Greensburg Daily News, Greensburg, IN

October 16, 2013

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

By Eileen Fisse Daily News
Greensburg Daily News

---- — 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.

Lemon Pound Cake Muffins

1/2 c. sifted butter 1 c. sugar

2 eggs

1 tsp. vanilla

1/2 tsp. lemon extract

1 3/4 c. flour

1/2 tsp. salt

1/4 tsp. baking soda

1/2 c. sour cream


2 c. powdered sugar

3 T. lemon juice

In a mixing bowl, cream the butter and sugar, add eggs and extracts; beat well combine dry ingredients to creamed mixture alsong with the sour cream. Put in muffin pans. Bake at 375 degrees for 18 to 20 min. Cool for 5 min. before removing from pan. Combine the glaze and drizzle over muffins. Makes 1 dozen.

Turtle Pumpkin Pie

1/4 c. plus 2 T. caramel ice cream topping

1 graham cracker crust

1/2 c. pecans chopped

1 c. cold milk

2 pkg. instant vanilla pudding

1 c. canned pumpkin

2 tsp. pumpkin pie spice

1 8oz. tub cool whip

Pour 1/4 c. caramel topping into crust; sprinkle with 1/2 c. nuts.

Beat milk, pudding mixes, pumpkin and spices with whisk for 2 min. Stir in 1 1/2 c. cool whip. Pour into crust. Refrigerate 1 hour. Top with remaining cool whip, caramel topping more nuts just before serving muffins. Makes 1 dozen.