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Examiner
  • Dixie Ryan: Remembering Jerry on Veterans Day and beyond

  • Today is the Saturday before Veterans Day and I decided I would drive to Higginsville and see “Grouchy Bear’s” cross at the Veterans Cemetery. It was beautiful and had his name, birth and passing dates, rank, etc. and at the bottom it said “Home With Jesus.” I loved it and stuck a long stemmed red rose in the ground in front of the cross.

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  • Today is the Saturday before Veterans Day and I decided I would drive to Higginsville and see “Grouchy Bear’s” cross at the Veterans Cemetery. It was beautiful and had his name, birth and passing dates, rank, etc. and at the bottom it said “Home With Jesus.” I loved it and stuck a long stemmed red rose in the ground in front of the cross.
     I told him that I sure did miss him and that he had a lot of fans in the area, and I told him that I had learned I was the most boring person in the world to live with. He was above smiling and saying, “I told you so.”
    We have cold weather coming, and I am going to cook my heart out. That seems a logical thing to do. I can freeze some, eat some and perhaps pass some around to my friends. I know they like my cooking, regardless of how boring I am for company.
    The “Bear” loved chocolate and one of his favorite pies was a chocolate pie. This is a fast and very good chocolate pie.
    Chocolate pie
    24 large marshmallows
    2 cup of half and half
    1 package (6 ounces) of semi-sweet chocolate chips (it must be real chocolate, not the food type)
    2 tablespoons creme de cocao
    2 tablespoons Kahlua
    1 cup whipping cream
    1 9 inch chocolate wafer crust
    Microwave marshmallows, milk (half and half), and chocolate in a 3 quart casserole at Medium, 3-4 minutes, stir and cool slightly. Add the creme de cocao and Kahlua to the half and half mixture. Chill 20-30 minutes. Whip the cream until stiff and fold into the chocolate mixture. Pour filling into the chocolate wafer crust and freeze. Remove from freezer 5-10 minutes before serving.
     
    One Minute Chocolate Wafer Pie Crust
    7 tablespoons butter
    1 1⁄2 cups chocolate wafers, crushed crumbs
    2 tablespoons walnuts, crushed crumbs
    Microwave butter in a 9-inch glass pie plate at High for 1 minute. Stir in the wafer and walnut crumbs. Press mixture evenly in the pie plate. Chill, pouring pie filling into shell and freeze.
     
    Apricot Crisp
    1-14 ounce can apricot pie filling
    1 tablespoon sugar
    2 oranges, grated ring and juice
    1⁄4 cup soft margarine
    3⁄4 cup raw oats
    1/3 cup light brown sugar
    3 tablespoons flour
    4 gingersnaps, crushed
    Mix together pie filling, sugar, orange rind, and juice in a shallow, oven-proof dish. Combine margarine, oats, brown sugar and flour, until crumbly. Spoon evenly over fruit mixture and sprinkle with the crumbs. Place in microwave and cook about 10 minutes or until fruit juices begin to bubble through crisp crus. Serve warm with whipped cream or ice cream.
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    Either of the above pie recipes are great with hot tea.  I love hot tea in the winter months and Lemon Zing is one of my favorites. Hope you enjoy the recipes and I will see you next week.
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