Category: Did You Know? by Joyce Word

OK, folks, we’re back to the “same-old, same old”, there isn’t a measurable amount of rain, just a couple of quick showers today. I was working at our church picnic and realized some folks were coming in with their shirts wet….yep, it rained a little. When I came to Devine a couple of weeks ago, all you could see was dry land and still more dry land, the only green things around were several cotton fields that are irrigated, and not too many of those. The prickly pear cactus have red tunas (pear apples?), on them, but the cactus themselves are as flat as they can be and obviously need water.
The picnic was great, I worked in the “country store”, which is really more of a jumble sale than anything else, we had all sorts of stuff, as well as our 100 bags of the noodles we made a couple of weeks ago, they all sold before 1:00 p.m. The food was good, I just still have a problem with picnic stew, sausage, sauerkraut, seasoned green beans and potatoes, rather than BBQ, pinto beans and potato salad! (Please italicize: Prunus persica and also P. Persica. My computer won’t let me do that!)/
Have you been noticing nectarines in the produce section of the grocery store? What do they look like to you? Do you know what they are? Since I had been noticing them in the store and purchased them a couple of times, I decided to find out what they really were. Someone had told me they were a peach/plum combination, but I never knew for sure. They taste pretty much like a peach as far as I am concerned! The following is what I was able to find on the Internet. After checking out several sites that all gave me pretty much the same information, I sort of combined several articles to get this article.
Basically, according to what I was able to find, a nectarine is a peach without fuzz! They are not a combination of a peach and a plum as some folks think. Nectarines have juicy, peach colored flesh and the seed is very similar to that of a peach but without the “fuzzy” complexion. You can tell peaches and nectarines are similar because peaches are of the genus Prunus persica and nectarines are P. persica. They most probably originated in China over 2,000 years ago and were cultivated in ancient Persia, Greece and Rome. The word “nectarine” means sweet, as nectar, and this is probably the obvious origin of the name.
Nectarines can be eaten out of hand just as you would a peach, they can be cut up and used in fruit salad, cooked, dried or however you want to serve them. According to one of the sources, they are delicious in ice cream and sorbet, as well as cakes and pies. There are about ten varieties that are widely grown for market. If you purchase nectarines, look for fruit that is firm but not hard, with a bright deep coloring. Avoid fruit with wrinkled skin or spots that could show evidence of decay. Hard nectarines will ripen at room temperature, to speed the process, place them in a bag with an unripe banana.
To peel them, cut an X in the bottom end and dip the fruit in boiling water, just as you would a peach or a tomato. Their smooth skin is edible, but most folks would probably prefer to peel them.
I know the following desserts have absolutely nothing to do with nectarines, but since I don’t have any nectarine recipes in my files, I decided to give you something else instead and just hope you will enjoy all of them.
This recipe was in my files and since someone just asked about diabetic recipes and said she was craving sweets, hopefully it will help her a little bit.
Diabetics Delight
1 box yellow cake mix (now that sugar-free cake mixes are available, you might consider trying one in this recipe)
12 oz. diet soda (Sprite Zero® or your choice)
1 can crushed pineapple (16-oz size) (divided use)
1 large tub Cool Whip®, sugar free
1 large box of sugar-free vanilla instant pudding
Empty cake mix into large bowl, add diet soda and mix well. Then add ½ can of crushed pineapple and stir well. Pour into 9×12 pan that you have lightly sprayed with non-stick spray. Bake as directed on package. While the cake is baking, mix the Cool Whip®, the remaining crushed pineapple and the pudding together and stir well. Chill thoroughly. When the cake has finished baking and has cooled, spread the Cool Whip® mixture over the top. Cut into squares to serve. Makes 12 to 15 servings.
Recently, for a get-together here in Yoakum, I served my version of a cake that was served at our bunco in Devine a sometime ago. It was a beautiful and colorful cake of three layers, each one with a different flavor of gelatin in the batter and was really delicious. The original recipe called for three boxes of white cake mix, but since I wanted a smaller cake, I used only two boxes, and rather than white cake mix, I used yellow because I felt the color would be more intense, and, since there are several diabetics in my group, I wanted to make it as sugar free as possible so they could enjoy it also
The rest of the story is that this week, when we went to the venue where we have our meeting, the clerk asked me who had made the dessert a couple of weeks before, since I had shared with the staff. After admitting I had made the dessert, she told me it was absolutely wonderful, which of course made me feel pretty good! When I told her it was almost totally sugar free, she didn’t want to believe me at all and kept telling me “He is not going to believe this at all”, meaning the owner of the venue. So, here is the recipe for y’all to try.
