December Newsletter
Content
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
GENERAL BOARD
The Better Half
D E C E M B E R 2 0 1 0
Grin and Green
Most of us over age 10 know that more joy comes from giving than from receiving. This time of year brings many opportunities for charity, caring and selfless service to others. We have much to be proud of as an organization, as we have certainly been in the giving spirit this season. The reality is that our club has two main purposes. The first being a social networking club that helps spouses meet and cultivate friendships by conducting a variety of different social activities. The second, but no less important, is our philanthropy. I would like to take a few moments to comment on this second rewarding purpose. It is very easy to become so wrapped up in luncheons, newsletters and bazaars that we occasionally lose sight of why exactly we do what we do as a club. Our Welfare Committee recently awarded over twenty thousand dollars to charitable organizations in our community. This money will help ensure these organizations can carry out their
Angela Oakley President, FHOSC
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
LISA HENRICKS
missions to help those in need through the holiday season. One staple event for the OSC is the Holiday Bazaar. Over the Veterans’ Day weekend, many of our memcont, page 2
PUBLICITY LIAISON (VACANT) HISTORIAN CO-CHAIRS
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)
Embracing Change, Honoring Tradition
Fort Hood Officers’ Spouses Club P.O. Box 5617 Fort Hood, TX 76544-0617 [email protected]
In This Issue: November Luncheon Holiday Bazaar Club Activities 2010-2011 Calendar of Events 2-3 6-7 9, 11-12 16
IF YOU ARE INTERESTED IN FILLING ONE OF OUR VACANT POSITIONS, PARTICULARLY OUR NEW PUBLICITY LIASON POSITION, PLEASE CONTACT ANGELA OAKLEY AT [email protected].
PAGE continued from page 1
2
November Luncheon
bers volunteered to put on an incredibly successful event. The hours spent by our members speaks volumes for our membership: many of the volunteers gave their time, even in the midst of caring for their families during a deployment, or with family in town visiting. I even saw members giving their time while sick and running fevers. I am humbled to be part of an organization of such wonderful people, all working so hard to raise money for our charitable giving. The money we raised at the Bazaar will significantly increase our ability to give to charities during our next giving season. We have many more events planned for the busy holiday season. I hope you will consider helping our club meet both of its goals by attending the Night of Giving, Tour of Homes, or the Ugly Sweater Luncheon. Together, we truly can make a difference for many folks in our community.
THE
BETTER
HALF
PAGE
3
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 protected] You may also purchase tickets at luncheons, or via the FHOSC website using Pay Pal at www.forthoodosc.org
PAGE
6
THANK YOU, THANK
YOU, THANK YOU TO OUR
BAZAAR SPONSORS: AUSA
Holiday Bazaar
The Coffee Beanery Dominos Pizza of Copperas Cove Freebirds World Burrito Graphic Concepts HEB The Shine Team Subway Truly Texas Wal-Mart
THE
BETTER
HALF
PAGE
7
AND A BIG THANK YOU TO
OUR VOLUNTEERS:
Jamie Anderson Amy Brookman Julie Brownell Michelle Brushaber Renee Bucks Amy Cho Marian Clark Melanie Clarkson Carolyn Crissman Veronica Durst Erica Duval Amanda Gallagher Pamela Hamilton Lauren Hasbrouck Jennifer Heid Kimberly Hobgood Holly Hoefer Laura Holland Shelley Hossenlopp Shelly Huhtanen Christine Jensen Gracie Lopez Rich Lucas Kathy Luedecking Milisia Lybarger Juli Manley Sarah McDonough Angela Nascimenta Trina Morton Stephanie Norman Angela Oakley Jenny O’Rourke Steph Periatt Gail Pierce Mayte Rivas Sarah Roper Michelle Root Dina Schaefer Pam Smallfield Jennifer Southerland Allegra Steinfort Angie Stockland Amanda Thompson Louise Titsworth Ginny Turner Libby Turner Shannon Umbarger Chelsea Van Camp Peggy VanHoveln Meredith Vantress Nancy Varley Jane Verran LeAnn Volesky Tami Walton Joan Ward Kimberly Winski Myra Wright
THE
BETTER
HALF
PAGE
8
Looking for a great stocking stuffer? Join us at the KNCT Wine Classic. Meet fellow wine lovers from across Central Texas and wines from around the world. There will be over 200 different wines to taste from all over the globe. This is a great opportunity to
2011 KNCT Wine Classic
Saturday, January 22, 2011
“Wine 101 Class” - 5:00pm Wine Tasting only - 7pm to 10pm $75 $50
(includes exclusive early entrance to the Wine Tasting)
&
This Special gathering is a spirited evening of wine tasting and
For tickets or to volunteer to help, contact: Rich Lucas
(Host Committee Member)
MUST BE 21 OR OVER TO ATTEND. No person under 21 will be admitted. Photo ID required.
