S E E L E Y F A M I L YC O O K B O O K

Remembrancesand

Recipes

Dedicated to our three sons who have eaten every single recipe in this cookbook many times! And to our seven grandchildren who have made many of these recipes themselves. - Grandma Prissy and Papa Fred - Christmas 2013

Scott

Mark

Paul

Front - Cameron, JacobBack - Ryan , Ashlyn, Carson, Megan, Michael

Priscilla and Fred Seeley

Entrees

Sides

Papa Fred’s Pancakes 8Tips for a Perfect Turkey 9

Chicken and Dumplings 11Chicken Enchiladas 13Chicken Soup 15Chicken Spaghetti 17Hungarian Goulash 19Muton’s Chili 21Pesto Pasta 22Chicken and Dressing 23Saucy Franks 25

Alma’s Green Salad 26Strawberry Preztel Salad 27Biscuits 28Gravy 29Brocolli Casserole 30Fruit Salad Dressing 31Cornbread Dressing 33Macaroni Salad 35Cornbread 37Potato Salad 38Bo’s Sweet Tea 39Sweet Potato Bread 41

From Papa Fred...

Black Bottom Cupcakes 42No Bake Cookies 43Bo Bo’s Peach Cobbler 44Cut Out Sugar Cookies 45Pecan Clusters 47M & M Cookies 49Oatmeal Cake 51No Bake Pies 53Pappy’s Chocolate Pie 55Pie Shell 57Texas Sheet Cake 59

Desserts

When I was a little girl, my family ate every meal togeth-er every day. It might be just a bowl of oatmeal, but we sat at the table together at meal time. There was no grabbing food on the go or eating standing up in the

kitchen. Breakfast was a special time to talk over the day’s plans, and during supper we shared the day’s happenings with one another. Table manners were an important part of every meal and we learned the usual ones from a very early age: Sit up straight Chew with your mouth closed Elbows off the table and one hand in your lap

But Mother had additional points of etiquette. We were to wash our face and hands and comb our hair before coming to the table, and that included breakfast. We were to wait for Daddy before taking the first bite. As the head of our home, he took the first bite and then ev-eryone else could eat. When we were finished, we asked to be excused from the table before we left. And finally, the most important one of all: thank the person who prepared the meal. In the Seeley household, we tried to teach these same manners. One evening, Paul was anxious to go outside and play with some of the “Mt. Gap Boys” who were waiting for him in our front yard. He asked to be excused, and when Fred replied he could go, Paul leapt up and ran out the door. It was only a few minutes before he raced back

Meal time at the Bynum dinner table

to the table, and threw his arms around my neck saying, “Thank you for the most wonderful spaghetti in the world!” Fred happened to have the camera sitting on the table, and he

snapped this photo of Paul and me. It was prob-ably Spaghetti-O’s from a can, but he had learned his table manners well. Whether it was Easter dinner, Saturday morning pancakes, or sandwiches on the back porch, cook-ing and eating together has bonded our family together with strong ties and pleasant memories. It’s not what you are eating,but who you are eating with, that makes a meal special.

Mimi, Daddy, Pris

Paul says “Thank You” to the cook

When our grandchildren spent the night with us, there was no question what we would have for breakfast. They wanted Papa Fred’s “Golden Beauties.” His pan-cakes were the best. He shared his secrets for light and

fluffy, golden brown pancakes with all his grandchildren, and some of them in turn, became quite well known for their pancakes. These are his secrets:

Papa Fred’sPancakes2 cups Bisquick mix(This makes about 14 small pancakes)1 cup milk2 eggs

In a medium mixing bowl, beat eggs until they turn a lemony color. Gradually stir in Bisquick until blended.

“Start out with Bisquick mix, but use a little more milk than the recipe calls for. You want the mixture to be about the consistency of the syrup you’ll put on later. It should be thin, but not runny. Don’t over beat the Bisquick, a couple of lumps are OK.

Use medium heat. If the griddle is too hot, the pancakes will cook on the outside too fast; then the outside will be brown and the inside will be raw. If that happens, give it to the dog. In fact, the first couple of pancakes won’t be as good as the last ones.

Spread a little Crisco on the griddle using a paper towel so the pancakes won’t stick. You’ll know the griddle is ready by sprinkling a couple of drops of water on it. If the water bubbles up and sizzles, then the heat is just right.

Use slightly less than 1/4 cup measure to ladle the mixture onto the griddle. Smaller pancakes are easier for a little one to cut. Watch the pancakes carefully. When you see a couple of bubbles appear around the edges of a pancake, it ‘s ready to flip over. When you’re fixing pancakes, keep your eyes on ‘em. Don’t be looking out the window! That second side will cook in about one minute... Use a spatula to peek under them carefully to see when they’re ready for the plate.

Ryan and Ashlyn eating some

of Papa Fred’s “GoldenBeauties”

8

Tips for a Perfect Turkey1. Purchase the frozen turkey 4-5 days ahead of the holiday.

2. Thaw out 4-5 days in the refrigerator. Never thaw it outside the refrig!!

3. Remove the turkey from the refrigerator and let it stand at room temperature one hour before you begin roasting.

4. Pat it dry with paper towels, and using olive oil spray, coat the skin completely.

5. Roast 20 minutes per pound in a 375 degree oven.Temperature on a meat thermometer should read 165 degrees. Insert thermometer 2 inches into the turkey between the thigh and the breast for an accurate reading.

6. Make a tent with foil to cover the bird and let stand at room temperature at least 20 minutes before slicing to allow for “after-cooking” and to give the juices time to redistribute within the meat.

FredThanksgiving

2013

9

This is a rare photo of my mother and father: Harriet and Burton (Bud) Seeley. The photo was taken in 1959 when Pris and I drove to Hammond, Indiana, for our first visit as a married couple. My mother and father had separated

in 1950 when I was a sophomore in high school. They could not be together very long without bickering. This was a special occasion for us to all be together. My dad was 61 and my mother was 42 when this photo was taken. “Dad”, or Bud as everyone called him, always ate out for his after-noon meal. Usually it was some version of a hot-turkey sandwich: real comfort food with a slice or two of white meat on soft bread. Creamy gravy smothered the turkey and the mashed potatoes that were always on the plate along with peas or beans. Whenever I need some comfort food and memories, we fix Bud’s favorite meal: hot turkey with gravy. My mother disliked eating at restaurants, but I don’t really remember what her personal favorite foods were to cook at home. I have vivid memories of meals she fixed because she thought they were healthy and good for us. Fried liver was one such meal and she made that as a weekly “treat.” Chicken was never fried and only roasted on Christmas or Thanksgiving. Chickens were used only for making soups and stew. My favorite meal was her Chicken and Dumplings. She cooked the dumplings by dropping the dough into the boiling broth and the dumplings became became soft and spherical.

Harriet & Bud Seeley, 1959

Chicken & Dumplings1 2-3 lb. stewing chicken1 large onion, chopped in large pieces2 ribs celery, chopped1 teaspoon salt8 cups of water

In a Dutch oven or large soup pot, combine the chicken, vegetables, salt and 8 cups of water. Bring the mixture to a boil. Cover and reduce the heat to a simmer. Cook for 1 hour or until tender.

Remove the chicken from the broth and cool. Discard the vegetables and skim the fat from the broth. Bone the chicken, chop and reserve the meat. Return just the broth to a full boil.

Combine the Bisquick (original, not the fat-free kind) and milk in a large bowl. Stir until a soft dough forms. Drop by spoonfuls onto boiling chicken broth. Reduce the heat and cook uncovered for 10 minutes. Then cover and simmer 10 minutes longer. Stir in the chicken pieces.. and season with salt and pepper .