Joyce’s Fruity Jell-o® Cake
(Read all instructions before beginning to make cakes)
2 boxes Pillsbury®, sugar free yellow cake mix (16-oz boxes) (I think 15.25 is now standard and that is fine.
Ingredients as required for making both cakes
1 small box, sugar free lime-flavored gelatin
1 small box, sugar free lemon-flavored gelatin
1 small box, sugar free orange flavored gelatin
food coloring (if desired)
flavoring (if desired)
1 carton (8-oz) sugar free whipped topping, thawed
1 small box, sugar free instant vanilla pudding
¾ cup shredded coconut
Preheat oven to 350ºF.
If you have three 9×13 pans, prepare them by greasing and flouring each one. If not, you will have to bake each layer separately. (Leave the unused dough in the bowls in the fridge as the previous one bakes).
Prepare cakes according to package directions, one at a time. Mix dough together in the mixer bowl and then divide into three equal portions, placing two in medium sized bowls and the last one back in your mixing bowl. Add a box of gelatin to each portion and stir well to mix it in. If you want a more intense yellow or green, add a little food coloring, also, if you have orange and lemon extract, it is fine to stir it in also. Pour one batch of batter into the prepared pan and bake according to directions on the box. Since it is a smaller portion of dough, it will bake in about 20 to 25 minutes, rather than the 30 to 35 listed on the box. Remove cake from pan and allow each layer to cool completely.
Filling/frosting:
Mix together the whipped topping and the vanilla pudding, and stir in the coconut.
Use a cookie sheet (covered with foil if desired), and place one cooled layer on it, top with 1/3 of the frosting mix, add another cake layer, top with 1/3 of the frosting, add the third layer and top with the remaining frosting. It does not matter in which order you layer the cakes. Trim off the edges so you can see the beautiful layers and it is ready to serve. Store in the fridge. It will keep for several days in the fridge and the addition of the pudding to the whipped topping seems to stabilize it and keep it from disappearing.

This past week was a busy one…aren’t they usually? Monday evening, I was invited to a bunco club my sister belongs to, as they needed a substitute. It was a lot of fun as I knew almost everyone there, however, even though I didn’t win, the lady had gifts for all of us and I got a really awesome wallet! I need a new one but haven’t been able to find the type I wanted, so this is great for me. Tuesday was my afternoon for duty in the hospital gift shop. It wasn’t very busy, but I did have a few sales, (at least half of them were things I bought), but sales are sales. Wednesday morning, I headed to Devine and had an awesome time with my little great-grandsons and their new baby sister who now live in that area. We visited, had lunch and read Pete the Cat books. They loved it and I enjoyed myself immensely. That afternoon, I went to the next town, where my daughter was with two of her granddaughters and had some more fun interacting with them, and that evening, we went to bunco. Yep, got lucky, all three of us family members won prizes. Thursday my daughter and I went back to visit a little more with the two great-granddaughters and then on to lunch with my son in Hondo. I came home on Friday, and sort of relaxed that afternoon and evening; and then on Saturday, helped make noodles at church that will be sold at our picnic that is coming up soon. There were about 18 to 20 of us working at various stations, as there are several steps, and we used a case of eggs as well as another ten or twelve dozen, and about 90 to 100 pounds of flour. Now, it’s Saturday evening and quiet time for me. The ‘busy’ week was wonderful, and I enjoyed every minute of it, especially the time I got to spend with the great-grandchildren.
One night when my company was with me, we had hamburgers. I had a package of the pre-made patties in the freezer and we cooked them, then, the leftovers went into the fridge and the next meal we made something else, as we are prone to do. A couple of days later at lunch, I decided to do something a little different with the patties; they had been seasoned lightly as we have several members of the family who go very easy on the salt, and these patties don’t always taste great reheated, so, I cut them into pieces and following the directions for a pepper steak that is served with noodles instead of rice, used them to make the dish. Everyone said it was good and that I had a winner. If desired, you can use the pre-cooked frozen patties and prepare everything the same way. This is delicious also.
Another way to use the patties is make them into Salisbury Steak. Leave them whole, put a little oil into a skillet and slice a medium sized onion into the oil. Cook until the onion is transparent and then using a package of Pioneer® Brown Gravy mix, follow the directions on the package and make the gravy in the pan with the onions. When it has thickened, add the patties, turning them to coat with the gravy. Heat them over medium heat and when they are heated through, stir in a well-drained can of sliced mushrooms. This is served over either cooked rice or mashed potatoes and is delicious as well as being quick and easy to do.
