Slow Cooker Hoppin' John Chowder

I have seen the name Hoppin' John recipes everyyear but never did anything about it. So this year I decided to make it. When researching to find out about this soup I discovered it can be made with sausage or ham. This should be eaten at midnight. The person who finds a coin in their bowl receives good luck in the new year. We enjoyed this recipe and my husbands brother and sisters had not tried it before. I cooked it on top of the stove and it worked out great.

1 1/2 cups instant white rice
1 lb ground beef
1/2 cup chopped green bell pepper
1 cup chopped onion
3 (15.5 oz) cans black-eyed peas with liquid
1 (10.5 oz) can condensed beef broth
2 (10 oz) cans diced tomatoes with green chilies
1/2 cup water, or as needed

Prepare rice according to package instructions and set aside. Meanwhile, combine the ground beef, green pepper and onion in a large skillet over medium-high heat. Cook, stirring frequently and crumbling beef until no longer pink. Drain off grease. Place the rice and beef mixture into a 5 quart slow cooker. Add the black-eyed peas, beef broth, diced tomatoes with green chilies and enough water to cover everything. Cover and cook on Low for 4 to 6 hours.

Memories

Christmas 1961
This is my younger brother and myself sitting on Santa (my Dad)'s lap.

Holiday Sugar Cookies

I found this recipe in the book "Call Me Mrs Miracle" by Debbie Macomber. I love sugar cookies and was very curious about this recipe since it's made with brown sugar rather than white sugar. They are very good with an obvious brown sugar taste. Watch Debbie Macomber's "Mrs Miracle" and "Call Me Mrs Miracle" movies on the Hallmark Channel.

2 cups (4 sticks) unsalted butter, at room temperature

2 cups brown sugar

2 large eggs

2 teaspoons vanilla extract or grated lemon peel

6 cups all-purpose flour, plus extra for rolling

2 teaspoons baking powder

1 teaspoon salt

In a large bowl with electric mixer on medium speed, cream butter and sugar until light and fluffy. Add eggs and vani9lla; beat until combined. In a separate bowl, combine flour, baking powder and salt. Reduce mixer speed to low; beat in flour mixture just until combined. Shape dough into two disks; wrap and refrigerate at least 2 hours or up to overnight. Preheat oven to 350 degrees F. Line baking sheets iwth parchment paper. Remove 1 dough disk from the refrigerator. Cut disk in half; cover remaining half. On a lightly floured surface with floured rolling pin, roll dough 1/4-inch thick. Using cookie cutters, cut dough into as many cookies as possible; reserve trimmings for rerolling. Place cookies on prepared sheets about 1 inch apart. Bake 10 to 12 mintues (depending on the size of the cookies) until pale gold. Transfer to wire rack to cool. Repeat with remaining dough and rerolled scraps. Makes about 48 cookies.

TIP: Decorate baked cookies with prepared frosting or sprinkle unbaked cookies with colored sugars before putting them in the oven.

Thanksgiving Quesadilla with Cranberry Cream Dipping Sauce

I got this recipe from Food Network Sandra Lee. It was something new to try with leftovers. Depending on the size of tortilla used, it makes alot, so share it. We felt it was a little dry. Maybe add some gravy to it.

1 cup small diced leftover turkey breast

1/2 cup leftover stuffing, broken into small pieces

1 cup shredded Cheddar

2 large flour tortillas

Dipping Sauce:

1/2 cup sour cream

1/4 cup whole berry cranberry sauce

Heat a large skillet over medium heat. Put 1 flour tortilla into the pan. Cover with half of the cheese, then a layer of turkey, a layer of stuffing. Top with the remaining cheese and cover with another tortilla. Cook for 3 to 4 mintues and flip. To flip, put a large plate on top of the quesadilla in the pan. Put your palm on the plate and flip the pan upside down. Put the pan back on the stove and slide the quesadilla back into the pan. Cook until the cheese is melted, another 3 to 4 minutes. Stir together the sour cream and cranberry sauce in a small serving bowl. Cut the quesdailla into 8 wedges, transfer to a serving platter and serve with cranberry sour cream.

Green Tomato Muffins

This is a fabulous recipe!!!! I found this at eclectic cook.

