NEWS FROM THE HILLS
JUST ONE REQUEST
Dear Master for this coming year
Just one request I bring:
I do not pray for happiness,
Or any earthly thing—
I do not ask to understand
The way Thou leadest me,
But this I ask: Teach me to do
The thing that pleaseth Thee.
I want to know Thy guiding voice
To walk with Thee each day.
Dear Master make me swift to hear
And ready to obey.
And thus the year I now begin
A happy year will be—
If I am seeking just to do
Author Unknown
“There is a past which is gone forever; but there is a future which is still our own.” This was written on the last page of a 1988 calendar, and although it is 20 years old, it is yet true. Many things happen which are beyond our control, yet we are responsible for a lot of our downfalls. A wrong decision can result in heartache for yourself, plus others who are affected by it.
At the very beginning of a new year, we need to be careful of the steps we take, the decisions we make, and count the cost of our decisions. A wise preacher once said, “If a person could see the ending of a matter, it would often change the beginning.” In Hebrews 12:13 it tells us, “And make straight paths for your feet, lest that which is lame be turned out of the way.” We need to do this for ourselves, and for those who may be following in our footsteps.
The last day of the old year is ushered out by cold, wailing winds and scattered snowflakes. There is a skift of snow on the ground, and the bird feeder is thronged with tiny sparrows vying for their dinner. A circle of chickens underneath the feeder are scratching for the birdseed kicked out by the birds. It is a homey scene, yet one that brings a sense of contentment to the soul.
Time has turned another circle, and another year begins. It seems that the older I get, the faster the circle turns. We just had our 54th wedding anniversary, and when I think back over the years, they seem to blur together. No wonder that the Bible speaks of our life as “a tale that is told.” We are admonished to number our days in order to take advantage of every one of them.
I look around at the multitude of grandchildren and great grandchildren and realize how God has blessed us immeasurably. I pray that they too will find the path of life and follow the Lord all the days of their lives.
We have had many, many responses to the request for song, Old Shep.” I don’t remember ever hearing the song (Mom knew lots of “tear-jerkers”) and didn’t realize it was so sad. Charlotte Steed wrote from Elkview, and Frank (Bobby) Samples sent words from Kissimmee, FL. We heard from Virginia Sanders of Pt. Pleasant, who added, “I still get a lump in my throat and a tear in my eye when I hear this song.”
Ellyn McLaughlin (bless her heart; she is so faithful!) e-mailed a copy of the words from Virginia, and Earl McCune of Evans kindly sent the lyrics. Delbert Greenlee of Dunbar wrote the words from memory, with the note that this indeed is an old song. We heard from Larry Jones and Jo Mullins of Winifrede, and Gloria Boggess got the words from her 82-year old father, Paul Johnson, who recited it from memory—along with some chocked-back tears as the memories came flooding back to him.
Mrs. Paul Malcomb wrote that she used to sing this song at the three-room grade school she attended. After the children learned that she knew the song, they would request it over and over. She said she didn’t know if they really liked the song, or was just glad for a break from school work! There was a little variation in some of the words, but basically, it was the same.
OLD SHEP
When I was a lad and Old Shep was a pup,
O’er the hills and the meadows we’d stray
Just a boy and his dog, we were both full of fun
We grew up together that way.
I remember one time, at the old swimming hole,
When I would have drowned, beyond doubt,
But Old Shep was right there, to my rescue he came,
He jumped in and helped pull me out.
As the years rolled on, Old Shep he grew old,
His eyesight was fast growing dim.
One day the doctor looked at him and said,
“I can’t do no more for him, Jim.”
With a hand that was trembling, I picked up my gun.
And aimed it at Shep’s faithful head,
But I just couldn’t do it, I wanted to run,
I wished that they’d shoot me instead.
Old Shep looked at me, his eyes were so sad,
And laid his old head on my knee.
I stroked the best friend a man ever had,
I cried ’til I scarcely could see.
Now Old Shep is gone where the good doggies go,
And no more with Old Shep will I roam,
But if dogs have a heaven, there’s one thing I know,
Old Shep has a wonderful home.
After all the rich Christmas foods and party fare, the appetite begins crying out for simple country foods. A big pot of brown (pinto) beans and a crusty pone of corn bread baked in an iron skillet are always welcome. Team that up with some homemade sauerkraut and a sweet onion and you’ve got a winning supper.
Winter weather calls for soups and stews and comfort food. We had a request some time back for a German dish that the reader spelled phonetically “spitakees.” We got a reply from Jackie Winberg who says this is not the same dish, but it is along the same line.
BIEROCKS
Make a yeast bread recipe, or use a packaged mix. Roll out dough to about ¼” thickness. Cut in squares, or make a pastry crust in a pie pan. Fill with this mixture: one pound hamburger, one small head of cabbage, shredded, two small onions, diced, salt and pepper.
Brown hamburger, drain; add cabbage and onions. Let steam. Cool before adding to pastry. Season to taste. Fill squares with mixture, fold and seal. Or put mixture in piecrust; add top crust.
Place pockets on a greased cookie sheet. Let rise. Bake at 375 degrees for 20-25 minutes.
She adds that she likes to make the pockets instead of the pie, and they are very good. I have a recipe in my Louisiana cookbook that sounds delicious, although I have never tried it. It is called “Natchitoches Hot-ta-Meat Pie” and is an authentic Louisiana recipe.
Filling:
2 tablespoons flour
1 tablespoon shortening
½ pound ground beef
1 ½ pounds ground pork
2 large dry onions, chopped
6 green onions, chopped
3 teaspoons chopped parsley
Make a roux of shortening and flour; add other ingredients and salt and pepper to taste. Cook thoroughly, and cool completely or overnight in refrigerator before using. (The proportions of beef and pork can be reversed.)
Pastry:
4 cups plain flour
2 teaspoons baking powder
2 teaspoons salt
1/2 cup melted shortening (not oil)
2 eggs
milk-enough to moisten
Sift flour, baking powder and salt; add shortening, then eggs. Add enough milk to make a stiff dough. Roll very thin. Use a saucer to cut circles of dough. Fill half full of cooled meat mixture. Fold dough over, moisten edges, and crimp with a fork. Fry in deep fat until golden brown. These can be baked rather than fried. Makes about 18 pies.
A big “thank you” goes out to all the folks who responded to this request. We who have had beloved dogs and saw them grow old can relate to this song. We have two old yard dogs that are getting up in years. Tudor is a Border collie, and Sharlie is a German shepherd. We have had Tudor since he was a little puppy, and inherited Sharlie when our daughter remarried and her dog stayed with us.
Sharlie is deaf and Tudor is stiff with arthritis where he has herded too many farm tractors. Yet they follow Criss wherever he goes, faithful to the end.
My cousin, Tony Samples of Procious is looking for the words to something—I don’t know if it is a poem or a song. It goes like this, “You can have your lollipops/ your chocolate bonbons grand/ Just give me an old time spoon/ And let me lick the pan.”
Thank you, readers, for all the beautiful Christmas cards I received. Thank you most of all for the encouragement and prayers that were offered. I pray that all of you will have a wonderful new year, blessed of God.
I love you all.
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