeal Rice Crispies and coconut. Make a ball about the size of a large marble. Place on greased cookie sheet and flatten with glass dipped in sugar*. Bake for 12 to 15 minutes or until lightly browned. *Lightly spray glass with nonstick spray or rub a light coat of cooking oil on it, then dip in sugar, flatten a couple of cookies, dip in sugar, repeat until all cookies on baking sheet are flattened.
Delicious Oatmeal Cookies
¾ cup butter or margarine
½ cup granulated sugar
1½ cups brown sugar, firmly packed
2 eggs
1 teaspoon vanilla
1½ cups sifted flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
2½ cups quick-cooking oats
1 cup pecans
1 cup coconut (optional)
Preheat oven to 375ºF. Cream butter and sugars thoroughly; add eggs and vanilla. Sift together the dry ingredients and stir in until well mixed. Add the oatmeal, pecans and coconut (if used). Drop dough by spoonfuls on lightly greased or sprayed baking sheets. Bake for 12 to 15 minutes. Cool thoroughly, store in tightly covered container.
Snickerdoodles
4 tablespoons granulated sugar
2 tablespoons cinnamon
Mix together and set aside
2 cups shortening (I use 1 cup shortening and 1 cup margarine)
.3 cups granulated sugar
4 eggs
5½ cups flour
4 teaspoons cream of tartar
2 teaspoons baking soda
1 teaspoon salt
Thoroughly cream together the shortening, sugar and eggs. Combine the flour, cream of tartar, baking soda and salt. Mix into the shortening mixture. Mix well and chill dough overnight. Shape into walnut sized balls; roll each one in cinnamon/sugar mixture. Place 2-inches apart on ungreased cookie sheet and bake at 350ºF until lightly browned, but still soft. They will puff up and then flatten out.
The following sugar cookie recipe is really great as it does not have to be refrigerated before cutting and baking. To decorate, use the cookie paint recipe and paint the cut out cookies before baking. If desired, sprinkle colored sugar to match the paint.
Sugar Cookies
1 1/3 cups shortening
2½ cups granulated sugar
4 eggs
2 tablespoons milk
2 teaspoons vanilla
6 cups sifted flour
1 teaspoon salt
4 teaspoons baking powder
Preheat oven to 375ºF. Thoroughly cream together shortening, sugar, eggs, milk and vanilla. Add combined dry ingredients and mix thoroughly. Roll out 1/8 to ¼-inch thick on lightly floured* board and cut with cookie cutters into desired shapes. Place on ungreased cookie sheet, sprinkle with granulated sugar (if you did not previously paint them,) and bake for 8-10 minutes or until lightly browned.
Cookie Paint
Evaporated milk
Liquid or paste food coloring
Plastic egg carton
Small, inexpensive craft paint brushes
Decorative sugars, nonpareils, etc.
Pour about 1 to 1½ tablespoons of the milk into each of several of the cups in the egg carton. Add a few drops of coloring or paste to each on until desired color is reached. Paint unbaked cookies, decorate as desired and bake in preheated oven. Remove from sheets and cool thoroughly.
Molasses Crinkles
3/4 cups soft shortening or margarine (our grandmothers used lard for this recipe)
1 cups brown sugar
1 eggs
1/4 cup molasses (Grandma’s brand, Steens brand, unsulphured)
2¼ cups flour
2 teaspoons baking soda
1/4teaspoon salt
1/2 teaspoon ground cloves
1 teaspoons ground cinnamon
½ to 1 teaspoon ground ginger
Cream together the shortening, sugar, eggs and molasses. Mix dry ingredients and stir into shortening mixture. Stir together until well mixed. Chill overnight. Shape into balls the size of small walnuts. Dip tops in sugar. Place sugared side up on lightly greased baking sheet. Dip your finger into some water and press down lightly on each cookie. Bake at 375ºF until cookies are just set. Remove from pan immediately. They will be puffed up and then will flatten out. The pressing down with the wet finger will give them a crinkled top.