THE BETTER HALF
PAGE
9
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 protected] to confirm time and location. 26 January 23 February 30 March 27 April 25 May Fall of Giants Dead Until Dark Water for Elephants Count of Monte Cristo The Recipe Club 10AM Barnes & Noble 10AM Barnes & Noble 10AM Barnes & Noble 10AM Barnes & Noble 10AM TBD
Please note: childcare is not provided.
Ya-Ya Sisterhood Golf Group
Merry Christmas Y’all ! Take some time out from holiday baking and shopping to enjoy a round of golf with friends. Get out those winter golf gloves and earmuffs and let’s try to play golf on those sunny winter days. Yes, we play golf all year long. We may encounter some frost delays, so be sure to call the pro shop (287-4130) before you head out to see if our times have been delayed. If it’s below 40F you might want to check. Those shady greens tend to get frost on them. But we’re tough! The snack bar has hot chocolate to keep us warm. The Ya-Ya Sisterhood Golf Group has tee times set up each week on Tuesday mornings. At the present time, tee times are being set up for 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, 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. Just let me know. Either check with the pro shop (2874130) or contact me for current tee times. 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 come out and join us on the course. 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 [email protected].
You don’t have to be a great golfer to enjoy our group. We have something for everyone.
PAGE
10
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 [email protected] 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!!!
One free BINGO card per person. Purchase extra cards for $3.00 while supplies last, on sale at 11:15! Receive one opportunity ticket for every guest you bring, offer good for all lunches!
Fort Hood Officers’ Spouses’ Club (OSC) Make A Difference Day
The OSC has chosen to support the Santa’s Workshop. Please donate new books for children of all ages during November and December. Monetary donations will be accepted as well to purchase books for this great organizations that brings Christmas to our own soldiers of Fort Hood.
POC: Amy Szymanski, OSC Social Event Chairperson [email protected]. Books may also be dropped off at Mrs. Rebecca Roth’s home at 7172 Lorraine Loop Fort Hood, Texas 76544 (in the new Patton Park expansion) in the basket out front!
THE
BETTER
HALF
PAGE
11
FHOSC December 8th, Membership Luncheon Honoring Traditions: Holiday Blitz
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 1 Dec to [email protected] MENU Entrée #1 Turkey Marco Polo: sliced turkey breast rolled with ham, Swiss cheese and broccoli, lightly breaded, baked and served with white sauce, rolls and house salad. Entrée #2 Schnitzel with Hunter Sauce: fried lightly breaded pork served with German fried potatoes, green beans almandine, and house salad. Entrée #3 Quiche Lorraine (Ham & cheese) with spiced peach half, and house salad
Do you have a horrendous Holiday Sweater hanging in your closet? Please wear your worst, most outrageous holiday sweater to lunch – prizes will be given for several categories!!! There will also be a Chinese ornament exchange. Its easy and a lot of fun. Each table will exchange amongst themselves. Please bring a wrapped ornament worth $10 or less.
PAGE
12
Creative Cooking
Creative Cooking has had a fantastic food-filled fall! We started out in September with appetizers and in October we had delectable culinary creations with creative casseroles. dish, 20 copies of her recipe with name and phone number on each copy, a plate and utensils. If you are interested in our group and would like to attend or have questions, please contact Marty Prater at 393-1645 or [email protected].
