FEBRUARY LUNCHEON at the NOVELTY SENIOR CENTER

A chilly Groundhog's Day to start February, and to celebrate the Novelty Senior Center's monthly luncheon. Sherry Goodwin, KCHD nurse, came to check blood pressures and to stay updated on various people's health issues. Present to enjoy the Valentine-decorated center were Karen Lumley, Mildred Bragg, Denis and Dorothy Howard, Helen Pulse, Sue Ahern, Diana Cheatum, Judith Rhoades, Marsha Pinson, and Paul Milliken. After the pledge of allegiance was recited and the blessing given by Paul, Happy Birthday was sung to Sue and Paul. Both had celebrated their birthdays in January, but we had had to cancel that luncheon due to weather. Diana had made a delicious RED VELVET CAKE. for the birthday celebrants. (recipe below)

           

 

About 1:30, after cleanup, Diana chaired the business meeting. Marsha read the minutes to the December meeting...approved as read. (None for January as there was no meeting.) She then gave the financial report for that month and also presented the annual financial report for 2016. After some discussion/explanation they were approved. Judith, the new treasurer gave the financial report for January: it too was approved as presented.

Unfinished/Old Business:

1. December 20^th was the “Christmas treats” day at coffee. FCE ladies were invited to come as well, although only one was there in addition to the 3 coffee ladies who are also members.
2. Marsha gave a wrap-up of the Wreaths Across America project.
   The Sentinel was very good about giving us press coverage. A video of the ceremony was on their website, as well as video of wreath-layers at the Novelty Cemetery and the Monday coverage of laying the wreath at the Knox County Courtyard Veterans' Memorial.We were also pleased with all the veterans who showed up that day to help us out.

New Business:

1. It was decided by the coffee ladies that we would NOT do the Pucker-Up Contest this year, even though last year was fun and successful. If you remember, for just $1, ladies could “kiss” a card using their choice of lipstick, leaving their lip-prints on it. The cards were then judged by an anonymous male judge, with the winner receiving a prize basket worth over $50. Diana did mention that as the 14^th was on a Tuesday, she had some “door prizes” to give out that day...so come to coffee anytime, but especially on the 14^th 
2. Our annual Spring fund-raiser, a breakfast, will be held April 15^th. It is always on the Saturday just prior to Easter. Marsha will keep an eye out for sausage to be on sale and go ahead and get it if she finds it. Other donation items will be spoken for at next month's meeting.
3. We will need to have some help in picking up the wreaths at the Novelty, Locust Hill, and Mt. Salem Cemeteries. If any youth group would like to donate a couple hours of community service for this, please let Marsha know.
    
4. Marsha shared the Certificate of Appreciation the center received from the WAA headquarters for their work toward the successful 2016 ceremony. After much discussion,  Judith made a motion that the Senior Center again sponsor and co-ordinate the Wreaths Across America project for Knox County cemeteries. Dorothy seconded. Motion passed unanimously. Marsha will begin the process by registering our fundraising group with the national Wreaths Across America. 
5. Judith will make the birthday cake for March:  weekly coffee makers were designated.

RED 1 1/2 cup Sugar	VELVET	CAKE	1/2 cup Crisco Shortening
2 Eggs			2 oz. Red Food Coloring
2 tsp Cocoa			1 tsp. Baking Soda
1 tsp. Vanilla			1 tsp. Baking Powder
1 tsp. Salt			1 cup Buttermilk
1 tsp Vinegar			2 1/2 c. Cake Flour

Mix vinegar and soda in a cup and let sit.  Cream shortening, sugar, and eggs

In another bow.  Make a paste of the coca and a little red coloring.  Add paste

To the creamed mixture, then add rest of the coloring.  Add buttermilk, salt,

Baking powder, and flour to the mixture (put in dry first, then the buttermilk). 

Mix together.  Add vanilla.  Stir vinegar and soda then add to mixture.  Mix well.

Grease and flour two 9" cake pans.  Bake at 350° for 30 minutes.  Allow to cool

completely; split both cakes into 2 layers (should have 4 layers of cake total)

RED VELVET CAKE FROSTING

1 1/2 cup milk			5 TBSP. Flour regular
1 1/2 cup Sugar			3/4 cup. Crisco
1 1/2 sticks Imperial Brand Margarine	(use no other brand!)

Combine milk and flour, cook until thick, stirring while it cools. 

Cream butter, shortening, and sugar until light and fluffy. 

Add a small amount of flour mixture to the creamed mixture, then

Gradually add the rest to the creamed mixture, beating all the time.

Spread frosting between layers, and on top of cake. 

Refrigerate until ready to serve.