09

09/16/06 - NNHS Newsletter

“I refuse to believe that trading recipes is silly. Tuna
fish casserole is at least as real as corporate stock.”

- Barbara Grizzuti Harrison
(14 Sep 1934 - 24 Apr 2002)

Dear Friends and Schoolmates,

Some time back, Joan Ownby Mathieson ('58) of VA mentioned having an all-food Newsletter. That moment has arrived at last.

In the interest of space, I'm holding most if not all of the non-food related material until next time. Even so, today's issue may not be exactly what you might expect.

From Joan Ownby Mathieson ('58) of VA - 08/04/06 - "Ziploc Omelettes - pretty cool":

HEY CAROL........ SOMETIME WHEN YOU'RE DOING A RECIPE NEWSLETTER TO THE GROUP YOU MIGHT WANT TO INCLUDE THIS ONE. WHAT A GREAT IDEA HUH!!!!!! Joan Mathieson ZIPLOC OMELETTE This works great !!! Good for when all your family is together. The best part is that no one has to wait for their special omelette and no frying! Have guests write their name on a quart-size Ziploc freezer bag with permanent marker. Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them. Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc. Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up. Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water. Open the bags and the omelette will roll out easily. Be prepared for everyone to be amazed. Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.



Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in 13 minutes, you got a nice omelette for a quick breakfast!!! I used tomatoes, ham, green onions, cheddar cheese and mushrooms in this one! ?MMMMMMMM . . .MMMMMMM ? good!!! Try it. . .it really works!!!?? This is my kind of recipe, Joan! Thanks so much!

From Jennie Sheppard ('62) of NC - 09/12/06 - "Bake off":

A little background: Neiman-Marcus, if you don't know already, is a very expensive store; i.e., they sell your typical $8.00 T-shirt for $50.00.

Let's let them have it! THIS IS A TRUE STORY!

Wellll, actually, it's not. I ran it through http://www.snopes.com and found this:

http://www.snopes.com/business/consumer/cookie.asp

Status: False.

What we have here is a golden oldie of an urban legend.......

Especially in their particular case, the legend is even more improbable than usual in that:

Until quite recently there was no such thing as a "Neiman-Marcus" cookie. They developed a chocolate chip cookie in response to the rumor.

There is no "Neiman Marcus Cafe" at any of the chain's three Dallas-area stores. Instead, the restaurants are named Zodiac, Zodiac at North Park, and The Woods.

Neiman Marcus does not sell recipes from its restaurants. The department store gives them away for free to anyone who asks.

(Check out the Neiman Marcus web page for a bit about this piece of lore and their newly-developed chocolate chip cookie recipe.)

As to why this legend has taken on a life of its own despite persistent and detailed debunkings, it's a classic David and Goliath story. It is, after all, the little guy smacking the big, heartless corporation a swift one right across the nose, something both you and I have often longed to do. This bit of faxlore invites -- nay, demands -- participation. Painless participation too. One tap of the "Forward" key and someone who always saw herself as part of The Forces For Good (but who could never find the time to change the world) gets to enjoy that wonderfully warming self-righteous feeling that comes from Striking A Blow. All it takes is either a couple of pins and a bulletin board or e-mail capability and an alias list and your good deed of the day is done and finished before the morning's first coffee has cooled.

What's the possible slandering of an innocent company when there's a cheap 'n' easy "warm fuzzy feeling" to be had? Like, would an anonymous, forwarded-a-million-times e-mail lie to you?

My daughter and I had just finished a salad at a Neiman-Marcus Cafe in Dallas, and we decided to have a small dessert. Because both of us are such cookie lovers, we decided to try the "Neiman-Marcus cookie." It was so excellent that I asked if they would give me the recipe, and the waitress said with a small frown, "I'm afraid not, but you can buy the recipe."

Well, I asked how much, and she responded, "Only two fifty - it's a great deal!"
I agreed to that, and told her to just add it to my tab.