Note: If you need a little more liquid, add 1/2 cup boiling water before you drop in the dumplings.

Fred, Dan and Sharon Seeley with their parents

2 cups Bisquick 2/3 cup milk

1959

11

Every Saturday morning, each boy did his chores, and then we handed out their allowances: 25 cents each. Then, every Saturday afternoon, the family piled in the station wagon and headed for the 5 and 10 cent store on Whitesburg Drive

where things were really 5 and 10 cents! They could choose whatever they wanted. in 1970, Paul was six years old, and like every Saturday, he headed straight to the aisle where he could find a sheriff ’s badge (for 5 cents) caps for his pistol (10 cents) and any kind of disguise that would make him look like a tough hombre. Our family’s New Year’s Eve tradition was to celebrate at home with a Mexican dinner, toasting in the new year about 7:00 p.m. In 1970 we raised our glasses (which were filled with sparkling apple cider) and toasted each other, wishing all a Happy New Year.

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Chicken Enchiladas1 dozen corn tortillas1 can mild enchilada sauce (Old El Paso)8 oz sour cream3 cups shredded chicken 1 lb. mild cheddar cheese, grated1/2 cup vegetable oil

In a large skillet, heat oil. Dip each tortilla in the oil, one at a time until they are soft, about 10 seconds. Remove to a plate and blot with a paper towel to get as much of the oil off as you can. Repeat with all the tortillas.

In a medium saucepan, combine the enchilada sauce and the sour cream. Heat using low temperature just until warm. (do not boil!)

Place some shredded chicken in the center of a tortilla. Spoon some enchilada sauce mix-ture over the chicken and sprinkle grated cheese on top. Roll the tortilla up and place it in a 9x13 inch greased baking dish.

Repeat with the remaining tortillas until all are in the baking dish. Pour any remain-ing enchilada sauce over the top, and cover with any remaining cheese.

Heat in the oven, uncovered,using a low temperature, 275 degrees to blend the flavors for about 15-20 minutes or until the enchiladas are bubbly.

If you are serving adults, you may want to saute 1 medium onion along with one clove of garlic until just soft and add add these to the chicken mixture.

Paul Seeley, 1970

13

My father’s parents, Jesse and Amelia Bynum, were called Mom and Pop by their eleven grandchildren. Perhaps the determination and stubborn persistence we see in our grandchildren came in part, from Mom and

Pop. They married in dusty, arid Jacksboro, Texas, at the turn of the century, and by weeding and chopping and picking cotton on their 10 acre farm, the two of them brought in the first bale of cotton grown in the county. In his spare time, Pop broke horses for his neighbors, and played the “fiddle” for dances. Mom raised seven children. With nine people to feed, times were hard, and they moved back to Jacksboro and opened a bakery. The oil pipe line was being built through the county. Mom and Pop and their children were soon bak-ing 1,000 loaves of bread a day plus cakes, cookies and sweet rolls. The three sons were responsible for cutting and hauling wood for the ovens, while the four girls helped their mother with the baking. Later they moved to Lubbock, Texas so their children could go to Texas Tech, and Pop worked at Baldridge Bakery there. Mom always had a pot of soup on the back burner of her stove in their house at 1905 Dixie Drive. No matter how many people showed up in her kitchen at supper time, she could add a little something to the pot and there would be food for all. And the next day, she would have another pot of soup simmering on the stove.

Pop and Mom Bynum, 1963

Pop taught himself to play the violin, and played at his first dance when he was 14

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Chicken SoupFor the BrothYou’ll need 8 cups of chicken broth, and you can get this one of several ways:

After you’ve finished a baked, roasted or even a rotisserre chicken, keep thecarcass. The broth can be frozen for later use. In a soup pot, place the chicken carcass, a chopped onion and 2 ribs of celery. Pour in enough water to cover the carcass and bring it to just bubbling, then a slow sim-mer for several hours. Cool, and remove the bones, celery and onion with a slotted spoon. Discard these and add enough canned chicken broth to your stock to make 8 cups

Or

You can buy a chicken and boil it for the broth using the same technique as above. This will give you lots of chicken meat to put in your soup.

Or

You can buy canned chicken broth to give you eight cups of broth

For the Soup2 cups each: celery, carrots, onions, chopped2 quarts chicken broth (8 cups)2 Tablespoons vegetable oil2 minced garlic buds (or you can use 1 tsp minced garlic in a jar )1 teaspoon Tony Cachere’s seasoning8 oz. noodles or other pasta 2 lemons (juice only)

Using a large Dutch Oven or soup pot, saute the chopped vegetables in vegetable oil until tender, about 5 minutes. Add the minced garlic and saute for an additional 2 minutes. (No longer or the garlic will taste burned) Add in the Tony Cachere’s seasoning, the 8 cups of chicken broth and 2 cups of water.Bring to a boil. Then lower the temperature and simmer for 40 minutes.Add noodles or other pasta and cook until tenderSqueeze the juice of 2 lemons into the soup just before serving.

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Fred and I were married on July 9, 1958, in El Paso, Texas. The wedding rehearsal dinner was held in our backyard at 8327 Sageland Drive. Daddy had borrowed numerous picnic tables from neighbors and friends, and strung lights in the

trees. Mother and her friends had decorated the tables with red and white checkered cloths and hurricane lamps. Our backyard looked lovely. Aunt Genie and her two children had arrived, and Daddy’s brother, Pete, had driven Mom and Pop from Lubbock. Fred’s dad flew down from Chicago. This rehearsal dinner was going to be quite a party. The main course was to be Chicken Spaghetti. Selected for two reasons: first, it was one of my favorites, and more importantly, Moth-er’s recipe fed a lot of people! The afternoon of the dinner, Mother had put the chicken on to cook, and removed it to cool on the kitchen counter, when suddenly, our dashund , Sassy leapt up, grabbed the chicken and dashed away with it. Fifty-five years have passed, and still, whenever I fix Chicken Spaghetti I remember that eventful afternoon, and how delicious that spaghetti turned out to be.

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Chicken Spaghetti

Serves 35 ... really.

1 large hen, cooked and diced1 large onion, chopped2 cloves of garlic, minced1 cup chopped celery1 green pepper, chopped1 can Golden Mushroom soup1 small bottle catsup2 large cans of tomatoes2 tsp Tabasco3 Tablespoons Worcestershire sauceSmall box of Velvetta cheese, dicedSalt and pepper to taste2-3 pkgs. spaghetti

Use a large Dutch oven or roast-ing pan. Cover hen with water and boil, covered, until tender (about 1 1/2 hours).

Remove chicken to a platter and let cool. (Save the broth. You’ll use it to cook the spaghetti in.) When the chicken is cool enough, remove the meat from the bone, and cut in small pieces.

Keeping the broth in the same large pan, bring to a boil and add the packages of spaghetti. While the spaghetti is cooking, saute the onion, garlic, celery and green pepper in a little bit of oil about 5 minutes or until tender.

When the spaghetti is tender, add the sauteed vegetables, the chicken, and all remaining ingredients.

Simmer over low heat until the cheese is melted.

Macon Bynum - 1958

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My sister Amelia Alice Bynum, was two years younger than me and she was named after each grandmother: Amelia Oetting Bynum and Alice Noble Skinner. But Amelia was quite a difficult word for my two year old tongue to pro-

nounce.When she arrived I called her “Mimi” - she has remained Mimi to us all ever since. By the time she had finished third grade, Mimi had read all of Walter Farley’s Black Stallion series, and any other book about horses she could find. She was, in a word, “horse crazy.”

