Fair is over at least for most except those that will be attending the state fair this week. For the rest of the young people, it will be getting ready for school. Most of the college students have already moved in. I was a bit astounded when I heard the other day how much a family spends to prepare for another year of school. New clothes, tablets, pencils, school fees for sports, perhaps a new backpack to carry their books in, and the list goes on. Way back when we may have gotten a new set of clothes which consisted for me two dresses and a pair of shoes. I wore the same dress for three days and a different one on Thursday and Friday. Our lunch bag may have been a brown paper sack or others used a syrup pail.
The pail had a handle so was easy to carry. I don’t remember ever having a lunch pail as others may have had. My first two years were in country school, however, I missed the first six weeks of first grade as I had whooping cough. Our teacher boarded across the road from our farm so she came over after school with my lessons so I could be ready with my classmate when I was able to go to school. There were only two in my class there. What a change when our school closed two years later and we had to go to town. I was fortunate to know a couple of my classmates there so the transition was not too hard. Our teacher and several other teachers also ate breakfast at my grandmother’s house along with those that boarded with grandma. The building itself was quite impressive as it was two stories high and separate rooms for each grade about 25 students in each.
We did have a brick building in the country, a coal shed and two outhouses. Usually, I waited for Donald and Charles to get out of school before we walked home through the pasture. I was certainly afraid of the bull until one day I decided the wait was too long and so I walked the almost two miles around and I didn’t get home any quicker than if I had waited for the boys.
I really liked country school as we listened to the other classes and learned a lot from them. Besides with only two in our class we could advance at our own speed.
It would take many more words than this column to remember all the highlights of going to country school. A few are playing anti-I over the coal shed, pum, pum pull away, walking on rubber ice in the spring occasionally falling through and wet feet the rest of the day, programs with sheets for the stage curtains, peanut butter sandwiches day after day, etc. There was one tree on the yard and the boys had a tree house in it, no girls allowed. Once in a while, we had to stay in the building as the gypsies were going by and we surely did not want to be kidnapped by them. I enjoyed the time there immensely but I also liked school wherever it was. I trust the students of today have as many good memories as we have.
Country-Style Pork and Onions
1/2 cup all-purpose flour
1 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds boneless country-style pork ribs
1/4 cup butter
1 large onion, thinly sliced
1 can condensed French onion soup
1 package pork gravy mix
1 cup chicken broth
Mashed potatoes, if desired
Spray 5-quart slow cooker with cooking spray. Mix flour, sage, salt and pepper. Add ribs; turn to coat with flour mixture. Place ribs in slow cooker.
In a skillet, melt butter over medium-high heat. Cook onion in butter 5 minutes stirring frequently, until tender. Spoon onion over pork. In medium bowl, stir together soup, gravy mix and broth; pour into slow cooker. Cover; cook on Low heat setting 7 hours. Serve pork, onions and gravy with mashed potatoes. 4 servings
Fresh Tomato-Onion Salad
2 medium red tomatoes, cut into bite-sized wedges
2 medium yellow tomatoes, cut into bite-size wedges
1/2 small onion, sliced
2 tablespoons coarsely chopped fresh basil
1 tablespoon chopped fresh Italian parsley
Dressing:
1 1/2 teaspoons red vinegar
1/8 teaspoon salt
1/8 teaspoon coarse ground black pepper
1/4 teaspoon Dijon mustard
2 tablespoons olive or vegetable oil
In a large bowl toss salad ingredients to mix. In a separate bowl mix dressing ingredients except oil. Slowly add oil, beating with wire whisk until well blended. Pour dressing over salad; toss to coat. Makes 8 servings
Tip: Two teaspoons dried basil and one teaspoon dried parsley can be used instead of fresh herbs.
Country Apple Coffee Cake
2 tablespoons margarine or butter, softened
1 1/2 cups chopped peeled apples
1 (12 oz.) can refrigerated flaky biscuits ( I used a 16 oz. can and that was too much) should baked have some separately
1/3 cup firmly packed brown sugar
1/4 teaspoon cinnamon
1/2 cup light corn syrup
1 egg
1/2 cup pecan halves or pieces
Glaze:
1/3 cup powdered sugar
1/4 teaspoon vanilla
1 to 2 teaspoons milk
Heat oven to 350º. Using 1 tablespoon of the margarine generously grease 9-inch round cake pan. Spread 1 cup of the apples in greased pan. Separate dough into 10 biscuits; cut each into quarters. Arrange biscuit pieces; points up, over apples. Top with remaining 1/2 cup apples.
Combine remaining 1 tablespoon margarine, brown sugar, cinnamon, corn syrup, and egg; beat 2 to 3 minutes or until sugar is partially dissolved. Stir in pecans. Spoon over biscuit pieces and apples.
Bake at 350º for 35 to 45 minutes or until deep golden brown. Cool 5 minutes. If desired, remove from pan.
Blend all glaze ingredients, adding enough milk for drizzling consistency. Drizzle over warm cake. Serve warm or cool. Store in refrigerator. 8 servings
