Retired teachers Tom and Cathy Congdon had always thought they might like to open a retail business after they left their positions of over thirty years at Gail N. Chapman Elementary School. This became a reality six years ago, on June 3, 2010.

“Cathy and I have always looked at buildings along our travels that would make good stores. She has some education in merchandising, so we thought we’d like to open a store,” says Tom Congdon. “She worked an additional five years after I retired. One day when I was driving by these three buildings, I thought ‘we should take a look at them. We did and we decided on this building. We’d painted, carpeted and it was completely empty.”

“We had just painted the building and the hairdresser asked Tom where I was going to get the merchandise, and he told her, ‘We don’t know,'” smiles his wife.

But soon the decision was made, orders were placed and a large delivery made to the couple’s Randolph home.

“The UPS guy dropped off ten huge boxes on our front porch and we kept them in our living room,” Cathy says.

When the couple was asked about the fresh new front, he responded that it looks very much like it may have in the late 1800s.

“While we were opening for our first year Tonia McAllister, Lori Milliman and myself wrote and applied for a New York Main Street Grant. It allowed for a building owner to get money … 75 cents on a dollar. According to the grant we needed an architect and bids. It was decided that we should go first. The first summer we were boarded up to put in new doorways and new glass.”

They have the vintage paper cutter that was used in a former Randolph area business.

“Our counter is from Beacom’s Store on Wadworth Street. It had a metal shelf where Guy Beacom kept his handgun. There are mysterious random numbers carved into one side, cigarette burns on the proprietor’s side and an area soaked with motor oil where they had set motors,” he points out.

Visitors to the business have to walk around the store for awhile to get a small taste of what it has to offer. At first it appears to be a ladies apparel shop, with ladies clothing, scarves, jewelry and other accessories to compliment a women’s wardrobe. There are many fun and interesting items, such as a black and white butterfly print umbrella that turns color when wet possibly causing an uplift in one’s mood on a rainy day. Fairy garden and doll house accessories, wine-themed decor and accessories and handcrafted gifts along with greeting cards and baby clothing and baby gifts are also sold. Toys, pictures, plaques, teen and pre-teen jewelry and soaps can also be found in the store. The Congdons stock some of the products that were available in the former Pickle Barrel such as pickles, preserves and quiche mixes.

“Randolph people have been very supportive of our business. We get a lot of customers from around the world,” he says. “We are on the Amish trail. People who are viewing fall foliage stop, as well. We get foreigners who go to Niagara Falls, then drive south to see the countryside,” he continues. “The guest book has names from all over the US and the World.”

“Shopping at a local business is a mindset,” adds Mrs. Congdon. “We recently had a local resident who was driving by remember us and decide to stop. She found the birthday gift she was driving all the way to Jamestown to get.”

“Another woman who walked in on a Friday was a little distraught. She was looking for a dress to wear to a wedding the next day. She confessed she had been to all of the stores in Jamestown and the Mall and had not found the dress. She remembered Randolph Retail and came in. She found the dress and a shrug. It takes a long time for people to build that mindset. Even if people don’t find anything, we have a good time talking and visiting.”

“Tom and I met each other teaching. We taught next door to each other. I taught first grade and he taught second grade. We’ve always worked together in the same building and now we are in the same store together.

The Congdons give some background on a few of the recipes they share today.

“Tom retired five years before me and had rarely cooked, but he took over my kitchen. He really didn’t know how to cook,” says his wife. “He took it upon himself to organize the spices. In the fall when I was mixing up an apple muffin recipe, I found he had added the almond flavoring to the vanilla. When he came in I had the bottle in my hand and he knew.”

“I turned around and went to the store,” he admits.”

He came upon the recipe for the Roasted Carrot Soup in a magazine and after preparing it found it to be very good. The Easy Sausage Dinner is one he likes to prepare, as well. He suggests adding shrimp “to make it more like a gumbo.”

“Cathy’s mom had an absolutely wonderful spaghetti sauce recipe and it was what Cathy used for her spaghetti. I added things over the years and thought it tasted pretty good. Cathy’s mother was very impressed. Then I went back to making it the original way, but I didn’t have sugar. I made it without sugar and liked it better that way, so we still make it without sugar.”

“Tom’s mother made hundreds of the Spritz Cookies every Christmas. She would use the press and make a long strip and then turn that into a circle for a wreath. When she gave me the recipe shortly after we were married the recipe had Gertie Bjork’s name on it,” says the daughter-in-law. “When she was about 100 years old she confessed that the recipe was really her recipe. She was very modest.”

“The Almond Puff Pastry recipe was my mom, Eleanor Carr’s, recipe. She made it a lot in the 60s and 70s for women’s meetings and it was always in homemade cookbooks.”