GREEK BAKE
PASTA
Cook pasta according to package directions; drain. In a large bowl, combine the pasta, chicken, tomato sauce, tomatoes, spinach, olives, onion, green pepper, basil and oregano. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, at 400° for 25-30 minutes or until heated through and cheese is melted. Yield: 8 servings.
CHOCOLATE CASSEROLE
November 16 we got in the holiday spirit with new Holiday Recipes and December 7 is our Annual Cookie and Candy Exchange held at the Stagecoach Inn in Salado. We will announce our 2011 lunch themes in the next newsletter. We meet the third Tuesday of the month from 11-1. Come join us for some tasty food and the recipe to make it again! Each month we have a theme and everyone makes something to bring to lunch. We share good food and laugh together at the occasional “oops” dish. Each attendee brings her
1 package (13-1/4 ounces) whole wheat penne pasta 4 cups cubed cooked chicken breast 1 can (29 ounces) tomato sauce 1 can (14-1/2 ounces) diced tomatoes, drained 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 2 cans (2-1/4 ounces each) sliced ripe olives, drained 1/4 cup chopped red onion 2 tablespoons chopped green pepper 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 cup shredded partskim mozzarella cheese 1/2 cup crumbled feta cheese
1/2 C. all purpose flour 1/4 C. sugar 3/4 tsp. baking powder 1/3 C. milk 1 Tbs. cooking oil 1 tsp. vanilla 1/4 C. peanut butter 1/3 C. semisweet chocolate pieces 1/2 C. sugar 1/4 C. unsweetened cocoa powder 3/4 C. boiling water 1/3 C. coarsely chopped honey roasted peanuts 2 Tbs. crumbled chocolate flavored graham crackers (optional) Whipped Cream (optional) Preheat oven to 350 degrees. In a medium mixing
THE
BETTER
HALF
Creative Cooking, cont.
bowl combine flour, the 1/4 C. of sugar, and baking powder. Add milk, oil, and vanilla. Using a wire whisk, stir until smooth. Stir in peanut butter and semisweet chocolate pieces. Pour batter into an ungreased 1 quart casserole. Set aside. In same mixing bowl stir together remaining sugar and cocoa. Gradually stir in boiling water. Pour mixture evenly over batter in casserole. Bake, uncovered, 3540 minutes or until a wooden toothpick inserted into the cake portion comes out clean. Remove from oven; top with peanuts and graham crackers, if desired. Serve warm with cream, or whipped cream.
YELLOW SQUASH CASSEROLE
squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover and cook until squash is tender. About 5 minutes. Drain well and place in a large bowl. In a medium bowl, mix together cracker crumbs and cheese. Stir in half of the cracker mixture into the squash and onions. In a small bowl mix together the eggs and milk, then add to the squash mixture. Stir in ¼ cup melted butter and season with salt and pepper. Spread in to a 9x13 baking dish. Sprinkle with remaining cracker mixture and dot with 2Tbsp butter. Bake for 25 minutes or until golden brown.
SPICY SHRIMP CASSEROLE
Preheat oven to 350. Place half of tortilla strips in the bottom of a lightly greased 2 quart baking dish. Arrange remaining tortillas on a baking sheet and bake 12-14 minutes or until crispy. Meanwhile in a large bowl, stir together salsa, cheese, sour cream, flour, and 2 Tbsp of cilantro. Stir in shrimp and corn. Spoon shrimp mixture over tortilla strips in baking dish. Bake 40-45 minutes. Let stand 10 minutes before serving. Sprinkle with crispy tortilla strips, tomatoes, and remaining cilantro. If desired serve with sour cream.
BAKED CORN CASSEROLE
WAKE-UP ROLE
CASSE-
8 oz hash brown patties 4 cups shredded cheddar cheese 1 lb cubed fully cooked ham 7 eggs 1 cup milk ½ tsp salt ½ tsp ground mustard Place hash browns in a single layer in a greased 9x12 baking dish. Sprinkle with cheese and ham. In a bowl, beat eggs. Add milk, mustard and salt. Pour over ham. Cover and bake at 350 for 1 hour. Uncover and bake 15 minutes longer or until golden brown and knife inserted near center comes out clean.
