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					The First 50 Years




        June 4, 1950
    Fayetteville, Arkansas
                                                                            June 4, 2000

    Dear Mom and Dad,

    A couple of years ago, you asked that we reserve the week of June 3 to 9, 2000 for a
    Golden Anniversary fishing trip to Cass Lake in Minnesota. Sometime later, Dad said




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    that with our combined kitchen talents, we could write a cookbook.



                                         Hmmm.




    50th Anniversary. Friends and family cookbook. What a great way to combine
    special memories and recipes from your marriage and our lives together. So, we invite
    you to sit down, relax and enjoy a stroll down your memory lane, culinary style.




    Love,

    Tom, Linda, Teri and Trish

    On Cass Lake at Sunset Cove, Minnesota




2
Harry S. Truman was president. Father of the
Bride with Spencer Tracy and Elizabeth Taylor
                                                                                           1950
was nominated for an academy award.
Hemingway’s Across the River and into the
Trees was on the best-seller list. More impor-
tantly, on June 4th, Harold Hamilton and
Louise Mann were united in marriage. What




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have we been told about that?

They met sometime in the late 40’s while both
were attending the University of Arkan-
sas. Dad was a PK (preacher’s kid) and a
veteran going to school. Mom was a TK
(teacher’s kid) and was at the university on a
Pepsi Cola scholarship. Dad knew their rela-
tionship was getting serious when he started
spending time in the library with her. She
knew it was “for real” when he kissed her in
the backseat of a car while they were on their
way to Missouri to buy cigarettes and liquor. He wore a coat with a fur collar that day.
When he kissed her, she buried her face in the collar and knew she was “home.”

                                    They married right after graduation. Both their
                                    names are engraved on “the sidewalk”
                                    at the university.

                                    When they married, the Barbershop Quartet Dad
                                    belonged to serenaded them with “Wedding Bells
                                    are Breaking up That Old Gang of Mine.” Aunt
                                    Mary was Mom’s Maid of Honor.

                                    That’s what we were told. But let’s hear what Mary,
                                    Bill and other friends and family members have to
                                    say about the two of them.




                                                                                              3
Searcy,             Dear Ham and Louise,

Arkansas            I have written a little poem for your anniversary
                    book. We have so many memories I couldn’t pick
                    out just one.

                    We will be with you in thoughts.




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                    Love you,

                    Mary


                    To Our Sister And Brother On Their Fiftieth Wedding Anniversary!!!

                    Louise and Ham married in the year 1950
                    Bill and I thought this was quite nifty,
                    They were like two doves because they were
                    So much in love.
                    It was like seeing a great big roast


                                                                       $
                    Because they were so very very close.
                    Together they had so much fun
                    It was better than playing in the sun.
                    Together they built a great family,
                    Tom, Linda, Trish and Teri.
                    We are thinking of you today
                    But in our hearts you will always stay,
                    For family is never too far away.
                    Oh yes it was an honor to be your maid of honor.

                    We love you always,

                    Bill & Mary


                                                   I
San Antonio, Dear Ham and Louise,
Texas        I don’t cook so I can’t give you a favorite recipe.     My cooking is putting a frozen
                    dinner in the microwave!

                    My best memory is when you, Teri and Trish came to Colorado for Tom’s graduation
                    from the Air Force Academy. Ethel was staying with me for Tom’s graduation. We
                    had bought the ingredients for meatloaf. One of the group said they didn’t like
                    meatloaf so Ethel called it some fancy name.

                    Hope that everything is perfect for your 50th wedding anniversary.

                    Polly



4
Dear Louise and Harold,                                                                               Northridge,
Some of the dearest memories we share were our visits with you – when we came to                       California
Nebraska, and when you came to California.

We’ll be thinking of you and praying for wonderful weather and good health and joy
for all your family as you celebrate this important anniversary on June 4, 2000.




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May the Lord bless you with many more years together.

Royce and Phyllis

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Chili Blanca
Serves 6-8 (can easily be doubled or more)
This is special enough to serve for a party occasion, or Christmas Eve or New Year’s Eve. Hope you
enjoy it as much as we do.

1 lb     white beans, rinsed
6 cups   chicken broth
1 Tbsp   chicken stock base
2        onions chopped
1 Tbsp   oil
6-8      cloves garlic, minced
7 oz     diced green chilies
4 tsp    cumin
2 tsp    dried oregano leaves
1 tsp    cayenne pepper
4 cups   chicken, poached and shredded
3 cups   Jack cheese
1 cup    sour cream
         cilantro - chopped
         tomatoes - chopped

Combine beans, broth and base. Cover and simmer for 2 hours. Sauté onions in oil. Add garlic,
chilies, cumin, oregano and pepper to onions. Combine with bean mixture. Simmer 30 minutes.
Add chicken, cheese and sour cream. Stir until cheese melts. Serve topped with chopped cilantro and
chopped tomatoes.




                                                                                                                5
Cameron,   Thank you for thinking of us for the special event. It will be a great day for all of
           you. Tony and I had our 56th wedding anniversary February 4, 2000. We are going
Texas      for the 57th. Barbara, Mike and John took us for a great dinner on Beton Lake.

           We remember when Louise was a tiny little girl. We always looked forward to seeing
           her, her brothers and her Mom and Dad driving up by Mom and Dad’s home. They
           were in real Texas when they arrived in front of Grandma and Grandpa’s house.




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           We really enjoyed having Louise, Ham and children visit us in Elmont, N.Y. on their
           way back from England.

           Enjoy the 50th wedding anniversary. We will be thinking of you.

           Love,

           Mary & Tony Di Girolamo and Family

                                 W
           Family Favorite Foods And Recipes
           As remembered by Mary Atkinson Di Girolamo

           Every once in awhile Uncle Burnett Atkinson’s Sunday contribution as I can remem-
           ber was the delicious barbecue he would buy in Cameron along with the peach ice
           cream. He loved iced tea, peppermint candy canes, yellow cheese and crackers, juicy
           fruit gum, fried chicken, gravy and big homemade biscuits.

           He worked hard at the local door factory and was a rancher. He took pride in his
           cattle and they did look like were taken care of very good. He loved to watch the
           Lawrence Welk show and football. He was active in the Little River Baptist Church in
           Jones Prairie.

           Aunt Susie Atkinson was Burnett’s sister and if she were still alive, she would say she
           was just an ordinary cook. I remember her meat loaf which I think was made like
           this:

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           Aunt Susie’s Meat Loaf
           1 lb             chopped meat
           1                egg
                            salt and pepper
           1                medium chopped onion
           4                slices of wet white bread (excess water squeezed out)
           ¼ cup            barbecue sauce

           Mix all ingredients and put into a loaf pan. Pour extra barbecue sauce over the mixture. Bake at 350º
           for about 45 minutes.




6
Aunt Susie’s Salmon Cakes                                                                                 Cameron,
1                 egg
1 Tbsp            chopped parsley
                                                                                                             Texas
1 Tbsp            chopped onion
1 tsp             lemon juice
1 large can       pink salmon - undrained
12                crushed saltine crackers




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                  salt and pepper
                  dash of hot sauce (optional)

Beat the egg; add parsley, onion, and lemon juice then add the salmon with liquid. Mix well and add
the cracker crumbs. Form into patties. (If too juicy add more crackers.) Cook in hot oil until desired
brownness.

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Aunt Susie’s Pea Salad
Mix all the following ingredients well:
2 cans            tiny green English peas
8 oz              cheddar cheese (cut into tiny cubes)
½ cup             mayonnaise
¼ cup             pimento chopped (optional)

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Aunt Susie’s Easy Peach Cobbler
1 stick           margarine
1 cup             flour
1 cup             sugar
1 cup             milk
2 tsp             baking powder
1 tsp             vanilla
1 large can       sliced peaches (drained)
                  cinnamon
½ cup             extra sugar (for use later!)

Preheat the oven to 375º . Place the stick of margarine in a 9x13 inch pan; put the pan in the oven for
the margarine to melt. Set pan with melted margarine aside. Combine the flour, sugar and baking
powder then add the milk and vanilla. Mix well and pour into the buttered pan. Top with the drained
peaches, sprinkle with cinnamon. Cook 45 minutes at 375º or until brown. Sprinkle with the extra ½
cup of sugar while still warm.




                                                                                                                 7
Cameron,   Aunt Susie’s Quick Pineapple Cake
           2 cups           flour
Texas      1½ cups          sugar
           ½ tsp            salt
           1½ tsp           baking soda
           2                eggs
           1 large can      crushed pineapple - undrained




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           Sift the dry ingredients together into a large bowl. Stir in the slightly beaten eggs and
           crushed pineapple. Mix well and pour into a greased and floured 9x13 inch pan. Bake at 350º for 30
           minutes.

           Prepare icing:
           1 stick          margarine
           ¾ cup            Pet brand milk
           1 cup            sugar
           1 cup            grated coconut
           1 cup            chopped pecans

           Mix all ingredients together in a saucepan and cook over slow heat for about 6 minutes. Pour over the
           cake when it’s taken from the oven, then place under the broiler to slightly brown the coconut.




8
Happy 50th Anniversary from Barbara Ruggiero!                                                              Moody, Texas
Barbara’s Lemon Cheese Bars
1                 yellow pudding cake mix
1 8 oz pkg        cream cheese
1 tsp             lemon juice
2                 eggs




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1/3 cup           oil
1/3 cup           sugar

Mix cake mix with 1 egg and 1/3 cup oil until crumbly. Reserve 1 cup of this mixture and set aside. Pat
the remaining mixture lightly in an ungreased 9x13 inch pan. Bake at 350º for 15 minutes. Next, beat
cream cheese, sugar, lemon juice, and 1 egg until light and smooth. Spread over the baked layer.
Sprinkle with the cup of reserved dry mixture. Bake at 350º for 15 minutes. Cut into bars.

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Barbara’s Baked Filet Of Fish
Take however many pieces of thawed filet (any type) and lay in a pan which was coated with Pam.
Sprinkle with garlic powder, Cajun spices and crushed (canned) onion rings. Drizzle with a little olive
oil and lemon then cover with foil. Bake at 350º for about 20 minutes or until fish is tender.
Don’t over-bake. Hint: I use the toaster broiler and its pan when I’m cooking for only two people.

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Pistachio Thumbprints
1 cup             butter
1/3 cup           confectioners sugar
1                 egg
1 tsp             vanilla extract
¾ tsp             almond extract
2 cups            flour
1 pkg             instant pistachio pudding mix
2 cups            finely chopped pecans
½ cup             miniature chocolate chips

Filling
2 Tbsp            soft butter
2 cups            confectioners sugar
1 tsp             vanilla extract
2-3 Tbsp          milk

Glaze
½ cup             semisweet chocolate chips
2 tsp             shortening

For cookies: In a mixing bowl, cream butter and sugar until smooth. Add egg and extracts; mix well.
Combine flour and pudding mix; add to the creamed mixture. Stir in chocolate chips. Shape into 1-
inch balls; roll in nuts. Place 2 inches apart on greased cookie sheets; make a thumbprint in the center
of cookie. Bake at 350º for 10-12 minutes. Remove to a wire rack to cool. For filling: cream butter,
sugar, vanilla and milk. For glaze: melt chocolate chips and shortening; drizzle over cookies. Let stand
until set. Makes 7 dozen.
                                                                                                                      9
           Tom, Teri, Trish and Linda,
Houston,   Thanks for asking for a letter from me at this great time in your family life. Louise and I had not kept
Texas      in contact for several years until I started contacting our Class of 1946 from Judsonia High School at
           reunion time.
           Louise and Bill Mann were at JHS for the last two years of high school and we got to be good friends
           then we all went our own way, college, Air Force, etc.
           While you all are around the table telling tales on each other and yourselves ask Louise to tell about
           the night the war was over and all the kids decided we needed to do something to celebrate. We took




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           the old Model A Ford fire truck out for a joyride. About every kid in town was on the truck that
           night. We ran off the road into a blackberry patch and kids went every which way. No one got hurt,
           and we thought we had a great time.
           Again, thanks.
           Norm Green


           Dear Louise and Ham,

           Congratulations! On a major mile stone in your lives. Have a great time as your
           family gathers to celebrate your Fiftieth Anniversary.

           I have only met Ham one time but he made me feel very welcome. We have enjoyed
           your Christmas letters; it is interesting to hear about your family and their where-
           abouts.

           I do have a story about Louise’s father; I doubt she has heard it. I thought her grand
           children might be interested in it as it tells what sort of man he was to his students. I
           have always thought he was a good man who was interested in seeing young people
           get a good start in life.

           This story was told to me by Charles Bauer who at this time was Superintendent of
           Judsonia High School. When Charles got out of the service after World War II; he
           went to Mr. Mann (who was Superintendent at Judsonia) for a transcript to enroll in
           college. After looking at the records; Mr. Mann said, “Son, you can’t get in college
           with these grades.” Then, he sat down and made out a transcript with grades that
           would get him in school; with these parting words: “Do not let me down or make me
           regret helping you out.” Charles said, “I worked hard to fulfill this request.”

           I can’t say for sure but I would bet he did the same for others as there were quite a
           few Vets who went on to college who had no better grades than Charles.

           One other thing, Charles told me this story when I went to get my transcript to go
           back to school. This was after the “storm” of 1952 that destroyed the old school and
           my records were missing. Charles made up records for me that were far better than I
           had earned. He said “this is my way of repaying Mr. Mann.”

           Again, our best wishes for a long and happy lives.

           Have a great time in Minnesota.

           Norman R. Green
           Ermarie Green




10
Shrimp Dish                                                                                               Houston,
1 cup            rice
2 cups           water or chicken broth
                                                                                                            Texas
4 tsp            grated onion
½ tsp            black pepper
1                small jalapeño pepper, chopped
2 tsp            lemon juice




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2 cans           cream of mushroom soup
2 lb             cooked shrimp
2 cups           shredded cheddar cheese
2 tsp            parsley

Cook the rice for 15 minutes in the water or chicken broth. Add the next six ingredients. Place in
greased casserole dish and top with cheese and parsley. Bake at 350º for 30 minutes or until the cheese
is melted.




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Cabbage Crunch
1                medium head cabbage
1 small pkg      Ramen chicken noodles, crushed
4                green onions, sliced
½ cup            sliced almonds
2 Tbsp           sesame seeds – toasted with almonds for about 8 minutes at 325º

Dressing:
3 Tbsp           vinegar
1 tsp            sugar
½ tsp            pepper
1 pkg            Ramen flavoring packet
½ Tbsp           corn oil
2 Tbsp           sesame seed oil

Combine at the last minute before serving:
Cabbage and green onions
Toasted nuts and crushed noodles
Dressing
                                                                                                                11
              Congratulations on your Fiftieth Anniversary, Louise and Ham!
Richardson,
Texas         I am happy to be among the well wishers. I have very fond memories of visiting you
              in Bellevue. Lee had always been very fond of his Cousin Louise and I really enjoyed
              meeting you both after hearing about you for a number of years.

              On the visits Lee and I were able to make, you made
              our time there very enjoyable. We were welcomed




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              with open arms and treated like royalty.

              I remember one time we went shopping in Omaha
              at a mall. I found a very nice all-weather coat and
              proceeded to go all the way back to Arkansas,
              leaving it in the closet. Louise, you graciously
              packed and mailed it to me. You also helped me in
              my interest in ceramics by taking me to a shop there
              for some special supplies.

              Thank you for welcoming us into your family.

              Congratulations, and Best Wishes for Many More
              Years!!

              Lola Mann

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              Hot Spinach And Artichoke Dip
              1 can (14 oz)     artichoke hearts, drained and chopped
              1 cup             Parmesan cheese
              1 cup             mayonnaise
              1 clove           garlic
              Lemon             2-3 squirts
              Handful           fresh spinach - chopped

              Mix all ingredients, spoon into a 9-inch pie plate. Bake at 350º for 20-25 minutes or until lightly
              browned. Serve with crackers or pita bread.




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Happy 50th Anniversary to Harold and Louise from Helen and Sam!                                              Mt. Ida,
Garlic Cheese Balls                                                                                         Arkansas
½ lb              Velveeta cheese
½ lb              sharp cheddar cheese
1 large pkg       Philadelphia cream cheese
½ cup             chopped pecans




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                  red pepper to taste
                  garlic powder to taste
                  paprika

Let cream cheese soften at room temperature. Grate both Velveeta and cheddar cheese. Combine all
cheeses with red pepper, garlic powder and pecans. Shape into small balls and roll in paprika.

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Lemon Cake With Powdered Sugar And Lemon Juice Icing
1 pkg             yellow or white cake mix (without pudding in mix already)
1 pkg             instant lemon pudding mix
2/3 cup           water
2/3 cup           cooking oil
4                 eggs

Place all ingredients in large bowl and stir to combine. Bake in greased loaf pan about 30 minutes at
350º.

Icing:
1½                 cups powdered sugar
3                  lemons
1/3                cup lemon juice
Place all ingredients in medium sized bowl. Using electric mixer, beat until smooth. Spread icing on
cake as soon as you take it out of the oven.

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Chicken And Rice
This recipe was written years ago on the back of a check. We just had it for lunch. For a most
flavorful but still lower fat dish, prepare recipe using breasts with the skin on, then pull skin off the
chicken as you eat it. The rice definitely tastes better when cooked that way.

1 cup             rice
2                 large chicken breasts
1 can             cream of chicken soup
1 can             cream of mushroom soup
2 cups            water
1 pkg             Lipton onion soup mix

In large bowl, stir together rice, canned soups, water and onion soup mix. Pour approximately ½ of
the mixture into a lightly greased 9 by 13 inch dish. Lay the chicken breasts on top and pour the rest
of the soup mixture over the chicken. Cover with foil and bake for 1 hour and 15 minutes or until
chicken is tender. Remove foil and continue baking another 15 minutes.

                                                                                                                   13
               Dear Uncle Harold & Aunt Louise,
Simi Valley,
California     Congratulations on your 50th! What a great celebration. We hope your anniversary is
               very special and the time with your family memorable. You are an example to all of
               us of steadfast commitment and faithfulness to one another. Here’s to another 50!

               We have such fond memories of your special visit to California a few years back when
               we all were able to meet you for the first time. That was truly a beautiful time that




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               will always be cherished. Thank you for sharing your lives with us during that short
               time.

               Happy 50th Anniversary, we love you and wish many more years of happiness for you.

               Chris and Ann Hamilton




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               Veggies And Pasta
               1                turkey sausage cut up into small pieces
               1                green pepper thinly sliced
               1                purple onion thinly sliced and separated into rings
               2 cloves         garlic minced
               1 jar            commercial pesto sauce
                                olive oil

               Sauté pepper, onions and garlic in olive oil until soft. Remove veggies from pan. In same pan, sauté
               sausage until browned. Return veggies to pan with the sausage and heat through.

               Meanwhile, in a large pot, bring water to a boil and add one pound linguine. Boil linguine 9 to 11
               minutes. Drain thoroughly, then toss with pesto sauce. Mix well. Serve seasoned linguine with the
               warmed veggie and sausage sauce, topped with grated Parmesan cheese. Hot crusty bread is yummy
               with this! Enjoy!




14
Mom and Dad moved to Perrin Air Force Base in Sherman, Texas. Dad started pilot
training. Mom wrote to her own mother to find out how to make some of the foods
                                                                                                        1950-51
needed for a perfect Thanksgiving dinner. She has saved the recipes written in Ma’s
own handwriting all these years. Family favorites still, here are Ma’s recipes as sent to
Mom in 1951:

                                                W


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Get a fat hen and salt her real good and boil until tender with plenty of water.


Dressing
1 loaf            stale bread – just save heels and left-overs and let it dry out.
1                 medium to large onion
2 tsp             sage
                  salt and pepper to taste
2                 eggs
1 cup             milk

Mix all together with part of chicken broth.

                                                W
Giblet Gravy
½ cup             dressing
2                 hard boiled eggs

Put in enough broth to make gravy as thin as you want it.
If you get too thin put in more dressing – also, put in liver and gizzard chopped up.

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Sauce For Fruit Salad
1½ cups           sugar
2 Tbsp            flour or corn starch
1 cup             water
1                 egg
1 tsp             vanilla

Combine sugar and flour, add water and cook in top of double broiler until it begins to thicken – add
beaten egg and cook slowly about 10 minutes. Remove from fire, add vanilla and pour over fruits.
Store in icebox until it is set.

                                                W
Cranberry Sauce
Get fresh cranberries and follow recipe on package.




                                                                                                             15
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     Orange Slice Cake
     2 cups            pecans, chopped
     1 can             coconut
     1 pkg             orange slice candy (1 lb), chopped
     2 cups            flour
     ½ cup             buttermilk
     1 8 oz pkg        dates
     1 cup             sugar
     1 cup             butter
     4                 eggs
     ¼ tsp             soda
     ½ tsp             salt

     Mix butter, sugar and salt well, add eggs. Put soda into buttermilk and stir. Put chopped orange slices,
     pecans and dates in one cup of flour – get all of this thoroughly coated with flour and coconut. Stir
     with hands. Put in well-greased and floured loaf pan – push down and smooth. Bake 1 hour or longer
     in 350º oven. I usually bake at 375º first 15 minutes.




16
Within the first year of marriage, and while still living in the Lone Star state, Mom and Dad added a
lot of spice to their lives with Tom – first born, and only son. In his words:
                                                                                                        Albuquerque,
                                                                                                         New Mexico
Dear Mom and Dad,

50 years – and it seems like just yesterday that you rescued me from the burning car




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(thanks for doing that by the way!)

Sharing these years with you has been wonderful, to say the least! Your love for each
other, your kids, grand kids, friends, neighbors, and now a great grand kid has been
evident to everyone who meets you. The support that you have given me has made
all the difference over these years – if there has been one constant in life for me, it is
the two of you and your love.

Congratulations on this wonderful anniversary, and I hope you enjoy all the great
memories! I look forward to many more years of your love!!

All my love,

Tom

                                                W
Tortilla Roll-ups
3 packages (8 oz ea.)      cream cheese, softened
1 carton (8 oz)            sour cream
2 Tbsp                     picante sauce
½ cup                      chopped onion
1                          jalapeño pepper, chopped
½ tsp                      garlic powder
                           juice of 1 lime
48                         large flour tortillas

Combine all ingredients, except tortillas, in a mixing bowl. Put one
tablespoon mixture in the center of each tortilla and spread evenly. Roll up
tortillas and place in covered pan. Chill thoroughly (over night if possible).
When ready to serve, slice each tortilla roll into 3 pieces. Serve with picante sauce
and extra jalapeño on the side. Yield: 144 pieces. Enjoy!




                                                                                                                  17
             1951 to 1952 found the threesome at Vance Air Force Base in Enid, Oklahoma where Dad continued
Fresno,      pilot training and they met the Cooley’s.
California   Dear Ham and Louise,

             Congratulations on reaching your 50th anniversary. It’s quite a feat these days, which
             makes it all the more special.




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             What a lovely gesture on the part of your children to make a booklet of memories of
             all your friends from the old days as well as present.

             Their letter really stirred up old memories of our times together at Vance AFB. We
             remember getting together on a weekend night. We’d eat together and play games.
             Our baby boys had a chance to socialize, however, they were pretty young at the time
             in 1951. It was a fun time and gave the fellows a chance to relax from all their
             training and studying.

             We cherish your friendship then and are happy we’re kept in touch all these years.

             May the Lord greatly bless this “special” year and many more to come.

             Love,

             John & Donna Cooley

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             Fudge Nut Bars
             I make these at Christmas and give to my neighbors. Also great for a cookie exchange. Donna Cooley.