Randolph Retail Company is the former site of several Randolph businesses, Market Basket, Inkley Pharmacy, Forget Me Not Flowers and Gifts and Conewango Products. It is located at 127 Main St. in Randolph.

Spaghetti Sauce

Brown 1 pound lean ground beef with onion, salt and pepper.

Drain meat mixture and add –

1 – 1 pound can of tomato sauce

1 – 1 pound can tomato puree

1 can tomato paste

Add equal parts of water

2 Tablespoons dry minced onion

1 teaspoon oregano

1 Tablespoon basil

1 teaspoon minced garlic from jar or garlic powder

1 teas. salt

teas. pepper

cup parmesan cheese

Bring to a boil for about 20 minutes. Then simmer uncovered for several hours until thickened.

Ham and Cheese Breakfast Bake

1 cups shredded cheddar cheese

1 cups shredded mozzarella cheese

pound fresh mushrooms, sliced

6 green onions, sliced

1 medium sweet red pepper, chopped

2 Tbls. Butter or margarine

1 cups cubed fully cubed ham

cup flour

8 eggs

1 cups milk

Salt and pepper to taste

Combine the cheeses, sprinkle into a greased 13 x 9 inch baking dish. In a large skillet, saute mushrooms, onions, and red pepper in butter, stir in ham. Spoon over the cheese. In a bowl, combine the flour, eggs, salt and pepper. Pour over the ham mixture. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Bake uncovered at 350 degrees for 45 minutes or until a knife inserted near center comes out clean. Let stand 5 minutes before serving . Makes 810 servings.

Mexican Stuffed Shells

2 tsp. olive oil

cup diced onions

1 diced pepper (any color)

1 can black beans, drained and rinsed (can substitute red kidney beans)

1 Tbls. Taco seasoning ( from packet)

1 cup corn kernels

1 small can (2.25 oz.) sliced black olives

6 ounces cream cheese

20 large/jumbo pasta shells

2 jars salsa

1 package (2 cups) Taco cheese

Sour cream

Cook onions and peppers in oil until soft – about 5 – 10 minutes. Add beans, taco seasoning, corn, and black olives. Add some salsa ( jar) so mixture is wet. Cut cream cheese in cubes and stir into mixture until melted and creamy. If dry add a bit of water or salsa. Set aside to cool.

Meanwhile, boil the pasta according to package. Preheat oven to 350 degrees.

Pour and even layer of salsa into the bottom of a 13 x 9 pan to prevent sticking.

Fill the shells with bean mixture and place in pan. Cover with salsa and bake covered for about 35 minutes. Sprinkle with cheese ( amount to your liking) and bake uncovered for another 20 minutes or until cheese is melted and bubbly.

Serve and top with sour cream. Serves 68.

Watermelon Mojito Salad

3 cups seedless watermelon cubed

1 cups seedless cucumber peeled and cubed

2 Tablespoons fresh mint leaves sliced thin

Zest from 2 limes

Fresh squeezed juice from 2 limes

1 Tablespoon virgin olive oil

Pinch of sea salt

Pinch of black pepper

Combine cubed watermelon, cucumber, and mint in a large bowl.

In smaller bowl or jar, combine the lime juice, lime zest, olive oil, salt and pepper. Stir(or shake) well to combine.

Pour over watermelon mixture and stir well.

Easy Sausage Skillet Dinner

1 package smoked sausage or kielbasa diagonally sliced thin

2 cloves garlic crushed – or equivalent of crushed garlic in a jar

cup olive oil

1 large red bell pepper sliced thin

1 small yellow onion sliced thin

1 package frozen broccoli florets, thawed

cup chicken broth (or water)

cup tomato sauce

2 cups instant rice cooked

cup shredded mozzarella cheese

Heat oil and garlic in large skillet. Add sausage slices and cook until browned. Add pepper, onion, broccoli, broth, tomato sauce and simmer for 10 minutes until vegetables are tender and liquid is absorbed. Prepare rice according to package directions. Stir rice into skillet, sprinkle with cheese and serve. Serves 46.

Roasted Carrot Soup

3 pounds carrots cut into 1 inch chunks

1 Tbsp. olive oil

1/8 tsp. cayenne(ground red) pepper

2 Tbsp. butter

2 medium shallots, chopped

3 cloves garlic, chopped

2 tsp. fresh thyme leaves

Salt

4 cups chicken or vegetable broth

3 cups carrot juice

1 piece (1 in.) peeled fresh ginger, thinly sliced or ginger spice

Plain nonfat Greek yogurt for garnish

Chives, for garnish

Preheat oven to 425 degrees. Toss carrots with oil, cayenne pepper, and teaspoon salt. Spread in a single layer on large jelly roll pan. Bake 30 – 35 minutes; stir once, until carrots are caramelized.

