The Gilmer Mirror (Gilmer, Tex.), Vol. 135, No. 103, Ed. 1 Wednesday, December 26, 2012 Page: 3 of 10
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THE GILMER MIRROR, Gilmer, Texas December 26, 2012 — Page 3A
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Gladys Bullock
1942 - 2012
Graveside services for
Gladys Louise Bullock, 70, of
Lakeway were held at 2 p.m.
Sunday, Dec. 23, at Enon Cem-
etery with Larry W. Osborne
officiating.
Mrs. Bullock died Wednes-
day, Dec. 19.
Born Sept. 5,1942 in Gilmer,
she was a homemaker.
She is survived by her
son, George Bullock of Or-
ange; three daughters, Nancy
Duncan of Huntsville, Cathy
Bullock of Dallas and Michelle
Brown of Oak Park, 111.; three
grandchildren and four great-
grandchildren.
Croley Funeral Home of
Gladewater was in charge of
arrangements.
Leonard Ray
Wheeler
1936 - 2012
Graveside services for
Leonard Ray Wheeler, 77, of
Gilmer were held at 2 p.m. Sun-
day, Dec. 23, at Locust Grove
Cemetery in Upshur County
with Bro. Randy Stracener
officiating. Arrangements
were under the direction
of Croley Funeral Home in
Gladewater.
Mr. Wheeler passed away
Thursday, Dec. 20, at a Tyler
hospital.
Mr. Wheeler was born July
16, 1936 in Smith County to
Buster and Opal Day Wheeler.
He was retired from the oil
field, having worked as a
flow-back operator and was a
member of the Baptist faith.
He is survived by his wife,
Nancy Wheeler of Gilmer;
sons, Gary Taylor of Gilmer
and Jackie Taylor of Austin;
daughters, Debbie Bruhn of
Gladewater and Donna Betan-
court of Kilgore; 14 grandchil-
dren, 12 great-grandchildren
and one great-great-grand-
child
Pallbearers were Leroy
Taylor, Jeffery Taylor, Curtis
Taylor, Jarrid Taylor, J.D. Be-
tancourt and Levi Allen.
Please leave online condo-
lences at www.croleyfh.net
Early deadlines
in effect for
next two papers
Because of the New Year’s
holiday, special deadlines
are in effect for the Saturday,
Dec. 29, and Wednesday, Jan.
2 papers.
Deadline for news and ad-
vertising for Saturday is 4 p.m.
today (today—Wednesday,
Dec. 26).
Deadline for Jan. 2 is
Thursday, Dec. 27.
CHCs help
preserve
history
The County Historical
Commission (CHC) is a vital
link in Texas’ preservation
network. Few other states
have a built-in mechanism
that makes possible a preser-
vation organization in every
county.
CHCs have statutory re-
sponsibility to initiate and
conduct programs suggested
by the county commissioners
court and the Texas Historical
Commission (THC).
They work in partnership
with the THC to help safe-
guard local history.
GltafeMasEfe ©ssIHIh®
□ DO
BETTY BIVINS COOK
POTATO BACON BAKE
Prep: 30 min. Bake: 1 hour
Yield: 12 Servings
8 cups thinly sliced peeled
red potatoes
2 tbsp. all-purpose flour
2 eggs, lightly beaten
1 cup (8 ounces) sour
cream
2 tbsp. butter, melted, di-
vided
1-1/2 tsp. salt
1-1/2 cups (6 ounces) shred-
ded Monterey Jack cheese
1/4 cup dry bread crumbs
8 bacon strips, cooked and
crumbled
Place potatoes in a Dutch
oven; cover with water. Bring
to a boil. Reduce heat; cover
and simmer for 10-15 minutes
or until tender. Drain; cool for
10 minutes.
In a small bowl, combine
the flour, eggs, sour cream,
1 tablespoon butter and salt.
Spoon over potatoes and toss
to coat. Place half of the potato
mixture in a greased 2-qt. bak-
ing dish; top with half of the
cheese. Repeat layers.
Toss bread crumbs with
remaining butter; sprinkle
over the top. Bake, uncovered,
at 350° for 1 hour or until a
thermometer reads 160° and
potatoes are tender. Sprinkle
with bacon. Yield: 12 serv-
ings.
Nutritional Facts
3/4 cup equals 460 calories,
25 g fat (14 g saturated fat),
142 mg cholesterol, 1,045 mg
sodium, 39 g carbohydrate, 4
g fiber, 18 g protein.
BLACKEYED PEAS
WITH BACON
Prep: 10 min. plus soaking
Cook: 35 min. Yield: 8 Serv-
ings
1 lb. dried black-eyed peas,
rinsed and sorted
1/2 lb. bacon, cooked and
crumbled
1 tbsp. butter
1 large onion, chopped
1 garlic clove, minced
1/2 tsp. dried thyme
Salt to taste
Additional cooked and
crumbled bacon, optional
Place peas and bacon in a
large Dutch oven; add water to
cover. Bring to a boil; boil for
2 minutes. Remove from the
heat; let soak, covered, for 1
hour. Do not drain.