4 cups sliced yellow squash ½ cup chopped onion 35 buttery round crackers, crushed 1 cup shredded Cheddar cheese 2 eggs, beaten ¾ cup milk ¼ cup butter, melted 1 tsp salt Ground black pepper, to taste 2 Tbsp butter Preheat oven to 400. Place
6 (6”) corn tortillas, cut into bite size strips 1 Cup bottled green salsa 1 Cup shredded reduced fat Monterey Jack cheese ½ cup light sour cream 3 Tbsp flour ¼ cup snipped fresh cilantro 1 (12oz) pkg frozen , cooked, peeled, and deveined shrimp, thawed 1 Cup frozen yellow and white whole kernel corn 1 medium tomato, coarsely chopped
1 can Mexicorn 1 can cream corn 1 cup milk 1 cup Velveeta cheese (8oz) 1 cup uncooked macaroni noodles Mix all ingredients except cheese together. Spray casserole dish with Pam. Pour in dish and top with grated cheese. Bake at 350 for 45 minutes. Optional to add 5 oz canned chicken.
PAGE
14
Fort Hood Area Enlisted Spouses’ Club
Belle of the Ball
Gown closet
Who:
Female Service Members, Spouses & Daughters of Service Members (all ranks)
What:
Choose from hundreds of gowns for your next Ball!
When:
How:
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: [email protected] 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 protected]
THE
BETTER
HALF
Mention this ad when booking your appointment to receive 10% off a massage.
A premiere salon experience!
Looking for a quiet atmosphere to fulfill all of your beauty needs? 3803 Levy Lane Ste. 101 Killeen, Texas 76542 254-519-1090
www.centraltexassalon-s.com Hours: Tuesday – Friday 9:00 a.m. – 7:00 p.m. Saturday 9:00 a.m. – 4:00 p.m. Follow us on
Salon S is a full service salon offering hair care, body treatments, facials, massage, waxing and sugaring. The staff at Salon S is dedicated to providing a calm and relaxing experience for you so that you can break out of that hectic schedule claiming your day.
Sheree Worley – Owner and Stylist Alicia Ortiz Velez – Stylist Suze Kaczmarczyk – Esthetician/Massage Therapist Marlene Powell – Massage Therapist/MTI
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: Holiday Blitz^ Dec 8 11-1400 Club Hood Ballroom Wear your best (or worst) Christmas sweater for prizes, Chinese ornament exchange at each table ($10) Honoring traditions: Winter Wonderland^ Crystal and Silver Bingo Jan 12 11-1400 Club Hood Ballroom
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 Rice’s Book written in 1954 Embracing Change: Nursery Rhymes Devine^ Mar 9 Table Centerpiece challenge: nursery rhyme theme, more to come 11-1400
Club Hood Ballroom
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 Embracing Change: Fiesta^ May 11 11-1400
Club Hood Ballroom
Club Hood Ballroom
San Antonio style Fiesta to celebrate the close to the year, silent auction
Evening Events
Festival of Homes* A Starry Night* Dinner^ Wild West* Dinner ^ Golf Tournament Happy Hour Dec 10 Jan 8 Feb 1 Mar 5 April 6 May 5 & 6 May 13 1830-2100 1900-2130 1830 1800-2400 1830 Details TBA 1700-1900 Patton Park, Ft Hood 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 FRG’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.
Other Area Activities in Early December...
