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    When Do We Eat 2nd Edition When Do We Eat 2nd Edition Presentation Transcript

    • When Do We Eat?... 2nd edition
      Bay Area Sams’ History and Favorite recipes
      20th Anniversary
      1989-2009
    • ~ Food is so primal, so essential a part of our lives, often the mere sharing of recipes with strangers turns them into good friends. That's why I love this community ~
          Jasmine Heiler
      "One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."Luciano Pavarotti, My Own Story
    • Officers
      2000
      President- Bobby Moore
      Vice President - Gordon Smith
      Secretary/Treasurer – Carol Smith
      Wagonmaster – Dean Rider
      Assistant Wagonmaster – Vern Seehusen
      2005
      President- Ron Cheek
           Vice President- Jim Streater
            Secretary/Treasurer- Barbara Mireles
            Wagonmaster- Brice Hesche
            Assistant Wagonmaster- Jovan Schuknecht
      2001
      President - Gordon Smith/ Connie Busch
      Vice President- Connie Busch
      Secretary/Treasurer- Beverly Streeter
      Wagonmaster - Vern Seehusen
      Assistant Wagonmaster- Bill Busch
      2006
          President- Jim Streater  
           Vice President- Brice Hesche
            Secretary/Treasurer- Barbara Mireles/Debbie Hesche
            Wagonmaster- Jovan Schuknecht  / Bill Busch
            Assistant Wagonmaster- Ron Wyrick2007
           President- Brice Hesche
      Vice President- Sue Brown   Secretary/Treasurer-Bill FennerWagonmaster- Gene Shaner Assistant Wagonmaster- Ed Spicer
      2008
           President- Bill Fenner Vice President- Connie Busch
      Secretary/Treasurer- Debbie HescheWagonmaster- Bill Harman   Assistant Wagonmaster- Bill Busch/Richard Hance2009
           President- Connie Busch
      Vice President- Bill Harman Secretary/Treasurer- Sherry Harman
            Wagonmaster- Bill Busch Assistant Wagonmaster- Richard Hance
      2002
      President – Connie Busch
      Vice President – Vern Seehusen / Bill Peterson
      Secretary/Treasurer - Beverly Streeter
      Wagonmaster- Myra Myers
      Assistant Wagonmaster- Bill Busch
      2003
      President- Bill Peterson
      Vice President- Myra Myers
      Secretary/Treasurer- Naomi Spicer
      Wagonmaster- Ron Cheek
      Assistant Wagonmaster – Bill Harmon
      2004
      President- Myra Myers
      Vice President- Ron Cheek
      Secretary/Treasurer- Naomi Spicer
      Wagonmaster - Jim Streater
      Assistant Wagonmaster- Brice Hesche
      2000
      President-
      Vice President-
      Secretary/Treasurer-
      Wagonmaster-
      Assistant Wagonmaster-
      2000
      President-
      Vice President-
      Secretary/Treasurer-
      Wagonmaster-
      Assistant Wagonmaster-
    • Year….2000
    • Rivershade RV Park, Seguin,TXJanuary 14 thru 16,2000
      Beverly Streater
    • Magnolia RV, Goodrich, TX Feb 11 thru 13 ,2000
      Lasagna with Mushrooms slow cooker 5 hours
      8 lasagna noodles, uncooked
      1 lb ground beef; 1 tsp. Italian seasoning
      28 oz. jar spaghetti sauce; 1/3 cup water
      4 oz. can sliced mushrooms; 15 oz. ricotta cheese
      2 cups shredded mozzarella cheese
      Directions:
      Break noodles. Place hal fin bottom of slow cooker. Brown the ground beef
      In saucepan. Drain. Stir in Italian seasoning. Spread half over noodles in slow
      cooker. Layer half of sauce and water, half of mushrooms, half of ricotta cheese,
      And half of mozzarella cheese over beef. Repeat Layers. Cover and cook on low
      for 5 hours. Won first prize at Slow cooker contest by Marilyn & Bill Peterson.
