FEBRUARY, 2019

Well, dear readers, so far 2019 has NOT been good weather-wise.  We had to cancel our February luncheon due to icy roads.  We've had two really bad weeks of weather.  In fact, Knox County Schools have only been in session about 1/2 day since January 18th!!!!   

We did have coffee this past Tuesday, February 5.  Only four showed up for it.  We wish Denis Howard a speedy recovery and hope he soon gets home from the hospital. 

Since we had to cancel, I had already baked the "birthday" cake for today.  Although we had no February birthdays we were celebrating the January ones that we missed!  I had made a new recipe, and am including that recipe below.  I didn't find it as "gooey" as says, but I probably baked it a bit too long--it was more like a bar cookie.  Definitely scrumptious though!  Try it!

                  St. Louis Style Gooey Butter Cake

Prep 20 mins Cook 30 mins Serves 10-12.

¹⁄₂ cup butter (NOT MARGARINE!)

18 ounces yellow cake mix (one box)

3 eggs

1 (8 ounce) package cream cheese (cut into quarters)

¹⁄₂ teaspoon almond extract or ¹⁄₂ teaspoon pure vanilla extract

4 cups confectioners' sugar (A.K.A. Powdered sugar)

Directions

1. Preheat oven to 350.
2. Lightly grease (or spray with Pam) one deep 9x13 rectangular cake pan. I would suggest a 4 in deep pan, as the cake rises when it is cooking, but a oven-safe disposable coffee cake pan from the grocery store would work fine too.
3. Melt butter. I do this by heating the the microwave on low power for 30 seconds.
4. Empty cake mix into a large bowl.
5. Stir melted butter, along with ONE egg, into the cake mix.
6. PRESS mixture into pan. Mixture will have the consistency of sticky dough. Using a spatula works for me, but pressing with clean fingers will do the trick as well.
7. In a large bowl, mix cream cheese, almond or vanilla extract, confectioners sugar and the remaining two eggs.
8. Beat for three minutes with an electric mixer set on medium high speed, or until smooth with NO lumps.
9. Pour evenly over top of the cake mixture in the pan. Use a spatula to spread.
10. Place a large cookie sheet on the rack below the cake. Sometimes when you use a cake pan with less depth, the cake bubbles and spills over. The cookie sheet will spare your oven! Bake at 350 for 30-45 minutes until golden brown on top. Cooking time is estimated, you will really have to watch it here! I always take the cake out when it turns a darkish golden brown. Note that there will be a paper thin sugar "crust" that will form while the cake is baking. It the top layer of sugar hardening, and this is what will turn golden brown. It adds great texture!
11. Allow cake to cool COMPLETELY. This is very important, as the cake will not cut easily until it is completely cool. You will notice that the cake has sunken and set. This is normal. Refrigeration is optional. I personally like it at room temperature.
12. Dust the top with confectioners’ sugar.
13. Cut cake into bars and serve with or without utensils, but make sure you have plenty of napkins, because this treat will have you licking your fingers! (Cake should be gooey underneath the sugar "crust", so don't over bake!).
    
    
    Stay in if at all possible.  If you have to be out, be SAFE!  

A REMINDER::

JANUARY LUNCHEON AND MEETING

Due to the visitation and funeral for Helen Cheatum, mother of our president, Diana Cheatum, there was no monthly luncheon on January 3.

Helen had been active in the senior center when in better health, and had served on our executive board at that time.

Our sympathy to Diana and her family. 

December 2018 monthly luncheon

December 6th found the Novelty Senior Citizens' meeting again for the monthly luncheon.  Those present were Diana Cheatum, Marsha Pinson, Judith Rhoades, Dorothy Howard, and Denis Howard.  As well as Sherry Goodwin who was there to check blood pressures, etc. 

Diana led the pledge and Denis gave the prayer to begin our meal.  One birthday--Diana's was celebrated with a pie baked by Judith.

After the meal, Diana called the business meeting to order.  After Marsha read last month's minutes, Dorothy made the motion, and Judith seconded to accept them.  Motion passed.  Judith then gave the treasurer's report, distributing copies of it.  Denis made motion to accept, Marsha seconded.  Motion carried.