2-4 Dec: Home for the Holidays Event (Housing Areas) 2 Dec: Copperas Cove Christmas Tree Lighting Ceremony 3 Dec: III Corps Tree Lighting 3 Dec: 69th ADA St Barbara’s Day Ball 3-5 Dec: Copperas Cove Kris Kringle Market 3 Dec: Garrison Commander Quarterly Golf Scramble 3 Dec: YMCA Festival of Trees 2-4 Dec: Celebration of Love Concert 3 Dec: Dueling Pianos (Phantom Warrior Center, 1730-2130hrs) 4 Dec: Celebration of Love Basket Giveaway 4 Dec: Lampasas Christmas Parade 4 Dec: Copperas Cove Xmas Parade 10 Dec: Frost Fest, Harker Heights 11 Dec: Breakfast with Santa, Harker Heights
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
GENERAL BOARD
The Better Half
D E C E M B E R 2 0 1 0
Grin and Green
Most of us over age 10 know that more joy comes from giving than from receiving. This time of year brings many opportunities for charity, caring and selfless service to others. We have much to be proud of as an organization, as we have certainly been in the giving spirit this season. The reality is that our club has two main purposes. The first being a social networking club that helps spouses meet and cultivate friendships by conducting a variety of different social activities. The second, but no less important, is our philanthropy. I would like to take a few moments to comment on this second rewarding purpose. It is very easy to become so wrapped up in luncheons, newsletters and bazaars that we occasionally lose sight of why exactly we do what we do as a club. Our Welfare Committee recently awarded over twenty thousand dollars to charitable organizations in our community. This money will help ensure these organizations can carry out their
Angela Oakley President, FHOSC
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
LISA HENRICKS
missions to help those in need through the holiday season. One staple event for the OSC is the Holiday Bazaar. Over the Veterans’ Day weekend, many of our memcont, page 2
PUBLICITY LIAISON (VACANT) HISTORIAN CO-CHAIRS
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)
Embracing Change, Honoring Tradition
Fort Hood Officers’ Spouses Club P.O. Box 5617 Fort Hood, TX 76544-0617 [email protected]
In This Issue: November Luncheon Holiday Bazaar Club Activities 2010-2011 Calendar of Events 2-3 6-7 9, 11-12 16
IF YOU ARE INTERESTED IN FILLING ONE OF OUR VACANT POSITIONS, PARTICULARLY OUR NEW PUBLICITY LIASON POSITION, PLEASE CONTACT ANGELA OAKLEY AT [email protected].
PAGE continued from page 1
2
November Luncheon
bers volunteered to put on an incredibly successful event. The hours spent by our members speaks volumes for our membership: many of the volunteers gave their time, even in the midst of caring for their families during a deployment, or with family in town visiting. I even saw members giving their time while sick and running fevers. I am humbled to be part of an organization of such wonderful people, all working so hard to raise money for our charitable giving. The money we raised at the Bazaar will significantly increase our ability to give to charities during our next giving season. We have many more events planned for the busy holiday season. I hope you will consider helping our club meet both of its goals by attending the Night of Giving, Tour of Homes, or the Ugly Sweater Luncheon. Together, we truly can make a difference for many folks in our community.
THE
BETTER
HALF
PAGE
3
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 protected] You may also purchase tickets at luncheons, or via the FHOSC website using Pay Pal at www.forthoodosc.org
PAGE
6
THANK YOU, THANK
YOU, THANK YOU TO OUR
BAZAAR SPONSORS: AUSA
Holiday Bazaar
The Coffee Beanery Dominos Pizza of Copperas Cove Freebirds World Burrito Graphic Concepts HEB The Shine Team Subway Truly Texas Wal-Mart
THE
BETTER
HALF
PAGE
7
AND A BIG THANK YOU TO
OUR VOLUNTEERS:
Jamie Anderson Amy Brookman Julie Brownell Michelle Brushaber Renee Bucks Amy Cho Marian Clark Melanie Clarkson Carolyn Crissman Veronica Durst Erica Duval Amanda Gallagher Pamela Hamilton Lauren Hasbrouck Jennifer Heid Kimberly Hobgood Holly Hoefer Laura Holland Shelley Hossenlopp Shelly Huhtanen Christine Jensen Gracie Lopez Rich Lucas Kathy Luedecking Milisia Lybarger Juli Manley Sarah McDonough Angela Nascimenta Trina Morton Stephanie Norman Angela Oakley Jenny O’Rourke Steph Periatt Gail Pierce Mayte Rivas Sarah Roper Michelle Root Dina Schaefer Pam Smallfield Jennifer Southerland Allegra Steinfort Angie Stockland Amanda Thompson Louise Titsworth Ginny Turner Libby Turner Shannon Umbarger Chelsea Van Camp Peggy VanHoveln Meredith Vantress Nancy Varley Jane Verran LeAnn Volesky Tami Walton Joan Ward Kimberly Winski Myra Wright
THE
BETTER
HALF
PAGE
8
Looking for a great stocking stuffer? Join us at the KNCT Wine Classic. Meet fellow wine lovers from across Central Texas and wines from around the world. There will be over 200 different wines to taste from all over the globe. This is a great opportunity to
2011 KNCT Wine Classic
Saturday, January 22, 2011
“Wine 101 Class” - 5:00pm Wine Tasting only - 7pm to 10pm $75 $50
(includes exclusive early entrance to the Wine Tasting)
&
This Special gathering is a spirited evening of wine tasting and
For tickets or to volunteer to help, contact: Rich Lucas
(Host Committee Member)
MUST BE 21 OR OVER TO ATTEND. No person under 21 will be admitted. Photo ID required.
