Category: Did You Know? by Joyce Word

This past week was a truly fun week for me, I left for Devine fairly early on Wednesday morning and was there before noon. My great-grandson was visiting with my daughter and shared some hugs and we got into a different car and headed out to LaCoste. My other daughter had come there so we could get together and visit and I could see her two granddaughters. The one is in Texas for a summertime visit with both sets of her grandparents, as she lives in Florida. Those cousins and the boy from next door had a great time playing, running in and out of the house and even playing a couple of quiet games inside. Before they were ready to quit playing, it was time for us to head back to Devine. My daughter and I had bunco that evening and my great-grandsons’ treat was to go to Dairy Queen for supper with his Granddad! I got the impression they had a great time! Thursday, we were back in LaCoste and he got to go play with his other cousins before we all met up and went to lunch in Hondo with my son. Those kiddos sure do love their uncle, they took turns coming and talking to him or just hugging him, and maybe to steal a couple of his French fries, which he is always willing to share. Friday, we went in different directions as I wanted to visit with the other greats who live in Natalia, and my daughter had children to return to their parents to get ready to go to the river with some friends. She and I met back up later and went to a plant nursery that a friend owns, and I managed to find a couple of plants, for my yard, an ixora and a red ice plant. Will they survive? Who knows! The one will be on my front porch and the other in a bed close to my house! With this weather, anywhere from lows in the 80s to highs in triple digits, I will have to keep a close watch on them. I hope everyone had a wonderful and safe July 4th holiday!
My family used figs only for preserves as I was growing up and it was not something that I was particularly fond of. Like most kids, I liked grape much better! Of course, back then, the grape was homemade also, but boy was it good, especially in a jelly roll, or with peanut butter in a sandwich.
The fig tree in our back yard that my Dad planted not too many years after we moved into the house, was literally that, a tree. You could climb up and out on the branches to get close to the top, which was taller than Dad’s workshop, (15 or more feet tall), and you could sit or stand on the roof of Dad’s workshop when they were ready to pick. The trunk was about 12 to 15 inches in diameter and a lot of the branches were 4 to 6 inches in diameter.
There are five varieties of figs that do well in our area, Alma, Celeste, Texas Everbearing, Black Mission and Brown Turkey.
The fig belongs to the genus Ficus. There are over 600 species that are native to the widely scattered warm and tropical regions in both hemispheres. Some species are evergreen, but most lose their leaves over the winter. The leaves are broad, tough, and thick with deep lobes. (They are not only rough to the touch; they can make you itch when you are picking the figs). Ficus Carica is the common fig of commerce and the trees can grow 25 to 30 feet tall.
There are many varieties of edible figs that range in color from a deep purple, which is the Black Mission, to a beautiful brown, which is the Brown Turkey. They are also almost white in varieties such as Adriatic, Smyrna and Kadota. The Smyrna, is known as Calimyrna in California, is raised there exclusively and is the only one that needs pollination. To produce fruit the Smyrna must be insect pollinated from a wild variety of fig. The fig wasp, genus Blastophaga achieves this by laying its eggs and developing to maturity in the fruit of the wild Capri fig. The wasp then carries pollen from the flowers of this fig to the flowers of the Smyrna fig. They also lay eggs in the Smyrna fruit, but the eggs do not develop in this fruit. Pollination results in the production of seeds and therefore of edible fruit. This process is called Caprification.
In the Mediterranean region, figs grow wild. Since time immemorial, it has been cultivated as a ‘poor man’s’ food, because this nutritious fruit can be grown without irrigation. After maturity, they are picked and dried in the sun to preserve them. The earliest of Hebrew books mentions figs. Greek writers have long referred to it. Even the pyramids contain pictures of the fig plant as well as the fruit. (How many paintings by the old Masters have you seen where a fig leaf is used to cover parts of the anatomy)?
Fig plantings are mostly confined to the Mediterranean type of climate and, other than from California, the greatest portion of the World’s commercial production and trade is in dried figs originating in the Mediterranean basin. Turkey leads in commercial production and the United States is next.
The best dried figs from either area are allowed to partially dry on the tree and then drop to the ground. After they are gathered, the sun drying is completed on trays or in boxes in which they are sent to the packers. In California, some of the figs are dried by artificial heat. In Italy, the figs are picked when ripe and dried in the sun on trays.
Fig Preserves
4 pounds chopped, peeled figs
3 pounds sugar
2 large lemons
Slice one lemon into slices one-fourth-inch or less thick, set aside. Remove juice from second lemon. Combine in a bowl, figs, sugar, lemon slices and lemon juice. Set aside for about one hour, stirring occasionally. Place in a large pot and heat slowly to a boil, stirring frequently, as they scorch easily, and also spatter. Lower heat and continue cooking on medium heat until the fruit is transparent and the liquid is as thick as cool honey or molasses. Remove from heat and pour into sterilized jars and seal.
Fig preserves can also be cooked in the oven. That is how Mother cooked them for many years. There is no spattering and no scorching. Simply place all ingredients into a roasting pan, stir well, set the oven at about 250ºF to 275ºF and bake until texture is as stated above. Stir occasionally. Place in jars, etc. (I’m not sure if it’s there, but you can check on a box of Sure-Jell® to see if they have a recipe for fig preserves/jam). I quit doing any type of canning many years ago, so I’m not up on the more modern recipes and instructions. I do know, however, that you can’t go wrong if you purchase a Kerr or Ball canning book that gives you all sorts of tips, recipes and instructions. Mine are all out of date!
Mock Strawberry Jam
4 cups ripe figs
3 cups sugar
1 small box strawberry gelatin
1 box Sure-Jell®
Remove stems from figs and peel if desired. Mash figs to a pulp with your potato masher or chop finely. Mix together the fruit, sugar and gelatin, bring to a boil and cook and stir for about 15 to 20 minutes. Watch carefully as it will scorch easily. Add Sure-Jell® and boil for 2 minutes longer. (Begin timing after it comes back to a full boil). Ladle into jars and seal. Process 10 minutes in boiling water bath.
Even though this recipe is entitled “Mock Strawberry Jam”, you can use any berry-flavored gelatin you desire with the figs. At one time, a friend gave me some beautiful peaches that had absolutely no peach flavor. I decided that what worked with figs would work with peaches and purchased peach gelatin. It worked beautifully and gave the peaches the boost they needed.

These super hot days are about to get the best of me! I have my air conditioner on and usually at least one fan to keep the air circulating, and I stay in the house as much as possible. You would not think there would be any mosquitoes around, but I was outside seeing a friend off a while ago and now have about 10 stings to show for it! My yard looks good as the yard man and his helper were here this week and the helper managed to get all the grass out of the flower bed next to my house. My neighbor gave me several plants of a red canna lily and I got them planted when it was after 8:00 p.m., to give them a chance at growing. So far they look good.
