1970s

UMY Foster Grandparents

Mint Dessert

Watergate Pudding - Alice Kay Wilson

Chicken Croquettes - Mary Masterson

Rice Patties 

Youth Club - Mary Masterson, Lee & Joanne McCray

Potato Casserole - Pat Naretto

Bubble Ring - Jeannine Beckman

Salted Butter Crackers - Trudy Esparza

Almond Roca - Liz Hermann

Caramel Corn - Ardath Mueller

Chocolate Truffles - Lois Rigby

Zucchini Bread - Valerie Groman

Lime Mint Punch - Paula Blair

The Dinners I’ve Seen - Mary Masterson

Sausage Lentil Soup - Evelyn Thompson

Easy Tomato Aspic Salad - Ardith Mueller

I Remember... - Joni Pace

Sauerkraut Cheez Balls - Carol Irvine

Royal Romance Bars - Bobbie Stephens

UMY Foster Grandparents

A program that was created in 1976 by Rev. Jim Jenkins.

Although we were the ones who were supposed to be doing the treating, that didn’t deter Gladys Collins from making her homemade divinity for us and it was special!

Winifred “Nana” Wheeler had to walk around with heavy leg braces, but that didn’t stop her from making her piano get up and dance when she played for us.  The group was surprised, and pleased that she enjoyed the save TV shows they did.  

Ivy McMurray, what a memory.  Years after Foster Grandparents ended she still remembered the kids and what they had told her about themselves.

Frances Aldana always had good stories to share, and also a few lessons on etiquette, proper dress and the like.

Clarissa and Frank Thomas loved showing the group his outstanding collections of rock specimens.

At Ida Fitch’s  we were always served a cute little juice glass of Coke, probably because her “magic potion” was a little Coke and an aspirin every night before she went to bed - and she lived to be over 100.

Jim Enke loved to give the group a $50.00 check when they came, even though he didn't have $5O to give away. 

Lois Roberts didn't drive, so into her 9O's she was still walking to visit the shut-ins and “elderly" from the church. She gave these recipes to me during one of our visits.

Mint Dessert

1/2 pound miniature marshmallows

1 cup Vernel Buttermints, crushed

1 cup chopped nuts 

2 packages Dream Whip 

3 1/2 cups vanilla wafer crumbs

Prepare Dream Whip according to directions. Combine with mints and nuts. 

Press half of crumbs into a 9 x13 pan. Spread Dream Whip mixture,

 then top with remaining crumbs. Refrigerate.

Watergate Pudding 

1 large package Cool Whip 

1 cup miniature marshmallows 

1 package instant pistachio pudding 

1 cup chopped nuts

1 small can crushed pineapple with juice

Put all together in a large bowl and beat well.

Pour into 7 x 11 pan and chill.

Alice Kay Wilson

Chicken Croquettes

It was our annual spring luncheon and the menu was chicken croquettes, rice cheese patties, homemade rolls and frozen peas. It was my custom, as each item was prepared, to have my helpers count very carefully the number of each item, in this case, the croquettes, rice patties and rolls. Marilyn Taylor counted and counted and when these items were ready l thanked her for being one of the “counters" and she said to me, “Now shall I count the peas?”  

Mary Masterson  

For 18 Croquettes

4 cups cooked chicken, chopped

1/2 cup cooked mushrooms

2 teaspoons salt, 

1 teaspoon pepper

2 teaspoons minced parsley 

2 teaspoons minced onion

1 1/2 tablespoons lemon juice 

4 tablespoons butter 

2 tablespoons flour 

5 eggs

1 1/2 cups milk

Crumbs

Mix fist six ingredients; melt butter, add flour and blend. Add chicken mixture and cook 4 minutes. Stir in 3 eggs, beaten. Chill mixture, Shape into cones, dip into remaining 2 eggs, beater. Roll in crumbs. Bake in

greased pan for 30 minutes at 350 degrees.

Rice Patties

For 12 patties

1/3 cup butter

1/2 cup flour

3/4 tsp salt

1 % cup milk

2 tablespoons mined onion

1 tablespoon minced parsley

1/2 teaspoon paprika 

3 cups cooked rice

1 1/2 cups grated cheddar cheese

2 eggs beaten Crumbs

Melt butter, add flour, stir and add milk. Cook until thickened. Mix with remaining ingredients. Shape into patties, roll in crumbs and bake on a greased cookie sheet for 30 minutes.

Youth Club

During the 1970's, I was cook for Youth Club which met every Wednesday after school. First through sixth grade children attended. Two memories are fun to recall. 

