Young Women's Fundraiser

Angel Crossing YW

Camp fundraiser

Saturday JUNE 9

Carnival

Children’s bi-atholon

&

3 on 3

BASKETBALL

Tournament

Basketball Division breakdown:

                                         Youth 6-8 co-ed

                                               

Youth boys 9-11

                                               

Youth girls 9-11

                                                           

Young Men 12-14

                                               

Young Women 12-18

                                               

Young Men 15-17

                                               

Women 19+ for pool play

Bracket breakdown 19-29; 30+

Men 18-24

Men 25-39

Men 40+

All teams that can get four teams in their pool are guaranteed 4 games

Start building your teams, registration starts today $40.00/team; $10.00 non refundable registration fee

Pool play:         4 teams/court played out as follows

                                                               1 vs 3

         games are:                                     2 vs 4

                  25 min                                  1 vs 4

                  or to 15 pts                           2 vs 3

                                                               3 vs 4

                                                               1 vs 2

contact: Melinda LeCheminant, Janette Baron, or Emily LeCheminant

or email mlechem@comcast.net

also sign up sheets will be posted on the LeCheminant’s front door

Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
3 tsp vanilla
2 cups grated zucchini
1/4 tsp nutmeg
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
3 cups flour
chopped nuts (optional)

Mix all ingredients. Grease and flour 2 large loaf pans. Bake at 325 for 60-70 minutes. Check for doneness by using a toothpick. Remove from oven and let rest for a few minutes. Run knife around edges and dump out onto rack to cool.

*for some extra sweetness sprinkle a generous amount of cinnamon and sugar on the dough before baking in the oven. It makes a yummy crispy crust on the top

Cucumber Salad

Submitted By Jana Cannon

Peel and chunk 2-3 good sized cucumbers. Chop up one small onion and add to the cukes. (If you have picky eaters, that don't like onion, just chop them really big). Pepper, pepper, pepper. Coat the top of the mix with pepper and then mix. Add a splash of Apple cider vinegar, mix again. Then add a 1/4 to 1/3 C miracle whip, mix again.

Chill for 1 hour and then serve. The cucumbers will eventually make the miracle whip runny, but it still tastes fabulous the next day or two.

Hot Fudge / Chocolate Fondue

Submitted by Jenny Chamberlain

2 cups chocolate chips
1 cube butter
2 cups powdered sugar
1 1/3 c. evaporated milk
1 tsp. vanilla

Melt chips and butter over low, add sugar and milk, boil 5 min.
stirring constantly.  Add vanilla.

Broccoli Slaw Salad

Submitted By Traci Stephens

Mix together:

1 bag broccoli slaw (usually found with the bagged salads)

1-2 bunches green onions, chopped (amount would be to taste)

¾  cup to 1 cup slivered almonds (to taste)

¾ cup to 1 cup sunflower seeds (to taste)

2 packages Oriental Ramen noodles, crumbled

Dressing:

2 Oriental Ramen Noodles seasoning packets

¾ cup  vegetable oil 

1/3 cup white vinegar

½ cup white sugar

Chill dressing several hours before serving. For best results, add crumbled ramen noodles and dressing just before serving. It makes for a crunchier salad. Leftovers get soggy, but still tasty. However, I have heard it said that some like the noodles a bit soggy.

Potato Soup

Submitted By Shelly Stewart

In large saucepan boil:

1 finely chopped onion

2 c. chopped celery

6-7 cups cut potatoes

Water (to barely cover top)

Boil until potatoes are done.

While that is boiling, in a microwave safe container, add:

2 qts. of milk

(I use a small pitcher.)  Microwave for 10 minutes.

In a larger, separate saucepan make your roux.  On Med. heat melt:

1 c. butter then add

1 c. flour

Wisk the entire time.  When milk is done, slowly add it to your roux-it will get thick!  Turn heat to Low.

Then add:

2 t. salt

1 t. sugar

1 t. pepper

4 t. chicken base (or use bullion)  I get my base from Sam’s and it is cheap and fabulous!  Personally, I think it tastes better than bullion cubes.

Now combine with your veggies.  I use a measuring cup so it does not splatter.  Garnish with bacon if desired.  Soup will thicken upon standing.

Yield: 14-16 servings

You can freeze leftovers.

Sweet n' Healthy Quinoa Salad

Submitted by Anne Richardson

 

1 C quinoa
2 C water
1/4 C almonds, chopped
2 C fresh strawberries, diced
1 bell pepper, diced (or 2 halves, different colors)
1/2 C raw pumpkin seeds (or called pepitas-they’re green)
2 C or 1 can corn
2 C (cooked) or 1 can black beans
1/2 C Craisins
Approximately 1/3 C Brianna’s Poppyseed Salad Dressing
1/2 tsp garlic powder
1-2 tsp cumin powder
1/8 tsp ground black pepper, or to taste

This recipe is extremely flexible.  If you want you can add various ingredients like the green bell pepper I mentioned earlier, some onions or other types of nuts.  And if you’re short an ingredient (I did that once too for a potluck Christmas party last year), don’t worry, people won’t know the difference and it will still taste great!

You may already be familiar with the whole grain “Quinoa.”  If you’re not, then the first thing you need to learn is how to pronounce it: KEEN – WA.  It’s a whole grain, super good for you, high in iron, fiber and amino acids, and it can be dressed up in many different ways.

Measure out 1 cup of quinoa and 2 cups of water. Bring the water to a boil, add the quinoa and cover the pot.  Cook it over medium heat for 12 minutes or until most of the water is absorbed.  Don’t overcook it; we want it to be nice and moist.  This should give you about 4 cups of quinoa.

You can gather the other ingredients while the quinoa is cooking.  I prefer this salad to be cold, so you’ll want to leave enough time to let it cool off before you’re eat.

First you’ll need about 1/4 cup almonds.  We really like to soak almonds in our family.  All you do to soak them is put them in a little water for 6-10 hours and they start to absorb the water and plump up like they’re going to sprout.

They are healthier this way too, and softer to eat, but still crunchy.  If you have time and can remember details, you can soak your almonds the night before and use those in the recipe.  I have done it both ways, but remembering details is definitely not my strong suit.  Either way grab your food chopper or a knife and cut them up into smaller chunks.

Next you’ll dice up your strawberries.  You want about 2 cups, but more or less is fine.

Next dice up a bell pepper.  I did half a red bell pepper and half an orange one this time around.  If you like a little contrast to the sweet you can do half of a green bell pepper.

Next measure out about a 1/2 cup raw pumpkin seeds. These are crunchy and so so so yummy in this salad!  You can usually find raw pumpkin seeds in the freezer at your health food store.

Open up your can of corn and black beans.  I drain them both, but I rinse out the black beans.

Once your Quinoahas cooled you can throw it all together in a big bowl with a ½ cup of craisins and some Brianna’s poppy seed dressing.  Start with 1/3 cup of Brianna’s dressing and then add more if you feel it is too dry.  I’ve never actually measured the dressing, so that’s my best guess on how much you’d need. Last we’ll add a few simple spices.

Add ½ tsp garlic powder, 1-2 tsp of cumin and a few shakes of black pepper (or more if you like black pepper).

That’s it!