Last week, I gave you a couple of pumpkin recipes to begin thinking about desserts for Thanksgiving. Pumpkin pie was not one of them, as there is a wonderful recipe for that on the can of pumpkin you buy to make your pie. My thought is, “if that recipe has been around for years and been being made, there’s no point in changing it”, so this week, I’ll give you another recipe or two for desserts, including a different pie, as well as a side dish for Thanksgiving, that I’ve used for years.
There have been several different publications that I have seen recently that have recipes for sweet potatoes, and it gave me the idea for this article!
In your area, as well as in mine, we use the terms ‘yam’ and ‘sweet potato’ interchangeably. Did you know that this is incorrect?
After checking out two different encyclopedias, I found that both of them said the same thing. In the United States, certain varieties of sweet potatoes (Ipomoea batatas) are incorrectly called yams! (A true yam is a starchy root that grows in the Caribbean. It is rough and scaly and not even related to the sweet potato!).
The yam belongs to the genus Dioscorea of the family Dioscoreaceas (called the yam family). There are over 600 known species of true yams. Four of these species are native to the United States.
The sweet potato is among the most important of the tropical root crops. They are baked, boiled, or fried, some are used for soup and some are dried and ground into meal. They are high in Beta-Carotene and vitamins E and C. (Just 2/3 cup of sweet potatoes gives you 100% of the USRDA for Vitamin E). They are also a good source of fiber when eaten with the skin on. They also offer other essential nutrients such as: potassium, iron and Vitamin B6.
The sweet potato is a perennial belonging to the morning-glory family and is chiefly cultivated for its edible roots. The flowers resemble those of the morning-glory and the tuberous roots are usually several inches long. The flesh of the sweet potato may be white, yellow or orange. (I was always told that the darker orange colored potatoes were yams and the lighter ones were sweet potatoes, ho hum, so much for that legend). In the United States, the leading producers of sweet potatoes are Louisiana, North Carolina, Texas and Virginia. Years ago, when Sam and I lived in Victoria, there was usually a farmer or two selling fresh sweet potatoes alongside the road between Victoria and Yoakum, yes, we usually stopped and got a few to bring to grandma, as she didn’t always have them.
The sweet potato was introduced into Spain from the West Indies in 1526 and gradually made its way to other parts of Europe. it is generally believed to have first been grown in the United States around 1648. Actually, history tells us that the Native Americans were already growing them when Columbus arrived in 1492. The ship’s log indicated that he took some “Sweet Potatoes” back to Europe with him.
Sweet potatoes require a long, warm growing season. In back issues of our paper, while doing research in old papers, most generally in the 1936-37 era, I have found many references to someone coming by the office and bringing ‘this Editor’ (KK’s grandfather), a sack of locally grown sweet potatoes. Since they grow well in sandy loam, there is really no reason for them not to grow in the Devine area; however, I have not heard of them being raised commercially in recent times.
There are probably as many recipes for cooking sweet potatoes, as there are cooks to cook them. They lend themselves to many recipes. Some folks have never eaten them any way except candied with marshmallows on top at Thanksgiving and Christmas. My very favorite way to eat them is to bake them, split them open, put butter, salt and pepper on them and eat away!
To bake: prick the skin with a fork and bake at 400ºF for 40 to 50 minutes, or until tender. (Be sure to prick thoroughly to keep the potato from exploding while baking, you will have a big mess if you don’t).
A couple of weeks ago, my grandson and his family came for the weekend. My granddaughter-in-law brought me a sweet potato pie. This was a real treat, as even though I had heard of them for years, I had not (to my knowledge) eaten one, nor had I made one. After sharing it with my sister and her husband, she sort of felt that she liked it better than pumpkin pie, so of course, I had to find a recipe and try it. The pie turned out great, and having too much filling for the pie, I just baked that small amount of filling in a pie pan, and it was delicious.