    • Paradise RV Park, .Woodville,TX …April 14 thru 16, 2000
      Grilled Stuffed Peanut Butter Jalepenos
      1 cup cream cheese , softened
      1 cup shredded Colby Jack cheese
      ¾ cup smooth peanut butter
      ½ cup chopped onion
      4 teaspoons seasoned salt
      2 teaspoons garlic powder
      24 large jalepenos
      48 slices of bacon
      Directions:
      Mix cream cheese, shredded cheese,
      Peanut butter, onion, salt and garlic.
      Cap or cut slit in jalepenos, seed them,
      and stuff with cream cheese mixture.
      Wrap jalepenos with 2 slices of bacon,
      being careful not to overlap bacon ends
      too much, and secure with toothpicks.
      Grill 30 to 45 minutes on low heat, or
      until bacon is crisp.
      These jalepenos can
      also be cooked in an
      oven broiler at low
      Heat. Use tongs to
      Turn the jalepenos
      Often, cooking on all
      sides evenly.
      Bill & Marilyn Peterson
    • Serendipity RV Park, Palacious,TX …May 12 thru 14, 2000
    • Timberlodge RV Resort, Coldspring, TX….August 25 thru 27, 2000
    • From the kitchen of Ann Shaner
       
      HOT CHECKEN SALAD
       
       3 CUPS COOKED CHICKEN (seasoned &diced)
      HARD COOKED EGGS (diced)
      4OZ. CAN MUSHROOM PIECES
      ¾ CUP CELERY (diced)
      1 TBSP. GREEN ONIONS (chopped)
      10 ½ OZ CAN CREAM OF CHECKEN SOUP
      ¾ CUP MAYONNAISE
      2 OZ. CAN PIMENTOS (drained & diced)
      1 PKG, STUFFING MIX
       
      Mix together1st 8 items and turn into a lightly
      greased 2-quart casserole. Sprinkle with
      stuffing mix that has been moistened with butter.
      Bake in 350-degree oven until it is bubbly.
      (About 30 minutes if it is warm) Longer if cold.
      Serves 6.
    • Christmas Party at South Shore Harbor
      Dec 10, 2000
      SPAGHETTI WITH SAUSAGE AND PEPPERS
      8 oz. angel hair pasta
      4-5 links mild Italian sausage, casings removed
      1 small onion, cut into eighths
      1 medium-size green bell pepper, cut into strips
      1 medium-size red or yellow bell pepper, cut into strips
      2 – 3 garlic cloves, quartered
      1 Tbsp. olive oil
      1 (28-oz.) can diced tomatoes with basil, garlic & oregano
      ¼ tsp. salt
      ¼ tsp. pepper
      ½ cup grated Parmesan cheese
      Prepare pasta according to package directions.
      Meanwhile, cook sausage in a large skillet or Dutch
      oven over medium-high heat until cooked through,
      breaking sausage into pieces while cooking. Remove
      sausage and drippings from skillet/oven, and drai
      n well on paper towels.
      Sauté onion, peppers and garlic in hot olive oil in
      skillet/oven over medium-high heat 5 to 6 minutes
      or until vegetables are crisp-tender. Stir in tomatoes,
      salt and pepper; cook 4 minutes or until thoroughly
      heated. Stir in sausage, pasta, and cheese
      . Transfer mixture to serving platter, and serve
      immediately.
      WONDERFUL!!!
      Sherry Harman
    • Year 2001
    • Rivershade RV Park in Seguin, TX Jan 12 thru 14, 2001
    • Magnolia RV Park Goodrich, TX Feb 9 thru 11, 2001
    • From the kitchen of Ann Shaner
         MEME’S APPLESAUCE
       (won 3rd place in Slow Cooker Contest)
      8 – 9 ROMA APPLES
      (peeled & cored)
      ½ CUP SUGAR
      1 TSP. CINAMMON
      ½ CUP WATER
      DASH SALT
       
      2 TBSP. MELTED BUTTER
      (last 30 minutes)
      Place 1st 5 items in crock pot and
      cook on low 4 to 6 hours.