The month of June is almost over and with it so is half of the year. The time has truly flown by, and now we get to see how quickly the rest of the year will go!
Independence Day, or July 4th, as we most usually call it, is one of the few holidays that is actually celebrated on the day upon which it falls. It is not celebrated on the nearest Monday to make for a long weekend. This year it is on a Tuesday, so that means the people who have off that day, will have only that day off. It is nice when it falls on Friday or Monday so folks have that long weekend, isn’t it? Independence Day is probably the most important secular holiday celebrated here in the United States, commemorating, as it does, the adoption by the Continental Congress of the Declaration of Independence, which announced the breaking of ties between the 13 American Colonies and England.
America celebrates July 4 as Independence Day, because it was on July 4, 1776, that members of the Second Continental Congress, meeting in Philadelphia, adopted the final draft of the Declaration of Independence.
Thomas Jefferson wrote the first draft of the Declaration of Independence in two and one half weeks. The Declaration begins with one of the most famous sentences in the entire world.
“We hold these truths to be self-evident, that all Men are created equal, that they are endowed by their Creator with certain unalienable Rights, that among these are Life, Liberty, and the Pursuit of Happiness.”
The original signers of the Declaration of Independence held various occupations. Twenty-four were lawyers, fourteen were farmers, nine were merchants, 4 were physicians, one was a gospel minister and last but not least, one was a manufacturer, (of what I do not know). John Hancock, who was the president of the Second continental congress, signed his name the biggest and boldest of all the signers. In fact, the term “John Hancock” has become synonymous with “signature”. How many times have you heard the term, “Just put your John Hancock, right on this line”? It is a very old term, and isn’t used as much as it was in earlier times. Congress in 1941 declared July 4th a federal legal holiday.
If you are in a place where fireworks are allowed, do not ever hold fireworks such as bottle rockets, firecrackers or anything else in your hands, this is one of the foremost causes of injuries. Also, never, under any circumstances should you fire a gun into the air. The bullet comes back down at a considerable speed and can kill on impact. A young girl in San Antonio lost her life in just that way, several years ago.
If you are planning a trip over the holiday, always remember to be careful of “the driver of the car, in the car behind the car in front of you!” In other words, pay attention to what you are doing at all times. Keep your mind on your driving, keep your hands on the wheel, and keep your eyes watching your surroundings. Be aware of what is going on in front of you, behind you (that’s what rear-view and side mirrors are for), and beside you on each side. Stay off the phone; don’t try to text and drive. If you have a call, pull over and park before talking. It is difficult to talk and drive at the same time.
Wherever you celebrate this holiday, keep as cool as possible, drink plenty of liquids (other than alcoholic), to replace body fluids lost through perspiration, and take care not to get overheated. Do not forget to protect yourself with sunscreen. A bad sunburn is one of the most miserable and uncomfortable things there is. The best cure, of course is prevention, but if you do happen to get sunburned, milk of magnesia, kept in the fridge and gently patted on, is a great antidote. Also, cooled, brewed tea patted on, or even just cloths repeatedly wrung out in cold water will help ease the burning. There are many excellent commercial products on the market, but these are all old timers, that work.
Always remember to keep hot foods hot and cold foods cold if you go on a picnic or just have a picnic in your back yard. Keep food and drinks in separate coolers, as a cooler with drinks will be opened more frequently.
The following chicken salad is simple to make and very tasty. If you want it spicy, use a spicier picante sauce. There is no mayonnaise involved, so this keeps well.
Cinco de Mayo Chicken Salad
Dressing:
1/2 cup bottled chili sauce (Heinz, DelMonte)
4 tablespoons picante sauce (mild, medium or hot)
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
1 teaspoon chili powder
Mix above ingredients together and set aside.
Salad:
2½ to 3 cups cooked, diced chicken
4 sliced green onions (tops too)
1 small green bell pepper, diced
1 avocado, peeled and diced
Mix these ingredients together, add dressing and mix lightly until all ingredients are coated. Garnish with additional avocado, if desired. Serve with tortilla chips.
Savory Seasoned Burgers
2 pounds lean ground meat
1 teaspoon garlic salt
¼ teaspoon ground black pepper
1 tablespoon Worcestershire sauce
8 hamburger buns.
Heat grill. In medium bowl, combine all ingredients except buns; mix well. Shape mixture into 8 patties. To barbecue, place patties on gas grill over medium-high heat, or on charcoal grill 4 to 6 inches from medium-high coals. Cook 10 to 15 minutes or until meat is no longer pink, turning once. (It’s time to turn the meat when you see little dribbles down the sides of the patties.)
Serve on buns with lettuce, sliced tomato and onion, if desired.
Baked Beans
2 cans pork & beans 15-oz size or 1 can 32-oz size
½ cup chopped onion
½ cup diced green bell pepper
¾ cup brown sugar
¾ cup prepared barbecue sauce
Several strips, thin-sliced bacon
Preheat oven to 350ºF. dice bacon and fry until crisp. Drain well on paper towels and set aside. In 1½ to 2 quart round casserole dish, combine beans with remaining ingredients. Mix together. Sprinkle bacon pieces on top. Bake uncovered for 40 to 45 minutes.

This past week was a fun week for the most part. Tuesday was my normal workday in our gift shop, but Wednesday morning, bright and early, I headed to Devine for my fun time with family and friends. I got to spend time with three of my little great-granddaughters, two great-grandsons, my son, my daughter and her husband, and my oldest grandson and his wife! It was a wonderful visit, and I even won at Bunco. I came home Friday afternoon, and Saturday, we were out at the park with our raffle, it was hot and dry, however, we had fans and plenty of water. None of my family got lucky, but my neighbor won the Grand Prize, so I at least get to visit it! The prize was this gorgeous outdoor living area, couch, chairs, indoor/outdoor rug for the floor, glass topped table, fire pit/bbq pit, and a few incidentals that were included! To say she was surprised when I talked to her would be to put it mildly. We are all excited for her, as she, like many others buy chances from us each time we have a raffle. As far as I know, the money we made will be used for a few more wheelchairs for the hospital! Also, I am sure that each and every one of us was glad that the rain held off until the middle of Saturday night. It was quite a storm, I get up, walk around the house and go back to bed! I can’t fix it, so no point in losing sleep.