Sweet Potato Pie
1 ¾ cups, baked sweet potato (about 3 medium size), cooled and peeled
½ teaspoon salt
1 ½ cups whole milk
3 large eggs
¾ cup granulated sugar
1 teaspoon cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 tablespoon melted butter
1 unbaked 9-inch, deep dish pie crust
Preheat oven to 425ºF. Mash cooled and peeled sweet potatoes (I just used a fork, but you can use your potato masher (bean masher), if you prefer
Mix other ingredients in order listed, add potatoes, stir to blend well, and pour into a 9-inch, deep-dish unbaked pie crust. Bake for 45 to 55 minutes, covering with foil if the edges begin to brown too quickly. Watch during the last 10 minutes of baking to check firmness of pie. (I sprayed a 12-inch square of foil with non-stick spray and covered mine the last 20 minutes or so of baking.) I also turned the oven to 400º at the same time. My oven is an old propane stove, and it holds the heat way more than some of the newer stoves do.
Sweet Potatoes with Apples
2 to 3 pounds fresh sweet potatoes
4 or 5 large cooking apples
1/4 to 1/2 cup brown sugar, or to taste
1/4 cup melted butter or margarine
Peel the sweet potatoes and slice into 3/4-inch-thick rounds. Peel the apples and cut into 1/2-inch crosswise slices and remove cores. (If you have an apple corer, the cores can be removed before slicing). Place a layer of sweet potato slices in large pot or baking dish, sprinkle with 1 to 2 tablespoons brown sugar and a small amount of the melted butter or margarine, top with a layer of apples. Repeat layers, finishing with a layer of apples. Add 1/4 cup or less water to the pan and place over medium heat. Bring water to a boil, cover and cook without stirring until apples and potatoes are tender. This dish may also be baked in a 350ºF oven until tender. (I have also used canned sweet potatoes, layering them with the apples and cooking until the apples were tender). Serve hot. (This dish is a must at my family’s’ Thanksgiving dinner).
Quick Homemade Apple Crisp
5 cups peeled, sliced baking apples (Granny Smith, Rome Beauty or any tart apple)
3 tablespoons sugar
TOPPING:
¾ quick cooking oatmeal (not instant)
½ cup brown sugar (packed)
¼ cup flour
¼ teaspoon cinnamon
¼ teaspoon nutmeg
6 tablespoons butter
¼ cup chopped pecans (optional)
Preheat oven to 350ºF. Mix apples and sugar and place in a 2-quart baking dish. For topping: in a medium bowl, combine the oatmeal, brown sugar, flour, cinnamon and nutmeg, cut in butter until mixture resembles coarse crumbs; add pecans if used and mix to combine; sprinkle over apples in baking dish and bake for 45 to 50 minutes or until apples are tender and topping is golden.

We are well into the month of November, and it seems that the countdown to the holiday season is here. I’ve been to Victoria lately and a couple of small, nearby towns and already the Christmas décor is either already on display or it’s being put on display. This is way too early for me, as my shopping involved the need of items to finish out Halloween! Luckily, I was able to find what I wanted/needed and there wasn’t a problem.
Now, for our next holiday…Friday, November 11, is Veteran’s Day. This is the day we honor the veterans of all the wars. It is a day not only honoring those who lost their lives, but also honoring the living veterans. When I went online to find out information about Veteran’s Day, there were over 52,000,000 sites to choose from and I just chose a couple of them.
Veteran’s Day had its beginnings at the end of World War I, which was known as the war to end all wars. It officially ended at the 11th hour of the 11th day of the 11th month of 1918 when the German officials signed the Armistice, which was a temporary suspension of hostilities by the agreement of Germany and the Allies.
In actual fact, the war officially ended on June 28, 1919, with the signing of the Treaty of Versailles. It has been known as Armistice Day or Remembrance Day in other parts of the world.
According to Wikipedia the commemoration of Armistice Day was recognized in the United States by a proclamation from President Woodrow Wilson in 1919, with the words: “To us in America, the reflections of Armistice Day will be filled with solemn pride in the heroism of those who died in the country’s service and with gratitude for the victory, both because of the thing from which it has freed us and because of the opportunity it has given America to show her sympathy with peace and justice in the councils of the nations…”
An Act approved May 13, 1938, made November 11th of each year a legal holiday. This was a day to be dedicated to the cause of world peace and to be celebrated and known as “Armistice Day”. It was primarily set aside to honor veterans of World War I, however, in 1954, after World War II, and after American forces had fought aggression in Korea, the 83rd Congress, amended the Act of 1938 by striking out the word “Armistice” and inserting in its place the word “Veterans”, in its place.
