Grand Champion Brett Clark

Transcription

1 Grand Champion Brett Clark

2 Reserve Grand Champion Mark Entwistle September 2012 Newsletter Hello Members, The September BBQ meeting was held at the home of Ken and Linda Lau in Pendleton, Indiana. Thanks to our hosts for their hospitality and allowing us to enjoy their pond, fish, and gardens. We enjoyed Shish Kabobs and lots of wonderful dishes from the members. Recipe for Hummingbird cake and Upside down German chocolate cake were requested and are below. Taber s zucchini casserole recipe from the previous meeting is also below. Thanks

3 to all for providing the recipes. We had 30 people in attendance and welcome to Corrine and Ed Kabat our newest members. Our club continues to grow and we are really glad to see so many new and old members attending our meetings. First Place - Brett Clark We had a huge auction and everyone had so much fun! Thanks to Duane for his auctioneering, he made it even more fun. We made $ from the auction! Thanks to the members who donated and to those who purchased something. We also voted for our Koi Show fish winners and congrats to Brett Clark, Grand Champion, Mark Entwistle, Reserve Grand Champion, First place, Brett Clark, second place, Jerry Galan, third place, Marilyn Strange. We also have several suggestions for topics of our meetings in The list below contains the ones we received from the members in attendance. Please let me know if you have anything that you would like to add or that you think members would like to hear about. 1. Program - paint a koi fish - ceramic or watercolors 2. Aquarium - behind scenes - ask Brian 3. Trip to somewhere 4. Chicago trip - pond tours 5. Plant talk - Brett Clark 6. Koi pressing of fish 7. Koi tour of Japanese ponds 8. Koi Classification

4 9. Hostas 10. Bonsai 11. Gourds 12. Rain Garden 13. Conifers Second Place - Jerry Galan Our next meeting will be on October 20 th, Saturday, at 12:00 at the Community building at Falls Park. This will be our election meeting and the last chance for nominations for 2013 officers and we will be discussing 2013 Pond Tour/Koi Show. Members if you have a suggestion about a location for the 2013 Koi Show that would accommodate vendors, artists, and pond tour ticket sales please let any of the officers know. The location for the tour is Giest area. Please respond to me if you plan to attend as a courtesy. We will be having Sloppy Joes. Please bring a covered dish as follows: A-L side dish and M-Z dessert. Also, a reminder that if you or someone you know in the club would like to be nominated for an office in the club you should contact our nominating committee which is also your assistants to the officers. The committee consists of Bill Hysong at whysong1@aol.com, Duane and Linda Briar at briarpatch@myninestar.net. Please be thinking about this now.

5 Third Place Linda Briar Our first regular meeting for 2013 will be in February at Pendleton Falls Park Community building. I am working on dates with them now and will have them in the next newsletter. Thanks to our corporate sponsors for their continued support of our club and the hobby. Hope to see you at the October meeting which will be the last one of 2012! What a wonderful year we have had with great speakers, fun, fellowship, new members, and the love of our Koi hobby. We are looking forward to another year with more of the same! GREAT JOB TO ALL OF THE MEMBERS! Marilyn Strange, Secretary IKWGC Recipe: ZUCCHINI OR EGGPLANT CASSEROLE from Taber Baise White sauce (mentioned below) 2 T butter

6 2 T flour 1 cup milk 1/2 t salt Make roux with flour and butter over med heat. Stir milk and salt over medium heat, cook till thick. 1 Large Zucchini or eggplant, sliced 3 large fresh ripe tomatoes, sliced 1 large onion, sliced 1 large pepper, chopped 1/2 lb. cheese, grated (Cheddar or Mozzarella) # Salt and pepper to taste 1 recipe medium white sauce (above) Grease baking dish. Layer all ingredients in order listed. Continue to add layers of each until dish is full. Top with layer of white sauce Bake at 350 for 1 hour. Serves 6 to 8. Recipe: Upside Down German Chocolate Cake from Marilyn Strange Ingredients 1 1/2 cups flaked coconut 1 1/2 cups chopped pecans 1 pkg Duncan Hines Moist Deluxe German Chocolate Cake Mix 1 (8 oz) pkg cream cheese 1/2 cup (1 stick) butter or margarine, melted 1 lb confectioner's sugar Baking Instructions 1. Preheat oven to 350ºF. Grease and flour a 13x9-inch pan. 2. Spread coconut evenly on bottom of pan. Sprinkle with pecans. Prepare cake mix according to package directions. Pour over coconut and pecans. 3. Combine cream cheese and melted butter in medium mixing bowl. Beat at low speed with electric mixer until creamy. Add sugar; beat until blended and smooth. Drop by spoonfuls evenly over cake batter. 4. Bake 45 to 50 minutes or until toothpick inserted halfway to bottom of cake comes out clean. Cool completely in pan. To serve, cut into individual pieces, turn upside down onto plate.

7 Recipe: Hummingbird Cake with Cream Cheese Frosting from Charlotte Epperson 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 cups sugar 1 teaspoon ground cinnamon 3 large eggs, beaten 1 cup vegetable oil 1 1/2 teaspoons vanilla extract 1 (8-ounce) can crushed pineapple, undrained 1 cup chopped pecans 2 cups chopped bananas Cream Cheese Frosting 1/2 cup chopped pecans Preheat oven to 350 degrees F. Spray 3 9-inch round cake pans with flour-added cooking spray or rub with shortening and dust with flour. I Stir flour, soda, salt, sugar and cinnamon together in a large mixing bowl; add eggs, oil and vanilla, stirring until dry ingredients are moistened. (Do not beat.) Stir in pineapple, 1 cup pecans, and bananas. Pour batter into cake pans and bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator. 16 servings Cream Cheese Frosting 1 (8-ounce) package cream cheese, softened 8 tablespoons butter (unsalted, softened) 1 (16-ounce) package powdered sugar, sifted 1 teaspoon vanilla extract Pinch or two of salt omit if using regular salted butter

8 Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla. Add a pinch or two of salt if using unsalted butter.

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