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When Do We Eat?... 2 nd edition Bay Area Sams’ History and Favorite recipes 20 th Anniversa ry 1989-2009

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Page 1: When Do We Eat

When Do We Eat?... 2nd edition

Bay Area Sams’ History and Favorite recipes

20th Anniversary

1989-2009

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• ~ 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

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Officers2000 President- Bobby Moore Vice President - Gordon Smith Secretary/Treasurer – Carol Smith Wagonmaster – Dean Rider Assistant Wagonmaster – Vern Seehusen

2001 President - Gordon Smith/ Connie Busch Vice President- Connie Busch Secretary/Treasurer- Beverly Streeter Wagonmaster - Vern Seehusen Assistant Wagonmaster- Bill Busch

2005 President- Ron Cheek Vice President- Jim Streater Secretary/Treasurer- Barbara Mireles Wagonmaster- Brice Hesche Assistant Wagonmaster- Jovan Schuknecht

2004 President- Myra Myers Vice President- Ron Cheek Secretary/Treasurer- Naomi Spicer Wagonmaster - Jim Streater Assistant Wagonmaster- Brice Hesche

2003 President- Bill Peterson Vice President- Myra Myers Secretary/Treasurer- Naomi Spicer Wagonmaster- Ron Cheek Assistant Wagonmaster – Bill Harmon

2002 President – Connie Busch Vice President – Vern Seehusen / Bill Peterson Secretary/Treasurer - Beverly Streeter Wagonmaster- Myra Myers 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 Fenner Wagonmaster- Gene Shaner Assistant Wagonmaster- Ed Spicer 2008 President- Bill Fenner Vice President- Connie Busch Secretary/Treasurer- Debbie Hesche Wagonmaster- 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

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Year….2000

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Rivershade RV Park, Seguin,TXJanuary 14 thru 16,2000

Beverly Streater

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Magnolia RV, Goodrich, TX Feb 11 thru 13 ,2000

Lasagna with Mushrooms slow cooker 5 hours8 lasagna noodles, uncooked1 lb ground beef; 1 tsp. Italian seasoning28 oz. jar spaghetti sauce; 1/3 cup water4 oz. can sliced mushrooms; 15 oz. ricotta cheese2 cups shredded mozzarella cheeseDirections:Break noodles. Place hal fin bottom of slow cooker. Brown the ground beefIn 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.

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Paradise RV Park, .Woodville,TX …April 14 thru 16, 2000

Grilled Stuffed Peanut Butter Jalepenos1 cup cream cheese , softened1 cup shredded Colby Jack cheese¾ cup smooth peanut butter½ cup chopped onion4 teaspoons seasoned salt2 teaspoons garlic powder24 large jalepenos48 slices of baconDirections: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, oruntil bacon is crisp.These jalepenos can also be cooked in an oven broiler at lowHeat. Use tongs toTurn the jalepenosOften, cooking on allsides evenly.Bill & Marilyn Peterson

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Serendipity RV Park, Palacious,TX …May 12 thru 14, 2000

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Timberlodge RV Resort, Coldspring, TX….August 25 thru 27, 2000

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From the kitchen of Ann Shaner HOT CHECKEN SALAD 3 CUPS COOKED CHICKEN (seasoned &diced)HARD COOKED EGGS (diced)4OZ. CAN MUSHROOM PIECES¾ CUP CELERY (diced)1 TBSP. GREEN ONIONS (chopped)10 ½ OZ CAN CREAM OF CHECKEN SOUP¾ CUP MAYONNAISE2 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.

