MAIN COURSE DISHES/ NANA'S STEAMED CRABS

               BY ETHEL LOUISE COOPER


Nana's Steamed Crabs

Ingredients:

One to two dozen live crabs

Place live crabs in a large steamer pot.
Pour the following liquid over crabs,
place top on pot and steam for 
three minutes or until crabs turn orange.

1 cup of White Vinegar
1/2 cup dry mustard
1/4 cup salt
4-5 tbsp red pepper

Eat them hot!  Enjoy with
your family and your favorite
beverage!





Nana, Ethel Louise Farrell Cooper,
mother of Louise Ricketts
Joan says, "Nana, a lively little, red-haired,
Irish woman (5' tall), who every
time she saw blood...she fainted!"



MAIN COURSE DISHES/ MOM'S MELT-IN-YOUR-MOUTH BLUEBERRY PANCAKES

                        BY ANDREW LOCKE



Ingredients:
Andrew says, "Mom always made me blueberry pancakes
for my birthday breakfast.  She stuck a candle in the
top and sang "Happy Birthday!"

2 cups Bisquick Baking Mix
1 cup milk
1 tbsp. sugar
2 tbsp. lemon juice
2 tsp. baking powder
2 eggs
1 cup fresh blueberries
1 can blueberry pie filling
1 can of whipped cream

Stir all ingredients, except
pie filling and whipped cream,
 until blended.

Using a medium gravy ladle, ladle 
up pancake mixture and pour on 
griddle. Cook on a "hot" griddle 
until edges are dry.  Flip pancake
 and cook until golden brown.

Top with a generous helping of
 blueberry pie filling and whipped
 cream.



Note:  If you have homemade blueberry jam, try that as a topping!

MAIN COURSE DISHES/ TERRY'S MEATA BALLS

                            BY TERRY RICKETTS REDELL

Ingredients:

2 lbs. ground beef
Terry's Meata Balls!
2 eggs
1/2 box of Progresso Italian
 bread crumbs
1 tsp. garlic salt
a sprinkle of basil
a sprinkle of oregano
a healthy squeeze of ketchup
a couple shakes of Worcestershire
 Sauce
a little milk (about 1/4 cup, maybe
 less)

In a big bowl, beat eggs with a fork
and then add everything else and
mix with clean hands.  Use an ice
cream scoop to make balls.

Put meatballs on a baking sheet
and cook at 350 degrees for
20 to 30 minutes.  When done 
and cool, put them in spaghetti 
sauce.

Terry enjoys cooking and being in the
kitchen, especially with her granddaughters.
The girls love to make "meataballs" and 
they get to wear a special apron made 
by sister, Rosie.  Terry's granddaughters
say, "We get to talk like we're from
Italy!"





Terry and husband, Louie
at son, Richard's wedding, 2009

MAIN COURSE DISHES/ LOG CABIN CRAB CAKES

                    BY SALLY LOWRY ROBERTS

Ingredients:

Baked Crab Cakes
1 lb. Jumbo lump crab meat
1/4 cup red bell pepper diced fine
1/4 cup mayonnaise
1/2 tbsp. Old Bay Seasoning
1/2 tbsp Dijon Mustard
1 egg, beaten
1/2 tbsp. lemon juice
1/4 tsp. Worcestershire sauce
1/4 cup fresh parsley, chopped fine
salt and pepper to taste

In mixing bowl, add mayonnaise,
old bay seasoning, mustard, egg,
 lemon juice and Worcestershire
sauce.  Blend until combined.

Add crab and parsley and mix
until well combined.  Season with
salt and pepper.  

Shape into cakes, 4 oz. each.
Bake at 350 degrees for 10 
to 12 minutes.


Sally says, " My son's favorite!"


Tip from Joanie:  I did spray some Olive Oil PAM on my cookie sheet.

MAIN COURSE DISHES/ JOANIE'S BAKED CHICKEN

                           BY JOAN RICKETTS LOCKE







Preheat oven to 350 degrees.
Spray a large rectangular baking dish
Wayne and Joan Locke
Thanksgiving, November 2008
with PAM vegetable spray.

Ingredients:

1/2 cup Parmesan cheese
1 cup bread crumbs finely chopped
2 tbsp of parsley
1 tsp. garlic salt
1 tsp. onion powder
salt and pepper to taste

Mix above ingredients together.

Next:
One whole chicken, cut up
Dip the chicken pieces in one cup milk, then roll in the crumb mixture.

Bake 20 minutes, then cover with foil and
bake for one hour.

