Thursday 12/13 9 to 11:30 am
Lynn Sorensen's Artichoke Green Chili Dip
*1 pint whipped GREEK cream cheese (or 8 oz Greekblock cheese)
*1 small jar marinated artichoke hearts (drain, reserve liquid)
*1 small can diced green chilis with most of the liquid
*1/2 or 3/4 Cup FRESH grated parmesan cheese
*1/2 Cup "fancy" grated sharp cheddar cheese
Combine all ingredients and blend well.
Microwave one minute. Stir. Heat additional 30-60 seconds as needed.
Add salt and pepper to taste.
DeLand Bridge Club 2018 Board
Paul Moniz, President
Diane Falla, Vice President
Gaynelle Johnston, Secretary
Allan Woodmancy, Treasurer
Marianne Hansen, Liaison to Directors
Diane Falla, Membership
Nancy Sharff, Supplies
Ken Cappy, House & Grounds
Gaynelle Johnston, Sunshine
Linda Kehoe, Supplies
Jim Farrell, House & Grounds
A Short History of the DeLand Bridge Club
Groups formed in DeLand and DeBary in the late 1950’s, joining ACBL in ’58 and playing in a lot of venues, some quite imaginative: restaurants, a fire hall, the Elks Club, the Woman’s Club, the Putnam Hotel. In 1962, Pete Besom and Norman Mortimer began looking for property and found the Deerfoot Road site. Permission had to be given by neighbors to have a club in the area, and a small building on the site, a former BOQ hut from the local Navy base, was sold and moved.
The building was designed by Norman Mortimer and built by John Witt, funded by shares in a first mortgage paying the then Pass-Book rate of 5%. The minimum investment was $300, and no one was permitted to put in more than $3000, the theory being that no one should have too great a say in what was done. 32 individuals and families participated. Mike Accardi, Leonard Munson and Norman Mortimer guaranteed the investments for a few who were worried that the Club would not succeed.
Member “sweat equity” got the building ready for opening in October, 1964. Many of the appliances were donated. Members installed them, as well as the kitchen cabinets. Curtain poles with card symbol finials were placed at each window with yards and yards of simple drapes made by a member. There was no carpet, just a bare concrete floor. Members brought carpet samples to put under cold feet, and a yard and plant sale was held on opening day to start a carpet fund.
The 30 year mortgage was paid off in 12 years. The two clubs had consolidated by then, and the Club, a non-profit corporation, is still going strong.
The DeLand Bridge club Board meets on the third Tuesday each month. We encourage members to attend board meetings and if they have an item either present in person or by letter to the President
1 hour 5 mins
This old-fashioned oatmeal cake is very quick to make, might not win any beauty awards, but one bite and it will instantly become a family favorite!
Serves: 16 servings
· 1½ cups hot water
· 1 cup old fashioned oats ( I used quick cooking and it was fine)
· 1 cup brown sugar
· 1 cup white sugar
· ½ cup butter, at room temperature
· 2 eggs
· 1⅓ cups all-purpose flour
· 1 teaspoon cinnamon
· 1 teaspoon baking soda
· ½ teaspoon salt
· ½ cup butter
· 1 cup packed brown sugar
· 1-2 tablespoon milk
· 1 cup coconut
· ½ cup finely chopped pecans
1. Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
2. Pour the boiling water over the oatmeal and allow to soak while you prepare the remaining ingredients.
3. Cream together the butter and both sugars. Beat in the eggs. In another bowl, mix together the flour, cinnamon, baking soda and salt. Add half of the flour to the creamed butter mixture, followed by the soaked oatmeal, then the remaining flour, mixing between additions. Pour into the prepared baking dish and bake until set, 35-40 minutes.
4. For the topping, turn the oven to broil. Combine the butter, brown sugar and milk in a saucepan. Bring to a boil, while stirring. Boil for one minute. Stir in the coconut and pecans. Pour over the hot cake, spread, then broil for one minute.