Following is the recipe for the pepper steak that is served with noodles.
Pepper Steak with Cheesey Noodles
2 to 3 Tbs. cooking oil
6 pre-cooked hamburger patties cut into 6-pieces each
1/2 cup sliced onion
2 medium green bell peppers cut into julienne strips
1 clove garlic, finely minced
1 can tomatoes (16-oz) whole tomatoes, broken or mashed up
1 beef bouillon cube
1 Tbs. cornstarch
2 Tbs. water
2 Tbs. soy sauce
1 to 2 teaspoons sugar
3 cups cooked, wide egg noodles
1 cup shredded cheese (your choice, American, Cheddar or Colby Jack)
Cut each patty into 6 pieces; set aside. Heat oil in a large skillet and add peppers, onion and garlic; cook and stir for 3 to 5 minutes. Add the meat and cook for 2 to 3 minutes; add the tomatoes and bouillon cube; simmer, covered for 5 to 10 minutes. Mix together cornstarch, water, soy sauce and sugar; add to meat mixture, stirring constantly until thickened. Cook an additional 5 to 6 minutes. Cook noodles according to package directions; drain well and stir in the cheese until melted. Serve the meat mixture over the hot noodles.
The following cookies are fun to make with children or grandchildren, or, in my case, great-grandchildren, they really enjoy helping roll these. The first time we made them, we used chocolate fudge cake mix and stirred in about 1/2 to 3/4 cup of mini-chocolate chips.
Cookies
1 box cake mix (any flavor you like)
1/2 of an 8-ounce carton whipped topping (thawed)
1 egg
Powdered sugar to roll the cookies in.
(No amount was given, but you can start with a 1 cup or 1½ cups).
Break egg into a bowl and beat with a fork to mix it up. Using a knife or a rubber spatula, divide the carton of whipped topping in half and dump into the bowl with the egg. Add the box of dry cake mix and stir to combine, this will be a very stiff dough; roll into balls the size of (unshelled) walnuts. Then roll the balls in the powdered sugar and place on ungreased cookie sheets and bake at 350ºF until done, about 12 to 15 minutes. Since I made these the first time, I’ve learned to line my cookie sheets with parchment paper or foil and when the cookies are done, I just pull the liner off the cookie sheets onto cooling racks. As I mentioned, about 1/2 to 3/4 cups of mini-chocolate chips works well with chocolate cake mix. If you use lemon cake mix, add about 1 teaspoon of lemon extract to the eggs and follow the directions. Chopped nuts can be added if desired, as you’re mixing the dough.

Well, I could use last week’s column for this week, because not much has changed! The weather is still stiflingly hot, the highs for the day are usually 103ºF to 104º and this is at 3:00 and 4:00 in the afternoon. It’s Saturday, and twice today the sky has clouded over, the wind has picked up and it looked as if we could get some rain…not a drop so far.
My week was quiet, compared to what it has been lately. I only worked the one day in the gift shop and wasn’t too busy, but I did have a pretty good day. My little four-legged friend is visiting for a few days, he always wants either in or out! I am getting plenty of exercise walking back and forth to the doors.
This week, I’ve found out I’m going to be great grandma for the 18th time, and that was just one of the high points of the week. The other on is that I’m going to get to go on a vacation with part of my family and go to NM! I haven’t been in that area in many years and am really looking forward to the trip.
This morning, a group of us that attend the country church, got together and cleaned the pavilion as we will be having breakfast there tomorrow morning after church. We do this on a monthly basis, but this month is special as it is in honor of the saint the church is named after; “St. Ann”, the mother of the Blessed Virgin Mary. Prior to the pandemic, we usually had Mass in the afternoon and then served chili dogs or some such thing. Now, we will be doing breakfast, and serving various and sundry casseroles, kolaches, fruit, cake, and other brunch foods. I made a ‘Southern Pecan Praline Cake’ for our meeting last week, and it went over well enough that the president of our group requested that I bring it! Luckily, it’s a pretty simple cake to make. Also, I’ll be making a casserole using shredded hash browns as a base with a really delicious sausage sauce over it, as well as some mini-cinnamon rolls. If it turns out as usual, we’ll have enough food for a small army, hope lots of folks decide to come to early Mass!
According to World Book Encyclopedia, the tiniest snowflake or particle of frost imaginable weighs less than a tiny bird’s feather.
The weight of a glacier is in the billions of pounds.
Glaciers, snowflakes, frost and hail stones are all ice and are formed the same way when the temperature of water and moisture in the air falls below 32ºF, or 0ºC.
