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Author: Sally Jadlow

Sally is an award-winning author and likes to write historical fiction, poetry and short stories. She teaches creative writing and serves as a chaplain to corporations in the greater Kansas City area. Sally is the wife of one, mother of four and grandmother of fourteen.
Ice Cream in a Bag

Ice Cream in a Bag

Our family always likes ice cream, but few want to crank the gallon and a half until it’s frozen. Some want strawberry, others desire blueberry. The purists want plain vanilla.

With this recipe, each person can make their own flavor. and it only takes about five minutes.

I must warn you–it’s habit forming! This and other recipes are found in my book Family Favorites from the Heartland, available on Amazon at the link below.

½ cup milk (for richer version use half &  half)
½ teaspoon vanilla
1 tablespoon sugar
4 tablespoons table or rock salt*
4 cups crushed ice
1 quart sized bag
1 gallon sized freezer bag

Add milk, vanilla, and sugar to the small bag. Seal it and put it in the other gallon size bag. Add the ice and rock salt to the large freezer bag.
Mix and shake for 5 minutes or until the milk mixture becomes ice cream.
Wipe off the bag and enjoy.

Replace the regular milk, vanilla, and sugar with chocolate, strawberry or root beer milk.

*Kosher or rock salt works best. If using table salt, bigger granules work better.

This recipe makes a single serving so take that into account when measuring.


To see my books visit

Sarge and I

Sarge and I

I spent a lot of time at my grandparent’s home near Nevada, Mo during the turbulent years of WW II. Dad was first stationed in Fort Leavenworth, then Oregon. He spent a brief time in Waynesville before he shipped out for France, then Germany with the Army’s 70th Division. He arrived on the battlefield just after the Battle of the Bulge, 1944 at age 34.

Since Mom held the position of store manager for the Edmiston’s Department Store in Fort Scott and Ottawa, KS, I was shuffled back and forth to Grandma’s often.

One of my companions was a collie named Sarge. When I went outside, he was always beside me. Here we are in Grandma’s side yard. I write about these years in Hard Times in the Heartland. Hard to believe this was over 70 years ago!

To see my books visit

A Birthday Present

A Birthday Present


Look to me and remember well
the days gone by and those who fell,
giving their lives for freedom’s sake
knowing their sacrifice was no mistake.

Look to me and remember the present.
Pray for each and every resident
who lives in this great land of ours
that by God’s grace we’ll be empowered.

Look to me; remember those yet to come
who’ll stand in our stead and march to the drum
0f a land established for God’s glory;
a place of freedom to share His story.

In 1997 I attended my first critique group at Colonial Presbyterian Church in Kansas City led by Dan Quisenberry. He served as a great pitcher for the KC Royals and was also an accomplished poet.

A few months later someone asked him in the entry hall after church to write a poem for the dedication of our new flag pole in the church’s front yard.

Without hesitation, he turned to me and said, “Sally can do it for you.”

I’d written poetry for years, but kept it tightly hidden under the bed. Could I pull this off? Dan thought so, so I’d give it a try. The above poem is the result.

Now, twenty years later, my work has appeared in many publications and ten books carry my name on the cover. Who would’a thunk it?

Can you think of someone you could encourage in some way? Why not give our nation a birthday present by sharing a good word with another person. Let us hear about your adventure.

To see my books visit



One of the things I love about summer is fresh veggies. This is a great way to cool off on a hot day.



2 cups V-8 juice, divided
2 Tablespoons olive oil
2 Tablespoons red wine vinegar
1 chicken bouillon cube
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/8 teaspoon pepper
3 dashes hot pepper sauce
1 ripe tomato, peeled and cubed
1 cup diced peeled cucumber
1/4 cup green pepper, cut into 1-inch squares
1/4 medium onion, sliced
optional: chopped tomatoes, cucumbers, green peppers and croutons


In a blender or processor combine one cup V-8 juice and next seven ingredients at medium speed for a few seconds.
Add tomato, cucumber, green pepper, and onion.  Process until tomato is evenly chopped, but do not puree.  Add remaining one cup of juice.

Pour into covered one-quart container, and chill for four hours or overnight.  Garnish
servings with chopped vegetables and croutons if desired.

SERVINGS:  4 to 6

To see my books visit

Life in Ottawa, KS

Life in Ottawa, KS

While Uncle Sam shipped Dad to France and then Germany during WW II, Mom and I stayed in Ottawa, Kansas. Here we are in front of our home at 212 W. 5th. The house still stands today.

Mom managed a clothing store there. She hired a sitter, Leota, who was probably in her late 50s at the time. She’d never married. Usually Leota took care of elderly people. I proved to be quite a handful for this dear lady who was not accustomed to small children–especially those who never stopped.

Mrs. Kingsley lived next door. She had a boyfriend I called Smiffy. I often visited Mrs. Kingsley. We’d have tea and cookies together. I don’t ever recall Smiffy joining our tea parties.

When the war was over in 1945 Dad got to come home in October. Soon we moved back to Fort Scott, Kansas. Mom stayed home for a while and Dad managed Edmiston’s Department Store until he and his brother-in-law opened an Oldsmobile dealership in about 1950. With the war over, everyone wanted a car they had been unable to purchase during the war years.