Melt butter in 5 quart saucepan. Add shallots, garlic, thyme and teaspoon salt. Cook until shallots are golden – about 3 minutes. Add carrots, broth, carrot juice, ginger and teas. salt. Cover and heat to simmering on medium – high heat. Reduce heat to maintain simmer, partially covered 10 minutes or until tender.

With blender, puree mixture until smooth. Soup can be made 1- 2 days ahead and refrigerated. Reheat on medium. To serve, top with yogurt and chives.

Cucumber Pasta Salad

Cook and drain 1 cup small bowtie pasta according to package directions.

Combine pasta and following ingredients in a medium bowl.

1 large cucumber peeled and cut into slices

1/2 pint cherry or grape tomatoes halved

cup chopped red onion

red pepper diced

In a small bowl, combine dressing :

Juice of 2-3 limes

1 teas. olvie oil

2 Tbls. cilantro – chopped

1 teas. sugar

teas. salt

teas. pepper

Pour dressing over pasta mixture and serve.

Cauliflower Mac and Cheese

1 pound elbow macaroni or other pasta

1 head cauliflower, cut into florets

1 cup 2 percent milk

1 cup or more shredded cheddar cheese

1/3 cup grated parmesan cheese

cup sour cream

teaspoon garlic powder

Salt and pepper to taste

Preheat oven to 350 degrees.

Cook pasta according to package directions until al dente. RESERVE PASTA WATER.

Bring pasta water back to a boil and add cauliflower florets. Cook for 1015 minutes or until fork tender.

Remove cauliflower from pot, shaking off excess water, and transfer to blender or food processor. Add 2 Tablespoons cooking water and pulse until cauliflower is pureed and mostly smooth.

Stir cooked pasta and pureed cauliflower together in a large bowl. Stir in milk, sour cream and cheddar cheese. Season with salt, pepper and garlic powder.

Pour mixture into casserole dish and sprinkle evenly with grated parmesan cheese. Sprinkle with a bit more cheddar if desired.

Bake 20 -25 minutes or until bubbly and parmesan is golden and crispy.

Marian Congdon’s Spritz Cookies

1 cup sugar

1 pound butter

2 egg yolks

1 tsp. or more almond extract

teaspoon vanilla

tsp. salt

4 cups flour

Use electric mixer to cream butter and sugar. Add egg yolks, almond, vanilla and salt. Mix well. Gradually add flour until dough is smooth.

Chill dough before baking.

Raise the oven rack one notch.

Use cookie press for desired cookie shape.

Bake at 350 degrees on an ungreased cookie sheet or until slightly brown around the edges.

Almond Puff Pastry

Make dough by blending the following with a pastry blender or 2 knives:

1 cup flour

cup margarine

2 Tbls. Water

Form into ball and then divide dough in half.

Pat dough to form 2 oblong pieces 3″ x 12″ on a large cookie sheet.

To make filling:

In medium saucepan, bring 1 cup water and cup margarine to a boil.

Remove from heat – add 1 cup flour and beat by hand.

Add 3 eggs – one at a time – beating each vigorously by hand.

Add 1 teas. almond flavoring. Spread of mixture on top of each pastry.

Bake at 350 degrees for 1 hour. It will “puff” up while baking.

While still warm – frost with a thin layer of frosting.

Frosting

2 Tbsp. margarine

cup confectioners’ sugar

Add enough milk to spreading consistency

Sprinkle with slivered almonds.

Best served warm.

Easy Microwave Scalloped Potatoes

Thinly slice about 3 potatoes (3 -4 cups) and onion and set aside.

To make sauce:

Melt 3 Tbls. butter in a microwave safe bowl.

Blend in 2 Tbls. flour, 1 teas. salt and teas pepper.

Gradually stir in 3 cups milk. Microwave 8-10 minutes – stirring every 3 minutes.

Next, layer potatoes, onion and white sauce in a greased 2 quart casserole dish.

Cover and microwave on high for 1719 minutes.

Stir after 10 minutes

Let stand 5 minutes to thicken before serving.

Cherry Squares

1 cup butter ( 2 sticks) softened

1 cup sugar

1 teas. vanilla

2 eggs

2 cups flour

1 can cherry pie filling

Cream butter and sugar, add vanilla, beat in 1 egg at a time. Stir in flour.

Spread of batter in 9 x 13 pan. Cover with pie filling. Drop remaining batter on top by spoonful. Bake 350 degrees for 45 minutes. Cool. Cut into squares.