             1 cup             butter
             2 cups            light brown sugar
             2                 eggs
             2½ cups           flour
             1 tsp             soda
             1½ tsp            salt
             3 cups            quick cooking oats
             1 12 oz pkg       chocolate chips
             1 can             Eagle brand milk
             2 Tbsp            butter
             1 cup             chopped nuts
             2 tsp             vanilla

             Cream first three ingredients. Sift together the flour, soda and one teaspoon of the salt. Add sifted
             ingredients to the creamed mixture. Stir in oats.
             Melt chocolate chips, canned milk and remaining salt in the top of a double broiler. Stir until smooth.
             Add the nuts and vanilla.
             Spread about 2/3 of oatmeal mixture in bottom of a greased 15 ½ x 12 ½ inch jellyroll pan.
             Hint: Use a cookie sheet lined with foil.
             Cover with melted chocolate mixture. Dot with remaining oatmeal mixture and swirl all three layers.
             Bake for 25-30 minutes at 350º. Make 60 2”x 1” bars.



18
Given the salaries earned in the early 50’s, pilot training must have been a penny-
pinching time for the young family. Mom’s wonderful Macaroni and Cheese was
surely a staple dish for them. Served with a green salad, it still makes a great dinner.
Read her own words about how to make this nutritious and low cost dish.

                                               W
Mom’s Macaroni And Cheese



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Cook macaroni (I use about 2 cups) until almost done – drain. Make sauce by stirring 2 teaspoons
flour, 2 teaspoons butter and 1 cup milk together in the pan used to cook the macaroni. When
smooth, add about 1 cup Velveeta cheese and let it melt. Season with garlic salt, celery salt, paprika,
cayenne, pepper – then add 1 can mushroom soup. Add macaroni to cheese mixture and cook a little
longer.




                                                                                                          19
              Mom and Dad had their first assignment to Walker Air Force Base in Roswell, New Mexico. It was a
1952 - 53     time of testing bombs, atomic and otherwise. How appropriate that while Dad was TDY to Kwajalein,
              helping to test the hydrogen bomb, Mom returned to her parent’s in Arkansas to await the birth of the
              second bomb, er child, Linda.


              Dear Mom and Dad,




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              Thank you. For finding each other, for giving us warm,
              wonderful places to live and for simply letting each of
              us “be.” Remember the Christmas Eve we headed from
              Grand Forks to North Little Rock because we were
              going to wait out Dad’s Viet Nam tour in Arkansas?
              Before we headed south you made it VERY clear to us
              that with all the moving hoop-la we better not dare
Alexandria,   even think about Christmas!
Virginia
              We drove through terrible snow and blowing winds as
              far as a Holiday Inn in Omaha. To celebrate Christmas
              as best we could, we bought the top of a huge, beauti-
              ful tree for 25 cents. Trish spent her allowance on a
              miniature Nativity Scene. We grabbed takeout food for
              dinner. Back at the hotel, Dad used the ice bucket for a
              tree stand and filled it with dirt from the hotel yard. Mom produced lights and
              ornaments and turned the little tree into something magical. We shared a wonderful
              evening. No one talked about the possibility of Dad not returning from Viet Nam;
              instead, we celebrated being warm, fed, happy and together in our little hotel room.

              Christmas morning dawned and Voila! Santa had visited us after all. Yes, Virginia,
              there is a Santa Claus and he definitely made it to Nebraska Christmas of 1966. I still
              remember the girlish giggle from Mom when we were ALL so astounded that Santa
              found us. She looked at us like, “So, you thought we wouldn’t tell Santa we were
              spending Christmas in Omaha?” We dared much more than to just “think” about
              Christmas that year. And, the three most important presents you gave us were your
              love, the courage to squarely face the unknown and the belief that everything would
              turn out just fine – no matter what.

              So, I thank you…for that Christmas, the countless other moments that we’ve shared
              and for your very real love, which is, after all, the greatest gift of all.

              With much love,

              Your instigative daughter, Linda

              P.S. No matter what I’ve said before, I really don’t think I could have been born
              without you!




20
Holidays wouldn’t be holidays without the smell of Mom’s apple and pecan pies                            Alexandria,
wafting through the house. These recipes are authentic as made by the one and only
Louise, Queen of the Kitchen. Don’t worry about the calories … a few more miles on                          Virginia
the treadmill will let you enjoy a little slice of heaven on earth!

                                              W
Mom’s Apple Pie



                                                                                                         G
2                8 inch pie crusts, unbaked
6 cups           Granny Smith apples
1 Tbsp           lemon juice
½ cup            sugar
½ cup            brown sugar
2 Tbsp           flour
½ tsp            cinnamon
¼ tsp            nutmeg
¼ tsp            salt
2 Tbsp           butter

Place bottom crust into 8 inch pie pan. Peel and slice the apples. Sprinkle with lemon juice then toss
with flour, both sugars, cinnamon, nutmeg and salt. Pour apples into bottom pie crust. Carefully place
top crust over the apples and press edges together. Crimp decoratively. With a sharp knife, make vents
in top of crust. Dot with butter and sprinkle with more cinnamon and sugar. Bake in a 450º oven 15
minutes. Turn heat down to 350º and continue baking for 35 minutes.

                                              W
Pecan Pie
(Pronounced peh-cahn, not pee-can!)
Prepare an unbaked 8 inch pie shell. Cream 1/3 cup butter with ¾ cup brown sugar (firmly packed).
Beat in 3 eggs one at a time. Stir in 1 cup light brown syrup (Karo), 1 cup broken pecans, 1 teaspoon
vanilla and ¼ teaspoon salt. Fill the shell. Bake in 350º oven for 45-60 minutes.

                                              W
Dad returned from Vietnam with the bonus of a bean recipe that became a family
favorite. I’ve served it worldwide since then calling it “Fred Olson Beans” because
Fred Olson gave Dad the recipe. This year, Dad informed me that while good ‘ole
Fred gave him the recipe for the beans, they really are and should be called Portu-
guese Beans. Hey Dad, how ‘bout we split the difference and christen them:

Fred’s Portuguese Beans
Cook 1 pound pinto beans with a whole onion, discarding onion when beans are cooked. In another
pan sauté pepperoni slices and add 1 large green pepper that’s been cut up. Add 1 can tomato sauce, 1
can water, 1 can tomatoes and a dash of oregano. Cook at low temperature until it cooks down –
season to taste.




                                                                                                                  21
             The family of four lived at Bergstrom Air Force Base in Austin, Texas. Here’s what
1953 - 57   Tom and Linda remember about that time:
            •      Living next to the golf course.
            •      Making trips to Cameron to see Susie, Burnett and Great Grandma Atkinson.
            •      Starting the Nyhous Connection.
            •      Riding with Dad on his little red motor scooter.




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            •      Being neighbors of the Beaulieu’s – being babysat by the future Priscilla
                   Presley.

            In addition to starting the Nyhous Connection, Bergstrom is also where Mom and
            Dad met the Baldwins, Brookies and the Fergusons.




                                            I
Tucson,     Dear Linda, Tom, Teri and Trish,

Arizona     We were happy to hear of the plans you have for the 50th anniversary of your parents.
            It has been many years since we were together at Bergstrom, Texas. However, thanks
            to the exchange of Christmas letters each year, we have keep up to date on all your
            families. I think we could meet again and pick up without missing a beat. It has
            been great to hear from Ham and Louise each year.

            You may not know but our families had another point of friendship. Your uncle who
            was in the Army was a good friend of Dick’s sister Marty and her husband, Bob
            McGuire, also career Army. Bob and Marty are both gone now, Bob in 1983 and
            Marty in 1993.

            I remember going to an Arkansas-Texas football game with Ham and Louise where
            we were definitely in the minority. A few spots of “red” in a sea of “orange.”

            I am enclosing two pictures of our son’s 4th birthday party. He is now 48 with silver
            hair and glasses. Changed a bit but still a delight to us.

            See if you can find Tom and Linda. I think that is Louise in the background of one of
            them, sitting by the kitchen door. Mindy was just 11 months old and I don’t think
            she is in them. Trish and Teri were still in the future.

            Have a happy time at your reunion. If any of you get down to the southwest, we
            would be happy to see you.

            Love and best wishes,

            Dick and Barbara Baldwin



22
Ham, Louise and family –                                                                                   Grants
I just fell and hit my head and have a knot                                                                 Pass,
the size of a golf ball. That reminded me
of Louise, getting hit by a ball, when we                                                                  Oregon
all lived near the course.

All my memories of our Air Force careers




                                                                                                           G
included all the Hamilton family. Don
always thought Ham was the greatest
officer he was associated with in SAC.

Louise and I were the greatest cooks, we had to be. With 4 and 3 kids. We had the
best parties on any base !!!

Happy 50th! I love you dearly and so did Don.

Marge

P.S. The kids had hot dogs and we had steaks. Ha!




                                               W
Filet Mignons
Go to best grocery store you can afford. Purchase 1 ¼ inch thick steaks – one per person to be served.
Sprinke with garlic salt and dab with butter or lightly brush with olive oil. Grill steaks 5 to 6 inches
above glowing coals, 3 to 4 minutes per side for medium rare.
If budgets are tight, buy flank steak … grill to desired tenderness AFTER marinating for three hours.
(Time really is money.)

Marinade For Flank Steak
1                 garlic minced and pressed
1 Tbsp            brown sugar
½ tsp             ginger
½ tsp             pepper
1 Tbsp            oil
2 Tbsp            water
¼ cup             soy sauce

Fork one pound flank steak on both sides, marinate for 3 hours. Steak can be basted with marinade
while it’s being cooked.

                                                                                                               23
Grants Pass,        Steaks are delicious when served with mixed salad tossed with blue cheese dressing. Here are two to
                    choose from, one even a Louise original!
Oregon
                                                                    W
                    Creamy Blue Cheese Dressing
                    2 Tbsp           olive oil
                    ¼ cup            mayonnaise




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                    2 Tbsp           fresh lemon or lime juice
                    ¼ cup            sour cream
                    4 oz             blue cheese
                    4-6 dashes       Tabasco

                    In small bowl, beat heck out of oil and mayonnaise. Add lemon or lime juice and beat again. Add sour
                    cream, blue cheese and tabasco. Beat again. Keeps well and is best at room temperature.

                                                                    W
                    Roquefort Dressing A La Louise
                    3 cups           mayonnaise
                    1 ½ cups         half-and-half cream
                    2 3 oz pkgs      Roquefort cheese
                    dash             garlic salt
                    dash             pepper

                    Combine all ingredients by mixing thoroughly with electric mixer.




Birmingham, Tom, Trish, Teri and Linda –
                                                           I
Michigan    It is a real honor for Pat and me to play a small part in the celebration of your Mom
                    and Dad’s 50th on June 4th. We have not seen Ham and Louise in 46 years but have kept
                    in touch with Christmas cards and notes. We still feel the close friendship we had so
                    many years ago at Bergstrom.

                    Ham was a fine officer and an excellent pilot who contributed a great deal to the high
                    regard our Squadron enjoyed.

                    Cocktails in Minnesota will taste even better with Pat’s sausage balls. Recipe enclosed.

                    Most sincerely, Hugh and Pat Ferguson

                                                                    W
                    Sausage Balls
                    Mix and roll into balls:
                    2 cups            Bisquick
                    1 lb              hot pork sausage
                    1 cup             grated sharp cheddar cheese

                    Bake at 325 for 15 to 20 minutes and serve immediately. Or, bake for 12 minutes, cool and freeze. To
24                  serve, thaw and bake for 12 more minutes. Good little tidbits.
After all of the years and all the of the places,                                                      McLean,
all of the names and all of the faces,                                                                 Virginia
My heart remembers two, ever there

no matter where




                                                                                                       G
To Ham and Louise, dear friends to my parents

and so much more to me………..

Happy 50th with love to two very gracious people

Lyn (Nyhous) Smith




                                             W
Beef With Peppers
(Betty Nyhous)
Heat pan, add 1 ½ tablespoons oil and 1 clove garlic (crushed). When garlic turns brown, remove.
Add 1 pound beef cut in small thin strips and stir fry a few minutes. Season with salt and pepper to
taste. Add 1 cup soup stock and cook a few seconds more. Add mixture of 2 tablespoons cornstarch,
1 tablespoon soy sauce and 2 tablespoons water – cook until sauce thickens, stirring slowly. Add 1
cup green peppers cut in strips and ½ teaspoon fresh chopped ginger. Serve over rice.

                                             W
Mandarin Orange Salad
(Betty Nyhous)
In a medium bowl combine:
1 cup          mandarin oranges
2 cups         marshmallows
1 cup          coconut
1 cup          pineapple tidbits
1 cup          sour cream
               Nuts to taste

                                                                                                             25
            We returned to New Mexico for our second assignment to Walker. Fashions changed
1957 - 63   from poodle skirts to little pill box hats. Men sported crew cuts, women bouffant do’s.
            The Flintstones debuted on TV. Barbie dolls were big ticket items. John Glenn orbited
            the earth. And, by 1959, we were a family of six. Two adults and four great kids.
            Here’s what the original Fab Four remember about those years:
            •      Teri and Trish being born.




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            •      Having lots of picnics and camping out in Ruidoso; Trish digging the holes.
            •      Making trips to Juarez.
            •      Exploring Carlsbad Caverns.
            •      Tom playing baseball – going to the All Star game in Carlsbad (we lost).
            •      Muu-muu’s, pineapple, crab legs from Dad’s TDYs.
            •      Tom/Linda having parties; doing the twist.
            •      Girl Scout/ Boy Scout Camp.
            •      Bomb Shelter practices at school.
            •      Root beer fizzy tablets in the pantry Mom stocked with food in case we had to
                   head for the hills due to a “cold war” emergency evacuation.
            •      Tumble weeds, gila monsters, rattle snakes.
            •      Sand storms when school was dismissed early. Linda pulling her skirt over her
                   head to keep the sand out of her eyes on the way home.
            •      Easter at the flight line; all three girls dressed alike.
            •      Ma taking the Greyhound bus to visit us.
            •      Car trips with a cooler full of snacks and singing songs like Don’t Sit Under
                   the Apple Tree and Raggmopp at the top of our lungs.


            Russia launched Sputnik in 1957. Not to be outdone, Mom and Dad placed a red-
            headed, blue-eyed rocket into the family orbit. Named by Tom in honor of his good
            friend, Terry Nyhous, Teresa/Teri is now an Army nurse who’s had duty in places as
            varied as Hawaii, Germany, Bosnia and Albania. If Linda had named her, she would
            have been called Dora … not a very fitting name for someone who helps Medi-Vac
            wounded soldiers. From the first Hamilton born in the Land of Enchantment...




26
Dear Mom and Dad,                                                                                       Heidelberg,
I have two favorite memories that I will always                                                          Germany
cherish. First, the day I was commissioned and
pinned by both of you. It took place on my
birthday in 1992 at the Church of the Holy Spirit.
Then, on the day I was leaving for San Antonio
for the Officer Basic Course, I had the car facing




                                                                                                        G
out of the driveway. In my rear view mirror, I
could see both of you. Dad saluted me as I drove
off. It was a time of both closure and new begin-
nings for me and I will never forget that moment
in my life. I am the person I am because of the
unconditional love and support you have laid
upon me.

                                               I want to add the candy cane recipe to this
                                               book, it’s the one thing that I always watched
                                               mom do and loved to prepare once I had a
                                               family. Just because of its uniqueness, it’s the
                                               only cookie I still make during the holidays.
                                               Mom’s candy cane cookies will always be part
                                               of my holiday no matter where I go.

                                               I love you both. Teri




                                              W
Candy Cane Cookies
Preheat oven to 375º
Mix together thoroughly:
½ cup            shortening
½ cup            butter
1 cup            sifted powdered sugar
1                egg
1½ tsp           almond extract
1 tsp            vanilla

Sift together 2 ½ cups flour and 1 teaspoon salt and stir into the creamed mixture. Divide dough into
halves. Blend ½ teaspoon red food coloring (more depending on the desired color intensity) into one
half of the dough. Roll 1 teaspoon of each of the colors of dough into a strip 4 inches long. Twist
together like a rope into a candy cane shape. Bake 9 minutes. Sprinkle while warm with a mixture
made from ½ cup peppermint candy and 1/3 cup sugar.




                                                                                                                 27
       The last year of the decade and the year “the baby” was born. Named by Linda, Patricia quickly
1959   became Trish, then “Trash” when she fell head-first into the kitchen garbage can. Mom was not
       amused. But Trish came out of the garbage can smiling and has kept her sense of humor ever since.
       From Papillion, Nebraska the family’s Ray of Sunshine speaks…

       Mom and Dad,

       Congratulations on 50 wonderful loving years together. There are not many things in




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       this day and age that people can count on … however … the one thing I have always
       been able to count on are the two of you.

       From day one of my life, I have always known the love and comfort from both of you
       in everything I have done. You have been there for all my good times and my bad
       times with the same level of love and understanding.

       Your love for each other goes beyond words and you reflect that love on to others
       around you. I’m so very proud of the fact that all who get to know you are over-
       whelmed by your love for each other and your open hearts to others.

       I love you both so very much!

       Thank you for being you and letting me be me!

       All my love, Trish

                                                       W
       Spinach Lasagna
       Here’s a folate-rich recipe that makes getting your B’s a simple matter.

       Cooking spray
       1 cup                      chopped onion
       1 cup                      sliced mushrooms
       3 ounces                   1/3-less-fat cream cheese (about 1/3 cup)
       1 (12 oz) container        1% low-fat cottage cheese
       1/3 cup                    grated Parmesan cheese
       2                          large eggs
       2 (10 oz) packages         frozen chopped spinach, thawed, drained, and squeezed dry
       12                         cooked lasagna noodles
       1 (27.5 oz.) jar           low-fat chunky mushroom pasta sauce
       1 cup (4 oz)               shredded part-skim mozzarella cheese
       ¼ cup                      grated Parmesan cheese
       ½ cup (2 oz)               shredded sharp cheddar cheese

       Preheat oven to 350º.
       Heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add onion and
       mushrooms; saute 5 minutes or until tender. Set aside.
       Beat the cream cheese at medium speed of a mixer until smooth; add the cottage cheese, sour cream,
       ½ cup of Parmesan cheese, and eggs, beating well. Add the onion mixture and spinach, and beat well.
       Spread ½ cup of the spinach mixture in the bottom of a 13 x 9-inch baking dish coated with cooking spray.
       Arrange 3 noodles over the spinach mixture; top with 1 cup of spinach mixture; ¾ cup of pasta sauce, ¼
       cup mozzarella cheese and 1 tablespoon of Parmesan cheese. Repeat the layers, ending with Parmesan cheese.
       Cover and bake at 350º for 50 minutes. Sprinkle with cheddar cheese; bake, uncovered, an additional
28     10 minutes. Let stand 10 minutes. Yield: 8 servings.
In New Mexico, we met two more wonderful families: the Scharmens and the Nortons:
                                                                                                               Lusby,
                                                                                                             Maryland
To Ham and Louise with best wishes, love and wonderful memories of Happy Times
in New Mexico, Alabama and Washington, DC! Have a margarita or sangria for us!

Audrey & Merrill




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                                                W
Chilies Rellenos
2 cans            whole green chilies (6 or 8)
                  Monterey Jack cheese (or Pepper Jack)
2                 eggs, beaten
                  flour and/or fine bread crumbs
                  oil for pan-frying

Stuff chilies with strips of cheese. Roll them in flour — dip in the beaten egg — then roll again in flour
(and bread crumbs if preferred). Brown in oiled electric skillet ‘til golden on both sides – serve
immediately with salsa, sour cream and shredded lettuce on the side. Make up a package of a red
beans and rice mix and you’ve got a complete meal!




                                       I
Happy 50th Ham and Louise!                                                                                   Bellevue,
Hope your party comes off grand –                                                                            Nebraska
Margaret Norton

                                                W
Cherry Blossom Dessert
Sift together:
1½ cups           flour
1 tsp             salt
½ tsp             soda

Blend into above mixture:
1 cup            brown sugar
¾ cup            oatmeal
½ cup            margarine at room temperature
                 or melted

Mix well. Put ½ mixture into lightly oiled cake or pie
pan. Add 1 can of cherries. Sprinkle other ½ mixture
on top of the cherries. Bake in moderate (325) oven
for 45 to 60 minutes or until top is golden brown.

                                                                                                                    29
     We can’t leave New Mexico without explaining the
     different ways to eat a slice of watermelon.
     First, start in your own backyard and start the camera rolling to record events for
     posterity. Then proceed accordingly:

     If your name is Tom: Get a piece of watermelon,



G
     leave backyard and go off with friends to play baseball.
     Casually eat watermelon as you’re walking down the
     street. Throw rind into neighbor’s trash can.

     If your name is Linda: Sit like a lady. Using a
     fork, daintily pick the seeds off of the watermelon
     slice. Take small bites of watermelon. Smile like Mona
     Lisa and wipe your mouth with a napkin.

     If your name is Teri or Trish: Grab both ends of the watermelon slice. Throw
     your face into the juicy red fruit. Grab the biggest chunk you can manage to hold in
     your mouth. Bring your face up, grin big, smile into the camera, swallow most of the
     watermelon and spit rest of it and the seeds on the ground. Use the back of your
     hand to wipe off any juice that dribbles onto your chin.




30
We lived in Montgomery, Alabama while Dad went to Air Command and Staff Col-
lege. His studies including working towards and getting his master’s degree. The kids
                                                                                                       1963 - 64
all tried to be quiet so he could study. Sometimes we were, sometimes we weren’t.
Kids will be kids after all. Here are a few other things we remember about that year:
•        Mr. Walker asking if Trish could come out to
         “play.”
•        Getting the dog, Candy, and watching her “smile.”




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•        Tom getting us up at 4:30 a.m. for Christmas –
         hey! We had our beds made, clothes on, teeth
         brushed cuz those were the rules!
•        Watching Col Valli play soccer. Then he fixed
         Iranian lamb – saying he could only cook in a
         friend’s home.
•        The Bossa Nova.
•        Teri graduating from kindergarten in a “sunflower”
         dress Mom made her.
•        Tom in the Confucius Says stage.
•        Home made ice cream.
•        Joining Methodist Church in Montgomery – visited by the preacher and Ben
         Starr – father of Bart Starr. They walked up while we were watching the
         College All-Stars play against Green Bay (Bart’s team) – Mom and Dad were
         rooting wildly for the College All-Stars – then found out who was visiting!

In honor of Colonel Valli and our first taste of Mediterranean cooking, here are
recipes as he might have prepared them in the kitchen of our house at 410 National
Street in Montgomery, Alabama.

                                              W
Lamb Kabobs
2 lb             boned lamb
½ cup            olive oil
1 tsp            ground cumin
1 tsp            dried oregano
2                bay leaves, crushed
1                onion, very finely chopped
¼ cup            red wine
¼ cup            red wine vinegar
2 Tbsp           freshly squeezed lemon juice
                 salt and freshly ground pepper, to taste

Cut the lamb into 1 inch cubes and place in a large shallow dish. Combine all remaining ingredients
together in a screw top jar and shake well.
Pour the marinade evenly over the meat and stir to coat. Cover and leave to marinate in a cool place
for several hours or overnight.
Grill over a medium flame on the grill until done, approximately 15 minutes. Baste occasionally with
the marinade left in bottom of dish.
                                                                                                              31
     Garlic Roasted Potatoes
     2 lb              large potatoes, peeled
     ¼ cup             olive oil
     ½ cup             freshly squeezed lemon juice
     2 tsp             dried oregano
     3                 cloves garlic, very finely chopped
                       salt and freshly ground pepper, to taste




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     ½ cup             water

     Preheat the oven to 450º. Cut the potatoes into quarters or
     eighths lengthwise and place in a large, shallow baking dish.
     Add the remaining ingredients and stir the potatoes to coat. Bake
     at the top of the oven, uncovered, for 1 hour, or until lightly
     golden, crisp on the outside and soft inside. Rearrange the
     potatoes and add a little more water during cooking, if necessary.

