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Loudoun Lady Newsletter GFWC – Virginia, Northern District
September 2004, Newsletter Volume P, Issue 7
Next Meeting: Tuesday, September 21st at 7:30 p.m.
Meeting Location: 215 Depot Court, located down the street from the Tuscarora Mill Restaurant, on the left side, just past the Morningside Assisted Living House. Our meeting will be in the multi-purpose room. The phone number there is 703-777-0257.
A MESSAGE FROM OUR PRESIDENT, MICHELLE T Hello Ladies! Fall is upon us – even if it still feels like the middle of summer outside. Club work is back in full swing. If you weren’t able to attend the August meeting make sure to plan to attend our September meeting on Tuesday the 21st so we can get you up to speed with all of the new projects taking place with JWCL. I would like to thank each of you for allowing me to represent you at the annual GFWC Virginia Conference in Williamsburg in mid-August. The GFWC and GFWC Virginia special projects were presented at conference, and I came back with tons of information on building a log cabin for Camp East (the GFWC Virginia project) and Tutoring from the Heart (the GFWC project). I presented some of this information at our August club meeting, and I am glad to say that I already have several members working on information for the tutoring project as well as fundraising ideas for Camp East. It is important that we stay connected to our parent organizations. While it may seem like JWCL only makes a small contribution to our community – when added with the work of all of the club women from around the world we are making a huge difference in the global community. If you are interested in becoming trained as a literacy tutor (for free) or raising funds for Camp East, please see me and I will get you started. Speaking of getting started – we were off to a great start at our August meeting. Thanks to Jen M, who took the time to research Meals on Wheels for us, JWCL will now be delivering meals to local seniors on the first and third Wednesdays of every month form 10:30 – 11:30 a.m. The club also voted to work for Interfaith Relief on the fifth Wednesday of the month in the evenings. Big thanks to Susan B for bringing this opportunity to the attention of JWCL. If you are interested in participating in either of these ongoing volunteer opportunities the sign up sheets will be passed again at the September meeting. I am thrilled to see us already building new opportunities that are supported by our strong foundation of dedicated members. Thanks to each of you for helping to build a stronger community through your commitment to JWCL. See you in September!
A MEMBERSHIP MESSAGE FROM HEATHER M, our second vice president Hello Ladies! I want to welcome Tracey B and Sharon W, who both attended our August meeting. We were so glad to meet you and look forward to getting to know you! Our Oktoberfest celebration will be held at Great Country Farms on November 6. Great Country Farms will be catering dinner for us for a reasonable price. I’m looking forward to a great evening with our families and friends! Remember if you ever have any membership concerns, know of a member in need, or have a friend interested in JWCL, please contact me. Please continue to invite your friends, family members and neighbors to our meetings and events!
THE TREASURER’S REPORT FROM ELINOR M In the month of August the beginning checking balance was $5978.90 ** and checks were written that totaled $409.18. Our end of August balance is $5569.72 and our savings balance is $2,317.00. **A bank adjustment of -$20.00 was posted June 30, causing the beginning balance to be $20.00 less than the ending balance on July 31, 2004. We are now collecting annual dues. Please pay by the October meeting. Checks are to be made payable to JWCL in the amount of $36.00. The amount collected goes to pay state dues as well as contributing to the club's operations budget therefore it is important that payment is made timely.
a NOTE from Kate M and Pam D, FUNDRAISING COMMITTEE Co-CHAIRS Waterford Fair will quickly be upon us and we still have quite a few shifts to cover that weekend. We don't want to be redundant but we need the entire clubs participation at this event to make it a success. At the September meeting we will have the corn muffin mix ready for you to take home! Each bowl of stew is accompanied by a corn muffin so we need you to help prepare them ahead of time. And we are asking for volunteers to sign up to bake some more to entice people to spend more money at our booth. We are going to let Lisa A loose and make our booth look better than ever before! We are also busy putting together ideas for an exciting fundraiser to benefit Camp East. We want everyone to be thinking of donations, large or small, to put toward a Silent Auction. We will be providing more details at the September meeting so we are looking forward to great turnout!
A MESSAGE FROM SUSAN B, BOARD MEMBER AT LARGE
I have
just a few items to report on. First, our friends from the Woman's Club of
Loudoun have invited us to a tea on Sept. 11th from 1-3pm. This is their 60th
anniversary celebration as well as a membership drive. It is being held at the
Exeter Club House. Unfortunately, I won't be able to attend, since I'll be
moving on the 11th. If you're willing to take my place at the tea or the move
for that matter, it would be greatly appreciated.
A NOTE FROM LINDA S & MISTY S, PUBLIC RELATIONS C0-CHAIRS Do you love JWCL and want to help others in our community hear about the wonderful opportunities we have to offer ladies? Please sign up to be on the PR committee at the next meeting and help us get the word out! We have no more than 6 committee meetings a year. Our focus this year is to promote a membership dinner (a fun way to introduce ladies to club), Fairy Tale closet and our Spring Fundraiser. We’d also love to work more with our logo to create design standards for stationary and possibly business cards. Please bring some new ideas to help make JWCL more visible in Loudoun County.