THE BETTER HALF
PAGE
9
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 protected] to confirm time and location. 26 January 23 February 30 March 27 April 25 May Fall of Giants Dead Until Dark Water for Elephants Count of Monte Cristo The Recipe Club 10AM Barnes & Noble 10AM Barnes & Noble 10AM Barnes & Noble 10AM Barnes & Noble 10AM TBD
Please note: childcare is not provided.
Ya-Ya Sisterhood Golf Group
Merry Christmas Y’all ! Take some time out from holiday baking and shopping to enjoy a round of golf with friends. Get out those winter golf gloves and earmuffs and let’s try to play golf on those sunny winter days. Yes, we play golf all year long. We may encounter some frost delays, so be sure to call the pro shop (287-4130) before you head out to see if our times have been delayed. If it’s below 40F you might want to check. Those shady greens tend to get frost on them. But we’re tough! The snack bar has hot chocolate to keep us warm. The Ya-Ya Sisterhood Golf Group has tee times set up each week on Tuesday mornings. At the present time, tee times are being set up for 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, 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. Just let me know. Either check with the pro shop (2874130) or contact me for current tee times. 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 come out and join us on the course. 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 [email protected].
You don’t have to be a great golfer to enjoy our group. We have something for everyone.
PAGE
10
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 [email protected] 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!!!
One free BINGO card per person. Purchase extra cards for $3.00 while supplies last, on sale at 11:15! Receive one opportunity ticket for every guest you bring, offer good for all lunches!
Fort Hood Officers’ Spouses’ Club (OSC) Make A Difference Day
The OSC has chosen to support the Santa’s Workshop. Please donate new books for children of all ages during November and December. Monetary donations will be accepted as well to purchase books for this great organizations that brings Christmas to our own soldiers of Fort Hood.
POC: Amy Szymanski, OSC Social Event Chairperson [email protected]. Books may also be dropped off at Mrs. Rebecca Roth’s home at 7172 Lorraine Loop Fort Hood, Texas 76544 (in the new Patton Park expansion) in the basket out front!
THE
BETTER
HALF
PAGE
11
FHOSC December 8th, Membership Luncheon Honoring Traditions: Holiday Blitz
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 1 Dec to [email protected] MENU Entrée #1 Turkey Marco Polo: sliced turkey breast rolled with ham, Swiss cheese and broccoli, lightly breaded, baked and served with white sauce, rolls and house salad. Entrée #2 Schnitzel with Hunter Sauce: fried lightly breaded pork served with German fried potatoes, green beans almandine, and house salad. Entrée #3 Quiche Lorraine (Ham & cheese) with spiced peach half, and house salad
Do you have a horrendous Holiday Sweater hanging in your closet? Please wear your worst, most outrageous holiday sweater to lunch – prizes will be given for several categories!!! There will also be a Chinese ornament exchange. Its easy and a lot of fun. Each table will exchange amongst themselves. Please bring a wrapped ornament worth $10 or less.
PAGE
12
Creative Cooking
Creative Cooking has had a fantastic food-filled fall! We started out in September with appetizers and in October we had delectable culinary creations with creative casseroles. dish, 20 copies of her recipe with name and phone number on each copy, a plate and utensils. If you are interested in our group and would like to attend or have questions, please contact Marty Prater at 393-1645 or [email protected].
