FORT HOOD OFFICERS’ SPOUSES CLUB 2010-2011 BOARD EXECUTIVE BOARD
HONORARY PRESIDENT JILL CONE ADVISOR JAN GRIMSLEY PRESIDENT ANGELA OAKLEY 1ST VICE PRESIDENT CAROLYN CRISSMAN 2ND VICE PRESIDENT LAURA STERMER OPERATING TREASURER BECKY ROTH WELFARE TREASURER SHANNA DUE CORRESPONDING SECRETARY AMY CHO RECORDING SECRETARY JULIE SHENK VOLUNTEER COORDINATOR SHANNON UMBARGER PARLIAMENTARIAN KIMBERLY WINSKI
The Better Half J A N U A R Y
2 0 1 1
FHOSC January 12th, Membership Luncheon Honoring Traditions: A Winter Wonderland Please join us in the Club Hood Ballroom, for lunch from 11:00 until 2:00. Lunch will be served promptly at 11:30 RSVP is due NLT 5 Jan to firstname.lastname@example.org
MEMBERSHIP CO-CHAIRS CINDY RISCH CARMEN SEGALLA
RESERVATIONS CO-CHAIRS STACY CLADY MONICA BATES
NIGHT RESERVATIONS CARLA NORRIS WAYS AND MEANS JANET AMBROSE VENDOR COORDINATOR MARIAN CLARK NEWSLETTER EDITOR PEGGY VANHOVELNS LOAN CLOSET JANE VERRAN WEBSITE COORDINATOR RICH LUCAS HOSPITALITY CYNDI TURNER
MENU Entrée #1 Medallions of mesquite sirloin with baked potato and green beans, rolls and house salad. Entrée #2 Breast of Chicken Veronica with rice and carrots, rolls and house salad. Entrée #3 Artichoke & Gruyere Quiche and house salad Dessert: Cherry cobbler
Do you have a lucky charm? Bring it to the
SILVER and CRYSTAL B I N G O!!!
PUBLICITY LIAISON (VACANT) HISTORIAN CO-CHAIRS
One free BINGO card per person. Purchase extra cards for $3.00 while supplies last, on sale at 11:15!
LEANN VOLESKY JULIE CURRAN
SPECIAL EVENTS AMY SZYMANSKI COMMUNITY LIAISON SUE HALL CO-CHAIRS LOIS ANDERSON WELFARE SHELLEY HOSSENLOPP HOLIDAY BAZAAR TRACEY MULLINS WILD WEST MADELINE GLASSER GOLF SCRAMBLE JENNY O’ROURKE UNIT REPRESENTATIVES
1ST CAV HOLLY THOMSON 3D ACR INGRID ALLEN OTC SUSAN AMATO 13TH S C (E) PHYLLIS KIRKLIN III CORPS KELLY TAYLOR DIVISION WEST TAMMY ANDERSON DENTAC (VACANT) MEDCEN JENNIFER SMITH ROWC (VACANT)
IF YOU ARE INTERESTED IN FILLING ONE OF OUR VACANT POSITIONS, PARTICULARLY OUR NEW PUBLICITY LIASON POSITION, PLEASE CONTACT ANGELA OAKLEY AT AAOAKLEY@GMAIL.COM.
Receive one opportunity ticket for every guest you bring, offer good for all lunches!
Embracing Change, Honoring Tradition Fort Hood Officers’ Spouses Club
In This Issue: December Luncheon
Fort Hood, TX 76544-0617
Tour of Homes
P.O. Box 5617
2010-2011 Calendar of Events
Fort Hood Officers’ Spouses’ Club presents “A Starry Night” at the CTC Mayborn Planetarium Jan 8, 2011
Tickets are $15 per person. The Planetarium holds 180 people, please bring a date or a group of friends! 7:00 Social Hour with Desserts and Beverages 7:45 Seating begins 8:00 Planetarium Shows will begin, two shown back to back Directions from 190: EXIT at Clear Creek Road, head south (away from post) take a right at the first stop light onto University Drive. Just past the turn, a small white sign identifies this as the Central Texas College South Entrance… Proceed to the stop sign at the end of the road and turn right onto Bell Tower Drive. Down the hill just past Academic Drive, turn left into Planetarium parking lot "J." Parking is available in the lot in front of the Planetarium. CTC will not be in session on this date, so you will be allowed to park in facility and student parking spaces RSVP no later than noon, Dec 29th to email@example.com
FHOSC February 9th, Membership Luncheon Honoring Traditions: Masquerade Mardi Gras Please join us in the Club Hood Ballroom, for lunch from 11:00 until 2:00. Lunch will be served promptly at 11:30 RSVP is due NLT 2 Feb to firstname.lastname@example.org MENU Entrée #1 Chicken Baked Gumbo (mild) with house salad and rolls Entrée #2 Baked Flounder with wild rice, house salad and rolls. Entrée #3 Julienne Salad and Fruit Cup Dessert: King Cake
We will be enjoying the festive Mardi Gras season with Gumbo (if you choose), King Cake for dessert and a show!! FHOSC own members will present the Black Dress Skit. So please, everyone join the fun and wear your own black dress, or suit! Receive one opportunity ticket for every guest you bring, offer good for all lunches!
