When Do We Eat 2nd Edition

When Do We Eat?... 2nd edition Bay Area Sams’ History and Favorite recipes 20th Anniversary 1989-2009

~ Food is so primal, so essential a part of our lives, often the mere sharing of recipes with strangers turns them into good friends. That's why I love this community ~ Jasmine Heiler "One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."Luciano Pavarotti, My Own Story

Officers 2000 President- Bobby Moore Vice President - Gordon Smith Secretary/Treasurer – Carol Smith Wagonmaster – Dean Rider Assistant Wagonmaster – Vern Seehusen 2005 President- Ron Cheek Vice President- Jim Streater Secretary/Treasurer- Barbara Mireles Wagonmaster- Brice Hesche Assistant Wagonmaster- Jovan Schuknecht 2001 President - Gordon Smith/ Connie Busch Vice President- Connie Busch Secretary/Treasurer- Beverly Streeter Wagonmaster - Vern Seehusen Assistant Wagonmaster- Bill Busch 2006 President- Jim Streater Vice President- Brice Hesche Secretary/Treasurer- Barbara Mireles/Debbie Hesche Wagonmaster- Jovan Schuknecht / Bill Busch Assistant Wagonmaster- Ron Wyrick2007 President- Brice Hesche Vice President- Sue Brown Secretary/Treasurer-Bill FennerWagonmaster- Gene Shaner Assistant Wagonmaster- Ed Spicer 2008 President- Bill Fenner Vice President- Connie Busch Secretary/Treasurer- Debbie HescheWagonmaster- Bill Harman Assistant Wagonmaster- Bill Busch/Richard Hance2009 President- Connie Busch Vice President- Bill Harman Secretary/Treasurer- Sherry Harman Wagonmaster- Bill Busch Assistant Wagonmaster- Richard Hance 2002 President – Connie Busch Vice President – Vern Seehusen / Bill Peterson Secretary/Treasurer - Beverly Streeter Wagonmaster- Myra Myers Assistant Wagonmaster- Bill Busch 2003 President- Bill Peterson Vice President- Myra Myers Secretary/Treasurer- Naomi Spicer Wagonmaster- Ron Cheek Assistant Wagonmaster – Bill Harmon 2004 President- Myra Myers Vice President- Ron Cheek Secretary/Treasurer- Naomi Spicer Wagonmaster - Jim Streater Assistant Wagonmaster- Brice Hesche 2000 President- Vice President- Secretary/Treasurer- Wagonmaster- Assistant Wagonmaster- 2000 President- Vice President- Secretary/Treasurer- Wagonmaster- Assistant Wagonmaster-

Rivershade RV Park, Seguin,TXJanuary 14 thru 16,2000 Beverly Streater

Magnolia RV, Goodrich, TX Feb 11 thru 13 ,2000 Lasagna with Mushrooms slow cooker 5 hours 8 lasagna noodles, uncooked 1 lb ground beef; 1 tsp. Italian seasoning 28 oz. jar spaghetti sauce; 1/3 cup water 4 oz. can sliced mushrooms; 15 oz. ricotta cheese 2 cups shredded mozzarella cheese Directions: Break noodles. Place hal fin bottom of slow cooker. Brown the ground beef In saucepan. Drain. Stir in Italian seasoning. Spread half over noodles in slow cooker. Layer half of sauce and water, half of mushrooms, half of ricotta cheese, And half of mozzarella cheese over beef. Repeat Layers. Cover and cook on low for 5 hours. Won first prize at Slow cooker contest by Marilyn & Bill Peterson.

Paradise RV Park, .Woodville,TX …April 14 thru 16, 2000 Grilled Stuffed Peanut Butter Jalepenos 1 cup cream cheese , softened 1 cup shredded Colby Jack cheese ¾ cup smooth peanut butter ½ cup chopped onion 4 teaspoons seasoned salt 2 teaspoons garlic powder 24 large jalepenos 48 slices of bacon Directions: Mix cream cheese, shredded cheese, Peanut butter, onion, salt and garlic. Cap or cut slit in jalepenos, seed them, and stuff with cream cheese mixture. Wrap jalepenos with 2 slices of bacon, being careful not to overlap bacon ends too much, and secure with toothpicks. Grill 30 to 45 minutes on low heat, or until bacon is crisp. These jalepenos can also be cooked in an oven broiler at low Heat. Use tongs to Turn the jalepenos Often, cooking on all sides evenly. Bill & Marilyn Peterson