      Add melted butter the last 30
      Magnolia
      RV Park
      2001
    • Garcitas Creek Campground, Inez, TX
      Nov 9 thru 11 2001
    • Apricot Glazed Pork Roast
      Prep: 5 minutesCook: 8 hours
      Serves: 8
      Pork roast slow-cooks to tenderness under
      a tangy glaze of apricot preserves, mustard,
      and onion yielding succulent results.Ingredients:1 can (10 1/2 ounces) Campbell's® Condensed
      Chicken Broth, ginger ale or beer 1 jar (18 ounces) apricot preserves 1 large onion, chopped (about 1 cup)2 tablespoons Dijon-style mustard 1 boneless pork loin  roast (about 4 pounds)Directions:Stir the broth, preserves, onion and mustard
      in a 3 1/2-quart slow cooker.  Add the pork
      to the cooker, cutting to fit, if needed, and
      turn to coat.
      Cover and cook on LOW for 8 to 9 hours*
      or until the pork is fork-tender.
      *Or on HIGH for 4 to 5 hours.
      Tip: For thicker sauce, mix 2 tablespoon
      s cornstarch and 2 tablespoons water in
      a small bowl until smooth. 
      Remove the pork from the cooker
      .  Stir the cornstarch mixture in the cooker
      . Cover and cook on HIGH for 10 minutes or
      until the mixture boils and thickens.
      Joan Douglas
    • Year 2002
    • BAKED SQUASH
       
      1 lb. yellow squash
      1 tsp. sugar
      ½ cup mayonnaise
      ½ cup onions, chopped
      Cracker or bread crumbs
      1 egg
      1 cup grated cheese
      ½ stick margarine
      Salt and pepper to taste
       
      Boil squash until tender.
      Drain and mash. Mix
      sugar, mayo, onion, egg,
      and salt and pepper.
      Combine with squash.
      Place in a casserole dish
      and top with light layer of
      crumbs. Then top with grated cheese and melted butter.
      Bake at 350 for 35 – 40 minutes, or until lightly
      browned. Serves 8
      Sherry Harman
    • SWEET POTATO ROYALE
      1 (29 oz.) can sweet potato pieces, drained & mashed
      1 (17 oz.) can sweet potatoes, drained & mashed
      ½ cup firmly packed dark brown sugar
      ¼ cup margarine, melted
      ½ cup applesauce
      2 tsp. vanilla
      ¾ cup flaked coconut
      20 large marshmallows
      Combine first 6 ingredients. Spoon into a lightly
      greased 12x8x2” baking dish; bake at 325 for 25
      minutes. Remove from oven; sprinkle with coconut.
      Arrange marshmallows on top; bake 10 – 15 minutes,
      or until marshmallows are golden. Yield: 8 servings
      Sherry Harman
      Year 2003
      CORN SOUFFLE
      2 cans cream style corn
      3 tsp. sugar
      6 tbsp. margarine
      ¼ tsp. red pepper
      1 medium onion, chopped
      1 medium bell pepper, chopped
      2/3 cup Bisquick
      ½ cup milk
      1 tsp. salt
      ¼ tsp. pepper
      3 eggs, well beaten
      Mix together all
      ingredients;
      fold in eggs last.
      Bake 1 hour at 325.
      Sherry Harman
    • Year 2004
      Rio Grande Country Ribs
      2 ½ to 3 lbs, country style pork ribs
      1 onion, thinly sliced
      7 oz can green chile salsa
      3 tablespoons brown sugar
      1 tablespoon Worcestershire sauce
      ¼ cup dry white wine
      1 teaspoon prepared mustard
      ½ teaspoon chili powder
      2 tablespoons cornstarch
      3 tablespoons water
      1/3 cup sour cream
      1 tablespoon chopped fresh cilantro
      Combine ribs In a slow cooker. In medium
      Bowl, combine salsa, wine, brown sugar,
      WorcestershireSauce, mustard and chili
      powder. Pour mixture over meat, and cook
      on low for 6 to 7 hours. Remove ribs from
      cooker and in a small bowl dissolve cornstarch
      in water. Stir into drippings in the cooker.
      Cover and cook on high for 15 to 20 minutes.
      Spoon over ribs. Top with sour cream
      and cilantro. Hazel Hance
    • GOULASH
      In large skillet,
      brown 1 lb. hamburger meat,
      breaking it up as you cook.