Sunday morning, I was up early putting the finishing touches on the food that I prepared for our breakfast at church, we do this the first Sunday of each month, and this time I was one of the hostesses. We had a good crowd and most of us took home empty baking pans! That is what I love to do. After the breakfast, my friend and I went into town to the family center, and got busy making tea and coffee, and in general getting things set up for the lunch we were to have a little later. It was the 120th anniversary of Catholic Daughters of the Americas in our parish. It was a wonderful crowd, and a wonderful meal.
Wednesday, June 14, is Flag Day. Let’s all be sure to put out the flag on this day!
Have you ever wondered in what order the states came into the Union? Who actually designed the first flag? Why does it have 13 stripes? How many stars were on the first flag? Which were the original 13 states? When was Texas admitted as a state?
Legend has it that Betsy Ross, a widowed seamstress was the one who made the first flag from a sketch given her by George Washington. She is said to have changed the number of points on the stars from six to five and then made the first flag in 1776. However, history has proven that it is just that, a legend.
A second legend claims that John Hulbert designed it a full year before Betsy Ross is supposedly did. This flag had 13 stripes and 13 stars in honor of the 13 original colonies.
These colonies were: Delaware, Pennsylvania, New Jersey, Georgia, Connecticut, Massachusetts, Maryland, South Carolina, New Hampshire, Virginia, New York, North Carolina and Rhode Island. They all became states between December 7, 1787 and May 29, 1790.
The First Flag Law was passed by congress on June 14, 1777, giving this country an official national flag, consisting of 13 stripes alternating red and white, and a union of 13 white stars on a blue field.
Congress on May 1, 1795, adding two stripes and two stars in recognition of Virginia and Kentucky, passed the Second Flag Law. This 15-striped, 15-star flag is the second version of the national flag.
The Star-Spangled Banner was written as a poem in the Baltimore Patriot newspaper. Frances Scot Key composed the verses while viewing the battle of Fort McHenry during the war of 1812. It became our national anthem on March 3, 1931. (This flag is in the Smithsonian Museum. It is not being restored it is being preserved. The size of this flag, 30 X 42 ft, is astounding, considering the time and place that it flew.)
The Third Flag Act was passed on April 4, 1818, and created the third official version of the flag. Navy Captain Samuel Reid proposed that the flag contain 13 stripes to represent the 13 original colonies. At that time it was decided that a star, represent ting a state, would automatically be added to the flag on the Fourth of July after ea territory was admitted. The flag in 1818 consisted of 13 stripes and 20 stars.
On July 4, 1846, the 10th official design of the Stars and Stripes was created with the addition of Texas into the United States.
June 14, 1861, was the first recorded observance of Flag Day, which was the anniversary of the First Flag Law and took place in Hartford. Connecticut. Bernard Cigrand is generally given the credit for helping to promote Flag Day.
On July 4, 1877, the centennial of the First Flag Act, the 38th star was added honoring the admission of Colorado into the Union. This created the 20th official design of the Stars and Stripes.
The entry of New Mexico and Arizona into the Union on July 4, 1912, created the 25th official design of the flag with the addition of its 47th and 48th stars honoring these two states.
From 1912 until 1959, the flag had 48 stars and 13 stripes. In that year, Alaska became the 49th state and the 16th official design of the flag was created. The following year, on July 4, 1960, Hawaii was admitted to the Union and a 50-star flag became the 27th official design. At 12:01 a.m., a 50-star flag was raised over Ft. McHenry by presidential order in honor of the victory described in the national anthem.
THE FLAG
Here is to the red of it-
There’s not a thread of it,
No, not a shred of it, all the
Spread of it, From foot to head, but
Heroes bled for it,
Faced steel and lead for it,
Precious blood shed for it,
BATHING IT RED!
Here’s to the white of it –
Thrilled by the sight of it,
Who knows the right of it,
But feels the might of it
Through day and night?
Womanhood’s care for it
Made manhood dare for it,
Purity’s prayer for it,
KEEPS SO WHITE
Here’s to the blue of it
Beauteous view of it,
Heavenly hue of it,
Star-spangled dew of it,
Constant and true;
Diadems gleam for it,
States stand supreme for it,
Liberty’s beam for it,
BRIGHTENS THE BLUE
Here’s to the whole of it,
Stars, stripes and pole of it,
Body and Soul of it,
O, and the roll of it,
Sun shining through;
Hearts in accord for it,
Swear by the sword for it,
Thanking the Lord for it,
Red, White and Blue!
By John J. Daly

Sunday, since it was a beautiful day, I went to the next town for their Annual Spring Picnic. Picnics are different here than they are in your area. They do not serve barbecue, beans and potato salad. They serve what is known as Picnic Stew. Each church has their own version, some of them are delicious and some of them not so much. The chunks of meat are cooked in big batches; some are made with a little thickening, so you have gravy, but mostly not, just the meat juices. They also serve German style seasoned potatoes, seasoned green beans (some use mushroom soup in theirs, others, like today were seasoned with bacon), fried chicken, sausage and sauerkraut. At this time of year, there are actually two picnics on the same day and many folks go from one to the other, I did not! The line was long, but it moved relatively quickly. The food is self-serve, other than the chicken which is served. The menu at the other church was the same except that they have cornbread dressing with their fried chicken. It was a nice day, the people were friendly and as you went through the line, you got visit a bit with friends who might be in a different part of the line. It is set up so that basically, you are making a series of esses, from start to finish.
Last week, I mentioned about Memorial Day and the flags that are placed alongside the roads, north, south, east and west entering town. I had no clue how many or anything until I received the local paper. Veterans of the American Legion Post 571 placed 160 flags along U.S. Highway 77 and State Highway 111 in a joint effort with members of the Interact Club. Veterans from DeWitt and Lavaca Counties participated. Also on Monday, American Legion Post 571 will be hosting a Memorial Day program as well as a meal for their members. Once I found out how many members of the Ladies Auxiliary I already knew, it was easy to make the decision to join the organization. Basically, all I had to do was transfer my membership, since the Post in Castroville was no longer in existence.
Now, how about a Pineapple Upside-down cake that is a little different, it is baked in a Bundt pan!
Pineapple Upside-down Bundt Cake
1 large can of sliced pineapple, (drained reserving juice)
8 maraschino cherries, drained
¾ stick butter, melted (6 Tbs.)