Thirty days later, I received my VISA statement, and the Neiman-Marcus charge was $285.00! I looked again, and I remembered I had only spent $9.95 for two salads and about $20.00 for a scarf. As I glanced at the bottom of the statement, it said, "Cookie Recipe-$250.00". That was outrageous!

I called Neiman's Accounting Department and told them the waitress said it was "two fifty", which clearly does not mean "two hundred and fifty dollars" by any reasonable interpretation of the phrase. Neiman-Marcus refused to budge.

They would not refund my money because, according to them, "What the waitress told you is not our problem. You have already seen the recipe. We absolutely will not refund your money at this point."

I explained to the Accounting Department lady the criminal statutes which govern fraud in the state of Texas . I threatened to report them to the Better Business Bureau and the Texas Attorney General's office for engaging in fraud.

I was basically told, "Do what you want. Don't bother thinking of how you can get even, and don't bother trying to get any of your money back."

I just said, "Okay, you folks got my $250, and now I'm going to have $250 worth of fun." I told her that I was going to see to it that every cookie lover in the United States with an e-mail account has a $250 cookie recipe from Neiman-Marcus...for free.

She replied, "I wish you wouldn't do this."

I said, "Well, perhaps you should have thought of that before you rip ped me off!" and slammed down the phone. So here it is!

Please, please, please pass it on to everyone you can possibly think of. I paid $250 for this, and I don't want Neiman-Marcus to "EVER" make another penny off of this recipe!

NEIMAN-MARCUS COOKIES (Recipe may be halved)

2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1 - 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)

Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet.

Bake for 10 minutes at 375 degrees. Makes 112 cookies.

.....Let's make sure we get these ladies $250.00 worth. Enjoy the cookies, they are good....

But hey! It's a great recipe!!! Thanks, Jennie!!!

From Me ('65) of NC - 09/13/05 - "Duffy Moon Cookies":

On Wednesday, February 4, 1976 in Cape Girardeau, MO, I was baking these cookies while my three (oldest) sons, Lewis, Brent, and Randolph - ages five, almost four, and 17 months - watched an ABC After School Special about self-esteem, "The Amazing Cosmic Awareness of Duffy Moon", starring 14-year old Ike Eisenman in the title role. It had a tag line which repeated throughout the program - "You can do it, Duffy Moon!"

The cookies were a big hit - as was the show - and the next day the boys asked me to bake them again. But even though I had been making them for ten years, from that moment on they were known as "Those Cookies You Were Making When Duffy Moon Was on TV", or simply "Duffy Moons".

DUFFY MOON COOKIES

1 cup Crisco

1 cup sugar

1 egg

2 cups flour

Whip Crisco until fluffy. Beat after addition of each ingredient. Press in 8" square pan. Place in COLD oven you've just set to 350 degrees. Bake for about 30 minutes until cookies have only started to turn very slightly tan around the edges. Do not over bake. Cool, and cut into 1" squares. Recipe may be doubled and spread into 9" x 12" pan.

VARIATION #1 - DUTCH BUTTER COOKIES

Substitute butter for the Crisco. Do NOT try this with margarine!

VARIATION #2 - CINNAMON YUMMIES

Substitute butter (NOT margarine) for the Crisco, and add 1 tsp. cinnamon and I tsp. vanilla.

From My #1 Son, Lewis Harty (Hillsboro HS, IL - '89) of IL - 09/14/06 - "Duffy Moon
Cookies":

Thank you very much for the memories and the recipe. I look forward to making them.

Love,

Lewis

You're welcome, Lewis! They're certainly fun to make! Give your chickadees hugs and kisses for me!

From My #2 Son, Brent Harty (Hillsboro HS, IL - '90) of IL - 09/15/06 - "Duffy Moon
Cookies":

I remember the name of the cookies, but don't recall what they taste or look like much. It sounds like a fun snack for the kids and a good Turkeyday snack while Randolph, Lewis et al are up visiting.

Thanks and love to you!

You're welcome, Brent! I'm sure when you see and taste them, it'll all come back to you! Love you, too! Y'all have fun and kiss all those babies for me!