      Also cook 1 ½ cups macaroni
      per package directions,
      then drain. Once the meat
      is done, drain and add:
      ½ cup onion, chopped
      1 can pinto beans, drained
      2 tbsp. chili powder
      Pinch of thyme
      1 tbsp. Worchestershire
      ½ tsp. garlic, chopped
      2 small cans tomato sauce
      Some oregano
      Pinch of celery seed
      1 can sliced stewed tomatoes
       Simmer for ½ hour, then
      add the pasta and simmer
      for 15 minutes. Terrific!!
      Sherry Harman
      Year 2005
    • Year 2006
    • CHICKEN SPECTACULAR
      3 cups cooked chicken or canned chicken
      1 pkg. Uncle Ben’s long grain & wild rice
      1 small jar pimento, sliced or diced
      1 medium onion, chopped
      1 can French style green beans, drained
      1 can water chestnuts, drained
      1 can cream of celery soup
      1 cup mayonnaise
      1 cup grated cheddar cheese
      ½ cup slivered almonds
      Cook rice according to package directions.
      Except for the cheese and almonds,
      mix all the other ingredients together
      and bake in a 9x13 baking dish at 350
      for 25 minutes. Top with grated cheese
      and slivered almonds and bake an
      additional 10 minutes.
      YUM! YUM!
      Sherry Harman
      Year 2007
      1 lb. smoked sausage, cut into bite-size slices (andouille or Polish)
      1 onion, chopped1 green bell pepper, chopped1 clove garlic, minced (or 1/4 tsp. MINCED GARLIC)2 Cups white rice4 Cups water 1 TB. CHICKEN SOUP BASE 1 15 oz. can chopped or diced stewed tomatoes 1-2 tsp. CAJUN SEASONING 1 tsp. THYME
    • Mini Rally At Coushatte Ranch in Belville 2007
       
       
    • Turtle Bayou RV
    • Fresh from the garden!
      By Myra Myers
    • Kielbasa and Napa Cabbage
      1 lb kielbasa
      1 onion, thinly sliced
      1 small head Napa cabbage, coarsely shredded
      2 apples, peeled, cored and sliced
      ½ teaspoon salt
      1 teaspoon caraway seeds
      2 cups chickewn broth
      Cut kielbasa into 2 inch chunks.
      In a slow cooker, arrange alternate layers of
      sausage with onion, cabbage and apples.
      Sprinkle with salt and caraway seeds. Add
      Broth . Cover and cook on LOW fro 5 to 6 hours
      or until cabbage is tender. Serve
      With a slotted spoon to
      drain off the liquid.
      n.b. Napa or Chinese
      cabbage is similar in shape
      to Romaine lettuce, but it
      is off whiteor pale green.
      If not available, use
      regular cabbage.
      Peggy Fulton
    • Beverly Streater’s  Ice Box Fruitcake
      2 ½ Sticks Oleo or Butter
      2 Boxes Graham Crackers one pound box
      1 ½ Cups Cherries
      40 Each Marshmallows
      ½ Pound Raisins
      1 Pound Dates
      1 Pound Pecans
       Dice pecans, dates, and cherries. Blend or roll graham
      crackers to a meal. Mix marshmallows, oleo, and cherry
      juice in double boiler and melt together.
      Mix contents of double boiler with all of the dry ingredients.
      Pack all of the ingredients back into one wax paper lined
      Graham Cracker box. Place Fruit Cake in ice box for six weeks
      and open in time for Thanksgiving or Christmas.
    • Beverly S
    • Turtle Bayou Feb 2008
    • 2008 Rally
      at Coushatta
    • Campout in
      Brehnam
      Apr 2008
      Cotton Fest
    • Campout at Serendipity RV Palacios
      May 16 thru 18, 2008
      From the kitchen of Ann Shaner
         MEME’S APPLESAUCE
       (won 3rd place in Slow Cooker Contest)
      8 – 9 ROMA APPLES
      (peeled & cored)
      ½ CUP SUGAR
      1 TSP. CINAMMON
      ½ CUP WATER
      DASH SALT
       2 TBSP. MELTED BUTTER
      Place 1st 5 items in crock pot and
      cook on low 4 to 6 hours.
      Add melted butter
      the last 30 minutes
    • Marina Village Campout
      June 2008
      Oreo Balls Recipe Ingredients
      8 ounces softened cream cheese
      1 Package of Oreo cookies, crushed, finely ground in a food processor or blende
      r (about 7 at a time). No Double stuff. Try different sandwich cookies, mint, peanu
      t, vanilla, and etc. Try substituting low fat cream cheese and cookies.