1 cup whole wheat flour

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 cup unsalted butter, softened

1/2 cup sugar

1/4 cup packed brown sugar

1 large egg, lightly beaten

1 cup buttermilk, room temperature

1 1/2 cups green tomatoes, seeded and chopped

brown sugar for sprinkling

Preheat oven to 450 degrees F. Greas and flour muffin tin or line with paper cups. In a medium bowl, mix the flours, baking powder, baking soda, salt, cinnamon and nutmeg. In a large bowl, cream together the butter and sugars. Add the egg and mix well to combine. Gently stir in the buttermilk. Stir in the flour mixture and fold in the tomatoes. Fill the muffin cups with the batter. Generously sprinkle the muffins with brown sugar. Bake for 10 minutes and then lower the oven temperature to 400 degrees F. Bake for 15 to 20 minutes more. Muffins should be golden brown and a cake tester or toothpick inserted in the center of a muffin will come out clean. Cool for 10 minutes, then remove from tin and cool completely on a wire cooling rack.

Green Tomato Chili

I found this recipe at Cooking With Michele. I was lost because her recipe did not have beans, so I added some. I thought her amount of Poblano peppers was too much, so I added only 1/4 of 1 pepper. I wasn't too excited with the flavor so I added 2 cans of diced tomatoes with green chilies. I will not be making this one again.

First brown 1 pound ground beef with 1 onion, diced. Add about 2-3 cups of diced Poblano and banana peppers (small, thin - skinned ones - if they are thick - skinned you will want to roast and peel them first), 1 cup diced red tomatoes and 1 1/2 cups pureed green tomatoes. Add standard chili seasoning blend - a good amount of chili powder (1-2 tablespoons), cumin (2-3 teaspoons), coriander (1 teaspoon), salt and pepper - plus a little cayenne for a kick but leave that out if you don't want it hot. Let simmer for 20-30 minutes. You'll never know there are green tomatoes in the mix.

Norman's Egg Salad

I got this recipe from the book "Plum Pudding Murder" by Joanne Fluke. We didn't like the carrots, so the second time I made it I replaced them with green onions. This recipe is a keeper!!!

4 cups peeled and chopped hard-boiled eggs

1/2 cup crumbled cooked bacon

1 Tablespoon chopped parsley

1/4 cup grated carrots

4 ounces cream cheese

1/4 cup sour cream

1/2 cup mayonnaise

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt to taste

Freshly ground black pepper to taste

Peel and chop the hard-boiled eggs. Add the crumbled bacon, the parsley and the grated carrots. Mix well. Put the cream cheese in a small bowl and microwave for 30 seconds on HIGH to soften it. If it can be easily stirred with a fork, add the sour cream and mayonnaise and mix well. If the cream cheese is still too solid, give it another 10 seconds or so before you add the other ingredients. Stir in the garlic powder and onion powder. Add the cream cheese mixture to the bowl with the eggs and stir it all up. Add salt and freshly ground pepper to taste and chill until ready to serve. Serve by itself on a lettuce leaf, as filling in a sandwich or stuffed in cream puffs. Makes approximately a dozen egg salad sandwiches.

Pork and Beans Bread

I got this recipe from the book "Plum Pudding Murder" by Joanne Fluke. It taste like Zuchini Bread. Try it before you turn your nose up at it!!!!!!

1 (15 oz) can of pork and beans
4 eggs, beaten
1 cup vegetable oil
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 cup chopped pecans or walnuts
3 cups all-purpose flour

Spray two 9x5x3-inch deep loaf pans with Pam. Don't drain the pork and beans. Pour them into a food processor or blender, juice and all, and process them until they're pureed smooth with no lumps. Place the beatne eggs in a large mixing bowl. Stir in the pureed pork and beans and mix them in well. Add the vegetable oil and the vanilla extract. Mix well. Add the sugar and mix it in. then mix in the baking soda, baking powder, salt and cinnamon. Stir until everything is incorporated. Stir in the chopped nuts. Add the flour in one-cup increments, stirring after each addition. Spoon half of the batter into one loaf pan and the other half of the batter into the second loaf pan. Bake at 350 degrees F for 50 to 60 minutes. Test the bread with a long food pick inserted in the center. If it comes out sticky, the bread needs to bake a bit more. If it comes out dry, remove the pans from the oven and place them on a wire rack to cool for 20 minutes. Run the sharp blade of a knife around inside of all four sides of the pan to loosen the bread and then tip it out onto the wire rack. Cool the bread completely, and then wrap it in plastic wrap. At this point the bread can be frozen in a freezer bag for up to 3 months.

Do we look like dorks or what?

Kay wears his headphones because his 4 wheeler is noisy. I wear the handkerchief to keep the dust out. We have fun!!!!

Brazilian Meat Loaf

I got this recipe from Alessandra Wortmann when she appeared on Good Things Utah. She also has a blog at http://howicook.com/. My changes were Lipton beefy onion soup, no ham, and red bell pepper. I think this can be layered in a meat loaf pan. I think it would be fun to try it with the makings of pizza inside or a hamburger foil dinner makings inside. It has very good flavor.