¾ cup packed brown sugar
1 box either pineapple or yellow cake mix
Ingredients as listed on box for making cake
Preheat oven to 350ºF. Open pineapple, drain well, and cut slices in half. (You will use only 8 slices), cut cherries in half and drain well. Place melted butter in a well-sprayed Bundt pan, top with brown sugar spreading it out evenly over the butter. Place the slices of pineapple evenly around pan, resting one edge on the sugar/butter mixture; place cherries, cut side up, close to the ends of the pineapple (if you place them too far toward the sides of the pan they will be around the edge of the cake instead of on top). Mix the cake batter according to the directions on the box, using the reserved pineapple juice instead of water in the mix; gently spoon the batter over the pineapple, straightening the slices as necessary so they are nice and even. Bake according to directions on box for a Bundt Cake. Allow to stand about 5 minutes in pan and then invert over plate for serving. This makes a really pretty cake.
Cajun Style Shrimp Salad
1 pouch (4-oz) Zatarain’s® Crawfish, Shrimp and Crab Boil
1 lb. ready to use frozen, tiny shrimp (or you can use 1 to 1½ lbs fresh, peeled and deveined small shrimp)*
1 cup uncooked white rice
½ cup finely chopped sweet onion
½ cup chopped green olives
½ cup finely chopped celery
½ cup frozen petit green peas
1 cup mayonnaise (do not use salad dressing)
Add 1 to 2* tablespoons of the crawfish, shrimp and crab boil to 4 cups of water, bring to boil and add the frozen shrimp and leave water over low heat for about 30 to 45 seconds, just long enough for the shrimp to completely thaw and absorb the flavor of the mixture. (If you used fresh shrimp, bring mixture to a boil, add the shrimp and cook for 2 to 3 minutes or until shrimp are done). Remove shrimp from liquid with a slotted spoon and set aside. Pour uncooked rice into mixture and bring to a boil, cooking (and stirring if necessary) until rice is done and drain well and rinse with hot water if desired. Add shrimp and peas to rice and set aside to cool to room temperature. Chop onion, olives and celery, add mayonnaise and stir to mix well; add to rice/pea mixture and stir to mix.. Chill thoroughly before serving. *The amount you use will determine how spicy your salad is. If you like really spicy, use the full 2 Tbs., if not just use 1 Tbs. (I used just 1 Tbs. and found everyone liked it just fine). *Be sure to tell people that it contains shrimp, I served it at a meeting and the lady across from me had enjoyed the first bite of just rice and asked what was in it, when I said shrimp, she had to leave the table and rinse her mouth, as she was horribly allergic to shrimp!

This past week was abyssmal. I wasn’t unusually busy as my weeks go, but on Tuesday I came home from the Gift Shop not feeling totally well and with some back pain. After relaxing for a while in my new recliner with a couple of ibuprofen for the discomfort, I was home free, I thought. Wednesday and Thursday I felt horrible and a nighttime of severe chills on Wednesday added to my misery. Yikes, I haven’t felt that bad in many years. (Yep, there’s a bug going around, and he got me good, shook me around like a rag doll and threw down and stomped on me!). My sweet sister brought me soup, Imodium and Gator Ade! She knew the cure and it helped. All day Friday and Saturday, my energy level was nil, (thank you family for the new recliner, it works well), but I had no more symptoms, and by Saturday evening, I felt well enough to go to church with her in town. Sunday my energy level was up a bit (not normal, believe me), but up and by Monday morning, I feel nearly normal!
Now, let’s talk about this coming weekend! Sunday, May 14, is Mother’s Day, and the time to specially honor our Mothers on their very own day.
Do you know the origins of this special day honoring our Mothers?
It was first observed in Grafton, West Virginia and in the churches of Philadelphia on May 10, 1908, on a suggestion by Miss Anna Jarvis to honor her mother, a Sunday school teacher. Because of her Mother’s fondness of flowers, especially carnations, Miss Jarvis gave a carnation to each person present in her honor.
According to an article that I read sometime during this past week, even though Anna Jarvis never married, she continually worked toward more attention being paid to Mother’s during her entire lifetime.
Mother’s Day International Association was incorporated in December 1912 to encourage a greater observation of the day.
In 1913, by a unanimous vote, The House of Representatives passed a resolution commending the observance of Mother’s Day and calling upon the president, his Cabinet, the Senators and Federal Government Employees to wear a white carnation on the second Sunday of the month to observe Mother’s Day.
President Woodrow Wilson, in 1914, issued a proclamation designating the second Sunday in May as Mother’s Day and directed that the American Flag be displayed on all public buildings on that day.
A holiday called “Mothering Sunday,” an old English custom, antedated the present observance by many years. The name was derived from the custom of the faithful attending the mother church in which they had been baptized on Mid-Lent Sunday. At this time they offered gifts at the altar to the church, and also to their mothers, as tokens of love and gratitude.
Some of the earliest Mother’s Day celebrations on record can be traced back to ancient Greece. The celebrations were held in honor of Rhea, the Mother of the Gods. The Roman equivalent was a religious celebration known as Hilaria that lasted from March 15 to 18.
The observance of Mother’s Day has spread to many other countries, including England, Sweden, Denmark, India and Mexico.
In parts of Yugoslavia, Mother’s Day is called “Materice” by the Serbian people and is observed two weeks before Christmas.
It has become the custom to wear white flowers if your mother is deceased, and red flowers if she is still living. The flower most usually associated with Mother’s Day then and now has been the carnation.
Do you remember the verse that you may have learned, or that was printed on a mimeographed sheet, with a carnation for you to color for your mother, when you were in grade school? It was called simply “Mother”. I have no idea as to the source, because the first time I saw it and colored it, I was in third grade! It has been around for a very long time and is still as beautiful now as it was then.
MOTHER
M – is for the million things she gave me.
O – is only that she is growing old.
T – is for the tears she shed to save me.
H – is for her heart of purest gold.
E – is for her eyes with love light shining.
R – is right, and right she’ll always be.
Put them all together and they spell “Mother”, a word that means the world to me.
In case you’re celebrating, having a big meal and all the trimmings, here’s a truly delicious dessert for you to try. We had this numerous times when the family was all together in Devine and it was strawberry season. The original recipe was from my Mother and she served it to her bunco ladies as well as her family!
Strawberry Pie
1 baked pie shell, or a vanilla ready-to-use crust
1 cup granulated sugar
1 cup water
6 teaspoons cornstarch
7 teaspoons strawberry gelatin (or 2 teaspoons sugar-free gelatin)
1 pound, cleaned, hulled, fresh strawberries (divided usage)
Whipped topping
Bake pie shell according to directions on package and set aside to cool. Mix together, sugar, water and cornstarch in pan over medium heat. Cook, stirring constantly until thick and clear. Add gelatin, stir well until gelatin is thoroughly dissolves and set aside to cool.