Mimi on Tootsie, 1952

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One afternoon as we were playing in the front yard at 116 Pasodale in El Paso, we looked up the road and saw a man riding toward us on a lovely little quarter horse. The man was our Daddy, and the horse suppos-edly was for all three of us girls, but everyone knew that Tootsie belonged completely to Mimi. She would let us ride him occasionally , but Tootsie was all hers, and Mimi’s heart belonged to that horse. The day Toosie came into our lives, Mother had fixed Hungarian Goulash for supper, one of Mimi’s favorites. But there was no coaxing Mimi into the house that night. She was brushing and currying, and then brushing and currying some more until she fell asleep on the fragrant hay.

Hungarian Goulash1 cup celery, chopped2 yellow onions, chopped1 lb. ground beef1 large can of tomatoes2 teaspoons chili powder1 pkg. macaroni ( depends on how many people you’re feeding that night, 8 oz or 16 oz.) cooked and well drained.You can also use large noodles8 oz. Velveeta Cheese, diced

In a large skillet, brown celery and onions in a little bit of bacon grease or vegetable oil. Cook for about 15 minutes or until onions are very soft and browned. Add the ground beef and cook until there is no pinkness, and the meat has started to brown. Add the can of tomatoes and simmer for 1 hour on a low temperature. Add chili powder and salt and pepper to taste. Cook the macaroni as directed on the package, and drain well. Add the cooked macaroni and the Velveeta cheese to the meat mixture.. Slowly simmer on low heat until the cheese has melted.

AmeliaAlice Bynum

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My dad, Muton Otto Bynum, was born in Jacksboro, Texas, Jan. 2, 1908. His family owned the bakery in town, and he and his two brothers, Pete and Mike, worked there every day, chopping and hauling the wood

needed for the ovens. In high school he excelled in sports; he ran track and was the high school’s quarterback. On the weekends he worked as a soda jerk at the drugstore, and later became the short order cook. His parents wanted him to be able to go to college, so after his graduation they sold the bakery and moved to Lubbock, Texas. His plan was to attend Texas A & M, and he enrolled at John Tarlington, a military prep school for A & M. It was 1928. A year later, the Great Depression hit Texas hard, and he returned to Lubbock to look for work. There were six younger brothers and sis-ters at home, and when he was unable to find any kind of job, he, like thousands of other young men across the country, left home so there would be one less mouth to feed. He became a hobo, hitching rides on trains across the Southwest, hopping off at every town to look for work. Eventually, he returned to Lubbock and took a job as a paper-boy, and enrolled at Texas Tech. His best friend, George Skinner, lived across the street and had a sister named Macon.

Muton and Macon, 1958

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He and Macon eloped on Dec. 2, 1935. His preference in food was very simple. As a teen ager, I remember one night when his supper was a handful of crackers smushed up in a glass of buttermilk. When I made a disgusting face, he told me, “Girl, there were times when this would have been a feast.” Hard times during the Depression of the 1930’s made folks tough.

Muton’s Chili2 Tablespoons vegetable oil1 clove garlic, minced1 lb. ground beef1 15 oz. can kidney beans, undrained1/2 cup chopped onion1/2 medium green pepper, chopped 2 8 oz cans of tomato sauce 1 teaspoon salt1 or 2 teaspoons chili powder

In a large skillet, heat vegetable oil and add the ground beef. Sir until the beef loses its red color. Add the garlic and cook for 2 minutes more. Pour off the excess fat. Add onion, green pepper, and the beans with their liquid . Stir in tomato sauce, salt and chili powder. Simmer over low heat, stirring occasionally until chili is the desired thickness, about 45 minutes.

Muton Bynum, 1930

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Some of our family reci-pes have been handed down for several gen-erations; others have

come into our family recently when grandchildren have shared new dishes with us! Ryan was a pretty fair cook in 2012 when he left to go to the University of Alabama. During his sophomore year he lived in an apartment with several friends, and he did most of the cooking. That was the year he made several discoveries. The first was the herb, basil. He bought a plant, set it in a sunny spot near their back door, and the basil thrived. His second discovery was a small food processor, called a Ninja. Ryan turned into a gourmet cook using that Ninja. Before he left for his junior year at Alabama, Ryan came over to our house and taught us how to use the Ninja to make this pasta dish.

Pesto Pasta1/2 cup baby spinach, torn into pieces3/4 cup basil, chopped1/2 cup parmesean cheese, grated2 cloves, garlic3/ teaspoons salt1/2 teaspoon pepper1/2 lemon, juiced1/2 cup olive oil (divided)Rigatoni pasta (cooked and drained)1 Tablespoon butter

Cook and drain the pasta according to the directions on thepackage. Toss with butter. and set aside in a large bowl.

Place the first seven ingredients in the Ninja bowl, except the olive oil. Do not dump the olive oil in all at once. Drizzle it in slowly, as you process the spinach, basil, etc. Process in bursts of 5-10 seconds. Do not over beat. When all the ingredients are blended together... stop. This will only take 15 seconds or so. You don’t want liquid mush!

Pour the pesto mixture over the hot pasta and serve with a tossed salad.

Ryan’sIce Cream

Truck

Ryan2011

When Cameron was 3 she went to a play school each morn-ing. The school asked students to bring in a recipe, and they put out a cookbook. This recipe came from Cameron,

and it’s one I’ve made many times. It’s really fast and easy when you use a rotisserie chicken instead of 4 chicken breasts. This is my favor-ite recipe to take to a pot luck or to a friend who is recuperating from an illness.

4 chicken breasts or meat from a rotisserie chicken (4 cups)4 slices of American or Swiss cheese1 can cream of chicken soup1/4 cup white wine (or water)1/2 stick butter, melted1 cup Stove Top Stuffing, chicken or original flavor

Place chicken breasts in a glass baking dish with one piece of cheese on top of each breast. Mix soup with wine and pour evenly over chicken. Top with uncooked Stove Top Stuffing. Pour melted butter over stuffing and bake uncovered for 30 minutes at 350 degrees.

Chicken & Dressing

Cameronat three

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When we married in 1958, I did not know how to cook... at all. The first week back from our honeymoon, Fred was horrified to see me try to boil some eggs. I filled the pan with water, and began to drop the eggs in. “No,

No,” he yelled. “You put the eggs in first, then cover them with water.” I had a lot to learn about cooking, and he ate some pretty awful meals. I was determined that our sons would at least know the basics of feeding themselves, so when they were about 7, 9 and 11 years old, our family developed a Friday night “Supper Plan.” On a rotating schedule, each boy would cook supper for the family. The other two boys would be in charge of kitchen clean up . We ate a lot of spaghetti (using a jar of sauce), macaroni and cheese (A Kraft box mix) and cheese pizza (thanks, Chef Boyardee). One of their favorite dishes to make for Friday night became “Saucy Franks”. It’s true that these meals were not especially high on the nutrition or taste scale, but all three men learned their way around a kitchen and have become good cooks.

Paul on KP duty - 1975

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Saucy Franks16 oz. egg noodles, cooked and drained.8 hot dogs1 can tomato soup1 can tomato sauce

In a large soup pot, cook the egg noodles according to the package directions.Drain and set aside. Using a cutting board, slice each hot dog lengthwise into 4 long strips. In a large saucepan, stir the tomato soup and tomato sauce together until well blended. Place over medium heat , and slowly add in the split hot dog slices, heating until the hot dogs curl up and the tomato soup is nice and warm. Serve over the egg noodles.