I had made mini parfaits for dessert using vanilla ice cream with chocolate syrup and chocolate ice cream with mint syrup. As the students left the dining room, one fifth grade girl came up to me and said “You made my favorite dessert. It tasted just like my orthodontist's mouth wash!

Another comment l remember was made by a third grade boy. After the dinner of chicken drumsticks, tater tots and corn, he said to me, “What a dinner. You made everything l don't like." 

Mary Masterson

We started working with the Youth Club while Jim Jenkins was pastor, first leading the games and then in the kitchen. Grace Garrett and Mary Masterson headed up the kitchen and Alice Kay Wilson started the same time we did. At this time there was no dishwasher or elevator and l remember backing the pick-up right up the sidewalk to the door to haul food needed downstairs. What a job! 

Les & Joanne McCray

Potato Casserole

6 medium potatoes

1 can cream of chicken soup

1 pint sour cream 

4 tablespoons butter 

1/2 cup grated cheddar cheese 

1/4 cup grated onion

salt and pepper to taste

Cook potatoes in salted water (do not peel). Cool and skin potatoes. Grate on a large grater.

Heat 4 tablespoons butter and chicken soup. Add sour cream, onion, cheese, salt and pepper. Fold in potatoes. Pour into a buttered 2 quart casserole and bake at 350 degrees for 40 minutes.

Bubble Ring

20 frozen rolls

1 cup brown sugar, packed

Cinnamon to taste

Chopped nuts

1 small box vanilla pudding (not instant)

½ cup melted butter

Place rolls in lightly greased pan (bundt).  Sprinkle brown sugar over rolls, then cinnamon, nuts, then vanilla pudding.  Spoon melted butter over top of mixture.  Let rise overnight.  Bake at 350 degrees 30-40 minutes.

Jeannine Beckman

Salted Butter Crackers

2 cups flour 

1 tablespoon sugar 

1 teaspoon baking powder 

1/2 teaspoon salt 

2/3 cups water 

1/3 cup plus 2 tablespoons butter or margarine, divided 

coarse or table salt to taste

In medium bowl, mix well, flour, sugar baking powder and salt. Stir water and 1/3 cup butter into flour mixture until smooth dough forms. Divide dough in thirds. Cover and let stand 10 minutes.

Place half the dough on lightly oiled 17x 14 inch baking sheet and flatten into a 4 inch square. Roll out on baking sheet to 16 x 12 rectangle. Cut in 2 inch squares and prick all over with a fork. Brush with 2 Tablespoons butter and sprinkle with coarse salt.

Bake in middle of preheated 400 degree oven, 8 minutes or until crackers are dry and golden but not browned completely. Remove to racks to cool. Repeat with remaining dough on cooled cookie sheet. Makes 96.

Trudy Esparza

Almond Roca 

1 cup butter 

1 1/2 cup sugar 

1 tablespoon Karo syrup 

3 tablespoons water 

6-8 small milk chocolate bars 

crushed walnuts for top 

1 cup sliced almonds (toasted at.250 degrees in oven)

Cook the first four ingredients to 300 degrees. Remove from heat and add almonds quickly. Pour out on buttered sheet pan, bang pan to even out. Lay chocolate bars face down on hot mixture. When melted, spread chocolate with a knife. Sprinkle walnuts on top. Cool. Break into pieces.

Liz Hermann

Caramel Corn

1 cup white sugar 

1 cup dark Karo 

1 cup brown sugar 

1 teaspoon salt

1 cup whipping cream 

Boll first four ingredients to soft ball. Add 1 cup whipping cream. Cook until soft ball. Pour over popcorn (6 quarts popped com). Warm slightly if desired.

Ardath Mueller

Chocolate Truffles 

4 ounces semi-sweet chocolate, coarsely chopped

2 tablespoons whipping cream 

2 tablespoons ground sweet chocolate or cocoa

Place semisweet chocolate and cream in a small pan over lowest possible heat (if heat is too high, the chocolate separates). Stir constantly until chocolate is melted and well blended with cream. Pour into a small bowl;

cover and chill just until chocolate cream is firm enough to hold its shape, about 40 minutes.

Meanwhile, spread ground chocolate on a small plate or on a piece of plastic wrap or waxed paper. Using your fingers or two spoons, quickly shape 1 teaspoon of the chocolate cream at a time into a ball, then roll in the ground chocolate or cocoa until completely coated. Arrange truffles in a single layer in a shallow container. Cover and refrigerate up to 2 weeks. Let stand at room temperature for 5 to 10 minutes before serving.

Makes about 12 truffles.