From My Sister, Eleanor Buckley Nowitzky ('59) of NC - 09/14/06 - "Eleanor's Fiesta
Chicken":

ELEANOR'S FIESTA CHICKEN

1 1/2 uncooked rice
2 cups corn
1 (16 oz.) can salsa or pizza sauce
1 can cream of chicken soup
2 cups water
1/2 cup chopped green pepper
1/2 cup chopped onion
2 cups shredded cheese
salt and pepper
basil
garlic powder

In rectangular pan, layer rice, corn, green pepper, onions, water, cream of chicken soup, and desired tomato sauce. Sprinkle with seasonings. Add chicken. Top with cheese. Bake at 350 degrees for 30 minutes, or put in microwave on high for 15 minutes.

Thanks, Lady!

Eleanor made this for us the other day. Mmmm - mmmm - good!

Recipe from Marie Blechman, Mother of Judy Blechman ('57), Libby Blechman David ('61) of VA, and
Frank Blechman ('65) of Northern VA - "Lemon Parfait Pie":

Mrs. Blechman's recipe was was previously carried in this edition: http://www.nnhs65.com/12-28-05-NNHS-3rd-Day-of-Hanukkah.html

Lemon Parfait Pie

Recipes from Bernice Schwartz Ellenson, Mother of Harron Ellenson ('65) of MA:

These first two recipes appeared in this Newsletter: http://www.nnhs65.com/04-23-05-NNHS-Passover-Wishes.html The third one was featured in this edition: http://www.nnhs65.00freehost.com/12-2 8-05-NNHS-3rd-Day-of-Hanukkah.html

Passover Apple Cake	Passover Nut Torte	Scotch Cake

Recipe from Lee Hirshman, Mother of Mike ('65 - of CO) and Janet ('68 - of VA) Hirshman - "Crescent
Yeast Coffee Cake":

This recipe was also featured in this edition: http://www.nnhs65.com/12-28-05-NNHS-3rd-Day-of-Hanukkah.html

Crescent Yeast Coffee Cake

Recipe from Selma Diamondstein Levinson, Mother of Ilene Levinson Lieberman
('65) of Israel:

And this recipe appeared there as well: http://www.nnhs65.00freehost.com/12-28-05-NNHS-3rd-Day-of-Hanukkah.html

Cocoa-Nutty Coffee Cake

From Me ('65) of NC - 09/14/06 - "A Mixture":


Saturday, December 25, 1993	Friday, December 24, 1999	Peanut Butter Fudge	Sudie's Brown Sugar Drops

From My Cousin, Cheryl White Wilson (John Marshall HS - '64) of VA - um, a long,
long time ago.... - "Chocolate Éclair Cake:

CHOCOLATE ÉCLAIR CAKE
1 box graham crackers 2 (3-oz.) pkgs. instant French Vanilla pudding 9-oz. Cool Whip 3 cups milk Butter a 9"x13" pan. Line bottom of pan with graham crackers. Mix milk and pudding together, then fold in whipped topping. Spread half of filling on crackers, add another layer of crackers, then the rest of the filling mixture. Top with a layer of crackers.
TOPPING (OUTSTANDING!!!)
Bring to boil, cook one minute, and remove from heat: 1/3 cup cocoa 1 cup sugar 1/4 cup milk 1/2 tsp. salt Add to mixture: 1/4 (1/2 stick) butter (NO margarine!) 1 tsp. vanilla Pour over cake. Chill.
This has been one of our family's favorite recipes for a very long time now. Thanks again, Cheryl!

From Me ('65) of NC - 09/14/05 - "Creamy Chicken Broccoli Bake":

CREAMY CHICKEN BROCCOLI BAKE
2 cans chicken breasts 1-1/2 cups uncooked instant rice 1-1/4 cups milk 1 (10-oz.) pkg. frozen chopped broccoli, thawed and drained 1/2 pound processed cheese, cubed 1/2 cup Miracle Whip Preheat oven to 375 degrees F. Combine all ingredients in a large bowl. Pour into a 12" x 8" baking dish. Bake for 30 minutes. Serves 6.

