I went recently to the monthly senior citizen luncheon at the Wellington First Methodist church, where Scott Markel dressed as Archibald Willard.
He told the story of the Willard family and of the famous painting, “The Spirit of ‘76.” He had the sketch of the very first drawing of it. Scott told the story of the men in the painting and where Willard worked when he was growing up.
He did such a wonderful job telling the life story of the Willard family. He said we can see some of the paintings in the Herrick Memorial Library and Spirit of ‘76 Museum.
I hate to say this but I haven’t been in the museum. But Scott mentioned to me how he read some newspapers there about the Wellington train wreck in 1962. My brother saw it happen and went to help. My father saved two soldiers from losing their legs as he was the only person who know how to use a cutting torch. We lived on Wheeling Avenue and the wreck was right in front of us.
Scott has asked if I could put some healthy snacks in my column, so I will just for him as a thank you for doing such a marvelous presentation of the Willard Family.
Until next time, enjoy these recipes.
Pecan Cheddar Crisps
• 1/2 cup butter or margarine, softened
• 1/2 cup finely shredded cheddar cheese
• 1 cup all-purpose flour
• 1/4 tsp. paprika
• 1/4 tsp. salt
• 1/2 cup pecan halves
In a mixing bowl, cream the butter and cheese. Combine flour, paprika, and salt; add to creamed mixture. Shape dough into one-inch balls. Place two inches apart on ungreased baking sheets. Top each with a pecan; press 15-20 minutes or until golden brown. Remove to a wire rack to cool.
Yield: Two dozen
Party Snack Mix
• 4 cups bite-size crispy corn squares cereal
• 2 cups bite-size crisp wheat squares cereal
• 2 cups pretzel sticks
• 2 cups Spanish peanuts or mixed nuts
• 1/2 cup melted margarine or butter
• 1 tbsp. Worcestershire sauce
• 1/8 tsp. hot pepper sauce
• 1 tsp. salt
• 1/4 tsp. garlic powder
Heat oven to 325 degrees. In large bowl, combine cereals, pretzel sticks, and peanuts. In small bowl, combine butter or margarine, Worcestershire sauce, pepper sauce, salt, and garlic powder; mix well. Pour seasoning mixture over cereal mixture and toss to coat. Spread on ungreased 15x10x1-inch baking pan. Bake at 325 degrees for 25-30 minutes or until lightly toasted, stirring occasionally. Cool and put in sandwich single bags or large resealable plastic bags.
Turkey Club Tortilla Roll-ups
• 6 (7-8 inch) flour tortillas
• 1/2 cup mayonnaise or salad dressing
• 4 oz. softened cream cheese
• 1/2 cup chopped drained pepperoncini
• 2 tbsp. fresh, chopped cilantro
• 4 slices cooked bacon, crispy and crumbled
• 1/2 cup chopped tomatoes
• 1/2 pound thinly-sliced cooked turkey (or ham, if desired)
• 6 leaves of lettuce
Warm tortillas as directed on package. In a small bowl, combine dressing and cream cheese; mix well until smooth. Stir in pepperoncini, cilantro, and bacon. Spread about two tbsp. dressing mixture on each warm tortilla. Top each with one rounded tbsp. tomato, 1/6 of turkey, and 1 lettuce leaf. Roll each tortilla tightly. Cut into eight pieces and secure each piece with a cocktail toothpick. Serve immediately or cover lightly and refrigerate until serving time.
Bird Baker’s Barbecue Bacon Wrapped Chestnuts
• 2-3 cans whole water chestnuts, drained
• 1 bottle barbecue sauce
• 1 package bacon, cut into 3 pieces per slice
Heat oven to 350 degrees. Wrap each whole water chestnut with the bacon and secure with a toothpick. Dip in barbecue in bowl and place on baking pan. Bake 7-8 minutes until bacon is crisp. Good hot or cooled.
Penny Case is a lifelong resident of Wellington who loves to cook and share recipes. Send recipes to her at 22 Johns St. or at email@example.com.