Salt, sugar, and alcohol added to water lower the temperature needed to freeze it. This is why alcohol is used in anti-freeze to keep car radiators from freezing.
When frozen, the volume of the water increases by 1/11. This is why ice floats in water and also why jars of liquid in the freezer or water pipes burst when frozen.
Five to ten million dollars of ice is sold in the United States annually.
Most of this ice is made in ice plants where pure water is frozen in vats in blocks weighing 300 to 500 pounds.
In some areas of Canada and the northern parts of the United States, ‘natural ice’ is cut from rivers and lakes and stored in ice houses which are made especially for this purpose.
In or around 1800, ice was first shipped from New York City to Charleston, S.C., and during this time clipper ships carried it to many parts of the world including the West Indies.
The first commercially successful ice making machine was used in Florida in 1851.
An ‘artificial ice’ plant was first set up in New Orleans in 1868, and during this same year, refrigerated railroad cars were built; which meant that more areas of the country could have fresh produce and fresh meat.
I’ve given you various ice cream recipes over time, so I’m not including them today, (other than the one for Big Red Ice Cream) but wanted to remind you how wonderful an old-fashioned Root Beer Float would taste on these hot days, also, we’ve also used Big Red to make the same type of float…have fun, stay cool.
Root Beer Float
1½ cups vanilla ice cream or frozen yogurt
1½ cups cold root beer
Put two scoops of ice cream in a tall fountain glass and pour in enough cold root beer to cover. Add two more scoops and top again with root beer. Serve with a spoon and straw.
Do you remember the days of going to A&W drive in on Nogalitos St. in San Antonio, and having root beer floats served in frosted mugs? How about the Black Cow on Broadway near Pearl Brewery? Their root beer float was called “Black Cow”, and was also served in a frosted mug. Weren’t those days fun? You can make a Big Read Float this same way, using red soda in place of the root beer! It is delicious.
In case you want to try something different, here is a recipe for Big Red Ice Cream.
Big Red Ice Cream
4 eggs
1 can sweetened condensed milk
1 can (large) evaporated milk
1 cup granulated sugar
1 small box (cook type) vanilla pudding mix
1 bottle (2-liter) Big Red soda
¼ teaspoon salt
Mix together eggs, condensed milk and evaporated milk. Stir in sugar and pudding mix and mix well. Add Big Red soda and stir just until mixed. Pour into freezer container and churn until frozen.
This is a fun and slightly different cake to make, my friends and family have always enjoyed it.
Earthquake Cake (aka-German Chocolate Up-side Down Cake)
(Read all instructions before beginning).
1 box German Chocolate cake mix, (along with ingredients to make according to directions)
1 cup coconut
1 cup chopped pecans
4 cups powdered sugar
1 block cream cheese (8-oz)
1 stick butter
1 teaspoon vanilla
Lightly grease the bottom only of a 9×13 baking pan. Sprinkle pecans and coconut over pan. Mix German chocolate cake according to package directions and pour over coconut and pecans. With mixer, mix together powdered sugar, cream cheese and butter and vanilla. Drop by spoonsful over cake mix. Bake at 350ºF for 30 minutes.

The month of July seems to be flying by, doesn’t it? By the time some of you read this it will be within days of being half over. My week has been nice and quiet, no meetings and doing whatever crafts or sewing that I wanted to. It has been very enjoyable, with a little visiting, an evening with a friend playing a board game until all hours and a shopping trip to Victoria. Now, the fun begins with Pokeno on Monday, a funeral and then a meeting on Tuesday and who knows what else the rest of the week!
This week, I decided to tell you a little bit about garlic. It seems to be in the forefront in articles that your read telling you that it helps control heart problems and cholesterol, etc. They have even come out with pills so you don’t have “garlic breath” if you follow a regimen to help with any illnesses. When I went into the search mode on my computer, I quickly found that there were nearly 30-million sites concerning garlic. Parts of this article are from United States Department of Agriculture, Agricultural Research Service, parts are from About.com:Home Cooking and some is from Cookbook:Garlic – Wikibooks, collection of open-content textbooks.
Garlic is a member of the lily family, as are onions, leeks and chives. The scientific name for garlic is allium sativum. Unlike onions, leeks and chives, garlic is generally used as a spice or a seasoning rather than as a vegetable due to its extremely strong flavor.
The word garlic comes from Old English garleac, which means, “spear leek”.
