Archive for November, 2013

Carver’s Corner (December 2013)

Posted in Carver's Corner on November 29, 2013 by ewcc

Gary’s Gossip Column

The 2nd Annual Christmas in Converse will be Thursday, December 5th from 5-8p.m. and we will be open. If you have items to sell please join us for the fun. We’ll open the building about 4:00.

December Show entry will be on Friday evening December 13th from 4 p.m. to 7 p.m. and judging will follow. Early entry will be on Tuesday, December 10th at open carve.

The chess set is done and looking great. It will be raffled off at our Show in December. You can buy tickets NOW. $1.00 each or 7 for $5.00.

Dues are $10.00 + $1.00 per each family member. Always due in December.

We have many wonderful items for this year’s Auction not counting the Ornaments club members carved.

The CCA Seminar has no openings for 2014’s class but you can get on the waiting list. There are usually three or four drop-outs due to health or family problems.

Election of Officers and Board Members will be on December 10th at our regular monthly meeting.


Your ol’ carvin’ buddy,



December Board Meeting

Posted in Woodcarving on November 29, 2013 by ewcc

We will hold our next meeting on December 3, 2013 to conduct business.

We’ll meet at 5:30. All are welcome at our meetings All Show committee members need to be present.. Board members need to bring your notebooks.

December Show Classes

Posted in December Show on November 29, 2013 by ewcc

December Show Classes

1) Special Ornament Class

2) Christmas Related

3) Religious Carving

4) Living Creatures

5) Winter Related

6) Group

7) Bust or Mask

8) Caricature

9) Realistic (human)

10) Baskets

11) Woodburning

12) Bark

13) Relief / Chip Carving

14) Turnings

15) Open Miscellaneous

Our Recipe Corner (December 2013)

Posted in Our Recipe Corner on November 29, 2013 by ewcc

from the Kitchen of Sharon Cadwallader


(An Ameri-Tex-Mex Fusion)

1 pound of LEAN ground beef (less than 10% fat)

½ cup of finely crushed corn chips

… 1 beaten egg

3 teaspoons chili powder

1 teaspoon cumin

½ cup of (your favorite) thick and chunky salsa

½ teaspoon black pepper

½ cup of Mexican blend shredded cheese


1 cup of refried beans

¼ cup of your favorite salsa

1 cup of Mexican blend shredded cheese

In a bowl, mix the ground beef, corn chips, egg, chili powder, cumin, salsa, black pepper and ½ cup of shredded cheese. Mix thoroughly and form into an oval on the baking sheet (not in a loaf pan).

In a small bowl, mix the refried beans with ¼ cup of salsa and frost the top of the uncooked meatloaf with it. Bake at 375° for 45 minutes. The last few minutes of baking time, sprinkle the top of the meatloaf with one cup of shredded cheese and return to oven.

To serve, gently slide a thin spatula under the meatloaf to loosen it from the baking pan and lift it (all in one piece) to a nice serving dish.

NOTE: I do not add salt to this recipe because there is plenty of salt in the other ingredients.

NOTE: By baking this on a sheet pan (rather than a loaf pan) the grease will run out onto the pan and not “soak” your meatloaf. You shouldn’t have much “grease” if you use 90% lean ground beef.