One washed, one dried, one emptied the trash and swept the floor

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Alma’s Green Salad

In 1977, Daddy married Alma Whitsett, from Jacksboro, Texas. She became a much loved part of our family. Alma was a great cook and welcomed us all into her home with wonderful meals. This salad has been a part of all our holiday gatherings ever since.

1 lb. bacon, browned and crumbled6 eggs, boiled 1 box frozen peas (Pour boiling water over the peas and let them stand for a few minutes, drain and spread to dry while preparing the rest of the ingredients.)1 bunch of green onions, chopped (tops and all) 1 head iceberg lettuce1 pkg Hidden Valley Ranch Dressing mix (dry)1 8 oz. carton sour cream1 cup mayonaisse

In a 9x12 pan, tear the lettuce into bite size pieces. Layer the next ingredients in this order.

Sprinkle the chopped green onions over the lettuce, then sprinkle on the peas. Dice the boiled eggs and add them. On the top, add the crumbled bacon.

In a medium bowl, stir the Hidden Valley Ranch dressing mix into the sour cream, and add the mayonaisse. Mix well, and “frost” the salad with this topping. Cover with plastic wrap and refrigerate..

Christmas dinner with

Muton and Alma - 1977

Alma Whistett Bynum

Some of our family’s favorite recipes are quite recent additions, like this Strawberry Pretzel Salad which Ashlyn usually makes . We wouldn’t think of having a holiday family dinner without this salad, which is so good that some folks have it for dessert!

Strawberry Pretzel SaladTurn oven on to 400 degrees

2 cups pretzels, crushed3 Tablespoons brown sugar3/4 cup butter, melted (1 and 1/2 sticks)8 oz. cream cheese (softened)1 Cup sugar8 oz. Cool Whip6 oz pkg. strawberry jello1 and 1/2 cups water10 oz. pkg. frozen strawberries

In a medium mixing bowl, combine the crushed pretzels with brown sugar and melted butter. Press this mixture into a 9x13 Pyrex baking dish.Bake at 400 degrees for 10 minutes. Cool.

Using a mixer, blend the softened cream cheese, sugar and Cool Whip together.Spread this mixture over the cooled pretzel crust and refrigerate.

Pour 1 and 1/2 cups of boiling water into a medium sized bowl and add the pkg of Strawberry Jello. Stir well until jello is completely dissolved. Refrigerate until it just barely begins to look firm, then stir in the frozen strawberries.

Pour the strawberry mixture over the cream cheese layer and refrigerate. When ready to serve, cut into squares. Serves 10-12.

Seeley grand daughters began helping in the kitchen when they were so small they needed stools pulled up to the counters. Two year old Ashlyn helped make a birthday cake for her mother.

Mark,Ashlyn and

Ryan - Easter 2009

27

Beginning in the late 1940’s, every summer the Bynum family spent two weeks in Lake City, Colorado. Daddy loved fly fishing, and we had rainbow trout every night. Those first ten years, the cabins were quite rustic with outside toilets,

a cast iron stove that had to be started each morning with wood we three girls brought in …and no running water. Even so, Mother man-aged to have hot biscuits and gravy on the table every morning for breakfast. (In this photo from the 1950’s Rusty is a teenager, and the cabins now had running water.)

Biscuits2 Cups all purpose flour1 Tablespoon Baking Powder1 tsp. Salt1/2 cup shortening ( Cricso)3/4 cup milk

Sift flour, salt, and baking powder together. Then, with two table knives, cut the shortening into the flour until it’s all blended and like a bunch of pea-sized crumbs. Make a big hole in the flour and pour in all the milk at once, stirring until everything is blended real good. Then dump the mixture onto a floured cloth and knead it for a little while, but not too long. Roll it out with a floured rolling pin to about 1/2 inch thick, and cut with a jelly glass. Place on a cookie sheet and bake at 450 degrees for 12-15 minutes.

Rusty, Macon & Muton Bynum

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GravyBacon grease3-4 Tablespoons flour1 cup milk

Leave enough grease in the skillet after frying the bacon to have about 2-3 tablespoons.

Add 3-4 heaping tablespoons of flour to the grease and turn the stove on medium-high heat. Stir constantly with a fork until the flour turns a dark golden brown.Then add the milk and cook until it just will run out of a spoon. Add salt and black pepper to taste.

Cabins in Lake City, Colorado

Rusty, Mimi, Macon and

Priscilla in Lake City

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Rusty Bynum and her children, Holly, Royce and Amy, moved from Longmont, Colorado, to Huntsville in 1980. For the next thirty years our family holidays were spent together, either at her home on Mt. Sano or at the See-

ley’s. Rusty was a great cook, specializing in Tex-Mex dishes from the Southwest, but when a holiday meal was planned we all looked forward to her Broccoli Casserole. Rusty and Larry Bingham married in 1988, and no family get together was complete without Larry’s wonderful homemade bread.

Broccoli Casserole2 eggs, well beaten1 can Cream of Mushroom Soup1 cup Mayonaisse 2 teaspoons minced instant onion2 packages frozen chopped broccoli1 cup grated sharp Cheddar cheeseRitz crackers

Cook broccoli according to package directions for only 5 minutes and drain well.In a large bowl, mix eggs, soup and mayonaisse together until well blended.Stir in onion, broccoli, and cheese. Mix well. Pour into a greased 9 x 13 inch baking dish and top with crushed Ritz Crackers.

Cover with aluminum foil and cook in a 400 degrees oven for 20 minutes.Uncover, and cook 5 minutes longer.

Rusty andLarry Bingham

1987

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Fruit Salad Dressing1 8 oz pkg. cream cheese, softened1 6 oz. can orange juice (undiluted)2 Tablespoons milk1 1/2 teaspoons sugar1/4 cup chopped pecans

Beat cream cheese. Add remaining ingredients.Refrigerate 8 hours or over-night. Remove from frig one hour before serving to soften.Toss with assorted fruits.

Pris and RustyEaster dinner, 1981

Pris, Macon, Muton and Rusty31

Since both Mother and Daddy came from Southern families, I’m not sure where this dressing recipe came from. But I do know that Cornbread Dressing was served at every holiday. In the photo of the 1958 Christmas dinner, only one batch

would have been made, as it serves 8-10 people. By the time of the Seeley Thanksgiving’s on Railway Ave., with 18-20 people at the table, we had to double the recipe. In fact, we usually made four recipes of biscuits so that the cooks would have hot biscuits to nibble on while we cooked. Papa Fred was always helping in the kitchen and he loved those biscuits right out of the oven, known to Seeley cooks as “hot ‘uns.” This dressing is great as a leftover and can quickly be warmed in the microwave the next day. Or, it can be frozen and used later on.

El Paso Christmas dinner, 1958

Megan learned to make

dressing at an early age. Note the size of the pan she is

using

Rusty, Priscilla,

Mimi, Clinton Thompson,

Muton and Macon Bynum

Cornbread Dressing1 recipe of cornbread2 recipes of biscuits (Bisquick biscuits work just fine or 2 cans of refrigerated biscuits)

Bake and cool the cornbread and the biscuits.Then crumble together in a large pan. (This can be done the night before. Place the crumbled up cornbread and biscuits in a large freezer bag and refrigerate overnight.)

Use the biggest pan or bowl you have, and place the crumbled cornbread and biscuits in it.

Add to the cornbread mixture:3 cans of Chicken Broth2 medium onions, chopped very fine and3 eggs well beaten.Stir well until the mixture is totally moistened.Add salt and pepper and3 teaspoons ground sage.