In a skillet, heat butter over
medium-high heat. Add onion;
cook and stir until tender. Add
garlic; cook 1 minute longer.
Stir in thyme and salt.
Add to pea mixture; return
to the heat. Cook, covered, over
medium heat for 30 minutes or
until peas are tender, stirring
occasionally. If desired, top
with additional crumbled
bacon. Yield: 8 servings.
Nutritional Facts
1 cup equals 361 calories, 19
g fat (7 g saturated fat), 23 mg
cholesterol, 228 mg sodium,
35 g carbohydrate, 11 g fiber,
15 g protein.
BLACK-EYED PEA
SALAD
Prep: 15 min. plus chilling
Yield: 10-12 Servings
16 oz. pkg. frozen black-
eyed peas
10 oz. pkg. frozen peas,
thawed
4 green onions, sliced
2 celery ribs, chopped
1 medium sweet yellow pep-
per, diced
2 medium carrots, coarsely
chopped
1/3 cup chopped fresh
mint
1/2 cup olive oil
1/3 cup white wine vin-
egar
2 garlic cloves, minced
1 tsp. salt
1/4 tsp. pepper
1 cup halved cherry to-
matoes
1/4 lb. sliced bacon, cooked
and crumbled
Cook the black-eyed peas
according to package direc-
tions; drain and place in a
large bowl. Stir in the peas,
onions, celery, yellow pepper,
carrots and mint.
In a jar with a tight fitting
lid, combine the oil, vinegar,
garlic, salt and pepper; shake
well. Drizzle over salad; toss
to coat. Cover and refrigerate
overnight. Top with tomatoes
and bacon. Yield: 10-12 serv-
ings.
Nutritional Facts
1 serving (3/4 cup) equals
184 calories, 11 g fat (2 g satu-
rated fat), 3 mg cholesterol, 287
mg sodium, 16 g carbohydrate,
4 g fiber, 6 g protein.
BLACKEYED PEA SOUP
Prep: 15 min. Cook: 20 min.
Yield: 8 Servings
4 bacon strips, diced
1 medium green pepper,
chopped
1 small onion, chopped
2 garlic cloves, minced
2 cans (15-1/2 ounces each)
black-eyed peas, undrained
2 cans (14-1/2 ounces each)
diced tomatoes, undrained
1 cup water
1-1/2 tsp. salt
1 to 1-1/4 tsp. ground cum-
in
1 to 1-1/4 tsp. ground mus-
tard
1 tsp. chili powder
1/2 tsp. curry powder
1/2 tsp. pepper
1/4 to 1/2 tsp. sugar, op-
tional
Shredded Colby-Monterey
Jack cheese and minced fresh
parsley
In a large saucepan, cook
bacon over medium heat until
crisp; remove to paper towels.
Drain, reserving 1 tablespoon
drippings. In the drippings,
saute the green pepper, onion
and garlic until tender.
Add peas, tomatoes, water
and seasonings. Bring to a
boil.
Reduce heat; cover and
simmer for 15-20 minutes.
Sprinkle with cheese, parsley
and bacon. Yield: 8 servings
(2 quarts).
Nutritional Facts
1 serving (1 cup) equals 192
calories, 11 g fat (6 g saturated
fat), 30 mg cholesterol, 843 mg
sodium, 13 g carbohydrate, 3
g fiber, 11 g protein.
TORTELLINI SALAD
9 oz. pkg. 3-cheese tor-
tellini
1 cup fresh broccoli,
chopped
2 small carrots, chopped
1 cup fresh cauliflower,
chopped
2 small green onions,
chopped (optional)
1/2 cup Italian dressing
1/4 cup Parmesan cheese
Cook tortellini according
to package directions; drain.
Cool 10 minutes before adding
other ingredients.
Mix all ingredients with
tortellini. Chill at least one
hour before serving.
Note: This recipe came
from the collection of the late
Pat Gee.
H EAI/TH
PROSPERITY
Me
Way you, be, bleA6ed uMthyood health,
wealth and, hafipimM in the, mmyeat.
jSinceJle, thank6 and weJl udhfiM yo out to
aJl oft out,yood fttJuendt and neiyhbott.
Upshur Rural Electric Cooperative
1200 W. Tyler Street • Gilmer
BETTY BIVINS COOK
when I was growing up that we
were without electricity, but
we were not used to sleeping
with heat on in the house, nor
cooking with an electric stove,
so it didn’t inconvenience us
too much.
Mother still had her oil
lamps she used in the days
before electricity came to
rural Upshur County, and she
always kept them filled “just
in case.”
And the house had propane
heaters that were used during
daytime hours. These were
always turned off at bedtime.
Mother was afraid to leave
them burning, and of course it
saved on our propane bill.