Make gravy with pan drippings.  Serve 
with mashed potatoes and your favorite
vegetable.

Note:  Photo of the chicken dish will be added soon!

MAIN COURSE DISHES/ GRANDAD RICKETTS HOT DOGS

             BY SARAH




Great-Granddad makes the best hot dogs!

He makes a fire in the family room fireplace
with real wood.  Then he puts a hot dog
on a stick and gives it to me and I put it 
on the fire.  Granddad puts one on a stick
and puts it in the fire too.  Then we turn 
the stick and cook the hot dog.

Gammy said we could eat it on the stick
but Grandad and I put it on a fork and eat 
at the kitchen table.  Granddad puts mustard
on his and I put ketchup on mine.

That's how Granddad and Sarah make 
hot dogs at the farm.  They're really good,
you should try it!

         MAIN COURSE DISHES/     COUNTRY HAM

                      BY BETTY LOCKE

 


Betty prepared Country Ham for

her family every Christmas!








MAIN COURSE DISHES/ CHICKEN CASSEROLE  (Grandma Redell's Recipe)

                  BY WENDY REDELL BINKLEY


An easy Chicken Casserole!


Ingredients:

4 chicken breasts
1 can cream of celery soup
1 can cream of mushroom soup
1 1/2 can of milk
salt and pepper to taste
Herb Stuffing
Chicken stock 1 1/4 cups
 (from the boiling chicken)

Cook chicken breast in salt and
water.  Dice and place in large
baking dish.  Combine with all
ingredients, except chicken 
stock and stuffing.  Mix stuffing
and chicken stock together
and put over the chicken mixture.

Bake at 325 degrees for one hour.




Gerry Redell
Mother-in-law of Terry Ricketts Redell
Wendy is the daughter of Terry.

MAIN COURSE DISHES/ CHICKEN CRESCENT ROLLS


                      BY JENNIFER MENCER




Ingredients:
Chicken Crescent Rolls

3 chicken breasts
1 can cream of broccoli soup
1 cup sour cream
1 cup mozzarella cheese
1 bag of frozen broccoli florets
1 tsp Italian Seasoning
1 6-8 count Crescent Rolls

Cook chicken in fry pan and add
Italian seasoning.  Cut the chicken
into bite size pieces.

Cook broccoli and drain.  Don't 
cook the broccoli all the way.  In
a large bowl, mix together:
Cream of Broccoli soup
sour cream
mozzarella cheese

Then add broccoli and chicken.
Mix all together.  On a cookie
sheet, drip a little olive oil.  Pull
Jenny and Chris on their wedding day!
apart the crescent rolls and lay
them out.  Now you have six rolls 
laid out on your cookie sheet.  
Scoop 2 tbsp of mixture on the
crescent rolls.  Pinch the three
corners together making a pocket.

Place in oven and cook according
to the directions on the crescent
rolls.

When cooked through, place a 
little of the mozzarella cheese on
top and put back in the oven
and melt the cheese.

Enjoy!!


MAIN COURSE DISHES/ CHICKEN CASSEROLE

                              BY SALLY LOWRY ROBERTS





Ingredients:
A creamy, delicious chicken casserole!

One frying chicken
One can Cream of Chicken Soup
One can Cream of Mushroom Soup
One box Stove Top Stuffing (red box)
1/4 lb. margarine

Boil chicken with chopped green pepper,
celery, onion and Season All seasoning 
salt until done.  Use enough water to make
two cans of broth.

Mix Stop Top Stuffing with melted
butter in casserole.  Remove half of 
mixture from the dish to use on top of
casserole.  Remove chicken from the 
bone and place on top of stuffing mix.
Pour two cans of broth, chicken soup and
mushroom soup over chicken.  Top 
with remaining stuffing mix.

Bake at 350 degrees for about 30 minutes.



Sally says, "This is a good one to take to
Sally Lowry
a family gathering.  The dish is always cleaned!"

MAIN COURSE DISHES/ CHEESY CHICKEN DIVINE!

                       BY  CHRISTINA RICKETTS




Ingredients:

4 oz. of mushrooms
1 small onion
1 to 1 1/2 cups of milk
3 or 4 boneless chicken breasts
1 to 1 1/2 cups of sharp cheddar cheese, grated
1 can of Campbell's Cream of Mushroom soup
  and Cream of Chicken Soup
About one 8 oz. package of thin spaghetti
about 1/2 stick butter

To Do:

First, fry the chicken to a golden brown, 
drain and dice.