Now comes the delicate part. Get a couple of small spoons and begin tasting.Is there enough salt? Do you need to add any more sage? You want just the slight-est taste of sage , but if you can’t taste any sage, add a bit more.

Is the cornbread mixture moist enough? It should look like thick cake batter, but not watery. If you need to add additional chicken broth, do it very slowly and stir well before adding any more.

Pour into a greased 9x13 bak-ing dish. Bake un-covered for 1 hour at 375 degrees.

Do not put the dressing inside the turkey because it may not cook to a high enough tem-perature and your guests could end up in the hospital with food poisoning.

Seeley granddaughters

help with Thanksgiving preparations.

Carson, Papa Fred,Ashlyn and Megan

33

Shortly after we moved to Huntsville, we bought our first travel trailer, a Layton. I was attending graduate school, and it was a wonderful break to head out each weekend with the boys and explore the state parks in Alabama, Tennessee, Georgia and

Florida. Coming from the desert Southwest, all the green trees and the sparkling lakes seemed like a new world to us. It was a challenge to keep our three boys fed. These were the days when our family went through two loaves of bread and a half gallon of milk every day. This Macaroni Salad can be tossed together in about 10 minutes and was taken on many of our camping trips. When we began taking our grandchildren on picnics and camping trips, they too got Macaroni Salad!

Inside the Layton trailer, 1968

34

Macaroni Salad2 boxes Kraft Macaroni & Cheese dinner1 cup chopped celery1 green pepper, chopped1 2 oz. jar diced pimentos. drained 1/2 cup mayonnaise1 Tablespoon vinegarSalt and pepper to taste

Cook macaroni according to the direc-tions on the box. Drain well and add the cheese packet. Stir until blended. Add the celery, green pepper, and pimentos.

In a small bowl, combine the mayonnaise and vinegar. Stir well and add to the macaroni. Refrigerate. (Keep this salad in a cooler until ready to serve, ‘cause it has mayonnaise)

With Michael and

Megan, 1991, Wheeler Wildlife

Refuge

Mt. Sano State Park with Ashlyn,

1995

35

Emilie (Amelia) Oetting Bynum was my German grand-mother. Both her parents had been born in Germany and as young newly weds, Amelia Bittner and William Charles Oetting immigrated to America. William had been a baker,

and when they settled in Cin-cinnati, Ohio, he worked in a bakery there. Hoping to have his own business, they loaded up a wagon and in 1880 moved to Midland, Texas. My grandmother was born there on June 12, 1886. The family moved on to Jacks-boro, Texas and William Oetting’s bakery thrived. With help from his wife and daughters, they baked over 1,000 loaves of bread a day, in addition to cook-ies and cakes. This meant not only baking, but also carrying wood to keep the ovens burning. One of the Oetting daughters was “Mom”, a fiery redhead with hair that hung below her hips. She was only 4’9” tall, and each time I saw her, I would stand back to back with her to see who was the tallest. Her hair enthralled me. I loved spending the night with Mom and Pop, because in the morning, I could watch her brush her thick red hair that was so long she could sit on it. Then she would braid it and twist it in circles around her head. She was a no-nonsense kind of grandmother, and there was always work to be done, but she treated me with respect and let me help with the chores . She sewed beautifully, and made all the clothes for herself and her seven children. She thought women should know how to sew, and she helped me make my first garment, ... a skirt for myself, using her treadle sewing machine. When I was nine, she let me make a pan of cornbread, all my myself! It was the first thing I ever cooked, and I always think of her when I make this recipe.

Amelia Oetting BynumMuton’s mother, “Mom”

36

CornbreadHeat oven to 425 degreesUse a cast iron skillet if possible, if not, an 8” square baking dish will do.

Put 1/4 cup Crisco in the skillet and melt it on the stove. Watch it carefully!After it melts, swirl it around in the skillet to grease the sides.

In a large bowl, sift together:1 cup yellow cornmeal1 cup flour1/2 cup sugar1/2 tsp salt4 tsp baking powder1 eggI cup milk

In a separate small bowl, beat 1 egg well (until it’s a lemony color) and add 1 cup of milk (buttermilk is best)

Pour the egg and milk into the flour mixture. Stir in the melted Crisco. Stir only until it’s all blended, about 1 minute or less. Do NOT overbeat. It may have a few lumps and that’s OK. Pour batter into skillet and bake at 425 degrees for 20-25 minutes or until the top is golden brown.

Carson is acornbread

expert

“Mom’s” family - The Bynum family in 1939Back row: Pete, Mike, MutonSecond row: Pop, Mom, Barbara, LouiseFront row: Babe, Tincy

In 1956 Mimi and I were Ysleta High School cheerleaders together. That summer cheering camp was held at our high school, and Mimi and I were put in charge of a picnic for the 50 cheerleaders from the city who would be on our campus.

We volunteered to bring potato salad, assuming that Mother would make it. However she pointed out to us that she would be working at her school that day and we would have to make it our-selves. She did offer to bring us some large pots and pans from her school’s cafeteria. For an entire day Mimi and I were quite literally on our hands and knees on the kitchen floor, and up to our elbows tossing 25 lbs. of potato salad.

Potato Salad (Serves 8-10)5 lbs. Idaho Potatoes1 large onion, diced1 1/2 cup celery, diced6 eggs, hard boiled

Dressing:2 cups mayonaisse1 T. mustard2 T. vinegar2 T. sugar1 1/2 teaspoons celery seedsalt and pepper to taste

Rinse potatoes and place in a large pot with enough water to cover them. Bring to a boil, but do not cover the pot with a lid. While potaoes are boiling, get everything else ready. Chop the onion and celery and boil the eggs. Mix the dressing in a small bowl.

Boil the potatoes about 20 minutes or until a fork inserted comes out easily. (Don’t let them cook until they become mushy!)

Pour off the water, and set the potatoes on paper towels to cool. As soon as you can handle them, peel and chop them coarsely into a very large mixing bowl. The hotter they are when you add the dressing, the better it will be… so you’ll kinda burn your fingers peeling the potatoes.

Pour the dressing over the potatoes and mix well. If it looks too dry, mix up another 1/2 batch of dressing. Be sure to taste to see how much salt and pepper to add. Refrigerate until serving time. (If you are taking this on a picnic, place the container in a cooler. It should sit out no longer than one hour)

Ysleta HS Cheering Squad

38

Bo’s Sweet Tea (Serves 8, so you might want to double it!)1 1/2 cups water5 regular-size tea bags, orange pekoe and black pekoe tea1 1/3 cups sugar

In a small saucepan, bring the water to a boil.Add the tea bags and allow them to boil for one minute. No longer!!

While the tea is boiling, measure the sugar into a 2 quart pitcher.Take the tea bags and water off the stove. With a slotted spoon, remove the tea bags. Add a second cup of water to cool it down a little. Then pour the tea water into the pitcher and stir it well to dissolve the sugar. Keep stirring until the sugar is all dissolved . Then add cold water to fill up the pitcher

My mother’s parents lived at 1305 Ave. R in Lubbock Texas. The family home, built in 1935, was designed by my grandmother, Bo, and it had a large screened in back porch that ran all across the rear of the house. The

porch was certainly not a fancy place for entertaining. At the far end of the room there was a cast iron double bed, per-fect for grandchildren’s afternoon naps during the hot Texas sum-mers. Several rocking chairs gave one a perfect view of the back yard

with Bo’s bird feeders and her large circular rose bed. There were two rickety old kitchen tables out on the porch as well. It was at one of these tables that I learned to snap green beans, and at the other table, Bo taught me to play Canasta. Almost every Sunday, Bo had all the family come to her home for Sunday dinner, and because there

was no air conditioning in those days, that meant eating on the back porch. The men would carry in long tables from the garage, and miracu-ously, there would be enough room for 12-15 of us. Sweet Tea was always served with those Sunday dinners.

