Greensburg Daily News, Greensburg, IN


October 16, 2013

WoMen Just Want to Have Fun Day coming to Greensburg this weekend

Be sure to put Saturday, Oct. l9 on your calendar.

WoMen Just Want to Have Fun Day will begin at 10 a.m. at the First Baptist Church in Greensburg. The Fifty Club is the hostess this year. I go a list of the program from Isabelle. We will have someone from Hospice to talk about their work. A demo on Christmas Decorations and Christmas with kids, Microwave hot pad, Fabric Bowls, Button Earrings and a Pin Cushion. Sounds like a fun day and of course Alice will have a suprise demo as usual.

They will be serving lunch. The cost is $6. They are serving soup, sandwiches and of course homemade desserts. The program will last until 3 p.m. Remember the program is open to the public.


JiffyGround Pork Skillet

1 1/2 c. uncooked penne or medium tube pasta

1 lb. ground pork

1/2 c. chopped onion

1 can (14-1/2oz.) stewed tomatoes

1 8oz. can tomato sauce

1 tsp. Italian seasoning

1 medium zucchini, cut into 1/4 inch slices; cook pasta according to directions. In a large skillet cook pork and onion over medium heat until meat is no longer pink; drain. Add tomatoes, sauce and seasoning. Bring to a boil. Reduce heat; cover and cook for 5 min. Drain pasta, add to skillet. Stir in zucchini. Cover and cook for 3 to 5 minutes or until zucchini is crisp-tender. Makes 6 servings.

Coconut Pineapple Chicken

1 20oz. can pineapple chunks

2 T. cornstarch

2 T. sugar

1 c. chicken broth

1 T. lemon juice

1 tsp. salt

3 c. cubed cooked chicken

1 medium green pepper, chopped

1/4 c. coconut, toasted

1/2 c. slivered almonds, toasted, diveded

1 tsp. run extract.

Drain pineapple, reserving juice; set the pineapple aside. In a large skillet, combine cornstarch, sugar, broth. lemon juice, salt and reserved juice until smooth. Bring to a boil; cook and stir for 2 min or until thickened.

Stir in chicken, green pepper, coconut, pineapple, 1/4 c. almonds and extract. Cook for 8 to 10 min or until chcken is heated through. Sprinkle with remaining almonds. Makes 4 to 6 servings.

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