                                 W
     Cauliflower Baked With Tomatoes And Feta Cheese
     6 Tbsp            olive oil
     1                 onion, sliced
     2                 garlic cloves, crushed
     8                 tomatoes, peeled and chopped
                       large pinch of ground cinnamon
     2 tsp             dried oregano
                       salt and freshly ground pepper, to taste
     1                 large cauliflower, cut into flowerets
     1 Tbsp            freshly squeezed lemon juice
     3 oz              feta cheese, grated

     Heat 2-3 tablespoons of the olive oil in a heavy-based skillet and saute the onion and garlic for 3 to 4
     minutes, or until the onion has softened.
     Add the chopped tomatoes, cinnamon and oregano and season with salt and pepper. Cover and let
     simmer for 5 minutes.
     Preheat the oven to 375º. Add the cauliflower to the tomato mixture, cover and simmer for a further
     10 to 15 minutes (just until the cauliflower is tender). Remove from the heat.
     Transfer the cauliflower and tomato mixture to a large, shallow dish and drizzle over the remaining
     olive oil. Sprinkle over the lemon juice and feta cheese. Bake for 45 to 50 minutes or until the cauli-
     flower is soft and the cheese has melted.




32
Our first North Dakota tour. It is a special state for all of us, full of wonderful people
and many fond memories. Some things we remember from the first time there:
                                                                                                   1964
•      The great blizzard – our house getting covered with snow and being dug out            - December
       by bulldozers.
                                                                                                   1966




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•      Teri and Trish playing dress up and entertaining the family with Mom and
       Dad’s clothes!
•      Tom delivering papers.
•      Parties at the Grant’s house; playing with Roger.
•      Picnics at Turtle Park, Dad’s Bing Crosby hat, Trish burying trash.
•      Fishing at the Minnesota Lakes on the pontoon – Linda losing the basket of
       fish.
•      Skating and sledding in our own back yard.
•      New Year’s Eve parties.
•      Leaving on Christmas Eve – spending the night in Omaha on way to
       Arkansas. Bought the treetop for 25 cents - Trish bought a nativity scene –
       Santa “found us” in the Holiday Inn by Crossroads – our most meaningful
       Christmas ever.

Our tradition of fishing in Minnesota started at Pine Lake with our friends and next-
door neighbors, the Grants.




                                                                                                     33
Bokietia,   I can’t seem to think of one “special” memory – there are so many. I guess they began
            when Gail went next door and said, “Hi! I’m Gail Grant, what’s your name?” to Linda.
Florida     Many good times came after that day and we surely enjoyed having the Hamiltons as
            the friends next door.

            Happy Golden Anniversary Ham and Louise!

            Sincerely,




G
            DeLoris
            For the Grants

                                                       W
            Roger doesn’t consider it a party without:

            Gail’s Bean Soup
            Combine:
            1 can            refried beans
            ¾ lb             Velveeta, cubed
            1 can            chopped green chilies
            2 8oz cans       tomato sauce
            ½ tsp            garlic powder
            ½ tsp            cumin
                             chopped onion, to taste

            Heat to melt cheese. Serve with chips.




            Speaking of Roger...


            Dear Harold and Louise,

            I hope you both have a happy anniversary. We got here in January and leave here
            April 3rd. I remember a long time ago you made spaghetti. Well, I’ll go now and
            have a wonderful day to you both.

            Roger
34
The spaghetti that Roger Grant remembers was a mainstay in Grand Forks. Every
Friday night, Mom made enough spaghetti, cole slaw and garlic bread to feed a small
army (or air force) and we ate at whose ever house had not just been freshly cleaned.
In those days, spaghetti was just spaghetti. We didn’t know anything about pastas,
pestos or balsamic vinegar. We just knew that Friday night was set aside for “psagetti”
and it would be one goooood eatin’ time for all of us. We can’t count the number of
footsteps between the Grant’s house and ours as we traipsed back and forth with




                                                                                                          G
Mom’s spaghetti dinners, lasagna, Mrs. G’s sweet and sour meat balls, beef stroganoffs
and on and on. Thank you, Roger, for reminding us about all of our shared meals,
especially the yummy FRIDAY NIGHT SPAGHETTI!

                                               W
Friday Night Spaghetti
1 4 oz can        chopped mushrooms
1 lb              lean ground beef
½ cup             chopped onion
1                 clove garlic
2 Tbsp            cooking oil
1 28 oz can       tomatoes, cut up
½ cup             dry red wine
1 Tbsp            worcestershire sauce
¼ cup             snipped parsley
2                 bay leaves
½ tsp             dried basil, crushed
¼ tsp             dried thyme, crushed
12 oz             hot cooked spaghetti

Set canned mushrooms aside. Break meat into small chunks. In large saucepan or Dutch oven cook
meat, onion, and garlic in cooking oil until meat is brown and onion is tender. Drain off fat.
Stir in canned mushrooms, undrained tomatoes, wine, worcestershire sauce, snipped parsley, bay
leaves, basil, thyme, ¾ tsp salt and 1/8 tsp pepper. Bring to boiling, reduce heat. Boil gently, uncov-
ered, about 45 minutes or until meat is tender and sauce is desired consistency, stirring occasionally.
Remove bay leaf before serving. Serve over spaghetti with Parmesan cheese on top. Makes 6 main dish
servings.

                                               W
Cole Slaw
Combine 1 large head cabbage (sliced and chopped fine) and 1 bunch chopped green onions in a large
bowl.
In another bowl, make Ham’s Own Salad Dressing* by blending:
1 ½ cups         mayonnaise
2 tsp            red wine vinegar
1 tsp            sugar
1 ½ Tbsp         Tabasco sauce

Pour dressing over cabbage mixture. Enjoy and hope for leftovers!

* The dressing, which can also be used over 4 cans of kidney beans for another great salad, was
invented by Dad on a TDY he had early in his career!

                                                                                                          35
     Not made on Friday nights, but delish just the same, here are some of the other
     dishes we enjoyed back then.

                                                    W
     Beef Stroganoff
     1 lb              beef sliced ¼” thick
     ¼ cup             butter




G
     6 oz can          sliced mushrooms
     ½ cup             chopped onions
     1 cup             sour cream
     2 ½ Tbsp          flour
     ½ tsp             salt
                       pepper to taste
     1 can             condensed beef bullion

     Brown meat in butter, add mushrooms and onions. Cook until tender. Blend sour cream and flour
     mixture. Stir into broth. Cook, stirring constantly until mixture thickens. Serve over rice or noodles.

                                                    W
     Sweet And Sour Meat Balls
     Mix 1 pound ground beef, 1 egg, 1 tablespoon corn starch, 1 teaspoon salt, 2 tablespoons chopped
     onion and pepper. Form into 18 balls or more. Brown in small amount of oil and drain. To 1
     tablespoon oil, add 1 cup pineapple juice. Cook over low heat a few minutes. Add mixture of 3
     tablespoons cornstarch, 1 tablespoon soy sauce, 3 tablespoons white vinegar, 6 tablespoons water and
     ½ cup sugar. Cook until juice thickens, stirring constantly. Add meatballs, 4 slices pineapple, and 3
     large green peppers cut in thin strips. Heat thoroughly, serve hot with rice.

                                                    W
     Lasagna
     ½ lb              sausage
     ½ lb              ground beef
     1                 medium onion
     1                 clove garlic
     1 2 lb can        Italian tomatoes
     1 envelope        spaghetti sauce mix
     1 lb              lasagna noodles
     1 Tbsp            salad oil
     2                 eggs
     2 cups            cottage cheese
     2 8 oz pkg        mozzarella
     ½ cup grated      Parmesan cheese

     Brown sausage and beef. Stir in onion and garlic until softened. Stir in tomatoes and spaghetti sauce
     mix . Heat to boiling. Simmer 30 minutes. Cook noodles and keep in cold water. Beat eggs slightly in
     medium bowl; blend in cottage cheese. Layer lasagna in thirds in a lightly oiled baking pan. Start with
     1/3 of the noodles then 1/3 of the meat sauce, 1/3 of the mozzarella and 1/3 of the Parmesan. Repeat,
     ending with Parmesan. Bake in 350º oven for 30 minutes.

     Yum yum. Wonder if Janet Zeuty ever joined us for dinner on a Friday night?
36
Dear Louise & Harold:                                                                   Venus, Texas
It was fun knowing you both and your children too Tom, Trish, Teri and Linda. We
had some great times when we lived Grand Forks, North Dakota. And I had a won-
derful time being a friend to all of you.

Louise and Harold, have a wonderful 50th wedding anniversary.




                                                                                         G
Sincerely,

Janet Zeutey



                                I
We went to Arkansas when Dad went to Viet Nam. Mom was the glue that held “it”           December
and us together better than a bottle of Elmer’s during that time. Here’s what else we
remember:                                                                                   1966 –
•       Dad in Viet Nam.                                                                 June 1968
•       Tom getting the keys to the car.
•       Mom taking care of us and taking us to the pool.
•       Tom arranging for Dad to be on TV.
•       Listening to the tapes Dad sent home.
•       Thanksgiving and Christmas dinners with Mom’s family.
•       Visiting Ma at Mrs. Cannon’s and gathering pecans in the back yard.
•       Teri eating Cornish hen at Sally Akerman’s birthday party.
•       Mom substitute teaching in OUR classes.
•       Visits from Uncle Jewell and Aunt Carrie. He called Mom “shoog” and fixed
        catfish and hush puppies for us.
•       Trish getting her head cracked open, Mom holding her and Trish getting a
        Creepy Crawler set.
•       Dad coming home – picking us up at school wearing blue tennis shoes – he
        was so cute!
•       Staying in North Little Rock for a few months after Dad was at Offutt so that
        we could move at the end of the school year.

One of the families that helped us make it through was the Fawcett’s. They lived just
down and across the street from us. Tom tracked them down via the Internet and
learned they are still in the same house.




                                                                                                  37
North Little   Great to hear from you and about your “50th”. Have a wonderful time – all our love
               to you both and Tom, Linda, Teri and Trish – is Tom still the great martini maker?
Rock,          Would love to see you guys again – Louann has 3 boys (7-9-14 yrs.) and lives here in
               NLR. Al not married - living in NLR. Lucky to have both so close. Would love to
Arkansas       hear about all your family.

               Love to all and have a great time!




G
               Roma and Al Fawcett

                                                                W
               Zucchini & Tomato Torta
               [Good with wine or martini]

               4                  beaten eggs
               3 Tbsp             bread crumbs with Italian seasoning
               1 cup              coarsely chopped fresh zucchini (or ½ cup zucchini and ½ cup yellow squash)
               1 cup              coarsely chopped plum tomatoes (roma)
               1 Tbsp             chopped fresh basil (or 1 tsp dried)
               1 cup              nonfat milk
               ½ tsp              salt
               ¼ cup              grated Parmesan cheese

               Mix all of above together and put in a 9” piecrust. Top with extra Parmesan cheese. Bake 25 to 30
               minutes in a 375º oven.




                                                       I
               In honor of Uncle Jewell, Aunt Carrie and our truly southern roots, here are some
               fish fry recipes of the type we enjoyed in Arkansas that year.

                                                                W
               Fried Green Tomatoes
               6 large green tomatoes – stem ends removed and cut crosswise into ½ slices

               Combine in a shallow bowl:
               2 cups           fine cornmeal
               ½ cup            all purpose flour
               1 Tbsp           chopped fresh parsley
               1 Tbsp          chopped fresh thyme
               1 tsp            paprika
                                salt and ground black pepper to taste

               Dip the tomato slices one at time into one cup milk, then coat with the cornmeal mixture. Shake off
               the excess and set on a plate. Heat 1 cup vegetable oil in a large skillet until it is hot enough to sizzle a
               drop of water. Lay enough tomatoes in skillet to cover bottom. Fry tomatoes until crisp and golden,
38             turning once. Repeat with the remaining tomatoes, adding oil as needed. Serve immediately.
Hushpuppies
Have ready a baking sheet lined with paper towels.

Whisk together in a large bowl:
1 2/3 cup        corn meal, preferably stone ground
1/3 cup          all purpose flour
2 tsp            baking powder




                                                                                                             G
1 tsp            sugar
1 tsp            ground black pepper
3/4 tsp          salt
½ tsp            baking soda
¼ tsp            ground red pepper, or more to taste (optional)

Whisk together in another bowl:
2                large eggs, lightly beaten
1 cup            buttermilk
½ cup            grated onions

Add egg mixture to the cornmeal mixture and stir just until the dry ingredients are moistened. Pour 1
inch of vegetable oil or shortening into a wide skillet and heat to 360º. Using a measuring tablespoon,
gently drop the batter into the hot fat. Adjust the heat so the batter turns golden brown in about 45 to
60 seconds. Fry several hush puppies at a time, without crowding. Turn with a slotted spoon, until
golden brown on both sides. Transfer to the baking sheet and keep warm in a 200º oven. Repeat with
remaining batter and serve immediately.

                                                W
Deep-fried Filets
When you deep fry whole fish, you must have a suitably large vessel and plenty of oil. Be sure to
properly heat the oil and to use firm-fleshed fish – catfish, red snapper, blackfish, dogfish, grouper and
the like.

Heat 3 inches of vegetable oil in a deep-fat fryer or deep, heavy pot over medium high heat to 375º.
Mix in a shallow bowl:
1 cup             cornmeal
¼ cup             all purpose flour
1 Tbsp            chili powder (optional)
                  salt and freshly ground pepper to taste

Coat 1 ½ to 2 pounds fish fillets that have been rinsed and thoroughly patted dry with the seasoned
cornmeal mixture.
Pat the cornmeal onto the fish to help it adhere. Add the fish 1 piece at a time to the hot oil and
increase the heat to high to maintain the temperature. Cook the fish in batches if the pot becomes
crowded. Stir once or twice to make sure the fillets are not sticking anywhere. Remove the fillets when
they are golden brown. Drain on brown paper bags.




                                                                                                             39
            With school finally out in Arkansas, we joined Dad at Offutt Air Force Base, Ne-
June 1968   braska. SAC was still THE Strategic Air Command, Building 500 had an AIR FORCE
    –       missile in front of it and we moved into a base house on Turner Circle that had
            marijuana growing wild in the backyard. Seriously. Other things we four remember:
June 1971   •      Arkansas/Texas football game parties; Trish/Teri’s guinea pig dressed up as
                   “the hog.”




G
            •      Trish getting the mumps and Mom and Dad buying the first color TV set
                   because of that.
            •      Trish getting braces and throwing up in the car every time Mom took her to
                   the dentist!
            •      Trish wearing her first bra.
            •      Trish and Teri getting the little gosling Bo; Ma and Mrs. Cannon taking Bo
                   back to Arkansas with them – on the trip down, Bo spent the night in a hotel’s
                   bathtub!
            •      Trish’s first golf lessons with Mom and Dad.
            •      Barbeque chicken contests with the neighbor, Commander Cherrier – Mom
                   and Dad kicked butt EVEN THOUGH Commander Cherrier stuffed the ballot
                   box in his favor!
            •      Going to Texas for Lyn
                   Nyhous and Tom Smith’s
                   wedding. Dad would have
                   walked Lyn down the aisle if
                   her own dad hadn’t arrived
                   in the nick of time from Viet
                   Nam!
            •      Tom, Linda graduating from
                   high school; Tom on to
                   AFA; Linda to UofA.
            •      Dad visiting with Tom at the
                   Academy during the “dark
                   ages”!

            It was during this time that Mom and Dad renewed friendships with the Nortons,
            met people like the Carrs and found two more girls to treat as daughters.




40
Dear Friends –                                                                                              Nixa,
What a joy to send greetings and con-                                                                    Missouri
gratulations for your “Golden” Wedding
Anniversary.

We remember good ole’ Bldg. 500 –
football gatherings at your home when




                                                                                                         G
Arkansas played, and seeing you at St.
James when we returned for the second
tour. We enjoy the Christmas greetings
also. We wish you many more happy
years.

Dee & Will Carr

                    W
Fruit Cake Cookies
6 cups           chopped pecans
1 lb             white raisins
1 8 oz pkg       dates
1 lb             candied cherries
1 lb             candied pineapple
¾ cup            flour (to mix with fruit)
1 stick          oleo or butter
1 ½ cup          light brown sugar
4                eggs
2¼               cup flour
3 scant tsp      soda
1 tsp            cinnamon
½ tsp            salt
5 Tbsp           milk
½ cup            wine

Chop nuts and fruits well. Flour all fruit with the ¾ cup flour and set aside. Cream oleo and brown
sugar well and add eggs one at a time, beating well after each addition. Sift day ingredients together
and add to sugar mixture. Add to the mixture the nuts, fruit, milk and wine. Drop by tablespoonfuls
onto lightly greased cookie shut. Bake at 325º for 12-15 minutes.




                                                                                                               41
Powell,   Dear Ham & Louise,

Wyoming   Both of you have given love and concern to many. I remember our shared times with
          you, Tom and Trish. Thank you for your Academy “Pep” talk to my Grandsons – at
          least one of them is on track.

          Lovingly,




G
          Donna Mann




                                                        W
          Copper Penny Salad
          2 lb             carrots peeled, sliced, cooked until tender drained and cooled.
          1                medium onion chopped
          1                green pepper chopped
          1 can            tomato soup
          ½ cup            vinegar
          1 Tbsp           Worcestershire
          1 tsp            prepared mustard
          1 tsp            salt
          1 cup            sugar
          ¾ cup            salad oil

          Mix peppers and onions with drained carrots. Mix remaining ingredients and bring to a boil – pour
          over vegetables. Leave at room temperature over night. Refrigerate. Will keep several weeks.




42
Dear Tom, Linda, Teri and Trish:                                                           Powell,
I have thought long and hard about memories of your parents. There have been so           Wyoming
many shared moments and they all revolve around visits to their many homes
throughout the world!

First in their home in military housing in Bellevue back in college days, I remember
gathering there on New Year’s Day to watch football games and eat, eat, eat. Next was




                                                                                          G
the assignment in Spain. The New Year’s holiday spent in Madrid with my second
family was a blessing during my first full year away from home. Tosca hopping,
Paella, Sangria and Three Kings’ Day are still vivid memories. Of course finding their
home on base was only possible because I recognized their car.

The following summer took them to England and another visit from this homeless
student! Again, the tell-tale car marked the house and I arrived unannounced in time
to move boxes, hem curtains and entertain the two youngest Hamilton girls. When
we showed up late from our camping trip to the coast, Mama Hamilton was pretty
miffed. That’s when I knew I was really part of the family. A reunion visit during
Tom’s Academy graduation was equally memorable as all gathered for the festivities.

While I was in graduate school I even found them in Minot a few winters later (not
exactly the garden spot of the U.S. in December!) and came back to act as Tricia’s
surrogate mother at her graduation in the Spring. I made the trip from Minneapolis
on my motorcycle and returned in the pouring rain. A few months later came a
winter visit to DC while they were in training for Bolivia. This was my first visit to
DC and was a memorable reunion with Lisa there and a first meeting with the Schaeffers.

For budget reasons (abject poverty on my part) I missed Bolivia, but managed to
track them down in Bellevue many times since then. High school reunions, en route
to moving from Minneapolis and other assorted visits have brought me back to the
Bellevue Retirement home many times. I am still working on getting them out to
Wyoming, but their far-flung children have kept them busy the past umpteen years!
Soon they are going to run out of excuses and will need to see the real West (Colo-
rado Springs did not count!).

Since I know somewhere down the family tree Louise Mann Hamilton must be
related to my family, I know that we will always be considered “family”. But more
important are the shared memories, love and generosity that have peppered the years
with good times. I can only hope there will be many more.

Until the next visit….

Vicki




                                                                                                43
Powell,   “Beignets”
          Before you don any cooking apparel or even touch a pan, spoon or bowl, you must engage in some
Wyoming   serious preparation for this delightful calorie-laden morsel. The recommended steps are as follows:

          1. Find a knowledgeable travel agent who knows something about the culinary art of travel.

          2. Arrange at least a 3 night mini-vacation (or longer if your French is lousy and you can stand the




G
          butchery of the language) to the southern metropolis of New Orleans. Be sure to book a charming,
          old hotel in the French Quarter. If you like heat, go in the summer. If not, go any other time. If you
          are over 18 mentally or physically, don’t go during Mardi Gras. If you like the beads that can be
          collected for outrageous behavior during that time, remember you can buy them anywhere in the city
          and just fib about how you really got them!

          3. While in New Orleans, do all your sight-seeing on foot or by cable car. Do not rent a car! You
          will never find a place to park anyway, and half the flavor of the city is the cabdriver you will have on
          your way from the airport. You may not understand one word he says, but if you nod a lot, he won’t
          know. Just be sure to say “sir” and “ma’am” often so he doesn’t know you are a Yankee!

          4. The final preparation for your cooking lesson begins on a relaxed morning when you stroll leisurely
          to the French Market. Plan on sitting for a while to enjoy the coffee and the messy pastry known as
          the “Beignet”. You should not wear dark clothing, as you will spill white powdered sugar all over
          yourself. (When you get older, you might not notice this much, but trust me, everyone else will!) You
          should eat at least two of them, but no more. If you eat too many and make yourself sick, you won’t
          want to make them at home!

          5. Ask many questions of the waiter/waitress as to how these are made. Try to pry their best secrets
          out of them. Only with original knowledge, will yours turn out nearly as well!

          6. When you feel you know exactly how to mix them, roll them, fry them and sugar them, you may
          leave the cafe. Be sure to ask about cooking and serving temperature as well.

          7. Now this is the most important step in the preparation of your own Beignets: As you leave the cafe,
          look carefully in both directions as you cross the street to the nearest gift shop. There seek out a box
          of Beignet mix. Quickly purchase one or more and ask for a plain brown bag, lest anyone from the
          cafe see you after your extensive cooking lesson. Never buy the mix at the cafe, or they will not think
          you are a sincere gourmet! When you get home, do not allow anyone to see your white and orange
          box of mix, lest you appear unknowledgeable about the true art of Beignet
          preparation. When you do prepare them for your guests, hide the
          box and never mention its existence. After you have memorized the
          cooking instructions, destroy them with all evidence! Should anyone
          ask you for your recipe, tell them that it is an old family secret!

          8. Enjoy them and know that if you run out, you can buy another
          box at the New Orleans gift shop in Disneyland!




44
Dear Mom and Dad H,                                                                                        Highlands
Congratulations on the big milestone!!!!! No celebration of this event would be                               Ranch,
complete without a few reminisces of our times together.
                                                                                                            Colorado
My favorite memory of my many visits to your homes all over the world, was just
after you had been transferred to Mildenhall, England. I had a few days to kill while I
waited for my flight from Paris to San Francisco. This flight operated only once a




                                                                                                           G
month, and my departure was scheduled for June 15th, which I somehow determined
was on a Friday. When I flew over to London, I wasn’t even sure you all would have
arrived yet, so I made my way to Mildenhall, expecting to contact base housing for
information. As I walked along the road to the housing office, munching on a Snick-
ers bar, this huge blue land yacht drove up in front of me and guess who was in-
side—the Hamiltons!!!! You guys had been in Mildenhall for a short time, and I
couldn’t believe I ran into you that way. Anyway, we had a great visit for a few days—
I think I taught Teri and Trish how to hitchhike (from Lakenheath to Mildenhall) but
then again I think that was Vicki Mann Olson who taught them that bad habit!!!
Anyway, Thursday morning we were sitting in your living room having coffee, when
Dad H said to Mom H, “Honey, don’t go to the commissary today because it is payday
and it will be packed!” Mom H then said, “It can’t be payday, because payday is June
15th and on June 15th Lisa is supposed to be in Paris for her flight home”. Then all of
a sudden the three of us looked at each other and I screamed!!!!!!!!!! I will NEVER
forget the looks on our faces at that moment. I won’t go into all the details of how I
finally made it home, but that was one of my most memorable life experiences, and
you two were a part of it.

I treasure the friendship I have had all these years with you both and Tom, Linda,
Teri and Trish. You guys are a special group of individuals. All the best to you, and
please continue to keep the light on for me.

Love,

Lisa Davidson (AKA Daughter #4 J)

                                               W
Emily Neel’s Squash Casserole
2 lb              squash
½ cup             butter
½ pkg             Pepperidge Farm Herb Stuffing
1 can             cream of chicken soup
1                 medium onion, chopped fine
1 8 oz carton     sour cream
1 can             water chestnuts, sliced
                  salt and pepper to taste

Steam squash (not too done). Mix butter with herb stuffing. Put one half of this mixture in the bottom
of a buttered casserole dish. Mix all other ingredients and place in casserole dish. Sprinkle other half
of stuffing mixture on top. Bake at 350º for 30 minutes. Enjoy!