But we had plenty of blan-
kets and quilts, and slept very
warm. Of course getting up
the next morning was not
much fun, because for several
years the only two heaters in
the house were in the living
room and dining room.
Mother would lay out our
clothing for the next day in the
dining room every night, and
my sister and I would hurry
as fast as we could to find the
warmth of that room to get
dressed.
Every night, Daddy would
hold a blanket in front of the
Dearborn heater, then wrap
it around us and carry us to
bed.
In later years, small pro-
pane heaters were added in
the bedrooms, but they were
only used when we were
getting dressed for school,
church, etc.
Hopefully, it won’t be long
before I can flip a light switch
and the light will actually
come on in our house. I have
no idea how many times I’ve
tried to turn a light on, then
quickly remembered that
there’s no electricity.
We take it for granted.
I’m not complaining
though. We appreciate all
those Upshur-Rural workers
who are working so many
hours out in the cold so that
others can be comfortable.
Thanks folks!
Obituary
Policy
Information on obituaries
is published free of charge in
The Gilmer Mirror. All obitu-
aries follow a standard form
and any request by family
members for deviation from
this form will require payment
for the obituary.
The Mirror does not list
survivors beyond the imme-
diate family — spouse, chil-
dren, parents, brothers and
sisters, and grandchildren.
Inclusion of any other sur-
vivors will require payment
for the obituary. (Exception:
Should a person have no
survivors other than a niece,
nephew, etc., then that rela-
tive may be listed.)
There will be a $10 charge
for a photograph run with a
free obituary.
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Merry Christmas and
Happy New Year!
S*
Peace
As we celebrate this
holy season, let’s
remember to treat one
another with kindness,
love and
understanding.
We hope you’ll join us
in the true spirit of the
season with prayers of
peace and goodwill
toward all mankind.
Wednesday night about
11 p.m. the electricity at our
house suddenly went off.
I’d forgotten just how dark
a house can be. Neither my
husband nor I was near a
flashlight. That wasn’t very
smart, since we’d been hear-
ing storm warnings on TV
that night.
I stayed put while he
searched for a flashlight.
Then our little dog, who hates
storms, jumped up on my bed
and burrowed his head under
my pillow.
The house was warm, and
all went well. But Thursday
morning there was still no
electricity, and it wasn’t so
warm. It was still off when I
got home from work.
We decided to eat out, hop-
ing that we’d have electricity
by the time we got back home.
We didn’t, and as of 1 p.m. to-
day (Friday) it was still off.
We learned that major
repairs are going to have to
be made, so the outage may
continue for a while.
All this got me to thinking
about how things “used to
be.” We think things have im-
proved so much. Most homes
are now built with electric
heat, which is great — until
the electricity goes off.
I remember many times
Rare, unusual
bird spotted
in Austin
AUSTIN—The fork-tailed
flycatcher, native to Central
and South America, was spot-
ted by birder Shelia Hargis
Saturday near McKinney
Falls State Park during Travis
County Audubon’s annual
Christmas Bird Count.
Texas Parks and Wildlife bi-
ologist Mark Klym attributes
the bird sighting so far North
as a product of a confused
migration path.
“The fork-tailed flycatcher
usually comes from Argentina
to Mexico at this time of year, ”
Klym said. “Every once and
a while one of them seems
to overfly that northbound
migration and ends up in
Texas.”
Females are usually around
12 inches and males are larger
at around 15 inches long.
Though the bird is around a
foot long, it only weighs about
an ounce making it ideal for
gliding through thousands of
miles of airspace.
On Monday, it was reported
there were two fork-tailed
flycatchers in the area, yet
upon inspection of the image
it was determined to be the
flycatcher sitting with one of
its relatives, the scissor-tailed
flycatcher.
“We have so many people
coming from all over Texas
and the U.S. to see this bird,”
said park ranger Amber Con-
rad. “This bird is relatively
small. It’s like a little cotton
ball with some black string
hanging off of it for its head
and its tail.”
Interest in the bird has
brought visitors out in droves
to the park with high-powered
binoculars and professional
video and photography equip-
ment to capture the rare
traveler.
State birders have only
documented 25 sightings of
the fork-tailed flycatcher in
Texas over the past 150 years,
making this week’s discovery
sensational to bird enthusi-
asts across the nation.
To you go our best wishes for a
blessed and Happy New Year.
“A”-Bail Bonds
903-843-2663
Bill & Janice Crowley
We don’t want the opportunity to slip
away from us, so before 2013 arrives,
we’re sending our thanks and best wishes to
everyone who has passed our way this year.
We truly appreciate your business and look
forward to seeing you in the new year.
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Overton, Mac. The Gilmer Mirror (Gilmer, Tex.), Vol. 135, No. 103, Ed. 1 Wednesday, December 26, 2012, newspaper, December 26, 2012; Gilmer, Texas. (https://texashistory.unt.edu/ark:/67531/metapth650125/m1/3/: accessed July 11, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Upshur County Library.