Bo and Pappy Skinner, 1961

39

Fred retired from the Army Missile Command at Redstone Arsenal in 1988, and for the next 15 years, taught physics at the Univ of Alabama in Huntsville. In 2001 he retired... again. We bought a new Sunnybrook travel trailer and a

GMC pickup as a tow vehicle. Why this configuration? So we could carry our bicycles in the bed of the pickup! We began traveling all across the USA and Canada. We averaged 600-900 miles a year on our bicycles enjoying the Rails to Trails in Ohio in the spring and summer, and bike trails in Florida during the winter months. One of our favorite bike rides was the 20 miles from Waynesboro, Ohio, up through Xenia and on to Yellow Springs, Ohio. At the end of that ride there was a wonderful restaurant: “The Golden Jersey” at Young’s Dairy. Sweet Potato Bread was served with every meal. At the end of our trips to Ohio, we would load our freezer full of Sweet Potato Bread and hurry home to our family. Michael in particular liked this bread, and we’d always get an extra loaf just for him. It can be made in two loaf pans, or in mini-muffin pans. It freezes very well and is a good gift for neighbors at Christmas time.

Fred on the bike trail to

Young’s Dairy in Yellow Spings,

Ohio

40

Sweet Potato Bread3/4cupbutter,softened(11/2sticks)21/4cupsfirmlypackedbrownsugar2medium-largesweetpotatoes2eggs,wellbeateninasmallbowl(tiltheyarealemonycolor)21/2cupsflour3/4tspsalt3/4tspgroundnutmeg3/4tspgroundginger11/2tspbakingsoda1Tablespoongroundcinnamon2dashesgroundcloves1/2cupwater

Scrub2medium-largesweetpotatoes.Cuttheminto2inchlongpieces,placeinasmallsaucepan,andcoverwithwater.Cookthemabout25minutes,thenpureeinafoodprocessor(orChopper)Preheatovento375degrees.Greaseandflourtheloafpans,orlinewithmuffinpapersifusingmuffintins.Withanelectricmixer,creamthebutterandsugaruntillightandfluffy;stirinthesweetpotatopureeandeggs.Inamediumsizedmixingbowl,sifttogetherflour,salt,nutmeg,ginger,bakingsoda,cinnamonandcloves.Stirhalfofthedryingredientsintocreamedmixture,andblendwell.Stirinthe1/2cupwater,thenaddtheremainingdryingredients.Bakeuntilatoothpickinsertedinthecenteroftheloafcomesoutclean.Breadwilltakeabout35minutes,dependingontheloafpansize.Muffinstakeabout15minutestobake.

Michael2005

41

Our family albums are full of “First Day of School” pho-tos. Before leaving home on that momentous first day of school each year , we cajoled, begged and herded all three out to the front yard for a picture. There they stand, in

their brand new jeans, new shirts tucked in and new school shoes. Later on in the year, they’ll wear faded jeans and football jerseys and tennis shoes. But on that first day, ah, don’t they look spiffy! In the 1970 photo, Scott was going in the third grade, Mark , into first, and Paul, into pre-school. Black Bottom Cupcakes were one of their favorites and these were in their lunch boxes that first week of school. Later on, cookies that were much quicker to make were put in their lunches.

Black Bottom Cupcakes2 eggs well beaten2/3 cup sugar1/4 tsp. salt2 8oz. packages, cream cheese, softened12 oz. package chocolate chips

Using an electric mixer, beat the eggs until they are a lemony-color. Add the sugar, salt and 2 packages of cream cheese that have been softened. Beat on high speed.Stir in the chocolate chips by hand. Set aside.

In a large bowl, sift together:3 cups flour2 Cups sugar1/2 cup cocoa2 tsp. baking sodaand 1 tsp. salt.

In a medium size mixing bowl, combine:2 cups water2/3 cup vegetable oil2 Tablespoons vinegar ( apple cider vinegar works well)1 Tablespoon vanilla

Slowly add the above liquid ingredients to the flour mixture.

Fill paper muffin cups 1/3 full of the chocolate batter.Drop 1 large Tablespoon of the cream cheese mixture in the center of each cupcake and bake at 325 degrees for 25 minutes.

42

The youngest child always gets away with ignoring the rules, and true to form, the fol-lowing year, Paul is wearing his holster and carrying a cap gun. (I hope we took the caps out of his pocket before he got to school)

No Bake Cookies1/3 cup cocoa2 Cups sugar1 stick margarine1/2 cup milk

Combine the above ingredients and bring to a full boil. Boil for one minute.

Remove from heat and add:

1/2 cup peanut butter3 Cups Uncooked Old Fashioned Oats2 teaspoons vanilla

Drop by teaspoons onto waxed paper and let sit until firm. These freeze well.

First Day of School, 1970

First day of school, 1971 Paul still toting his pistol

43

BoBo’s Peach Cobbler1 and 1/3 cups sugar (divided)10 medium peaches, peeled & sliced1 Tablespoon cornstarch

1 cup all purpose flour1 teaspoon baking powderPinch of salt3/4 cup milk1 stick butter, cut into pieces

Preheat oven to 350 degrees. In a large pot over medium heat, stir together 3/4 cup of the sugar, 3/4 cup of water and the cornstarch. Bring to a boil and simmer until the mixture is clear, about 2 minutes. Add the peaches and bring the mixture back to a boil. Then immediately pour it into a 9x12 inch greased baking dish.

In a bowl, stir together the flour, baking powder and salt. Mix in the remaining 1/2 cup of sugar. Add the milk and stir until it’s fairly smooth. (This mixture is like pancake batter… it’s better to leave a few small lumps than to overmix it.) Drizzle the batter evenly over the peaches. Place butter pieces over the batter. Bake until the topping is crisp and golden-brown, about 1 hour. Let it cool in the pan before serving. (It’s even better served with a scoop of vanilla ice cream !)

On July 30, 2013, Cameron made this peach cobbler for her parent’s 25th wed-ding anniversary. The recipe was one that was served often on Bobo’s back porch. Alice Noble Skinner (Bobo) was Cameron’s great- great grand-mother.

Alice Noble Skinner

44

We especially enjoyed the Christmas holidays when the grandchildren would come over and bake. Jacob decorated his cookies with care and precision using the same cookie cutters that our 3 boys used in 1968.

While the baking was going on in the kitchen, Papa Fred would put the train set under the Christmas tree.

Cut-Out Sugar Cookies3 cups all-purpose flour1 tsp. Baking powder1 tsp. Baking soda1/8 tsp. Salt2 sticks butter or margarine (softened)2 eggs1 1/2 cups sugar1 tsp. Vanilla1/2 tsp. Lemon extract

In a large bowl, combine flour, baking powder, baking soda and salt. Mix well,Using a fork or pastry blender, cut in the sticks of marga-rine or butter until mixture is crumbley.

In a small bowl, beat eggs. Gradually add sugar, vanilla, and lemon extract, beating until light and fluffy. Slowly add this to the flour mixture in the large bowl. Stir by hand until dough forms (if neces-sary, knead dough with hands to mix in the dry ingredients.) Cover with plastic wrap and refrigerate 1 hour.

Heat oven to 375 degrees. On a lightly floured surface, roll out 1/3 of the dough at a time to 1/8 inch thickness. (Keep remaining dough refrigerated)

Cut with floured cookie cutters. Place cookies 1 inch apart on an ungreased cookie sheet. Bake at 375 degrees for 6-11 minutes, or until edges are light golden brown. Immediately remove from cookie sheets, and cool 15 minutes on a wire rack. Decorate when cool.

