Not only does she possess the fun pieces of her lifetime, but she has several articles that her parents used in their home, including chairs, a bench, end tables, a coffee table, a floor lamp and other pieces her father built for her mother, as well as a few pieces made by her Grandfather Chubb. She still uses the 1940s green enamel painted metal-topped kitchen table for baking as did her mother, because it is slightly lower than her more modern table.

“My mother used it for mixing food and for an extra serving table for Grange and Home Bureau meetings.”

In the dining room, stands a massive buffet with a beveled glass mirror, that belonged to her Grandma Rose Chubb. The family was surprised to find the mirror in perfect condition after the grandmother’s death, because it hadn’t been used in recent years. A china cabinet, located across the room, holds special china pieces that once belonged to her mother and other family members, including a few of Grandma Chubb’s miniature pieces from Germany. She displays her mom’s covered glass refrigerator dishes on a stand nearby. A special plaque hangs on the wall that reads “I love you a bushel and a peck and a hug around the neck.” It will always have special meaning, as this was the little song the mother and daughter sang, in unison, over the phone at the end of the day after the elder woman moved to an adult care facility. The daughter now sings it to her grandchildren.

Across from the plaque is a spoon rack that holds the Randolph woman’s collection, many of which were sent to her from various locations around the world by her son, Nathan, when he served with the United States Navy.

Margaret Milford cherishes the special items she has kept from her childhood and from her parents’ 73 year marriage. Among them are these pieces of doll and children’s furniture representing some of the furniture her father made for Margaret and her sister.

Born on the family farm where she remained until she married at the age of 19, she remembers cleaning the house while the others were haying and being in charge of making and taking refreshments to the hay mow. She cleaned the barn, carried heavy milk cans and did the chores at the end of the day after returning home from classes at Jamestown Community College. Being the youngest child, she was the last to leave home. When she announced she was getting married, her mother suggested she wait until after the farm was sold. She laughs about this today, as the farm remained in her parents’ possession for many years beyond that time.

She still has Let’s Start to Cook- Never-Fail Recipes for Beginners, the cookbook her mother gave her when she was in seventh grade.

“My mother liked when my sister and I cooked. She would purchase whatever ingredients we needed.”

Her mother helped her father with the outside work and enjoyed being in the outdoors.

“She mowed lawns, fed cows and would milk when my father was plowing snow for the Town of Randolph,” says the daughter. “She loved being outside.”

The daughter cherishes the scrapbooks filled with newspaper clippings by her mother years ago from when she interviewed people for The Post-Journal recipe page. Her parents lived with her for five years toward the end of their lives. Mr. Chubb passed away when he was nearly 96 years of age and his bride was 94 years old. The couple saw 73 years of marriage.

“My mother was so in love with my dad, but she said ‘don’t ever marry a German,'” the daughter shares while grinning.

Although she wouldn’t trade her life for anyone else’s, there have been rough times. She remembers always being tired as a child and falling asleep in classes. The 90s were very difficult years when she had weeks where she was not only unable to work at her job, but was unable to perform simple day to day tasks such as showering, dressing and drying her hair. Her vision was affected and she could not drive. There was a long period where she could not walk. She spent the first two-week vacation she had ever taken in a wheelchair at Disney World. After much pain and frustration and some interruptions in her life, she was eventually diagnosed with fibromyalgia and chronic fatigue syndrome. She knows her limits and tries to function within them.

Reading murder mysteries, the works of Nora Roberts and Madge Hunter and crocheting are some of the ways she finds to relax. She has filled approximately 30 scrapbooks. She likes to travel, having been to Hawaii, the Outer Banks, the Pocono Mountains, the Caribbean and more. Spending time with friends and family, especially her grandchildren, is another favorite activity. She is blessed to have six-year old Maverick and his four-year old sister, Lily, next door with their parents, Nathan and Jerilyn Milford. Her oldest son, Aaron Milford, lives in Rochester. Both sons enjoy woodworking, following in their grandfathers’ footsteps.

A few weeks ago, a Batman-themed bedroom was completed for Maverick in his grandmother’s neighboring home. Decals have been carefully placed on blue and gray walls. The theme is carried over to the bedding and curtains, making this room a happy place for the young boy. His sister’s room is scheduled to be completed soon.