      1 package almond bark, chocolate bark or white-chocolate bark or 2 cups semi-sweet
      or milk chocolate chips. Some add 1 tbl spoon shortening to bark to thin it.
      Oreo Balls Recipe Instructions
      Soften cream cheese in microwave. Add the crushed Oreos and knead with your hands. Roll Oreo cookie mix into one inch Oreo Balls and Chill in the freezer.
      Melt the Bark or chocolate chips with a double boiler or in the microwave.
      Dip the Oreo balls completely into the melted chocolate using tongs or a toothpick.
      Put on wax paper. After the Oreo balls harden, keep them in the refrigerator.
      Makes about 3 or 4 dozen Oreo Balls, depending on the size.
      Beverly Streater
    • BLUEBERRY CRUNCH
      1 (15 oz.) can crushed pineapple (undrained)
      1 box yellow or white cake mix (dry)
      3 cups blueberries
      1 cup sugar, divided
      1 stick (1/2 cup) margaine melted
      1 ½ cups chopped pecans
      Pour and spread undrained pineapple in
      bottom of 9x13 baking dish.
      Next, spread the blueberries,
      then sprinkle ¾ cup sugar over berries.
      Now sprinkle dry cake mix over the sugar.
      Drizzle margarine over the cake mix.
      Sprinkle 1 ½ cups pecans next
      finally, add ¼ cup sugar on top.
      Bake at 350 for
      25 minutes,
      then take a fork
      and
      stab it 2 times.
      Cook for 15
      minutes
      longer.
      Sherry Harman
      CREAMY BANANA PUDDING
      1 (14 Oz.) can Eagle Brand milk
      1 (3 oz.) pkg. vanilla instant pudding mix
      36 vanilla wafers (almost a full box)
      3 medium bananas,
      sliced and dipped in lemon juice
      1 ½ cups cold milk
      2 cups (1 pt.) whipping cream, whipped
      (or extra creamy Cool Whip) 
      In a large bowl, combine the two milks.
      Add pudding mix; beat well. Chill 5 minutes.
      Fold in whipped cream. Spoon 1 cup
      pudding mixture into 2 ½ quart glass
      serving bowl. Top with 1/3 each of the
      wafers, bananas, and pudding.
      Repeat layering twice,
      ending with pudding.
      Chill.
      Garnish as desired.
      Sherry Harman
    • October 2008…What we could have seen!
      Taco Soup
      Ingredients:
      2 lbs ground beef, 1 onion
      2 beef peppers- chopped
      1 package Lawry’s Taco Seasoning mix
      1 pkg. Hidden Valley Ranch dressing mix,
      1 can whole tomatoes with juice
      1 can Rotel tomatoes with chiles & juice
      2 cans_Veg-All juice,
      1 can whole kernel corn with juice,
      1 can ranch style beans( 16oz.)
      Instructiions:
      Mix all ingredients with sauteed meat,
      onions and peppers. Simmer until
      ready to serve. Salt to taste.
      Beverly Streater
      “Beloved, if God so loved us, we ought also
      To love one another.” 1 John 4:11
    • From the Kitchen of Ann Shaner
      Mexican Breakfast
      Corn tortillas (cut in bite size pieces), 1/2 onion
      (chopped)
      Oil (enough to cover bottom of skillet)
      Eggs (depending on serving)
      Salt, pepper, garlic
      Shredded cheddar cheese
      Cilantro
      Tomatoes
      Picante sauce
      Cook tortillas and onion in oil until a little crispy –
      add eggs, salt, pepper & garlic – cook until eggs
      are done – add cilantro and cheese – top with
      tomatoes and let each person add their own
      picante sauce.
    • Nov 2008 Magnolia Lake
      from Hazel Hance’s Kitchen - Strawberry Nut Salad
      1  Large Strawberry Jello
      1  Cup Boiling Water
      1  10oz Pkg. Thawed Strawberry
      1  Small Can Crushed Pineapple
      3  Mashed Bananas
      1  Cup Chopped Pecans
      1  Large Sour Cream 
      Combine Jello with water until dissolved.  Fold in all at
      once strawberry's with juice, drained pineapple,
      bananas and nuts.  Pour 1/2 of mixture into a 9 x 13
      pan and chill until set.  Spread sour cream on top of
      set mixture and put rest of jello on top and chill
      until set. Serves 6 to 8.
