Detroit Weekly (Detroit, Tex.), Vol. 33, No. 3, Ed. 1 Thursday, June 12, 2014 Page: 3 of 10
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Page 3
June 12, 2014
All
Country Cooking
By Liz Irwin
Our cook this week hon-
ors our Fathers............
Sunday seems to be their
day............Father's Day
is a celebration honoring
fathers and celebrating fa-
therhood, paternal bonds,
and the influence of fathers
in society. Many countries
celebrate it on the third Sun-
day of June, though it is also
celebrated widely on other
days. Father's Day was cre-
ated to complement Moth-
er's Day..
After the success obtained
by Anna Jarvis with the
promotion of Mother's Day
in the US, some wanted to
create similar holidays for
other family members, and
Father's Day was the choice
most likely to succeed.
There were other persons in
the US who independently
thought of "Father's Day",
but the credit for the mod-
em holiday is often given to
Sonora Dodd, who was the
driving force behind its es-
tablishment.
Father's Day was found-
ed in Spokane, Washington
at the YMCA in 1910 by
Sonora Smart Dodd, who
was bom in Arkansas. Its
first celebration was in the
Spokane YMCA on June
19, 1910. Her father, the
Civil War veteran William
Jackson Smart, was a sin-
gle parent who raised his six
children there. After hearing
a sermon about Jarvis' Moth-
er's Day in 1909, she told
her pastor that fathers should
have a similar holiday honor-
ing them. Although she ini-
tially suggested June 5, her
father's birthday, the pastors
did not have enough time to
prepare their sermons, and
the celebration was deferred
to the third Sunday of June.
ft did not have much suc-
cess initially. In the 1920s,
Dodd stopped promoting the
celebration because she was
studying in the Art Institute
of Chicago, and it faded into
relative obscurity, even in
Spokane. In the 1930s Dodd
returned to Spokane and
started promoting the cele-
bration again, raising aware-
ness at a national level. She
had the help of those trade
groups that would benefit
most from the holiday, for
example the manufacturers
of ties, tobacco pipes, and
any traditional present to
fathers. Since 1938 she had
the help of the Father's Day
Council, founded by the New
York Associated Men's Wear
Retailers to consolidate and
systematize the commercial
promotion. Americans re-
sisted the holiday during a
few decades, perceiving it as
just an attempt by merchants
to replicate the commercial
success of Mother's Day, and
newspapers frequently fea-
tured cynical and sarcastic
attacks and jokes.] But the
trade groups did not give up:
they kept promoting it and
even incorporated the jokes
into their adverts, and they
eventually succeeded.
A bill to accord national
recognition of the holiday
was introduced in Congress
in 1913. In 1916, President
Woodrow Wilson went to
Spokane to speak in a Fa-
ther's Day celebration and
wanted to make it official,
but Congress resisted, fear-
ing that it would become
commercialized. US Presi-
dent Calvin Coolidge recom-
mended in 1924 that the day
be observed by the nation,
but stopped short of issu-
ing a national proclamation.
Two earlier attempts to for-
mally recognize the holiday
had been defeated by Con-
gress. In 1957, Maine Sen-
ator Margaret Chase Smith
wrote a proposal accusing
Congress of ignoring fathers
for 40 years while honoring
mothers, thus "[singling] out
just one of our two parents".
In 1966, President Lyndon
B. Johnson issued the first
presidential proclamation
honoring fathers, designat-
ing the third Sunday in June
as Father's Day. Six years
later, the day was made a
permanent national holiday
when President Richard
Nixon signed it into law in
1972.
So gather all ‘ye fathers
and request your favorite
meal, you may or may not
get it..........but have a great
day any way.............Hap-
py Father’s Day........you
know where the kitchen is!
See you there! lizrwin@hot-
mail.com or tppub@l star-
net, com
Fathers Day Recipes
_June 12, 2014_
Grilled Steak Salad
1/2 t. salt
1/2 t. garlic powder
1/2 t. pepper
1 beef flank steak (1 lb.)
