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Auxiliary

SNTVFC Auxiliary

Founded April 29, 1976

ALL MEN & WOMEN ARE WELCOME!
HOPE TO SEE YOU AT THE NEXT MEETING!
CONTACT DEB GOSHORN AT 532-8962 OR E-MAIL FOR MORE DETAILS.

Meetings will normally be held on the first Monday of every month in the firehouse social room at 7:00 PM. Stay tuned for more details.

E-mail Update...

If you have recently changed your e-mail address, e-mail Betty to let her know.

AUXILIARY 49 ELECTED OFFICERS
  • President: Deb Beam
  • Vice-President: Deb Goshorn
  • Secretary: Betty B. Evelhoch
  • Treasurer: Doris Goodhart
BRAND NEW!! 
Introducing FIREHOUSE FAVORITES IN SOUTH NEWTON by the Auxiliary of South Newton TVFC
Newest Auxiliary cookbook just printed....
Collection of 400 recipes from local cooks....
History of the auxiliary and fire company....
Categories include appetizers & beverages, soups & salads, vegetables & side dishes, main dishes, breads & rolls, desserts, cookies & candy, this & that....
Index of recipes and index of contributors....
Hard cover and spiral bound....
Over 200 pages.......
Great value & great gift - only $10
Contact Betty at evelhoch@kuhncom.net or call 532-7465 to get your new cookbooks. 
Here are a few sample recipes....
BAKED CORN                                                             Deb Beam
2 cans creamed corn            1/2 cup butter
2 cups milk                             1/2 cup cheddar cheese, shredded
2 eggs                                    1 small box cornbread mix
Mix together creamed corn, milk, eggs, butter, and shredded cheese and put into a 9 x 9-inch baking dish.  Sprinkle cornbread mix on top.  Bake at 350 degrees for 45 minutes.
PIZZA CASSEROLE                                Megan Goodhart Orris
1 1/2 cup macaroni, uncooked            1 tsp. oregano
1 tsp. salt                                               1 tsp. garlic salt
1 lb. hamburger                                     1/4 tsp. pepper
1 small onion, chopped                         1/2 tsp. granulated sugar
14 oz. pizza sauce                                 2 cups cheese, shredded
8 oz. tomato sauce                                sliced pepperoni
Bring 2 quarts of water to a boil and add salt and macaroni.  Cook for 9 minutes and drain.  In skillet, brown hamburger and chopped onion and drain any excess fat.  Stir in pizza sauce, tomato sauce, oregano, garlic salt, pepper, and sugar.  Simmer for 5 minutes.  Combine macaroni and hamburger mixture in casserole dish.  Top with shredded cheese and sliced pepperoni.  Bake at 350 degrees for 35 to 40 minutes.
RANCH PRETZEL MIX                                Carolyn Weller
2 bags pretzels                                 4 tsp. garlic salt
1 pkg. ranch dressing mix                1 tsp. dill weed
1 bottle Orville Redenbacher's butter popping oil
Place broken pretzels into bowl, discarding the loose salt.  Blend together the ranch dressing mix, oil, garlic salt, and dill weed and pour over pretzels.  Mix with pretzels.  Bake at 200 degrees for 1 hour, stirring every 15 minutes.