                                                                                                                  45
     Remember the Barbecue Cook-off? We all know Dad was the hands-down winner
     even though Herbie Cherrier had more votes. (He had to have more votes because he
     stuffed the ballot box in his favor!) Dad’s method of nursing the chicken as he barbe-
     cued it produced insides that were perfectly tender, moist and juicy with outsides
     covered with a golden, tangy crust. Seems like Mom’s strawberry and banana cakes
     were part of the cook-off too. In any case, for picnics and weekend cookouts, here are
     the cakes we remember from those days and “the” barbecue sauce.




G
                                                    W
     Strawberry Cake
     1 pkg                      white cake mix
     1 pkg                      strawberry jello
     3 tsp                      flour
     2/3 cup                    Wesson oil
     ½ cup plus 3 Tbsp          water
     4                          unbeaten eggs
     1 (10oz) pkg               frozen strawberries (reserve 2 oz for icing)

     Combine cake mix, jello and flour. Add oil, mix again. Add eggs one at a time and beat after each
     one. Add 8 ounces strawberries to mixture and blend well. Bake in flat cake pan no smaller than 12
     ½ x 9 ½ inches or 2 (8 or 9 inches) cake pans. Bake at 350º until brown and toothpick comes out
     clean.

     Frosting:
     ¼ stick                    oleo
     2 oz.                      strawberries
     2/3 lb                     powdered sugar

     Mix and bring to boil oleo and strawberries. Add powdered sugar. Beat until smooth. Ice cake. This
     cake is very moist and keeps well when covered with foil.

                                                    W
     Banana Cake
     1 ½ cup                    sugar
     ½ cup                      butter
     2                          eggs
     2¼ cup                     flour
     ½ tsp                      baking powder
     ¾ tsp                      soda
     ½ tsp                      salt
     1 cup                      bananas, lightly mashed
     1 tsp                      vanilla
     ¼ cup                      sour milk

     Sift sugar. Beat butter until soft. Add the sifted sugar gradually. Blend until very light and creamy.
     Beat in eggs one at a time. Sift flour before measuring the 2 ¼ cups. Resift with baking powder, soda
     and salt. Next, prepare banana mixture by combining mashed bananas with vanilla and sour milk.
     Add the sifted dry ingredients to the egg mixture in about 3 parts alternately with thirds of the banana
     mixture. Beat the batter after each addition until it is smooth. Bake in two greased and floured 9”
     layer pans in 350º oven for about 30 minutes. Frost with icing made by beating together bananas,
46   powdered sugar, soft butter, and vanilla.
Herbie’s Ballot Stuffin’ Barbecue Sauce
¾ cup            chopped onion
½ cup            salad oil
¾ cup            catsup
¾ cup            water
1/3 cup          fresh lemon juice
3 Tbsp           sugar




                                                                                                     G
3 Tbsp           worcestershire sauce
2 tsp            prepared mustard
2 tsp            salt
½ tsp            pepper

Sauté onions in salad oil until tender but not brown, add remaining ingredients simmer 15 minutes.




                                                                                                     47
                              family of four
June 1971 – The restructured kids remembermoved to Torrejon, Spain. The “TJ” stay lasted one
            year and all four                 different things about that time. For instance:
June 1972 •        Train trip to Rota to pick up the car……everyone had to have cholera shots
                          hours before the train left!
                   •      Dad’s selection for promotion to Colonel.
                   •      Christine born.




G
                   •      Trish playing golf with Mom and Dad with soldiers patrolling the course.
                   •      Trish riding her bike to the golf course and pulling her golf clubs behind her.
                   •      Loren, the super maid.
                   •      Mom and Dad taking Trish and Teri all over Spain, especially to Toledo.
                   •      Mom shopping at the commissary and the “bag person” pushing the cart of
                          groceries to the front door.
                   •      Vicki Mann, Lisa Linn and Tom’s cadet friends visiting Mom and Dad and
                          always having a place to stay.
                   •      Lots and lots of Tosca hopping!
                   •      Dinners at Botin’s.
                   •      Leaving Spain – Trish and Teri getting a rash from caterpillars the night before
                          and having to travel in major Calamine lotion!
                   •      Mom buying a French clock as they drove out of Spain.

                   During their assignment to Spain, Mom and Dad started learning the language that
                   would be a necessity a few years later and renewed their friendship with Gid and Ann
                   Terry.




48
Dear Louise & Ham,                                                                                     Marshall,
A very happy 50th to y’all. If y’all are like us, we keep wondering where the days,                       Texas
weeks, months and years have gone.

Our first meeting — when Gid took over your job, Ham, as exec. to Col E.B. Wilson;
then Gid took over your position in Spain as Ass’t DCM. My greatest memory there was
trying to find Snoozy. Louise, if it hadn’t been for you we may not have found her! Ha!




                                                                                                       G
Two trips (due to siesta) to the Cargo Area and thank goodness you spoke Spanish, Louise.

We have such good memories of our good times with y’all through the years. We
love you two and hope there will be many more wonderful years together for y’all.

Our love and congratulations —— Gid & Ann

                                              W
Lacy Oatmeal Cookies
Makes 8 dozen
1 cup            quick oats
¼ cup            all purpose flour
½ tsp            salt
1 ½ tsp          baking powder
1 cup            white sugar
½ cup            salted butter
1 tsp            pure vanilla
1                large egg

Preheat oven to 325º and cover cookie sheet with foil. Spray with Pam. Combine oats, flour, salt and
baking powder. Mix well and set aside. Combine sugar and butter with electric mixer at medium
speed. Get a grainy paste, then add egg and vanilla. Beat until smooth. Add flour and blend.
Drop dough onto cookie sheet by teaspoonfuls 2 ½” apart. Bake 10-12 min. ’til edges turn golden
brown – let cool. Peel off with fingers. Re-spray foil between batches.

                                              W
Chicken Artichoke Casserole
2 14 oz jars     marinated artichoke hearts – sliced
2 2/3 cup        diced, cooked chicken breasts
2 10½ oz cans    cream of chicken soup
1 cup            mayonnaise
1 tsp            lemon juice
½ tsp            curry powder
1 ¼ cup          grated sharp cheddar cheese
1 ¼ cups         dried bread crumbs
2 Tbsp           melted butter or margarine

Drain artichoke hearts and arrange in 9 x 13 inch casserole. Spread chicken on top. Combine soup,
mayonnaise, lemon juice and curry powder. Pour mixture over chicken. Sprinkle with cheese. Toss
bread crumbs in butter and spread on top of the cheese. Bake at 350º for 25 minutes. Can be prepared
in advance. Serve with rice. Serves 8.

Wonder if the Terrys ever joined Mom and Dad at Botin’s for Gazpacho?
                                                                                                              49
     Botins Of Madrid, Gazpacho Sopa
     (cold vegetable soup)

     6-8 ripe tomatoes, peeled and cut in chunks
     3-4 cucumbers peeled and cut into chunks
     3-4 green peppers, cut into chunks
     1 quart water




G
     2 dry hard rolls, or 3-4 slices hard French bread
     1 Tbsp paprika
     ½ cup olive oil
     1/3 cup wine vinegar
     ½ Tbsp salt
     ½ tsp cumin powder
     2 cloves garlic, sliced

     Break bread into pieces, put all ingredients into a big pan, pour the quart of water over all, and let
     stand for 1 hour or longer. After 1 hour blend in blender until smooth. Mixture will be thick and can
     be strained before serving.

     This soup is served cold with tomatoes, cucumbers, onion and croutons chopped fine and passed to
     each person to sprinkle on top.

     It is best when made the day before serving. Yield about 2 quarts.




50
Finally, while they were at TJ, Mom and Dad got a midnight phone call that a 6 lb 5 oz package named
Christine Anne was safely delivered in Stillwater, Oklahoma.                                             Hartford,
                                                                                                       Connecticut
There are so many memories I have of Poppa and Grandma. I remember living in
Turkey as a little girl ... we couldn’t see them for the holidays so we would exchange
cassette tapes (in the days before e-mail and recordable CD’s!) with our recorded
messages on them. I couldn’t wait to hear their voices.




                                                                                                       G
One Christmas Grandma knitted me a Barbie doll dress, which I promptly put on my
Kermit the frog doll.

                                                             In college as a 20-year-old with a
                                                             lot of growing up to do, Poppa
                                                             would drive down to the Univer-
                                                             sity of Nebraska at Lincoln and
                                                             pick me up—since I didn’t have
                                                             a car. I’ll never forget our dis-
                                                             cussions and conversations
                                                             between Bellevue and Lincoln.
                                                             Together we solved the world’s
                                                             problems—in 45 minutes no
                                                             less!

Now, as a wife and working woman I am so grateful that my Poppa and G-Ma were
the sexy couple at my wedding who danced the night away. Thank you for being my
parents, (when mom and dad were ‘over-there’, my mentors, story-tellers, romantic
inspiration (ask them about their love letters!), my friends and of course—the
coolest, hippest grandparents on the face of this earth. George and I love you very
much.

Love,

Christine (the little blue doggie) and George




                                                                                                                51
     Christine & George’s Christmas Pasta
     Fettucine with Mushroom-Gorgonzola Sauce

     This satisfying pasta is an easy-to-make entrée to serve as an alternative Christmas dinner or after a
     night on the town. Just add a salad, bread, and some sorbet and biscotti to complete the meal. Or, if
     you’re really decadent … order some Alaskan king crab legs to go with it! (Ask Grandma for the
     phone number!!!!)




G
     6 Servings

     3 Tbsp olive oil
     1 ½ onions, finely chopped
     6 large garlic cloves, minced
     1 ½ lb crimini mushrooms, sliced
     3 red bell peppers, thinly sliced

     1 ½ lb fettucine

     1 ¼ cups whipping cream
     4 oz Gorgonzola cheese, crumbled
     ¾ cup chopped fresh chives
     6 Tbsp chopped fresh parsley
     3 Tbsp chopped fresh basil

     Heat oil in heavy large skillet over medium heat. Add onions and garlic. Sauté until onions are tender,
     about 8 minutes. Add mushrooms and bell peppers. Sauté until tender, about 20 minutes. (Can be
     prepared 8 hours ahead. Cover and refrigerate. Re-warm before continuing.)
     Cook fettucine in large pot of boiling salted water until just tender but still firm to bite. Drain well;
     return pasta to pot.
     Meanwhile, add 1 ¼ cups whipping cream and cheese to mushroom mixture. Simmer gently over
     medium heat until cheese melts, stirring occasionally, about 4 minutes. Stir in chives, parsley and
     basil. Add sauce to pasta, toss to coat. Season pasta to taste with salt and pepper. Transfer to bowl and
     serve.




52
 Dad’s selection for promotion to Colonel effected a move. Det 1, 98 Strat Wing         June 1972 –
became the new assignment and RAF Mildenhall in the United Kingdom the new
home for the next three years. We remember many things:                                   June 1975
•      Getting there by sailing from northern Spain. Trish and Teri both getting
       seasick: “Are we dining for four tonight?”
•      Roy and Joyce.




                                                                                        G
•      Dragontooth.
•      Mom and Dad being the
       favorite patrons of the staff
       at the RAF Mildenhall
       O’Club.
•      Having the Christmas
       Carolers in for drinks from
       Spanish Silver goblets.
•      Flight of the SR71.
•      Brass rubbing with Linda
       and drinking sherry in the
       pub afterwards.
•      Backyard picnics for all the
       SAC troops.
•      Tom’s graduation from the Air Force Academy.
•      Celebrating the Hamilton and Kirchner parent anniversaries during June
       Week.
•      Dad helping Tom, Keith Kirchner, Pat Shaffer and Chris Lauderdale hitch a
       ride on a KC-135 to get to Hawaii – made it in less than 36 total hours (after
       also hitching a ride from March to Norton from Lisa and Ali Linn!)
•      Billy with Michael Crawford – how many times?!
•      Trips to London and riding the double deckers.
•      Going to Mallorca, playing on the beach and getting invited onto the USS
       Forestal aircraft carrier.
•      Trish and Teri sitting in the cockpit of an A6!
•      Remember the airport luggage carousel???? Suitcase opened up!
•      Playing softball and having Mom be our coach.




                                                                                                 53
     •         Getting Arnie out of quarantine at Thanksgiving, coming into the house and
               saying “I don’t smell no turkey!” (Yes, there was a double negative!)
     •         The AYA, Bowling Alley and jean’s jackets.
     •         Pushchair.
     •         Tom “stopping by” once in a while in a C-5.
     •         Little blue doggie, little black doggie.




G
     •         Going to the Tulip Festival in Holland.
     •         Returning to the states on the QE2 and sailing into New York Harbor right by
               the Statue of Liberty! What a sight!

     Lots of special people came into our lives then: Braddocks, Caldwells, Hoovers,
     Winns, Merediths and last but not least, Dick Lee. Here’s what they all have to say.




                                          I
     Dear Ham, Louise and Family,

     Thanks for including us in your 50th Anniversary Celebration. In 1972 we were
     fortunate to be stationed in Mildenhall, England in a small Det. With a group of great
     people; and an even greater commander. The Det. was small enough that it was like
     an extended family to us. We keep in contact with lots of them, and visit some when
     we’re in the Omaha Bellevue area. Louise coached the softball team that our Julie,
     and Teressa spent many happy hours playing at the AYA.

     We wish you both many more Happy, Healthy years together –

     Love

     LaVone & JC

                                                    W
     Texas Pecan Pie
     1 cup             pecans, halves or chopped
     3                 eggs
     ½ cup             sugar
     1 cup             light or dark corn syrup
     1/8 tsp           salt
     1 tsp             vanilla
     ¼ cup             melted butter or margarine

     Beat eggs; add sugar and syrup, then salt, vanilla and butter. Place pecans in the bottom of an
     unbaked piecrust. Add filling and bake 1 hour at 350º. The nuts rise to the top and form a crusty
     layer.


54
Dear Louise and Ham,                                                                              Bellevue,
How exciting to be with your family to celebrate this special 50th anniversary! So                Nebraska
many people, places and events are important to you, and this is a good time to
reminisce.

Needless to say most memories from the Air Force Academy relate to England. We
met in Bellevue when you stopped after Tom’s graduation from the Air Force Acad-




                                                                                                  G
emy and we were getting packed for our move to England. The original 13 SAC
officers at Mildenhall made quite an impact on the base. We used your home for
many of our parties and explored both England and the Continent on bus tours.
Especially momentous was the trip to Lands’ End wen the bus window exploded.

We have continued our friendship in Bellevue where so many of us have retired. We
remember our days in England when we all gather at our lake cabin for the annual
Mildenhall summer party at the Guy Fawkes’ bonfire in November.

We have enjoyed your friendship for many years, and are looking forward to many
good times.

Love,

Nancy and Jim Caldwell

                                              W
Quick Spiced Peaches
Cynthia Irwin

2 cans           cling peach halves (14oz size)
¾ cup            packed brown sugar
½ cup            cider vinegar
3 sticks         cinnamon
1 Tbsp           whole cloves

Drain syrup from peaches. Reserve peach halves. Combine syrup, sugar, vinegar, cinnamon cloves,
simmer 5 minutes. Pour over peach halves. Chill. Drain. Pierce each peach half with one whole
clove. Serve chilled.




                                                                                                         55
Bellevue,   Dear Tom, Linda, Teri and Trish:

Nebraska    We have so many fond memories of our duty in England with your folks. Louise was
            the most gracious hostess and, by example, trained many of us in those life skills that
            she performed so well. That good will flowed from her heart and made us all feel
            special.

            She taught me (Robb) a special lesson one day when she congratulated me as the




G
            action officer supporting the SAC General’s annual visit to Mildenhall. It had been a
            great success. I did my best Gary Cooper imitation by looking down at my feet and
            saying, “Aw shucks, Ma’m, it wasn’t any trouble.” But Louise was having none of that.
            She said, “Listen to me, I know that was a lot of hard work. You need to learn how to
            accept a compliment. The proper form is to look at the person who delivers the
            compliment, listen attentively, smile, and say ‘Thank you.’ They want your acknowl-
            edgment.”

            I never forgot that lesson in life and have passed it on to several ‘younger’ folks who
            tried the same thing on me. Shirley’s recipe follows. I have also attached a story about
            Ham and Ambassador Annenberg.

            All our love,

            Robb & Shirley

                                                          W
            Almost Mrs. Field’s
            Cream together:
            2 cups          butter or margarine
            2 cups          sugar
            2 cups          brown sugar

            Add:
            4                eggs or egg substitute
            2 tsp            vanilla

            Mix together in separate bowl:
            4 cups            flour
            5 cups            oatmeal (put in processor until it turns to powder) (Make sure to use 5 cups of
                              oatmeal, not 5 cups of oatmeal powderized)
            1 tsp             salt
            2 tsp             baking powder
            2 tsp             baking soda

            Add:
            24 oz bag        chocolate chips
            1                finely grated 8 oz Hershey bar (plain)
            3 cups           chopped nuts

            Make golfball sized balls and place on greased cookie sheet 2" apart. Bake at 350 degrees for 10-12
            minutes. Be careful not to overbake.
            This recipe makes a huge amount-enough for your neighbors, grandkids etc. Maybe a batch would
56          make a nice addition to your Minnesota family gathering. They also freeze very well.
The Ambassador And The Sac Detachment Commander
As recalled by Robb Hoover

We had a succession of prestigious visitors to the SAC Detachment at RAF Mildenhall
when Ham served as Commander and Louise was Hostess-in-Chief. One of the most
notable was Walter Annenberg - US Ambassador to the Court of St. James ( i.e.
Ambassador to the United Kingdom) from 1969-1974.




                                                                                              G
Walter Annenberg was immensely wealthy as befitted the holder of such a diplomatic
post. He had inherited a communications empire and went on to found such maga-
zines as Seventeen and TV Guide.

As Ambassador he had a responsibility to be informed on all American governmental
and military activities from the United Kingdom. Our Cold War reconnaissance
flights launched from RAF Mildenhall into the Baltic and Barents Seas were, at that
time, highly classified, and provoked the Russians on several occasions. Soviet fight-
ers would swarm around our RC-135s in an attempt to dissuade them from complet-
ing their missions. Our reconnaissance aircraft, undeterred, would press on and then
return to Mildenhall with lucrative intelligence collection.

These activities had attracted the Ambassador’s attention in London so he decided to
visit the SAC detachment for a personal briefing on these operations. Under Ham’s
direction we prepared a special briefing with the complete mission story. It included
recordings of actual pilot transmissions, pictures of Soviet fighters and recordings of
Soviet radars. After the Ambassador was seated, we planned to brief him on a repre-
sentative reconnaissance mission with a large-scale chart depicting the mission plan.
As we depicted the aircraft approaching sensitive waters near the USSR we had
planned to suddenly turn off the lights to heighten the dramatic effect.

We practiced on where to seat the Ambassador (who would be led into the briefing
room by Colonel Hamilton) on the left side of the front row so he wouldn’t have to
clamber over all the cables laid out on the floor necessary to support our multimedia
display. Robb Hoover would be standing at the mid-point in that front row motioning
the Ambassador to his seat before he tripped on any cables.

On the big day Colonel Hamilton entered with the Ambassador and brought him into
the front row. As Robb stood astride the cables motioning to the seat of honor Walter
Annenberg, with the confident manner of one who always gets his way, brushed Robb
out of the way, stumbled forward over the cables, and said, “If it’s all the same to you,
I must sit on the right side. Can’t hear out of that ear and don’t want to miss any of
your good words.”
                                                                      (continued next page)




                                                                                              57
     When we finally got him seated we started the briefing and he was transfixed.
     Though we still had some trepidation on the seating it was clear he was only con-
     cerned with the context of the briefing. The dramatic effect with the lighting and the
     pictures and recordings obviously stuck with him, because a few days later he sent a
     message to the Joint Chiefs of Staff talking about the wonderful movie he had seen of
     an actual reconnaissance mission. The Joint Chiefs wanted a copy of our movie and
     we had to inform them that it was just a slide show with sound.




G
     Ambassador Annenberg sent a congratulatory letter to Colonel Hamilton after this
     briefing in which he saluted the professionalism of the SAC Detachment. While we,
     the vaunted intelligence collectors, all learned a lesson that was elementary- “Know
     your audience.” A simple call to the US Embassy ahead of time would have revealed
     the Ambassador’s special requirements. But the prime lesson was that a well-scripted
     message with a clear transmission medium will carry the day and make a lasting
     impression … even on the high and mighty.




58
I remember the Hamilton’s concern about our
appearing properly dressed for all occasions at RAF
                                                                                             Omaha,
Mildenhall. Isn’t that Louise on the right, pointing                                        Nebraska
out that Marge’s (safety) pin striped suit is accept-
able for an Officers Wives Coffee Morning? And
then there’s Bob Winn showing himself to be a true
SAC supporter.




                                                                                            G
Friendships made in England have lasted for
almost 30 years bringing back memories of great
times.

Bud remembers a Welcome School party at the Lee’s when they tried to get their
Great Dane to adopt Bud and Dot!

Bud and Marge Boilesen




                                              W
Chicken Fajita Salad
Marge (Winn) Boilesen

Combine the following:
1 can            black beans, drained
1 can            white beans, drained
1 can            garbanzo beans, drained
1 can            corn, drained
3                green onions
3                roma tomatoes, chopped
½ cup            chopped cilantro
1 tsp            cumin
1 cup            fat-free Caesar Italian dressing
2                chicken breasts, seasoned with Fajita seasoning then grilled and sliced.



                                                                                                  59
            Dear Tom, Linda, Teri and Trish:
Honolulu,
Hawaii      How nice to hear from you. I saw your parents last September when I was in Ne-
            braska for systems training. It was so great to see them again.

            They’ll always be some of our favorite people. We shared a lot of memories that night
            in September of 1999 at the Caldwell’s lake house. We talked about the time I inter-
            viewed your mom about your dad for the OWC magazine. I wanted to get the real




G
            dirt on him———the gossip and the true scoop. Instead, your mom told me a love
            story about how they met and how she thought he was the “cat’s pajamas.” Well,
            maybe I didn’t get the dirty scoop, but I sure wrote a helluva column that month——
            — thanks to the encouragement and love I received from your mom. We also talked
            about my favorite recipe — Shrimp Louie. It wasn’t so much the ingredients, but the
            technique——your mom got a kick out of me shaking the salad up in a plastic bag (it
            was all in the hips). That way I made sure everything was covered with the dressing.
            Just think, I should have patented it and made a fortune!!! Look what McDonalds is
            selling now—SHAKER SALADS!!

                                                We remember many happy times in England
                                                and also in Bellevue. When we think of Louise
                                                and Ham, we think of champagne breakfasts at
                                                Christmas time, the QE2 (which often visits
                                                Honolulu harbor), Ham calling Pat a “smart ass”,
                                                her calling him an “Ass Prof”, taking pride in our
                                                little SAC unit at Mildenhall being the best in
                                                Suffolk County, “Twit’s” Corner House, Whiskey
                                                & Dry, Christmas caroling on Vannornam Place,
                                                Ham bragging about our son’s (Butch) beautiful
                                                voice and becoming his groupie, thimbles,
                                                needle point, Peru, Larry umpiring girl’s softball
                                                (last minute replacement—had to use Pat’s
                                                hairbrush to brush off home plate), love, en-
                                                couragement, positive attitude, pride, leadership
                                                ... we could go on and on. Have fun in Minne-
                                                sota. I know your parents will be thrilled with
                                                this wonderful surprise you have planned for
                                                them.