From Me ('65) of NC - 09/14/05 - "Pristine White Muffins":

PRISTINE WHITE MUFFINS

3 cups self-rising flour
8 Tbsp. sugar
8 Tbsp. white shortening
1 1/2 cups cold water

Preheat oven to 375 degrees. Mix together flour and sugar. Cut in shortening with a pastry cutter. Then mix by hands until crumbly. Slowly add the water while mixing to form a soft dough. Drop pieces of this wet dough into ungreased muffin tins. Bake 15 minutes until they start to turn tan.

From Me ('65) of NC - 09/14/05 - "Dottie's Famous Oatmeal Cake":

DOTTIE'S FAMOUS OATMEAL CAKE

1 cup rolled oats
1 1/4 cup boiling water
1/2 cup shortening
1 cup tightly packed brown sugar
1 cup sugar
3 beaten eggs
1/2 cup raisins
1 tsp. baking soda
1 1/3 cup flour
1 tsp. cinnamon
1/2 tsp. salt

Combine oats and boiling water in a small bowl and let stand 20 minutes. In a large bowl, cream thoroughly shortening and sugars. Add beaten eggs. Beat well at medium speed. Add dry ingredients and blend. Stir in oatmeal. Bake in greased pan (12" x 9" x3") for 35 minutes in oven preheated to 350 degrees. Allow to cool thoroughly before applying topping.

OATMEAL CAKE TOPPING

5 Tbsp. melted butter
3/4 cup tightly packed brown sugar
1/3 cup evaporated milk
1/2 tsp vanilla
1 cup flaked coconut
1/2 cup chopped walnuts

Mix together in order given. With a knife, spread sparingly on thoroughly cooled cake.
Optional: If desired, place topped cake under broiler until bubbles form and topping is VERY slightly brown.

- Dottie Berck, Portsmouth, Virginia, 1963

From Me ('65) of NC - 09/14/05 - "Rice and Broccoli Casserole":

RICE AND BROCCOLI CASSEROLE

1 / 2 cup chopped onions
1 / 2 cup chopped celery
2 Tbsp. shortening
1 cup rice
1 pkg. frozen, chopped broccoli
1 can cream of mushroom soup
1 can cream of chicken soup
1 sm. jar cheese spread

Saute' onion and celery in shortening. Cook rice and broccoli separately. Mix all in 2 qt. baking dish. Bake at 350 degrees for 40 minutes. Serves 6.

From Me ('65) of NC - 09/14/05 - "Oatmeal Yeast Rolls":

OATMEAL YEAST ROLLS

1 cup quick-cooking rolled oats
1 cup milk
1 cup water
3 Tbsp. oil
1 1/2 tsp. salt
1/3 cup firmly packed brown sugar
1 pkg. active dry yeast
1/3 cup warm water, 105 - 110 degrees F.
4 1/2 cup sifted flour, approximately

Place rolled oats into large mixing bowl. Combine milk with water into small saucepan. Heat just to boiling; pour over rolled oats. Let stand until mixture is lukewarm. Stir in oil, salt, and brown sugar. Dissolve yeast in lukewarm water. Stir into oatmeal mixture. Blend in flour, mixing first with spoon, then by hand. Turn out onto lightly floured surface, cover; let stand 10 minutes. Knead until smooth and elastic, 8 to 10 minutes. Turn into round ball. Place into large greased bowl, grease the top. Cover with damp cloth. Let rise in warm place about 2 hours or until double in bulk. Remove to floured surface. Cover, let stand 10 minutes. Shape dough into 24 round balls; placed each in a greased muffin cup. Cover; let rise in a warm place about 1 1/4 hours or until double in bulk. Bake at 375 degrees for 15 to 20 minutes or until done and nicely browned. Makes 2 dozen rolls.