    • Year 2009
      BILL HARMAN’S
      PEACH , FRUIT COCKTAIL OR CHERRY COBBLER
      (THIS RECIPE IS DESIGNED FOR BAKING ON A CAMPFIRE.)
      2 BOXES FRENCH VANILLA CAKE MIX
      2 15 OZ. CANS SLICED PEACHES OR FRUIT COCKTAIL OR CHERRY PIE FILLING
      1 CUP MILK
      1 CUP WATER
      4 EGGS
      1 TABLESPOON CINNAMON
      1 2 to 4 OZ. BAG OF CHOPPED PECANS OR WALNUTS
      CRISCO OR BUTTER
      PAPER TOWEL
      MIXING BOWL AND SPOON
      ALUMINUM FOIL (WIDE, LONG TYPE ROLL)
      LARGE CAST IRON DUTCH OVEN
      1. LINE THE DUTCH OVEN WITH THE ALUMINUM FOIL AND THE LID.
      2. FOLD THE PAPER TOWEL TWICE INTO A 1/4TH SIZE.
      3. DIP THE PAPER TOWEL INTO CRISCO OR BUTTER AND COAT THE FOIL IN
      THE DUTCH OVEN.(NONE NEEDED ON THE LID)
      4. MIX MILK, EGGS, CINNAMON, AND WATER IN THE MIXING BOWL.
      5. POUR ABOUT ONE-THIRD CAKE MIX INTO THE DUTCH OVEN.
      6. POUR IN ONE-HALF OF THE MILK, EGGS, CINNAMON & WATER MIX.
      7. POUR IN ABOUT ONE HALF A CAN OF THE FRUIT.
      8. POUR IN PART OF THE CHOPPED PECANS OR WALNUTS.
      9. REPEAT STEPS 5,6,7, & 8. (LAYERING THE INGREDIENTS)
      10. POUR THE LAST OF THE CAKE MIX ON THE TOP AND SPRINKLE
      A FEW NUTS ON IT.
      11. PLACE THE OVEN IN THE COALS AND USING A SHOVEL, ADD COALS
      ON THE TOP OF THE OVEN.
      12. DEPENDING ON THE TEMPERATURE, COOK ABOUT 20 MINUTES THEN
      CAREFULLY REMOVE THE TOP AND CHECK TO SEE IF DONE.
      13. CLEAN UP --- WAD THE FOIL UP AND TOSS IN TRASH CAN……..
    • Northshore2009
      Here is one of my favorite cookie recipes (Carl's too): 
      Pineapple-Walnut Cookies
      1 - 8oz can unsweetened crushed pineapple, undrained
      1/3 cup margarine, softened
      2/3 cup firmly packed brown sugar
      1 egg white; 1/2 tsp coconut extract
      1 1/4 cups flour; 1/2 tsp baking soda
      1/4 cup chopped walnuts;2 tbl sugar
      1 tbl margarine; 1/2 cup sifted powdered sugar 
      Drain pineapple, reseving 1 tbl plus 1 1/2 tsp juice for
      glaze.  Pat pineapple with paper towel to remove
      excess moisture, set aside. 
      Cream 1/3 cup margarine in a medium bowl;
      gradually add brown sugar, beating well at medium
      speed of mixer.  Add egg white and coconut extract,
      beating well. 
      Combine flour and soda; gradually add to creamed
      mixture, beating at medium speed of mixer until well
      blended.  Stir in drained pineapple and walnuts.
       Drop dough by rounded tsp 2 inches apart onto
      ungreased cookie sheets.  Bake at 350 degrees for
      10/12 minutes or until lightly browned.  Remove
      from cookie sheets and cool completely on wire racks. 
      Combine 2 tbl sugar and 1 tbl margarine in a small saucepan. 
      Cook over low heat, stirring constantly until margarine melts. 
      All reserved pineapple juice; bring to a boil, stirring constantly. 
      Remove from heat.  Add powdered sugar stirring until smoooth. 
