Column from May 21, 2009

Honoring those who serve

Each year, Bess Hampton Memorial Gardens, the cemetery south of town, is decorated to the hilt. Not only do families bring flowers galore to their loved ones’ graves, the local VFW post – with the help of many volunteers – lines the perimeter with flags.
It’s positively gorgeous!
I’m not one to visit cemeteries very often … not for any other reason than I never seem to find the time. But I make it out there several times on Memorial Day as I do have friends buried there.
Of course, my husband Eric is there all that day. For the few people who don’t know him, he’s the one decked out in his uniform.
Eric retired with 40-plus years of service to our country and he continues to do what he can. One of those ways is to oversee the cemetery on Memorial Day, which includes walking around visiting with people, answering questions and making sure no veteran’s grave is without a little flag.
I’m very proud of the duty he has performed for our country.
That’s why I’m including one of his favorite recipes in today’s column.
Eric grew up in Smyrna, which is just below Royal City on Crab Creek. His father was a railroad section foreman there and his mother ran the post office.
Gilbert and Alyene Morgan are buried in the American Legion Cemetery at Highway 17 and Sutton Road. Eric’s grandparents are there, too, as well as many family friends.
He will run out there on Memorial Day to take flowers for their graves and to hoist the flag.
Smyrna – and many of the original homesteaders – was there before Royal City existed. The women in the area formed the Crab Creek Cacklers Ladies Club in 1934. The group not only met for companionship and to socialize, they also worked on many projects and contributed to various community needs and organizations.
Eric remembers when Florence Chadbourne made congo bars. Often included in neighborhood potlucks or social events, they were his favorite cookie when he was a child.
We are fortunate to have this recipe, as well as many others Eric loved when he was young. In 1982, the Crab Creek Cacklers published a fundraiser cookbook and Florence’s recipe is included.

Congo bars

2-3/4 cups sifted flour
2-1/2 teaspoons baking powder
½ teaspoon salt
2/3 cup shortening
3 eggs
1 cup nut meats, broken
1 package chocolate chips
2-1/4 cups brown sugar

Mix and sift flour, baking powder and salt. Melt shortening and add brown sugar; stir until well mixed. Allow to cool slightly. Add eggs, one at a time, beating well after each addition. Add dry ingredients, then nuts and chocolate chips. Pour into 10-by-15 inch greased pan. Bake at 350 degrees 25 to 30 minutes. When almost cool, cut into squares.