This letter was published in our Winter 2008 issue of “Mustang Memories.” If you’d like a free subscription to “Mustang Memories,” please let us know!

Dear Mustangs:

Jr. Stefanson, Class of 1940

In answer to your request for history of San Dieguito alumni, I would like to tell you what my husband, Hellebort Stefanson Jr., (”Stef” or ” Jr.”, as his classmates called him, because he hated his Swedish name!) did, after we graduated in 1940. He loved football, and was the Manager of the Mustangs. He was too slight of build to play, but in that way, he could be with the team. That was about the only memorable thing he really did in high school.

We went on to college and became engaged, after going steady for two years. He was excellent at Mechanical Drawing and majored in Civil Engineering, while I went on with my music. One Sunday in 1941, after I finished singing in church, we borrowed $20 dollars from his dad to go to San Diego (supposedly) for dinner and a show, but drove to Yuma, Arizona to get married.

Jr. Stefanson and Dolly Rice on their engagement day

When Stef failed to pass the physical examination twice to be inducted into World War 2, he began working as a surveyor in the Harbor Dept. for the City of San Diego. After several promotions, he became the Property Engineer for what had now become the Port of San Diego. The first big plan he drew was the G Street pier, where the Fish market now stands next to the Nimitz.

His next big plan was designing Harbor Island, across from the San Diego Airport. The Navy wanted that area of the bay dredged out for larger ships to enter that part of the harbor, and the Port was going to transport the dredged-out sand to deeper waters. Since Shelter Island in Pt. Loma had become such a success, it was suggested that another island be formed from that sand instead, including hotels, restaurants, and boat slips. In 1962, that island began to rise out of the bay. It has also been very successful, and I’m so proud of him, every time I pass by there.

Jr. Stefanson on Shelter Island, date unknown

His final achievement was Seaport Village, an outstanding part of San Diego. It was completed in 1979. Two weeks before he passed on, we anchored out in our sailboat opposite that area, while he pointed out to me what all the buildings were. He was so pleased with the way it had turned out. What a glorious day!

The first flowers I received were from the Head Contractor of Seaport Village, when Stef passed on in the office that July of 1979 and hadn’t shown up at Seaport that day. It was pretty shocking — no warning at all. But after all these years, I still rejoice that he left such a rich legacy to our area.

Dolly Rice Stefanson Brabant, Class of 1940

After reading about Mrs. Janie Grice’s oft-requested dish called “More” (described in the Winter 2008 issue of “Mustang Memories”) we wondered if we could find the recipe.

Mrs. Grice’s daughter Bettie told us she remembered it had olives and hamburger in it, but couldn’t find the recipe anywhere. None of her family members could find a copy of it, either.

We then looked for someone else who might know the recipe, specifically, retired members of Mrs. Grice’s cafeteria staff, and that’s when we found Mrs. Edna Palmer.

Mrs. Grice hired and trained Mrs. Palmer to work in the cafeteria and then later to take over as manager when she retired in 1961. Mrs. Palmer retired herself in the early ’70s after cooking thousands of breakfasts and lunches for double sessions at SDHS.

We asked her if she had a recipe for “More” but sadly, she does not. She did, however, have a recipe for Tamale Pie, another popular dish Mrs. Grice’s daughter says she still hears about at reunions.

Mrs. Palmer very kindly shared it with us and we now present it here for you:

Tamale Pie
From the recipe files of Mrs. Edna Palmer, former manager of the San Dieguito High School cafeteria

1 cup yellow corn meal
6 cups boiling water
1 teaspoon salt
1 medium-sized onion
2 tablespoons of fat (butter or oleo)
2 cups of chopped beef
2 cups of tomatoes
2 pimentos
Cayenne pepper

Cook the corn meal, water and salt as for mush for about 30 minutes.

Chop the onion and fry it in fat until brown. Add the meat and fry it until the red color disappears. Add the tomatoes and the pimentos and the pepper.

Line an oiled casserole with the mush. Put meat mixture in the center and cover with mush and bake in a moderate oven 350 degrees for 2 to 2.5 hours.