GREEK BAKE
PASTA
Cook pasta according to package directions; drain. In a large bowl, combine the pasta, chicken, tomato sauce, tomatoes, spinach, olives, onion, green pepper, basil and oregano. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, at 400° for 25-30 minutes or until heated through and cheese is melted. Yield: 8 servings.
CHOCOLATE CASSEROLE
November 16 we got in the holiday spirit with new Holiday Recipes and December 7 is our Annual Cookie and Candy Exchange held at the Stagecoach Inn in Salado. We will announce our 2011 lunch themes in the next newsletter. We meet the third Tuesday of the month from 11-1. Come join us for some tasty food and the recipe to make it again! Each month we have a theme and everyone makes something to bring to lunch. We share good food and laugh together at the occasional “oops” dish. Each attendee brings her
1 package (13-1/4 ounces) whole wheat penne pasta 4 cups cubed cooked chicken breast 1 can (29 ounces) tomato sauce 1 can (14-1/2 ounces) diced tomatoes, drained 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 2 cans (2-1/4 ounces each) sliced ripe olives, drained 1/4 cup chopped red onion 2 tablespoons chopped green pepper 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 cup shredded partskim mozzarella cheese 1/2 cup crumbled feta cheese
1/2 C. all purpose flour 1/4 C. sugar 3/4 tsp. baking powder 1/3 C. milk 1 Tbs. cooking oil 1 tsp. vanilla 1/4 C. peanut butter 1/3 C. semisweet chocolate pieces 1/2 C. sugar 1/4 C. unsweetened cocoa powder 3/4 C. boiling water 1/3 C. coarsely chopped honey roasted peanuts 2 Tbs. crumbled chocolate flavored graham crackers (optional) Whipped Cream (optional) Preheat oven to 350 degrees. In a medium mixing
THE
BETTER
HALF
Creative Cooking, cont.
bowl combine flour, the 1/4 C. of sugar, and baking powder. Add milk, oil, and vanilla. Using a wire whisk, stir until smooth. Stir in peanut butter and semisweet chocolate pieces. Pour batter into an ungreased 1 quart casserole. Set aside. In same mixing bowl stir together remaining sugar and cocoa. Gradually stir in boiling water. Pour mixture evenly over batter in casserole. Bake, uncovered, 3540 minutes or until a wooden toothpick inserted into the cake portion comes out clean. Remove from oven; top with peanuts and graham crackers, if desired. Serve warm with cream, or whipped cream.
YELLOW SQUASH CASSEROLE
squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover and cook until squash is tender. About 5 minutes. Drain well and place in a large bowl. In a medium bowl, mix together cracker crumbs and cheese. Stir in half of the cracker mixture into the squash and onions. In a small bowl mix together the eggs and milk, then add to the squash mixture. Stir in ¼ cup melted butter and season with salt and pepper. Spread in to a 9x13 baking dish. Sprinkle with remaining cracker mixture and dot with 2Tbsp butter. Bake for 25 minutes or until golden brown.
SPICY SHRIMP CASSEROLE
Preheat oven to 350. Place half of tortilla strips in the bottom of a lightly greased 2 quart baking dish. Arrange remaining tortillas on a baking sheet and bake 12-14 minutes or until crispy. Meanwhile in a large bowl, stir together salsa, cheese, sour cream, flour, and 2 Tbsp of cilantro. Stir in shrimp and corn. Spoon shrimp mixture over tortilla strips in baking dish. Bake 40-45 minutes. Let stand 10 minutes before serving. Sprinkle with crispy tortilla strips, tomatoes, and remaining cilantro. If desired serve with sour cream.
BAKED CORN CASSEROLE
WAKE-UP ROLE
CASSE-
8 oz hash brown patties 4 cups shredded cheddar cheese 1 lb cubed fully cooked ham 7 eggs 1 cup milk ½ tsp salt ½ tsp ground mustard Place hash browns in a single layer in a greased 9x12 baking dish. Sprinkle with cheese and ham. In a bowl, beat eggs. Add milk, mustard and salt. Pour over ham. Cover and bake at 350 for 1 hour. Uncover and bake 15 minutes longer or until golden brown and knife inserted near center comes out clean.