Cut strawberries into quarters or slice (save 8 of the nicest strawberries and leave whole for garnish) and place sliced berries into the prepared pie shell. Pour cooled cooked mixture over berries and chill thoroughly. Serve slices with whipped topping; garnish each serving with a whole cleaned berry with the stem on. Makes 6 to 8 servings.
The following is delicious also, and my granddaughter sent it to me several years ago.
Strawberry Jell-O Cake
1 box strawberry flavored gelatin
1 box white cake mix + 2 Tbs. flour
4 eggs
½ water
1 package frozen strawberries (minus ¼ cup for frosting)
Mix gelatin, cake mix and flour; add oil, water and eggs; mix well, add strawberries and stir to mix in; pour into 9×13 pan and bake as per package instructions. Cool completely before frosting.
Frost with:
1 box powdered sugar (confectioners’ sugar)
¼ cup butter
¼ cup strawberries
Mix all together until of spreading consistency and spread on cooled cake.

It’s hard to believe, but the year is already one-third over. Easter was a little late this year, so the feeling that we have just celebrated it is a logical one! And since then, both the Poteet Strawberry Festival and Fiesta San Antonio have been celebrated. I didn’t get to watch any of the parades on TV this year, mostly because they were being broadcast when I was having bad weather and the TV was off!
My recent trip to Devine was uneventful, all the bad weather waited until I was safely home before it came in. Saturday and Sunday were both relatively quiet for me. Saturday, I went on a small “road trip”. I had seen an ad in our paper for a garage sale and decided to try to find it. Guess, what? It was one of those placed that “you can’t get there from here”. Meaning I wasted nearly an hour trying to get there before I turned around, came back to town and went the way I thought was simplest to begin with! The lady turned out to be someone I knew; however, she didn’t have much that I could use. I found a game with a chapter book for children to read here at my house and a couple of books for myself.
This next week is going to be a busy one, as I have Pokeno on Monday afternoon and in the evening, there is visitation and a rosary for one of our locals. I know the family; his wife is a lady who knows how to stay busy! She is our ringleader when it comes time to make noodles for our various fundraisers and is totally pleasant to be around. I’ve gotten to know him a little bit, as he was a member of the American Legion post that I attend the Ladies Auxiliary. Tuesday, I have the monthly meeting of our Hospital Auxiliary and the in the afternoon, a turn in the gift shop. Wednesday will find me back in Victoria once again with my new hearing aids. I think sometimes it’s like Pat Dubose used to tell me, when I had a computer problem “operator error”! Truthfully, I’m doing very well with them, just a couple of little glitches.
May is a month with more holidays/celebrations than many of our other months. First, we have May Day on May 1. It is not celebrated in our country as much as it is in other countries. In some, it is celebrated with parties, May poles and May baskets. In my grade school days, we made a May basket out of woven strips of construction paper for our mothers. When I was working at the nursing home, one of the aides, made each of us a May basket filled with tiny flowers and hung them on the doorknob of our office.

My information about this date was gleaned from the internet several years ago.
It was on this day in 1862, that the Mexican army, for the first time, defeated the most feared French army of Napoleon III. He had been planning to take unconditional control over Mexico. Napoleon III observed how the Spaniards had controlled the land in colonial times and how they lost it. He had also seen the northern part of Mexico was later of great interest to the United States Emancipation plan. It was through the treaty of Guadalupe Hildago that Mexico lost one half of its territory. The government was split, headed by Zuloaga and another headed by Benito Juarez. Under these conditions, Napoleon III wanted the land even more. He, therefore, sent the Austrian, Ferdinand Maximilian, to take control (under Napoleon IIIs orders) as Emperor of Mexico.
Mexico was not willing to have any more colonizing and ruling from other Empires settling in the land. It was a time to fight back and be respected. All their gold and silver were under the Spanish power when they had first colonized the land.
President Juarez decreed that no man between the ages of 20 and 60 would be excused from taking up arms. He was determined not to lose his people’s land. He made it clear to the citizens that any traitors would be taken prisoner, and have his possessions confiscated by the State. He guaranteed to protect the lives and property of French citizens who lived in Mexico.
The French proclaimed General Almonte as president of the Republic of Mexico. Not all of the citizens of Mexico accepted him as President. Those who were loyal to their country still depended on their only president, Benito Juarez.
Juarez sent a warning to Napoleon III, who later denied receiving it. In it Juarez indicated that the citizens did not want a monarchy and did not want to be controlled by the French Empire. He also warned Napoleon III that if the nation’s sovereignty were attacked, the citizens would resist, and sooner or later freedom and justice would win. Napoleon took all of this as a joke because he did not recall his army back to France but continued his aggression into Mexico City. On April 12, 1862, President Juarez had no other choice but to make his nation aware of the French invasion. He asked the people to support the Mexican army in the impending battle and to defend their independence. He reminded them that, in war, everyone suffered, but no type of misfortune was greater than the loss of freedom.
General Ignacio Zaragoza was appointed to gather forces at Puebla to defend Mexico City. Zaragoza and Juarez, as well as the French, knew that the only way to Mexico City was through Puebla. If the French were able to gain control of Puebla, Mexico would be in their hands. General Lorencez was put in charge of taking Puebla. IN many instances he was informed that the citizens of Mexico were willing to accept the French in their land and that there was not going to be any combat at all once he reached Puebla. Lorencez had no idea that the inhabitants of Puebla were actually waiting for him.
Puebla had over 80,000 inhabitants and over 150 churches and was surrounded by a chain of five forts. Zaragoza had an army of about 6,000 men who were placed in the forts. The others were held in reserve in the city, where he had erected barricades in most of the streets.
He knew that at this time of the year, showers were to be expected frequently. The rains made the roads almost impossible to use, causing heavy cannons to get stuck on mountain roads. The hailstorms would also make life miserable for the soldiers, and if there was an outbreak of disease, such as smallpox or typhoid fever, this would also wreak havoc. The Mexicans knew their territory, which gave them a great advantage, in spite of the fact that they were short on supplies and weapons.
On May3, 1862, Zaragoza arrived at Puebla and discussed with the citizens the possible tactics that the French would use. On May 4, Lorencez arrived at the village of Amozoc, a few miles north of Puebla. He did not know where to attack. Almonte advised him to attack from the west and added that Puebla had never been taken from the north. Others advised Lorencez to attack from the north. The French army arrived near Puebla at 9:00 a.m., on May 5, 1862. Once there, Lorencez’s army was attacked by a small group of Mexicans. The French took a stand and realized that they were not going to be as welcome as they thought they would be. At 11:00 a.m., the battle of Cinco de Mayo began.
