Who would have guessed when we got married and started our family we would be blessed with 8 beautiful and wonderful children, each holding a special place in our home and hearts. We have had many varied and wonderful experiences together—the children never complaining about our frequent moves. But they adjusted and enjoyed each area and experience – some best forgotten such as burnt chili, Swedish meatballs laced with ginger cookies, and blue stroganoff.
We were always on the move and couldn’t even stay in one place when we were in the same area such as 4 different homes in Kentucky and 3 in Bandelier. I guess I spent most of my time cleaning homes, packing up our belongings, and having and caring for our GREAT children!!!
Some of the experiences the children won’t remember were when we went from Yellowstone Nat'l Park at 8,000 feet elevation to Death Valley Nat'l Mon., which was below sea level. We remember things there that have stuck in our minds—such as bread in Yellowstone that was always too light no matter how much yeast Mom decreased it and then having cookies in Death Valley that were like hard rocks and not very sweet. As we entered Death Valley, we wondered if our decision was very wise as we looked at the dry mountains and strange valley. Then, when we looked at the trailer we were supposed to live in, we almost turned around and left. However, we cleaned and cleaned the trailer and as time went by we grew to love the desert and were very surprised when Spring came and the mountains were covered with beautiful flowers.
Do you remember going up to the No. Cascades Nat'l Park,
finding and playing in watermelon snow?
No matter where we lived (some of which were places we had little knowledge about) Dad helped us learn about the world around us and to appreciate all of God’s handiwork. We learned that we could love and appreciate any place that we had the privilege of living in, and be happy. Sometimes the children were their own best friends. We were also blessed to have Church activity wherever we lived or in whatever remote area we were in, which made our experiences even more enjoyable.
Our Crowning Experiences, however, were having ALL the family together in the Temple at Brenda and Jared's marriages and sealings, where the spirit was very strong and where we can return often to receive help and feel that same spirit. We love and appreciate ALL our children, their spouses and our grandchildren. The Most Important things in our lives are our Wonderful Family, our Testimonies of Jesus Christ and the Church – with the goal of Eternal Lives Together, where there are no empty chairs.
Monkey Bread (A new bread to me but easy and good—fattening)
2 c. lukewarm water
1 T. salt
½ c. sugar
2 T. yeast
Mix together and let set for 8 min.
2 eggs, beaten
4 T. cool melted shortening or oil
7 c. sifted flour
2 T. dough enhancer (opt.)
Add eggs and 3 c. flour to water mixture and mix well. Add oil and remaining flour; knead well. Let rise till doubled. Punch down; chill.
Melt 1 cube of butter in each of 2 Bundt pans. Roll out dough to ½ inch thick. Cut in squares;place around butter in Bundt pans, forming a continuous wheel in bottom of pan. Let rise 2-3 hours. Bake at 400 degrees for 20 min. (some ovens work better at 375 degrees for 30 min).
Note: to fit busy schedules, can leave dough in fridge overnight, then put in Bundt pans and put back in fridge. Take out 1-2 hours before baking. (This uses a lot of butter-you may want to decrease that in the pan and pour a little over the top and/or use less all together.)
For cinnamon rolls: cut dough into circles with biscuit cutter, pour melted butter out of pans,dip each roll in butter, then in mixture of 1 c. sugar and 4 tsp. cinnamon, then form wheel. You can also drizzle the rolls with powdered sugar icing while they are still warm.
Shrimp Stroganoff
2-3 lbs. uncooked med. shrimp and/or other seafood
½ c. butter, divided (or less)
½ lb. fresh mushrooms, sliced
½ c. each - chopped onion, celery, red pepper
1-2 cloves garlic, mashed
2-3 T. flour
1 c. chicken or beef broth
¾ tsp. Worcestershire sauce
1 T. chopped fresh dill, opt
½ to 1-½ tsp. salt
1 c. sour cream
Cooked rice or noodles
Saute the shrimp in 6 T. of butter for 5 min. Remove shrimp and set aside. To pan, add remaining butter, mushrooms, onion, celery, red pepper and garlic; cook for 5 min. Add the flour to the broth, Worcestershire sauce, dill and salt, then add to pan, mixing well. Simmer for 2 min. Stir in the sour cream, mix well, then add the shrimp. Heat but do not boil. Serve with rice or noodles. Serves 6 (PLEASE – NO blue coloring!)
by Barbara!
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