From Me ('65) of NC - 09/14/05 - "Louise's Rye Bread":

LOUISE'S RYE BREAD

2 cups scalded milk
6 Tbsp. honey
4 Tbsp. oil
2 cups warm water
4 packages yeast
2 cups boiling water
4 Tbsp. salt
4 Tbsp. caraway seeds
5 cups rye flour
8 cups white flour

Combine milk, honey, and oil in large mixing bowl. In small bowl combine water and yeast. In another small bowl combine water, salt, and seeds. Add water, salt and seeds to milk, oil and honey. Add rye flour. Beat. Add yeast mixture and beat. Add white flour. Knead 8 minutes. Let rests 20 minutes. Divide in 4 loaves and place on two cookie sheets. Let rise until double. Slash diagonally. Bake 35 minutes at 350 degrees. Rub tops with butter.

- Louise Mainard of Cape Girardeau, MO, 1974

From Me ('65) of NC - 09/14/05 - "Saltine Cracker Surprise":

SALTINE CRACKER SURPRISE

35 square saltine crackers

1 cup brown sugar

1 cup butter (NO margarine!)

2 cups chocolate chips

1/3 cup chopped pecans

Cover a cookie sheet with aluminum foil, and place the saltines on top. Melt the brown sugar with the butter in a pan, stir, and boil hard for two minutes. Pour over the crackers and bake at 350 degrees F. for 5 minutes. Immediately cover the crackers with the chocolate chips. As the chocolate melts, spread it over the crackers. Sprinkle the chopped nuts on the top and chill. Peel off the foil and break the candy into pieces. Store in the refrigerator or freezer.

From My Friend Judy of IL - 09/14/06 - "The Physical":


Ain't it the Truth!!! A woman goes to the doctor for her yearly physical. The nurse starts with certain basic items. "How much do you weigh?" she asks. "115," she says. The nurse puts her on the scale. It turns out her weight is 140. The nurse asks, "Your height?" "5 foot 8," she says. The nurse checks and sees that she only measures 5' 5". She then takes her blood pressure and tells the woman it is very high. "Of course it's high!" she screams, "When I came in here I was tall and slender! Now I'm short and fat!"

Now that you've smiled at least once, it's your turn to spread the stupidity and send this to someone you want to bring a smile to (maybe even a chuckle). We all need a good laugh, keep on smiling. No wonder my blood pressure is up....come to think of it they are right!!! WILD HYSTERICAL GIGGLES!!! I certainly understand that one! Wait a minute!!! Why am I laughing?!? I don't think that's funny at all!!! Thanks, Judy!

REUNION REMINDERS:

Reunion information is ALWAYS posted very near the top on the front page, and on the Reunion Page section:

http://www.nnhs65.00freehost.com

http://www.nnhs65.00freehost.com/reunion-page.html

Henceforth, it will be repeated here, lest you forget:

The Great Open Reunion sponsored by the NNHS Class of 1966
in honor of their graduation 40 years ago will be held on Friday, September 29, 2006 from 7:00 PM
to 1:00 AM at RJ’s Restaurant, 12743 Jefferson Avenue, Newport News, VA.

On Saturday, September 30, 2006, meet at 11:00 AM at Newport News High School
(now Huntington Hall) for a tour of the high school and gym.
Parking is available next to the gym on Huntington Avenue.

On Saturday, September 30, 2006 from 7:00 PM to midnight,,the grand affair will be held
at Point Plaza Hotel, 950 J. Clyde Morris Boulevard, Newport News, VA, 757-599-4460.

CONTACT Dee Hodges Bartram at dhbartram@cox.net.
AND CHECK THIS WEB PAGE FOR THE LATEST INFORMATION - 09/02/06:
http://www.nnhs65.00freehost.com/reunion-class-of-1966.html
http://www.nnhs65.00freehost.com/reunion2006-attending.html
To Pre-order Photographic Memories of the Event:
http://www.nnhs65.00freehost.com/LifeTouch-order-form.html

ATTENTION: NNHS CLASS OF 1964
The 60th Birthday Celebration
for Members of the NNHS Class of 1964
will be held on Saturday, October 14, 2006, 7:00 - 11:00 PM at Spirit Events,
12672 Patrick Henry Drive, Newport News, VA 23602.

