With a heavy heart I must inform the contesting community that Betty Yearling, one of the original Affadaisies, has passed away.

Betty Yearling PAYNE
Betty G. Yearling, 85, of Payne, was looking forward to seeing her Lord & Savior, Jesus Christ when she passed away at 1:25 p.m., Thursday, March 12, 2009 at Parkview Hospital, Fort Wayne.

She was born in Payne on March 24, 1923, the daughter of the late Elden & Blanche (Skinner) Gernhardt. Betty was an active member of St. James Lutheran Church, Payne, & the WELCA, where she participated in various bible classes, prayer groups, also teaching Sunday school and vacation Bible school. She was also a member of the Gideons International Auxiliary. Having been finalist in the 1963 Pillsbury Baking Contest, Betty enjoyed creating new recipes and entering skill contests. After high school she worked for an attorney in Paulding and did office work in Payne, until her marriage in 1942 to Carl E. Yearling, who died in 2000. They farmed together for 58 years. Betty will be sadly missed by her daughter, Ann (Gregg) Kroen of Maitland, FL; son,
Jack of Payne; daughter-in-law, Eunice of Payne; three grandchildren, Heather (Jamie) Hart and Kirsten
(Brian) King, both of Winter Park, Fla., Jana Yearling of Payne; three great-grandchildren, Sydnie and Mackinley Hart and Madison King. Also preceding her in death was her son, Michael in 2006.

On a lighter note, I would like to share an excerpt from my book; one of Betty’s wonderful contest creations. This is her winning recipe from the 1963 Pillsbury Bake-Off.

Party Pork Barbecue
Bake-Off 15 (Los Angeles, 1964)
Mrs. C. E. Yearling ~ Payne, OH

NOTE: Three cups leftover pork roast may be substituted for the pork shoulder.
Pillsbury BESTall purpose flour
½ teaspoon salt
1/8 teaspoon pepper
1½ lb. boneless pork shoulder, cut in bite-size pieces
3 tablespoons cooking oil or shortening
1½ cups chopped celery
1 medium onion, sliced and broken into rings
1 cup (8-oz. can) undrained pineapple tidbits
1 cup catsup
½ cup water
2 tablespoons chopped green pepper
2 tablespoons prepared mustard
1 tablespoon Worcestershire sauce
1 teaspoon salt

Drop Biscuits
1 cup flour*
1½ teaspoons baking powder
½ teaspoon salt
½ teaspoon celery salt
¼ cup shortening
1/3 cup milk
1 slightly beaten egg
1 tablespoon dry onion flakes
2tablespoons mushrooms, chopped, if desired
* If using self rising flour, omit baking powder and salt in biscuits.

Heat oven to 400°F. Combine flour, salt and 1/8 teaspoon pepper. Coat pork pieces with flour mixture. Brown well in oil in large skillet.

Add celery, onion rings, pineapple, catsup, water, green pepper, mustard, Worcestershire sauce and salt. Cover; simmer 20 to 30 minutes or until meat is tender. Pour into 2-quart casserole. Drop biscuit mixture (below) by rounded tablespoonfuls onto meat mixture. Bake at 400°F for 20 to 25 minutes until golden brown.

Drop Biscuits
Combine flour, baking powder, salt and celery salt. Cut in shortening until particles are fine. Add milk, egg, dry onion flakes and mushrooms. Stir only until all dry particles are moistened.