When Do We Eat
Upcoming SlideShare
Loading in...5
×
 

When Do We Eat

on

  • 1,038 views

 

Statistics

Views

Total Views
1,038
Views on SlideShare
1,038
Embed Views
0

Actions

Likes
0
Downloads
4
Comments
0

0 Embeds 0

No embeds

Accessibility

Categories

Upload Details

Uploaded via as Microsoft PowerPoint

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment

When Do We Eat When Do We Eat 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 SchunechtGeorge CristenBill Fenner Marilyn MistrotBill Ackerman Kenneth Palmberg
     
    JamesGreen Theta Darling Pete Marez Naomi ShaddoxShad 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
    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
    Streater. Jim & Beverly
     
     
    Pels, Jerry& Sharon Daniel
    Butler, James & Cheryl
    McElvain, Ken & Betty
    Prospective members:
    Southward, Jerry & Joceil
     Dinwiddie, Dwayne & Sandy