1. THE VICKSBURG POST
TOPIC
WE DN E SDAY, sep te mbe r 19, 2012 • SEC TI O N C
T V TONIGHT C5 | CLASSIfIEDS C6
Karen Gamble, managing editor | E-mail: newsreleases@vicksburgpost.com | Tel: 601.636.4545 ext 137
Motherly advice
this week’s
recipe
Group helps teach, support parents of preschoolers
By Matt Stuart
mstuart@vicksburgpost.com
The Vicksburg chapter of
Mothers of Preschoolers has
marked its 10th anniversary
with more than 50 women
on hand at Bowmar Bap-
tist Church where the group
Applesauce meets.
In 2002, Shelly Tingle
good enough
founded the chapter of MOPS
after attending a meet-
ing in Clinton. Since, more
for dinner than 2,000 Vicksburg moth-
ers have taken part in the
group’s twice-a-month meet-
By Elizabeth Karmel ings to discuss the unex-
The Associated Press pected problems they face.
Tingle said as a young file•The Vicksburg Post
Each fall, I can’t help mother each day brought
myself from buying apples her new challenges and she From left, director Kelli Ellison, Denise Ratliff, Jennifer Agyepong and Jeanine Hall, sit together during a group discus-
by the bushel. I get so was determined to establish sion at a Bowmar Mothers of Preschoolers meeting at Bowmar Baptist Church. The Bowmar MOPS group is celebrating
excited by the crisp air a support system for local its 10th anniversary this year.
and the fresh-from-the- mothers.
orchard fruit that I inevi-
tably buy way too many.
“There’s a need here for
the mothers,” Tingle said. “A
If you go
So I end up baking pies lot of these moms quit their The Vicksburg Mothers of Preschoolers chapter meets on
and apple cakes. I even day jobs and focus on being a the second and fourth Wednesday of each month during
sauté fresh sliced apples mom because the preschool the school year, from 9:15 to 11:30 a.m. at Bowmar Baptist
for breakfast the way my years are tough years. Church, 1825 U.S. 61. There is a $50 registration fee.
mother did when I was “With parenting, this is
a child. But my hands- where it starts,” she contin-
down favorite thing to ued. “We live by the mantra, prayed for,” Ellison said. fellowship and a speaker.
make with my abundance? ‘A better mom makes a better After the prayer journals The speakers’ topics range
Homemade applesauce. I world.’” are filled out, the mentor from bullying to the financial
love to make homemade Kelli Ellison, the current mothers step in. Each MOPS expenditures that arise with
applesauce when I want to director of Vicksburg MOPS, chapter features three or preschool-age children.
perk up a less-than-excit- explained the main function more mentor mothers who The Vicksburg MOPS chap-
ing meal and impress my of the group. use their experience, giving ter meets on the second and
dining companions with “The break from the kids is guidance to the younger fourth Wednesdays of each
something unexpectedly very important,” Ellison said. mothers. The mentor moth- month during the school
delicious. “We also fellowship outside ers also pick up the prayer year, from 9:15 to 11:30 a.m.
I toss the apples with the meetings. If you’re new journals, reading each A $50 registration fee
lemon juice, a little sugar to Vicksburg and have pre- request and offering a prayer covers the cost of the local
and cinnamon to season school-aged kids, this is the for that mother. chapter with half going to
them and keep them from place to be.” Annette Kindhart is in the national organization.
turning brown. I add As a Christian foundation, her third year as a mentor The money also goes toward
lemon zest for zing and Ellison described the role mother. producing Mom Sense, a
salt for balance. Then I put that faith plays in MOPS. “We’re just helping other quarterly magazine high-
the lid on the pot and wait “Sometimes we do a devo- moms who might be strug- lighting ongoing themes of
patiently while the apples tional, but we have prayer gling,” Kindhart said. MOPS International. Chil-
cook and give up their nat- The group meets at dren may be dropped off at Kelli Ellison, director of the Bowmar Mothers of Preschoolers
journals where mothers can
ural juices. In just 15 to 20 Bowmar Baptist Church, the church’s day care center group, picks up her 1-year-old daughter, Kaylan, following
write down their problems
minutes, they are ready to and what they need to be 1825 U.S. 61, to enjoy food, before the meeting. a meeting. Kaylan’s father is Chuck Ellison.
mash and give way easily
with a fork or a spoon.
Recipes abound for different kinds of sliders
You could serve the
applesauce at this stage,
but the next step is what
makes it exceptional!
