Just for Women

LADY FLATHEADS

The Lady Flatheads group meets on the second Friday of each month for lunch at various restaurants. All ladies are welcome to join. No duties, no agendas, or dues. We sit there and talk, eat our lunch, and share lots of laughs. There is no special hat you must wear. If you don't want to wear a hat, that's fine. Just show up, laugh, and have a good time. If you have any questions, see Vonnie Satchwell at the monthly V8 meeting or call her at 208-773-4605.

The next Lady Flatheads meeting will be on March 12th @ 11:00 AM. Call Vonnie for more information. Hope to see you all there!

Pecan Squares

Pecan Squares

Submitted by: Patti Von Dago

Crust: 3 C flour

½ C sugar

1 C butter, softened

½ tsp salt

Filling: 4 eggs

1 ½ C corn syrup (light or dark)

1 ½ C sugar

3 T butter, melted

1 ½ tsp vanilla

2 ½ C chopped pecans or walnuts

In large bowl, blend flour, sugar, butter, & salt until mixture resembles course crumbs. Press firmly into greased 15 X 10 (jelly roll) pan.

Bake @ 350˚ for 20 minutes

Meanwhile, in another bowl, combine first 5 filling ingredients. Stir in nuts, spread evenly over hot crust.

Bake @ 350˚ for 25 minutes or until set.

Cool on wire rack. Makes 4 dozen bars.

VEGGIE PIZZA
submitted by Alice Dailey

2 pkg Crescent Rolls (8 rolls ea)
1 C Sour Cream
1 T Onion Flakes
¼ t Garlic Powder
1 8oz pkg Cream Cheese
1 C Mayonaise (not Miracle Whip)
2 T Dill Weed
1 squeeze lemon juice (I used juice of 1 lemon)
Salt & White Pepper to taste.

Press crescent rolls into the bottom of 12” x 15” pan and bake (I used time on pkg as guide, bake till nicely browned). Overlap rolls and press edges together so they make a sheet of dough.

Mix all other ingredients together thoroughly. Spread over the baked crust after it cools. Cut up raw vegetables (whatever you desire and spread over the top. Refrigerate until ready to serve. Cut into finger food size pieces. Keep leftovers (if there are any) in the refrigerator and they are tasty for many days.

Cauliflower Salad

From the Kitchen of Juanell Brennan

1 large head of cauliflower
2 cups of diced celery
1 cup of diced red onion
2 cups of mayonnaise
1/4 cup of vinegar

2 tsps. salt or Vege-Sal
2 tsps. of splenda or sugar
1/2 tsp. of pepper
4 hard boiled eggs, chopped

Mix all ingredients. ENJOY!

If you would like to share a recipe, story,
or any other items of interest, contact Becky Swenson.