Mamie “Mame” Eilertson passed away Oct. 19 on her 98th birthday. Mame was a longtime friend of Country Choice Organic and her Oat Roll recipe graced our Old Fashioned Oats canister for nearly a decade. In tribute to this special woman, we offer excerpts from the eulogy delivered by granddaughter Emily:
“My grandmother Mame was an incredible woman…oldest of eight siblings…devoted wife…doting mother…adoring grandmother…and most recently, an amazing great-grandmother. Those who had the pleasure to meet her know Mame exuded grace, charm, and wit. She had many talents she readily shared, including teaching us how to bake her famous oat rolls.
In saying goodbye, there is much to celebrate about this beautiful woman and her long and significant life. Mame left us on her 98th birthday. We’re convinced that her husband and family were in Heaven impatiently waiting for her to join their planned birthday party. October 19th, 1914 was Mame’s birth day. 98 years later it has become what we will dub her re-birth day. Welcome to the party Mame. Welcome to your new life. May it be filled with North Dakota sunflowers and wild horses. And may it be as meaningful and wondrous as the life you’ve shared here with all of us.”
Beloved by all who knew her, Mame passed through the world with grace, charm and humor. Anyone who ever sat at her table will remember what she served, especially the bread she baked.
Rest in Peace.
Mame’s Oatmeal Rolls
- 1 1/2 cups Country Choice Organic Old Fashioned Oats
- 1/4 cup margarine
- 2/3 cup brown sugar
- 2 tsp. salt
- 3 cups boiling water
- 2 packages yeast in 1/3 cup warm water
- 5 1/2 to 6 cups flour
Combine oatmeal, margarine, brown sugar, and salt into large mixing bowl. Pour boiling water over ingredients and mix lightly. Allow to cool to warm temperature. Stir in yeast. Add flour until fairly stiff. Knead dough on floured board until fairly smooth (about 5 minutes). Put dough in greased bowl and cover. Let rise until double in bulk. Shape into rolls, dip in melted margarine and place on cookie sheet. Let rise until double in bulk. Bake at 375° F for 15 to 17 minutes or until lightly browned.
Makes 3 dozen rolls