Hash Brown Crusted Quiche with Sausage
Prepared by Judy Moreau
3 c. Simply Potatoes shredded hash browns (found in the refrigerator section)
¼ c. unsalted butter, melted
Salt & Pepper
1 c. (about 8 oz.) seasoned Italian ground pork sausage
6 large eggs
¼ c. heavy whipping cream
1 c. shredded cheddar cheese
1 c. shredded Monterey Jack cheese
2 scallions, finely chopped
1. Preheat oven to 375°. Coat a 9 inch plate with non-stick cooking spray
2. In a large bowl gently toss the hash browns with the butter to coat. Season with salt and pepper. Press the hash browns into the bottom and up the sides of the plate to from a crust. Bake for approximately 25 – 30 minutes or until golden brown.
3. In the meantime, sauté the ground sausage in a skillet over medium-high heat, breaking it up with a wooden spoon, until no pink remains, about 5 minutes. Set aside to cool.
4. In the large bowl that you used for the hash browns, whisk together the eggs, cream, cheeses and scallions. Season with a dash of salt and pepper. Add in the cooked sausage crumbles. Mix to combine.
5. Pour mixture on top of the hash brown crust. Bake for approximately 30 minutes or until set. Let cool slightly. Cut into wedges and serve.
1 large cooking onion or ½ Spanish onion
½ cup ketchup
2 tsp. mustard
4 tsp. white vinegar
¾ cup brown sugar
2 cans baked beans
1 can kidney beans (drained and rinsed)
1 can chick peas (drained and rinsed)
10 oz. pkg. frozen lima beans, thawed (or 1 can drained & rinsed)
(Substitute any beans you like)
Preheat oven to 350°
1. Saute diced onion in a little olive oil.
2. Combine ketchup, mustard, vinegar and brown sugar for sauce.
3. Add onions to sauce.
4. In a large baking dish, combine beans and sauce.
5. Bake, covered for approximately 1 hour. It should be bubbly.
Freezes and reheats well.
For the Tournament, the beans were doubled and the sauce tripled. It took longer to heat to bubbly.
Cinnamon Roll French Toast Casserole
Prepared by Sharon Webber
2 (17.5oz.) cans refrigerated cinnamon rolls, icing reserved
2 Tbsp. melted butter
½ c. milk
1 Tbsp. cinnamon
1 Tsp. vanilla
½ c. powdered sugar
2 containers reserved icing
2 Tbsp. cream cheese, softened
1 Tbsp. milk
(For extra icing, combine ¾ c. powdered sugar + 3 oz. cream cheese, softened + 1 ½ Tbsp. milk)
1. Preheat oven to 350 degrees.
2. Remove cinnamon rolls from packages and cut each roll into sixths.
3. Drizzle melted butter in 9x13 inch pan.
4. Spread cinnamon roll pieces evenly in pan.
5. In a separate bowl, combine eggs, milk, cinnamon, and vanilla. Whisk until combined.
6. Pour egg mixture over cinnamon rolls.
7. Bake at 350 degrees for 30-35 minutes or until top of casserole is golden brown and center is set.
8. Prepare icing by combining reserved cinnamon roll icing with ½ c. powdered sugar, 2 Tbsp. softened cream cheese, and 1 Tbsp. milk. Whisk until smooth.
9. Pour icing evenly over casserole.
Pumpkin Dump Cake
Prepared by Cozy May from a recipe provided by Ann Register
1-14 oz. can pumpkin puree (not pie)
1 can evaporated milk
1 c. sugar
1 tsp. cinnamon
Pour into greased or papered 9” X 13” pan
Sprinkle store bought Spice Cake mix over top
Pour 1 c. melted butter over top
Bake for 55 to 60 minutes.
1 lb raisins
2 cups boiling water
4 tsp. baking soda.
Mix and let stand for one hour.
2 cups sugar
4 TBS oil
1 TSP salt
4 cups flour
Mix. Add raisins and mix thoroughly.
Bake in three small or two regular greased loafpans for one and one quarter hours at 350.