Health problems are keeping her from working full days this year, so she will only work in the afternoons, but she emphasizes that other volunteers will be there to help.
“As long as my health holds out and I can keep passing the test, I’ll keep on doing it,” she said.
When June retired from Fort McClellan in 1993, her sister, Barbara Chandler of Ohatchee, who was then RSVP director, encouraged her to become a volunteer.
June said that working with RSVP helped her get used to retirement.
June was born in Boaz and moved here with her parents at the end of World War II. They made the move to be nearer her grandparents. She was 14 at the time.
She graduated from Jacksonville High School and attended Jacksonville State University. She was a clerk/typist for the FBI in Washington for nine months. That was just long enough for her realize how homesick she was.
She came home and worked at Fort McClellan where she eventually met her husband, John. Not long after they met, John was shipped to France and Germany. They corresponded for the two and a half years he was there.
Two years after he returned they were married. That was 56 years ago.
After John retired from the military, he worked for the Internal Revenue Service for 20 years.
At the time of June’s retirement from Fort McClellan she was training standards officer, administering tests to the military. When she retired she had worked 41 years and eight months for civil service. Part of that time was spent in Texas while John was stationed at Fort Hood.
They have three children and two grandchildren. Sharon Elizabeth Richardson lives in Paw Paw, W. Va., John lives in Sharpsburg, Ga., and David lives in Charlotte, N. C.
The Richardsons attend West Side Baptist Church where June is church treasurer and teaches the Myrtle Casey Sunday School Class. She is a member of the Fort McClellan Golden Belles, a group of retired women who worked at the fort.
She said she misses the traveling that she and John used to do, but she continues to do a lot of reading.
She said John often helps with the cooking.
She likes to prepare Sweet Potato Casserole, Macaroni and Cheese Delux, Strawberry Yum Yum and Japanese Fruit Pie.
Sweet Potato Casserole
3 cups cooked mashed potatoes
1 c. sugar
1 t. vanilla extract
1/3 c. milk
½ c. butter or margarine, melted
1 cup firmly packed brown sugar
½ cup all-purpose flour
1/3 cup butter or margarine, melted
1 c. finely chopped pecans
Combine sweet potatoes, sugar, eggs, vanilla, milk and ½ cup of butter or margarine. Beat with electric mixer until smooth. Spoon into a greased 2-quart shallow casserole. Combine brown sugar, flour, 1/3 c. butter and pecans. Sprinkle over top of casserole. Bake at 350 degrees for 30 minutes. Yields 8-10 servings.
Macaroni and Cheese Deluxe
1 (8 oz.) pkg. elbow macaroni
2 cups cream style cottage cheese
1 (8 oz.) carton commercial sour cream
1 egg, slightly beaten
¼ t. salt
2 cups (8 oz.) shredded sharp cheddar cheese
Cook macaroni according to package directions. Drain. Rinse macaroni and set aside. Combine next six ingredients. Add macaroni and stir well. Spoon mixture into a lightly greased 2-quart casserole. Sprinkle with paprika and bake at 350 degrees for 45 minutes. Yields 6-8 servings.
Strawberry Yum Yum
1 lg. angel food cake
1 lg. strawberry jello
2 (16 oz.) frozen sugared strawberries, thawed
1 ¼ c. hot water
1 ¼ c. cold water
1 (12 oz.) Cool Whip
Crumble cake into large bowl. Mix jello with hot water. Add cold water and strawberries. Pour over cake. Place in refrigerator until firm. Add Cool Whip when ready to serve.
Japanese Fruit Pie
1 c. sugar
½ c. margarine, melted
½ c. pecans
1 t. vinegar
1 t. vanilla
½ c. coconut
½ c. Raisins
1 unbaked pie shell
Beat eggs with fork. Add sugar, melted butter, vanilla and vinegar. Fold in pecans, coconut and raisins Bake at 350 degrees for 30 minutes or until firm.