Once the apples are Food trends come and go,
cooked down to a rough but the popularity of “slid-
mash, I add just enough ers” on restaurant menus
sweet butter to round suggests they’re here to stay.
out the tart acidity of You’ll find seafood sliders,
the apples. Then I add a pulled pork sliders, cheese
splash of cognac or apple sliders, chicken sliders and MARIALISA
brandy to add a depth of
flavor. The mixture is then
more. But are these true slid-
ers? Purists would say no.
CALTA
brought to a boil and sim- “A mini hamburger is not it, started appearing as “slid-
mered for 5 minutes until a slider,” said Adam Kuban, ers” on the menus of restau-
all of the raw alcohol is writer — and slider purist rants of all kinds. Chefs, and
cooked away, leaving just — for the Serious Eats blog patrons, just couldn’t resist.
the fabulous flavor. And (www.seriouseats.com). “A If you want to make a true
that is the secret to the mini burger is just a reduc- slider — “at once a ham-
best homemade apple- tion of the same old thing we burger and, yet, something
sauce you’ve ever tasted! already know, however much more” — try the basic recipe
It’s old-fashioned and we may love it. A slider is at below. I’ve also included
new-fangled all at once once a hamburger and, yet, some options for gussying
and every time I serve it something more.” them up.
with roasted chicken or According to Kuban, a Note: Look for ground beef
grilled pork chops, the slider is a “thin slip of beef with a bit of fat in it rather
resounding opinion is that cooked on a griddle with than “lean” or “extra lean.”
the applesauce was the onions and pickles piled atop Slider rolls are sold in many
best part of the meal. the patty.” supermarkets. If you can’t
This recipe is easily Food etymologist Barry find slider rolls, small dinner
The associated press
halved or doubled. What Popik — known for his rolls will work in a pinch.
groundbreaking research on A basic slider
you don’t eat warm, you
can refrigerate and eat the term “hot dog” — traces Basic Sliders cookie sheet.) When hot, Add patty and onions. Top can cheese; and omitting the
“leftover” for a week. It the origins of the term to add butter and swirl until it with the remaining half of pickles. Top cooked slider
Yield: 8 sliders, or 4
is the perfect recipe for Navy slang from World War melts. Add onions and cook, the bun. Serve immediately, with 1 slice of ripe plum
servings
all those leftover apples II. Although Popik could not stirring, until they begin to with ketchup or mustard, if tomato and one-half piece of
1 pound ground beef
from your apple-picking find the word “slider” docu- soften, 3 to 5 minutes. Place desired. crisp-cooked, thick-cut bacon
Salt and pepper to taste
adventures. mented in naval archives, the beef patties on top, cover before adding the top of the
2 tablespoons butter
conversations with veterans
confirmed that the Navy’s
1 large yellow onion, peeled and cook for a few minutes, Sliders with a lid bun.
until the onions begin to
Spiked Side Dish notoriously greasy hamburg-
and sliced
16 dill pickle rounds brown. Remove the patties
Make sliders as directed
South of the Border
above. When you flip the pat-
Applesauce ers were jokingly referred to
as “sliders,” he said during a
8 slider rolls, cut in half and onions from the skillet.
ties, top each with half with Sliders with Mayo
horizontally Flip the patties and return to
I like to cook the apples recent phone interview from a 1-ounce slice of American
Ketchup or mustard, for the skillet. Pile onions on top. Make basic sliders as
until they are tender, but his home in Austin, Texas. A cheese.
serving (optional) Layer with pickles and buns directed above, omitting the
still irregular in shape and cheeseburger was a “slider (cut-side down). Cover and pickles and adding 2 table-
a bit chunky. And since with a lid.”
Put beef in a large bowl,
season generously with salt continue cooking until the Gourmet Sliders spoons barbecue sauce to
this is a side dish and not The White Castle fast-food meat is done to your liking
and pepper and mix. Form Make “sliders with a lid” as the meat before forming the
a dessert, I don’t use very chain did not trademark its and the buns are steamed.
into 8 thin (2-ounce) patties. directed above, substituting patties. For the spicy mayo:
much sugar, just enough small burgers as “Slyders” Remove buns from the
Heat a large skillet with 4 shallots for the onion; sub- In a bowl, mix ½ cup may-
to pull out the flavor of the until the 1990s. About the pan and place on a plat-
a lid over medium heat. (If stituting 4 ounces crumbled
same time, small patties of ter. Place 2 pickle slices on blue cheese for the Ameri-
you don’t have a lid, use a
See Applesauce, Page C3. beef, fish, seafood, you-name- the bottom half of each bun. See Sliders, Page C2.