            Aloha from paradise,

            Larry & Pat




60
Butch’s favorite recipe:
                                                                                                      Honolulu,
Ambassador Cheese Cake
                                                                                                        Hawaii
Crust:
In 10" deep-dish pie plate, mix:
11/2 cups        graham cracker crumbs
3/4 cup          margarine (melted)
2 Tbsp           granulated sugar




                                                                                                      G
3/4 tsp          Cinnamon

Shape as crust on bottom and sides of pie plate. Bake crust for 3 minutes at 325.

Filling:
1/2 lb             Philadelphia cream cheese
2                  eggs
¾ pint             sour cream
1/2 cup            powdered sugar
2 tsp              vanilla
11/2 tsp           corn starch

Beat well in mixing bowl for 4-5 minutes. Pour over crust in pie plate. Bake at 325 for 30 minutes.

Topping:
3 Tbsp             powered sugar
1/4 pint           sour cream

Mix and spread over top of cheesecake
Bake again for 5 minutes at 325. Cool and chill. Invite Butch.




                                                                                                             61
Sigonella,   In the summer of 1973 I was busy courting Linda. If I wasn’t at work or home asleep
             I was with Linda. Now Mom Hamilton is known far and wide as an exceptional
Sicily       cook. On one occasion during our courtship Linda asked me to dinner. I was de-
             lighted until I learned what was going to be served: Mexican food. My only experi-
             ence with Mexican food had been disastrous. It was a combo plate of stuff floating
             on a bed of grease. But I was committed so off to dinner I went. I stated at the outset
             that Mexican was not my favorite, then I dug in. Boy was I surprised; it was fabulous.




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             I must have had four or five helpings and Linda had to help cart me away from the
             table. When questioned about how I could eat so much of
             something that was not my favorite, I replied “Oh I love
             this food, it is Mexican food I don’t like”. To this day
             dinner at the Hamilton house never disappoints and
             Mexican food is my favorite of all!!

             On the occasion of your 50th Wedding Anniversary you
             are still as much in love as you were when I first met
             you—in fact you are more so. All our friends comment on
             the fact that after 50 years of marriage you still hold hands
             constantly, share secret asides, flirt with each other like
             teenagers, and genuinely care for one another. Yours has
             been a special relationship and I feel honored to have been
             a small part of it. Happy Anniversary!

             Love, Dick

                                                           W
             Risotto With Mushrooms
             In medium saucepan cook 1 cup finely
             chopped onion and 2 cups sliced fresh mush-
             rooms in olive oil or butter til tender but not
             brown. Stir in 5 cups chicken broth, 1 cup dry
             Italian wine, 2 cups Arborio rice and dashes of
             salt and pepper.

             Bring to a rolling boil; reduce heat to low.
             Cover with a tight fitting lid and continue
             cooking for 15 minutes.
             Remove from the heat and let stand for 8 to 15
             minutes. Rice should be tender but still
             slightly firm and the mixture should be creamy.
             Stir in 1/2 cup grated Parmesan or Romano
             cheese. Serve immediately.

             Makes 12 ordinary or 6 Dick Lee servings. Enjoy!!!




62
A return to North Dakota, only this time to Minot Air
Force Base. Why not, Minot? Why not indeed. We re-
                                                                  Summer
member it as a time of growth and change for all of us.            1975 –
•      Dad teaching Trish how to drive … she put the
       car into a yard after a fresh snow, Dad bit into his         1978
       apple and said: “Are you through?” Who knew to
       turn INTO a fish tail?!




                                                                  G
•      Mom sleep walking into Trish’s room in a flowing
       white nightgown during Trisha’s senior year and
       wanting her covers.
•      Mom, Teri and Trish fishing at Garrison Dam.
       Mom slipped on a rock and never tipped her
       bottle of Tab!
•      Also at Garrison Dam, Mom, Teri and Trish catch-
       ing fish and laughing hysterically, using a clothes
       hanger with nylon wrapped around it as the net to
       get the fish! (Dad was commuting from work to
       the lake so all these things had to be handled in
       their own female way … boy would a video
       camera have been interesting!)
•      Trish and Teri graduating from Magic City High
       School.
•      Mom going to Georgia when Linda had surgery.
•      Mom crocheting afghans for everyone.
•      Mom and Dad being selected for Defense Attaché
       work in Bolivia and doing a collective: “Where
       and what is Bolivia?”

Minot was where Mom and Dad met the Schaeffers and the Meijers.




                                                                       63
          Dear Ham and Louise,
Tucson,
Arizona   We wish you an enriching and fulfilling 50th Anniversary and many more fun years
          together.

          There have been many fond memories of our days together with the Hamiltons;
          especially up in Minot, North Dakota. As you well recall we enjoyed many evenings
          tipping the light fantastic with a drink or two. We will never forget the time we had a




G
          few cocktails and then decided to serenade Kenny Peak at the VIP circle about
          1:00AM in the morning. With the horn blaring and much laughter we kept driving
          around the circle hoping to gain the attention of a “most favorite friend” ???, we
          think.

          How about the fun times in Falls Church, Virginia??? I’m sure you recall while living
          next to each other in the apartments we could never place ice cubes in our glasses
          without our neighbors, “Ham and Louise” hearing the cubes falling into the glass.
          Within microseconds you would be on the phone asking, “Are you having the cock-
          tail hour?” In fact we remember placing our own ears up against the wall to see if we
          could hear you guys mixing your drinks. We just didn’t want to miss out on a party.
          We even recall attempting to drill a 1-inch hole in the wall so we could even better
          monitor the goings and comings of you two party people. Much to our chagrin the
          walls were concrete and we could not penetrate them.

          These are but two of the many, many fun times we had together before leaving the
          good old USA for our attaché assignments.

          We LOVE you both and wish our paths will cross many times before the good Lord
          calls us home.

          Anita and Tom
                                                 Dear ones – I send extra special love to each
                                                 of you – plus your wonderful family.




                                                            v
                                                 Your very most favorite.
                                                 Twit




64
Dear Tom, Linda, Teri and Trish:                                                                       Tucson,
What a delightful idea to make this “memory book” for your parents and to ask                          Arizona
everybody to participate. I gladly do so as we have fond memories of the time in
Minot when we were both stationed there. Henry especially was reminded how
helpful your father was when he went to England on a tanker. From there he hopped
on a plane commercially to Holland where he made whirlwind visits to our family
there. Only later did we realize how providential this visit was, as later in the year




                                                                                                       G
both his uncle and my father died. So he had seen them before they were gone. Your
dad gave him all kinds of good suggestions where to go and what to do, since he had
been stationed in England and knew the ropes. Your mother we remember as a
sweet, warm-hearted person, fiercely loyal to her husband and always talking lovingly
about their children. The years at Minot AFB were good years for us and we still
keep in touch with several of the friends we then made. This scone recipe is a trea-
sured family one. Each year I make 6 dozen for our church bazaar; they fly out the
door as soon as I bring them in so they must be well liked. I know we do! Thank
you for asking us to participate from afar.

With kind regards from us both,

Lily and “Hank”
P.S. Our 50th is August 25th!!

Orange Breakfast Scones
[makes 6-8 scones]
2 cups           flour
¼ cup            sugar
1 Tbsp           baking powder
½ cup            unsalted butter
¼ cup            dried currants
1 tsp            grated orange peel
1                egg
1                egg (scrambled)
¾ cup            whipping cream

Preheat oven to 400º. Combine first 4 ingredients. Add butter and cut in food processor until
mixture resembles coarse meal. Transfer to large bowl. Mix in currants and orange peel. Beat one egg
with fork in small bowl. Whisk in cream. Add to flour – butter mixture and stir ‘till dough pulls
away. Knead gently ‘till smooth. Roll dough out to 1” thick. Cut into 3” rounds. Transfer to baking
sheet, spacing 1” apart. Brush top with egg white. Bake scones for 18 to 20 minutes.




                                                                                                            65
              Mom and Dad left Minot for Washington DC and the Foreign Service Institute. The
1978 – 79     first kidless move they’d made in over 20 years. There is much to remember about
              that year:
              •        Mom and Dad going to “spy” school and Trish and Teri giving them hand-
                       painted “007” coffee mugs.
              •        Trish visiting Washington at Christmas and watching Arkansas win the Or-
                       ange Bowl with the Schaeffers.




G
              •        Trish turning 18 years old at the U of A and Mom and Dad sending all sorts of
                       b-day things to her roommate, Nancy. (Like “Hey, Pat, It’s Your Birthday
                       record.”)
              •        The day Mom and Dad had the packers come to their apartment - Dad offered
                       the guys something to drink on their break ... one guy said, “well, I would like
                       some of the vodka (which happened to be in decanter labeled “scotch.”
                       Normally not a big deal, but the guy was labeling packed boxes!)
              •        Mom, Dad and Trish leaving DC to fly to Bolivia with at least 18 pieces of
                       luggage. What a zoo!

              Besides getting together almost daily with the Schaeffers, Mom and Dad spent a lot of
              time at FSI with Bill and Jane Miller.




                                                     I
Biloxi,       Happy Anniversary! Remember our days at Language School?! We were a happy
Mississippi   group – Señor Vilches, Skip & McDonald, Leonara Paine – and others. We will
              never forget those days and the fun and frustrations –

              Jane & Bill

              Chile Con Queso
              Jane Miller and ‘Meches’ – Honduras
              This was the specialty of my cook, ‘Meches’, in Tegucigalpa, and is a hit at our parties in Biloxi.

              2 lb              ground meat (lean as possible)
              2                 large onions, chopped
              2 lb              Velveeta cheese – cut into cubes
              1 tsp             salt
              2 tsp             chile powder
              1 can             chopped tomatoes, no juice
                                chopped jalapeños, maybe 1/3 cup (depends on how “hot” you want it)

              Fry the meat and onions. Add other ingredients, and stir until cheese is melted – simmer very slowly.
              It’s better if made the day before. Serve as a hot dip with tortilla chips. Makes a pot full! Great for a
              crowd.

66
La Paz, Bolivia. Dad was the Defense Attache, Mom the quintessential hostess, and
Trish was on sabbatical from the University of Arkansas. Here’s what we remember
                                                                                         1979 – 81
about the time they lived in the rarefied Bolivian atmosphere:
•      Arriving in La Paz and being handed coca tea to take care of altitude sickness
       … that’s tea made from cocaine! Woo Woo!
•      Getting stuck in the jungle and being rescued by helicopter.




                                                                                         G
•      The American Community looking forward to coming to Mom and Dad’s
       house for events like Thanksgiving, dinner parties, movies and popcorn!
•      A visit from Dick, Linda and Christine. Virginia, the live-in cook, took break-
       fast orders every night and made potato chips from SCRATCH.
•      Mom and Dad going to a Halloween costume party and Mom going dressed as
       Trish!
•      Trish spending the night with Mom in the hospital. Dad and Trish going home
       from the hospital.
•      Joel born.

Both the Beals and the Heides fondly remember Mom’s fabulous entertaining skills.
The Heide family especially re-
members Thanksgiving and a true
Louise Classic, Refrigerator Mashed
Potatoes, while the Beals recall
Mom’s Sherried Chicken Livers.
Can’t help but wonder if Mom also
served her Frosty Pink Salad or
Pink Cloud Salad at their Bolivian
Fetes.




                                                                                                67
           Dear Tom, Linda, Trish and Teri:
El Paso,
Texas      John and I want to wish your parents a very happy 50th wedding anniversary. When-
           ever we think of Bolivia we have fond memories of Ham and Louise opening up their
           home to the rest of the American Community, especially at Thanksgiving. Those
           were fun times for all of us and your parents created a feeling of family for all of us
           that were so far away from the rest of our families.




G
           To them many thanks and best wishes.

           Love,

           John, Betts, Krista and Kala Heide

                                                          W
           Actually my favorite recipe is one of Louises’. Her recipe for Refrigerator Mashed Potatoes. It has been
           passed around my family and out to friends. It is a gift that has kept on giving.

           Refrigerator Mashed Potatoes
           Makes 8 cups or about 12 servings.

           5 lb              potatoes (9 large)
           2 (3 oz) pkgs     Philadelphia cream cheese
           1 cup             dairy sour cream (not the low-fat variety)
           2 tsp             onion salt
           1 tsp             salt
           ¼ tsp             pepper
           2 Tbsp            butter

           Cook peeled potatoes in boiling salted water until tender. Drain. Mash until smooth (no lumps). Add
           remaining ingredients and beat until light and fluffy. Cool. Cover and place in refrigerator. May be
           used any time within two weeks. To serve, place desired amount in greased casserole. Dot with
           butter. Bake at 350º for 30 minutes or until heated through.




68
Dear Tom, Linda, Teri and Trish:                                                                            Port Angeles,
Your idea for your folks 50th is great. Bill and I remember them with affection and                          Washington
memories of our days in La Paz. I was always a little envious as they certainly had the
prettiest government housing of all of us.

I remember a very elegant cocktail party your
mother and father had one evening. We spilled out




                                                                                                              G
into the pretty side garden (it must have been a rare
warm night for La Paz) and enjoyed the wonderful
buffet they served us. I had for the first time a dish
I’ve served with great success and delight that your
mother made that evening. She gave me the recipe
and it had been one of our favorites over the past
twenty years plus.

Here is a copy of what I have written in my own
book.

                                                 W
Sherried Chicken Livers
(Louise Hamilton)

2 lb               chicken livers
½ cup              flour
1 ½ tsp            salt
1 cup              chicken broth
1/3 cup            clarified butter
2/3 cup            sherry

Wash livers in salted water. Mix flour and salt. Roll livers in mix. Heat butter in skillet. Sauté livers
until barely done and brown. Pour chicken broth and sherry over livers and heat thoroughly.

                                                 W
We wish Louise and Ham all the happiness and contentment they deserve and we
cherish our memories of our days together in La Paz.

Have a great celebration.

Affectionately,

Robbie Beal




                                                                                                                       69
     Maybe these two salads made the Thanksgiving menus!

     Frosty Pink Salad
     2 3 oz pkg       Philadelphia cream cheese
     ½ cup            mayonnaise
     1 2½ lb can      fruit cocktail, drained
     ½ cup            maraschino cherries, drained and quartered




G
     2½ cups          miniature marshmallows
     1 cup            whipped cream
                      red food coloring or cherry juice
     1 cup            chopped nuts

     Soften cream cheese and blend with mayonnaise. Stir in fruits, marshmallows and nuts. Fold in
     whipped cream. Tint with a few drops food coloring or juice. Put in glass bowl and freeze.


     Pink Cloud Salad
     1 lb             cranberries
     1 lb             sugar (2 cups)
     2 cups           chopped celery
     2 cups           miniature marshmallows
     1 cup            chopped nuts
     1 pint           whipping cream

     Grind cranberries, cover with sugar and let stand several hours. Add other ingredients shortly before
     serving.




70
Mom and Dad were in Bolivia when the second grandchild, Joel, came along. Born in North Dakota,
Joel is now a college student living in the state of his birth. He loves his Grandma’s chili!

Dear Grandma and Grandpa,

The special time shared with you that stands out the most to
me were the Friday night movies.




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My favorite meal would definitely have to be Grandma’s chili.
Happy 50th Anniversary!

Love,

Joel


Grandma’s Chili - A Joel Favorite
This makes a big pot full so you can adjust it down accordingly:

2½ to 3 lb                         very lean ground beef
3-4 cans                           pinto beans
1 29 oz can plus one 15 oz can     tomato sauce
½ cans                             water of the two above cans
4 Tbsp                             chili powder
2 Tbsp                             chopped jalapeño peppers (pickled)
1 tsp                              flaked red chili peppers
2 tsp                              ground cumin
                                   Salt and pepper to taste

Spray large soup pot with Pam. Brown meat and drain if necessary. Add all other ingredients and
simmer for as long as possible but at least one to one and one half-hours. You can adjust seasoning to
taste.




                                                                                                         71
           Offutt Air Force Base, Nebraska. The last move. After a romance with the
1981 –    Cornhusker State that started on Christmas Eve in 1966 and continued through the
Present   first SAC headquarters assignment from 1968 to 1971, Nebraska became the perma-
          nent family home in 1981. Here’s what we remember:
          •      Mom and Dad settling into 907 Vannornam Place in College Heights … the
                 new “home” for friends and family alike.
          •      Dad retiring from 34 years in the AF in a wonderful, touching ceremony with




G
                 all the “kids” in attendance.
          •      Mom and Dad visiting Verona, Oberammergau and Orvieto.
          •      Jennifer and Laurie joining the family – then taking a family trip to
                 Spangdahlem and Heidelberg.
          •      Jennifer and Mom picking blueberries in the German forest.
          •      Whitney born.
          •      Mom taking a job running the City of Bellevue Water Sanitation Department!
          •      Christine graduating from high school in Spain – Mom, Dad were there.
          •      Trip to Spanish beaches with Mom and Dad – lots of garlic shrimp and whis-
                 key cake!
          •      Christine going to college “back home” in Nebraska.
          •      Erin born.
          •      Mom, Dad visiting Germany with Joel and Christine and making trips to
                 Berlin and Prague.
          •      Teri commissioned and sworn in by Mom and Dad.
          •      Dad’s career at Bellevue College and then Bellevue University (Professor
                 Hamilton!)
          •      A special Thanksgiving at Tom and Laurie’s in Colorado when we were able to
                 use two houses – the first whole family gathering in years!
          •      Visits to Hawaii to see Teri and Joel.
          •      Visits to Colorado and then New Mexico to see Tom, Laurie and the girls.
          •      Joel graduating from high school in Germany – Mom, Dad were there.
          •      Jennifer graduating from high school in Colorado – Mom, Dad were there.
          •      Mom, Dad opening their home and hearts to Trish, Linda and all of their
                 friends!
          •      Mom, Dad going to all of Trish and Linda’s softball games.
          •      Fireworks at 907 Vannornam on the 4th of July.




72
•      Cooking/grilling at Mom and Dad’s
       almost every weekend – Linda B.
                                                                                    1981 –
       always checking out “what’s cooking”!                                        Present
•      Trish and Linda going to I-Max with
       Mom and Dad and getting dizzy
       together.




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•      Dad lighting fires for Mom.
•      Special meals at Christmas and
       Thanksgiving.
•      Mom working out at 4:30 every
       morning – you go girl!
•      Easter Egg hunts – Mom and Dad always hiding the eggs for kids, grandkids,
       family and friends.
•      Mom and Dad’s involvement with the Episcopal Church – lay reader, altar
       guild, prayer chain.
•      Mom and Dad saying that their greatest success in life is having kids and
       grandkids who always enjoy being with them and who want to “come home.”
•                                                                  ,
       Every place - ALWAYS having the joy of Mom and Dad’s company their

       acceptance and their love.


Seems hard to believe that Mom and Dad have been in Nebraska for almost twenty
consecutive years. They’ve made new friends and kept the old. Who’s to say which
are silver and which are gold? They are all treasured.




                                                                                         73
     To Our Dear Friends Louise and Ham,

     It’s easy to relate to others what our memories are of your both. The trips – both near
     and far, the dinners, the plays and the Altar Guild. Remember our first long trip
     together, to Washington, DC and Williamsburg? What fun, even if we did get turned
     around on our way back to the hotel in Alexandria. The restaurants, the Cathedral
     and the quaint shops in both Williamsburg and Alexandria were wonderful.




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     Then we went to Hawaii and visited with Teri and the Kuhlmann clan. We intro-
     duced you to a few of our favorite Honolulu restaurants, visited the Polynesian
     Cultural Center and met the infamous Mabel.

     Our annual treks to Amana are something we always cherish. Thanks for introducing
     us to the Colonies. We will always remember our favorite haunts – the bar in the
     Holiday Inn (particularly the one in Cedar Rapids where they asked us how to make
     a martini) and the laughter we shared there, the Barn and its cuisine and also the
     Ronnenburg’s Reuben sandwiches, the little shops we know inside and out by now
     and the people watching Ham and Howard did while Louise and Pat did their Christ-
     mas shopping.

     There are very few restaurants that we have not visited in Omaha. There are a few
     favorites – although we have a problem with going to the Drover especially when
     planning to attend the theater afterwards. The plays have always been fun – even
     when we leave in the middle if we were not totally satisfied with them.

     No matter what we’ve done or where we’re gone together, it’s always been a pleasure
     to share those times with you. Thanks for the memories!

     Fondly,

     Pat and Howard

                                                     W
     Hot Buttered Rum
     Here’s a different slant on Hot Buttered Rum – a different texture, taste and one we’re sure you’ll like.

     1 lb              butter
     1 box             brown sugar
     1 box             powdered sugar
     1 qt              vanilla ice cream
     1 tsp             nutmeg
     2 tsp             cinnamon

     Blend butter and sugars together. Add ice cream, and spices. Cream all ingredients together. Store in
     the freezer. This will allow you to have a warming drink any time you wish without a fuss.
     Now on one of those cold nights while sitting by the fireplace – add one shot of rum to each cup, then
     add one heaping tablespoon of the mix. Fill the cup with hot water and ENJOY.




74
From the house next door … 909 Vannornam Place

Happy Anniversary Ham and Louise,

Such a special mile marker in your lives. It’s been great to have you as neighbors and
to share in your lives. Congrats to you!

Jim, Marty, Chis and Katie




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                                              W
San Francisco Sour Dough Bread
Starter
1 lb             white grapes off stem
                 Warm water (100º) as needed
12 oz            Bread flour

Mash grapes thoroughly and place in covered container. Set aside at room temperature for 48 hours.
Strain fermented juice, discard pulp. Add enough warm water to equal 1 pint.
Stir in flour, cover and leave at room temperature overnight.
Replenish with 1 pint warm water and 12 oz flour daily if left at room temperature or twice weekly if
refrigerated. If not making bread, remove a cup or so and discard before replenishing.
Alternate procedure: go next door and get enough starter for your bread! J

Bread
8 oz             warm water (120º)
½ oz pkg         active dry yeast (1 pkg = 2 ½ tsp)
1 cup            starter
1 lb             bread flour
1 Tbsp           kosher salt
1                egg white, beaten

Sprinkle 2½ teaspoons (1 pkg.) dry yeast over 2 ounces warm water and set aside ‘til foamy.
In mixer bowl with the dough hook, combine sourdough starter and remaining warm water. Add 6
ounces bread flour.
Stir until dough forms, then add yeast mixture. Knead 5 minutes on medium speed.
Add remaining flour and salt. Knead until dough is smooth and elastic, about 10 minutes.
Place dough in lightly greased bowl and cover with a damp cloth. Let rise in a warm place, about 80º,
until doubled.
Punch down dough and shape into round loaf. Place on greased and cornmeal dusted sheet pan.
Let loaf rise in a warm place, covered with a damp cloth, until has risen 2 ½ times original size.
Brush with beaten egg white and score with sharp knife.
Bake at 450º with a pan of boiling water under the oven rack for 10 minutes.
Reduce oven temperature to 375º and remove water. Continue baking until well browned, approxi-
mately 30 to 40 minutes. (35 is plenty here).
Baking option – take to neighbor and let them bake it! J




                                                                                                        75
Albuquerque, In the early eighties, the Hamilton Clan increased to include Laurie, Jenn and the Nelsons.
New Mexico To my adopted Mom and Dad,
                       Since the first time we spoke on the phone, even before we met, you welcomed me
                       into your “wild and crazy” family. (Remember the night you called me long distance
                       in Grapevine after you (Mom) won big bucks at the horse race?)




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                       I knew you were loving, caring parents because you raised a wonderful son, (who I
                       fell madly in love with), and because you have always been there to love and support
                       him and me in whatever joys and difficulties came our way. You adopted Jennifer as
                       your own grandchild from the first time you met her and she has always thought of
                       you as her “Grandma and Poppa.” Whitney and Erin always look forward to their
                       visits with Grandma and Poppa and love being the “little girls.” I’ve always valued
                       your advice. I don’t know two more “cool” people anywhere.

                       Congratulations on 50 wonderful years of marriage! We all know that the best is yet
                       to come.

                       Love always,
                       Your loving daughter-in-law

                       Laurie

                                                                     W
                       The following microwave recipe was served at the Hamilton family reunion (Thanksgiving 1994) in
                       Colorado Springs.

