We are celebrating Mighty March Madness. During the month of March everything is discounted 8%. You heard right, 8% off on everything!! 

 

We are hoping the March winds will blow in Spring!

In the meantime, we still have a few reversible jackets, ladies fleeces and sweat shirts. 

 

Our raffle is going great.  Don't forget to buy a raffle ticket for a chance to win an A2 Jacket.  The tickets are $5 each or $20 for 5. The winner will be announced at our Gala on May 16th.

 

Don't forget that every order of $50 or more receives a FREE tote.

 

Shop the National Museum of the Mighty Eighth Air Force Online Store Today! 

The major focus of the National Museum of the Mighty Eighth Air Force is to honor the service and sacrifice of the Americans who were part of the air war over Europe during World War II.  The museum proudly tells their stories through aircraft, uniforms, equipment, photographs, artwork and the words of the veterans themselves.  The new Daylight Strategic Bombing exhibit brings together their experiences within the overall strategy of destroying Nazi Germany's capability to wage war.  The exhibit's centerpiece is a large, detailed map depicting the Mighty Eighth's operations, aircraft ranges, priority targets and their locations. 

 

The map is complemented by two storyboards which trace the Eighth Air Force's history through the challenges faced during early combat operations and its development as the decisive war machine that made Allied victory possible through the destruction of the Luftwaffe and Germany's war-oriented industries.  The background of the exhibit is a photographic mural which prominently displays an example of the formation flying that maximized the bomber's defensive fire and increased the concentration of bomb strikes on targets.  The Eighth Air Force's World War II history encompassed over one thousand operational days and was punctuated by terrible losses, hard lessons, great dedication and ultimately, mastery of the air over Europe.  While the crews who volunteered to fly these missions at tremendous risk and sacrifice fully understood the large scope of the strategic bombing operations over Europe, this new exhibit weaves the "big picture" into the Mighty Eighth's experience as honored by our museum.

 The new Daylight Strategic Bombing Exhibit.   

Robert Waldrop was born in Fort Wayne, Indiana and joined the Army Air Corps in 1942.  He was assigned to the 367th SQ of the 306th BG of the 8th AF in Bedford, England.  He flew in B-17s as left waist gunner.  On a mission to Frankfurt on February 4, 1944, the Germans shot down Bob's plane.  It was only his fifth mission.  German soldiers caught him after his entire crew bailed out.  Bob was lying on the ground unable to walk from the pain of a broken ankle and bootless from his boots flying off from the force of the wind when he bailed out. One of the soldiers tried to pull off his helmet and goggles as a souvenir without undoing the chin strap. The Germans threw him in a truck and he spent about eight months in Stalag Luft VI near Silute in East Prussia.  As the Russian Army advanced toward the area the POWs were moved first in the cargo hold of coal ships and then by land.   Inside the ship hold they were shackled together with no food or water and only buckets for relief.  The smell was overwhelming and many were sea sick as well.  Their journey ended at Stalag Luft IV in Tychowo, Poland where Bob spent another six months until they were forced to move again. 

 

Rumors began flying around the camp about a possible evacuation when the POWs began to hear the Russian guns firing during the nights.  In February 1945, Bob and some eight thousand other POWs began to march for three months.  Bob was near the back of the column which often meant less food and worse sleeping arrangements than those in the front who usually received first pick at the food and a barn for sleeping.  As the march across Germany continued they had fewer and older guards as the younger ones were moved to the front to fight.  Sometimes the column stopped for several days at a time.  The prisoners were heavily infested with lice and fleas from the barns and hay they slept in as well as from their time in Stalag Luft IV.  Many shaved their heads and lost large amounts of weight causing them to look like a rather haggard bunch, according to Bob.  He lost about forty-forty five pounds during his internment.  Their physical and mental health steadily deteriorated.  Bob and a group of five or six others could not keep up with the group and the guards allowed them to fall greatly behind.  An oxen pulled wagon with a German guard came along and took them to an Italian soldier's prison camp with deplorable conditions.  There were air raids and war all around them.  A temporary truce was called by the British to get everyone out of the camp and the British Commandos liberated them.  After seeing their intimidating appearance Bob was glad they were on his side.  The POWs then marched to the British front lines and were sent by truck to Celle, Germany where they were deloused and given their first shower.  Bob was issued a British uniform to wear, then sent by C-47 to Camp Lucky Strike and given as he calls it, "a so-called physical."  While sailing back to America on a hospital ship, food was a high priority. Bob spent much of his time eating fruit, a luxury not afforded to POWs.  In his excitement to return home, Bob had tears in his eyes as they sailed past the Statue of Liberty. 

 

During Bob's imprisonment, his parents received three telegrams, one stating he was missing in action, one to announce he was a prisoner of war and one that he was now in Allied hands.  After landing in New York, Bob made his one phone call to his family back in Fort Wayne.  His sister-in-law answered the family phone and passed on the word about his return to the U.S.  After landing, the men all received a ticket home and Bob headed off to see his family and fiancée.  Looking back he remarked he should have been checked out by Army doctors to document his medical status and injuries.  It would have made his medical affairs easier to deal with later on but at the time all he cared about was going home.  After visiting family, he was sent by the Army to Florida for R&R.  Since Bob did not have the points for discharge he served at the Fort Wayne Air Field with the military police.  After discharge, Bob worked as a police officer and retired as the Captain of Public Relations and Traffic Control and served as the Head of the School Safety Division.  He married his fiancée, Helen, who fought vigorously for his VA rights. 

