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Last week, the longtime author of this column Alice Nelson passed away, and although I didn’t see her as much as I used to, I am going to miss her beaming smile, friendly personality and her witty wisecracks.

I had to set (type in newspaper format)Alice’s weekly column for almost a decade and I always enjoyed her visits. She came in and whenever I saw her Equinox pull up outside the door, I knew we had to buckle up. She always came in with a smile and a joke about whatever was happening in the community or world at the time. She loved the friendly banter as we would give it right back to her too. I think she just loved the visits and getting out of the house and we loved them as well.

Eventually, Alice was able to do her column on the computer and she was so proud of how she had figured out how to type the column and print it and bring it in for me to set. But, I always tried to explain to her that it didn’t change the amount of work I had to do. I still had to re-type the column into our digital form. We worked on instructing her to e-mail — not because I didn’t want her weekly visits, but just to save the time of re-typing it. But, then, like clockwork, every Monday we’d get a call from Alice saying something wasn’t working on the e-mail, and we’d hear Bud in the background and they’d be bickering about who was doing it right and who was doing it wrong, but it always ended in laughter.

Eventually, she just asked if she could continue bringing it in hand typed anyway, and of course I said if it keeps the visits coming regularly, I’ll be glad to do the extra work to be able to see her.

When she retired from the column, she would still visit at times, and when I’d walk by her place on the lake in the summer, I’d always look for her to be out on the front deck enjoying the peace and quiet and get to catch up with her. Those little moments are going to be the ones I miss the most. She was so welcoming and so patient with me when I made a mistake. She was always complimentary and just warm to be around. After I took over her column, she would call me and remind me when it was growing season for certain veggies, or the time was right for this or that. She cared about the column and that I took care of it like she did. I hope I’ve done her proud in my five years of doing it. She was always an inspiration for me in this space. 

They don’t make them like Alice anymore, and the community lost a great piece of  history with her passing. Rest in peace Alice. You will be missed dearly.

With that, I’d be remiss to not share some of Alice’s recipes from back in the day for this week. She had so many good ones, so I just picked random days and grabbed the best sounding recipe from that week

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DILL BISCUITS

1/4 c. butter or margarine, melted

1 T. minced onion

1 t. dill weed (not seed)

1-10 oz. tube refrigerated buttermilk biscuits

In a bowl, combine first three ingredients. Cut biscuits in half lengthwise; coat biscuits in butter mixture. Arrange in a single layer in an ungreased nine inch square baking pan. Bake at 450 degrees for 8-10 minutes. Makes six servings.

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RHUBARB CUSTARD PIE

3 c. rhubarb, cut in 1/4 inch pieces

3 T. flour, well rounded

1 c. sugar

1-9 inch roll out refrigerate pie crust

3 eggs separated

1 T. thick sour cream (not light sour cream)

Topping:

1-1/2 c. old fashioned oats or quick cooking oats

1 c. packed brown sugar

1/2 t. cinnamon

1/4 c. butter or margarine

Combine flour and sugar in a large mixing bowl; add to rhubarb, mix and let stand for 10 minutes. Make a high fluted edge on the pie in order to hold all the topping. Brush bottom and sides of crust with egg white from separated eggs (prevents crust from becoming soggy). In a small bowl, beat egg yolks and sour cream together; add to rhubarb mixture. Pour into pie shell. Combine topping ingredients; spread evenly over pie. Bake at 400 degrees for 10 minutes; reduce heat to 350 degrees; bake 50 minutes more. Makes eight servings.

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This dessert is so-o-o good. It’s a bit putzy but absolutely worth the time involved!

LUSCIOUS LEMON DESSERT

1/2 c. butter (1 stick)

2 T. sugar

3/4 c. flour

1 c. powdered sugar

1 – 8 oz. pkg. cream cheese, softened

1 c. whipped topping (Cool whip)                              

3 c. cold milk

3 small pkgs. Instant lemon pudding mix

Chopped pecans or walnuts, optional

Combine butter, sugar and flour, cutting in butter until crumbly; press into bottom of a 9 x 13-inch baking pan. Bake at 350 degrees for 10 minutes. Cool completely.  In a bowl, using a beater, combine powdered sugar and cream cheese until creamy. Fold in whipped topping. Spread over crust.  In a large bowl, combine milk and pudding mix as directed on pkg. Gently spread over creamed mixture.  Top with remaining whipped topping. Sprinkle with nuts. Refrigerate at least 2 hours. Refrigerate leftovers, if there are any!  Makes 12 – 15 servings. Note: You can substitute chocolate pudding mix if you prefer.

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CONFETTI 

SCALLOPED 

POTATOES

1/2 c. butter or margarine

1/2 c. diced onion

1-16 oz. pkg. frozen hash brown potatoes

1 can cream of mushroom soup, undiluted

1 soup can milk

1 c. shredded cheddar cheese

1 small green pepper, cut into short strips

2 T. chopped pimiento

Dash of pepper

1 c. cheese cracker crumbs, divided

In a skillet, melt butter over medium heat. Saute onion in butter until tender. Stir in potatoes, soup and milk (I mix the soup and milk until smooth and add with potatoes). Add cheese, green pepper, pimiento, pepper and 1/2 c. crumbs. Pour into greased, shallow 1-1/2 qt. casserole or 9x9-inch pan; top with remaining crumbs. Bake at 375 degrees for 35-40 minutes.

Makes 6 servings.

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ITALIAN STYLE

MANICOTTI

8 oz. uncooked manicotti tubes

2 eggs, beaten

2 T. minced onion

1/2 c. grated Parmesan cheese

1/4 t. nutmeg

2-12 oz. cartons (3 c.) creamed cottage cheese

1-9 oz. pkg. frozen, chopped spinach, thawed and squeezed to drain

1 c. shredded mozzarella cheese

1-32 oz. jar spaghetti sauce with meat

1/4 c. grated Parmesan cheese

Cook manicotti shells according to package directions, according to your likeness. Drain; place in cold water. In a large bowl, combine next seven ingredients; mix well. Drain manicotti. Fill manicotti tubes with cheese mixture. Place side by side in 9x13-inch baking pan. Pour spaghetti sauce over manicotti; sprinkle with Parmesan cheese. Bake at 350 degrees for 35-40 minutes or until bubbly. 

Makes 6-7 servings.

Thought for the Day: 

Do not stand at my grave and weep

I am not there. I do not sleep.

I am a thousand winds that blow.

I am the diamond glints on snow.

I am the sunlight on ripened grain.

I am the gentle autumn’s rain.

When you awaken in the morning’s hush,

I am the swift uplifting rush

Of quiet birds in circled flight.

I am the soft stars that shine at night.

Do not stand at my grave and cry;

I am not there. I did not die.

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