4 cups sliced yellow squash ½ cup chopped onion 35 buttery round crackers, crushed 1 cup shredded Cheddar cheese 2 eggs, beaten ¾ cup milk ¼ cup butter, melted 1 tsp salt Ground black pepper, to taste 2 Tbsp butter Preheat oven to 400. Place
6 (6”) corn tortillas, cut into bite size strips 1 Cup bottled green salsa 1 Cup shredded reduced fat Monterey Jack cheese ½ cup light sour cream 3 Tbsp flour ¼ cup snipped fresh cilantro 1 (12oz) pkg frozen , cooked, peeled, and deveined shrimp, thawed 1 Cup frozen yellow and white whole kernel corn 1 medium tomato, coarsely chopped
1 can Mexicorn 1 can cream corn 1 cup milk 1 cup Velveeta cheese (8oz) 1 cup uncooked macaroni noodles Mix all ingredients except cheese together. Spray casserole dish with Pam. Pour in dish and top with grated cheese. Bake at 350 for 45 minutes. Optional to add 5 oz canned chicken.
PAGE
14
Fort Hood Area Enlisted Spouses’ Club
Belle of the Ball
Gown closet
Who:
Female Service Members, Spouses & Daughters of Service Members (all ranks)
What:
Choose from hundreds of gowns for your next Ball!
When:
How:
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: [email protected] 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 protected]
THE
BETTER
HALF
Mention this ad when booking your appointment to receive 10% off a massage.
A premiere salon experience!
Looking for a quiet atmosphere to fulfill all of your beauty needs? 3803 Levy Lane Ste. 101 Killeen, Texas 76542 254-519-1090
www.centraltexassalon-s.com Hours: Tuesday – Friday 9:00 a.m. – 7:00 p.m. Saturday 9:00 a.m. – 4:00 p.m. Follow us on
Salon S is a full service salon offering hair care, body treatments, facials, massage, waxing and sugaring. The staff at Salon S is dedicated to providing a calm and relaxing experience for you so that you can break out of that hectic schedule claiming your day.
Sheree Worley – Owner and Stylist Alicia Ortiz Velez – Stylist Suze Kaczmarczyk – Esthetician/Massage Therapist Marlene Powell – Massage Therapist/MTI
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: Holiday Blitz^ Dec 8 11-1400 Club Hood Ballroom Wear your best (or worst) Christmas sweater for prizes, Chinese ornament exchange at each table ($10) Honoring traditions: Winter Wonderland^ Crystal and Silver Bingo Jan 12 11-1400 Club Hood Ballroom
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 Rice’s Book written in 1954 Embracing Change: Nursery Rhymes Devine^ Mar 9 Table Centerpiece challenge: nursery rhyme theme, more to come 11-1400
Club Hood Ballroom
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 Embracing Change: Fiesta^ May 11 11-1400
Club Hood Ballroom
Club Hood Ballroom
San Antonio style Fiesta to celebrate the close to the year, silent auction
Evening Events
Festival of Homes* A Starry Night* Dinner^ Wild West* Dinner ^ Golf Tournament Happy Hour Dec 10 Jan 8 Feb 1 Mar 5 April 6 May 5 & 6 May 13 1830-2100 1900-2130 1830 1800-2400 1830 Details TBA 1700-1900 Patton Park, Ft Hood 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 FRG’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.
Other Area Activities in Early December...
2-4 Dec: Home for the Holidays Event (Housing Areas) 2 Dec: Copperas Cove Christmas Tree Lighting Ceremony 3 Dec: III Corps Tree Lighting 3 Dec: 69th ADA St Barbara’s Day Ball 3-5 Dec: Copperas Cove Kris Kringle Market 3 Dec: Garrison Commander Quarterly Golf Scramble 3 Dec: YMCA Festival of Trees 2-4 Dec: Celebration of Love Concert 3 Dec: Dueling Pianos (Phantom Warrior Center, 1730-2130hrs) 4 Dec: Celebration of Love Basket Giveaway 4 Dec: Lampasas Christmas Parade 4 Dec: Copperas Cove Xmas Parade 10 Dec: Frost Fest, Harker Heights 11 Dec: Breakfast with Santa, Harker Heights
