President’s Message

This is just another up-date from the board to keep you informed about some exciting projects we have coming up March 2009. Pat Otto will have a sign up sheet for our April seminar with Darla Willhite. This is going to be a great experiment in art so you don’t want to miss it.

March starts our Big Basket collection. Bring your donation to Dani Jacques. She will collect these for the Christmas party. You have to participate with a donation to be a part of this exciting event. Donations will be collected March to October. Please wrap and identify your donation as to name and approximate value.
 

April meeting will be held on April 4^th, this is a CHANGE from our usual second weekend meeting. Please mark this on your calendar. Remember Darla Willhite will be teaching a seminar.
 

NEW FUNDRAISER: Starting in APRIL and ending in August, if you bring in a book/books you will receive a ticket for a chance to win a ½ price seminar for Jill McFarland. We have two of these to draw. We will also draw for a used KopyKat enlarger/reducer. PLEASE bring a book you would love to get yourself. The books can be new or nearly new. We will draw in August. January 2010 we will have a book sale and the profits from that book sale will go to future seminar specials for members who participated.

I will not be at the March meeting, so Bea will answer questions.

Paint Happy, Lynda

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PROGRAMS
MARCH 14: Pat Otto will teach a workshop painting a pink rose.
Cost: $4.00 for members and $10.00 for non-members.

Medium: Oil paint which will be provided.

Surface: A 5 x 5 square which should be base coated light beige acrylic before transferring the design. You may also use a round or oval box of the approximate size. I will help you extend the pattern.

Tip from Sandy Aubuchon: If you put ice cubes in your water basin your brushes will be easier to clean.

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Helga Schlegel 3/15

Virginia Hughes 3/26

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RECIPES
From Alice Frisch

SAUSAGE/EGG BRUNCH DISH

1 lg. pkg. crescent rolls

1 lb. sausage, browned

½ lb. Muenster cheese

½ lb. mozzarella cheese

6 - 8 eggs, beaten

1/3 c. Parmesan cheese, reserving a few Tbsp. for top

Dash of pepper

In a 11 x 9 inch baking dish, spread half of the crescent rolls on the bottom. Placed cooked & drained sausage on top of rolls, then add cheeses. Combine beaten eggs with Parmesan and salt. Reserve a few Tablespoons for top. Pour beaten egg mixture on cheeses. Spread remaining rolls on top. Bake 40 minutes at 350°

CHERRY COCONUT BARS

Crust:

1 Cup all- purpose flour

3 Tbs. powdered sugar

½ Cup butter, softened

Filling:

2 eggs, beaten

1 cup granulated sugar

¼ Cup all-purpose flour

½ tsp. baking powder

¾ cups chopped walnuts

½ cup sweetened shredded coconut

½ cup maraschino cherries, drained

& quartered

1 tsp. vanilla extract

¼ tsp. salt

1. Preheat oven 350°F

2. To prepare crust, combine flour, powdered sugar & butter in a medium bowl; mix well. Press into an 8-inch square baking dish. Bake 20 to 25 minutes, until lightly golden.

3. To prepare filling, combine all ingredients in a large bowl; mix well. Spoon on top of crust and spread evenly. Bake 20 to 25 minutes until golden brown. Cool completely on a wire rack before cutting. Makes 16 bars

LEMON DELIGHT SALAD

1 can prepared lemon pie filling

1 pint Cool Whip

1 large can fruit cocktail

2 large cans mandarin oranges

2 large cans pineapple chunks

Blend by hand, lemon pie filling and Cool Whip until smooth and creamy. (Add more or less Cool Whip as you like.) Add drained fruits. Mix and serve. Variations: Any fruits, e.g., peaches, pears, bananas, etc.