2 lbs ground beef

1 package Lipton onion soup mix

1 large carrot

2 boiled eggs

6-8 slices of ham

4 ounces shredded cheese (mozzarella or cheddar)

1 tablespoon mayonnaise

3-4 slices of bacon

Oil (just enough to spray on your hands)

Mix onion osup mix and ground beef together, set aside. Put a large sheet of plastic wrap on the counter and spray it with oil. Then pad the meat mixture open to about a 13x8 rectangle (just like you soul for thin hamburgers). You may need to spray your hands with a little oil to make it easier to spread the meat. You want a nice thin layer. Then top it with the ham slices, carrots, sliced eggs and cheese. Starting with the side closer to you, roll the meat. Use the plastic to help you form the loaf. Transfer it to a cookie sheet (lined with foil). Spread the mayonnaise on top. Add strips of bacon over the top, wrapping around the sides fo the loaf. Bake at 350 degrees F for 40-50 minutes.

OPTIONS: Filling ideas: Spinach and cream cheese; 3 cheeses; prosciutto, artichoke hearts and brie; vegetables (green peppers, red pepopers, carrots, spinach, olives); all meat (ham, pepperoni and sausage). Another Option is to use ground chicken, sausage or turkey instead of beef.

Buttered Noodles with Chives

I got this recipe from The Neelys on Food Network. I used what I had in the house, which was Fettuncini, sweet onion, dried chives and Mizathra cheese. We really liked this recipe!!

1 (12 oz) package wide egg noodles
4 tablespoons unsalted butter, divided
1 small shallot, finely diced
2 cloves garlic, finely diced
Kosher salt and freshly ground black pepper
2 tablespoons minced chives
2 tablespoon grated Parmesan cheese
1 tablespoon lemon juice

Cook the noodles in a large pot of boiling salted water over medium heat, according to the package directions. Drain in a collander and set aside. Melt 2 tablespoons butter in a large skillet over medium heat. Add the shallot and garlic and saute until tender. Season with salt and pepper, to taste. Add the remaining 2 tablespoons butter and when melted stir in the chives, Parmesan and lemon. Add the noodles to the skillet and toss to combine.

Greek Pasta Salad

I decided to try this recipe because I get tired of using Italian Dressing or Mayonnaise. I rinsed the kalamata olives to reduce the salt. I did not add the 1/4 teaspoon salt. I enjoyed this salad.12 oz dried mostaccioli or penne pasta (about 4 cups uncooked)
2 cups cherry tomatoes, quartered
1 medium cucumber, halved lengthwise and sliced
4 green onions, sliced
1/3 cup pitted kalamata olives, halves
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
2 tablespoons snipped fresh oregano or 2 teaspoons dried oregano, crushed
4 to 6 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup crumbled feta cheese (4 oz)
Fresh oregano leaves

Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again. In a large bowl toss together the cooked pasta, tomatoes, cucumber, green onions and olvies. In a screw-top jar combine the olive oil, lemon juice, basil, the 2 tablespoons oregano, garlic, salt and pepper. Cover and shake well. Drizzle over pasta mixture; toss to coat. Cover and chill in refrigerator for as least 2 hours or up to 24 hours. To serve, add feta cheese; toss. Sprinkle fresh oregano leaves. Makes 12 to 16 side-dish servings.

Glenn Porter Weeter

Glenn Porter Weeter was the son of Joseph Warren Weeter and Anna Belle Jones Weeter. He was born in Rushville, Nebraska on March 19, 1887. He had one sister and seven brothers. The Weeter family lived in Ohio, Iowa and Nebraska.

They came to Utah in 1895. Glenn was eight years old at that time. Glenn and his father came before the rest of the family. They brought a car load of cattle with them. They first settled in Park City where Mr. Weeter worked for his brother J.C. in the lumber yard. When the rest of the family came out they settled on the outskirts of Park City. They sold milk.

They moved to Provo in May 1898. Glenn received his education in Park City and Lincoln School and Proctor Academy in Provo. He also studied Law, Mathematics and Bookkeeping through a corresponding school.

For several years he lived at the present home (1669 Jordan Ave) and worked on different farms in Grandview. He worked at the Summit Lumber Co in Park City in 1902 for 10 months. He left home at the age of fourteen and went to Pocatello, Idaho and worked at the Weeter Investment Co, a lumber yard, in 1903 for his Uncle J.C. Weeter. He started as a janitor, then yardman and finally a bookkeeper.

