Dinner Bell: Laverne Boling

Friday, March 28, 2003

Laverne Boling of the Manila said she has never lived anywhere but Manila and never had a desire to leave. As a matter of fact she has lived in the same farm for the last 43 years.

"I raised my kids here and hopefully my grandchildren will be raised right here," she said.

Boling and her husband, the late Charles Boling, have two children, Eric and Fay. Eric is a farmer and some of the land has been in their family for many years. Eric is married to the former Bonnie Hall and their children are Blake Boling 13, Sarah Boling 9, Dustin Terry 13, and Brandi Hall.

Fay is married to Chuck Fisher. She works at Vision Care in Manila.

They all live on the same farm.

Boling is the daughter of Marie Ingram of Manila.

"We all get along and see each other every day. I enjoy spending time with my grandchildren," Boling said.

Boling is a member of the Community Methodist Church where she serves as secretary/treasurer. She has held this position for 12 years. Before she took the office, her mother-in-law, the late Eunice Boling, had the job for 42 years and before that her grandmother-in-law held the position for years.

"I think there have been Boling's in the church ever since it started," Boling said.

She even has a part of the old church in her yard. When St. John Methodist Church and Sunny Land Methodist Church merged, they moved the two church buildings to a new sight. The dining room area was cut off of the church and was going to be burned. Her father-in-law bought it and moved it to their farm on Highway 18. Today one room is used for a pool house for the children to change clothes after swimming and another room is used for Boling's art shop.

Boling has worked at American Greetings Corporation for 271/2 years. She is a supervisor in the order filling department. In her spare time she loved to do oil paintings and is a collector. Her house if full of her original scenery prints and her painting projects today mostly consist of painting country, Christmas scenes on ornaments that she gives to her friends and family at Christmas.

She laughs about her collections. She has crocks of all sizes shapes and ages.

"A lot of my family members make fun of my "junk" but they always bring me more to add to my collection," Boling said.

She enjoys sharing her crafts with her grandchildren. They make magnetic animals to hang on the refrigerators, bird houses they paint, or floral arrangements they design together. She enjoys working in the yard, also. She and her granddaughter enjoy cooking together. The grandchildren have chickens to take care of. They have about 80 chickens laying eggs so they sell the eggs. They have about a dozen special chickens that lay colored eggs. They were excited when they found a green egg last week. They also hatched their first chicken from the incubator. They named him BoBo and he is quite special to them. They also raised two pigs that Sarah said "turned into pork chops."

"We want them to know where food comes from and know the responsibility of taking care of animals. It is good for young people to learn these things," she said.

Boling is known as a good cook and is getting ready to start baking for the church's annual bake sale they hold each year on the Saturday before Easter. She knows what people like and she will bake eight to 10 Hershey cakes, four or five Wesson Oil cakes, two or three Butter Pecan Cakes, Apple Turnovers, Angel Food cakes, cookies and candy. Her daughter, Fay, makes her Grandmother Eunice's famous coconut cake recipe that is always a popular item. Again, the grandchildren take part in the bake sale creating the jelly bean prayer bags for the sale.

"My goal has always been to strive to be as good a grandmother and as good a mother-in-law as I had. I had the best and there is no way anyone could have been any better," she said.

She is sharing some of her favorite recipes. The Monkey Bread is one that her granddaughter, Sarah, makes.

Sarah's Monkey Bread

2 cans biscuits (cut each biscuit into 4's)

Roll each piece in room temperature and butter/margarine.

Roll each buttered piece in a mixture of: 1 cup sugar and 2 tablespoons cinnamon.

Roll each sugared piece in chopped pecans.

Place pieces in a bundt pan sprayed with a non-stick cooking spray. Bake 350 degrees for 20 to 30 minutes.


2 cups powdered sugar

cup milk

1 teaspoon vanilla

Mix all together. (Should be thickness of a thick milkshake.)

Dump Monkey bread onto a plate when slighted cooled. Pour icing over warm cake and eat.

Sausage Casserole

(Makes a meal in itself)

1 pound sausage browned and crumbled

1 small onion chopped

1 small bell pepper

1 can cream of mushroom soup

3 cups cooked rice

1 cup grated cheese

1 soup can of water

Alt and pepper to taste

Mix all together. Pour into a baking dish. Bake at 350 degrees until onion is done.

Make ahead Breakfast

(Can be prepared the night before and baked when ready to serve)

1 pound sausage

2 slices of bread (crumbled up)

1 cup cheddar cheese (grated)

6 eggs

2 cups milk

teaspoon salt

teaspoon dry mustard

Brown and crumble sausage. Butter a glass baking dish. Put bread crumbs in bottom; then sausage; then the cheese, and top with the eggs, Store in refrigerator until ready. Bake at 350 degrees for 30 to 40 minutes or until set.

Summer Sausage

2-2-1/2 pounds ground beef

teaspoon onion powder

teaspoon garlic powder

2 tablespoons curing salt (Morton tender quick)

1 tablespoon mustard seed

1-1/2 teaspoon liquid smoke

Crushed red pepper to taste

cup water

1 tablespoon black peppercorns

Mix all ingredients together well. Refrigerate 24 hours.

Roll into sticks. Bake 300 degrees for one hour and 15 minutes.

Sausage Dip

1 pound ground beef

1 pound sausage

1 pound Velveeta Cheese

1 carton sour cream

Brown ground beef and sausage together (Meat will crumble easy as it cooks) Pour off grease, stir in melted cheese and sour cream. Serve with favorite chips. Eat and enjoy.

Laverne's Spiced Tea

1 large container instant tea

1 large container Tang

1 large container instant lemonade

2 small containers pumpkin pie spice

Mix all together in a very large bowl. Seal in jars.

To make tea: use 3 tablespoons of mixture to 1 cup hot water

My Grandma's Dressing

(This has been passed down and enjoyed by family members for four generations)

Broth from cooked chicken or turkey (May add canned broth if needed and water)

8 inch skillet cornbread (crumbled)

Biscuits (crumbled) or bread (3 or 4)

Use about three times the cornbread as you do biscuits

1 or 2 onions (chopped)

1 cup celery (chopped)

2 raw eggs

Sage to taste

Salt to taste

Pepper to taste

Bake at 350 or 400 degrees. The dressing should be soupy when you put it into the oven. Taste to see when the onions and celery are done. This is a moist dressing.

(Next week cake and cookie recipes from Boling's collection that she bakes for the annual bake sale will be fetured)

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