October birthdays are a long list. They include Floyd Terry. Allan Pearson, Cindy DesRosier, Doug Grubb, Shirley Pearson, Marlys Bahnmiller, Beverly Williams, John Brown, Marlys Edmonds, Ronald Christensen. Donald Christensen, Marilyn Swanson, Rachel Baumgarn, Pam Jung, Pam Gasvoda, Kandi Marion, Linda Schwarzbach, David Louvar, Nancy Jappe and Paula Amsbaugh.
Several Sashays around the ball room floor while Lawrence Welk’s champagne bubbles cloud the room for Norm and Karen Reinertson, Doug and Nora Grubb, Arland and Pam Gasvoda, Harry and Pam Bold and Gene and Cora Lee Welty.
October events are the Chili Feed on October 7, flu shots on October 12 from 10:15 to 10:pm. Bring your Medicare or insurance card; free community spaghetti dinner and thank you for years of support on October 16; Board meeting on October 18 at 11am; Catholic Dinner on October 30 and on October 31 Halloween and Linda’s last day of work!
Contact the cooks at 378-2405
Menus for the coming week are as follows:
Wednesday, October 5 chili dogs, cheese slices, chips, relish tray and cookies.
Thursday, October 6 chicken quesadilla, refried beans and cake.
Friday, October 7 goulash, beets, lettuce salad and banana bars
Monday, October 10 vegetable beef or chicken casserole, salad tapioca pudding and homemade buns.
Tuesday, October 11 Swedish meat balls and gravy over noodles, peas, coleslaw and bar cookies for the Lunch of the Week!
Donna said this is a very easy recipe for scones that tastes very good. It calls for
1 cup sour cream
1 teaspoon baking soda,
4 cups all purpose flour
1 cup white sugar
2 teaspoons baking soda
¼ teaspoon cream of tarter
1 teaspoon salt
1 cup butter
1 egg
4 teaspoons cinnamon
For dusting use sugar and cinnamon
Preheat oven to 350 degrees
Spray two baking sheets with non-stick cooking spray
Combine sour cream and baking soda in a small bowl
Combine flour, sugar, baking powder, cream of tartar and salt in another bowl
Cut in butter until mixture resembles fine breadcrumbs
Combine egg with sour cream mixture and add cinnamon
Gently stir into flour mixture until moistened
Important: knead dough briefly, no more than ten times
Divide dough into two, place on baking sheet and pat into ¾ inch thickness
Cut each round into 6 wedge shaped pieces
move scones so they are not touching, at least 3 inches. Dust with sugar and cinnamon
bake 15 to 20 minutes or until golden brown.