                       Divine Chicken
                       Yield: 6-8 Servings

                       ¾ cup            fine dry bread crumbs

                       2/3 cup          grated Parmesan cheese

                       4 Tbsp           minced parsley

                       ¼ tsp            pepper

                       1 cup            melted butter
                       1                clove garlic, crushed
                       2 Tbsp           salt (opt)
                       6-8              boneless chicken breasts
                       6 Tbsp           lemon juice
                                        dash of paprika



                       Blend bread crumbs, Parmesan cheese, parsley, and pepper. Combine ¾ cup of the melted butter and
                       garlic with salt. Dip chicken into butter then into crumb mixture coating thoroughly. Roll each piece
                       into firm roll and skewer with wooden toothpick. Arrange in 12 x 8 inch casserole. Sprinkle with
                       lemon juice and drizzle remaining butter over chicken. Place in microwave, cook on medium-high
                       power for 12 to 15 minutes.
76
Gramma and Poppa,                                                                                   Albuquerque,
The first thing I would like to say is that I can’t imagine my life without you. I                   New Mexico
couldn’t have been luckier in becoming a part of the Hamilton family. I want to
thank you both for your support and love over the past nine months. You are always
there when I need some non-parental advice. When I see the two of you and how
happy and in love you are after 50 years, it gives me hope. I can only pray that I find




                                                                                                      G
your kind of happiness in a partner. Thank you so much for all of your guidance,
support and especially love.

I love you both very much,

Jennifer & Lee

                                             W
Guacamole
3                medium to large avocados
1                roma tomato (chopped)
¼ cup            onion (chopped)
¼ cup            salsa (picante or chunky)
1/8 tsp          garlic powder
½ tsp            lime or lemon juice
2-3 oz           Philadelphia cream cheese
                 dash of salt (optional)

Peel avocados, separate from seed and place in a medium sized bowl. Mash until most of the chunks
are out. Combine with other ingredients. Keep cold. If the color of the guacamole turns brown add
more lime juice and stir.




                                                                                                              77
              Congratulations on your 50th anniversary!
Gunnison,
Colorado      Barbara Nelson

                                                             W
              Taco Soup
              (makes 6 bowls)




G
              1 ¾ lb            ground meat
              1                 medium onion, sautéed and drained

              Add:
              1 can             pinto beans
              1 can             tomatoes regular size
              1 can             Mexican style tomatoes with jalapeno
              1 can             hominy – drained
              1 pkg             Taco mix (less if too hot)
              1 pkg             Hidden Valley Ranch salad dressing mix

              Simmer on medium heat for 30 minutes to 1 hour.




                                                    I
Richardson,   I remember a number of occasions when we could share our mutual children and
              grandchildren. I think our visits in Colorado Springs were special joys. Thank you,
Texas         Louise and Ham, for all the special times.

              I wish you the best as you celebrate your fiftieth wedding anniversary.

              Love,

              Carolyn Nelson

                                                             W
              I have enjoyed this dish at Laurie and Tom’s home. It was a new dish for me and one I now have in
              my food repertoire.

              Artichoke Dip
              2 cans (14oz.)    artichoke hearts, cut into small pieces and drained
              ½ cup             finely chopped green onion tops
              2 cups            grated Parmesan cheese

              Mix together and spread in a 10 x 12 inch (Pam sprayed) dish. Sprinkle the top with paprika. Serve
              hot with Triscuts or Wheat Thins.



78
This is a recipe I always wanted to try; but I wouldn’t buy the beer needed. So, beer that my adult
children left at my house enabled me the opportunity to try the recipe. J The irony is I liked the
                                                                                                           Richardson,
bread but they didn’t. Oh well!                                                                                  Texas
Tavern Bread
3 cups            self-rising flour
½ cup             sugar




                                                                                                           G
1 cup             beer (at room temperature)
1 stick           butter

Preheat oven to 350º. Mix flour and sugar. Add beer and mix well.
Spoon into a greased 9 x 5 inch loaf pan.
Bake at 350º for 45 minutes.
Remove from oven. Pour melted butter over the loaf. Return to oven for 15 minutes.
This can be frozen and then reheated before serving.

                                               W
This is a dish that speaks to our mutual fondness for the southwestern cuisine we have enjoyed as we
experience family.

The King Ranch Chicken Casserole
3                 chicken breasts
1 pkg             corn tortillas
1 can             cream of mushroom soup
1 can             cream of chicken soup
1 can             cream of celery soup
½ can (small)     Rotel tomatoes
2 cups            grated Longhorn cheese

Cook the chicken breasts in water and 1 bay leaf until done. Cut into 1 inch chunks.
Dip the corn tortillas in the chicken broth. Line a 9 x 13 inch dish with the tortillas and then the cut
chicken breasts. Mix the soups and Rotel tomatoes and remaining broth. Pour over chicken and top
with the cheese. Bake 1 hour at 350º. Can be frozen.




                                                                                                                    79
Albuquerque, It wasn’t long before Tom and Laurie increased their family by two more: Whitney and Erin.
New Mexico Dear Grandma and Poppa,
                       Though I have only known you 13 of your 50 years of marriage, best wishes on your
                       golden anniversary. I’ll love you forever!

                       Love, Whitney




G
                                                                   W
                       Whitney’s Devilish Marshmallow Cookies
                       ½ cup           shortening
                       1 cup           sugar
                       2               eggs
                       13/4 cups       flour
                       1 tsp           baking soda
                       ¼ tsp           salt
                       ½ cup           cocoa
                       1 tsp           vanilla extract
                       1 tsp           butter flavoring
                       About 21 large marshmallows cut in half

                                                     Cream shortening; gradually add sugar, beating well on medium speed
                                                     of an electric mixer. Add eggs, one at a time, beating well after each
                                                     addition.
                                                     Combine flour, soda, salt, and cocoa; add to creamed mixture, mixing
                                                     well. Stir in flavorings. (Dough will be stiff.) Chill dough at least 30
                                                     minutes.
                                                     Shape dough into 1-inch balls; place on greased cookie sheets. Bake
                                                     at 350º for 7 minutes. Place a marshmallow half on top of each
                                                     cookie; bake an additional 2 minutes. Cool on wire racks.
                                                     Makes 3 ½ dozen.




80
Dear Grandma and Poppa,                                                                                Albuquerque,
I love you, and I wish you would have a happy 50th wedding anniversary. Have the                        New Mexico
time of your life!! You are the greatest!!

Love forever, Erin A. Hamilton

                                             W


                                                                                                         G
Erin’s Pleasing Pumpkin Pie
2 cups           cooked, mashed pumpkin
1 cup            firmly packed brown sugar
½ cup            butter or margarine, softened
2                eggs, separated
½ tsp            ground ginger
½ tsp            ground cinnamon
½ tsp            ground nutmeg
¼ tsp            salt
½ cup            evaporated milk
¼ cup            sugar
1                unbaked 10-inch pastry shell
                 Whipped topping (optional)

Set oven to 400º. Combine pumpkin, brown sugar, butter, egg yokes, spices and salt in a large mixing
bowl; beat until light and fluffy. Add evaporated milk; beat just until blended.
Beat egg whites (at room temperature) until foamy; gradually add sugar, 1 tablespoon at a time,
beating until stiff peaks form. Fold into pumpkin
mixture. Pour filling into pastry shell. Bake at 400-
350º for 10 minutes; reduce heat to 350º and bake for
an additional 45-50 minutes or until set. Cool. Top
with dollops of whipped topping, if desired.
Makes one 10-inch pie.




                                                                                                                 81
     In 1989, Christine graduated from high school
     in Zaragoza, Spain. Mom and Dad were there
     for the event. Afterwards, those three plus
     Linda celebrated with a weekend on the beach
     at Peniscola. The foursome discovered a great
     place for lunch that featured a garlic shrimp
     dish and whiskey cake. Dad and Linda liked




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     the shrimp so much they ate about 3 servings
     each. Christine and Mom refused to sit at the
     table with the garlic shrimp pigs. Oh well, that
     was more shrimp for Dad and Linda. Oink.
     Oink.

                                                     W
     Garlic Shrimp
     500 grams                  fresh shrimp (gambas)
     4                          cloves garlic (ajo)
                                salt (sal)
     ¾ Tbsp per person          olive oil (aceite de olive)
     1 to 2 per person          hot peppers (guindille)

     Peel shrimp carefully. Let them dry over a kitchen cloth. Heat oil in a ceramic bowl. Fry the chopped
     garlic in it and when the garlic is halfway done, add the hot pepper, the shrimp, and a bit of salt. Serve
     immediately.

                                                     W
     Whiskey Cake
     Get any type of sponge or yellow cake. SOAK it with your favorite whiskey. Let it sit for at least a day.
     “Frost” with whipped cream. Serve at an outside table, preferably one located on a Spanish beach.
     Make sure to accompany the whiskey cake with an espresso that has a little bit of a lemon rind in it
     with it.



                                            I
     Soon after Christine’s graduation from high school, another Linda came into our lives.
     Golfer, kitchen helper and yard worker extraordinaire, Linda B. is a mainstay at 907
     Vannornam Place. She, her parents and her brother all have messages for Mom and
     Dad.




82
…there are a lot of wonderful things to be said about Ham & Louise. They have
given a lot to this world including 4 unique and talented children! I entered this
                                                                                                      Papillion,
family as a friend of Trish and have experienced the most loving, accepting, open                     Nebraska
people I have ever met.

Being a part of Ham and Louise’s family has been a
very special thing to me. You two are probably the
most influential people in my life at this point. Your




                                                                                                      G
special love for each other and your family and friends
is more than extraordinary … it’s sacred!

You both have opened a part of your life and heart to
me and I can’t tell you how much that means to me.

We’ve lived, loved and laughed together and I hope
and pray for many more special moments like that in
the future. 50 years to be together is rare anymore…
but for you two… it’s just natural.

XXOOXO

Lyn

                                             W
Kitchen Prayer
Bless our little kitchen, Lord
We love its every nook
And Bless us as we do our work
Wash pots and pans and cook.

May the meals that we prepare
Be seasoned from above
With Thy Blessings, and Thy Grace,
But most of all Thy Love.

                                             W
A Happy Marriage Recipe
3 cups           love
2 cups           warmth
1 cup            forgiveness
1 cup            friends
4 spoons         hope
2 spoons         tenderness
1 pint           faith
1 barrel         laughter

Combine love and warmth, mix thoroughly with tenderness, add forgiveness. Blend with friends and
hope. Sprinkle all remaining with tenderness, stir in faith and laughter. Bake with sunshine. Serve
daily in generous helpings.


                                                                                                              83
           Happy Anniversary to the Hamiltons!
Chadron,
Nebraska   Thank you so much for the love and care you give to my children – Linda and Steve.
           It’s a comfort to know they have “family” close by, especially during the holidays.

           Bob still talks about the tour we received through the air base. We’ll have to check
           on the new museum!




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           Thanks again – and have a great party!

           Pat and Bob Bauerkemper

                                                         W
           Broccoli At Its Best Salad
           2 bunches        broccoli, cut fairly small
           3                green onions chopped
           2 cups           sliced celery
           1 cup            sliced almonds
           1 cup            sunflower seeds
           1 cup            raisins
           4-5 slices       bacon, crispy fried and crumbled
           ½ cup            sugar
           2 cups           mayonnaise
           3 Tbsp           lemon juice

           Combine broccoli, onion, celery, sunflower seeds, almonds, raisins and bacon. In a separate bowl
           combine mayonnaise, sugar and lemon juice. Pour dressing over salad and mix well.




                                                I
Lincoln,   Happy 50th Anniversary! I wish you all the best now and during your NEXT 50 years.
           My culinary advice is to never again turn your kitchen over to daughters and grand-
Nebraska   daughters who will try to steam a Thanksgiving turkey!

           With love,

           Steve Bauerkemper



           Trish and Linda introduced Mom and Dad to wonderful people like Bobbi and Bev.




84
Dear Ham and Beans,                                                                                    Papillion,
Our sincere congratulations on your fiftieth wedding anniversary.                                      Nebraska
You are such special friends. Every time we’re in your company, we marvel at the
love and laughter that surrounds us. Your smiles and giggles and laughs and hugs
always bring great joy and comfort. It’s no exaggeration to say that your presence is
intoxicating!




                                                                                                       G
We are so thankful to have you in our lives. We love you both very much and wish
you many more wonderful years together.

With love and affection,

Bobbie and Bev

                                              W
Red Beans and Rice
1                onion, chopped
1                green pepper, chopped into ½ inch pieces
1 lb.            Hillshire Farms sausage, sliced and quartered
1 cup            converted rice
3 cups           water
1 8 oz can       tomato sauce
2 cans           red or kidney beans (drained and rinsed)
1 Tbsp           chili powder, or to taste

Cook onion and sausage in Dutch oven til lightly browned. Drain liquid. Add all ingredients except
green pepper and bring to boil. Cover, reduce heat and simmer 20 minutes, stirring occasionally. Add
green pepper and cook 5 more minutes. Serves 6.




                                                                                                               85
Hot Springs,   Germany was a place where Mom and Dad met the Folske’s and Wondraseks.

Arkansas       Louise and Ham,

               We wish you a happy and wonderful 50th anniversary celebration. Have a wonderful
               visit with your family and may the rest of 2000 bring you health and good fortune.

               Fondly




G
               Nancy and Gary Folske

                                                             W
               Red Beans And Rice
               Serves: 4
               1 cup            dried small red beans; 1 ¾ cup chicken stock;
               1 cup            drained crushed canned tomatoes; ¾ cup water
               1 Tbsp           Worcestershire sauce
               2                bay leaves
               ½ tsp            salt
               ¼ tsp            Tabasco
               4 oz.            slab bacon without rind cut into ½” cubes
               1                small onion, minced
               4 cups           cooked white rice

               Bring large pot of water to boil. Place beans in medium sized bowl, cover with the boiling water and
               let stand for 2 hours. Preheat over 350º.
               Combine stock, tomatoes, water, Worcestershire, bay, salt and Tabasco in Dutch oven. Bring to a boil.
               Drain beans and add to the mixture. Stir in bacon, onion and garlic.
               Cover Dutch oven and transfer to oven. Bake until beans are tender, about 1 ½ hrs. Let dish stand for
               10 minutes before serving over rice.




86
Ham and Louise,                                                                                         Bottineau,
We met in Germany May 1998 at the High School Graduation of our son, Jason                                  North
Wondrasek, and your grandson Joel Duquette. Joel has continued to be a very
important part of our family as he lives with us at Lake Metigoshe, Bottineau, N.D.                       Dakota
while he is attending Junior College. He is one super kid. Happy 50th Anniversary.

Alan and Barb Wondrasek




                 onion
                                              W
This is a bean casserole which is served at many North Dakota family gatherings!

Calico Bean Casserole
1 cup
                                                                                                        G
½ lb             bacon
½ lb             ground beef
1 can            lima beans (butter beans) drained
1 15.5 oz can    kidney beans, drained
1 large can      pork and beans, drained
½ cup            catsup
¾ cup            firmly packed light brown sugar
1 tsp            dry mustard
1 tsp            salt

Sauté onion, bacon and ground beef slightly. Drain off fat. Add beans and seasonings. Mix. Put in a 6
quart casserole. Bake 1 hour and 20 minutes at 350º.




                                                                                                                87
              In the fall of 1998, Mom and Dad visited the East Coast, renewing their friendship with Jeff Dienno
Alexandria,   and meeting Suzanne Froman for the first time.
Virginia      My most memorable moment with both of you was October 17, 1998 when I picked
              you up at Washington Reagan National Airport, took you to 418 Princess Street and
              then on to dinner at “Il Porto” restaurant in Old Town Alexandria. Although this was
              only the second time I had been in your company, we talked like we were old friends
              and you made me feel very relaxed around you. In fact, we were so engrossed in our




G
              conversation at the restaurant, that when Linda arrived from her trip to Panama, we
              barely acknowledged her presence. After a great meal, complemented with gracious
              servings of Italian white wine and a birthday toast to Ham, we left the restaurant for
              our leisurely stroll home along the Old Town streets. I’ll never forget watching the
              two of you holding hands as we walked and thinking how much in love you must be.
              Of course, the moment was shattered as I caught the sole of my shoe on an exposed
              brick and “flap, flap, flapped” the rest of the way home! This was almost as embar-
              rassing for me as the time Trish asked Linda if she was cold as we ate brunch at the
              Goodwin Hotel the morning of Christine and George’s wedding.

              Happy 50th anniversary and best wishes for many, many more. God bless you both.

              Love, Jeff

                                                             W
              Grandmom Dienno’s Sausage Pie
              (serves one or many, depending on how hungry everyone is!)

              I remember eating this often as a kid growing up. Later, in my college years, Grandmom knew I didn’t
              feed myself well at school and would always send me back with at least one sausage pie. I guess my
              Mom also thought I didn’t eat well in the Army either because one time, home from Italy on a trip to
              escort General Donati, an Italian four star general, around the states, she insisted on giving me a
              sausage pie. It turned out to be a godsend as General Donati arrived at our hotel too late for dinner.
              The restaurant was closed and room service wasn’t available. Fortunately for me, I just happened to
              have one of Grandmom’s sausage pies and a bottle of chilled Soave wine. The general was a very happy
              and full camper that night!

              To make your own sausage pie, start with your favorite pizza dough recipe or use a boxed one such as
              Betty Crocker’s. Just make sure the dough is rolled very flat and thin into a large circle.

              Parboil 1 one pound package of sweet Italian sausage for about 20 minutes. Slice the sausage into ¼
              inch rounds and set aside.

              Carefully place the dough onto a lightly oiled pizza pan, making sure it completely covers the pan.
              Beat two eggs, then dip each slice of sausage into the eggs.
              Place the dipped sausage in layers onto one half of the rolled out pizza dough.
              Sprinkle lots and lots of grated mozzarella cheese (at least one 8-ounce package) on top of the sausage.
              Pour remainder of the egg over the top of the sausage and cheese.
              Carefully fold the rest of the pizza dough over the top of the sausage mixture and press the ends
              together.
              Bake at 350º for about one hour or until lightly browned.

              Let stand for one hour before cutting into one-inch slices. Can be served at room temperature or
              slightly warmed. Freezes well. Make sure to enjoy it with a nice cold glass of Soave!
88
Crabcakes                                                                                                  Alexandria,
(4 servings)
                                                                                                              Virginia
Buy fresh lump crab meat if you can find it, and give yourself time to refrigerate the cakes after you
shape them so that they will hold together better when you cook them.

Gently pick over for bits of shell and cartilage:




                                                                                                           G
1 lb              fresh lump crab meat

In a skillet over medium heat, warm:
2 Tbsp             butter or olive oil

When the butter foam has subsided, add:
1 Tbsp           finely diced red bell peppers (optional)
½ cup            diced scallions
1 tsp            minced garlic

Cook, stirring, until the mixture is tender but not browned, about
10 minutes. Set aside. In a large bowl, mix the crab meat with:
1                 egg, lightly beaten
¼                 cup mayonnaise
1 Tbsp            Dijon mustard
                  Salt and ground black pepper to taste
¼ tsp             ground red pepper (optional)
¼ cup             minced fresh parsley, cilantro, or dill
2 Tbsp            fresh bread crumbs, toasted

Add to the sautéed vegetables and blend well.

Place on a plate: 1 to 2 cups bread crumbs, toasted

Shape the crab mixture into 8 small or 4 large cakes and, 1 at a time, coat each of the cakes in the
bread crumbs, pressing lightly on a rack, or on a plate covered with wax paper, and refrigerate for 1 to
2 hours if have the time. When you are ready to cook, heat in a large skillet over medium heat:
¼ cup butter, clarified butter, or oil.
When the fat is hot, add the cakes, 1 at a time; do not crowd—it is fine to cook them in two batches.
Adjust the heat so that the fat is sizzling but not burning the bread crumbs. Rotate the cakes from side
to side once or twice so that they brown evenly before turning them over after about 5 minutes. Cook
until both sides are nicely browned; smaller cakes need a total of 8 to 10 minutes of cooking, larger
ones 12 to 15 minutes. Keep any finished cakes warm in a 300º oven while you complete the cook-
ing. Serve hot with Lemon wedges, a nice seasonal mixed salad and a glass or two of Orvieto wine!




                                                                                                                    89
Burke,     Happy 50th Anniversary to the most wonderful couple I have met in a long, long
           time. October 19th, 1998 your very special daughter and my dear friend Linda
Virginia   suggested I stop by to meet her parents after work. She said she knew we’d just hit it
           off because y’all were Michael Crawford fans after seeing him in Billy several times
           while you were in London (and again many thanks for the program you were so
           sweet to send me). I was eager to meet you after all the great things Linda had told
           me about y’all, but it wasn’t a very good time for me. My beautiful mother Anna




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           Lorraine Minter Froman was slowly passing into the next place and it was as difficult
           to stay away from her as it was to be with her at this point. So I told Linda I would
           just stop by for a few minutes. And there began one of the most special times of my
           life. From the moment I stepped into Linda’s home I felt as if I had entered an oasis
           of serenity, peace, comfort and love. You two were everything she had said and more.
           We talked about Michael and everything else under the sun. I just couldn’t imagine
           tearing myself away from you. I called to check on Mother and ask if I could spend
           some more time with you and felt as if I’d been given the greatest gift of my life when
           my sister Frannie said it was OK to go to dinner with you. We went to Powtomack
           Landing, had a delicious dinner and more wonderful conversation. Something made
           me mention P.E.O. and lo and behold, Louise and I are sisters and Ham is my B.I.L.
           Linda suddenly became not only my dear friend but also my niece. We talked,
           laughed, cried, laughed til we cried and FELT. I knew Mother was with me enjoying
           the evening as much as I was. She was such a charming, gracious, lively and lovely
           lady just as you are, Louise. As all good things must come to an end, this evening
           did, but it gave me the strength to endure Mother’s passing to the next place the very
           next night. I will always treasure that evening and you both. Thank you.

           On a more upbeat note, sharing the beautiful celebration of Christine and George’s
           nuptials last October with y’all was yet another high point in my life. Can’t wait to
           see what you have in store for me in October 2000. ;-) May you have many more
           years to share your beautiful love with each other and with people like me. God
           bless each of you always.

           Love, Suzanne

                                                          W
           Artichoke Dip
           1 can             artichoke hearts, chopped
           1 cup             low-fat mayonnaise (I find it’s not as greasy with the low-fat)
           1 cup             shredded Parmesan cheese [which I buy already done ;-) thus making
                             this recipe my fastest and easiest one to date]
                             Garlic powder to taste

           Mix above ingredients and bake at 400 degrees until bubbly and somewhat brown on top (about 20-
           30 minutes). Great served with any crackers, pita or bagel chips. I think my favorite of everything is
           the bagel chip. Enjoy!!




90
And in memory of my mother born in Texas:
                                                                                                            Burke,
The Texas Sheet Cake                                                                                       Virginia
Cake
Step 1 - Sift together 2 cups sugar, 2 cups flour and 1/4 tsp salt
Step 2 - Boil two sticks of butter, 1 cup of milk and 4 Tbsp of cocoa
Step 3 - Beat 2 eggs




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         Put 1 tsp of baking soda into 1/2 cup buttermilk (use a one cup container because it will rise)
         1 tsp vanilla
         1 1/2 tsp cinnamon
Add steps 1 and 2, then add 3. Bake at 375º for 20 minutes. I usually use an 11 by 14 inch pan, but
it works with a 9 by 12 inch just fine.

ICING
Combine 1 stick butter, 6 tablespoons milk, 4 tablespoons cocoa and bring to a boil. Remove from
heat. Add 1 box of confectioner’s sugar and nuts. [I use pecan pieces and toast them with butter, but
if you prefer other nuts try them by all means. I usually double this part of the recipe because my
family likes a little cake with their icing. Hope you enjoy! Love, Suzanne]




                                                                                                                 91
              Christine and George’s wedding in Hartford, Connecticut brought many people into Mom and Dad’s
Alexandria,   lives including the Ogdens, Valentines, Tracy Lee, Big J and Helen Mihalopoulos and Penny
Virginia      Mihalopoulos and Thomas Tavers.