Judith had gotten a call asking for the recipe from the lime triangles she had made last month-the lady did report back last week that she had tried them and they were delicious!  So publicizing our minutes DOES indeed help get the word out about us!

BUSINESS
1.  Finishing up touches on the WAA ceremony next Saturday, December 15.  we have 283 wreaths ordered.  Service branch flags (army, navy, etc will be borrowed from Knox City Legion Post.  Edina post and VFW will furnish honor guard.  Ed Anderson will be MC of the event.  Joyce has the program lined up with all contacted, biographies for all, etc.  She has done a good job!  Just on notification of when the wreaths will come in next week.   

Next week will be a busy one for us!

Next month's meeting will be January 3rd,  Marsha will bake the birthday cake.  We will only have coffee two times in December as Christmas is a Tuesday.  On the 11th, Judith will make the coffee.  On the 18th, Marsha will make coffee and the Green Acres FCE will be invited to join us for hot beverage (tea or coffee) and "sweet treats" for the holiday.

Respectfully submitted

WREATHS

Wreaths Across America (WAA) announced that it has been granted permission by the French authorities, on the basis of phytosanitary guarantees provided by the United States Department of Agriculture (USDA) to place 9,387 Maine-made, balsam veterans’ wreaths on Saturday, Dec. 1, 2018, on the headstones of all U.S. service members laid to rest at Normandy American Cemetery and Memorial, located in Colleville-sur-Mer, France. The cemetery is one of 14 permanent American World War II military cemeteries on foreign soil. The government of France granted use of the land, in perpetuity. United States President Dwight D. Eisenhower and French President René Coty dedicated the cemetery on July 18, 1956.

This is the first time WAA – whose mission it to Remember the fallen, Honor those that served, and Teach the next generation the value of Freedom – has sent U.S.-made balsam wreaths to be placed on foreign soil. The December wreath-laying event is a joint collaboration between the Normandy American Cemetery and American Battle Monuments Commission (ABMC) and will include ceremonial wreath placements on each of the five D-Day invasion beaches, at Pointe Du Hoc, and include a Canadian Wreath presentation.

Impressive, huh? We are just a very small part of this venture!  But are so glad we are--honoring and remembering our fallen.

ANNUAL SOUP LUNCHEON

Greetings!  For many years, the Novelty Senior Center has had a fall fundraiser to help with expenses.  We again held a soup luncheon on the opening day of firearms deer season:  this year being Saturday November 10, 2018.

We served four kinds of soup:  chili, potato soup deluxe, broccoli-cheese, and pizza soup.  (Yes, pizza SOUP!)  Plus pie, cobbler, or cake and drinks.  All for a free-will donation.   PLUS we had a bake sale too.

    

A fairly good group came out, and several hunters came in to warm up with a bowl (or two) of hot soup!  Bake sale items were also purchased--pies and cookies were the best sellers!  Thanks to all who came in.

In case you are wondering (several have asked) here's the Pizza Soup recipe.  I have to admit, I am not a "measurer" for most recipes I fix, so the amounts are just a guess.  Made about a gallon.

                      PIZZA SOUP 

1 1/4 cups sliced fresh mushrooms
1/2 cup finely chopped onion
1/2 cup chopped green pepper (can use some red as well)
1 teaspoon vegetable oil
2 cups chicken broth
1 can (15 oz) pizza sauce  (actually I used two cans)
1 cup chopped pepperoni
1 cup chopped fresh tomatoes
1/2 cup cooked Italian sausage (probably more to make the gallon)
1/4 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese
 Shredded mozzarella cheese

     In a large saucepan, saute mushrooms, onions, and green pepper in oil for 2-3 minutes or until tender.  Add broth, pizza sauce, pepperoni, tomatoes, sausage, and Italian seasoning.  Bring to boil over medium heat.  Reduce heat; cover and simmer for 20 minutes, stirring occasionally.  Before serving stir in Parmesan cheese.  Garnish with mozzarella cheese.    NOTE:  You can add about any ingredient that you would find on the top of your favorite pizza.  MMMM!!!!