Second, place in pan half stick of butter,
fry mushrooms and small onion until
golden brown.

Third, place in same pan your cans of 
soup.  Slowly mix the soups with milk,
and small amount of cheese until the 
soups, cheese, onions and mushrooms
thicken.

Fourth, take your cooked spaghetti
(drained) and place in baking dish,
mix fried chicken (cut in small quarters
or diced) with mushrooms, onions,
soup, milk and cheese.  Mix all together
in pan and top with cheese and bake
until the cheese melts, about 30 minutes
at 325 degrees to 350 degrees.

Christina Ricketts and her beautiful family
Christina is the daughter of Buddy Ricketts

MAIN COURSE DISHES/ CABBAGE ROLLS

                     BY APREL MENCER GREEN



Ingredients:
Start you dish with fresh cabbage!
2 heads of cabbage
2 lbs. ground beef
1 large can of tomato juice
1/2 cup of uncooked rice
1 can of sauerkraut
1 can diced tomatoes
1 tsp. salt
1 tsp. pepper
1 tbsp. sugar
1 egg
1 tsp. Worcestershire sauce

Mix together hamburger, egg, pepper
salt, Worcestershire sauce and rice.
Then take the mixture and make 
several medium size meatballs.  Place
ball on inside of a cabbage sleeve,
roll it up.  Repeat until all mix and 
cabbage is used.  

Using a crock pot or large pot, layer
the cabbage balls in the pot.  Any 
leftover cabbage, place in the pot.

Pour in the can of tomato juice.
Add the diced tomato, sugar and 
then the sauerkraut.  Cook for 4 to 6
hours in the crock pot.  For stove 
top, cook for two hours on medium 
heat.

Note:  Separate and wash cabbage
leaves.  If not easy to fold, blanch
leaves in boiling water for a few 
seconds.

Aprel Ann, daughter of Rosie Ricketts Mencer
shown with Aprel's daughter, Rose.
  

MAIN COURSE / BAKED MAC-N-CHEESE

                       BY JENNIFER MENCER



Ingredients:

Baked Mac-N-Cheese
1 box elbow macaroni
3 cups shredded Cheddar Cheese
1 cup of Velvetta Cheese, chopped
1/2 cup of milk

Cook the elbow noodles and drain. 
Don't cook them all the way done.
Cut up the Velvetta Cheese and mix
in.  Add the shredded cheese and 
milk, mix all together.  Place in a 
large baking or casserole dish and
pour milk over mixture.

Bake on 350 degrees until the cheese
is melted.  Put about a cup of shredded
cheddar on top and put back in the oven 
and melt.  You may need to add more
milk.  Use your judgement.  I do not
measure.



Jenny Mencer, wife of Chris Mencer, son of
Rosie Ricketts Mencer.
Jenny prepares her "now famous" mac-n-cheese for every
Ricketts family Thanksgiving Dinner.  She always makes a
huge batch so Uncle Wayne will have some to take home! 

MAIN COURSE DISHES/ AUNT JOANIE'S CHILI

             BY JOAN RICKETTS LOCKE

Ingredients:

1 lb. ground beef
Chili and Cornbread
 1 lb. ground sausage (I use Bob Evan's sage)
1 pint of Joan's home canned tomatoes, peppers
and onions (or use one medium/pint size jar
of salsa)
1 large can of Tomato Soup
2 cans of pinto beans
1 tsp. seasoning salt
1 tsp. black pepper
1 tbsp. Chili powder
1/2 tsp. thyme
1 tsp. cumin
3 dashes of Texas Pete Hot Sauce
 (or as many shakes as you like)
1/4 cup brown sugar
1/2 can of beer ( I enjoy the other half!)

In a large pot, cook meat until browned,
drain off fat.  Stir in 1 tbsp. bacon grease,
(this is optional, when I cook bacon, I 
save the grease in a tin container in the
fridge to use for seasoning), stir in the
remaining ingredients.  Cover and simmer
for two hours, stirring occasionally to 
prevent sticking.  (you may also cook
in a crock pot).

Serve with hot cornbread or biscuits.
Husband, Wayne, likes to put peanut
butter on his cornbread and top with 
chili and shredded cheese and sour
cream.  I've never tried this but he 
loves it!

Joan says,"I will give you the recipe Bud without breaking my neck!"
Family Reunion at Bethany Beach, Delaware July 1988
l
Top your chili with whatever you like:
sour cream, shredded cheese, crumbled
bacon.  Enjoy!