1 lge sweet onion, sliced
1 pkg (5 oz.) spring mix sal-
ad greens
1 can (16 oz.) kidney beans,
rinsed and drained
1 jar (7 oz.) roasted sweet
red peppers, drained and
sliced
1/3 c. balsamic vinegar
2 This minced fresh basil or
2 t. dried basil
2 This olive oil
It. Dijon mustard
Combine the salt, garlic
powder and pepper; rub over
steak. Moisten a paper tow-
el with cooking oil; using
long-handled tongs, rub on
grill rack to coat lightly.
Grill steak, covered, over
medium heat for 6-8 minutes
on each side or until meat
reaches desired doneness
(for med.-rare, a meat ther-
mometer should read 145°;
medium, 160°; well-done,
170°).
Place onion slices on
a double thickness of
heavy-duty foil (about 12”
square). Fold foil around
onion and seal tightly. Grill,
covered, over medium heat
for 16-20 minutes or until
onions are tender. Open foil
carefully to allow steam to
escape.
Let steak stand for 5 min-
utes. Meanwhile, in a large
bowl, combine the greens,
beans, red peppers and
grilled onion.
In a small bowl, whisk
the vinegar, basil, oil and
mustard. Pour 1/4 cup over
salad; toss to coat. Divide
among four salad plates.
Slice flank steak across the
grain; arrange over salads.
Drizzle with
remaining dressing. Yield: 4
servings.
Stuffed Jalapenos
1 pkg (8 oz) cream cheese,
softened
1/4 c. chopped pimien-
to-stuffed olives
2 This olive juice
16 lge jalapeno peppers,
halved lengthwise and seed-
ed
In a small bowl, combine
the cream cheese, olives and
olive juice. Spoon about 2
t. into each jalapeno half.
Serve immediately or refrig-
erate. Yield: 32 appetizers.
Cheesy Potatoes
1/4 c. butter, cubed
1/4 c. all-purpose flour
2 t. salt
1/2 t. pepper
2-1/2 c. milk
1-1/2 c. (6 oz) shredded pro-
cess cheese (Velveeta)
6 md. potatoes, peeled and
thinly sliced
In a large saucepan, melt
butter. Whisk in the flour,
salt and pepper until smooth.
Gradually add milk. Bring
to a boil. Cook and stir for 2
mins, or until thickened. Re-
duce heat. Add cheese; cook
and stir
until melted.
Place potatoes in a
greased 13”x9” baking dish.
Pour sauce over potatoes.
Bake, uncovered, at 350° for
1 hour or until
potatoes are tender. Yield:
8-10 servings.
Nutter Butter Peanut
Butter Pie
24 Nutter Butter cookies,
crushed
1/3 c. butter, melted
1 c. cold 2% milk
1 pkg. (3.4 oz) instant vanil-
la pudding mix
1 c. creamy peanut butter
4 oz. cream cheese, softened
1/2 c. sweetened condensed
milk
1/4 c. hot fudge ice cream
topping, warmed
1 c. heavy whipping cream
2 This, sugar
Chocolate curls
Combine cookie crumbs
and butter; press onto the
bottom and up the
sides of an ungreased 9” pie
plate. Bake at 350° for 6-8
min. or until crust is light-
ly browned. Cool on a wire
rack.
In a small bowl, whisk
milk and pudding mix for
2 minutes (mixture will be
thick). In a large bowl, beat
the peanut butter, cream
cheese and condensed milk
until smooth; stir in pudding.
Set aside.
Gently spread ice cream
topping into crust. In a large
bowl, beat cream until it be-
gins to thicken. Add sugar;
beat until stiff peaks form.
Fold 1-1/2 cups into pudding
mixture; pour into crust.
Spread remaining whipped
cream over top; garnish with
chocolate curls. Refrigerate
until serving. Yield: 8 serv-
ings.
Peach Cobbler
1 c. all-purpose flour
1/2 c. sugar
2 t. baking powder
1/2 t. salt
1/2 t. ground cinnamon, op-
tional
1/2 c. milk
3 c. sliced peeled fresh or
frozen peaches
TOPPING:
1-1/2 c. water
1/2 c. sugar
1/2 c. packed brown sugar
1 This, butter
1/4 t. ground nutmeg
Half-and-half cream
In a large bowl, com-
bine the flour, sugar, baking
powder, salt and cinnamon.