A MESSAGE FROM JEN M, NEWSLETTER EDITOR I want to thank Michelle T and Heather M for being our first volunteers representing JWCL by volunteering for Meals on Wheels on September 1st. And thank you in advance to Teri H who signed up to volunteer on Wednesday, the 15th. Meals on Wheels is a program that delivers hot and cold meals to seniors who are possibly homebound, have a hard time cooking or simply can’t afford the meals on their own. If you missed the sign up sheet at the last meeting, be sure to sign up on the 21st. If you have any questions regarding Meals on Wheels, please contact me.
September Birthdays September JWCL anniversaries Kim C 9/4 Heather M 9/02 Misty S 9/9 Monica D 9/26 Tracey B 9/26 Happy Birthday to all of you!!! Happy Anniversary to you!!!
Reminders & Announcements 10/1 – 10/3 Waterford Fair 10/2 Fall District Meeting 10/4 Board Meeting 7:30 pm 10/6 Meals on Wheels – Kate M 10/19 Club Meeting 7:30pm 10/20 Meals on Wheels – Pam S 11/6 Oktoberfest @ Great Country Farms 11/30 Interfaith Relief @ 5:30 -8:00 pm 12/14 December Ladies Night Out
*****RECIPES*****RECIPES*****RECIPES*****RECIPES*****RECIPES*****RECIPES***** For those of you who were not at last month’s meeting, I am doing a little something extra in our newsletter. I will go down our roster and ask 4 women to contribute a favorite recipe to share with the club each month. So, thank you to Becca A, Lisa A, Sharon B and Tricia B for your recipes and next month I will ask for them from Trudy B, Susan B, Kim C and Lori C. ********************************************************************************** Simple, Simple Cheese Spread by Lisa A 8 oz. cream cheese ½ can small crushed pineapple – drained almost completely ½ cup diced green pepper Seasoned Salt (to your taste) Onion Powder (to your taste) Combine and refrigerate for several hours. Garnish with shaved almonds. Serve on crackers or spread on pumpernickel bread rounds.
********************************************************************************** Pork Diane Dinner by Becca A 1 lb pork tenderloin, cut crosswise into 1/4-inch slices 1 14.5 oz can of chicken broth 2 teaspoons Worcestershire sauce 1/4 teaspoon salt 1/8 teaspoon pepper 8 small new red potatoes, quartered 1/2 cup sliced green onions 2 tablespoons all-purpose flour 1. Spray a 12-inch skillet or Dutch oven with cooking spray; heat over medium-high heat. Add pork slices; cook 3 to 5 minutes or until browned on both sides. Remove from skillet and set aside. 2. Reserve 1/4 cup of the broth. Add remaining broth, Worcestershire sauce, salt, pepper, and potatoes to skillet. Bring to a boil. Reduce heat to low; cover and simmer 15 minutes or until potatoes are tender. 3. Stir in onions and pork slices. Cover and simmer an additional 5 minutes or until pork in no longer pink in center. 4. In a small bowl, combine flour and reserved broth; blend until smooth. Gradually stir into pork mixture. Cook and stir over medium-high heat until mixture is bubbly and thickened.
Makes 4 servings. ********************************************************************************** Chicken and Rice Salad by Tricia B 1 6 oz. package wild rice mix 1 cup chicken broth 1 cup coarsely chopped pecans 3 cups chopped cooked chicken 1 chopped red bell pepper ¾ cup chopped fresh spinach 1½ tablespoons soy sauce 2 tablespoons balsamic vinegar 1½ tablespoons olive oil ¼ teaspoon salt ¼ teaspoon pepper 1. Cook rice according to directions, substituting 1 cup of chicken broth for 1 cup of water. Cool. 2. Bake pecans in a shallow pan at 350 degrees, stirring occasionally, 5 to 10 minutes or until toasted. 3. Combine rice, pecans, chicken, red pepper and spinach in a large bowl 4. Whisk together soy sauce and remaining ingredients. Pour over chicken mixture, tossing gently. Serve salad on individual lettuce-lined plates Note: I double the sauce and then add to taste, based on whether I have added extra chicken. Enjoy!
****************************************************************************************** Chicken Salad by Sharon B 3 cooked chicken breasts 1 stalk celery, chopped 3/4 c. grapes 1/2 c. chopped walnuts 1/4 c. mayo (more or less to taste) 1/8 c. ranch dressing Cut up and toss first 4 ingredients. Mix mayo and dressing together in small bowl. Pour over chicken mixture. Salt and pepper to taste. Chill and serve on croissant rolls or over lettuce leaves. |
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