Tour of Homes
Festival of Homes Gluhwein 4 liters dry red wine (inexpensive) 1 Â˝ cups brandy 2 cups orange juice 2 cups sugar (add more depending on quality of wine) 2 oranges, sliced (4 cloves in each slice) Cloves 8-10 whole allspice berries 3-4 cinnamon sticks, broken into halves or thirds Combine and stir all ingredients in crock pot or heavy pot. Heat over low heat for about 30 minutes, or until hot. Do not boil. The flavors will develop more the longer it warms.
Book Club Like to read and talk about it? New folks are always welcome to the book club. As you can see from our list, we select a wide range of books so everybody is happy. Join us at Barnes and Noble on January 26 to discuss Fall of Giants by Ken Follett. Please contact Michelle Root at 760-218-9155 or email@example.com to confirm time and location. 26 January
Fall of Giants
10AM Barnes & Noble
Dead Until Dark
10AM Barnes & Noble
Water for Elephants
10AM Barnes & Noble
Count of Monte Cristo
10AM Barnes & Noble
The Recipe Club
Ya-Ya Sisterhood Golf Group Hope everyone had a great holiday season. We look forward to getting out on the golf course when the weather warms up a little. Most of us seem to be “fair weather golfers”, so let’s take a little break. We’ll try to start up again in February, weather permitting.
our group will be able to play on the 9 hole course that is closed for maintenance, allowing our new golfers the opportunity to enjoy a more relaxed environment in which to practice. For those not able to make the arranged tee time, other tee times can also be set up. Either check with the pro shop (2874130) or contact me for current tee times.
To give you a little bit of information about our group, the Ya Ya Sisterhood Golf Group has tee times set up each week on Tuesday mornings. We try to offer tee times that are convenient for all, so if you have a preference, please let me know. We have been teeing off at 0830 and 0920 for those who want to take advantage of Mother’s Day Out. On days when there are no tournaments on the calendar,
You don’t have to be a great golfer to enjoy our group. We have something for everyone. If you are a new golfer, there are ladies who like to play a scramble for either 9 or 18 holes (the best ball on every shot) to make their golf outing more relaxing and allow them the opportunity to try different shots to help them improve their game. For those who are seasoned golfers, a faster group who keep
their own individual scores is available. Everyone is welcome. Our goal is to have fun! Please plan on coming out to join us on the course in February. We are always anxious to welcome new ladies to our group. If you would like to have your name added to my weekly e-mail so that you know what is going on each week, just send me your e-mail address. For more information contact Sylvia Van Doren at 634-1964 or firstname.lastname@example.org.
Join us again in February!
Fort Hood Officers’ Spouses’ Club Dinner Feb 1st, 2011 , 6:30 PM
Dinner is $28.00 per person. This includes your entrée choice, choice of iced tea or soft drink, side salad (Spicy Caesar or House Salad) and choice of one side item. This price also includes gratuity and taxes for your meal. Entrée Options: 12 oz Smoked Sirloin, 12 oz Texas Ribeye, Grilled Chicken & Shrimp, 6 oz Garlic Steak & Shrimp ,or 6 oz Filet Mignon. Please note that a tab will be run for you at the bar for bar drinks and dessert. Half portions of Cheesecake and Brownie are available for $2.00. If you choose to order off the full menu, please be prepared to wait. You will get $28.00 credit towards your food bill. Texas Land & Cattle Restaurant is located at 3403 E. Central Texas Expressway, Killeen, TX 76543. RSVPs due to fh.NITE.email@example.com no later than 21st January!!
Fort Hood Area Enlisted Spouses’ Club
Belle of the Ball Gown closet
Female Service Members, Spouses & Daughters of Service Members (all ranks)
Choose from hundreds of gowns for your next Ball!