Stir in the milk just until
combined; fold in peaches.
Spread into a greased 8”
square baking dish.
In a large saucepan, com-
bine the water, sugars, butter
and nutmeg.Bring to boil,
stirring until sugars are dis-
solved. Pour over top. Bake
at 400° for 40-50 minutes or
until filling is bubbly and a
toothpick inserted in top-
ping comes out clean. Serve
warm or cold with cream.
Yield: 8 servings.
Butterscotch Cheesecake
1-1/2 c. graham cracker
crumbs
1/3 c. packed brown sugar
1/3 c. butter, melted
1 can (14 oz.) sweetened
condensed milk
3/4 c. cold 2% milk
1 pkg. (3.4 oz.) instant but-
terscotch pudding mix
3 pkgs. (8 oz ea.) cream
cheese, softened
11. vanilla extract
3 eggs, lightly beaten
Whipped cream and crushed
butterscotch candies, option-
al
Place a greased 9” spring-
form pan on a double thick-
ness of heavy-duty foil
(about 18” sq.). Securely
wrap foil around pan. In a
small bowl, combine crack-
er crumbs and sugar; stir in
butter. Press onto the bottom
of prepared pan. Place pan
on a baking sheet. Bake at
325° for 10 minutes. Cool
on a wire rack.
In a small bowl, whisk the
milks and pudding mix for 2
minutes. Let stand for 2 min-
utes or until soft-set.
Meanwhile, in a large
bowl, beat cream cheese un-
til smooth. Beat in pudding
and vanilla. Add eggs; beat
on low speed just until
combined. Pour over crust.
Place springfonn pan in a
large baking pan; add 1” of
hot water to larger pan.
Bake at 325° for 65-75
minutes or until center is
almost set and top appears
dull. Remove springfonn
pan from water bath. Cool
on a wire rack for 10 min-
utes.
Carefully run a knife
around edge of pan to loos-
en; cool 1 hour longer. Re-
frigerate overnight. Garnish
with whipped cream and
butterscotch candies if de-
sired. Yield: 12 servings.
<Me...<gent
worn out!!
Crows Feet Chronicles
By Cindy ‘Baker Burnett
Books are a barometer in
a thrift store. They’re the ca-
nary in the second-hand coal
mine. Wealthy socialites buy
dresses, wear them once, and
donate them immediately to
make room in their closets
for more dresses they’ll wear
once. If the books and music
are classics or topics for the er-
udite, then assume the donors
dropped off their wardrobe, as
well. But the trip through the
thrift store should be brief and
snappy. There’s no time to
study the liner notes of every
record, CD and cassette tape,
as if we’re trying to crack the
Da Vinci code.
• I found an article online,
written by Andy McDon-
ald, which summarizes
his whimsical observa-
tion of thrift stores:
• Everyone's walking with
a limp.
• Someone, somewhere, is
coughing. No, like, "Are
they okay?" coughing.
• One of the aisles smells
like urine. And the items
in the aisle are complete-
ly irrelevant. Sometimes
it's the books and puzzles
and snow cone maker
aisle, and sometimes it's
the plates and bowls and
broken-electronic-dart-
board-with-candy-bar-
gunk-in-it aisle. Doesn't
matter what. Smells like
urine.
• In the comer, a guy is
staring at a car stereo
with a tape deck. He's
debating. Yeah, it's in
really good condition
considering how old it
is. Looks vintage. On
the other hand... dude,
do you even have tapes?
Yeah, you probably do...
Something is spilled on
the floor. It's either toma-
to soup or blood. Neither
of which should be in a
thrift store. But you're
not surprised.
There are no food items
for sale anywhere in the
store, but for some rea-
son ooh, expired Pring-
les! I'm sure they're fine.
Look, some jerk left a
Starbucks coffee cup just
sitting on a shelf. Oh
wait, that's yours.
