Home

Auxiliary

SNTVFC AUXILIARY

Save the dates….

SANTA PARTY – SUNDAY, DECEMBER 18 Free to all area children! Bring your family to the firehouse dining room Sunday, December 18 between 1 and 2 PM to talk with Santa, have a picture taken, and to enjoy some treats.

 BASKET AND GOURD BINGO – SUNDAY, MARCH 4, 2012 Mark your calendars and stay tuned for details! Win Longaberger products and Meadowbrooke gourds!

EASTER EGGS – Easter egg making sessions – February 28 and March 1

AUXILIARY YARD SALE & FLEA MARKET + CHICKEN BBQ – SATURDAY, MARCH 31

 AUXILIARY BAKE & FLOWER SALE PLUS JACKSONVILLE LIONS CLUB EGG HUNT – SATURDAY, APRIL 7

 

SNTVFC Auxiliary - Founded April 29, 1976 All men and women are welcome. Please join us at our next meeting. Contact Deb Goshorn at 532-8962 or e-mail her for more details. Meetings will normally be held on the first Monday of every month in the firehouse social room at 7:00 PM. Members e-mail updates...If you have recently changed your e-mail address, e-mail Betty Evelhoch at evelhoch@kuhncom.net to let her know.

 

AUXILIARY 49 ELECTED OFFICERS for 2012

President: Deb Goshorn

Vice-President: Donna Brobst

Secretary: Betty B. Evelhoch

Treasurer: Doris Goodhart

 

2012 AUXILIARY MEETINGS IN FIREHOUSE MEETING ROOM AT 7 PM

Monday, January 2

Monday, February 6

Monday, March 5

Monday, April 2

Monday, May 7

JUNE - NO MEETING

JULY - NO MEETING

Monday, August 6

Tuesday, September 4 (due to Labor Day)

Monday, October 1

Monday, November 5

Monday, December 6

 

 

 

=========================================================================================================

 

COOKBOOKS AVAILABLE NOW! …. Only $10 – perfect gift!Introducing our latest cookbook -  FIREHOUSE FAVORITES IN SOUTH NEWTON by the Auxiliary of South Newton TVFCCollection of 400 recipes from local cooks....plus the history of the auxiliary and the fire companyCategories 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 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.  

 

 

-------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------     

 

 

 We appreciate your support!