Garlic was referred to in the Old World, Egyptian and Indian cultures 5,000 years ago, and there is historical evidence of it being used by the Babylonians 4,500 years ago, and by the Chinese over 2,000 years ago. Until the first quarter of the twentieth century, garlic was not very popular in the United States and was found mostly in ethnic dishes in working-class neighborhoods. But, by 1940, America finally recognized the value of garlic, not only as a seasoning, but also as a major ingredient in recipes
Egyptians worshipped garlic and placed clay models of garlic bulbs in the tomb of Tutankhamen. It was so highly prized, that it was used as currency.
An old folklore belief was that garlic repelled vampires and protected against the Evil Eye, as well as numerous other beliefs.
It grows wild only in Central Asia today. Garlic grew wild over a much larger region, and wild garlic may have occurred in an area from China to India to Egypt to the Ukraine. This is considered its “center of origin”, as this is the geographic region where the crop originated and the only place where it grew wild.
Many cooks make the mistake of thinking that the large bulb of garlic you buy is a clove of garlic. This is not true by any means. The whole garlic is called a “head” or a “knob”. Each segment is called a “clove” of garlic. In other words, if a recipe calls for three cloves of garlic, you would use three of the separate segments. Garlic will keep a long time if the heads are stored in a cool dark place. If you keep them in the fridge, they will sprout and taste bitter.
Cookbook:Garlic states that garlic heads can be frozen, without ill-effect, or they can simply be stored in a dark cupboard away from moisture. If you buy the garlic braids, they should be hung up to prevent bruising of the cloves. It also states that if you want to store garlic gloves individually and ready for use, the garlic must be either dried or processed. A good way to freeze prepared garlic is to crush or mince it in a food processor and mix it with a little water, then freeze it in an ice cube tray, so that the cubes can be used as needed. It also can be frozen in olive oil, or frozen whole. You should never under any circumstances should you leave garlic in olive oil at room temperature or leave garlic in oil to sit on the counter. Since garlic is grown in the ground, it can be contaminated with botulism spores, which are almost impossible to remove. The spores are generally harmless in their normal state, but because they are anaerobic bacteria, they will grow if the conditions are right – that is, submersed in oil and stored at room temperature. These spores cannot grow in the cold, so freeze or refrigerate it, or store the garlic in vodka, wine or vinegar rather than oil.
In this day and age, we no longer really have to use fresh garlic and have our hands and cutting boards smelling of garlic. We can simply use a bottle of garlic from the grocery store. It keeps indefinitely in the refrigerator and the garlic odor does not penetrate the glass, so your fridge does not smell of garlic.
You may not believe this, but in one of the sites, there was even a recipe for garlic ice cream! No thank you not for this lady! Most of us just use garlic when we make spaghetti and meatballs, garlic bread to go with the dish and in the seasoning of our chili and beans.
Spicy Garlic Chicken Skewers
Ingredients:
Water, for soaking skewers
1 dozen 10-inch bamboo skewers
3 garlic cloves, peeled and crushed
2 tablespoons honey
4 tablespoons ketchup
4 tablespoons Worcestershire sauce
2 teaspoons English or Dijon mustard
2 teaspoons hot pepper sauce
Salt and fresh-ground black pepper to taste
3 skinless, boneless chicken breasts cut into thin strips
Instructions: Soak 12 bamboo skewers in water for at least 20 minutes
Meanwhile, in a non-reactive bowl (i.e. glass), mix together the garlic, honey, ketchup, Worcestershire sauce, mustard, hot pepper sauce, salt and pepper. Toss in the chicken strips and stir until well combined. Cover and marinate 20 to 30 minutes or overnight. Prepare outdoor grill or preheat broiler to high. Thread marinated chicken onto skewers. Cook over the hot cools of an outdoor grill 5 to 6 minutes. Or, arrange on a foil-lined baking sheet and broil 6 to 7 minutes, turning occasionally until well browned and cooked through. Yield: 4 servings.
Garlic Broiled Shrimp
2 pounds large shrimp, shelled and deveined, with tails left on
½ cup butter
3 cloves garlic, minced finely
Salt and pepper to taste if desired
Place cleaned, seasoned shrimp on a foil-lined baking sheet. Melt butter with minced garlic over a low heat and cook and stir for 2 to 3 minutes. Brush shrimp with butter mixture, place under broiler and broil for 3 minutes. Brush shrimp again and turn over. Brush this side and continue cooking for another 3 to 4 minutes or until shrimp are pink. Serve with red sauce, if desired.
When my grandchildren were small, my daughter gave me the recipe for this bubble stuff. It would not be long before there would be ten or more children in my yard chasing bubbles. Everyone loved it, and now my great-grandchildren love it also!