INFORMAL "SOCK HOP" (WEEJUNS AND BLEEDING MADRAS, IF YA GOT 'EM), CATERED FOOD, ADULT BEVERAGES, MUSIC, DANCING, BIRTHDAY CAKE

We all agree that the Class of 1964 throws the best parties, and we really were flattered that so many members of other classes attended our 40-year Reunion. However, the Committee chose to invite only members of the Class of 1964
to our 60th Birthday Celebration.

But, the good news for all you High School Reunion "Junkies" out there
is that you can look forward to our 45-year Reunion in 2009.

CONTACT Dave Spriggs at nnhs64@cox.net
AND CHECK THIS WEB PAGE FOR THE LATEST INFORMATION - 09/16/06:

http://www.nnhs65.00freehost.com/60-BIRTHDAY-1964-B.html
http://www.nnhs65.00freehost.com/reunion2006-64-ATTENDING.html

OUR 60th BIRTHDAY PARTY PLANS ARE NOW FINALIZED, AND THE INVITATIONS
HAVE BEEN MAILED TO YOU, BUT YOU CAN ALSO SIGN UP RIGHT HERE.

ALL YOU HAVE TO DO IS OPEN THIS WEB PAGE:

60th Birthday Party Details

THEN PRINT OUT AND COMPLETE THE RESERVATION FORM

AND POP IT ... AND THE CHECK ... IN THE MAIL TO US. IT IS JUST THAT SIMPLE.

AND, AT THE RIDICULOUSLY LOW FEE OF $25.00 PER PERSON, HOW COULD YOU EVEN CONSIDER MISSING THIS GALA EVENT?

(HECK!! I'D GIVE IT AWAY, BUT COOKIE WON'T LET ME!!)

The Grand 50-year Reunion
of the NNHS Class of 1956
will be held on Friday, October 20, 2006 at the James River Country Club, Newport News, VA from 6:00 PM – 11:00 PM.
Cost is $56.00 per person, reservations required by September 15.
On Saturday, October 21, 2006 at 7:00 PM, a casual get-together will be held in a Hospitality Room, Country Inn & Suites on Route 17, Newport News, for all classmates
who wish to attend.

CONTACT Judy Leggette Elliott at jandcelliott@aol.com
or 757-868-1111
AND CHECK THIS WEB PAGE FOR THE LATEST INFORMATION - 04/19/06:

http://www.nnhs65.00freehost.com/reunion-class-of-1956.html

"Dinner" Planning Meetings for
The Class of 1962!
The next meeting will be held at Second Street Restaurant in the Kiln Creek Shopping Center on September 19, 2006 at 6:30 PM. They would certainly like to see a big crowd.

Please try very hard to attend, and please let Brenda know ahead of time whether or not you can so that she can notify the restaurant. Email her at typhoonmom@juno.com or call her at 757-810-4000.

Visit Brenda's 1962 Web Page:
http://geocities.com/typhoonmom1/

AND CHECK THIS WEB PAGE FOR THE LATEST INFORMATION - 09/12/06:

http://www.nnhs65.00freehost.com/reunion-62-planning-mtgs.html

From One of my Famous Marines - Herb Hice of MI, who served in the Pacific Theater
during WWII - 08/21/06 - "Dear Carol, Too Cute to keep to myself, Getting along in life"(#9 in a series of 24):

Dear Carol, The first picture has been around many times before, but ... enjoy the 23 other pictures. Some of the pictures may have been staged or touched up digitally, but they are still interesting to see. Your Friend, Herbie
		Oh, my goodness! This is just too, too precious!!! Thanks, Herbie Darlin'!

Y'all take care of each other!

TYPHOONS FOREVER! We'll Always Have Buckroe!