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SPAGHETTI WITH SAUSAGE AND PEPPERS8 oz. angel hair pasta

4-5 links mild Italian sausage, casings removed1 small onion, cut into eighths

1 medium-size green bell pepper, cut into strips1 medium-size red or yellow bell pepper, cut into strips

2 – 3 garlic cloves, quartered1 Tbsp. olive oil

1 (28-oz.) can diced tomatoes with basil, garlic & oregano¼ tsp. salt

¼ tsp. pepper½ 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

Christmas Party at South Shore HarborDec 10, 2000

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Year 2001

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Rivershade RV Park in Seguin, TX Jan 12 thru 14, 2001

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Magnolia RV Park Goodrich, TX Feb 9 thru 11, 2001

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Magnolia RV Park2001

From the kitchen of Ann Shaner MEME’S APPLESAUCE (won 3rd place in Slow Cooker Contest)8 – 9 ROMA APPLES (peeled & cored)½ CUP SUGAR1 TSP. CINAMMON½ CUP WATERDASH 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

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Garcitas Creek Campground, Inez, TX Nov 9 thru 11 2001

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Apricot Glazed Pork RoastPrep: 5 minutesCook: 8 hours

Serves: 8Pork 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 tablespoons 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

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Year 2002

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BAKED SQUASH

1 lb. yellow squash1 tsp. sugar

½ cup mayonnaise½ cup onions, chopped

Cracker or bread crumbs1 egg

1 cup grated cheese½ 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 8Sherry Harman

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Year 2003SWEET POTATO ROYALE

1 (29 oz.) can sweet potato pieces, drained & mashed1 (17 oz.) can sweet potatoes, drained & mashed

½ cup firmly packed dark brown sugar¼ cup margarine, melted

½ cup applesauce2 tsp. vanilla

¾ cup flaked coconut20 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 servingsSherry Harman

CORN SOUFFLE2 cans cream style corn

3 tsp. sugar6 tbsp. margarine¼ tsp. red pepper

1 medium onion, chopped1 medium bell pepper, chopped

2/3 cup Bisquick½ cup milk1 tsp. salt

¼ tsp. pepper3 eggs, well beaten

Mix together all ingredients;

fold in eggs last. Bake 1 hour at 325.

Sherry Harman

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Rio Grande Country Ribs2 ½ to 3 lbs, country style pork ribs1 onion, thinly sliced7 oz can green chile salsa3 tablespoons brown sugar1 tablespoon Worcestershire sauce¼ cup dry white wine1 teaspoon prepared mustard½ teaspoon chili powder2 tablespoons cornstarch3 tablespoons water1/3 cup sour cream1 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 cookon low for 6 to 7 hours. Remove ribs fromcooker 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

Year 2004

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GOULASHIn 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, drained2 tbsp. chili powder

Pinch of thyme1 tbsp. Worchestershire½ tsp. garlic, chopped

2 small cans tomato sauceSome oregano

Pinch of celery seed1 can sliced stewed tomatoes

Simmer for ½ hour, then add the pasta and simmer for 15 minutes. Terrific!!

Sherry Harman

Year 2005

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Year 2006

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Year 2007 CHICKEN SPECTACULAR3 cups cooked chicken or canned chicken1 pkg. Uncle Ben’s long grain & wild rice

1 small jar pimento, sliced or diced1 medium onion, chopped

1 can French style green beans, drained1 can water chestnuts, drained

1 can cream of celery soup1 cup mayonnaise

1 cup grated cheddar cheese½ 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

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Mini Rally At Coushatte Ranch in Belville 2007

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Turtle Bayou RV

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Fresh from the garden!

By Myra Myers

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Kielbasa and Napa Cabbage1 lb kielbasa1 onion, thinly sliced 1 small head Napa cabbage, coarsely shredded2 apples, peeled, cored and sliced½ teaspoon salt1 teaspoon caraway seeds2 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. AddBroth . 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

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Beverly Streater’s Ice Box Fruitcake2 ½ Sticks Oleo or Butter2 Boxes Graham Crackers one pound box1 ½ Cups Cherries40 Each Marshmallows½ Pound Raisins1 Pound Dates1 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.