Specific Tuesday evenings, 6 – 8 pm; by appointment only and advance notice is recommended, appointments fill up fast. We do not accept walk-ins.
Send an email: firstname.lastname@example.org to request an appointment.
Cost: A $30 cash deposit is required to check out a gown. $15 of the deposit will be used to dry clean the gown. You have 10 days after your scheduled event to return the dress. If the dress is returned on time, we return the remaining $15 of the deposit to you..
LOOKING FOR VOLUNTEERS! On the 9th of February at the Membership Luncheon a skit based on THE BASIC BLACK DRESS by Alice H. Rice will be performed We are looking for actresses, a narrator, and a director to help put this production together. Anyone who has participated in, or seen this play is welcome to contact me to share their ideas!!!! Please contact Laura Stermer, 2VP – Programs, at email@example.com
Creative Cooking Creative Cooking enjoyed a
Normally, we meet the
festive holiday cookie and
third Thursday of the month
candy exchange at the
from 11-1. Come join us for
Stagecoach Inn in Salado for
some tasty food and the
the December luncheon.
recipe to make it again!
Lunch was filled with lots of
Each month we have a
laughter and piles of yummy
theme and everyone makes
cookies and candies for each
something to bring to lunch.
of us to tote home!
We share good food and
January’s lunch will be on Tuesday the 25th due to KISD holiday on the 3rd Tuesday. Join us for Warm Up with Soups and Breads in January. Bring a soup or
laugh at the occasional “oops” dish. Each attendee her recipe with name and phone number on each copy, a plate and utensils. If you are interested in our
cook, bring both!). To help
group and would like to
tasting of the variety of
attend or have questions,
soups, bring a muffin pan to
please contact Marty Prater
eat from. You can taste 12
soups at one sitting!
mil or 393-1645.
Cookie & Candy Exchange Recipes STRAWBERRY CREAM COOKIES 1 cup butter, softened 3 oz pkg cream cheese, softened 1 cup sugar 1 egg yolk 3 tsp vanilla 2 ½ cups flour Seedless strawberry jam In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk
Bake at 350 for 10-12 minutes or until set. Remove from oven and cool. Makes 5 dozen.
brings her dish, 20 copies of
bread (for the dedicated
and vanilla. Add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. Shape dough into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Using end of wooden spoon handle, make a ½ inch deep indention in the center of each ball; fill with about ¼ tsp of jam.
CHOCOLATE CHEX CARAMEL CRUNCH 8 cups chocolate chex cereal 3 Tbsp light corn syrup ¾ cup packed brown sugar ¼ tsp baking soda 6 Tbsp butter/margarine ¼ cup while vanilla baking chips Place cereal in a large microwavable bowl; set aside. Line cookie sheet with waxed or parchment paper. In a 2 cup microwavable measuring cup, mix brown sugar, butter and corn syrup. Cook on high 1-2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal and stir until evenly coated. Microwave on high for 3 minutes, stirring every minute. Spread on lined cookie sheet in an even layer. Cool 10 minutes. Break into bite site pieces or small chunks. In a small bowl, microwave vanilla chips for 1 minute 30 seconds or until chips can be stirred to smooth. Drizzle over cereal mix. Refrigerate until set. Store in air tight container.
Creative Cooking, cont. ANDES CHOCOLATE MINT COOKIES 3/4 cup butter 1 1/2 cups packed brown sugar 2 tablespoons water 2 cups semisweet chocolate chips 2 eggs 2 1/2 cups all-purpose flour 1 1/4 teaspoons baking soda 1/2 teaspoon salt 40 chocolate mint wafer candies In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour. Preheat oven to 350 degrees F. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When the cookies come out of the oven, place 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie and allow to cool completely.
LEMON CRISP COOKIES 1 box lemon cake mix 1 cup rice krispies 1 stick butter 1 egg Mix all together in a large bowl. Roll into one inch balls. Bake at
350 for 10-15 minutes. Add a bit of lemon extract to make cookies more lemony, if you like.
BEST MOLASSES COOKIE ¾ cup shortening 1 cup sugar 1 egg ¼ cup molasses 2 cup flour 2 tsp baking soda ½ tsp salt 1 tsp cinnamon ¾ tsp ground cloves ½ tsp ginger Mix all ingredients. Chill. Roll into balls and then roll in sugar. Bake at 325 for about 8 minutes. Easily doubles.
