My oldest son, Michael, called the other day and made a suggestion. He thought that I should write a short story from time to time and use it in my column or even on Facebook. He had shared a story about his childhood and had everyone at work laughing like crazy. So I think I may do that from time to time as we have some really funny stories about our five kids.
The story he was sharing was about blackberries. In Oregon they grow wild, and I mean everywhere. We had many occasions where someone stopped at our farm, went to the barn and got a ladder, put it up and picked a bag or basket full of blackberries.
“Grouchy Bear” had a business of his own in Oregon and developed a habit of bringing his empty big metal lunch pail home at night filled with blackberries . I would stem them, wash them, put them in jars and freeze them. One night the “Bear” put the lunch pail on the kitchen cabinet and I was doing something else and did not get them put into jars immediately.
Michael, who was 3 at the time, got a chair, climbed up and ate every blackberry in the pail. Then he climbed down, put the chair back in its place and dad walked in the kitchen. He was shocked at the fact that all the berries were gone. He looked at Michael, who had his entire face covered with the berry juice and asked Michael if he knew where the berries went. Michael shook his head, smiled and said, “ I don’t know where they went.”
Last week I told you I had a recipe from an Amish lady in Iowa that is wonderful. I gave you a similar recipe but found the original this week, so am going to share it now. It is terrific and they make this often for large gatherings of friends.
Sylvia Ropp gave me the following recipe:
Peanut butter spread
2 cups brown sugar
1 cup water
2 tablespoons Karo Syrup
1 teaspoon maple flavoring
1 pint marshmallow crème
2 cups peanut butter
Bring to a boil the brown sugar, water, Karo and maple flavoring. Mix the marshmallow cream and peanut butter in. Mix well and allow to cool.
I found an unusual, simple, delicious way to make corn. Try it.
1 (1-pound) can whole kernel corn (white preferred)
1/4 teaspoon liquid smoke
Salt and pepper
2 slices bacon
1/4 cup finely chopped green pepper
Drain liquid from corn into a pan. Add liquid smoke, salt and pepper and place on stove set for simmer until just enough is left that the corn can be thoroughly heated through without sticking. Add the corn. Cut bacon into small pieces and fry until crisp. Drain off fat and add bacon and green pepper to corn and serve piping hot.
Dixie Ryan lives in Odessa and has enjoyed sharing her cooking talents and secrets with readers for many years.