Newspaper Archive of
The Perkins Journal
Perkins, Oklahoma
October 16, 2003     The Perkins Journal
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October 16, 2003

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,"PERKINS JOURNAL Thursday, October 16, 2003-BI Food Spirit Union Local 672 gh Prairie covered dish dinner held t consist of of things. friends gathered seem to be the of our add to special i What is Christmas house? autumn without festivities at the And what about potluck din- community can probably attending at least culinary free-for- . You know, that feature meatloaf, chicken and fried chicken. a't forget the salads macaroni, pea. Fill and come back for all wonderful. Prairie School has such an event for nearly 60 years. follows the High Union Local g and officer President Emil been a part of that and rural commu- of his life. Kastl schoolhouse Fairgrounds Road Farmer's Union meetings since the l August only eon- monlbers at tha, said. Arid he s was one of those always been very the Farmer's Union, state secretary from He has also held of both county and since 1986. Kastl said a lot of change in Ruth Wells Wilcoxson, Delores Peterman, Harry Peterman, Reba Burton, and Pauline Kastl enjoying each others company. how the rural community has used the High Prairie School building. "There were a lot more farm- ers then, when we first started meeting," Kastl said. "Now our members are more urban." That change in culture has led to less use of the building and less community gatherings such as the potluck dinner, he said. "We used to hold monthly meetings at the school, except in July and August when it was too hot," Kastl said. "The Farmer's Union is respon- sible for the existence of the Stillwater Farmer's Union Ooop- erative and the original Co-op in Perkins. That first Perkins Co-op merged with what was left of the Stillwater Farmer's Union Co-op about 25 years ago and became Cimarron Valley Co-op." Kastl said the group was very active in more aspects of rural life than insurance. He reminisces, "I wish we could have big crowds like we once did, but now people just a different kind of community gatherings associated with the group. "In the early days of Farmer's Union, we were mostly involved with assisting farmers," Kastl said. "We established eleva- tors, service stations, propane distributors, and mostly cotton gins. Even so, this dinner, held on Saturday, Oct. 1 l, served up goodies like meatloaf, barbecue beef, deviled eggs, and Chiffon pie. Ruth Wells Wilcoxson, another original founding member of the Farmer's Unions Local 672 group, said she enjoys the sense of community that comes from The High Prairie school northeast of Perkins has served as a community center for over a century. Recently members of Farmers Union Local 672 met for a pot luck dinner. Journal Photos by David Sasser Florence Wall, Emil Kastl, and Ephraim Wall sample the dishes at the High Praire pot luck dinner. games or Scrabble, and some- times we just visit," she said. "We are all just neighbors." W'dcoxson also pointed out that the High Prairie School building has been kept in good condition over the years. The building and its location has long been tied to the rural community. !897. It was located just South of the School now sits was  tO existing school building, where the school district on Oct. 27., Glenwood Cemetery is now located. That building, called the Kirk Schoolhouse, was destroyed by a tornado in 1893. It was replaced by another log cabin, which burned in 1896. That plot of land was donated to the cem- 1900, Since then the building has served not only as a school and Farmer's Union meeting place, but as a voting precinct, the locale for numerous parties, receptions, classes, and conntless covered dish dinners. f Sasser Economist of October, is undoubtedly famous member of family. But, there pumpkin than a relied on pumpkins before colonists It didn't take become diet as be used in dishes. They may cakes, cook- cream, pies, soups, many other pumpkins biggest may !he the best.Smaller contain less water, waste. After pumpkin will at room tem- months if one cup of pumpkin per s One easy way to 1 PUmpkin for use pumpkin in Place Side down, on a bake at 325F until fork tender (approximately 45 min., depending on the size of the pumpkin). When cool, scoop out the pumpkin pulp and mash it or run it through a food processor. Use canned or fresh pumpkin pulp in one of these favorite reci- pes for a tasty fall dessert. Traditional Pumpkin Pie Serves 6-8 Preheat oven to 425F 2 eggs, slightly beaten 16 oz. can or 1 3/4c cooked, mashed pumpkin 314 c. granulated sugar 112 t. salt 1 t. cinnamon 1/2 t. ground ginger 1/4 t. ground cloves 1 1/2c. (12 fl. oz. can) evap- orated milk, such as Milnot, Pet, Carnation "ns - An October Favorite 1 (9") unbaked pie crust Combine the filling ingredi- ents in the order given; pour into unbaked pie crust; bake in preheated 425F oven for 15 minutes. Reduce temperature to 350F and bake an additional 40-50 minutes or until a knife inserted in the center comes out clean. Cool. Garnish with whipped cream or topping. Just imagine the wonderful aroma which will come from your oven while the pie is baking! Pumpkin Ice Cream Pie Serves 6-8 1/2 t. ginger 1 qt. vanilla ice cream 1 (9") graham cracker crust Combine pumpkin, brown sugar, salt and spices. Soften ice cream and combine with pumpkin mixture. Pour into graham cracker crust. Freeze. Served with whipped cream or topping. Note: A traditional crust or a crumb crust made with Ginger- snaps may be used instead of the graham cracker crust. For a serving variation, line the bottom of an 8" square pan with graham cracker or ginger- snap crumbs. Pour the ice cream mixture over crumbs. Sprinkle 1/2 c. of crumbs over the top and freeze. Cut into squares for serving. Pumpkin Cream Cheese Roll 10-12 servings Preheat oven to 375F floured 15"x 10"xl"jellyroll pan, 1 c. cooked pumpkin 112 c. brown sugar 1/2 t. salt 1/4 t. nutmeg 114 t. cinnamon Cake 3 eggs 1 c. sugar 213 c. pumpkin, canned or cooked and mashed 1 t. lemon juice 314 c all-purpose flour 1 t. baking powder 112 t. salt 2 T. ground cinnamon 1 t. ground ginger 1 t. ground nutmeg. 1 c finely chopped pecans 114 c. powdered sugar (for coating towel) Beat eggs at high speed for 5 minutes or until pale yellow; gradually beat in sugar. Stir in pumpkin and lemon juice. Combine flour, baking powder, salt, cinnamon, ginger, and nutmeg; fold into pumpkin mix- ture. Pour batter into greased and spreading evenly; sprinkle with nuts. Bake at 375F for 15 min. or until top springs back when lightly touched. Sprinkle powdered sugar on a smooth tea towel. Loosen edges of cake, and immediately invert cake onto towel. Roll up cake in towel, beginning with narrow edge. Cool cake completely. Filling:  2 (8 oz.) pkg. cream chees softened 1 c. powdered sugar , i 112 t. vanilla :' Combine all ingredients. Beat. a medium speed until smooth and creamy. Gently unroll cake; spread with filling to within 1/2 " of edges. Re-roll cake (this time, not in the towel!); chill. Store in the refrigerator. Slice to serve. I hope you enjoy trying one or more of these favorite pumpkin recipes. Next month we will sharing "Gifts from the Kitchen,' ideas. If you are willing to share one of your favorite recipes, mai l it to Favorite Recipes, P. O. BoX 452, Perkins, OK 74059. Virginia Sasser taught family and consumer sciences at Per kins-Tryon High School for 25 years, and was state advisor for FHA/FCCLA with Oklahoma CareerTech.