He went to Yellowstone for the first time in 1905 and built cabins and other buildings. He came back down to the lumber yard in 1905, and then did cement work. He laid many sidewalks and foundations in Pocatello, Idaho and three farms in Montana.

In November 1908 he went to work on the railroad as a brakeman. He was 20 years old. He worked on the railroad during winter and cement work in the summer.

He had his jaw broken in the year 1910.

In the spring of 1911 he drained ten acres of his Father's farm west of Nelson's Grove. Then he went to Yellowstone in the summer of 1911 and on into Gardner, Montana, then Livingston working on the railroad in 1912 and 1913. Then went back to Yellowstone and hired out to Milwaukee, Chicago and St. Paul in 1914.

He married Laura M Jacobson, May 3, 1915 in Salt Lake City.

They moved to West Yellowstone for one year. He had six horses and rove a stage coach for tourist.

Then moved 8 miles south of Ashton to Squirrel, Idaho and farmed on the Highland Ranch till 1920. On eight hundred acres, he raised grain. They lived there for five years. Then moved to Marysvale, Idaho and farmed on two hundred acres, irrigating. They lived there for two years.

He was always interested in public buildings and roads. While in Idaho, he and several neighbors built a road from Squirrel, Idaho to Drummond, Idaho in order to make shorter distance to haul their gran to elevators.

He came to Provo in November 1922 and bought the old Weeter home at Grandview. In 1923 he built a grocery and feed store on his property. He handled a great deal of fruit which was trucked out of Provo.

In 1928 he bought the Bean property on 1300 North 500 West and built the Riverside Motel which he rebuilt several times. Also built and ran a Cafe for five years, which was moved when the State road went through his property. He operated until his health caused him to retire.

Glenn was always very active and ambitious. He never started from capital. He earned all by hard work and good management. He loved to work and see progress.

He was very devoted to his family. To him, his grandchildren were his pride and wealth. Together we have three children and fifteen grandchildren.

Brown Sugar-Glazed Potatoes

I found this in a Scandinavian Cookbok I have. I used regular potatoes because that's what I had in the house. We loved it!!

Cook 12 to 16 small new potatoes (about 2-inch diameter) in boiling salted water to cover about 20 minutes or until tender. Drain and peel. Heat 3/4 cup firmly packed brown sugar, 1/4 cup butter or margarine and 3 tablespoons milk in large frying pan, stirring to blend. Add potatoes; shake pan over medium-high heat until potatoes are coated with some of the sauce. Makes 6 to 8 servings.

Spicy Onion Sauce

I found this on Food Network. Brian Boitano made it called "What's Up Dog". Since this was a last minute decision to make it I did not have the hot sauce or tomato paste. I used a little bit of ketchup in place of the tomato paste. I also added a red bell pepper. So mine was sweet rather than spicy. We liked it alot!!!!

2 tablespoons canola oil
2 onions, sliced
1 clove garlic, chopped
1 tablespoon hot sauce
1 tablespoon tomato paste
2 tablespoons white vinegar
2 tablespoons brown sugar
1 teaspoon paprika
Pinch salt and fresh ground black pepper

Serve on a hotdog with mustard.

Fiesta Beef Bowl

We enjoyed this recipe. It was a different way to have mexican food!!!

1 lb of leftover beef roast

1 can (10 oz) diced tomatoes with green chilies

1 medium onion, chopped

2 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon chili powder

1 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon pepper

1 can (15 oz) black beans, rinsed and drianed

3 cups hot cooked rice

1/2 cup shredded cheddar chese

Sliced ripe olives

Sliced green onions

Guacamole

Heat beef, tomatoes, onion, garlic and seasonings. When close to serving add the beans to heat through. In individual bowls, layer the rice, meat and bean mixture. Top with cheese, olives, onions and guacoamole.

Chicken Kabobs With Grilled Green Onions

I did not use the skewers or the green onions. The flavor is fabulous. I want to try this at the cabin.

2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons teriyaki sauce
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
3 cloves garlic, chopped
1 pound chicken tenders, cut in half
1 bunch green onions

In a large resealable plastic bag, combine soy sauce, lemon juice, teriyaki sauce, olive oil, Worcestershire sauce and garlic. Add chicken; seal bag, and chill for 30 minutes. Soak wooden skewers in water for at least 30 minutes. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat. Drain chicken, discarding marinade. Thread chicken onto skewers. Arrange skewers on grill, and grill for 3 minutes on each side or until chicken is done. Grill onions for 1 minutes one ach side or until browned. Arrange green onion on a serving platter. Top with chicken. Serve immediately.

Scallion Sweet Potatoes

I really enjoyed this dish. I used crushed garlic and parsley. I cooked it in the oven. My husband is not a yam or squash person, so he had to add brown sugar to his.