              To Louise and “Ham,”

              What an inspiring and insightful experience it was for us to reflect upon our acquain-
              tance; we immediately thought of how it has changed and grown into a friendship in




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              the relatively short time we have know each other. From the first time we met, you
              both made it seem as if we had known each other for years.

              Since then, on every occasion, including Thanksgiving with Linda and Dick and at
              Christine and George’s wedding (not to mention on the Internet), that warmth has
              grown; we are grateful for your friendship.

              We searched for some applicable lines to summarize what we feel, and what surely
              you have done together for others throughout your life together. We found these
              words by John Ruskin:

              “It is a good and safe rule to sojourn in every place, as if you meant to spend your life
              there, never omitting an opportunity of doing a kindness, of speaking a true word, or
              of making a friend.”

              These words characterize you for us. The world is a much richer place because of the
              two of you. Thank you for that; and we wish you a very Happy Anniversary.

              Greg and Mapi Ogden

                                        W
              Pasta Al Tonno
              (Serves 4-6)

              12 oz             spaghetti
                                Salt
              1 can (6 oz)      tuna packed in olive oil, drained
              1                 clove garlic peeled and minced
              1 cup             pitted black olives
              1 Tbsp            capers
                                Tabasco sauce

              Bring a large pot of water to a boil and add the salt and the
              spaghetti. Cook until al dente; drain, toss with a little olive
              oil. Reserve a little of the pasta cooking water.
              Combine the drained tuna, garlic, olives, and capers in a
              food processor. Add a few drops of Tabasco sauce and
              reduce to a chunky paste.
              Toss the drained spaghetti and the reserved cooking water
              with the tuna sauce and serve.




92
Pesche All’amaretto                                                                                           Alexandria,
(Serves 8)
                                                                                                                 Virginia
9                 peaches
1                 yolk
2 Tbsp            sugar
1 oz              butter




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7 Tbsp            crushed Amaretti

Cut peaches in half and remove stones. Remove a little flesh from each center of 8 peaches, add to
flesh from remaining peach, and mash with beaten egg yolk, sugar, butter and Amaretti crumbs. Make
into a paste and fill peach cavities. Place in buttered tin or casserole and bake for 1 hour at 350º. Serve
hot or just cooled, with gelato or whipped cream.

BUON APPETITO!




                                          I
To the sweetest couple we have ever met, to the grandparents of our beautiful daugh-                           Columbia,
ter in-law, who came into our lives, we wish you a Happy 50th Anniversary that is
filled with joy, cheer, happiness, and love throughout the golden years. May all of                           Connecticut
your wishes and dreams come true.

Love John and Helen Mihalopoulos

The invitation for Maine still stands!!




                                                                                                                        93
Briar Cliff,   Dear Louise and Harold,

New York       May God continue to bless both of you and may his love continue to radiate from you
               onto others in this life and ever after. The love and warmth you have shared with us
               will be cherished forever in our hearts and in our memories.

               We will always remember how you opened your hearts and welcomed us into your
               family on that first day when we met during George and Christine’s engagement party.




G
               Ever since that day we have felt as though we are part of your family and have remi-
               nisced fondly of our happy times together. We love you both and wish that your next
               fifty years are as wonderful as your last and may your hearts stay young as they are
               forever.

               On the grand stage of life our paths have crossed and our roles are still developing
               and it is with anticipation that we look forward to our next dialogue together. In the
               meantime remember us through our favorite authentic Spanish recipe, “Paella a-la-
               Tom and Penny.”

               Love Always, Penny and Thomas

                                                                W
               The Prologue
               The preparation of this dish is a lot of fun and should be accomplished with the help of family
               members. When you create the following masterpiece dinner try not to skimp on the ingredients.
               The preparation of course is very important and is essential to accomplish the desired taste.
               The wine list: (No deviations please. J) Albariño: Organistrum (From Galicia) or Santa Margarita:
               Pinot Grigio (From Italy) Penny and I have had both of these wines with this dish and they equally
               compliment the dish. We favor the Organistrum because it is from Galicia in España, which makes the
               experience more authentic.

               A difficult to find ingredient: Saffron is difficult to find therefore you should buy or order the Saffron
               in advance. Check out your local gourmet specialty shop.

               An important cooking tool: A large (12 inch diameter) deep saucepan with a cover that can be used for
               baking the Paella in an oven. It is very difficult to find the professional heavy-duty saucepans that are
               used in restaurants for cooking Paellas. They are usually made of heavy-duty calphalon that can be
               used over fire and in the oven for baking. Follow these guidelines if possible: Heavy duty walls (not
               thin). Deep dish pan (3 to 4 inches). Cover (No plastic knobs). Large Diameter (12 inches or better).

               Paella history: Paella is originally from Spain and has many variations depending on what region of
               Spain you eat in. For example there is the meat (chicken) variation that is popular in other Spanish
               regions. This seafood variation is popular in Valencia, a coastal region in southeastern Spain and is
               called La Paella Valenciana because of its namesake. Penny and I are seafood lovers and therefore
               prefer this variation we hope you all enjoy it as much as we do.




94
The Dinner                                                                                              Briar Cliff,
Paella A-La-Tom And Penny
24               large shrimps (peeled and de-veined)
                                                                                                         New York
3 medium         lobster tails (cut into halves)
12 medium        clams
12 medium        mussels
18 medium        scallops




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¼ cup            olive oil
1½               onion, chopped (1 cup)
1                clove garlic minced
1 small          green pepper chopped
1                pimento cut in thin strips
1 lb             fresh peas shelled (1 cup) or frozen
4                tomatoes peeled and sliced (make sure they are peeled)
1                bottle clam juice (8 oz.)
1½               cup chicken stock
1                chicken bouillon cube to make the chicken stock above
                 (eliminate if using canned stock)
½ tsp            course sea salt
¼ tsp            Black pepper or to taste
                 Several stands of saffron
3                lemons

Pour the olive oil into your pan over medium to high heat. When the oil gets hot add the garlic,
onion, green pepper, pimento and rise to the pan and sauté the rice for about 1 minute or until the
rice gets golden brown.
Add the peas, tomatoes, clam juice, chicken stock, salt, black pepper, and saffron into the pan and
bring the mixture to a boil.
Add the lobster tails and the shrimp then cover the pan and place in 350º -degree oven for 30 minutes
or until rice is tender. Scallops, clams and mussels should be added during last 20 minutes of
cooking. Just push them down into the rice.
Serves six family members, each serving should have a lobster tail, four shrimp, two clams, two
mussels, two scallops and finally the rice. Serve with lemon on the side of a glass of Organistrum.
How to cheat: If you can find it buy the Carolina: Saffron Yellow rice mix with seasonings (Made with
real Saffron). Comes in a 5 oz. package. You will need enough packages to fill up 1 ½ cups but if you
can find these packages then you do not have to buy the saffron.




                                                                                                                  95
Briar Cliff,   The Dessert
               Crema Catalana
New York       7                 egg yolks
               500g              fresh heavy cream
               2 tsp             vanilla extract
                                 Lots of sugar
                                 Fresh Raspberries




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               Mash the egg yolks through a strainer in order to break up properly. Add the heavy cream, the vanilla
               extract and the tablespoon of sugar. Cook the mixture in a double broiler (simply bring some water to
               a boil in a large pan and put a small pan with the mixture in the boiling water without letter water get
               into the smaller pan) mixing constantly until it thickens slightly.
               Pour the thickened mixture into individual porcelain dishes (approximately 2.5 cm in height and 7.5
               cm in diameter) and put them in the refrigerator until the mixture is firm (like pudding).
               Remove from the refrigerator one at a time and top with three of four raspberries. Then sprinkle
               generously with white sugar until the surface of the cream and the raspberries are completely covered.
               Now the fun begins. Take out your blowtorch, if you don’t have one go to the nearest tool shop and
               get one, pop it on and regulate the air intake for a blue flame. Apply the flame to the sugar coating
               until it crystallizes and gets slightly browned you may sprinkle more sugar as you apply the flame for
               an evenly browned crystallized crust. Serves 6.

               Before eating make a toast to Penny and Thomas and after dinner call us at 1-914-941-3340.

               Buen Apetito!




96
This is my favorite cheesecake recipe. It hits the spot at almost any occasion. Happy                      Cedar
50th anniversary. All the best and I hope you have a wonderful gathering.
                                                                                                     Rapids, Iowa
Love,

Tracy Lee

                                               W


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Tracy’s Cheesecake
Crust
2 cups           graham cracker crumbs
½ cups           butter or margarine, melted

Filling
3                eggs
2 (8-oz) pkg     Philadelphia cream cheese, softened
1 cup            sugar
¼ tsp            salt
2 tsp            vanilla
3 cups           dairy sour cream

Heat oven to 350º. In medium bowl, combine crust ingredients; press over bottom and sides of
ungreased 10” springform pan. In large bowl, beat eggs. Add cream cheese, sugar, salt and vanilla;
beat until smooth. Add sour cream; blend well. Pour into crust-lined pan.
Bake at 350º 60-70 min or until edges are set. Center will be soft. Cool in pan 5 minutes; remove
sides of pan. Cool completely.




                                                                                                               97
            Happy 50th Anniversary! Steve and I wish you all the best and hope that your next
Manassas,   50 years are as wonderful as the last.
Virginia
            Monique Valentine

                                                          W
            Chicken In Wine



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            A Dorette Turgeon “One-Pan-Does-It-All” Recipe

            Fry 1 package chicken thighs and legs in a pan (electric skillet works well) with butter. Brown on both
            sides. Remove chicken from pan. In same pan, fry 1 small onion (chopped) and 2 cloves minced
            garlic. Meanwhile, melt 3 chicken cubes in 3 cups boiling water. Set aside. Make rue in the pan with
            the onion and garlic by whisking 6 tablespoons of flour with the bouillon mixture which is gradually
            added to the flour, onions and garlic. Stir/whisk constantly making sure the flour does not burn.
            Return chicken to pan and simmer until chicken is cooked. Add 1 cup fresh, sliced mushrooms, ½
            cup white cooking wine and 2 tablespoons fresh chopped parsley 30 minutes before it is done. Serve
            over rice or little new potatoes seasoned with butter and parsley.

                                                          W
            Salmon Loaf
            (serves 4)

            1 lb can         salmon (flaked)
            1 can            cream of celery soup
            1 cup            dry bread crumbs
            ¼ cup            chopped green pepper
            1 tsp            salt
            ½ cup            miracle whip
            1                egg
            ½ cup            chopped onion
            1 Tbsp           lemon juice


            Sauce
            ¼ cup            miracle whip
            ½ cup            sour cream
            ¼ cup            chopped cucumber

            Combine salmon ingredients and press into greased
            8 ½ x 4 ½ inch loaf pan. Bake for 60 minutes at
            350º. Cool and remove.




98
Sauce: Mix sauce ingredients and serve over salmon.
                                                                                                          Manassas,
Tex-Mex Dip
1 16 oz can       refried beans
                                                                                                           Virginia
2 containers      frozen avocado dip
dash              pepper
6 oz can          pitted chopped olives
3 medium          tomatoes – diced




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1 tsp             chili powder
2 Tbsp            lemon juice
1 cup             sour cream
1 pkg             taco seasoning mix
1 cup             diced green onions
8 oz              cheddar cheese

Mix avocado dip, lemon juice and pepper. Mix sour cream, mayonnaise and taco seasoning mix. Layer
on a large platter; refried beans, avocado mixture then sour cream mixture. Sprinkle on top the onions,
olives, tomatoes and cheese. Serve chilled or at room temperature with chips.




                                      I
Other voices from the midwest to the west coast: the Neals, the Stednitzs, Mullers and Fischers all
have comments on Mom and Dad’s 50th….




Congratulations on 50 years – Louise and Ham                                                              Marysville,
Hard to believe we have both passed the 50 years of marriage. It has been great and                       California
we’ve made so many friends along the way. Know you’ll have a great time in Minne-
sota with your family.

Love,

Joan & Mick




                                                                                                                   99
Omaha,      Ham and Louise,

Nebraska    You have watched our family group through the years. Congrats on your 50th wed-
            ding anniversary with many more to come.

            Mike and Deborah Stednitz

                                                             W


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            Deb Stednitz’s Cheese Cake
            CRUST
            Crumble 17 to 19 graham crackers in a bowl.
            Add in ¼ cup sugar and ¼ cup butter and
            Mix together. Press graham cracker mixture in to bottom of a 13x9x2 inch pan.

            FILLING
            2 lb              Philadelphia cream cheese
            6                 eggs, separated
            1 cup             sugar
            2 tsp             vanilla

            Set oven at 350º. Cream cheese well to soften. Add sugar and beat again. Beat egg yolks well, add to
            cheese mixture and mix again. Add vanilla. Beat egg whites stiff but not dry then fold in gently to
            cheese mixture. Pour into graham cracker crust and bake for 40 minutes or until set. Let cool. Set
            oven temperature to 475º and prepare topping.

            TOPPING
            1 pint          sour cream
            ½ cup           sugar
            1 tsp           vanilla
            Combine sour cream, sugar and vanilla. Mix well. Pour over cheese filling. Bake again for 10 minutes.
            Cool to room temperature then place in the refrigerator until ready to eat. Enjoy!




                                                    I
Bellevue,   Dear Tom, Linda, Teri and Trish:
            Thank you so very much for the invitation to share with you something about your parents. We know
Nebraska    it will be a wonderful party. This idea is fantastic and they will relish it the rest of their lives. Have a
            great time.
            John and I always remember Ham and Louise at our Bellevue University dinner parties. They were
            always fun and interesting to be around. I loved hearing all the stories about their activities and how
            much they loved talking about their children and grandchildren. We last saw them at The China Road
            having dinner and they were just the same. Friendly, warm, happy and genuinely good and honest
            people. We are fortunate to know them and be able to call them friends.

            John and Lynn Muller




100
Taco Soup                                                                                             Bellevue,
2 lb              lean ground beef
1 can             diced Rotel tomatoes
                                                                                                      Nebraska
2 cans            pinto beans with jalapeños
1 can             kidney beans
1 large           onion chopped
2 cans            Del Monte Mexican tomatoes




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1 package         Hidden Valley Original salad dressing mix

Brown beef with onion. Add all other ingredients, mix well and simmer about 1 ½ hours. Great with
cornbread.

                                                 W
Perfect Chocolate Cake
1 cup             cocoa (I used Ghiradelli)
2 cups            boiling water
1 cup             butter or oleo, softened
2½ cups           sugar
4                 eggs
1½ tsp            vanilla
2¾                cups all-purpose flour
2 tsp             baking soda
½ tsp             baking powder
½ tsp             salt
Combine cocoa and boiling water, stirring until smooth. Set aside to cool.
Combine butter, sugar, eggs, and vanilla; beat at high speed ‘til light and fluffy.
Combine dry ingredients; add to sugar mixture alternately with coca mixture, beginning and ending
with flour. Do not overbeat.
Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 350º for 25 to 30 minutes or
until toothpick inserted in middle comes out clean. Cool in pans for 10 minutes; remove from pans
and cool layers completely.
Spread the following filling between layers and spread frosting over top and sides of cake. Garnish
with pecans if desired. Serve at once or refrigerate until ready to serve.

FILLING
1 cup            whipping cream
1 tsp            vanilla
¼ cup            powdered sugar
Beat whipping cream and vanilla until foamy; gradually add powdered sugar beating ‘til peaks hold
their shape.

FROSTING
1 6 oz pkg          semisweet chocolate chips
About ½ cup         half-and-half
¾ cup               butter or oleo
2½ cups             powdered sugar
Combine chocolate chips, ½ cup half-and-half, and butter in pan.
Cook over medium heat stirring until chocolate and butter melt.
Remove from heat and add powdered sugar, mixing well.
Set pan in ice and beat until frosting holds its shape and loses its gloss.
If it gets thick, add a few drops of half-and-half.
                                                                                                            101
Bellevue,   Dear Ham & Louise,

Nebraska    Congratulations on your Golden Day! The recipe I have enclosed reminds me of my
            own journey of marriage. When Bill and I were dating, I made this cake for him – of
            course it was his favorite.

            I am a firm believer that the way to a man’s heart is … well you know … food! My
            grandma has even made it for Bill. It was actually her mother’s recipe, who came




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            from Germany.

            Well, now this cake has been named “Promotion Cake,” in our Air Force Family. This
            dessert always accompanies new sets of bars! I thought it most fitting to pass to you.
            It is a cake that celebrates lasting, loving relationships, family memories and the
            special extended “Air Force” family that we have met. God’s Blessings for many more
            anniversaries.

            Love, Janice, Bill and Peter

                                                          W
            Grandma’s Pound Cake Or “Promotion Cake”
            3 sticks         butter
            1 box            powdered sugar
            6                beaten eggs
            4 cups           flour
            1 tsp            vanilla
            1 cup            chopped nuts (pecans or walnuts)

            Preheat oven 350º. Grease a bundt pan. Melt butter and mix with powdered sugar. Secret: amount of
            powdered sugar and flour should be equal, about four cups each. Measure out amounts or draw a line
            inside powdered sugar box before pouring out sugar then fill with flour to that line. Add beaten eggs.
            Gradually add flour, then vanilla and nuts. Bake for 1 hour - no more or less. Enjoy! Serves 1 or
            some.




102
“Blasted” Scallops With Creamy Tomato Sauce                                                                   Bellevue,
Makes 4 servings
                                                                                                              Nebraska
¼ cup (1/2 stick) butter
1                 clove garlic, minced
1                 shallot, minced
1½ cups           chopped tomatoes, canned (drained) 1 pound large sea scallops




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1 tsp             sherry or balsamic vinegar
                  salt and freshly ground pepper to taste
1 tsp             minced fresh tarragon or ½ tsp dried tarragon
1 lb              fresh sea scallops
1 or 2 Tbsp       olive oil
                  minced fresh basil for garnish

You don’t need fat to cook the scallops in this recipe, but the butter gives the tomato sauce a lovely
creaminess; substitute olive oil if you like.
Melt half the butter in a small saucepan; cook the garlic and shallot, stirring occasionally, over medium
heat until softened. Add the tomatoes and cook until they release their juices, about 10 minutes,
stirring occasionally. Stir in the vinegar, salt, pepper, tarragon, and the remaining butter. Cool slightly
and puree in a blender or food processor; keep warm.
Heat a 12-inch nonstick skillet over high heat until smoking. While it heats, place the scallops on a
plate and brush or drizzle them with a little olive oil. Add the scallops, one at a time; turn as they
brown, allowing about 2 minutes per side (they should not cook through). Pour a little sauce onto
each of four plates and top with the scallops and basil.




                                       I
Having her own mom’s recipes for those early holiday meals was the beginning of the
“family, friends and food” legacy that Mom and Dad quickly established and then
continued no matter where in the world they lived. Good food was always shared
with family (either biological or extended) and friends.

Mom is a natural in the kitchen. An intuitive cook, she can open the refrigerator, take
stock and prepare a wonderful meal for 2 or 20. She instinctively knows when to use
cinnamon instead of nutmeg and when just a splash of balsamic vinegar will bring
out the food’s flavors. From day one of her marriage she gave cooking the same
serious consideration as her college education. Naturally, she purchased the first
edition of the Joy of Cooking because it gives the basics from which kitchen wings
can really fly. She now has all three editions of that book along with countless other
cookbooks, gourmet cooking magazines and even recipes downloaded off the
Internet.

Our food tastes have changed over the years, we eat less beef, more grains.
McCormick’s has been overshadowed by oregano straight from Greece. We sometimes
use French honey vinegar on our salads. No matter the ingredients, with both Mom
and Dad in the kitchen, we always eat well at 907 Vannornam Place. A typical sce-

                                                                                                                    103
      nario starts with Mom perusing a cookbook, or getting inspiration for a meal from an
      article in the Omaha World Herald. She mentions to Dad that shrimp on the grill
      might be good that night; he mentions that Baker’s has fresh corn and tomatoes for
      sale and “they’re off” preparing another culinary delight. As the day progresses, he
      prepares the grill and checks the wine and Coor’s Light stock. She looks through a
      cookbook for the perfect side-dish. Later, Trish and Linda stop over or friends pop in
      and join Mom and Dad. Another day comes to an end with friends, family and good




G
      food!

      When visiting, you might get Mom’s Mexican Breakfast Casserole for Sunday brunch.
      Later you could luck into her Bouncing Brown Betty served warm with ice cream on
      top. If it’s winter weather, you could get vegetable soup to warm your tummy. If it’s
      springtime, you might have a strawberry risotto that Mom discovered while flipping
      through a gourmet-cooking magazine. If you’re fortunate, you’ll visit over the holi-
      days when Mom makes the Winter Salad with Ripe Pears that she downloaded off the
      Internet a couple of years ago. If you stay through the New Year you’ll eat Black Eyed
      Peas too. (No one is allowed to be part of the Hamilton Clan unless they eat Black
      Eyed Peas for luck on New Year’s Day.) With all that I mind, here are a few extra
      recipes – the first one being a “quickie” using pasta leftovers that Mom e-mailed to
      Linda.

                                                    W
      Mom’s Leftover Pasta
      Did a baked pasta dish last night using left over pasta. Just snipped it into a casserole sprayed with
      Pam and poured some bottled tomato and basil sauce over then covered with a mixture of Mozzarella
      and Parmesan (bought at store already mixed and grated). Then another layer of all ingredients. Bake
      at 350º for about 30 minutes. Served with salad. It was yummy.

                                                    W
      Mexican Breakfast Casserole
      Preheat oven to 350º
      9 eggs, beaten
      4 Tbsp chopped onion
      1 cup shredded cheddar or Jack cheese
      1 cup buttermilk
      1 cup diced ham (or use sausage, cooked and drained)
      5 corn tortillas – cut into quarters
      Jalapeño peppers

      Use a 12 x 8 inch greased (Pammed) baking dish. Line
      bottom with tortillas.
      In a bowl add the beaten eggs and buttermilk and beat
      again. Add cheese, ham, onion, Jalapeños, mix thor-
      oughly. Pour over tortillas. Bake 35 – 40 minutes until
      firm.




104
Bouncing Brown Betty
2 cans pie-sliced apples
cinnamon
2 cups brown sugar
1 ½ cup flour
½ cup butter




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Place apples in a 2 quart dish glass baking pan. Sprinkle with cinnamon. Mix brown sugar, flour and
butter until crumbly. Dot over apples. Bake at 375º for 30 to 40 minutes or until crisp.

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Tomato-garlic Vegetable Soup
8 cups chicken broth
3 medium potatoes, peeled and cubed
3 medium carrots, sliced
2 stalks celery, sliced
1 medium onion, chopped
1 cup sliced cauliflowerets
1 9 oz package frozen cut green beans
1 15 oz can great northern beans, drained
1 cup sliced zucchini
1 6 oz can tomato paste
½ cup grated Parmesan cheese
1/3 cup snipped parsley
2 tsp dried basil, crushed
½ tsp garlic powder
2 Tbsp olive oil

In large kettle or Dutch oven, combine chicken broth, potatoes, carrots, celery, onion, cauliflower,
green beans, 2 tsp salt and ¼ tsp pepper. Bring to boil. Reduce heat, cover and simmer for 10 minutes.
Add great northern beans and zucchini; simmer for 10 to 15 minutes longer or until vegetables are
tender.
Meanwhile, thoroughly combine tomato paste, Parmesan cheese, parsley, basil and garlic powder. Stir
in olive oil, 1 tablespoon at a time. Stir tomato mixture into soup. Makes 10 to 12 side dish servings.




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G     Risotto Alle Fragole
      This is one of the risotti of the nuova cucina (new Italian cooking), and a favorite of the young
      adventurous chefs in Italy. The strawberries produce a surprisingly savory dish; like fruit vinegar, they
      add a hit of flavor but no sweetness. This is a perfect springtime first course. Follow with grilled
      salmon steaks and lightly steamed asparagus.