To get into the city of Puebla, the French army had to bring down the Fort of Guadalupe and also Fort Loreto, which was about half a mile away. For hours they kept advancing closer to the fort’s walls and did not seem to be doing any damage. After about an hour and a half of fighting, they had spent nearly half their ammunition, and the French infantry was sent in to capture the fort. They were under strong musket fire from the Mexicans in the fort, and from others sheltered by rising ground halfway between the two forts. The Mexican artillery in Fort Loreto was also turned on them.
Acting on orders from Zaragoza, Porfirio Diaz led a charge against the French infantry in front of the fort. That afternoon a heavy thunderstorm drenched the combatants, obscured visibility and made the ground slippery. Lorencez did not have a chance and he knew it. He was running out of weapons and losing soldiers. To save his army, he knew he had to retreat. At around 7:00 p.m., the French army retreated from Fort Guadalupe to a position at the foot of the hill and waited for a Mexican counterattack. The French erected their tents and spent the light listening to the Mexicans cheering and celebrating their victory by singing Mexican songs and the “Marseillaise”, which to the French was “our Marseillaise”. Lorencez waited for Zaragoza to make the next move, staying for two days in the city of Puebla. But, after seeing that Zaragoza was not coming, Napoleon’s army had to walk through the silent mountains, defeated, with 462 men and eight of their prisoners taken.
President Juarez decided to make the Battle of Puebla a holiday, along with Mexican Independence Day (September 16). The battle came to be known as the “Batalla de Puebla”, in which civilians of the poor Pueblo de Puebla defeated the great French army of Napoleon III.
Chicken Fajitas
2 pounds chicken, thighs or breasts, de-boned and cut into 2-inch strips
1 onion, thinly sliced
1 tablespoon finely minced garlic
Juice of 2 limes
1 bottle dark beer
½ cup red wine vinegar
1 jalapeño, seeded and diced
½ tablespoon dried thyme
1 teaspoon dried oregano
2 tablespoons Worcestershire sauce
Salt and pepper
Cilantro, cut up
1 tablespoon olive oil
1 red bell pepper, julienned
1 yellow bell pepper, julienned
Place chicken and next eleven ingredients into plastic or glass bowl and marinate at least 18 to 24 hours in fridge. Heat a little olive oil in a sauté pan, drain meat and sear in hot pan, adding the bell pepper. Cook until done, about 4 to 6 minutes. Serve in hot tortillas with salsa.

Beautiful weekend and Easter were not totally synonymous this year. My daughter came in Wednesday evening as my first guest of the weekend, and while she didn’t drive in much rain, that night and Thursday morning, provided us with flashing lightening and rumbling crashing thunder beginning around 3:00 and 4:00 a.m., and it continued until after 9:00 a.m., Thursday morning. It quit raining long enough for us to go to town for a few errands. We had intended to go to Victoria for a little shopping and we reached the point where we had to decide yah or nay! We decided on “yah” and took off for Victoria. It didn’t rain again until we were on our way home. We went shopping to a couple of stores, and she, luckily, found some clothes that fit! By now, it was time for lunch, and we went to one of our favorite sea food restaurants. It has been in Victoria for quite a while, and while small, it has wonderful food. My fried shrimp plate and her fried catfish plate were extremely delicious. The waitress was talking with us and my daughter told her that we were celebrating my birthday, and we were given a choice of a couple desserts, we selected the Key Lime Pie, and she brought us a nice size slice and two spoons. It was a great choice, and we enjoyed every morsel.
After a really fun day, we came home in a light shower and in time to begin working on some things I would need when I went back to Devine to have Easter with my other daughter and her family.
We did our weekly bible study, and then managed to completely put together an “Easter Bunny Cake”, that turned out really well. This past week has been a wonderful birthday week for me, and I have enjoyed every moment of it, including attending the gig, where my grandson was playing guitar. It was a large crowd of us, as some of my son-in-law’s relatives were in from out of state. I think our crowd was over 25! The food was delicious and the music, as usual was great. My trip was uneventful, except for the 20 plus minutes that it poured down raining, luckily, I drove out of that, and the rest of the trip wasn’t too bad. Not much traffic and just occasional sprinkles of rain. On Saturday afternoon I came back home and prepared for the company that was coming to my home. However, due to illness, several weren’t able to be there. You were missed!
The following
Several years ago, while I was doing research at the paper office, I found the following article in a 1941 issue of The Devine News. It was interesting to me and since I haven’t published it within the last several years, I thought my readers might find it interesting also, during this Easter season.
Easter began as the most joyous of Christian holidays to celebrate the rebirth of Christ. Easter comes at the same time as spring when new life begins with growth and rebirth in nature. Many ancient people honored the coming of spring. Ancient Egyptians and Persians celebrated the coming of spring by decorating and eating eggs. Eggs were a symbol of fertility and new life.
The Christians adopted the egg as their symbol of new life as well. In the early days of the church, eggs were forbidden food during Lent—the six-week period before Easter.
But when lent ended people were glad to eat eggs again and made it a tradition to eat them on Easter Sunday. They also gave eggs to their children.
The hare or rabbit was also part of the celebration of spring long before Christianity.
In ancient Egypt, the hare was thought to have some connection with the moon since this small animal comes out to eat only at night.
Since the moon also symbolized the beginning of a new life, so did the hare and the rabbit.
The wearing of new clothes on Easter Sunday is also the symbol of a new beginning. It is the casting off of old clothes and the wearing of new ones.
In ancient Egypt and Persia people exchanged decorated eggs at the spring equinox, which was the beginning of the New Year. Eggs were seen as a symbol of fertility because the coming forth of a live creature from an egg was so surprising to people of ancient times.
When Christians adopted this tradition, the Easter egg became a religious symbol. These early Christians believed it represented the tomb from which Jesus came forth. In medieval times eggs were traditionally given to all servants, and to children, along with other gifts.
Here are a couple of slightly different recipes to try. The hummus recipe is from a friend, and the egg rolls, which are totally different, were served at a bunco party that I attended not long after I moved here to Yoakum. The local Pilot club ladies had a bunco party monthly as a fund raiser, and it was always fun to attend.
Vegetable Hummus
2 large cloves garlic
2 cans (15 to 19 oz each) chickpeas/garbanzo beans
1 package Knorr® Recipe Classics Vegetable recipe mix
½ cup water
½ cup Bertolli® Olive Oil
2 tablespoons lemon juice
¼ teaspoon cumin
6 (8-inch) wheat or white pita breads cut into wedges
In food processor, pulse garlic until finely chopped. Add remaining ingredients except pita bread. Process until smooth; chill at least 2 hours.