Combine 1 1/2 pounds chopped peeled sweet potatoes, 1 bunch scallions (cut into 2-inch pieces), 6 crushed garlic cloves and 1 tablespoon fresh thyme in a bowl. Drizzle with 1/4 cup olive oil, season with salt and pepper and toss. Place on a sheet of foil and fold up. Grill over low heat until the potatoes are tender, 20 to 25 minutes.

Rice Pudding

I added more cinnamon, only used 1/4 cup sugar and instant rice. We liked this rice!

2 cups long grain rice
7 cups water
1 (3" to 4" stick) cinnamon or 1/2 tsp
2 cups milk
3 egg yokes
1 cube butter
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1/2 to 1 cup sugar (to taste)
1 tsp vanilla
Raisins, optional

Rinse the rice, bring to boil then reduce to simmer for about 20 minutes or until rice is tender, but firm, do not over cook. To prevent curdling - take a cup of rice (with liquid) and mix in egg yokes, then add back into the rest of the rice. Cook for 3 to 5 minutes. Add in the rest of the ingredients. Can be sesrved hot or cold. Makes about 20 servings.

My Troubadou Husband

My husband, Kay, enjoys playing the guitar and singing. He has decided to make a CD of him singing to give to his siblings and children. So we went to his brother's farm to take photos for him to use on the cover. Here is a sampling of the photos.

Sweet and Sour Leftover Roast Beef

We cooked a 4 pound roast and now have leftover meat running out of our ears. I found this recipe at cooks.com. I did not have the green peppers and forgot the accent. We loved it. It would make a great bbq sandwich. I served it plain since I served the fingerling potatoes at that meal.

1-2 cups cold beef or pork

2 onions, sliced lengthwise

1 clove garlic

Oil

1 tablespoon cornstarch

1 cup water

1 tablespoon vinegar

2 tablespoons soy sauce

2 tablespoons brown sugar

1-2 green peppers

1 teaspoon Accent

Heat heavy frying pan. Add oil, crushed garlic, meat and onions. Heat until hot and brown. Mix water and cornstarch; add. Add remaining ingredients and cook slowly for 20 minutes. Serve with rice.

Fingerling Homegries

These are fingerling potatoes. They are the size of fingers. I saw this recipe on Food Network and decided to try it. I searched 5 stores to find them and for the amount you see it cost $3.00. They do have a taste of their own which I don't know how to describe. I can't say I was so impressed that I would buy them again.

They were called Red Fingerling Potatoes. This is what they look like inside.

1 pound fingerling potatoes

Salt

Extra-virgin olive oil

1 medium onion, diced

Pinch crushed red pepper flakes

3 tablespoons freshly chopped parsley leaves

Place the potatoes in a pot, cover them with water and season the water abundantly with salt. Bring to a boil and ocok the potatoes until a fork slides in and out of them easily. Drain potatoes and cool. Coat a large saute pan generously with olive oil. Add the onions, season with salt and bring the pan to a medium high heat. Add the crushed red pepper flakes and saute for 7 to 8 minutes or until the onions are soft and wilted but do not have any color. Using the heel of your hand, smash the boiled potatoes to flatten and to break apart. Add to the pan, toss with onions and then flatten them against the bottom of the pan so they begin to form a crust. Repeat this process a few times so a lot of crust forms. Season with salt and toss with the chopped parsley.

James Henry Snyder

Left to Right: Florence (Darl), James Henry, Whit, Mary Elizabeth Hoover, Mary (Mamie) and Elvin

This part of James' history was written in 1981 after Thelma Snyder Christensen (granddaughter) received two Missionary Diaries from Dale Herendean (grandson) who's mother Mary (Mamie) Elizabeth Snyder Herendean has had them in her possession for years.

We were sure glad to get them. So we could write more of his history. James received his Mission call in late fall of 1902.

His children numbering as follows:

Whitmer (Whit) born 30 Nov 1879, who had married in Dec 1901.

Martin born 16 Jan 1882, passing away 9 Feb 1882.

Florence (Darl) born 10 Dec 1882.

Elvin born 28 Apr 1886.

Mary (Mamie) born 10 Jun 1888.

Waldo born 22 Feb 1890, passing away 23 Dec 1892.

Karl born 21 May 1894.

James left 85 East 6th North Provo, Utah, 13 Jan 1903, by train to travel to Salt Lake City, Utah at 7:45 am. arriving in Salt Lake at 9:20 am. went to Brother Spence's office to get his ticket which cost $34.25, fro traveling to his Mission destination of the Eastern States.