Super Duper Bubbles
6 cups tap water
2 cups dishwashing liquid (I usually use Dawn®, because that is what I have on hand, but Joy® works really well also)
¾ cup white corn syrup (this makes the bubbles last longer, but can be omitted if you don’t have any)
Mix all ingredients in a clean 1-gallon water, milk or juice jug. Stir to mix thoroughly.
Pour some of the mixture in a shallow pan on a flat surface outdoors. One of the 8-inch or 9-inch clay or plastic pans (that are used under a flowerpot) works great. An aluminum pie tin works well, but tips over easily! Dip wand into mixture and wave gently through the air. If too many bubbles form on top, blow excess off. This happens if you stir it too much while using it. This mixture can be poured back into the container to use again another day. The best bubble wands for this are the new larger ones that are now on the market at most of the dollar stores. Have fun.

My trip to Devine, last week, was great. I enjoyed playing bunco with my friends and we truly missed the ones that were out sick. There were several of them and I really hope y’all are beginning to feel better. I got to see my newest great-granddaughter on Wednesday and of course she is a doll. Her mama is such a sweetie; I was allowed to hold her all I wanted to!
The corn fields are ready to be harvested for livestock feed and all the fields and pastureland I saw were really dry. It didn’t look as if there was much grazing land to be used. We finally had some rain around the 23rd or 24th of June. Burn bans are back in effect for almost all of our counties down here, and in fact, before the rain, Victoria County was saying absolutely no fireworks and they wouldn’t even be sold in the county. Since they had more rain than we did, that restriction was lifted, but many of the places that usually have fireworks show cancelled them. The two inches we had helped, but we need rain as badly as it’s needed in your area.
One day at lunch time, quite a while back (you know, back in the good old days when we could go eat at the Senior Citizen center?), I asked one of the men if he thought we were ever going to get rain. His answer was different to say the least, as he replied, “Yes, just as soon as this dry spell is over!” We both had a good laugh and went to our tables to wait for our food. I have to agree with him, we have had clouds several days this week and part of last week and only immeasurable drops of rain.
Where cobblers got their name is unknown to me, but I firmly believe it was some rushed housewife who decided to ‘cobble’ some flour, sugar and milk together and add some fruit from her pantry, who made the first one. Cobblers can be found in cookbooks dating from the early parts of the 20th century and possible even before. They are simple to make and always delicious as you can use any fruit you have on hand to make them. I have made them with apple pie filling, cherry pie filling, canned peaches or almost anything. (In fact, at one point in time, my daughter promised her lunch mate teachers a peach cobbler for dessert at lunch, got ready to make it and had no peaches at home. She used a couple of cans of fruit cocktail and had a hit on her hands!).
The following cobbler is a little different than the ones we usually make, in that it uses buttermilk (or soured milk) in place of the milk that’s usually called for. For some reason, it’s called “Magic Lemon Cobbler”. Since I’ve always felt a cobbler was sort of magical, in the way you put the dough mixture in the pan and then the fruit, and the dough rises to the top, the name doesn’t make much sense! We took a pan of it to my grandson and his wife last Wednesday and they seemed to enjoy it immensely. I’ve served it to my Pokeno ladies, by placing it in 8-ounce glasses and it was a hit with them also. The lemony flavor is really awesome.
Magical Lemon Cobbler
1 stick butter (1/2 cup)
1 cup flour
1½ teaspoons baking powder
¼ teaspoon salt
1 cup granulated sugar
1 cup buttermilk (or soured milk*)
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 can lemon pie filling (21-ounce)
Preheat oven to 350ºF.
Place the stick of butter into a 9”X9” square baking dish and place it in the oven to melt while you mix up the batter. (Keep an eye on this, you don’t want it to get brown, just melt!).
In a medium mixing bowl, whisk together the dry ingredients, (flour, baking powder, salt and sugar). Pour in the buttermilk, vanilla and lemon extracts and stir or whisk until just combined.
Pour the batter evenly over the melted butter in the pan, do not stir; spoon the lemon filling over the batter, bake for 45 to 55 minutes until the edges of the cobbler are golden brown. Cool before serving. *To sour milk, place 1 to 2 tablespoons of lemon juice in a measuring cup and fill the cup to the 1-cup line. Stir to combine and allow to sit until it thickens.
The following cobbler recipes are some of my family’s favorites, with the first recipe for peach cobbler being from my mother and grandmother. It’s a truly old family one, and as you notice, it uses fresh peaches.