Serendipity RV Park, Palacious,TX …May 12 thru 14, 2000

Timberlodge RV Resort, Coldspring, TX….August 25 thru 27, 2000

From the kitchen of Ann Shaner HOT CHECKEN SALAD 3 CUPS COOKED CHICKEN (seasoned &diced) HARD COOKED EGGS (diced) 4OZ. CAN MUSHROOM PIECES ¾ CUP CELERY (diced) 1 TBSP. GREEN ONIONS (chopped) 10 ½ OZ CAN CREAM OF CHECKEN SOUP ¾ CUP MAYONNAISE 2 OZ. CAN PIMENTOS (drained & diced) 1 PKG, STUFFING MIX Mix together1st 8 items and turn into a lightly greased 2-quart casserole. Sprinkle with stuffing mix that has been moistened with butter. Bake in 350-degree oven until it is bubbly. (About 30 minutes if it is warm) Longer if cold. Serves 6.

Christmas Party at South Shore Harbor Dec 10, 2000 SPAGHETTI WITH SAUSAGE AND PEPPERS 8 oz. angel hair pasta 4-5 links mild Italian sausage, casings removed 1 small onion, cut into eighths 1 medium-size green bell pepper, cut into strips 1 medium-size red or yellow bell pepper, cut into strips 2 – 3 garlic cloves, quartered 1 Tbsp. olive oil 1 (28-oz.) can diced tomatoes with basil, garlic & oregano ¼ tsp. salt ¼ tsp. pepper ½ cup grated Parmesan cheese Prepare pasta according to package directions. Meanwhile, cook sausage in a large skillet or Dutch oven over medium-high heat until cooked through, breaking sausage into pieces while cooking. Remove sausage and drippings from skillet/oven, and drai n well on paper towels. Sauté onion, peppers and garlic in hot olive oil in skillet/oven over medium-high heat 5 to 6 minutes or until vegetables are crisp-tender. Stir in tomatoes, salt and pepper; cook 4 minutes or until thoroughly heated. Stir in sausage, pasta, and cheese . Transfer mixture to serving platter, and serve immediately. WONDERFUL!!! Sherry Harman

Rivershade RV Park in Seguin, TX Jan 12 thru 14, 2001

Magnolia RV Park Goodrich, TX Feb 9 thru 11, 2001

From the kitchen of Ann Shaner MEME’S APPLESAUCE (won 3rd place in Slow Cooker Contest) 8 – 9 ROMA APPLES (peeled & cored) ½ CUP SUGAR 1 TSP. CINAMMON ½ CUP WATER DASH SALT 2 TBSP. MELTED BUTTER (last 30 minutes) Place 1st 5 items in crock pot and cook on low 4 to 6 hours. Add melted butter the last 30 Magnolia RV Park 2001

Garcitas Creek Campground, Inez, TX Nov 9 thru 11 2001

Apricot Glazed Pork Roast Prep: 5 minutesCook: 8 hours Serves: 8 Pork roast slow-cooks to tenderness under a tangy glaze of apricot preserves, mustard, and onion yielding succulent results.Ingredients:1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth, ginger ale or beer 1 jar (18 ounces) apricot preserves 1 large onion, chopped (about 1 cup)2 tablespoons Dijon-style mustard 1 boneless pork loin roast (about 4 pounds)Directions:Stir the broth, preserves, onion and mustard in a 3 1/2-quart slow cooker. Add the pork to the cooker, cutting to fit, if needed, and turn to coat. Cover and cook on LOW for 8 to 9 hours* or until the pork is fork-tender. *Or on HIGH for 4 to 5 hours. Tip: For thicker sauce, mix 2 tablespoon s cornstarch and 2 tablespoons water in a small bowl until smooth. Remove the pork from the cooker . Stir the cornstarch mixture in the cooker . Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens. Joan Douglas

BAKED SQUASH 1 lb. yellow squash 1 tsp. sugar ½ cup mayonnaise ½ cup onions, chopped Cracker or bread crumbs 1 egg 1 cup grated cheese ½ stick margarine Salt and pepper to taste Boil squash until tender. Drain and mash. Mix sugar, mayo, onion, egg, and salt and pepper. Combine with squash. Place in a casserole dish and top with light layer of crumbs. Then top with grated cheese and melted butter. Bake at 350 for 35 – 40 minutes, or until lightly browned. Serves 8 Sherry Harman

