Kitchen a busy, happy place
HINTON – The kitchen has long been a busy and happy part of home for Betty Pridie and her husband, Charles Pridie.
Sunlight streamed through her windows recently as Betty Pridie prepared to bake one of her quick and easy recipes.
The Hershey bars she offers take approximately 30 minute from preparation until they’re ready to leave the oven and provide a handy treat should family or friends stop in.
She said the recipe, obtained “years ago” from a friend, has been a long-time favorite of Pridie’s sons (Rick Pridie, Sioux City; Ross Pridie, who died in 2011; and a nephew, Dennis Perry, who was reared by the Pridies after the death of his parents.
It’s also a favorite, Pridie said, with their 16 great grandchildren and eight grandchildren.
“She’s a terrific cook,” Charlie Pridie said, “ever since we got married. She makes everything good.”
Memories flowed as Betty Pridie started a coffee pot brewing. She recalled as a child she first learned to bake by kneading bread as she stood on a chair, wrapped in an apron, alongside her mother.
“That is how it all started,” Pridie said. “I learned a lot by watching her and have made a considerable number of loaves of bread and rolls, since way back then.
“The boys always especially loved the sweet rolls as they grew up. The rolls were, and still are, a staple of our Sunday dinners when we get stogether.”
Her memories included Sunday dinners after church.
“Mother had the kids home every Sunday no matter what,” Pridie said. “It was a given.
“We still feel, Charles and I, that this tradition is a very important one for closeness of our family and all of us knowing what’s going on in each other’s lives.”
This closeness includes the fellowship at St. Joseph’s Church, in Ellendale, a short distance from the Pridie farm, and their immediate farm neighborhood.
“If you don’t see someone for awhile, or they’re perhaps missing from church, you know something’s wrong,” Betty Pridie said. “That’s when everyone steps in to help out someone else.
“It’s our way here in the country and one of the things that, in addition to being outdoors and enjoying nature, makes it sucha special place to be.
“Everyone cares about each other.”
Neighbor Rosemary Goebel, who operates the Roadside Relics Antique Shop, in Hinton, with her husband, Bill Goebel, recalled how Pridie had provided an oatmeal cake following the death of Rosemary Goebel’s mother.
1 cup brown sugar
1 cup margarine
1 teaspoon vanilla
1/2 teaspoon salt
1/8 teaspoon soda (approximately)
Beat above ingredients together, then add 2 cups flour.
Spread thin on a 10-by-5-inch cookie sheet and bake 15 minutes at 350 degrees.
Spread one large Hershey candy bar (shaved)] on top of bars as soon as removed from oven to melt shaved chocolate, and sprinkle with nuts.
1 cup quick oats
1 1/2 cups boiling water
1 cup white sugar
1 cup brown sugar
1/2 cup butter
1 1/3 cups flour
1/2 teaspoon salt
1 teaspoon soda
1/2 teaspoon cinnamon
Cook oats 20 minutes in boiling water. Cream butter and sugar.
Add vanilla and beaten eggs. Stir in oatmeal followed by sifted flour, salt, soda and cinnamon.
Bake 35 minutes in greased 9-by-13-inch pan.
Mix 6 tablespoons melted butter, 2/3 cup brown sugar, 1/4 cup chopped nuts, 6 tablespoons of cream, 1 cup coconut and a teaspoon of vanilla.
Spread over hot cake and put under broiler until lightly brown.
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