I cover these years in my book Hard Times in the Heartland.

To see my books visit

Jesus’ Fishnet

Jesus’ Fishnet

I read a blog the other day which reminded me of a poem I wrote over forty years ago.


My Lord is making a fishnet.
He is making it fine.
His Spirit wound with us is the twine.

Each one is a knot;
It is a very fine net
To catch up many fish
In this fine mesh.

Jesus is the fisherman;
The harvest will be plenty,
According to His greatness.

Mend your nets, oh My people;
Mend your nets and make them strong
For it won’t be long before I am ready.

If Jesus said that to me over forty years ago, we are forty years closer to his return. From the looks of the world in this day, I am more and more convinced His return in imminent.

What are your thoughts on the subject?


To see my books visit

Grilled Pork Kebabs with Honey BBQ Sauce

Grilled Pork Kebabs with Honey BBQ Sauce

Kansas City is known for it’s BBQ. Try this one on to see how it fits your taste buds.

2 tsp. granulated garlic
2 tsp. paprika
2 Tsp. granulated onion
1/2 tsp red pepper flakes
1/2 cup ketchup
1/4 cup soy sauce
1 Tbsp. fresh ginger root, finely chopped
2 Tbsp. sesame oil
3 Tbsp. honey whiskey
3 Tbsp. dark brown sugar
1 1/2-2 lbs. country-style pork ribs, cut into 1 1/2 inch cubes.

Combine spices, red pepper flakes, ketchup, soy sauce, ginger root, sesame oil, whiskey and brown sugar in a large bowl; add cubed pork and let marinate for four to six hours.

Heat an oiled grill over medium-high heat. Remove pork cubes from marinade, reserving marinade, thread marinated pork cubes onto soaked wooden skewers, leaving approximately 1/4 inch space between each cube. Grill uncovered for 10-12 minutes, turning every two to three minutes to brown evenly until cooked throughout.

Meanwhile, bring reserved marinade to a boil in a saucepan over medium-high heat; boil for two to three minutes, then remove from heat. Serve kebabs with warm sauce. (Boiling the marinade makes it perfectly safe to use.)

I got this recipe from the summer 2017 issue of Kansas Living Magazine.

Try it and let me know what you think.


To see my books visit

Life in Oregon in WW II

Life in Oregon in WW II

We became a family again when Mom and I took a train from Kansas City to Albany, Oregon. We started out in a car with a couple of other Army wives, but suffered a blowout near Wichita. With no ration stamps for tires we had to return home and wait for train tickets.

Dad was stationed at Camp Adair near Albany. We were able to stay in various apartments in the region in 1943 and into 1944 until Dad received orders to relocate to Fort Leonard Wood in central Missouri. His next stop was France.

We didn’t see him again for nearly a year while he and his 70th Division fought their way into Germany.

Mom took this picture in the summer of 1943 in Albany.

To read more about this time, check out Hard Times in the Heartland on


To see my books visit

How to Pray Scripture

How to Pray Scripture


On the National Day of Prayer in the first part of May, as I drove I heard someone on the radio praying for the nation from II Chronicles 7:14 which says, “If My people who are called by My name will humble themselves and pray, and seek My face, and turn from their wicked ways, I will hear from heaven, forgive their sin, and heal their land.”

As I drove, I quoted the scripture with the speaker and was surprised when they left off half way through the scripture dealing with our wicked ways and God’s response if we will do our part.

In order to enjoy God’s blessings, we have to DO what He requires, before we see Him move on our behalf. How can we fulfill His requirements if the person speaking doesn’t tell us what God says to do?

It’s a little like someone giving us a treasure map and says, “X marks the spot.” When we look at it, half the map is torn away. We need to hear and do the whole truth in order to receive the treasure.

In my quiet time this morning, I was drawn to Ezra 9:6-15 and Daniel 9:4-19. Both are powerful prayers because they give a powerful pattern of how to pray for God’s intervention. Click the blue words to be taken to those scriptures.

What do you think? Have you seen God intervene as a result of prayer?


To see my books visit

Copycat Chick-fil-A Power Salad

Copycat Chick-fil-A Power Salad

Copycat Chick-fil-A Power Salad


Maple-cider Vinaigrette


1/3 cup cider vinegar

1 green onion, trimmed about 1 inch on top and the hairy root end of the bottom

1 teaspoon Creole or mild coarse grain mustard

1 teaspoon kosher salt

1 few cracks of fresh black pepper

2/3 cup real maple syrup

½ cup extra virgin olive oil



4 cups broccoli broken into small pieces

8-10 cups (about 8 ounces) kale, massaged

6 ounces tart dry cherries or Craisins

1/3 cup salted, shelled sunflower seeds



In the jar of your blender, combine the vinegar, onion, mustard, salt, pepper, and maple syrup. Blend until smooth. With the blender running, slowly drizzle in the olive oil. Set aside.

In a very large bowl, combine the broccoli, kale, and cherries, and sunflower seeds. Drizzle about ¾ of the dressing onto the salad and toss to coat evenly. Add more dressing if desired. refrigerate up to 24 hours.