      Cool.  Spread glaze evenly over tops of cookies. 
      Let stand a room temperature until glaze is set
      Yield:  3 1/2 dozen cookies (59 calories each).
      Peggy Fulton
    • Year 2009 Rally at Coushatte
    • Strawberry Nut Salad
      1  Large Strawberry Jello
      1  Cup Boiling Water
      1  10oz Pkg. Thawed Strawberry
      1  Small Can Crushed Pineapple
      3  Mashed Bananas
      1  Cup Chopped Pecans
      1  Large Sour Cream
      CombineJello with water until dissolved.
        Fold in all at once strawberries with juice,
      drained pineapple, bananas and nuts
      .  Pour 1/2 of mixture into a 9 x 13 pan
      and chill until set.  Spread sour cream
      on top of set mixture and put rest of
      jello on top and chill until set.
      Serves 6 to 8
      Turtle Bayou 2009
      Hazel Hance
    • Sassy Crackers
      1 box crackers (saltines, wheat, club or crackers
      of your choice)
      1 cup oil
      1 dry package of ranch dressing
      1/2 teaspoon of red pepper (cayenne) – add to taste,
      do not use more than 1/2 teaspoon (too hot)
      Put crackers in a gallon Ziploc bag – mix together the oil,
      dressing and red pepper – pour over crackers
      – seal bag and flip every 15 minutes until all crackers
      are covered – be careful not to crumble crackers – serve
      Ann Shaner
      What’s in there, Shirley?
    • In Search of
      new Recipes?
      Butterscotch Pie from Jerry Southward 
      Mix 3 boxes of instant sugar free, fat free butterscotch
      pudding with 5 cups of skim milk, beat the pudding and
      milk until it becomes thick—about three to four minutes.
      Put into a nine-inch graham cracker piecrust.
      Use low fat cool whip for the topping.
      Put in the refrigerator overnight to chill.
    • 2009 Christmas Party at the Elks
    • 2009 Christmas Party at the Elks
    • Dance off DESSERT
      JERRY’S “NO-BAKE” COOKIES
       2 Cups Sugar
      ½ Cup Half & Half or Liquid Coffeemate
      ½ Cup Cocoa or Chocolate Chips, White Chocolate
      Chips or Butterscotch Chips
      1 Stick of Butter
       Mix above ingredients over low heat in a heavy pan.
       While still on heat, add
      1 Cup Peanut butter and
      1 tsp. Vanilla
      Remove from heat and add
      4 Cups Oatmeal – or more to taste
      Mix thoroughly then let set for 30 minutes
       Next, drop on non-stick surface using an ice cream scoop.
      Press to flatten with a fork.
       Let cool for about 1-½ hours before putting in refrigerator for another hour before serving.
       Makes 4-5 dozen, depending on size of cookie.
       ENJOY!
      Joceil
    • Getting Ready to Welcome 2010, and the next 10 years
      2000
    • In Loving Memory
      Jovan Schunecht George Cristen Bill Fenner Marilyn Mistrot Bill Ackerman Kenneth Palmberg
       
      James Green Theta Darling Pete Marez Naomi Shaddox Shad Shaddox Orville Drake
    • Roster for 2009-2010
      Officers
           President- Freeman Douglas Wagonmaster- Gene Shaner
        Vice President- Richard Hance Assistant Wagonmaster- Doug Farrell   Secretary/Treasurer- Sherry Harman
      Present Club Members
      Busch, Bill & Connie
      Cheek, Ron & Ann
      Devilier, Jim & Shirley
      Dinwiddie, Dwayne & Sandy
      Douglas, Freeman & Joan
      Harman, Duwayne & Carolyn
      Knight, Jim & Joy
      Myers, Ben & Myra
      Peterson, Bill & Marylyn
      Seehusen, Vern & Barb
      Farrell, Doug & Cheryl Cook
      Fenner, Bill & Barbara
      Fulton, Carl & Peggy
      Hance, Richard & Hazel
      Harman, Bill & Sherry
      Shaner, Gene & Ann
      Southward, Jerry & Joceil
      Streater. Jim & Beverly
      Prospective members:
       
       
      Pels, Jerry& Sharon Daniel
      Butler, James & Cheryl
      McElvain, Ken & Betty