PEANUT BUTTER BON BONS 2 sticks butter, softened 18 oz peanut butter 2 boxes (1 bag) powdered sugar 12 oz chocolate chips 1 block paraffin
Cream butter and peanut butter together. Gradually add powdered sugar. Chill dough. Melt chocolate and paraffin. Roll the dough into bite-sized balls and dip in to the chocolate mixture with a fork or slotted spoon. Carefully place bon bons on waxed paper to set. Store in an air tight container. A few tablespoons of shortening can be substituted for the paraffin; if so chill to set.
PEANUT BUTTER BALLS Bring 1 cup of Karo syrup and 1 cup sugar to a boil. Cut off heat and stir in 2 cups of peanut butter. Gently stir in 4 cups (or more) of Special K or Rice Krispie cereal. Form in to balls.
THE OFFICERS’ WIVES’
BOWLING LEAGUE Start the new year with fun and new friendships by bowling with a group of fantastic ladies at the Phantom Warrior Lanes each Monday morning at 9:00 a.m. (We observe the KISD school holidays)
For more information contact Crystal Loyd at 254-947-5540.
Luncheon RSVP Policy Dear OSC members, We just want to take a moment and explain the OSC luncheon reservation policy and the reason behind it: A google form will be emailed out three weeks prior to a every luncheon. It will allow you to make your reservation and meal choice. You can also make a reservation for a guest. Someone can attend the luncheons as a guest only once. If you make a reservation for a guest, you are responsible for the cost of the meal if they do not attend. When making your reservations via the google form, you must hit the submit button and then you will receive a confirmation response. The response is a small screen that pops up instantly stating we have your reservation. It is not a separate email.
Reservations end at NOON on the Wed prior to the luncheon. Once reservations are closed the google forms will no longer accept responses. Cancellations need to made by NOON on the Wednesday prior to the luncheon or you will still be held financially responsible for the meal. The reason for these policies is that OSC has to turn in our meal numbers to Club Hood in advance of the luncheon so they can order and prepare enough meals and set up enough places. OSC has to pay for the meals whether they are eaten or not. Half year/Permanent Reservations: Members with half year/permanent reservations will still need to fill out the google form. If you do not fill out a form, you will automatically be ordered the first
meal choice. If you cancel by the deadline you will not be held financial responsible. Half Year will get four luncheons (September, October, November & December). Half year/ Permanent reservations can receive a credit for any luncheon not attended, if you cancel in time. Refunds will be issued at the May luncheon to those who have a credit balance. Check-in at the luncheons will begin at 10:30am. Please allow us time to set everything up before coming to the table. We want to be able to say hi and give everyone the courtesies they deserve. Luncheons cost $15 and can be paid for with cash, check or charge. $25 is the minimum amount that can be charged. There is an ATM in the Club but it is not always working.
FHOSC 2010-2011: Embracing Change; Honoring Traditions Calendar of Events Luncheons Honoring traditions: Winter Wonderland^
Club Hood Ballroom
Crystal and Silver Bingo Honoring Traditions: Masquerade Mardi Gras^ Feb 9 11-1400 Join the festivities of Mardi Gras, make a masque, listen to jazz band, king cake and more Black Dress Skit, adapted from Alice Riceâ€™s Book written in 1954
Club Hood Ballroom
Embracing Change: Nursery Rhymes Devine^ Mar 9 Table Centerpiece challenge: nursery rhyme theme, more to come
Club Hood Ballroom
Embracing Change: Spring Fling^ Apr 13 11-1400 FHOSC Sub clubs show off their year in review, voting for new board, video slide show
Club Hood Ballroom
Embracing Change: Fiesta^ May 11 San Antonio style Fiesta to celebrate the close to the year, silent auction
Club Hood Ballroom
Evening Events A Starry Night* Dinner^ Wild West*
Jan 8 Feb 1 Mar 5
1900-2130 1830 1800-2400
Dinner ^ Golf Tournament Happy Hour
April 6 1830 May 5 & 6 Details TBA May 13 1700-1900
Mayborn Planetarium, CTC Texas Land & Cattle Club Hood Dead Fish @ Franks, Belton Dam Fort Hood Golf Course Legends, Club Hood
^RSVPs will be required *Tickets will be sold ** Night of Giving is a non-profit fundraiser that FRGâ€™s may participate in. Please support your unit if possible, if not FHOSC will have tickets for sale in Sept/Oct when the mall releases them for sale. More details will be in newsletter.