HOME CANNING/HOMEMADE JELLIES AND JAMS

            BY JOAN RICKETTS LOCKE

 
 

I love jelly and jams and I love to make them.  For years I have used the recipes provided  on the directions inside SUREJELL.  You can feel very comfortable using these recipes.  They are tried and true for no-fail results in your jelly and jam making.   SUREJELL provides information on cooked jelly and jams and the quick and easy freezer jams.  You can purchase regular, low sugar, or no sugar boxes of this very adaptable product.  Remember to always start with fresh fruit, washed and prepped as directed on the package.


Dad grows thornless blackberry bushes.  I believe that his daughter-in-law, Liz purchased the bushes.  Every year, there is a tremendous blackberry crop.  Some of our family will eat the jam with the seeds, others prefer the jelly where the juice has been drained through cheesecloth to get rid of the seeds.  We've made cobblers, pies and a syrup. 


Rose picking Blackberries at Aunt Joanie's
Summer of 2014

 Liz, who we affectionately call "Lizzie," has started a strawberry crop.  I thank her for sharing some of the plants with me and I am nursing them along hoping for a bumper crop next spring.


Joan's Strawberries 2014
 








Let jelly making become a family experience.  Gather up the family and go pick your own fruits.  Start a great family tradition and have fun doing so, just don't forget to take your camera!


I'd also like to encourage you to be creative.  Try mixing several fruits together, or different spices to create your own taste sensation.  It's always a pleasure to share the "fruits of your labor" with family and friends!
 









Coming up next...Main Course Dishes!


HOME CANNING/ ZUCCHINI SQUASH RECIPE

               BY JOAN RICKETTS LOCKE


Directions and Ingredients:
Joan's Zucchini Relish
(this batch did not have the red peppers)

Wash 8 large zucchini.  Chop finely
in food processor (enough for 6
cups).  Chop 4 cups onion, 4 cups
green pepper and 3 cups red peppers.

Place above ingredients in large pan
and sprinkle with 1/2 cup pickling
salt.  Let stand overnight.  In the
morning, rinse mixture and drain well
in strainer/colander to remove as much
water as possible.

Combine in large pan:
6 cups sugar
2 tbsp. mustard seed
1 tbsp. celery seed
1 1/2 tsp turmeric
4 cups apple cider vinegar
2 cups water.

Pour over vegetables and bring to a boil.
Boil gently for 5 minutes.

Ladle in sterilized pint jars.  Fill hot
jars to 1/2" from top of jar.  Process
in boiling water bath for 10 minutes.

Note:  Yellow squash may be 
substituted for zucchini.




"My family loves this relish.  Canning makes it
easy to take along on picnics, to the beach, serve 
at family gatherings and also to put in gift baskets!"

HOME CANNING/ SWEET DILL CUCUMBER PICKLE

                 BY W.T.RICKETTS &
                             JOAN RICKETTS LOCKE



 
This recipe was found in Mom's cookbook.  Dad and Joan
Pickles and relish by
Joan Ricketts Locke
believe it to be his mother, Hattie Case Ricketts', recipe. 

 The recipe was written in Aunt Dot's handwriting, Aunt Dot was Dad's sister.  Dad 
remembers these pickles that his mother made and he said, "the pickles were real crisp."


 
Directions and ingredients:

Wash 10 to 15 medium size cucumbers and cut
into any shape.  Pack cold cucumbers in clean jars.


1/4 cup diced fine onion
1/4 tsp. dill seed
2 cups vinegar
2 cups sugar
2 cups water
2 tbsp. salt

Mix all ingredients together and pour liquid
over pickles and seal tightly.  This liquid will cover 
2 1/2 quarts.  They will be nice and crisp.  Put jars in
canner with a kettle of cold water.  Turn on heat and 
bring to a boil.  Turn off heat and remove from canner.  
Tighten lids.  

Note from Joan:  Couple of things I did differently than the above recipe.  I put liquid in pan and heated to dissolve sugar, and I added 1/8 tsp. of alum to each jar before sealing.  My choice of canning jars were pints and the recipe made 7 pints. 