Scott, Paul & Markdecorating cookieswith Pris, 1968

Jacobdecorating Christmas

cookies in 2000

45

The year a grandchild turned ten, we would take them out for a special dinner, and then go shopping for a Santa. The selection of a Santa was a decision for them to make com-pletely independently. This Santa would be theirs, but we

would keep it for them until they had a home of their own. At the end of Thanksgiving dinner everyone would take their Santa out of the closet and place it on the mantle at 3717 Railway. Through the years , the collection of Santas grew in number ; and then slowly, one by one, the Santas were taken as the grandchildren began to establish homes of their own. Pecan Clusters was a candy that we especially enjoyed during the holidays. It could be made early in December, and kept in the freezer. it was best to hide it under packages of calf liver!

Each grandchild

shopped and picked out their

own Santa

46

Pecan ClustersClear out space in the freezer before starting, because the candy will need to be kept in the freezer on cookie sheets for at least 24 hours.

1/2 lb. caramels ( 28 pieces) unwrapped, of course1/4 cup evaporated milk1/2 stick butter1 cup powdered sugar, sifted2 cups pecan piecesWax paper

In the top of a double-boiler, combine the caramels and evaporated milk. Heat until the caramels are melted. Remove from heat and add the butter, powdered sugar and pecan pieces. Mix well. Drop by teaspoonfuls onto wax paper. Place in the freezer for at least 24 hours.

The following day, or whenever you get ready to finish the candy..6 oz. of chocolate chips1/4 bar of parafin wax (Gulf is one brand of wax for candy)

In the top of a double-boiler, melt the chocolate chips and the parafin wax.Remove the caramels from the freezer, and drop each one separately into the chocolate mixture to coat. Remove with a toothpick, and place on waxed paper. Return the clusters to the freezer for another 24 hours. When completely frozen you can pull them off the waxed paper and put them in a freezer bag. Hide them well until ready to use.

Jacob found the perfect Santa - but it had

broken atlers so he and Papa Fred

crafted a new setof atlers

47

Fred Seeley, Piper Cherokee 140, 1968

Heading to Michigan, 1970

48

In the fall of 1967 Fred began taking flying lessons, earning first, his private pilot’s license, then his instru-ment rating and finally his commercial license. Our family took many memorable trips in Cessna 150’s

and 182’s. We flew to El Paso to see my family often, and to Florida to visit Jalma Baker and Carl. We flew to Cincinnati to visit the Driesbachs, and to Kentucky where Fred’s sister, Sharon and her family lived. One Fourth of July we flew to Lansing , Michigan, to see Mimi, and on the way home, looked down to see cars on the Interstate backed up for miles and miles. Fred flew to

Orange County, California, for a business trip and to Fort Quachuca. On lovely fall days we spent many wonderful hours just punch-ing holes in the sky practicing touch and go’s at the Huntsville airport. One afternoon we flew to Memphis for a late lunch and then landed after dark for some night time flying practice. The three boys were included in all of of these jaunts, and they each got some time in the right hand seat, flying the plane themselves. Trips out west could take 6-8 hours, and cramming three little boys on a narrow bench seat in the rear of a Cessna 172... well, it was close quarters, and if the wriggling and shoving got too much, the ride could get a bit bumpy. I discovered it was best to take some bribery food, and these M and M Cookies worked very well.

M and M Cookies1 cup brown sugar1 cup Crisco1/2 cup granulated sugar2 eggs, well beaten1 1/2 teaspoons vanilla2 1/4 cups all purpose flour1 teaspoon baking soda1 1/2 cups plain M and M’s

Preheat oven to 375 degrees

With an electric mixer, cream the brown sugar, Crisco, granulated sugar, eggs and vanilla together. In a separate bowl, sift the flour and baking soda together.Stir the flour mixture slowly, on low speed, into the creamed ingredients.Add the M and M’s by hand.

Bake for 10-12 minutes on an ungreased baking sheet.

49

Enjoying breakfast in Daddy’s trailer

In 1967 we moved from Las Cruces, New Mexico, where Fred was working at White Sands Missile Range, to Huntsville, Al. Very soon we bought our first camper, a Layton trailer which we towed with a Chevy station wagon. We spent the decade of the

70’s camping almost every weekend. State parks like Davy Crockett, Wheeler, Falls Creek Falls, and Cheaha were near by. The Columbia KOA outside of Nashville was one of our favorite places to spend a weekend. We spent one Fourth of July camping at Monte Sano State Park before they even had a campground, pulling our trailer alongside the old lodge. As soon as school was out, we headed west and usually met up with my parents, Macon and Muton Bynum, who also had a trailer. While living in New Mexico, I was given a recipe that was perfect for our camping trips: an Oatmeal Cake that could be made anytime during the week since it freezes well, and travels even better. We had this often on our many camping trips.

50

Oatmeal Cakewith Broiler Frosting

Set oven temperature to 350 degrees .Grease and flour a 9x13 inch baking pan

1 1/4 cups boiling water1 cup quick cooking oatmeal1/2 cup Crisco1 cup dark brown sugar1 cup white sugar2 eggs1 teaspoon cinnamon1/2 teaspoon nutmeg1/2 teaspoon salt1 3/4 cups all purpose flour1 teaspoon baking soda3 Tablespoons water

Boil water, stir in oatmeal and set aside for 20 minutes.Combine all the remaining ingredients with the cooled oatmeal mixture in a large mixer bowl and beat at medium speed for three minutes or until well blended. Pour batter into the greased and floured pan, smoothing it out to the corners of the pan.Bake at 350 degrees for 35 minutes.

While the cake is baking, prepare the broiler frosting:

6 Tablespoons butter ( softened)1/2 cup dark brown sugar1 cup flaked coconut1/2 cup chopped pecans1 teaspoon vanilla1/2 cup evaporated milk

Cream the butter and brown sugar in mixer on high speed until well blended.Add the rest of the ingredients and thoroughly mix. Spread on the cake as soon as it comes out of the oven. Then place under the broiler until frosting is bubbly.(Watch carefully. Just a couple of minutes is all it takes.)

Colorado camping, 1973

51

The summer before our oldest grandchild, Michael, left for Northwestern University, Papa Fred decided to show him how to make a couple of pies that could be made in his dorm room. Imagine our delight when we learned that Michael

did indeed make a pie for his roommates his freshman year in college. Using an electric mixer makes these pies a little easier to make, but Michael proved that it can be done using a strong arm and beat-ing a lot!

Michaelon campus

in 2007

Many grandchilden

learned to make Papa Fred’s pies

before they left for college

52

Peanut Butter Cream Pie1 graham cracker crust (buy this already made)3/4 cup brown sugar4 oz. cream cheese, softened ( 1/2 block of 8 oz pkg.)1/2 cup peanut butter1/2 teaspoon vanilla

Beat the above ingredients together. Gently stir in :8 oz. Cool Whip and blend well.Pour into the pie crust and refrigerate for 2 hours before serving

Key Lime Pie1 graham cracker crust ( buy this already made)14 oz. can sweetened condensed milk (NOT evaporated!!)8 oz. cream cheese (softened)1/2 cup Key Lime juice (must be Key lime, not just lime juice)1/2 teaspoon vanillaBlend the cream cheese, condensed milk and Key lime juice together til smooth.Add vanilla Mix well. Pour into pie crust. Chill in refrig 3-4 hours.You can spread Cool Whip on the top if it’s a special occasion!