Veteran’s Day almost fell prey to a change of date, being moved to the fourth Monday of October by the Uniform Monday Holiday Act in 1968. This is the law that moved Washington’s Birthday, Memorial Day and Columbus Day. Due to protests by veteran’s groups, it was moved back to November 11th in 1978. It is a federal and state holiday in most states.
Don’t forget to fly your flag proudly on November 11th!
It’s time to start thinking about Thanksgiving! As you know, we only have two more weeks before it is upon us, and I know you don’t really want to hear this, but it’s barely six weeks until Christmas.
Since dessert is always an important part of any Thanksgiving celebration, we are going to start early with recipes for desserts! These recipes all use pumpkin and may give you a little different take on what to have instead of (or as well as) pumpkin pie.
Pumpkin Bars
4 eggs
1 cup oil
2 cups sugar
2 cups pumpkin (1 can, 10-oz size)
Mix above together and set aside.
In separate bowl, combine the following:
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons cinnamon
½ teaspoon EACH cloves, nutmeg and ginger
Sift together and add to first mixture, mixing well. Pour into 9×12 pan and bake at 350ºF until done. These bars are delicious just as they are, but for a real treat, frost them with a cream cheese frosting when cool.
Praline Pumpkin Cake
1 package yellow cake mix (without added pudding)
½ cup oil
¾ cup brown sugar
1 teaspoon cinnamon
½ teaspoon allspice
¼ teaspoon nutmeg
1 cup canned pumpkin
¼ cup water
3 eggs
Praline Mixture (recipe follows)
Frosting
Chopped pecans
Preheat oven to 350ºF. Combine cake mix, oil, sugar, spices, pumpkin and water. Beat well to blend. Add eggs one at a time, beating well after each. Pour half of mixture into greased and floured Bundt pan. Top with following Praline Mixture, then fill pan with remaining batter. Bake 50 to 60 minutes or until cake tests done with toothpick. Cool cake in pan for 15 minutes; remove to plate to finish cooling. When cool, frost and sprinkle with chopped pecans.
Praline Mixture
½ cup chopped pecans
1/3 cup brown sugar
½ cup softened butter or margarine
1/3 cup flour
Blend ingredients together until crumbly and use as directed.

This past week was an awesome one, not only did I get to see the Grandchildren and great-grandchildren in the Devine, Castroville area, on the way to Devine I had a phone call from my grandson who is in the process of moving from Hawaii to Florida, which is his next station. He and his family came in on Friday evening and we had a wonderful time together. The kids wanted to go fishing, so we went to my sister’s stock tank and drowned a few worms. Two of the little ones caught very small catfish and were as happy as they could be. The main thing was, they got to go fishing! Yes, I did spend a lot of time untangling the little boy’s line, he could get it tangled easier than anyone would have thought possible. I asked him how he did that, and he just looked at me with a big smile, of course, he always gave me a hug when I fixed it for him, fixing it was worth the hug!
This coming week is going to be a busy one with a couple of meetings and being hostess for my Pokeno group. I am going to make old-fashioned gingerbread from my grandmother’s recipe. It is always a treat, especially to people who remember it from their younger days and just don’t have the time to make it anymore.
Have you ever given a thought to the numerous times we use mustard? Hamburgers and hot dogs immediately come to mind for most people. It is a condiment that many people do not care for because of the pungent, spicy taste, however, many recipes are made just a little bit better for the addition of a couple of teaspoons or tablespoons of this bright yellow condiment. Most recipes specify whether to use dry mustard or prepared mustard, others don’t, in that case, they usually mean to use the prepared. More and more recipes are beginning to ask for a specific type of prepared mustard, i.e., Dijon, spicy brown, etc.
This is the information I have in my files from a previous column, so it is what I used.
Mustard is a plant of the genus Brassica, a genus in which several other food plants are also found, including turnips, cabbage, cauliflower, kale, collards and broccoli.
