,"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.