SWEET POTATO ROYALE 1 (29 oz.) can sweet potato pieces, drained & mashed 1 (17 oz.) can sweet potatoes, drained & mashed ½ cup firmly packed dark brown sugar ¼ cup margarine, melted ½ cup applesauce 2 tsp. vanilla ¾ cup flaked coconut 20 large marshmallows Combine first 6 ingredients. Spoon into a lightly greased 12x8x2” baking dish; bake at 325 for 25 minutes. Remove from oven; sprinkle with coconut. Arrange marshmallows on top; bake 10 – 15 minutes, or until marshmallows are golden. Yield: 8 servings Sherry Harman Year 2003 CORN SOUFFLE 2 cans cream style corn 3 tsp. sugar 6 tbsp. margarine ¼ tsp. red pepper 1 medium onion, chopped 1 medium bell pepper, chopped 2/3 cup Bisquick ½ cup milk 1 tsp. salt ¼ tsp. pepper 3 eggs, well beaten Mix together all ingredients; fold in eggs last. Bake 1 hour at 325. Sherry Harman

Year 2004 Rio Grande Country Ribs 2 ½ to 3 lbs, country style pork ribs 1 onion, thinly sliced 7 oz can green chile salsa 3 tablespoons brown sugar 1 tablespoon Worcestershire sauce ¼ cup dry white wine 1 teaspoon prepared mustard ½ teaspoon chili powder 2 tablespoons cornstarch 3 tablespoons water 1/3 cup sour cream 1 tablespoon chopped fresh cilantro Combine ribs In a slow cooker. In medium Bowl, combine salsa, wine, brown sugar, WorcestershireSauce, mustard and chili powder. Pour mixture over meat, and cook on low for 6 to 7 hours. Remove ribs from cooker and in a small bowl dissolve cornstarch in water. Stir into drippings in the cooker. Cover and cook on high for 15 to 20 minutes. Spoon over ribs. Top with sour cream and cilantro. Hazel Hance

GOULASH In large skillet, brown 1 lb. hamburger meat, breaking it up as you cook. Also cook 1 ½ cups macaroni per package directions, then drain. Once the meat is done, drain and add: ½ cup onion, chopped 1 can pinto beans, drained 2 tbsp. chili powder Pinch of thyme 1 tbsp. Worchestershire ½ tsp. garlic, chopped 2 small cans tomato sauce Some oregano Pinch of celery seed 1 can sliced stewed tomatoes Simmer for ½ hour, then add the pasta and simmer for 15 minutes. Terrific!! Sherry Harman Year 2005

CHICKEN SPECTACULAR 3 cups cooked chicken or canned chicken 1 pkg. Uncle Ben’s long grain & wild rice 1 small jar pimento, sliced or diced 1 medium onion, chopped 1 can French style green beans, drained 1 can water chestnuts, drained 1 can cream of celery soup 1 cup mayonnaise 1 cup grated cheddar cheese ½ cup slivered almonds Cook rice according to package directions. Except for the cheese and almonds, mix all the other ingredients together and bake in a 9x13 baking dish at 350 for 25 minutes. Top with grated cheese and slivered almonds and bake an additional 10 minutes. YUM! YUM! Sherry Harman Year 2007 1 lb. smoked sausage, cut into bite-size slices (andouille or Polish) 1 onion, chopped1 green bell pepper, chopped1 clove garlic, minced (or 1/4 tsp. MINCED GARLIC)2 Cups white rice4 Cups water 1 TB. CHICKEN SOUP BASE 1 15 oz. can chopped or diced stewed tomatoes 1-2 tsp. CAJUN SEASONING 1 tsp. THYME

Mini Rally At Coushatte Ranch in Belville 2007

Fresh from the garden! By Myra Myers

Kielbasa and Napa Cabbage 1 lb kielbasa 1 onion, thinly sliced 1 small head Napa cabbage, coarsely shredded 2 apples, peeled, cored and sliced ½ teaspoon salt 1 teaspoon caraway seeds 2 cups chickewn broth Cut kielbasa into 2 inch chunks. In a slow cooker, arrange alternate layers of sausage with onion, cabbage and apples. Sprinkle with salt and caraway seeds. Add Broth . Cover and cook on LOW fro 5 to 6 hours or until cabbage is tender. Serve With a slotted spoon to drain off the liquid. n.b. Napa or Chinese cabbage is similar in shape to Romaine lettuce, but it is off whiteor pale green. If not available, use regular cabbage. Peggy Fulton