Love to all, Carol

==============================================

NNHS CLASS OF '65 WEB SITE: http://www.nnhs65.00freehost.com

PERSONAL WEB SITE: http://www.angelfire.com/weird2/cluckmeat

==============================================

Carol Buckley Harty
219 Four Ply Lane
Fayetteville, NC 29311-9305
910-488-9408

Food Glorious Food

- Music & Lyrics by Lionel Bart

BOYS
Is it worth the waiting for?
If we live 'til eighty-four,
All we ever get is gruel!
Ev'ryday we say a prayer--
Will they change the bill of fare?
Still we get the same old gruel!
There's not a crust, not a crumb can we find,
Can we beg, can we borrow or cadge,
But there's nothing to stop us from getting a thrill when we close our eyes and imagine

Food, glorious food!
Hot sausage and mustard!
While we're in the mood

1ST SOLO BOY
Cold jelly and custard!

BOYS
Pease pudding and saveloys

2ND SOLO BOY
"What next?" is the question.

ALL
Rich gentlemen have it boys
Indigestion!

Food, glorious food!
We're anxious to try it.
Three banquets a day
Our favourite diet!
Just picture a great big steak--
Fried, roaster or stewed.
Oh, food, wonderful food, marvelous food,
Glorious food.

Food, glorious food!
What is there more handsome?
Gulped, swallowed or chewed
Still worth a King's Ransom

What is it we dream about?
What brings on a sigh?

1ST SOLO BOY
Piled peaches and cream about

BOYS
Six feet high!

Food, glorious food!
Eat right through the menu.
Just loosen your belt
Two inches and then you

Work up a new appetite
In this interlude
Then food,

2ND SOLO BOY
once again

BOYS
food,

3RD SOLO BOY
fabulous

BOYS
food,
Glorious food!

Food, glorious food!
Don't care what it looks like

1ST SOLO BOY
Burned,

3RD SOLO BOY
underdone,

BOYS
crude
Don't care what the Cook's like.

Just thinking of growing fat
Our senses go reeling

1ST & 2ND SOLO BOYS
One moment of knowing that

BOYS
'full up feeling'

Food, glorious food!
What wouldn't we give for
That extra bit more
That's all that we live for

Why should we be fated to
Do nothing but brood
On food,

1ST SOLO BOY
magical

BOYS
food,

2ND SOLO BOY
Wonderful

BOYS
food,

3RD SOLO BOY
marvelous

BOYS
food,

4TH SOLO BOY
Fabulous

BOYS
food,

OLIVER
Beautiful food,

BOYS
Glorious food.

MR. BUMBLE
For what you are about to receive, may the Lord make you truly thankful.

BOYS
Amen.

OLIVER
Please sir, I want some more.

"Food Glorious Food" midi and lyrics courtesy of http://www.geocities.com/jayceeoliver/ - 09/14/06

"Food Glorious Food" Logo courtesy of http://www.thewomensmuseum.org/site/PageServer?pagename=MEM_mem_corpmembers - 09/14/06

Two Images on Left courtesy of the 40-Year Reunion Tabletop Cameras Taken Friday, October 21, 2005 - 03/20/06

Two Images on Right courtesy of Gidi Gourmet Catering via Dave Spriggs ('64) of VA - 06/20/06

Bowl and Utensils Divider Line clip art courtesy of http://www.wtv-zone.com/nevr2l82/bars40.html - 09/15/06

Hillsboro Topper (Band Version) clip art courtesy of http://www.hillsboroschools.net/schools/hhs/activities/music2/Band/bio.html - 06/07/08
Thanks, Mark!

Justice Scale clip art courtesy of Cheryl White Wilson (JMHS - '64) of VA - 10/13/05
Thanks, Cheryl!

Marine Corps Seal clip art courtesy of Herbert Hice of MI - one of my Famous Marines who served in the South Pacific during WWII.
Thanks, Herbie!

Back to NNHS Newsletters - 2006

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