Post #31 – Women’s Memoirs, ScrapMoir – Matilda Butler and Kendra Bonnett
By Vilma Petterborg
I was on a Women’s Committee at our church and found myself in one more long and frustrating meeting. We had to plan several dinners and potlucks for the upcoming months. Everyone, it seemed, asked for food in a “9×13.” On the way home, the following poem fell into place in my mind. Then as I wrote it down, my frustrations melted away.
Nine by Thirteen
Oh harken dear people
Whatever the theme
Of party or concert
Or great social scene
Bring food contributions
In a 9 x 13.
The shape of the cake,
Be it round, square or bean,
Must always be brought
In a 9 x 13.
Now would you bring soup
In an antique tureen?
Oh no, never, never!
Just a 9 x 13.
Of color, oh care not-
A red, blue or green,
But plop it or drop it-
In a 9 x 13.
You savor the flavor
Of sweet butter cream,
No matter, but batter
In a 9 x 13.
At last we have come
To that great final scene-
St. Peter, please crown us
With a 9 x 13!
My husband and I were living in Cupertino at the time and were exhausted. Our two-year-old daughter had fractured her femur and was in traction at home. She cried constantly. The period was a very difficult time for us, but was made bearable by good food and love from neighbors and friends.
The following dessert brought us much comfort as we ate it, allowing us a break from our child care. The cake, of course, was baked in a … that’s right… a 9 x 13.
Texas Chocolate Dessert
1 1/2 cups flour
1 1/2 cups margarine or butter softened
2/3 cups chopped walnuts
3 T sugar
Mix and press these four ingredients into a 9 x 13 pan and bake at 350 degrees for about 15 minutes, or until light brown.
Two-Layer Topping for Texas Chocolate Dessert
8 oz. cream cheese softened
1 cup powdered sugar
1 cup cool whip
Mix these three ingredients and spread over the Texas Chocolate Dessert when cool.
Beat together until set (about two minutes);
2 small packs INSTANT chocolate pudding
3 cups milk.
Spread the pudding mixture over the cream cheese mixture and top with remaining cool whip. Then sprinkle with chopped nuts.
Put into refrigerator until ready to serve.
Makes 12 servings.