 

Bob volunteered at the Mission Experience of the museum for about ten years.  He was able to attend the dedication of the museum's B-17 "City of Savannah" where he chatted away in great spirits but then passed away just a few days later on February 1.  The museum will continue to honor his memory by placing his P.O.W. Christmas tree in the museum's exhibit every December.  

When we were cleaning out my in-laws' cottage in November, I (of course) was delegated to go through the kitchen items.

 

In doing so, I found an old three-ring binder in which my mother-in-law had listed all the dinner and lunch parties she hosted. The list started with Christmas Dinner, December 1958 and the last entry was in 1999. Under each date, she listed the menu, a list of attendees and those who were invited but were unable to attend - and, in some cases, why they couldn't attend.

 

If it were for a special event, such as Dad's retirement or Valentine's Day, she noted that and in some cases she even noted the décor she used. She also made notes about the menu items or the menu in general. Next to one menu she noted "kept me in the kitchen all night." I never saw that menu again in her book. I quizzed my mother-in-law about the book and the labor it took to maintain and she simply replied, "I enjoyed doing it."

 

Mom Bell is from a different era. She stayed at home with the children, was a member of the country club, played golf, tennis and bridge and she loved to entertain. She didn't have food shows to watch or the Internet to search for recipes. Her meals and recipes came from cookbooks, magazines and friends. She compiled these recipes into two three-ring binders, which I also now have. There are notes beside the recipes rating the recipe: "Good," "Very Good" and sometimes "NO." The binders are divided into categories just like a cookbook. If she obtained the recipe from a friend, she jotted down the friend's name beside the recipe. She made notes to help her the next time she made the dish.

 

Her recipes and her menus were simple, compared to today's standards. The appetizer often was a relish tray of olives and pickles, nuts or a chipped beef dip with crackers. Many of them include a gelatin salad of some sort because they were all the rage during that time. Her entrees were simple and full of flavor and often items that could be made in advance so she could enjoy being with her guests. That is what Mom's parties were about - being together with family and friends, not to show off her culinary wizardry.

 

I think that one of the many reasons that dinner parties are rare is that we think we have to serve everything perfect and with a "wow" flavor. We have to give it Emeril's "BANG" to make it any good - or so we think. Perhaps, even with our busy schedules, we would be more willing to entertain if we went back to simpler meals. We aren't television chefs and we need to quit trying to be one. Cook what you know and enjoy and your friends and family will enjoy it, too. If they want earth-moving pizzazz and flavor, there are lots of great restaurants they can go to and invite you to come along!

 

I found many treasures in Mom's kitchen and dining room: old cookbooks, cheese boards and the tablecloth her mother crocheted for her to name a few, but the records of her parties and her recipe binders are by far the greatest treasure. They are precious history books that tell her story. I am the keeper of the memories which will be passed down to Steve's daughter and hopefully to her children.

 

Mom is 88 now. She is unable to entertain and in need of 24-hour care. She will never get to meet or know her great-grandchildren, but they will know her thanks to the beautiful stories told between the pages of these binders.

 

Teri Bell is co-owner of Miss Sophie's Marketplace at the Mighty Eighth in Pooler. Go to sophiesmarketplace.com.

 

CHICKEN ALA KING

I was surprised to find out that some people don't know what this is! That can be a plus for young cooks. You can pass it off as a new "wow" dish! Mom used it often when she entertained women for lunch.

 

1/4 cup butter, cubed

1/3 cup all-purpose flour

1/2 teaspoon salt

1 cup chicken broth

1 cup half & half or heavy whipping cream

2 cups cubed cooked chicken

1 cup frozen garden peas

1 can (4 ounces) mushrooms, drained or 1 cup fresh mushrooms sliced

1 jar (2 ounces) diced pimientos, drained

Puff Pastry Shells

In a large saucepan, melt butter; stir in flour and salt until smooth. Add the broth and cream; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Stir in the chicken, mushrooms, peas and pimientos; heat through. Serve over puff pastry shells.

 

CLUB CHICKEN

This was another popular dish at Mom's parties. It's a lot like the Chicken Ala King, but a little more substantial. She loved it because she could make it advance and slip it in the oven while she was having pre-dinner drinks with her guests.

 

¼ cup butter, margarine or chicken fat

¼ cup enriched (all purpose) flour

1 cup chicken broth

1 (14 ½ -ounce) can evaporated milk

½ cup water

1 ½ teaspoon salt

2 ½ cups diced cooked chicken

3 cups cooked rice

1 (4 ounce) can of mushrooms (optional)

¼ cup pimiento

1/3 cup chopped green pepper

½ cup slivered almonds toasted

 

Melt butter; blend in flour; gradually add broth, milk and water. Cook over low heat until thickened. Add salt. Add chicken, rice, mushrooms, pimiento and pepper. Pour into a greased 11 ½ X 7 ½ X 1 ½ dish. Bake for 30 minutes. Sprinkle with almonds. Serves 8-10.

 

CHIPPED BEEF DIP

1 8-ounce package dried or chipped beef

8 ounces cream cheese, softened

2 tablespoons milk

¼ cup mayonnaise or combination of mayonnaise and sour cream

¼ cup chopped pecans

Salt & Pepper to taste

4 scallions, chopped

Preheat oven to 350 degrees. Combine all ingredients and blend well. Bake  for 20-25 minutes. Serve warm with crackers.