Butterfinger Pie1 graham cracker crust ( buy this ready made)8 oz. cream cheese, softened8 oz Cool Whip 5 little packets of artificial sweetener6 butterfinger candy bars that you’ve frozen for about 1 hour Take something heavy, like a 5 lb. weight, or a can of green beansand whop those candy bars, in their wrappers, til they are smushed.

In a mixing bowl, combine the cream cheese, Cool Whip and sweetener packets together. Beat til smooth and well blended. Add 4 of the smashed up Butterfinger candy bars to the cream cheese mixture. Pour this into the graham cracker crust. Sprinkle the remaining 2 smashed up candy bars on the top to make it look fancy.Chill for 2-3 hours in refrig.

53

Frank Skinner, Sr. was a colorful grandfather of whom I was more than a little afraid. I never heard him say a complete sentence without using at least three curse words. He was born on his mother’s 45th birthday, Nov. 8, 1887 in Ham-

ilton, Texas. When he was 13, he ran away from home, and joined a traveling vandeville troup that was passing through town. They taught him to tap dance, and he became a part of the show as it travelled throughout Texas and Oklahoma. Upon arriving in a new town, the troup members were “put up” by local towns people, and Pappy says he learned to cook by watching many ladies cook in the small towns of the Texas Panhandle like Rising Star, Paducah, Crosbyton, and Ralls. While in Jayton, Texas, he met 16 year old Alice Arrington, whose mother had died 3 years before. Her father, Walter Arrington was a county judge, who beat both Alice and her sister, Laura. My grandmother, Alice was desperate to escape her home and Frank needed a cook for his telephone crews. They eloped and hit the road! Frank began working for independent telephone companies who were stringing lines from town to town. But he never forgot some of the recipes he had learned when he was “moving as fast as a cockroach” across Texas. He told me that one had to tap dance while making this chocolate pie or it wouldn’t set up right.

Once Carson & I

forgot the vanilla, and boy, did that pie ever taste horrible.

Don’t forget the vanilla!

54

Pappy’s Chocolate Pie 1 pie shell, browned and cooled 1/2 stick butter or margarinePinch of salt1 1/4 cups sugar1/2 cup all purpose flour3 Tablespoons cocoa3 eggs, separated (separate the yolks from the whites)

Place yolks in a small bowl and beat well. Save the whites in a separate larger bowl for meringue.

1 teaspoon vanilla

In a small sauce pan, heat 1 and 1/2 cups of water and 1/2 stick of butter until the butter melts. Add pinch of salt.

In a medium sized saucepan, combine the sugar, flour and cocoa . Add 1/2 cup of water to form a paste. Beat in the eggs yolks slowly. Add the boiling water/butter mixture to the paste. Mix well and cook over medium heat until thick. Remove from heat and add vanilla.

Let cool for 15-20 minutes, then pour into prepared pie shell.

Top with meringue by placing mounds of meringue around the edge of the pie filling first ; spread meringue so it touches the inner edge of crust all around. Heap the rest of the meringue in center, and push out to meet meringue border. Bake 12-15 minutes at 350 degrees.Pie should cool at least two hours before it is cut.

Meringue:3 egg whites, 6 TBSP sugarHave eggs at room temperature.Heat oven to 350 degrees. Place egg whites in a medium bowl. Add a pinch of salt, and 1/4 teaspoon vanilla. Beat with electric mixer until the eggs are frothy. Slowly add sugar, a tiny bit at a time, beating well after each addition. This takes a while ... about 15 minutes

Continue beating until stiff peaks are formed when you dip a spoon into the me-ringue. To test, pinch a tiny bit of meringue between your fingers and swirl it around. There should be no feel of sugar granules between your fingers. If you feel sugar, keep beating at high speed. It’s not ready until the feel of sugar is gone. Patience is required! 55

When I was ten years old, my Aunt Genie had just had her first child, and that summer I was so proud to be considered old enough to often spend the night with her and her husband (also named Gene) and help

babysit their new daughter, Blandell Ann. What I remember most about that time was not the babysitting, but Aunt Genie’s pies. Papa Gene had served in WWII in the Pacific, and he vowed if he made it home after Guadalcanal and Iwo Jima, he would have pie every day. And he did. Each morning after breakfast, Genie and I would wash the breakfast dishes. Then she would get out the flour and Crisco and her rolling pin, and within 15-20 minutes a pie would be finished and in the oven for lunch. Apple, peach, coconut… every day, she made a different pie for Papa Gene’s lunch. The leftovers would be eaten with supper, and the next day, she would make another pie. She could whip out a pie shell faster than anyone I’ve ever known.

Gene Skinner Perry

56

Pie Shell (for a double crust pie)

2 Cups flour1/2 TBS sugar3/4 tsp. Salt3/4 cup Cricso1 small egg, beaten1/2 TBS vinegar 1/4 cup water

In a large bowl, sift together flour, sugar and salt. With two knives, cut in lard un-til mixture looks like coarse crumbs. In a small bowl, beat egg, then add vinegar and water. Add the egg mixture to the flour mixture. Mix until dough is moist enough to form a ball. Wrap in plastic and chill for 30 minutes. Divide dough in half. On a lightly floured surface, roll one half into a 12 inch circle. Lay dough into pie plate and crimp to form a decorative border. Place in freezer while preparing the pie filling.The more you handle the dough, the tougher it will be. Roll out quickly with a light touch.

To bake, use a temperature of 400 degrees. Cover the edge of crust with strips of foil after 15-20 minutes to prevent the edges from getting too brown. Always bake on a preheated cookie sheet.

Cool dessert pies at least 2 hours on a wire rack before cutting.For a 1 crust pie, pre bake the crust for 3-5 minutes before adding the filling.Store fruit pies at room temp 24-48 hrs.Pies with eggs or dairy products must be refrigerated.

Meganis carrying on the family’s tradition

for bakingdelicious pies.

57

Our neighborhood at 401 Mt. Gap Road in Huntsville was full of boys: Mike Dreisbach lived right next door, and Mike and Kenny Ladner lived next to door to them. With other school friends living nearby as well, it wasn’t un-

usual to see 8 or 9 boys in our back yard. Birthday parties became extensions of the “Mt. Gap Boys” and a large cake was needed . This Texas Sheet Cake was made for many birthday parties.

Mark and The Mt. Gap Boys cele

brate his 10th birthday

Paul and Mark were always ready to help “lick the pan”

58

Texas Sheet Cake2 cups sugar 1/2 cup buttermilk2 cups sifted flour 2 eggs, slightly beaten1 stick margarine 1 teaspoon baking soda1/2 cup Crisco 1 teaspoon cinnamon4 Tablespoons cocoa 1 teaspoon vanilla1 cup water

Sift sugar and flour into a large bowl. In a saucepan, bring the margarine, Crisco, cocoa and water to a rapid boil. Stir into the sugar and flour.

Add the other ingredients. Pour into a greased 11 x 16 inch pan.Bake 20 minutes at 400 degrees.

Five minutes before the cake is done, begin to make the icing.

Icing

1 stick margarine4 Tablespoons cocoa6 Tablespoons milk

Bring margarine, cocoa and milk to a boil. Remove from heat.Add the powdered sugar and vanilla. Beat well. Add pecans and pour the icing on the cake while still in the pan, immediately when it comes out of the oven.

1 box powdered sugar1 teaspoon vanilla1 cup chopped pecans (optional)

Paul takes a big breath for his 7th birthday59

Notes

60

S E E L E Y F A M I L YC O O K B O O K

Remembrancesand

Recipes