At 2 pm went to Salt Lake Temple Annex where he was set apart for his Mission by President Rulen S. Wells, and received instructions from Brother Wells, J.H. Smith, G. Kimball and A.O. Woodruff. Brother J.D. Dixon took him to his home, had a very nice evening with him and his family, till at 1 pm 14 Jan 1903. Then went to Patriarch John Smith's office to get his Blessing.

At 6 pm took train to Ogden, met his compansions Elder Noble and Elder Burningham. Arriving in Ogden at 7:45 pm, 14 Jan 1903.

Leaving for the East at 8:30 pm. Past through Laramie Wyoming. Stopped a few minutes in Cheyenne Wyoming. 15 Jan on way to Omaha Nebraska, arriving there at 8 am 16 Jan 1903. Laid over till 5:45 pm. Leaving for Chicago Illinois, arriving there at 9 am 17 Jan. Visited Linklin Park (I don't think it is there now) which was on the shore of Lake Michigan.

Took train at 3 pm for Jersey City, New Jersey arriving there at 9:30 pm 18 Jan. Took boat to New York getting to Mission House at 11 pm. Stayed in New York till the evening of 21 Jan 1903.

Visiting points of interest, such as Navy Yard, Aqarium, of fish and animals, visited Trinity Church there were graves around yard which dated back to 1674. Seen Wall Street Great Money changers of the World, Treasury of the United States, where President Washington took Oath of Office. His Statue is standing on the steps of building. Seen highest building of New York City, it is 32 stories from ground to dome. Seem the Great Egyptian Needle, 65 feet high 7 feet square at base, has curious byroglifiics and is many Centurys old.

At 5 pm took boat for providence Rhode Island, landing there at 8 pm 22 Jan. Then took train to Boston Massachusetts, arrived there at 9 pm going to Mission House.

23 Jan went to Somerville to look for a room, back to Boston in evening. Sat 24 Jan. Back to Somerville got a room at 15 Stone Ave. In Somerville I would judge of about 10 or more miles, back to Boston for their Sunday meetings, 25 Jan first one since leaving home. Sorta settled in for a while.

Mon 26 Jan moved our things to Somerville to new home. It only took us 13 days to travel to our Mission. (I'd say it was a long and tireing trip.)

James Henry Snyder in Dec of 1903 visited several of his cousins in New Jersey, Tacoma, Philadelphia Pennsylvania. A cousin Isaac Halvey gave James a little hisotry of his Great Grandfather Garret Snyder. (We haven't been able to find any thing on this man, like birth date, marriage, nor death dates.)

James helped to bring 2 Sisters into the Church while on his Mission. That was all that was listed in the diaries.

On the 29 Sept 1905 Sister Griffin was baptized and every one was thrilled for she had a struggle to get ready. On a Sunday 16 Oct 1905 just after Church Sister Griffin got very ill with pleurisy the Elders Administered to her, she came out of it, they got a hack (horse and buggy) and took her home. She passed out again, they again administered to her, she came out, then went into a stupper for 2 hours. The Elders knelt in Humble prayer that she would get well and not have any bad effect from all this and she could find a good husband that could take her to the Temple and hae a family which she wanted. It seemed when we are trying to do the Lords work satin works all the harder to get us on his side.

One evening James and 2 other Elders attended a meeting of the Penticostal Church, the speaker spoke on early history of the Mormon Church. He said that Joseph Smith came from a lazy, ignorant, dishonest family, his mother was a poor weak minded dreamer. And Joseph Smith was layzier than any of the family, the biggest story teller that ever lived. He was seeking after hidden treasures. Said he'd (Joseph Smith) would fill his pockets with white sand and make people believe he had the Mormon Bible. He told other stories all evening he told some truths about Salt Lake City. This was strange for one church to discuss things of another church.

They traveled a lot of miles by train, boat and hack, most was walking. They labored in 50 towns and cities. The States in their area were: Illinois, Massachusetts, Maine, Maryland, New Hampshire, New Jersey, New York, Pennsylvania, Rhode Island.

These are the cousins James visited while on his Mission:

Isaac Halvey, Anna McWatter, Charles Snyder, Ruben and Anna Walter, Ben Snyder and family, Percila Mercer and family, an Uncle Christian Snyder and daughter Emma, an Aunt Sarah Smith Snyder, Albert Snyder, Hella Sophia Snyder Post, Charles A. and William Snyder, Frank D.L. Carely and wife Ida Weltch they belonged to Presbyterian Church.

Written by Verda Snyder Liedtke May 1981 from the Diaries of Grandpa Snyder.

