Happy Fathers Day: Sunday, June 21. This little poem, "Changing Thought" is so nice for Fathers Day. It was written by a dad.
I thought when I was just a lad,
It would be so much fun to be a Dad.
To never have to clean your plate,
And never go to bed till late.
To do the stupid chores I did,
It sure was tough to be a kid.
I'm older now, some wiser, too,
The foot now wears another shoe.
Early, I'd like to go to bed,
I've chores I've got to do instead.
On plates I leave both bread and fat,
My diet won't let me eat that.
I had more fun when just a lad,
It sure is tough to be a Dad.
I hope all the fathers have a happy day and we will all have special memories of our fathers who have passed on. One of my favorite songs is "Daddy's Hands," by Holly Dunn. I had a good father, and my children had a wonderful Christian father for which I am so thankful.
We still have special events to look forward to in June, but they will be over by the time this letter comes out. However, I have been glad to have been writing about them. This week is Howell's gospel meeting and also Bledsoe's (Po-Grab), and Cornersville Family Bible School closed Thursday night with a picnic.
The Diana Singing had great crowds and beautiful a cappella singing Friday and Saturday nights.
The Liberty Valley Church of Christ invites everyone to its gospel meeting with Ralph Wayne Hart the speaker, June 21-24, with services at 7:30 each evening. Albert Carter will be the song leader. Harold Foster is the regular preacher.
Ralph W. Hart is a former Petersburg boy, the son of Bro. Hart (elder at Cane Creek Church of Christ). He is a fine gospel preacher and we are looking forward to hearing him.
Our Sunday morning service, June 14, was a fine service and we were so happy to have two baptisms, a mother and son. May the Lord bless them and may the Church encourage them to live good lives in His service.
We appreciated several visitors Sunday morning and invite them to come back. We missed Jeff Pack, one of our deacons, again. He went to Delina Church of Christ to preach for them. We appreciate him coming back home for the evening service.
We were happy to have two ladies from Georgia come by on their way home after spending the weekend at the Diana Singing. They know Bro. Carpenter's father, Bro. Mansel Carpenter, and had attended the church he preached for.
We are glad to report that Bro. Mansel is doing well with his treatment for cancer. He is 91 and just recently retired. Our prayers have been answered and we continue to pray for him to keep improving.
Mrs. Tammie Kellar continues to ask for prayers that her health will get better and she can have a better quality of life.
Our love and prayers continue to go up for Wayne "Boonie" Winsett. He is now at Merihil NHC. Many prayers are with him that he can recover fully from a fall that caused serious head damage.
Well folks, that Chicken Festival and Old Glory Day that was advertised so very well finally is now history. It was a beautiful day and night and for this everyone was sure grateful.
In spite of the two great events being on June 13, large crowds attended both. Maybe the Lions Club paper will list a lot of the contests and winners at the Chicken Festival. We were there from noon to 4 p.m. and enjoyed the bluegrass music. We came home to feed the dogs and then at 6 p.m. we had arrived on the square at Petersburg for Old Glory Day. Free hot dogs, hamburgers, and chips were enjoyed by a large crowd. The ladies did a great job of serving, the grillers were really kept busy, and the Pickers and Grinners were making great music.
At 9 p.m. Michael Head had a professional fireworks display that was really great and beautiful.
Thus ended June 13 - a great, fun-filled day and I heard that next year these two popular events would not be on the same day and night.
We were glad the Senior Citizens sold everything on their table, clearing over $200. Thanks to everyone for their help. Last Saturday night, June 6, they cleared over $600 on their supper and the gospel singing by the Melody Five who donated their service for which we were grateful.
We missed some of our regular Pickers and Grinners at Old Glory Day, but some who are with Boys Down the Road had another engagement that night. We missed them, but the ones who came (around 12 musicians) did a great job and we really appreciated their fine music and the vocalists who helped out so much.
Barbara Woodard, chairman of the Revitalization Committee, presented a nice plaque to Mrs. Mildred Barham for her fine work for the Town of Petersburg.
Now for the recipes.