      BRODO
      5 cups            Basic Broth (approximately)

      SOFFRITTO
      3 Tbsp            unsalted butter
      1/3 cup           finely minced onion
      ½ cup             diced strawberries, washed, hulls and stems removed
      ¼ cup             sweet Marsala wine

      RISO
      1 ½ cups          Arborio rice

      CONDIMENTI
      1 Tbsp            unsalted butter
      2 Tbsp            grated Parmesan cheese

      BRODO
      Bring the broth to a steady simmer in a saucepan on top of the stove.

      SOFFRITTO
      Heat the butter in a heavy 4-quart casserole over moderate heat. Add the onion and sauté for 1 or 2
      minutes, until it begins to soften, being careful not to brown it. Add the strawberries and continue
      cooking until they begin to lose their red color and give up their juices. Ad the Marsala and cook
      until the liquid in the pot is reduced to 1 tablespoon.

      RISO
       Add the rice to the soffritto; using a wooden spoon, stir for 1 minute, making sure all the grains are
      well coated. Begin to add the simmering broth, ½ cup at a time, stirring frequently. Wait until each
      addition is almost completely absorbed before adding the next ½ cup, reserving about ¼ cup to add at
      the end. Stir frequently to prevent sticking.

      CONDIMENTI
      After approximately 18 minutes, when the rice is tender but still firm, add the reserved broth and the
      condimenti – butter and Parmesan – and stir vigorously to combine with the rice. Serve immediately.
      Serves 4 to 6.


106
Winter Salad With Ripe Pears And Toasted Pecans
3 Tbsp            red wine vinegar
2 tsp             Dijon mustard
½ tsp             salt
½ tsp             coarsely ground pepper
1/3 cup           olive oil
3                 medium, ripe pears, peeled, cored and cut into 16 wedges each




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2                 small heads radicchio (7 oz each) torn into large pieces
2                 small heads Belgian endive, separated into leaves
2                 bunches arugula (about 4 oz each)
½ cup             toasted pecans, coarsely chopped

In very large bowl, with wire whisk or fork, mix vinegar, mustard, salt and pepper. Gradually whisk in
olive oil until blended. Add pear wedges; toss to coat pears with dressing.
With vegetable peeler, shave 1 cup loosely packed shavings from wedge of Parmesan cheese; set aside.
Add radicchio, endive and arugula to bowl with pears; toss to coat evenly. Serve salad topped with
Parmesan shavings and pecans.




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Black-eyed Peas With Greens
If time does not allow this recipe on New Year’s Day, buy frozen or canned black-eyed peas! Just make
sure you eat some!
1 ½ cups           black-eyed peas, soaked overnight
1 lb               Swiss chard or spinach leaves
                   olive oil to drizzle
2 Tbsp             freshly squeezed lemon juice
                   salt and freshly ground pepper to taste
                   chopped fresh parsley, to garnish

Place the beans in a medium-sized saucepan and cover with water. Bring to a boil, then drain and rinse
the beans.
Return the beans to the saucepan and cover with fresh water. Bring to a boil again and simmer for 25
to 30 minutes or until the beans are almost tender, adding a little extra water during cooking if
necessary to keep the beans covered.
Shred the greens and stir into the beans and cook for a further 3 to 4 minutes, or until the greens have
softened. Drain well and turn into a serving dish. Drizzle over the olive oil and lemon juice. Season
with salt and freshly ground pepper. Serve warm garnished with chopped fresh parsley.


                                                                                                           107
            Finally, what are friends and food without prayer? In closing … the words of Father Scott, beloved
Bellevue,   minister to Mom and Dad
Nebraska    Dear Tom, Linda, Teri and Trish,

            Thank you for inviting me to contribute a recipe and few words to the family recipe
            book you are putting together to present to Ham and Louise at their 50th Anniversary
            celebration.




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            It is a blessing to have Ham and Louise as personal friends and as longtime valued
            and beloved members of our Body of Christ, The Episcopal Church of the Holy Spirit
            in Bellevue, Nebraska. Their love for Our Lord shows itself everyday in their
            devotion to each other, as well as in their selfless giving to help others and their

            church. Their loving care for each other recently when each had special medical
            needs was a powerful witness to many of us of the devotion and tender love

            freely given in holy matrimony and friendship.       Each of them also witness regularly
            to their love for God in the care of our altar and proclamation of The Word of God in
            worship.

            As personal friends, I will always deeply appreciate the fact that they not only tolerate
            my endless dumb puns, but they share their own wonderful jokes and sense of
            humor regularly with me. We say, the couple that prays together, stays together,
            which is so true in their case. We can also in their case say, that the couple that
            laughs and plays together, stays together!


            I pray God’s continued blessing upon Ham and Louise.
            Our Lord loves them very much!
            Our Lord loves us all very much in letting us spend a part of our earthly
            pilgrimage with them!

            I am Yours in the Love of Our Lord,

            Bob Scott +
            Fifth Rector – The Episcopal Church of the Holy Spirit – Bellevue, NE

                                                          W
            Chicken And Rice
            Recipe that I often bring to potlucks!

            1 can             condensed cream of mushroom soup
            1½ cups           milk
            ¾ cup             uncooked rice
            1 can (4 oz)      mushroom stems and pieces
            1 envelope        dry soup mix
            ½                 chicken cut up or 5 chicken thighs or 4 chicken breast halves
            ¼                 cup water

            Heat oven to 350º. Blend soup and milk, but save ½ the dry onion soup mix to be sprinkled on top
            later. Stir together the soup mixture, rice, mushrooms (including liquid) and ¼ cup water. You can
            blend all this in an ungreased 11 X 9 X 2 inch baking dish that has a cover. Arrange chicken mostly
            submerged and distributed evenly. Now sprinkle with remaining dry onion soup mixture. Bake one
            hour covered and 15 minutes uncovered. (Left-overs warm up easily.)
108
Well, there you have it.
Your legacy of family, friends and food spanning the globe over the last 50 years.
Life’s seasonings cooked up in true Ham and Louise style.

We have to wonder how did you do it? How did you last through all the years? What
kept you together through the moves, the blizzards, the kid’s skin rashes and trips to




                                                                                         G
emergency rooms? When asked, both of you said that you found your best friend
and got married. We know it’s not that easy, but you have made it seem so.

We think you deserve a big thank you for that … something like, we don’t know,
maybe a cruise to Alaska?!

OK – so we lied about not getting you anything for your anniversary. Did you really
think we wouldn’t honor your 50th ?

We love you, Mom and Dad.

Happy Anniversary !

Tom, Linda, Teri and Trish




                                                                                         109
Photo Index          Front Cover   Mom and Dad on their wedding day in Fayetteville, Arkansas.

                     Page 3        Mom as a young woman.
The First 50 Years                 Dad, five years old, in his first pair of long pants.

                     Page 4        School photos of Mary Pence (soon to be Mary Mann) and Mom’s brother, Bill Mann.

                     Page 8        Mom’s parents, grandmother and aunts at the house in Jones Prairie, Texas.
                                   Lower level: Horace Mann (Granddaddy) Ethel Mann (Ma) Great Grandma Atkinson and Aunt




G
                                   Susie.
                                   Upper level: unidentified woman and Uncle Burnett.

                     Page 11       Granddaddy Mann, Mom (3rd from left) and unidentified persons on a riverbank.

                     Page 12       Dad with his sister, Helen.
                                   Dad with his father, Joel Lee Hamilton.
                                   Dad (on the right) in “pinks and greens.” Mom thought they were so cute.

                     Page 14       Mom’s brother, Donald Mann, and parents are sitting on the front porch steps in Jones Prairie. Note
                                   Uncle Burnett sitting in the rocker on the right side of the photo. Looks like he is petting a dog.

                     Page 16       The Hamilton Family Christmas card in 1951. Tom was an adorable “Christmas Cover Child.”

                     Page 19       The Tanker Crew. Standing from the left: Capt. Gordon B. Nyhous, 1st Lt. Harold T. Hamilton, 1st Lt.
                                   James A. Bennett, 1st Lt. Harry A. Sjolin. Kneeling from the left: A1C Raymond W. Lane, A2C
                                   Joseph E. Bamineau, A3C Anthony Alvarado and Everett V. Albin.

                     Page 20       Linda on Santa’s lap.

                     Page 23       1956 photos of Barbara Baldwin’s son’s 4th birthday party. Linda is in the blue and white dress; Tom
                                   is in a dark shirt to the right. Mom is in the background by the kitchen door in the top photo.

                     Page 25       Circa 1953 - Linda, Dad, Tom and Mom on the steps of their house in Bergstrom Air Force Base,
                                   Texas. Look at the smiles!

                     Page 27       1992 - Teri being sworn in to the Army by Dad and then being pinned on by Mom at the Church of
                                   the Holy Spirit in Bellevue, Nebraska.

                     Page 29       Circa 1960 - two little girls in two little red jackets at Walker AFB in Roswell, New Mexico. Teri and
                                   Trish look like they had just heard about aliens landing at Roswell!

                     Page 30       Circa 1962 - Trish, Teri and Tom in the backyard of the house at Walker. Linda must be inside
                                   washing her hands after eating watermelon!
                                   A Thanksgiving dinner at Walker. Seated at the table are Teri, Mom, Trish and Linda.
                                   Trish and Linda all dressed and walking to church.
                                   Linda, Trish, Mom, Teri and Tom in the living room of the house at Walker AFB.

                     Page 31       Teri, in the summer of 1964 with our dog, Candy. (Named Candy because when the four kids were
                                   trying to pick out “their” dog, they had their faces pressed up to the fence. The man with the
                                   puppies said they all looked like “kids at a candy store.” Candy was a good dog even if he did fight
                                   with Trish for space in the front seat.
                                   Trish in the summer of 1964, hanging on a car with her mouth WIDE open. She did that a lot in
                                   those days for still cameras and video both.

                     Page 32       June 1964 – Tom, Linda, Trish and Teri all dressed for Easter Sunday church. In those days Linda
                                   was taller than Tom!
                                   Mom and Dad sitting in the driveway of the house in Montgomery ... much like they were the night
                                   Bart Starr’s dad visited them!

                     Page 33       Trish delivering the first of many good solid pitches. This one with a snowball rather than a softball.
                                   Tom delivering papers.
110
Page 34   Mom in 1966 with hat and gloves on at a Grand Forks OWC function. Audrey Hepburn, eat your
          heart out!
                                                                                                                    Photo Index
Page 39   Mom and Dad in the backyard of the house in North Little Rock.                                            The First 50 Years
Page 40   Dad congratulating Tom and Lyn (Nyhous) Smith on their marriage.
          Linda (2nd from right) hoping to catch Lyn’s bouquet.

Page 41   Tom in a flight suit in the academy days.




                                                                                                                     G
          Linda’s senior high school photo.

Page 42   The entire family in the spring of 1971.

Page 47   Mom in the kitchen of the house on Turner Circle. Wonder if hearing about Herbie Cherrier stuffing
          the ballot box in his favor made her laugh?

Page 48   Dad celebrating his promotion to Colonel with a new Spanish bar.

Page 51   Christine (little blue doggie) and Arnie (little black doggie) in front of a couch in Mom and Dad’s
          house in Mildenhall.
          George Mihalopoulos and Christine Lee Mihalopoulos in the back of a limo on their wedding day,
          October 10, 1999.

Page 52   Christine’s cat, CoCo, sitting by a little Christmas tree in Colorado. She’s patiently waiting for some
          Christmas Pasta.

Page 53   Crumbs. It’s Joyce Turner and Christine in Mom and Dad’s yard at Mildenhall.

Page 55   Dragontooth at the desk. Looks like he’s preparing for Ambassador Annenberg’s visit.

Page 57   Christine, Mom, Trish, Teri and Dad in the living room of the house at Mildenhall. Note the clock in
          the background – it is the one Mom bought as they were leaving Spain!

Page 58   Trish giving Christine her first taste of a pair of headphones.

Page 59   Marge Winn Boileson in the appropriate attire for an occasion at RAF Mildenhall.
          Bob Winn – a true SAC supporter!

Page 60   Mom and Dad all dressed up for Christmas and one of their famous O’Club Holiday Brunches at the
          RAF Mildenhall O’Club.

Page 61   The Poppa and little Christine.

Page 62   Dick Lee and Christine in Isleham, England – 1973.
          Dick Lee in Greece – 1997.

Page 63   One of Teri’s high school photos in Minot.
          One of Trish’s high school photos in Minot.
          Teri and Trish about to leave for Teri’s graduation from Magic City High School.

Page 64   Mom and Dad with Tom and Anita Schaeffer.

Page 67   Mom at the Foreign Service Institute, Washington DC.
          Dad at the Foreign Service Institute, Washington DC.

Page 68   Trish in Bolivia, scoffing at having to be rescued out of the jungle via a helicopter.

Page 69   Mom in Bolivia.
          Dad in Bolivia.

Page 70   Dad with Walter Andrade, in Bolivia.

Page 71   Joel Duquette as a very young boy.
          Joel and Teri – wrapped up together in Ramstein, Germany circa 1997.
                                                                                                                                  111
                                  Mom and Dad at Eppley Airport in Omaha after their 34th anniversary celebration.
Photo Index          Page 73
                                  Linda, Teri, Trish and Tom at a family reunion in Bellevue, Nebraska circa 1984.

The First 50 Years   Page 76      Family photo with Teri, Tom, Dad, Mom, Laurie, Jennifer, Christine and Jennifer’s dog Muffin.

                     Page 77      Jennifer Moffett as a little girl.

                     Page 79      Laurie on a rock perch.
                                  Tom on a rock perch.




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                     Page 80      Jennifer and Baby Whitney.
                                  Mom and Dad with Baby Erin.

                     Page 81      Erin, Jennifer, Whitney and Nhala.

                     Page 82      Dad and Mom in Peniscola, Spain. Don’t know if this was taken before or after the garlic shrimp
                                  episode!
                                  The kitchen at 907 Vannornam with Whitney, Jennifer, Mom, Linda B. and Teri.

                     Page 83      Trish and Linda B. in the Nebraska kitchen.

                     Page 85      Dad – king of the remote control!
                                  Mom in the den – sexy legs!

                     Page 86      Mom and Dad about to leave the American Sector in Berlin.
                                  Checkpoint Charlie, Berlin.

                     Page 87      Joel and Christine behind barbed wire during the trip to Berlin.
                                  Some of the beautiful German flowers that Mom and Dad saw on their trips to Europe.

                     Page 89      Mom and Jeff Dienno at Christine and George’s engagement party May 1999.

                     Page 91      Mom and Suzanne Froman at George and Christine’s wedding October 10, 1999.

                     Page 92      Greg and Mapi Ogden at Dick and Linda Lee’s for Thanksgiving Dinner with Mom and Dad –
                                  November 1998.

                     Page 93      Mom and John “Big J” Mihalopoulos at George and Christine’s engagement party.
                                  Mom, Helen Mihalopoulos and Linda at George and Christine’s engagement party.

                     Page 96      Penny Mihalopoulos and her fiancé, Thomas Tavar, at George and Christine’s wedding.

                     Page 97      Joel and Tracy Lee at George and Christine’s wedding.
                                  Linda B., Teri and Trish in a holiday mood at Mom and Dad’s house!

                     Page 98      Steve and Monique Valentine at Christine and George’s wedding, October 1999.

                     Page 99      Linda and Christine at Christine’s wedding. Look at Mom and Dad in the background – what an
                                  adoring look she’s giving him!

                     Page 101     Circa 1997 - Mom and Dad at Dad’s retirement luncheon from Bellevue University.

                     Page 102     The cake from Mom and Dad’s 34th wedding anniversary.

                     Page 104     Dad and Teri with a turkey.

                     Page 105     Trish and Mom with the kitchen plunger.

                     Page 106     November 1998 - Mom and Dad enjoying a Starbucks while sitting on the boardwalk at the
                                  Potomac River.

                     Page 107     Circa 1993 - Mom and Dad – dressed for the holidays and in front of a nice warm fire!

                     Page 109     Dad, Trish, Teri, Mom, Linda and Tom in 1999 at Christine’s wedding.

                     Back Cover   Mom and Dad – October 10, 1999 – cruising into the next 50 years!
112
Hors D’oeuvres And First Courses                                                                                                                              Recipe Index
Artichoke Dip a la Carolyn Nelson ....................................................................................................... 78
Artichoke Dip a la Suzanne .................................................................................................................. 90
Chile Con Queso .................................................................................................................................. 66
Garlic Cheese Balls ............................................................................................................................... 13
Jenn’s Guacamole ................................................................................................................................. 77
Hot Spinach and Artichoke Dip ............................................................................................................ 12




                                                                                                                                                               G
Sausage Balls ........................................................................................................................................ 24
Sherried Chicken Livers ....................................................................................................................... 69
Tex-Mex Dip ........................................................................................................................................ 99
Tortilla Roll-Ups ................................................................................................................................... 17


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Main Courses
Meat And Poultry
Aunt Susie’s Meatloaf .............................................................................................................................. 6
Beef with Peppers ................................................................................................................................. 25
Beef Stroganoff ..................................................................................................................................... 36
Chicken and Rice ................................................................................................................................. 13
Chicken Artichoke Casserole ................................................................................................................ 49
Chicken in Wine .................................................................................................................................. 98
Divine Chicken .................................................................................................................................... 76
Father Scott’s Chicken and Rice .......................................................................................................... 108
Filet Mignons ....................................................................................................................................... 23
Lamb Kabobs ....................................................................................................................................... 31
Sweet and Sour Meat Balls .................................................................................................................... 36
The King Ranch Chicken Casserole ...................................................................................................... 79

Seafood
Aunt Susie’s Salmon Cakes ..................................................................................................................... 7
Barbara’s Baked Filet of Fish ................................................................................................................... 9
“Blasted” Scallops with Creamy Tomato Sauce .................................................................................... 103
Crab Cakes .......................................................................................................................................... 89
Deep Fried Filets .................................................................................................................................. 39
Garlic Shrimp ....................................................................................................................................... 82
Paella a la Tom and Penny .................................................................................................................... 95
Salmon Loaf ......................................................................................................................................... 98
Shrimp Dish ......................................................................................................................................... 11

Pasta/Pizza
Fettucine with Mushroom-Gorgonzola Sauce ........................................................................................ 52
Friday Night Spaghetti ......................................................................................................................... 35
Macaroni and Cheese ........................................................................................................................... 19
Lasagna ................................................................................................................................................ 36
Mom’s Leftover Pasta .......................................................................................................................... 104
Mushroom Risotto ................................................................................................................................ 62
Pasta Al Tonno ..................................................................................................................................... 92
Risotto Alle Fragole (Strawberries) ...................................................................................................... 106
Sausage Pie .......................................................................................................................................... 88
Spinach Lasagna ................................................................................................................................... 28
Veggies and Pasta ................................................................................................................................. 14                 113
Recipe Index Soups And Stews
               Chili Blanca ............................................................................................................................................ 5
               Gail’s Bean Soup ................................................................................................................................... 34
               Gazpacho ............................................................................................................................................. 50
               Grandma’s Chili .................................................................................................................................... 71
               Taco Soup Colorado Style a la Barbara Nelson ...................................................................................... 78
               Taco Soup Nebraska Style a la Lynn Muller ......................................................................................... 101




G
               Tomato-Garlic Vegetable Soup ............................................................................................................ 105


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               Side Dishes And Salads
               Aunt Susie’s Pea Salad ............................................................................................................................. 7
               Black-Eyed Peas With Greens ............................................................................................................. 107
               Broccoli At Its Best Salad ..................................................................................................................... 84
               Cabbage Crunch .................................................................................................................................. 11
               Cauliflower Baked With Tomatoes and Feta Cheese .............................................................................. 32
               Calico Bean Casserole ........................................................................................................................... 87
               Chicken Fajita Salad ............................................................................................................................. 59
               Chilies Rellenos .................................................................................................................................... 29
               Cole Slaw and Dressing ........................................................................................................................ 35
               Copper Penny Salad ............................................................................................................................. 42
               Cranberry Sauce ................................................................................................................................... 15
               Creamy Blue Cheese Dressing .............................................................................................................. 24
               Emily Neel’s Squash Casserole .............................................................................................................. 45
               Fred’s Portuguese Beans ........................................................................................................................ 21
               Fried Green Tomatoes .......................................................................................................................... 38
               Frosty Pink Salad ................................................................................................................................. 70
               Fruit Salad Sauce .................................................................................................................................. 15
               Garlic Roasted Potatoes ........................................................................................................................ 32
               Giblet Gravy ......................................................................................................................................... 15
               Hushpuppies ........................................................................................................................................ 39
               Ma’s Dressing ....................................................................................................................................... 15
               Mandarin Orange Salad ........................................................................................................................ 25
               Pink Cloud Salad ................................................................................................................................. 70
               Quick Spiced Peaches .......................................................................................................................... 55
               Red Beans and Rice a la Bobbi and Bev ................................................................................................. 85
               Red Beans and Rice a la Nancy Folske .................................................................................................. 86
               Refrigerator Mashed Potatoes ................................................................................................................ 68
               Roquefort Dressing a la Louise .............................................................................................................. 24
               Winter Salad With Ripe Pears And Toasted Pecans .............................................................................. 107
               Zucchini and Tomato Torta ................................................................................................................... 38


                                                                                           W
               Breakfast And Brunch
               Beignets ............................................................................................................................................... 44
               Mexican Breakfast Casserole ............................................................................................................... 104
               Orange Breakfast Scones ....................................................................................................................... 65
               San Francisco Sour Dough Bread .......................................................................................................... 75
               Tavern Bread ........................................................................................................................................ 79
114
Desserts                                                                                                                                                   Recipe Index
Almost Mrs. Field’s ............................................................................................................................... 56
Ambassador Cheese Cake ..................................................................................................................... 61
Aunt Susie’s Easy Peach Cobbler ............................................................................................................. 7
Aunt Susie’s Quick Pineapple Cake ......................................................................................................... 8
Banana Cake ........................................................................................................................................ 46
Barbara’s Lemon Cheese Bars .................................................................................................................. 9




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Bouncing Brown Betty ........................................................................................................................ 105
Candy Cane Cookies ............................................................................................................................ 27
Cherry Blossom Dessert ........................................................................................................................ 29
Crema Catalana .................................................................................................................................... 96
Deb Stednitz’s Cheesecake .................................................................................................................. 100
Erin’s Pleasing Pumpkin Pie .................................................................................................................. 81
Fruit Cake Cookies .............................................................................................................................. 41
Fudge Nut Bars .................................................................................................................................... 18
Grandma’s Pound Cake or “Promotion Cake” ...................................................................................... 102
Lacy Oatmeal Cookies .......................................................................................................................... 49
Lemon Cake with Powdered Sugar and Lemon Juice Icing .................................................................... 13
Mom’s Apple Pie ................................................................................................................................... 21
Mom’s Pecan Pie ................................................................................................................................... 21
Orange Slice Cake ................................................................................................................................ 16
Perfect Chocolate Cake ....................................................................................................................... 101
Pesche All’Amaretto .............................................................................................................................. 93
Pistachio Thumbprints ........................................................................................................................... 9
Strawberry Cake ................................................................................................................................... 46
Texas Pecan Pie .................................................................................................................................... 54
Texas Sheet Cake .................................................................................................................................. 91
Tracy’s Cheesecake ............................................................................................................................... 97
Whiskey Cake ...................................................................................................................................... 82
Whitney’s Devilish Marshmallow Cookies ............................................................................................. 80


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Beverages
Hot Buttered Rum ................................................................................................................................ 74


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Miscellaneous
Ham’s Own Cole Slaw and Kidney Bean Salad Dressing ........................................................................ 35
Happy Marriage Recipe ........................................................................................................................ 83
How to Eat Watermelon ....................................................................................................................... 30
Kitchen Prayer ...................................................................................................................................... 83
Marinade for Flank Steak ...................................................................................................................... 23
Herbie’s Ballot Stuffin’Barbecue Sauce ................................................................................................... 47




                                                                                                                                                                    115
... And on to the
 Next 50 Years!

				
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