Beverly Streater’s Ice Box Fruitcake 2 ½ Sticks Oleo or Butter 2 Boxes Graham Crackers one pound box 1 ½ Cups Cherries 40 Each Marshmallows ½ Pound Raisins 1 Pound Dates 1 Pound Pecans Dice pecans, dates, and cherries. Blend or roll graham crackers to a meal. Mix marshmallows, oleo, and cherry juice in double boiler and melt together. Mix contents of double boiler with all of the dry ingredients. Pack all of the ingredients back into one wax paper lined Graham Cracker box. Place Fruit Cake in ice box for six weeks and open in time for Thanksgiving or Christmas.

Campout in Brehnam Apr 2008 Cotton Fest

Campout at Serendipity RV Palacios May 16 thru 18, 2008 From the kitchen of Ann Shaner MEME’S APPLESAUCE (won 3rd place in Slow Cooker Contest) 8 – 9 ROMA APPLES (peeled & cored) ½ CUP SUGAR 1 TSP. CINAMMON ½ CUP WATER DASH SALT 2 TBSP. MELTED BUTTER Place 1st 5 items in crock pot and cook on low 4 to 6 hours. Add melted butter the last 30 minutes

Marina Village Campout June 2008 Oreo Balls Recipe Ingredients 8 ounces softened cream cheese 1 Package of Oreo cookies, crushed, finely ground in a food processor or blende r (about 7 at a time). No Double stuff. Try different sandwich cookies, mint, peanu t, vanilla, and etc. Try substituting low fat cream cheese and cookies. 1 package almond bark, chocolate bark or white-chocolate bark or 2 cups semi-sweet or milk chocolate chips. Some add 1 tbl spoon shortening to bark to thin it. Oreo Balls Recipe Instructions Soften cream cheese in microwave. Add the crushed Oreos and knead with your hands. Roll Oreo cookie mix into one inch Oreo Balls and Chill in the freezer. Melt the Bark or chocolate chips with a double boiler or in the microwave. Dip the Oreo balls completely into the melted chocolate using tongs or a toothpick. Put on wax paper. After the Oreo balls harden, keep them in the refrigerator. Makes about 3 or 4 dozen Oreo Balls, depending on the size. Beverly Streater

BLUEBERRY CRUNCH 1 (15 oz.) can crushed pineapple (undrained) 1 box yellow or white cake mix (dry) 3 cups blueberries 1 cup sugar, divided 1 stick (1/2 cup) margaine melted 1 ½ cups chopped pecans Pour and spread undrained pineapple in bottom of 9x13 baking dish. Next, spread the blueberries, then sprinkle ¾ cup sugar over berries. Now sprinkle dry cake mix over the sugar. Drizzle margarine over the cake mix. Sprinkle 1 ½ cups pecans next finally, add ¼ cup sugar on top. Bake at 350 for 25 minutes, then take a fork and stab it 2 times. Cook for 15 minutes longer. Sherry Harman CREAMY BANANA PUDDING 1 (14 Oz.) can Eagle Brand milk 1 (3 oz.) pkg. vanilla instant pudding mix 36 vanilla wafers (almost a full box) 3 medium bananas, sliced and dipped in lemon juice 1 ½ cups cold milk 2 cups (1 pt.) whipping cream, whipped (or extra creamy Cool Whip) In a large bowl, combine the two milks. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into 2 ½ quart glass serving bowl. Top with 1/3 each of the wafers, bananas, and pudding. Repeat layering twice, ending with pudding. Chill. Garnish as desired. Sherry Harman

October 2008…What we could have seen! Taco Soup Ingredients: 2 lbs ground beef, 1 onion 2 beef peppers- chopped 1 package Lawry’s Taco Seasoning mix 1 pkg. Hidden Valley Ranch dressing mix, 1 can whole tomatoes with juice 1 can Rotel tomatoes with chiles & juice 2 cans_Veg-All juice, 1 can whole kernel corn with juice, 1 can ranch style beans( 16oz.) Instructiions: Mix all ingredients with sauteed meat, onions and peppers. Simmer until ready to serve. Salt to taste. Beverly Streater “Beloved, if God so loved us, we ought also To love one another.” 1 John 4:11

