Cooking in the West

Another teacher that I taught with for 25 years at Big Timber Grade School has gone to the great classroom in the sky. Marion Beley was a fourth generation Montanan who taught a total of 46 years with 41 of them at BTGS in the county where she was born and raised. Both of Marion’s great grandparents came to Montana in covered wagons to establish cattle and sheep ranches. This poem is my tribute to this sweet woman and great educator who epitomized “native Montanan.” Her memorial service will be held at noon in the Big Timber Lutheran Church on April 4, 2024.

Classroom in the Sky

Marion Beley was one of those truly great teachers.

Integrity and compassion were her finest features.

She was born in the Crazy Mountain’s shadow just north of the Yellowstone.

She enjoyed ranch life, and she dreamed of a palomino horse of her own.

She loved that horse named Gold Dust almost as much as she loved teaching.

The lessons that she taught in third grade were lifelong and far reaching.

Her third graders knew their multiplication tables and wrote cursive well.

She shared her travel scrapbooks with them in a worldwide show and tell.

She was happy in her classroom where she cared about and understood every child.

She would often let her students act and perform plays--even if they became a little wild.

Her house was filled with dancing snowmen, quacking ducks, and the marble game.

She touched hundreds of lives, because she knew all children were not the same.

She used teaching props like Three Billy Goats and her Red Riding Hood doll.

She believed education should be fun, and that learning was possible for all.

Long before Pinterest, she was doing crafts like carving oranges for Halloween.

She made the best chocolate chip cookies and carrot cake you have ever seen.

Trick-or-treating at Marion’s scored her famous Marshmallow Popcorn Ball.

She hated peas, but loved Necco Candy, which she called “medicine” for all.

She drove a turquoise sedan known as Patty Peacock for year after year.

When she discovered seat warmers she replaced Patty without a single tear.

She followed the Sweet Grass County Sheepherders and the Seattle Mariners.

She excelled at Bridge and Scrabble, which were favorite games of hers.

Her chuckle and her laugh were contagious and came from deep within her heart.

She had a talent for scrap booking; she would always finish everything she did start.

She was a rather private person who cherished her family and friends.

She was a compassionate person with whom true friendship never ends.

She would say, “See you later, alligator!” instead of a traditional goodbye.

Marion, we will see you “In awhile Crocodiie”, in that classroom in the sky!

I would like to share some of Marion’s favorite recipes this week.

Marion Beley’s Carrot Cake

Sift:

2 C. flour

2 C. sugar

1 t. salt

2 t. baking powder

2 t. soda

2 t. cinnamon

Add:

4 eggs (one at a time, beating after each)

3 C. grated raw carrots

1 t. vanilla

1 1/4 C. vegetable oil

Bake at 350 degrees for 35 to 40 minutes in a greased 9 X 13 pan.

Cream Cheese Frosting for Carrot Cake

8 oz. softened cream cheese

16 oz. powdered sugar

1 t. vanilla.

Mix well until spreading consistency is reached. Frost cake and sprinkle with chopped walnuts if desired.

Marion’s Chocolate Chip Cookies

1 C. butter flavored Crisco (add 4 t. water

1/4 C. white sugar

3/4 C. brown sugar

1 t. vanilla

3.4 oz. box instant vanilla pudding

2 eggs

2 3/4 C. flour

1 t. baking soda

1 bag “big” chocolate chips

Cream shortening and sugar. Stir in remaining ingredients adding chips to the batter as the last step. Bake at 375 degrees until brown on the bottom as baking times will vary.

Marion’s Frozen Yum Yum

(Note that this recipe contains raw eggs.)

2/3 C. butter

2 C. powdered sugar

3 eggs yolks, slightly beaten

2 sq. melted chocolate

pinch of salt

1 t. vanilla

1/2 C. chopped nuts

3 eggs whites, well beaten

2 C. graham cracker crumbs

1 quart vanilla ice cream

Grease 9 X 13 pan and pat crumbs in the bottom. Cream together butter and powdered sugar. Add egg yolk, melted chocolate, vanilla, and nuts. Fold in egg whites. Pour over crumbs and freeze at least two hours. Remove and spread vanilla ice cream over top. Freeze solidly before serving.