"This is a nice, giant met-
al desk that obviously be-
longed to a grade school
teacher and will require
a U-Haul to transport.
There must be some-
where I can fit this."
Hovering around the
employees who are pre-
tending to listen is a cra-
zy guy who is always in
the store. He doesn't buy
anything. Ever. You've
never seen him arrive, or
leave. He just... is.
Oh wow, what a great
t-shirt... if only the pre-
vious owner didn't have
a neck the size of a waist.
That couch looks like it's
in decent shape... but I
Cindy Baker Burnett
don't tmst that there isn't
a raccoon living some-
where inside.
• Okay, the maximum time
you can be in a thrift
store before feeling like
you've swallowed a dirt
cake with a dust bun-
ny frosting has passed.
Oh well, that's fine. I
need some time to think
about whether or not to
purchase that ketchup
stained strobe light.
Lanny and I remodeled
a year ago. For the past 12
months, half of our garage
has been glutted with boxes of
I’ll-go-through-it-later stuff
and racks of maybe-I’H-leam-
to-love-it-enough-to-wear-it-
again clothes.
Clothing that hangs in
a dust-collecting garage is
depressing. So, I recently
bundled up some items and
dropped them off at a thrift
store. I’m not sure which
stunned me more—the speed
in which the thrift store pro-
cessed my gently-wom dona-
tions or my threadbare mind.
Within a day or so of de-
positing my items, I returned
to the thrift store to look for
some work shirts for Lanny.
Two shirts caught my eye-
one a yellow and green plaid
and the other a blue and white
check. Perfect. 1 paid for
them and brought them home.
I carried them in the house
and Lanny made the startling
discovery.
You guessed it.
The First annual Wake Up Weekend held
Bogata Missionary Baptist Church hosted the First Annual Wake Up Weekend on May
31 and June 1. The theme for the weekend was “Let our generation say... We Believe.” A
number of teens from Bogata, along with some from Mt. Pleasant, Arp and neighboring
communities, enjoyed a day of worship, praise, fim, food and fellowship.
The day began with a worship and praise service at 10:00 with music led by Caleb King
from First Baptist Church, Arp. A stirring message for the teens was delivered by Bro.
Shawn Findley from Nevill’s Chapel Missionary Baptist Church, Mt. Pleasant.
Volleyball and other games were enjoyed for a few minutes until the rain began. Everyone
went inside and enjoyed a meal while it was raining. The teens then were divided into four
teams and had a fun time competing in an obstacle course which ended with a giant water
slide. More volleyball was played, this time indoors because of all the water and mud.
Following the games, they cleaned up and enjoyed pizza before assembling for the eve-
ning praise and worship service again led by Caleb King with a message presented by Bro.
Findley. This service was followed by ice cream sundaes and then a bonfire devotional time.
The girls then went to the home of Todd and Jamie Ward while the boys went to the home
of Mitchell and Brandi Jean for the night.
Sunday morning began with pancakes and sausage at the church activity building, pre-
pared by Todd Ward, Matt and Jill Ross and Lisa Case. Although they were tired and sleepy,
the teens all assembled in the choir for the morning worship service following Sunday
School. They presented a special in song just before the message by Pastor Billy Daniels.
lavvu Tattlers ‘Pa
Dustin Allen
Presi den t/CED
dustinalieninc@yafK3a.cx3m
Oust in Alien incorporated
P.O. Box 369, Bogata, TX 75417
(903)632-0135 (903)782-2120 or
(903)782-2113 Fax (903)632-0137
WE PROVIDE:
Flatbed /Heavy Haul Trucking,
Sand, Gravel, Oversized Rock,
Decorative Stone,
Trackhoe-Demolition/Excavation,
Pool Cleaning
Spreading Available for Rock/Stone
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Nichols, Nanalee & Nichols, Thomas. Detroit Weekly (Detroit, Tex.), Vol. 33, No. 3, Ed. 1 Thursday, June 12, 2014, newspaper, June 12, 2014; Deport, Texas. (https://texashistory.unt.edu/ark:/67531/metapth852697/m1/3/?q=Lamar+University: accessed June 6, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Red River County Public Library.