The principal source of commercial mustard is B. nigra. It is an annual that is two to three feet high, has stiff stems, bright yellow flowers and smooth narrow pods. Dry mustard is a yellow powder and is made from the ground seeds. The seeds of white mustard and the Indian or Chinese mustard are also used. These are B hirta and B. juncea respectively. Neither is indigenous to the United States. Chinese mustard and Japanese (B. japonica) mustard plants are eaten as a salad plant, using the first large lower leaves.
For many years ground mustard seed has been used as a condiment. It can be used alone or combined with other ingredients, as in prepared mustard. In ancient times, it was used a medicine by Hippocrates. It is used as an emetic and in times past, as a mustard plaster on your chest for a bad cold and cough.
Would deviled eggs taste as good without a dollop of prepared mustard? In fact, some recipes for deviled eggs call for a small amount of dry mustard rather than the prepared mustard. Many recipes for potato salad or pasta salad also call for mustard to be added. A hot dog or hamburger, to many, without mustard is not really fit to eat.
Mustard seeds are used frequently in pickle or slaw recipes, as well as in some salad dressings. Homemade mayonnaise has dry mustard as an ingredient. If you check in your cookbooks, you will be really surprised at the number of recipes that call for one or the other.
Dry mustard can be really pungent and spicy if you use the least bit too much in a recipe. As with any spice or condiment, use it sparingly until you get the taste you want. (This is why recipes sometimes say add…”to your taste”). It is much easier to add more than it is to try to remove some when you have added too much.
Any of these recipes or any others calling mayonnaise really taste great with the following homemade mayonnaise. It is not difficult to make using your blender. My mother used to have a glass jar with a perforated plunger that you dashed up and down, (just as you would a butter churn to make butter), to make mayonnaise. It was a little more complicated and time consuming than this recipe is.
Mayonnaise
1 egg
1 teaspoon dry or ¾ teaspoon prepared mustard
½ teaspoon salt
1/8 teaspoon paprika
2 tablespoons lemon juice or vinegar
1 cup cooking oil, (divided use)
Break egg into blender container, add mustard, salt, paprika, lemon juice or vinegar and ¼ cup oil. Place cover on container, turn on blender to low speed, remove center cup from lid and in a very slow stream, pour in the remaining oil while it is still on low speed. Continue blending until thick. It makes one cup and is ready to use. Do not double the recipe. If you need more than one cup, make the recipe a second time.
Deviled Eggs
8 to 12 eggs
1 small rib celery, diced very finely
2 to 3 tablespoons sweet pickle relish (or the sweet/dill relish that is now available)
1 tablespoon prepared mustard (about)
Mayonnaise
Salt and pepper to taste
Hard cook eggs, remove from heat and drain well. Shake around in pan to crack them, cover with cool water and allow to set for a few minutes. Drain the eggs, peel, and cut in half lengthwise, placing the yolks in a bowl. Thoroughly mash the egg yolks, stir in celery and pickle relish, and then add the mustard and enough mayonnaise, mixing to desired consistency. Use a spoon and place mixture into egg halves. Sprinkle with paprika or chili powdered if desired. If you want this to look a little fancier, place yolk mixture into a cake decorating bag, using a large star tip and fill the halves using that.
Spam Salad
1 can Spam
½ cup finely chopped celery
½ cup pickle relish or chopped dill pickles
1 to 2 tablespoons diced pimentos
1 tablespoon prepared mustard
Mayonnaise or salad dressing
Use a coarse grater and shred the Spam, or coarsely chop in a food processor. (Be careful with a food processor, as it will make the Spam into a paste, if you process it too long)! Put Spam into a bowl and add the remaining ingredients, using enough mayonnaise or salad dressing to make the mixture into a spreading consistency. This makes great sandwiches or tastes equally good with crackers.
