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The Upson Beacon
Thursday,
November 18,2021
Page 2B
Recipes By
Mary Ann
Mary Ann McCrary
Judging from the temperature this
morning, it looks like fall has ended and
winter has begun.I love the cool morn
ings and the pleasant afternoons during
autumn, but the cold of winter does
nothing positive for me. I have brought
in most of my plants and have only a
couple remaining. I am wondering
where I am going to put them because I
have just about run out of room. My
Thanksgiving cactus is full of buds and
getting ready to go into full bloom
shortly, and I can hardly wait.
I know that most of you already
have your menu planned for Thanksgiv
ing, but I would like to share a few reci
pes that are our all-time favorites. The
English pea casserole is one that my
mom prepared after the invention of
canned cream of mushroom soup, and
the whole family liked it. The sweet po
tato souffle is the dish that daughter
Christine always brings to our meal,
and there are never any leftovers. The
buttermilk pie is a wonderful custard
pie that will always be one of favorites,
and it is so easy to prepare. The recipe
for the pecan pie is one that I have been
using for many years, and it has never
failed me.
Remember that the minimal inter
nal temperature for turkey is 165 and
ham is 145 degrees.
ENGLISH PEA CASSEROLE
1 (17 ounce) can English peas, drained
1 (10-3/4 ounce) can cream of mush
room soup
1 sleeve Ritz crackers, crushed
1 small jar chopped pimento peppers
Mix peas, soup, and pimento to
gether and pour into lightly greased
casserole dish. Cover with cracker
crumbs and a little melted margarine.
Bake at 350 degrees for 30 minutes or
until bubbly. When my mother started
making this for us, she also added a
small can of water chestnuts to the mix
ture. We didn’t care too much for those,
and she quit using them in this recipe.
SWEET POTATO SOUFFLE
3 cups mashed sweet potatoes (canned
ones are fine)
1 cup sugar
Vi teaspoon salt
2 eggs, slightly beaten
1/3 stick melted margarine
Vi cup milk
1 teaspoon vanilla
Mix all ingredients together and
pour into a lightly sprayed baking dish
and cover with topping.
TOPPING:
Melt 1/3 stick of margarine, add 1 cup
brown sugar, 1/3/ cup flour, 1 cup
chopped pecans.
Bake at 350 degrees for about 35 mi
nutes.
BUTTERMILK PIE
Vi cup butter, softened
2 cups sugar
3 eggs
Va cup self-rising flour
1 cup buttermilk
Dash of nutmeg
1 deep dish pie shell
Combine butter and sugar, cream
ing well. Add eggs and flour; beat about
2 minutes. Fold in buttermilk and nut
meg. Pour into pie shell and bake at 350
degrees 45 to 50 minutes. Sometimes I
leave out the nutmeg and add a little
lemon extract for a lemony pie.
PECAN PIE
1 cup sugar
Vi cup white corn syrup
Va cup melted margarine
3 eggs
1 Vi cups chopped pecans
1 teaspoon vanilla extract
1 unbaked deep-dish pie shell
Whisk sugar, corn syrup, marga
rine, eggs, and vanilla; stir in pecans.
Pour into unbaked pie shell and place in
a 350-degree oven. Bake for 35 to 40
minutes or until the center no longer
shakes and the pecans are nicely
toasted.
Enjoy, Mary Ann McCrary
Lots of things that couldn't be done have been done.-Charles Auston Bates
Fisher McDaniel, second from left, built a new led
the kiosk build for his Eagle Scout project.
New Interpretive Sign
at Sprewell Bluff Park
Local Student Fisher McDan
iel teamed with the Department
of Natural Resources to build a
new kiosk at Sprewell Bluff Park
for his Eagle Scout project. The
build is finished and interpretive
signage will be included soon,
once completed.
The kiosk will include histori
cal information on Jeptha
Spruill, the Civil War skirmish at
Double Bridges, and Native
Americans that lived within the
area, thanks to the help of
Jamesan Stuckey, Thomaston-
Upson Archives director.
The sign will also include
wildlife information on flora and
fauna that many have seen while
visiting. This will be beneficial to
birders and botanists alike, or
those interested in learning more
about Sprewell Bluff’s creatures.
This will be Sprewell Bluff
Park’s first interpretive sign and
officials say they “couldn’t be
happier and are thankful to
Fisher and Foster Hartman,
wildlife tech, for erecting the
kiosk, as well as to Nathan Klaus,
wildlife biologist, for coordi
nating the setup.”
Happy Birthday, Kynslee
Happy birthday to Kynslee “Doodle” Crawford,
who celebrated her 13th birthday Nov. 12.
Sending Comfort and
Celebrating 100 Years of Life
Sister Loyola Mathia with her embroidered American Blossom pillowcases.
In September, Sister Mary
Loyola Mathia of the Sisters of
Charity of Cincinnati, a nun of
more than 75 years, celebrated
her 100th birthday.
Longtime friend of Silver-
town resident Jane Burdette,
Sister Mathia was a supporter of
last year’s Smithsonian Museum
Exhibit in Thomaston, and “was
also our prayer warrior, support
ing efforts to get Silvertown on
the National Register of Historic
Places,” said Burdette.
Throughout these efforts,
Burdette mailed copies of The
Upson Beacon to Sister Mathia,
who was intrigued by articles re
lating to American Blossom
Linens made at Thomaston Mills
and said she loved the story of
how everything was grown and
made in the USA, talking about
it for weeks, according to Bur
dette.
In honor of Sister Mathia’s
birthday, Burdette had Ameri
can Blossom pillowcases em
broidered with Sister Mathia’s
name and mailed the pillowcases
to her. American Blossom also
sent her a tote bag.
Happy Anniversary
Martin and Betty Grizzard
celebrate their 60th
anniversary Nov. ig.
Frank and Brenda Spraggins
celebrate their 53rd
anniversary Nov. ig.
James and Sara Watts
celebrate their 47th
anniversary Nov. ig.
David and Julie Weatherford
celebrate their 31st
anniversary Nov. ig.
Jaime and Donna Joiner
celebrate their 2gth
anniversary Nov. 21.
Adam and Lori Smith
celebrate their 15th
anniversary Nov. 22.
Lee and Kelly Jordan
celebrate their
anniversary Nov. 24.
Jason and Brandy Dudley
celebrated their 12th
anniversary Nov. 14.
Gene and Shirley Johnson
celebrate their sixth
anniversary Nov. 21.
Trent and Sydney Griffin
celebrate their fifth
anniversary Nov. ig.
Matthew and Maddie Marsh
celebrate their
anniversary Nov. 22.