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Beverly S

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Turtle Bayou Feb 2008

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2008 Rally at Coushatta

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Campout in BrehnamApr 2008

Cotton Fest

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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 SUGAR1 TSP. CINAMMON½ CUP WATERDASH SALT 2 TBSP. MELTED BUTTER

Place 1st 5 items in crock pot and

cook on low 4 to 6 hours. Add melted butterthe last 30 minutes

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Oreo Balls Recipe Ingredients8 ounces softened cream cheese1 Package of Oreo cookies, crushed, finely ground in a food processor or blender (about 7 at a time). No Double stuff. Try different sandwich cookies, mint, peanut, 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 InstructionsSoften 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

Marina Village CampoutJune 2008

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CREAMY BANANA PUDDING1 (14 Oz.) can Eagle Brand milk

1 (3 oz.) pkg. vanilla instant pudding mix36 vanilla wafers (almost a full box)

3 medium bananas, sliced and dipped in lemon juice

1 ½ cups cold milk2 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

BLUEBERRY CRUNCH1 (15 oz.) can crushed pineapple (undrained)

1 box yellow or white cake mix (dry)3 cups blueberries

1 cup sugar, divided1 stick (1/2 cup) margaine melted

1 ½ cups chopped pecansPour 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

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October 2008…What we could have seen!

Taco SoupIngredients:2 lbs ground beef, 1 onion2 beef peppers- chopped1 package Lawry’s Taco Seasoning mix1 pkg. Hidden Valley Ranch dressing mix,1 can whole tomatoes with juice1 can Rotel tomatoes with chiles & juice2 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 alsoTo love one another.” 1 John 4:11

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From the Kitchen of Ann ShanerMexican 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, garlicShredded cheddar cheese

CilantroTomatoes

Picante sauceCook 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.

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Nov 2008 Magnolia Lake

from Hazel Hance’s Kitchen - Strawberry Nut Salad1 Large Strawberry Jello1 Cup Boiling Water1 10oz Pkg. Thawed Strawberry1 Small Can Crushed Pineapple\3 Mashed Bananas1 Cup Chopped Pecans1 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.

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Year 2009BILL 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……..

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Here is one of my favorite cookie recipes (Carl's too): Pineapple-Walnut Cookies

1 - 8oz can unsweetened crushed pineapple, undrained1/3 cup margarine, softened

2/3 cup firmly packed brown sugar1 egg white; 1/2 tsp coconut extract1 1/4 cups flour; 1/2 tsp baking soda1/4 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 setYield: 3 1/2 dozen cookies (59 calories each).

Peggy Fulton

Northshore 2009

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Year 2009 Rally at Coushatte

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Combine Jello 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

Strawberry Nut Salad1 Large Strawberry Jello1 Cup Boiling Water1 10oz Pkg. Thawed Strawberry1 Small Can Crushed Pineapple3 Mashed Bananas1 Cup Chopped Pecans1 Large Sour Cream

Hazel Hance

Turtle Bayou 2009

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What’s in there, Shirley?

Sassy Crackers1 box crackers (saltines, wheat, club or crackers

of your choice)1 cup oil

1 dry package of ranch dressing1/2 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 – serveAnn Shaner

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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.

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2009 Christmas Party at the Elks

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2009 Christmas Party at the Elks

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Dance off DESSERT

JERRY’S “NO-BAKE” COOKIES 2 Cups Sugar½ Cup Half & Half or Liquid Coffeemate½ Cup Cocoa or Chocolate Chips, White Chocolate

Chips or Butterscotch Chips1 Stick of Butter Mix above ingredients over low heat in a heavy pan. While still on heat, add

1 Cup Peanut butter and1 tsp. Vanilla

Remove from heat and add4 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

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Getting Ready to Welcome 2010, and the next 10 years

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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

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Roster for 2009-2010

President- Freeman Douglas Wagonmaster- Gene Shaner Vice President- Richard Hance Assistant Wagonmaster- Doug Farrell Secretary/Treasurer- Sherry Harman

Busch, Bill & ConnieCheek, Ron & AnnDevilier, Jim & ShirleyDouglas, Freeman & JoanHarman, Duwayne & CarolynKnight, Jim & JoyMyers, Ben & MyraPeterson, Bill & Marylyn

Pels, Jerry& Sharon DanielButler, James & CherylMcElvain, Ken & Betty

Seehusen, Vern & BarbFarrell, Doug & Cheryl CookFenner, Bill & BarbaraFulton, Carl & PeggyHance, Richard & HazelHarman, Bill & SherryShaner, Gene & AnnStreater. Jim & Beverly

Present Club Members

Officers

Southward, Jerry & Joceil Dinwiddie, Dwayne & Sandy

Prospective members:

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