Grandma’s Old-Fashioned Gingerbread
½ cup shortening
2 eggs
½ cup granulated sugar
2½ cups flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
¼ teaspoon nutmeg or cloves
1 cup boiling water
1 cup molasses
Sift together: flour, baking powder, baking soda and spices; set aside. Cream together shortening, sugar and eggs until fluffy; and add sifted ingredients with the molasses. Add boiling water last and stir in gently, just until mixed. Pour into 9×13 pan and bake for 45 minutes or until done. If you like, sprinkle the top of the dough with a tablespoon or two of sugar before baking, or when cake is done, sprinkle with powdered sugar.

Well, last week was pretty busy, as in addition to my usual times of working with the Auxiliary, either in the gift shop, or work shop, I added a couple of shifts helping at the library during the book sale that is an annual affair. It is always interesting, and one of the times, in the past that I helped; my friend and I were our own best customers! This year, there weren’t too many customers as this is one of the first years since the pandemic and they just aren’t coming out.
Wow, it’s that spooky time of year again when tiny princesses, robots, and various scary people will be knocking on doors, shouting, or saying politely, “trick or treat”, “trick or treat”, and we will hand out candy or perhaps pencils or stickers. Living as I do, several miles out in the country, I know that there most probably won’t be any of these cute kids at my home. Also I am invited to a friend’s home in town and all of her guests will be helping her give candy, pencils and all sorts of things to the “trick or treaters”, who come to her home. She lives on a street that the tradition is to go to homes on that street, as in years past, those people had the most and best treats. I’ve been told it is the old “silk stocking” district, or the street where “rich people live. The crowds of children that come to this street is sort of like it was when my children were small and we lived on Colonial Parkway in Devine and frequently used 20 or more pounds of candy!
Costumes have changed quite a lot since I was a child. Back then, we had masks shaped like a dog or cat or some other animal, but most of us wore the little “Lone Ranger” type of mask that had an elastic band that went around our head. (Also, probably because this type of mask only cost a dime and that was all a lot of people could afford). Many of today’s costumes and masks are really elaborate, with the masks being made of rubber and covering the whole head. You can be almost anyone or anything you want to be, from the president of the United States to a rock star, or almost any animal or hobgoblin you choose.
One year, at Halloween, when I was in Galveston, with my daughter, her son decided he wanted to be a green crow, of all things. Believe it or not, she and I with a little help from her husband created him a costume by sewing layers of nylon net to a backing and then cutting into it to form ‘feathers’. He was as cute as could be. Over the years, with my children, I created all types of costumes, for them as well as for myself.
The year I was helping as a volunteer at the nursing home (then called Leisure Lodge), I went as a mummy and had to be pushed around in a wheelchair all evening because my wrappings kept coming off. It was a hoot, as the residents couldn’t figure out who I was. We had a great time.
At home, I usually answered the door dressed as a ghost; and we frequently had “headless Fred” hanging in the tree by the front door. For many years, when the kids were smaller, there would be several of us mothers who would get together and take our children trick or treating as a group. It was safer in those days to even go trick or treating. When I was growing up, I really don’t remember actually going trick or treating, except to two or three homes in my immediate neighborhoods; however, I do remember friends or relatives having Halloween parties that we attended. Also, our mothers brought treats to school for the class, which was allowed in those long-ago days! Of course, in the mid 40s, when I was of an age to go trick or treating, sugar and shortening were rationed, as were tires and gasoline, so the greatest distance we would have been able to go would have been around the block, or over to any friend who lived within walking distance. Also, during part of this World War II time, we were subject to “blackouts”, where you were not allowed to have any lights on in your home, or if you did, you had to have blackout curtains on your windows so that no light showed through. At this time, the streetlights were extinguished, and this would preclude anyone walking around with a flashlight or a pumpkin with a lit candle. If there was any type of light on in your home during this time, the Air Raid Warden would be sure to tell you to put it out, and you would possibly be given a ticket.
The origins of Halloween date back to the Celts. They lived in the area that is now known as England, northern France and Ireland. It was the Celts who traditionally celebrated a holiday called Samhain, which was celebrated on the night before the New Year began, marked the end of harvest season, and the beginning of the long, cold winter. They believed that on this night, witches and ghosts ruled, and that the souls of the dead would rise to visit the places where they had lived. Fires were built to frighten the witches away, but food and lanterns were set out to welcome the ghosts and dead souls.
