“In Flanders Fields the poppies blow . . .” These are the opening words of Col. John McCrae’s immortal poem dedicated to the memory of the men and women who served, fought and died in France during World War I. The poppies of which he wrote have become the true symbol of all those who have given their lives in this nation’s wars.
Since 1922, the Veterans of Foreign Wars of the United States has conducted an annual distribution of the “Buddy” Poppy to raise funds for charitable programs on behalf of the needy and disabled veterans, and the surviving family members of deceased veterans.
Today, the Buddy Poppy is distributed by VFW Posts and Auxiliaries throughout the United States. Some 10 million are distributed annually, raising more than $12 million each year — all of it dedicated entirely to veterans’ welfare.
The services made possible through each donation are available to all needy veterans — not just those who are members of the VFW.
Volunteers organize the distribution of these Buddy Poppies each year. The only ones who do get paid are the disabled veterans who assemble the poppy. Each receive a nominal sum for their work, which helps them buy little luxuries which make hospital life tolerable.
All the money contributed by the public for Buddy Poppies is used for the cause of veterans welfare, or for the well-being of their needy dependents and the orphans of veterans.
Dates for the local VFW Post and Auxiliary’s Buddy Poppy distribution will be announced at a later date.
Flanders Fields is a name given to the battlegrounds of the Great War located in the medieval County of Flanders, across southern Belgium going through to north-west France. From 1914 to 1918 Flanders Fields was a major battleground in the First World War.
In Flanders Fields
by John McCrae
In Flanders fields the poppies blow
Between the crosses row on row,
That mark our place; and in the sky
The larks, still bravely singing, fly
Scarce heard amid the guns below.
We are the Dead. Short days ago
We lived, felt dawn, saw sunset glow,
Loved and were loved and now we lie
In Flanders fields.
Take up our quarrel with the foe:
To you, from failing hands we throw
The torch; be yours to hold it high.
If ye break faith with us who die
We shall not sleep, though poppies grow,
In Flanders fields.
Oatmeal Peanut Butter Bars
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 cup quick oatmeal
1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla
Form dough into balls. Flatten with a fork. Bake at 350 F on lightly greased cookie sheet for 12 minutes.
2 cups flour
1/4 cup sugar
1 cup cold butter or margarine
In a bowl, combine flour and sugar, and cut in butter until mixture resembles coarse crumbs. Press into a greased 9-by-13-inch pan. Bake at 350 F for 10 minutes.
2 cups sugar
7 Tablespoons flour
1 cup whipping cream
3 eggs, beaten
5 cups finely chopped rhubarb (fresh or frozen)
Combine sugar and flour, whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350 F for 40 to 45 minutes or until custard is set. Cool.
2 3-ounce packages cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup whipping cream, whipped
Beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top of cooled bars. Cover and chill. Cut into bars. Store in refrigerator.
These are like gummy candies and can be eaten with fingers.
3 3-ounce packages any flavor gelatin
4 1/4-ounce envelopes unflavored gelatin
4 cups boiling water
Combine first 2 ingredients in large bowl. Add boiling water, stir until completely dissolved. Use cooking spray on bottom of 9-by-13-inch pan, then pour in Jell-O mixture. Refrigerate until firm before cutting. Can be cut in squares or use a cookie cutter.
1/2 cup onion
2 Tablespoons margarine
1/3 cup water
1 cup catsup
1/4 cup brown sugar
3 Tablespoons vinegar
1 Tablespoon Worcestershire sauce
1 Tablespoon prepared mustard
Hamburger, roast beef or pork
Cook onion in margarine. Stir in rest of ingredients, add meat and heat through. Serve in bun.
Truly Different Cup Cakes
4 squares semi-sweet chocolate
1 cup margarine
1 cup flour
1 1/2 cups pecans
1 3/4 cups sugar
4 large eggs
1 teaspoon vanilla
Melt chocolate and margarine in pan, stir in nuts until coated.
Combine sugar, flour, eggs and vanilla. Mix only until blended, do not beat. Add chocolate and nuts.
Put in muffin tin and bake at 325 F for 30 minutes. Cup cakes are very moist and freeze well.
These are also good using milk chocolate and coconut.
Chunky Chicken Salad Wrap
1/4 cup fat-free mayonnaise
2 teaspoons lemon juice
2 teaspoons sugar
2 teaspoons chopped fresh parsley (or 1/2 teaspoon dried)
5-ounce can chicken breast, packed in water
1/2 cup unpeeled diced, red apple
1/4 cup finely chopped celery
2 Tablespoons chopped pecans
6-inch flour tortillas
Romaine lettuce leaves
In a medium bowl, combine first four ingredients. Add chicken, apple and celery. Mix well, stir in pecans. For wrap, place two lettuce leaves on tortilla and spoon on the chicken mixture. Roll up and serve at once or refrigerate until ready to serve. Serves 2.