My friend Sandy is the kind of SS teacher you want for your daughter. She is full of humor & enthusiasm for her calling. She loves those 2nd grade girls so much, she even gives up a Sunday afternoon often to spend with her girls. They roast hot dogs & play games.
I have watched with amusement & tenderness on ‘graduation’ Sunday when the kids progress to the next grade level. Sandy heads to the front of the church at the invitation time to pray a blessing over her girls. They cling to her like cockle burrs. Tears flow. They don’t want to move on if it means not having Miss Sandy as their SS teacher anymore.
As for me, I don’t think I’ve ever talked with Sandy that we don’t find something to laugh about. She is full of humor.
She is also the caregiver for her 98 year old Mother, Miss Mallie. She too, was a faithful SS teacher & she attends our church as much as health allows, holding the title of our oldest charter member.
When I think of Sandy & Miss Mallie, their fresh green beans always come to mind. They grow their own beans & can jars & jars of them, often sharing them at the numerous potlucks & funeral meals we have.
Sandy came to my home recently for a birthday party for my son, Andrew. She loved the pecan tarts I made for the dessert buffet. So today, you will find the recipe for Sandy & Miss Mallie’s green beans & my recipe for Pecan Tarts.
It has been my circle of friends & family that help me make it through this life. They are a blessing! I’m grateful to share a laugh or two as we joyfully serve the Lord together.
I have yet to obtain Sandy’s recipe- I asked for it 2 years ago!!! LOL I called her again today & left a message, so perhaps I will be able to share this recipe before another 2 years have passed. *grin* She is one busy lady!! (However, I will post my recipe using canned green beans until I can corner Sandy…keep on reading.)
This post was previously shared on my first (now defunct ) blog. Miss Mallie has since gone on to Glory shortly after her 99th birthday. Her party was at a local pizza joint! I loved this!!
1/2 c. margarine
1/2 tsp. vanilla extract
1 (3-oz.) pkg. cream cheese
1 c. all purpose flour
2 T. margarine, melted
1/4 tsp. salt
1 c. brown sugar
1 c. chopped pecans
Combine 1/2 cup margarine, cream cheese, and flour. Mix well and shape into 24
balls. Press balls into mini muffin pans to form crust.
Combine remaining ingredients, except nuts. Divide nuts into the 24 tarts. Pour filling ingredients into a zip top plastic bag and seal. Snip the bottom of the bag and squirt the filling into the tart shells. Pinch the bottom of the bag between each tart to prevent drips. You can also just spoon the filling, but the bag method makes it a bit easier.
Bake at 350° for 20-25 minutes. Tarts are done when crust is golden brown. Cool for a few minutes before removing from pan.
Run the tip of a knife around the edge immediately after taking out of oven to ease removal of tarts when they have cooled a bit. Yield: 2 dozen
Note: These little pecan pies may be frozen for 2-3 months, but they are delicious frozen, so they may not stay there that long! I also use little tart pans instead of mini muffin tins. You will need to double the filling recipe when using tart pans.
2-3 (1lb cans) green beans
1/4-1/2 fresh onion, minced
chicken soup base or bouillon cubes (to taste)
Heat green beans (with liquid) with onion on medium heat until boiling. Add 1-2 tsp soup base to make the broth well flavored. Add pepper to taste. Turn down the heat & simmer for 20-30 mins. Add more broth as needed.
Note-I like the texture of canned rather than frozen green beans. This is my personal preference only. Frozen green beans take much longer to cook to be cooked through. I have also cooked green beans in large quantity for banquets, & they can simmer for hours on low in crock pot without becoming mushy.