At a later time, Roman conquerors combined their own celebration of the dead with Samhain. November 1 was named as “All Saints Day” or “All Hallows Day”, the evening before was named “All Hallows Even”, way back in the ninth century. Although churches attempted to turn the people away from these celebrations, tradition and myth prevailed. People kept their beliefs in the wandering of the dead on this evening. That probably accounts for ghosts being associated with Halloween.
In spite of church teachings, many Pagan ideas and customs still remained. The people in Ireland lit candles and lights to frighten the unwelcome ghosts and spirits away on Halloween night. They wore masks and costumes to ward off spirits and ghosts if they ventured away from their homes. Another invention of the Irish was trick or treating. Villagers in groups would go from house to house begging for food for a community feast. Those who gave generously received promises of a prosperous year; those who gave little were cursed and threatened.
One of the best and safest types of masks for the children is to use face paint. That way, they’ll be able to see where they’re going. If Daddy is a hunter and has paint that he uses, when he has on his camo hunting gear, this is great, if not, the following recipe works really well.
Peanut Butter Crispy Treats
1 cup light or dark corn syrup
1 cup granulated sugar
1 cup creamy or chunky peanut butter
6 cups crisp rice cereal (i.e. Rice Krispies® or a store brand)
Lightly grease a 9X13 baking pan. Set aside. In a large saucepan, over low heat, stir together syrup, sugar and peanut buttter. Stirring constantly, bring to a boil and boil for 3 minutes. Remove from heat and pour over cereal, toss and stir to coat well. Press into prepared pan. Cool thoroughly and cut into 1X3-inch bars or cut into squares.
Popcorn Cake
6 quarts popped, unsalted popcorn
¼ cup margarine or butter
35 to 40 large marshmallows (1 large = 10 miniature)
1 to 1½ cups candy (red hots, jelly beans, candy corn, or M&Ms)
Lightly oil or spray a tube pan (i.e. Angel Food cake pan or Bundt pan) and set aside.
Melt margerine or butter and marshmallows together. Pour over popcorn and mix well with greased hands; add candy of choice and press mixture into prepared pan. Allow to cool thoroughly and remove from pan. Decorate with additional candy if desired. (I used to make this for my family with seasonal candy, red hots for Valentine’s Day, jelly beans for Easter and at Thanksgiving or Halloween with candy corn. Christmas, of course, bring out the red and green M&Ms).
Halloween Face Paint
1 teaspoon cornstarch
½ teaspoon water
½ teaspoon cold cream
2 drops food coloring
Mix all together in small bowl. You will have to do this for each color you want.
Now, here is a recipe for using some of those wonderful avocados that are available at this time. The flavor is a little different from your regular guacamole because of the tomatillos, and it is a little bit labor intensive, but the results are worth every minute of the time involved in the preparation.

My week was fairly quiet until Saturday when my twin grandsons and the family of one of them came for a visit. The one is in transition from being stationed in Hawaii and his next posting; the other came along as he hadn’t gotten to visit in a while. The family was his wife and three children that I hadn’t seen in three years. To say the children have changed would be putting it mildly; they grow a lot in three years! We had a wonderful day, the youngest one learned how to cast his line fishing, of course he just had a bobber and no hook, but he got pretty good. The girl learned very quickly also and actually had an artificial bait on hers, but unfortunately nothing was biting, the oldest boy knew how to cast, but had no luck also. They all were happy to shoot at turtles with my favorite Red Ryder BB gun…they came close a couple of times. My granddaughter-in-law had not ever had the chance to shoot even a BB gun, so she had a good time also. Their next post will be in Florida, and they seem to be looking forward to it, I know they will miss the friends they’ve lived around for several years, but they seem to just deal with it.
The practice of decorating “Jack-o-lanterns” began with an Irish folktale about a man called “Stingy Jack”. Back then, large turnips and potatoes were used, rather than pumpkins. As the Irish immigrated to America, they brought customs with them, and this was one of them. In America, pumpkins were available, and this is what they started using. Following is the story of “Stingy Jack” as I found it in a search. As I was typing this, I realized that parts of the story were not continued in a cohesive way, probably due to a mistake of mine.