Grandma  "Hattie Case Ricketts"
at the home of Tommy Ricketts (son)
Forestville, Maryland  1960's




HOME CANNING/ PEPPER JELLY

                        BY MARGARET "ROSIE" RICKETTS MENCER

Ingredients:

1/2 cup white vinegar
2 large green peppers, seeded 
and chopped fine

Put above in blender and liquify

Next:
6 1/2 cups sugar
1 1/4 cups white vinegar
1/3 oz. green food coloring
 (or a few drops)
1 tsp. red (hot) pepper sauce

Make a syrup of vinegar and sugar.
Add liquid pepper mixture and boil
for five minutes.  Remove from heat
Add 6 oz. liquid Certo (fruit pectin),
red pepper sauce and the food 
coloring.  

Pour into jelly glasses.  Process for
5 minutes in hot water bath.  Makes
about 6  jelly jars!


Just a tip:  you can use red bell peppers
and red food coloring too!

Special Note from Joanie:  I don't use the food coloring, therefore the color is not as vibrant as Sissy's was. But...it has the color of the natural pepper.  You choose!


HOME CANNING/ MOMMA'S SQUASH RELISH

                               BY MARGARET LOUISE RICKETTS


The recipe below was submitted
by Terry Redell.  The recipe in the photo,
is the handwritten recipe by Momma.

Ingredients:

10 cups ground yellow squash
4 cups fine chopped onion
On Momma's recipe she wrote,
"Billy liked this very much."
1 sweet red pepper - chopped
1 sweet green pepper - chopped
3 celery chopped
5 tbsp. pickling salt

Mix well and store overnight in 
refrigerator.  Drain well.  While 
squash mixture is draining, combine 
the following:
2 1/2 cups white vinegar
1/2  cup water
5 cups sugar
1 tbsp. nutmeg
1 tbsp. powdered sugar
1 tbsp. cornstarch
1 tsp. turmeric
1 tbsp. black pepper                                                                   
1 tsp. celery seed

In a large pot, mix well, add drained squash mixture,
 and then slowly bring to a boil while stirring so it doesn't
burn and stick to the bottom of pot.

Put boiling mixture into hot jars and seal 
in hot water bath for 10 minutes.

HOME CANNING/ MOMMA'S KETCHUP

                     BY MARGARET LOUISE RICKETTS

Ingredients:
Canning was a craft which Momma taught to all her daughters!

8 qts. tomatoes
3 cups sweet red peppers
3 cups onion

Put the above ingredients in the food
processor and process on high.
Pour into large pot.

3 cups sugar
1/3 cup salt
1 1/2 quarts white vinegar
2 tbsp. ground cloves
3 tbsp. cinnamon
2 tbsp. ginger
2 tbsp. nutmeg

Mix all ingredients and cook for 
three hours, very slowly.  Stir
often - it can stick if not watched
closely.

Ladle ketchup into hot sterilized pint
jars and process in hot water bath for 
5 minutes.



Photo of Dad at  the Fall Corn Harvest, October 2010
Dad said, "You have to put Momma's ketchup and chili sauce recipe in the book."


HOME CANNING

LOUISE & TOMMY RICKETTS

Margaret Louise Pumphrey
born November 2, 1928
William Thomas Ricketts
born April 25, 1929

 



Let's take a minute to honor the woman behind most of these great canning recipes.
A glimpse of the married life she shared with her husband and the family and 
life they shared together for almost 60 years.





Tommy and Louise Ricketts
Wedding Day, June 11, 1949


On June 11, 1949, William Thomas Ricketts married Margaret Louise Pumphrey at Epiphany Episcopal Church in Forestville, Maryland.  Here began the marriage and life together of Tommy and Louise.  Their first home together was at 4625 Lewis Ave., Suitland, Maryland at Suitland Manor Apartments from 1949-1950.  Louise worked for Western Electric Co., from 1948 - 1950.  She owned a 1949 Plymouth car.  In 1950, they moved to  an apartment in Kent Village, 7212 Forest Drive. Daughter, Rosie, was born while they lived here.  


Next they rented a home in Clinton, Surrattsville, Maryland, from Mr. Oussler from 1952 until 1955.   Tommy and Louise raised chickens and totally renovated this
small home.   Dad tells the story,
" Southern States had an advertisement in the paper,  you purchase the chicken feed, you get 50 chickens for free.  Well wasn't Louise surprised when she came home and I had 50 baby chickens in the downstairs bedroom.  I didn't have a barn or shed, they had to be protected.  She wasn't too happy."  

Daughters,  Joan and Terry were born while living in this home.  The home caught fire in 1953, and Thomas was burned trying to save personal possessions.  The house was repaired and they continued living here until the completion of the new home in Forestville.   Thomas said Louise didn't want to move in that old house, but after renovations, she didn't want to move out!  