From the Kitchen of Ann Shaner Mexican Breakfast Corn tortillas (cut in bite size pieces), 1/2 onion (chopped) Oil (enough to cover bottom of skillet) Eggs (depending on serving) Salt, pepper, garlic Shredded cheddar cheese Cilantro Tomatoes Picante sauce Cook tortillas and onion in oil until a little crispy – add eggs, salt, pepper & garlic – cook until eggs are done – add cilantro and cheese – top with tomatoes and let each person add their own picante sauce.

Nov 2008 Magnolia Lake from Hazel Hance’s Kitchen - Strawberry Nut Salad 1 Large Strawberry Jello 1 Cup Boiling Water 1 10oz Pkg. Thawed Strawberry 1 Small Can Crushed Pineapplebr />3 Mashed Bananas 1 Cup Chopped Pecans 1 Large Sour Cream Combine Jello with water until dissolved. Fold in all at once strawberry's with juice, drained pineapple, bananas and nuts. Pour 1/2 of mixture into a 9 x 13 pan and chill until set. Spread sour cream on top of set mixture and put rest of jello on top and chill until set. Serves 6 to 8.

Year 2009 BILL HARMAN’S PEACH , FRUIT COCKTAIL OR CHERRY COBBLER (THIS RECIPE IS DESIGNED FOR BAKING ON A CAMPFIRE.) 2 BOXES FRENCH VANILLA CAKE MIX 2 15 OZ. CANS SLICED PEACHES OR FRUIT COCKTAIL OR CHERRY PIE FILLING 1 CUP MILK 1 CUP WATER 4 EGGS 1 TABLESPOON CINNAMON 1 2 to 4 OZ. BAG OF CHOPPED PECANS OR WALNUTS CRISCO OR BUTTER PAPER TOWEL MIXING BOWL AND SPOON ALUMINUM FOIL (WIDE, LONG TYPE ROLL) LARGE CAST IRON DUTCH OVEN 1. LINE THE DUTCH OVEN WITH THE ALUMINUM FOIL AND THE LID. 2. FOLD THE PAPER TOWEL TWICE INTO A 1/4TH SIZE. 3. DIP THE PAPER TOWEL INTO CRISCO OR BUTTER AND COAT THE FOIL IN THE DUTCH OVEN.(NONE NEEDED ON THE LID) 4. MIX MILK, EGGS, CINNAMON, AND WATER IN THE MIXING BOWL. 5. POUR ABOUT ONE-THIRD CAKE MIX INTO THE DUTCH OVEN. 6. POUR IN ONE-HALF OF THE MILK, EGGS, CINNAMON & WATER MIX. 7. POUR IN ABOUT ONE HALF A CAN OF THE FRUIT. 8. POUR IN PART OF THE CHOPPED PECANS OR WALNUTS. 9. REPEAT STEPS 5,6,7, & 8. (LAYERING THE INGREDIENTS) 10. POUR THE LAST OF THE CAKE MIX ON THE TOP AND SPRINKLE A FEW NUTS ON IT. 11. PLACE THE OVEN IN THE COALS AND USING A SHOVEL, ADD COALS ON THE TOP OF THE OVEN. 12. DEPENDING ON THE TEMPERATURE, COOK ABOUT 20 MINUTES THEN CAREFULLY REMOVE THE TOP AND CHECK TO SEE IF DONE. 13. CLEAN UP --- WAD THE FOIL UP AND TOSS IN TRASH CAN……..

