Bena Mae’s Kitchen: Hello Dolly

Dolly Rebecca Parton (born Jan. 19, 1946) is an American singer-songwriter, author, multi-instrumentalist, best-known for her work in country music.

In the four-and-a-half decades since her national-chart debut, she remains one of the most-successful female artists in the history of the country genre which garnered her the title of ‘The Queen of Country Music’.

Little did I know back in the  sixties when this little girl– knee high to a grasshopper — was singing on the Cas Walker morning show, that one day she would achieve heights only dreamed of and be famous the world over. As her agent said, “I’ve known Dolly since she was flat-chested.” I’ve also known her that long, but only as a fan and admirer since I’ve never really met her in person.  

I’m finding that this is a common feeling among Dolly’s admirers. They like her. A lot. And it’s easy to see why. She has never forgotten her roots and is as grounded as any person could be. She still loves her place of birth and its people and proves it constantly by giving back to the community. Her philanthropic gifts are too numerous to mention, among them a half million dollars to build a new hospital in Sevierville. There’s also her literacy program, Dolly Parton’s Imagination Library which distributes 2.5 million free books to children annually.

Last year she was the main speaker at the graduation ceremonies at the University of Tennessee. I would love to have been there.

This week the town of Pigeon Forge is celebrating the 25th anniversary of Dollywood, which is said to be one of the most popular theme parks in the nation. Hundreds of people have lined the streets to see Dolly leading the parade on a colorful float and she has never looked prettier. As she waved to the crowd of adoring fans, one elderly lady was overheard saying, “I love Dolly. She makes me smile.” She does indeed.

Who could have ever predicted this lady’s phenomenal success? She is truly an American Original. Thank you Dolly and Happy 25th Anniversary.

Light and cool and so easy to prepare.

Ambrosia Dessert Squares

from cooks.com

1-1/2 cups graham wafer crumbs

1/2 cup butter, melted

1 pkg. (6 serving size) coconut cream pudding and pie filling

1 pkg. (250 g) cream cheese

2 medium bananas

1 can (10 oz.) mandarine orange segments, drained

1 tub cool whip, thawed (1 liter size)

Mix graham crumbs and butter. Press firmly into bottom of 13 X 9 inch pan. Bake at 350ºF for 5 minutes. 

Cook pie filling mix as directed on package for microwave or top of stove. Beat cream cheese to soften then whisk in hot filling. Cover with plastic wrap and chill about 30 minutes. 

Slice bananas over crumb crust. Stir pudding and fold in oranges, then spoon over bananas. Spread whipped topping over filling.  Chill 3 hours. Cut into squares.

Makes about 12 servings.

*TIP* Substitute 2 medium oranges, peeled and sectioned, for the canned mandarines.