How the History of the Jack-o-lantern came to be
An old Irish tale of folklore tells the tale of “Stingy Jack” and the Devil and how trickery led the man to become forever famous. There are variations of the story, as tends to happen with any story passed down through the generations, but the general idea remains fairly consistent. It starts with Jack having a pint at the pub with the Devil himself. Having the nickname “Stingy Jack” obviously meant that the man was always looking for a way out of paying, and so on this particular occasion he saw the Devil as a way free and clear of paying for his drink.
He asked the Devil if he would consider shifting himself into the form of a coin that could be used to square away the bill. Old Stingy offered up his soul in exchange for this deal. The Devil of course agreed and turned himself into a sixpence. Of course, once the Devil had done so, Jack got to re-thinking the deal they’d made and was tempted by the feel of money in his hand, so he slipped that Devil coin into his pocket, keeping it near a silver cross so that there was no chance of a change back transformation.
After some time, Jack thought of a better deal he could strike with the Devil. He agreed to set the Devil free, as long as this demon assured Jack he would not try to steal the mortal’s soul for ten full years.
Jack eventually freed the Devil, under the condition that he would not bother Jack for one year and that, should Jack die, he would not claim his soul. The next year, Jack again tricked the Devil into climbing into a tree to pick a piece of fruit. While he was up in the tree, Jack carved a sign of the cross into the tree’s bark so that the Devil could not come down until the Devil promised Jack not to bother him for ten more years. (This is where a part is missing, sorry!)
When Jack finally did die and tried to enter Heaven, God wanted no part of allowing entry to this man wh had demonstrated such terrible behavior while living. The Devil could not allow jack”s soul to enter Hell, and therefore, sent Jack back to where he came from The way was dark, and Jack, unable to see his way out from Hell requested something to light his path. The Devil then tossed a hot, burning coal ember for Jack to carry. This ember would never burns out since it was from the flames of Hell. Since the coal burnt his hands, Jack looked for a vessel to use to carry this coal and eventually came across a turnip which he carved to create a lantern. This created the legend of Jack the Lantern, also known as Jack O’Lantern.
Tomatillo Guacamole
7 (medium sized) tomatillos, husks removed, and tomatillos washed and dried
2 large, unpeeled cloves garlic
2 large jalapeños, seeded and halved
2 tablespoons chopped red onion
½ teaspoon white or red wine vinegar
½ cup chopped cilantro
1 teaspoon salt
½ teaspoon black pepper
2 or 3 large avocados
Preheat broiler. On a cookie sheet lined with foil, roast tomatillos, garlic and chilies (skin side up), for 7 minutes. Remove garlic and chilies, and turn tomatillos over, and broil until charred, about 5 minutes more. Remove from pan to cool. When tomatillos cool, chop into small pieces and set aside. Remove skin from garlic and discard. Mash garlic. Remove skin from chilies and chop or dice chilies.
Place chopped onion in bowl with vinegar, stir to coat. Pour into colander to drain and discard vinegar. (This rids the onion of a strong taste). Add cilantro, salt, pepper, mashed garlic chilies and tomatillos to the bowl with the onions and stir to mix. Peel and pit the avocados, add to above mixture, mash with a potato masher until well blended. Taste for seasoning and serve at room temperature with chips. May be made up to 8 hours ahead of serving time and refrigerated. Use in 2 days. (Mine never lasted that long, as we always snacked while waiting for everyone to get there for a meal! If you weren’t there early, you probably didn’t get even a taste).
Stuffed Avocado Shells
2 avocados
Chicken salad or seafood salad
Cut avocados in half and remove pits. Using a spoon, scoop out about 1/2 of the avocado meat from each one, leaving a shell with some avocado meat still in it. Make up (or buy) your favorite chicken salad or seafood salad, dice the avocado you removed and stir into the salad, mound into the avocado shells and serve on a lettuce leaf. 4 servings