Lois Rigby

Zucchini Bread 

2 cups sugar

1 cup oil

3 eggs

2 C grated zucchini with rind

3 cups flour sifted with:

1 teaspoon each 

    salt

    soda 

    baking powder

    cinnamon 

    Nutmeg

1 cup chopped nuts 

Combine ingredients as listed. Pour into two medium loaf pans, greased and floured. Bake at 350 degrees for 50 - 60 minutes.

Valerie Gorman

Lime Mist Punch

2 cups boiling water

1 package (3 ounce) lime gelatin

1 46 ounce can pineapple juice

1 large (28 ounce) 7-Up or Ginger Ale   

Pour water over gelatin and stir to dissolve. Add pineapple juice. Refrigerate. When ready to serve, pour 7-Up and pineapple-lime mixture over ice cubes in punch bowl.

Paula Blair

The Dinners I’ve Seen.....…

Mary Masterson

During the 1970's and 1980's l was in charge of many dinners but there is one dinner that I remember the most clearly.

It was a Cub Scout banquet with 130 scouts and their families. We prepared Swiss steak and cooked it in our electric roasters. One roaster was for the child portions and two roasters for the adult portions.

Again, we counted the food carefully and had the number we needed placed in the roasters. When our 8 serving ladies dished up the plates, we ran out of meat and we still had one long table of 30 to serve!

I got on the phone and called the Westbank restaurant and then two other

places but none of them had Swiss steak prepared - but they all had lots of chicken! 

Ferris Clark went to the Westbank and got chicken. During the wait, l went to the unlucky table and I thanked God that the leader was Jo Wallin. She graciously said chicken would be fine.

What had happened was that some of the adult plates had been served out of the “children's roaster” and the servers placed two portions on each plate and some of the children's plates had adult portions. All ended well but there were some tense moments in the kitchen until the chicken arrived.

Sausage Lentıl Soup

Brown 1 pound pork sausage, broken into chunks, in 5 quart kettle. Remove meat and pour off all but 1/4 cup fat.

Add:

2 medium onions, chopped

1 clove garlic, minced 

2 carrots, chopped 

Cook 5 minutes then add:

2 cups lentils 

1 tablespoon salt

1/2 teaspoon marjoram 

2 cups cooked tomatoes or juice 

2 quarts water 

browned sausage. 

Simmer 1 hour or until tender.

Evelyn Thompson

Easy Tomato Aspic Salad 

2 cups tomato juice

juice of two lemons

1 package lemon jello

dash red pepper

1/4 teaspoon paprika sliced stuffed olives

1/2 cup chopped celery

Dissolve lemon Jello in tomato juice and lemon juice. Add the seasonings, olives and celery. Pour into ring mold and chill in refrigerator.

Ardith Mueller

l Remember........…

As we reminisce over the past years of history in our Trinity UMW, l remember a number of women that made significant contributions to

out Unit and to the church. They won our hearts, if even for a short span of time. Some  were here a number of years, some only a few, yet their influence will be long remembered. 

Joni Pace

Sauerkraut Cheez Balls

2 cups sauerkraut 

1 1/2 cup grated cheddar cheese (sharp)

3 tablespoons chopped green pepper

2 tablespoons chopped pimento

1 chopped boiled egg 

1/2 cup fine bread crumbs 

1/4 cup mayonnaise 

1/2 teaspoon salt 

1 tablespoon sugar

Mix together and form 2 inch balls.  Blend 2 tablespoons milk with one 8 ounce package cream cheese. Frost ball. Roll in parsley, green pepper, pimento, or chopped pecans.

 Carol lrvine

Royal Romance Bars

1/2 cup butter

2 tablespoons sugar

1 cup flour

2 eggs, 

1 1/2 cup brown sugar,

1 teaspoon vanilla 

1/2 cup coconut, 

1 cup walnuts, 

2 tablespoons flour, 

1 teaspoon baking powder.

Cream butter and sugar together. Mix in flour until well combined.

Spread in 7 x 11 pan and bake 15 minutes at 350 degrees. 

Beat 2 eggs, add 1 1/2 cup brown sugar, 1 teaspoon vanilla and 1/2 cup coconut, 1 cup walnuts, 2 tablespoons flour, 1 teaspoon baking powder. Also may add chocolate chips. When first mixture is done, spread second mixture on bars and bake an additional 20 minutes. Cool and cut into bars.  

Bobbie Stephens

** Lord, l come today without hate or ill will without even jealousy;

But with a heart running over with love for You and all mankind.

Be with me tomorrow, Lord, when l forget all about it.

 Amen.


     Trinity United Methodist Church; 237 N. Water Ave. Idaho Falls, ID 83402                                  208-522-7921; office@tumcif.org or webmaster@tumcif.org