Peach Cobbler
1 cup flour
1 cup granulated sugar
2 teaspoons baking powder
1 cup milk
¼ cup margarine
2 to 3 cups sliced fresh peaches
½ to 1 cup additional sugar
1 teaspoon almond extract (optional)
Preheat the oven to 350ºF. Melt the margarine in a 9×9-inch baking pan. Peel and slice peaches into a pot, adding ½ to 1 cup granulated sugar depending on the sweetness of your peaches. Heat until sugar is completely dissolved. Remove from heat, stir in the extract and set aside while you mix the dough.
Mix together the flour, sugar and baking powder. Add the milk to make a soft dough and pour the dough mixture into the prepared pan. Top the dough with the peach mixture, (if it has made a lot of liquid, don’t use all of it); sprinkle with some cinnamon and sugar if desired, bake for about 30 to 40 minutes or until done.
Cherry or Apple Cobbler*
1 cup flour
1 cup granulated sugar
2 teaspoons baking powder
1 cup milk
1 teaspoon vanilla (optional)
¼ to ½ cup margarine
1 can apple pie filling or cherry pie filling
1 teaspoon cinnamon or 1 teaspoon almond flavoring
Preheat oven to 350ºF. Melt margarine in 9×9-inch pan. Set aside. Combine flour, sugar and baking powder, add milk and vanilla. Mix to make soft dough and pour into pan with melted margarine. Stir cinnamon into apple pie filling or stir almond flavoring into cherry pie filling. Spoon fruit onto the top of the dough, sprinkle with cinnamon and sugar if desired. Bake for 30 to 40 minutes or until golden brown. Serve warm or cold with whipped topping or ice cream. *I feel you could use peach pie filling for this in place of either of the others.

Wow! June has only one more day to go and this year will be half over. It has been a typically hot and dry month with very little rainfall. The drought seems to be reaching epic conditions. We haven’t had any measurable rain fall in several weeks, and in watching TV weather forecasts, it doesn’t seem as if we will have it any time soon.
My week has been quiet (for me!). Monday was my Pokeno day, and I really enjoyed being with the ladies, we had a great time; Tuesday was gift shop day, this was my last time to work a full day, as next week, I’ll be back working my regular afternoon shift. Wednesday and Thursday were my days this week to do laundry, errands and some housekeeping; and help that evening, at our weekly bingo, and Friday, it was back to a combination of working in the gift shop and in the lobby selling tickets, we’re almost at the deadline, with the drawing being on July 1! The beautiful wheelchairs we’re giving the hospital came in today. It seems as if there is always a shortage of them. If someone comes into the medical building, the chairs are by the front door, same thing if someone comes in needing one for ER, they’re in the medical building.
Father’s Day weekend was beautiful and very quiet for me, however, my sister invited me over for dinner that evening, and we had a good time together, as well as her usual delicious food and dessert. She and her children were actually celebrating it on Monday due to work schedules and such.
This coming Monday is 4th of July with all of it’s attendant celebrations, picnics and parades. Fireworks will probably fill the skies at least over the lake at the park in Cuero, as they usually have a nice display, I haven’t heard for sure if it will happen this year or not. At this time we are under the usual no burn ruling that seems to have been in place nearly year-round during the time I’ve live here!
The following article is from a magazine section that was a part of The Devine News during the 30’s and 40’s. It still sounds as if it is as true today as it was then, doesn’t it? And, yes, we’re under a burn ban now, in DeWitt, Lavaca and Victoria counties. The Victoria paper stated Thursday that fireworks wouldn’t even be sold in Victoria county this year due to the dangers of fire!
June – 1937 A Saner and Tamer Fourth – Newspapers have long been advocating a saner and tamer celebration of the Fourth of July. Formerly, they had much to say about deaths from fireworks; these were frequently horrible deaths of children after prolonged suffering from lockjaw, the germs of which had gained entrance into the bodies of the victims by means of slight wounds caused by toy pistols or other forms of explosives. There has been a slight diminution of deaths from this cause, but the Fourth seems to be bringing an added increase of deaths from drowning, automobile and other accidents.
We hope our patriotic day will not continue a harvest of casualties; that we will learn to celebrate it sensibly and cautiously; that boys will not be too venturesome in water; that drivers of automobiles will realize the Fourth as the most dangerous day in the year when more people are on roads, many of them without sense or discretion.
For the entire nation, there were nearly 400 killed in accidents the Fourth of July, 1936. Is it too much to hope that such number may be cut in half this year?
(Don’t we wish that we would only have as few as 400 killed in this day and time on the Fourth, alas, those days are gone forever)!
From The Devine News in a 1967 paper, this is what Dr. Glenn Smith had to say about patriotism. Flag Waving – Do not feel ‘corny’, or ‘square’, or ‘out of date’, if you felt a little stirring of patriotism in your heart last Tuesday, July 4th. That feeling is never out of date, although it would seem so in this day. It is still a good thing for Americans to be proud of being Americans. It is still noble to have a “lump in the throat” when you see “Old Glory” flying on a staff or passing in a parade.