Left to Right: Mary (Mamie), Karl, Whit, Elvin and Forence (Darl)

James Henry Snyder was born 14 Feb 1857, in Provo, Utah, Utah.

He went by the nickname of Jimmy by all who knew him well, he was a carpenter by trade and followed it as long as there was work.

During President Cleveland's administration when time were so dull and no carpenter work available he tool up land, up the second right hand Fork of South Fork in Provo Canyon. The farming land lay on a bench. In order to reach it a dug way had to be made, he and his oldest son Whitmer made the trip each week, built a one room house, besides the dugway, a ditch had to be dug in order to get water to the land.

Later a horse stable was built from large Quaking-Aspens, as times were hard, they didn't have much to eat, my husband Whit told me they had raw apples and bread, with a mess of trout when they took time to catch them.

Some of the land lay on either side of the creek, as the cattle men had their herds up there, a fence had to be made, with a good gate, so there was a lot to be done. The land was productive and were able to grow a crop of grain, potatoes the first year adding acreage as time went by.

When good times returned, this person went back to his trade, going in partners with his cousin Ed Snyder (mentioned on another shet) and Whit worked the farm in South Fork, but in the winter he'd work with his father if he had work.

After the Training Building (at the BYU) was completed the Bishop of the 4th Ward in Provo (This was around the years 1898 to 1902) ask Jimmy Snyder if he would like to fill a Mission he had always been active in Church work, so he accepted. But he had a problem, he would have to borrow the money to pay the way, his family was willing to help in any way possible, so his wife and their daughters decided to take in BYU students to board and Whit was to run the canyon farm.

Jimmy borrowed the money from Uncle Jesse Knight and about Feb or Mar 1902 he took a train for the Eastern States Mission, laboring in the New England States. Whit gave his Mother grain for her bread, which was put in her name at the Hoover Mill, potatoes to last thru the winter and spring, other vegetables so the family got along pretty well. He was gone two years.

Before Jimmy returned home his seconde living son Elvin took Typhoid Fever and was very ill for weeks, Whit and I lived in Manilia Ward at Pleasant Grove, Whit would make the trip over to Provo to sit with his sick brother, to give the other Family members a rest, this was a worry on his Mother, but he gradually got well and strong enough in time.

After James came back from his Mission it took some time before he got a contract, he made the remark, "How quick you are forgotten after a two year absence from your town".

When Whit and I were married in 1901, Jimmy and his family only had three rooms and a small back shanty, but later Jimmy built two rooms on the ground floor and two above, making plenty of room for BYU students to have board and room.

James had other property that wasn't bringing in much cash, he decided to sell it and the canyon farm and put the money into a dairy and fruit farm in Vineyard, this was his way of helping Whit out as he liked cows. So the deal was made, and in the spring of 1907, we moved on to this Vineyard farm, in time Mary Elizabeth moved out to the farm to cook for her husbnad and two sons.

After a long and hard time of sick spells in bed (she had dropsy) Mary Elizabeth passed away the 8 Jan 1911, Mamie, the youngest daughter kept house for James as his oldest daughter DArl had married and was living in Salt Lake, Mamie's health wasn't very good so in time the Doctor ordered her to a lower climate, so James asked Darl to go to California with Mamie and he's pay all the expense, this took about all he could make.

In due time he met a widow, with several children almost grown so he popped the question and they were married, ne needed some one to keep house for him for his girls weren't able to. Mamie got better so she decided to work in Salt Lake and live with her sister Darl. James and his new wife Nell Harris seemed to be very happy but after a couple of years she underwent an operation and died, this meant more expense for him.

Mamie than came home to keep house for her father, but when she and Karl the youngest of the family went out for the evening their father would be left alone, so he decided to hunt for another widow, he found one by the name of Mrs Mason, with two children not old enough to support themselves, in due time they got married and Mamie went to work in Salt Lake again.

This wife kept on working, but she had to quit on account of heart trouble and when James was out of work love didn't last too long. Whit and I had been living in Salt Lake, he was working at the carpenter trade, had a job where in he gave his father work, later on Jimmy got a lot on third East and 27th South and built a nice home, they lived in it about a year, when Jimmy was struck by a car at the intersection of State Street and 27th South, he and his wife had went to the drug store for some pills for her at the time of the accident, we were notified and Jimmy was taken to the hospital uncoouncious, lying in this condition for a couple of days 'till his death. The family called this wife the battleax, she never smiled and treated his children shamefully. With three marriages he told Whit he appreciated the Virutes of Mary, Whit's mother, more after living with a battleax he wished he'd known earlier in his life what Ellen had taught him during her short stay, his life with Mary would have been happier. His se3cond wife Ellen was Sealed to her first husband, but his third wife (the battleax) was divorced from that I learnd she wanted to be Sealed to him and also her two youngest children but I don't know if this was done, his life would be very unpleasant through out Eternity with the battleax tied to him. For he deserved more than such a women to bring the bacon home to.