 In 1955, Tommy and Louise purchased a new home at 5513 North Forest Edge Rd., Forestville, Maryland.  Sons, Billy and Buddy, were born while living here. The address was later changed to: 3500 North Forest Edge Rd., Forestville, Md.    This house became the loving home which Mom and Dad would raise their five children, and where Louise began her food canning career.  The first pressure caner used by Momma was a gift to her by Mr. Buck Bean, a family friend, who convinced Dad that with Louise raising a family of seven and performing all the household chores associated with this task, she needed some cooking tools to help cut her labor time in half.  

In her spare time, Louise was an Elementary School Room Mother, Librarian helper, Little league baseball supporter and cheerleader for her sons, devout Episcopalian at Forestville Epiphany Episcopal Church, teaching Sunday School, baking cakes, and making sure all her children were baptized and confirmed.  Momma transported Brownie Girl Scouts, Camp Fire Girls, operated backyard fundraisers for Muscular Dystrophy and kept an eagle eye out to make sure all the neighborhood children were loved too !

As Momma called us..."My darlings!"
(top row l to r, Joan, Terry, Rosie, Billy and Buddy)

In 1979, Tommy and Louise began building a new home in Lothian, Maryland, ten acres purchased from Mr. King.  After working all day, Tommy would go to the new house and work long hours to finish the family home.  When they finally moved in, sons, Billy and Buddy, moved with them.   Tommy took down the existing barn, rebuilt it on another location on the farm, built a work shop, machine shed, grain storage shop, cattle run-in shed, planted white pine trees to line the driveway and some white pine trees to block the view of the shop. He said, " Louise didn't want to look out and see the shop."   Their family is extremely proud of the home and farm that Mom and Dad built.  This estate was built totally from money saved from years of hard work, raising and selling cattle, investing in CDs and stocks, never purchasing anything on credit.

 
Tommy and Louise planted a huge vegetable garden every spring. raising Silverqueen corn, tomatoes, green peppers, yellow squash, zucchini squash, butternut squash, lima beans, green beans, turnips, kale, potatoes, just to mention a few.  Louise spent her summers every year canning the vegetables.  Buddy entered some of Louise's green beans and tomatoes in the Prince George's County Fair and Louise took First Place, Blue Ribbons for her work.  Louise spent many long, laboring hours carefully preparing tomatoes, green beans, and making the best bread-and-butter pickles.   She made many other delicious canned foods, Green Tomato Relish, Dill Pickles, Zucchini Relish, Chili Sauce, Ketchup and Corn Relish, just to name a few.  When canning season was over, Louise enjoyed a trip to Bethany Beach.  She loved the ocean. 

The Ricketts Family, Spring 1986
Tommy and Louise were the proud parents of five children: Margaret Rose Ricketts Mencer, Joan Frances Ricketts Locke, Mary Theresa Ricketts Redell, William Thomas Ricketts, Jr. (Billy) and George Walter Ricketts (Buddy); nine grandchildren: Aprel Ann Mencer Green, William Christopher Walter Mencer, 
Wendy Sue Redell , Richard Aaron Redell, Angela Dawn Locke , Andrew Ronald Locke, Jeanne Nicole Ricketts, William Thomas Ricketts III and Christina Michelle Ricketts; and to date (2012) eleven great-grandchildren: Sarah, Rose,  Cassandra Rose, Jordan Thomas, Tyler Christopher, Aaron Christopher, Madelyn Elizabeth,  Bailey, Lauren, Ethan and an adopted great-granddaughter, Julia.


Grandma and her grandchilren
(missing in picture is Chris)





On October 23, 1992, their first-born daughter, Margaret Rose Ricketts Mencer, lost her battle with cancer.  At Rosie's funeral, I will forever have engraved in my memory, Dad and Mom grasping hands as they walked away. The encouragement, strength, compassion and strong will that life must move forward was a lesson taught to us all.

After long years of heart disease, neuropothy and finally cancer, Margaret Louise Pumphrey Ricketts left this earth to live with our heavenly father on August 30, 2008.   Fifty-nine years of marriage to Tommy, they had been through many challenges in their married life of heartbreak and happiness.  Tommy and Louise were totally devoted to each other.  The loss of Mom left a tremendous impact on all.   Her legacy leaves us with many happy memories spent as a family together, especially when we all gathered together to enjoy the delicious meals she prepared with her loving hands.
 


Though her hands were crippled with arthritis and her health had taken it's final toll, Momma was in her kitchen, canning tomatoes, the last two days of her life.