No one is born patriotic. It is acquired through teaching and experience, like religion. Like religion, it has to have habitual practice lest it fade and wither. Patriotism is instilled in the next generation by the teaching and example of the previous generation.
What are you doing to pass on pride of homeland to your children? What kind of citizens will they be? What will be their reaction to the flag, the National Anthem, the Pledge of Allegiance?
That was in 1967, today in 2022; those words are still very apt. Since then we have had 9-11 and perhaps an awareness of freedom and pride that we didn’t have back then.
Independence Day, more commonly known as Fourth of July, is probably the most important secular holiday celebrated in the United States. It commemorates the anniversary of the adoption by the Continental Congress of the Declaration of Independence, which announced the breaking of ties between the 13 American Colonies and England.
We now celebrate with fireworks, picnics and get-togethers in general and try to have a good but safe time. Don’t forget to fly your flag on this day.
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, don’t talk or text on the cell phone, and keep your eyes watching your surroundings, be aware of what is taking place around you. (If you absolutely have to use the phone, pull over to the side of the road until you finish talking or texting).
If you are planning on staying at home, keep as cool as it is possible to do. Drink plenty of water, and take care not to get too overheated. You do not want to have a heat stroke or other heat related problems that could be controlled by staying indoors during the heat of the day and by replacing body fluids with liquids, other than alcoholic beverages. Do not forget to protect yourself with sunscreen. Sunburn is one of the most uncomfortable things there is. The best cure is prevention, but milk of magnesia, kept in the fridge and gently patted on the skin, 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 some excellent commercial remedies on the market, but these three are all old timers!
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, onion and pickles, if desired. (These can also be either baked in the oven or cooked on top of the stove, I done both!).
Some members of my family like to add sliced jalapeños, bacon, cheese and maybe even sliced avocados to their hamburgers. Not exactly healthy, but truly delicious!
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 semi-busy one, since it didn’t actually begin until Tuesday afternoon when I got in from my fun trip to visit with my granddaughter and her family. Luckily, there weren’t any meetings that will be this coming week! Wednesday, I did my unpacking and laundry and Thursday, my sister and I went shopping in Victoria, we had been trying to do that for months and we had an awesome time together. She found several things she was looking for in the clothing line, and I found a cute blouse and a couple of other things, but no white sandals were to be found anywhere and that was the main thing I wanted, I guess I’ll just have to figure out how to wear the ones I have!
Friday afternoon a friend and I sold raffle tickets at the hospital and did fairly well, and Saturday was a little more of the same thing. However, since it was Tom-Tom in Yoakum, we got to see at least part of the parade, since we were near the line-up area. There were lots of beautiful floats! After we finished selling tickets, I went out to the park for a while to see if anything interesting was going on. It was pretty much as usual with the same types of booths selling jewelry of one type or another, tee shirts etc., which you see at any type of commemorative gathering.
Just before Memorial Day, local groups of American Legion and VFW placed flags at each end of town, north, south, east and west, it is so beautiful to come into town from any side and see those flags flying.
Tuesday of next week, June 14th, is Flag Day and here is a little information for you about the flag.
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.
Red White and Blue Layered Salad
1 package, 3-ounce cherry gelatin
1 package, 6-ounce lemon gelatin
1 package, 3-ounce raspberry gelatin
1 small can crushed pineapple, drained well
1 can, 14½ ounces blueberries, drained
1 cup sour cream (1/2 pint)
2 cups milk
3 cups boiling water
Bottom layer: Dissolve cherry gelatin in 1 cup boiling water; cool at room temperature; add pineapple, pour into bottom of dish. Size of dish or mold isn’t mentioned, but I would use a 9×13 glass dish.
Middle layer: Dissolve lemon gelatin in 1 cup boiling water, cool at room temperature. Beat sour cream and milk together. Combine cooled lemon mixture and sour cream mixture. When bottom layer is firm, but slightly sticky to the touch, gently pour or spoon on the middle layer.
Top layer: Dissolve raspberry gelatin in 1 cup boiling water, cool at room temperature, add drained blue berries, pour and spoon over middle layer, when it is firm, but slightly sticky to the touch. Refrigerate until serving.
This is an older recipe that I found in a box with some stuff of my Mother’s, and it doesn’t have amount of servings nor any nutritional information. I would assume that a 9×13 would probably make 12 large servings, or 15 smaller servings.