Whit's Mother was a very quiet, meek, genteel and kind, but her health was very poor. Jimmy attended all his meetings regular with no bad habits, was pleased that we were married in the Temple.

This bit of History has been typed by Nettalia Malinds L. Snyder from memory as I had remember the incidents after I became a memeber of the family. Typed the 10 Aug 1958.

Left to Right: Karl, Mary (Mamie), Elvin, Florence (Darl) and Whit

Elvin Snyder is my Grandfather, which makes James Henry Snyder my Great Grandfather.

Greek Orzo Salad

1 1/2 cups uncooked orzo pasta
2 (6 oz) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 oz) can black olives, drained
1/4 cup chopped fresh parsley
1 tbs lemon juice
1/2 tsp dried oregano
1/2 tsp lemon pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid. In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator. Just before serving, drizzle reserved arthichoke marinade over salad.

Caribbean Chicken

2-3 cups cooked rice
1 tbs olive oil
4 boneless skinless chicken breast, cut into bite sized pieces
1 cup salsa (medium gives more flavor)
1/4 cup orange marmalade
1 tbs brown sugar
2 tbs lime juice
1/4 tsp allspice

While the rice is cooking, heat oil in a large skillet at medium high. Add chicken; cook and stir until chicken is no longer pink (about 7 minutes). In a medium bowl, combine salsa, marmalade, brown sugar, lime juice and allspice. Mix well. Add to chicken; mix well. Bring it all to a boil. Reduce heat to low; cover and simmer five to ten minutes stirring occasionally. Serve over hot rice.

Cashew Chicken Stir-Fry

I like this recipe. I didn't use broccoli and forgot to get something else so used onions. I also left the ginger out. Without thinking I also served Ham Fried Rice. This was not smart because you need noodles or rice to serve under the stir-fry.

2 tbs vegetable oil, divided

3 boneless, skinless chicken breasts (about 12 oz), cut into 1/2 inch pieces

1/4 cup reduced-sodium soy sauce, divieded

2 cloves garlic, minced

1 tsp ground ginger

2 tbs cornstarch

3 cups broccoli florets

1 red bell pepper, seeded and diced

1 1/2 cups chicken broth

1 tbs brown sugar, firmly packed

2 tsp sesame oil

1/2 cup dry roasted cashews

Cooked asian noodles or rice (optional)

In wok or large skillet heat 1 tbs vegetable oil over medium-high heat 1 minute until hot. Add chicken, 2 tbs soy sauce, garlic and ginger; stir-fry 4 to 5 minutes until chicken is no longer pink. Transfer chicken to platter; loosely cover to keep warm. Combine cornstarch and remaining 2 tbs soy sauce; set aside. Add remaining 1 tbs vegetable oil to wok. Add broccoli and red bell pepper; stir-fry 3 to 4 minutes. Return chicken to wok; add chicken broth, brown sugar and sesame oil. Cook 2 to 3 minutes until broth begins to bubble. Stir in cornstarch mixture; reduce heat to medium. Cook 3 to 4 minutes until sauce thickens. Stir in cashews. Serve over cooked noodles or rice, if desired. Makes 4 servings. http://www.fishernut.com/

Crispy Chocolate Chewies

I made these cookies and enjoyed them alot. After tasting them I decided you could use any flavor cake mix to make them. I got this recipe from Better Homes and Gardens. My nieces don't care for coconut, so I left it out and used Funfetti frosting. It was great!

1 (18.25 oz) pkg German chocolate cake mix
1/2 cup butter, melted
1/4 cup milk
1 egg, slightly beaten
3/4 cup crisp rice cereal
1/4 cup flaked coconut
1 cup purchased coconut-pecan frosting
Flaked coconut, toasted

Preheat oven to 350 degrees F. In a large bowl, combine dry cake mix, melted butter, milk and egg. Beat with an electric mixer on low speed until well mixed. Stir in cereal and the 1/4 cup coconut. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheet. Bake in preheated oven for 10 to 12 minutes or until bottoms are lightly browned. Cool for 1 minutee on cookie sheet. Transfer to a wire rack; cool. Frost with the coconut-pecan frosting. Sprinkle cookies with toasted coconut. Makes about 40 cookies.
To Store: Layer unfrosted cookies between waxed paper in an airtight container, cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies; frost and spinkle with coconut before serving.