Stir hummus before serving. If desired, add 1 to 2 tablespoons additional olive oil, or to taste. Serve with pita wedges.
Mexican Egg Rolls
Egg roll wrappers or wonton wrappers.
1 box Spanish rice mix
2 pounds hamburger meat
2 teaspoons salt
Chili Powder, to taste
1 medium onion, chopped
1 cup chopped bell pepper
Crushed red pepper flakes, to taste (careful, these are hot, don’t use too much)
1 large can petite diced tomatoes
1½ cups shredded cheese
Cook Spanish rice according to directions on package. Brown hamburger meat along with salt, chopped onion and bell pepper. Drain well, and then add tomatoes, chili powder, crushed red pepper flakes, return to heat and simmer until one-half the liquid has evaporated, stir in rice and cheese. Spoon mixture onto egg roll wrappers, brush edges with water to seal as you roll them up. To roll egg rolls: Start with point of wrapper toward you, place filling about 1/3 of the way down on the wrapper, cover with point that is toward you, brush with water, bring left and right points over, brush with water and roll toward remaining point. Deep fry until golden brown. These were served at room temp at a bunco party.

My trip to Devine last week was great. For the first time, I got to meet my newest great-grandson, who is a whole two months old, of course, he is totally precious, and I held him to my heart’s content. He’s a good baby, the only time I heard him cry was when he was hungry!
This coming Sunday is Easter. It is a little later than usual, being in April rather than sometime in mid-March. I will be part of the holiday in Devine and part here at home as I have a few family members coming in. Saturday, I got out the boxes of Easter decorations and placed some here and there in the house. My dining room table is cute, not as decorated as in the past when I had an “Easter Tree” in the middle of the table with flowers and lots of plastic eggs hanging from it, but for a “do it now” job, it looks good!
Spring is really here, not only according to the wildflowers blooming along the roadsides, but also according to the calendar! The bluebonnets have appeared in all of their glory and in various places they are really thick and beautiful. The roadsides around this area are absolutely gorgeous, and the flowers are really profuse. Unfortunately, I do not have any in my own field, as that portion was always cultivated, so I just have coastal mixed with a few weeds, a few wine cups and a patch of buttercups!
On my trip to Devine last week, I noticed that there weren’t very many bluebonnets, mostly white prickly poppy, along with the beautiful magenta ones here and there, wild mustard and lots of yellow rapeseed, and purple mallow, that is also called winecup, (which I just learned from my Victoria paper).
One thing that I have noticed this year, maybe more than some others is the yucca is blooming profusely. In traveling back and forth from Yoakum to Cuero and Victoria, as well as a couple of towns in the opposite direction, I have noticed several yuccas that are out in open fields, and some have as many as four and five ‘branches’ all bearing flowers that are creamy white to ivory in color. The yucca plant is pollinated only by a moth called simply ‘yucca moth’.
The yucca is basically a desert tree that grows primarily in the southwestern United States, and it is related to the Joshua tree. It is called by many names, including Yucca, Spanish Dagger, Spanish Bayonet, Dagger Plant and Candlestick Plant. According to a map of the United States that accompanied the article concerning yucca, yucca will grow in the western parts of Washington, Oregon, all of California, parts of Nevada and New Mexico, all of Texas except the panhandle area and on through the southern part of Oklahoma, through all of the southern United States from Louisiana through Florida and up into Virginia and the Carolinas and beyond up the eastern coast line states, including Delaware and southern New Jersey.
The yucca, (which is what I am going to call it for this article for simplicity), has sharp pointed dark green leaves, that are generally 2½ feet long and sometimes more and about two to 2½-inches wide at the centermost area. Some varieties have smooth edges on the leaves and others have very rough, edges. If you use them for landscaping, they should never be placed anywhere near a walkway because of these leaves with their sharp points. Even though the plant is considered a shrub, it can grow from six feet to sixteen feet tall. The ones in the wild seem to be about ten feet tall.
The yucca belongs to the Agave family and yucca is actually the genus name and there are over 50 varieties of this plant. Historical use has it that the Native Americans used the soapy leaves and roots for numerous conditions, including boiling the roots or leaves and making poultices and baths for skin conditions. Sprains, joint inflammation and bleeding were also believed to be helped when treated with a poultice or washing with a bath made of yucca.
We only have the rest of this week to need meatless dishes, but here are a couple of shrimp recipes to help you get through it.
Cajun Style Shrimp Skewers
¾ cup cooking oil
1 finely chopped medium sweet onion
2 Tbs. Cajun seasoning
6 minced garlic cloves
2 teaspoons ground cumin
1 teaspoon fresh rosemary, finely minced
1 teaspoon fresh thyme, finely minced
2 pounds, large raw shrimp, peeled and deveined
In a small bowl, combine the first seven ingredients. Place the shrimp in a resealable plastic bag, add one-half of the marinade, seal bag, turn to coat shrimp and place in the refrigerator for 1 to 2 hours. (Cover and refrigerate remaining marinade to be used later for basting).
Drain and discard marinade, thread shrimp onto eight (8) metal or wooden skewers that you have soaked. (If you use 2 skewers to thread the shrimp on, they will be easy to turn on the grill or in the oven*). Grill over medium heat for 2 to 4 minutes on each side until the shrimp turn pink. Baste once while cooking, *I would have to bake these in the oven or under the broiler until they just turn pink. My thought would be 350º to 375º.
Shrimp Tostadas
1 pound cooked shrimp, peeled and deveined (you can use the ready-to-eat shrimp now available)
1 can (14 ½ ounces) diced tomatoes, drained well
1 cup diced sweet onion
1 can (4 ounces) diced green chiles (whatever heat you prefer)
¼ cup chopped fresh cilantro
3 Tbs. cooking oil
3 Tbs. lime juice
1 can (16-ounces) refried beans, warmed
10 tostada shells
2½ cups shredded lettuce
Combine shrimp, tomatoes, onions, chiles, cilantro, cooking oil and lime juice in a medium bowl; mix together to combine, cover and set aside.
Spread about 2 tablespoons of refried beans on each tostada shell, top with ¼ cup lettuce and ½ cup of the shrimp mixture. Makes 10 single servings.
Now, here’s the dessert I will be making for Easter. I don’t think there are any of the men in my family that don’t like Carrot Cake. It is frequently requested for birthdays!
