One of our members Chris Goodland was invited to talk about vet mentoring and why its important to help with PTSD. You can check it out at the 3-minute mark in the video below. Several veterans were invited on to the news to talk about PTSD on National PTSD Day.
2 pounds red potatoes, quartered
1/2 pound bacon strips, chopped
1/2 cup mayonnaise
1/4 cup creamy Caesar salad dressing
1/4 cup ranch salad dressing
3 tablespoons sour cream
1 tablespoon Dijon mustard
3 green onions, chopped
1/4 cup shredded cheddar cheese
Coarsely ground pepper, optional
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until tender.
Meanwhile, cook bacon in a large skillet over medium heat, until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings.
Drain potatoes and place in a large bowl. Add bacon and reserved drippings; toss to coat. Refrigerate until chilled.
Whisk the mayonnaise, dressings, sour cream and mustard in a small bowl. Pour over potato mixture; toss to coat. Stir in onions and cheese. Sprinkle with pepper if desired.
Boil in salt water 3 hours. Peel hot tongue or trim heart.Boil:
1 c. sugar
1 quart water
In a small bag: 1 tsp. mustard seed
2 tsp. mixed pickling spice
1 med. onion, sliced
1/4 c. salt
Simmer meat in solution for 10-15 minutes. Let set in cold solution in refrigerator about a week. Slice and eat. Store in solution in refrigerator.
1 pound ground beef or ground deer 1 pound sausage
1 pound Velveeta, shredded is the easiest 1/2 teaspoon onion powder 1/2 teaspoon black pepper 24 slider buns or soft dinner rolls, toasted or steamed Brown ground beef and sausage until cooked through. Thoroughly drain pan drippings from meat (I did this once half-way through cooking and then again when the meat was done).Combine browned meat, Velveeta, onion powder and black pepper in a saucepan or crock pot* and heat on low until cheese is melted and bubbly.
Saturday 4/6/19 I was involved with a local project called Cookies For Soldiers. This was started by a Girl Scout with an idea 10 years ago. She approached her Mom and said I want to buy some cookies for soldiers and brought her Mom Twenty One Dollars. A veterans organization was contacted and before you know it 600 boxes were collected to send to military members that were deployed.
Now 10 Years Later 35,000 boxes of cookies have been collected and sent to the military members.
This is not a Girl Scout Event but a local event held in LaPorte, Indiana. Veterans get together and local Girl Scouts and Brownies jump in and help with packing and loading boxes and boxes of cookies. An estimated number of boxes packed was around 6,500.
This was all started by a 6 year old young lady with a dream of what she could do for the US Military.
Now this just humor
2 adult skunks; skin, debone & shred
1/4 cup oil
1/4 cup Butter
2 cups celery; finely chopped
1/4 cup parsley; finely chopped
2 cloves garlic; finely minced
1 bay leaf
2 carrots; chopped
2 tbsp. flour
1 cup beef broth
1 cup dry red wine
3 tbsp. cognac
1 lb. ripe red tomatoes; peeled, seeded & chopped
Salt; to taste
freshly ground black pepper; to taste
juice of half-lemon
1/4 tsp. nutmeg
1 cup Madeira wine
* Save scent sacs and set aside.
Preheat oven to 350 degrees.
In large skillet, brown skunk well in oil and butter; add carrots and stir until lightly browned. Sprinkle with flour. Add broth as needed when mixture starts to brown.
Stir to dissolve brown particles. Add remaining broth, red wine, cognac, tomatoes, salt and pepper.
Place in oven, cover and bake three hours.
Strain gravy, pressing as much of cooked vegetable mixture as possible through sieve. Bring strained mixture to boil. Add lemon juice, nutmeg, Madeira.
Carefully puncture scent sacs and add fluids to mixture. Simmer five minutes.
Pour sauce over skunk.
Ready in: 2 hours 45 minutes
3 large squirrels, skinned and gutted
1/2 cup butter
2 onions, sliced
3 tablespoons white vinegar
1/8 teaspoon dried thyme salt and pepper to taste
18 pitted prunes
1 1/2 teaspoons all-purpose flour
1 cup cold water
Clean squirrels thoroughly and pat dry. Cut into 1-inch cubed pieces. Preheat the oven to 350 degrees F (175 degrees C). Over medium heat, melt the butter in a large skillet. Add squirrel and fry until just browned, about 6 minutes. Add the squirrel pieces to a large Dutch oven or crock. Meanwhile add onions to the butter in the skillet. Cook until tender and browned, stirring occassionally. Pour the onions and butter into the pot with the squirrel. Fill the pot with enough water to almost cover the meat. Add the vinegar and season with thyme, salt and pepper. Cover and place in the oven. Bake for 1 hour. Remove from the oven and add the prunes. Return to the oven and reduce the heat to 325 degrees F (165 degrees C). Continue baking for another 45 minutes. Remove the pot from the oven, and use a slotted spoon to remove the meat and prunes. Move to a serving dish. Mix the flour and cold water together in a cup. Set the pot on the stove and bring to a boil over medium-high heat. Stir in the flour and water and simmer, stirring constantly, until it turns to thick gravy and is able to coat a metal spoon. Serve the squirrel and prunes topped with gravy wit mash potato’s.
Sponsored by Nashville, Ga. American Legion Post 115
Saturday April 6, 2019
Preregistration @ www.runsignup.com
Or 8:00 registration day of race
Join Warrior Pointe in Brunswick, GA for the 2019 Relay for Life event. Lets show our support for those that have fought or who are fighting cancer and show the community we support them, after all, they supported us! I hope to see a lot of members at this event!!! Come out and enjoy an evening with everyone and meet new people, even the ones that are battling something stronger than what we’ve been through!!
April 26, 2016 starting at 6 pm.
Join Warrior Pointe and the Georgia members as we attend the annual Blessing of the Fleet located in Darien, GA. Come out and show your support!! Hope to see you there!
April 6, 2019 from 9 am to 5 pm.