Northshore2009 Here is one of my favorite cookie recipes (Carl's too): Pineapple-Walnut Cookies 1 - 8oz can unsweetened crushed pineapple, undrained 1/3 cup margarine, softened 2/3 cup firmly packed brown sugar 1 egg white; 1/2 tsp coconut extract 1 1/4 cups flour; 1/2 tsp baking soda 1/4 cup chopped walnuts;2 tbl sugar 1 tbl margarine; 1/2 cup sifted powdered sugar Drain pineapple, reseving 1 tbl plus 1 1/2 tsp juice for glaze. Pat pineapple with paper towel to remove excess moisture, set aside. Cream 1/3 cup margarine in a medium bowl; gradually add brown sugar, beating well at medium speed of mixer. Add egg white and coconut extract, beating well. Combine flour and soda; gradually add to creamed mixture, beating at medium speed of mixer until well blended. Stir in drained pineapple and walnuts. Drop dough by rounded tsp 2 inches apart onto ungreased cookie sheets. Bake at 350 degrees for 10/12 minutes or until lightly browned. Remove from cookie sheets and cool completely on wire racks. Combine 2 tbl sugar and 1 tbl margarine in a small saucepan. Cook over low heat, stirring constantly until margarine melts. All reserved pineapple juice; bring to a boil, stirring constantly. Remove from heat. Add powdered sugar stirring until smoooth. Cool. Spread glaze evenly over tops of cookies. Let stand a room temperature until glaze is set Yield: 3 1/2 dozen cookies (59 calories each). Peggy Fulton

Strawberry Nut Salad 1 Large Strawberry Jello 1 Cup Boiling Water 1 10oz Pkg. Thawed Strawberry 1 Small Can Crushed Pineapple 3 Mashed Bananas 1 Cup Chopped Pecans 1 Large Sour Cream CombineJello with water until dissolved. Fold in all at once strawberries with juice, drained pineapple, bananas and nuts . Pour 1/2 of mixture into a 9 x 13 pan and chill until set. Spread sour cream on top of set mixture and put rest of jello on top and chill until set. Serves 6 to 8 Turtle Bayou 2009 Hazel Hance

Sassy Crackers 1 box crackers (saltines, wheat, club or crackers of your choice) 1 cup oil 1 dry package of ranch dressing 1/2 teaspoon of red pepper (cayenne) – add to taste, do not use more than 1/2 teaspoon (too hot) Put crackers in a gallon Ziploc bag – mix together the oil, dressing and red pepper – pour over crackers – seal bag and flip every 15 minutes until all crackers are covered – be careful not to crumble crackers – serve Ann Shaner What’s in there, Shirley?

In Search of new Recipes? Butterscotch Pie from Jerry Southward Mix 3 boxes of instant sugar free, fat free butterscotch pudding with 5 cups of skim milk, beat the pudding and milk until it becomes thick—about three to four minutes. Put into a nine-inch graham cracker piecrust. Use low fat cool whip for the topping. Put in the refrigerator overnight to chill.

2009 Christmas Party at the Elks

Dance off DESSERT JERRY’S “NO-BAKE” COOKIES 2 Cups Sugar ½ Cup Half & Half or Liquid Coffeemate ½ Cup Cocoa or Chocolate Chips, White Chocolate Chips or Butterscotch Chips 1 Stick of Butter Mix above ingredients over low heat in a heavy pan. While still on heat, add 1 Cup Peanut butter and 1 tsp. Vanilla Remove from heat and add 4 Cups Oatmeal – or more to taste Mix thoroughly then let set for 30 minutes Next, drop on non-stick surface using an ice cream scoop. Press to flatten with a fork. Let cool for about 1-½ hours before putting in refrigerator for another hour before serving. Makes 4-5 dozen, depending on size of cookie. ENJOY! Joceil

Getting Ready to Welcome 2010, and the next 10 years 2000

In Loving Memory Jovan Schunecht George Cristen Bill Fenner Marilyn Mistrot Bill Ackerman Kenneth Palmberg James Green Theta Darling Pete Marez Naomi Shaddox Shad Shaddox Orville Drake

Roster for 2009-2010 Officers President- Freeman Douglas Wagonmaster- Gene Shaner Vice President- Richard Hance Assistant Wagonmaster- Doug Farrell Secretary/Treasurer- Sherry Harman Present Club Members Busch, Bill & Connie Cheek, Ron & Ann Devilier, Jim & Shirley Dinwiddie, Dwayne & Sandy Douglas, Freeman & Joan Harman, Duwayne & Carolyn Knight, Jim & Joy Myers, Ben & Myra Peterson, Bill & Marylyn Seehusen, Vern & Barb Farrell, Doug & Cheryl Cook Fenner, Bill & Barbara Fulton, Carl & Peggy Hance, Richard & Hazel Harman, Bill & Sherry Shaner, Gene & Ann Southward, Jerry & Joceil Streater. Jim & Beverly Prospective members: Pels, Jerry& Sharon Daniel Butler, James & Cheryl McElvain, Ken & Betty

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