Carrot Cake
2 cups flour
2 teaspoons baking powder
1½ teaspoons baking soda
2 teaspoons cinnamon
1½ teaspoons salt
1½ cup sugar
1½ oil
4 eggs
2 cups finely shredded carrots (a food processor works great)
1 can (8½-oz) crushed pineapple, in juice, drained
½ cup chopped nuts
1 can (3½-oz) flaked coconut
Sift together flour, baking powder, baking soda, cinnamon and salt. Add oil and eggs to this mixture and mix well. Add carrots, pineapple, coconut and nuts. Pour into 10×12 pan or a Bundt pan and bake at 350ºF for 35 to 40 minutes or until done. A Bundt pan will need about 45 to 50 minutes baking time.
Remove from oven and cool either in the pan or remove from pan and place on a cake rack to cool completely. For Bundt pan, cool about 5 minutes in the pan and then remove. Cool completely and frost with Cream Cheese Frosting.
Cream Cheese Frosting
½ cup butter or margarine
1 block (8-oz) cream cheese
2 cups sifted powdered sugar
Using electric mixer, beat butter and cream cheese together until fluffy and light, gradually add sugar, beating just until creamy. If it is too stiff, add a few drops of milk until of spreading consistency.

It has always been interesting to me, and yet a bit confusing to listen to “new phrases” utilized by the younger folks in my life. Of course, as a Bona Fide Baby Boomer, there are several generations of them by this point of time.
Our Grand Daughters, ages 8 and 6, use the phrase You Do You on occasion. I have come to understand that is NOT an expression associated with acknowledgment of their unique personalities. And be assured they ARE very different in some ways. It is more akin, in their language, to mean “Go Ahead and be Stupid”.
I have learned that trying to wear a Black and White Shirt, AKA be The Referee, is NOT a wise approach, so I just sit back and observe. If there becomes some danger of bodily harm being inflicted, I will intervene, but mostly am amused that they go from Mortal Enemies to Best Buds in about 60 seconds on some days.
But pondering on that term caused me to think back to “my younger days” of what that saying might have translated into. Let me quickly acknowledge such a consideration is ALWAYS dangerous for an old guy who sometimes is stuck with how to respond to the greeting of Good Morning.
It strikes me that a common phrase back then was “Do Your Own Thing”. Free Speech, Flower Children, and several other labels were used to describe that period in our history as a nation. Far be it from me to appear to convey any skill or pretense as a Sociology Expert. I spend far more of my time looking for my keys or cell phone and checking for rain forecasts than pondering the implications and meanings of words associated with and to varying groups of people.
But a thought did come through the foggy spot called my brain that there might be a better way to use the term. Now I want to acknowledge there is a fine line between Inspiration and Indigestion in my world these days, so this idea might be off course in the viewpoint for some of you fine readers.
How about if we change the wording to: YOU DO THE BEST YOU. By focusing on developing into the best possible version of yourself, a person can contribute in a manner that brings some good to others as well as themselves. Seems to me that is a double win!
I spent a whole lot of years observing very well-educated people in colleges and universities debating the “finer points” of many subjects. Many seemed, at least to me, quite insignificant in terms of the “bigger picture”. But in keeping with the above concepts, if the collection of these ramblings are way off base from your point of view, well all I can say is YOU DO YOU!

This past week has been a medium one for me. The Auxiliary is having their annual spring drawing, so, in addition to working a couple of afternoons in the gift shop, I also worked Friday afternoon helping sell tickets. We have some awesome prizes this year, including a Grand Prize of outdoor furniture and a fire pit, a 1st prize of a smaller fire pit with chairs, a 2nd prize of a $300.00 live oak tree, a “date night” gift certificate, and last but by no means least, a basket filled with cup towels, potholders, cooking utensils and an Auxiliary Cookbook. Our drawing date will coincide with the Annual Tom Tom festival the first week of June.
The coming week will be a busy one, as I have a couple of appointments, in the middle of the week and the list just seems to keep growing. To start my week, my sister invited me over for lunch and we had a great time eating and visiting, and now it’s time to get to work!
UGLI® Fruit is one that goes under several different names. Jamaican tangelo is only one of about half a dozen that were listed.
Jamaican tangelo is a natural cross between an orange and a grapefruit. (One source had it being a hybridization between an orange and a tangerine). However, I’m basing this on the orange and grapefruit hybridization. The Jamaican tangelo first appeared nears Brown’s Town Jamaica and that is where it is mostly grown today. The UGLI® Fruit was first discovered growing in 1917, and after much budding, grafting, etc., was first exported to Canada and England in 1934, came to the United States in 1942.
(The name UGLI® is a registered trademark of Cabel Hall Citrus Limited who distributes this fruit, and the word itself is a take-off of the word ugly). It refers to the fact that his citrus family fruit is not particularly appealing to look at. The rind is a rough surface, greenish yellow that peels easily, the ones I saw in the store was light yellow, but looked as if it had some type of dark stain rubbed on it, that made it look totally unappealing and dirty. I touched one to see and that was the actual color. The flesh is yellow/orange in color and is separated into segments, just as are oranges, tangerines, lemons and other citrus fruits. According to the information I found the taste is sweet, like that of the tangerine but with a hint of the bitterness of the grapefruit.
Parts of this article are from Wikipedia; the free Encyclopedia and other parts are from typing UGLI fruit into my computers search program. The stories are interesting and vary greatly. There were no recipes in any of the articles, so, I just found a couple that can be made and set out for snacks at Easter. The first is “Puppy Chow”, I’ve never met a child and just a few grown-ups who don’t like it! The first time I tasted it, was at Bunco in Devine and I think Sherry Davis was the lady who was hostess that night.
Puppy Chow
(aka Kibbles & Bits)
1 cup butter or margarine
1½ cups peanut butter (crunchy or regular)
12-oz package chocolate or butterscotch chips
1 box Crispix cereal (or Rice Chex, Corn Chex or mixture of both)
1 box (1-lb) powdered sugar
Melt butter or margarine, peanut butter and chocolate chips together. Place cereal in a large mixing bowl and pour melted ixture over it. Stir and toss to coat thoroughly. Let stand for 5 or 19 minutes, then place in a large plastic bag, add the powdered sugar and shake and mix until well coated.
Almond Bark Cookies
24 oz almond bark
2 cups dry roasted, unsalted, peanuts
2 cups pretzels (short straight ones)
2 cups (peanut butter flavor, Capt’n Crunch Cereal
2 cups Rice Krispies
2 cups miniature marshmallows (optional, but very good)
Place almond bark in a very large Pyrex bowl and microwave 2 or 3 minutes, stir and put back for 2 minutes longer. Have all other ingredients mixed together in a large container. When almond bark is melted, dump the other ingredients into it and stir until well coated and then drop by spoonfuls on to foil. You can substitute chocolate bark and use pecans instead of peanuts for another delicious cookie.