The loving grandmother attends First Baptist Church in Randolph.

The following recipes have been shared with the hope that others will enjoy them as much as Ms. Milford’s family does.

The Pea Salad recipe was a submission when Betty Chubb wrote the recipe page. The Cherry Pudding recipe was a dessert Rose Chubb made for her family and the Pumpkin Bread recipe was a special bread made by Charlotte Milford.

“Oh, those Cow Pies! Oh, my gosh, they are so good,” she says while smiling.

The cook has served the Cheesy Bean Casserole with Skillet Cornbread for many years.

Cheesy Bean Casserole

1 c onion, chopped

2-15 oz cans kidney beans or chili beans, drained

2-14.5 cans diced tomatoes, drained

1/2 tsp garlic powder

1/4 tsp pepper

1 c shredded sharp cheddar cheese

Coat skillet with cooking spray. Place over medium-high heat until pan is hot. Add onion and saute until tender. Stir in beans, tomatoes, garlic powder and pepper. Cook 3 minutes or until thoroughly heated, stirring well. Spoon into four individual dishes or use an 8-inch square baking dish. Sprinkle with cheese. Bake at 400 degrees for 5 minutes.

Skillet Cornbread

1 box corn muffin mix

2 T honey

Prepare muffin mix according to directions using 1/2 cup water and honey. Pour batter into an 8-inch oven-proof skillet that has been oiled or coated with cooking spray. Bake at 400 degrees for 16 minutes. Cut into six wedges.

Pea Salad

1/2 head lettuce, shredded

2-15 oz cans peas, drained (I use frozen)

4 ribs celery, thinly sliced

1 can water chestnuts, drained and thinly sliced

2 onions, thinly sliced

16 oz mayonnaise

2 T parmesan cheese

1 T sugar

Layer first five ingredients in order given in a 3-quart flat dish. Spread mayonnaise over top. Sprinkle with mixture of parmesan cheese and sugar. Refrigerate. May be made the day before.

Cherry Pudding

1 1/2 c flour

2 tsp baking powder

1/2 tsp salt

1 c sugar, divided

1/2 c milk

2 T melted shortening or coconut oil

1 1/2 c canned cherries, drained reserving juice

Sift flour, baking powder, salt and 1/2 cup sugar into bowl. Stir until smooth. Add milk and shortening. Spread dough evenly in greased pan. Arrange cherries overtop.

Sauce Mix

2 c reserved cherry juice (add hot water to equal 2 cups)

1/2 c sugar

2 T butter

Combine ingredients in sauce pan. Bring to boil. Pour over cherries. Bake in 350 degree oven for 45-50 minutes.

Honey-Garlic Slow Cooker Chicken

4 boneless, skinless thighs or chicken breasts

1/2 c soy sauce (I use a little less)

1/2 c ketchup

1/3 c honey

3 cloves garlic, minced

1 tsp basil

Salt and pepper

Lay chicken in bottom of slow cooker. Sprinkle with salt and pepper. Whisk soy sauce, ketchup, honey, garlic and basil together in bowl. Pour over chicken. Cook on low setting for six hours.

Cow Pies

12 oz milk chocolate chips

1 T shortening or coconut oil

1 c peanut butter

1/2 c raisins

1/2 c chopped, slivered almonds, peanuts or walnuts

1/2 coconut, optional

Melt chocolate chips and shortening in saucepan over low heat. Stir in peanut butter until smooth. Remove from heat. Stir in remaining ingredients. Drop by tablespoonfuls onto wax paper. Chill until ready to serve. Makes 2-3 dozen.

Pumpkin Bread

15 oz pureed pumpkin

4 eggs

1 c oil

2/3 c water

3 c sugar

31/2 c flour

2 tsp soda

11/2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp cloves

1/4 tsp ginger

1/2 c nuts, optional

Grease and flour two, 5-inch by 9-inch loaf pans or three, 3-inch by 7-inch loaf pans. In a large bowl, mix together pumpkin, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together dry ingredients. Stir dry ingredients into the pumpkin mixture until just blended. Pour into prepared pans. Bake 1 hour at 350 degrees or until loaves test done with toothpick. Cool in pans 20 minutes.