I have had a request for a recipe for
Bread and Butter Pickles
1 gal. thinly sliced, medium-size cucumbers
6-8 medium-sized onions, thinly sliced
2 green peppers, chopped
1/3 cup salt
4 1/2 cups sugar
2 tablespoons mustard seed
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed
4 1/2 cups vinegar
Gently mix together the prepared cucumbers, onions, green peppers, and salt. Cover with crushed ice and let stand for 3 hours. Continue to add ice as it melts so cucumbers become crisp and cold. Drain well. Meanwhile, combine sugar, spices and vinegar in a large kettle and bring to a boil. Add drained vegetables and heat to a boiling point, but do not boil. Spoon into hot sterilized jars and seal.
I was so happy to get a half-bushel of cucumbers brought to me today. I appreciate all people bringing us of their surplus produce. Sometimes I really believe I just might be "a widow indeed."
I made a half-gallon pickle jar of refrigerator pickles today. They are Doylene's favorite pickle and they will keep three month or longer in the refrigerator.
2 cups cucumbers, sliced (do not peel)
1 cup sliced onions
1 green pepper, finely sliced
2 1/2 cups sugar
1 1/2 cups vinegar
1 1/2 tablespoons salt (I use canning salt)
1 tsp. celery seed
Combine cucumbers, onion and green pepper in a bowl. Add sugar, vinegar, salt, and celery seed and mix well. Cover and store in refrigerator. Wait 24 hours before enjoying.
Options; for a different touch, add a little garlic, dill, or hot pepper sauce.
Another good friend brought us nice squash and zucchini. I will be making
3 small yellow summer squash, thinly sliced
1 medium onion, chopped
1 large sweet red pepper, cut into 1/4 inch strips
1 tablespoon salt
1 cup sugar
3/4 cup white vinegar
3/4 tsp. mustard seed
3/4 tsp. celery seed
1/4 tsp. ground mustard
In a large bowl, combine the squash, onion, red pepper and salt. Cover and refrigerate for 1 hour. Drain. In a large saucepan combine the remaining ingredients. Bring to a boil. Add squash mixture and return to the boil. Remove from heat and cool. Store in the refrigerator for at least 4 days before serving. May be stored in the refrigerator up to 3 weeks. Makes 4 cups.
By this recipe I also make
8 cups sliced squash
2 cups sliced onions
1 3/4 cups sugar
1 cup vinegar
1/2 cup sweet pepper
1 tablespoon salt
1/2 tsp. celery seed
1/2 tsp. mustard seed
Combine squash, onion, and salt. Let stand 1 hour. Combine all other ingredients, add squash and onion. Bring to a rapid boil. Put in jars and seal. Makes 2 quarts.
7 cups chopped cucumbers
2 cups chopped carrots
2 cups chopped onions
4 1/2 cups sugar
3 cups vinegar
3 tsp. celery seed
3 tsp. mustard seed
4 tablespoons canning salt
Take the cucumbers, carrots and onions and place them in a large bowl. Sprinkle salt over them and let set 3 hours. Drain well. Mix sugar, vinegar, and spices and heat to boiling. Then combine with drained mixture and simmer for 25 minutes. Pour into hot jars and seal. Note: I keep this relish especially to mix with my tuna fish to make sandwiches or salad.
I guess I have come out of hibernation and the long hot days of summer are upon me. Please don't throw the real large cucumbers away. I will need them to make my 3-Day Ice Pickles (one of my best sellers).
You are probably tired of cucumbers and squash, so I will close with another one of my favorite pies and a real easy one.
Chinese Fruit Pie
1 stick butter or margarine
1 cup sugar
2 eggs, slightly beaten
1 tsp. vinegar
1/2 cup nuts
1/2 cup raisins
1/2 cup coconut
Melt butter. Add sugar, eggs, vinegar, nuts, coconut, and raisins. Mix well and pour into an unbaked piecrust. Bake for 40 minutes, or until set, in a 325-degree oven.
I am at Collector's Closet (Tate's Store in Belfast) every Wednesday from 10 a.m. to 4 p.m. Come to see me!
Hope I can be with you again next week via the Tribune.